Transparent jam made from Chinese cabbage with tails
transparent jam made from Chinese cabbage with tails
The season for making Chinese cabbage jam with tails is upon us. Let's explore an easy recipe for this masterpiece today.
Ingredients
- 2 kg small yellow-red apples
- 2 kg Sahara
- 2 Art. water
- 1 pcs. lemon
Instructions
- First, inspect all the apples. Choose the best, unblemished ones. If necessary, use a knife to cut out any rotten parts and rinse all the apples in clean water.
- Now you need to pierce the apples with a sharp toothpick. I recommend piercing the fruit in as many places as possible, as this will release the juice faster and the jam will have a richer flavor.
- Now we'll make the syrup. Place 2 kg of sugar in a large, deep-bottomed saucepan. Add water and bring to a boil. Keep the heat low so you can see the sugar melt and stir gradually until the mixture reaches a smooth consistency.
- Add lemon or citric acid. A reaction will occur, and white foam will appear, but don't be alarmed. Continue stirring until the syrup becomes crystal clear and transparent as glass (about 6 minutes).
- Add the pre-prepared apples into the syrup and cook for another 13 minutes over medium heat.
- Remove the pan from the heat and cover it with a clean plate of a suitable diameter, then place the jar on top. This will create a weight to help the apples soak up the juice. Let the entire setup sit overnight or for 12 hours.
- The next day, bring the apple syrup to a boil. Simmer over low heat for about 5 minutes. Then remove again and cover with a plate. Leave it like this for 12 hours.
- We're approaching the finish line. Place it back on the stove and bring to a boil (all at low heat). Let it simmer for 10 minutes and observe the consistency. Ideally, a drop of jam shouldn't spread across the surface of a cold plate. Otherwise, continue to simmer.
- Pour the jam into sterilized jars.
