Apple jam with transparent slices. Apple jam slices “amber”: recipe with photo

Amber apple jam is not only delicious, but also beautiful delicacy. Elastic and at the same time soft slices in a transparent and thick syrup simply smell like cinnamon. There is no shame in serving such jam even to festive table, and in a neatly decorated jar - presented as a sweet gift. How to properly prepare apple jam, all the secrets and useful tips I'll tell you today.

Apple jam can undoubtedly be prepared according to the most different recipes and every time the result will surely please you. But there are some nuances in preparing just such a dessert - for example, how to achieve transparency of the syrup or maintain the integrity of the apple slices. Clearly following step-by-step recommendations and you will get the same apple jam as in the picture, I promise.

Ingredients:

Cooking the dish step by step with photos:

The recipe for amber apple jam includes only two main ingredients - apples and granulated sugar. I use cinnamon as an aromatic additive - 1 stick is enough. You don't have to add it if you don't like it. In addition, vanilla, cardamom or star anise are perfect here - any spices of your choice.

How to make apple jam so that it turns out truly tasty, transparent and appetizing? Everything is as simple as shelling pears - all you need is desire and time. For this dessert, be sure to take sweet and sour varieties of apples. The fruits must be firm and without blemishes, that is, not broken or wrinkled. Otherwise, it will hardly be possible to ensure that in the finished apple jam the slices remain intact and the syrup remains transparent. Wash the apples and cut them lengthwise into 4 pieces. Carefully cut out the seed pods and stalks. Now we cut each quarter lengthwise into 3 more parts - as a result, 12 identical slices are obtained from one medium-sized apple. We process all the fruits in this way so that there are 1.5 kilograms of prepared raw materials for jam.

We take a container of suitable volume (I have a four-liter saucepan), always with a thick bottom. Place apple slices in it in layers, sprinkling with granulated sugar.

Gently shake the pan so that the sugar is evenly distributed between the apples. If you add aromatic spices, put it in right now - for me it’s a cinnamon stick. Cover the dishes with a lid or gauze (to prevent annoying insects from getting in) and leave room temperature for 4-12 hours. IN in this case time is a more than relative concept and depends on the variety of apples, as well as the temperature in the room. For example, the juicier the fruit, the more juice it contains - then it will take less time. Well, in the heat, apples will naturally release juice faster. You can cover the apples with sugar in the evening and leave them like that until the morning, and then make the jam.

This is what they looked like to me apple slices after just 6 hours. The sugar has almost completely dissolved (only a couple of spoons remain at the bottom of the pan), and the apples have released their juice. During this time, I gently shook the pan a couple of times, as if stirring the apples.

Place the bowl with fruit slices in sugar syrup on the stove. Turn on the highest heat and bring the contents to a boil under the lid. Then remove the lid and boil the apples in the syrup over high heat for exactly 5 minutes. See how they rose? And there was more syrup, because when heat treatment even more juice was released. You must cook the apples over high heat - this way the slices will retain their integrity. If you simmer them at a low temperature, the apples will gradually turn into puree. In addition, we do not interfere with the entire process of cooking the apple jam - we simply rock the pan from side to side (again, so as not to damage the slices).

We leave our future apple jam until it cools completely - 5 hours, I think, is enough. You can leave it overnight if you cook apples in the evening - you don’t have to get up at night. During this time, the apple slices will begin to absorb the syrup and gradually sink into it. Bring the fruit in the syrup to a boil again over high heat and cook for 5 minutes. Cool completely to room temperature.

This is what the contents of the pan looked like after the second cooking and cooling of the apples in the syrup. You may need 3-4 boils - as you like. Look: the slices absorbed the syrup and became transparent, while retaining their shape and not turning into mush. At this stage, you can complete the preparation of apple jam and close it for the winter. But in this case, the syrup remains quite liquid, so I suggest thickening it by boiling.

Using a slotted spoon (a wide spoon with holes), carefully remove the apple slices from the syrup and transfer them to another bowl. We put the syrup itself on medium heat and cook, stirring, until desired thickness. I usually cook for about 5-7 minutes.

Return the apples to the boiling syrup, bring everything to a boil again and cook for about 3-4 minutes over high heat. The transparent apple jam in slices is ready - we will cover it for the winter.

In almost every recipe for homemade preparations for the winter, I tell you how to prepare jars and lids. I won’t repeat myself (you’re probably already tired of me) - just

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

Ingredients:

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

How to cook clear apple jam in slices

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

2. Place the slices in a deep pan.

3. Cover the lemon with granulated sugar.

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

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

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

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

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

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

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

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

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

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

13. Carefully pour hot into sterilized jars.

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

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

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

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

Apple jam is one of the most popular preparations for the winter, since there are quite a lot of apples in season, it would be a shame not to cook something tasty from them.

Since apple season is on the horizon, and the harvest at the dacha is growing more and more current issue What delicious things can you make from apples for the winter? Of course, the first thing that comes to mind is jam. And who doesn’t know how to make apple jam, we’ll tell you.
In this article we will try to tell you the most popular recipes for apple jam for the winter.

Transparent apple jam in slices for the winter

Enough popular recipe As a rule, the apples used to make this jam are “Antonovka” varieties.

Ingredients:

sugar – 1 kg;
apples – 1 kg.

Transparent apple jam in slices - step by step recipe with photo:

As you can see for yourself, everything is extremely simple with the ingredients, except that if your apples are very sweet, and you don’t like cloyingly sweet jam, you can add less sugar.

The cooking process, as always, begins with preparing the most important thing - apples, we will wash them thoroughly. Remove the core from the apples and cut the apples into slices.

Pour the ingredients into the prepared pan in layers - a layer of apples, a layer of sugar and leave in the pan for several hours so that the apples release their juice.

The difficulty of making apple jam in slices is that it must be prepared in several stages, to be precise in three.

Place the pan with syrup and apples on slow fire and bring to a boil, cook for ten minutes and turn off the stove. Slowly cool the jam, as soon as it has cooled completely, return to the fire and cook, and so on three times four times if necessary.

Once all stages of cooking apple jam have been completed, cool and pour into sterilized dry jars.
You have learned this simple but time-consuming recipe; the recipe is really worth your attention.

Apple jam Pyatiminutka

Jam prepared according to this recipe is not only quick and easy to prepare, but also retains almost all the benefits of fresh fruit. It’s not called “five minutes” for nothing.

Products:

sugar – 300 g;
apples – 1 kg.

Preparation:

Core high-quality fruits, cut into thin strips or grate.
Sprinkle with sugar, stir, as soon as the juice comes out, put on the stove.
Let it boil on medium gas, reduce it and cook for no more than 10-15 minutes.
At this time, sterilize the jars over steam and the lids in boiling water. As soon as the jam is cooked, place the hot mixture into the prepared container and seal.

A simple recipe for apple jam for the winter

You will need:

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

Preparation:

How to make apple jam traditional recipe. Pour sugar into a saucepan, pour in water, bring to a boil, put apples cut into beautiful thin slices into the boiling syrup, cook the jam, stirring gently so as not to damage the apples, until the slices are transparent.

If desired, at the end of cooking, you can add lemon zest to this jam. ground cinnamon or a little vanilla.

You can check the readiness of apple jam in the classic way- drop by drop, which, having dried slightly, should not spread over the saucer when turning it over. Also, if the jam is ready, the apples will not float to the top; they will be evenly distributed throughout the syrup.

Apple jam with orange slices

Properly prepared apple jam allows you to save most of the useful properties original product. And according to next recipe jam for the winter also turns out to be extremely tasty.

Recipe Ingredients:

peeled fruits – 1 kg;
oranges without peel – 0.5 kg;
sugar – 0.5 kg.

Preparation:

Select strictly whole apples without rot or wormholes. Cut out the center of each fruit. Cut into equal medium-sized cubes.

Peel the oranges and remove as much white membrane as possible. Divide each into wedges and cut them into slices corresponding in size to apple slices. It is best to do this directly above the container in which the delicious apple jam will be cooked.

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Place the orange and apple pieces together, add sugar and stir. Allow about 2-3 hours for the juice to release.
Place on low gas and after the syrup boils, cook for 10 minutes.

Then put it aside and leave for another couple of hours so that all the fruits are saturated with sweet juices.

Cook for about 40 minutes on very low gas until the mixture turns golden brown.

To ensure that the jam cooks evenly, do not forget to stir it with a spatula from time to time.

Place the finished, delicious jam into jars when cooled. For long-term storage they can be rolled up with metal lids.

Apple jam for the winter with lemon

In order to prepare delicious apple jam with lemon flavor for the winter, you will need the following:

granulated sugar – 1 kilogram;
apples – 1 kilogram;
water – 400 ml;
lemon zest;
vanillin.

How to cook:

First you have to make sugar syrup from water and sugar. You need to cook it until the drops of syrup become very thick. As soon as the drop begins to solidify on the saucer, the syrup is ready.

Afterwards, take the apples, wash them, peel them, remove the seeds and membranes. Then you need to cut them into slices, cubes - whatever you like. The apples need to be carefully transferred to the boiled syrup and cooked over low heat for about half an hour.

Be sure to ensure that the apples do not overcook.

Afterwards you need to take a lemon and wash it, grate it on a fine grater, add its zest to the jam with a small amount of vanillin. Afterwards, the jam you have made needs to be poured into jars and rolled up as you usually do.

Recipe for thick apple jam with cinnamon

The thickness of the jam in most cases depends on the initial looseness of the apples. If you take fruits that are too hard and dense, you will have to boil them for a very long time, and as a result the jam will not be as thick as you would like. In addition, the fruits must be fully ripe and have been left in the shade for a day.

Products:

chopped slices – 3 kg;
sugar – 3 kg;
ground cinnamon – 1–2 tbsp.

Preparation:

Remove damaged parts, core and, if necessary, skin from the fruit. Chop into arbitrary cubes, place in a bowl, layering with sugar mixed with cinnamon. Leave to release juice overnight.

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Place on medium gas and bring to a boil, remembering to stir. As soon as the syrup boils, reduce the gas slightly and cook for about 5-8 minutes. Remove from heat and leave for at least a couple of hours, maximum for a day.

Repeat the procedure two more times at the same frequency.

IN last time Boil the jam for about 7-10 minutes, pack it hot into jars and store sealed after it has completely cooled in the pantry or basement.

Jam with tiny whole apples floating in amber syrup, reminiscent of honey, even looks tasty and appetizing. But the most amazing thing is that it is very simple and easy to prepare.

Ingredients:

Very small apples with ponytails – 1 kg;
granulated sugar – 1.2 kg;
drinking water – 1.5 tbsp.

Preparation:

Sort the fruits without breaking off the stems, wash them clean and dry them. To prevent them from bursting during cooking, prick each one with a toothpick (ordinary fork) in several places.

From specified ingredients Make the syrup by boiling it for 2-3 minutes over high heat.
Pour the sweet liquid over the apples placed in the saucepan.

Once completely cooled, place on the heat and bring to a boil. Reduce heat and cook for no more than 5 minutes.
Drain the syrup into a separate container and simmer it slightly over medium gas for 15 minutes.

Sterilize the jars, fill them loosely with boiled apples, and pour hot syrup on top.
Immediately roll up the lids. Turn upside down and cool slowly, covered with a warm blanket. You can store it in the basement, pantry or just in the room.

Video: Apple jam in a slow cooker for the winter

Apple jam in slices according to this recipe is not only appetizing, but also very bright. Apple slices are purchased amber shade, thanks to special way preparations. This amber apple jam will decorate any family tea party, and can also serve as an excellent sweet gift for the New Year and Christmas holidays.

It can be served with herbal or white tea, a slice of bun or baguette. Apple jam in slices can be easily stored indoors long time, so it can be harvested for future use in any quantity. The recipe for apple jam in slices for the winter will be especially useful for those who want to process the rich harvest from their garden.

To prepare clear apple jam in slices, you can use any type of apple. I prepared apple jam in slices for the winter from the “White Naliv” variety of apples, but other summer and autumn varieties of apples are also ideal: “Antonovka”, “Glory to the Winner”, “Amulet”, etc. It is very important not to mix apple varieties in one portion of jam so that all apple slices are the same.

Minimum time for heat treatment and cooling the apple pieces in the sweet syrup gives the jam the necessary texture, clarity and body. But let me tell you in order how to cook apple jam in slices. Shall we go to the kitchen? So, welcome: apple jam slices “Amber” - a recipe with step-by-step photos at your service!

Ingredients:

1 kg. apples;
0.7 kg. Sahara.

*The weight of peeled and prepared apples is indicated.

How to cook apple jam in slices:

Wash the apples and measure out the required amount of sugar. The main thing is to carefully prepare the fruit, remove all bruises and wormholes and cut the apples into equal pieces. In order for the apple slices to become dense and transparent, you must carefully follow all the recommendations described in the recipe.

Remove the center of each apple and cut into thin slices. We use peeled apples. It is the peel that helps maintain the shape and texture of the slices in the finished jam.

Place some of the apples in a bowl or saucepan and sprinkle with a few tablespoons of sugar.

In this way we place all the apple slices and sprinkle the layers with sugar.

We leave our future jam for 8-10 hours, covering it with a lid or towel. During this time, the mass will decrease in volume and the sugar will completely dissolve.

After the apples release their juice, bring the contents to a boil. Cook for 5 minutes (no more), then leave for 3-5 hours. During this time, the mass will cool completely, and the apples will be saturated with sweet syrup.

We repeat the process 3-4 times until the workpiece decreases in volume and the apple segments acquire an amber hue. If you are interested in the answer to the question: how long to cook apple jam in slices, then be prepared to spend two days or even more preparing the jam.

Pack the apple jam into slices into dry sterile jars and roll up the lids. Enjoy clear jam at any time.

The most delicious proven recipes for apple jam

Transparent apple jam in slices Amber

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

Recipe No. 1 with walnuts and zest

Ingredients:

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

Preparation:

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

At this stage, you can add 200 g to the jam walnuts. They go well with apples and add an exotic crunch to the dessert. In addition, before starting cooking, you can add 1.5 teaspoons to the syrup ground spices: cinnamon, cardamom and cloves (2:1:1). The zest of any citrus fruit will also add an interesting flavor accent (orange, lemon, grapefruit and even lime are suitable). The zest can either be peeled off in the form of a solid spiral and removed at the last stage of cooking, or grated on a fine grater and left in the 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 produces liter jar jam.
You can add cinnamon to the jam or cook it with vanilla, it gives a more refined taste.

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

Five-minute apple jam for the winter

Apple jam 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 don’t want to spend a lot of time on canning, and in this case, a recipe for five-minute apple jam will help you quickly prepare delicious food 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 periodically so that the granulated sugar dissolves 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 is required for clear jam apple slices white filling:

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

Cooking features

Prepare a special salted solution by dissolving the salt in 1 liter of water.
Cut the apples into small slices and add to the prepared solution. This is necessary so that the slices do not turn black. Be sure to cut out the core. The skin can be peeled off as desired.
After all the apples have been cut, the slices must be washed under running water. Then transfer them to soda solution, also prepared at the rate of 1-12 grams of soda per 1 liter of water. Thanks to this, the slices will be able to retain their shape even after cooking.
After 5 minutes, remove the slices and rinse them.
Place the slices in a fairly wide container and cover with sugar for about 12 hours. This is necessary for the apples to release juice.
Next, the actual cooking process begins. Over low heat, the resulting mixture should come to a boil. Wait 5 minutes and turn off the heat. Now you need to let the jam cool completely. This will allow the slices to become transparent and absorb the resulting syrup.
Bring to a boil again and boil for 5 minutes.
Wait until the mixture cools completely again.
Repeat the boiling procedure a third time.
Add vanilla sugar and lemon. 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 paradise apples must be brought to a boil again and cooked for five minutes. Then remove from the heat and let the jam sit for another four hours, and repeat the cooking process again. Then lemon juice is added to the jam.

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

A fragrant, incredibly tasty delicacy 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 bring the jam to a boil over low heat, 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 apples, peeled and cored small pieces and place in a saucepan. Grate ginger there too.

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

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

Recipe for delicious apple and plum jam

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

Preparing apple and plum jam: 23 hours

Servings: 10

Ingredients:

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

Cooking is carried out in 7 stages.

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

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