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Apple Jam | Coris Cooking Channel's Recipe Transcription

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Ingredients

Apple (Jonathan) : Four
Granulated sugar : Approximately 250g (50% of apple pulp)
Lemon juice : About 1/3

Time required

25minutes

Procedure

1) Cut apples 00:28
Peel the apples, cut them into 1/4 pieces, and take the seeds. Cut the flesh into about 5 mm squares and weigh the flesh.
2) Mix granulated sugar and lemon juice in 1 01:58
Add granulated sugar and lemon juice to apples, mix quickly, put in a hand pan and leave for 20 minutes with the lid on.
3) Cook over medium heat 02:28
Heat over medium heat while mixing with a rubber spatula, and when it boils, reduce to medium heat and cook. When the bottom of the pot is smoothed with a rubber spatula, the bottom of the pot can be seen quickly, and when the flesh of the apple becomes transparent, it is cooked. Fill in a storage bottle.

Point

・ Adjust the amount of other ingredients according to the amount of apple pulp.
・ If you can't get Jonathan apples, we recommend the crispy flesh of Fuji and the apples of Akiei. In that case, add a little more lemon juice to adjust the acidity.
・ After cooking, some broth remains. Be careful as the fresh scent of apples will be lost if the broth is boiled down until it is almost exhausted.
・ When storing in a freezer, stuff the jam in a tapper, wrap it tightly, cool it at room temperature, cool it, and then store it in a freezer. The recommended method is to put it in a tapper, wrap it tightly, and store it in a freezer. If it is frozen, it will be stored for a long time, and even if it is frozen, it will not harden, so it is delicious to scoop it with a spoon and sprinkle it on yogurt.