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

We've known the unforgettable taste of wild apple jam since childhood. The special thing about this recipe is that you don't need to soak the apples in sugar first to release their juice. We'll just prick them and simmer them in syrup. The end result is that each apple will turn into a true candy.

Nutritional value per serving

120 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 100 g

*Nutritional value is calculated per 100g of ingredients

Total time: 35 min
Time in the kitchen: 25 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

Jam from whole apples

Ingredients

Servings

Ranetki

400 G
Sugar

500 G
Water

100 ml
Citric acid

1 G

Preparation

Step 1

Rinse the crab apples in the sink and dry them. Then, use a toothpick to make diagonal punctures along the entire length of the core. Trim the stems, if necessary, to prevent them from becoming too long.

Step 2

Pour water into a large bowl, add sugar, and citric acid. Heat over medium heat and bring to a boil. Cook until the sugar is completely dissolved and no longer squeaks on the bottom of the bowl.

Step 3

Place the apples in the boiling syrup and bring it to a boil. Try to ensure that each apple is evenly coated. To do this, spoon the syrup over the apples as they float to the surface. Do not stir, as this may cause the apples to crack.

Step 4

Once the jam has reached a full boil, remove the bowl from the stove and let it cool slightly. Cover with a suitable plate and place a weight on top. This ensures that all the apples are immersed in the syrup and evenly soaked. Let the jam steep for 24 hours.

Step 5

Return the pan to the stove and simmer over medium heat for 5 minutes. Don't stir, just press down with a spoon.

Step 6

The baby apple jam is ready. Place the crab apples in jars and spread the syrup over them. Seal and let cool completely.

Proper serving of crab apples

For this recipe for small apples The fruit should be picked with the stems still attached and cooked. The secret is to pick the syrup-soaked fruit by the stems, making it easier to eat and less messy. They can even be stored separately from the syrup, like soft candied fruit.

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