• 1 kg cooking Apples (Seb)
  • 2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid
  • 2 cups Water
  • 750 grams Sugar (Cheeni)


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.

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