Apple jam with walnuts, cognac and spices
10 servings
300 minutes
Apple jam with walnuts, cognac, and spices is an exquisite dessert that combines the sweetness of fruits, the nutty depth of flavor, and subtle spice accents. This recipe traces back to ancient Russian traditions when jam was made in copper basins and infused with the aromas of spices. Apples provide softness and a slight tartness, walnuts add a rich texture, while cognac contributes a delicate note of noble warmth. Cinnamon and cardamom impart a special spicy complexity, transforming the jam into an elegant treat. It pairs perfectly with tea, pancakes or as a refined addition to desserts. Such jam not only delights the palate but also offers a sense of coziness and home warmth.
1
Peel and slice the apples, then sprinkle with sugar in a copper basin. Leave for 2-3 hours until juice appears.
- Apple: 1 kg
- Cane sugar: 1 kg
2
Shake the pot and place it on the fire. Bring to a boil, boil for a few minutes, turn off, and let it cool.
3
Once completely cooled, put it back on the heat, bring to a boil, turn off and cool.
4
In the third boil, add crushed nuts, cognac, and spices. Optionally, you can add cloves, star anise, or lemon zest.
- Walnuts: 100 g
- Cognac (brandy): 1 tablespoon
- Cinnamon: 0.5 teaspoon
- Cardamom: 0.5 teaspoon
5
Boil for a few minutes, cool down, and distribute into jars.
