Ingredients for many serves:
2 kg apples
1 kg caster sugar
Preparation: 30 minutes
Cooking time: 1 hour
Peel apples, remove the core and cut into 4 parts. Boil for 10 minutes, then drain and sieve. Transfer this purée in a pan, add sugar and put on a moderate fire. Let coagulate.
To check the jam consistence, put little bit of jam on a leaning dish: if it drips off quickly, it is not ready to set. Now pour into sterilized jars and seal. Turn upside down for a few minutes. Sterilize and let them cool completely, before storing in a cool, dark place.
