Pectin-rich liquid from fall apples
When the first apples fall, you can get a very pectin-rich liquid that will gel jam well.
That is how it goes
Clean the apples, remove the stems, cut them up and boil them with a little water to make the meat. Strain through a cloth. This results in an oily liquid.
Immediately use for the first berry jams or freezing, awakening.
How to use? My aunt has revealed to me this wonderful jam recipe:
One-third raspberry pulp, one-third currant pulp (boil fruits and drift through Lotte's fleet), one-third of jelly water.
Weigh out the same amount of table sugar to make jam. Make gelling sample, fill hot and close.
