How to cook apple jam correctly: the secrets of cooking and the most delicious recipes for transparent apple jam in slices and in the form of jam with step-by-step photos and video tips. Apple jam with slices, transparent: recipes with photos step by step

Apple jam with wedges is a favorite homemade delicacy. The thick syrup is similar in consistency to jelly, and whole apple slices are similar to sweet gummies. An open jar of such a jam will not last longer than one day, as it is eaten by a friendly family in one sitting. Amber syrup and a magical aroma retain a piece of summer and cheer you up in the cold season. The jam will be a good filling for sweet pastries; cakes and pies can be decorated with slices of boiled apple. There are so many reasons to prepare this dessert for the winter, and besides, it is very, very simple to do it.
Transparent apple jam with slices can be considered a masterpiece, but even a novice housewife can handle the preparation of such a yummy. The main task is to keep the slices intact, so we will cook apple jam with lemon. The juice of this citrus keeps the apples from falling apart. Without lemon, not jam will come out of apple pulp, but jam (the essence of jam is in whole pieces, or rather beautiful slices). It is better to take apple varieties crispy, dense, sour. I have a sour sort of semerenko, but you can cook a treat from Antonovka just as tasty. Although the jam from golden or fuji will also be excellent. The color of the apples, as well as the variety, does not really matter. If the apples are sweet, you will need less sugar than indicated in the ingredients of the recipe. By the way, at the last stage of cooking, you can add cinnamon. The combination of this spice with an apple is a classic and is widely used. In addition to cinnamon, a whole bunch of spices are well suited to an apple: anise, cardamom, ginger and cloves. In addition to lemon, orange slices can also be added to the jam - this will make the delicacy even more aromatic, add citrus notes. Follow the link to find other successful ones, but for now let's prepare the simplest, very beautiful and delicious amber apple jam with slices.

Ingredients:

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

How to make clear apple jam in wedges

1. Thoroughly rinse the lemon with a sponge to remove the wax layer that covers it to extend the shelf life. Cut the lemon into small half rings.

2. Place the wedges in a deep saucepan.

3. Fill the lemon with granulated sugar.

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

5. Meanwhile, cut the apples into slices, remove the seeds and stalks. You can leave the skin, with it the pieces keep their shape better. And the peel also contains many useful substances.

An apple is 80% water. The rest is 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 acids and are recommended for people with digestive problems. Green apples have a higher iron content and are beneficial for anemia. And green fruits help to digest heavy foods.

6. The syrup has boiled, darkened, the sugar has dissolved. We boil for a minute and remove from the stove.

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

8. We put fruits under a press so that they let the juice better and are evenly saturated with syrup. We leave it for a few hours, and preferably overnight.

9. The next day we open it and see: the apples have started to juice. Some of the slices have darkened skin, but the slices are not yet completely saturated with syrup.

10. Put the pan on fire, bring to a boil, remove immediately and send to cool. You cannot cook apples - hot slices can break and turn into mashed potatoes. The shorter the cooking time, the more beautiful the jam is. If you need to mix, we do it only in a completely cooled form, 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 separately added to the mixture to achieve the desired consistency.

11. Slices of apples are gradually soaked in syrup and become translucent. Bring the jam to a boil again and remove from the stove. We are waiting for cooling.

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

13. Gently pour hot into sterilized jars.

14. Roll up sterilized lids, you do not need to wrap or turn over the jars. The workpiece is well stored all winter in a dark, cool place. Use small cans for seaming.

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

The apple slices have become transparent, they taste like marmalade.

And the photo below shows how thick the cooled syrup became thanks to the pectin.

Apple jam is always very tasty, very aromatic and very simple. Making apple jam does not require a lot of time and special culinary skills, but how much benefit and joy it has! The rich taste and unique aroma of apple jam seem to take us back to childhood, and Culinary Eden invites you to pamper yourself and your loved ones with this wonderful delicacy.

Late sweet and sour apple varieties, such as Antonovka, Simirenko, Anis, Pepin, Ranet and Shtrifel, are well suited for making apple jam. For jam, it is best to use ripe and even overripe apples (except when you cook jam in slices) - such fruits contain a lot of pectin and are better boiled down when cooking. For making jam in slices, only unripe apples with dense juicy pulp, recently removed from the tree, are suitable. If you want to get apple jam with a pronounced sourness, choose Antonovka.

Before cooking, the apples must be prepared - the fruits are washed well, peeled and cored and cut into pieces. Next, the apples are covered with sugar or dipped in ready-made sugar syrup. To diversify the taste of the jam and give it a unique aroma, you can add zest or slices of orange to it, as well as lemon zest. Vanilla, cardamom, cinnamon, and cloves are also great additions to jam.

The best utensils for making apple jam are stainless steel utensils. Enameled containers are also suitable, while the use of aluminum dishes will have to be abandoned - the high acidity of apples can damage the oxide film on the surface of such dishes. Apple jam can be cooked not only on the stove, but also in a multicooker, which is especially convenient when you are limited in time.

To determine if the jam is done, place a drop on a plate and let cool. If the drop has thickened and does not run out when the plate is turned over, the jam is ready. An even distribution of apple pieces in the syrup and a clear syrup with a uniform consistency also indicate that the jam is done. To preserve more vitamins in apple jam, do not peel the apples and cook it for the minimum time, immediately capping it with lids. Cooking time can be shortened by reducing the amount of fruit - the more apples are boiled, the longer it takes to boil. A little tip: to avoid mold on the surface of the jam during storage, roll up the jars when the jam has cooled, lightly sprinkling it with a little sugar.

Use apple jam as a filling for pies, pies, pancakes, casseroles and fritters, or simply enjoy a fragrant tea jam. Plus, apple jam is perfect with toast and crackers. Apple jam is a wonderful treat that can become one of your favorite desserts if you make it following our tips and recipes.

Apple jam "Traditional"

Ingredients:
1 kg of apples
500 g of sugar.

Preparation:
Wash the apples, peel and core and cut into small pieces. You can also grate the fruit using a medium grater. Put the apples in a saucepan and cover with sugar. Simmer for about 30-40 minutes, or until soft. If the jam starts to caramelize, add a little water. When the volume of the apple mass is reduced to half the original amount, check the readiness of the jam.

Apple jam wedges

Ingredients:
2 kg of apples,
2 kg of sugar.

Preparation:
Cut the apples into thin slices from 7 to 12 mm thick. Arrange the apple wedges, alternating with sugar, in a large saucepan or bowl and leave overnight. The next day, put the pan on the fire and cook until foam appears on the surface, but no more than 5 minutes. Allow the jam to cool completely, then boil again for 5 minutes, stirring gently. Cool the jam again and boil for another 10-15 minutes until fully cooked. Arrange the hot jam in sterilized jars and roll up the lids.

Quick apple jam

Ingredients:
2 kg of apples,
500 g sugar
spices to taste.

Preparation:
Grate the peeled apples on a coarse grater, put in a container, cover with sugar and leave for 2 hours so that the apples let the juice out. After that, put the container on the stove and cook until it boils. Boil for 5 minutes, then put the jam in jars and roll up the lids. Turn the jars upside down, cover with a blanket and let cool.

Apple jam in a slow cooker

Ingredients:
1 kg of apples
600 g sugar
1 cinnamon stick

Preparation:
Cut the prepared apples into pieces, put in a multicooker bowl and add sugar. Put the apples first, and then add the sugar, as it can burn. Set the "Baking" or "Stewing" mode for 40-45 minutes. After 10-15 minutes, the jam can be mixed, making sure that it does not burn. Get a cinnamon stick from the finished jam and put it in jars.

Apple jam with orange zest

Ingredients:
1.5 kg of apples,
1.7 kg of sugar
500 g orange peel
500 ml of water,
vanillin and ground cinnamon to taste.

Preparation:
Cut apples, peeled from the skin and core, into pieces. Rinse orange peel thoroughly and chop finely. While you are making the sugar syrup, the apples can be dipped in the citric acid solution to keep them from darkening. To prepare the syrup, it is necessary to dissolve the sugar in water and bring to a boil. Add apples and orange peels. Bring the jam to a boil 3-4 times, chilling constantly. Add vanilla and cinnamon to the jam for the last time. Arrange the jam in jars and roll up the lids.

Apple jam with cinnamon, cloves and vanilla

Ingredients:
1 kg of apples
2-3 glasses of sugar
150 ml of water,
100 ml lemon juice
1/2 tablespoon ground cinnamon
4-6 carnation buds,
vanillin to taste.

Preparation:
In a large saucepan, bring water and sugar to a boil over medium heat, stirring occasionally. Add the apples, peeled and cored, and cut into pieces, and stir until they are evenly coated with the apple mixture. Add spices and cook over medium heat for about 30 minutes, stirring occasionally, until most of the water has evaporated. The jam is ready when the apples are soft and translucent. After that, you need to add lemon juice and mix. The jam can be stored in a glass jar in the refrigerator for up to one month.

Apple jam from baked apples

Ingredients:
2 kg of apples,
1.5 kg of sugar.

Preparation:
Preheat oven to 200 ° C. Peel and core the apples into large pieces. Place apples on a baking sheet lined with foil and bake for about 20-25 minutes until tender. Put the resulting mass in a large saucepan, add sugar and cook over high heat, stirring often. When the jam is thick and not easy to drip from the spoon, it's done. Arrange the jam in jars and store in a dry, dark place.

Try our recipes for apple jam and enjoy ripe apples in one of their finest varieties! Good luck with your blanks!

Apple jam recipes for the winter

An easy-to-prepare transparent apple jam with slices will become not only a table decoration, but also a beautiful filling for an open sweet pie ...

1 b

12 h

220 kcal

4.92/5 (12)

What is needed for amber apple slices jam

How to cook delicious apple jam with transparent slices for the winter? So what we need:

That's all! As befits any jam, the ingredients must be measured in kilograms. in a 1: 1 ratio. We wash the apples well and dry them from water drops. You can peel them if you want. Then we cut the fruits into slices or pieces, depending on how large the apples are and what candied fruits you want to see in your masterpiece.

Amber Sliced ​​Apple Jam Recipe

Now that we've got it all cut we put the pieces / slices in a container for future cooking in layers, which we sprinkle with sugar. Then we leave for a while, so that the juice comes out of the apples and mixes with sugar. In order not to wait long, preliminary preparation can be done in the evening, and in the morning you can start making jam.

When we got apple-sugar syrup boil the resulting mixture for 5 to 10 minutes, after which we leave for several hours until it cools completely. Then we repeat the cooking procedure, after which we cool again to the maximum. And finally, for the third and last time, we boil our jam, which will already acquire a pleasant smell and amber color. During this stage, you can boil it for longer if you want to darken the sweetness or closer to the candied fruit jam.

• If you are not sure that your apple wedges will remain intact, try boiling one apple in water, after cutting it into pieces. If you see that you are making applesauce, this variety will not work. Try to look for Antonovka or white filling if you want a transparent golden jam. Red varieties will give the same reddish hue.
• It is best to make the jam in a stainless or aluminum saucepan, as it can burn in the enamelled syrup.
• If you want to immediately make the jam thicker, pour the apple slices into a container with a wide bottom. This will allow some of the moisture to disappear, and the syrup will become less liquid.

How to store amber jam

After everything is cooked and cooled, our sweetness shimmers in sterilized jars and sealed with lids. Fortunately, it is not finicky, so you can either roll it up or use a jar with a screw cap. It is very convenient if there is a shortage of rubber covers.

Interesting apple jam with slices transparent amazingly tasty and appetizing at the same time. Sweet fruits for various winter preparations are often cut into thin slices convenient for further use. But only not all recipes make it possible to make an ideal amber brew, aesthetically beautiful and at the same time with maximum transparency of the pieces. The following methods will reveal the main secrets, explain what to do if the slices fall apart during cooking, tell you how long to cook the fruit slices in syrup ...

Despite the intended cooking method, as well as in the case of the inclusion of additional components to the main ingredient of the selected recipe, designed to set off the taste of the final product, the basic culinary methods of preparation remain the same (with rare exceptions). They can be viewed at "Apple jam with slices transparent" video or learn the subtleties of culinary magic from the methods below.

But before you start harvesting, you need to figure out: what to do if the fruit slices fall apart and "turn" into a homogeneous porridge. This question is most often asked by hostesses, observing how their cutting loses its shape during heat treatment. Some do not care at all about the appearance of the blockage; the main thing is to make it tasty! But, if the beauty of conservation is also important, then you will have to make an effort at the preparatory stage and in the process!

Amber hue, amazing aroma, addition or a separate dessert - it's all about delicious apple jam. In ancient times, it was only after Apple Savior, at the end of summer, to eat apples and cook sweets from the hostess. Now you can cook a delicacy at any time of the year, the main thing is to learn how to do it correctly.

Only experienced hostesses know the secret of how to cook clear apple jam, but thanks to our advice, everyone can prepare such a delicacy for the winter. Its main advantage is its stunning appearance, rich taste and aroma, transparent apple slices in amber syrup. Such a treat can be served to guests in a bowl for tea, it will complement homemade cakes and pies.

Any apple jam for the winter is an opportunity to enjoy the taste and aroma of ripe fruits in the cold season. Sweetness is very useful, when cooked, many vitamins are preserved. What fruits to use and how to cook apple jam? You need to choose any homemade apples, but not foreign ones grown in greenhouse conditions. The delicate taste, aroma and density of the dish depend on this. How much apple jam to cook? Depending on the recipe and apple variety, the process can take from 5 minutes to several days.

It is quite popular among sweet tooths in its pure form, and with the addition of orange, its taste becomes so noble and attractive that even not special connoisseurs of sweets will be able to refuse such a delicacy. In this case, pleases not only the taste, but also the stunning transparent, amber appearance of the workpiece.

How to make clear apple jam

The question asked by hostesses who want to receive clear apple jam - recipe how long does it take? We would like to note right away that such a culinary masterpiece will take a lot of your time, you cannot cope here in a couple of hours, at least two days should be devoted to this recipe. At the same time, you cannot digest the slices, otherwise you should not even talk about their integrity.

During cooking, you must constantly monitor your delicacy and gently stir it periodically, otherwise the syrup may burn to the bottom, and as a result, the smell of burnt sugar will overpower the amazing apple flavor. If you digest it, the syrup can darken and become cloudy. If you made such a mistake, then citric acid will help you return the old light color of the syrup.

What is needed for amber apple slices jam

How to cook delicious apple jam with transparent slices for the winter?

So what we need:

• apples are sweet and sour, both green and red;
• sugar.

That's all! As befits any jam, the ingredients must be measured by kilograms in a 1: 1 ratio. We wash the apples well and dry them from water drops. You can peel them if you want. Then we cut the fruits into slices or pieces, depending on how large the apples are and what candied fruits you want to see in your masterpiece.

To make apple jam, you need the following ingredients:

• 2 kilograms of apples(the sweetest jam is made from heavenly apples),
• 1 kilogram of sugar,
• 1.5 cups of water.

Before making apple jam, the fruit must be prepared. Ripe apples must be washed, peeled completely, cored and cut into small wedges. After that, the apples must be dipped in boiling water for 5 minutes. This procedure protects the apple slices from blackening. Then cool the apples with cold water. Too soft apple slices must be separated from the total mass.

The water in which the apples were cooked should be used to make the syrup. Half the sugar (500 grams) must be poured with 1.5 glasses of water from under the apples, put on medium heat, bring to a boil and boil for 15 minutes, stirring constantly. After that, the apples should be poured with syrup and left to infuse for 3 hours. After 3 hours, apples with syrup must be boiled for 5 minutes and allowed to brew for another 3 hours. Thus, apples should be boiled 4 times. Make a syrup from the remaining sugar and add it to the jam before the last cooking. These procedures make apple jam wedges firm, even if soft apple varieties have been used. Especially multiple boiling is necessary for the "white filling" apple jam.

When we have the apple-sugar syrup, we boil the resulting mixture for 5 to 10 minutes, then leave it for several hours until it cools completely. Then we repeat the cooking procedure, after which we cool again to the maximum. And finally, for the third and last time, we boil our jam, which will already acquire a pleasant smell and amber color. During this stage, you can boil it for longer if you want to darken the sweetness or closer to the candied fruit jam.

Delicious amber jam with apple wedges with orange - recipe

Ingredients:

• apples - 1.2 kg;
• ripe oranges - 320 g;
• water - 240 ml;
• granulated sugar - 1.2 kg.

Preparation

For jam, choose apples with dense pulp without dents or damage. We wash the fruits, peel them, cut them in half and get rid of the inner core. Cut the pulp into medium-sized slices.

We put the washed oranges in boiling water for a minute, then cut them into semicircles or thin slices, fill them with water and put them on the stove. Add granulated sugar and heat the contents of the vessel until all the crystals dissolve and boil intensively. Now we remove the container from the stove, add the prepared apple slices, mix gently and leave the workpiece to cool under room conditions.

We return the container with the cooled jam base to the stove, let the contents boil again and simmer it with barely noticeable signs of boiling for an hour or until the desired thickness of the delicacy. We pack the workpiece in a sterile container prepared in advance, seal it tightly and let it cool slowly under a "fur coat".

How to make the transparent, most delicious apple jam with slices of ripe oranges and lemon?

Ingredients:

• apples - 1.2 kg;
• ripe oranges - 620 g;
• lemon - 165 g;
• granulated sugar - 715 g.

Preparation

We prepare apples for jam in the same way as in the previous case, peeling the washed fruits, removing the seeds with a core and cutting into slices. If the apples are large, we recommend cutting each slice in half. In this case, peel the oranges and lemon, divide them into portioned slices, which, in turn, are finely chopped or ground in a blender.

Combine apple slices and citrus mass in a bowl for jam, cover with granulated sugar, mix gently to preserve the integrity of the slices, and leave for several hours to separate the juice.

Now we define a vessel with a workpiece on the stove burner, setting it to a moderate heat, and warm up the delicacy, stirring often at first to avoid burning. Depending on whether you have enough time at your disposal, you can cook the jam in one go, keeping the treat on the fire for forty to sixty minutes, or divide the cooking into three to five stages. In the latter case, we just let the jam boil and boil for three minutes, after which we cool it down and repeat the cooking and cooling down again. We do this until the required thickness of the delicacy is reached.

In any case, the ready-made jam is packaged hot in a sterile container, sealed and left to gradually cool under a warm "fur coat".

Jam from apples and oranges with jelly wedges

Ingredients:

• apples - 1.2 kg;
• ripe oranges - 420 g;
• granulated sugar - 895 g;
• zhelfix - ½ packet.

Preparation

For the preparation of jam with jaundice, chop the peeled apples into slices. Remove the zest from the orange and add it to the apples. Then we peel the citrus fruits, disassemble them into slices, which in turn are cut into two or three parts, depending on the original length. We fill in the components with granulated sugar, add jelly and mix. We give the fruit a little brew and let the juice, after which we put the container with the preparation on the stove, bring the contents to a boil with frequent stirring, boil for ten minutes and immediately pour into sterilized containers. We seal and turn the vessels upside down, after which we wrap them thoroughly for gradual cooling and self-sterilization.

Transparent apple jam with slices - general principles of preparation

In order for the apple jam to really turn out transparent, first of all, you should choose and prepare the apples correctly. The fruits collected independently or purchased on the market are sorted out, putting aside the broken ones, damaged by rot and with wormholes. Leave only dense, preferably one size.

The peel is not removed, the tails are not torn off. The selected fruits are poured with ordinary running water for a quarter of an hour, and then thoroughly washed with a running stream and dried well. To prevent the apples from cracking and bursting during the cooking process, they are chipped several times with a thin object, preferably a wooden toothpick.

If fruit slices are used to prepare delicacies, they are pre-soaked in a soda solution so that they do not boil and the cooked apple jam remains transparent.

The syrup is prepared separately from granulated sugar and water, which is sometimes replaced with apple juice, a decoction of apples or other fruits. The fruits are dipped only in properly cooked, boiling syrup. It should not contain undissolved grains of granulated sugar. Cooking time depends on the specific recipe. Apple jam will come out transparent in any case, if you follow the recommendations correctly. The duration of the process only affects the thickness of the syrup, its color and the softness of the fruit.

To give the dessert a new taste and special aroma, vanilla, cognac, cinnamon, citrus - their zest or lemon juice are added to it. A common addition to such jam is walnuts.

Apple jam is not only a delicious delicacy and a wonderful dessert for a cup of tea, its transparent, "marmalade" fruits will serve as an excellent decoration for any sweet pastry.

• If you are not sure that your apple wedges will remain intact, try boiling one apple in water, after cutting it into pieces. If you see that you are making applesauce, this variety will not work. Try to look for Antonovka or white filling if you want a transparent golden jam. Red varieties will give the same reddish hue.
• It is best to make the jam in a stainless or aluminum saucepan, as it can burn in the enamelled syrup.
• If you want to immediately make the jam thicker, pour the apple slices into a container with a wide bottom. This will allow some of the moisture to disappear, and the syrup will become less liquid.