We're busy preparing tomatoes every day. It's tomato season, and the harvest is excellent. We're preparing tomatoes for the winter using various recipes. We're making juice, making a spicy condiment called "Eye-Crusher," and I'm planning to make ketchup in the next few days.
And they completely forgot about apples.
We brought a bucket of Borovinka apples from the dacha over the weekend. I washed some of the fruit and put them in a vase, and covered the rest with a plastic bag and put them under the table in the kitchen.
And today I remembered about the apples, took out the bucket and discovered that dark spots and cracks had appeared on some of the fruits.
These apples are not for storage, especially in an apartment.
I put the strongest ones in the fridge, and I decided to make apple jam from the soft and spotted ones; I couldn’t throw them away.
I prepared two small jars using the simplest recipe.
For 1 kg of apples you need half a kilo of sugar and one glass of water.
The apples need to be washed and grated on a coarse grater along with the peel.
Pour sugar into a deep saucepan or bowl and add water.
Boil sugar syrup and add grated apples to the pan, stir the mixture.
Once it boils, reduce the heat and simmer over medium heat, stirring occasionally, for about an hour. Don't skim off the foam.
When the jam is ready, transfer it into clean jars and close with lids.
The jam turned out thick and delicious. I immediately wanted some apple jam pies, and Grandma Marusya came to mind. She often baked these pies, and all the grandchildren loved them.