Hello dear housewives and readers of our site. If you are the happy owner of a personal plot on which apple trees grow, then during the harvest season, the topic of processing them is relevant to you. You can make a lot of apples different blanks, in this article I share jam recipes.

This sweet treat will be useful to you as a filling for pies or as cake decorations, and in general, such jam can be added to absolutely any baked goods. It will bring even more pleasure and pleasure in addition to a fragrant cup of hot tea. Whoever likes it more, the taste and color, as they say.

The variety of apples for jam does not matter. It’s just that if you have fruits with a pronounced sourness, then most likely you will need to add a little more sugar than indicated in the recipe. Feel free to try and edit the recipe to suit your needs. Let's finally start creating!

1. Apple jam for the winter

The beautiful amber color of the treat is mesmerizing, and the aroma will be simply unique. Citric acid diluted in water will help preserve the color of sliced ​​apples and prevent them from darkening.

Ingredients:

• Apples – 1 kg
• Sugar – 800 g
• Water – 300 ml
• Citric acid – 1 teaspoon

Cooking steps:

1. Wash the apples and sort them. Cut into large pieces, removing the core and seeds. Place in a basin and fill with water mixed with citric acid; a teaspoon is needed per liter. Let it sit for a quarter of an hour, no more.

3. After this, place the dishes on the stove, bring the future jam to a boil over medium heat, boil for 10 minutes, then set aside to cool.

4. The second time after the jam boils, cook for 15 minutes. The procedure will need to be repeated a third time.

5. Place the finished treat in pre-washed and sterilized jars to further storage and close tightly with lids.

Good luck with your preparation and great results!

2. Transparent apple jam in slices

Sweet apple dessert amazing in taste and appearance. The jam is perfect both for serving with tea and for adding to various pastries. A little strength, patience and a miracle delicacy will delight the whole family.

Ingredients:

• Apples – 1 kg
• Sugar – 1.2 kg
• Soda – 2 teaspoons
• Salt – 1 tsp. Spoon

Cooking steps:

1. Wash the apples thoroughly under running water, then cut them into thin slices, removing the core and seeds. Place the chopped fruits in a bowl, then fill them with salted water. Add a teaspoon of salt per liter of water. You need to keep the apples in the solution for about 10 minutes.

The saline solution will prevent the sliced ​​fruits from changing color.

2. Then mix soda with water at the rate of a couple of teaspoons per liter of water. Rinse the apple slices and soak in the baking soda solution for 5 minutes.

The soda solution will prevent overcooking and keep the slices intact.

3. Rinse the fruit in clean water, transfer to a saucepan or other container for making jam, pour sugar on top. Wait until the juice comes out.

4. Place the dishes on the stove, bring the mixture to a boil over moderate heat and remove from the heat.

5. Wait 6 hours for the jam to cool completely, repeat the procedure 2 more times. During the cooking process, apple slices will swell slightly and become transparent.

6. Prepare the jars, wash, sterilize in a way convenient for you. And then fill them with ready-made, fragrant and still hot jam.

Enjoy your tea and Have a good day!

3. Fragrant apple jam in syrup

On cold winter days, it’s nice to warm up with a cup of hot tea and aromatic jam as a snack. To make the jam also beautiful, boil it in sugar syrup. Difficulties are reduced to zero, and you will certainly like the result.

Ingredients:

• Apples – 1 kg
• Sugar – 1 kg
• Water - glass

Cooking steps:

1. Dry the apples, washed and cut thin slices- in slices. Remove the cores with seeds.

2. To prevent the slices from changing color, lightly sprinkle them with lemon juice.

3. Take a saucepan, preferably one with a thick bottom. Pour a glass of water into it and add most of the required amount of sugar.

4. Place the pan on the stove, do not turn on high heat. On the stove at moderate heat, stirring until all the sugar has dissolved, then the syrup should boil.

5. After this, immediately transfer the apple slices into the pan.

6. Cook, stirring gently so as not to damage the slices; it is most convenient to use a wooden spatula for this.

7. Sprinkle more sugar on top and bring the contents of the pan to a boil.

8. Next, leave the jam to cool, preferably overnight. And the next day, bring it to a boil again. It’s not difficult to check the readiness of the treat; drop a drop on a flat plate; if it doesn’t spread, then sweet dessert ready.

9. You can treat your family to hot jam right away. To prepare for the winter, pour the treat into clean jars and roll up the lids.

Enjoy your tea!

4. Apple jam with cranberries and mint

This sweet dessert is not suitable for long-term storage for the winter. But I couldn’t help but share this amazing recipe for simply magical jam. This delicacy is suitable in addition to pancakes or pancakes for breakfast, for example. If you don't like cranberries, replace them with lemon.

Ingredients:

• Apples - 3 pcs
• Cranberries - a handful
• Olive oil - 2 tbsp. spoons
• Maple syrup - 3 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Cider - glass
• Mint - 2 sprigs

Cooking steps:

1. Wash the apples, cut two of them into medium-sized cubes.

2. Place the pieces in a saucepan and add cranberries. Pour in olive oil And maple syrup. By the way, the syrup can be replaced with any other, or you can not add it at all.

3. Add sugar, pour cider into the fruit and berry mixture.

4. Mint sprigs need to be chopped as finely as possible and placed in a saucepan.

5. Place the saucepan on the fire, which should be moderate. Stirring gently, bring to a boil, and then reduce the heat on the stove to minimum.

6. The apple pieces should become very soft, the liquid from the dish should evaporate to a reasonable extent. Cut the remaining apple into thin slices, add to the jam, and mix. Cover the saucepan with a lid, keep on the stove for 5-7 minutes, so that the slices fresh apple softened slightly.

That's all, like this beautiful dessert with apples of different textures in the composition, it will not leave you indifferent. And the aroma is simply amazing, I advise you to try it too.

Have a great day and good mood to you!

5. A simple recipe for apple jam in the microwave

It is, of course, difficult to prepare such a dessert in large quantities. But, like previous recipe, ideal as a quick sweet filling for baking or in addition to it. Cinnamon is added as desired; you can do without it.

Ingredients:

• Apples – 300 g
• Sugar - 50 g
• Lemon - 1/2 pcs
• Cinnamon - to taste

Cooking steps:

1. Peel the washed apples and cut into cubes. Size doesn't really matter here, make it to your taste.

2. Sprinkle fruit pieces with sugar.

3. Sprinkle juice from half a lemon on top and stir.

4. The apple pieces should release their juice; this won’t take much time.

5. Then you can immediately put the bowl in the microwave for 5 minutes at maximum power.

6. As soon as the microwave beeps, take out the bowl, add a pinch of cinnamon and send it back for another minute, stirring the contents.

Enjoy the taste and aroma of a sweet dessert!

6. Apple and pear jam with lemon slices for the winter

Sweet jam with amazing taste, the highlight will be lemon. It will give the delicacy a slight sourness. Preparing a treat for the winter is easy, you can easily cope with this task, the main thing is to start.

Ingredients:

• Apples – 2 kg
• Pears - 1 kg
• Sugar – 1 kg
• Lemon – 1 pc.

Cooking steps:

1. Pre-washed and dried apples, cut into arbitrary small pieces. Place them in the pan in which you will cook the jam.

2. Add to apple slices, sliced ​​pear fruits.

3. Sprinkle the fruits with sugar, mix gently, and leave on the table for half an hour. We need juice from them.

4. Then place the pan on the stove, cook the sweet dessert on low heat for about half an hour or a little longer. Watch the consistency; the fruit should become much softer.

5. A few minutes before readiness, add chopped small cubes lemon, stir.

6. Fill sterilized, clean jars with the resulting apple-pear jam with lemon, close the lids. After the jars have cooled down room temperature, they can be moved to a cool place for further storage.

Eat with pleasure and treat your friends!

7. Video - Amber jam from apples in slices

Enjoy your tea and have a good day!

Simple, easy, and in most cases, making apple jam at home will not take much of your time. Don't be afraid to try something new, this is a very good opportunity to diversify your jam preparations that you prepare from year to year. Thus, you will please yourself and your loved ones by opening and trying a sweet treat according to a new recipe.

You can make apple jam for the winter in the most different ways. This is even five minutes without special troubles, and complex jam with unusual ingredients, and just a preparation for pies. In any case, the principle of preparing apples in almost any recipe is the same. Apples must be thoroughly washed, cut into 6-8 pieces and the core and seeds removed. If the skin is hard, it is better to remove it, although this will deprive your jam of a noticeable dose of vitamins. Especially if you are preparing “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 apples were blanched can be used to make syrup. For simplicity and speed, a wonderful device has been invented with 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 enjoy it in winter wonderful aroma and taste.

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

Preparation:
Cut the seeded apples into slices and place in salted or acidified water to prevent them from darkening. Prepare syrup from water and sugar. Throw the apples into a sieve, dip into boiling syrup, shake the bowl so that all the apples are covered with syrup, and leave for 5-6 hours. Then place 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 turns out too sweet, add citric acid.

Antonovka jam

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

Ingredients:
1 kg apples,
1.2 kg sugar,
2 stacks water.

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

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

Preparation:
Shortly trim the stems of the apples, prick the fruits with a wooden toothpick and blanch in boiling water for 3-4 minutes. Cool in cold water. Use the water in which the apples were blanched to make syrup. Place apples in 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. Keep the finished jam in a cool place for 24 hours, then transfer it to prepared jars and seal.

Ingredients:
3 kg apples,
2 cups sugar.

Preparation:
Cover the apples cut into slices with sugar, shaking the bowl 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. Place on the fire, bring to a boil, reduce heat and cook for 7-10 minutes. Place hot in sterilized jars and seal.

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

Preparation:
Place the apple slices in a thick-bottomed pan, sprinkling with sugar. Leave it 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 while hot in sterilized jars and seal.

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

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

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

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

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

Preparation:
Cut the apples, peeled and seeded, into slices; cut the lemons into half circles along with the peel. Pour over the fruit a small amount water and set to simmer medium heat until ready. When the fruit is soft, add sugar, increase heat and cook until thickened, stirring constantly. Shortly before the end of cooking, add citric acid. Place the finished jam in sterilized jars and seal.

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

Preparation:
Cover the prepared apples with sugar and leave for 6 hours. After this, 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 apples,
1 stack black currant berries,
1 stack dried fruits (raisins, dried apricots or prunes),
2 kg sugar,
1 stack water,
1 lemon.

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

Ingredients:
1 kg apples,
1 kg sugar,
400 ml water,
zest from 1 lemon,
a little vanilla.

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

Preparing apples for the winter. Slice the apples, peeled and seeded small pieces and let it simmer under the lid. First pour a little water into the bottom of the bowl to prevent the apples from burning. When the apples soften, add sugar to taste, stir and let simmer for 5 minutes. Quickly pack the hot mixture into sterilized jars and roll up.

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

Preparation:
Cut the apples into pieces and add sugar. Leave for an hour, stirring occasionally. After the juice appears, place the container with the jam on low heat, bring to a boil, stirring constantly, and place in sterilized jars. Roll up.

Ingredients:
3 kg apples,
2 stacks Sahara.

Preparation:
Grate the apples, peeled from seeds, on a coarse grater (or using food processor- it’s faster). Moisten the bottom of the bowl for making jam with water, lay out the apple mixture and cover with sugar. Place on the fire, bring to a boil over low heat, stirring. Cook for 5-7 minutes. Quickly pour into sterilized jars and seal immediately. Turn it over, wrap it up.

Five-minute jam from apples and oranges

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

Preparation:
Pass the orange through a meat grinder along with the peel (after removing the seeds). Cut the apples into cubes. Place the fruits in a container for making jam, add sugar and stir. Bring to a boil over low heat, stirring occasionally, simmer for 5 minutes and immediately pour into sterilized jars. Roll it up, turn it over, wrap it up.

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

Preparation:
Sprinkle the apples with sugar and place the bowl in the oven over medium heat. Stir the jam periodically. When the sugar is completely dissolved and the apples become translucent, place the jam in sterilized jars and seal.

Apple preparation without sugar

Grind apples without peels and seeds in a meat grinder or using a blender into a homogeneous mass. Place in a bowl and cook until thickened. To prevent the apple mixture from burning during cooking, make water bath and cook the product on it. When the apple mass has boiled down sufficiently, place 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 stacks Sahara.

Preparation:
Cut the seeded apples into slices, place them in a bowl or pan and cover with sugar. Leave it overnight. In the morning, place the bowl of jam over medium heat and bring to a boil, stirring continuously. Cook for 5 minutes after boiling and immediately place into sterilized jars. Roll up.

Happy preparations!

Larisa Shuftaykina

We’ve already eaten our fill of fresh ripe apples and it’s time to make preparations for the winter. The easiest way to preserve the taste and aroma of these fruits is by all of us favorite jam from apples. It is very easy to close for the winter, which makes such preparation extremely accessible. Almost any variety of apple can be used. Your own garden apples, small and sometimes sour, will do, but you can also buy sweet apples grown in gardens and even foreign ones at the market. There are so many apples that you can prepare several different types jam and never repeat it.

Apple jam can be made transparent and with sweet slices showing through, or you can add berries and get bright red and juicy, you can also use tiny ranetki or paradise apples. Then they will remain intact and will look simply amazing in sweets. thick syrup. there are a lot of options.

Apple jam is prepared in different ways: quick, with the addition of other fruits and berries, and spices. In any case, the dessert turns out very tasty, tender and aromatic. The principle of cooking a sweet delicacy is the same in all step-by-step recipes. Most important aspect — proper preparation apples:

1. They need to be thoroughly washed, divided into 4-8 parts and the seed box cut out.
2. If the peel is very hard, peel it off in a thin layer. In all other cases, this should not be done, since it is the skin that contains maximum amount vitamins and other beneficial compounds.
3. The skin can also be softened by blanching. To do this, the slices are immersed in boiling water for 3-4 minutes. Carefully remove and cool in cold water. This way the flesh remains intact and the skin is softer.
4. You should not pour out the apple broth. It can be used to make syrup.

Knowing all the nuances and subtleties of cooking, we suggest considering several step by step recipes for preparing a sweet dessert for the winter.

The simplest apple jam for the winter - step-by-step recipe

The dessert is made easily and simply. Despite this, the products retain the maximum amount of vitamins and other organic compounds, necessary for the body. Sugar is an excellent preservative, so there will be a minimum of ingredients. It’s all in the method of preparation, such apple jam will turn out beautiful and transparent, and large pieces They will look very appetizing and beg to be put into your mouth.

You will need:

• granulated sugar – 0.6 kg;
• ripe apples – 2 kg.

For improvement taste qualities You can add a little citric acid, but only if the apples themselves are not sour.

Preparation:

1. Wash the apples, divide them into several equal parts, remove the seed box. Cut into thin strips.

2. Combine in a suitable container with granulated sugar, stir. Cover and leave on the kitchen counter for 2-3 hours. As soon as the juice is released, place the container with the contents on the stove.

3. Bring to a boil, reduce the temperature and continue cooking for a quarter of an hour.

4. Meanwhile, process the jars and boil the lids. Package ready-made jam from apples into sterile jars, roll up and cool.

Transparent apple jam in slices - how to prepare

I will be very surprised if you have never tried eating such jam. It turns out bright transparent, like real amber. Sticky and aromatic like honey and with beautiful translucent apple slices. Such apple jam, by its mere presence on the table during tea drinking, becomes a table decoration. If you put it in front of your guests, you won’t be able to avoid sighs of admiration.

For the preparation, only 2 ingredients are again used - apple fruits and granulated sugar. Let's look at how to make aromatic transparent jam from apples in slices.

You will need:

• apples – 2 kg;
• granulated sugar – 2 kg.

Preparation:

1. Rinse the apples and wait until completely dry. First divide into 4 parts, remove the core, and then cut each quarter into another 3-4 parts to get even thin slices.

2. Place apples and granulated sugar in layers in a suitable pan. The final layer should be sugar. In this case, the apple slices will release juice faster and will be ready for further cooking, and upper layer will not darken in air.

3. Cover the container with the contents with a clean cloth. Place in a cool place for 10-19 hours to allow sufficient release of fruit juice.

4. From the bowl, transfer the apples with the resulting syrup into a suitable pan. Place on the hob with the middle temperature regime. Bring the contents to a boil, cook for 3-6 minutes. Remove from heat, cover and cool at room temperature.

5. After the time has passed, repeat the process until it boils again, but cooking increases to 9-10 minutes. Cool again.

6. Repeat the procedure again. From the moment of boiling, it is recommended to cook for 15-25 minutes. Remember to mix gently with a wooden or plastic spatula so as not to damage the appearance of the slices.

Advice! The longer the final cooking takes place, the more interesting the shade of the finished delicacy turns out.

7. Place apple jam with slices into prepared sterile jars and close. Store in the cold.

Sweet and spicy apple jam with cinnamon, walnuts and lemon

Tired of it traditional jam made from apples and want to surprise your family and friends with something? We bring to your attention a recipe for making apple jam with cinnamon and adding nuts and lemon. The delicacy is not only distinguished by its taste and aroma, but also by its vitamin content. Many people know firsthand how perfectly apple and cinnamon combine, especially if they bake often.

You will need:

• lemon – 2 pcs.;
• apples – 2 kg;
• granulated sugar – 0.4 kg;
• walnut – 300 g;
• cinnamon – 15 g.

Preparation:

1. Wash and dry the apples. Remove unedible parts. Cut into medium sized cubes. Pour into a saucepan cold water and dissolve 0.5 tsp. Lower the cubes for 1-3 minutes. This is required in order to apple cubes did not have time to darken and spoil the appearance of the dessert.

2. Strain through a sieve, add granulated sugar and mix thoroughly.

3. Rinse the lemon and dry. Cut into 4-6 pieces together with the skin.

4. Add to apples along with cinnamon. Place on the hob and bring to a boil. Continue cooking for 10 minutes.

5. Sort the nuts, clean them from internal partitions. Place in a hot, dry frying pan and lightly fry for 8-12 minutes. The main thing is not to overcook and so that the kernels do not burn. Otherwise, taste ready dessert will be spoiled. Cool, cut into several pieces, but not too finely.

6. Get a lemon. Lay out the nuts. Stir and continue cooking until translucent appearance apple slices.

7. Place the finished treat into sterile jars. Close and store.

Delicious apple and pear jam - video recipe

If you have both apples and pears ripening in your garden, then you have a great chance to make jam from both of these fruits and get an amazing dessert for the winter. And if they don’t grow, then urgently run to the store or market and stock up ripe fruits. It's time to make pear and apple jam at the same time. Believe me, you won’t forget this taste for a long time.

Recipe for making apple and orange jam

For cooking tasty treat We suggest you consider unusual option prescription Many people know that you can add lemon to too sweet apple jam, which will balance the taste and make it less cloying. But what if you put orange instead of lemon? After all, it also belongs to citrus fruits and is rich in acid, but besides this, it has an amazing taste and aroma. In combination with apples, oranges will make simply amazing jam.

You will need:

• fresh apples – 1.5 kg;
• oranges – 350 g;
• granulated sugar – 1 kg;
• water – 90 ml.

Preparation:

1. Rinse the citrus fruit under running water with a brush and rinse additionally boiling water. This is required in order to remove the wax used for processing from the surface of the citrus fruit. Cut the product into medium-sized cubes. Place in a suitable pan, add water and cook from the moment it boils for a quarter of an hour.

2. After the specified time, add granulated sugar and continue cooking for 20 minutes. Over the specified period of time, the orange peel will become softer, and the syrup will become bright yellow.

3. Wash the apples, remove the skin and seeds. Chop into slices. Add to oranges. Reduce the heating temperature of the stove to a minimum, cook until the required thickness. Time approximately 60 minutes. Don't forget to stir the contents of the pan regularly.

4. Pour the prepared apple jam into sterile jars and seal tightly. After cooling, refrigerate.

Delicious and simple apple jam with nuts

We suggest considering another cooking option. apple dessert with the addition of nuts. You can choose any type of nuts that you happen to have at home at the moment or even use a mixture. This will only make the taste better. Although many people use it most often walnuts. I also tried this recipe with almonds and hazelnuts and I was very pleased with the result. Both of these nuts pair wonderfully with sweet apples.

You will need:

• apples – 500 g;
• granulated sugar -500 g;
• citric acid – 2 g;
• clean water – 200 ml;
• any nuts – 60 g.

Preparation:

1. Wash the fruit, dry it, remove rotten and unsuitable places for food. Chop into medium sized cubes.

2. Combine with nuts in a suitable cooking pan. Cover up.

3. Let's start preparing the sweet syrup. To do this, mix water and granulated sugar in a separate pan. Bring to a boil with regular stirring and wait until the grains are completely dissolved.

4. Place the fruit and nut mixture into the prepared syrup and stir. Add citric acid and cook until thick. This simple apple and nut jam is ready.

Prepare a dessert from apples of the " White filling"It’s not difficult, the main thing is to observe the proportions of the ingredients and step-by-step technology. The biggest problem with these apples is that they are very soft and boil over pretty quickly. But the taste is simply amazing, if you see such apples, remember the recipe and try to make jam from them for the winter.

You will need:

• apples “White filling” - 1.5 kg;
• granulated sugar – 0.6 kg.

Preparation:

1. Rinse the fruit, divide into 2 equal parts, remove the seed box. Chop into medium sized slices.

2. Post to suitable container for cooking. Combine with granulated sugar. Leave for 10 hours.

3. After the specified time, place the container with the contents on the stove. From the moment it boils, reduce the heating temperature and continue cooking for 10 minutes. Remove from the cooking surface, cover with a gauze napkin and cool.

4. Repeat the boiling, cooking and cooling procedure 2 times. This gives the shade a vibrant amber hue.

5. After the last boil, pour the apple jam into sterile jars. Close tightly.

Bright and healthy apple jam with black currants

Using this recipe you can prepare classic jam from apples or with the addition of other fruits and berries. We invite you to consider more interesting way cooking a dessert of apples and black currants. Not only the color of the dish changes, but also the taste. In addition, black currant is extremely useful, especially for colds. This preparation will not only be a pleasure for you, but will also bring benefits when cold. winter evenings over a cup of tea.

You will need:

• black currant – 1 kg;
• apples – 2 kg;
• granulated sugar – 3 kg.

Preparation:

1. Sort the berries, remove rotten and spoiled fruits and excess debris. Rinse well in several waters. Wait for excess moisture to drain. Place in a saucepan and add ½ of the granulated sugar. Cover and leave to release the juice.

2. Rinse the fruit. Remove rotten areas and seed box. Chop into medium sized cubes.

3. Meanwhile, let's start preparing the sweet syrup. Combine water and remaining granulated sugar in another pan. With regular stirring, wait until the sweet particles are completely dissolved. Post to hot syrup apple pieces, blanch for 2-3 minutes.

4. Without removing from the stove, pour out the released blackcurrant juice. Warm up for 5-8 minutes.

5. Then the berries themselves and cook for another 5 minutes. Place into sterile jars. Close tightly.

Very healthy chokeberry jam with apples

Tasty and healthy, what could be better when we're talking about about a sweet dessert. After all, it’s not just about ruining their teeth. This can even be given to children and enjoyed. good health in winter.

Plum and apple jam for the winter - prepared in a slow cooker

Do you have a multicooker in the house? Then we suggest considering the option of preparing delicious and juicy jam from apples and plums. The dessert will appeal to both adults and children.

You will need:

• peeled apples – 1 kg;
• plum – 1 kg;
• granulated sugar – 1.6 kg.

Preparation:

1. Chop the apples into medium-sized cubes. Rinse the plum, divide into 2 parts and remove the inner pit. Mix prepared ingredients in a separate bowl.

2. Add granulated sugar and stir. Cover with a cloth and leave on the kitchen counter for 2-3 hours to release enough juice.

3. After the specified time, place the bowl in the multicooker and set the “Stewing” mode for 40 minutes.

4. There is no need to close the lid, as the mixture will burn. Don't forget to stir regularly. Place in clean jars, close and store in the cellar.

Paradise apple jam with sticks

Many people like apples of paradise. Desserts prepared on this basis are especially tasty and healthy. They cook quite quickly. The apples themselves can be eaten almost entirely, because they are almost the size of a cherry.

You will need:

• paradise apples – 600 g;
• granulated sugar – 500 g;
• filtered water – 250 ml;
• citric acid -2.5 g.

Preparation:

1. Combine water with granulated sugar in a separate pan. Place on the stove, bring to a boil.

2. Meanwhile, rinse and dry the apples. Cut off the tails so that the branch remains no higher than 2 cm. Make 1 puncture on each apple with a toothpick or a simple needle. This is necessary so that the skin does not burst during cooking.

3. Place the prepared ingredient in boiling syrup. Set the heat to maximum and boil. Remove the foam and turn off the stove. Cool the jam.

4. Place it back on the stove and add citric acid. Stir gently. If desired, you can add a cinnamon stick. Bring to a boil, reduce heat and simmer for 30 minutes. It is important that the jam does not boil too much.

5. Take out a cinnamon stick. Pour into sterile jars fragrant jam, roll up tightly. Once completely cooled, refrigerate.

As you can see, there are many options for making apple jam. They all differ from each other in the amount of ingredients taken, taste and appearance.

Why did the jam turn out liquid, the secrets of thick jam

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Many homemade lovers face a problem liquid jam. It happens that housewives, seeing that the product is not thick as planned, begin to “boil” it for 5-6 hours. However, this method will only produce something reminiscent of burnt jam with the taste of burnt sugar. Why this happens, how to deal with this problem and make the jam thick, read the tips below.

What is the difference between jam, jam, confiture, preserves

For ordinary people, these words seem synonymous, and, as they see it, they mean berries or fruits boiled with sugar (and sometimes with the addition of vegetables, citrus fruits, nuts, flower petals, honey). But still, there is a difference in these terms.

• Jam is a dessert, a type of preservation, in which the fruit retains its shape. Thanks to this, the product has a characteristic consistency.
• Jam is a product with a homogeneous consistency, prepared from fruit, berry or mixed puree.
• Jam or confiture (which is essentially the same thing) has a jelly-like structure. Often, to prepare it, the fruits are crushed or boiled to a homogeneous consistency with or without small inclusions of whole pieces. Thickening agents are often used for jams.

The easiest way to get thick jam- add pectin, agar-agar or gelatin to the mixture. By the way, you can read what the difference between these substances is.

• To obtain the consistency of confiture, add 1 sachet of agar-agar per 2 kg of fruit or berries to the product. In this proportion the jam will be moderately thick. If you need a marmalade structure, then add agar in the following ratio: 1 sachet per 1 kg of fruit.
• You can add pectin-containing products: grate apples, add currant puree or grated gooseberries, citrus zest. Experienced housewives They know that red currant is a gelling berry.
• Collect fruits only in dry weather. This advice is especially relevant for berries. The fact is that during the rainy season they become overly saturated with moisture, “heavy”, and they need to be boiled for quite a long time. Most often, they make a rather unsightly jam: very liquid syrup The berries “float”. If in your region precipitation fell within normal limits this summer, then there should be no problems with winter preparations.
• If you wash the berries before making jam, it is best to dry them and only then start cooking. The fact is that after washing, many droplets remain on the fruits, which in total significantly dilute the syrup. And for the jam to thicken, we don’t need extra moisture.
• Increasing the cooking time does not solve the problem. It is best to prepare the jam in three batches: this way we will preserve useful material. Rather than keeping the product on the stove for 3-4 hours, it is better to do this: cook for 15 minutes, remove from heat, cool for 6 hours (this is the minimum). Repeat this 3 times.
• Don't forget to remove the foam.
• Some types of jam are initially difficult to thicken in the usual ways. As an example, zucchini jam will be watery, since these vegetables themselves contain a lot of moisture.
• To thicken, some housewives advise adding lemon juice.
• The best cookware for cooking is a wide basin with low edges, since excess liquid It evaporates better than in a saucepan. You can use any similar wide dish.
• How to thicken liquid Cherry jam? If you get more syrup than expected, then pour as much as you need into jars, and add to the remaining mixture and boil. If you want to get the best result, pierce each berry with a toothpick (you need two holes, that is, the stick should come out on the other side of the fruit). This way the gooseberries will be filled with aromatic cherry syrup and will not be shriveled.

If even after all these manipulations the jam turns out liquid, it means some mistake was made. Don’t be upset: serve it with pancakes, cheesecakes, and make jelly from it.

How to thicken jam for filling pies, layering cakes, pie and other baked goods?

If you need delicious filling for pies, layering a cake or any other baked goods, and you only have liquid jam available, do not rush to get upset. We recommend using the following proven method.

Take the jam that needs to be thickened and pour it into a saucepan or metal ladle. Add semolina at the rate of 1 teaspoon per glass of product. After this, mix the ingredients and leave for 10-20 minutes (this time is needed for the semolina to swell). Next, place the saucepan on low heat and simmer for a couple of minutes.

Believe me, with this method of thickening the jam, semolina will not be felt at all! It will acquire the taste of boiled fruits or berries.

By the way, one more piece of advice. Usually not the most used for baking best jam(usually one that was underestimated by household members). Add a couple of spoons lemon zest to the filling, and see how much the taste changes.

How to prevent jam from molding: answer at the link

Sweet homemade preparations - perfect filling for baking. Difficulties can only be caused by excessive liquid consistency. Let's find out how to thicken jam using various food additives, and at the same time not spoil its taste.

Too much liquid filling leaks out of the pies, even if you pinch their edges tightly. She makes the pie dough moist and damp in taste. Some try to solve this problem by using less jam, but in this case the dish still becomes less appetizing.

The best way is to thicken the jam or jam to the desired consistency.

Video “Jam with gelatin”

From this video you will learn how to get delicious thick jam for more a short time.

Proven methods

Let's look at how to make a suitable filling for baking from semi-liquid preparations.

Semolina

It is well suited for filling because it has almost no effect on the original taste of the product. Semolina is added in a proportion of about 1 tsp. per glass or 300 g of jam, jam or confiture of medium thickness. If the workpiece is very liquid, the amount of semolina can be increased to 2 tbsp. l.

To prepare this filling, pour the jam into a saucepan, add semolina and mix well, then leave for 15 minutes. During this time, the cereal will absorb excess moisture and swell. Then place the saucepan on low heat. Stir the contents regularly to avoid burning. 2 minutes after boiling, remove the jam from the heat and cool.

Starch

Corn starch is used to thicken jam in approximately the same proportions - a teaspoon per glass. However, when working with a very liquid workpiece, you need to increase its amount more carefully, to no more than 2 tsp. Otherwise, the starchy taste will be noticeably pronounced.

A saucepan with required quantity put the jam on the fire. Starch must be added to already hot billet. After this, you can immediately remove the saucepan from the heat or keep it for another 1-2 minutes.

Please note that the filling with starch may completely thicken after cooling, and when hot it may seem liquid. If you are baking a pie, you don’t have to add the powder directly to the jam, but sprinkle it a little on top of the dough.

Flour

In order for the medium liquid jam to thicken sufficiently, add flour at the rate of about 1 tbsp. l. per glass of preparation, if necessary - 2 tbsp. l.

The recipe is as follows: place the saucepan with the preparation on a small fire and wait until it starts boiling, then start adding flour little by little. The jam must be stirred constantly so that lumps do not form in it. You can judge by eye how much flour to add to achieve the desired thickness.

Other methods

To prevent the jam from spreading, you can use other means:

1. Breadcrumbs: 1-2 tbsp. l. for a glass of jam. You can use a store-bought product or dry and grind slices of white bun yourself. Instead of crackers, you can use crackers with a neutral taste in the same proportion. To get fine crumbs, crush them with a rolling pin.
2. Jelly: 1 tbsp. l. per glass. After pouring the powder into the workpiece, stir it thoroughly and let it swell. The recommended holding time should be indicated in the instructions. This product can not only make the filling thicker, but also give it a richer taste.
3. Oatmeal: 1 tbsp. l. per glass. They must first be ground in a coffee grinder and then added to cold jam.

Finally, to get a fairly thick liquid jam filling, you can simmer it over low heat until the excess moisture evaporates. This method must be approached with caution: due to the composition of the workpiece, it may burn.

In the future, when you prepare the jam itself, you can use special thickeners containing pectin.

Choose the additive that is most pleasant to your taste, carefully calculate the proportions, and the filling will not leak, and the baked goods will be beautiful and appetizing.