Jam made from wild apples and crabapples for the winter
To prevent regular apples and crab apples from turning brown, place the peeled pieces in separate pans filled with cold water. After peeling, drain the water and add the amount called for in the recipe. Also, cook crab apples and crab apples in separate containers.
- Proteins: 0 g
- Fats: 0 g
- Carbohydrates: 0 g
- Total time:
- Time in the kitchen:
-
Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 1
-
Apples500 G
-
Ranetki500 G
-
Sugar700 G
-
Water100 ml
Peel and core the large apples, cut them into quarters, and place them in the first pot. Halve the crab apples, remove the stems and stalks, and reserve the seed pods. Place them in the second pot. Add the peels from the large apples to the crab apples and add half the water to each pot.
Place both pans on the stove and bring to a boil, stirring constantly. At this point, reduce the heat to medium and simmer until the apples are completely soft.
Cook the ranetki in the same way. Bring to a boil, stirring regularly to prevent burning. Then reduce heat to low and simmer for 20 minutes.
Puree large apples with an immersion blender until smooth. First, puree the crab apples with an immersion blender and then strain them through a fine-mesh sieve.
Combine both purees in one saucepan and sprinkle with sugar. Stir well to distribute it evenly.
Simmer over low heat for 30 minutes. As foam forms, skim it off with a spatula and stir occasionally.
The apple and wild apple jam is ready. Pour it into sterilized jars while hot and seal with lids.
- 1 hour 20 minutes
- 0 kcal
- 880
- 1 hour
- 197 kcal
- 595
- 1 hour 10 minutes
- 156.6 kcal
- 2421
- 35 min
- 0 kcal
- 376
- 55 min
- 0 kcal
- 242
- 40 min
- 260 kcal
- 1472
- 40 min
- 0 kcal
- 241
- 1 hour 10 minutes
- 0 kcal
- 394