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Wash the apples in cold water, remove the stems, and place them in an enameled bowl. Sprinkle with sugar, add water, and set in a warm place. The next day, simmer on low heat for one and a half to two hours.
To check if the jam is ready, drop a little syrup onto a saucer and separate the drop into two halves. If they slowly come back together, the jam is done.
For every cup of apples: use 1 cup of sugar and 2 to 2.5 tablespoons of water.
