Old-Fashioned Crabapple Jam
The apples hold their shape — you really can pick them up by their stems! The recipe is taken from P. P. Alexandrova-Ignatyeva's 1909 book, "The Practical Foundations of Culinary Art."
Cooking method
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Step 1:
Choose good crabapples that aren't too ripe, trim the stems a little, snip off the blossom ends, and pierce each one all the way through lengthwise with a wooden skewer. This lets the apples soak up the syrup. Blanch the apples in boiling water for 3 minutes without cooling them, then transfer them straight to the syrup.
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Step 2:
The jam is cooked in 4 stages: simmer it in a light syrup over 4–5 days, bringing it to a boil just once each day. It's best to cook the jam in a copper pan and stir with a wooden spoon. The apples are done when they turn completely translucent and the syrup has thickened. Pack the finished jam into clean, dry jars that have been scalded with boiling water, and seal with lids. Store in a cool place.
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
