Antonovka apple jam

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to make clear, amber jam from Antonovka apples in slices for the winter? Prepare all the necessary ingredients. Sometimes I add less sugar, then the jam needs to be stored in the refrigerator, but it turns out to have a more delicate taste.

2. STEP 2

   

   Core the apples and cut into thin slices. Place the chopped apples in a saucepan. The article on saucepans, link at the end of the recipe, will help you choose the ideal pan.

3. STEP 3

   

   Cover the apples with sugar, pour in water and bring everything to a boil over low heat. At this stage, I even cover the pan with a lid so that the apple slices cook at the same time. However, it is important not to overcook so that the slices do not turn into mush, since Antonovka has a delicate texture.

4. STEP 4

   

   Remove the boiled apples from the heat and let them cool completely. Repeat this method of bringing to a boil three times; during the last cooking, bring the jam to full readiness.

5. STEP 5

   

   The jam is ready when a drop of it does not spread on a dry surface. Cool the Antonovka jam for the winter and seal it in dry, sterilized jars. Read more about this. as well as other nuances of canning, read in separate articles using the links at the end of the recipe.

6. STEP 6

   

   The finished jam turns out very beautiful. Serve it with aromatic freshly brewed tea with pancakes, pancakes, layer pies with it, decorate cakes and pastries with slices. Enjoy your tea!

Comments on the recipe

Lily

28.10.2023

4.9

From Antonovka you can close this compote

Maystin

28.10.2023

4.8

Now there is such a variety of apples from this year’s harvest on the market that I wanted to make something out of them for the winter. I saw a recipe for Antonovka apple jam for the winter and chose it to prepare. I took green apples, I don’t know the variety, but in my opinion it was not Antonovka. I prepared everything according to the recipe, but the author did not get the color as in the photo. Apparently I took the wrong type of apple. In my jam, the slices turned out light, transparent, soft, but not falling apart. In principle, it’s very tasty and I’m happy with the result. Thanks for the recipe!