Antonovka Jam – Recipe for Topping and Layering with Step-by-Step Photos

To make exquisite Antonovka jam, three stages of cooking are required. This includes a long cooling period for the apples, during which the apple slices are soaked in the syrup and acquire a unique flavor. During this time, you can calmly go about your daily activities.

Nutritional value per serving

0 kcal

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

*Nutritional value is calculated per 100g of ingredients

Total time: 25 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

Antonovka jam

Ingredients

Servings

Apples

600 G
Sugar

400 G

Preparation

Step 1

Cut washed, peeled, and unpeeled apples into slices about 7 mm thick. Sprinkle with sugar and let sit at room temperature for 5 hours.

Step 2

Stir occasionally from the bottom up to dissolve all the crystals. It's also important for the Antonovka apples to release their juices and for the slices to shrink, reducing their size.

Step 3

Place the saucepan over high heat and cook for 5 minutes from the moment it boils, stirring gently. Turn off the heat and let the apples steep overnight. By morning, they will be translucent, and the syrup will thicken due to the abundance of pectin.

Step 4

Repeat the previous step completely. Then bring the apples, cooled overnight, to a boil over medium heat and cook for 5 minutes, stirring gently with a spatula, without pressing too hard.

Step 5

Turn off the stove and place into sterilized 0.5 liter jars.

Features of Antonovka

It may seem strange that Antonovka apples are so popular for making jam. They're sour, hard, and tasteless. But the point is that their dense texture allows the apple slices to soak up syrup better than other apples. And the sourness further protects the jam from becoming overly sweet.

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