How to make apple jam in slices. Transparent apple jam slices

For readers Notebook another recipe for my mother’s homemade preparations, today I will tell you how to cook

Apple jam slices

so that they remain intact and transparent. This apple jam very beautiful in the photo, it looks exactly the same in jars. It doesn’t stay with us for long, because its beauty provokes us to open it in winter. How delicious mom's pie with apple jam! I won’t languish for long, I’ll tell you how to cook this delicious jam from apples.

For the recipe for apple jam in slices we will need:

Apples
and sugar

All in equal proportion, 1:1, as in traditional way making any jam. If we cook apple jam in a small container, then for 1 kg of apples we take 1 kg of sugar. In this recipe for making apple jam, mom uses 5 kg of apples and 5 kg of sugar, the apples in the photo are juicy, summer varieties. You can use any variety of apples.

It is best to cook apple or any jam in an aluminum or stainless steel container; in an enamel one it can burn, although this recipe is unlikely, it is cooked in several stages little by little, costs more and is soaked in hot sugar syrup that's why it's so beautiful whole pieces apples, almost transparent.

So, for apple jam in slices, the apples are washed; there is no need for excess moisture. Therefore, it is better to dry the apples from drops of water. The apples are cut into slices and sprinkled with layers of sugar into the container in which the jam will be cooked. I would like to note that the wider the container for cooking jam, the thicker it turns out due to the large surface area from which excess moisture easily evaporates.

Apples with sugar must stand for some time to release the syrup. It is most convenient to cut apples in the evening; by morning they will already be in apple sugar syrup. Just in the morning, before leaving for work, my mother manages to boil the apples in syrup for 5-10 minutes, there is very little foam, there is practically none with this method of preparing jam. Now let the apple jam sit for five minutes until it cools completely.

Boil it the same way a second time apple slices

and let cool.

The third (final) stage of the recipe for apple jam in slices: boil it in the same way for 5-10 minutes.

At this stage, of course, you can adjust the color and thickness of the apple jam, cook it less or more. This recipe makes apple jam thick.

Place the jam from apple slices into clean, sterilized jars and tighten with screw caps or a key.

I’ll say right away that according to my mother’s recipe, you can make jam not only from apples, but here are just some options for apple jam for your culinary creativity:

Rhubarb jam with apples

Orange and apple jam

Apple jam with lemon

Pear and apple jam

Pumpkin jam with apples

Chinese apple jam

Quince and apple jam

If you have your own jam recipe, send it to us or just write it in the comments.

How to make apple jam in a slow cooker

The video recipe will help you, this recipe for making jam is suitable for any multicooker, not only Redmond or Panasonic, this is how jam is prepared in the stewing mode. Jam in a slow cooker in this case resembles thick apple jam:

apple orange jam in a slow cooker

From the slices, apple jam can be prepared in a slow cooker in the same way as my strawberry jam

and this is a photo of a pie with apple jam according to my mother’s recipe:

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

Yield: 2 liters of prepared jam

To make apple jam in slices you will need:

Apples - 3 kg
Sugar - 2.5 kg

Appetizing half-moon-shaped slices floating in fragrant sweet syrup and the aroma of ripe juicy Antonovka are childhood memories of autumn homemade preparations for the winter.

There are many recipes for making delicious apple jam in slices. But the simplest and reliable way cook fruity sweet dessert- This is to boil chopped apples with sugar. You just need to adhere to some cooking rules, which will be discussed below.

How to make apple jam in slices:

To begin, select the apples suitable for this dish. Fruits should be firm, strong, with dense, juicy pulp. Ideally, they will only be picked from the tree. Overripe, soft fruits are definitely not suitable; it is better to make jam or marmalade from them. Cut the apples into slices about 0.5 cm thick and place them in the container in which you will cook the jam. Apples cut too thin will quickly lose their shape, and if you overdo it with the thickness of the slices, then they simply won’t cook properly.

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

Place the pan with the fruit over the lowest heat and simmer for five minutes. Remove from the stove and leave the jam to cool completely.

Then cook the jam over low heat for another 10 minutes, using a spoon to dip the slices into the sugar syrup. Turn off the heat and leave it to steep again. Repeat this step again until the slices are completely transparent and the syrup itself has thickened.

Place the hot jam into clean jars, seal and store in a dry, dark place.

From dense apples autumn varieties You can cook the jam for five minutes. This jam is good because thanks to its short duration heat treatment it retains the maximum useful substances and vitamins.

Five-minute apple jam

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

Lovers of the East will appreciate the sweet apple dessert with the addition of cinnamon. This oriental spice It will very advantageously emphasize the aroma of the fragrant apple and give the jam a rich and rich taste.

Apple jam slices with cinnamon

This aromatic delicacy prepare in the same way as five-minute apple jam. Only at the end of cooking, in about five minutes, add a cinnamon stick or powder, to taste, into the pan with jam.

Refreshing citrus taste will add lemon to the apple jam. Usually for more bright taste The lemon is placed in the jam along with the peel.

Apple jam slices with lemon

For three kilograms of apples, take one medium-sized lemon, three kilograms of sugar and 200 grams of water. Wash apples and lemon thoroughly hot water. Grind into equal sized slices. Place the fruit in a metal container, add water and sugar. Cook the dessert for 15 minutes over low heat. Use a spoon to gently dip the fruit into the syrup. Remove the jam from the heat and leave for 12 hours to soak. Then place the pan with the jam on low heat and simmer for another 15 minutes. Delicious, aromatic jam is ready!

To ensure that the apple pieces do not turn into puree during cooking, but retain their shape, it is recommended to soak them for a short time in a soda solution.

Apple jam slices with soda

Peel two kilograms of apples, remove seeds and cut into equal pieces. Fill them with a liter of water mixed with a tablespoon of soda and leave for two hours. Boil syrup from two kilograms of sugar and 1.5 cups of water. Apple pieces Rinse off the baking soda and place in sugar syrup. Cook the jam over medium heat for 20 minutes, shaking the pan occasionally so that all the apples are mixed with the syrup. Pour hot jam into prepared jars and roll up.

You can make a beautiful, delicious jam if you chop the apples coarsely. Only in this case it takes a little more time to prepare it.

Apple jam in large slices

Wash the apples. Remove the core along with the seeds. Cut small fruits into four parts, and large fruits into 8 parts. Remove the core along with the seeds. Pour hot sugar syrup over apples. Cook the jam over low heat in two batches for 20 minutes until a drop of syrup holds its shape and fruit slices will not gain transparency.

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

The apple season is coming to an end and we continue to stock up on vitamins for the winter.

I like apple jam in slices because you can eat it not only on its own, but also use these same slices in other dishes. For example for .

There are a lot of options for making apple jam; in this article I tried to choose ones that would simplify the cooking process as much as possible, but without losing taste.

Apple jam slices “amber”: recipe with photo

To begin with, I offer you a classic recipe for amber jam, which uses only apples and sugar.

Ingredients:

Apples – 1 kg
Sugar – 1 kg

That is, for every kilogram of apples, you need to take 1 kilogram of sugar. Decide for yourself how much jam you want to make.

Preparation:

Wash the apples well and wipe them thoroughly - excess liquid We don't need it.

Remove the core from the apples and cut them into slices.

If the apples are fresh with a thin peel, then peeling is not necessary. If it is dense and hard, then it is better to peel the apples

In this multi-layer design, the last thing to be added is sugar.

Cover the bowl with a lid or towel and leave it until the apples release their juice. This usually takes from 12 to 20 hours.

The fact that the apples are ready will be evident by the fact that the top layers of sugar will completely dissolve, and a lot of liquid will appear in the bowl.

Transfer the apples from the bowl to a deep saucepan. Add the juice and sugar from the bottom of the bowl there. Place the pan over medium heat and bring the future jam to a boil. After boiling, cook for another 5 minutes, then turn off and wait until the pan cools completely.

Then boil the jam again and cook it for 10 minutes. Turn off again and let the pan cool.

The third boiling will be the final one. When the jam boils, cook it for 5 to 30 minutes, depending on what color you want. The longer you cook, the darker the color of the jam.

Several rounds of boiling and boiling are necessary so that the apples have time to boil, but retain their shape, and the sugar does not darken and turn into caramel. If you want to boil everything in one go for 40-50 minutes, you will end up with an unattractive dark slurry

Now the jam is ready and can be spread out. Fill the jars up to the shoulders, compacting them tightly but without damaging the slices.

Then we close the jars with lids and leave them to cool upside down. There is no need to cover the jars, otherwise the apple slices will boil and fall apart.

After cooling, store the jars in a cool, dark place.

Quick five-minute apple jam

Feature this recipe is that we do not wait for the apples to “let out the juice” and the resulting syrup is suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.

But this speed will have to be paid for by the meticulous preparation of the fruit.

It’s no secret that the speed at which apples soak directly depends on the size of the slices into which you cut the apples. The classic “five-minute” recipe generally involves grating apples on a coarse grater.

But we need slices. So that's what we'll do.

Ingredients:

Apples – 1 kg
Sugar – 1 kg
Water - 1 glass (250 ml)
Citric acid - 1 pinch

Preparation:

The better we prepare the apples, the better they will be soaked in syrup. Therefore, we not only remove the core of apples, but also peel them. After that, cut them into slices as thin as the sharpness of your knife allows.

Now let's start preparing the syrup. This is incredibly simple - pour one kilogram of sugar into one glass of water, put it on low heat and cook the syrup until the sugar is completely dissolved.

Don't forget to stir periodically.

While making the syrup, pour salted water over the apple slices to prevent them from browning.

When the water boils and the sugar dissolves, add apples to the pan and boil them for just two minutes. Then turn off the stove and leave the jam to cool.

When it has cooled, take a sample - if the jam is too cloying and sweet, add a pinch of citric acid to it.

After the first cooling, turn the heat back on low and bring the jam to a boil again. After which you can immediately put it into sterilized jars.

Apple jam slices “amber with orange”

Let's start adding other ingredients to apple jam to delight ourselves with a variety of flavors.

First, add an orange to the apple jam.

Ingredients:

Apples – 1 kg
Oranges – 1 kg
Sugar - 0.5 kg

From this quantity you will get one liter jar apple jam.

Preparation:

Peel the apples, cut out the core and cut into slices.

And we cut the oranges, take out the seeds and pass them through a meat grinder along with the peel.

After this, combine all the ingredients in one pan, put it on the fire and cook over low heat for 50 minutes, stirring occasionally.

For making jam best choice there will be enamel dishes (saucepan or basin)

When the jam is cooked, the apple slices should become transparent, and the syrup should flow heavily from a spoon (like honey).

Once you have reached this consistency, you can put the finished jam into sterilized jars.

Store cooled jars in a cool, dark place.

Transparent apple jam “amber with lemon”

Theoretically, apple jam with lemon can be prepared according to the same principle as with oranges. But I tried to select such recipes, each of which has its own distinguishing feature. In this option we will do without a meat grinder.

Ingredients:

1.5 kg apples
1 lemon
1 kg sugar
1 glass of water

Preparation:

The first step is to prepare the syrup. Add 1 kg of sugar to 1 glass of water (250 ml) and bring the syrup over low heat until it boils and the sugar is completely dissolved.

While the syrup is cooking, prepare the fruit.

Cut the lemon into small slices along with the peel.

Don't forget to remove the seeds from the lemon, otherwise the jam will taste bitter.

Place the lemon in the boiling syrup and cook for 5-7 minutes.

Wash the apples, remove the core and cut into small half-centimeter slices.

One and a half kilograms of apples should yield approximately 1 kilogram of apple slices

Add apples to syrup and cook for another 5 minutes.

After this, turn off the heat and let the jam cool completely. Then turn the heat back on low, bring to a boil and cook the jam for another 30 minutes until thickened.

After this, you can either let it cool and put it in clean jars (without sterilization) for storage in the refrigerator (for 3-4 months), or put the still hot jam in sterilized jars and safely store it in the cellar for a whole year.

Long-term storage is ensured by the citric acid content in the jam, which acts as a preservative.

Apple jam slices from ranetki: video recipe

And here it is very interesting recipe ranetka jam. The process is shown in great detail, so I recommend watching it. Moreover, the video lasts only 6 minutes.

Apple jam with cinnamon

Well last recipe, which rounds out the methods I'm familiar with for making sliced apple jam, is a recipe with added cinnamon. Cinnamon complements the taste of apples very well, giving them a special aroma.

This recipe does not require long-term storage and can be stored in the refrigerator for 1 month

Ingredients:

Apples – 1.5 kg
Sugar - 800 g
Water 50 ml
Cinnamon 1 stick

Preparation:

Peel the apples, remove the core and cut into small slices.

Place the apples in a deep saucepan and pour in 50 ml cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.

Place the pan on strong fire and bring the syrup to a boil, stirring constantly. After boiling, reduce the heat to low and cook, stirring, for another 10 minutes.

Then turn off the heat and let the jam cool for one hour.

Then put the pan back on the fire, add the remaining sugar and cook over medium heat for another 1 hour, stirring occasionally.

During this time, the apples become transparent and the syrup becomes thick.

After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling, the apple jam is ready for use.

Whatever you are not ready to eat right now, put it in jars with lids and put them in the refrigerator. Do not put cinnamon sticks in jars.

As you can see, clear apple jam in slices can be prepared in completely different ways: with or without preliminary sugaring. You can cook for 5 minutes so as not to lose the vitamins, or you can cook for an hour to get thick jam.

I hope I helped you decide what you need.

Thank you for your attention.

Step-by-step recipes for making transparent apple jam in slices for the winter: classic and quick recipes, options with oranges, lemon, cinnamon

2018-06-25 Marina Danko

Grade
recipe

32475

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

35 gr.

140 kcal.

Option 1: Transparent apple jam for the winter - classic recipe

Would you like to enjoy not only aromatic and tasty, but also clear jam? You'll have to spend a little time. No, not for cooking, but for periods until it cools, thickens, and fills with amber. Be patient for a couple of days, especially since you can make a bowl of jam every day, just apples and dishes would be enough.

Ingredients:

a kilogram of fragrant apples;
six hundred grams of granulated sugar.

Step-by-step recipe for transparent apple jam in slices for the winter

After washing with cool water, we tear off the tails of the apples. Without peeling the peel, we cut the fruit into slices, cut out the core and “spouts”. We spread the slices into plates a little less than a centimeter thick.

We measure specified quantity Sahara. Wash and wipe dry the bowl for making jam. Sprinkle with sugar and place apple slices in a bowl in layers. Be sure to sprinkle the apples well on top as well.

Cover the bowl with a suitable-sized lid and leave at room temperature for eight hours. It is not recommended to keep it longer, as the top slices may wilt. When cooked, such slices will not be soaked in syrup and will remain tough.

After eight hours, place the bowl of apples on the stove and turn on medium heat. While bringing to a boil, shake the bowl periodically so that the top slices are mixed with the melting sugar. As soon as the syrup begins to bubble intensely, lower the heat slightly and simmer for up to five minutes at a low simmer.

Cover with a lid and leave the jam for up to eight hours. Bringing it back to a boil, cook for another five minutes at a low temperature. After eight hours we repeat. The third cooking can be done after 13 hours; the apples, already boiled in syrup, will not spoil.

For the last, fourth time, bring the jam to a boil and cook a little longer - about seven minutes. Place the jam in sterile jars and seal tightly with boiled metal lids, then roll tightly with a seaming wrench.

Option 2: Quick recipe for “Five Minutes” - clear apple jam in slices for the winter

Can't find it easier way jam preparations. The entire process can take twelve hours, and special attention It only requires preparing the apples. In order for the jam to really come out transparent and the apple slices to be soft, for this option you must remove the peel from the fruit and make the fruit slices as thin as possible. If the apples are sour, citric acid is not needed, it is needed to remove the sugariness.

Ingredients:

aromatic apples - exactly a kilogram and the same amount of sugar;
cup clean water;
a pinch of lemon acid.

How to quickly make transparent apple jam in slices for the winter

After rinsing, remove a thin layer of skin from the apples. Having cut out the core along with the partitions, dissolve the pulp into thin, slightly less than half a centimeter thick, slices. After pouring into a bowl, pour the apples with slightly acidified water so that the slices do not darken by the right time.

In a bowl, combine all the sugar with water and place it on the stove. Set the heat to medium and stir until it dissolves. When the syrup becomes transparent, add heat and wait for it to boil.

Strain all the liquid from the bowl of apples and pour them into the boiling syrup. After boiling for two minutes, turn off the heat and leave the jam until it cools. The next time you place it on the fire, add lemon and let it boil for five minutes.

While still hot, pour the jam into suitably prepared jars and seal tightly with lids. Turning the bottoms upside down and wrapping them tightly in a blanket, leave the workpieces until completely cooled. Turn the cooled ones over and put them in storage.

Option 3: Fragrant apple jam in transparent slices for the winter (with oranges)

To diversify the taste, apple jam can be supplemented with other fruits, such as oranges. Thanks to citrus fruits, the jam will have a more pronounced taste, saturated color and amazing aroma. Be sure to scald the oranges and wipe them dry with a dry cloth. Citrus fruits are often covered with a thin layer of wax - this must be removed.

Ingredients:

oranges and apples - one kilogram;
half a kilo of refined sugar.

How to cook

Scald the oranges with boiling water and wipe each one dry with a towel. After cutting, we select the seeds from the citrus fruits, and then grind the unpeeled slices with a meat grinder.

We wash the apples, cut off the peel in a thin layer and remove the core along with all the partitions. Cut the fruit into thin slices.

Place twisted oranges in a large bowl intended for making jam and connect them with apple slices. Add sugar and mix gently.

Turn on the burner under the container with fruit and bring it to a boil. Be sure to gently shake the bowl several times so that the sugar on top mixes with the syrup. After boiling, set the heat to minimum and cook the jam for at least 50 minutes. Don’t forget to periodically rock and shake the basin slightly, otherwise the slices will cook unevenly.

When the apple slices turn amber and clear syrup starts to fall off the spoon like liquid honey, pack the jam into jars. Let's roll up.

Option 4: Unusual apple jam in slices, transparent for the winter with the aroma of cinnamon

Apple preserves and jams do not always need flavorings; more often, they are absolutely unnecessary, but there are other cases. For example, varieties of apples that are practically odorless or large quantities fruits, there is a desire to prepare them not just like that, but in some way in an unusual way. Cinnamon is one of the most famous flavorings suitable for apple jam. Do not put too much of it, and be guided by the strength of the aroma in each specific case.

Ingredients:

apples without peel - 1 kg;
700 gr. Sahara;
a spoonful of ground cinnamon;
water.

Step by step recipe

After sorting through the washed apples and cutting them in half, we remove the core; if there are places on the pulp that have darkened when struck, we remove them too. Cut into slices; they should not be thin, as they may fall apart during cooking. If you cut them too thin, they will not come out transparent. The optimal slice thickness is up to seven millimeters.

We measure out exactly a kilogram of prepared apples and, sprinkle with sugar, place them in layers in a bowl. Leave for three hours so that the fruit slices release their juice. We check, and if little juice has been released, add 100 ml of cool water to the apples.

Place the bowl of fruit on the lowest heat setting and wait for it to boil. From time to time, gently stir the jam so that all the sugar is evenly distributed in the syrup. Having lowered the heat to a minimum after boiling, boil the jam for five minutes and immediately turn it off. Leave the bowl on the stove for a couple of hours so that the apple slices are saturated with syrup.

Bring the jam to a boil again, keep it on low heat for about five minutes, and set aside for two hours. This time it is better not to stir, so as not to disturb the integrity of the slices. It is better to shake the container several times.

After the second cooking, carefully stir the cinnamon into the jam and place it on high heat. As soon as it boils, immediately put it in jars and seal it hermetically with boiled metal lids.

Option 5: Transparent apple jam for the winter

Did you like the jam described above? Now let’s add a little more vanilla to the cinnamon - these flavors go well together not only in baked goods. The trick of soaking in soda water allows you not to worry about the integrity of the apple pulp slices.

Ingredients:

a large spoon of dry soda;
apples of absolutely any variety - two kilograms;
250 milliliters of water;
cinnamon and vanilla powder - a small spoon each;
two kilos of sugar.

How to cook

We select apples that are not damaged by rot. Wash thoroughly with warm water, cut the peeled apples into slices seven millimeters thick. Place the slices in a bowl.

Dilute a spoonful of soda in a liter of cool water and pour it over the apples. If the liquid does not cover all the slices, place a small weight on them, placing a thin board or plastic plate under it.

After boiling water, pour it into a container with sugar and put it on moderate heat. Stir continuously until the sugar dissolves without any residue.

We rinse the apple slices from soda water, strain out the moisture and put the pulp in the syrup. Set the heat to almost maximum, cook for twenty minutes, stirring occasionally. A couple of minutes before the end of cooking, add cinnamon, lemon and vanilla. After thoroughly stirring, finish cooking and roll up as usual.

Option 6: Transparent apple jam for the winter

The zest perfectly refreshes the jam, making it lighter and less cloying. Use better fruit sweet variety, will add sourness to the jam lemon juice, that's more than enough.

Ingredients:

a kilogram of sugar and ripe, elastic apples;
medium-sized thin-skinned lemon.

Step by step recipe

Rinse the apples with running water and peel them. Cut into four parts at once, remove the middle and cut straight from your hand into arbitrary slices no thicker than half a centimeter.

Pour a glass of water into a basin or pan with a thick bottom, add sugar and pour in the juice squeezed from the lemon. Gradually increasing the heat from low to medium, stir the mixture until it becomes a clear syrup.

We send the apples into the syrup after the sugar crystals have dissolved, and boil at a barely noticeable boil for up to fifty minutes. Do not stir, it is better to slightly shake the jam over the stove several times. IN ready-made jam the apple slices will become translucent in appearance, and the syrup should acquire the consistency liquid honey. Add to jam grated zest, about ten minutes before it’s ready.

Without allowing the jam to cool, package it in sterile jars, seal and store, preferably out of light.

Option 7: Apple jam slices with soda and cinnamon

Most often, apples are used to make jam or jam. But if you want to surprise your loved ones, try cutting the fruit into slices and boiling them in cinnamon syrup. This jam looks original and has rich taste And spicy aroma. The slices are elastic, and the syrup is transparent and amber.

Ingredients:

Apples - 2 kg;
Sugar - 2 kg;
Cinnamon - 5 g;
Soda - 20 g;
Water - 2.3 l.

Step by step recipe

Wash the apples, peel them, remove the core from each fruit. Boil the water in advance or purify it using a filter.

Cut the apples into equal slices. They should not be too large, the optimal thickness is 1 cm.

You can start making jam right away. But it would be much better to soak the apple slices for several hours, or even overnight. Thanks to this, they will retain their dense structure. For soaking, prepare a solution of baking soda and 2 liters of clean water. Pour this mixture over the fruit and leave for a while.

Bring the remaining water to a boil, then pour the sugar into the saucepan. Stir and cook for a few more minutes until the grains dissolve.

Rinse the slices to remove any remaining soda. Pour them into a deep bowl and fill with syrup. Stir the mixture carefully. Place it on the stove, turn on medium heat.

Wait for the jam to boil. When this happens, you need to remove the foam. Add cinnamon and cook for another 20 minutes. Place it in sterile jars, roll it up and cool.

If you are making jam in slices, it is important to choose the right type of apple. They should be firm, you can even take slightly under-ripe fruits. You should not use old, lying apples to make jam. Sweet and sour varieties are ideal.

Option 8: Quick recipe for apple jam in slices

For the laziest, there is a five-minute recipe. It is suitable not only for apples, but also for other fruits. You will need to prepare the slices and syrup in advance, and the actual cooking will take no more than 5 minutes.

Ingredients:

Apples - 1 kg;
Sugar - 1 kg;
Lemon acid - 5 g;
Water - 200 ml.

How to cook quickly

Wash the apples. Cut them into slices, starting from the edges. When you reach the seeded core, simply discard it. This method will save time and effort.

Pour sugar into water. Heat the mixture over low heat until it boils.

Add the apple slices to the saucepan with the syrup as soon as it begins to simmer.

Boil the fruit in the syrup for 2 minutes, then add citric acid. After a couple of minutes, you can remove the jam from the heat.

IN classic recipe Peel the apples, but you can skip this step. Thanks to this, we will speed up the cooking time, in addition, the skin contains great amount vitamins and nutrients.

Option 9: Apple jam in three batches

It will take a whole day to prepare this jam, but you will need a minimum of active actions. There is nothing extra in the recipe, just apples and sugar.

Ingredients:

Apples - 1 kg;
Sugar - 0.7 kg.

Step by step recipe

Rinse the fruits, cut each of them into quarters. Get rid of seeds and tails.

Cut the apples into thin slices. Place them in a saucepan in layers, sprinkling each layer with sugar. Leave the workpiece for 8 hours.

After a while, the apples will release enough juice to start making jam. Place the vessel on low heat and simmer for 5 minutes after boiling. Do not mix the workpiece!

Remove the pan from the stove and let it cool completely. This usually takes about 6 hours.

Repeat the previous steps: boil the jam, let it cook for 5 minutes, then cool completely.

After the second cooling, you need to put the jam on the fire again. This time let it simmer for 6-7 minutes. Place the delicious dessert in jars and roll them up.

If for some reason the jam is burnt, add a small pinch of citric acid to it. It will improve the taste and consistency of the finished dish. You can also sprinkle the apple slices with lemon juice. Thanks to him, they will retain their color and will not darken. In addition, this will give the jam a special aroma.

Option 10: Apple jam slices with orange

As a rule, jam is made from apples, pears, plums or berries. But if you add a little citrus to it, you get something completely new. amazing taste. Orange juice will also speed up the process of releasing juice from apples.

Ingredients:

Apples - 1 kg;
Water - 200 ml;
Orange;
Sugar - 700 g.

How to cook

Pour over the fruit cold water. Leave for a quarter of an hour, then rinse thoroughly. Place the apples and orange on a towel and let them dry.

Remove the peel from the orange. There is no need to peel the apples. Just cut out the hard part with the seeds.

Cut the apples into slices about 2 cm thick. Place them in a large bowl and sprinkle with sugar. Make several layers.

Squeeze the juice from the orange. Pour it over the apple slices. Cover them with a towel and leave for 4 hours.

Carefully remove the slices from the pelvis. There should be juice and sugar left at the bottom. Pour a glass of clean water into the bowl and stir.

Pour the aromatic syrup into a heat-resistant bowl and place on fire. As soon as it boils, you need to put the apple slices in there.

After boiling again, you need to reduce the heat. Boil the apple-orange mixture for another quarter of an hour, then remove it from the heat. Leave overnight under a towel.

Boil the cooled jam again. It needs to be boiled for another hour on low heat. When the syrup becomes thick and the slices acquire a beautiful caramel shade, you can remove the workpiece from the stove. Distribute the jam into pre-prepared containers.

Exist different ways sterilization of jars. The most convenient way to do this is in the microwave. Fill each bowl with about a finger's worth of water, then place them in the oven for three minutes. The liquid should completely boil away.

Option 11: Apple jam slices with nuts

Jam with the addition of nuts turns out to be very original. We will add to the syrup Bay leaf And allspice to achieve perfect taste and aroma.

Ingredients:

Apples - 1 kg;
Sugar - 200 g;
Nuts - 200 g;
Lemon;
Water - 100 ml;
Bay leaf, a few peppercorns.

Step by step recipe

Cut the lemon into slices. Remove the core from the apples and cut the pulp into slices.

Place the fruit in a saucepan and cover with water. Distribute the bay leaf and allspice over the container, pour sugar into it.

Bring the mixture to a boil. Boil it for 10 minutes, stirring gently.

Peel the nuts from the shell and chop them. When the apples in the syrup have cooled, you need to remove the bay leaf and peppercorns from the pan. The lemon can also be removed.

Add the nuts to the vessel with the future jam and return it to the heat. Boil for another quarter of an hour. Hot dessert can be poured into prepared jars.

To keep the slices elastic and not overcooked, it is better to prepare jam in small portions. This will take a little more time, but the result will be beyond praise.

Option 12: Apple and melon jam in slices

Not everyone likes the taste of melon. But you can cook it from delicious desserts, drinks and even jam. Even those who usually do not eat melon raw will not be able to refuse it.

Ingredients:

Apples - 0.5 kg;
Melon - 1.5 kg;
Large lemon;
Sugar - 0.5 kg.

Step by step recipe

Rinse all fruits thoroughly. Rub lemon zest, cut the melon and apples in half. Discard seeds and peels.

Cut the melon pulp into cubes, and the apples into neat small slices.

Blend the melon pieces in a blender until they form a smooth puree. Pour it into large saucepan, add sugar and put the mixture on fire.

When the puree with sugar boils, you need to reduce the heat to low. Boil the melon until it has a honey-like consistency. Be sure to remove foam if it appears.

Carefully place the apple slices and lemon zest into the pan. Stir with a wooden spatula and bring the mixture to a boil. Boil it for another five minutes, then remove from the stove. After cooling, you can put the dessert into jars.

To make jam, it is better to use enamel dishes. IN aluminum pan or a chemical reaction may occur in the pelvis sour apples. As a result, excess impurities are formed, which significantly affect the taste and destroy vitamin C.

Option 13: Apple and banana jam in slices

Exotic lovers will definitely love apple and banana jam. Cinnamon complements the flavor of this unusual combination. In the end it turns out very original dessert, which can be used as a filling for pies.

Ingredients:

3 bananas;
Sugar - 400 g;
Cinnamon - 10 g;
Apples - 800 g.

How to cook

Wash the apples and cut them into slices. Remove the peel from the bananas.

Mash the banana pulp into a puree. Exotic fruit It has a very delicate structure, so it is better to chop it with a fork rather than a blender.

Sprinkle banana puree cinnamon. Mix apples with sugar. Combine all ingredients in one bowl and leave for an hour. Sometimes you will need to stir the mixture.

Place the jam on the stove. Cook it for about an hour, stirring. Wait until it cools completely, and only then put the product into jars.

It is best to prepare jam in a basin. In a wide bowl, the mixture will be able to fully boil, it will not spill over the edges. There is no need to stir the fruit, just gently shake the bowl from time to time.

Option 14: Apple jam slices with apricot

From apricot jam It’s impossible to drag the kids away, and adults adore him too. And if you add apple slices to it, the dessert will become even more beautiful, tasty and healthy.

Ingredients:

Apricots - 0.5 kg;
Apples - 2 kg;
Sugar - 1.2 kg.

Step by step recipe

Rinse the fruit and let it dry. Remove the seeds from the apples.

Divide the apricots in half and remove the pits. Cut the apples into slices. Combine the fruits in one bowl and sprinkle with sugar.

After a few hours, apples and apricots will release a sufficient amount of juice. Then you will need to put the pan with them on the fire and cook for about 40 minutes.

Stir the jam periodically and skim off the foam. Pour the finished treat into jars and cool.

This recipe can be supplemented with spices, such as cinnamon or star anise. Sometimes instead fresh apricots use dried apricots.

Culinary Etude 09/18/2018

Mid September. Bottomless blue sky pleases with dazzling blue. And the air is saturated delicate aroma apples It's time to prepare transparent ones for the winter amber jam apple slices. There is nothing tastier for winter tea parties. Only my favorite can compete with it - .

We have the best and most proven sweet recipes autumn delicacy. Irina Rybchanskaya, as the host of our regular column, will talk about them. Let's listen to Irina.

Hello, dear readers of Irina Zaitseva’s blog! So, how to properly cook clear apple jam in slices?

I have underestimated delicious apple jam for many years. It seemed to me that the destiny of apples was compotes, juice, jam, freezing, etc. My grandson gnaws dried apples all winter, like a mouse gnawing on a crust of bread. Frozen apples, by the way, make wonderful apples.

Dear readers, if you are interested in others culinary recipes, I invite you to our “Culinary Study” section. You can go to the category by clicking on the button below.

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What is there for the soul today? Did you know that the Great Charlie Chaplin was not only a brilliant artist, but also a talented composer? Let's listen to a magnificent composition that was originally created for the film “Limelight”.

Charles Chaplin - Geoff Parsons and John Turner. Sarah Vaughan ~ Eternally

20 comments

Stranger
24 Sep 2018 at 0:18

Answer

22 Sep 2018 at 11:36

Answer

Love
22 Sep 2018 at 1:09