Jam from apples and drain

1 hour 0 min.
3 cans of 0.5 l
Jam from apples and drain

Apple jam will sparkle with new tastes if you cook it in tandem with plums. A dense, fragrant, beautiful saturated color can be served with tea or used as a filling for pies and pies. I recommend cooking, it will come in handy in winter!

Ingredients

  • Apples (net weight) – 1 kg
  • Plums (net weight) – 1 kg
  • Sugar 1.2 kg
  • Water 1 cup

A step -by -step recipe for cooking

1
Rinse the plums, divide the halves and remove the seeds.
2
Place the halves of the drain in a bowl for cooking, add water and boil over low heat under the lid until soft.
3
Wipe the hot plum mass through a sieve.
4
Peel the apples from the skin and cores, cut into pieces.
5
In a separate bowl, boil apples to softness on low heat.
6
Wipe the apple mass through a sieve.
7
Connect the plum and apple puree, mix well and, stirring, boil until thickened.
8
Add sugar, mix, bring to a boil again and boil, stirring periodically, to the desired consistency. Check your readiness by dropping a little yield to a chilled glass saucer: if the drop does not spread and hold the shape well, your treat is ready. Cook jam no more than 45 minutes.
9
Pour boiling jam into sterile jars and, without covering the lids, leave until completely cooled. A dense crust should form on the surface of the treats. Now, shut the sealing tightly and send for storage to a cool place.
Helen Lipko
Recipe Author:
Helen Lipko
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