White filling jam - a recipe for making homemade apple jam for the winter

The white filling spoils very quickly, but slightly spoiled and overripe fruits are quite suitable for making jam.

Wash the apples, dry and peel. Remove the core with seeds and spoiled areas.

Chop the apples very finely, or grate them on a coarse grater.

Weigh how many apples you got. For 1 kg of peeled apples you need about 0.5 kg of sugar. Usually jam requires more sugar, but the white filling is already sweet enough.

Next, sprinkle the apples with sugar, cover with a lid and leave for 30 minutes so that the apples release their juice.

Place the pan with apples on the fire, on the quietest heat and stir so that they do not burn.

Apples, if cooked for a long time with sugar, harden, but we need them to boil, not caramelize. Therefore, apple jam is cooked in several stages. That is, bring the apples to a boil, boil for 10 minutes and remove the pan. After cooling, boil them again for 5-10 minutes and remove.

This should be done 3-4 times until the apples are completely boiled. You can “help” them boil using a blender.

But it’s better to let them boil down on their own.After all, jam is cooked for something? And if the jam is puree-like, but liquid, you can’t spread it on bread or put it in the filling of a pie.

The finished jam acquires a pleasant caramel color and a uniform consistency. You will immediately see this and understand when the jam is ready.

Pour the hot jam into sterile jars, close the lids and wrap them so that they cool for as long as possible.

White filling jam can be stored for about 2 years in a cool place, or about 1 year at room temperature.

The simplest and most versatile recipe for jam from White Pouring apples, watch the video: