3 Ways to Make Soft Apple Jam with Lime Water and Without Lime Water, Simple and Delicious

Prepare the ingredients

Wash the apples and then use a toothpick or fork to poke holes in the apples.

Add lime powder to a bowl and then pour water in to dissolve the lime. After about 2 minutes, the lime settles, and pour off the clear lime water.

Add alum to a pot and add about 1 liter of water to boil.

Soaking and blanching apples

Soak the apples in lime water so that they become clear and firm.

After bruising the apples, soak them in previously drained lime water. Soak the apples in lime water for about 8 hours. Then take them out and rinse the apples several times with clean water to remove the lime smell.

Blanch the apples in boiling alum water to create a chewy texture for the jam.

When the alum water is boiling, add the apples and blanch for about 2 – 3 minutes before turning off the heat. Then, take the apples out and rinse them several times with clean water to remove the alum smell.

Soaking and cooking apple jam with sugar

The apples that have been processed with lime and alum should be placed in a bowl.

Evenly spread sugar over the apples, after about 5 minutes, toss them once to allow the apples to soak evenly in the sugar. Soak until the sugar has completely dissolved.

When the apples have absorbed the sugar evenly, put everything into a deep non-stick pan.

Turn the heat up high to bring the sugar water to a boil for the first 7 minutes, then reduce the heat until the apples turn a deep yellow or the sugar water becomes syrupy, then turn off the heat.

Drying or sun-drying apple jam

If you have a oven or a microwave at home, place the freshly made apple jam in it to dry.

If you don’t have the above equipment, spread the apple jam on a large tray and take it out to sun-dry until the apples are just dry.

Final product

After the apples have dried, store them in a glass jar with a tight lid. They can be kept in the refrigerator or in a cool place.

After these very simple steps, your family will have delicious and nutritious apple jam for this Tet holiday.

Prepare the apples

Wash the apples under running water, using your hands to scrub the surface of the fruit to remove all dirt.

Next, use a knife to make about 5 – 6 vertical cuts around the apple, then use a fork to poke holes evenly across the surface of the fruit.

Soak the apples in sugar

Place the prepared apples into a large bowl with 200gr of sugar, mix well and soak for about 12 hours for the sugar to dissolve.

Cook apple jam

First, put the soaked sugar water into a pan and stir evenly over medium heat until boiling.

At this point, add the apples to the pan and continue to cook over low heat until the sugar water thickens into a syrup, and the apples turn yellow, then turn off the heat and let it cool.

Dry the apple jam

To preserve the jam for a long time, spread the apples on a tray, then dry them in strong sunlight for 1 hour or bake in a oven at 80 degrees Celsius for 2 hours.

Final Product

Green apple jam does not require the use of lime water but still achieves a chewy, slightly crunchy texture. When tasted, the jam has a sweet flavor and a fragrant aroma, enjoying it with a cup of hot tea is simply wonderful!

Prepare the apples

After purchasing the apples, remove the stems, and soak them in diluted salt water for about 15 minutes to remove dirt and clean the apples.

Soak and blanch the apples

You use a toothpick to poke small holes on the surface of the apples to help them absorb sugar easily and have a richer flavor. Then, soak the apples in 1 liter of lime water for about 8 – 12 hours to make the apples clear and firm.

Once the soaking time is sufficient, take the apples out and rinse them several times with clean water to remove the lime smell.

Next, add 2 tablespoons of alum and 2 liters of water into a pot and bring to a boil over medium heat. When the water has boiled, add the apples and blanch for about 2 – 3 minutes, then remove and rinse several times to lose the alum smell.

Marinate and cook apple jam

You add 500g of brown sugar and 1/4 teaspoon of salt to the apples, mix well, and then let the apples marinate for about 4 hours until the sugar is completely dissolved.

When the sugar has completely dissolved and the apples are evenly soaked, you put everything into a pan, bring it to a boil over medium heat for about 7 minutes to dissolve the sugar. Then, reduce the heat and cook until the syrup thickens and the apples turn a deep yellow color, then turn off the heat.

Drying the apples

After cooking the apples, you place all the apples in an air fryer, drying them at a temperature of 100 degrees Celsius for about 40 – 60 minutes. If you don’t have an air fryer, you can spread the apples on a tray and dry them in the sunlight until they are just dry.

Final Product

So you have an extremely delicious apple jam right now. With each piece of beautifully colored red-brown jam, trying a piece allows you to feel the chewy goodness, evenly soaked with sweetness from the sugar, making anyone who has tasted it remember it forever.