Antonovka jam is transparent in slices. Quick five-minute apple jam

Apple jam: slices, transparent, recipe with photos step by step

Apple jam from Antonovka vulgare is very aromatic, tasty and has a delicate straw color. Unlike other apples, the pulp of these fruits is subject to boiling during blanching, so they are cooked using a special technology. To make the apple slices denser, the juice is extracted from them using sugar, and then boiled over low heat and kept for at least 10 hours. Upon final cooking, the apple slices become transparent. Such jam with special taste and aroma - excellent vitamin preparation For winter tea party! We also invite you to cook according to the recipe on our website.

Jam from apples of the “Antonovka ordinary” variety

Apples (variety “Antonovka ordinary”) – 1 kg

Granulated sugar – 1.3 kg

Water – 1 glass

Preparation time – 10 minutes

Cooking time – 40 minutes + standing time

Output – 1.2 l

Prepare everything necessary ingredients. The weight of apples is indicated without taking into account waste.

Step-by-step recipe with photos of how to cook clear jam from apples:

Wash the apples, cut them in half, remove the seeds, and cut the pulp into equal slices 1–1.5 cm thick. To prevent the slices from darkening while processing the apples, as you cut them, place them in salted water (2 teaspoons of salt per 1 liter water). The time the apples are in the saline solution should not exceed 1 hour. When all the apples are peeled and cut, drain the brine solution.

Place the apple slices in a large bowl, sprinkle with sugar and shake well so that the sugar is evenly distributed on the slices.

Soak the apples in sugar for 6–8 hours to release the juice. Due to this, the apple slices become denser and will not be overcooked in the future.

Place apples with syrup in a cooking container and pour in water.

Bring the mixture to a boil over low heat and simmer for no more than 5 minutes.

Leave the apples to steep for 10–12 hours.

Finally cook the jam until done. The syrup and slices in it should be transparent.

Allow the finished jam to cool, and then pack it into dry jars, cover with boiled lids and seal.

Toward the end of summer, housewives want to pamper their loved ones delicious dessert, they begin to make preparations for the winter. If you have a harvest of apples in your garden, then making jam will not be difficult. In addition, you can choose any recipe that you and your household will like. After all, there are a lot of them on the Internet. Read on for the most delicious ones.

The main thing in the article

Apple jam: what do you need to prepare?

Probably, many adults, when they see fragrant, golden-colored apple jam, remember their grandmother with warmth. After all, she not only knew how to cook such a delicious dish, but also baked lush, fragrant pies for tea with this delicacy. And every woman has her own secret for cooking delicious filling for baking.

To make jam you will need two main components:

• apples;
• sugar.

Other auxiliary products are added to the dish as desired. In particular, to give the dessert an extraordinary taste, you can cook fruit platter With:

• pumpkin;
• lemon;
• oranges;
• tangerines;
• pears;
• cinnamon.

IMPORTANT: For cooking delicacies, it is better to use enamel-coated or stainless steel cookware. It's good if the bottom isn't too thin. It is recommended to use bowls, since the jam in this vessel is evenly heated and cooked. It is better to save apple fruits from burning with a wooden spoon.

How long should you cook apple jam?

Sweet, delicious dish is cooked in several stages. This process helps to obtain quality product. By gradually boiling the apples over low heat, the jam will have a clear, amber appearance and will not burn.

Detailed description of cooking:

1. It is advisable to find a container with a thick bottom; place apples and sugar there. When the juice starts to stand out, put it on the fire.
2. Simmer the delicacy over low heat for about ten minutes.
3. Then cover it yet ready-made jam cloth to prevent insects from getting in. Leave for seven hours.
4. After the time has passed, repeat the process - again boil the apple jam for ten minutes, leave to settle for 6-7 hours.
5. After a while, boil the sweet for the third time apple dessert. After which you can roll the jam into jars or try it while drinking tea.

The easiest recipe for making apple jam

If you like regular apple jam without any additives, then prepare it as follows:

Recipe:

• Granulated sugar - 925 g
• Apples - 725 g.

Preparation:

1. Prepare the fruit. Namely, wash them, get rid of the core. Cut into equal pieces.
2. Place the aromatic slices into the container as follows: first pour a little sugar on the bottom, put a layer of apples on top, sprinkle it with sugar and so on until all the fruits have been distributed.
3. Leave the mixture for several hours until the apples are saturated with syrup and release juice.
4. Boil the jam over low heat. Cook for 8-10 minutes.
5. Remove the hot mixture from the oven. Let sit for 18-20 hours.
6. The next day, repeat the cooking process again. On the third day, finish cooking the delicacy and roll it into sterile jars.

How to cook apple jam in slices: step-by-step recipe

You will make excellent transparent apple jam if you use whole fruits for it (not broken, with a dense pulp structure).

Recipe:

• Vanillin - 3 g;
• Apples - 4 kg;
• Sugar - 3.8 kg;
• Water – 225 ml

Preparation:

Prepare the fruits for cooking. To do this, select hard apples, wash them in a large container, cut them into medium-sized slices, after removing the core.

Fill up fragrant apples sugar, place on the table. Let them stand like this until the juice appears.

Place the bowl on the fire, pour in some water. When the apples boil, turn the gas as low as possible and cook the delicacy for five minutes. It is not advisable to interfere, otherwise the integrity of the cut apples may be damaged.

Remove the bowl from the stove. Cover the jam with a large lid and let it sit for at least seven hours. Then repeat the boiling several more times until the delicacy is ready. This is easy to determine - the apple slices will no longer float all in the upper part, but will be evenly distributed in the syrup. Also, if you drop jam onto a plate, the drop will harden and will not spread like water.

For lovers of sweet aroma, it is recommended to add a little vanillin at the end of cooking the dessert to add a piquant taste.

IMPORTANT: If you want to achieve maximum effect so that the jam turns out perfect, choose hard fruits. Also, dip whole apples in before preparing dessert. cold water for 20 minutes. Then the slices will be intact.

Apple jam in the form of jam: detailed recipe with photos

To get a jelly-like jam with a beautiful orange color, do the following.

Prepare the food:

• Apples - 1.3 kg;
• Sugar - 0.8 kg;
• Lemon - 1 pc.;
• Orange juice - 130 ml;
• Cinnamon - 5 g;
• Ginger.

Make the jam as follows:

1. Wash the fruits in ordinary water, remove the core, peel the skin, cut into pieces.
2. Place a bowl on the fire, place apple slices (300 g) there, fill them with water. Cook the apples for 8 minutes until they are soft.
3. Place the fruits in a colander and continue cooking the juice, but with sugar.
4. When it becomes slightly viscous, you can add the rest of the fruits, crushed in a blender.
5. Cook the mixture for no more than 20 minutes. The pureed apples should occupy almost the entire volume; if there are few of them, add more.
6. At the end of cooking, add orange juice, grated lemon, and ginger (optional) to the jam.

Recipe for delicious apple jam with pumpkin

It is necessary to prepare such a preparation for the winter in the fall, when both apples and pumpkins are ripe. Much has already been said about the benefits of this delicacy. Let us only add that jam will be a source of vitamins and carotene in winter, which removes excess fluid from the body.

Recipe:

• Apples - 1 kg;
• Apple juice - 115 ml;
• Pumpkin - 925 g;
• Lemon - 1 pc.;
• Sugar - 825 g;
• Cinnamon - 5 g.

Process:

1. Clean the pumpkin. Cut it. Place in a container, fill with water (325 ml). Boil for about ten minutes.
2. Add chopped apples without skin there.
3. If you like jam with sourness, then add the juice of one lemon to it.
4. Cook the sweet mass for another ten minutes.
5. When it cools down a little, grind the pieces in a blender.
6. Put it on fire. Add the remaining ingredients and let simmer for five minutes. Seal assorted sweet jam into sterile jars.

Original recipe for apple jam with tangerine and orange

Recipe:

• Orange - 1 pc.;
• Tangerines - 165 g;
• Apples - 925 g;
• Water - 225 ml;
• Sugar - 225 ml.

Cooking:

1. Pour boiling water over the oranges. Wash them with a brush.
2. Cut them into slices, peel the tangerines, break them into pieces, and boil with water for about 9 minutes to make the fruit softer.
3. Add sugar. Cook the jam for the same amount of time.
4. Then add the peeled, chopped apples to the syrup.
5. Cook the treat until it becomes slightly viscous and the fruit becomes translucent.

IMPORTANT! To prevent the jam from having a bitter aftertaste, you can add orange slices without peel, but with a small amount of zest.

Apple and pear jam: a simple recipe with photos

This delicacy will appeal to both adults and children.

Recipe:

• Pears - 975 g;
• Apples - 975 g;
• Sugar - 1125 g;
• Water 475 ml.

Process:

1. First, boil the chopped, peeled apples in water.
2. Strain the juice. Grind the apple slices in a blender, and boil the chopped pears in water.
3. Add sugar to the mixture, when a little time has passed, pour into the jam applesauce.
4. Cook until done, then distribute into jars and seal.

Apple jam with lemon

Lemon will not only add a pleasant aroma to a sweet dessert, but will also saturate the taste of the delicacy with a slight sourness.

Recipe:

• Apples - 925 g;
• Lemon - 1 pc.;
• Water - 175 ml;
• Vanilla - 4 g.

Preparation:

1. Make jam as usual from apple slices. You will have to boil the dessert three times, as described above in the section “How long to cook the jam.”
2. When you boil the sweet treat last time, add lemon juice, zest and vanilla.
3. Roll the finished product into jars.

Apple jam with cinnamon

This dish can be cooked not only on the stove, but also in a slow cooker. Moreover, it tastes better in a slow cooker.

Recipe:

• Apples - 1975;
• Sugar - 975 g;
• Spice sticks (cinnamon) - 2 pcs.

Cooking process:

1. Place the prepared chopped pieces of fruit in a multicooker container.
2. Pour sugar there and place spices.
3. Close the electrical appliance. Turn on the mode - Jam.
4. You should stir the mixture periodically, just be careful so that when you open the lid you are not doused with steam.

Instant apple jam: recipe

This method of preparing this delicacy is suitable for those who have collected a large harvest of apples, but do not have enough time to process them.

Recipe:

• Apples - 2.725 kg
• Sugar - 1.225 kg.

Cooking instructions:

1. Process the fruits and cut them.
2. Place the pieces in a container. Add sugar.
3. Give them time to release their juice.
4. Then put it on fire. When the entire surface of the jam boils, immediately spread it into a sterile container and roll it up.
5. Store it in a cold cellar.

Seasonings for delicious apple jam

The most unexpected ingredients are used as spices for apple jam. In particular, the following is added to the treat:

• cinnamon,
• fragrant herbs,
• vanilla,
• ginger,
• barberry,
• basil,
• anise,
• even bay leaf(for spiciness of the dish).

The most delicious apple jam: tricks and main secrets

Not everyone knows what it takes to make apple jam perfect. Read below for cooking tips:

• Choose fruits of the same hardness to ensure a uniform jam.
• Choose the right dishes for cooking delicacies. You cannot cook food in an aluminum container. Give preference to enameled (without chips) and stainless steel bowls or pans.
• Cook the jam in several batches over low heat. Be sure to follow the proportions and storage conditions, otherwise the product may turn sour.
• Do not overcook the dish; it may become too thick and dark in color.
• To prevent the sweet food from becoming sugary in the future, add a little lemon juice or citric acid at the end.

IMPORTANT! When preparing aromatic, sweet jam, you can slightly adjust the recipes. If you love rich taste, then add more sugar, spices and other ingredients to the dish. Just try not to reduce the amount of sugar, otherwise the jam may simply turn sour.

Video recipes for delicious apple jam

Apple jam in slices is a favorite homemade delicacy. The thick syrup has a jelly-like consistency, and whole apple slices look like sweet gummies. 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, slices of boiled apple can be used to decorate cakes and pies. There are so many reasons to prepare this dessert for the winter, and besides, it is very, very simple to do.
Transparent jam made from apple slices can be considered a masterpiece, but even a novice housewife can cope with preparing such a delicious dish. The main task is to keep the slices intact, so we will cook apple jam with lemon. The juice of this citrus prevents the apples from falling apart. Without lemon 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 fragrant and add citrus notes. You will find other successful ones at the link, but for now let’s prepare the simplest, very beautiful and tasty amber jam 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 a lot 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 the jars over. 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.

Amber apple jam is not only delicious, but also beautiful delicacy. Elastic and at the same time soft slices in transparent and thick syrup They just 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 the finished apple jam the slices remained intact, and the syrup was clear. 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 less time will be needed. Well, in the heat, apples will naturally release juice faster. You can sprinkle sugar on the apples in the evening and leave them like that until the morning, and then make the jam.

This is what my apple slices looked like 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 should definitely 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

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.

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

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.

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

How to make clear apple jam

A question asked by housewives who want to get clear apple jam - recipe how long does it take? We would like to immediately note that this culinary masterpiece It will take a lot of your time, you can’t do it in a couple of hours, at least you should devote two days to this recipe. At the same time, you cannot digest the slices, otherwise there is no point in talking about their integrity.

During cooking, you must constantly monitor your delicacy and carefully stir it periodically, otherwise the syrup may burn to the bottom, and as a result, the smell of burnt sugar will interrupt the amazing apple aroma. If you overcook it, the syrup may darken and become opaque. If you made such a mistake, then citric acid will help you return the previous light color of the syrup.

What is needed for amber jam from apple slices

How to make delicious apple jam transparent slices for the winter?

So, what do we need:

• sweet and sour apples, either green or red;
• sugar.

That's it! As it should be in any jam, the ingredients must be measured by kilograms in a 1:1 ratio. We wash the apples well and dry them from drops of water. If desired, you can peel them. Then we cut the fruits into slices or pieces, depending on the size of the apples and what candied fruits you want to see in your masterpiece.

To make apple jam, you need the following ingredients:

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

Before making apple jam, the fruit must be prepared. Ripe apples need to be washed, completely peeled, removed the entire core and cut into small slices. After this, the apples must be immersed in boiling water for 5 minutes. This procedure protects the apple slices from blackening. After this, cool the apples cold water. Too soft apple slices must be separated from the total mass.

The water in which the apples were boiled should be used to prepare the syrup. Half the sugar (500 grams) must be poured into 1.5 cups of apple water, put on medium heat, bring to a boil and boil for 15 minutes, stirring constantly. After this, the apples should be poured with syrup and left to infuse for 3 hours. After 3 hours, the apples with syrup must be boiled for 5 minutes and allowed to brew for another 3 hours. Thus, apples should be boiled 4 times. Make syrup from the remaining sugar and add it to the jam before the last cooking. These procedures make the slices in apple jam elastic, even if they were used soft varieties apples Especially repeated cooking is necessary for jam from apples of the " white filling».

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

Delicious amber jam made from apples and orange slices - recipe

Ingredients:

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

Preparation

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

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

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

How to make clear, delicious jam from apple slices with ripe oranges and lemon?

Ingredients:

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

Preparation

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

We combine the apple slices and citrus mass in a jam vessel, add granulated sugar, mix carefully to preserve the integrity of the slices, and leave for several hours to separate the juice.

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

In any case, package the finished jam hot in a sterile container, seal it and leave it to gradually cool under a warm “fur coat”.

Jam from apples and oranges in slices with zhelfix

Ingredients:

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

Preparation

To make jam with jellyfix, chop the peeled apples into slices. Remove the zest from the orange and add it to the apples. Then we peel the citrus fruits, separate them into slices, which in turn are cut into two or three parts, depending on the original length. Fill the ingredients with granulated sugar, add gelfix and mix. Let the fruit brew a little and release the juice, then place the container with the preparation on the stove, bring the contents to a boil with frequent stirring, boil for ten minutes and immediately pour into sterilized containers. We seal and turn the vessels upside down, after which we wrap them thoroughly for gradual cooling and self-sterilization.

Transparent jam from apples in slices - general principles of preparation

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

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

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

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

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

Not only apple jam tasty treat And wonderful dessert with a cup of tea, its transparent, “marmalade” fruits will serve wonderful decoration for any sweet baked goods.

• If you are not sure that your apple slices will remain intact, try boiling one apple in water, after cutting it into pieces. If you see that it turns out to be applesauce, this variety will not work. Try to look for Antonovka or white filling if you want a clear one. golden jam. And red varieties will give the same reddish tint.
• It is best to make jam in a stainless or aluminum pan, because the syrup may burn in an enamel pan.
• If you immediately want to make the jam thicker, pour the apple slices into containers with a wide bottom. This will give some of the moisture time to evaporate, and the syrup will become less liquid.