Antonovka Apple Jam
A thick, tart apple jam made from Antonovka apples, with a bright, autumnal flavour that is ideal for baking, toast, or sandwiches. Its natural sharpness balances sweetness beauti…
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Servings: 4 | Prep: 20 min | Cook: 55 min | Total: 75 min
Tags: Antonovka, apple, autumn, baking, jam, preserve
Ingredients
- 1500.0 g Antonovka apples (weight before peeling and coring; choose firm, tart fruit)
- 900.0 g granulated sugar (adjust slightly to taste depending on the sharpness of the apples)
- 150.0 ml water (helps the apples start cooking without catching)
- 2.0 tbsp lemon juice (adds brightness and supports the set)
- 1.0 pinch fine salt (balances the sweetness and sharpness)
Instructions
- Peel, core, and chop the Antonovka apples into small even pieces, then place them in a wide pan with the water and cook over a medium heat for 10 to 12 minutes, stirring occasionally, until the fruit begins to soften and release a sharp, fragrant steam.
- Add the sugar, lemon juice, and salt to the softened apples, then stir over a low heat for 3 to 5 minutes until the sugar has fully dissolved and the mixture looks glossy rather than grainy.
- Increase to a medium heat and bring the mixture to a steady simmer, then cook for 15 minutes, stirring often, until the apples break down and the mixture thickens into a coarse purée with a tart, caramel-apple aroma.
- Use a potato masher or wooden spoon to crush the fruit to your preferred texture, then continue cooking over a medium-low heat for 10 to 15 minutes, stirring frequently, until the jam leaves a clear trail on the bottom of the pan for a second before closing.
- Taste carefully and, if needed, add a little more sugar for balance, then cook over a low heat for 5 minutes more so the seasoning settles and the flavour becomes rounded while still staying pleasantly sharp.
- To check the set, place a small spoonful on a chilled plate and leave it for 1 minute, then push it gently with your finger; if the surface wrinkles and the jam moves slowly, it is ready.
- Remove the jam from the heat and let it stand for 5 minutes, stirring once or twice to release some of the bubbles, until it looks thick, glossy, and evenly suspended.
- Spoon the hot jam into clean jars, seal while hot, and leave to cool completely at room temperature until set and spreadable.
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