Apple jam: slices, transparent, recipe with photos step by step

Apple jam from Antonovka vulgaris it turns out very aromatic, tasty and has a delicate straw color. Unlike other apples, the pulp of these fruits is susceptible to boiling during blanching, so they are cooked using a special technology. To make the apple slices denser, juice is extracted from them using sugar, and then boiled over low heat and kept for at least 10 hours. Upon final cooking, the apple slices become transparent. Such jam with special taste and aroma - excellent vitamin preparation for winter tea! We also invite you to cook according to the recipe on our website.

Jam from apples of the “Antonovka ordinary” variety

Apples (variety “Antonovka ordinary”) – 1 kg

Granulated sugar – 1.3 kg

Water – 1 glass

Preparation time – 10 minutes

Cooking time – 40 minutes + standing time

Output – 1.2 l

Prepare everything necessary ingredients. The weight of apples is indicated without taking into account waste.

Step-by-step recipe with photos of how to cook clear jam from apples:

Wash the apples, cut them in half, remove the seeds, and cut the pulp into equal slices 1–1.5 cm thick. To prevent the slices from darkening while processing the apples, as you cut them, place them in salted water (2 teaspoons of salt per 1 liter water). The time the apples are in the saline solution should not exceed 1 hour. When all the apples are peeled and cut, brine drain.

Place the apple slices in a large bowl, sprinkle with sugar and shake well so that the sugar is evenly distributed on the slices.

Soak the apples in sugar for 6–8 hours to release the juice. Due to this, the apple slices become denser and will not be overcooked in the future.

Place apples with syrup in a cooking container and pour in water.

Bring the mixture to a boil over low heat and simmer for no more than 5 minutes.

Leave the apples to steep for 10–12 hours.

Finally cook the jam until done. The syrup and slices in it should be transparent.

Allow the finished jam to cool, and then pack it into dry jars, cover with boiled lids and seal.

A delicious addition to aromatic freshly brewed tea will be amber apple jam in slices. It will go perfectly with freshly baked pancakes, it will turn out to be perfect filling for a pie or as a stand-alone dessert that will appeal to both children and adults. And preparing such a delicacy is very simple.

Classic apple jam

In this recipe there are no additional ingredients are not used. Only: 1 kg of fruit, 720-920 g of granulated sugar.

1. The apples wash well, but are not peeled. Each one is cut open and the seed pod is removed. The resulting parts are cut into thin slices.
2. Fruit pieces are laid out in layers in a pan. Each new one is generously sprinkled with sugar. Leave the container covered overnight. During this time there will be required quantity liquids.
3. In the morning after the mass boils, it cooks for 5-6 minutes. Fruits should not be mixed under any circumstances.
4. When the pan has cooled completely, cook everything again for a few minutes and leave to cool. So the process is repeated three times.

After the latter, you can pour the treat into prepared sterilized jars.

With walnuts and zest

With nuts and citrus zest, the sweetness is obtained with an amazing aroma and a slightly sour taste. Ingredients: 220 g kernels walnuts, medium orange, 970 g of hard apples, about the same amount of granulated sugar.

1. The apples are washed, cored and thinly sliced. If you want to get a thick product, then you need to put them in a wide bowl, if it’s a little liquid, you need to put them in a narrow ladle. The fruits are laid out in layers, each of which is thickly sprinkled with sugar.
2. The container is left under the parchment for 10-11 hours. A whole spiral of orange zest is added to it.
3. The procedure is repeated three times: the mass is cooked for 5-6 minutes, after which it cools completely.
4. When the mixture begins to boil for the last time, you can carefully stir it and pour in the nuts. At the end of cooking, the zest is removed from the delicacy.

This recipe for apple jam allows you to prepare a dessert with an unusual nutty “crunch”.

With added cinnamon

The amount of spice in the recipe can be adjusted to your taste. Usually a teaspoon is added. Other ingredients: 730 g of granulated sugar, about a kilo of strong apples, 120 ml of filtered water. How to make apple jam with cinnamon is described below.

1. The core and broken areas are removed from the apples. Together with the skin, they are cut into medium slices. Too thin ones may fall apart during cooking.
2. The fruits are sprinkled with sand and left for 2-3 hours. If during this time little juice has been released, then you need to dilute it with the amount of water specified in the recipe.
3. Over low heat, bring the mixture to a boil with gentle stirring. Then cook for 5-6 minutes and remove from heat for 2 hours.
4. The procedure is repeated three times. You can stir fruit only during the first cooking. On last stage they are covered with cinnamon.

The jam is mixed again before pouring into jars.

How to make clear apple jam in slices?

Ideally, for clear jam you should use Antonovka. Take about a kilo of apples. 620 g of sugar will also be used.

1. Washed apples are cut into slices. The thickness of each of them should be about 4-5 mm.
2. The products are laid out in a pan in layers: fruit - sugar. The structure will infuse for 7-8 hours.
3. The procedure is repeated three times: the mass is cooked for 5-6 minutes, after which it cools completely. Cooling usually takes about 6 hours.

The result is a delicious sweet and sour jam with clear syrup.

Five-minute recipe for the winter

If the housewife doesn’t have long hours to cook, you can use quick recipe. Ingredients: 3 kilos of strong fruits, 2 cups of granulated sugar.

1. Washed apples are rubbed on coarse grater. Apart from this, you can also use food processor or a blender for grinding them. It is not necessary to remove the skin from the fruit, but do not forget that it will still be felt in the finished delicacy.
2. The bottom of a large pan or basin is wetted cold water. The apple mixture is placed in the selected container.
3. It immediately pours out from above granulated sugar. Bring the mixture to a boil over medium heat, then cook for 6-7 minutes on high heat on the stove. The dessert needs to be stirred constantly.

The finished jam is poured into prepared jars directly from the hot stove.

Amber apple jam with oranges

Fragrant beautiful jam will decorate any tea party. Apples in the delicacy go well with orange slices. Ingredients: large orange, a kilo of strong apples, a pinch ground cinnamon, a kilo of granulated sugar.

1. All fruits are washed, dried and cut into medium cubes. In general, their size and shape can be adjusted to your liking. There is no need to peel the fruits.
2. The prepared fruits are placed in a pan and sprinkled with sand, after which they are left for 2-4 hours. During this time, the ingredients should produce so much juice that no additional liquid is required.
3. Over low heat, bring the mixture to a boil. Next you can add ground spice and cook the jam over low heat with frequent stirring for 80-90 minutes.

All that remains is to distribute the treats among glass containers and roll them up.

In a slow cooker

The long process of cooking the delicacy in question will be facilitated by a popular kitchen assistant - a multicooker. Ingredients: a kilo of strong apples and the same amount of granulated sugar, half a liter of filtered water, any spices to taste.

1. The fruits are washed and the partitions and seeds are removed. The fruits are cut into medium slices.
2. Sugar is poured into the bowl of the “smart pan” and water is poured out. The syrup will cook in a program designed for stewing for about an hour.
3. Next, you can add the prepared fruits to the container. In the same program, the jam will be cooked for another hour.

If you want to get a dark syrup, you should use red varieties of apples; if it is light and transparent, then use yellow and green ones.

Toward the end of summer, housewives want to pamper their loved ones delicious dessert, they begin to make preparations for the winter. If you have a harvest of apples in your garden, then making jam will not be difficult. In addition, you can choose any recipe that you and your household will like. After all, there are a lot of them on the Internet. Read on for the most delicious ones.

The main thing in the article

Apple jam: what do you need to prepare?

Probably, many adults, when they see fragrant, golden-colored apple jam, remember their grandmother with warmth. After all, she not only knew how to cook such a delicious dish, but also baked lush, fragrant pies for tea with this delicacy. And every woman has her own secret for cooking delicious filling for baking.

To make jam you will need two main components:

• apples;
• sugar.

Other auxiliary products are added to the dish as desired. In particular, to give the dessert an extraordinary taste, you can cook fruit platter With:

• pumpkin;
• lemon;
• oranges;
• tangerines;
• pears;
• cinnamon.

IMPORTANT: For cooking delicacies, it is better to use enamel-coated or stainless steel cookware. It's good if the bottom isn't too thin. It is recommended to use bowls, since the jam in this vessel is evenly heated and cooked. It is better to save apple fruits from burning with a wooden spoon.

How long should you cook apple jam?

Sweet, delicious dish is cooked in several stages. This process helps to obtain quality product. By gradually boiling the apples over low heat, the jam will have a clear, amber appearance and will not burn.

Detailed description of cooking:

1. It is advisable to find a container with a thick bottom; place apples and sugar there. When the juice starts to stand out, put it on the fire.
2. Simmer the delicacy over low heat for about ten minutes.
3. Then cover it yet ready-made jam cloth to prevent insects from getting in. Leave for seven hours.
4. After the time has passed, repeat the process - again boil the apple jam for ten minutes, leave to settle for 6-7 hours.
5. After a while, boil the sweet for the third time apple dessert. After which you can roll the jam into jars or try it while drinking tea.

The easiest recipe for making apple jam

If you like regular jam from apples without any additives, then prepare it as follows:

Recipe:

• Granulated sugar - 925 g
• Apples - 725 g.

Preparation:

1. Prepare the fruit. Namely, wash them, get rid of the core. Cut into equal pieces.
2. Place in container fragrant slices as follows: first pour a little sugar on the bottom, put a layer of apples on top, sprinkle it with sugar and so on until all the fruits are distributed.
3. Leave the mixture for several hours until the apples are saturated with syrup and release juice.
4. Boil the jam over low heat. Cook for 8-10 minutes.
5. Remove the hot mixture from the oven. Let sit for 18-20 hours.
6. The next day, repeat the cooking process again. On the third day, finish cooking the delicacy and roll it into sterile jars.

How to cook apple jam in slices: step-by-step recipe

You will make excellent transparent apple jam if you use whole fruits for it (not broken, with a dense pulp structure).

Recipe:

• Vanillin - 3 g;
• Apples - 4 kg;
• Sugar - 3.8 kg;
• Water – 225 ml

Preparation:

Prepare the fruits for cooking. To do this, select hard apples, wash them in a large container, cut them into medium-sized slices, after removing the core.

Fill up fragrant apples sugar, place on the table. Let them stand like this until the juice appears.

Place the bowl on the fire, pour in some water. When the apples boil, turn the gas as low as possible and cook the delicacy for five minutes. It is not advisable to interfere, otherwise the integrity of the cut apples may be damaged.

Remove the bowl from the stove. Cover the jam with a large lid and let it sit for at least seven hours. Then repeat the boiling several more times until the delicacy is ready. This is easy to determine - the apple slices will no longer float all in the upper part, but will be evenly distributed in the syrup. Also, if you drop jam onto a plate, the drop will harden and will not spread like water.

For lovers of sweet aroma, it is recommended to add a little vanillin at the end of cooking the dessert to add a piquant taste.

IMPORTANT: If you want to achieve maximum effect so that the jam turns out perfect, choose hard fruits. Also, dip whole apples in before preparing dessert. cold water for 20 minutes. Then the slices will be intact.

Apple jam in the form of jam: detailed recipe with photos

To make a beautiful jelly-like jam orange color, do the following.

Prepare the food:

• Apples - 1.3 kg;
• Sugar - 0.8 kg;
• Lemon - 1 pc.;
• Orange juice - 130 ml;
• Cinnamon - 5 g;
• Ginger.

Make the jam as follows:

1. Wash the fruits in ordinary water, remove the core, peel the skin, cut into pieces.
2. Place a bowl on the fire, place apple slices (300 g) there, fill them with water. Cook the apples for 8 minutes until they are soft.
3. Place the fruits in a colander and continue cooking the juice, but with sugar.
4. When it becomes slightly viscous, you can add the rest of the fruits, crushed in a blender.
5. Cook the mixture for no more than 20 minutes. The pureed apples should occupy almost the entire volume; if there are few of them, add more.
6. At the end of cooking, add orange juice, grated lemon, and ginger (optional) to the jam.

Recipe for delicious apple jam with pumpkin

It is necessary to prepare such a preparation for the winter in the fall, when both apples and pumpkins are ripe. Much has already been said about the benefits of this delicacy. Let us only add that jam will be a source of vitamins and carotene in winter, which removes excess fluid from the body.

Recipe:

• Apples - 1 kg;
• Apple juice - 115 ml;
• Pumpkin - 925 g;
• Lemon - 1 pc.;
• Sugar - 825 g;
• Cinnamon - 5 g.

Process:

1. Clean the pumpkin. Cut it. Place in a container, fill with water (325 ml). Boil for about ten minutes.
2. Add chopped apples without skin there.
3. If you like jam with sourness, then add the juice of one lemon to it.
4. Cook sweet mass another ten minutes.
5. When it cools down a little, grind the pieces in a blender.
6. Put it on fire. Add the remaining ingredients and let simmer for five minutes. Seal assorted sweet jam into sterile jars.

Original recipe for apple jam with tangerine and orange

Recipe:

• Orange - 1 pc.;
• Tangerines - 165 g;
• Apples - 925 g;
• Water - 225 ml;
• Sugar - 225 ml.

Cooking:

1. Pour boiling water over the oranges. Wash them with a brush.
2. Cut them into slices, peel the tangerines, break them into pieces, and boil with water for about 9 minutes to make the fruit softer.
3. Add sugar. Cook the jam for the same amount of time.
4. Then add the peeled, chopped apples to the syrup.
5. Cook the treat until it becomes slightly viscous and the fruit becomes translucent.

IMPORTANT! To prevent the jam from having a bitter aftertaste, you can add orange slices to it without peel, and with Not big amount zest.

Apple and pear jam: a simple recipe with photos

This delicacy will appeal to both adults and children.

Recipe:

• Pears - 975 g;
• Apples - 975 g;
• Sugar - 1125 g;
• Water 475 ml.

Process:

1. First, boil the chopped, peeled apples in water.
2. Strain the juice. Grind the apple slices in a blender, and boil the chopped pears in water.
3. Add sugar to the mixture, when a little time has passed, pour into the jam applesauce.
4. Cook until done, then distribute into jars and seal.

Apple jam with lemon

Lemon will not only give pleasant aroma sweet dessert, and will also saturate the taste of the delicacy with light sourness.

Recipe:

• Apples - 925 g;
• Lemon - 1 pc.;
• Water - 175 ml;
• Vanilla - 4 g.

Preparation:

1. Make jam as usual from apple slices. You will have to boil the dessert three times, as described above in the section “How long to cook the jam.”
2. When you boil the sweet treat for the last time, add lemon juice, zest and vanilla.
3. Roll the finished product into jars.

Apple jam with cinnamon

This dish can be cooked not only on the stove, but also in a slow cooker. Moreover, it tastes better in a slow cooker.

Recipe:

• Apples - 1975;
• Sugar - 975 g;
• Spice sticks (cinnamon) - 2 pcs.

Cooking process:

1. Place the prepared chopped pieces of fruit in a multicooker container.
2. Pour sugar there and place spices.
3. Close the electrical appliance. Turn on the mode - Jam.
4. You should stir the mixture periodically, just be careful so that when you open the lid you are not doused with steam.

Instant apple jam: recipe

This method of preparing this delicacy suitable for those who have collected a large harvest of apples, but do not have enough time to process them.

Recipe:

• Apples - 2.725 kg
• Sugar - 1.225 kg.

Cooking instructions:

1. Process the fruits and cut them.
2. Place the pieces in a container. Add sugar.
3. Give them time to release their juice.
4. Then put it on fire. When the entire surface of the jam boils, immediately spread it into a sterile container and roll it up.
5. Store it in a cold cellar.

Seasonings for delicious apple jam

The most unexpected ingredients are used as spices for apple jam. In particular, the following is added to the treat:

• cinnamon,
• fragrant herbs,
• vanilla,
• ginger,
• barberry,
• basil,
• anise,
• even Bay leaf(for spiciness of the dish).

The most delicious apple jam: tricks and main secrets

Not everyone knows what it takes to make apple jam perfect. Read below for cooking tips:

• Choose fruits of the same hardness to ensure a uniform jam.
• Choose the right dishes for cooking delicacies. You cannot cook food in an aluminum container. Give preference to enameled (without chips) and stainless steel bowls or pans.
• Cook the jam in several batches over low heat. Be sure to follow the proportions and storage conditions, otherwise the product may turn sour.
• Do not overcook the dish; it may become too thick and dark in color.
• To prevent the sweet food from becoming sugary in the future, add a little lemon juice or citric acid at the end.

IMPORTANT! When preparing aromatic, sweet jam, you can slightly adjust the recipes. if you love rich taste, then add more sugar, spices and other ingredients to the dish. Just try not to reduce the amount of sugar, otherwise the jam may simply turn sour.

Video recipes for delicious apple jam

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

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

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

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

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

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

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

Ingredients (neat weight):

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

Cooking method:

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

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

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

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

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

Clear jam from whole apples

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

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

Ingredients:

• green apples - 2 kg
• sugar - 2 kg

How to make apple jam:

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

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

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

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

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

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

Jam with apples and oranges

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

Ingredients (unpeeled fruit weight):

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

Apple and orange jam - how to prepare:

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

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

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

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

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

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

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

Apple jam with ginger in the microwave - a simple recipe

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

Ingredients:

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

How to make apple and ginger jam:

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

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

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

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

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

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

Thick apple jam - cooking secrets

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

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

Ingredients:

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

Cooking method:

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

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

3.Place the pan over high heat and bring to a boil with the lid closed. After boiling, turn the heat to medium and cook the apples for 15-20 minutes.

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

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

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

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

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

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

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

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

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

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

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

Amber apple jam is not only delicious, but also beautiful delicacy. Elastic and at the same time soft slices in transparent and thick syrup They just smell like cinnamon. There is no shame in serving such jam even to festive table, and in a neatly decorated jar - presented as a sweet gift. How to properly prepare apple jam, all the secrets and useful tips I'll tell you today.

Apple jam can undoubtedly be prepared according to the most different recipes and every time the result will surely please you. But there are some nuances in preparing just such a dessert - for example, how to achieve transparency of the syrup or maintain the integrity of the apple slices. Clearly following step-by-step recommendations and you will get the same apple jam as in the picture, I promise.

Ingredients:

Cooking the dish step by step with photos:

The recipe for amber apple jam includes only two main ingredients - apples and granulated sugar. I use cinnamon as an aromatic additive - 1 stick is enough. You don't have to add it if you don't like it. In addition, vanilla, cardamom or star anise are perfect here - any spices of your choice.

How to make apple jam so that it turns out truly tasty, transparent and appetizing? Everything is as simple as shelling pears - all you need is desire and time. For this dessert, be sure to take sweet and sour varieties of apples. The fruits must be firm and without blemishes, that is, not broken or wrinkled. Otherwise, it will hardly be possible to ensure that in the finished apple jam the slices remain intact and the syrup remains transparent. Wash the apples and cut them lengthwise into 4 pieces. Carefully cut out the seed pods and stalks. Now we cut each quarter lengthwise into 3 more parts - as a result, 12 identical slices are obtained from one medium-sized apple. We process all the fruits in this way so that there are 1.5 kilograms of prepared raw materials for jam.

We take a container of suitable volume (I have a four-liter saucepan), always with a thick bottom. Place apple slices in it in layers, sprinkling with granulated sugar.

Gently shake the pan so that the sugar is evenly distributed between the apples. If you add aromatic spices, add them right now - for me it’s a cinnamon stick. Cover the dishes with a lid or gauze (to prevent annoying insects from getting in) and leave at room temperature for 4-12 hours. In this case, time is more than a relative concept and depends on the variety of apples, as well as the temperature in the room. For example, than juicier fruits, the more juice they contain - then less time will be needed. Well, in the heat, apples will naturally release juice faster. You can cover the apples with sugar in the evening and leave them like that until the morning, and then make the jam.

This is what they looked like to me apple slices after just 6 hours. The sugar has almost completely dissolved (only a couple of spoons remain at the bottom of the pan), and the apples have released their juice. During this time, I gently shook the pan a couple of times, as if stirring the apples.

Place the bowl with fruit slices in sugar syrup on the stove. Turn on the highest heat and bring the contents to a boil under the lid. Then remove the lid and boil the apples in syrup for high fire exactly 5 minutes. See how they rose? And there was more syrup, because when heat treatment even more juice was released. You should definitely cook the apples over high heat - this way the slices will retain their integrity. If you simmer them at a low temperature, the apples will gradually turn into puree. In addition, we do not interfere with the entire process of cooking the apple jam - we simply rock the pan from side to side (again, so as not to damage the slices).

We leave our future apple jam until it cools completely - 5 hours, I think, is enough. You can leave it overnight if you cook apples in the evening - you don’t have to get up at night. During this time, the apple slices will begin to absorb the syrup and gradually sink into it. Bring the fruit in the syrup to a boil again over high heat and cook for 5 minutes. Cool completely to room temperature.

This is what the contents of the pan looked like after the second cooking and cooling of the apples in the syrup. You may need 3-4 boils - as you like. Look: the slices absorbed the syrup and became transparent, while retaining their shape and not turning into mush. At this stage, you can complete the preparation of apple jam and close it for the winter. But in this case, the syrup remains quite liquid, so I suggest thickening it by boiling.

Using a slotted spoon (a wide spoon with holes), carefully remove the apple slices from the syrup and transfer them to another bowl. Place the syrup itself over medium heat and cook, stirring, until the desired thickness. I usually cook for about 5-7 minutes.

Return the apples to the boiling syrup, bring everything to a boil again and cook for about 3-4 minutes over high heat. The transparent apple jam in slices is ready - we will cover it for the winter.

In almost every recipe for homemade preparations for the winter, I tell you how to prepare jars and lids. I won’t repeat myself (you’re probably already tired of me) - just