Japanese Apple Jam
Ingredients
-
350
g
apples
-
140
g
caster sugar
-
1
tbsp
lemon juice
Instructions
- Wash, peel, and core the apples, keeping the skin and core for later use.
- Soak the peeled apples in a bowl of water with salt to prevent browning.
- Remove the apples from the salty water and cut them into chunks.
- Place the apple chunks in an enamel-coated pot and add the skin and core.
- Sprinkle sugar over the apples and let it sit for about 2 hours to extract moisture.
- Add lemon juice to the pot and bring the mixture to a boil, skimming off any scum.
- Simmer for 20 minutes, stirring often, until thickened and remove the apple skin.
- Ladle the hot jam into sterilized jars, seal tightly, and cool at room temperature before refrigerating.
Nutrition Facts (estimated)
Servings
1
Calories
727
Total fat
0g
Total carbohydrates
189g
Total protein
0g
Sodium
5mg
Cholesterol
0mg
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