October is the time to harvest late varieties of apples. They are sweet and sour, dense, store well, but are often left in reserve. From them you can make natural sugar-free jam, which is not only tasty, but also healthy.
The secret is simple: apples contain pectin and fructose, so when boiled slowly, they themselves become thick and sweet. This jam does not cause glucose spikes and is suitable for proper nutrition and even for type 2 diabetes (in moderation).
How to cook:
- Peel and core 10 kg of apples and cut into slices.
- Pour in a small amount of water (about 200 ml per 1 kg) and simmer over low heat for 1.5–2 hours, stirring.
- The mass will become dark amber, thick and begin to lag behind the bottom.
- Place in sterilized jars, roll up and wrap until cool.
- This jam can be stored for up to a year in a cool place.
Makes 5-6 liters of thick, flavorful treat, perfect for winter. You can eat it on toast, add it to oatmeal, use it as a pie filling, or simply enjoy it with a spoon. Many people use it to replace store-bought jams, yogurt toppings and even chocolate spreads.
Bon appetit!
