number of servings:6
Jam from apples is easy to cook. And even easier to open a jar of homemade jam in the winter!
- Wash the apples, dry and, removing the core (the skin does not need to be removed), cut into slices. Put the pieces in an enamel pot, pour in water and put on the fire. As soon as the mixture boils, reduce the heat to minimum. After 20-30 minutes, when the rind starts to lag behind, fold the apples into a colander set over an empty pan.
- Wipe the apple sauce through a sieve into a saucepan (the rind will remain in a colander) and place it on the stove. As soon as the apple sauce begins to boil, add half the sugar, grated carrots and beets on the finest grater, mix thoroughly and reduce the heat. When jam begins to thicken, pour in the remaining sugar. While stirring the jam as often as possible, cook for 1.5-2 hours (it can be longer - it will be thicker).
- Hot jam spread in sterilized jars and cover with a napkin, and when it cools completely (covered with film), sprinkle with sugar and roll.
Beets will make the jam darker and more beautiful, and carrots will not only improve the taste, but also remove the bitterness if you cook the jam from the dick.