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 1/2 tbs of
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.