Transparent Ranetki Jam
10 servings
120 minutes
The jam is prepared in the classic way in three stages: first the apples are covered with sugar, left to stand, and then quickly boiled and cooled three times. Each time the apples become more and more caramelized, which prevents them from falling apart into puree, and to make the syrup transparent, a little citric acid is added to the jam at the beginning of cooking.
1
Wash the ranetki, dry them, poke each apple in several places with a toothpick, and leave the stems.
- Ranetka (crabapple hybrid) apples: 1 kg
2
Place the ranetki in a pot of suitable size.
3
Sprinkle the apples with sugar.
- Sugar: 850 g
4
Add water.
- Water: 500 ml
5
Leave for 5 hours, stirring the apples with sugar from time to time.
6
Cook the ranetki on low heat for 10 minutes, skimming off the foam. At the beginning of cooking, add a pinch of citric acid to make the jam clear.
- Citric acid: 2 g
7
Let the jam cool and steep for 12 hours.
8
Boil the jam again for 10 minutes.
9
Let the jam steep for another 12 hours and boil it for the third time.
10
Pour the jam into sterilized jars while hot and seal.
11
Serve apple jelly with tea.
