How to make
In summer, many green apples fall from the fruit trees, still completely unripe, but with a sweet and sour taste.
This jam recipe is a great idea for how we can use them.
Peel the carrots and grate them. Then peel and clean the green apples and also grate them on a coarse grater. Mix them in a large pot, stir them and add 3 tea cups of water (200 ml each).
Cover the pot with a lid and leave it on the heated hob to boil for about 15 to 20 minutes, while stirring them occasionally, in order for them to soften and settle.
Then remove from the heat and leave them to cool slightly for a few minutes. Liquidize them with a liquidizer in the pot, but not the whole amount, only half, so that large pieces of fruit remain. Add the white crystal sugar to the fruit, stir and place the pot back onto the hob.
Once the mixture boils, let it boil uncovered - without a lid, so that the excess juice can evaporate. While stirring periodically with a wooden flat stirrer, boil the jam until it thickens (on high heat for about 1 hour).
During this time wash and dry small glass jars for jam and their lids. About 5 minutes before removing the pot with the jam from the stove, add fresh geranium (whole) leaves and citric acid.
Once the jam is ready, immediately - while it is still hot, pour it into the dried jars, by filling them up tightly almost to the top. About 7 jars (314 ml each) are obtained from this jam.
As soon as you fill up a jar, immediately close it with its lid (screw on) and turn it upside down. Leave all the filled jars upside down until they cool down so that they can sterilize by themselves from the heat. This way we do not need to sterilize them further.
And the magical jam is ready!
Incredibly fragrant and delicious apple and carrot jam - a real delight for the senses! Everyone's favorite and especially popular among children!
Wonderfully Tasty!
