Peel the apples and cut into wedges (for 300 g, I used two medium-sized apples).
Combine the apples, lemon juice, and sugar in a pan, and boil on medium heat, while stirring with a wooden spatula. Since there is no water added, keep stirring to prevent scorching.
If you prefer a smooth consistency, reduce to low heat, crush the apples with a wooden spatula, and simmer for 1 hour. If you prefer to keep the shape of the apple bits, remove from heat when the apples reach an even translucency and the liquid becomes syrupy.
Pour the jam into a sterilized jar, and it's ready to serve.
I tried this recipe with the rich tasting Ruby variety. Since they were very tart, 1 tablespoon of lemon juice was plenty.
"Mirusuke" used 6 Ruby apples. By leaving a bit of skin on the apples then removing it later, the jam turned to a pretty pink. (See photo.)
Here it is with Fuji apples. I left the skin on, but instead of a pink, I got an orange tint. To achieve the pink tone, it seems you need to use Ruby apples or some other deep red variety.
Here it is with Ruby apples. I finally got it to turn pink. I'll work on getting it pinker!
I finally succeeded in getting my target pink tone. ♪ Ruby apples were expensive, but they were worth it! I gave this jar of jam to my daughter-in-law.
Here, I made it with cinnamon. I always add cinnamon to my yoghurt or toast anyway, so this way, I can kill two birds with one stone. ♪
Here it is with brown sugar. A bit too dark... but the full-bodied taste is delicious.
Try it with large slices, reduce the amount of sugar, and serve them as is. ♪
Story Behind this Recipe
Since the apples I bought on sale were lacking tartness, I decided to make them into jam. I gave it a refreshing taste by adding plenty of lemon juice.
The amount of sugar and lemon juice needed may vary according to the sweetness or tartness of your apples (The apples I used were truly lacking in flavor.)