Wild apple jam with citric acid and cinnamon
A cinnamon stick can transform ordinary jam into a delicately spicy, invigorating dessert. The cinnamon aroma helps you relax and get into a positive frame of mind. Combined with the summery notes of paradise apples, it's sure to relieve any signs of autumn blues and winter depression.
- 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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Ranetki1 kg
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Sugar1 kg
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Water200 ml
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Cinnamon4 pcs
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Citric acid3 G
Cut the bottom stem off each washed apple, trim the stems, and prick each apple with a skewer. Soak them in cold water for 20 minutes.
Pour water into a heavy-bottomed saucepan and bring to a boil over medium heat. Add sugar and stir constantly until dissolved.
Add citric acid and cinnamon. This will make the syrup foamy at first, but over time this will subside and it will become clear again.
Add the apples to the syrup, stirring constantly. Now bring the mixture to a boil and cook for 15 minutes. Turn off the heat and let the apples sit for 2 hours until completely cool. If it's hot in the kitchen, this will take longer, so you'll need to wait.
Repeat this procedure one more time. Then, after cooling, bring the jam to a boil and cook for 5 minutes.
The ranetki jam with citric acid and cinnamon is ready. Pour into jars that have been washed with baking soda or pre-sterilized and seal for the winter as usual.
- 1 hour 5 minutes
- 0 kcal
- 951
- 15 min
- 265 kcal
- 2412
- 1 hour 15 minutes
- 161.9 kcal
- 385
- 1 hour 25 minutes
- 120 kcal
- 241
- 45 min
- 0 kcal
- 331
- 1 hour 50 minutes
- 0 kcal
- 677
- 20 min
- 0 kcal
- 340
- 50 min
- 226.8 kcal
- 1263