Apple Jam

Method 1

Ingredients :

Method of Preparation :

Peel and core apples; cut into thin pieces. Sprinkle with water, cover and steam for 1 minute. Grind when it cools. Pour the content into a non-stick pan and add sugar. Allow to cook over low flame, stirring with a wooden ladle till the mixture thickens. To test whether the jam is done, cool the jam on a ladle. When cool, the jam should fall from the tilted ladle in flakes rather than in drops. Dissolve citric acid in ¹/₂tbs of water. Add this to the jam and boil for a minute. Remove from heat. When warm, add sodium benzoate, dissolved in one teaspoon warm water. Add flavouring and colour and preserve in bottles.

Method 2

Ingredients :

Method of Preparation :

Peel the apples and cut it into small pieces. Heat it with sufficient water enough to dip the apples. Crush the clove and cinnamon into 2 or 3 pieces and add this to the apple pieces. Remove the cinnamon and clove pieces when the water boils and remove the apple from fire. Smash the apples well and again place it in fire with sugar and citric acid. Stir it continuously. When it becomes a thick solution, mix the colour in 1dsp of water and pour it into the jam. Remove from fire. Take ¹/₄cup of jam out of it and dissolve potassium meta bisulphate in it. Mix it with the remaining jam and pour into a bottle. Allow it to cool and close the bottle.