Crabapple Jam for Winter
Easy to make, delicious to eat — quick and inexpensive too! Few things bring people together like food. And a love of food doesn't have to mean putting on weight. If you cook a wide variety of dishes and, rather than gorging, just taste a little of each, you've got a good shot at staying in shape your whole life and earning a reputation as a gourmet. The object of your passion shouldn't just be tasty — it should also be, say, as gloriously golden as crabapple jam. Breathe life into this recipe by making something amazing with it.
Daria ☼
Recipe author
Crabapple Jam for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
50 g
202 kcal
GI:
8
/
0
/
92
- Following the rules for making jam, sort the fruit by size and ripeness — both should be uniform. Prep the crabapples: wash them in cool water and trim the stems by half. Next, prick each apple with a pointed wooden stick — an ordinary match or toothpick will do the job. Put the crabapples in an enameled pot, cover them with hot water, and boil for 5 minutes. Scoop out the fruit, cover it with cold water in a separate bowl, and leave it. After 7–8 hours, make a syrup from the sugar and the water the crabapples were soaking in. Once the syrup comes to a boil, add the fruit and turn off the heat; you've got 10 hours until the next step, so let it stand. Strain the syrup into a preserving pot, bring it to a boil, skim off the surface film, add the crabapples, and finish cooking for 20 minutes over low heat. Pack it while hot. The long road to the finished result is behind you, and once you taste the jam, you won't regret a single step.
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
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