Chinese cabbage jam without stems
Regardless of the variety of apples, the recipe remains the same. By following all the steps, you'll be able to create a delicious jam in a beautiful syrup, the color of which can vary depending on the shade of the apples. It's a great way to make many different desserts using the same recipe.
- 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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Water500 ml
Rinse the apples thoroughly in the sink to remove any dust or other debris and trim off the stems. Once ready, place the apples in a bowl.
Place the sugar and water in a saucepan. Cook the syrup for about 5 minutes, stirring frequently, until the sugar dissolves. Turn off the heat and let it cool to lukewarm. Meanwhile, cover the apples with water, place over medium heat, and bring almost to a boil, but do not boil. Turn off the heat. Drain them in a colander, cover with cold water, and drain after a minute.
Add the Chinese apples to the syrup, stir gently, and press down with a spoon. Cover and let steep overnight. The next day, bring the apples to a boil, reduce the heat to low, and simmer for 10 minutes. Turn off the heat and let steep for 2 hours.
Simmer over low heat for 10 minutes from the moment it boils, then leave covered for 2 hours. Bring to a boil and simmer for 10 minutes.
We jar the stemless Chinese chanterelle jam hot or cold. This depends on how much time you're willing to spend on the preparation. Jars and lids washed with baking soda will keep the jam perfectly for up to 8 months, regardless of whether the jam was served hot or cold.
- 35 min
- 200.5 kcal
- 160
- 30 min
- 180 kcal
- 367
- 1 hour 5 minutes
- 0 kcal
- 166
- 1 hour 5 minutes
- 0 kcal
- 616
- 45 min
- 0 kcal
- 331
- 55 min
- 285.2 kcal
- 280
- 45 min
- 0 kcal
- 258
- 40 min
- 0 kcal
- 117