Crabapple Jam

Cooking method

1. Step 1:

   

   To make crabapple jam, you'll need crabapples, sugar, and water. That's all it takes to get a fragrant, translucent jam of crabapple slices.

2. Step 2:

   

   Sort the crabapples and wash them well, then let them drain or pat them dry with a paper towel. We don't want any extra water, especially at the first stage, when we need the apples to release their own juice.

3. Step 3:

   

   Cut the crabapples into slices—it's easy, since the fruits are small and sit comfortably in your hand. Slice around the core, which we don't need. You don't have to toss the cores, by the way; you can use them to make a fruit drink, kissel, or even homemade wine. And if you keep a garden and some livestock, the apple scraps will be a treat for goats, sheep, a pig, or a cow.

4. Step 4:

   

   Layer the apple slices with the sugar and leave them like that for 10–12 hours. As you can see, making this jam is no trouble at all!

5. Step 5:

   

   Now bring the apples and their released syrup to a boil, adding a little water. There are several ways to go here: you can skip the water, add just a bit, or cook a sugar syrup first and drop the slices into it. I suggest the middle path—add water to the apples and sugar, bring to a boil, simmer for 5 minutes, and let the jam cool completely.

6. Step 6:

   

   Next, bring the jam to a boil again—I do this covered, so the apple slices soak up the syrup completely and none stay dry. Cool the jam again, then cook it a third time over low heat until it's done.

7. Step 7:

   

   You can ladle the crabapple jam piping hot into dry jars, filling them to the top and sealing them tightly. But I prefer to spoon it in once it's cooled and put the lids on only after it's stopped giving off heat, so no condensation forms on the lid.

8. Step 8:

   

   This crabapple jam keeps at room temperature for up to a year. Serve it with tea, layer it into cakes and pastries, or use it to decorate any baked good.