How to make jam with transparent apple slices. Delicious apple jam at home - simple recipes for the winter

Preparation time - 35 minutes (plus 20 hours for steeping)

Yield - 2 liters of ready-made jam

To make apple jam, you will need:

  • Apples - 3 kg
  • Sugar - 2.5 kg

Appetizing slices in the shape of crescents, floating in fragrant sweet syrup and the aroma of ripe juicy antonovka - childhood memories of autumn homemade preparations for the winter.

There are many recipes for making delicious apple jam. But the easiest and most reliable way to make a fruity sweet dessert is to boil crushed apples with sugar. You just need to follow some cooking rules, which will be discussed below.

How to cook apple jam with slices:

To get started, choose apples that are suitable for this dish. Fruits should be firm, strong, with dense juicy pulp. Ideally, if they are just plucked from a tree. Overripe, soft fruits are definitely not suitable; it is better to cook jam or jam from them. Cut the apples into slices about 0.5 cm thick and place them in a container in which you will cook the jam. Too thinly sliced ​​apples will quickly lose their shape, and if you overdo it with the thickness of the slices, then they simply will not boil properly.

Pour sugar on top of the apples and let it brew for a while until the fruit releases its juice. This process will take from 2 to 5 hours depending on the juiciness of the fruit.

Place the pot with fruit on the slowest fire and boil for five minutes. Remove from stove and leave jam to cool completely.

Then cook the jam over low heat for another 10 minutes, dipping the slices into the sugar syrup with a spoon. Turn off the fire and leave it again to infuse. Repeat this step again until the slices are completely clear and the syrup itself has thickened.

Arrange hot jam in clean jars, cork and store in a dry, dark place.

From dense apples of autumn varieties, you can cook five-minute jam. This jam is good because, thanks to a short heat treatment, it retains a maximum of useful substances and vitamins.

Apple jam with five-minute slices

To make jam, take sugar and apples in equal proportions, one to one. Place the peeled apple slices in a bowl. Sprinkle each layer with sugar and leave for several hours for the fruit to release its juice. Then cook the semi-finished product over low heat for five minutes and leave it at room temperature for 6-8 hours. Boil the jam again for five minutes and roll it into jars.

Oriental lovers will appreciate the sweet apple dessert with cinnamon. This oriental spice will very favorably emphasize the aroma of a fragrant apple, give the jam a rich and rich taste.

Apple jam with cinnamon slices

This fragrant delicacy is prepared in the same way as five-minute apple jam. Only at the end of cooking, in about five minutes, a cinnamon stick or powder is placed in a saucepan with jam, to taste.

Refreshing citrus taste will add lemon to apple jam. Usually, for a brighter taste, lemon is put in jam along with the skin.

Apple jam with lemon wedges

For three kilograms of apples, take one medium-sized lemon, three kilograms of sugar and 200 grams of water. Wash apples and lemon thoroughly with hot water. Chop into even sized pieces. Put the fruit in a metal container, add water and sugar. Cook dessert for 15 minutes over low heat. With a spoon, carefully immerse the fruit in the syrup. Remove the jam from the heat and leave for 12 hours to soak. Then put the pot of jam on a small fire and boil for another 15 minutes. Delicious, fragrant jam is ready!

In order for the pieces of apples not to turn into puree during cooking, but to retain their shape, it is recommended to soak them in a soda solution for a short time.

Apple jam with soda

Remove the peel from two kilograms of apples, remove the seeds and cut into equal pieces. Pour them with a liter of water mixed with a tablespoon of soda and leave for two hours. Cook syrup from two kilograms of sugar and 1.5 cups of water. Rinse apple slices from soda and place in sugar syrup. Cook the jam over medium heat for 20 minutes, shaking the pan occasionally to mix all the apples with the syrup. Pour hot jam into prepared jars and roll up.

A beautiful, tasty jam is obtained if the apples are cut into large pieces. Only in this case, it takes a little more time to cook it.

Apple jam in large chunks

Wash the apples. Remove the core along with the seeds. Cut small fruits into four parts, and large fruits into 8 parts. Remove the core along with the seeds. Pour hot sugar syrup over apples. Cook the jam over low heat in two batches of 20 minutes until a drop of syrup holds its shape and the fruit slices become transparent.

Even the most capricious gourmets - sweet tooth will not be able to resist seductive candied apples in thick honey syrup. In order to get apple jam in transparent slices, pour chopped apples with boiling sugar syrup and leave them in this form for 12 hours. Then pour the syrup into a saucepan, bring it to a boil and pour over the apples again. Leave again for 12 hours. Then boil again, pour over the fruit slices. Repeat this procedure two or three more times. Then put a pinch of citric acid in a saucepan with jam and cook apple jam for ten minutes.

Good afternoon dear friends. Continuing the theme of summer preparations, I offer you several recipes for making apple jam.

There are really a lot of recipes and it is simply not possible to describe them all in one article. Therefore, I had to go through a huge number of recipes and provide only those recipes that I liked and those that were tested and tested by me.

All recipes are storage oriented. So if you have a little time and a lot of apples, then read a selection of recipes, choose the most suitable ones for yourself and prepare apple jam for the winter. For me, not large jars, such as 0.5, 0.7, and 1 liter, are best suited for jam. In such a container, it is easier from the point of view that the jam is quickly eaten before it goes bad.

This jam is not hard to make. Not much time is wasted. And its taste and aroma is simply incomparable. In order for the slices in the jam to turn out transparent, it is better to make it from such varieties of apples as Antonovka, Anis, Papirovka. These are late varieties with a sweet and sour taste.

Ingredients.

  • Apples 1 kg.
  • Sugar 1 kg.

Cooking process.

Before making jam, you need to rinse and sort out the apples. It is important that spoiled apples are not caught.

After not removing the peel, cut the apples into the most similar slices. Do not use the middle in jam. We put the slices in a saucepan and sprinkle with granulated sugar. Next, leave the apples in sugar for 10 hours. It is more convenient to leave apples overnight.

In the morning you will find that the apple slices have released juice. Now you can put the pan on the stove and cook the slices in your own juice. Bring the jam to a boil and turn off the heat.

Next, let the syrup cool slightly and cover the slices with a smaller diameter lid or a plate and put a 3-liter jar of water on top. This technique will allow the slices to be more thoroughly saturated with sugar syrup, which will make the slices transparent.

The jam will need to be boiled at least two more times. But only after complete cooling. And every time after cooking, put a load on top.

After the third cooking, you can put the jam in sterile jars and close the lids.

Five-minute apple jam - the easiest recipe for cooking

Yes, this recipe is really easy to make. And the cooked jam will retain all the necessary vitamins and nutrients.

Ingredients.

  • 300-350 sugar.
  • 1 kg of apples.

Cooking process.

Wash and sort apples. Finely chop or grate on a coarse grater.

Sprinkle with sugar, mix and leave for 5-6 hours.

After a while, the apples will release juice. We put the pan on the stove and cook after boiling for 5-10 minutes.

After we lay out the finished jam in sterile jars and close the lids.

Twisted jars are made up with lids down, wrapped and kept in this position until completely cooled.

How to prepare apple jam for the winter at home

Apple jam is the perfect filling for pies or pancakes. And it also needs to prepare more than one jar. Also, if desired, you can add cinnamon, vanilla, a little lemon or orange.

Ingredients.

  • 1 kg. Grated apples.
  • 500-600 gr. Sahara.
  • 150 ml. water.

Cooking process.

Peel the apples and put on a coarse grater.

Mix sugar with water and cook until the sugar is completely dissolved.

Pour apples with the resulting syrup and mix.

We put the pan with apples on the stove and bring to a boil. Reduce the heat to minimum and boil the jam for 40 minutes to an hour. Don't forget to stir.

Cook the jam to your desired thickness. Then we lay it out in jars and cork with lids.

After cooling, the jam will become even thicker, do not forget about it.

Apple jam with cinnamon

In order to prepare this dessert, you will need to be patient and time, since it will take about 2 hours to cook the jam. But the end result is certainly worth it, the jam is simply delicious.

Ingredients.

  • 1.5 kg. apples.
  • 750-800 sugar.
  • 50 ml. water.
  • 1 stick of cinnamon.

Cooking process.

Cut apples into small cubes.

Sprinkle with sugar. (in the first run, add 550 g of sugar) Put cinnamon between the apples in the middle. We leave fruit for the night.

In the morning bring the jam to a boil, reduce the heat and simmer over low heat for 6-7 minutes.

Remove from stove and let stand 1-2 hours.

Then add the rest of the sugar and bring to a boil again after cooking for 20-30 minutes.

Remove from the stove, remove the cinnamon and lay out in sterile jars. The jam is sweet with a hint of cinnamon. Bon appetit.

apple and lemon jam recipe

It is not difficult to cook such jam. It is prepared in two steps; it is best to choose apples with a solid body and pulp for this recipe.

Ingredients.

  • 3 kg of apples.
  • 2 lemons.
  • 2 kg of sugar.
  • Water.

Cooking process.

First of all, let's prepare the syrup. Pour sugar into a saucepan, pour it with a small amount of water. It is important that the sugar barely disappears under the water. We put the saucepan on the stove and cook the syrup over low heat until the sugar is completely dissolved.

Wash the fruits, cut into thin slices, remove the seeds from the lemon and apples beforehand.

We put the fruit in a saucepan, put the lemon in it, fill it with syrup and put it on the stove. After boiling, we make a minimum heating and simmer, stirring constantly for about 10 minutes.

In the morning, boil again for about 10-15 minutes.

After that, it will be possible to lay out in sterile jars and cover with lids.

Amber apple jam video recipe

Bon appetit.

Today we are making apple jam. Hostesses stock up on fruits and continue to prepare for winter. They are happy to share their advice and tell with gusto how they make marvelous amber-colored apple jam.

This page contains five of the simplest recipes for apple jam with a sweetish-sour taste. The delicacy can be rolled up for the winter and throughout the cold season you can enjoy its beautiful color, seductive aroma and, of course, excellent taste.

Transparent apple jam with slices - a quick recipe

Transparent apple jam with slices is prepared quickly. It turns out to be thick enough. For this recipe, apples of late varieties are best suited - Antonovka, Anis or Papirovka. Only from them are obtained transparent slices with a summer aroma and a sweet and sour taste!



Cooking Ingredients:

  • antonovka - 1 kg;
  • sugar - 1 kg.

Stale apples, rumpled and wadded for jam, will not work in slices. Of these, it is better to make jam or jam.

Cooking:

Let's prepare antonovka for cooking. We cut the fruits into 8-10 parts with neat slices, clean them from seeds and birthmarks. We do not remove the skin! We fall asleep apples with sugar in layers and leave for 10-12 hours. It can be all night long.


In the morning, the future jam is already full of juices and you can bring it to a boil. After removing from heat, press down with a plate and put any load. So the apples are soaked in hot syrup and become translucent.


After complete cooling, cook the syrup with apples for another 3-5 minutes, set aside, cover with a plate, stand. Repeat the cooking procedure 1 more time. Again, leave the apples overnight for impregnation. Boil in the morning the third time after boiling for 10-15 minutes.


Pour hot jam into sterile jars and leave one bowl for testing. Bon appetit!

Recipe for apple and chokeberry jam

This original recipe will help housewives prepare delicious and beautiful jam with a unique tart taste. The delicate sweetness of apples is perfectly combined with the sour and viscous flavor of healthy chokeberry.


Let's prepare the ingredients:

  • rowan chokeberry - 2 kg;
  • apples - 1 kg;
  • sugar - 3 kg;
  • water - 4 glasses.

Cooking:

  1. First we prepare the syrup. Pour some water into a bowl and pour 1 kg of sugar into it. On a slow fire, we wait for the complete dissolution of the sand and pour the prepared mountain ash with ready-made syrup.
  2. Bring the berries to a boil over a large fire. Then we reduce the gas to a minimum and boil the future jam for 5-7 minutes.
  3. Now we set aside the basin and keep the berries under the lid for 8-10 hours.
  4. The next step is to chop the apples into small pieces. Juicy fruits must be peeled. Cut into small pieces and send to a bowl with rowan.
  5. Add the remaining 2 kg of sugar, put the container on high heat and mix gently during cooking. After boiling, reduce the gas, cover with a lid and cook for 20 minutes.

When hot, jam can be poured into clean jars and rolled up with lids. You will get approximately 10 half-liter jars. They are enough for family tea parties for the whole long cold winter.

Jam from apples and oranges for the winter

One of the most delicious recipes is apple and orange jam. It turns out jelly-like, tasty and very fragrant! You can cook it at any time of the year or roll it up for the winter. Ingredients are always on sale in green shops.


For cooking you will need:

  • hard apples - 1 kg;
  • orange -1 pc;
  • sugar - 0.5 kg.

Apple jam is the lowest calorie treat. It is ideal for those who are losing weight and dieting. Apple jam with orange will usefully replace heavy desserts.

Cooking:

Let's prepare the apples. Peel off the skin and seeds, cut into medium cubes. Cut the orange into slices, remove the seeds and pass through a meat grinder along with the peel. Combine the fruits in a bowl, and cover with sugar. Boil the jam on a low flame for about 1 hour. Stir occasionally!


Apples at the end of cooking should be almost transparent, and the syrup can hardly drain from a spoon.


The jam is ready! It is best stored in the refrigerator, but can be transferred to a cold cellar.

Cinnamon apple jam recipe

This is a low-calorie and very tasty jam, as apples go well with cinnamon. Useful spice gives a pleasant aroma and adds an exotic taste to apples. Dessert preparation is designed for 2-2.5 hours. According to the recipe, the delicacy is infused for one night, and in the morning it can be served with a family breakfast.


Let's prepare the ingredients:

  • apples - 1.5 kg;
  • sugar - 800 g;
  • water - 50 ml;
  • cinnamon - 1 stick.

Cooking:

  1. Wash apples, peel, remove seeds from the core. Chop first into slices, then into medium-sized cubes.
  2. Load the fruits into a saucepan, sprinkle with sugar and add water. Throw a cinnamon stick between the apples.

For the first time, add 600 g of granulated sugar.

  1. Boil the workpiece over high heat for 5-6 minutes, stirring gently. Then we reduce the gas and simmer the jam for another 5 minutes.
  2. Half-prepared jam is removed from the stove and insisted for 1 hour. The fruit will release juice and the syrup will cool. We put the warm dessert back on the stove and add the remaining 200 g of sugar.
  3. Cook the jam for the second time for about 20 minutes until fully cooked. All pieces of fruit should become transparent, like real marmalade.

The finished treat should stand for one night. After that, you can roll the thickened jam into jars. The dessert is sweet but not cloying. Perfect for tea drinking and as a filling for hearty pastries!

Apple and pear jam - a recipe for the winter

Homemade snacks are very different from store-bought twists. Jams and compotes are the best way to remember the pleasant taste of late apples and pears in cold weather. Following a simple recipe, hostesses will be able to make jam themselves and roll it into jars for the long winter.


Ingredients for a delicious dessert:

  • apples and pears - 1 kg each;
  • sugar - 1 kg;
  • water - 250 ml.

Cooking:

  1. For cooking, peel the fruit, remove the seeds and cut into equal, not very large slices.
  2. We cook syrup. Pour sugar into boiling water. Stir the mixture gently so that the grains of sugar dissolve and do not burn.
  3. Pour chopped apples and pears with hot syrup. When the workpiece has completely cooled down, put it on the fire and boil after boiling for 5-6 minutes.

Fruits must be mixed very carefully so that the slices do not fall apart, but remain whole and beautiful.

  1. After the first cooking, wait 6-8 hours and repeat the procedure. For those who like it thicker, you can increase the number of brews to 3-4 with 8 hours of standing.

Beautiful apple-pear jam is ready. Dessert is enough for about 4-4.5 liters. It remains only to roll the sweetness into sterilized jars and put away for the winter. Happy tea!

Good luck and see you for new recipes!

There is no need to talk about the popularity of apples in our country once again. There are a great many ways to harvest this fruit for the winter. Apples are marinated, dried, compotes and confiture are cooked from them, marmalade and jams, even frozen. But the most common harvesting option is, of course, jam.

Opening a jar of fragrant apple jam in winter, you can feel the tart and fragrant aromas of summer. It is harvested both for filling buns with pies, and as a delicious independent dessert.

Many housewives are often lost among a large number of different recipes. In this article, you will learn how to cook the most delicious apple jam according to the classic recipe. And lovers of unconventional tastes will like various options with the addition of unusual ingredients.


properties and calories

There are a lot of useful qualities in properly cooked apple jam. A high concentration of vitamins of different groups and a variety of trace elements make it an indispensable product.

First of all, apples are rich in pectin, a substance that helps to remove accumulated harmful cholesterol from the body. In addition to fighting cholesterol, pectin speeds up metabolism in the body, improves peripheral circulation, and has some sorbing properties.



B vitamins, the presence of vitamins A, E and P, in combination with iron and potassium, helps in the fight against cardiovascular diseases, improves the condition of the skin and hairline, has a beneficial effect on muscle tone and the nervous system of the body.

Apples are a hypoallergenic fruit. This feature allows you to diversify the diet of young children with such a dessert. And if you replace sugar with fructose or honey, then diabetics will also be able to enjoy it.

Apples containing acid can adversely affect the condition of people suffering from diseases of the gastrointestinal tract. However, given these features, you can choose a suitable prescription for such patients. For people with increased acidity of the stomach, fruits of sweet varieties are used, and for those whose acidity, on the contrary, is lowered, sour apple varieties are used.


Another unique factor is the ability of the apple to normalize stools in both constipation and diarrhea. Many plant fibers absorb excess moisture with toxins in the latter; at the same time, they help the movement of solid masses that provoke obstruction.

Nutritionists recommend eating apple jam for dessert, replacing them with sweets and cakes. Do not eat a lot of it, therefore carbohydrates will not exceed the norm. A coarse fiber contributes to the proper functioning of the intestines, which is important when dieting.

The calorie content of traditional jam is 265 kcal. But it changes significantly if the sugar included in the recipe is replaced with honey. At the same time, the issue of complex sugars disappears - the main enemy processed into fats.


Selection and preparation of products

The choice of apple variety depends on the recipe and the desired result. First of all, apples should be homemade, and not imported, bought in a store. They are of little use for this purpose.

Late varieties (Antonovka, Semerenko) have a dense texture, do not boil soft, retain a beautiful appearance after heat treatment. They are perfect for making jam slices.

If the hostess decides to cook according to this recipe from soft varieties (White filling), then the fruits should be taken unripe.

Sour varieties contain more pectin. They make great jelly-like options. For those who like sour taste, it is recommended to use green, not very ripe fruits.


Overripe apples lose their juiciness, become loose and tasteless. Jam from them also does not have high taste, so it is better not to cook from such fruits.

Separately, it is worth talking about wild, paradise and Chinese apples. They are small, they can be preserved whole, together with the stem and core. This jam has an unusual and refined appearance, surprises with a wide flavor palette.

The process of preparing the product also depends on the selected recipe. The general rule is that the apples must be thoroughly washed, you can use a brush, and then dry thoroughly.



When removing the peel, it is worth remembering that a significant proportion of vitamins is lost. Blanching in boiling water for a couple of minutes can be a good alternative. In the same way, especially hard varieties can be processed. The water left after blanching is used to make syrup.

Apples are peeled, cut into pieces of the same size or scroll through a meat grinder. It all depends on the imagination of the hostess and the method of harvesting she has chosen. In some cases, the fruits must be whole, not damaged by the worm. If the task is not the aesthetic appearance of the finished product, then any fruit will do, the main thing is to carefully remove all damaged parts.

Close attention must be paid to the correct choice of dishes for cooking goodies. Both the dimensions of the container and the material from which it is made are important. A good choice would be wide basins and bowls with small sides. The jam in them will warm up evenly. In deep and narrow dishes, it will have to be stirred more often, which will certainly affect the appearance and useful qualities of the product.



It is better to refuse aluminum and copper basins, since the acid contained in apples enters into a chemical reaction with these materials. Jam will become dangerous to eat because of the heavy compounds that have fallen into it. Enamelware is perfect, as well as stainless steel containers. At the present time, housewives often come to the rescue of a multicooker bowl.

Modern technology greatly simplifies the culinary process, delivering pleasure while cooking.

It is worth taking care of the thorough sterilization of containers for conservation. Banks must be taken with a capacity no more than 500 ml otherwise mold may form in the finished product.



When all the food and utensils are prepared, you can begin the sacrament of preparing an incredibly tasty and healthy dessert.

Recipes

Each hostess will be able to choose a recipe to her liking from a large number of variations. Time-tested classic recipes will appeal to admirers of traditions, and unusual combinations of products will certainly not leave indifferent lovers of exotic and non-traditional tastes.



"Five Minute"

The crazy pace of life of modern women often leaves no time for winter preparations. In this case, a simple recipe for quick and “live” jam will come to the rescue. A short heat treatment time allows you to save the maximum amount of vitamins and nutrients in it.

Any apple will work for this recipe. Fruit may be slightly bruised or bruised. These areas need to be thoroughly cleaned. Whether to leave the peel is a personal matter of the hostess. It won't play a big role here.

Prepared fruits must be peeled and chopped. The method of shredding is also not fundamental. It can be slices, cubes; you can grate apples.



For sweet varieties, 600-800 grams of sugar is enough, and for more acidic varieties, from 1 to 1.2 kilograms per 1 kilogram of apples.

The first step is to prepare the syrup. To do this, add 1 cup of water to granulated sugar. Then dissolve the sugar over low heat, stirring constantly. Place prepared apples in a container with boiling syrup and boil for 2-3 minutes. If the jam seems too sugary, then you can add a pinch of citric acid.

After that, set the jam container aside and proceed to sterilize the jars with lids. At the final stage, the jam is boiled again, poured into prepared dishes and sealed with lids.

"Amber"

When preparing this transparent delicacy, you will have to show endurance and patience, since the process is time-consuming and energy-intensive. But the result more than compensates for the time spent.

Apples are only suitable for hard and whole, without wormholes. The finished jam will be transparent, the slices are whole, so the quality of the fruit plays a significant role.

The stronger and greener the apples, the more beautiful and transparent the slices will turn out.

They are cut with a width of approximately 1 cm. The sliced ​​\u200b\u200bfruits are laid out in layers in an enameled container, sprinkled with fine sugar. The proportional ratio of sugar to apples in this variant is 1:1.



It is better to leave the covered apples overnight so that they let out a sufficient amount of juice.

Place the finished mass on the fire and bring to a boil. After boiling, the cooking time is only 5 minutes. Then remove the container from the heat, cover with a cotton towel and let it brew until it cools completely. Repeat the procedure 3 times. The ideal scheme is morning-evening-morning.

Pour hot jam immediately to the top into prepared sterile jars and seal with lids. Turn them upside down and wait for them to cool down.

It should be borne in mind that from 0.5 kg of apples a half-liter jar of the finished product is obtained.



"Apple and orange"

Even those who, in principle, do not like apple blanks will like this recipe. Jam with orange will turn out to be a rich bright color, with a pleasant aftertaste. Citrus transforms the taste so much that not every sophisticated gourmet will be able to correctly identify all its components.

  • 1 kg of apples;
  • 0.5 kg of sugar;
  • 1 orange weighing 250 grams;

First you need to profile the orange. Thoroughly peel and remove the white subcortical layer, which gives bitterness in the finished dish. Remove all bones and clear of partitions. Cut the prepared orange fillet into small cubes. The process is not difficult, but takes some time.


After that, the stage of preparation of apples begins. Peel the fruits from the peel, core and chop the same cubes of the same size. At the bottom of the basin in which the jam will be prepared, pour 50-100 ml of water. Pour apples, slices of oranges, sprinkle with sugar, mix and put on the stove. After boiling, reduce the fire to a minimum and cook for 30-40 minutes, stirring the mass every 5 minutes.

The jam will be ready when the syrup becomes thick and viscous. The boiling delicacy is packaged in a sterile container and hermetically sealed.




"Rhubarb Jam with Apples"

A sweet winter dessert is almost always associated with fruits and berries. But there are also original recipes, for example, from the stem of rhubarb. An incredibly healthy vegetable, combined with lemon and apples, will provide the body with a colossal dose of vitamins.

When choosing rhubarb stalks, you should know a few secrets:

  • the most tender petioles of the plant from May to mid-June. Stems harvested later will be too hard;
  • in July, the petioles become overly acidic due to the accumulated oxalic acid;
  • for winter harvesting, young stems about 20 centimeters long are ideal.


Peel 1 kilogram of petioles from the rough top layer, and cut into small pieces. Remove the zest from 1 lemon in a thin layer - this is easy to do with a grater. Chop 300 grams of apples. In an enameled bowl, mix the zest, rhubarb and apples. Add 200 ml of water.

After boiling, boil the mass over low heat for about 20-30 minutes. Then add 1 kilogram of sugar and cook for another 10 minutes until the mixture thickens. Pour the hot jam into a sterilized container and seal.


"Apple Cherry with Almonds"

A classic recipe with a twist. Very easy to prepare. For this delicious dessert you will need:

  • 0.5 kg of cherries;
  • 0.5 kg of apples,
  • 1 kg of sugar;
  • juice of 2 lemons;
  • 50 grams of almonds.

Separate clean cherries from the pits, sprinkle with sugar and leave for a day to let the juice flow. After 24 hours, add grated peeled apples, lemon juice to the cherry and boil the mass over high heat for 5 minutes after boiling. Fry the almonds in a dry frying pan and add to the jam, pour into prepared containers and cover with lids.




"Apricot jam with pears and apples without sugar"

A great dessert for diabetics, which can also be used as a filling for sweet pies and buns. To prepare it, take:

  • 2 kg of apricots;
  • 1 kg of apples;
  • 1 kg of pears;
  • 1 glass of honey.


Peel apples and pears from the peel and core, cut into small pieces. Separate the apricots from the pits. Dilute honey with a small amount of warm water. Mix all the ingredients and put the container on a small fire. Bring the mixture to a boil, remove from heat and let cool completely.

Repeat the procedure several times until the jam thickens. Pour into sterile jars and seal tightly.


"Apple jam with chokeberry"

Jam made from chokeberry alone has a rather specific tart taste. In combination with apples, softness in taste, rich pleasant aroma appears. The bitterness of the mountain ash is perfectly leveled by the sweet varieties of the apple tree.

  • 1 kg of chokeberry;
  • 900 gr of sweet apples;
  • 2 kg of sugar;
  • zest of one orange;
  • 250 ml of water.

At the preparatory stage, chop the sorted and washed chokeberry with a blender. Grate orange zest on a fine grater. Peel the apples from the seed box and peel. Cut into medium sized wedges.

Combine all the ingredients, add water, mix thoroughly and cook over low heat until thickened. Pour hot jam into jars and seal.




"Apple with Cinnamon"

Apples and cinnamon are a classic combination in many desserts. It will not be difficult to prepare such jam even for those who have never been engaged in preparations.

  • 2 kg of apples;
  • 1 kg of white sugar;
  • 100 gr brown cane sugar;
  • 1 st. a spoonful of lemon zest;
  • 250 ml of water;
  • 1 stick of cinnamon.



Cut the peeled apples into small cubes. Grind the cinnamon with a blender, grate the lemon zest on a fine grater.

In an enamel bowl, combine apples, lemon zest, chopped cinnamon and sprinkle with white sugar. Boil the mass for 30 minutes, stirring regularly with a wooden spoon. Add cane sugar, mix thoroughly and continue to cook. The finished jam will acquire a pleasant caramel color and a thick consistency. Pack hot jam in a sterilized container.



"Melon and Apple Jam"

The fragrant summer aroma of this inimitable delicacy will bring many pleasant moments on a winter evening. It will not leave anyone indifferent. Having tasted a spoonful of this jam, it is impossible not to fall in love with it.

  • 0.5 kg of apples;
  • 1.5 kg of melon;
  • 0.5 kg of sugar;
  • 1 tsp lemon zest.



Peel the melon, cut it in half and remove the fiber with seeds with a tablespoon. Grind it in a blender or pass through a meat grinder. Cut peeled apples into small cubes.

Bring the crushed melon combined with sugar to a boil over medium heat, stirring occasionally with a spoon. Boil the mass to the consistency of honey. Add apple slices, lemon zest and mix gently. After boiling again, boil for another 5 minutes and pour into a sterilized container.


"Apple-lingonberry"

There are legends about the beneficial properties of lingonberries. And the symbiosis of apples with lingonberries can become a winter medicine that will help in the fight against beriberi, colds and general weakness of the body. Ingredients:

  • 1 kg of sour apples;
  • 1 kg cranberries;
  • 2.5 kg of sugar;
  • 2 glasses of water.

Rinse cranberries thoroughly under running water. Sort out, get rid of small debris. Pour boiling water for a few minutes, then discard the berries in a colander. Thanks to such manipulations, lingonberries will lose excessive bitterness. Cut apples into cubes.

Pour water into the prepared container, add sugar, put the future syrup to boil over medium heat. Add lingonberries and apples to the boiling liquid and let it boil again. Then reduce the heat to a minimum and cook for about half an hour. Pour the thickened hot treat into jars and seal tightly with lids.

"Apple-Banana"

Even from such an exotic fruit as a banana, you can easily make great jam. Bananas in their pure form have an overly sugary taste, and apples perfectly balance it with a slight sourness.

  • 2 kg of apples;
  • 1 kg of bananas;
  • 700 gr sugar;
  • 100 ml of water.

Pour the peeled and chopped apples with water and put on the fire to cook until soft. While the apples are cooking, peel and cut the bananas. Once the apples are ready, add granulated sugar with bananas. Boil for a short time until the sugar dissolves, and then grind the ingredients with a blender. Boil the finished puree for about 20 minutes and arrange in jars.


"Paradise Apples"

Among the abundance of recipes, paradise apple jam stands out. Small candied fruits will not only complement the winter tea party, but will also become a beautiful decoration for cakes and pastries.

  • 1 kg of apples;
  • 1 kg of sugar;
  • 1 cinnamon stick;
  • 250 ml of water.
Experienced chefs know how to quickly prepare an inimitable jam at home, which will be stored for a long period of time without losing its magical aroma and taste.
  • Carefully observe the proportions of sugar, which is a preservative. By reducing its amount, you risk getting fermented jam, and its excess will kill the apple flavor.
  • If mold forms on the surface of the jam, then it can be carefully removed and the product itself boiled. For storage, it is no longer suitable, but for the filling it will do.
  • Do not rush to throw away the candied jam. If you heat it in a pot of hot water, the dessert will take on its original form.
  • Pick apples dry, not in rainy weather. Otherwise, fruits that have absorbed moisture will make the food watery.
  • Stir the jam with a long-handled wooden spoon. Wood is a natural material that does not interact with products and does not change their taste characteristics. Such jam will not oxidize, which is possible after contact with a metal spoon. The long handle will help you not get burned when handling.
  • Turn rolled jars upside down until completely cool. It is better to store them in a dark, cool place, thus, safety increases significantly.


There are a number of subtleties in the sterilization of containers. To begin with, the jars must be thoroughly washed and checked for chips and cracks, and then proceed directly to the sterilization process itself.

  • In the microwave. Very fast and convenient method of disinfection. Pour clean filtered water into the jars, it will be enough if it covers the bottom by 2 cm. Set the microwave power to 800 W and turn it on for 3-5 minutes. During boiling, steam will be released, which will disinfect the glass containers.
  • In the oven. The method is also very simple, although it takes a little more time. Put the washed jars wet in the oven. Bake them at a temperature of 160 degrees until completely dry.
  • For a couple. The oldest and proven method. Draw water into a saucepan, place a metal sieve on it, and on the sieve - jars upside down. Sterilization will take about 15 minutes.

For information on how to make an unusual apple masterpiece jam, see the following video.

Apple jam for the winter can be prepared in a variety of ways. This is a five-minute meal without much hassle, and a complex jam with unusual ingredients, and just a blank for pies. In any case, the principle of preparing apples in almost any recipe is the same. Wash the apples thoroughly, cut into 6-8 pieces and remove the core with seeds. The peel, if it is tough, is better to remove, although this will deprive your jam of a tangible dose of vitamins. Especially if you are making a "quick" jam. To soften the skin and especially hard apples, it is better to blanch the fruits in boiling water for 3-5 minutes, and then cool in cold water. The water in which the apples have been blanched is good for making syrup. For simplicity and speed, a wonderful device was invented, with the help of which an apple is cut into 8 parts in one step and the core is immediately removed. Let's try to make apple jam, and in winter we will enjoy a wonderful aroma and taste.


Ingredients:
1 kg of peeled apples,
1 kg of sugar
1 stack water,
3 g citric acid.

Cooking:
Peeled apples cut into slices and put in salted or acidified water so as not to darken. Make syrup from water and sugar. Throw the apples on a sieve, dip in boiling syrup, shake the basin so that all the apples are covered with syrup, and leave for 5-6 hours. Then put the bowl of jam on the fire and bring to a boil. Remove from heat again and leave for 5-6 hours. Repeat again. If the jam is too sweet, add citric acid at the end of cooking.

Antonovka jam

Pour the peeled apple slices in layers with sugar and leave for 6-8 hours (or overnight). Then put a bowl of jam on the fire, pour in water at the rate of 1 stack per 1 kg of apples, bring to a boil and boil for 5 minutes. Remove from heat and let stand 10-12 hours. Then cook the jam until done.



Ingredients:
1 kg of apples
1.2 kg of sugar,
2 stack water.

Cooking:
Cut the stalks off the ranetki or chinese by about ⅔. Prick each apple in several places, blanch in boiling water for 2-3 minutes, then cool in ice water. Dip apples into boiling syrup, bring to a boil and remove from heat. Repeat 2-3 more times, letting the jam stand for 10-12 hours.



Ingredients:
1 kg of paradise apples,
1.5 kg of sugar,
1 stack water.

Cooking:
Shortly cut the stalks of apples, prick the fruit with a wooden toothpick and blanch in boiling water for 3-4 minutes. Cool down in cold water. Use the water in which the apples have been blanched to make the syrup. Dip apples into boiling syrup, bring to a boil and let stand for several hours. Then put on fire and cook the jam until the apples become translucent. Soak the finished jam in a cool place for a day, then transfer to prepared jars and roll up.



Ingredients:
3 kg apples,
2 cups of sugar.

Cooking:
Pour the apples cut into slices with sugar, shaking the basin so that the apples are evenly covered with sugar, and leave for 1-2 days in a cool place (not in the refrigerator). During this time, stir the apples several times. Put on fire, bring to a boil, reduce heat and simmer for 7-10 minutes. Arrange hot in sterilized jars, roll up.



Ingredients:
3-4 kg of apples,
1 - 1.5 sugars,
1 sachet of vanilla sugar or 1 vanilla bean
cinnamon, citric acid - to taste.

Cooking:
Put the apple slices in a heavy-bottomed saucepan, sprinkling with sugar. Leave overnight. The next morning, put the pan on the fire and cook for about 20 minutes. Then remove from heat and let cool. Repeat 2 more times. At the end of cooking, add cinnamon, vanilla and citric acid, place hot in sterilized jars and roll up.



Ingredients:
1 kg of apples
1 kg of oranges
2 kg sugar
1 stack water.

Cooking:
Cut apples into slices and remove seeds. Peel oranges and cut into slices. Make syrup from sugar and water by boiling it for 10 minutes. Put fruit in boiling syrup, bring to a boil three times and cool. Pour the jam into sterilized dry jars and roll up.



Ingredients:
1 kg of apples
2 oranges
1 kg of sugar
1 stack water,
cinnamon - to taste.

Cooking:
Cut the oranges with the peel into quarters, pour boiling water (1 cup) and cook until the peel softens. Then add sugar and boil the syrup. Cut the peeled apples into slices, remove the seeds and blanch in boiling water for 5 minutes. Put the apples into the boiling syrup with oranges and simmer until the apples are ready. At the end of cooking, add cinnamon to taste. Roll up.



Ingredients:
2 kg apples,
2 lemons
750-850 g of sugar,
1 tsp citric acid,
water.

Cooking:
Cut the peeled and seeded apples into slices, cut the lemons into semicircles along with the peel. Pour the fruit with a little water and cook over medium heat until tender. When fruit is soft, add sugar, increase heat and cook until thick, stirring constantly. Shortly before the end of cooking, add citric acid. Arrange the finished jam in sterilized jars, roll up.



Ingredients:
2 kg apples,
700 g sugar
1 stack water,
1 tbsp ground cinnamon.

Cooking:
Pour the prepared apples with sugar and leave for 6 hours. After that, put the bowl with apples on the fire and bring to a boil. Add cinnamon, boil for another 5 minutes and pour into jars. Roll up.



Ingredients:
1.5 kg of apples,
1 stack blackcurrant berries,
1 stack dried fruits (raisins, dried apricots or prunes),
2 kg sugar
1 stack water,
1 lemon.

Cooking:
Cut the apples into slices and remove the seeds, rinse the dried fruits thoroughly with hot water and dry, cut the lemon into slices. Prepare a syrup of sugar and water, boil it and dip all the ingredients into it. Cook from the moment of boiling for 30 minutes, pour hot into jars, roll up.



Ingredients:
1 kg of apples
1 kg of sugar
400 ml of water
zest from 1 lemon
some vanilla.

Cooking:
Boil the syrup from sugar and water, boil it to thick drops (when a drop of syrup does not spread on a plate). Peel apples, remove seeds and cut into cubes or slices. Drop the apples into the syrup and simmer for 30 minutes, being careful not to overcook the apples. Remove the zest from the lemon and add along with a pinch of vanilla to the jam. Pour the finished jam into jars and roll up.

Harvesting apples for the winter. Cut the peeled and seeded apples into small pieces and put to stew under the lid. Pour a little water into the bottom of the dish so that the apples do not burn. When the apples soften, add sugar to taste, mix and let it boil for about 5 minutes. Quickly pack the hot mass in sterilized jars, roll up.



Ingredients:
1 kg of peeled apples,
150-200 g of sugar.

Cooking:
Cut the apples into pieces and sprinkle with sugar. Leave for an hour, stirring occasionally. After the appearance of juice, put a bowl of jam on low heat, bring to a boil, stirring constantly, and place in sterilized jars. Roll up.



Ingredients:
3 kg apples,
2 stack Sahara.

Cooking:
Peeled apples grate on a coarse grater (or with a food processor - it's faster). Moisten the bottom of the bowl for cooking jam with water, lay out the apple mass and sprinkle with sugar. Put on fire, bring to a boil over low heat, stirring. Boil for 5-7 minutes. Pour quickly into sterilized jars and roll up immediately. Turn over, wrap.

Five-minute jam from apples with oranges

Ingredients:
1 kg prepared apples
1 kg of sugar
1 orange.

Cooking:
Pass the orange through a meat grinder along with the peel (after removing the seeds). Cut apples into cubes. Put the fruits in a container for cooking jam, sprinkle with sugar and mix. Bring to a boil over low heat, stirring occasionally, boil for 5 minutes and immediately place in sterilized jars. Roll up, turn over, wrap up.

Ingredients:
1 kg prepared apples
150-200 g of sugar.

Cooking:
Sprinkle the apples with sugar and put the bowl in the oven with medium heat. Stir the jam periodically. When the sugar is completely dissolved and the apples become translucent, spread the jam in sterilized jars and roll up.

Apples without sugar

Grind apples without peel and seeds in a meat grinder or with a blender into a homogeneous mass. Put in a bowl and cook until thickened. In order for the apple mass not to burn during the cooking process, make a water bath and cook the workpiece on it. When the apple mass is boiled down enough, put it in sterilized jars, cover with lids and set to sterilize for 10-15 minutes from the moment the water boils. Roll up.



Ingredients:
3 kg sweet and sour apples,
2 stack Sahara.

Cooking:
Peeled apples, cut into slices, put in a bowl or pan and sprinkle with sugar. Leave overnight. In the morning, put a bowl of jam on medium heat and bring to a boil, stirring constantly. Boil for 5 minutes after boiling and immediately place in sterilized jars. Roll up.

Good luck preparing!

Larisa Shuftaykina

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