Antonovka jam with cinnamon for the winter
This recipe has a little secret that keeps the Antonovka apple slices firm yet tender. Because of this, making Antonovka apple jam will take a little longer. But the end result will be a delicacy you've never tasted before.
- 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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Sugar1 kg
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Salt1 tsp
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Soda1 tsp
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Cinnamon1 tbsp
Cut the washed apples into wedges, removing the cores and stems. Then soak them for 10 minutes in water with dissolved salt. Rinse through a colander under running water. Then place them in a saucepan with the baking soda solution. Let them sit for 1 hour.
Sprinkle a little sugar on the bottom of the pan and layer the Antonovka apple slices, alternating layers of sugar. Cover and leave in a cool place for 6-8 hours.
Heat the apples over low heat until the sugar is completely dissolved. Do not stir, but press gently if they float to the surface to prevent them from breaking. Cook for 5 minutes from the moment they start boiling, then let them cool completely.
Heat the saucepan with the jam until it comes to a boil and cook for about 5 minutes. Then let it cool overnight. The jam will release even more juice and become more translucent.
By morning, the slices will have changed color and become more appealing. On this day, sterilize the jars and boil them for the last time for 10 minutes.
At the end of cooking, add ground cinnamon, stir gently, and bring to a boil. Cook for 2 minutes.
Pour Antonovka jam with cinnamon into sterilized jars and seal for the winter.
- 50 min
- 0 kcal
- 487
- 10 min
- 0 kcal
- 388
- 35 min
- 120 kcal
- 1496
- 1 hour 5 minutes
- 0 kcal
- 951
- 3 hours 20 minutes
- 0 kcal
- 1278
- 1 hour 5 minutes
- 0 kcal
- 435
- 40 min
- 0 kcal
- 117
- 50 min
- 233.4 kcal
- 503