Transparent jam from wild apple slices
Transparent wild apple jam in slices
To ensure that the apple jam doesn't turn into mush, but rather turns out amber-colored and with whole, transparent segments, it should be prepared in several stages.
Ingredients
- 1 kg ranetki
- 1 kg Sahara
- 1 Art. water
Instructions
- Select whole, undamaged fruits, soak if necessary, rinse under running water, and dry.
- Cut out the core from each apple and cut into slices approximately one centimeter thick.
- Make syrup from sugar and water, bring to a boil, reduce the temperature to medium and drop the apples into it.
- Cook the ranetki in gently boiling syrup for 10 minutes, remove from heat.
- The next day, bring the jam back to a low boil over low heat and boil for another 10 minutes.
- Place the finished jam into clean, sterilized jars and seal. You can use screw-on or plastic lids.
Note
- Larger apples are easy to slice. If the crab apples are too small, you can use them whole, but in a separate container, not mixing them with the sliced ones. In this case, prick each crab with a toothpick and remove the stems.
- To ensure that the apple slices remain intact, do not stir the jam during the preparation process, but only shake it.
- To remove the core from apples, you can use a special fruit knife.
- It's best to cook jam in a wide copper basin. It retains and distributes heat better, and excess moisture evaporates from the jam more quickly.
- To give the dish a pleasant sourness, you can add a pinch of citric acid or a slice of lemon, and remove the lemon before placing it in jars.
- A small amount of cinnamon and vanilla will make the treat more aromatic.
