Apple Jam

Jam is a great spread for breads. It is pretty easy to do and can be stored in a glass container for couple of weeks without the preservatives. If preservative is added (Sodium Benzoate) is added, then it can be stored for months. Use powdered pectin for jam. It will thicken a little when cooled and give the perfect jam consistency.

Ingredients
Apple – 1 cup
Sugar – 1 cup
Citric Acid – a pinch
Fruit essence and color – 2 or 3 drops (optional)
Pectin – 1 tea spoon

Method
Cut the apple into thin slices and cook it in hot boiling water
Add very little water and boil the apple until it is very mushy
Allow it to cool and grind it and filter it via a big holed filter and keep this aside
Take pulp and equal quantity sugar and boil together while stirring constantly
Add Pectin once sugar and pulp is well mixed. Add a pinch of citric acid to avoid crystallization of sugar
Just before switching off the stove, add the essence and color and mix well.
Transfer from heat once it is like thick liquid (like thick kuzhambu)
Leave and allow it to cool and serve

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