Summer apple jam is transparent in slices. Transparent amber apple slices jam with soda - recipe

It is difficult to find a garden in our country that does not have apple trees. They are unpretentious and almost always bring a rich harvest. Their fruits are stored for the winter in different ways. Apple jam is popular different types. Cooked according to traditional technology, it turns out thick and sweet, but of little benefit to the body. All more housewives They prefer Pyatiminutka apple jam. The technology for preparing this delicacy does not require long cooking. This allows you not only to preserve the maximum of vitamins and microelements contained in fruits, but also to spend less time and effort on cooking.

Cooking features

Making “Pyatiminutka” jam from apples is even easier than traditional jam. To get the expected result, a novice housewife only needs to know a few things.

The most delicious apple jam is made from sweet and sour apples. If you are using sweet or sour fruits, the amount of sugar specified in the recipe should be slightly reduced or increased accordingly.
Before cooking, you need to sort the apples, getting rid of any heavily damaged ones. If the damage is minor (for example, the side of the apple is slightly broken), the fruit can be trimmed. It is not recommended to use unripe fruits with light seeds for making desserts, since the jam they make is almost tasteless.
To make the jam tasty and stand well, washed apples are dried before further use.
Each housewife decides for herself whether to peel apples before cooking. Peeled apples boil better, and the jam made from them has a delicate consistency. Unpeeled fruits make jam thicker and more aromatic, but the skin makes the consistency of the delicacy coarser.
Five-minute jam cannot be made from whole apples or fruits cut into large pieces. The fruits are cut into thin slices (no thicker than 5 mm) or chopped into coarse grater.
To prevent the apples from burning while making the jam, they are first covered with sugar and left for several hours to release the juice. How larger pieces, the longer this period will be.
“Five-minute” apples will last a long time only if they are placed not just in clean, but also in sterilized jars. Making jam metal lids ensuring tightness. They also need to be sterilized before use. This is usually done by boiling.
Apple jam is often supplemented with spices (vanilla, cinnamon, orange zest), other berries and fruits.

Apple jam “Pyatiminutka”, prepared without violating the technology, can be stored at room temperature within a year. Many housewives risk storing it for two years, but this idea, given the short period heat treatment apples is not always successful. The dessert will last for so long without spoiling, only in a cool room.

Apple jam in slices “Pyatiminutka”

Composition (per 1 l):

apples (peeled) – 1 kg;
sugar – 0.3 kg;
citric acid – 1 g.

Cooking method:

Sort, wash and dry the apples.
Peel the fruits and cut out the cores.
Cut the apple pulp into slices 3–5 mm thick.
Fold apple slices V enamel basin or similar container. Only utensils made of aluminum are not suitable, since this material forms harmful substances when in contact with acids.
Sprinkle apple slices with sugar.
Place the container with apples in a cool place for 8 hours (or overnight).
After the specified time has passed, place the basin with the apple mixture on slow fire by adding citric acid. Bring to a boil.
Increase the intensity of the flame and boil the apples for 5 minutes, removing the foam that forms on the surface. You can stir the apples carefully with a wooden spatula.
Wash with baking soda and sterilize the jars.
Fill them with apple jam and seal tightly.
Turn the jars over and cover with a blanket. Cooling down in the conditions steam bath, the jam undergoes additional sterilization.

After cooling, the jars of jam can be placed in the pantry or any other place where your winter supplies are usually stored. Special conditions The jam does not require storage.

Thick apple jam “Pyatiminutka”

Composition (per 1.5 l):

apples (without core) – 1 kg;
sugar – 1 kg.

Cooking method:

Wash the apples and cut out their seeds. Without peeling the pulp, cut into slices and place in a bowl.
Add sugar and leave for 6 hours.
Place on low heat, cook for 5 minutes. It is not advisable to stir.
Let it brew for 2-3 hours. Cook again for 5 minutes. Before this cooking stage, you can add 1–2 g of citric acid (to prevent sugaring) or 1 g of vanillin (for aroma) to the jam.
Distribute the dessert among the prepared jars and roll them up.

When the jam has cooled to room temperature, put it in the place where you plan to store it permanently. This option apple dessert stands well at room temperature.

Apple jam “Pyatiminutka” with cinnamon

Composition (per 1.25 l):

apples (peeled) – 1 kg;
sugar – 0.5 kg;
cinnamon (powder) – 5 g.

Cooking method:

Chop the apples on a coarse grater, mix with sugar, and leave for 1.5–2 hours.
Bring to a boil over medium heat. Cook for 5 minutes, skimming off any foam.
Add cinnamon and stir.
Reduce heat and continue cooking for another 2-3 minutes.
Place the dessert in sterilized jars and seal them.
Turn over, cover with something warm, and leave to cool in a steam bath.

After cooling, the jam can be stored at room temperature. It resembles jam, but has more liquid consistency. Cinnamon perfectly highlights the aroma of apples, making the jam especially appetizing.

“Pyatiminutka” apple jam is prepared easily and quickly, it turns out tasty and aromatic, and contains many elements beneficial to the body. The dessert can be stored for a long time at room temperature.

An amber hue, a stunning aroma, an addition or a dessert on its own - this is all about delicious apple jam. In ancient times, housewives began to eat apples and make sweets from them only after the Apple Savior, at the end of summer. Now you can prepare a delicacy at any time of the year, the main thing is to learn how to do it correctly.

How to make homemade apple jam

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

Apple jam - recipe

Cooking time: 2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 250 kcal per 100 g.
Purpose: dessert.
Cuisine: Russian.

Classic recipe Apple jam consists of the apples themselves, water, and a sweetener (sugar). A cinnamon stick will give the dessert a pleasant aroma and playful taste; this spice goes well with fruit. The finished dessert can be stored tightly closed in the refrigerator or rolled into transparent jars with spices for the winter to enjoy summer flavors in winter.

Ingredients:

apples (any variety) – 1.5 kg;
water – 5 tbsp. l.;
sugar – 850 g;
cinnamon – 1 stick.

Cooking method:

Clean the washed fruits from seeds, stems, and, if desired, peel. Slice small pieces.
Place the fruit in a container for preparation and fill it with water (boiling water is possible). You need to add a small portion of granulated sugar and put a cinnamon stick.
Bring to a boil over high heat, simmer for 5 minutes, then reduce heat and cook for another 5 minutes. Remove from the stove and leave to cool.
When the mixture has cooled completely, add the rest of the specified sugar and leave to simmer until the dish is cooked. After this, the product is ready to be rolled into jars.

How to cook apple jam in slices

Cooking time: 2 hours.
Number of servings: 7 persons.
Calorie content of the dish: 260 kcal per 100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty of preparation: easy.

You will have to tinker with this dessert, although the total preparation time does not take more than two hours. As a result, you will have amazing sliced apple jam on your table, which can serve as a dessert or snack. How to make apple jam that will not only be healthy, but also very tasty? The recipe will be useful for housewives who want to experiment a little with a familiar dish. For dessert, only fruits that have been recently picked and not too soft are suitable.

Ingredients:

apples – 2.5 kg;
sugar – 2.5 kg.

Cooking method:

Wash and clean the fruits from seeds, cores and tails. Cut into slices that are not too thick.
Place apple slices in a stewing container, sprinkling them with sugar. Leave to stand for 8-10 hours.
After the fruits have released their juice, place them on the stove over medium heat. When the syrup boils (this is indicated by the appearance of foam), keep the mixture on the fire for another 5 minutes and remove.
Gently use a spoon to drown the top layer of wedges in the syrup, but do not stir them.
After 10 hours, repeat the cooking procedure (5 minutes after the liquid boils), stir gently, leave for another 8-10 hours. After this, cook again for 15 minutes until the dish is completely cooked.

Five minutes

Cooking time: 2.5 hours.

Number of servings: 7 persons.
Calorie content of the dish: 265 kcal per 100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty of preparation: easy.

The recipe for five-minute apple jam is very simple, it will be useful for a young housewife, because the preparation of ingredients is minimal, and the delicacy is cooked quickly. If you choose sour fruits, then the amount of sugar specified in the recipe can be increased, and your favorite spices can be used as additives. The delicacy can be ordered in jars, hidden in the cellar, and stored for a long time. If desired, you can put the product in the refrigerator. A suitable option for dessert or breakfast.

Ingredients:

apples – 2 kg;
sugar – 350 g;
favorite spices ( vanilla sugar, cinnamon powder or sticks) - to taste.

Cooking method:

Wash the fruits and remove seeds, remove the skin. Prepare the jars: they need to be washed and sterilized.
Grate the fruits on a coarse grater, sprinkle generously with sugar and leave for 2 hours so that the fruits release their juice.
Add dessert spices and leave on low heat. When the mixture boils, hold for 5 minutes, stirring constantly, remove and roll into jars.

How to make apple jam - secrets

Find out how to make apple jam so that your friends dream of coming to you for tea and tasting it delicious dessert with a subtle aroma:

Careful processing of fruits is required - the entire appetizing and beneficial nature of the delicacy depends on this. You need to rinse the fruits only under running water, allowing the water to drain in a colander. Cut out the cores, remove the seeds and tails so that nothing unnecessary comes across in the dish.
If you want the fruit to retain its light color, you need to blanch it in salted soda for 3 minutes before processing.
As additional ingredients In addition to apples and sweetener, all kinds of spices (cinnamon, ginger, vanilla), fruits and berries (orange, plums, lemon, raspberries) are used. All ingredients must be selected, without rot or spoiled areas.
It is better to take refined sugar.
The dish is ready if the syrup becomes golden, uniform in color and structure. Check the readiness of the syrup, drop by drop on a clean plate: if it drains too quickly, the dish is not ready yet.
The mixture must be constantly stirred and the foam removed. If these are slices, then carefully transfer them with a spoon so that the top layer sinks into the liquid. You need to lower the fruit periodically so that the top does not remain soggy.
The cooling process in jars should be gradual. You need to follow the instructions: immediately rinse, sterilize, and dry the jars. Then spread the jam after heat treatment in a saucepan (basin, multicooker), roll up the lids of the workpiece, and leave until completely cooled under a blanket or jacket. You cannot pour it into jars above the main container, otherwise the glass may burst and the fragments will ruin the dessert.
You can deviate from the recipe, bring the dish to desired consistency: pour boiled drinking water(this may be necessary if the mass is too thick), prepare your favorite spices and their mixtures, adjust the amount of sugar.

Video

Everyone knows the period when apples begin to appear on the trees in the garden. During this season, in villages, children climb trees to pick the most ripe fruit. And in cities, people cannot pass by a basket of ripe fruits just brought from their summer cottage. What to do if there are a lot of apples? Now it's time to prepare for the winter. And everyone’s favorite jam will help us with this.

I'll tell you a recipe where you don't need to spend a lot of time making this sweetness. This is jam according to the recipe below made from apples, which can be used without waiting for winter, but added as fillings for homemade baked goods.

Especially if you only start taking your first steps in the culinary field, and before trying longer classic jam recipes with evaporation of excess liquid and long simmering of fruit, you should try making “Five Minute” apple jam. Of course, this name is conditional and it will take less than five minutes, but still significantly less, and everyone will be satisfied with the result.

Initial stage:

The initial stage is preparation. Of course, it all starts with the choice of apples. Of course, if you are from the dacha brought two buckets of their apples, then they will be the ones who will be used. But if you brought apples from a store or market, then before purchasing, you should pay attention to the sweet and sour varieties. This choice is determined by the fact that it best combination flavors for preparations. Next, since this recipe describes the preparation, we will need half-liter or liter jars and lids for them.

This home recipe will save time and effort, and also preserve all vitamins and microelements even for the winter.

Ingredients

Apples of your favorite variety (2 kg).
Sugar (300 grams).
At your discretion, you can add a small amount of cinnamon, which enhances the taste of apples and is also beneficial for its properties.
You can also add vanilla sugar, lemon zest and orange slices to taste.

Cooking process

Apple “Five Minute” brewed according to this recipe does not require any specific temperature regime for savings. That's why cans can be stored anywhere. And yes, it follows that the beneficial properties are preserved due to use temperature treatment at minimum time. Which is especially appreciated in the winter months due to decreased immunity. This winter recipe can really be prepared in five minutes. And so tasty and useful workpiece your whole family will love this winter treat from your favorite fruit.

With this recipe, our “Five-minute” apples will be kept at least whole year. But, most likely, you will use the jam next winter, because it was prepared with your own hands. And for those who have prepared it from apples growing in their garden, it will be doubly pleasant to treat not only household members, but also friends who have come from afar and beloved neighbors.

Because apple jam- one of the favorite treats for people different ages and food cravings. Tell me, who doesn't love this sweetness? Its rich aroma and taste, familiar to us from childhood. And every housewife has countless cooking methods. And it turns out the most delicious, no matter what recipe you try.

What can you make from apple jam? Here, the entire initiative is in your hands. Starting from the usual toppings for pies and charlottes, and to the very gourmet dishes for a dinner party. A If you have too many apples, then I recommend cooking this according to the recipe apple treat batches, and add different spices to each. You can prepare a variety of combinations of apples with your favorite fruits and spices. Thus, the choice of desserts in winter will be larger and more varied. And your loved ones will not remain indifferent to your efforts.

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 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 the dark. cool 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 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

From this quantity you will get one liter jar 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 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 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 down 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, 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.

The most delicious proven recipes for apple jam

Transparent apple jam in slices Amber

The basic rule for making clear amber jam from apple slices is that the fruit must 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 a cool place for 24 hours and served.

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 it works clear syrup and apple slices. It is also important to choose apples 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 makes a liter jar of 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 is 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 put it on low heat, 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 the cellar or other place where it is mostly cool and dark.

White apple jam poured into transparent slices

What you need for clear jam with 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. Mix thoroughly. In this case, the lemon 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 apples of paradise Bring to a boil again and cook 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 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 household 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 take up no more than 2/3 of the bowl’s volume, otherwise the jam will flow over 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. Bring to a 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 filling 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 pits.

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 substances 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 of the 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 the 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 thin skin, into equal pieces. Peel the orange, add the zest and squeezed juice to the rhubarb.

Cut the peeled and cored apples into 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.