White jam is transparent. Recipes for preparations from “White filling” apples for the winter

Hello, my dear readers! Today I will share with you simple recipes for delicious homemade apple jam.

Something tells me that this year there will be an abundance of these fruits. Therefore, it is worth preparing and telling you as much as possible about what else can be prepared from this fruit. I have prepared several interesting options for you and I think that at least one will suit you.

In general, you can prepare a huge number of different preparations from apples. Preserves, jams, marmalade, compotes. In addition, you can make wonderful baked goods with them. The most popular pie with these fruits is, of course. But there are other recipes for pies filled with them, which I will talk about in future articles.

I don’t really like these fruits in their natural form, but I really respect jam or confiture. And my husband loves everything related to apples, as if in a past life he was a worm who lived inside the fruit.

By the way, when adding sugar, remember that the varieties may be different. Some are more sour, others are sweeter. In accordance with this, you can change the proportions of sugar in the recipe. But this is at your discretion.

The jam prepared according to this recipe is very suitable as a filling for pies. When it cools, it becomes thick, like jam. All vitamins are preserved in it. It's quick and easy to prepare.

Ingredients:

Apples – 3 kg
Granulated sugar – 1 kg
Honey - 1 heaped tablespoon
Hot boiled water - 0.5 cups

Preparation:

1. Rinse the fruit thoroughly and dry it with a paper towel. Cut into slices and remove the core with seeds (if there are branches, be sure to remove them too). Then cut the slices into cubes and place in a pan.

2. Pour boiling water and add sugar and honey. Mix everything and place on the stove. You want the sugar to completely dissolve and the syrup to boil, so don’t forget to stir constantly.

3. When it boils and syrup appears, cook for another 5 minutes. Then we put it in sterilized jars and put it away for storage until winter.

4. This delicacy should be stored in a cool place. And in winter you will enjoy the wonderful taste of summer.

Apple and orange jam for the winter in a slow cooker (a very simple method)

Here is a recipe for quick cooking in a slow cooker. Well, it couldn’t be simpler. The combination of apple and orange makes the jam taste simply heavenly.

Ingredients:

Apples – 500 gr
Oranges – 500 gr
Sugar – 1 kg

Preparation:

1. Cut the apples into slices or cubes, after removing the core and seeds. Also cut the oranges into slices and cut off the core. Place everything in a slow cooker and sprinkle sugar on top. There is no need to stir it, it will dissolve and disperse on its own.

2. Close the lid and select the desired program. If there is a “boiling” program, then select it and set it for 1 hour 20 minutes. If not, then “stewing” will do, set for 1 hour.

3. Then mash all the fruits using an immersion blender and puree.

4. That's all, all that remains is to put it in jars and put it in a cool place for storage.

How to make clear apple jam in slices

In order for our fruits to remain whole and the jam to be transparent, I offer this recipe. It is cooked in three stages.

Ingredients:

Apples – 2 kg
Sugar - 1.5 kg

Preparation:

1. Wash, peel and core the apples. Then cut them into slices and put them in a saucepan. Pour sugar over them, stir and close the lid. Leave in this position for a day so that the juice is released and the fruit is saturated with sugar.

2. After a day, put the pan on the fire until it boils. Cook for another 15 minutes over medium heat and put away again for another day.

3. After a day, put it on the fire again, wait until it boils and cook again for 15 minutes over low heat. Then pour into sterilized jars. Screw the lids on the jars and put them away.

Video on how to make dry apple jam with cinnamon in the oven

Have you ever tried this? It is somewhat reminiscent of marmalade or candied fruits. Awesome delicacy. The kids really like it. We did this when I was little. Mom gave me candy instead. Still there was a shortage. And it's cheap and tasty here.

Here I have selected a video recipe for you to make it clearer how to prepare it.

Ingredients:

Apples – 1 kg
Sugar - 300 gr
Citric acid - 1 teaspoon
Cinnamon - 1 teaspoon

Try this recipe and treat it to your kids. Rest assured, they will appreciate it and ask for more.

Delicious jam from apples, apricots and oranges for the winter (quick)

But such jam will be simply delicious. Very tasty and aromatic, moderately sweet. My mother-in-law shared this recipe with me. Thanks to her for this!

Ingredients:

Apples – 1.5 kg
Apricots – 1.5 kg
Oranges – 1 piece
Sugar - 1.5 kg

Preparation:

1. First, wash and dry all the fruits. Halve the apricots and remove the pits. Cut the apples into four slices and remove the core and seeds. Cut the orange into four parts along with the peel. Scroll everything through a meat grinder.

2. Transfer the fruit puree to a saucepan and add sugar. Place on the fire, bring to a boil and simmer for 40 minutes, stirring constantly.

3. Then transfer to sterilized jars and screw on the lids. Wrap it in a warm blanket until it cools completely, and then put it in your storage.

A simple recipe for thick apple jam “white filling” in slices

This one is one of the early ones. Plus, it's naturally sweet. Therefore, this recipe does not need a lot of sugar, otherwise it will be too much.

Ingredients:

Apples “white filling” – 1 kg
Sugar - 400 gr

Preparation:

1. Wash and core the fruit. Cut them into slices and place them in a saucepan or other cooking vessel. Sprinkle granulated sugar on top and leave it for several hours, or overnight.

2. When the apples have stood and given juice, and the sugar has melted, put the pan on the fire. Wait until it boils and cook for 10 minutes. Then remove from heat and leave to cool completely. Do this two more times.

Gradually it will thicken and become amber in color.

3. Place the finished jam in sterilized jars, turn it upside down and wrap it up. Leave it like this until it cools completely. That's it.

Transparent jam from paradise apples with tails

I really like this variety. Just like cherries, for one tooth and so sweet. And the confiture made from them is simply amazing. According to this recipe, fruits need to be boiled with tails.

Ingredients:

Paradise apples (or ranetki) - 1 kg
Sugar – 1 kg
Water – 250 g

The day before cooking, pierce our “berries” with a toothpick. Then put them in boiling water for 3 minutes (if they are slightly larger, then for 5 minutes). After that, take them out and put them in a deep bowl. Fill with cold water and leave overnight.

Preparation:

1. Pour water into a saucepan and bring to a boil. Then pour sugar in there. Stir until dissolved and not burnt. From the moment it boils, cook over medium heat for another 10 minutes.

2. When the syrup is ready, add the fruit and stir. Turn off the heat, cover with a towel and leave for at least 5 hours to allow the apples to candied.

3. After this, put the pan back on the fire until it boils. Then cook over medium heat for 10 minutes, stirring very carefully so that the fruit does not burst. Leave it for 1 hour again and do this procedure again.

At the end of cooking, squeeze half a lemon into it so that our jam does not become sugary.

4. After the third time, leave to cool completely and only then put into jars. Banks must be sterilized in advance. Then simply put it away in your storage.

It is not necessary, of course, to leave the branches. You can remove them first. but it turns out prettier this way.

Jam from green unripe apples for the winter

It's a shame when something that was grown with love disappears. Unripe fruits fall to the ground and are wasted. But you can also make wonderful confiture from them. Since they are still sour, you need to add more sugar than usual.

Ingredients:

Unripe apples - 1 kg
Sugar - 1.5 kg (or to taste)
Water - half a glass

Preparation:

1. Wash the fruits and remove the core and seeds. Then chop with a knife or using a blender. You can also use a meat grinder.

2. Place them in a saucepan, cover with water and cook until boiling. Then cook for another 30 minutes and add sugar. Mix it well and cook for 10 minutes over medium heat. Then increase the heat and keep it like this for about 15 minutes. We need our confiture to thicken.

To check, take a little jam on a spoon and drop it onto a plate. Run a knife through the middle of the drop; if it doesn’t come together, then it’s thick enough.

3. Then let cool and place in sterile jars and cover with a plastic lid. Should be stored in a cool place.

Delicious and simple recipe for apple jam with lemon

But this is simply an amazing aromatic delicacy. I highly recommend it. It turns out thick, amber, with whole pieces of fruit. And so delicious that you can simply swallow your tongue. I first tried this delicacy 3 years ago, when my work colleague brought a pie with this filling for her birthday. She teased me for a long time and did not give me the recipe for this jam. But still, I begged him, it turned out to be very simple.

Ingredients:

Apples – 1.5 kg
Lemon - 1 pc.
Sugar – 1 kg
Water - 1 glass

Then, recently, I found a video with this recipe and decided to share it with you.

Try this recipe and treat it to your family. It is also very suitable as a filling for pies.

Original apple and banana jam for the winter

How do you like this option, with banana? For this jam, it is better to take sweet and sour varieties, with an emphasis on sour. You will get a very interesting combination of flavors. From the proposed ingredients, 2 liters of the finished product are obtained.

Ingredients:

Apples – 1 kg
Bananas - 0.5 kg
Sugar – 1 kg
Citric acid - 0.5 teaspoon

Preparation:

1. Peel and core the apples. Cut them into small cubes. Peel the bananas and also cut into cubes.

2. Place the chopped fruit in a saucepan and add sugar. Stir and leave for two hours to release juice.

3. After this, put it on low heat to simmer for 20 minutes after it boils. After 20 minutes, add citric acid. Stir well and cook for another 15 minutes.

4. Then put everything into sterilized jars and screw on the boiled lids. Leave until cool and remove.

Well, my dears, I’m done for today. But I hope you were able to find something new and interesting for yourself. Cook with love and pleasure and everything will be delicious.

Have a good harvest and successful preparations! Bye.

White filling is a fragrant and incredibly tasty summer apple that contains a lot of vitamin C. In winter, they cannot be found, and on store shelves there are products with a high content of nitrates. What should I do? There is only one way out - to prepare fruits for future use, so that in the cold weather you can pamper your loved ones with tasty and healthy products.

A simple recipe for canning whole apples

This preparation goes great on the table and is liked not only by adults, but also by children. The aroma and taste of apples are completely preserved, and preservation does not take much time.

Ingredients:

whole, semi-ripe apples – 2 kilograms;
sugar to taste - about 250 g;
clean water - 3 liters.

To prepare this preparation, it is better to select fruits without defects in the form of black spots or damage.

Cooking process:

Rinse the apples thoroughly under running water, then wash each one separately. The prepared fruits should squeak in your hands. Otherwise, remaining bacteria and microbes will cause the workpiece to explode.
Drain the fruits in a special colander to drain all excess liquid.
Rinse and dry three-liter jars.
Place the apples tightly into the prepared jars up to their shoulders.
Boil water and pour the contents of the jars, cover with lids and leave to steep for about 20 minutes.
Drain the water into the pan through a special lid with holes.
Add sugar to water and cook syrup.
Pour hot syrup into the jars and roll up the prepared lids.
Wrap the preserves until they cool completely. Store in the basement or at room temperature.

Add some mint, cloves or cinnamon to the jars. This will add piquancy to the finished roll.

Secret recipe for rejuvenating apples: preserved with honey

Apples prepared according to this recipe remove all toxins from the body, rejuvenate and help normalize weight.

Ingredients:

apples – 70 pcs. (White filling);
purified water – 2 liters;
flower honey - 7 tbsp. l.;
currant leaves (dry) – 15-20 pcs.;
chamomile - 1 pack.

Ready-made fruits are consumed in the morning on an empty stomach, 5 pieces each. They don't eat anything else until lunch. After two weeks, your body will feel lighter.

Cooking algorithm:

Apples are carefully prepared, washed and dried.
A large enamel pan or bucket is scalded with boiling water.
Dry currant leaves and chamomile are placed in the prepared container.
Next, the fruits are placed tightly with their tails up.
Boil water separately. When it cools down a little, add honey and stir well.
The completely cooled filling is poured into a container with apples so that it covers them.
Currant leaves are placed on top.
Cover the pan with a lid and put it in the cold.
After 20 days the apples are ready.

While the product is infusing, mold periodically appears. This is normal. It must be removed with a clean slotted spoon.

Preservation of apples variety “White filling”: jam in slices with sugar

Ingredients:

ripe fruits – 3 kg;
sugar – 3 kg;
favorite spices (cinnamon, mint) – 2 tsp.

Cooking recipe:

Wash the apples well, remove the core, cut into slices.
Pour the prepared fruits into a clean bowl and cover with sugar.
Mix the fruits well and leave for several hours to release the juice.
Place the container with apples on the stove and let it boil, add spices.
Reduce heat and simmer for one hour.
Place the prepared jam into sterilized jars and roll up.
Wrap until completely cool.

Hot jam is liquid, but it will thicken as it cools.

Apple jam: recipe “A la USSR”

Everyone remembers the times when delicious pies with jam were served in kindergartens and schools. The taste of childhood is unforgettable, but today store-bought jam does not shine with quality. We make our own aromatic jam from white filling! The finished jam does not spread during baking, it is suitable for fillings and just for a sandwich with butter.

Ingredients:

applesauce – 1 kg;
sugar – 750 g (more is possible);
water – 250 ml.

First you need to prepare applesauce:

Wash the apples well and remove peels and seeds.
Cut into small pieces and place in a clean pan.
Add water and cook the apples until tender (they will become soft).
Drain the water, grind the fruit in a food processor (pass through a sieve, grind with a blender).

Preparing the jam:

Transfer the finished applesauce into an aluminum pan and add sugar. Its quantity can be adjusted to your own taste.
Mix everything well, cover with a lid and place in the oven. Set the temperature at 250 degrees, wait until the jam boils.
Check the jam, reduce the heat to low and leave to simmer for 3 hours.
The finished jam should be red.
Quickly pour the hot jam into sterile jars, otherwise it will thicken.
Stores well at room temperature.

Preserving jam using this recipe is very easy. It does not burn, does not splash, and does not need to be constantly stirred.

Applesauce for babies: step-by-step recipe

Any mother or grandmother knows the benefits that first complementary foods bring to a child. You can make your own homemade applesauce. The puree prepared according to this recipe is eagerly eaten not only by children, but also by their parents.

Ingredients:

White filling apples (other varieties are possible) – 2 kg;
purified water – 250 ml;
condensed milk – 1 can (380 g).

If you are canning puree for a baby, then instead of condensed milk, add sugar in small quantities.

Cooking process:

Wash the apples, peel the seeds and cut into large slices.
Place the peeled fruits in a saucepan or basin and add water.
Cook apples until soft over medium heat.
Drain the water and grind the fruits with a blender or rub through a sieve (whoever has what).
Place the finished applesauce back into the pan and add condensed milk (not boiled).
Place the container with the puree on the stove and bring to a boil.
Boil for about 10 minutes over low heat.
Pack the hot puree into dry, sterile jars.
Place containers with applesauce in a saucepan, add water and sterilize for 20 minutes.
Seal the finished puree and place it under a blanket until it cools completely.
Store in a cool place.

Try adding chopped banana and vanilla to the puree. The taste of the puree is extraordinary! If preparing for immediate consumption, you can add a little melted white chocolate (but this is for older children).

This quantity of products yields 7 cans of 350 grams each.

Canned food for adults “Drunk Apples”: recipe with wine

The Italian preparation is used for making cocktails, cakes and other delicacies. Any variety is suitable for canning, but especially aromatic juice is obtained from White filling.

Ingredients:

apple fruits – 1 kg;
granulated sugar – 500 g;
dry white wine – 1 bottle (liter);
cloves – 5 grains;
whole lemon.

How to cook:

Peel the apples and cut them into pieces (to fit into the neck of the jars).
Place in a saucepan and add syrup (water and squeezed lemon juice).
Pour wine into another pan, add granulated sugar and bring to a boil.
Place the fruit in the wine and continue cooking until tender (they should be soft, but not mushy).
Remove the apples with a slotted spoon and set aside in a bowl.
Boil the wine and syrup to the desired thickness.
Place the apples in wine syrup and leave for a day.
After 24 hours, remove the fruits from the syrup and place them in sterile jars, adding a few grains of cloves to each.
Boil the wine syrup and pour it over the apples.
Seal the jars and wrap until cool.

Apple compote for the winter (video)

The apple season is coming to an end and we continue to stock up on vitamins for the winter.

I like apple jam in slices because you can eat it not only on its own, but also use these same slices in other dishes. For example for .

There are a lot of options for making apple jam; in this article I tried to choose ones that would simplify the cooking process as much as possible, but without losing taste.

Apple jam slices “amber”: recipe with photo

To begin with, I offer you a classic recipe for amber jam, which uses only apples and sugar.

Ingredients:

Apples – 1 kg
Sugar – 1 kg

That is, for every kilogram of apples, you need to take 1 kilogram of sugar. Decide for yourself how much jam you want to make.

Preparation:

Wash the apples well and wipe them thoroughly - we don't need any extra liquid.

Remove the core from the apples and cut them into slices.

If the apples are fresh with a thin peel, then peeling is not necessary. If it is dense and hard, then it is better to peel the apples

In this multi-layer design, the last thing to be added is sugar.

Cover the bowl with a lid or towel and leave it until the apples release their juice. This usually takes from 12 to 20 hours.

The fact that the apples are ready will be evident by the fact that the top layers of sugar will completely dissolve, and a lot of liquid will appear in the bowl.

Transfer the apples from the bowl to a deep saucepan. Add the juice and sugar from the bottom of the bowl there. Place the pan over medium heat and bring the future jam to a boil. After boiling, cook for another 5 minutes, then turn off and wait until the pan cools completely.

Then boil the jam again and cook it for 10 minutes. Turn off again and let the pan cool.

The third boiling will be the final one. When the jam boils, cook it for 5 to 30 minutes, depending on what color you want. The longer you cook, the darker the color of the jam.

Several rounds of boiling and boiling are necessary so that the apples have time to boil, but retain their shape, and the sugar does not darken and turn into caramel. If you want to boil everything in one go for 40-50 minutes, you will end up with an unattractive dark slurry.

Now the jam is ready and can be spread out. Fill the jars up to the shoulders, compacting them tightly enough, but without damaging the slices.

Then we close the jars with lids and leave them to cool upside down. There is no need to cover the jars, otherwise the apple slices will boil and fall apart.

After cooling, store the jars in a cool, dark place.

Quick five-minute apple jam

The peculiarity of this recipe is that we do not wait for the apples to “release their juice” and the resulting syrup is suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.

But this speed will have to be paid for by the meticulous preparation of the fruit.

It’s no secret that the speed at which apples soak directly depends on the size of the slices into which you cut the apples. The classic “five-minute” recipe generally involves grating apples on a coarse grater.

But we need slices. So that's what we'll do.

Ingredients:

Apples – 1 kg
Sugar – 1 kg
Water - 1 glass (250 ml)
Citric acid - 1 pinch

Preparation:

The better we prepare the apples, the better they will be soaked in syrup. Therefore, we not only remove the core of apples, but also peel them. After that, cut them into slices as thin as the sharpness of your knife allows.

Now let's start preparing the syrup. This is incredibly simple - pour one kilogram of sugar into one glass of water, put it on low heat and cook the syrup until the sugar is completely dissolved.

Don't forget to stir periodically.

While making the syrup, pour salted water over the apple slices to prevent them from browning.

When the water boils and the sugar dissolves, add apples to the pan and boil them for just two minutes. Then turn off the stove and leave the jam to cool.

When it has cooled, take a sample - if the jam is too cloying and sweet, add a pinch of citric acid to it.

After the first cooling, put the heat on low again and bring the jam to a boil again. After which you can immediately put it into sterilized jars.

Apple jam slices “amber with orange”

Let's start adding other ingredients to apple jam to delight ourselves with a variety of flavors.

First, add an orange to the apple jam.

Ingredients:

Apples – 1 kg
Oranges – 1 kg
Sugar - 0.5 kg

This amount will make one liter jar of apple jam.

Preparation:

Peel the apples, cut out the core and cut into slices.

And we cut the oranges, take out the seeds and pass them through a meat grinder along with the peel.

After this, combine all the ingredients in one pan, put it on the fire and cook over low heat for 50 minutes, stirring occasionally.

For making jam, the best choice would be enamel dishes (saucepan or basin)

When the jam is cooked, the apple slices should become transparent, and the syrup should flow heavily from a spoon (like honey).

Once you have reached this consistency, you can put the finished jam into sterilized jars.

Store cooled jars in a cool, dark place.

Transparent apple jam “amber with lemon”

Theoretically, apple jam with lemon can be prepared according to the same principle as with oranges. But I tried to select recipes, each of which has its own distinctive feature. In this option we will do without a meat grinder.

Ingredients:

1.5 kg apples
1 lemon
1 kg sugar
1 glass of water

Preparation:

The first step is to prepare the syrup. Add 1 kg of sugar to 1 glass of water (250 ml) and bring the syrup over low heat until it boils and the sugar is completely dissolved.

While the syrup is cooking, prepare the fruit.

Cut the lemon into small slices along with the peel.

Don't forget to remove the seeds from the lemon, otherwise the jam will taste bitter.

Place the lemon in the boiling syrup and cook for 5-7 minutes.

Wash the apples, remove the core and cut into small half-centimeter slices.

One and a half kilograms of apples should yield approximately 1 kilogram of apple slices.

Add apples to syrup and cook for another 5 minutes.

After this, turn off the heat and let the jam cool completely. Then turn the heat back on low, bring to a boil and cook the jam for another 30 minutes until thickened.

After this, you can either let it cool and put it in clean jars (without sterilization) for storage in the refrigerator (for 3-4 months), or put the still hot jam in sterilized jars and safely store it in the cellar for a whole year.

Long-term storage is ensured by the citric acid content in the jam, which acts as a preservative.

Apple jam slices from ranetki: video recipe

And here is a very interesting recipe for ranetki jam. The process is shown in great detail, so I recommend watching it. Moreover, the video lasts only 6 minutes.

Apple jam with cinnamon

Well, the last recipe, which completes the familiar methods of making apple jam in slices, is a recipe with the addition of cinnamon. Cinnamon complements the taste of apples very well, giving them a special aroma.

This recipe does not require long-term storage and can be stored in the refrigerator for 1 month.

Ingredients:

Apples – 1.5 kg
Sugar - 800 g
Water 50 ml
Cinnamon 1 stick

Preparation:

Peel the apples, remove the core and cut into small slices.

Place the apples in a deep saucepan, pour in 50 ml of cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.

Place the pan over high heat and bring the syrup to a boil, stirring constantly. After boiling, reduce the heat to low and cook, stirring, for another 10 minutes.

Then turn off the heat and let the jam cool for one hour.

Then put the pan back on the fire, add the remaining sugar and cook over medium heat for another 1 hour, stirring occasionally.

During this time, the apples become transparent and the syrup becomes thick.

After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling, the apple jam is ready for use.

Whatever you are not ready to eat right now, put it in jars with lids and put them in the refrigerator. Do not put cinnamon sticks in jars.

As you can see, clear apple jam in slices can be prepared in completely different ways: with or without preliminary sugaring. You can cook for 5 minutes so as not to lose the vitamins, or you can cook for an hour to get thick jam.

I hope I helped you decide what you need.

Thank you for your attention.

White apple jam

Making apple jam from white filling is very simple; for this you will need apples, sugar, and citric acid, although you can do without it. Fragrant, with a slight sourness, this jam will be an excellent addition to tea on winter evenings and will serve as an excellent filling for a pie.

For 1 kg of apples you will need approximately 700 grams. Sahara. “White filling” apples are quite sweet on their own, so there is no need to take more sugar; as for the consistency, the jam thickens well. For a little sourness, add a little citric acid or lemon juice to it.

The apples are thoroughly washed and all branches are removed. Each of them is cut in half, the core with grains is removed, and then the halves are cut into another 3-4 pieces.
Place the apple slices in a saucepan or enamel basin, sprinkle with sugar and leave for 14-16 hours. It’s convenient to do it overnight so you can start making jam in the morning. During this time, the apples will give juice, and their wonderful aroma will spread throughout your kitchen.
In the morning, put the pan with the apples and the resulting syrup over high heat and bring to a boil. Then turn the heat down to low and slowly cook the jam, remembering to stir, for 10 minutes.
Remove from the stove, let it cool, and then put it back on the fire. Until the jam starts to boil, and stirring constantly, cook for another 8-10 minutes over low heat.
Remove from the stove again and wait until it cools down. Then let it boil again, and cook for the last time for about 5 minutes. Stir so that the bottom does not burn.

While the delicacy is still hot, pour it into sterilized jars, close the lids and leave until it cools completely.

Apple jam is one of the most popular homemade delicacies. But not many housewives are able to make transparent apple jam in slices. In this case, it is important to choose juicy and elastic apple fruits. And the cooking process itself has its own peculiarities. We reveal all culinary secrets in today's article.

Apple amber

How to make apple jam in slices? This question is asked by housewives who reap a rich harvest from their garden. This jam can be used as a filling for pies and other homemade baked goods.

It's actually very easy to make apple jam in slices. Many housewives have already tried the classic recipe and are convinced of how tasty and aromatic the delicacy is.

Before you begin the cooking process, take note of a few tips:

apple slices may turn black if you cook the jam in a cast-iron bowl;
to lighten the apple mass, use freshly squeezed lemon juice;
If you cut the apples in advance, but did not start cooking, store them in the refrigerator;
To restore apple slices to their former elasticity, they should be soaked in cold water for 4 hours.

Compound:

1 kg of Antonovka apples;
1 kg granulated sugar.

Preparation:

Another recipe for your favorite delicacy

You can use another recipe to make incredibly tasty amber apple jam in slices. Cinnamon powder will add special notes of taste and an unforgettable aroma to this delicacy.

Compound:

1 kg apples;
1 kg granulated sugar;
50 ml filtered water;
a pinch of citric acid;
½ tsp. cinnamon powder.

Preparation:

If you don’t have time to cook apple jam on the stove in several batches, you can do it in a slow cooker. In this case, it is best to chop the apples to a puree consistency. After cooling, the jam will resemble jam.

Let's look at another way to make apple jam in slices. The oven recipe is very simple. The taste of this jam is in no way inferior to that prepared on the stove. But you can save your time.

Compound:

500 g granulated sugar;
1 kg apples.

Preparation:

As usual, we start by preparing the apples.
Cut them into slices and place in a heat-resistant bowl.
Add granulated sugar and mix gently.
Heat the oven to a temperature of 250°.
Place the jam in the oven and simmer for 25 minutes.
Then we take the jam out of the oven.
In the meantime, we lower the temperature threshold to 220°.
Keep the jam in the oven for another 25 minutes.
Then we take it out and leave for 10-15 minutes.
Return the jam to the oven and leave for 25 minutes.
After this, we can pour the jam into sterilized jars and preserve it.

Advice! Do not overcook the jam in the oven, otherwise the granulated sugar may turn into caramel. In this case, the delicacy will become too thick and viscous.

You can diversify the taste of traditional apple jam and add some citrus fruits to it. Oranges will give the delicacy an unforgettable aroma and a very pleasant taste.

Compound:

1 kg apples;
500 g oranges;
500 g granulated sugar.

Preparation:

We wash the apples, dry them, cut them in half and remove the core.
Cut the apples into thin slices.
Peel the oranges.
Carefully remove the white skin from the oranges.
Cut the oranges into slices approximately the same size as the apples.
Place apples and oranges in a thick, deep bowl.
Sprinkle the fruit with granulated sugar.
Leave for 2-3 hours to release natural juice.
Then put the container on the fire and bring to a boil.
Boil for exactly 10 minutes and set aside.
Let it sit for a couple of hours and then put it back on the fire.
After boiling, cook apple jam with oranges for 40 minutes.
While hot, put it in jars and preserve.

Note! To prevent the jam from burning, it must be stirred periodically with a wooden spatula.