Amber Apple Slices Preserved with Lemon

Cooking method

1. Step 1:

   

   How do you cook apple slices with lemon so the apples don't turn to mush? You'll need a little over 2 lb (1 kg) of apples, one lemon, anywhere from 600 g of sugar (if you don't like it too sweet) up to 1 kg (if you want it sweeter), and 2 cups of water.

2. Step 2:

   

   Choose firm fall-variety apples, or they'll break down and you'll get jam instead of intact slices. Each apple slice in the finished preserve should hold its shape. Wash and peel the apples, core them, and cut them into thin slices. Weigh them—mine came to a net 1000 g (about 2 lb).

3. Step 3:

   

   Now make the syrup—that's the secret to keeping the slices intact. Pour 2 cups of water into a pot and add the sugar; 750 g was enough for me, sweet but not cloying. The apples matter, too: tart ones need more sugar.

4. Step 4:

   

   Set the pot over low heat and cook until the sugar dissolves, stirring constantly so it doesn't scorch on the bottom.

5. Step 5:

   

   Pour the hot syrup over the apples and let them steep in it for 30 minutes.

6. Step 6:

   

   Then set the pot over the heat and start cooking. Bring it to a boil first, then lower the heat and cook the preserve for 20 minutes. Skim off any foam with a spoon (I didn't have any). Let it cool for 2 hours, then cook it again for 20 minutes.

7. Step 7:

   

   Cool the preserve again for 2–3 hours. Wash the lemon, remove all the seeds, and chop it finely. Add the lemon to the preserve and cook everything together for 20–30 minutes over low heat.

8. Step 8:

   

   The apple slices will turn translucent and amber right before your eyes. And after the preserve sits a while, the lemon will catch up in color and turn translucent too. Your delicious "amber" apple-and-lemon preserve is ready.