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Ranetka jam with lemon

0
406
Kitchen Russian
Calorie content 145.4 kcal
Portions 1.8 l.
Cooking time 90 minutes
Proteins * 0.2 g
Fats * 0.2 g
Carbohydrates* 46.1 gr.
* per 100 gr. product
Ranetka jam with lemon
Content

For this recipe, it is best to take apples of the "ranet" or "simirenka" varieties. It is in these varieties that the maximum pectin is contained, which plays a major role in the thickening of jams and marmalades. The dessert turns out to be a rich amber color, and the aroma is filled with notes of cinnamon and vanilla.

Ingredients

Cooking process

step 1 out of 5
Rinse the fruits thoroughly under running water and put them in a colander, allowing the water to drain. Remove the peel from the ranetki (it is recommended to leave it from several fruits) and chop it arbitrarily (if you have small apples, then just cut it in half), removing the seed box.
step 2 out of 5
We transfer the prepared main ingredient to a saucepan of a suitable size, add peelings, cinnamon, vanillin, lemon juice and zest and cover it all with granulated sugar.
step 3 out of 5
We send the dishes to the stove and cook over high heat until the sugar crystals are completely dissolved and syrup is formed.
step 4 out of 5
Then we reduce the flame to a minimum and cook for 40-50 minutes until soft, knead it with a crush and put it on sterilized jars, roll it up.
step 5 out of 5
Our delicious and aromatic jam is ready. It goes well with pancakes, cheese cakes and pastries.

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