1 1/2 kilograms
12 1/2 grams
Quarter apples, core and cut roughly without peeling. Take the pieces in a deep pan with half a cup of water and stew for ten minutes.
Alternatively, cook in a pressure cooker. Once cooked, discard the skin and make a pulp. Take pulp with a little water in a deep pan. Add equal quantity of sugar by weight and cook, stirring continuously, till all the sugar dissolves.
When mixture begins to thicken, add citric acid and cook till it thickens to the required consistency.
To test, put a little on a plate and cool. If it sets it is done. Sterilize bottles in boiling water for half an hour and then dry completely. You can do so in an oven. Fill the jam in hot bottles leaving a little space at the top.
Screw the lids and let them cool down to room temperature before storing.