Apple jam with lemon slices

Step-by-step cooking

1. Step 1:

   

   How to cook apple jam with lemon slices so that the apples do not turn out to be boiled? You will need apples a little more than a kilogram, one lemon, sugar from 600 grams (if you don't like too sweet) to 1 kilogram (if you want sweeter) and two glasses of water.

2. Step 2:

   

   Choose apples of solid autumn varieties, otherwise they will boil and you will get jam, not jam slices. Each slice of apple in the finished jam should be whole and not fall apart. Wash and peel the apples. Remove the core and cut into thin slices (plates). Weigh it. I have a net weight of 1000 grams.

3. Step 3:

   

   Now let's start cooking syrup, it is the secret of the right jam slices. Pour two glasses of water into a saucepan and pour out the required amount of sugar. 750 grams was enough for me. It turned out quite sweet, but not cloying. It is also important which apples you use: sour ones require more sugar.

4. Step 4:

   

   Put the pan on a low heat and cook until the sugar dissolves, stirring constantly so that the sugar does not burn to the bottom of the pan.

6. Step 5:

   

   Pour the resulting hot syrup over the apples. Let them infuse in the syrup for 30 minutes.

7. Step 6:

   

   Then put the pan on the fire and start making jam. First bring to a boil, then reduce the heat and cook the jam for 20 minutes. If foam has formed, remove it with a spoon. I didn't have one. Let the jam cool for 2 hours and boil again for 20 minutes.

8. Step 7:

   

   Then cool the jam again for 2-3 hours. Wash the lemon, remove all the bones and finely chop. Add lemon to the jam. Cook with lemon for 20-30 minutes on low heat.

9. Step 8:

   

   The plates of apples on the eyes will become transparent and amber. And when the jam stands a little, then the lemon will be equal in color with apples and will become transparent. The tastiest "Amber" jam from apples with lemon slices is ready.