Place a small plate in the freezer to cool down beforehand.
Drop a teaspoon of hot jam onto it and wait a minute.
If the dropped jam holds its shape when pressed with your finger, is rough and does not flow like water, you have won and can turn off the stove. If it is still liquid, cook it for another 5 minutes.
Testing the consistency of the jam on a saucer. Filling and proper storage
Fill the hot jam immediately into clean, sterilized jars. The rims of the jars must remain completely clean – wipe them with a paper towel soaked in a drop of alcohol (e.g. plum brandy or vodka) before sealing.
Close the jars tightly with the lids and turn them upside down on a towel. Let them cool completely until the next day. This will allow the lids to tighten naturally. If you want to be 100% sure (for example, if you have the jam in a warm cellar), we recommend that you boil the jars in a saucepan at
at a temperature of 85 °C for 20 minutes.
Thanks to the natural acid from the lemon and the pectin from the apples, this jam will last at least until the next harvest. However, after opening it, keep it in the refrigerator and use it within two weeks – it does not contain any artificial preservatives that would artificially extend its shelf life after opening. If you have some fresh fruit left over after canning and would like to enjoy it immediately without waiting for winter, try this no-bake summer dessert: An irresistible strawberry treat in a glass that is ready in a few minutes.
Have you tried this all-natural jam? How did you do in the plate test? Let us know your experiences in the comments below!
