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Ingredients: 5 liters apples, 2 liters sugar, 100 ml vinegar
Peel the apples, coarsely grate them, and measure out 5 liters.
Mix the apples with the sugar and simmer for 10–15 minutes, then add the vinegar and cook the mixture on low heat for 2–3 hours, stirring constantly.
Transfer the jam into sterilized jars and seal the jars.
Store the jars under plastic lids in a cool place.
For a lighter color and a thinner consistency, cook the jam for 1.5–2 hours.
For a darker, thicker jam, cook the jam for 2–3 hours.
Cook the jam for 2 hours.
The jam turns out thick, like marmalade.
It’s very tasty and perfect for baking.
This batch yielded 2.5 liters of jam.
