Apple jam
10 servings
30 minutes
Apple jam is a classic treat of Russian cuisine, symbolizing the warmth of home and coziness. Sweet apple varieties like 'Cinnamon' and 'Borovinka' give it a rich flavor with subtle caramel notes. Traditionally, the jam is cooked in fragrant syrup until the slices become transparent, making it truly tender and viscous. Adding vanillin, citrus zest, or cranberries enriches the taste with a light tartness and freshness. Apple jam is perfect as an independent delicacy or as a filling for pastries or an addition to hot tea on cool evenings. It not only delights with its sweetness but also holds a piece of history passed down through generations.
1
For jam, the most suitable sweet apple varieties are: 'Cinnamon', 'Borovinka', and others. Peel the apples, cut them into wedges, and remove the core.
- Apple: 1 kg
2
Prepare a syrup, add apples to it, and cook until they become transparent. If some apple slices are ready before others, carefully remove them with a spoon, place them in a bowl, and continue cooking the rest until fully done.
- Sugar: 1 kg
- Apple: 1 kg
- Water: 0.8 glass
3
To enhance the flavor, a bit of vanillin, orange, or lemon zest can be added to some apple varieties at the end of cooking. Additionally, when making jam from sweet apple varieties, it is recommended to add cranberries (1 cup of cranberries for 1 kg of apples).