Amber jam from apples for the winter. Apple jam slices

Hello dear housewives and readers of our site. If you are the happy owner of a personal plot on which apple trees grow, then during the harvest season, the topic of processing them is relevant to you. You can make a lot of apples different blanks, in this article I share jam recipes.

This sweet treat will be useful to you as a filling for pies or as cake decorations, and in general, such jam can be added to absolutely any baked goods. It will bring even more pleasure and pleasure in addition to a fragrant cup of hot tea. Whoever likes it more, the taste and color, as they say.

The variety of apples for jam does not matter. It’s just that if you have fruits with a pronounced sourness, then most likely you will need to add a little more sugar than indicated in the recipe. Feel free to try and edit the recipe to suit your needs. Let's finally start creating!

1. Apple jam for the winter

The beautiful amber color of the treat is mesmerizing, and the aroma will be simply unique. Citric acid diluted in water will help preserve the color of sliced apples and prevent them from darkening.

Ingredients:

Apples – 1 kg
Sugar – 800 g
Water – 300 ml
Citric acid – 1 teaspoon

Cooking steps:

1. Wash the apples and sort them. Cut into large pieces, removing the core and seeds. Place in a bowl and fill with water mixed with citric acid, per liter you need a teaspoon. Let it sit for a quarter of an hour, no more.

3. After this, place the dishes on the stove, bring the future jam to a boil over medium heat, boil for 10 minutes, then set aside to cool.

4. The second time after the jam boils, cook for 15 minutes. The procedure will need to be repeated a third time.

5. Place the finished treat in pre-washed and sterilized jars for further storage and close tightly with lids.

Good luck with your preparation and great results!

2. Transparent apple jam in slices

Amazing taste and appearance sweet apple dessert. The jam is perfect both for serving with tea and for adding to various pastries. A little strength, patience and a miracle delicacy will delight the whole family.

Ingredients:

Apples – 1 kg
Sugar – 1.2 kg
Soda – 2 teaspoons
Salt – 1 tsp. Spoon

Cooking steps:

1. Wash the apples thoroughly under running water, then cut them into thin slices, removing the core and seeds. Place the chopped fruits in a bowl, then fill them with salted water. Add a teaspoon of salt per liter of water. You need to keep the apples in the solution for about 10 minutes.

The saline solution will prevent the cut fruits from changing color.

2. Then mix soda with water at the rate of a couple of teaspoons per liter of water. Rinse the apple slices and soak in the baking soda solution for 5 minutes.

The soda solution will prevent overcooking and keep the slices intact.

3. Rinse the fruits in clean water, place them in a saucepan or other container for making jam, and sprinkle sugar on top. Wait until the juice is released.

4. Place the dishes on the stove, bring the mixture to a boil over moderate heat and remove from the heat.

5. Wait 6 hours for the jam to cool completely, repeat the procedure 2 more times. During the cooking process, apple slices will swell slightly and become transparent.

6. Prepare the jars, wash, sterilize in a way convenient for you. And then fill them with ready-made, fragrant and still hot jam.

Enjoy your tea and Have a good day!

3. Fragrant apple jam in syrup

On cold winter days it's nice to warm up with a cup of hot tea and fragrant jam in a bite. To make the jam beautiful, boil it in sugar syrup. Difficulties are reduced to zero, and you will certainly like the result.

Ingredients:

Apples – 1 kg
Sugar – 1 kg
Water - glass

Cooking steps:

1. Dry the apples, washed to remove any dirt, and cut into thin slices. Remove the cores with seeds.

2. To prevent the slices from changing their color, lightly sprinkle them with lemon juice.

3. Take a saucepan, preferably one with a thick bottom. Pour a glass of water into it and add most of the required amount of sugar.

4. Place the pan on the stove, do not turn on high heat. On the stove at moderate heat, stirring until all the sugar has dissolved, then the syrup should boil.

5. After this, immediately transfer the apple slices into the pan.

6. Cook, stirring gently so as not to damage the slices; it is most convenient to use a wooden spatula for this.

7. Sprinkle more sugar on top and bring the contents of the pan to a boil.

8. Next, leave the jam to cool, preferably overnight. And the next day, bring it to a boil again. It’s not difficult to check the readiness of the treat; drop a drop on a flat plate; if it doesn’t spread, then sweet dessert ready.

9. You can treat your family to hot jam right away. To prepare for the winter, pour the treat into clean jars and roll up the lids.

Enjoy your tea!

4. Apple jam with cranberries and mint

This sweet dessert is not suitable for long-term storage for the winter. But I couldn’t help but share this amazing recipe for simply magical jam. This delicacy is suitable in addition to pancakes or pancakes for breakfast, for example. If you don't like cranberries, replace them with lemon.

Ingredients:

Apples - 3 pcs
Cranberries - a handful
Olive oil - 2 tbsp. spoons
Maple syrup - 3 tbsp. spoons
Sugar - 3 tbsp. spoons
Cider - glass
Mint - 2 sprigs

Cooking steps:

1. Wash the apples, cut two of them into medium-sized cubes.

2. Place the pieces in a saucepan and add cranberries. Pour in olive oil And maple syrup. By the way, the syrup can be replaced with any other, or you can not add it at all.

3. Add sugar, pour cider into the fruit and berry mixture.

4. Mint sprigs need to be chopped as finely as possible and placed in a saucepan.

5. Place the saucepan on the fire, which should be moderate. Stirring gently, bring to a boil, and then reduce the heat on the stove to minimum.

6. The apple pieces should become very soft, the liquid from the dish should evaporate to a reasonable extent. Cut the remaining apple into thin slices, add to the jam, and mix. Cover the saucepan with a lid, keep on the stove for 5-7 minutes, so that the slices fresh apple slightly softened.

That's all, like this beautiful dessert with apples of different textures in the composition, it will not leave you indifferent. And the aroma is simply amazing, I advise you to try it too.

Have a great day and good mood to you!

5. A simple recipe for apple jam in the microwave

It is, of course, difficult to prepare such a dessert in large quantities. But, like the previous recipe, it is ideal as a quick sweet filling for baking or in addition to it. Cinnamon is added as desired; you can do without it.

Ingredients:

Apples – 300 g
Sugar - 50 g
Lemon - 1/2 pcs
Cinnamon - to taste

Cooking steps:

1. Peel the washed apples and cut into cubes. Size doesn't really matter here, make it to your taste.

2. Sprinkle fruit pieces with sugar.

3. Sprinkle juice from half a lemon on top and stir.

4. The apple pieces should release their juice; this won’t take much time.

5. Then you can immediately put the bowl in the microwave for 5 minutes at maximum power.

6. As soon as the microwave beeps, take out the bowl, add a pinch of cinnamon and send it back for another minute, stirring the contents.

Enjoy the taste and aroma of a sweet dessert!

6. Apple and pear jam with lemon slices for the winter

Sweet jam with amazing taste, the highlight will be lemon. It will give the delicacy a slight sourness. Preparing a treat for the winter is easy, you can easily cope with this task, the main thing is to start.

Ingredients:

Apples – 2 kg
Pears - 1 kg
Sugar – 1 kg
Lemon - 1 pc.

Cooking steps:

1. Pre-washed and dried apples, cut into arbitrary small pieces. Place them in the pan in which you will cook the jam.

2. Add to apple slices, sliced pear fruits.

3. Pour sugar over the fruits, mix gently, leave on the table for half an hour. We need juice from them.

4. Then place the pan on the stove, cook the sweet dessert on low heat for about half an hour or a little longer. Watch the consistency; the fruit should become much softer.

5. A few minutes before readiness, add lemon cut into small cubes and stir.

6. Fill sterilized, clean jars the result apple and pear jam with lemon, close the lids. After the jars have cooled down room temperature, they can be moved to a cool place for further storage.

Eat with pleasure and treat your friends!

7. Video - Amber jam from apples in slices

Enjoy your tea and have a good day!

Simple, easy, and in most cases, making apple jam at home will not take much of your time. Don't be afraid to try something new, this is a very good opportunity to diversify your jam preparations that you prepare from year to year. Thus, you will please yourself and your loved ones by opening and trying a sweet treat according to a new recipe.

The most delicious proven recipes for apple jam

Transparent apple jam in slices Amber

The basic rule for preparing transparent amber jam from apple slices - the fruit should be firm. You should choose either special varieties or slightly unripe fruits, then the slices will hold their shape well during cooking and will not fall apart.

Recipe No. 1 with walnuts and zest

Ingredients:

Apples (must be hard) – 1 kg
Sugar – 1 kg.

Preparation:

First of all, the apples need to be carefully cored and cut into slices 5-7 mm thick. Then we take a container in which the jam will be cooked. There are also some tricks here: if you take a narrow and tall saucepan, the jam will turn out liquid, and if it’s wide, it will be thick and caramel-like.
Place a thin layer of apple slices at the bottom of the container and sprinkle granulated sugar on top. We repeat the procedure until we run out of ingredients. Cover the saucepan with parchment or cloth and leave for 12 hours. During this time, the apples will release enough juice to completely dissolve the sugar.
Then put the pan on low heat and wait for the syrup to boil. You should not stir the apples, but pieces that are not covered with juice should be carefully drowned using a wide wooden spatula. Let it simmer for 5-10 minutes (the thicker the apple slices, the longer the future jam should sit on the fire) and leave to cool.
The cooking principle is the same as when preparing candied fruits: when the syrup has cooled completely, repeat the procedure a second time. Again, forget about the jam until it cools completely.
The third stage of cooking - the final - is the most important and lasts from 10 to 15 minutes. It is now that the apples will acquire their final appearance, and the syrup will acquire the desired thickness. Therefore, it is important to monitor the pan with boiling jam very carefully: as soon as the product reaches the desired consistency, the container should be immediately removed from the heat. When the syrup just starts to boil, you can carefully mix the slices.

At this stage, you can add 200 g to the jam walnuts. They go well with apples and add an exotic crunch to the dessert. In addition, before starting cooking, you can add 1.5 teaspoons to the syrup ground spices: cinnamon, cardamom and cloves (2:1:1). The zest of any citrus fruit will also add an interesting flavor accent (orange, lemon, grapefruit and even lime are suitable). The zest can either be removed in a single spiral and removed last stage cooking, or grate on a fine grater and leave in syrup.

The finished jam can be canned immediately or allowed to brew in cool place within 24 hours and serve.

Amber apple jam slices: classic recipe

Recipe No. 2. How to make clear apple jam in slices with cinnamon

The apple jam recipe has some subtleties, and if you do not follow them, you will end up with simple jam with pieces of puree. In transparent jam, the piquancy provides more rich taste apples and nice color.

Making amber jam from apple slices is not difficult, but the procedure itself is expensive large quantity time. This is because the jam is made in three steps at intervals of 6 to 10 hours. This is the only way to get clear syrup and apple slices. It is also important to choose apples of late varieties, whose slices will not disintegrate during cooking. It is very important - the stronger and greener apples, the more transparent the slices will be.

To make jam for 1 kg of apples you will need 0.7-1 kg of sugar - to your taste.

Apples need to be washed and cut into 4 parts, remove the core. Divide the chopped parts into slices 0.5-1 cm wide.
Place apple slices in a saucepan in layers, covering each layer with sugar. Cover the pan with a lid and leave for 8-10 hours. During this time, the apples will release the required amount of juice to begin cooking.
The pan should be placed on medium heat, after the syrup boils, let it cook for another 5 minutes. Do not mix the apples under any circumstances! Even if the syrup does not completely hide them, just pressing them with a spoon is enough.
Remove the pan from the stove, cover with a lid and let it cool completely, this will take at least 6 hours. Then put the pan on the stove again, bring to a boil, cook for 5 minutes and cool for at least 6 hours. You also need to do this a third time. After cooking for the third time, the jam is ready. It needs to be placed in sterilized jars and covered with lids. It is worth considering that 1 kg of apples produces liter jar jam.
You can add cinnamon to the jam or cook it with vanilla, it gives a more refined taste.

The workpiece should be stored in a cool, dark place.

Five-minute apple jam for the winter

Apple jam- it's always wonderful. This is probably one of the most universal winter treats: how nice it is, when a blizzard is raging outside the window, to open a jar with a summer smell and serve it with tea or bake a fragrant apple pie.

And now you have at your disposal fragrant, beautiful apples, which must somehow be placed in a jar to be preserved until winter. Of course, many housewives do not want to spend a lot of time on conservation and in this case A recipe for five-minute apple jam will help you quickly prepare something delicious for the winter.

What you will need:

Sugar – 1 kg (can be reduced or increased by 100-200g depending on the taste of apples)
Peeled apples – 1 kg
Water – 1 glass
Citric acid – 1 pinch

Steps for making apple jam:

First you need to peel the apples from seeds and cores and cut them large slices so that while other manipulations are being carried out, your apples do not darken; they must be dipped in slightly acidified or salted water; you can use this technique when preparing other recipes.
Now let's start cooking sugar syrup, to do this, pour sugar into the water and set it on slow fire, you can stir occasionally to granulated sugar dissolved faster.
Transfer the apples to the pan with the already boiling syrup and boil for about 2 minutes. If, after all, the apples were initially very sweet, and the jam turned out to be too sugary, just add a pinch of citric acid. Ready!
We set the jam aside from the stove and start sterilizing the jars.
Boil the jam again and immediately pour it into jars and roll up the lids. After the jars have cooled, we send them to a cellar or other place where it is mostly cool and dark.

White apple jam poured into transparent slices

What is required for clear jam apple slices White filling:

Apples of the specified variety, preferably slightly unripe - 1 kg;
salt – 57 g
sugar –1.1 kg
soda – 10-12 g
lemon – 23 g
vanilla sugar- 1 package.

Cooking features

Prepare a special salted solution by dissolving the salt in 1 liter of water.
Cut the apples into small slices and add to the prepared solution. This is necessary so that the slices do not turn black. Be sure to cut out the core. The skin can be peeled off as desired.
After all the apples have been cut, the slices must be washed under running water. Then transfer them to soda solution, also prepared at the rate of 1-12 grams of soda per 1 liter of water. Thanks to this, the slices will be able to retain their shape even after cooking.
After 5 minutes, remove the slices and rinse them.
Place the slices in a fairly wide container and cover with sugar for about 12 hours. This is necessary for the apples to release juice.
Next, the actual cooking process begins. Over low heat, the resulting mixture should come to a boil. Wait 5 minutes and turn off the heat. Now you need to let the jam cool completely. This will allow the slices to become transparent and absorb the resulting syrup.
Bring to a boil again and boil for 5 minutes.
Wait until the mixture cools completely again.
Repeat the boiling procedure a third time.
Add vanilla sugar and lemon. To stir thoroughly. In this case, the lemon juice will help make all the slices transparent.
Pour the jam into jars that have been previously sterilized. Allow the syrup to settle and the slices to float.
Next, you also need to roll up with sterile lids.
Turn the jars upside down, cover them and leave for 12-14 hours.

The result will be simple amazing jam white filling from apples that will delight the whole family.

Transparent jam from heavenly apples whole with tails

Today, not many people are engaged in making jam from apples of paradise for the winter, missing the opportunity to pamper yourself and your loved ones with a delicious homemade delicacy. One of the most popular options for preparing this dessert is to use whole fruits with tails.

Ingredients used to obtain clear jam from whole paradise apples with stems:

Paradise apples – 2 kg
Granulated sugar - 1.6 kg
Water – 600 ml
Lemon juice.

Cooking process:

Ranetki should be rinsed well under running water and dried. Using a wooden toothpick, pierce the fruits in different places (about 10 punctures) so that during cooking the skin of the apples does not burst and they do not turn into mush.

For the next step we will need a large container, a deep enamel pan is best. We will prepare our syrup in it. Pour sugar into a saucepan, add the required volume of water and wait for the liquid to boil, remembering to stir occasionally. Cooking time is three minutes, after which turn off the heat.

We wait for the syrup to cool slightly and dip our processed ranetki into it. Cover with a lid and leave for four hours so that the fruits are saturated with syrup.

After the stated time has passed, the container with paradise apples must be brought to a boil again and cooked for five minutes. Then remove from the heat and let the jam sit for another four hours, and repeat the cooking process again. Then lemon juice is added to the jam.

When the jam has cooled a little, pour it into prepared jars and roll it up.

Apple jam in a slow cooker: the simplest recipe

Apple jam in a slow cooker can be made from many varieties of apples. It is very tasty, healthy, and is used as a filling for pies or pancakes.

Previously, it took housewives a lot of time to prepare it. You had to constantly be near the apple jam to constantly stir it. Nowadays modern Appliances lets cook this delicious dish quickly and easily, and most importantly, without interrupting your daily routine. Everything is very simple - the jam must be cooked not in a saucepan or bowl, but in a slow cooker.

To do this, you need to take one kilogram of apples, rinse them under running water and let them dry slightly.
Then cut each fruit into cubes or slices (if desired, the apple can be peeled) and place in a multicooker bowl. The slices should occupy no more than 2/3 of its volume in the bowl, otherwise the jam will flow through the top of the bowl.
Next, you need to pour sugar into the bowl (take 800 g of sugar for 1 kg of apples). It is very important to pour sugar into the bowl after the apples, and not vice versa, since if you pour it first, it will burn to the bottom. Having completed these steps, close the multicooker with a lid and set it to the “stew” mode for 2-3 hours.
After the set time has expired, the multicooker will switch to the “Warming” mode. If you continue to cook the jam in this mode for another 1-2 hours, it will be darker, similar to jam. The resulting jam can be rolled hot into sterilized jars.

Recipe for delicious jam from unripe apples

I offer you a recipe for making very delicious jam from unripe and sour apples.

First, the apples need to be heated over a fire so that the skin does not crack when cutting them into slices.

Afterwards we cut the apples into 4 slices.

Pour into the pan required quantity water and bring to a boil. Prepare a saucepan in advance cold water, we will drop the apples there. Place the apples in boiling water for 3 minutes, after which you need to quickly remove them from there with a slotted spoon and immediately place them in a pan with cold water. Leave until completely cool.

Then we cook syrup from sugar and one glass of water. Boil. Place the apples into the boiling syrup and make sure to stir. Bring to a boil again and cook for another 5 minutes. Next, turn off the stove and let the apples soak in the syrup for at least 12 hours. Then put it on the fire again, boil for 5 minutes, and let it brew for 12 hours again. You need to repeat this one more time and cook the jam until fully cooked.

Jars and lids must be sterilized. Place the hot apple jam into jars and close with sterile plastic lids for a hot seal.

Apple and apricot jam for the winter: a recipe for a delicate delicacy

This wonderful winter dessert great taste And unforgettable aroma fresh fruit. It also serves as a wonderful topping for pastries and pancakes.

To prepare jam from apricots and apples for the winter using this recipe, you need to find a variety of apples with sourness; if this is not possible, then you will need to add a little citric acid during cooking. If you want to make the taste of the delicacy more piquant, you can add cinnamon or star anise to it.

First you need to take 0.5 kg of apricot, 2 kg of apples and 1.4 kg of sugar.
All fruits must be washed thoroughly and then allowed to dry a little.

After this, cut off the peel from the apples, peel out the core and cut into slices. Then we take apricots, cut the fruits into two parts and remove the seeds.

Now you need to mix the fruits in the container in which the jam will be prepared (net weight without seeds and peels should be within 2 kg), add sugar and mix thoroughly.

After these procedures, you need to wait until the juice is released from the fruit. Then put the container on the stove and cook, stirring, for about 40 minutes over low heat.

Place the prepared jam into sterilized jars and seal. This delicacy is stored in cool rooms.

Kiwi and apple jam

The wonderful overseas fruit kiwi has many useful properties. It contains vitamins B, C, D, E, K1, which help a person stay healthy during the cold season. Kiwi also contains calcium, potassium, magnesium and many others. useful material that are necessary for a person.

To preserve most of the beneficial properties of apples and kiwis, they can be rolled into jars for jam and subsequently used in winter time when drinking tea or just to replace sweets. The cooking process itself will not take much time.

The ingredients of kiwi and apple jam are as follows:

5-6 kiwi fruits
2 medium sized apples
1 lemon or citric acid
sugar ½ cup or 100 g.

First, you should clean all the ingredients. Remove the seeds from the apples and peel them, repeat the last step with all kiwi fruits, squeeze the juice from the lemon. Grind all the fruits into small pieces, add sugar and lemon juice.

To cook in a slow cooker, place all ingredients in the bowl of the device. Turn on the “quenching” mode for 30-40 minutes. After this, you can serve the jam on the table or roll it into jars for the winter.

To cook on gas, place the bowl over low heat and wait for the juice to release from the fruit. After this, boil for 15 minutes and roll up hot.

Amber apple jam with orange, recipe for the winter

Fragrant, unusual tasty treat with citrus notes will warm you up in winter and give you moments of pleasure with a cup of tea. Can be used in making pies and cakes. Great recipe Making amber apple jam with orange for the winter will not leave anyone indifferent!

Ingredients:

1 kg apples
1 small orange
1 kg sugar
250 ml water.

Step-by-step cooking process:

Wash the apples in cold water and leave to drain. Cut out the centers and, if desired, cut off the peel. Cut the pulp into slices.

Boil a glass of water in an enamel saucepan, reduce the heat, and dip the orange slices in the water for 2-3 minutes.

Gradually add and stir the sugar in the pan until it is completely dissolved.

Remove the oranges in syrup from the heat and add the apples. Mix carefully and leave to soak for 1 hour.

After an hour, return the pan to the heat, boil and cook until the ingredients are ready.

Readiness is determined by the state of the syrup, which should thicken and the softness of the apple slices. Next, you should spread the jam into prepared containers and seal.

Apple jam through a meat grinder: with and without peel

Jam from fragrant ripe apples - not only great delicacy, but also an abundance of vitamins. And preparing a unique dessert does not require much effort.

For delicious jam Through a meat grinder, it is necessary to select soft fruits from ripe apples that are not spoiled by pests, without mechanical damage. It is better to wash apples in cool water.
The next stage is removing the core and seeds from the fruit. If the peel is thick, it is better to remove it - this will make the jam more tender, but less aromatic. For delicate fruits, it is better to leave the peel, then the jam will be richer in taste and smell.
Cut the fruit into two to four pieces. Then the apple slices need to be placed in a saucepan and filled with water. For one kilogram of apples you will need 100 ml of water.
Over medium heat, the fruit must be boiled for fifteen minutes. If during this time the apples have not lost their shape, you can simmer them for another ten minutes.
After this, the hot apples need to be chopped using a blender or meat grinder. Chopped apples cook faster and retain vitamins. The resulting puree must be put back on the fire: transfer it to a clean saucepan, add half a kilogram of sugar.
If the peel has been removed from the apples, you can add a couple of pinches of cinnamon. It is recommended to bring the puree to a boil over low heat, stirring with a wooden spatula. Do not allow it to burn: the color and taste of the jam will be ruined!
Boiled fruit puree you need to put it on low heat, it takes about forty minutes to evaporate the water.

The finished jam should be poured into jars and tightly closed with lids.

Unusual apple jam “Apple masterpiece”

Transparent apple slices, citrus note and an unexpected nutty-vanilla flavor - this jam will deserve the most enthusiastic praise from your guests!

Ingredients for cooking unusual jam from apples “Apple masterpiece”:

Unripe sweet and sour apples - 1 kg, peeled;
Sugar - 700 g
Cloves - 2 buds
Zest of 1 lemon
Almonds - 200 g
Vanilla sugar - 20 gr.

Preparation.

Cut the apples into slices, removing the core. Fold into enamel pan, sprinkling layers with sugar. Leave in a cool place for 6-8 hours, stirring gently occasionally.

The jam is cooked in three steps, 5 minutes each after boiling. Gently heat the slices. Remove the foam.

Before the second cooking, add cloves. While the jam is cooling, prepare the almonds by removing the brown skins. To do this, put the nuts in boiling water for 30-40 seconds. Dry the almonds in a frying pan and chop. Remove the zest from the lemon.

Before the third cooking, add almonds, vanilla sugar, and zest.

Place the hot jam into sterile dry jars and close.

Wrap in a blanket until cool, turning the jar upside down.

The Mediterranean taste of a seemingly ordinary dish will surprise you.

Apple and pear jam slices

Ingredients for 1.5 liters (one liter jar and one half- liter jar finished product):

apples – 500 g
pears – 500 g
sugar – 750 g.

Preparation:

For jam we need slices sweet and sour apples and pears with dense pulp.

Before cooking, wash and dry the fruit thoroughly. Then remove the core and cut into 8-10 slices.

Apples need to be cut quickly and sprinkled with sugar so that they do not start to darken.

Preparation:

Place the fruits in a saucepan, add a little water to the bottom and cover with the remaining sugar.

Heat the pan over low heat, without bringing the jam to a boil. Leave the pan for 10 hours.

Then on low heat Bring the jam to a boil, remembering to skim off the foam. To keep the slices intact, mix the fruit by shaking the container. Let the jam sit again.

Bring, with a break of 10 hours, two more times to a boil and hot, pour into washed, treated jars and seal with lids.

A simple recipe for red currant jam with apples

To prepare you will need ingredients:

1 kg red currants
500 g apples, preferably sweet varieties, this is better for contrasting flavors
1.6 kg granulated sugar
15 g citric acid.

To make jam from apples and red currants, you will need to thoroughly sort out the berries and peel them from the stalks. The apples are peeled and cored, cut into cubes of approximately 1.5 cm. Then they are placed in cold water with citric acid, this will protect the fruits from premature blackening.

Prepare the syrup. Add sugar to 500 ml of boiling water and boil for 2 minutes. When the syrup is ready, remove the apples from the water, dry them well with napkins, pour the syrup over them and simmer over low heat for 10 minutes. Add dried currants, bring the mixture to a boil and leave over low heat for 4 hours, stirring occasionally.

Cool the jam, pour into prepared jars and close nylon covers. Store in the cellar until winter. To store in an apartment, seal hot jam in sterilized hot jars and roll up with iron lids.

Rhubarb jam with apples

Required ingredients:

1 kg rhubarb
2 apples
1 orange
1.5 kg sugar
200 ml water
1 tbsp. spoon of chopped ginger.

How to make delicious apple and rhubarb jam:

Cut the rhubarb, peeled from its thin skin, into equal pieces. Peel the orange, add the zest and squeezed juice to the rhubarb.

Cut apples, peeled and cored small pieces and place in a saucepan. Grate ginger there too.

After adding water, cook the mixture over low heat for 20 minutes after boiling. Then add sugar and cook for 10 minutes on low and 10 minutes on high heat.

Place the resulting jam while still hot into sterilized jars and roll up in the usual way.

Recipe for delicious apple and plum jam

Plum and apple mixture is an excellent combination for adding to third courses. Quite easy to prepare, the end result is a fragrant, moderately thick jam with delicious pieces of fruit in a sweet syrup. Jam can be used as a sauce for baked goods, ice cream and other types of dessert.

Preparing apple and plum jam: 23 hours

Servings: 10

Ingredients:

500 milliliters of water
600 grams of sugar
500 grams of apples
1 teaspoon cinnamon
500 grams of plums.

Cooking is carried out in 7 stages.

Wash the apples, peel them and cut them into cubes.
Wash the plums, remove the seeds, and cut them into cubes in the same way as apples.
Mix chopped plums and apples with water and cinnamon.
Leave the resulting mixture for 2-3 hours so that it releases the juice.
Place the mixture on the fire, bring to a boil and then simmer over low heat for 5 minutes. Remove from heat and leave for 6 hours to allow the mixture to cool.
After this time, bring to a boil again and simmer for 5 minutes. Then leave to cool again for 6-8 hours.
After this period, bring the mixture to a boil for the third time, then pour into sterilized jars.

Seal the jars with lids and leave to cool, after turning them upside down. Once the mixture has cooled, cooking can be considered complete.

The recipe for apple jam has certain subtleties, without observing which we will end up with ordinary jam with pieces boiled in puree (well, okay, not jam, but something jam-like). It’s delicious, of course, but for a change I want a different result. I want real, transparent, glass-like, amber apple jam - it has its own charm: the taste of apples is richer and the color is more intense.

It is not difficult to cook transparent apple jam in slices, but the process takes quite a lot of time. The fact is that the jam is prepared in three steps at intervals of 6-10 hours. This is the only way to get amber syrup And transparent slices apples In addition, it is important to choose the “right” apples. Suitable late varieties with hard (strong) fruits, whose slices will not fall apart, but will only be saturated with syrup. And pay attention: the harder and greener the apples, the more transparent the slices will be!

Cooking time: approximately 30 hours. Yield: 1 l.

Ingredients

For 1 kg of apples you will need 0.7-1 kg of sugar, depending on how sweet you like your preparations.

How to make apple jam in slices

Wash the apples, cut into 4 parts, remove the core, cut the resulting parts into slices 0.5-1 cm thick, each can be cut into two more parts if the apple is large.

You also need to choose the right pan for cooking. For jam, many people use aluminum dishes, because in them the fruits quickly warm up and do not burn. But this is only in the case of “five-minute” cooking. It is impossible to keep jam in such a pan for a long time, because the aluminum will react with sour apples, which will lead to the formation of harmful substances unnecessary in the workpiece. Therefore, we exclude an aluminum pan.

Place apple slices in layers in a saucepan of suitable size, sprinkling each layer generously with sugar.

Cover the pan with a lid and leave for 8-10 hours. During this time they will give apples required amount juice to start cooking.

Place the pan over medium heat, bring the syrup to a boil, and let simmer for 5 minutes. Do not mix the apples! Even if the syrup does not completely cover them, you can just press them lightly with a spoon so that they are in the syrup. It is important that the apples are not stirred even once during the entire cooking of the jam, so that the slices do not become deformed.
Remove the pan from the heat, cover and leave to cool completely, this will take at least 6 hours. This is what the slices will look like after the first cooking and cooling.

Bring the jam to a boil again, cook for 5 minutes, cool (again at least 6 hours). After the second cooking, the slices will become even more saturated with sweet syrup.

It remains to boil the apples for the third time. And now the jam is ready. You can put it in clean, sterilized jars and roll it up or cover it with lids. The jars are prepared taking into account that 1 kilogram of apples yields approximately a liter jar of jam.

Often a little is added to this apple jam. ground cinnamon or boiled with vanilla, which makes the taste even brighter.

Like most preparations, apple jam is stored in slices in a dark, cool room.

But the apples will soon ripen, and by this time it’s worth deciding what tasty and sweet things to prepare from them.

There are many varieties of apples that grow in different climatic conditions.

Apples are eaten fresh, soaked, baked, dry, made into various drinks, jams, mousses, preserves, used as raw materials for making jam, marshmallows, marmalade, in the preparation of meat and fish dishes, and is considered a national hit.

Clear apple jam slices

We will need:

2 kg apples
2 kg sugar

Preparation:

Wash the apples, peel and core them

2. Cut into slices

3. Cover them with sugar and leave for 1 day so that they release juice and become saturated with sugar.

4. Place on low heat, stirring, after boiling, cook for 15 minutes, remove from heat and leave for 1 day

5. Place on low heat again and after boiling, cook for 15 minutes, stirring

6. Spill ready-made jam directly into sterilized jars

Close the jars tightly and turn them upside down and leave until completely cool.

Ingredients:

1 kg durum apples
1 orange
0.5 kg sugar

Preparation:

Peel and core apples

Cut them into medium cubes

Cut the orange together with the peel, removing the seeds, into medium slices and pass through a meat grinder.

Combine orange, apples, sugar together

Place on low heat and cook, stirring occasionally, for 50 minutes, the apples should become transparent and the syrup will be difficult to drip off the spoon.

Ingredients:

Preparation:

Pour sugar into the water and stir over low heat until all the sugar has dissolved.

Cut the lemon into thin half-slices, after removing the seeds

Add lemon to boiling syrup and cook for 5-7 minutes

Remove the core from the apples and cut into thin slices along with the skin.

Pour apples into syrup and cook for 5-7 minutes

Remove the jam from the heat and leave overnight so that the fruit is soaked in syrup.

Place the jam on low heat and cook after boiling for 30 minutes until thickened

Apple jam - five minutes

Necessary:

5 kg apples
5 kg sugar

Preparation:

Remove the core from the apples and cut into thin slices along with the peel.
Add sugar, mix and leave overnight
Place on the fire and simmer for 10 minutes, let cool
Boil for another 10 minutes
Remove from heat again and boil again for 5-10 minutes

Kitayka apple jam

In common parlance, Chinese refers to varieties of various small apples.

Ingredients:

1 kg Chinese apples
1 kg sugar
3/4 cup water

Preparation:

Wash the apples, cut off the stems with a needle and make holes so that the skin does not burst during cooking.
Pour cold water into the pan and add apples
Place on the fire, bring to a boil and cook for 5 minutes
Drain the water and add sugar to it
Place the syrup on low heat, bring to a boil and cook for 5 minutes.
Remove the syrup from the heat, pour over the apples and leave for 6-8 hours

Apple jam Amber

Necessary:

1 kg durum apples
700 gr. Sahara
100 ml water
Zest of half a lemon

Preparation:

Wash the apples, remove the core and cut into thin slices

Pour water over sugar, place over medium heat, boil, stirring until sugar is completely dissolved

Add lemon zest to syrup

Pour in the apples, mix well, turn off the heat and leave for 6-8 hours

Put the jam on the fire and bring to a boil and simmer for another 5 minutes

Remove from heat and leave to cool completely

Place on low heat and after boiling, cook for 10-12 minutes, let cool completely

Cook again over low heat for 15 minutes after boiling.

If desired, you can increase the cooking time if you want thicker and darker jam.

Jam "Paradise Apple"

Ranetki are called apples of paradise and are boiled together with the stalks. The results are sweet and sour, aromatic, amber color apples.

Need to:

Ranetki – 1 kg.
Sugar – 1 kg.
Water 1 tbsp.

Preparation:

Sort and wash the ranetkas
Use a toothpick to make 5 - 7 punctures in the skin, then they will be well soaked in syrup and will not crack
Pour water (5 liters) into a large saucepan, boil it, add apples to it and bring to a boil.
Remove from heat, drain the boiling water, add cold water and let stand for several hours.
Pour a glass of water into the sugar and boil the syrup
Drain the water from the pan, pour in the hot syrup and let cool
Place the cooled jam on the fire and boil for 15 – 20 minutes, leave to cool for a day
After a day, boil again for 15–20 minutes, pour into jars and roll up the lids.
Place the jars upside down, cover with a blanket and leave to cool.
Store jam in a cool place

Video recipe for making apple and ginger jam in a slow cooker

Let apple jam made with your own hands delight you and your family with its amazing taste and amber color. When cooking jam, you can add various berries - cranberries, lingonberries, etc., which will give the jam an unusual sourness.

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It's always sad when apples fall to the ground before they are ripe. It is impossible to eat carrion, because green apples sour and tart, and not to mention their hardness. Most gardeners, sighing sadly, bury the carrion in a hole, looking sadly at the few remaining apples on the tree, burying dreams of a rich harvest and a full pantry with seams.

And this is absolutely in vain. You can cook green apples wonderful jam which some call " amber slices", or "caramel slices". To prepare them, you just need green, unripe apples with a dense structure. Overripe and crumbly apples are only suitable for jam and marmalade, which is also tasty, but not as beautiful.

So. To make green apple jam, we need:

1 kg apples;
1 kg sugar;
1 glass of water.

Wash the apples, cut them into slices and remove the core. It is not necessary to peel the peel; it will not interfere and will not spoil the jam.

Place the chopped apples in a saucepan and sprinkle with sugar. Mix well by shaking and leave the pan overnight.

The chances that a lot of juice will appear before the morning are not many, because these are green apples, but in any case, the slices will be better saturated with sugar.

Tilt the pan and see if the juice has released? If it’s not enough, then you should add a glass of water, but if the apples float and there’s just a little bit missing from the top, then you can do without excess liquid.

Place the pan on the stove and bring to a boil. Reduce heat and cook the slices for 15-20 minutes, after which, let the jam “rest” and cool. To achieve transparent “amber” slices, you need to cook the jam in 3-4 batches: boil for 20 minutes – cool for 4-5 hours. The number of “approaches” depends on the type of apple, the thickness of the slices and much more.

Apple jam “amber slices” is incredibly tasty and beautiful. It would never even occur to anyone that it was made from carrion that no one needed.

This jam can be stored for about 2 years in a cool place, but nothing will happen to it in a kitchen cabinet for a year or even more.

How to make apple jam in slices, watch the video: