Apples – 1 kg. Sugar – 1 kg.
Cooking method:
Apples cut in half, remove core and cook in a closed pot over low heat.
After the apples seethe, rub them through a screen or milled blender. In the puree add the same amount of sugar, and (if desired) food coloring (I – carrot juice) and simmer, stirring, over low heat until the sauce is thickened for marmalade.
Ready marmalade put an even layer on a porcelain dish, soaked in cold boiled water, put in a warm place.
After 2-3 days dried jujube cut into small squares and roll in sugar.
Keep apples marmalade in glass jars, covered with parchment paper in a dry place.
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