Clear Apple Slice Jam

Cooking method

1. Step 1:

   

   How do you make clear apple jam? Prep the ingredients. Measure the sugar only after you've sliced the apples. Choose apples that aren't too hard but aren't mealy either—it's important that the slices hold their shape after cooking. Pick the sweetness to your taste.

2. Step 2:

   

   Wash the apples thoroughly and wipe them dry. First cut them into quarters and remove the cores. Then slice them thin. The thinner the slices, the prettier the jam. I don't recommend peeling them—the slices may fall apart while cooking and you'll end up with a soft jam instead of a clear preserve.

3. Step 3:

   

   Now weigh the sliced apples and measure out exactly the same weight of sugar. Pour that sugar over the apple slices—best to do it right in the pot you'll cook the jam in. Let the sugared apples sit for 12 hours so they release their juice.

4. Step 4:

   

   After the time's up, you'll see that plenty of juice has formed. Set the pot over the heat and warm it gently, lightly stirring with a wooden spoon until the sugar fully dissolves. Don't stir too vigorously, so you don't break the delicate apple slices.

5. Step 5:

   

   Bring the jam to a boil and simmer over low heat for 5 minutes.

6. Step 6:

   

   Let the jam cool completely. I just left mine for 8 hours.

7. Step 7:

   

   Set the jam back over the heat and bring it to a boil again. You can stir gently so the apples cook more evenly. Let it stand another 8 hours, then repeat once more—bring to a boil and simmer. After that, judge by the jam itself: if it's already thick and a drop on a saucer doesn't run, stop cooking. If the syrup is still thin, simmer it for 15 minutes instead of 5 until it thickens.

8. Step 8:

   

   Cool the finished jam and pour it into clean jars. You don't have to sterilize them—this jam keeps well thanks to all the sugar and the natural acidity of the apples. Enjoy it with your tea!