08Bring the apple and apple juice extract to boil. Skim off any scum on the surface with a little sieve.
09Simmer it for 20 minutes or until thickened, stirring often with a wooden spoon. Once the colour of the apple skin comes off in the liquid, remove and discard all apple skin before the liquid gets thickened. *5
10While the jam is hot, ladle the jam into a sterilised jar and close the lid tightly.
11Cool it down at room temperature then refrigerate.