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First, start with boiling a preservation jar to sterilize.
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Put in the tepid water and then bring to a boil and boil for 10 minutes.
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Then put it on a clean towel to air dry.
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Use red apples.
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These are Red Gold apples from Hokkaido and Aomori Prefectures.
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They're red right through to the core.
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Wash the apples well and peel.
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This apple's fruity flesh is even red.
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Squeeze lemon juice.
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Heat the peel, water, and lemon juice on medium-low heat to extract the flavor.
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The juice will be this red.
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This is the strained juice.
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I obtained this beautiful red colored juice.
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While the peels are simmering, cut the apples into 8 pieces, and then slice into 2-3 mm pieces.
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They boil easier if they're cut very very thin.
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Add the rest of the lemon juice and granulated sugar.
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Heat on medium heat.
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Once the sugar has dissolved, add the fruit juice.
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Increase the heat to medium to low heat.
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There will be scum that surfaces, so gently scoop it off.
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While the apples are simmering, use a wooden spatula to make a cutting motion and mush the apples.
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Simmer until they have become transparent and thick.
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It's fine if you lower the heat to medium.
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And it's done!
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Pour into jars while its still hot, and then it's done.
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Since Red Gold apples have nectar, they are sweet and tender and easy to boil.
