Apple Jam


1 kg cooking Apples
750 grams Sugar
2 cups Water
2 teaspoons Lemon juice
or 1/2 teaspoon Citric acid


Peel, core and cut the apples into slices, cook in water until tender.Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested.Cool a little and pour into sterilised jars and cork tightly.Serve after one day.

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