First, start with boiling a preservation jar to sterilize. Put in the tepid water and then bring to a boil and boil for 10 minutes. Then put it on a clean towel to air dry.
Use red apples. These are Red Gold apples from Hokkaido and Aomori Prefectures. They're red right through to the core.
Wash the apples well and peel. This apple's fruity flesh is even red. Squeeze lemon juice.
Heat the peel, water, and lemon juice on medium-low heat to extract the flavor.
The juice will be this red.
This is the strained juice. I obtained this beautiful red colored juice.
While the peels are simmering, cut the apples into 8 pieces, and then slice into 2-3 mm pieces. They boil easier if they're cut very very thin.
Add the rest of the lemon juice and granulated sugar. Heat on medium heat. Once the sugar has dissolved, add the fruit juice.
Increase the heat to medium to low heat. There will be scum that surfaces, so gently scoop it off.
While the apples are simmering, use a wooden spatula to make a cutting motion and mush the apples. Simmer until they have become transparent and thick. It's fine if you lower the heat to medium.
And it's done!
Pour into jars while its still hot, and then it's done. Since Red Gold apples have nectar, they are sweet and tender and easy to boil.
Story Behind this Recipe
I made a pink jam using Red Gold apples that are bright red straight to the core. When you hear the words "apple jam," you automatically think of Jonathan apples, but it can be made with Red Gold or any other red apple varieties as well. Red Gold have more moisture than Jonathan apples, so they are quicker to make jam. You only need 2 apples to make this, so definitely try it out.
Cut the apples as thinly as possible as this makes the moisture come out easier and it'll be quick and easy to make. The amount of granulated sugar should be 50-60% of the amount of fruit. This will increase its self life. If you add lots of lemon, it'll taste refreshing and not cloying from the high sugar content.