How to make apple jam with lemon. Apple jam with lemon and mint

Peel and seed the apples and cut into slices. Place some of the apples on the bottom of the pan in which we will cook the jam, add some of the sugar and, continuing to alternate layers, add all the apples and sugar.

Wash the lemon and remove the zest from it. Squeeze lemon juice into a pan with apples, add water and put the pan on the fire.

Stirring constantly, bring the jam to a boil over low heat and cook until the sugar is completely dissolved.
Cut the lemon from which the juice has been squeezed in half. Place the resulting lemon halves and lemon zest into the apple jam.

Cook the apple and lemon jam over low heat for about 30 minutes, stirring from time to time. Then take out the lemon halves (we won't need them anymore).

Immediately pour the hot jam into sterilized jars, roll up the boiled lids, turn over, wrap in a warm blanket and leave until completely cooled.

Very tasty beautiful jam Apples and lemon are ready.

Without a doubt, apple stew can rightfully be called one of the most popular desserts in all regions of Russia: the simplicity of the recipe and the low cost of the products used will not leave anyone indifferent. Apple jam can be prepared all year round, because the main ingredient is publicly available. At the moment there are many various recipes preparing this dish, let's imagine one of them.

Apple jam with lemon - recipe

In order to make the taste of the dish more refined, it is suggested to add lemon to it. Another feature of this recipe is the method of cutting apples and lemon: they should be cut into large pieces . It is better to choose an apple with denser flesh, this will help preserve the aesthetic appearance and the taste of the finished dish.

How to choose the right apples?

According to statistics from scientists from Japan, apples that have an unattractive appearance can be considered the most useful. For example, wild fruits contain 15-20% more vitamins, but they cannot be purchased in a supermarket or market. Therefore, taking this fact into account, we determine What criteria should you use to choose apples?

Main ingredients:

• apples - up to 1 kg,
• sugar - 500-600 g,
• lemon - 1 piece (170-200 g).

According to the recipe, granulated sugar you need to pour it into a medium-sized saucepan. Then water is poured into it so as to completely cover the surface of the sugar. The next step is to make sugar syrup; to do this, you need to thoroughly mix both ingredients. The syrup can be mixed by hand using a cold method, or using kitchen stove using heat treatment, which will reduce its preparation time.

Next comes the preparation of the apples: they need to be thoroughly washed, then cut large slices. If you have a small fruit, you can cut it in half. Its slices should also be carefully washed under running water, and then placed in a saucepan with sugar syrup. You can start cooking apple jam on the stove.

Then you need to prepare the lemon: it also needs to be rinsed under water, after which it is recommended to grate the zest using a fine grater. Be sure to remove the seeds to protect yourself from the bitterness of apple jam. The remaining lemon is cut into large slices. If desired, you can leave one part of it to decorate the apple dessert.

Meanwhile, the apples are being cooked before acquiring a transparent tone, after which coarsely chopped lemon and its zest are added. Continue cooking the apple jam until all components of the dish are saturated with each other's aroma. The duration of the procedure at this stage is about five minutes.

So, the recipe for a sliced ​​dish fragrant apple with the addition of a refined note of citrus, it can be considered ready. It can be poured into jars hot or cold. You can decorate the surface of the jam with a beautiful lemon slice after filling the jar.

Next comes the sealing procedure with sterile caps. It is also worth noting that the jars before placing the brew should be thoroughly sterilized. This recipe is sure to please all family members, because adding a hint of lemon to the classic recipe makes it truly unique.

You can let the fruit brew brew for a day, then it will change its consistency, becoming more jelly-like, because from apple jam can make a great baking filling. Adding lemon to a dish will give more rich taste due to the citrus note.

Storage

It is not necessary to store jam in the cellar; an ordinary kitchen cabinet or glassed-in loggia is also suitable for these purposes. The only requirement in in this case is the absence of excessive light and heat, that is, the product should not be placed near electric heating devices in the cold season. Gourmets will appreciate this dish. By the way, for lovers of bitterness, you can add not one, but one and a half lemons, which will give apple jam more spicy taste.

This dish is the perfect complement light breakfast in the form of cheesecakes and pancakes, and will also harmoniously complement the taste of oatmeal with toast. It is also added to many baking recipes as a main ingredient.

What fruit comes to mind first when the body encounters viruses and bacteria? Of course, lemon! It is added to tea and simply to water, but you can also make healthy lemon-apple juice: the benefits, harm, composition and preparation of which will be the topic of this article. This drink is not just refreshing and tasty, but also incredibly healthy. The combination of these two fruits gives it a rather piquant taste, and its vitamin and mineral composition is simply amazing!

What is lemon-apple juice rich in, what is its composition?

A few years ago, a film appeared on screens that demonstrated all the qualities of living water. Its research was carried out by scientist Imotu Masara from Japan. Based on the conclusions after studying the composition and characteristics of structured water, he stated, the scientist stated that it is capable of rejuvenating the body at the cellular level, restoring all vital functions, and simply having a miraculous effect on human well-being and health. So, a little later, scientists were able to prove another fact: freshly squeezed juices can also be classified as “live” drinks. , for example, is almost the same structured liquid that contains vitamins, microelements and many other useful things. So are many others.

The combination of lemon and apple juice is an invaluable source of iron and vitamins C, A, B and PP. Just 100 ml of fresh juice contains 2 mg of this important vitamin. But it is very important to consume this particular juice immediately after it is obtained, since vitamin C can quickly be destroyed when it comes into contact with metal surfaces and in the open air. It is best to give it to children using a plastic spoon.

In addition, the composition of this drink includes sodium, sulfur and phosphorus, magnesium, copper and boron, molybdenum, chromium and zinc, as well as folic and pantothenic acids, monosaccharides, starches, dietary fiber and pectins.

Benefits of Lemon-Apple Juice

The combination of pectins with organic acids is very effective for cleansing the body of radionuclides, removing toxins and harmful wastes. The drink normalizes the production of gastric juice, thereby improving the digestive process. Thanks to malic acid, hemoglobin increases and iron is better absorbed, which is especially useful for children and pregnant women, as well as those who are familiar with anemia.

The apple-lemon composition allows you to activate the body’s defenses, increase its ability to resist viruses even in the midst of epidemics viral diseases. Fresh juice is especially useful for smokers, asthmatics, diseases of the pulmonary tract and tracheitis. Typically, those who smoke do not have enough vitamin C in their body, which can lead to a number of respiratory diseases. You need to replenish your vitamin reserve with a glass of juice every day.

The drink copes well with stones in gallbladder, normalizes kidney function. It has a diuretic effect and is useful for inflammatory processes in bladder.

It is useful to use this composition for migraines: it can reduce the number of attacks, and over time, eliminate them altogether. Before going to bed, drinking this drink will help you calm down and set yourself up for a good night's rest.

It is also worth remembering that lemon-apple juice is a product that is allowed in dietary nutrition. It copes very effectively with the breakdown of fats and improves metabolism. Beneficial enzymes are catalysts in the digestive process. During the diet, the use of such a product allows you to maintain optimal water-salt and vitamin-mineral balances. To prevent and combat obesity, it is recommended to drink this juice on an empty stomach.

Depending on what varieties of apples are used for pressing, the normalization of stool depends. For those who are prone to constipation, it is better to use green and sweet and sour fruits along with the peel, which contains a lot of dietary fiber. It is better to leave the lemon with pieces of pulp when squeezing.

The use of such fresh juice allows you to normalize the functioning of the heart and improve the condition of blood vessels, increase efficiency, etc. It copes well with cholesterol plaques, improves brain activity and memory. Regular use juice allows you to normalize the psycho-emotional state and improve work nervous system.

By the way, we cannot help but mention the benefits of freshly squeezed apple-lemon juice in cosmetology. It is recommended for skin diseases, acne, inflammatory acne. Moreover, it is useful not only to drink, but also to use as a wiping lotion. For sore throat and others, you just need to use it to rinse.

To whom is lemon-apple juice dangerous? What harm does it cause?

Small children are not introduced to its diet until the age of five to avoid provoking allergies and. People with low blood pressure should also give up the drink. blood pressure.

How to make lemon-apple juice: preparation, application

Be sure to squeeze the apples together with the core and peel. You need to choose unspoiled and fully ripe fruits. Lemons should be chosen with thin peel. It is best to use a juicer, but to prepare the mixture in small quantities, you can also use a meat grinder: first twist the apples, and then squeeze the mass through cheesecloth, obtaining pure juice. Lemons can also be squeezed by hand by cutting them in half.

The optimal proportion is: for two lemons, 200 grams of apple juice. You can add sugar or honey to taste. By the way, adding honey to this composition allows you to get rid of cough. You need to take the product in small spoons 6-7 times during the day. And in case of urolithiasis, you need to add not two squeezed lemons to the apple juice, but one, replacing the second with one carrot. You need to drink 3-4 times a day.

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Even if your own fruit harvest did not please you with abundance this year, apple jam can still be prepared using the entire assortment of fruits that are on the market at this time of year. Additionally, “sweet” spices (cardamom, cloves, cinnamon, nutmeg), with which apples and lemon go so well together, will help to diversify the taste of the preparation, which will give the delicacy a special taste.

“Amber” apple jam slices with lemon

Boiling the apple pieces in stages and briefly allows you to achieve transparency in the apple pieces. This preparation will look extremely picturesque on your morning toast with butter.

Ingredients:

• apples – 1.3 kg;
• sugar – 1.3 kg;
• zest of one lemon.

Preparation

Having peeled the fruit from the core, they are divided into slices and placed in enamel pan, sprinkling sugar on each of the apple layers. The fruits are left to release the juice for a couple of hours, and then placed over high heat and boiled for 5 minutes after the syrup boils. Already at the first stage of cooking, the zest of one lemon is added to the jam. In the future, the quantity citrus zest can be varied depending on the desired intensity of the aroma.

After boiling, the apples are left to cool completely and boiled again for 5 minutes. In general, the procedure is repeated three times, and after the third, final cooling, apple slices boil for 10-15 minutes until the syrup thickens.

Apple jam slices with lemon can be rolled up in sterile jars or eaten immediately, depending on the quantity of the preparation.

Apple jam with lemon for the winter - recipe

The main difference between this recipe and all the usual ones is the use of honey as a sweetener. Such jam will not only interesting treat, but also a sweet helper in the fight against seasonal colds.

Ingredients:

• apples – 1.4 kg;
• sugar – 670 g;
• honey – 175 ml;
• juice of one lemon.

Preparation

Place the apple slices in an enamel bowl and fill with the mixture lemon juice with 100 ml of water. Add sugar and leave the apples to juice for about an hour. Place the container with apples over medium heat, pour in honey and let the jam come to a light boil. The delicacy is gradually boiled, for about half an hour, removing the resulting noise from the surface. Next, the still bubbling jam is distributed over sterile jars and immediately roll it up.

How to cook apple jam with ginger and lemon?

Ingredients:

• apples – 1.1 kg;
• lemon – 1 pc.;
• (grated) – 1 teaspoon;
• sugar – 1.1 kg;
• water – 240 ml.

Preparation

Make simple syrup from sugar with a little water. Sprinkle the apple slices with the juice of one lemon and fill with the resulting syrup. Place strips on apples lemon zest and leave the fruits to release juice for 2-3 hours. Next, place a container with apple pieces over medium heat and simmer for 40-45 minutes until the syrup thickens.

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. 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 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

Feature this recipe is that we do not wait for the apples to “let out the 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 meticulousness of preparing 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. Classic recipe“Five-minute” generally means 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 slow fire 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 to it citric acid.

After the first cooling, turn the heat back on low 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

From this quantity you will get one liter jar apple jam.

Preparation:

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

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 best choice there will 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).

After reaching this consistency, you can lay out ready-made jam for 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 such recipes, each of which has its own distinguishing feature. In this option we can 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 (period - 3-4 months), or place 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 it is very interesting recipe ranetka 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 last recipe, which rounds out the methods I'm familiar with for making sliced ​​apple jam, is a recipe with added 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 and pour in 50 ml cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.

Place the pan on strong fire 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 absolutely in different ways: You can do it with preliminary sugaring, or you can do it without it. 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.