1 Kilo of yellow apples
4 cups of sugar
½ a tablespoon of citric acid or a squeeze of lemon
Method of Preparation
Wash the apples, peel them, take away the seeds and cut them.
Place the pan over heat, inside, put a layer of sugar and top it with some apples. Stir for an hour after boiling and add alemon squeeze.
After the apples melt and their color changes to dark yellow, pour the jam in sterilized pressure jars.
Note: When you open a jar of jam, you should refrigerate it afterwards.
It can be preserved for one year.
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