Clear Chinese cabbage jam with tails – a recipe for the topping and layering with step-by-step photos

Chinese apple, ranetka, paradise apple, or, in the English style, crab—you can call these small wild apples whatever you like. The main thing is that they make excellent jam. These small fruits, resembling large cherries in clear syrup, will leave few indifferent.

Nutritional value per serving

238 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 59 g

*Nutritional value is calculated per 100g of ingredients

Total time: 30 min
Time in the kitchen: 20 min
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

Recipe with step-by-step photos

Clear jam made from Chinese cabbage with tails

Ingredients

Servings

Apples

1 kg
Sugar

800 G
Water

500 ml

Preparation

Step 1

First, wash and sort the Chinese apples, trimming the stem ends. Then, prick the apples with a toothpick in 2-3 places to allow the syrup to soak in, and remove the stems from the bottom with a knife.

Step 2

Bring the sugar and water to a boil and cook until the sugar is completely dissolved. Add the Chinese cabbage and bring to a boil. From this point, simmer over low heat for 2-3 minutes. Remove from the stove, cover, and let cool and infuse for 12 hours. After this time, repeat the boiling and cooling process.

Step 3

Cook the jam a third time for 2 minutes, cover with a lid and leave again for 12 hours.

Step 4

We put the Chinese jam on the stove for the fourth time for 3 minutes and at the same time sterilize the jars and boil the lids.

Step 5

The Chinese apple jam is ready. Let it cool completely and store it in the jar where you preserve the preserves.

Clear syrup

To ensure clear apple jam, cook it in four batches for small apples and six batches for larger apples. The latter will require 200-300 ml of water per batch, as larger apples absorb syrup more readily.

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