- 1 kg cooking Apples (Seb)
- 750 grams Sugar (Cheeni)
- 2 cups Water
- 2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid
How to make apple jam:
- Peel, core and cut the apples into slices, cook in water until tender.
- Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested.
- Cool a little and pour into sterilised jars and cork tightly.
- Serve after one day.