Whole Crabapple Jam (with Stems)

Cooking method

1. Step 1:

   

   How do you make crabapple jam? Gather all the ingredients. This jam calls for the tiniest apples. The variety is called ranetki (crabapples), but there are similar kinds too. I'm using regular white sugar, but you could use cane sugar for a caramel note, or coconut sugar for a coconut note.

2. Step 2:

   

   Wash the apples but leave the leaves and stems on—they make the jam prettier and more unusual. Pierce each apple in a few spots with a toothpick so the skin doesn't burst during cooking and the apples stay whole.

3. Step 3:

   

   Cover the apples with half the sugar and let them sit for a few hours to release their juice—you can leave them overnight. Apples aren't berries, so don't expect a lot of juice.

4. Step 4:

   

   Stir the rest of the sugar into the water until it dissolves (you can warm the syrup a little to help it dissolve).

5. Step 5:

   

   Pour the syrup over the apples and stir. If you like a spiced jam, this is the time to add seasonings. Cinnamon, vanilla, cloves, and star anise are all right at home in apple jam. You can use whole spices—pods, sticks, buds, and stars (just remember to fish them out at the end of cooking)—or ground spices, a pinch of each is plenty.

6. Step 6:

   

   Bring the mixture to a boil and cook over low heat, skimming off the foam, for about 40 minutes. I recommend a heavy-bottomed pot so the jam won't scorch.

7. Step 7:

   

   Sterilize the jars however you like. I pour a little water into each jar and microwave them for 5–7 minutes. You can also sterilize them in a 210°F (100°C) oven for about 30 minutes, scald them, or hold them over steam. The lids just need to be boiled for 5 minutes. Ladle the finished jam into the jars (while still hot, or let it cool first) and seal them tightly or roll them up.

8. Step 8:

   

   Enjoy!