How to cut apples for jam. Transparent apple jam in slices for the winter - recipes proven over the years

Apples are one of the most delicious and common fruits on the Russian table. Jam, jam, compote are made from it, apples are frozen, dried, and even pickled. But the main delicacy is, of course, jam. Apple jam is rich, sweet, tasty and appetizing. In winter it gives a tart taste and summer aroma. Jam can be consumed as a separate dessert, can be used as a filling for pies and buns, pancakes, pancakes and casseroles are served with jam. Rolling up at least a few jars of apple jam for the winter is the duty of any good housewife. But what are the benefits of apple cider? Are vitamins really preserved after heat treatment? Let's try to figure everything out in order.

The benefits of apple jam

Apples are an incredibly tasty and healthy fruit that saturates the body with a palette of vitamins and minerals. In order for the fruit to retain all its beneficial properties, it must be cooked correctly. Keep the apple mass on the fire for no longer than five minutes so that the microbes are killed and prolonged exposure to high temperatures does not affect the benefits of the product. In this case, apple jam will be no less useful than fresh fruit. How does an apple affect the human body?

Apples improve the functioning of the respiratory system. It has been proven that people with asthma experienced much fewer attacks if they regularly drank apple juice.
Apples perfectly strengthen bones, making them less loose and brittle. This is especially true for women after pregnancy and during menopause.
This fruit normalizes stool and improves digestion. Interestingly, an apple can help with both constipation and diarrhea. The high amount of plant fiber helps push through hard stool when constipated. But with diarrhea, these fibers absorb excess moisture and toxins that cause loose stools.
Scientists conducted an experiment. One group of rats was regularly given apples, but the second was less fortunate - this fruit was not in their diet. The research amazed even scientists - regular consumption of apples reduces the risk of developing certain types of cancer by almost a third. More precisely, the risk of developing breast, colon and liver cancer.
Apples improve memory, increase efficiency, and activate brain activity. Regular consumption of apples reduces the risk of developing Alzheimer's disease.
Green apples help reduce cholesterol levels in the body, normalize the functioning of the cardiovascular system, and reduce the risk of ischemia.
Apples are good for diabetes - they lower blood sugar levels. To make jam safe for diabetics, you need to add fructose or sorbitol instead of sugar.
This fruit perfectly cleanses the liver and has a positive effect on dental health. In addition, apples are quite low in calories, so they are part of many weight loss diets.

This is a traditional apple jam recipe that will not only delight you with its deep taste, but also preserve all the benefits of the fruit delicacy.

Not only strong and whole apples are suitable for jam, but also wormy and even damaged fruits. The main thing is to cut off all damaged areas.
Apples need to be washed and wiped with a dry cloth. Whether to leave the peel is a matter of taste for each housewife. Most recipes involve peeling the fruit, but sometimes soft apples are not peeled so that they do not fall apart during the cooking process.
Apples, cut into slices or grated (as you prefer), are placed in an enamel bowl and covered with sugar. If the apples are sweet, 800 grams of sugar per kilogram of apples is enough. If sweet and sour, then the proportions should be equal. If the apple variety is sour, then there should be more sugar, approximately 1.1-1.2 kg per kilogram of fruit.
Cover the apples with sugar and leave for a while. A minimum of 4-5 hours should pass; ideally, the apples should release juice until the morning. The next morning, put the dishes on the fire and bring the mixture to a boil. Apples should boil for no more than five minutes, otherwise they will lose their beneficial properties. After 5 minutes of boiling, turn off the heat and let the jam cool and brew. This needs to be repeated 2-3 times.
Don't forget to prepare the jars during this process. The jam is often sealed in small jars to make it easy to eat quickly in winter. The jars must be rinsed thoroughly. You can sterilize jars in the oven, in boiling water or steam. The lids should be simmered in a small saucepan for at least five minutes.
Bring the apple jam to a boil for the last time and pour into jars, roll up the lids. Turn the jars over and leave until they cool completely.

This is a classic recipe for making natural and healthy apple jam.

Apple jam slices

While some people prefer soft and boiled jam, others like more shaped slices of fruit in syrup. Preparing such a delicacy is not difficult, you just need to know some subtleties.

Cut the peeled apple into slices of at least 3 cm. Then dilute a teaspoon of baking soda in five liters of water. Soak the apple slices in this solution so that the slices remain strong and elastic until the end of cooking. Soak the apples in the soda solution for 5 minutes, and then drain the apples in a colander. This trick will allow you not only to keep the apple slices intact, but also will not change the color of the future jam. The apple will not darken after cooking, but will remain transparent amber.

Next, cook the apples as in the previous recipe. Cover the fruit with sugar and leave for several hours. Then bring the apple jam to a boil and let cool. Heat the jam 2-3 times. At the end, you can add a handful of rowan berries, currants, and dark grapes to the mass. This will give the syrup a delicate pink tint, while the apples that have turned caramel will remain light. The unusual color of the jam will look beautiful and appetizing. At the end, let the jam cook for about 15 minutes so that all the ingredients set, and then roll the dessert into jars as usual.

This recipe was very popular several decades ago, when there were shortages of granulated sugar. In those days, sugar was successfully replaced with honey. This made the apple jam incredibly aromatic and rich.

The most popular recipe is applesauce with honey. For him, apples were peeled and placed in a clay pot. Then the fruit had to be baked and rubbed through a sieve. Two glasses of this puree should be mixed with 300 grams of natural flower honey. The mass should be cooked over low heat. Do not allow honey and apples to boil - the delicacy will become useless. Ideally, the mixture should simmer in a Russian oven, but a regular oven will do. When the mass thickens, it can be tasted or canned. The resulting golden treat will certainly please your loved ones.

Honey jam with cranberries, apples and nuts is very popular. One kilogram of cranberries needs to be sorted and filled with a glass of water. Simmer over low heat until the berries are soft. Then you need to rub the mass through a sieve, mix the syrup with honey, peeled walnuts and apple slices. Cook over low heat for about an hour. All components of this jam complement each other and the result is an incredibly tasty and rich delicacy.

Apple jam with lemon

Lemon will add a subtle citrus aroma and light sourness to the traditional taste of apple jam. For a kilogram of apples you will need a large lemon. Wash the apples, peel and core them, cut into slices. The lemon needs to be washed and grated on a fine grater, removing all the seeds. Pour the lemon pulp into a glass of water and simmer over low heat for about an hour. Then add a kilogram of sugar to the mass and wait until it completely dissolves. After this, add apple slices to the syrup. There is no need to immediately cook the jam; leave the container for several hours, stirring its contents regularly. This is done so that the apple absorbs the fragrant citrus taste and aroma. After a few hours, the jam can be boiled and rolled into jars.

Below are tips that reflect all the intricacies of making apple jam.

Instead of sugar, you can add honey to any jam. In this case, you can add a little less honey, since it is usually sweeter than sugar.
It is very important to maintain the proportions of sugar, because it is a preservative. If you add less sugar, the jam will not last long - it will spoil and ferment. If you add more, you won’t feel the apple taste. To make the jam more dietary, you need to add less sugar to it, but you need to store it in the freezer, in a plastic bottle, and defrost it only once. Believe me, in winter this jam will delight you with its summer aroma, taste and naturalness.
Sometimes after opening a can, mold may appear on the surface. Do not rush to throw away the workpieces. The top layer can be carefully removed and the remaining jam can be boiled. It will not be stored for a long time, but it is quite suitable for pies and buns.
Is the jam sugared? No problem! Heat it in a container of hot water until the mass becomes homogeneous.
How to check if the jam is ready? Apple jam is well cooked if all the slices lie on the bottom and do not float on the surface.
The jam should be stirred very carefully so as not to damage the precious slices and turn the treat into porridge.
In Rus' it was believed that apples for jam should be picked only after the Apple Saving. At this time, apples were carried to the church and illuminated. Such fruits made not only tasty, but also medicinal jam.
Apples for jam should not be collected in the rain or after the rain. At this time, the fruit absorbs a lot of moisture and the jam will turn out watery.
When canning, you need to pour jam to the very edge of the jar. The more air in the container, the greater the likelihood of germs or bacteria getting inside.

These simple tips will help you make not just jam from apples, but a real dessert treat that you won’t be ashamed to serve even in front of the most important guests.

Store jars of apple jam in a dark, cool and dry place. Don't forget to sign the preservation so you know the date of twisting. Apple jam can be stored for several years, provided that it contains at least as much sugar as apples. Although we should not exaggerate, jam prepared according to our recipes will not survive until the next season - it is so tasty, rich and aromatic. Make apple jam to enjoy the taste of summer on cold winter evenings.

Video: apple jam

As a rule, every garden has at least one or two trees of summer apple varieties. Their unique aroma and special taste will certainly be remembered for a long time. The first apples always seem to be the juiciest and tastiest, but, unfortunately, their shelf life is not long at all. However, summer varieties of apples are ideal for making jam, which, due to its taste, often does not survive until winter.

The appearance of the very first early apples, White filling, indicates the beginning of the stage of preparing delicious fruit jam. Melba, “Kitayka”, Borovinka, Slava Pobeditel are also excellent summer varieties of apples, the jam from which is extremely tasty.

What is the secret of the apple jam recipe?

To prepare this delicacy, you need to prepare slightly unripe apples of summer varieties, which still have a pleasant sourness, but are already quite juicy. The fruits need to be washed well, cored and cut into small slices (first cut the apple into quarters, and then each of them into two or three more parts). So, for 10 kg of apples cut in this way, you will need approximately 2 kg of sugar and 10 g of citric acid. Cover the fruits, cut into slices, with granulated sugar, add citric acid and leave to steep for about 10-15 hours (preferably overnight). This is necessary so that the apples release their juice abundantly. In this case, if possible, it is recommended to shake the apples once every two hours. After the specified time, the apple-sugar mixture should be mixed well. This concludes the preparatory stage of jam production, ahead of cooking, that is, making the delicacy.

Place the bowl with the apple mixture on the stove over low heat. As soon as the future jam boils, you need to cook it for 10 minutes, while constantly removing the foam and stirring. After this, remove the jam from the heat, cover it with a towel and leave for 6 hours. Repeat this procedure three times.

Prepare the jars, wash them well, pour boiling water over them and dry. Cool the finished jam a little, pour into jars and seal well with lids. The jam is ready! This delicacy should be stored in a cool and dry place. It is interesting that it can stand not only all winter, but even subsequent seasons - up to 3 years, without losing any of its taste.

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.

Apple jam in slices is a favorite homemade delicacy. The thick syrup has a jelly-like consistency, and whole apple slices look like sweet marmalades. An open jar of such jam will not last longer than one day, as it is eaten by a friendly family in one sitting. Amber syrup and magical aroma retain a piece of summer and lift your spirits during the cold season. Jam will be a good filling for sweet pastries; slices of boiled apple can be used to decorate cakes and pies. There are so many reasons to prepare this dessert for the winter, and besides, it is very, very simple to do.
Transparent jam made from apple slices can be considered a masterpiece, but even a novice housewife can cope with preparing such a delicious dish. The main task is to keep the slices intact, so we will cook apple jam with lemon. The juice of this citrus prevents the apples from falling apart. Without lemon, the apple pulp will not produce jam, but jam (the essence of jam is in whole pieces, or rather beautiful slices). It is better to choose apple varieties that are crispy, dense, and sour. I have a sour Semerenko variety, but you can cook a treat from Antonovka just as tasty. Although golden or fuji jam will also turn out excellent. The color of the apples, as well as the variety, does not matter much. If the apples are sweet, you will need less sugar than indicated in the recipe ingredients. By the way, you can add cinnamon at the last stage of cooking. The combination of this spice with apple is a classic and is used everywhere. In addition to cinnamon, a whole bouquet of spices goes well with an apple: anise, cardamom, ginger and cloves. In addition to lemon, you can also add orange slices to the jam - this will make the delicacy even more aromatic and add citrus notes. You will find other successful ones at the link, but for now let’s prepare the simplest, very beautiful and delicious amber jam from apple slices.

Ingredients:

2 kg apples;
1.5 kg sugar;
1 large lemon;
3 tbsp. water.

How to cook clear apple jam in slices

1. Wash the lemon thoroughly with a sponge to remove the layer of wax that is used to cover it to extend its shelf life. Cut the lemon into small half rings.

2. Place the slices in a deep pan.

3. Cover the lemon with granulated sugar.

4. Pour in water and place the pan over medium-low heat so that the sugar does not burn.

5. Meanwhile, cut the apples into slices, remove the seeds and stems. You can leave the skin on; it helps the pieces hold their shape better. The skin also contains many useful substances.

An apple is 80% water. The rest comes from organic acids, carbohydrates and fiber. The fruits contain vitamins A, C, E, minerals (especially iron), pectin, tannins and tannins. Red apples are sweeter, contain less acid and are recommended for people with digestive problems. Green apples have a higher percentage of iron and are useful for anemia. Green fruits also help digest heavy foods.

6. The syrup boiled, darkened, and the sugar dissolved. Boil everything for a minute and remove from the stove.

7. Place the apples in another large saucepan. We will cook the amber delicacy in it. To prevent the jam from burning, it is advisable to use a non-enamelled container; a stainless steel or non-stick pan is suitable. Cool the syrup for a minute and pour over the apples.

8. Place the fruit under a press so that they release the juice better and are evenly saturated with syrup. Leave for several hours, or better yet overnight.

9. The next day, open it and look: the apples have released juice. The skin on some of the slices has darkened, but the pieces have not yet been completely saturated with syrup.

10. Place the pan on the fire, bring to a boil, immediately remove and set aside to cool. You cannot boil apples - hot slices can break and turn into puree. The shorter the cooking time, the more beautiful the jam turns out. If you need to stir, do it only when completely cooled, since hot fruits are too fragile. There will be a lot of juice, but it will thicken, this can be seen in the last photo in the recipe. The mass becomes thicker thanks to the pectin contained in apples. Sometimes, when cooking jams, confitures and preserves, pectin is added separately to the mixture to achieve the desired consistency.

11. Apple slices are gradually soaked in syrup and become translucent. Bring the jam to a boil again and remove from the stove. We are waiting for it to cool down.

12. Look: the slices have become transparent, the jam has thickened, which means we did everything right. Bring the mixture to a boil again.

13. Carefully pour hot into sterilized jars.

14. Roll up with sterilized lids; you don’t have to wrap or turn the jars over. The preparation is well stored all winter in a cool, dark place. For sealing, use small jars.

15. Amber aromatic apple jam is ready for the winter. Bon appetit and sweet winter!

The apple slices have become transparent and taste somewhat like marmalade.

A The photo below shows how thick the cooled syrup has become thanks to pectin.

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 different preparations from apples; in this article I share recipes for jam.

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 basin and fill with water mixed with citric acid; a teaspoon is needed per liter. 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

Sweet apple dessert amazing in taste and appearance. The jam is perfect both for serving with tea and for adding to various baked goods. 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 sliced 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 comes out.

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 cooking, the 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 nice day!

3. Fragrant apple jam in syrup

On cold winter days, it’s nice to warm up with a cup of hot tea and aromatic jam as a snack. 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 cut 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 delicacy; drop a drop on a flat plate; if it doesn’t spread, then the sweet dessert is 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 and keep on the stove for 5-7 minutes so that the fresh apple slices soften slightly.

That's all, such a beautiful dessert with apples of different textures will not leave anyone 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 an amazing taste, the highlight is 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 chopped pears to the apple slices.

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 with the resulting apple-pear jam with lemon, close the lids. After the jars have cooled at 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.

See you soon, share your favorite recipes with us in the comments!