Paradise apple jam with lemon juice – a recipe for the topping and layering with step-by-step photos

Ranetki, also known as "paradise apples," were once considered an aristocratic delicacy. Renowned confectioners would preserve the apples in sugar and syrup to delight kings and their guests. Ranetki are now a rarity, but they can still be found and used to make delicious jam.

Nutritional value per serving

233.4 kcal

Proteins: 0.2 g
Fats: 0.2 g
Carbohydrates: 57.4 g

*Nutritional value is calculated per 100g of ingredients

Total time: 25 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: 2

Recipe with step-by-step photos

Paradise apple jam with lemon juice

Ingredients

Servings

Ranetki

2 kg
Sugar

2 kg
Lemon

1 pcs
Water

600 ml

Preparation

Step 1

Wash the apples thoroughly by hand, trim the stems, and pierce the base with a toothpick. Once they're done, place the apples in a separate bowl.

Step 2

Pour water into a deep bowl and add all the sugar. Place over medium heat, bring to a boil, and simmer for 2 minutes until smooth.

Step 3

Add the apples to the prepared syrup, stir, and reduce the heat to low. Cook for 15 minutes, dipping any apples that float to the surface back into the syrup. Remove the bowl from the stove, cover with a weight, and let it sit for 24 hours.

Step 4

After the apples have soaked, squeeze the juice from half a lemon, checking to make sure there are no seeds left.

Step 5

Add the lemon juice and stir the jam. Return the pan to the stove and simmer over low heat for another 15 minutes from the moment it boils.

Step 6

Warm jars washed with baking soda over boiling syrup. Place apples in the jars, covering each one with a lid while you prepare the next batch. This quick sterilization process works great for this jam. Then distribute the syrup, seal the jars tightly, wrap them, and let them cool.

Step 7

The paradise apple jam is ready. We eat it by the stem, which we haven't completely removed, but only trimmed to prevent it from breaking off during cooking.

Puncture is mandatory

Be sure to pierce the apples before cooking. This will allow the juices bubbling inside to flow freely. This will ensure the apples remain whole and beautiful. Without piercing, the skins will crack and fall apart.

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