@ Jam from whole apples
Image source
On each apple, make several deep punctures with a toothpick. But do not pierce the fruits right through, otherwise the skin peels off during cooking.
Put the sugar in a saucepan and add water. Put on a moderate fire and wait until the sugar begins to dissolve. Add the citric acid and, stirring, cook until the sugar dissolves completely.
Put the apples in syrup, mix and bring to a boil over very slow fire. Cook for another 5 minutes and remove the pan from the stove.
Cover the apples with a plate and press with a small load, for example a jar of water. Leave the apples for 10-12 hours so that they are soaked in syrup.
Remove the load, again bring the jam to a boil on very low heat and cook for 10 minutes. Do not stir apples to avoid damaging them.
Then put the fruit under the decay again for 10-12 hours. Cook the jam for the third time - 15 minutes after the boiling of the syrup.
