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Peel and core apples; cut into thin pieces. Sprinkle with water, cover and steam for 1 minute. Grind when it cools. Pour the content...



Ingredients :

Apple - 1 kg
Sugar - 1/2 kg
Citric Acid - 1tsp
Sodium benzoate - a pinch
Flavouring colour


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 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.
 

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