Slices? Not many people know the answer to this question. In this regard, we decided to devote the presented article to this topic.

General information

Apple jam slices, the recipe of which we will consider later, is not only very tasty, but also surprisingly beautiful. A golden dessert with a clear broth is very rarely kept until the winter season. After all, this delicacy beckons family members to open it as soon as possible.

It should be noted that simple apple jam can not only be consumed with tea, but also make delicious and fragrant pies from it. However, to use such a filling, it is necessary to catch the boiled fruits in advance, and leave the sweet syrup in a jar. If this is not done, then you risk getting half-baked pastries.

The right choice of fruits

Before telling you how to cook apple jam slices, you should tell you how to choose the right fruit. To make such a dessert as tasty and beautiful as possible, you can use completely different ones for its preparation. At the same time, it is very important that they are ripe, sweet, tough and without wormholes. If you prefer to use sour jam, then to create it you need to purchase sour varieties of fruits or not very ripe apples.

Product processing

How to cook apple jam slices? To do this, purchase suitable fruits, and then wash them thoroughly using a brush or a regular rag. To make the dessert thick, there is no need to add water to it. In this regard, it is recommended to wipe each apple with paper napkins or a towel.

After the fruits are washed and dried, they should be chopped properly. To do this, the apple must be cut into 4 slices, and then carefully remove the middle part. Next, each piece of fruit needs to be divided into 3-4 more parts. It should be noted that the thinner the slices are, the faster they are saturated with sugar. However, during the heat treatment process, such apples can noticeably boil down and become tough. In this regard, fruit slices must be made of medium thickness.

Delicious and transparent apple jam slices: step by step recipe

Such a delicacy is not prepared quickly. Indeed, to obtain delicious jam after each it must be completely cooled at room temperature.

So, before you cook apple jam slices, you need to prepare:

• chopped fruit (how to process, see above) - 5 kg;
• small - 5 kg.

Pre-preparation of ingredients

To make apple jam at home, you need to use a large stainless steel bowl. Of course, for the preparation of such a delicacy, it is also suitable. But, as practice shows, there is a possibility that the fruits in it can burn quite quickly.

Thus, before cooking apple jam in slices, sliced ​​\u200b\u200bfruits should be put in a large container, and then covered with fine sugar. In this case, the additional use of water is highly discouraged. The apples should give juice on their own, and the sugar should melt, forming a golden syrup. Ideally, fruit can be covered with a sweet ingredient in the evening, and the next morning, proceed to heat treatment.

Dessert cooking

How long to cook apple jam? It is rather difficult to answer this question unambiguously. After all, preparing such a dessert should be done in stages. It must be heat treated, cooled, put back on the stove, etc.

Thus, apples in syrup must be boiled over low heat, and then left aside until completely cooled. In this case, the fruit should be partially saturated with sugar. Next, the cooled jam needs to be put back on the stove and kept for about 5 minutes. It is desirable to carry out such procedures about 3-4 times. As a result of such actions, your jam will thicken and become a pleasant golden color.

Conservation process

Now you know how to cook apple jam properly. It should be noted that such a dessert is stored for quite a long time. And in order to significantly increase its shelf life, jam must be properly preserved. To do this, you need to take several 750 g glass jars, pour a little drinking water (1/2 cup) into them, and then put them in the microwave and sterilize at maximum power. If you do not have such a device, then you can carry out this procedure on the stove. You should also boil the iron lids, first place them in a bowl with a small amount of water.

After the jars are sterilized, they need to carefully put boiling jam in them (straight to the top), and then quickly roll them up. Next, the dessert containers must be turned upside down and covered with a thick cotton blanket. In this position, it is desirable to keep the banks for about a day. You can store them in the refrigerator, and in the basement, and even at room temperature.

Cooking delicious apple jam

The dessert prepared according to the above recipe turns out to be very thick and golden. However, clear apple jam can be made in another way. For this we need:

• chopped fruit (how to process, see above) - 3 kg;
• filtered water - ½ cup;
• citric acid - 1/3 dessert spoon;
• ground cinnamon - add to taste;
• small - 3 kg.

Preliminary processing

To make fragrant and very tasty jam on your own, you need to use only And they should not be soft, otherwise the dessert will not turn out transparent, but will be loose.

How to process and cut apples for such a jam, we described above. They must be placed in a large container (for example, an enamel basin) and immediately covered with fine sugar. It is not worth waiting until the sweet product has melted and the fruit has given its juice. This is due to the fact that drinking water is additionally added to such a dessert.

Heat treatment on the plate

After the apples with sugar are laid out in a basin, they should be put on a minimum fire. It is required to immediately pour a small amount of water into the dishes so that its contents do not burn to the bottom. Thus, stirring the fruits regularly, they must be brought to a boil, and then boiled for about half an hour. Next, the jam should be removed from the stove and left aside for three hours. After that, it is recommended to heat the basin with dessert again, but already for a quarter of an hour. After this time, the jam should thicken a little, and also noticeably change in color. Next, remove it from the stove and cool completely.

Sterilization of jars

You can store such jam until the beginning of next summer. But so that it does not deteriorate and retains all the useful properties, as well as taste and aroma, it must be subjected to conservation. For this, you can use both liter and 750 g cans. They must be sterilized on the stove. Similarly, it is required to process metal covers.

The final step in creating delicious apple jam

After the jars and lids are sterilized, put the bowl of jam on a slow fire, and then bring to a boil, add citric acid and ground cinnamon to taste. Next, you need to mix all the ingredients well and proceed to laying them out in a container. It should be noted that such a procedure should be carried out with extreme caution. After all, if hot jam gets on the skin, then you can get a pretty severe burn.

Having filled all the glass containers with boiling dessert, they should immediately be rolled up with metal lids. Next, they need to be turned upside down, and then covered with a thick blanket and left overnight until completely cooled. It is recommended to store such jam in a refrigerator, cellar or any other cold room. But if you do not have such an opportunity, then the banks can be placed in an ordinary dark cabinet. However, this will significantly reduce their shelf life. In this regard, such a dessert should be consumed before the end of winter.

Quick apple jam

If you don’t want to stand at the stove for too long and cook such a dessert, then we suggest using the following recipe, which does not require long heat treatment and exposure at room temperature. For this we need:

• ripe apples as sweet as possible - about 3 kg;
• drinking water - 1 glass;
• fine granulated sugar - 2 kg.

Cooking process

Apples cut into thin slices should be put in a large metal basin, and then covered with fine sugar and shake well so that the fruits are evenly covered with it. Next, you need to put the filled dishes on medium heat and immediately pour a small amount of ordinary drinking water into it. Stirring regularly, apples must be brought to a boil. Next, reduce the heat to a minimum and cook the dessert for 40 minutes. During this time, the fruit will noticeably boil down, and the syrup will increase significantly in volume. In this case, the jam should become thicker and golden in color.

Final stage

After the jam has become a suitable consistency, it can be safely decomposed into sterilized glass jars. Next, all containers need to be rolled up, turned upside down and kept under a thick blanket for 15-25 hours. During this time, the jars with the delicacy will completely cool down, and they can be safely put away in the refrigerator, cellar or cellar.

It is always sad when apples are not ripe and fall to the ground. It is impossible to eat carrion, because green apples are sour and tart, and this is not to mention their rigidity. Most gardeners, sighing sadly, bury the carrion in a hole, looking sadly at the few remaining apples on the tree, burying dreams of a rich harvest and a full pantry with seamings.

And it is absolutely in vain. From green apples you can cook a wonderful jam, which some call "amber slices", or "caramel slices". For their preparation, green, unripe apples with a dense structure are just needed. Overripe and loose apples are suitable only for jam and marmalade, which is also tasty, but not so beautiful.

So. To make green apple jam, we need:

• 1 kg of apples;
• 1 kg of sugar;
• 1 glass of water.

Wash the apples, cut them into slices and remove the core. It is not necessary to peel the peel, it will not interfere and will not spoil the jam.

Place the sliced ​​apples in a saucepan and sprinkle with sugar. Mix well by shaking and leave the pan overnight.

There is not much chance that a lot of juice will appear before morning, because these are green apples, but in any case, the slices are better saturated with sugar.

Tilt the pan and see if the juice comes out? If it is not enough, then it is worth adding a glass of water, but if the apples float and there is not enough to the top just a little bit, then you can do without excess liquid.

Place the pot on the stove and bring to a boil. Reduce the heat and cook the slices for 15-20 minutes, after which, let the jam “rest” and cool. To achieve transparent "amber" slices, you need to cook the jam in 3-4 approaches: boil for 20 minutes - cool for 4-5 hours. The number of "approaches" depends on the variety of apples, the thickness of the slices and much more.

Apple jam "amber slices" - incredibly tasty and beautiful. It would never occur to anyone that it was prepared from an unnecessary carrion.

Such jam is stored for about 2 years in a cool place, but nothing will happen to it in a kitchen cabinet for a year, or even more.

How to make apple jam with slices, look at the video:

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

An amber hue, a stunning aroma, an addition or an independent dessert - it's all about delicious apple jam. In ancient times, housewives used to eat apples and cook sweets from them only after the Apple Savior, at the end of summer. Now you can cook a delicacy at any time of the year, the main thing is to learn how to do it right.

How to make homemade apple jam

Any apple jam for the winter is an opportunity to enjoy the taste and aroma of ripe fruits in the cold season. Sweetness is very useful, when cooked, many vitamins are preserved. What fruits to use and how to cook apple jam? You need to choose any homemade apples, but not foreign, grown in greenhouse conditions. The delicate taste, aroma and density of the dish depends on this. How long to cook apple jam? Depending on the recipe and variety of apples, the process can take from 5 minutes to several days.

Apple jam - recipe

• Cooking time: 2 hours.
• Servings: 5 persons.
• Calorie content of the dish: 250 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.

The classic recipe for apple jam consists of the apples themselves, water, sweetener (sugar). A pleasant aroma, playful taste of the dessert will be given by a cinnamon stick, this spice goes well with fruits. The finished dessert can be stored tightly closed in the refrigerator or rolled with spice in transparent jars for the winter to enjoy summer flavors in winter.

Ingredients:

• apples (any variety) - 1.5 kg;
• water - 5 tbsp. l.;
• sugar - 850 g;
• cinnamon - 1 stick.

Cooking method:

1. Peel the washed fruits from seeds, tail, and, if desired, from the peel. Cut into small pieces.
2. Put fruits in a container for cooking, fill with water (boiling water is possible). It is necessary to pour a small part of granulated sugar, put a cinnamon stick.
3. Bring to a boil over high heat, boil for 5 minutes, then lower the heat and cook for another 5 minutes. Remove from stove, leave to cool.
4. When the mass has completely cooled, add the rest of the indicated sugar and leave to simmer until the dish is cooked. After that, the product is ready to be rolled into jars.

How to cook apple jam slices

• Cooking time: 2 hours.
• Servings: 7 persons.
• Calorie content of the dish: 260 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

You will have to tinker with this dessert, although the total cooking time does not take more than two hours. As a result, you will have amazing apple jam slices on your table, which can serve as a dessert or snack. How to cook apple jam, which will be not only healthy, but also very tasty? The recipe is useful for housewives who want to experiment a little with a familiar dish. For dessert, only fruits that have been recently plucked, not too soft, are suitable.

Ingredients:

• apples - 2.5 kg;
• sugar - 2.5 kg.

Cooking method:

1. Wash and clean the fruits from seeds, cores and tails. Cut into not too thick slices.
2. Put apple slices in a stewing container, sprinkling them with sugar. Leave to stand for 8-10 hours.
3. After the fruit starts to juice, put them on the stove, over medium heat. When the syrup boils (this is evidenced by the appearance of foam), hold the mass for another 5 minutes on fire and remove.
4. Drown gently with a spoon the top layer of the slices in the syrup, but do not interfere with them.
5. After 10 hours, repeat the cooking procedure (5 minutes after boiling the liquid), stir gently, leave for another 8-10 hours. After that, boil again for 15 minutes until the dish is completely cooked.

Five Minute

• Cooking time: 2.5 hours.

• Servings: 7 persons.
• Calorie content of the dish: 265 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The recipe for five-minute apple jam is very simple, it will come in handy for a young housewife, because the preparation of the ingredients is minimal, and the delicacy is cooked quickly. If you choose sour fruits, then the amount of sugar indicated in the recipe can be increased, and your favorite spices can be used as additives. The delicacy can be ordered in jars, hidden in the cellar, stored for a long time. If desired, you can put the product in the refrigerator. Suitable for dessert or breakfast.

Ingredients:

• apples - 2 kg;
• sugar - 350 g;
• favorite spices (vanilla sugar, powder or cinnamon sticks) - to taste.

Cooking method:

1. Rinse and peel the fruits, remove the skin. Prepare jars: they need to be washed and sterilized.
2. Grate the fruit on a coarse grater, sprinkle generously with sugar and leave for 2 hours for the fruit to release the juice.
3. Add spices for dessert, leave on a slow fire. When the mass boils, hold for 5 minutes, stirring constantly, remove and roll into jars.

How to cook apple jam - secrets

Learn how to cook apple jam so that your friends dream of coming to you for tea and tasting a delicious dessert with a delicate aroma:

1. Careful processing of fruits is required - all the appetizing and benefits of delicacies depend on this. It is necessary to wash the fruits only under running water, letting the water drain in a colander. Cut out the cores, remove the bones, tails so that nothing extra comes across in the dish.
2. If you want the fruit to retain a light color, you need to blanch them in salted soda for 3 minutes before processing.
3. As additional ingredients, in addition to apples and a sweetener, all kinds of spices (cinnamon, ginger, vanilla), fruits and berries (orange, plums, lemon, raspberries) are used. All ingredients must be selected, without rot, damaged areas.
4. Sugar is better to take refined.
5. The dish is ready when the syrup becomes golden, uniform in color and texture. The readiness of the syrup is checked, drop by drop on a clean plate: if it drains too quickly, the dish is not yet ready.
6. The mass must be constantly stirred, remove the foam. If these are slices, then carefully shift with a spoon so that the top layer is immersed in liquid. You need to lower the fruit periodically so that the top does not remain raw.
7. The cooling process in banks should be gradual. You need to follow the instructions: immediately rinse, sterilize, dry the jars. Then lay out the jam after heat treatment in a saucepan (basin, slow cooker), roll up the blanks with lids, leave to cool completely under a blanket or jacket. You can not fall asleep in jars above the main container, otherwise the glass may burst, the fragments will spoil the dessert.
8. You can deviate from the recipe, bring the dish to the desired consistency: pour boiled drinking water (this may be required if the mass is too thick), prepare your favorite spices and their mixtures, adjust the amount of sugar.

THE MOST DELICIOUS APPLE JAM

Apple jam according to Christian custom, they begin to cook after August 19, after the Apple Savior. On this day, believers consecrate apples in the church, prepare delicious apple pastries, bake “roses” from apples and, of course, cook fragrant jam. In any case, fruits should be harvested only after harvesting, as a rule, slightly spoiled, rumpled, overripe fruits that cannot be stored fresh for a long time are used to make jam and compote.

Apple jam with oranges

If you are looking for unusual recipes, then we suggest you cook apple jam with oranges and lemons. You can choose not to follow the presented recipe, changing the proportions of the ingredients to your liking. For example, for two kilos of apples, you can take two oranges and one lemon, or one lemon and an orange each. Thanks to citrus sourness, the syrup will become tastier, piquant, you can add cinnamon for flavor.

There are two cooking options, but each of them requires certain storage conditions. For example, sweets should only be stored in a cool place - a refrigerator or basement, but if you store blanks at room temperature, then choose a classic recipe for how to cook jam - apples, sugar take 1 to 1.

Everyone will like the slightly sweet jam, and if you use it as a filling for a pie, you can add more sugar and starch if you wish to make the filling thicker. For one kilogram of fruit, take 500 g of sugar and one citrus.

Fruits can be taken in any size, even if they have damaged areas - it does not matter, you can cut them. First of all, they should be thoroughly washed to remove all impurities from the skin. As for the peel, you can peel it or leave it at your discretion, you can cook two different batches of jam - with and without the peel, to decide which option you like. Be sure to remove the core: seeds and seed plates. Cut the apples into small pieces, but not too small, otherwise they will turn into applesauce during the cooking process.

Citrus fruits must be peeled, cut into the same pieces as apples. Try to remove the bones while slicing. There is a second solution: squeeze citrus juice to the fruit slices.

All slices should be folded into a wide bowl, covered with sugar on top and put on fire. You can not immediately put the dishes on the fire, but leave for a while, during which the fruit will release the juice. During cooking, the mass must be stirred regularly, otherwise it will burn to the bottom of the dish. For cooking, be sure to choose enameled dishes, it is desirable that it be a wide low basin, so the fruit will cook faster.

How to make apple jam

Cooking time is also important, because there are also two options here, how to make apple jam. It all depends on how much free time you have. For example, if you intend to finish preparing fruit preparations today, then choose the first option: immediately boil the mass for 40 minutes, and then arrange it in jars.

In the summer, no one wants to spend a lot of time at the stove, so there is a second option that will save you from excessive heat. You can cook it in three approaches: each time you need to bring the mass to a boil, boil for five minutes, and then leave to infuse for 8-10 hours. Then repeat the process again from the beginning. After the third boil hot apple jam slices it is necessary to decompose into jars and roll up with iron lids.

A quick cooking method will appeal to housewives who are too busy with household chores, because in the summer you need to take time for home preservation: pickling cucumbers and tomatoes, preparing vegetable salads, and also apple juice for the winter. In a quick version, apple slices with sugar should be brought to a boil and boiled for 15 minutes, then put into jars. The only drawback of the presented method is that such a treat can only be stored in a cool place.

If you are preparing apple jam for the winter, you, of course, expect that it will be stored for more than a year. Long-term storage is possible only if the technology of cooking jam is observed and if the rules of sterilization are observed. For jam, it is better to take jars of 0.25-0.5 liters, but for a large family, liter jars are also suitable for preparing treats.

Be sure to rinse the jars using baking soda, and then put on sterilization. You can sterilize by steam, in the oven and even in the microwave. Iron lids should be boiled for 5 minutes, and nylon lids should be poured over with boiling water.

Apple jam transparent

Experienced hostesses have long learned to cook transparent apple jam, which will be a great addition to tea drinking if friends come to you. Well, children will gobble up sweet fruit slices with great pleasure, washed down with delicious green tea. This recipe has one distinguishing feature from others - you will get a clear syrup in which apple slices will be buried.

For cooking, we need apples and sugar in a 1: 1 ratio, in this case, two kilos. For sugar syrup, prepare 300 ml of purified water, vanilla sugar and ground cinnamon (optional) and two tablespoons of table soda to taste.

The fruits must be washed and peeled, cut into slices and the seeds and plates carefully removed so that nothing spoils the taste of the finished delicacy.

Fruit slices should not boil soft during cooking, so experienced hostesses have one trick that we will be happy to share with you. You need to dissolve the soda in water and soak the slices in the solution for at least four hours, you can leave the fruit slices in the soda solution overnight. For the solution, you need to take a spoonful of soda for every liter of water, and the solution must necessarily cover the slices. Soda will not affect the taste of the finished dessert in any way, but the slices will retain their integrity. But when you make quince jam, you don’t have to worry that the quince remains whole cubes, because the pulp of this fruit is quite dense.

Apple jam transparent involves a separate preparation of the syrup, only then it will be transparent. To do this, bring 300 ml of pure water to a boil in a saucepan and add two kilos of sugar to it. You can reduce the amount of sugar if you choose sweet varieties of apples for treats. The syrup must be boiled until the grains dissolve.

Now you can get slices of fruit from a soda solution, be sure to rinse them with running water and throw them in a colander. Then send them to boiling syrup. In order for the slices to remain intact, it is advisable to mix the mass as little as possible, but at the same time, the syrup should not be allowed to burn to the bottom of the dish, so we suggest cooking the jam over high heat and periodically shaking the bowl.

During cooking, carefully remove the emerging foam. In total, you need to cook for 20 minutes after boiling.

For treats, you need to prepare sterile jars and iron lids, previously boiled. In such jars, jam will be stored for 2-3 years.

Be sure to try red rowan jam - a delicacy with a sweet and sour taste.

How to make apple jam

You have already tried delicious chokeberry jam, you might be interested, how to make apple jam with redcurrant. In this recipe, we will grind all the ingredients to a state of jam. In addition to apples and currants, we will also add lemon zest, thanks to which the delicacy will become spicy and fragrant. We need two kilos of fruits, one kilogram of sugar and 300 grams of red currant. Lemon zest add just two teaspoons.

Fruits, as always, must be peeled and cut; for jam, it is necessary to peel. Put the slices in a bowl, cover with sugar and leave for a couple of hours so that the fruits release juice.

This recipe uses a ratio of 2 to 1 apples-sugar, however, if you want to make jam for long-term storage, you need to add 1.5 times more sugar, i.e. 2.5 kilos.

Put a bowl of apple mass on fire and boil for 5 minutes after boiling. Then remove from heat and cool, repeat again - boil for 5 minutes. During cooking, apple slices should become translucent. Puree the finished mass in a blender until smooth and add the zest.

Separately, it is necessary to process the red currant: squeeze the juice and add it to the jam. Be sure to boil the apple jam for another 5 minutes after adding the juice. Now the finished jam can be put into jars and rolled up, or closed with a nylon lid and stored in the refrigerator.

Apple jam: recipe

If you don't want to spend a lot of time apple jam recipe fast you will like it very much. This option is good not only for its speed, but also because it allows you to save most of the beneficial vitamins in the fruits. For the recipe, you will need 300 g of granulated sugar for each kilogram of fruit.

This recipe is called "Five Minute" because it takes the minimum amount of time to prepare it. The whole secret lies in chopping fruits: apples must be peeled and grated, you can use a special vegetable cutter. Pour the crushed apple with sugar, leave for an hour or two to extract the juice. It takes only 15 minutes to cook the apple mass, and after that it can be laid out in jars.

You already know how to cook delicious apple jam, apples you need to take the same amount as granulated sugar, it is the proportion of 1 to 1 that is considered classic. Usually, sour varieties are used for apple jam, for example, Grushovka or Slavyanka, Anis and Papirovka are popular. The Antonovka and Aport varieties have a very dense skin, therefore, if you are not going to peel the fruits, then the fruits must first be blanched in boiling water to make the skin softer. This simple technique will reduce the cooking time of the fruit mass. If you are preparing jam from sweet varieties, then less sugar should be added, but in this case you will not

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

Apple jam "five minutes"

With this recipe, you can quickly and with a minimum set of ingredients cook delicious, sweet and juicy “brown” jam for the winter, which is added to tea, smeared on bread or used as a filling for delicious pies and other pastries. Of the products, only fresh apples (red or green, summer varieties) and granulated sugar are required.

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

Sugar is added to a bowl of apples so that it completely covers the fruit pieces, and all this is left to sugar for a day.

Then they are poured into a saucepan and boiled over low heat 2 times for 5-10 minutes with breaks for cooling. After having cooled a second time, boil the mixture, stirring thoroughly, for another 20 minutes.

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

Apple jam without skin

Such an amber-colored seaming will suit any table. Peeled and finely chopped slices in sugar syrup after cooking acquire a delicate and mild taste.

To prepare clear apple jam in this way, the following ingredients are needed:

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

In a deep enameled pan, mix 500 ml of pure water and 2 tbsp. spoons of sugar plus vanilla. All this is thoroughly stirred and brought to a boil over low heat, after which it is boiled for about 10 minutes.

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

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

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

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

Cooking apples with cinnamon

Such a classic recipe for cooking at home allows you to keep the shape of apples and the maximum amount of vitamins. Cooking time 15-20 minutes. Cinnamon makes the taste of such a natural dessert unique and fragrant.

Serve this jam in combination with ice cream or as an addition to a fresh biscuit pie.

The ingredients will require ripe red or green apples of any variety, ground cinnamon and shortbread sugar or caramel.

Apples are washed in water, then the tails are removed, cut into several parts, the middle is removed along with the seeds. The resulting slices are poured into a deep bowl or pan and completely covered with sugar and fresh cinnamon on top.

All the ingredients are mixed and the fruit is left to “marinate” in this form overnight or for a day at room temperature.

The next day, put a container with sugared apples on a slow fire and cook, stirring, for 15-20 minutes. The slices should acquire a characteristic caramel shade and, as it were, be covered with sugar syrup like a batter.

Fruits should not be overcooked, as this will affect their structure and minimize the amount of vitamins and nutrients.

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

Juicy apple jam with cranberries

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

The ingredients will require fresh lingonberries (can be replaced with blueberries or black currants), apples (more sour varieties such as Simirenko, etc. are usually used), sugar and clean water.

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

Apples are also washed, then cut into slices. If desired, the skin is removed from the fruit with a special knife, but you can leave it unpeeled.

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

After boiling, first lingonberries are poured, then apples cut into medium-sized slices, everything is mixed and simmered over low heat (so that the mixture barely boils) for 30-40 minutes, depending on the variety of apples and the maturity of the berries.

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

Apple jam with oranges

Apples pair well with a variety of citrus fruits and especially juicy oranges. The latter give them an unusual taste and aroma and contribute to the enhancement of useful properties. Such a dessert is used as a filling, a sweet snack in its own form, or as an excellent remedy for protecting the immune system.

To prepare such a homemade preparation, the following ingredients are taken:

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

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

Seeds and cores are removed from apples, cut into quarters or finer. Oranges are also cut into quarters, and then the thickest layer of the peel is cut off with a knife, but the skin itself is not removed.

To prepare this dessert, as well as when making jam from other fruits, it is good to use a modern slow cooker. Prepared orange and apple slices are placed in the appropriate bowl, everything is covered with sugar mixed with cinnamon, the “stew” mode is turned on for 1 hour and the container is prepared.

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

The finished composition is carefully poured into jars, screwed on the lids and sent for storage in a refrigerator or other place protected from excess light with a comfortable temperature.

Apple jam with walnuts for the winter

Another simple and at the same time delicious recipe for harvesting ripe apples for the winter, for which a modern slow cooker is suitable. An unusual and tasty dessert, which is obtained by combining juicy fruits, fragrant lavrushka and crispy walnuts, will not leave anyone indifferent.

From the ingredients for cooking, you will need the following set:

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

For gourmets, the recipe can be supplemented with natural-based fragrant liquor, such as Amaretto, etc. It will give the dessert an even more delicate taste and contribute to a longer storage of blanks.

First, the main fruits are washed, then they are cut into medium-sized slices and sent fresh to the multicooker bowl. If there is a “boiling” or “stewing” mode, it is activated, the cooking time ranges from 40 minutes to 1 hour, depending on the number of apples and the capabilities of the device.

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

As soon as the sweetness is completely dissolved, mix the syrup with apple slices, put a few laurels and cook everything for 20 minutes. Next, add pre-peeled walnuts and, if desired, 1-2 tablespoons of liquor and set the timer for another half hour.

The finished fragrant jam is distributed in clean small glass jars, turned over, wrapped according to the "grandmother's" technology and after some time, after the blanks have cooled, they are sent for storage.

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

Dessert from "ranetki" with ponytails in their own juice

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

The ingredients are fresh apples (red "ranetki"), ordinary sugar, citric acid or fresh citrus juice and water. They work step by step. At the first stage, it is important to correctly select the prepared fruits so that they are all the same size, so they will reach readiness at the same time.

After sorting, the apples are thoroughly washed with cold water, wiped with a towel or paper napkins, and then the base of each fruit is pierced with a toothpick or similar sharp object.

In parallel, dissolve sugar and lemon juice in a saucepan with water, mix everything and bring to a boil. Whole apples are dipped in hot syrup and simmered for 15-20 minutes without stirring them, so they cook better and retain their shape.

Thus, everything is boiled 2-3 times for 20 minutes with breaks for cooling. At the last stage of cooking, the cooking time can be slightly increased.

The check for readiness is carried out by the appearance of the sweet fruit, carefully take out one ranetka by the tail, and if the fruit retains its shape, then everything is ready.

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

Apple compote with tangerines

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

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

The peel itself is passed through a grater to get the zest or cut into small pieces, remembering to remove the thick white veins.

Apples are washed, cut into several pieces and cleaned from the middle and seeds. 500 ml of water is boiled on the stove in a saucepan, and 1–2 minutes after boiling, the tangerine zest is thrown first (if possible, you can combine it with lemon chips), and after a few minutes, tangerine and apple slices fall asleep.

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

Or add 1-2 teaspoons of lemon juice and pour the compote into three-liter jars for the winter. If desired, tasty jam can also be obtained from these fruits; for this, the amount of sugar and cooking time are increased and the amount of water is reduced.