Crabapple Jam
These small, sweet apples make a wonderful jam. Crabapples are tiny, but they pack a lot of flavor. If a basketful of these little apples suddenly turns up in your kitchen, it's the perfect time to put up a batch of crabapple jam. In one old cookbook I came across three or four crabapple jam recipes, but my favorite is the one where the apples are left whole. It makes a wonderful treat for your morning cup of tea — and that's on top of the jam itself!
Daria ☼
Recipe author
Crabapple Jam
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 %
43 g
174 kcal
GI:
12
/
0
/
88
- First, rinse the crabapples, remove any leaves, and trim the stems down short. Then prick each one in several spots and scald them with boiling water. A regular knitting needle works best for piercing the apples — it's the fastest, easiest way. Put the apples in a saucepan, cover them with boiling water, and put the lid on for 5–7 minutes. Then plunge them straight into cold water to cool. Now make the syrup: bring the water and sugar to a boil, stirring constantly, and cook until the sugar dissolves. Pour the syrup over the apples and cook until the syrup turns clear. Drain that syrup back into a saucepan and boil it down until it thickens. Pour it over the crabapples again — but this time no cooking; just set the pot aside for 6–8 hours. Repeat this cook-and-steep cycle two or three times until the jam is done.
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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