- 2kg. of green apples
- juice half lemon
- juice an orange
- 2 liters of water
- 250 grams of fructose
Wash apples, take away the corporal and cut them into quarters.
Getting them in a pot high and add the water.
Cover the saucepan and simmer until tender.
Remove and wait that cool slightl. Tighten lightly the fruit with a fork so that they loosen all water and leave them awhile in the colander. Water was reserved and used make apple jelly.
Once apples are cold, are removed the seeds and then are processed or are liquefied.
They get in saucepan along with the juice of lemon and fructose.
It is carried soft fire stirring every both and goes doing in stages.
It is left half hour, a fire goes and allowed at rest until the next day.
The next day one adds the orange juice and is continued the cooking half hour more approximately.
It is left at rest and next day is terminated of do.
Is known their point when preparation is thick and by passing a wooden spoon by the fund is separated forming a furrow that be not covered right away.
With these quantities exits exactly one quilo of jam.
To conserve it agrees divide it in small portions and save it in the freezer withdrawing to as needed.