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1
Wash the apples carefully, since the peel will be used too.
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2
If you use a peeler you can peel the apples easily.
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3
For a small amount of apples, a knife is fine.
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4
Cut the apples (700 g) into 8 pieces (or smaller).
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5
Cut the cores into half, and remove the stem and bottom end bits.
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6
Put the peel and core (totaling about 400g), 1/2 a lemon worth of juice and 800 ml of water in a pan, and simmer over high heat for about 30 minutes.
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7
Stir occasionally with a wooden spatula.
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8
When the cores have fallen apart and the spatula feels heavy, strain the contents of the pan through a piece of clean muslin (or cheesecloth) to extract the pectin liquid.
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9
Add the fruit and 1/2 a lemon worth of juice to the pectin liquid (which should be about 500 g), and simmer over high-medium heat while stirring with a wooden spatula.
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10
When the mixture has been reduced by about 2/3, add the sugar in 3 batches 5 minutes apart.
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11
If you want the jam to have a longer shelf life, increase the amount of sugar to 500 to 600 g.
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12
When simmering the jam, try not to stir it up too much.
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13
Shake the pan instead while trying not to crush the fruit for a preserves-type jam.
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14
The result is a subtly sweet, pretty apple jam with pink colored jelly surrounding the fruit.
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15
Since this recipe only uses a small amount of sugar, it's not suited to keep for a long time.
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16
After Step 3, take out the cores and peel, and store the jam in the freezer.
