Instant thick apple and lemon jam

Since I knew for sure that the traditional recipe did not suit me, I began to look for something new for myself. I came across this surprisingly simple and very tasty recipe for apple jam with lemon. Its main advantages are that the cooking process only takes about an hour (no need to boil for 3 days, as in other cases), and also, very large pieces are suitable, which eliminates the need for a long time to cut into neat slices. While I was cooking, I took step-by-step photos and now I’m sharing my experience with you.

Ingredients:

• 1 kg of apples of any variety;

• 0.5-liter jar of sugar (if the apples are very sour, you can add a couple more tablespoons);

• 1 small lemon.

How to cook apple jam with lemon quickly

Pour the sugar into a saucepan and add water until it just covers the sugar. Stir thoroughly until completely dissolved.

Cut the apples and remove the core (by the way, it later makes an excellent compote). I had large apples, so they needed to be cut into quarters. If you have smaller fruits, you can cut them into halves.

Rinse the chopped apples well and place in a saucepan with syrup.

Place the pan on the fire and boil until the apples are ready. In my case, the readiness was to turn the fruits practically into puree. This is due to their variety and sufficient degree of maturity. If you choose another variety that is denser, then their translucent appearance and softness can be considered ready. In such varieties, apple slices retain their shape.

While the fruits are boiling, you need to cut the lemon into half rings. I had a large citrus, so I didn’t take the whole thing, but 2/3. Then, put it in a pan with apples.

It remains to boil for another 5-7 minutes until the veins of the lemon begin to “melt”.

Roll into sterilized jars. I got 2 half-liter jars.

This homemade apple jam turns out surprisingly fragrant. It doesn't have a cloying taste.

The lemon adds an amazing flavor profile, and the apples and sugar in turn make the lemon wedges delicious. This preparation can be stored in a pantry at home or in a cellar. Thick apple jam prepared for the winter is excellent as a filling for pies, acquiring an excellent jelly-like form, and can also serve as a separate dish on a sweet tea table.