Jam in which apples remain in pieces: how to make it

Summer and autumn is the active season for apples. And most often they are used to make jam. This jam is used as a filling for a variety of pies and buns, or simply eaten in a bite with bread and milk. It is especially tasty when whole pieces of apple are left - it turns out to be an independent dessert of a pleasant amber color.

The idea of making thick apple jam was published on the Instagram page of a food blogger with the nickname retsepty_hrypko.

Ingredients:

• apples - 5 liters
• sugar - 2 l
• vinegar - 100 g
• water - 200 g

Method of preparation:

1. Cut the apples into cubes or slices. Pour sugar into a saucepan, add water, vinegar and all the apples at once

2. Cook for about 40 minutes over low heat until thickened.

3. Then put in dry jars and close the lid tightly.