Sweet, almost transparent apple jam is one of the most healthy desserts. You can eat it with bread and just a little bite with tea, use it for baking, cakes, and sweet dishes.

Apple jam is especially important on diet days, because 100 g of the finished product contains no more than 50 kcal, despite the fact that sugar is used for its preparation. The natural sweetness of the fruits themselves, the presence of fiber, vitamins and numerous trace elements in them makes apple jam an extremely useful and tasty dish.

In the distant years of hoary antiquity, eating apples of the current season, and even more so, began to cook apple jam no earlier than the end of summer. Only after August 19, the day on which the pagan Apple Savior and the Christian Transfiguration fall, were the mistresses taken for harvesting apples. Today, adhering to such a categorical framework is not necessary at all and you can make homemade jam at any time.

At the same time, you can use almost any kind of apple, but not strictly overseas, bought in a store. Depending on the initial density, juiciness and sweetness of the fruit, you can get a thick jam or liquid jam with transparent slices.

Cooking time depends entirely on the desired result. Therefore, jam can be cooked for several minutes or several days. The main thing is to use a time-tested recipe.

Apple jam - a step-by-step recipe for cooking + video

A simple recipe and video will tell you in detail how to make apple jam if you don’t have much experience.

• Apples - 1.5 kg;
• Cinnamon stick;
• Sugar - 0.8 kg;
• Water - 50 ml.

Cooking:

1. Cut the seed box from the fruit, if desired, peel them from the skin. Cut into small pieces of arbitrary size.
2. Fold in a suitable saucepan, pour in water, add most of the sugar and cinnamon stick.
3. On high heat with constant stirring, let stand for about 5 minutes. Reduce the heat and cook for another 5 minutes.
4. Remove from stove, let cool completely.
5. Add the remaining sugar and simmer until cooked over low heat.

Apple jam in a slow cooker - recipe with photo

Due to its versatility, the multicooker is great for making delicious apple jam in it. Moreover, the process itself will take a couple of hours on its strength.

• Apples - 2 kg;
• Sugar - 500 g.

Cooking:

1. Peel the apples from the skin and cores. Cut them into arbitrary cubes and put in a bowl. Apples should always be placed first, otherwise sugar will surely burn, until they let the desired juice.

2. Sprinkle with sugar. If the fruits are too acidic, then it makes sense to slightly increase the portion of the latter.

3. Set the equipment to the “baking” mode for about 40 minutes. After the jam begins to slowly boil, it must be periodically mixed in order to evenly distribute the sweet syrup.

4. Boil metal covers, sterilize jars in a convenient way. Put the jam in them and roll them up.

Oven jam

If you stand at the stove and cook jam from apples in several stages there is neither time nor desire, then another original recipe will do. He will explain in detail how to cook apple jam in a conventional oven. The main thing is to learn a few tricks in advance. For example, you need to cook it in a heat-resistant vessel with thick walls and it definitely will not burn. And so that the mass does not "run away", the tank should be filled only by 2/3 of its volume.

• Apples - 1 kg;
• Sugar 0.5 kg.

Cooking:

1. Cut the fruits into large slices, after removing the core. If the peel is quite hot, you do not need to clean it.
2. Sprinkle sugar on top, if necessary, increase its amount.
3. Warm the oven to 250 ° C. Place a container of apples inside for 25 minutes.
4. Remove, mix well and bring back, previously reducing heat to 220 ° C.
5. After another 10 minutes, repeat the procedure. This time try the syrup and if necessary add some more sugar.
6. Cook the jam in the oven for some more time, depending on the desired consistency. The main thing is to prevent sugar caramelization, otherwise the mass will turn out to be excessively thick and viscous. Once the syrup has a medium density, and the surface is covered with light foam, it can be removed from the oven and packaged in cans.

Apple jam for the winter - how to cook, how to roll up?

To make apple jam stand all winter and always be tasty, it must be cooked according to a special recipe. In addition, a little more sugar than usual should be taken, and the fruits themselves prepared in a special way.

• Sugar - 1.5 kg;
• Apples - 1 kg;
• Lemon.

Cooking:

1. From apples, cut the peel very thinly, remove the seed box and cut into medium slices. Pour boiling water and blanch for 10 minutes, then immediately cool in very cold water.
2. Do not pour out water in which apple slices are blanched, and partially use for making syrup. To do this, dissolve 500 g of sugar in 1.5 l of liquid.
3. Transfer the cooled apples into a large basin, pour the resulting strictly hot syrup and let it brew for about 5-6 hours.
4. Next, pour the syrup through a colander into an empty saucepan, add a portion (250 g) of the remaining sugar and cook for 8-10 minutes until it is completely dissolved.
5. Repeat the procedure until you have entered the right amount of sand. Between the boil, keep the apples in syrup for at least 8-10 hours.
6. After the penultimate boiling, cut the lemon into thin quarters, add them to the pan with apples and pour the boiling syrup together.
7. In the last cooking, do not drain the syrup, but cook with apples for 10-15 minutes until fully cooked.
8. At the same time, apple slices should become completely transparent, and a drop of hot syrup should not spread on a cold plate. Then, in a hot form, lay the product in sterilized jars.
9. Immediately roll up the metal lids that you need to boil for about five minutes. Allow to cool well naturally and store in a pantry or basement.

How to make apple jam slices?

To make apple jam with whole slices, you need to choose varieties with a particularly dense, but juicy pulp. Prerequisite: they must be recently removed from the tree.

• Apples - 2 kg;
• Sugar - 2 kg.

Cooking:

1. Cut the ripening and non-ripe apples into slices 7–12 mm thick.
2. Weigh them and measure exactly the same amount of sugar. Fold in layers in a large container, pouring them with sand, and leave until morning.
3. The next day put on medium heat and cook after the appearance of the foam, which means boiling syrup, for no more than five minutes. In the process, gently drown the top layer of apples.
4. In the evening, repeat the procedure again, at the end mix very carefully.
5. The next day, cook in the morning for 5 minutes, and in the evening another 10-15 minutes until fully cooked.
6. In hot form, place in glass, previously pasteurized jars and seal.

Thick Apple Jam Recipe

The density of jam in most cases depends on the initial friability of apples. If you take too hard and dense fruits, they will have to be boiled for a very long time, and as a result the jam will turn out not as thick as we would like. In addition, the fruit should be ripe, lying a day in the shade.

• Chopped slices - 3 kg;
• Sugar - 3 kg;
• Ground cinnamon - 1-2 tbsp.

Cooking:

1. Remove damaged parts, the core, and, if necessary, the skin from the fruit. Chop into arbitrary cubes, put in a basin, layered with sugar mixed with cinnamon. Leave to juice for the night.
2. Put on medium gas, bring to a boil, do not forget to stir. As soon as the syrup boils, reduce the gas a little and cook for about 5-8 minutes. Remove from the stove and leave for at least a couple of hours, maximum for a day.
3. Repeat the procedure two more times at the same frequency.
4. Last time, boil the jam for about 7-10 minutes, pack hot in jars and store in a clogged state after complete cooling in the pantry or basement.

How to make apple jam from Antonovka?

The Antonovka apple variety is best suited for making jam or marmalade, as a rather loose pulp boils very quickly. But this does not mean at all that it is impossible to get jam with slices from it. You just need to follow the recipe, which outlines all the steps.

• Apples - 1 kg;
• Sugar - 1 kg;
• A little salt and soda for pre-soaking.

Cooking:

1. Cut the fruits of the same size into quarters and remove the middle. Then cut into slices of the desired thickness.
2. Dilute 1 tsp in a liter of water salt and pour salt-prepared apples. Instead of salt, you can use citric acid in the same proportion.
3. After 10-15 minutes, drain the solution, rinse the apple slices and immerse them in a soda solution (2 tsp of soda per 1 liter of water).
4. Soak for no more than 5 minutes, drain and rinse once more in running water. These procedures will hold the pulp together a bit and prevent it from boiling.
5. Put the prepared apples in a saucepan, sprinkling with sugar. Soak for several hours until juice is formed.
6. Put on fire and boil on strong gas. Remove from heat and let stand for 5-6 hours.
7. Repeat the process 2 more times, in the last - boil the jam to the desired consistency. Put it into cans without cooling and seal them tightly.

Apple jam - a step by step recipe with photos and videos

To bake delicious pies in the cold season at the end of summer, you definitely need to make a thick and tasty apple jam. And the next recipe will help in this. Apples are best chosen with juicy, fleshy pulp. Well ripened fruits, perhaps even slightly crushed, are suitable. The main thing before cooking is to cut off from the fruit everything that can ruin the taste of the finished jam.

• Apples - 1 kg;
• Sugar - 0.7 kg;
• Drinking water - 150 ml.

Cooking:

1. Cut apples in advance, cut from the bumps, with the skin, cut into arbitrary pieces.
2. Fold in a pan, fill with water. Put on medium heat and cook for 15–20 minutes, until they begin to turn into mashed potatoes.
3. Rub a slightly cooled mass through a sieve a couple of times, transfer the puree to a saucepan and bring to a boil.
4. Introduce sugar and, with regular stirring, cook for about 20 minutes over very low heat.
5. Wait until the jam has completely cooled down, and pack it in a suitable glass container.

Apple jam - recipe for cooking

You can make apple jam, which is called by eye. After all, the final consistency completely depends on the apples used and the desired result. To make the taste of jam more piquant, you can add a little lemon, orange, cinnamon or vanilla if desired.

• Peeled apples - 1 kg;
• Sugar - 0.75 g;
• Boiled water - ½ tbsp.

Cooking:

1. Wash the apples, peel the seed box and peel. Rub on a coarse grater.
2. From the indicated amount of sugar and water, boil the syrup and pour it into the grated fruit.
3. Put on fire and after boiling the mass, cook for about an hour, reducing the heat to a minimum.
4. During boiling, do not forget to stir applesauce from time to time.
5. As soon as the apple chips are well cooked and the jam acquires a conceived consistency, cool naturally.
6. Put it in jars and store under plastic covers in the refrigerator or under metal ones in the cellar.

Tasty apple jam

Properly cooked apple jam allows you to save most of the beneficial properties of the original product. And according to the following recipe, the jam is also unusually tasty.

• Peeled fruits - 1 kg;
• Oranges without peel - 0.5 kg;
• Sugar - 0.5kg.

Cooking:

1. Choose strictly whole apples without rot and wormholes. Cut out the middle of each fruit. Cut the same medium sized cubes.
2. Peel oranges, remove as many white films as possible. Divide each into slices and cut them into slices corresponding to the size of apple. It is best to do this directly above the container, in which tasty apple jam will be cooked.
3. Put the slices of oranges and apples together, sprinkle with sugar and mix. Allow about 2-3 hours for juice.
4. Put on slow gas and after boiling the syrup, cook for 10 minutes.
5. After, put aside and leave for another couple of hours so that all the fruits are saturated with sweet juices.
6. Boil for about 40 minutes with very little gas until the mass turns golden. To cook the jam evenly, do not forget to stir it with a spatula from time to time.
7. Put the prepared tasty jam chilled in jars. For long-term storage, they can be rolled up with metal covers.

The easiest apple jam - recipe

Jam made according to this recipe is not only prepared as quickly and easily as possible, but also preserves almost all the benefits of fresh fruits. No wonder it is called a “five minute”.

• Sugar - 300 g;
• Apples - 1 kg.

Cooking:

1. Peel quality fruits, cut them into thin strips, or grate.
2. Sprinkle with sugar, mix, as soon as juice stands out, put on the stove.
3. Let it boil on medium gas, reduce it and cook for no more than 10-15 minutes.
4. At this time, sterilize the jars over the steam, and the lids in boiling water. As soon as the jam is cooked, put the hot mass into the prepared container and seal.

Cinnamon Apple Jam

It is known that cinnamon goes well with apples. She gives them a piquant and very interesting taste. That is why apple jam with cinnamon is even tastier and more original. And if you add a few more unusual ingredients to it, it completely turns into a culinary masterpiece.

• Apples - 400 g;
• Cinnamon sticks - 2 pcs.;
• Water - 400 g;
• Cranberries - 125 g;
• Apple juice 200 ml;
• Lemon juice - 15 ml;
• Sugar - 250 g;
• Orange peel - ½ tbsp .;
• Fresh ginger juice - ½ tablespoon

Cooking:

1. Pour water, lemon juice, ginger and apple into the pan (you can use cider). Put cinnamon sticks. Boil the liquid over high heat.
2. Throw cranberries into it, and as soon as the berries begin to burst, add sliced \u200b\u200bapples, sugar and orange zest.
3. From time to time, cook the jam for about an hour and a half over low heat.
4. When the apples are well softened and the syrup thickens, remove the cinnamon sticks and pour the jam into the jars.

Whole Apple Jam

Jam with tiny whole apples floating in an amber syrup reminiscent of honey, even looks tasty and appetizing. But the most amazing thing is that cooking it is very simple and easy.

• Very small apples with tails - 1 kg;
• Sugar – sand - 1.2 kg;
• Drinking water - 1.5 tbsp.

Cooking:

1. Fruits, without breaking off the tails, sort, clean and dry. So that they do not burst during cooking, prick each one with a toothpick (ordinary fork) in several places.
2. Make syrup from these ingredients by boiling it for 2-3 minutes over high heat.
3. Pour apples in a saucepan with sweet liquid.
4. After complete cooling, put on fire and bring to a boil. Reduce heat and cook no more than 5 minutes.
5. Drain the syrup into a separate container and boil it a little on medium gas for 15 minutes.
6. Sterilize the jars, loosely fill them with boiled apples, pour hot syrup on top.
7. Roll up covers immediately. Turn upside down and cool slowly, wrapping yourself in a warm blanket. You can store in the basement, pantry or just in the room.

Apple and Pear Jam

To get the original jam, you need to pick fruits that are similar in structure to the pulp. Remember: if you take soft pears and hard apples or vice versa, then the former will boil, and the latter will remain tough. Although in this embodiment, you can get a rather unusual pear – apple jam.

• Pears - 0.5 kg;
• Apples - 0.5 kg;
• Sugar - 1 kg;
• Natural honey - 2 tbsp .;
• A handful of cinnamon powder;
• Drinking water - 1 tbsp.

Cooking:

1. From the fruit, remove the core, cut into pieces of equal shape and size. Pour boiling water with boiling water, and after 5 minutes immerse in fairly cold water.
2. After a couple of minutes, drain it, and dry the fruit slices a little on a towel.
3. Combine sugar with water, add honey, cinnamon and cook the syrup in a large saucepan. Put the fruit in it and cook for about 40 minutes until they become transparent.
4. Put the jam in jars and sterilize them for 10-15 minutes in boiling water. Roll up and clean to cool in a cool place.

Apple jam with nuts

Ordinary apple jam becomes truly original if you add a few nuts to it. If desired, you can take walnuts, almonds, hazelnuts or even cashews.

• Apples - 1kg;
• Walnut kernels - 150 g;
• Medium lemon;
• Sugar - 200 g;
• A pair of bay leaves;
• Black pepper - 3 peas.

Cooking:

1. Cleanly washed and dried apples into cubes, while removing the seed box.
2. So that they do not darken, dip in water for a few minutes with the addition of citric acid.

People have learned to preserve crops for the winter in many ways. When it comes time to harvest apples, fruits rich in fiber, vitamins C, K are harvested in the form of compotes, preserves, and drying. Slices of apples, drowning in a transparent syrup, which in appearance resembles honey - this is a delicious aromatic treat. But there is also a simpler way to preserve the beneficial substances of this fruit for the winter: prepare whole apples in amber syrup.

Whole Apple Jam Recipes: Step-by-Step Pictures

How to cook transparent apple jam? The easiest way is to follow the steps of a step-by-step recipe with pictures. A set of necessary ingredients with an indication of their quantity is only half the recipe, and the other part describes the stages of jam preparation with an explanation and a photo, which is convenient both before and during the cooking process. Therefore, using step-by-step recipes, you can definitely prepare a sweet treat for the winter from whole apples.

Transparent from small apples with zest

Fans of making sweet preparations for the winter should bring to life a recipe according to which apples can be made into transparent jam. Any variety is suitable, but size and appearance matter, because transparent jam is made from whole fruits, and to add transparency, a unique aroma, citrus zest is added. Sour apple varieties produce a less sweet jam, but the fruits do not boil during cooking. To make the zest easy to remove after cooking, remove it from an orange or lemon with a peeler in a spiral.

To make transparent jam, you will need the following ingredients:

• 1 kg of apples (small);
• 3 oranges (lemon);
• 250 ml of water;
• 200 g of sugar.

Cooking process:

1. Small-sized fruits must be thoroughly washed, dried, after which each apple is punctured in several places with either a toothpick or a needle. Put the prepared fruits in a saucepan.
2. You can add the zest of orange (lemon) in different ways: grate and mix with sugar syrup, chop in a spiral with a peeler and remove from jam before rolling.
3. We use another container to make sugar syrup. While still hot, they need to pour apples, add zest, and then leave for a day to insist.
4. Then jam with apples again put on low heat, boil for about five minutes, and again leave to stand for a day.
5. The third time, cook the apples for 10 minutes, remove the zest, if it was added, put it in jars, roll it up, covering it with warm material.

Paradise apples with lemon in a slow cooker

An indispensable assistant in the kitchen multicooker there is another application. With its help, it will be possible to make jam for their paradise apples for the winter, which is recommended to be included in the diet when breastfeeding - this is how useful they are considered. Appetizing in appearance and no less tempting to taste a home-made delicacy with the aroma of lemon is eaten with bite of tea or decorate pastries, cocktails, and dessert dishes with it. In the process of cooking, it is allowed to add some nuts or cinnamon to taste.

To cook apples of paradise, we take the following products:

• 1-1.2 kg of apples (small);
• 1-2 lemons;
• 1 kg of sugar;
• 250 ml of water.

Cooking process:

1. Fruits are thoroughly washed, dried, lemon, if the peel is not very thick, cut into small pieces, and if it is thick, then it must first be removed.
2. Prepared foods are placed in a bowl, sugar is poured on top.
3. Paradise apples are cooked by setting the slow cooker to the "Extinguishing" mode. It takes two hours to make transparent jam, but you need to stir the home-made treat from time to time.
4. When paradise apples with lemon reach their readiness, they are laid out on previously sterilized jars, rolled up with a lid, allowed to cool.

Scented Jam with Orange and Cinnamon

Scented jam with a warming effect will be prepared for future use based on this original recipe. Relaxing with a cup of tea, breathing in the delicate aroma of ripe apples when the window is cold, those who can make jam for the winter with the addition of cinnamon and orange will be able to relax. If you want the taste to be subtle, then take a cinnamon stick, and a richer flavor and taste will get jam with ground spice.

Ingredients:

• 1.5 kg of apples;
• 2 oranges;
• 500 g of sugar;
• 1 teaspoon or cinnamon stick.

Cooking process:

1. Wash fruits thoroughly, pour oranges over boiling water.
2. Small apples are harvested whole, and large or damaged apples are cut into slices, peeling from the core and peel. It is more useful to harvest the whole apples, because the peel contains pectin, it also helps to harden the home-made delicacy, resembling liquid honey in consistency.
3. Remove the zest from the orange, chop it, removing partitions, seeds, leaving the pulp.
4. Combine fruit with cinnamon and sugar, mix.
5. If you cook jam in a slow cooker, then you do not need to add water, because oranges give a lot of juice. Set the "Extinguishing" mode, the whole process will take about 2 hours.
6. Cook jam on the stove in 2 stages, boiling each time for 5-10 minutes and letting the mass cool completely. At the third call, the homemade blank is laid out on previously sterilized jars, rolled up, wrapped with warm material until it cools completely.

Winter jam from antonovka and lingonberry

A leisurely tea party on long winter evenings will be able to diversify with original home-made delicacies. The combination of a delicate, sweet taste of apples with a sour, refreshing lingonberry creates a piquant contrast that you want to treat yourself to again and again. Therefore, do not be surprised if the jars of homemade jam quickly run out, because having tried at least once jam from apples and lingonberries, it will not work out.

Ingredients:

• 1 kg of small apples;
• 300 g lingonberries;
• 300 g of sugar;
• 250 ml of water;
• 1 stick of cinnamon.

Cooking method:

1. Sort out lingonberries, apples, set aside unripe berries, damaged fruits.
2. Rinse fruits, dry by laying on a towel.
3. Boil sugar syrup so that the water soaks the granulated sugar. It is easy to determine the readiness of a thick syrup: it will stretch out with a thread if scooped up with a spoon.
4. Pour lingonberries into it, boil for 10 minutes, turn off the heat and leave the container for 1 hour to insist.
5. Apples (small fruits) are dipped whole in syrup with lingonberries, brought to a boil, boiled for 10 minutes. Remove from the stove and allow to cool completely, repeat the call again.
6. For the third time, when the fruit is boiled with berries, add a stick of cinnamon for a delicate aroma, cook for a quarter of an hour, take it out.
7. Jam is still poured hot over the jars, covered with a lid for the winter, leaving under warm material until it cools completely.

Thick jam with walnuts in the oven

A couple of centuries ago, housewives could prepare homemade goodies for the winter only in the oven. Its modern counterpart - the oven - still remains a worthy competitor to the multicooker, microwave. Tasty apple jam based on an old recipe will appeal to everyone, without exception, because walnuts are part of it. An unusual home-made delicacy turns out to be rich, aromatic and rightly bears the name “royal”.

To make thick jam, you need to take the following ingredients:

• 1 kg of apples;
• 200 g nuts (walnuts);
• 200 g of sugar;
• 1 lemon.

Cooking process:

1. Wash fruits thoroughly and dry. Remove the peel from the lemon, chop finely, like walnuts. Mix everything.
2. Mix a mixture of apples, lemon, nuts in a pre-prepared sugar syrup. Boil for about 10 minutes.
3. Transfer the half-finished homemade treat into a clay pot or cauldron.
4. Preheat the oven to 250 degrees, put jam in it. When it boils, then reduce the temperature to 100, and cook for about 3 hours. Home-made delicacy is ready, if it has acquired a transparent shade, and in consistency resembles honey.
5. Jam is poured on the banks still hot, rolled up for the winter, leaving to cool completely.

Amber Vanilla Apple Jam

To diversify the sweet homemade apple harvest will turn out with the help of spices. Let cinnamon remain the classic version of the combination, but vanillin is able to give an original taste to jam. The delicate aroma of apples will be preserved by sweet amber syrup, and it will turn out to give a unique taste that warms, appetizing, relaxing only thanks to this special spice.

To prepare a sweet homemade delicacy, you need products in the following proportions:

• 1 kg of small-sized apples;
• 1 kg of granulated sugar;
• 400 ml of water;
• half a teaspoon of vanillin;
• half a teaspoon of citric acid.

Cooking process:

1. Wash and dry apples thoroughly, laying them on a towel.
2. Cook the thick sugar syrup (its drops should not spread).
3. Pour apples to it, cook them for at least half an hour, stirring and removing foam from time to time.
4. Five minutes before the end of cooking pour out citric acid and vanillin. The thicker the sweet homemade treat, the better.
5. Hot it is poured into banks, rolled up, leaving to cool.

Whole Apple Jam with Rowan

The specific taste of mountain ash is not a reason to abandon it when harvesting for the winter. The berry found with apples is the ideal combination rich in amino and organic acids, vitamins, minerals, pectin, essential oils. Jam, prepared for the future on their basis, will subdue with a delicate aroma with an invigorating tart taste. To make several jars of original jam for the winter, you need to take the following ingredients:

• 1 kg of apples;
• 250 g of mountain ash (aronia);
• 1 kg of sugar.

Cooking:

1. Sort the mountain ash, disconnecting from the branches. Rinse berries with apples before harvesting.
2. Cook thick syrup from water and sugar, then transfer prepared fruits and berries to it.
3. Cook over low heat, stirring and removing the froth. After 10 minutes from the moment of boiling, turn off the fire, leave the pan with jam to cool.
4. Then again put on fire, boil, but no more than 5 minutes, Allow to cool again.
5. At the third entry, the jam is brought to a boil, poured into banks, rolling up the lids.

Whipped transparent sugar syrup

Not only the appearance, taste, proportions of products in the recipe play an important role. To make the homemade blank for the winter tasty, and the color resembled an amber consistency of honey, it is necessary to properly cook the sugar syrup. There are several secrets of manifesting a transparent mixture for jam, one of them is dishes, preferably with a thick bottom, aluminum. You will also need a wooden spoon and a little time to master the recommendations from the video below. A nice bonus is that you learn how to cook sugar syrup in a hurry.

How to make tasty jam at home?

How to make apple jam at home? There are many options for preparing sweet treats for the winter: slices, whole fruits, in clear syrup, five-minute jam, paradise apples. Fans of original homemade blanks will find something to replenish their collection, because apples go well with some types of spices, nuts, tart berries. To learn the basics and learn how to make apple jam at home, watch a video in which the whole process is presented step by step.

Golden Ranetki with Ponytails

Amber Paradise Apples

It’s hard to forget that grandmother’s aromatic, amber jam from whole small apples, and the warmth that we experienced in childhood in her cozy kitchen.

You can make memories brighter and give your children the same taste by making jam from whole apples according to our simple recipes.

Whole Apple Jam - General Cooking Principles

For the preparation of this treat you will need small or not too large apples of any kind. This can be Chinese, Ranetki, Siberian and other varieties with a diameter of not more than 3-3.5 cm. To make the jam not only tasty, but also beautiful, choose fruits of the same size for each batch.

The apples are first sorted out, removing the dried, rotted fruits, after which they are thoroughly washed and dried. So that during cooking the apples do not crumple, crack or crack, they are pierced in several places with a needle or a toothpick just before cooking.

Apples with ponytails look charming, so this part of the fruit is not removed, which greatly simplifies the process of fruit pretreatment.

In addition to apples, jam syrup necessarily includes sugar syrup, in which apples are infused and boiled. A syrup is made from sugar and ordinary water. Cook it, stirring so that it does not burn out and does not acquire an unpleasant rancid taste.

Also, to give new interesting tastes, in addition to jam, you can put any other fruits and berries: oranges, lemons, aronia, hawthorn and others. And for a special refined aroma add vanilla pods, cinnamon sticks.

Whole apple jam is a great dessert for tea and coffee. In addition, fragrant, caramel apples can decorate tarts, cakes, pastries.

Recipe 1. Transparent Whole Apple Jam

Ingredients:

1, 2 kg of small apples;

Glass of water;

220 g of sugar.

Cooking:

1. We sort the apples, put them in a large bowl and rinse thoroughly under cold running water.

2. We pierce each fruit in several places with a needle or a toothpick.

3. We shift the prepared apples into a large pot.

4. In a small saucepan, boil sugar syrup: boil water, pour sugar into it, simmer over low heat until all sugar grains are completely dissolved.

5. Gently pour apples into the hot syrup. Do not mix.

6. Remove the pan with apples in syrup for a day to insist.

7. We put the jam on a slow fire, cook after boiling for five to six minutes.

8. Again we insist on apples during the day.

9. Boil the apples for ten minutes, after which they are laid out hot in sterile jars.

10. Cool the workpiece by wrapping the container with a warm blanket, transferring it to a cool place for storage.

Recipe 2. Whole apple jam with lemon in a slow cooker

Ingredients:

1 kg 350 g apples;

Two lemons;

1 kg 100 g sugar;

250 ml of water.

Cooking:

1. We thoroughly wash the apples, after sorting them out. We are drying.

2. My lemons, rubbing the peel with a brush, cut into small cubes together with the zest.

3. We shift the apples, mixed with lemon, into the multicooker bowl, pour over granulated sugar. Fill with water.

4. Turn on the "Extinguishing" mode for 3 hours. From time to time, open the lid of the multicooker and gently mix the jam, being careful not to put pressure on the apples so that they do not burst.

5. We lay out the finished treat in sterilized jars and roll up.

Recipe 3. Whole apple jam with orange and cinnamon in a slow cooker

Ingredients:

1.7 kg of ranetki;

Two large oranges;

600 g of sugar;

Cinnamon stick (can be replaced with a teaspoon of ground cinnamon).

Cooking:

1. We pour washed oranges into boiling water, sort through the apples and rinse thoroughly.

2. Peel the oranges, remove the white partitions, cut the flesh, removing seeds, and rub the zest.

3. We spread the zest, the pulp of oranges and whole apples in a multicooker bowl in random order, sprinkle with granulated sugar.

4. Pour cinnamon powder on top or lay out a cinnamon stick.

5. Set the "Extinguishing" mode, prepare the jam for 2 hours.

6. After the allotted time, open the lid of the device, let the jam cool.

7. We turn on the previous mode again, but now for one hour.

8. Roll the finished jam into sterilized jars, not forgetting to first remove the cinnamon stick.

Recipe 4. Whole apple jam with cranberries

Ingredients:

A kilogram of small apples;

450 grams of lingonberry;

400 grams of sugar;

Glass of water;

Two pinches of cinnamon.

Cooking:

1. Lingonberries sorted, laying aside unripe fruits, crumpled and beaten berries.

2. Rinse under running water and prepared cranberries, and apples. We dry it by laying it on a towel.

3. We prepare syrup from water and sugar so that when scooped with a spoon, it is pulled out by a string.

4. Pour lingonberry in syrup, cook for 12 minutes, leave for an hour to insist, turning off the fire.

5. We release whole apples in syrup with lingonberries, bringing to a boil, cook for 10 minutes.

6. Let the jam cool completely, after which we cook another 12-15 minutes.

7. Pour jam into prepared dry jars in hot form, roll up, cool, wrapping a warm blanket.

Recipe 5. Thick whole apple jam with walnuts in the oven

Ingredients:

2 kg of small apples;

A pound of sugar;

A pound of walnuts;

One and a half glasses of water;

Ripe lemon.

Cooking:

1. Thoroughly wash and dry small apples.

2. Lemon peel and seeds. Chop the flesh.

3. We chop the nuts, but not into powder, but in medium slices.

4. Cook a rather thick sugar syrup, put the prepared jam components into it.

5. Tom dainty on low heat for 10 minutes.

6. Carefully transfer the fruits and nuts in the syrup into a special pan for baking in the oven.

7. We warm the oven to 240 degrees, set the jam.

8. As soon as the first bubbles appear, set the temperature to 100 degrees, simmer the jam, without stirring and without reaching, 3 hours.

9. Having rolled the jam in sterile jars, we leave it to cool, and then we put it in storage.

Recipe 6. Amber Jam from Whole Apples with Vanilla

Ingredients:

A kilogram of apples and sugar;

0.4 liters of water;

1/2 tsp citric acid;

1/2 tsp vanillin.

Cooking:

1. Put small apples in a large bowl and thoroughly, rinsing, rinsing.

2. Spread on a towel, dry.

3. We pierce with a toothpick in two or three places each apple.

4. Pour water into a small container, boil it.

5. Pour sugar in boiling water, cook thick sweet syrup.

6. We put the apples in a large thick-walled pan, pour them with syrup.

7. Cook, stirring and removing the pop-up foam, 30 minutes. We look at the desired density, maybe a little more time will be needed.

8. A few minutes before the end of cooking, pour citric acid and vanillin into the jam.

9. We transfer jam into jars and roll up.

Recipe 7. Whole apple jam with ginger

Ingredients:

1.8 kg of ranetki or other small apples;

A kilogram of sugar;

A little more than a glass of water;

4-5 cm ginger root.

Cooking:

1. Ginger thoroughly peeled and cut into thin plates.

2. Wash the lemon and cut together with the zest slices. It is important that the fetus be thin-skinned.

3. Ranetki sorted and washed.

4. Pour water into enameled dishes, pour sugar.

5. As soon as the mass boils, add the lemon slices and ginger to the syrup. Simmer for 12-14 minutes.

6. Add the prepared ranetki, bring the jam to a boil and immediately remove the saucepan from the heat.

7. Let the treat cool completely and bring to a boil again.

8. Repeat the procedure with cooling and boiling two more times.

9. After the last boil, we transfer the jam in hot form to the banks and roll it up.

Jam from whole apples - tricks and cooking secrets

Apples must be washed thoroughly so that the jam does not ferment. It is best to first fill them with warm water for a quarter of an hour, and then wash them with running water.

To keep apples in the jam intact, try to act carefully, not intensively, with stirring.

When cooking, pay attention to the power of the flame. If the jam is languished over low heat, it will turn out to be a beautiful golden amber color, but strong searing can provoke burning, which will give the jam a brownish tint and a rancid taste.

If you add citruses to the jam: oranges or lemons, do not forget to remove the seeds when slicing fruits, otherwise the finished treat will be slightly bitter.

Using peeled citruses, be sure to thoroughly rinse and scald the fruit with boiling water.

When adjusting the density of jam during cooking, do not forget that when it’s hot it is a little thinner than a cooled jam.

To increase the shelf life of jam, be sure to remove the foam formed during cooking.

Jam from whole apples can be eaten immediately, put in storage in the refrigerator or twisted for the winter, so that you can enjoy the sweetness throughout the year. If you decide to keep the jam for the winter, then you definitely need to take care of the sterility and tightness of the container. To do this, rinse thoroughly with suitable jars by adding a small amount of baking soda, and then sterilize them in any convenient way: in a double boiler, slow cooker, microwave, oven or in a water bath. As soon as you pour the jam into the prepared container, tighten the jars with clean boiled lids.

Step-by-step recipes of paradise apple jam with ponytails: transparent, with citruses, nuts

2018-06-10 Marina Vykhodtseva

Rating
  recipe

25194

Time
  (min)

Serving
  (person)

In 100 grams of the finished dish

0 gr

0 gr

Carbohydrates

   38 gr

153 kcal.

Option 1: A quick recipe for transparent jam from paradise apples with ponytails

A fairly quick transparent jam formulation with citric acid. Paradise apples do not need to stand for a long time with sugar, they are boiled in syrup in two doses, but it is important to do this on low heat.

Ingredients

• 1.2 kg of paradise apples;
• kilogram of sugar;
• 0.4 l of water;
• 0.5 tsp lemons;
• cinnamon (1 stick).

How to quickly make clear paradise jam

Immediately put the syrup on the stove to cook. We mix sugar with water and begin to heat over a small fire. At the same time, we carefully wash the apples under running water, cut the tails, leaving a twig no more than two centimeters.

So that the apple does not burst, it must be chopped. We do this with all the ranets. Pour into boiled syrup. We make the maximum fire and quickly bring to a boil. We collect the foam, turn off the jam in a minute. Cool down.

After complete cooling, put the jam on the stove again, add citric acid and a stick of cinnamon. Quickly bring to a boil, then reduce the fire to a minimum. We warm up for about half an hour, but no longer let it simmer.

We lay out the transparent jam with apples of paradise in sterile jars, roll up, after cooling, you can lower it to the basement or put it in a cool pantry.

When cooking syrup, it is important not to rush so that all the sugar is dissolved before boiling. You also need to stir it regularly from the bottom and around the edges so that small particles do not burn out, otherwise the jam will have a dark color.

Option 2: Classic Paradise Apple Jam with Ponytails (Transparent)

From a whole runet is not quite a simple jam. It is very beautiful, fragrant and looks really impressive if you leave tails. Here is one of the most popular recipes. Miniature apples in a clear syrup will be perfectly preserved not only until the next harvest and are ready to cheer up at any time. Additionally, for this jam you will need granulated sugar.

Ingredients

• 2 kg of ranetki;
• 0.4 l of water;
• 1.5 kg of sugar.

Step-by-step recipe for a classic transparent jam with apples

As in the case of cooking any other jam, we begin with the preparation of the main ingredient. Thoroughly rinse paradise apples, rinse out all inaccessible places. Then we take the scissors and shorten the tail by a third or half, completely do not need to tear off the twig. After that, we pierce each apple with a thick needle. Someone does this in one place, sometimes they pierce several holes. In any case, it is important to do so that the skin does not burst and the juice comes out.

Now you can start cooking syrup. Combine sugar with clean water, send to heat. After boiling, boil for a minute. Pour paradise apples, put oppression so that they are completely immersed in liquid. If this did not happen immediately, then juice will appear very soon, everything will drown. Cool, leave for a day in a cool place.

Now we put the apples on the plate, we remove the oppression. Bring the future jam to a boil. Turn off immediately. We remove the foam. You do not need to cook anything, otherwise a transparent syrup will not work. Cool for five hours, you can hold longer. Repeat this three times. If the apples are not very small, there are different varieties, then bring to a boil four times.

We do control boiling, lay the workpiece in sterile jars. Roll up immediately and put on the lid until it cools completely.

In the recesses of the apples accumulates a lot of dust and dirt, which is convenient to clean with a small brush. It is important to thoroughly rinse these places so that the paradise jam does not turn sour.

Option 3: Jam from paradise apples with ponytails (transparent with lemon)

Apples (and not only) are often combined with lemon in jam. Citrus gives a very pleasant aroma, and is often added in a minimal amount. For 2 kg of paradise apples, one small lemon is enough. Another simple recipe for treats in clear syrup.

Ingredients

• 2 kg of paradise apples;
• 1.3 kg of sugar;
• 500 ml of water;
• 1 lemon.

How to cook

Rinse apples and prick with a toothpick or needle. In general, metal objects are not advised to do this, but many housewives even use a plug and see nothing wrong with that. Ponytails are shortened to two centimeters so that they look beautiful in jam. Put the apples in a bowl.

We boil water or take boiling water from a teapot, measure out the prescription amount. Pour apples on top, cover, leave for half an hour. Then pour the liquid into the pan.

Add sugar, let the syrup boil and pour previously blanched apples. Leave for ten hours or overnight. Then we express the syrup again into the pan, add the chopped zest, squeeze the lemon juice. Bring to a boil again.

Add paradise apples to the syrup with lemon, with a weak (barely noticeable) boil, cook for 20 minutes. After that, we pack the delicacy in jars and send it for storage. We use sterile dishes and processed lids.

With orange, paradise jam is also excellent. It is important to remove seeds from citrus fruits, otherwise bitterness will come out during the process of cooking and storage in the jam, the taste of goodies will upset.

Option 4: Jam from paradise apples with ponytails (transparent with nuts)

Another recipe with lemon, but the highlight of this jam will be the kernels of walnut (walnut). It turns out really heavenly or even royal treat. It is advisable to use pieces of walnuts, not dust.

Ingredients

• 1 kg of runet;
• 200 g of nuts;
• 200 ml of water;
• 0.5 lemons;
• 1 kg of sugar;
• cinnamon optionally.

Step by Step Recipe

Scalp citrus, remove zest, chop finely, squeeze juice out of half. Add sugar and water here. We put on the fire and start to melt. Bring the syrup to a boil.

We prepare apples in the usual way. Be sure to prick. We fall asleep in boiling syrup. Let it boil and turn it off immediately. We insist ten hours. Then add the kernels of nuts and again let it boil and immediately turn it off. After complete cooling, repeat this heating two more times.

After bringing paradise jam with nuts to a boil for the last time, immediately put it in sterile jars, seal, put on the lid and leave to cool completely.

Jam from paradise apples is easy to cook in a slow cooker, the appliance is adapted for this, and a bowl with a coating will not allow the treat to burn.

Option 5: Paradise Apple Jam with Ponytails (transparent in the oven)

This jam is not quite ordinary, as it is cooked in the oven. The result is a honey treat with an amazing aroma and taste. To languish, you need a clay pot or other similar utensils with a lid, you can use heat-resistant glass. If desired, add cinnamon or zest for the flavor, but even without them you will get a very aromatic jam with syrup, which is really very similar to honey.

Ingredients

• 400 grams of sugar;
• 1.2 kg of runet;
• 0.5 tbsp. drinking water.

How to cook

We wash the paradise apples, cut the ponytails so that they are not so long, do not get confused with each other. We make one puncture in each apple. You can immediately put it in a pot.

Cook sugar and water syrup. You can squeeze a lemon into it or add dry acid if the apples are sweet and have no pronounced taste. Pour the ranetki in a pot, put in the oven, heat to 170 degrees.

As soon as the temperature reaches, immediately reduce to 80-100 degrees and leave the jam to simmer for 4 hours. Previously kept all night in a Russian oven. After that, we get a pot of honey treats, put it in dry and sterile jars, roll it up.

All recipes of paradise jam indicate that the tails are left, you just need to cut them. In fact, a complete removal is allowed, this will not affect the taste of goodies. But it is with the tails that the original and unusual jam is obtained, in addition, such marmalade apples will be a wonderful decoration for desserts, with twigs they look very cute.

Option 6. Classic recipe for paradise apple jam

Jam from paradise apples is an amazing sweet treat that can be served as a dessert in the afternoon or on the festive table. Making it, although it requires a lot of effort, the result is worth it - unforgettably tasty, fragrant, with a beautiful color and texture of jam. There are many dessert recipes, but the most common is the classic version, where apples in sugar syrup are cooked whole.

Ingredients:

• 20 medium paradise apples;
• sugar - 1.3 kg;
• filtered water - 400 ml.

Step by step recipe

Apples are sorted, washed, with the help of a toothpick make several punctures on their surface.

Syrup is prepared: sugar is poured into a saucepan, water is poured, placed on a stove with medium heat, brought to a boil, stirring constantly. The syrup is removed from the stove, cooled.

Prepared syrup pour the prepared apples, leave at room temperature for 24 hours.

The liquid released from apples is poured into a deep container, again placed on a stove with medium heat, allowed to boil and poured hot into apples again, left to stand for another 1 day.

After another day of infusion, put the contents of the container on the stove and cook the jam until the fruit softens.

When the jam is slightly thickened, check for readiness in this way: half a tablespoon of jam is poured onto a flat plate, slightly tilted, if not spreading, then it’s ready, if necessary, a few more minutes are cooked.

Ready jam, completely cooled, laid out in sterilized jars and stored in the cellar or in any cool room.

Optionally, apples can be cut out and apples can be cooked directly with it and its tail, and then used as decoration for cakes or pastries.

Option 7. A quick recipe for paradise apple jam with lemon

The following recipe does not provide for a long infusion of fruit in syrup, it is enough to withstand several hours, which speeds up the cooking process, but at the same time does not affect the taste negatively.

Ingredients:

• 35 paradise ranetki;
• sugar - a little more than 1.5 kilograms;
• 610 ml of water passed through a filter;
• 1 lemon.

How to make paradise apple jam

Small apples are sorted, washed, pierced with a toothpick.

Scalp the fruit with hot water, allow to cool on a paper towel.

Pour sugar into a saucepan, combine with water and bring to a slightly thick consistency over a quiet fire, stirring constantly.

The syrup is slightly cooled and immersed in it, the ranetki are allowed to soak for 4 hours.

A bowl with apples and syrup is placed on the stove, setting medium heat, boil after boiling for 5 minutes.

Leave the jam on the table for a few more hours.

Boil another 5 minutes.

The jam is removed from the heat, the juice of the lemon is poured, it is allowed to cool slightly and laid out on the banks, rolled up with metal lids.

During the insisting of apples and boiling, do not interfere with the jam, just shake the container slightly. Instead of lemon juice, it is permissible to add citric acid, then insist dessert will need 1 day.

Option 8. Paradise apple jam with walnuts and cinnamon

The original version of the dessert. It differs from the rest in unsurpassed aroma and unusual consistency.

Ingredients:

• a little more than one kilogram of paradise ranetki;
• 900 g of sugar;
• 4 handfuls of peeled walnuts;
• 45 g ground cinnamon;
• 1 lemon;
• water - 255 ml.

Step by step recipe

Peel the lemon peel, grind in a blender, squeeze the juice from the pulp.

In a pan, sugar is mixed with water and lemon juice, zest, boil over low heat after boiling for 3 minutes.

They wash apples of paradise, cut out the core, cut into slices and put in syrup along with chopped nuts and cinnamon in a blender, mix thoroughly.

Boil the jam on a quiet fire for 15 minutes.

Remove from heat, insist a little and again send to the stove, boil the same time.

The same procedure is repeated one more time and spread the jam on the jars in hot form.

Equally interesting and unusual is the jam with almond kernels.

Option 9. Amber jam from paradise apples

According to the ingredients included in the composition, the following version of jam from paradise apples is similar to the classic recipe, but in the method of preparation it differs slightly from it in that the apples are blanched before cooking and then insisted in cold water for 1 day.

Ingredients:

• 1.5 kg of paradise apples;
• sugar - 1 kg;
• 250 ml of purified water through a filter.

How to cook

In washed, dried apples, a core is cut out, they are pricked in several places with a wooden stick.

Pour apples with hot water, hold for 3 minutes.

Apples are removed using a slotted spoon from water, lowered into another container with cold water and kept for 1 day.

After a day, syrup based on sugar and water is boiled.

The apples are immersed in slightly cooled syrup, allowed to cool completely and again put on the stove, cook for 15 minutes.

The jam is slightly cooled and laid out in a sterilized container, used as a dessert for tea or as an impregnation and decoration of various cakes.

According to this recipe, the jam will be even tastier if you take freshly squeezed or store apple juice instead of water.

Option 10. Paradise apple jam in the oven

Jam cooked in the oven turns out to be especially tasty, insistent. The undoubted advantage of this recipe is that the apples after the heat treatment remain intact, without the slightest damage, because during the cooking process there is no need to interfere with the jam. The composition also has walnuts and lemon, which make it very fragrant and unusual in taste.

Ingredients:

• 30 small paradise apples;
• half a kilogram of sugar;
• 250 ml of purified water;
• 60 g of walnuts;
• 1 lemon.

Step by step recipe

They wash the apples, pierce with a stick in several places, chop the nuts with a rolling pin, and release the lemon from the peel.

Combine water with sugar and boil the syrup in a small flame of fire.

Pre-heat the oven up to 250 degrees.

Syrup is poured into a deep container, apples, nuts are laid, lemon juice is poured, boiled in a hot oven for 12 minutes.

The jam is transferred to the pots and, having adjusted the temperature to 100 degrees, boil for 3 hours.

Open the oven, check the readiness: if the consistency of jam is like thick honey, then it is ready.

Be sure to put the apples in the syrup in a red-hot oven, otherwise, until it warms up, they will be filled with syrup, and their consistency in the finished form will not be so thick.

Option 11. Royal jam from paradise apples

And this option of jam from paradise apples is the longest and most laborious. But it turns out so delicious and beautiful that it is definitely worth cooking. Any housewife will cope with the task, strictly following the specified technology and standards.

Ingredients:

• 3 kg of paradise ranetki;
• 250 ml of freshly squeezed apple juice;
• 250 ml of freshly squeezed orange juice;
• cranberry juice - 250 ml;
• sugar - 2.5 kg.

How to cook

The washed apples are pierced with a stick and immediately crushed in sugar, kept on a sheet to dry.

A clean frying sheet is covered with foil and apples are placed on it, sent to a red-hot oven, kept for about half an hour.

Apple, orange, cranberry juices are poured into a saucepan, placed on a stove with a medium flame of fire, brought to a boil.

Slowly pour sugar (leave a little to roll apples), mix thoroughly and bring to a boil again.

Caramelized apples are immersed in fruit and berry syrup, boil over the same fire for half an hour.

The apples are removed from the syrup, rolled in sugar and placed in the oven for another 15 minutes.

Once again immersed in syrup, boil 10 minutes.

They are laid out in jars and rolled up, stored in a cellar or a cool place.

You can replace cranberry juice with any other berry drink.

Posted on July 3, 2017

Jam from apples, many hostesses cook and harvest in huge batches as it scatters in an instant. Apple jam is very tasty and from it in the winter you can cook or use jam as a filling.

Apple jam, delicious even with tea, spread on a slice of bread and drink tea in the bite of jam. I have in my piggy bank several recipes for making jam from apples. And be sure that when you open a jar of this jam in winter, that this jar will be completely empty by evening. And not because the jar is small, but because the jam will be so delicious that it will simply not be possible to break away from it.

Content:

Apple jam is also good to cook with it. In general, finding application for this jam is very easy.

If you are planning to cook according to this recipe, I warn you immediately stock up on patience and time. Not because it is difficult to cook, but because it will take a lot of time for apple slices to be soaked in sugar syrup properly. In this recipe, it is important to choose the right apples for amber jam.

For transparency, late varieties of apples with a solid body are chosen. It is important to take into account the fact that the denser the body of the apple, the more transparent it will turn out. For this recipe, I advise you to take the ingredients 1: 1, that is, 1 kg of sugar per 1 kg of apples. More apples means more sugar. But I do not advise cooking jam more than 3-4 kg at a time. since it will just be inconvenient for you to mix and watch such a portion of jam.

INGREDIENTS:

• Sugar 2 kg.
• Apples 2 kg.

COOKING PROCESS:

1. In order for the jam to work out, you will need to work a little with the apples before cooking, namely remove the peel from them and cut out the rough core. So that apple slices remain tender not only by light, but also by taste.

2. After, we divide each apple into such slices. And put them in a pan in which our jam will be cooked.

3. When the last slice falls into the pan, you can pour everything with sugar mix and leave the apples for 24 hours. During this time, the slices will start juice and soak well with sugar. Do not forget to cover the apples with a lid so that flies and all kinds of midges do not get there.

4.After 24 hours, you will see how well the apples have been soaked and how much syrup has turned out because it can’t be called juice.

5. Put the saucepan on the stove, stirring the jam, wait until it boils. After boiling the jam, reduce the heat, from boiling to a weak, but sure. And so over low heat, cook the jam for 15-20 minutes.

6. After we remove the pan from the heat until it cools completely. Usually until the next evening. That is, again the jam should stand for 24 hours.

7.After a day, we repeat the same operation again. We wait until the jam boils, reduce the heat and simmer for 15-20 minutes.

8.There are two possible outcomes. If the transparency and density of jam completely suits you, then you can lay the jam on the banks and tighten the lids. But if the jam, in your opinion, is not yet thick enough and the slices are not transparent enough.

9.That you can safely repeat the operation with boiling and cooling, 2-3 times. Of course, you won’t achieve perfect transparency, the color of the slices will remain amber, but the density you need can be achieved.

Here the outcome of the situation depends on the variety of apples and their ripeness. For this jam, it is better to choose a little ripe apples.

It is better to store this type of jam in dark places so that apple slices do not darken from the light.

Apple jam with orange zest

This apple jam with the addition of orange zest will be for you No. 1 among apple jams. You will see this yourself by reading the composition, since this is not a simple jam, it combines the color, the smell of apples and the aroma of orange peel.

INGREDIENTS for syrup:

• 1 cup of water.
• 1 cup of sugar.

Ingredients for Jam:

• dried apricots 2 pcs.
• prunes 2 pcs.
• 2 ripe apples.
• 2-3 sheets of raspberries.
• 1 cherry twig with leaves (2-3 cm.).
• zest of half an orange.

COOKING PROCESS:

1. In a glass of water, dissolve a glass of sugar.

2. We do it this way. We pour a glass of water into the stewpan, put it on the stove, and heat it. Pour a glass of sugar into warm water and constantly stirring, give the sugar to completely dissolve. Heating under a saucepan or saucepan we make small so that sugar does not burn to the bottom.

3. Apples choose only real. Not those that have just a beautiful package, but it is also desirable that the apples have a good natural smell. Such apples can be purchased on the market from grandmothers. Who sell apples from their own garden.

4. Cut good quality apples into beautiful slices and slightly dry in the oven for literally 3-5 minutes, so that the apples are dried, but not fried. Slices should turn out a little wrinkled and veiled. Do not be alarmed that they didn’t look very good during storage. The apples will acquire juiciness and acquire an excellent healthy appearance.

5. In a hot syrup, add a couple of raspberry leaves and a couple of cherry leaves, you can take the leaves directly with a cherry twig. This will give the jam an unusual greenish tint. It will not appear immediately, but a little later.

6. While the leaves are boiled, cut the dried apricots and prunes into small pieces. Add them to the syrup. Dried apricots and prunes will add piquancy jam.

7. Remove the zest from a half of an orange and add it to the rest of the ingredients in a saucepan.

8. Cook the ingredients for 5-7 minutes, then pour the apples and boil the apple slices for 10 minutes.

9. On this we can say the recipe for apple jam with orange zest is over. It remains to put the jam in a sterilized jar and tighten with a sterilized lid. Bon Appetit.

Apple Jam with Whole Orange

This is the second option for making apple and orange jam. In this recipe, not only the zest, but the whole orange will be used. Who knows, maybe you will like this particular recipe for apple jam.

INGREDIENTS:

• apples 1 kg.
• orange 1 pc.
• sugar 0.5 kg.

COOKING PROCESS:

1. In this recipe you will again have to peel the apples and cut out the whole core. Since the core is too coarse and will only spoil the delicate taste of jam.

2. Cut apples into beautiful slices or cubes as you like.

3.With an orange, proceed as follows. Wash it well, cut into slices, remove the seeds and scroll it straight with the peel in a meat grinder.

4. We put apples and twisted orange in a bowl, we fill it with sugar, mix well. Leave for 5-6 hours.

5. After 5-6 hours, put the bowl on the stove and stirring, bring the jam to a boil.

6. Cook for 50-60 minutes. Then the jam can be folded into a jar and twisted for the winter. But you can set it aside for a day and then boil again. This will add more jam to apple jam.

Apple jam with a whole orange is ready to enjoy your meal.

Five-minute apple jam quick recipe for live jam

The advantage of this jam is obvious, during a short cooking in the apple retains more beneficial properties. Secondly, it is a tremendous saving of time for making jam. Since in the season it is usually not enough, because for a short summer you need to have time to make a large number of preparations or if you do not want to mess with one jam for a long time. This recipe is special for you.

INGREDIENTS:

• apples 1 kg.
• sugar 600 grams.

COOKING PROCESS:

For making jam from apples, choose apples that are not ripe and not ripe without spoiled marks. It’s definitely difficult to answer the question of whether it is worth peeling apples, there is a rule for the taste and color of friends. Whoever you like. But the middle should be cut out because the membranes are rather rough and will certainly spoil the whole picture.

1.Select apples cut into slices cut the core.

2. Sprinkle slices with sugar. Leave on for 6-8 hours.

3. Put on the stove to bring to a boil. Cook for 10-15 minutes.

4. Spread on sterile jars and tighten the lids.

5. Let the jam cool and transfer to the pantry.

Five-minute apple jam is ready to enjoy your meal.

Whole Apple Jam

Very beautiful and tasty jam from Ranetok is obtained as they are not large in size and their body is dense and juicy. Jam wins noticeably in aesthetic and taste.

INGREDIENTS:

• 1 kg. apples ranetki.
• 1 kg of sugar.
• 1 cup of water.
• 1 teaspoon of citric acid.

COOKING PROCESS:

1.Select the apples to remove all the spoiled and beaten ones. Since jam will be made from whole apples, the aesthetic side is very important.

2. It is also important to pierce each apple with a skewer or a toothpick, not right through, but a little deeper than the middle.

3. Pour a glass of water into the pan, pour 1 kg of sugar.

4. Put on slow heating and cook the syrup constantly stirring so that the sugar does not burn to the pan.

5. When sugar dissolves and the syrup begins to boil, add citric acid. Mfoam may appear do not be alarmed.

6. Put apples in boiling syrup and mix gently. I do not recommend mixing further. Since you can damage the thin peel of the apple and violate the integrity of the fetus.

7.When the syrup with apples boils, reduce the heat to a minimum.

8. During the cooking, bursting apples will appear; they can be removed if desired by grabbing the tail.

Apples burst due to being pierced through or boiling was too violent.

9. After 5 minutes of cooking, remove the pan from the stove, put it on the table and cover the jam with a plate, so that the apples are all in syrup. On the plate, you can put not much oppression (half a liter jar of water).

10. Remove the plate from apples after 12 hours. We put on the stove on a very small heat. Bring to a boil and cook for exactly 10 minutes. Without stirring, otherwise delicate skin will crack.

11. After 10 minutes of cooking, put the plate again and put the jar on top. Leave another 12 hours.

12. After 12 hours we set the jam to boil after boiling for 15-20 minutes.

Further, the outcome is as follows. If the density suits you, you can lay the jam on the banks and twist the lids. But if it seems to you that the apple jam has not reached the density you need, repeat the procedure several more times so that the jam reaches the density you need.

If the syrup is too much, you can boil it by repeating the procedure 2-3 times.

In general, cook the jam to the desired density and twist the banks. On this, all the secrets with apple jam from ranetki ended, harvest conservation and enjoy your meal.

Classic Apple Jam

At the end of summer, the beginning of autumn, many people begin to take on the preparation of this particular jam as the late varieties of apples ripen, which make a juicy and tasty apple jam.

With apples, as with almost all other fruits, the cooking process is almost the same.

INGREDIENTS:

• apples 2 kg.
• sugar 1.5 kg.
• cinnamon 1 pinch.

COOKING PROCESS:

Almost all recipes say that it is better to cut apples into small cubes. This is done so that in the future this jam could be used as a filling for baking.

Apples cannot be peeled from the peel since the peel retains its beneficial properties. But some still peel. So whether to peel or not is up to you.

1. And if we make jam according to the classic recipe, then we will cut apples into small cubes.

2.Before slicing apples, a middle with seeds and partitions is removed from them.

3. Pour the obtained apple cubes into a saucepan with sugar, mix well and leave to soak for 6-8 hours.

And so we repeat several times until the jam reaches the desired density.

6. At the last boil, throw a little cinnamon into the jam to give your treat a unique touch of taste. Cinnamon does not interrupt the smell and aroma of apples, but only slightly supplements them.

7. After spreading the jam on sterilized jars and tighten the lids.

That's all, the apple jam according to the classic recipe is ready. Now it can be stored for several years until you need it.

Cooked jam several times very well stored. Therefore, you should not worry if during the long winter you did not have time to get to jam from apples.

Leave your recipes in the comments. All peace and good to new meetings.