Antonovka jam with lemon for the winter – a recipe for the topping and layering with step-by-step photos

A versatile citrus treat. Lemon enhances the apple flavor and helps the jam's flavor fully develop. This jam goes well with any pancakes or crepes. It can be used as a filling for baked goods. The flavor pairs well with both vanilla and chocolate sponge cakes.

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: 45 min
Time in the kitchen: 15 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 with lemon for the winter

Ingredients

Servings

Apples

1 kg
Sugar

1 kg
Lemon

1 pcs

Preparation

Step 1

Peel and cut the apples into random pieces. Be sure to remove the peel, as it's not needed here.

Step 2

Place the Antonovka apples in a large saucepan and sprinkle with half the sugar. Add the lemon zest and pulp. Remove the white zest, otherwise the jam will be very bitter.

Step 3

Add the remaining sugar and place over low heat. Stir until the apples release their juices and the crystals dissolve completely.

Step 4

Bring to a boil and simmer for about 25-30 minutes, occasionally lowering the wedges with a wooden spatula. Turn off the heat and let steep overnight.

Step 5

The jam will thicken and become smooth. Remove and discard the lemon zest, and heat the remaining mixture until it boils. Once the jam has thickened, seal it in jars.

The right cookware

Stainless steel, enameled, or non-stick pans are best for making jam. Aluminum and cast iron will react with organic acids and negatively impact the quality of the seal.

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