Transparent apple jam is very simple

Wash the apples, remove the cores, cover with sugar and leave for 10-12 hours to make the syrup stand out. Then put the pan on a small fire and cook, stirring constantly.
As soon as the jam boils, turn off the heat and leave the jam to cool and soak in syrup. This is the only way it will become transparent, amber. Put a plate on top of the apples, and a load on the plate so that all the apples are in syrup. Leave for 12 hours. Then boil the apples again. And let the apple jam cool down and stand for 10-12 hours under the lid. Bring the jam to a boil for the third time and boil it for 5-7 minutes. Decompose the finished apple jam into clean sterilized jars and twist with screw caps or a key.