1 kg cooking Apples (Seb)
750 grams Sugar (Cheeni)
2 cups Water
2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid
How to make apple jam:
* Peel, core and cut the apples into slices, cook in water until tender.
* Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested.
* Cool a little and pour into sterilised jars and cork tightly.
* Serve after one day. <