Antonovka jam
To make Antonovka apple jam as thick and dense as marmalade, you don't need any additional thickeners. Simply boil the apple slices in their skins, then blend them halfway through and at the end of cooking. This will make the jam more uniform, delicate, and dense as it thickens, without any inclusions.
- Proteins: 0 g
- Fats: 0 g
- Carbohydrates: 0 g
- Total time:
- Time in the kitchen:
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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
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Apples1 kg
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Sugar300 G
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Water100 ml
Remove the seeds and stems from the washed apples, cut them into slices about 1 cm thick, and place them in a saucepan. Place over medium heat and add water.
Wait until it boils and simmer for 30 minutes, stirring to prevent the slices from burning.
Blend the apples until smooth and homogeneous puree is obtained.
Add sugar and mix well until the sugar begins to melt under the influence of heat.
Cook over low heat, cover, and simmer for about 1-1.5 hours. Open the lid frequently and stir. Then blend again with an immersion blender directly in the pan to make it more airy and fluffy, and bring to a boil.
When the Antonovka jam has thickened and can be handled with a spoon, remove from heat and let it cool slightly. Ladle into jars and seal only when the jam has thickened slightly and begins to form a film.
- 50 min
- 0 kcal
- 469
- 1 hour 55 minutes
- 0 kcal
- 299
- 20 min
- 53.9 kcal
- 881
- 45 min
- 128 kcal
- 521
- 1 hour 15 minutes
- 0 kcal
- 288
- 25 min
- 233.4 kcal
- 1084
- 10 min
- 112.6 kcal
- 742
- 2 hours
- 0 kcal
- 448