Apple jam with walnuts

Apples are the simplest fruits available all year round. But there are varieties that are not stored, but have excellent taste qualities and a bright aroma. I propose to cook jam from the variety "Glory to the winners", which is stored only until November. Jam is prepared for 2 days, but the main part is waiting.For the recipe, choose ripe hard apples without damage. Citric acid in the recipe can be replaced with lemon juice.
Wash apples, wipe, remove the core. Cut the fruit into 0.7 cm thick slices . Put a layer of apples in a nylon bowl, sprinkle with sugar.
Alternate layers of sugar and apples until the end of the raw material.This should be done quickly, without allowing the fruit to darken. Cover the bowl with a cotton towel and leave for 12 hours.
Drain the resulting juice into a saucepan, boil for 1 minute. Pour the apples with hot juice. Leave for 5 hours under the lid.
Cook the apples in three sets of 1, 3, 5 minutes on low heat, followed by complete cooling. At all stages of cooking, do not stir the jam, just shake it slightly. Leave for 12 hours to infuse.
Dry the nuts in a dry frying pan or in a microwave oven, remove the husks if possible. Put the prepared nuts, bay leaf, allspice and citric acid in a saucepan. Bring to a boil over high heat. Cook on low heat for 5 minutes, remove the bay leaf.
Sterilize the jar, scald the lid. Put the hot jam in a jar, hermetically close the lid. Cool and put away to the cabinet for storage. Store for 3 years in a dark place at room temperature.
The dessert turns out to have a sweet and sour taste with a complex aroma and a nutty aftertaste. The slices look like marmalade, and the syrup is transparent, amber in color. Jam is perfect as a watering for ice cream, cheesecakes and pancakes. Apple slices can be decorated with homemade pies, and syrup can be used to make drinks.