Ranetki jam
Ranetki jam is called "royal." These small apples in a sweet, slightly tart syrup were served as a dessert for the nobility during the French dynasties. If you can get your hands on some ranetki, be sure to try this aristocratic dessert.
- 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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Water200 G
Wash the crab apples thoroughly and cut off the stems at the bottom so that the resulting opening allows the apples to soak in the syrup while cooking. If the stems are too long, trim them with a knife or kitchen scissors.
Bring the water to a boil, add the royal apples, and simmer for 5 minutes, covered. Turn off the heat.
In another saucepan, pour all the sugar and add water. Place on the stove and bring to a boil, stirring until the sugar is completely dissolved.
Drain the crab apples and pour the syrup over them. Cover and let steep for 5 hours or overnight.
Return the pan to the stove, turn the heat to medium, and bring the jam to a boil, covered. Cook for 5 minutes, skimming off any foam that forms at the end of the cooking time. To speed up the heating, lower the crab apples to the bottom with a spoon.
Let the jam cool completely. To speed up the process, place the pan in a basin or sink filled with cold water, but be careful not to let any water get inside. Then simmer for another 5 minutes from the moment it starts boiling.
The apple jam is ready. Place it into sterilized jars while it's chilled, not hot.
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