Ranetki jam with citric acid – a recipe for the topping and layering with step-by-step photos

Citric acid brightens the syrup and the fruit floating in it. This makes the apples look much more festive. This is especially noticeable on the light yellowish-red fruits. And with the addition of vanilla spice, the apples' aroma will be as festive as their appearance.

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: 50 min
Time in the kitchen: 20 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

Wild apple jam with citric acid

Ingredients

Servings

Ranetki

1 kg
Sugar

1 kg
Water

400 ml
Vanillin

2 G
Citric acid

3 G

Preparation

Step 1

Wash the apples, dry them thoroughly on a kitchen towel, and begin making the syrup. Pour water into a saucepan and add all the sugar. Cook over medium heat until the sugar is completely dissolved, then let it simmer for 3-5 minutes. Finally, add the vanilla and citric acid. Stir quickly until completely dissolved.

Step 2

Add the washed crab apples and cook for 30 minutes over medium-low heat, but don't stir them, just lightly dip them in the syrup. Turn off the heat and let them cool completely.

Step 3

Return to medium heat and cook for 5 minutes from the moment the syrup boils.

Step 4

The paradise apple jam with citric acid is ready. While hot, seal it in prepared jars and, after cooling, transfer it to a pantry or kitchen cabinet.

Choose natural vanilla

I understand that vanilla extract is quite expensive compared to vanillin. But once you try using this natural spice in jam, you'll never want to go back to powder. Vanilla doesn't just add aroma. It can be used to combine any flavor into a delightful bouquet. It's indispensable for a pastry chef!

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