Peel and core apples, cut into thin pieces. Sprinkle with water; cover and steam for 1 minute. Let cool. Grind them. Pour out into a thick pan or a non-stick pan, add sugar. Allow to cook over low flame, stirring with a wooden laddle till mixture thickens. TO test if the jam is done, cool jam on laddle. When cool, the jam should fall from the tilted ladle in flakes rather than in drops. Dissove citric acid in 1/2 tbsp water. Add to jam. Boil for another minute. Remove from heat. When warm add sodium benzoate, dissolved in 1 tsp warm water. Add flavouring color and presserve.
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