Description

Paradise apple jam is truly a heavenly transparent delicacy, the taste of which is much more interesting and pleasant than ordinary apple jam. Thanks to the miniature size of the fruit, it is possible to make heavenly jam at home from whole apples for the winter. In this case, the fruits do not have to be chopped to prepare a tasty treat. Due to this, a rather interesting winter preparation is obtained, containing small pearlescent fruits, and even with tails, which float entirely in a transparent sweet syrup.
Cooking heavenly jam from ranetki with tails for the winter according to this step-by-step photo recipe with detailed technological instructions is a pleasure! Firstly, there are no difficulties during the process, because the recipe is really very simple. Secondly, apples of paradise do not require such special preparation as, for example, ordinary large apple fruits. In this recipe, apples of paradise are prepared for the winter whole and with the stalks, but with the stalk, of course, not everything is so simple. Each apple tail must be shortened, and this procedure is, in fact, tedious. However, for the sake of such a magnificent homemade delicacy, it’s not a sin to work hard.
Let's start preparing heavenly jam for the winter according to my grandmother's recipe, proven over the years! In it, by the way, you will learn several important secrets about cooking such a delicacy.

Ingredients

Paradise apple jam - recipe

After the charming miniature apples have been collected, we proceed to their careful preparation. First, wash the fruits of paradise very well, and then cut their stalks in half.

Now On each apple you need to make several punctures using a toothpick. This must be done so that during cooking the skin of the apples does not burst and the apple pulp does not boil.

Next, the pierced fruits should be blanched so that when preparing jam they remain just as beautiful and bright. To do this, pour one glass of boiling water over the apples for five minutes. Afterwards, the water from the apples must be drained into a separate saucepan, and the remaining blanched fruits must be rinsed in cold water.

We take the water that we got after processing the apples and add granulated sugar to it.

Then mix the liquid well and then boil for a couple of minutes. As a result, we got a sweet syrup for apples.

Pour the hot syrup over the fruits and then mix them gently. Next, leave the fruits in the syrup for twelve hours.

The next day, put the infused apples on the stove to cook. After boiling, boil the apple delicacy for five minutes and leave to steep again for twelve hours.

This procedure with jam must be carried out at least three times. Each time, the apples should be left to infuse for twelve hours, or even more.

Description

Both adults and children will absolutely love apple jam. It turns out very tasty, and the apples take on a consistency very similar to jelly or marmalade. Your jam will be especially aromatic and original in taste if you find certain varieties of apples. Chinese or cinnamon apples are best suited for this treat. They are distinguished by their rich red color and also have a subtle, barely noticeable aroma of cinnamon. By using such fruits when making jam, you will get a truly delicious treat that you won’t be able to tear yourself away from!
You can cook this jam either in a slow cooker or in a saucepan. In this case, it is not necessary to tear off the stalk, as it adds zest to this delicacy. Cover the whole apples with the stem for the winter, and when you want to enjoy such a treat, you will not regret that you left the stem. There is also no need to cut out the core, since apple seeds, when cooked, provide the fruit with a special aroma and add piquancy to them.
Whole transparent apples look very appetizing in jam. You can use its liquid part to prepare delicious desserts, and the marmalade fruits themselves can be used as a decoration for your baked goods, or you can even serve them at the table as an independent treat.
When choosing apples for making jam, inspect the fruits very carefully. In order for them to look appetizing as a treat, they should under no circumstances have any defects, black spots, rotting areas or wormholes. The apple should be elastic on all sides, and its peel should have a rich red-green or red-yellow color.
The process of making jam itself will not take you much time, another thing is that you will have to leave it long enough for the apples to become transparent. We will tell you all the secrets of making apple jam in our step-by-step recipe with photos. After reading it carefully, you can quickly and easily prepare a delicious treat for your family for the winter!

Ingredients

Whole apple jam - recipe

First, prepare the apples from which you will make jam. As we have already said, be sure to ensure their integrity. Immediately weed out the defective fruits, leaving only the most beautiful, elastic and ripe apples, and then wash them thoroughly in water to remove dirt and dust.

Before cooking, each apple must be pricked with a toothpick so that during the cooking process the peel does not burst and the fruit retains its shape.

Dip the toothpick as deep as possible, then place the apples in a deep, wide saucepan, and then prepare the syrup by boiling one and a half cups of water in another saucepan and dissolving sugar in it. Pour the prepared syrup over the apples in a saucepan, bring the mixture to a boil and boil for about five minutes. After the apples in the syrup have boiled, remove the pan from the heat and place pressure on top of the fruit. Leave the apples to infuse overnight, and in the morning you will need to repeat the procedure again

: Boil the mixture and simmer for about ten minutes, remove from heat again and place under pressure overnight. This procedure must be repeated three days in a row. Cut the apple in half after the third cooking and check if the pulp inside is smooth. If there are places that are not cooked, then repeat the procedure with cooking and pressing again.

If you are satisfied with everything, you can seal the entire apple jam in sterile jars and store it in the cellar or pantry. You can enjoy this treat in winter with your family, or you can invite your friends for tea.

Having an elegant apple of paradise tree in your garden was once very fashionable. And now these low trees are returning to summer residents in all their variety. They were bred from wild apple trees and traditionally have a yellow-green color. As a result of crossings, it was possible to obtain the red color of the fruit - “Burgundy wine”. And there are countless sizes and shapes.

To cook or not to cook? Some It’s nice to eat fresh, but they only last about 2 months and gradually lose their taste. In order to have a reason to remember the sunny summer on long winter evenings, you need to take care of this in advance and prepare a clear, amber jam from paradise apples. Poured into jars, it will delight the eye, and laid out on a saucer, it will captivate with its aroma.

Let's consider several jam recipes from heavenly apples. They all have the same base, the only difference is in the flavoring additives. If all the rules are followed, the apples remain intact and become transparent, completely saturated with syrup. Boiling apples of paradise takes almost three days. If you try to cook it at once, you will most likely end up with apple porridge with tails.

Of course, cook!

To prepare the base we will need:

• 1 kg apples
• 1 kg granulated sugar
• 250 ml water

Different varieties of paradise apples range in color from light green to dark red. You can take any fruit, but the bright yellow ones will make a particularly beautiful jam.

Sort the fruits, wash and dry. The stalk, if it is longer than the fruit itself, cut in half with scissors. Ideally, the receptacle is also removed; such jam is much more pleasant to eat, but there is a risk that the apples will not cook entirely, but will crack. Each fruit is pierced a couple of times with a toothpick so that the syrup penetrates inside more easily.

Pour water into a wide saucepan, add sugar and boil everything. Place the apples in the boiling syrup, immediately turn off the heat and leave the future cooking to infuse for a day.

The next day gently tilt the pan in different directions so that the top fruits drown in the syrup. Do not stir with a spoon so as not to damage the integrity of the apples. Put the pan back on the heat and boil for 5 minutes. The apple jam is already turning amber in color. After boiling for a short time, remove the foam and set everything aside again for a day. During the third boil, you can add a pinch of citric acid if the variety is too sweet.

The readiness of the jam is checked in the usual way. apples should be evenly distributed in the syrup, and a drop of cooled syrup should not spread on the saucer. If the cooking does not seem ready yet, the last cooking can be extended to about fifteen minutes. Having finished cooking, pour the resulting dessert from paradise apples into sterilized jars and roll up the lids. Turn the jars upside down and keep them under a blanket until they cool.

After cooling you can expose several jars to sunlight and admire the transparent fruits with dark seeds inside. Nowadays it is considered fashionable to take photos of beautiful desserts and place them in frames on the dining room wall.

For variety, you can explore a few more recipes for making “heavenly” jam.

Recipe “Jam of paradise apples with lemon and ginger”

For 2 kg of fruit - 1 kg of sugar, zest of 1 lemon, a glass of water.

Sort the apples, wash them, pierce them with a toothpick. Place in a colander and place in boiling water for 2-3 minutes, then cool in cold water. Boil syrup from prepared sugar and a glass of water. After the sugar has dissolved, add ginger and zest to the syrup and boil for another 5 minutes.

Paradise apple jam

Pour the apples into the syrup and boil for five minutes. Set aside until the next day. Cook in three steps as indicated above, then roll up.

Recipe “Paradise apples with orange and cinnamon”

For a kilogram of ranetki - 1 kg of sugar, 2 oranges, a cinnamon stick.

Prepare apples as usual. Slice oranges into thin half-circles, place in a wide bowl, add a glass of water and cook until soft. Pour sugar in there and continue boiling until it dissolves. Next, pour the apples into the syrup and proceed according to the above plan. Add cinnamon at the very end.

Maybe bake it?

Recipe with walnuts for the oven

Jam cooking in the oven- it’s completely exotic, and it takes less time, and the apples will definitely remain intact, because no one will disturb them during cooking.

Per kilogram of sweet ranetki - 200 g of sugar, 200 g of walnuts and lemon.

Prepare products: Wash the apples and pierce them with a toothpick, crush walnuts, cut lemon without peel. Boil syrup from a glass of water and sugar. Turn on the oven to heat to 250 degrees. Immerse the products in syrup and cook for 10 minutes. Then put them in a clay pot, put them in the oven and watch until they boil. Immediately reduce the temperature to 100 degrees and rest for 3 hours. The readiness of the jam can be judged by its consistency, similar to honey.

Recipe for "Royal Jam"

This method is very labor-intensive, but the result is worth it. The main thing is to follow the instructions:

1. Wash the apples and pierce them with a fork.
2. Roll each still wet apple in sugar and leave to dry.
3. Cover a baking sheet with foil, arrange the fruits in a sugar crust and place in the oven at 120 degrees for 20 minutes for caramelization.
4. Pour the juices into an enamel bowl, boil, then add sugar in a thin stream, stir and bring to a boil again.
5. Place the apples in the syrup and cook for 30 minutes.
6. Remove from the dish, roll in sugar again and place in the oven, now for 15 minutes.
7. Boil again in syrup for 30 minutes
8. Roll in sugar again and place in the oven for 15 minutes.
9. Boil the apples in syrup for the last time for 10 minutes and you can roll them up.

No, better - in a slow cooker!

Modern technologies completely eliminate the hassle. You can do it simply:

Place 1.2 kg of washed and chopped ranetki in a multicooker container, pour a glass of water into it, add a kilogram of sugar, put in peeled lemon cut into pieces. Turn on “quenching” for 2 hours. Stir occasionally.

Recipes making jam from ranetki you can come up with many. Apples go well with vanilla, cinnamon, citrus fruits, lingonberries, nuts, and some experimenters even add bay leaves, basil and allspice. Rolled up jars with different types of transparent dessert are a wonderful gift for the winter holidays. Don’t forget to take a photo: the whole ranetki jam is truly wonderful!

Good afternoon dear friends. Continuing the theme of summer preparations, I offer you several recipes for making apple jam.

There are really a lot of recipes and it is simply impossible to describe them all in one article. Therefore, I had to sort through a huge number of recipes and provide only those recipes that I liked and those that were tested and tested by me.

All recipes are intended for long-term storage. So if you have a little time and a lot of apples, then read a selection of recipes, choose the most suitable ones for yourself and prepare apple jam for the winter. For me, small jars, such as 0.5, 0.7, and 1 liter, are best suited for jam. In such a container it is easier from the point of view that the jam is quickly eaten before it spoils.

This jam is not difficult to make. Not a lot of time is wasted. And its taste and aroma are simply incomparable. In order for the slices in the jam to turn out transparent, it is better to make it from apple varieties such as Antonovka, Anise, Papirovka. These are late varieties with a sweet and sour taste.

Ingredients.

• Apples 1 kg.
• Sugar 1 kg.

Cooking process.

Before making jam, you need to wash and sort the apples. It is important not to get spoiled apples.

Afterwards, without removing the peel, cut the apples into as similar slices as possible. Do not use the middle in the jam. Place the slices in a saucepan and sprinkle with granulated sugar. Next, leave the apples in sugar for 10 hours. It is more convenient to leave the apples overnight.

In the morning you will find that the apple slices have released juice. Now you can put the pan on the stove and cook the slices in their own juice. Bring the jam to a boil and turn off the heat.

Next, let the syrup cool slightly and cover the slices with either a lid of a smaller diameter or a plate and place a 3-liter jar of water on top. This technique will allow the slices to be more thoroughly soaked in sugar syrup, which will make the slices transparent.

The jam will need to be boiled at least two more times. But only after it has cooled completely. And every time after cooking, put a weight on top.

After the third cooking, you can put the jam into sterile jars and close the lids.

Five-minute apple jam, the easiest recipe to make

Yes, indeed, jam according to this recipe can be prepared quite easily and simply. And the prepared jam will retain all the necessary vitamins and nutrients.

Ingredients.

• 300-350 sugar.
• 1 kg apples.

Cooking process.

Wash and sort the apples. Finely chop or grate on a coarse grater.

Add sugar, mix and leave for 5-6 hours.

After a while, the apples will release juice. Place the pan on the stove and cook after boiling for 5-10 minutes.

Afterwards, put the finished jam into sterile jars and close the lids.

We wrap the twisted jars with the lids down and keep them in this position until they cool completely.

How to make apple jam for the winter at home

Apple jam is an ideal filling for pies or pancakes. And you also need to prepare more than one jar. You can also add cinnamon, vanillin, a little lemon or orange if desired.

Ingredients.

• 1 kg. Grated apples.
• 500-600 gr. Sahara.
• 150 ml. water.

Cooking process.

Peel the apples and grate them on a coarse grater.

Mix sugar with water and cook until sugar is completely dissolved.

Pour the resulting syrup over the apples and stir.

Place the pan with apples on the stove and bring to a boil. Reduce the heat to low and simmer the jam for 40 minutes to an hour. Don't forget to stir.

Cook the jam to your desired thickness. Then put it in jars and seal with lids.

After cooling, the jam will become even thicker, don’t forget about it.

Apple jam with cinnamon

In order to prepare this dessert, you will need to have patience and time, since just cooking the jam will take about 2 hours. But the end result is certainly worth it; the jam is simply delicious.

Ingredients.

• 1.5 kg. Apples.
• 750-800 sugar.
• 50 ml. water.
• 1 cinnamon stick.

Cooking process.

Cut the apples into small cubes.

Sprinkle with sugar. (add 550 grams of sugar in the first pass) Place cinnamon in the middle between the apples. Leave the fruit overnight.

In the morning, bring the jam to a boil, reduce the heat and simmer over low heat for 6-7 minutes.

Remove from the stove and let sit for 1-2 hours.

Then add the rest of the sugar and bring to a boil again, then cook for 20-30 minutes.

Remove from the stove, remove the cinnamon and place in sterile jars. The jam turns out sweet with a hint of cinnamon. Bon appetit.

Recipe for apple and lemon jam

Making such jam is not difficult. It is prepared in two batches. For this recipe, it is best to choose apples with a hard body and pulp.

Ingredients.

• 3 kg apples.
• 2 lemons.
• 2 kg sugar.
• Water.

Cooking process.

First of all, let's prepare the syrup. Pour sugar into a saucepan and add a small amount of water. It is important that the sugar barely disappears under the water. Place the saucepan on the stove and cook the syrup over low heat until the sugar is completely dissolved.

Wash the fruits, cut into thin slices, first remove the seeds from the lemon and apples.

Place the fruits in a saucepan, add lemon, pour syrup and place on the stove. After boiling, turn the heat to minimum and simmer, stirring constantly, for about 10 minutes.

In the morning, boil again for about 10-15 minutes.

After which you can put it in sterile jars and cover with lids.

Amber apple jam video recipe

Bon appetit.

There is no need to talk again about the popularity of apples in our country. There are a great many ways to prepare this fruit for the winter. Apples are pickled, dried, made into compotes and confiture, marmalade and jams, and even frozen. But the most common preparation option is undoubtedly jam.

Opening a jar of fragrant apple jam in winter, you can feel the tart and fragrant aromas of summer. It is prepared both for filling buns and pies, and as a delicious independent dessert.

Many housewives often get lost among a large number of different recipes. In this article you will learn how to make the most delicious apple jam according to the classic recipe. And lovers of unconventional tastes will like various options with the addition of unusual ingredients.

Properties and calorie content

Properly prepared apple jam has many beneficial qualities. The high concentration of vitamins of different groups and various microelements make it an indispensable product.

First of all, apples are rich in pectin, a substance that helps remove accumulated bad cholesterol from the body. In addition to fighting cholesterol, pectin accelerates metabolism in the body, improves peripheral circulation, and has some sorbing properties.

B vitamins, the presence of vitamins A, E and P, in combination with iron and potassium, help in the fight against cardiovascular diseases, improves the condition of the skin and hair, and has a beneficial effect on muscle tone and the nervous system of the body.

Apples are a hypoallergenic fruit. This feature allows you to diversify the diet of young children with such a dessert. And if you replace sugar with fructose or honey, then diabetics can also enjoy it.

Apples containing acid can negatively affect the condition of people suffering from diseases of the gastrointestinal tract. However, taking into account these features, it is possible to select a suitable prescription for such patients. For people with high stomach acidity, use the fruits of sweet varieties, and for those with low acidity, use sour apple varieties.

A unique factor is also the ability of the apple to normalize stool for both constipation and diarrhea. Many plant fibers absorb excess moisture with toxins during the latter; at the same time, they help promote the movement of solid masses that provoked obstruction.

Nutritionists recommend eating apple jam for dessert, replacing sweets and cakes with it. You can’t eat a lot of it, so carbohydrates won’t exceed the norm. And coarse fiber promotes proper functioning of the intestines, which is important when dieting.

The calorie content of traditional jam is 265 kcal. But it changes significantly if the sugar included in the recipe is replaced with honey. At the same time, the issue of complex sugars, the main enemy processed into fats, disappears.

Product selection and preparation

The choice of apple variety depends on the recipe and the desired result. First of all, the apples should be homemade, and not imported, bought in a store. They are of little use for this purpose.

Late varieties (Antonovka, Semerenko) have a dense texture, do not become overcooked, and retain a beautiful appearance after heat treatment. They are perfect for making jam in slices.

If the housewife decides to cook according to this recipe from soft varieties (White filling), then the fruits should be taken unripe.

Sour varieties contain more pectin. They make great jelly-like varieties. For those who like sourness in taste, it is recommended to use green, not very ripe fruits.

Overripe apples lose their juiciness, become crumbly and tasteless. Jam made from them also does not have high taste, so it is better not to cook from such fruits.

We should also talk about wild, paradise and Chinese apples. They are small, preserve them whole, along with the stem and core. This jam has an unusual and refined appearance and surprises with its wide flavor palette.

The process of preparing the product also depends on the chosen recipe. The general rule is that apples must be washed thoroughly, using a brush, and then dried thoroughly.

When removing the peel, it is worth remembering that a significant proportion of vitamins are lost. A good alternative is to blanch in boiling water for a couple of minutes. Especially hard varieties can be processed in the same way. The water remaining after blanching is used to make syrup.

Apples are peeled from the core, cut into pieces of the same size or rolled through a meat grinder. Here everything depends on the imagination of the housewife and the preparation method she chooses. In some cases, the fruits must be intact and not damaged by the worm. If the goal is not the aesthetic appearance of the finished product, then any fruit will do, the main thing is to carefully remove all damaged parts.

Close attention must be paid to the correct choice of utensils for preparing delicacies. Both the size of the container and the material from which it is made are important. Wide basins and bowls with small sides will be a good choice. The jam in them will warm up evenly. In deep and narrow dishes it will have to be stirred more often, which will certainly affect the appearance and beneficial qualities of the product.

It is better to avoid aluminum and copper basins, since the acid contained in apples reacts chemically with these materials. The jam will become dangerous to eat due to the heavy compounds contained in it. Enameled cookware and stainless steel containers are perfect. Nowadays, housewives often come to the rescue with a multicooker bowl.

Modern technology greatly simplifies the culinary process, delivering pleasure while cooking.

It is also worth taking care to thoroughly sterilize the containers for preservation. Banks must be taken with a capacity no more than 500 ml, otherwise mold may form in the finished product.

When all the food and utensils are prepared, you can begin the mystery of preparing an incredibly tasty and healthy dessert.

Recipes

Each housewife will be able to choose a recipe to her liking from a large number of variations. Time-tested classic recipes will appeal to fans of tradition, and unusual combinations of products will certainly not leave lovers of exotic and unconventional tastes indifferent.

"Five Minute"

The crazy pace of life of modern women often leaves no time for winter preparations. In this case, a simple recipe for quick and “live” jam will come to the rescue. A short heat treatment time allows you to preserve the maximum amount of vitamins and nutrients in it.

Any apples will work for this recipe. The fruit may be slightly spoiled or damaged. These areas need to be thoroughly cleaned. Whether to leave the peel is a personal matter for the housewife. This will not play a big role here.

Prepared fruits must be cored and chopped. The shredding method is also not important. These can be slices, cubes; You can grate the apples.

For sweet varieties, 600-800 grams of sugar is enough, and for more sour ones - from 1 to 1.2 kilograms per 1 kilogram of apples.

At the first stage, prepare the syrup. To do this, add 1 glass of water to granulated sugar. Then dissolve the sugar over low heat, stirring the mixture constantly. Place the prepared apples in a container with boiling syrup and boil for 2-3 minutes. If the jam seems too sweet, you can add a pinch of citric acid.

After this, set the container with jam aside and begin sterilizing the jars with lids. At the final stage, the jam is boiled again, poured into prepared containers and sealed with lids.

"Yantarnoe"

When preparing this transparent delicacy, you will have to show restraint and patience, since the process is labor-intensive and energy-consuming. But the result obtained more than compensates for the time spent.

Only hard and whole apples, without wormholes, are suitable here. The finished jam will be transparent, the slices will be intact, so the quality of the fruit plays a significant role.

The stronger and greener the apples, the more beautiful and transparent the slices will be.

They are cut into approximately 1 cm wide. The sliced ​​fruits are laid out in layers in an enamel container, sprinkled with fine granulated sugar. The proportional ratio of sugar to apples in this version is 1:1.

It is better to leave the covered apples overnight so that they release a sufficient amount of juice.

Place the finished mixture on the fire and bring to a boil. After boiling, the cooking time is only 5 minutes. Then remove the container from the heat, cover with a cotton towel and let it sit until it cools completely. Repeat the procedure 3 times. The ideal pattern is morning-evening-morning.

Immediately pour the hot jam to the top into prepared sterile jars and seal with lids. Then turn them upside down, waiting for them to cool.

It is necessary to take into account that from 0.5 kg of apples a half-liter jar of the finished product is obtained.

"Apple-orange"

This recipe will appeal even to those who, in principle, do not like apple preparations. Jam with orange will turn out to be a rich, bright color with a pleasant aftertaste. Citrus transforms the taste so much that not every sophisticated gourmet will be able to correctly identify all its components.

• 1 kg apples;
• 0.5 kg sugar;
• 1 orange weighing 250 grams;

First you need to profile the orange. Carefully peel and remove the white subcortical layer, which gives bitterness to the finished dish. Remove all the seeds and clear the partitions. Cut the finished orange fillet into small cubes. The process is not complicated, but it takes some time.

After this, the stage of preparing the apples begins. Peel and core the fruits and chop them into the same cubes of the same size. Pour 50-100 ml of water into the bottom of the bowl in which the jam will be prepared. Pour in the apples, orange slices, add granulated sugar, mix and place on the stove. After boiling, reduce the heat to low and cook for 30-40 minutes, stirring the mixture every 5 minutes.

The jam will be ready when the syrup becomes thick and viscous. Pack the boiling delicacy into a sterile container and seal it hermetically.

“Rhubarb jam with apples”

Sweet winter dessert is almost always associated with fruits and berries. But there are also original recipes, for example, from rhubarb stem. An incredibly healthy vegetable, combined with lemon and apples, will provide the body with a colossal dose of vitamins.

When choosing rhubarb stems, you should know a few secrets:

• The plant's petioles are at their tenderest from May to mid-June. Stems harvested later will be too tough;
• in July, the petioles become overly acidic due to accumulated oxalic acid;
• Young stems about 20 centimeters long are ideal for winter harvesting.

Peel 1 kilogram of petioles from the rough top layer and cut into small pieces. Remove the zest from 1 lemon in a thin layer - this is easy to do with a grater. Chop 300 grams of apples. In an enamel container, mix the zest, rhubarb and apples. Add 200 ml water.

After boiling, simmer the mixture over low heat for about 20-30 minutes. Then add 1 kilogram of sugar and cook for another 10 minutes until the mixture thickens. Pour the hot jam into a sterilized container and seal.

“Apple-cherry with almonds”

A classic recipe with a twist. Very easy to prepare. For this delicious dessert you will need:

• 0.5 kg cherries;
• 0.5 kg apples,
• 1 kg sugar;
• juice of 2 lemons;
• 50 grams of almonds.

Separate clean cherries from the pits, add sugar and leave for a day to let them release their juice. After 24 hours, add grated peeled apples and lemon juice to the cherries and boil the mixture over high heat for 5 minutes after boiling. Fry the almonds in a dry frying pan and add to the jam, pour into prepared containers and cover with lids.

“Apricot jam with pears and apples without sugar”

An excellent dessert for diabetics, which can also be used as a filling for sweet pies and buns. To prepare it, take:

• 2 kg of apricots;
• 1 kg apples;
• 1 kg of pears;
• 1 glass of honey.

Peel and core apples and pears and cut into small pieces. Separate the apricots from the pits. Dilute honey with a small amount of warm water. Mix all the ingredients and place the container on low heat. Bring the mixture to a boil, remove from heat and let cool completely.

Repeat the procedure several times until the jam thickens. Pour into sterile jars and seal tightly.

“Apple jam with chokeberry”

Jam made from chokeberry alone has a rather specific tart taste. In combination with apples, a soft taste and a rich, pleasant aroma appear. The bitterness of rowan is perfectly balanced by the sweet varieties of apple tree.

• 1 kg chokeberry;
• 900 grams of sweet apples;
• 2 kg sugar;
• zest of one orange;
• 250 ml water.

At the preparatory stage, grind the sorted and washed chokeberries using a blender. Grate the orange zest on a fine grater. Peel the apples from the seed capsule and peel. Cut into medium-sized slices.

Combine all ingredients, add water, mix thoroughly and simmer over low heat until thickened. Pour the hot jam into jars and seal.

"Apple with cinnamon"

Apples and cinnamon are a classic combination in many desserts. Preparing such jam will not be difficult even for those who have never made preparations.

• 2 kg apples;
• 1 kg white sugar;
• 100 grams of brown cane sugar;
• 1 tbsp. spoon of lemon zest;
• 250 ml water;
• 1 cinnamon stick.

Cut the peeled apples into small cubes. Grind the cinnamon using a blender, grate the lemon zest on a fine grater.

In an enamel container, combine apples, lemon zest, chopped cinnamon and sprinkle with white granulated sugar. Boil the mixture for 30 minutes, stirring regularly with a wooden spoon. Add cane sugar, mix thoroughly and continue cooking. The finished jam will acquire a pleasant caramel color and thick consistency. Pack the hot jam into sterilized containers.

“Melon and apple jam”

The fragrant summer aroma of this inimitable delicacy will bring many pleasant moments on a winter evening. It will not leave anyone indifferent. Having tasted a spoonful of this jam, it is impossible not to fall in love with it.

• 0.5 kg apples;
• 1.5 kg melon;
• 0.5 kg sugar;
• 1 tsp. lemon zest.

Peel the melon, cut in half and remove the fibers and seeds with a tablespoon. Grind it in a blender or pass through a meat grinder. Cut the peeled apples into small cubes.

Bring the chopped melon combined with sugar to a boil over medium heat, stirring occasionally with a spoon. Boil the mixture to the consistency of honey. Add apple pieces, lemon zest and mix gently. After boiling again, boil for another 5 minutes and pour into a sterilized container.

"Apple-lingonberry"

The beneficial properties of lingonberries are legendary. And the symbiosis of apples with lingonberries can become a winter medicine that will help in the fight against vitamin deficiency, colds and general weakness of the body. Ingredients:

• 1 kg sour apples;
• 1 kg lingonberries;
• 2.5 kg of sugar;
• 2 glasses of water.

Rinse the lingonberries thoroughly under running water. Sort through and get rid of small debris. Pour boiling water over it for a few minutes, then drain the berries in a colander. Thanks to such manipulations, lingonberries will lose their excessive bitterness. Chop the apples into cubes.

Pour water into the prepared container, add sugar, and let the future syrup cook over medium heat. Add lingonberries and apples to the boiling liquid and let it boil again. Then reduce the heat to low and cook for about half an hour. Pour the thickened hot delicacy into jars and seal tightly with lids.

"Apple-banana"

Even from such an exotic fruit as a banana, you can easily make excellent jam. Bananas in their pure form have an overly sweet taste, and apples perfectly balance it with a slight sourness.

• 2 kg apples;
• 1 kg bananas;
• 700 g sugar;
• 100 ml water.

Pour water over peeled and chopped apples and cook until soft. While the apples are cooking, peel and slice the bananas. As soon as the apples are ready, add granulated sugar and bananas. Boil briefly until the sugar dissolves, and then grind the ingredients in a blender. Boil the finished puree for about 20 minutes and pour into jars.

"Paradise Apples"

Among the abundance of recipes, jam from paradise apples stands out. Small candied fruits will not only complement winter tea drinking, but will also become a beautiful decoration for cakes and pastries.

• 1 kg apples;
• 1 kg sugar;
• 1 cinnamon stick;
• 250 ml water.

Experienced chefs know how to quickly prepare inimitable jam at home, which will be stored for a long period of time without losing its magical aroma and taste.

• Carefully observe the proportions of sugar, which is a preservative. By reducing its quantity, you risk getting fermented jam, and an excess of it will kill the apple taste.
• If mold forms on the surface of the jam, it can be carefully removed and the product itself can be boiled. It’s no longer suitable for storage, but it’s quite suitable for filling.
• Do not rush to throw away the candied jam. If you heat it in a pan of hot water, the dessert will take on its original appearance.
• Collect apples dry, not in rainy weather. Otherwise, the fruits, which have absorbed moisture, will make the food watery.
• Stir the jam with a long-handled wooden spoon. Wood is a natural material that does not interact with products and does not change their taste characteristics. This jam will not oxidize, which is possible after contact with a metal spoon. A long handle will help you avoid getting burned when handling.
• Turn the rolled jars upside down until they cool completely. It is better to store them in a dark, cool place, thus, their safety increases significantly.

There are a number of subtleties when sterilizing containers. First, you need to thoroughly wash the jars and check them for chips and cracks, and then proceed directly to the sterilization process itself.

• In the microwave. A very fast and convenient way of disinfection. Pour clean filtered water into the jars; it will be enough if it covers the bottom by 2 cm. Set the microwave power to 800 W and turn on for 3-5 minutes. During boiling, steam will be released, which will disinfect the glass container.
• In the oven. The method is also very simple, although it takes a little more time. Place the washed jars wet in the oven. Heat them at 160 degrees until completely dry.
• For a couple. The oldest and most proven method. Fill a saucepan with water, place a metal sieve on it, and place the jars upside down on the sieve. Sterilization will take about 15 minutes.

To learn how to make the unusual “Apple Masterpiece” jam, watch the following video.