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Apple jam slices

Apple Wedge Jam

A wonderfully tasty jam that's terrific as a filling for sweet rolls! My husband's favorite jam is apple. I make a good amount of it, because over the winter I often use it in all sorts of things: hand pies, pies, strudels, and even charlottes. Here's my recipe for apple wedge jam, which you can use later to make a huge variety of baked goods.

Valeria

Recipe author

Composition / ingredients

Servings:

Apples

Sugar

Water

Citric acid

Translation table of volumetric measures

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 % 50 g

202 kcal

GI: 8 / 0 / 92

Cooking method

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So, we start by washing the apples, removing the seeds, and cutting them into wedges. Now make the syrup: over medium heat, dissolve a kilogram of sugar in a cup of water until smooth. Drop the prepared apples into the boiling syrup. Lower the heat and cook for 10 minutes. Then turn off the heat and let the jam stand for 6 hours. Repeat this process two more times. At the end of cooking, add the citric acid and stir well. Now transfer the finished apple wedge jam into pre-sterilized jars and seal them tightly with lids. Wrap the jars in a warm blanket and set them in a warm spot to cool slowly.