Transparent Jam from Crab Apples
Preserves • Russian
Description
The jam is prepared using the classic method in three stages: first, the apples are sprinkled with sugar and allowed to sit, then they are quickly boiled three times and cooled down. With each cooking session, the apples caramelize more, which prevents them from breaking down into a puree. To ensure the syrup remains clear, a little citric acid is added at the beginning of the cooking process.
Ingredients
- "Ranette apples" 0 lbs
- Sugar 30 oz
- Water 15 fl oz
- Citric Acid 0 oz
Step-by-Step Guide
Step 1
Wash the small apples, pat them dry, poke each apple in several places with a toothpick, and leave the stems on.
Step 2
Place the small apples in a suitably sized pot.
Step 3
Sprinkle the apples with sugar.
Step 4
Add water.
Step 5
Leave for 5 hours, stirring the apples with sugar occasionally.
Step 6
Simmer the crab apples over low heat for 10 minutes, skimming off the foam. At the very beginning of cooking, add a pinch of citric acid to ensure the jam is clear.
Step 7
Let the jam cool and infuse for 12 hours.
Step 8
Boil the jam again for 10 minutes.
Step 9
Let the jam steep again for 12 hours and simmer for a third time.
Step 10
Pour the jam into sterilized jars while hot and seal them.
Step 11
Serve the apple jelly with tea.
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