Sour apple jam: a simple recipe for winter cooking, storage conditions

Not always unripe, sour fruits are unfit to eat. A variety of desserts are prepared from them, used as a dressing for meat dishes and sauces. One type of sweetness from unripe fruits is jam made from sour apples. The product has a pleasant acidity and apple flavor. It makes an excellent filling for pies or an addition to tea.

Features of making jam from sour apples for the winter

To make the jam fragrant, beautiful and stored for a long time, it is important to know the cooking features:

• use enameled containers or stainless steel utensils;
• to preserve the amber color, cook the delicacy in 3-4 sessions for 20 minutes;
• use fruits of equal maturity;
• do not overcook the dessert until the syrup has darkened;
• follow the recipe.

It is allowed to change the taste of jam depending on preferences, add aromatic additives and fruits. However, it should be remembered that sour fruits require more sugar, its arbitrary reduction can lead to sourness of the workpiece.

Required products for the recipe

Classic jam made from green apples and sugar. If the syrup is thick, add some water.

Spices help improve the taste - cinnamon, mint, vanilla. Lemon or orange will help to add notes of citrus to the delicacy. Make jam useful honey.

How to select and prepare ingredients?

Jam will turn out to be he althy and tasty if homemade apples from your own garden are chosen for cooking. Store-bought fruits do not have a pronounced aroma and taste.

Variety is chosen depending on personal preferences. In order for the syrup to turn out transparent, and the fruit not to fall apart in mashed potatoes, green and sour apples are used.

To make jam from sour apples, not only dense fruits from the branch are taken, but also unripe carrion. The main thing is that the fruits should not show signs of decay and damage by insects.

Cooking containers

Any conservation should be stored in a sterilized container. For preparation of jam, glass transparent jars of different volumes are used. Before filling the container with the product, thoroughly wash it with baking soda and rinse it several times with water.

Sterilization options:

• using a kettle;
• in the oven;
• microwave;
• in a double boiler or slow cooker.

You can sterilize jars with contents. To do this, the filled containers are placed in a large pot of water and boiled for 15 minutes.

Clog jars with clean lids treated with boiling water. Do this just before seaming.

Cooking process

Ingredients:

• apples - 1 kg;
• sugar - 1 kg;
• water - 200 ml.

Apple skins are only peeled if they are firm.

The presence or absence of the shell of the fruit does not affect the taste of the jam.

Sequence of actions:

1. The fruits are washed, core removed, cut into slices.
2. Crushed fruits are placed in a container and sprinkled with sugar.
3. Infuse the sweet mass for 8-10 hours.
4. If the fruits have allocated a lot of juice, they are sent to boil, if there is little liquid, a glass of water is added.
5. Bring the jam to a boil and simmer over low heat for 20 minutes.
6. Remove from stove, let cool.

To make the jam slices transparent, the mass must be cooked in three runs for 20 minutes. In the intervals between boiling, let it “rest” and brew until it cools completely.

Further storage of treats

You need to roll up the jam in sterilized jars, keep in a dark, cool place. A delicacy of sour apples is stored for 9-12 months. Due to the acid contained in the fruit, the dessert is practically not sugared.

An open container of jam is kept in the refrigerator. Use the product within 1-2 weeks.

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