Apple jam slices in syrup recipe. Apple jam - simple recipes at home

And roll it up. Then turn them over, wrap them with something and leave to cool. Store the workpieces in a cool, dark place.

Ingredients:

• 1 kg sugar.

Preparation

Peel the apples and cut into large slices. Add sugar to them, mix and leave overnight. During this time they will release juice. Drain it into a separate pan. Transfer the apples to another pan.

Place the pan with the juice on the fire and bring to a boil. Pour the boiling juice over the apples and leave until they cool completely - about 12 hours.

Drain the juice from the apples again, bring it to a boil and pour it over the fruit. Leave for another 12 hours. Repeat pouring boiling juice over the apples again and leave for 12 hours again.

Then place the saucepan with the jam over moderate heat and bring to a boil. Reduce heat slightly and cook for another 20 minutes.

Ingredients:

• 1 kg of apples (peeled);
• 1 kg sugar;
• ½ teaspoon ground cinnamon.

Preparation

Ingredients:

• 1 kg ranetki or other small apples;
• 1 kg sugar;
• 250 ml water;
• ¼ teaspoon citric acid.

Preparation

Make several deep punctures on each apple with a toothpick. But do not pierce the fruits all the way through, otherwise the peel will peel off during cooking.

Pour sugar into a saucepan and fill with water. Place over moderate heat and wait until the sugar begins to dissolve. Add citric acid and, stirring, cook until the sugar is completely dissolved.

Add apples to syrup, stir and bring to a boil over very low heat. Cook for another 5 minutes and remove the pan from the stove.

Cover the apples with a plate and press down with a small weight, such as a jar of water. Leave the apples for 10–12 hours to soak in the syrup.

Remove the weight, bring the jam back to a boil over very low heat and simmer for 10 minutes. Do not stir the apples to avoid damaging them.

Then put the fruits under pressure again for 10–12 hours. Boil the jam a third time - 15 minutes after the syrup boils.

Ingredients:

• 2½ kg apples (unpeeled);
• 1½ kg sugar.

Preparation

Peel and seed the apples. Cut the fruit into large slices and place on a baking sheet.

Place it in an oven preheated to 170°C for about 20 minutes until the apples are softened. Then grind them in a blender and grind through a sieve.

Place the applesauce in a heavy-bottomed saucepan and add sugar. If the apples are very sweet, the amount of sugar can be reduced.

Stirring constantly, cook the jam over high heat for 20–30 minutes. When it starts to boil and becomes translucent, put a little jam on a plate. If it does not spread and no liquid comes out of it, you can remove it from the heat.

Ingredients:

• 250 g apples (peeled);
• 250 g pears (peeled);
• 1 tablespoon water;
• 300 g sugar.

Preparation

Peel and seed apples and pears. Cut the fruit into small slices and place in a saucepan.

Add water and simmer, covered, for about 35 minutes until the fruit is soft. Puree them with an immersion blender.

Add sugar, stir and bring to a boil. Then cook the puree for another 2-3 minutes.

Ingredients:

• 1 kg of apples (peeled);
• 1 kg plums (peeled);
• 1½ kg sugar;
• 150 ml water;
• ½ teaspoon citric acid.

Preparation

Remove the cores from the apples and cut the fruits into medium slices. Cut the plums in half lengthwise and remove the pits.

Pour sugar into a saucepan and fill with water. Place over moderate heat and, stirring, completely dissolve the sugar. Place apples and plums in syrup.

Bring the jam to a boil, simmer for 10 minutes, remove from heat and leave for 4 hours. Boil the jam in the same way twice more. At the end of the last cooking, add citric acid, stir and cook for another 5 minutes.

Ingredients:

• 1 kg apples (unpeeled);
• 1 orange;
• 600 g sugar.

Preparation

Peel and core apples. Cut the fruits into small cubes.

Cut off the zest and white layer from the orange. Cut the zest and pitted orange pulp into pieces. Pass them through a meat grinder or grind in a blender.

Place apples and orange in a saucepan and add sugar. Stir and bring to a boil over low heat. Cook the jam, stirring, for about 50 minutes.

Ingredients:

• 500 g apples (peeled);
• 300 g sugar;
• 1 lemon;
• 50 ml water;
• 100 g walnuts;
• 40 ml cognac;
• 1 dried bay leaf.

Preparation

Cut the apples into large pieces, removing the cores. Pour sugar into a saucepan, add finely grated lemon zest, juice of a whole lemon and water.

Place the pan over low heat and cook, stirring, until it boils. The sugar should completely dissolve.

Place the apples in the boiling syrup and cook for 5-10 minutes until they soften. Add nuts and cook for another 10–15 minutes, stirring.

Pour in cognac and stir. After a couple of minutes, add the bay leaf. Boil the jam for another 15 minutes and remove the bay leaves.

Fruit and berry jam is one of everyone’s favorite delicacies, especially when it’s winter and you really want something tasty and sweet, prepared with your own hands.

Most often, jam is made in summer or autumn, when the entire harvest has been harvested and needs to be preserved. Properly prepared jam can be stored for several years and remain tasty and aromatic. We will tell you about the best recipes for making apple jam.

Recipe No. 1. Amber apple jam for the winter

First of all, we will introduce you to one of the simplest recipes for making delicious apple jam. To make apple jam you will need the following ingredients:

1. Apples - 2 kg.

2. Granulated sugar – 2 kg.

Cooking instructions:

1 . We wash the apples under running water, dry, cut, remove the core and seeds. After cut apples in slices or small pieces.

2. Into the pan pour two glasses of water, add granulated sugar and put it on low heat. We wait until the sugar is completely dissolved, bring the syrup to a boil and put the chopped apples into it. Cook over medium heat, periodically skimming off any foam that forms on the surface. When the jam thickens well, turn off the heat.

3. Now pour hot jam according to pre-prepared banks, roll up the lids, turn it upside down, wrap it up and leave it like that until it cools completely. Then we put the jars in a dark, dry place.

This jam can be stored for a long time, provided that the jars and lids are well sterilized. Apple jam is ready! Bon appetit!

Recipe No. 2. Whole apple jam

The jam prepared according to this recipe turns out very tasty and looks beautiful in jars. To make jam from whole apples you will need the following ingredients:

1. Apples – 1 kg.

2. Granulated sugar – 1 kg.

Cooking instructions:

1. To make this jam we will need smallest apples. So, we sort out the apples, wash them thoroughly under running water, dry them, and then prick with a needle or toothpick. Place the prepared apples into a saucepan.

2. Pour granulated sugar into a separate pan and pour in a glass of water. Place on low heat and cook sugar syrup. Pour the resulting hot syrup over the apples, let it sit for a day.

3. After the specified time has passed, put the pan with apples on the fire, wait until it boils, and cook for five minutes. Then turn off the fire and again leave the apples for a day. After this, put the pan on the fire again, and after boiling, cook for ten minutes. Now you can put the finished jam into sterilized jars and roll up.

After the jars have cooled completely, store them in a cool, dark place. Whole apple jam is ready! Bon appetit!

Recipe No. 3. Winter apple jam with cinnamon

The combination of apples and cinnamon has long become a classic and is actively used in the preparation of desserts and baked goods. Try making apple jam with cinnamon and you will discover a completely new taste. This jam turns out incredibly aromatic and is perfect for drinking tea at home on a cold winter evening. To make apple jam with cinnamon you will need the following ingredients:

1. Apples – 2 kg.

2. Granulated sugar – 1 kg.

3. Ground cinnamon - 1 tablespoon.

Cooking instructions:

1. We wash the apples under running water, dry them, cut out the middle with the seeds. Now cut the apples into small pieces and place them in a deep saucepan or enamel bowl. Cover the apples with granulated sugar and leave overnight. During this time they should give juice.

2. After this, put the bowl on the fire, pour a glass of water, stir and bring to a boil. Carefully remove the resulting foam, add ground cinnamon, stir and cook over medium heat for another five minutes.

Place the finished jam while hot into prepared jars, roll it up, turn it over, wrap it up and wait until it cools completely. Apple jam with cinnamon is ready! Bon appetit!

Recipe No. 4. Apple jam with bananas

This jam will be appreciated by all those with a sweet tooth. It turns out tender, sweet, very aromatic and original. To make apple jam with bananas you will need the following ingredients:

1. Apples – 1 kg.

2. Bananas – 1 kg.

3. Lemon – 2 pieces.

4. Granulated sugar – 700 grams.

Cooking instructions:

1. We wash the lemons, pour boiling water over them, peel the zest from them and squeeze out the juice. After this, strain the lemon juice through a sieve. Bananas peel and cut into circles. We wash the apples under running water, dry them, peel them, cut out the middle with the seeds. Prepared cut apples into small pieces. Now place the chopped apples and bananas in a bowl, add lemon juice and zest. Stir and turning fruit into puree using an immersion blender.

2. Into the resulting fruit puree add granulated sugar and pour in two glasses of water, mix. Place the bowl on the fire and bring to a boil. Then remove the foam, reduce the heat and continue cooking for another thirty minutes. In this case, the jam must be constantly stirred so that it does not burn or stick to the bottom of the bowl.

After the specified time has passed, remove the bowl from the heat, place the hot jam into prepared jars, seal with sterilized lids and leave until completely cooled. Apple jam with bananas is ready! Bon appetit!

Recipe No. 5. Apple jam with melon

Another very unusual recipe for making apple jam, this time with melon. To prepare apple jam with melon you will need following ingredients:

1. Apples – 700 grams.

2. Melon – 1.5 kg.

3. Granulated sugar – 600 grams.

4. Lemon – 1 piece.

Cooking instructions:

1. We wash the melon under running water, cut it, remove all the seeds and peel it. Cut the melon pulp into small pieces, transfer to a deep saucepan and cover with granulated sugar. Place the pan on low heat and cook until you get a thick viscous consistency.

2. We wash the apples, dry them, cut off the peel, and clean out the seeds. Cut apples into small pieces and put it in a saucepan with melon. Stir, bring to a boil and then cook for another five minutes. Lemon pour boiling water over it, cut off the zest and add to the pan, stir, cook for another three minutes and remove the pan from the heat. Place the hot jam into sterilized jars, roll up and leave until completely cooled at room temperature. Apple jam with melon is ready! Bon appetit!

Recipe No. 6. Apple jam with nuts

The addition of nuts makes the jam especially aromatic and rich. It’s not for nothing that such jam is called “royal”, because it turns out simply gorgeous. To make apple jam with nuts you will need the following ingredients:

1. Apples – 1 kg.

2. Walnuts – 200 grams.

3. Granulated sugar – 200 grams.

4. Lemon – 1 piece.

5. Bay leaf to taste.

Cooking instructions:

1 . Apples wash under running water, dry, remove the seed box and cut into thin slices. Pour boiling water over the lemon, cut off the zest and squeeze out the juice. Walnuts peel and grind.

2 . Place the chopped apples in a saucepan, add a little water and lemon juice, add the zest, granulated sugar and a couple of bay leaves. Mix everything and put the pan on the fire, cook covered for ten minutes. Now add the chopped nuts, mix and continue to cook over high heat until all the liquid has evaporated. In this case, the jam must be constantly stirred, not forgetting to collect the foam that forms on the surface.

3. When the jam has thickened and the liquid has evaporated, turn off the heat and take out the bay leaves. Pour the hot jam into sterilized jars, seal, turn over and leave until completely cool. Apple jam with nuts is ready! Bon appetit!

Recipe No. 7. Apple jam in the microwave

A wonderful recipe for making instant apple jam. If you are bored with apples, you can prepare aromatic and tasty jam for tea in a matter of minutes. In addition, such jam turns out to be as healthy as possible, because the fruits here are subject to minimal heat treatment. To prepare apple jam in the microwave you will need: the following ingredients:

1. Apples – 3 medium-sized pieces.

2. Granulated sugar – 150 grams.

3. Half a lemon.

Cooking instructions:

1. We wash the apples under running water, peel them, cut out the core with seeds. Now cut the prepared apples into small pieces and place in a microwave-safe bowl.

2. Squeeze the juice from half a lemon. In a bowl with apples add granulated sugar and lemon juice, mix. Sending a bowl microwave for four minutes at maximum power. After the specified time, take out the bowl, the apples should become soft and the sugar should completely dissolve.

3. Now using an immersion blender turning apples into puree and put it back into the oven. Just reduce the power to medium level, set the time to eight minutes. During this time, you need to take out the bowl several times and stir the jam. As a result, it should thicken well.

Let the finished jam cool completely and serve with buns or toast. Apple jam in the microwave is ready! Bon appetit!

Recipe No. 8. Apple jam in a slow cooker

The multicooker has become an indispensable assistant for modern housewives. You can cook almost any dish in it, including jam. We offer you a recipe for wonderful apple jam with oranges in a slow cooker. To make apple jam in a slow cooker you will need: the following ingredients:

1. Apples – 6 medium-sized pieces.

2. Oranges – 3 pieces.

3. Lemon – 1 piece.

4. Granulated sugar – 600 grams.

Cooking instructions:

1. Apples as always, first rinse under running water, dry, remove seeds and peel, and then cut into small pieces. Peel the oranges, remove the seeds and chop them too. Wash the lemon, pour boiling water over it and cut into pieces. If the lemon peel is thick, it is better to cut it off.

2 . Place all the prepared and chopped fruits into the multicooker bowl and sprinkle granulated sugar on top. Turn on the “Extinguishing” mode set the time to two hours. During this time, the jam must be stirred several times.

3. After the sound signal, put the finished jam into sterilized jars, roll up and leave to cool. If you wish, you can turn the jam into jam. To do this, turn the prepared jam into puree using an immersion blender. Apple jam in the slow cooker is ready! Bon appetit!

Recipe No. 9. Apple jam in the oven

In the old days, any jam was prepared exclusively in a Russian oven due to the fact that then there were no microwave ovens or multicookers. Try making delicious apple jam using a slightly improved old recipe. Only instead of a Russian oven we will use an ordinary electric oven. To prepare apple jam in the oven you will need the following ingredients:

1. Apples – 2 kg.

2. Granulated sugar – 1.5 kg.

Cooking instructions:

1. We wash the apples under running water, dry them, remove the core and cut into small pieces. If desired, you can peel apples. So, put the chopped apples in a large enamel bowl, fill it with water exactly halfway and put it on the fire. Cook covered until the apples become soft, then add granulated sugar and mix.

2. In this form, transfer the apples to a pan suitable for use in the oven. This could be a cast iron cauldron or a clay pot. We send the pan into an oven preheated to two hundred and fifty degrees. When the jam boils, reduce the temperature to one hundred degrees. At this temperature, cook the jam for three hours, while the dishes must be covered with a lid. So, after three hours we take out the pan and check it. If the jam has acquired a rich amber hue, then you can pour it into jars and roll it up. Apple jam in the oven is ready! Bon appetit!

Recipe No. 10. Apple jam with rowan

Because of its specific taste, rowan is rarely used to make jam. We are sharing with you a recipe for amazing apple jam with rowan berries, which will captivate you with its unusual tart taste and amazing aroma. To prepare apple jam with rowan berries you will need following ingredients:

1. Apples – 1 kg.

2. Chokeberry – 250 grams.

3. Granulated sugar – 1 kg.

Cooking instructions:

1. Rowan berries disconnect from the branches, we sort through, remove debris and leaves. Then rinse the rowan thoroughly under running water and dry it. We also wash the apples, remove peels and seeds, and cut them into small pieces.

2. Pour granulated sugar into a saucepan and pour in a glass of water, put it on the fire and cook sugar syrup. Now add the prepared berries and chopped apples to the saucepan with the syrup, mix and cook over medium heat for five minutes. Then remove the pan from the heat and carefully collect the foam that forms on the surface. Let the jam sit for several hours or overnight.. Then put the pan on the fire again, bring the jam to a boil and cook for five minutes. Leave it overnight again and repeat the whole procedure again. After the last time, pour the finished jam into sterilized jars, roll up and leave to cool at room temperature. Apple jam with rowan is ready! Bon appetit!

My dear housewives, the time has come to prepare various goodies and health benefits from apples for the winter. If you have a large harvest of apples, we can easily deal with it! Apple jam will be a hit during the cold winter months. I will tell you how to make apple jam so that it looks attractive and makes you want to eat it right away. Today we will learn how to cook clear amber jam from apples in slices. To start with, I will share with you a simple recipe that can be modified to suit your taste.

Transparent amber jam from apples in slices

What we need:

• 1 kg apples;
• 1.2 kg sugar;
• 500 ml water;
• A pinch of vanillin.

Let's prepare clean glass jars, a blanching pan, a blanching mesh or colander, a cooking basin, a towel, and oven mitts.

First brew:

• Wash the apples well and dry on a towel. Peel the fruit, cut out the core, cut into slices 5-6 mm thick, and place in a net for blanching.
• Boil water, drop the apple slices into it and blanch for 2-4 minutes, immediately transfer the mesh with apples under cold running water, cool the slices, and place them in a cooking basin. If any slices are overcooked, remove them.
• We use the water in which the apples were blanched to make syrup. How to make syrup: take 300 ml of water after blanching, boil, dissolve half of the sugar in it - 600 g, boil. Pour hot syrup over apple slices. We use the rest of the sugar later.

Second brew:

• Let the apples soak in the syrup for at least 3 hours, then boil the syrup and apples over very low heat for 5-7 minutes. Turn off the gas, let the jam soak for 6-8 hours, it will be soaked in syrup, boil again for 5-7 minutes, then let it sit for 6-8 hours.
• According to the recipe, after the second soaking of the jam, prepare a syrup from the remaining ingredients: boil 200 ml of water, add 600 g of sugar, boil for 2-3 minutes and add it hot to the boiling jam, cook with stirring for 5-7 minutes, cool for 6-8 hours .

Third cooking (if necessary):

1. Let's repeat the fractional cooking procedure again (if necessary). We will focus on the thickness of the syrup and the color of the jam. The more you cook, the thicker the jam will become and the darker its color. We need to achieve an amber color and transparency of the slices.
2. During the last cooking time, add vanillin to the jam. While the jam is cooking, sterilize the jars so that the boiling mass can be packed into hot jars. Seal the jars tightly and cool. If you tie a beautiful knitted napkin over the lid, we have a wonderful gift for friends.
3. I willingly share my recipes in which I use wild plants. I recommend making amber transparent jam from apples in slices with the addition of wild rowan berries. It will give the jam an amazing light bitterness and enrich its taste.

The ratio of apples and rowan berries is as follows: for 1 kg of apples, take 100 g of rowan berries. Rowan must be blanched for at least 7-8 minutes before adding to syrup.

Adding useful tips: To prevent sliced ​​apple slices from darkening in the air, they can be kept in acidified or salted water before blanching, but no more than 1 hour.

In what container is it better to cook jam? The most convenient and safest utensils are made of stainless steel, but it is better not to use aluminum, enameled, or Teflon-coated utensils; they have too many disadvantages.

It is better to sterilize jars for packaging ready-made jam in the oven, and to avoid getting burned, you need to use oven mitts.

Recipe with oranges

How to make jam from apples of various flavors? We can prepare many variations by introducing different ingredients into the recipe. Let's try it with oranges.

What we need:

• 1 kg apples;
• 2 oranges;
• 1 kg sugar;
• 500 ml water.

Let's prepare clean glass jars, lids, a pan and a mesh for blanching, a towel, and oven mitts.

1. Wash the apples and oranges and dry them on a towel.
2. While they are drying, prepare a syrup from water and sugar and boil.
3. Peel the apples, cut out the core, and cut into thin slices.
4. Peel the oranges, separate them into slices, peel them from transparent films, chop them finely and dip them together with the apples in hot syrup, mix gently and leave to soak for 3-4 hours.
5. How long should you cook apple jam until the slices become transparent?
6. After infusion, bring the apples and oranges to a boil, boil over low heat for 5 minutes, then turn off the gas and leave the jam for 5-6 hours.
7. Repeat the operation 3-4 times, observing the thickness and color of the syrup. As soon as we are satisfied with the result, pour the hot jam into hot sterilized jars and seal with lids.

From my own experience and the experience of many housewives, I will say that quick cooking for 5 minutes is most optimal for apples; they do not boil, but have time to be well soaked in syrup.

How to make apple jam with a bright oriental touch?

The basic version of jam with oranges can be shaded with a clove aroma; to do this, throw 2-3 buds of cloves into the preparing sugar syrup, boil and catch the cloves, this spice is very rich and should not be overdone with it. Pour clove syrup over apples and oranges and cook according to recipe.

Apples are such a flexible product that by introducing even one spice into the jam, you can get completely different tastes and surprise your guests with the recipes for your autumn preparation.

Clear apple jam with lemon

Let's not ignore such citrus as lemon. It goes well with apples, prevents the syrup from becoming sugary, and gives the jam a pleasant fresh note. So, the recipe: amber jam from apples with lemon slices.

What we need:

• 1 kg apples;
• 2 lemons with thin skin;
• 1 kg sugar;
• 500 ml water;
• A pinch of vanillin.

1. Wash the apples and lemons and dry them on a towel. While they are drying, make a syrup from water and sugar. You don’t have to peel the apples, if they are thin, cut out the core of the fruit and cut them into slices. We will not peel the lemons; we will cut them in half, remove the seeds, and cut them into thin slices.
2. Place the apples and lemons in a cooking bowl, pour in hot syrup, mix gently, and let steep for 3-4 hours. Cook our jam in one step over low heat, skimming off the foam and stirring so as not to burn, until the apple slices become transparent.
3. At the end of cooking, add vanillin. Place the hot jam into hot, sterilized jars and seal with lids. Let's cool.

We will store it in a cool place. Transparent jam made from apple slices with lemon turns out to be light amber in color, has a subtle lemon flavor, and can stand for a long time without becoming sugary. But I don’t store it at all - I eat it in one sitting.

Delicious amber jam with cinnamon

We use the classic combination of apples and cinnamon to make aromatic and healthy jam.

What we need:

• 1 kg apples;
• 1.2 kg sugar;
• 1 tsp cinnamon.

Let's prepare clean glass jars, lids, a cooking basin, a towel, and oven mitts.

1. Wash the apples and dry them on a towel. Peel the peel, cut out the core and cut into thin slices.
2. Place some of the apples in a cooking bowl and sprinkle some of the granulated sugar on them. We will lay out apples and sugar in layers. The top layer should be sugar. Leave the apples like this overnight. During this time, they will give juice and soak in the resulting syrup.
3. In the morning, let's set the jam to cook. Let it simmer over low heat for 10-15 minutes. Remove the cooking bowl from the stove and let the jam brew for 8-10 hours. Repeat the fractional cooking procedure 3-4 times. With each cooking the syrup will become thicker and darker.
4. At the end of cooking, add ground cinnamon, let it boil and pack it hot into sterilized hot jars, seal it, and cool.

How to determine the end of cooking? If you like liquid and light syrup, 3 fractional boils are enough; if you want a syrup that is viscous and dark amber in color, you will have to do 4-5 boils.

It must be remembered that ground cinnamon gives the syrup some cloudiness.

If you want to end up with transparent apple jam made from slices with cinnamon, with clear syrup and the slices themselves, you need to use cinnamon sticks, not ground.

A cinnamon stick should be dipped into the jam in the middle of cooking, so that over several fractional cooking procedures the syrup will be saturated with the aroma of this spice.

Both your household and your guests will be satisfied when you serve them a rosette of such sunny jam with an amazing, soft aroma with a cup of tea.

A simple recipe in a slow cooker

How to make jam quickly? What should those housewives do who have little time, but really want to please their family with delicious jam? A home helper – a multicooker – will come to the rescue. This is a very quick and easy way to get such tasty and beautiful jam that you will not refuse it in the future. And one more thing - by making such jam, you will be convinced that it can be transparent in a slow cooker, and not just prepared in the traditional way.

What we need:

• 1 kg apples;
• 1 kg sugar;
• 500 ml water;
• 1 tsp. cognac;
• Zest of 1 lemon.

Let's prepare clean glass jars, lids, and a towel.

1. Wash the apples, dry them on a towel, peel them, remove the cores and cut them into thin slices. Grate the lemon zest on a fine grater.
2. Pour water into the multicooker bowl, add sugar and set to “simmer” mode for 60 minutes. In 20 minutes the syrup will have time to boil, add pieces of apples and lemon zest into it and continue to simmer until the beep.
3. Add cognac to the prepared jam and mix. Immediately pack into hot jars and seal with lids.

We will actually get transparent and aromatic jam with whole slices.

How to cook jam in a slow cooker that is not amber in slices, but fine-grained?

To do this, pass the peeled apple slices through a meat grinder; take 200 ml of water per 1 kg of chopped apples. We will cook in a slow cooker using the same “stew” mode. The jam will be thicker, with a pleasant grainy consistency. But you need to take firm apples, maybe even slightly unripe ones, otherwise we will end up with apple jam, which, in principle, is also not bad.

Add to the collection of useful tips: How long can seaming be stored? If the jars are sealed with metal lids, they will last in a cool place for at least 2 years; if nylon lids were used, the jam should be stored in the refrigerator.

What to do with jam if it has fermented? The best option is to make apple wine. If the jam is overcooked, its taste will deteriorate significantly.

Secrets: how to cook apple jam in slices so that they don’t get overcooked

To ensure that you enjoy making jam and the result does not disappoint, you need to know some tricks and features. Conservation works well for thoughtful and attentive housewives.

How to make transparent apple jam in slices?

1. First of all, you need to know that not all varieties of apples are suitable for jam. The best apple varieties are Anis, Antonovka, Bellefleur-Chinese, Saffron Pepin, Renet Simirenko, Cinnamon.
2. Some apples have a rather loose structure, such as Antonovka. But even from it you can make jam into slices, if before blanching you soak the sliced ​​apples in a strong solution of baking soda for 5 minutes - this procedure will thicken the flesh of the slices and they will not boil over.
3. The blanching of fruits before cooking jam helps remove excess air from loose tissues, and makes fruits that are too dense, elastic, which also helps preserve their structure during the cooking process.
4. Continuous long-term cooking of apple slices in sugar syrup inevitably leads to their overcooking. To obtain jam in whole pieces or slices, the principle of fractional jam is used. Pouring hot sugar syrup over apples begins to change their structure. Further rapid and repeated boiling, alternating with prolonged infusion, compacts loose apples, and, on the contrary, makes dense ones more pliable and elastic. These techniques allow the fruits to be saturated with syrup evenly and become transparent.
5. An alternative option for making jam, when chopped pieces or slices of fruit are covered with sugar for a long time - at least 10-12 hours, also helps to compact their structure and the end result is not boiled puree, but transparent slices in a clear syrup.
6. In order for the apple slices to be equally saturated with syrup during cooking and infusion, you need to take only one type of apple, otherwise you can get uneven jam with soft and hard slices.

And, of course, we must definitely watch the video, in which we will analyze a step-by-step recipe for making transparent amber jam from apples in slices. Experienced chefs will tell you how to make jam correctly.

Apple jam is a favorite natural homemade dessert that is prepared in combination with other fruits, sugar, aromatic herbs and other ingredients. Almost all summer and spring varieties of apples are suitable for seaming. Homemade jam or jam from juicy apples is even more tasty and healthy if you combine them with plums, ripe wild berries, pears or citrus fruits.

Five-minute apple jam

Using this recipe, you can quickly and with a minimum set of ingredients make delicious, sweet and juicy “Korenevka” jam for the winter, which is added to tea, spread on bread or used as a filling for delicious pies and other pastries. The only products you will need are fresh apples (red or green, summer varieties) and granulated sugar.

First of all, thoroughly wash the apple fruits and let them dry. Then they are cut into several parts and the core and tails are removed. After this, cut into small cubes or medium-sized slices of any other shape.

Add sugar to a bowl of apples so that it completely covers the fruit pieces, and leave it all to sugar for a day.

Then pour them into a saucepan and boil over low heat 2 times for 5–10 minutes, with breaks for cooling. After cooling a second time, cook the mixture, stirring thoroughly, for another 20 minutes.

Now the hot jam is poured into clean, pre-sterilized jars and the lids are sealed. The resulting blanks are turned over, wrapped in a warm cloth, and after a few hours they are sent for storage.

Apple jam without skin

This amber colored roll will suit any table. Peeled and finely chopped slices in sugar syrup after cooking acquire the most delicate and mild taste.

To prepare clear apple jam in this way, you need the following ingredients:

• fresh apples - 2 kilograms;
• water and citric acid;
• regular and vanilla sugar (10–15 g).

In a deep enamel pan, mix 500 ml of clean water and 2 tbsp. spoons of sugar plus vanilla. Stir all this thoroughly and bring to a boil over low heat, then cook for about another 10 minutes.

At this time, the apples are sorted, washed in cold water, carefully peeled with a sharp knife, cut into quarters or smaller slices, and all seeds, tails and cores are removed.

The resulting pieces are rubbed on a medium grater and the resulting composition is added a little at a time to boiling water with sugar.

Mix all the ingredients again and simmer over low heat for 30–40 minutes until the mixture thickens. At the end of cooking, add 1 teaspoon of citric acid or fresh lemon juice.

As soon as the required consistency is obtained (the jam should not flow too quickly from the tip of the knife), it is sorted into clean and sterile jars and closed or screwed with metal lids.

Preparing apples with cinnamon

This classic recipe for cooking at home allows you to preserve the shape of apples and the maximum amount of vitamins. Cooking time 15–20 minutes. Cinnamon makes the taste of this natural dessert unique and aromatic.

This jam is served in combination with ice cream or as an addition to fresh sponge cake.

The ingredients you will need are ripe red or green apples of any variety, ground cinnamon and granulated sugar or caramel.

The apples are washed in water, then the stems are removed, cut into several parts, and the middle is removed along with the seeds. Pour the resulting slices into a deep bowl or pan and completely cover the top with sugar and fresh cinnamon.

Mix all the ingredients and leave the fruit to “marinate” in this form overnight or for a day at room temperature.

The next day, place the container with the candied apples on low heat and cook, stirring, for 15–20 minutes. The slices should acquire a characteristic caramel hue and be coated with sugar syrup, like a batter.

You should not overcook fruits, as this will affect their structure and minimize the amount of vitamins and nutrients.

You can serve the finished jam immediately hot or sort it into pre-sterilized glass jars, roll up the lids and put it in a cool cellar or closet until winter.

Juicy apple jam with lingonberries

The combination of ripe apples and juicy lingonberries or other wild berries makes this homemade dessert very juicy, aromatic and healthy. It is suitable as an addition to tea, a filling for pies and pancakes, or as an addition to cold ice cream.

The ingredients you will need are fresh lingonberries (can be replaced with blueberries or black currants), apples (usually more sour varieties like “Simirenko” and others are used), sugar and clean water.

The berries are carefully sorted and then washed in a colander or sieve under the tap. As soon as they dry a little, they are immersed in boiling water for 1-2 minutes. This procedure allows you to remove excess bitterness from lingonberries and make the taste of fresh berries more juicy and sweet.

The apples are also washed and then cut into slices. If desired, remove the skin from the fruit with a special knife, but you can leave it unpeeled.

Now prepare the syrup. Stir 2 tbsp in 500 ml of water. spoons of granulated sugar, dissolve it and, stirring with a wooden spatula, bring the liquid to a boil.

After boiling, first add lingonberries, then apples cut into small slices, mix everything and simmer over low heat (so that the mixture barely boils) for 30–40 minutes, depending on the variety of apples and the ripeness of the berries.

While hot, the jam is sorted into jars, which they do not forget to additionally sterilize and, having sealed the lids, the jam is sent for autumn or winter storage. Bon appetit!

Apple jam with oranges

Apples go well with various citrus fruits and especially juicy oranges. The latter give them an extraordinary taste and aroma and help increase their beneficial properties. This dessert is used as a filling, a sweet snack on its own, or as an excellent remedy for protecting the immune system.

To prepare this homemade preparation, take the following ingredients:

• sweet apples - 350 gr.;
• juicy oranges - 300 gr.;
• ground cinnamon - 1 teaspoon;
• vanilla sugar and water.

First of all, carefully prepare all the fruits. Oranges and apples are washed separately or together under running water, then wiped with napkins or a towel and allowed to dry naturally.

Remove the seeds and cores from the apples and cut them into quarters or smaller pieces. Oranges are also cut into four parts, and then the thickest layer of peel is cut off with a knife, but the skin itself is not removed.

To prepare this dessert, as when making jam from other fruits, it is good to use a modern multicooker. Place the prepared orange and apple slices into the appropriate bowl, add sugar mixed with cinnamon, turn on the “stew” mode for 1 hour and begin preparing the container.

Cans for sealing are washed and sterilized in boiling water, the old-fashioned way, or in the microwave for half an hour. As soon as the timer goes off, the sugared fruit mixture is passed through a blender to form a homogeneous mass - puree.

The finished composition is carefully poured into jars, the lids are screwed on and stored in a refrigerator or other place protected from excess light at a comfortable temperature.

Apple jam with walnuts for the winter

Another simple and at the same time delicious recipe for preparing ripe apples for the winter, for which a modern multicooker is suitable. An unusual and tasty dessert, which is obtained by combining juicy fruits, aromatic bay leaves and crunchy walnuts, will not leave anyone indifferent.

You will need the following set of ingredients for preparation:

• ripe apples, red or green - 1 kg;
• granulated sugar - 400–500 gr.;
• lemon (1 pc.) and several bay leaves;
• walnuts - 100 gr.

For gourmets, the recipe can be supplemented with aromatic liqueur based on a natural basis, for example Amaretto, etc. It will give the dessert an even more delicate taste and contribute to longer storage of the preparations.

First, wash the main fruits, then cut them into small slices and place them fresh in the multicooker bowl. If there is a “boiling” or “stewing” mode, it is activated; the cooking time ranges from 40 minutes to 1 hour, depending on the number of apples and the capabilities of the device.

But first, prepare the syrup in the same slow cooker or in a saucepan on the stove. Mix sugar, zest and freshly squeezed lemon juice and bring the liquid to a boil.

As soon as the sweetness has completely dissolved, mix the syrup with apple slices, add a few bay leaves and cook everything for 20 minutes. Next, add pre-shelled walnuts and, if desired, 1-2 tablespoons of liqueur and set the timer for another half hour.

The finished aromatic jam is distributed into clean small glass jars, turned over, wrapped according to “grandmother’s” technology and after some time, after the preparations have cooled, they are sent for storage.

The taste of the finished dessert is very rich and aromatic, especially in combination with fresh pastries or pancakes.

Dessert of “Ranetki” with ponytails in its own juice

This preparation will appeal to both adults and children; it is easy to prepare and has a very pleasant and delicate taste. A special feature of the preparation is the boiling of small fruits whole, without the need to remove the tails, this makes them more convenient to eat, and they retain a maximum of vitamins.

The ingredients used are fresh apples (red “ranetki”), regular sugar, citric acid or fresh citrus juice and water. They act step by step. At the first stage, it is important to select the prepared fruits correctly so that they are all the same size, so they will be ready at the same time.

After sorting, wash the apples thoroughly with cold water, wipe with a towel or paper napkins, and then pierce the base of each fruit with a toothpick or similar sharp object.

At the same time, add sugar and lemon juice in a saucepan with water, mix everything and bring to a boil. Whole apples are dipped in hot syrup and simmered over low heat for 15-20 minutes without stirring, this will help them cook better and retain their shape.

In this way, cook everything 2-3 times for 20 minutes with breaks for cooling. At the last stage of cooking, the cooking time can be slightly increased.

The readiness check is carried out by the appearance of the sweet fruits; one wound is carefully pulled out by the tail, and if the fruit retains its shape, then everything is ready.

Now the hot jam is sorted into pre-sterilized glass containers. Cover all containers with lids and after a few hours they are sent to dark shelves until winter.

Compote of apples and tangerines

This delicious drink contains a huge amount of vitamins. It will perfectly quench your thirst and will be a good addition to various desserts, jams and breakfasts.

For preparation, fresh tangerines and apples of any variety are used, but the more sugary it is, the better. Tangerines are washed, then the skins are carefully removed and divided into slices.

The peel itself is passed through a grater to obtain the zest or cut into small pieces, not forgetting to remove the thick white veins.

The apples are washed, cut into several parts and cleaned of the middle and seeds. Boil 500 ml of water in a saucepan on the stove, and 1-2 minutes after boiling, first add the tangerine zest (if possible, you can combine it with lemon shavings), and after a few minutes add the tangerine and apple slices.

Stir the fruits in water, add a little sugar and other spices, such as ground cinnamon or cloves, to taste. After 5–7 minutes, remove from heat, cool and serve fresh.

Or add 1-2 teaspoons of lemon juice and pour the compote into three-liter jars for the winter. If desired, you can make tasty jam from these fruits; to do this, increase the amount of sugar and cooking time and reduce the amount of water.