Apple jam

1 . Stage

The peculiarity of the recipe is that the apples are first baked in the oven as a whole and only then shredded and rubbed through a sieve. The apples are sorted out, washed, and the places with defects are removed. Next, bake the apples in the oven. To prevent apples from exploding when heated, pierce each apple with a fork before placing it on a baking tray. Bake the apples until they are completely softened at an oven temperature of about 180 degrees Celsius. This should take about an hour.

2 . Stage

After the apples have cooled enough, rub them through a sieve or colander. The loss of product is quite large. Weighing showed that the weight of the resulting puree is only 2400 g.

3 . Stage

Put the puree in a metal saucepan, pour in the sugar, and put it on medium heat. Stir more often, otherwise the heated jam will start to "spit". Boil the jam for about an hour. The criterion for readiness - a drop of jam does not spread on a saucer.

4 . Stage

Then pour the jam into hot jars and seal them with lids. Sterilize jars conveniently in a microwave oven. Wash the jars, pour 50 ml of water into each and put them in the microwave for five minutes at maximum power. Drain the jars and fill them with jam.