October is the time when the garden gives the last gifts: late apples, pears, even the remaining plums. They don’t always want to eat fresh, but it’s a pity to throw away. Meanwhile, they make a delicate, spicy jam that does not require kilograms of sugar and hours at the stove. Prepared for one reception, and is stored in a cool place until spring.
What will be needed:
Apples – 1 kg
Pears – 1 kg
Lemon – 1 piece
Cinnamon – 1 teaspoon
Vanilla extract or vanilla sugar – 1 teaspoon
Clean jars with twisting lids – 3-4 pieces of 0.5 liters
How to cook:
- Wash the apples and pears, remove the core, but do not clean from the peel. It has a lot of pectin, which gives density.
- Cut the fruits with small cubes.
- Fold the fruits in a pan with a thick bottom, add a little water so that you do not get drunk.
- Put on medium heat and cook for 15 minutes under the lid until the pieces become soft.
- Grind the mass with a submersible blender until smooth. If you like with pieces, just open the bush.
- Squeeze the juice of one lemon and add in jam with cinnamon and vanilla.
- Continue to cook over low heat for another 20–25 minutes, stirring until the mass thickens.
- Check your readiness as follows: drip on a cold plate, if the jam does not spread, it is ready.
- Hot jam pour into clean, dry banks.
- Close with lids and turn upside down for 10 minutes. This is enough for conservation, since the fruits are acidic, and the lemon creates an acidic environment unfavorable for bacteria.
Keep in a cool place. Keep the open jar in the refrigerator.
Such a jam is ideal for pancakes, toasts or just in tea.
Bon appetit!
Question-answer:
Can I add sugar in jam?
It is possible, but not necessary. Apples and pears themselves are sweet. If you add sugar, then in the proportion of 1: 1 to the weight of the fruit.
Why don't you need to sterilize banks?
The acidic environment from lemon and apples itself can be preserved by the product. The main thing is that the banks are clean and dry, and hot jam when rolling up.
