INGREDIENTS
1 kg Apples
1kg Sugar
One Glass
Water
Juice of 2 Lemons divided
METHOD
Rinse the apples with warm water.
Fill a large bowl with cold water and add the juice of 1 squeezed lemon.
Core and peel the apples and add each apple to the lemon water as you work.
Adding the lemon to the water is to prevent the apples from becoming brown in color.
Add the sugar, water, and the juice of the other lemon to a large heavy-bottomed pot where you are going to make the jam. On low heat stir constantly until the mixture becomes a clear syrup.
Add one tablespoon of red food color to the syrup to give the apples a red appetizing color!!
Drain the whole apples and pour into the boiling syrup and boil uncovered for around 30 – 40 minutes while removing any scum that rises to the top. The larger the apples the longer time it needs to get cooked.
Do not mix thoroughly, otherwise, the whole apples in the cooking process will fall apart. Neatly stir with a small spoon or a wooden spoon.
When the apples seem transparent in color, it means that they are done.
Spoon the finished jam into clean sterilized jars, cover tightly, and let cool before refrigerating.
