Rennet Apple Jam
Ingredients:
2kg Rennet apples
400g sugar
juice of 1 lemon
1 glass of water
1 stick of vanilla
lemon peel
Peel and core the
apples. Cut them into quarters and wash them in water that has been
mixed with the juice of a lemon. Put them in an earthenware pot and
let them melt at a low heat. Add a glass of water, a stick of vanilla
extract and some lemon peel. To obtain a smooth jam keep stirring
continuously with a wooden spoon, until the apples blend together.
If necessary, add
a little water, then gradually pour the sugar in. When the jam
touches the earthenware pot it will caramelize. Check the consistency
by letting a small amount drop onto a plate, if the jam doesn't
spread, it means it is ready.