Japanese Apple Jam 林檎ジャム

Wash and peel the apple.

Peel and core the apple. Retain the peeled apple skin and core to use later.

Fill water in a large bowl and add a teaspoon of salt. Add the peeled and cored apple as you work. *2

Remove the apples from the salty water and finely cut them up.

Place the cut apple into a enamel-coated pot and add the peeled skin and core as well. *3

Put the sugar over the apples and apple skin and leave it for about 2 hours. The moisture in the apples will be extracted and you will see liquid at the bottom of the pot. *4

Place the pot over medium heat and add the lemon juice.

Bring the apple and apple juice extract to boil. Skim off any scum on the surface with a little sieve.

Simmer it for 20 minutes or until thickened, stirring often with a wooden spoon. Once the colour of the apple skin comes off in the liquid, remove and discard all apple skin before the liquid gets thickened. *5

While the jam is hot, ladle the jam into a sterilised jar and close the lid tightly.

Cool it down at room temperature then refrigerate.