Gaby
2
5 liters of apples, 2 liters of sugar, 100 ml of vinegar
Peel the apples, coarsely grate them, and measure out 5 liters.
Mix with sugar and simmer for 10-15 minutes, then add the vinegar and cook on low heat for 2-3 hours, stirring constantly.
Transfer the jam into sterilized jars and seal them.
It can be stored under a plastic lid in a cool place.
If you want a lighter color and a less thick consistency, cook for 1.5-2 hours.
For a darker and thicker jam, cook for 2-3 hours.
Cook for 2 hours.
The jam turns out thick, like marmalade.
It’s very tasty and perfect for baking.
From this batch, I ended up with 2.5 liters of jam.
