Clear Apple Jam — Very Simple
A jam so pretty you can't take your eyes off it — and so delicious you'll lick your fingers! It's made in several stages, but the recipe is still easy.
Верунчик
Recipe author
Clear Apple Jam — Very Simple
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
59 g
238 kcal
GI:
7
/
0
/
93
- Wash the apples, remove the cores, cover them with sugar, and leave them for 10–12 hours to draw out the syrup. Then set the pot over low heat and cook, stirring constantly. As soon as the jam boils, turn off the heat and let it cool and soak in the syrup — that's the only way it turns clear and amber. Set a plate on top of the apples with a weight on it so they all stay submerged in the syrup, and leave for 12 hours. Bring the apples back to a boil, then let the jam cool and rest, covered, for another 10–12 hours. Bring it to a boil a third time and cook for 5–7 minutes. Ladle the finished apple jam into clean, sterilized jars and seal with screw-on lids or a canning tool.
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
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