Make the base for apple jam. Place the fruit pieces in a saucepan, pour boiling water over them and simmer for 3 minutes.
Boil the syrup. Remove the apple slices from the liquid, add sugar and boil until the crystals are completely dissolved for 3-4 minutes.
Add apples to the syrup and leave to infuse. Place pieces of fruit in a saucepan with hot syrup, stir, turn off the heat, cover with a lid and leave for 3-4 hours.
Boil the jam. After 3-4 hours, bring the jam to a boil and cook for 5-7 minutes. Turn off the heat, let it brew for 8 hours. Repeat the procedure.
Prepare apple jam for winter storage. After the last boiling, let the preparation sit for 5-6 hours. Then put it on the fire for the last time, bring to a boil, cook for 5-7 minutes. Then turn off the heat, put the jam into sterilized jars, close with lids.