How to cook sour apple jam. Apple jam recipes for blanks for the winter

Once I came to visit a friend, it was at the end of September, it was a fine day, the foliage was golden in all shades, the sky was piercing blue. She quickly set the table on the veranda and among the tea and biscuits stood a jar of something insanely appetizing, sunny yellow, directly true essence of autumn. It was slices of apples that floated in transparent syrup, having tried it, I was completely delighted: tenderest sweet taste with a light cinnamon flavor. The slices just melted in your mouth. A friend cooked jam herself, and her grandmother, in turn, taught her. Naturally, I wanted to learn how to make the same jam. A friend shared the recipe, noting that even a beginner can handle it, because the recipe is surprisingly simple.

What you need to know when starting to cook apple jam

In order for the slices not to boil, it is very important to choose the right apples. Need to take apples durum varieties, maybe a little underripe, you need the pulp to be harsh, and not fall apart into porridge. Lying, old apples will not work, take fresh ones. The best choice is apples sweet and sour varieties.

Carefully monitor the cooking process, do not leave, but if suddenly the jam is burnt, it will help out lemon acid, a couple of drops will bring back the taste.

After you have cut the apples, they must not be left outdoors, otherwise they will darken.

Apple jam for the winter - preparatory stage

We will need:

• 2 kilograms of apples
• 2 kilos of sugar
• 300 milliliters of water

• 2 tablespoons of soda
• pinch of cinnamon (optional if you like the specific taste of cinnamon)

Preparing apples

Wash and peel the apples, remove the cores and cut them into slices. Important to do slices of the same thickness, no more than a centimeter, so that they boil equally.

Useful advice: to preserve the strength of the slices, soak them in a solution of soda for several hours, you can overnight. For 1 liter of water, put 1 tablespoon of baking soda.

cooking dishes

While the slices are soaking, prepare the container. Banks must be sterilized. Someone sterilizes in the oven, someone in the microwave, someone for a couple, choose the method that suits you best. I do this: I put cleanly washed jars of water in the microwave (I fill a couple of centimeters) and turn on the microwave for three minutes. The water needs to boil off. I process covers in the usual way I'm just boiling.

How to cook apple jam

Cooking sugar syrup in which we will cook the slices.

Let's boil 300 ml water and pour sugar into it, cook a little more, until the sugar is completely dissolved.

The slices washed from soda are carefully laid out in syrup. Cook over medium heat in a wide bowl best in the pelvis.

Tilt the basin, shake it so that the slices do not stick to the bottom, you do not need to interfere so as not to injure the slices.

Remove the foam that forms with a spoon. After the jam boils, you need to cook another 20 minutes. During cooking, add cinnamon, you need it to stir. We lay out in sterilized jars and roll up.

Variation of making apple jam for the winter

For lovers of experiments, we can offer several options for how to diversify apple jam. Can add walnuts or lemon, orange zest, they are added to the syrup along with the slices. The zest needs to be finely chopped or grated, just chop the nuts. The jam will acquire a special taste. You can also add oranges, pears, spices, make a combined jam.

I got apple jam the first time. Despite the fact that I'm far from being an expert in the field of blanks. This five-minute recipe will become a lifesaver for those who have apple trees growing in their summer cottage. My family enjoyed this jam on long winter evenings, because it reminded us all of summer.

The cooking process is very fast and simple. The main thing is that the slices will float in a beautiful, clear syrup. The jam is very fragrant, thick and suitable for baking.

There are many recipes for making apple jam, many involve multi-stage cooking, sometimes requiring several days. This recipe simplest. Not a single kilogram of apples is cooked on it.

Toward the end of summer hostesses to pamper their loved ones delicious dessert, begin to make preparations for the winter. If you have a crop of apples in your garden, then making jam is not 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 of them.

The main thing in the article

Apple jam: what is needed for cooking?

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 yummy, but also baked magnificent fragrant pies for tea with this delicacy. And every woman has her own secret for making delicious pastry fillings.

To make jam, you will need two main ingredients:

• apples;
• sugar.

Other auxiliary products are added to the dish as desired. In particular, in order for the dessert to acquire an extraordinary taste, you can prepare a fruit platter with:

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

IMPORTANT: For cooking treats, it is better to use enamel-coated dishes or stainless steel. Well, if the bottom is not too thin. It is recommended to use bowls, as the jam in this bowl is evenly heated and cooked. It is better to save apple fruits from burning with a wooden spoon.

How long does it take to cook apple jam?

Sweet, appetizing dish cooked in several stages. Such a process contributes to quality product. Thanks to the gradual boiling of apples over low heat, the jam will have a transparent, 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 on fire.
2. Simmer the treat over low heat for about ten minutes.
3. Then cover the still unprepared jam with a cloth so that insects do not get there. Leave for seven hours.
4. After the time has elapsed, 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 apple dessert for the third time. After that, you can roll the jam into jars or try it while drinking tea.

The easiest apple jam recipe

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

Recipe:

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

Cooking:

1. Prepare fruits. Namely - wash them, get rid of the core. Cut into equal pieces.
2. Place fragrant slices in 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 are distributed.
3. Leave the mass for several hours until the apples are soaked in syrup and juice is released.
4. Boil the jam over low heat. Boil for 8-10 minutes.
5. Remove the hot mass from the oven. Let stand 18-20 hours.
6. The next day, repeat the cooking process again. On the third day, cook the delicacy, roll it into sterile jars.

How to cook apple jam slices: a step by step recipe

Excellent transparent jam you will succeed from apples 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

Cooking:

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

Pour fragrant apples with sugar, put on the table. Let it stand until the juice appears.

Put the bowl on the fire, pour some water. When the apples boil, make the gas as low as possible, cook the delicacy for five minutes. It is undesirable to interfere, otherwise the integrity of the chopped apples may be damaged.

Take the bowl off the stove. Cover the jam with a large lid, let it stand for at least seven hours. Then repeat the boil a few more times until the delicacy is ready. It is easy to determine this - the apple slices will no longer float all in the upper part, but are evenly distributed in the syrup. Also, if you drop jam on a plate, the drop will harden - it will not spread like water.

Lovers of a sweet aroma are advised to add a little vanillin at the end of cooking the dessert for a piquant taste.

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

Apple jam in the form of jam: a detailed recipe with a photo

To make a beautiful orange jelly-like jam, do the following.

Prepare the products:

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

Make jam like this:

1. Wash fruits in plain water, remove the core, peel the skin, cut into pieces.
2. Put the bowl on the fire, put apple slices (300 g) there, fill them with water. Boil the apples for 8 minutes until they are soft.
3. Throw the fruits in a colander, and boil the juice further, but with sugar.
4. When it becomes slightly viscous, you can add the rest of the fruits chopped in a blender there.
5. Boil the mass for no more than 20 minutes. Pureed apples should occupy almost the entire volume, if there are not enough of them, then add more.
6. At the end of cooking, add orange juice, grated lemon, 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. We 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 up. Place in a container, fill with water (325 ml). Boil for about ten minutes.
2. Add chopped apples without skins there.
3. If you like jam with sourness, then add the juice of one lemon fruit to it.
4. Boil the sweet mass for another ten minutes.
5. When it cools down a bit, grind the pieces in a blender.
6. Put on fire. Add the rest of the ingredients, let simmer for five minutes. Close assorted sweet jam in sterile jars.

The 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 oranges. Wash them with a brush.
2. Cut them into slices, peel the tangerines, also break into pieces, boil with water for 9 minutes to make the fruit softer.
3. Add sugar. Cook the jam for the same amount of time.
4. Then send the peeled, chopped apples to the syrup.
5. Boil the delicacy until it acquires a slight viscosity and the fruit becomes transparent.

IMPORTANT! So that the jam does not have a bitter aftertaste, you can add orange slices to it without peel, but with a small amount of zest.

Apple and pear jam: a simple recipe with a photo

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 apple slices in a blender, and boil chopped pears in water.
3. Add sugar to the mass, when a little time passes, pour into jam applesauce.
4. Boil until tender, then divide into jars and roll up.

Apple jam with lemon

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

Recipe:

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

Cooking:

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

Apple jam with cinnamon

Such a dish can be cooked not only on the stove, but also in a slow cooker. And in a slow cooker, it turns out tastier.

Recipe:

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

cooking process:

1. Place prepared chopped pieces of fruit in a multicooker container.
2. Pour sugar there and place the spice.
3. Close the electrical appliance. Turn on the mode - Jam.
4. Stir the mass from time to time, just be careful 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 harvested a large crop of apples, and there is not enough time to process them.

Recipe:

• Apples - 2.725 kg
• Sugar - 1.225 kg.

Cooking instructions:

1. Process the fruits, cut them.
2. Place the pieces in a container. Pour in the sugar.
3. Give them time to juice.
4. Then put on fire. When the entire surface of the jam boils, immediately spread it on a sterile dish, 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, they add to the delicacy:

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

The most delicious apple jam: tricks and top secrets

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

• Choose fruits of the same hardness so that the jam is uniform.
• Choose the right dishes for cooking goodies. You can not cook a dish in an aluminum container. Give preference to enameled (without chips) and stainless steel bowls or pans.
• Boil jam, jam in several approaches over low heat. Be sure to observe the proportions and storage mode, otherwise the product may turn sour.
• Do not overcook the dish, it may become too thick and dark in color.
• So that the sweet food does not become sugared in the future, add a little lemon juice or citric acid at the end.

IMPORTANT! When preparing fragrant, sweet jam, recipes can be slightly adjusted. If you like a 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 can simply turn sour.

The gardens bloom once a year. During the period of fruit ripening, you should try to prepare the maximum preservation. Transparent apple jam will become an indispensable delicacy on winter evenings. Intense amber color of apple slices, crystal clear, incredible taste, aroma. All this characterizes apple jam. If you're ready, let's get started.

We reveal the secrets of delicious preservation

“Why are the flies swarming over me like that? - Don't you understand? - I think I'm a jam. “Wow, my friend, you are an optimist.” This anecdote is known to many of us. There are many jokes on the topic of sweet preservation. But today we will put aside comic statements and start making apple jam White filling slices. Clear, fragrant and delicious. It is this motto that should be the key moment for you in making jam.

Read also:

Apples are the fruits of knowledge. If you, like Newton, apple fruits are already falling on your head, then it's time to urgently harvest. Check out some of the secrets that will allow you to turn ordinary apple jam into a real gourmet treat:

• For conservation, only ripe, but not overripe fruits are suitable for us.
• The density of the apple must be high, otherwise the slices will simply turn into porridge during the heat treatment process.
• Cut the apples into slices, and only then weigh them. This step cannot be skipped, because we need to correctly calculate the amount of granulated sugar.
• Sprinkle apple slices with granulated sugar and leave to highlight the syrup.
• In natural syrup, we will boil apples for 5 minutes in four sets.
• The last approach will fall on the fourth day and will last 10-15 minutes. After that, we immediately preserve apple jam.
• To keep the crystal transparency of sweetness, add a little citric acid or a slice of fresh lemon.
• Cinnamon or vanilla will add additional aroma and exquisite notes to the apple delicacy.
• Try to strictly follow all the instructions so that the jam does not turn into porridge.
• If you use unripe fruits, then the amount of granulated sugar will have to be increased.

Sweet tooth will appreciate

The classics have always been valued and famous. And culinary masterpieces do not stay away. Hurry up to write down unique recipe making apple jam, which is distinguished by its transparency and rich amber color. Of course, you don't need to be reminded to sterilize the jars, because you don't want to make a small explosion in the cellar.

Compound:

• 1 kg of apples;
• 50 ml of water;
• 1 kg of granulated sugar;
• ½ tsp cinnamon;
• a pinch of citric acid.

Cooking:

• You have already harvested in your garden, it's time to process the apples. We wash each fruit, cut and clean the bones.

• Little secret: if you chopped apples beforehand, pour them over cold water. It is the source of life that will protect the apple slices from browning.
• Add to apples granulated sugar and shake the container well. This stage is necessary for the uniform distribution of sugar crystals.

• Add cool water and put the pan on the stove.
• Boil the apples for half an hour over moderate heat. Did you notice that the syrup has already stood out?

• Set the apple jam aside for about 3 hours.
• The timer counted down three hours, and we again send the pot of jam to the stove.

• The jam has cooled down and we can heat it up again. Cook for 15 minutes and add citric acid.

• Now let's add a twist to the delicacy, or rather, add cinnamon.

• The jam boiled again. We immediately set it aside from the fire and pour it into jars.

• Roll up the lids of the jars and turn them upside down.
• As soon as the jam has cooled, we can send it to storage in the basement.

• This is the delicacy we will serve to the table on a cold winter evening.

Orange paradise in apple orchards

Transparent apple jam with orange slices will take pride of place on your table. Now we will reveal a few secrets that will help you prepare a real amber masterpiece:

• whole oranges are poured over with boiling water, and then we work well with a brush to wash away all harmful substances from the peel;
• chop the oranges into slices and cover with sugar;
• boil the oranges first, and then add the apples;
• you can’t mix the jam, but gently sink the slices into the syrup;
• if you do not like the orange aftertaste, replace the whole fruit with zest.

Compound:

• 2 kg of apples;
• 500 g of oranges;
• 120 ml of water;
• 1.5 kg of granulated sugar;
• cinnamon to taste.

Cooking:

1. To begin with, put the orange fruits in a colander and pour plenty of boiling water over them.
2. Now arm yourself with a brush and carefully process the peel. So we get rid of all the substances and chemicals that processed oranges.
3. Grind the oranges together with the peel into slices.
4. Put the citrus slices in a deep heat-resistant container and fill with water.
5. Let's boil them for 10 minutes.
6. While the oranges are boiling and already delighting us with their aroma, we will prepare the apples.
7. Let's cut them into pieces. The skin can be peeled off.
8. Add granulated sugar and apples to oranges.
9. Put everything on the stove and boil.
10. The total duration of cooking jam is 60 minutes. We divide this time into several approaches lasting 5-10 minutes.
11. You can add a little cinnamon for taste, but this is not necessary.
12. As soon as the jam acquires the desired consistency and density, we can proceed to preservation.

Prepare for the winter shock dose of vitamin C

We are talking about how to make transparent apple jam with lemon slices. The combination of lemon aroma, aftertaste of citrus zest and unsurpassed taste of apple slices. How do you like this still life? Ready? Then let's quickly create this wonderful masterpiece.

Compound:

• 1 kg of apples;
• granulated sugar - 1 can of 0.5 l;
• lemon - 1 pc.

Cooking:

1. Pour sugar into a thick-walled pan.
2. We'll need water. We pour sugar with it so that it is completely covered.
3. We will actively begin to stir the sugar until it is completely dissolved.
4. We have already chopped apples into slices, so we put them in syrup.
5. We put a thick-walled pan on the stove and cook over low heat.
6. In the meantime, peel the zest from the lemon, preferably on a grater.
7. Cut the lemon pulp into equal slices.
8. Now add lemon and zest to apple jam.
9. Cook for just two or three minutes. You will notice that the lemon pulp practically melts before your eyes.
10. Boil apple jam until it becomes as transparent and moderately thick as possible.
11. Now we can put the delicacy into sterilized jars and roll up the lids.
12. Immediately after canning, keep warm and wrap the jars with a blanket or blanket.
13. Cooled sweets can be placed in the cellar.

The recipe for apple jam has certain subtleties, without observing which, we will get ordinary jam with pieces boiled in mashed potatoes (well, okay, not jam, but something jam-like). Delicious, of course, but for a change I want another result. I want a real, transparent, like a glass, amber apple jam - it has its own charm: the taste of apples is more saturated, and the color is more intense.

It is not difficult to cook transparent apple jam with slices, but the process takes quite a lot of time. The fact is that the jam is prepared in three doses at intervals of 6-10 hours. This is the only way to get amber syrup and transparent apple slices. In addition, it is important to choose the "right" apples. Late varieties with hard (strong) fruits are suitable, whose slices will not fall apart, but will only be saturated with syrup. And pay attention: the harder and greener the apples, the more transparent the slices will turn out!

Cooking time: approximately 30 hours. Yield: 1 l.

Ingredients

• For 1 kg of apples, you will need 0.7-1 kg of sugar, depending on how sweet you like the preparations.

How to make apple jam with slices

Wash the apples, cut into 4 parts, remove the core, cut the resulting parts into slices 0.5-1 cm thick, each can be cut into two more parts if the apple is large.

You also need to choose the right pot for cooking. For jam, many people use aluminum dishes, because in it the fruits warm up quickly and do not burn. But this is only in the case of cooking "five minutes". It is impossible to keep jam in such a pan for a long time, because aluminum will react with sour apples, which will lead to the formation of harmful substances unnecessary in the preparation. Therefore, we exclude the aluminum pan.

Put apple slices in layers in a pan of a suitable volume, sprinkling each layer sparingly with sugar.

Close the pan with a lid and leave for 8-10 hours. During this time, apples will give required amount juice to start brewing.

Place the saucepan over medium heat, bring the syrup to a boil, and let it simmer for 5 minutes. Do not mix apples! Even if the syrup does not completely cover them, you can only press them lightly with a spoon so that they are in the syrup. It is important that the apples are not mixed even once throughout the cooking of the jam so that the slices do not deform.
Remove the pot from the heat, cover with a lid and leave to cool completely, this will take at least 6 hours. This is what the slices will look like after the first cooking and cooling.

Bring the jam back to a boil, cook for 5 minutes, cool (again at least 6 hours). After the second cooking, the slices are even more saturated with sweet syrup.

It remains to boil the apples for the last third time. And now the jam is ready. You can lay it out in clean, sterilized jars and roll it up or close it with lids. Banks are prepared taking into account that from 1 kilogram of apples, approximately liter jar jam.

Often, a little ground cinnamon is added to such apple jam or boiled with vanilla, which makes the taste even brighter.

Like most blanks, apple jam is stored in slices in a darkened cool room.

What is needed for amber jam from apple slices

How to make delicious apple jam transparent slices for the winter? So what we need:

• sweet and sour apples, both green and red;

• sugar.

That's all! As it should be in any jam, the ingredients must be measured in kilograms. in a ratio of 1:1. We wash the apples well and dry them from drops of water. If desired, you can peel them from the skin. 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.

Recipe for amber apple jam slices

Now that we've got everything cut, put the pieces / slices in a container for future cooking in layers which are sprinkled with sugar. Then we leave for a while so that the juice comes out of the apples and mixes with sugar. In order not to wait a long time, preliminary preparation can be done in the evening, and in the morning you can start making jam.

When we got 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, the third and last time we boil our jam, which will already acquire a pleasant smell and amber color. During this stage, you can boil longer if you want to make the sweetness darker or closer to candied fruit jam.

• If you are not sure that your apple slices will remain whole, try boiling one apple in water, after cutting it into pieces. If you see that applesauce is obtained, this variety will not work. Try to look for Antonovka or white pouring if you want to get a transparent golden jam. And red varieties will give the same reddish tint.
• Jam is best made in a stainless or aluminum pan, because the syrup can burn in an enamel pan.
• If you immediately want to make the jam thicker, pour the apple slices into containers with a wide bottom. So part of the moisture will have time to disappear, and the syrup will become less liquid.

After everything is cooked and cooled, our sweetness overflows into sterilized jars and sealed with lids. It is, fortunately, not picky, so you can either roll it up or use a jar with a screw cap. It is very convenient if there is a shortage of rubber caps.

Well, now you have the opportunity to make such a beautiful jam yourself! It is very tasty to drink tea with it, eat pancakes or twist pancakes. And slices can be put on top of homemade cakes for decoration. Both delicious and beautiful. Enjoy your meal!

Homemade apple jam is prepared according to the most different recipes. At home, for the winter it is boiled in slices, amber and transparent, and some prefer a simple five-minute jam or thick one with the addition of cinnamon or plums, others make jam from heavenly apples directly with ponytails, whole ... and this is not all of its varieties. There is nothing surprising in such a variety of recipes, because from time immemorial, the apple has been given a special significant place: poets endowed it with mythical qualities, artists painted still lifes, and even modern perfumers and designers are inspired by the perfect beauty of this fruit. However, we love apples for their wonderful aroma and different shades of taste that we want to keep for a long time. Apple jam prepared for the future retains its taste and vitamins for a long time. We offer the most interesting recipes apple jam, and step-by-step photos will help you easily prepare a treat at home!

The best recipes with photos

The last notes

I bring to your court a simple recipe for making at home a very beautiful and, undoubtedly, delicious jam from heavenly apples. It is not only tasty, but also cooked from the whole fruit and even with tails looks charming in a jar, and laid out in a vase.

Apple jam, many hostesses cook and prepare in huge batches, as it scatters in an instant. Apple jam is very tasty and you can cook from it in winter or use jam as a filling.

Apple jam, very tasty even just with tea, spread it on a piece of bread and drink tea with jam. I have several recipes for making apple jam in my piggy bank. And be sure that when you open a jar of this jam in winter, this jar will be completely empty by the evening. And not because the jar is small, but because the jam will be so tasty that it will simply not be possible to tear yourself away from it.

Content :

Apple jam is also good to serve to cook with it. In general, finding a use for this jam is very easy.

If you are going to cook according to this recipe, then I warn you immediately be patient and time. Not because it is difficult to cook, but because it will take a lot of time for the apple slices to be properly saturated with sugar syrup. In this recipe, it is important to choose the right apples for amber jam.

For transparency, choose late varieties of apples with a solid body. Here it is important to take into account the fact that the denser the body of the apple, the more transparent it will turn out. For this recipe, I advise you to take the ingredients 1: 1, that is, for 1 kg of apples, 1 kg of sugar. More apples means more sugar. But I do not advise you to cook more than 3-4 kg of jam at a time. as it will be simply inconvenient for you to mix and monitor such a portion of jam.

INGREDIENTS:

• Sugar 2 kg.
• Apples 2 kg.

COOKING PROCESS:

1. In order for the jam to turn out, you will need to work a little with the apples before cooking, namely, remove the peel from them and cut out the rough core. So that the apple slices remain tender not only in the light, but also in taste.

2. After, we divide each apple into such slices. And put them in a saucepan in which our jam will be cooked.

3. When the last slice falls into the pan, you can sprinkle everything with sugar, mix and leave the apples for 24 hours. During this time, the slices will release juice and are well saturated with sugar. Do not forget to cover the apples with a lid so that flies and all sorts of midges do not get there.

4. After 24 hours, you will see how well the apples are soaked and how much syrup it turned out, because it can no longer be called juice.

5. We put the saucepan on the stove, stirring the jam, wait until it boils. After boiling the jam, you should reduce the heat, from a rapid boil to a weak but confident one. And so on low heat, cook the jam for 15-20 minutes.

6. After that, remove the pan from the heat until it cools completely. Usually until the next evening. That is, again, the jam should stand for 24 hours.

7. After a day, we repeat the same operation again. We wait until the jam boils, reduce the heat and cook over low heat for 15-20 minutes.

8. Next, there are two options for the outcome. If the transparency and density of the jam completely suits you, then you can lay out the jam in jars and twist the lids. But if the jam, in your opinion, is not yet thick enough and the slices are not transparent enough.

9. Then you can safely repeat the operation with boiling and cooling, 2-3 times. Of course, you will not achieve ideal transparency, the color of the slices will remain amber, but you can achieve the density you need.

Here the outcome of the situation depends on the variety of apples and on their ripeness. For this jam, it is better to choose apples that are slightly unripe.

It is better to store this type of jam in dark places so that the apple slices do not darken from the light.

Apple jam with orange peel

This apple jam with the addition of orange zest will become your #1 apple jam. You will see for yourself by reading the composition, since this is not a simple jam, it combines the color, smell of apples and the aroma of orange peel.

INGREDIENTS for syrup:

• 1 glass of water.
• 1 cup of sugar.

Jam Ingredients:

• dried apricots 2 pcs.
• prunes 2 pcs.
• 2 ripe apples.
• 2-3 raspberry leaves.
• 1 cherry branch with leaves (2-3 cm).
• zest of half an orange.

COOKING PROCESS:

1. Dissolve a glass of sugar in a glass of water.

2. We do it this way. Pour a glass of water into a saucepan, heat it up on the stove. AT warm water Pour a glass of sugar and constantly stirring, let the sugar dissolve completely. We make the heating under a saucepan or saucepan small so that the sugar does not burn to the bottom.

3. Choose only real apples. Not those that have just a beautiful package, but it is also desirable that the apples have a good natural smell. Such apples can be purchased at the grandmother's market. Who sell apples from their own orchard.

4. We cut good quality apples into beautiful slices and dry them a little in the oven for literally 3-5 minutes, so that the apples dry out, but do not fry. The slices should turn out a little wrinkled and wilted. Do not be afraid that they did not look very good during storage, the apples will gain juiciness and acquire an excellent healthy look.

5. Add a couple of raspberry leaves to the hot syrup and a couple of cherry leaves, you can take the leaves directly with the cherry branch. This will give the jam an unusual greenish tint. It will not appear immediately, but a little later.

6. While the leaves are cooking, cut the dried apricots and prunes into small pieces. Let's add them to the syrup. Dried apricots and prunes will add spice to the jam.

7. Remove the zest from half an orange, add it to the rest of the ingredients in a saucepan.

8. Cook the ingredients for 5-7 minutes, then throw in the apples and cook the apple slices for 10 minutes.

9. On this we can say the recipe for apple jam with orange peel finished. It remains to put the jam in a sterilized jar and tighten with a sterilized lid. Enjoy your meal.

Apple jam with whole orange

This is the second option for making apple and orange jam. In this recipe, not only the zest will be used, but the whole orange. Who knows, maybe you will like this apple jam recipe.

INGREDIENTS:

• apples 1 kg.
• orange 1 pc.
• sugar 0.5 kg.

COOKING PROCESS:

1. In this recipe, you will again have to peel the apples and cut out the core completely. Since the core is too rough and will only spoil delicate taste jam.

2. Cut the apples into beautiful slices or into cubes as you like.

3. We will do the following with an orange. Wash it well, cut it into slices, remove the bones and scroll it straight with the peel in a meat grinder.

4. Put apples and twisted orange in a bowl, add sugar, mix well. We leave for 5-6 hours.

5. After 5-6 hours, put the bowl on the stove and, stirring, bring the jam to a boil.

6. Cook for 50-60 minutes. After that, the jam can be put in a jar and twisted for the winter. But you can set it aside for a day and then boil it again. This will add more thickness to the apple jam.

Apple jam with a whole orange is ready to enjoy.

Five-minute apple jam quick recipe for live jam

The advantage of such a jam is obvious; during a short boil, more useful properties are retained in an apple. Secondly, it is a huge time saving for making jam. Since it is usually not enough during the season, because in a short summer you need to have time to do a large number of blanks or if you don’t want to mess with one jam for a long time. This recipe is especially for you.

INGREDIENTS:

• apples 1 kg.
• sugar 600 grams.

COOKING PROCESS:

To make jam from apples, choose apples that are strong, not overripe, without spoiled traces. It is unambiguously difficult to answer on the account of whether it is worth peeling apples, there is no rule for the taste and color of comrades. Whoever likes it. But you need to cut out the middle, since the membranes are quite rough and will certainly spoil the whole picture.

1. Sort apples, cut into slices, cut out the core.

2. Sprinkle the slices with sugar. Leave for 6-8 hours.

3. Put on the stove and bring to a boil. Cook for 10-15 minutes.

4. Arrange in sterile jars and tighten the lids.

5. Let the jam cool down and transfer to the pantry.

Five-minute apple jam ready bon appetit.

Whole apple jam

Very beautiful and tasty jam is obtained from Ranetki, as they are not large in size and their body is dense and juicy. Jam noticeably wins in terms of aesthetic and taste qualities.

INGREDIENTS:

• 1 kg. ranetok apples.
• 1 kg of sugar.
• 1 glass of water.
• 1 teaspoon citric acid.

COOKING PROCESS:

1. Sort out apples to remove all spoiled and beaten ones. Since the jam will be from whole apples, the aesthetic side is very important.

2. It is also important to pierce each apple with a skewer or toothpick not through, but slightly deeper than the middle.

3. Pour a glass of water into the pan, pour 1 kg of sugar.

4. Put on a slow heat and cook the syrup, stirring constantly so that the sugar does not burn to the pan.

5. When the sugar dissolves and the syrup starts to boil, I add citric acid. MThere may be foam, don't worry.

6. Put apples into boiling syrup and mix gently. Further mixing is not recommended. Since you can damage the thin peel of an apple and violate the integrity of the fetus.

7. When the syrup with apples boils, reduce the heat to a minimum.

8. During cooking, bursting apples will appear; they can be removed, if desired, by grabbing the tail.

Apples burst because they are pierced through or the boil was too violent.

9. After 5 minutes of cooking, remove the pan from the stove, put it on the table and cover the jam with a plate, so that the apples are all in syrup. On a plate you can put a small oppression (floor liter jar with water).

10. Remove the plate from the apples after 12 hours. We put it on the stove on a very low heat. Bring to a boil and cook for exactly 10 minutes. Not stirring otherwise the delicate skin will crack.

11. After 10 minutes of cooking, put the plate again and put the jar on top. We have 12 more hours.

12. After 12 hours, put the jam to cook after boiling for 15-20 minutes.

The following is the outcome. If the density suits you, you can lay out the jam in jars and twist the lids. But if it seems to you that the apple jam has not reached the density you need, repeat the procedure a few more times so that the jam reaches the density you need.

If the syrup turned out to be too much, it can be boiled down by repeating the procedure 2-3 times.

In general, cook the jam to the desired density and twist it into jars. On this, all the secrets with apple jam from ranetki are over, prepare the preservation and enjoy your meal.

Apple jam according to the classic recipe

At the end of summer, the beginning of autumn, many begin to take up the preparation of this particular jam, as late varieties of apples ripen from which juicy and tasty apple jam is obtained.

With apples, as with almost all other fruits, the cooking process is almost the same.

INGREDIENTS:

• apples 2 kg.
• sugar 1.5 kg.
• cinnamon 1 pinch.

COOKING PROCESS:

Almost all recipes say that it is better to cut apples into small cubes. This is done so that in the future this jam can be used as a filling for baking.

Apples can not be peeled from the peel, as their own beneficial features. But some still peel off. So it's up to you to decide whether to peel or not.

1. And if we are preparing jam for classic recipe, then we will cut the apples into small cubes.

2. Before cutting the apples, the middle part with seeds and partitions is removed from them.

3. Put the resulting apple cubes into a saucepan, sprinkle with sugar, mix well and leave to soak for 6-8 hours.

And so we repeat several times until the jam reaches the desired density.

6. At the last boil, throw a little cinnamon into the jam, which will give your treat a unique touch of taste. Cinnamon does not interrupt the smell and aroma of apples, but only slightly complements them.

7. After we lay out the jam in sterilized jars and twist the lids.

That's all, apple jam according to the classic recipe is ready. Now it can be stored for several years until you need it.

Jam boiled several times is very well stored. Therefore, do not worry if during the long winter you did not have time to get to the apple jam.

Leave your recipes in the comments. Peace and blessings to all, until we meet again.

Apple jam is always very tasty, very fragrant and very simple. Making apple jam does not require much time and special culinary skills, but how much benefit it has and how much joy it is to eat! Rich taste and the unique aroma of apple jam seem to take us back to childhood, and "Culinary Eden" invites you to treat yourself and your loved ones to this wonderful delicacy.

Late sweet and sour varieties of apples, such as Antonovka, Simirenko, Anis, Pepin, Ranet and Strifel, are well suited for making apple jam. For jam, it is best to use ripe and even overripe apples (except when you cook jam in slices) - such fruits contain a lot of pectin and are better boiled when cooked. For making jam with slices, only unripe apples with dense juicy pulp, recently taken from the tree, are suitable. If you want to get apple jam with pronounced sourness, choose Antonovka.

Before cooking, apples must be prepared - the fruits are washed well, peeled and core and cut into pieces. Next, apples are covered with sugar or immersed in ready-made sugar syrup. To diversify the taste of jam and give it a unique aroma, you can add orange zest or pieces, as well as lemon zest. Vanilla, cardamom, cinnamon and cloves are also great additions to jam.

The best utensils for making apple jam are stainless steel utensils. Enameled containers are also suitable, while the use of aluminum dishes will have to be abandoned - the high acidity of apples can damage the oxide film on the surface of such dishes. Apple jam can be cooked not only on the stove, but also in a slow cooker, which is especially convenient when you are limited in time.

To determine the readiness of the jam, put a drop on a plate and let it cool. If the drop thickens and does not spread when the plate is turned over, the jam is ready. An even distribution of apple pieces in the syrup and a clear syrup of a uniform consistency also indicate the readiness of the jam. To keep more vitamins in apple jam, do not peel apples and cook it for a minimum time, immediately corking with lids. Cooking time can be reduced by reducing the amount of fruit - the more apples are boiled, the longer it takes to boil. A little tip: to avoid mold on the surface of the jam during storage, roll up the jars when the jam has cooled, lightly sprinkling it with a little sugar.

Use apple jam as a filling for pies, pies, pancakes, casseroles and fritters, or just enjoy fragrant jam with tea. In addition, apple jam is ideal for toast and crackers. Apple jam is a wonderful treat that can become one of your favorite desserts if you make it following our tips and recipes.

Apple jam "Traditional"

Ingredients:
1 kg of apples
500 g sugar.

Cooking:
Wash apples, peel and core and cut into small pieces. You can also grate fruit using a medium grater. Place apples in a bowl and sprinkle with sugar. Simmer over low heat for about 30-40 minutes or until soft. If the jam starts to caramelize, add some water. When the volume of the apple mass decreases to half of the original amount, check the readiness of the jam.

Apple jam slices

Ingredients:
2 kg apples,
2 kg of sugar.

Cooking:
Cut apples into thin slices 7 to 12 mm thick. Layer the apple slices alternately with the sugar in a large saucepan or basin and leave overnight. The next day, put the pan on the fire and cook until foam appears on the surface, but no more than 5 minutes. Allow the jam to cool completely, then boil again for 5 minutes, stirring gently. Once again, cool the jam and boil for another 10-15 minutes until fully cooked. Arrange hot jam in sterilized jars and roll up the lids.

Quick apple jam

Ingredients:
2 kg apples,
500 g sugar
spices to taste.

Cooking:
Peeled apples grate on a coarse grater, put in a container, sprinkle with sugar and leave for 2 hours to let the juice flow. After that, put the container on the stove and cook until boiling. Boil for 5 minutes, then put the jam in jars and roll up the lids. Turn the jars upside down, cover with a blanket and let cool.

Apple jam in a slow cooker

Ingredients:
1 kg of apples
600 g sugar
1 stick of cinnamon.

Cooking:
Prepared apples cut into pieces, put in a multicooker bowl and pour sugar. Apples should be put first, and then add sugar, as it can burn. Set the "Baking" or "Stew" mode for 40-45 minutes. After 10-15 minutes, the jam can be mixed, making sure that it does not burn. Remove the cinnamon stick from the finished jam and put it in jars.

Apple jam with orange peel

Ingredients:
1.5 kg of apples,
1.7 kg of sugar,
500 g orange peel,
500 ml of water
vanilla and ground cinnamon to taste.

Cooking:
Peeled and core apples cut into pieces. Rinse thoroughly orange peel and finely chop. While you are preparing the sugar syrup, you can immerse the apples in a solution of citric acid so that they do not darken. To make syrup, dissolve sugar in water and bring to a boil. Add apples and orange peels. Bring the jam to a boil 3-4 times, constantly cooling. For the last time, add vanilla and cinnamon to the jam. Arrange the jam in jars and roll up the lids.

Apple jam with cinnamon, cloves and vanilla

Ingredients:
1 kg of apples
2-3 cups of sugar
150 ml of water
100 ml lemon juice,
1/2 tablespoon ground cinnamon
4-6 cloves,
vanillin to taste.

Cooking:
In a large saucepan, bring water and sugar to a boil over medium heat, stirring occasionally. Add the peeled, cored and sliced ​​apples and stir until the apples are evenly coated with the apple mixture. Add spices and cook over medium heat for about 30 minutes, stirring occasionally, until most of the water has evaporated. The jam is ready when the apples are soft and translucent. Then add lemon juice and mix. Jam can be stored in glass jar in the refrigerator for up to one month.

Baked apple jam

Ingredients:
2 kg apples,
1.5 kg of sugar.

Cooking:
Preheat oven to 200°C. Peel the apples from the skin and remove the core, cutting into large pieces. Place the apples on a baking sheet lined with foil and bake for about 20-25 minutes until tender. Put the resulting mass into a large saucepan, add sugar and cook over high heat, stirring often. When the jam becomes thick and does not drip easily from a spoon, it is ready. Arrange the jam in jars and store in a dry, dark place.

Try our apple jam recipes and enjoy ripe apples in one of their best flavors! Good luck with your preparations!

Apple jam, tasty, fragrant with a clear amber syrup and a delicate texture, and in a warm, cozy kitchen, with donuts, and donuts, at the family table. And outside the window, frost is crackling or a blizzard covered all the paths ... What could be tastier?

Strong tea is poured into cups, and a confidential conversation flows. As I imagine, I even feel the smell of jam and fresh pastries!

Recipes:

The work to cook such a jam is small, only you will have to tinker with cutting into slices, well, where ours did not disappear, but the household and guests will praise the hostess's culinary talents for a long time.

So, our assistants are in the kitchen today - a large saucepan with a thick bottom, preferably stainless steel, a wooden spatula with a long handle for stirring, and a sharp knife.

Apples in themselves are a wonderful thing, never stale in the refrigerator, but in the season when they are inexpensive on the market or have grown on their own apple tree, it’s a sin not to prepare them in the winter in the form of jams, compotes or jam with confiture.

We will cook as usual, first the simplest and gradually introduce new delights and components.

For sweet jam, poured cold in advance, wash the jars clean and dry them. For sour, low-sugar and poured hot, we wash and sterilize the jars in advance, we carefully monitor that after sterilization they are dry, this is very important for the preservation of jam.

Apple jam with slices transparent and fast - a classic simple recipe

Impossibly simple recipe, but the result is amazing!

Ingredients: sugar and apples per kilogram, citric acid at the tip of a teaspoon.

Simple cooking recipe:

1. We take light yellow apples, it is possible with a slight pink blush, you can use large white or yellow wounds, wash them, dry them on a towel.
2. We take out the seed chamber and cut into thin slices.
3. Place in a bowl and stir in sugar.
4. We insist in a cool place up to 12 hours, sometimes stirring.
5. We put on the stove, bring to a boil and cook, stirring, over medium heat for 15-20 minutes.
6. Remove from the stove and immediately pour hot into dry sterile jars, roll up and cool upside down. Store in the cellar.

The amazing taste of this apple jam will win your hearts forever!

Here are some more apple recipes for you:

Amber jam from apple slices transparent without seaming - recipe Five minutes

Apples for this recipe we take late varieties, ripe, but firm. Not crumbly. You can, of course, soak crumbly apples for a couple of hours in a soda solution, a tablespoon per liter of water, but this will significantly increase the cooking time, but do we need it? It’s better right away - solid and period! This is just to make the syrup transparent and attractive.

Basis: sugar and apples of late varieties per kilogram.

Let's cook quickly:

1. Thoroughly wash the apples, dry them on a towel.
2. We take out the core from the fruit and quickly cut them into thin slices, the thinner the better.
3. Put the sliced ​​\u200b\u200bwedges into a saucepan for cooking and mix with sugar.
4. Let it brew for 6-12 hours in a cool place, stirring occasionally.
5. We put on a slow fire and bring to a boil, boil for two minutes and remove.
6. We repeat paragraph 5 three times with a frequency of 6-12 hours, this will allow the apples to boil, but not fall apart. The slices will become caramel-colored and transparent - an extraordinary beauty. The syrup will remain clear as glass.
7. We lay out the cooled jam in clean, dry jars, close with plastic lids and store in the cellar.

In winter, your vase of jam will have delicious sunny slices!

Delicious amber apple jam with orange, cinnamon and ginger

The combination of the taste of apples with orange is, of course, very good, but I also add ginger root with cinnamon to this recipe, it turns out very tasty and unusual.

Ingredients:

• two kilos of hard apples, any color,
• kilogram of oranges, preferably with a thin skin,
• one and a half kilos of sugar
• half a cup of finely grated ginger
• half a teaspoon of cinnamon, who does not like - can not put it!

Cooking:

1. Wash fruits and ginger, dry on a towel.
2. Grate the ginger on a fine grater and place in a bowl.
3. Cut the oranges together with the peel into cubes, not forgetting to remove the seeds, and dip in boiling water for a minute, recline in a colander. This operation will remove excess bitterness from the skin. Pour over ginger.
4. Remove the seed chamber from apples and cut into thin slices, when ready, spread in batches in a saucepan and mix with oranges so as not to darken.
5. Sprinkle with sugar and cinnamon, put in a cool place for 6-8 hours.
6. Bring to a boil over medium heat and simmer for 10 minutes.
7. Let it brew for 12 hours and repeat cooking.
8. Cool and arrange in dry, clean jars. Store in cellar or refrigerator.

Unusual and very tasty!

Lemon will give the jam a spicy wonderful note and a refreshing taste. Some use juice, some use zest, but I just take half a lemon and grind it into dust in a small bowl of a food processor. Alternatively, you can turn it in a meat grinder with a fine grate a couple of times. Do not forget to remove the seeds from the lemon, they are useless in jam!

Ingredients: light apples and sugar per kilogram, half a lemon and vanillin on the tip of a teaspoon.

Cooking:

1. Thoroughly wash apples and lemon, dry on a towel.
2. We turn half a lemon, as indicated above, into lemon puree and put it in a saucepan for cooking.
3. You need to remove the core from the apples and cut them into medium-sized cubes. You can not rush too much, just put ready-made portions into a saucepan with lemon and mix. Lemon juice will not allow the apple slices to darken.
4. Pour sugar and mix, put in a cool place for several hours.
5. Cook over low heat for 5-8 minutes after boiling in two sets, repeat after 8-12 hours. This is necessary so that the apple cubes are saturated with syrup and become transparent in appearance.
6. Cold lay out in dry clean jars, close with plastic lids and put away for storage in the cellar.

Jam turns out transparent, very beautiful and fragrant!

Pear is an early variety, with prolonged cooking and intensive stirring, the slices will simply lose their shape. But there is a way out, it's just time consuming. The most beautiful color and delicate texture will more than pay off all your time spent!

Ingredients: a kilogram of Grushovka apples, a kilogram of sugar and a few mint leaves.

Cooking:

1. First, wash the apples and do not forget to dry them on a towel.
2. We take out the seed chamber and cut the apples into slices, not too thin, 5-6 mm thick.
3. We spread it in a saucepan for cooking, pour sugar and finely chopped mint on top and, without stirring, send it to the refrigerator overnight.
4. We put the pan on a very slow heat and watch how the sugar disperses, carefully melting it with a wooden spoon. As soon as bubbles appear, remove and set to cool.
5. This heating is repeated three times at intervals of 5-8 hours. Stir gently while heating.
6. After the third heating, cool and lay out in dry, clean jars. We keep it in the cellar.

Very beautiful, tasty and tender jam!

Let's use bright red or burgundy-skinned apples for this recipe, red ranetki with a slightly tart taste, and add three cloves for extravagance and novelty.

• a kilo of apples or ranetok,
• kilo of sugar
• three cloves.

Cooking:

1. We wash and dry the fruits on a towel.
2. We cut out the seeds and cut the apples into large slices.
3. Put in a mixing bowl and mix with sugar.
4. Turn on the Bake mode for 15 minutes. Stirring as necessary, bring the mixture to a boil and put three cloves into it.
5. Open the steam valve, close the lid and turn on the Extinguishing mode for 30 minutes.
6. The finished hot jam is quickly laid out in dry sterile jars and rolled up. It is better to take out the cloves. We keep it in the cellar.

It turns out a very interesting taste and a beautiful coral color! Bon appetit in winter!

Do not believe it, but the fastest apple jam in slices is cooked not at all on the stove, but in the oven. Its correct name is Caramel Apples. And it is fast because there are no many hours of standing and insisting.

Everything is done as usual. Apples are washed, dried, seeds are taken out, cut into slices and laid out in layers interspersed with sugar in a deep form. Sugar is taken at the rate of 800g per kilogram of apples.

We place the form in the oven, heated to 200 degrees for 40-50 minutes.

Hot laid out in jars and rolled up. After cooling, they are stored in the cellar.

Well, very sweet, beautiful and delicious!

Delicious apple and pumpkin jam for the winter

Excellent recipe for toppings for pies and buns. It turns out a delicious sweet bliss that will remind you of sunny summer days in winter.

In addition to being insanely delicious, this delicacy is also healthy. The kids are delighted!

How to quickly cook (boil) simple, amber apple jam: Tips and secrets

Cooking apple slices in clear syrup requires knowledge of small, but such necessary nuances. Experienced housewives of course, they are familiar with them, so I am writing for beginners in cooking:

1. It is best to cut the slices with a sharp knife, so it will turn out smoother and more beautiful, but be careful, you can easily cut yourself.
2. It is good to keep the sliced ​​\u200b\u200bsections in acidified water for about 15 minutes, then they will not darken when cooked. Acidified water is made simply - a teaspoon of citric acid per liter of water and stir well!
3. Apples for such jam should be taken dense in consistency, the harder, the better, but always ripe.
4. You can add cinnamon, cloves, vanillin or mint to any recipe, in reasonable amounts, of course. Add little by little and try in a few minutes.
5. Any jam can be tinted with berry juices. good for this black currant, cranberry or chokeberry. Or you can not squeeze the juice, but just add a couple of handfuls of berries.

Do not be afraid to experiment in the kitchen and you will definitely succeed!