Apple jam slices five minutes

We begin the preparation of the delicacy by sorting through the fruits. For jam slices, apples need whole, ripe, hard varieties, preferably sweet and sour and juicy. In no case are they starchy, because in this case the apple slices will boil into porridge, and we need them to retain their shape and become "marmalade". It is also desirable that the apples are good, without stains and spoiled places that need to be cut. This is an optional condition, but beautiful and even slices will provide the delicacy, in addition to excellent taste, also an impeccable appetizing appearance.

So, are we cooking? Cooking! The selected fruits are washed under running water and wiped dry with a clean towel. Next, cut the apples in half, and the halves in half again. Cut out the seed pods and cut the quarters of apples into even slices. If desired (if, for example, the skin of apples is very thick), apples can be peeled. It is already necessary to focus on your own taste. Someone likes a more delicate version of jam (without the skin), while others on the contrary - the skin does not seem superfluous.

Place the apple slices in a saucepan, sprinkling with granulated sugar. Next, we leave the apples with sugar to stand for 2-3 hours at room temperature. During this time, the fruit will give juice. We put the pan on a slow fire and bring its contents to a boil. After boiling, cook the jam for exactly 5 minutes, turn off the fire, cover the pan with a lid and leave the future jam to stand for 8 hours (conveniently overnight). The temperature should be at room temperature.

When this time has passed, we put the jam on a slow fire again, bring it to a boil, cook for 5 minutes and leave it under the lid for 8 hours. The time has passed - we put the pot of jam on a slow fire for the third time, bring it to a boil again and cook for 5 minutes. We lay out the finished jam in pre-prepared dry and sterile jars, roll up the lids, turn the jars upside down. We leave it in this form for a day, covered with a blanket.

Then it will remain to remove the jam to a permanent storage place. You can store such jam not only in a cellar, but also in a regular pantry, at room temperature.