Apples from Europe – high quality apples


Apple jam


  • 2 kg of apples – sour varieties are recommended
  • 300 g sugar
  • juice from 1/2 lemon
  • 100 ml water
  • 1 apple – table varieties are recommended
  • handful of walnuts


Wash the apples, peel them and remove the core. Cut into small cubes and place in a pot. Add lemon juice to prevent the fruit from darkening. Add water. Bring to boil, add sugar and simmer over medium heat for an hour. Remove from the stove and set aside in a cool place overnight. The next day, bring it to boil again and simmer for 90 minutes until the fruit begins to fall apart. At the end of cooking, add a tablespoon of cinnamon. Pour hot apple jam into the previously parboiled jars and place them upside down until they cool down.