Apple jam is one of the most popular jams. It has a pleasant apple aroma; the apples themselves become transparent when cooked and acquire an amber color. You can add various spices to this jam, for example, cinnamon, cloves, saffron or ginger. It also turns out delicious combination apples with oranges and lemon or their zest. I will write 7 recipes at once today various jams from apples. Write in the comments which recipe you liked best.

Do you know the difference between preserves, marmalade and marmalade? The jam should contain whole pieces of fruit or whole berries in clear syrup. Therefore, the jam is cooked for a short time, often in several batches, to maintain its shape. Jam is also made from pieces, but they are not kept whole. That is, they will meet in the jam small pieces fruit. And jam is made from fruit puree. It should be uniform and thick.

In this article I will write how to make apple jam so that whole slices remain in it. I’ll also tell you the secrets of making thick apple jam.

Apple jam cannot be cooked in enamel containers, because the jam will stick and burn. Also, you must remove the foam from any jam when cooking. If this is not done, the jam may ferment during storage.

Apple jam should be poured hot into sterilized jars. Jars can be sterilized over steam. For example, fill a wide saucepan with water and place a wire rack on it. Place clean jars, washed with a new sponge and soda, on the wire rack upside down. Steam the jars for 15 minutes until the glass becomes clear. The jars can also be sterilized in the oven for 15 minutes at a temperature of 140-150 degrees. But you need to place the banks in cold oven so that they don't burst. The lids need to be boiled for 5 minutes.

Jars that are no more than 5 years old are suitable for preservation. See the year of manufacture on the bottom of the can.

With jam wedges you need to tinker more than with marmalade. Precisely because it takes a lot of time to cut fruit. But in the jam, where the pieces are preserved whole, there will be more useful substances who were in fresh fruits. In good apple jam The fruit slices and syrup should be transparent and have a beautiful amber color. In addition to being a treat for tea, this delicacy can be used as a filling for pies and other baked goods.

Ingredients (neat weight):

• pumpkin - 500 gr.
• apples - 500 gr.
• sugar - 1 kg
• citric acid - 0.5 tsp. or lemon juice - 1 tbsp. (for soaking)

Cooking method:

1.Make sour water by dissolving half a teaspoon of citric acid in a liter of water. Acid can be replaced with natural lemon juice. Cut the washed apples into cubes or strips and place in prepared sour water. This way the fruit will not darken and the jam will have a beautiful color.

2.Cut the pumpkin into cubes. Drain the apples and add the fruit to the pumpkin. Add sugar, stir and leave for 1-2 hours until the juice appears.

3.Now you can start making jam. Place it on the stove, bring to a boil and cook for 20 minutes, stirring occasionally. Remove the jam from the heat and let it sit for several hours, maybe a day. The next day, let the jam cook for a second time. After boiling, cook again for 20 minutes and immediately place hot in sterilized jars and seal.

This jam can be closed and nylon covers. In this case, it can be stored for no more than 2 months.

4. It is not necessary to wrap the jam in a blanket, just let it cool room temperature. It turns out tasty and bright!

Clear jam from whole apples

Before this, I wrote recipes for apple jam in slices. But you can make jam from whole apples. In this case, do not use heavenly (small) apples, but ordinary ones. This jam will look unusual on a plate. Although the apples will be whole, they will still be soft. Therefore, eating them will not be difficult. Of course, such jam is not suitable for filling baked goods, but it will be just right for tea.

You can make jam in the same way by cutting the apples into slices.

Ingredients:

• green apples - 2 kg
• sugar - 2 kg

How to make apple jam:

1. Take apples that are firm but ripe. Wash them and remove the core. It is convenient to use a special kitchen device for apples. Place the apples in a saucepan and cover them with sugar. Leave it like this overnight or for 12 hours so that the apples release their juice.

2. If the apples are not juicy and little juice has been released within 12 hours, add 100 ml of water so that the apples do not burn during cooking.

3. Let the jam simmer over low heat. Gradually the sugar will dissolve and the apples will give even more juice. Bring the syrup to a boil and turn off the heat. While the jam is boiling, turn the apples periodically. The side that will be in syrup will cook faster. Therefore, the fruit must be turned over. As the apples heat up, they will change color and become golden.

4.After boiling, cover the jam with a plate and place pressure, weighing about 1-1.5 kg. Pressure is needed so that all the apples are immersed in the syrup and not floating on top. Now remove the pan from the heat and let the jam cool completely.

5. Let the apples cook a second time. Bring the syrup to a boil over low heat in the same way. Remove the foam. Boil for 2-3 minutes and remove from heat. Put it under pressure and let it cool again.

6. For the third time, cook the jam after boiling for 10-12 minutes. When hot, place in sterile jars, pouring syrup over the apples. Roll up the lids and let the preserves cool. It turns out very beautiful and delicious jam from apples. The syrup will be quite thick, so there is no need to cook the jam for too long, reducing it.

Jam with apples and oranges

This is very delicious jam, homogeneous in structure, with an orange aroma. For this you need to take only green ones. sour apples, like seven.

Ingredients (unpeeled fruit weight):

• Semerenko apples – 1 kg
• oranges - 1 kg
• lemon - 0.5 pcs.
• sugar - 800 gr.
• cinnamon stick - 1 pc.

Apple and orange jam - how to prepare:

1. Wash the apples, peel them, cut them into 4 parts, and cut out the core. Cut the apples into arbitrary medium pieces. The cutting does not matter since the jam will be crushed a little later.

2. Wash the lemon and one orange well with a brush. Grate the zest of an orange and half a lemon on a fine grater. It is important to wash only the top bright layer, not to reach the white layer of the fruit (the white part of the peel will taste bitter). Squeeze the juice from half a lemon into the apples and stir. Sour juice will help maintain color. Lemon seeds should not get into the jam.

3. You can optionally add 1 teaspoon of Imeretian saffron to the lemon and orange zest, if available. Saffron will add brightness to the color of the jam, but you can do without it. Add the zest to the apples.

4. Peel all oranges, removing any white residue. Cut the pulp into pieces and place in apples. Add sugar to everything and mix. Leave the fruit in the sugar for several hours to release the juice. When the juice appears, you can start making jam.

5. Bring the jam to a boil and cook for 3-4 minutes, stirring occasionally. Turn off the heat and leave until completely cool. Next, let the jam cook for the second time. Bring to a boil again and simmer for 3 minutes. Let cool.

6. Grind the cooled jam with a blender. It is acceptable for small pieces of fruit to remain in the jam. Let the jam cook in crushed form. Add a cinnamon stick to the puree, which will add a special aroma. Bring the mixture to a boil over low heat, stirring, and cook for another 5 minutes. Take out the cinnamon stick, it has already given off its smell.

7. Pour the hot jam into sterilized jars and roll up. This delicacy will smell very tasty of orange and cinnamon. Enjoy your tea!

Apple jam with ginger in the microwave - a simple recipe

Ginger is added to this jam, which makes it taste usual jam not quite ordinary. This jam is cooked in the microwave.

Ingredients:

• apples - 500 gr.
• sugar - 500 gr.
• fresh ginger root - 20 gr.
• cinnamon - 10 gr.
• citric acid - 3 gr.

How to make apple and ginger jam:

1. Wash and peel the apples. This recipe does not use the peel; it can be used to make compote. Slice the apples small cubes or thin slices. Weigh it already chopped and take the same amount of sugar.

2. Peel the ginger and chop it finely and thinly. You can first cut it into thin slices with a vegetable peeler, and then chop them even more.

3.Add ginger to the apples, add sugar and mix.

4.Place the sugared apples in the microwave for 9 minutes. Set the power to 700 watts. There is no need to set the power to maximum so that the jam does not boil too much and splash. Remove the jam after the allotted time. The sugar should dissolve and the apples will float in the syrup.

5.Add cinnamon to the jam and stir. And microwave for another 9 minutes. Add to the prepared jam citric acid, stir, microwave for another 30 seconds. After this, the jam needs to be poured into sterilized jars and rolled up. That's all.

Different varieties of apples can be boiled different time. Look at your apples - they should become transparent.

Thick apple jam - cooking secrets

There are some mistakes that housewives make when preparing jam. Because of these mistakes, the jam may burn and may not be thick enough. I'll tell you how to cook delicious and thick jam from apples.

It is important to choose the right apples for the jam. Take sour varieties (they have more pectin, which means the jam will thicken faster) - Antonovka, Semerenko, Granny Smith, Gloster. If you only have sweet apples, you will need to add something with them. big amount pectin - quince, peaches, plums, citrus zest, pumpkin.

Ingredients:

• green sour apples - 2 kg
• sugar - 1.2 kg
• water - 300 ml
• lemon juice - 4 tbsp.

Cooking method:

1. Wash and peel the apples. Don't throw away the skins, they will come in handy. It is the peel that contains twice as much pectin as the apple pulp. Therefore, these peelings will be boiled together with the jam so that it thickens faster. Place the skins in gauze and tie them into a knot, leaving long tails of the gauze. You will then use these ends to remove the peel from the pan.

2. Cut the peeled apples into 4 parts and cut out the core. Weigh the peeled apples. For 1 kg of peeled apples, take 150 ml of water. Pour water into a stainless steel pan. Place apple peelings in the bottom of the water and sprinkle apple quarters on top.

3.Put on strong fire pan and bring to a boil with the lid closed. After boiling, do medium heat and cook the apples for 15-20 minutes.

Do not fill the pan more than 3/4 full. Otherwise, foam will come out through the top.

4.Check the apples with a skewer - they should be soft. If this is the case, take out the cheesecloth with the peelings and wring it out of the pan. No more skins needed. Boiled apples need to be pureed. First, place them in a sieve to drain. excess liquid. It does not need to be added to jam. Next, grind the apple pieces through a sieve or use an immersion blender.

5.B applesauce you need to add sugar and lemon juice. For the perfect jam, take 600 grams of sugar per 1 kg of peeled apples. This amount will help the jam stand for a long time and not ferment, but at the same time the jam will not be cloying. Lemon juice will prevent the apples from becoming too dark. Stir the puree with sugar and juice.

6. To make the jam thick, you can simmer it over low heat. But this will happen for a very long time. To reduce the time by three times, you need to bake the jam! To do this, preheat the oven to 200 degrees. Pour applesauce and sugar onto a baking sheet and smooth out the layer. The thickness of the layer should be no more than 3 cm. The thinner it is, the faster the liquid will evaporate. The baking tray does not need to be covered or greased with anything.

7. When you put the jam in an oven preheated to 200 degrees, reduce the heat to 150 degrees and bake it for 1 hour. Meanwhile, sterilize the jars and lids.

8.Check the readiness of the jam. It should decrease in volume by about half. Place some jam on a saucer and turn it over. If it doesn't fall (like ) then it's ready.

9.Hot jam should be quickly poured into hot sterilized jars. The jars are sterilized over steam for about 15 minutes until transparent. Therefore, 15 minutes before the jam is ready, put the jars to sterilize, 5 minutes before the jam is ready, boil the lids. The jam should be placed along the “marusin belt” - this is the place of the jar where it begins to narrow (the shoulders).

Don’t forget to rinse the ladle you will use to pour the jam in boiling water.

10. To prevent the jam from becoming moldy, sprinkle sugar on top. The sugar layer should be about 5-10 mm. This is the so-called sugar castle or sugar plug. Condensation from the lid will fall not onto the jam, but onto the sugar. And roll it up right away hot cap, which you need to remove from the boiling water and shake off all the water. Turn the jar over and check that the lid is tight and there are no leaks.

11.Now the jam is ready. After cooling, put it in the dark, dry place, where it can be stored for up to 3 years. When the jam sits for a while, it will become even thicker, almost like marmalade. Use it as a filling for bagels, pies and just for tea.

I think from these 7 recipes you can choose a recipe that will become a favorite in your family. For recipes for other jams, see the section.

Step-by-step recipes preparing tasty, aromatic and clear jam from small apples

2018-06-27 Natalia Danchishak

Grade
recipe

2507

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

0 gr.

Carbohydrates

50 gr.

200 kcal.

Option 1. Classic recipe for jam from small apples

Small apples are called heavenly apples. Due to its miniature size, jam can be made from whole fruits. The delicacy turns out transparent and very tasty. At the same time, the cooking process is quite simple and will give you real pleasure.

Ingredients

• a glass of filtered water;
• kilogram of granulated sugar;
• kilogram of small apples.

Step-by-step recipe for jam from small apples

Rinse small apples thoroughly. Cut the stems in half. Use a toothpick to pierce each fruit in several places.

Place the prepared apples in a suitable container and pour in a glass boiling water. Blanch the fruit for five minutes. Then drain the water into a separate saucepan and rinse the apples under cold water.

Add to the water drained from the apples granulated sugar. Mix well and boil for five minutes. Pour hot syrup over the fruits and mix gently. Remove from heat and leave the apples in the syrup for twelve hours. Repeat the procedure at least three more times. Increase the last cooking time to 20 minutes. Place the hot jam on a sterile dry glass containers. Seal the lids tightly. Turn upside down, cover with a warm blanket and leave until completely cool.

Before cooking, be sure to pierce the apples in several places so that the peel does not burst and the pulp does not boil. Fruits will retain their color if they are lightly boiled in water first. Subsequently, this liquid can be used to prepare syrup.

Option 2. Quick recipe for jam from small apples with lemon in a slow cooker

A multicooker is an indispensable assistant in the kitchen. You can use it not only to cook variety of dishes, but also cook fragrant jam for the winter. Delicacy from apples of paradise so healthy that it is recommended to be included in the diet of nursing mothers.

Ingredients

• filtered water - 250 ml;
• small apples - 1 kg 200 g;
• granulated sugar - kilogram;
• two lemons.

How to quickly make jam from small apples

Wash the apples thoroughly. Dry the fruit. Pour boiling water over lemons. Wipe and chop finely. If the peel is too thick, cut it off.

Pierce each apple fruit in several places with a toothpick. Place fruits in the multicooker container. Add lemon slices here too. Cover everything with granulated sugar.

Place the container into the device. Turn on the “quenching” program. Set the time to two hours. Stir the treat periodically with a wooden or silicone spatula.

As soon as the fruits are ready, place the hot delicacy into jars, after washing them and sterilizing them in the oven or over steam. Seal tightly with sterile caps. Turn it upside down and cool, wrapping it in a warm cloth.

While the jam is preparing, you can go about your business without fear that it will burn. If you wish, you can use only the zest or pulp of the lemon to prepare the delicacy.

Option 3. Transparent jam from small apples with lingonberries

Sweet, tender apples combine perfectly with the refreshing sourness of lingonberries, creating spicy taste. Jam will be a wonderful addition to aromatic hot tea.

Ingredients

• cinnamon stick;
• small apples - kilogram;
• filtered water - a glass;
• lingonberries - 300 g;
• granulated sugar - 300 g.

How to cook

Carefully sort the apples and lingonberries, removing unripe and damaged fruits. Rinse fruits and berries, place them on a disposable towel and dry.

Combine water with granulated sugar. Stir and cook until the syrup trails behind a spoon like a string.

Place lingonberries in boiling syrup and cook for about ten minutes, stirring occasionally. Remove from heat and leave the berries to steep for an hour.

Dip the small apples whole into the lingonberry syrup. Return to heat and cook for another ten minutes. Remove from heat, cool and repeat the procedure again. When cooking for the third time, add a cinnamon stick to the jam. Cook for another quarter of an hour, then remove it. Place the hot jam into jars, after washing them with soda and sterilizing them. Roll up tightly and leave under a warm blanket until completely cool.

Decide for yourself whether to remove the ponytails or not. Fruits with stalks will look more impressive. To keep the apples intact and not overcook, pierce it with a toothpick in several places. It is better to package the jam in jars with a volume of no more than half a liter.

Option 4. Amber jam from small apples with vanilla

You can diversify the taste of the delicacy using a variety of spices. Amber sweet syrup will preserve the aroma and tenderness of apples, and vanillin will make its taste unique.

Ingredients

• citric acid - 4 g;
• small apples - a kilogram;
• vanillin - 4 g;
• granulated sugar - kilogram;
• purified water - 400 ml.

Step by step recipe

Wash the apples thoroughly and place them on a towel. Dry the fruit.

Pour the water into a saucepan, add granulated sugar. Place over medium heat and cook, stirring occasionally, until the syrup sticks to a spoon.

Pour the syrup into a copper basin. Dip the apples into it and cook over moderate heat for half an hour, stirring regularly. Be sure to remove the foam. Shortly before the end of cooking, add vanillin and citric acid. Thick jam Place in small sterile jars. Seal tightly with lids and cool under a warm blanket.

You can add vanillin to the jam, or vanilla essence. Make sure that the apples are ripe, without damage or wormholes. Otherwise, the jam may quickly spoil. The readiness of the syrup is checked as follows: a large number of into a spoon, let it cool and try to roll it into a soft ball with your fingers. If this works, then the syrup is ready.

Option 5. Tsar's jam from small apples with walnuts

The ancient recipe differs in the method of preparation. Previously, the delicacy was prepared in Russian ovens. Timely housewives use an oven for this. The jam is made thick by adding walnuts.

Ingredients

• a kilogram of small apples;
• one lemon;
• 200 g white granulated sugar;
• 200 g walnut kernels.

How to cook

Wash small apples thoroughly. We remove damaged fruits. Place on a towel and dry.

Cut off the peel from the lemon. Cut the citrus pulp into small pieces. Chop the nut kernels not too finely.

Cook the syrup from water and granulated sugar until it sticks to a spoon. Combine apples, lemon and nuts in a cup. Pour in hot syrup and place over medium heat. Bring to a boil and cook, stirring regularly, for about ten minutes.

Transfer the treat to clay pot and put it in the oven, preheated to 250 C. Wait for the jam to boil. Then we reduce the temperature to 100 degrees and simmer for three hours. It should be similar in consistency and color to honey. Pack the jam into prepared glass jars. We seal them hermetically and cool them completely under a warm blanket.

You can not chop walnuts, but add them whole kernels to the jam. Boil the syrup in a thick-walled aluminum container. The fire should be low, otherwise it will burn quickly.

Apple jam - a childhood favorite homemade dessert. It is brewed from almost any type of apple: sour or sweet, soft or crisp, red, green, and so on. Unusual option preparations – jam from whole apples of paradise with ponytails. It is not only delicious, but also looks impressive. I just want to grab the thin stem and pop the caramel apple into my mouth!
Small-fruited apples have tart taste, and the content in them useful microelements several times higher than in large fruits. Jam made from them is not just a dessert, but a real vitamin supplement for tea. The combination of apples and lemon is a blow to viruses that attack a weakened body during the cold season. My recipe uses lemon zest. This part of the citrus contains many useful substances: essential oil, citric and malic acid, and, of course, vitamin C. Jam from paradise apples with tails is transparent, with a pleasant red or amber hue. The syrup shimmers beautifully in a vase, so much so that you want to admire it! The jam is tasty, but not cloyingly sweet, and does not become sugary, although some of the liquid boils away. How to make jam from paradise apples so that they remain whole? There are a couple of secrets! I am sharing them with you: the most important thing is not to cook the apples for a long time, otherwise they will boil and fall apart during the cooking process. Well, you will learn the rest of the cooking nuances in the recipe; besides, step-by-step photos will greatly simplify the cooking process and dispel all fears that something will not work out. Ready jam Served with tea, with pancakes and pancakes for a bite. You can also decorate cakes and pastries with small apples, boiled whole. They taste somewhat reminiscent of cocktail cherries, which are used to decorate many desserts. Are you already eager to know the recipe for apples of paradise jam? Let's get started!

And if you have not yet decided what kind of jam you want to make, you are welcome.

To make jam for the winter you will need:

• 2 kg of paradise apples;
• 400 ml water;
• 1.5 kg sugar;
• 1 lemon.

Recipe for clear jam from paradise apples with tails

1. Select whole paradise apples without damage and remove the leaves. We wash the fruits thoroughly; you can help yourself with a brush. Then we trim the tails a little (leave at least 2/3 of the length) and prick them with a thick needle in several places (5-6 times) to better soak them.

2. Pour sugar into a deep saucepan and fill it with water. The optimal volume of the pan is 3 liters.

3. Whole lemon wash in warm water, preferably with a special brush, so that the porous skin is cleaned as much as possible. We grate the yellow lemon zest on a fine grater, not reaching the white fibers - they will give the jam a bitter taste.

4. In the meantime, we finish sugar syrup to a boil, wait a minute and remove the pan from the heat.

5. Fill the prepared apples with tails completely with hot syrup.

6. Place the apples under pressure so that they are better saturated with syrup. Now you can forget about jam for a day.

7. After a day, we remove the oppression. Place the pan with the soaked apples on the stove and heat it up.

8. Bring the apples in syrup to a boil and immediately remove the pan from the stove and cool completely.

Very important! There is no need to boil apples in syrup, otherwise they may lose their elastic shape. As soon as the contents of the pan begin to boil, turn off the apple of paradise jam and let it cool, you can take it out to the balcony overnight, covering it with a plate on top.

9. Bring to a boil again and cool again, and so on 3-4 times. In order for the apples to be better saturated with syrup, it is better to give them breaks between boiling of 6-8 hours. As the syrup cooks, it acquires a rich apple color. The apples should be saturated with syrup, darken and shrivel. Only then can they be rolled up in jars for the winter.

10. To consolidate the result, once again bring the apple of paradise jam to a boil.

11. Pour the finished jam hot into pre-sterilized jars and roll up the lids. You can see how to properly sterilize containers and lids.

12. Turn the jars of jam upside down and leave them in the kitchen for a day. After a day, we put it in the closet and hide the jam for the winter. But those who are especially impatient are allowed to try dessert now! From specified quantity ingredients yields approximately 2.5 liters of jam.

13. Fragrant and healthy transparent jam from whole heavenly apples with tails is ready. Bon appetit and comfort in the house!

Important: preparing apples and heat treatment will not take more than an hour, but it is necessary to take into account that the jam must cool and settle. The whole process will take at least 8 hours, so you need to set aside one day for the preparation.

Recipe for jam from whole apples without core

Number of servings: 10

Cooking time: 1 hour

Energy value

• calorie content - 36.2 kcal;
• proteins - 0 g;
• fats - 0 g;
• carbohydrates - 9 g.

Ingredients

• green apples - 500 g;
• granulated sugar - 400 g;
• lemon - 1 pc.;
• water - 100 g.

Step-by-step preparation

1. By this recipe you need to take small apples, wash them and cut out the cores without disturbing the integrity of the fruit. Cover the fruit with granulated sugar and leave for 6 hours. After this time they will release their own juice.
2. Squeeze 1 tablespoon of juice from the lemon and add it to the pan with the apples. Place on the stove and let it boil for 15 minutes. Stir the jam periodically so that the apples do not burn and the syrup does not turn brown.
3. Let the jam cool down. Place a plate on top of the apples and place a weight that is suitable for liter jar filled with water. Leave the whole fruits under pressure for 8 hours.
4. Boil again, but for 5 minutes and cool for 5 hours.
5. Boil a third time for 5 minutes. Place apples in jars and pour on top thick confiture and twist it. The sunset for the winter is ready.

This is interesting: apples contain a large amount of pectin, which quenches the feeling of hunger and perfectly cleanses the intestines of toxins. If you arrange a fasting day on only apples once a month, then your gastrointestinal tract will work like a clock.

Features of cooking according to apple varieties

Early apples are most often used for jam because they do not last long. Winter and autumn types can also be used for making jam, but such apples are denser and are stored until spring, so you can make dessert from them even in winter.

If you want to get jam in whole pieces or slices, then you need to choose hard and sweet varieties, such as Antonovka, Gloster, Moscow pear, and use recipes like “five-minute”, then it will turn out almost alive honey syrup. If the fruit is unripe, then you should add a little more sugar. But to make jam or marmalade, sour apples, such as White filling and Simirenko.

There is an unusual type of jam made from small paradise apples, otherwise they are called ranetka or semi-culture. The fruit is small in size, so the whole apple is boiled and it looks like something out of a picture. The dessert has a delicate amber color, the main thing is not to overdo it so that it does not acquire a dark shade.

Be sure to try making jam from whole apples for the winter. Better yet, close each jar from different varieties and choose the one that suits you best. If you wish, you can add cinnamon; it will perfectly highlight the aroma and taste of the fruit. Cook with love and enjoy winter with a sweet slice of summer.

Recipe for jam from whole apples for the winter

Jam made from whole apples looks very original and will be an excellent table decoration. It can also be prepared for the winter. Fragrant, tasty and transparent - it will not leave any family member indifferent.

All you need to prepare is apples and sugar. Their number should be the same in weight. That is, for a kilo of apples we take exactly 1 kg of sugar. You will also need water for cooking the syrup (200 ml per 1 kg of granulated sugar).

Let's calculate the proportions for an example:

• 2 kg apples;
• 2 kg sugar;
• 400 ml water.

For jam, choose small varieties of apples. Large ones simply won’t cook and won’t fit in jars.

The dessert is prepared in three steps.

Preparation of fruits. Select the strongest, most resilient and ripe apples. They should not be rotten, dented or wormy. Remove the stems (you can leave them) and rinse the fruit under the tap, then dry them on a towel.

To prevent the apples from falling apart when making the jam, each of them must be pierced in advance with a toothpick in different places. When boiling, excess juice will come out of these holes, but the fruits themselves will remain intact and will not cloud the syrup.

Cooking. First, let's prepare the syrup. Add sugar to water and place on low heat. Wait for the liquid to boil, and then cook for 5 minutes, stirring continuously, until all the granulated sugar has dissolved.

The selected apples must be transferred to a container where the jam will be cooked. It can be an enamel basin or large saucepan. Pour the prepared hot syrup and leave for a day, covering with a lid or gauze to prevent insects and dust from getting inside.

After a day, put the container on the stove over low heat. Bring to a boil and cook for 5-8 minutes. After this, leave it again for a day. There should be three such cooking approaches (after each of them, the jam should be infused for 24 hours).

When the jam is ready, put it in dry, sterilized jars and roll up the lids. You can store this dessert in the refrigerator or cellar. It is important that the place is dark and the storage temperature does not exceed 15 degrees.

This dessert is very tasty and its highlight is that the fruits remain intact. This is achieved by dividing the cooking process into three stages. The apples simply do not have time to fall apart or burst.