Method of Preparation :
Peel and core apples; cut into thin pieces. Sprinkle with water, cover and steam for 1 minute. Grind when it cools. Pour the content into a non-stick pan and add sugar. Allow to cook over low flame, stirring with a wooden ladle till the mixture thickens. To test whether the jam is done, cool the jam on a ladle. When cool, the jam should fall from the tilted ladle in flakes rather than in drops. Dissolve citric acid in 1/2 tbs of water. Add this to the jam and boil for a minute. Remove from heat. When warm, add sodium benzoate, dissolved in one teaspoon warm water. Add flavouring and colour and preserve in bottles. |
