Step-by-step recipes for making tasty, fragrant and transparent jam from small apples

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In 100 grams of the finished dish

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Carbohydrates

200 kcal.

Option 1. The classic recipe for jam from small apples

Small apples are called paradise. Due to its miniature size, jam can be prepared from whole fruits. The delicacy is transparent and very tasty. Furthermore, the cooking process is quite simple and will give you real pleasure.

Ingredients

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

Step-by-step recipe for jam from small apples

Rinse the small apples thoroughly. Half cut the stalks. Toothpick each fruit in several places with a toothpick.

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

Pour granulated sugar into the water drained from the apples. Stir well and boil for five minutes. Pour the fruit with hot syrup and mix gently. Remove from heat and leave apples in syrup for twelve hours. Repeat the procedure at least three more times. Last boil time increase to 20 minutes. Arrange the hot jam in a sterile dry glass container. Seal the covers tightly. Turn upside down, cover with a warm blanket and leave to cool completely.

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

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

The slow cooker is an indispensable assistant in the kitchen. With its help, you can not only cook a variety of dishes, but also cook aromatic jam for the winter. The paradise apple treat is so healthy that it is recommended to include nursing mothers in the diet.

Ingredients

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

How to quickly make jam from small apples

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

Pierce each apple fruit in several places with a toothpick. Stack fruit in a multicooker container. Send lemon slices here. Sprinkle all with granulated sugar.

Install a container in the appliance. Turn on the quenching program. Set the time for two hours. Stir the treat periodically with a wooden or silicone spatula.

Once the fruits are ready, arrange the hot treat in jars, after washing them and sterilizing them in the oven or over steam. Seal hermetically with sterile caps. Turn upside down and cool, wrapped in a warm cloth.

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

Option 3. Transparent jam from small apples with lingonberries

Sweet, delicate apples blend perfectly with the refreshing sourness of lingonberries, creating a piquant taste. Jam will be a great addition to aromatic hot tea.

Ingredients

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

How to cook

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

Combine water with granulated sugar. Stir and cook until the syrup reaches for a spoon with thread.

In a boiling syrup, lower the lingonberries and cook for ten minutes, stirring occasionally. Remove from the stove and leave the berries to infuse for an hour.

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

Decide whether or not to remove ponytails. Fruits with stalks will look spectacular. To keep the apples intact and not cook, pierce it with a toothpick in several places. Jam is best packaged in jars, no more than half a liter.

Option 4. Amber jam from small apples with vanilla

To diversify the taste of goodies, you can use a variety of spices. Amber sweet syrup will preserve the aroma and tenderness of apples, and vanillin will make its taste unique.

Ingredients

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

Step by step recipe

Wash the apples carefully and lay them on a towel. Dried fruit.

Pour water into a stewpan, pour sugar in it. We put on medium heat and cook, stirring occasionally, until the syrup reaches for a spoon.

Pour the syrup into a copper basin. Dip the apples in it and cook over moderate heat for half an hour, stirring regularly. We must remove the foam. Shortly before the end of cooking, add vanillin and citric acid. We lay out the thick jam in small sterile jars. We seal hermetically with lids and cool under a warm blanket.

You can add vanillin or vanilla essence to the jam. Make sure that the apples are ripe, without damage and wormholes. Otherwise, the jam may deteriorate quickly. The readiness of the syrup is checked as follows: collect a small amount in a spoon, cool and try to roll a soft ball with your fingers. If this happens, then the syrup is ready.

Option 5. Royal jam from small apples with walnuts

The old recipe is different in the way of cooking. Previously, delicacies were prepared in Russian ovens. Timely housewives use an oven for this. The jam is thick by adding walnuts.

Ingredients

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

How to cook

Rinse the small apples thoroughly. Damaged fruits are removed. We spread it on a towel and dry it.

We cut off the peel from the lemon. Cut the pulp of citrus into small pieces. The kernels of nuts are not too finely chopped.

From water and granulated sugar, boil the syrup until it reaches for a spoon with a thread. We combine apples, lemon and nuts in a cup. Fill with hot syrup and put on medium heat. Bring to a boil and cook, stirring regularly, for ten minutes.

We transfer the treat to the clay pot and put it in the oven, heated to 250 C. We wait for the jam to boil. Then lower the temperature to 100 degrees and simmer for three hours. In consistency and color, it should look like honey. We pack jam in prepared glass jars. Hermetically seal them and completely cool under a warm blanket.

You can chop walnuts and add whole kernels to the jam. Cook the syrup in a thick-walled aluminum bowl. The fire should be small, otherwise it will burn quickly.

Now few people in the garden plot see an apple tree with small apples and small ranets. In another way they are also called paradise. Ranetka jam turns out to be very tasty, jelly and reminds someone of the taste of childhood. There are a lot of recipes, different in ingredients and their quantity, the main ones are paradise apples. They can be prepared for the winter whole, in slices, with tails, in sugar syrup, with various spices, in the oven and in the slow cooker. Each method deserves special attention and consideration.

Delicious whole apple paradise jam

It’s easy to cook a meal of whole ranetki. It is important to strictly follow the recipe.

Have to take:

• apples 5 kg
• sugar sand 4 kg
• water 3 l

Cooking:

1. Take ripe, but not overripe berries. Each apple shorten the leg, leaving a third of the length.
2. Pierce all apples with a toothpick in several places.
3. Dip the prepared ranetki in boiling water for 3 minutes in a metal colander.
4. After the berries, immediately dip in cold water.
5. Let the apples cool. At this time, sugar syrup is prepared. Sugar mix with water in a pan, bring to a boil. Strain the syrup through double cheesecloth and bring to a boil again.
6. Cool sugar syrup slightly. Pour the berries and cool completely.
7. Then simmer again for 10 minutes. Remove from the stove and let it brew.
8. After 5 hours, warm the jam again and let it boil for 10 minutes. In this case, the contents can not be mixed, but only slightly shaken. This is necessary to preserve a beautiful whole type of fruit. After 5 hours, repeat this step.
9. Its beautiful amber color will tell about the readiness of jam. Then it is sterilized cold. You can enjoy the wonderful taste in the winter evenings.

Paradise Apple Jam with Ponytails

For jam from apples with ponytails, you can take a wild runet. From small sour-tart berries to the taste, a very useful treat is obtained, which is prepared as follows.

Have to take:

• ranets 1 kg
• water 1.5 cups
• sugar 1.3 kg
• 1 large lemon

Cooking:

1. Wash apples well with a brush under running water.
2. Chop the skin of each ranetka in several places with a wooden toothpick.
3. Put the apples in a gauze bag and immerse in boiling water for 3 seconds.
4. Then take a large container, you can enameled basin. In it over low heat, mix sugar with water and boil for 3 minutes.
5. Fold the ranetki in the cooled syrup and leave for 4 hours. They are impregnated with a sugar flavor during this time. Shake your pelvis periodically.
6. Then boil the contents for 5 minutes and again insist 4 hours. After repeating the procedure and add lemon juice, also gently shaking the jam.
7. In jars, you can lay out the dessert after cooling.

Transparent jam with citrus fruits

Apple jam will be transparent if you add citric acid to it.

It is necessary to take the ingredients:

• paradise apples 1 kg
• citric acid a quarter teaspoon
• water 1.5 cups
• sugar 1.2 kg

Cooking method:

1. Ranetki need to be washed well and select only whole fruits without worms.
2. Make holes in each hole with a needle to the core.
3. Fold in a container with citric acid.
4. In a separate pan, boil sugar syrup and pour the fruits.
5. Insist a day, then boil for 5 minutes.
6. Let it brew for another day and repeat boiling for 10 minutes. After laying out in jars.
7. The readiness of the jam is checked by cutting the apple, if it has become translucent inside and resembles marmalade.

Aromatic cinnamon flavored ranetka jam with orange

The jam is scented due to the addition of cinnamon sticks. This delicacy also has a warming effect thanks to the orange.

Need to take products:

• paradise apples 1 kg
• oranges 2 pieces
• sugar sand 1 kg
• cinnamon to taste

Step by step cooking:

1. Cut oranges into slices, pour boiling water and cook until soft.
2. Pour sugar and boil syrup.
3. Wash and boil apples in a colander for 5 minutes.
4. Put paradise apples in syrup with orange and cook until tender.
5. Put cinnamon at the very end.
6. If you cook this jam in a slow cooker, then you do not need to add water. Oranges produce a lot of juice. You just need to put all the ingredients in a bowl and put in the "stew" mode for 2 hours.

Royal Jam from paradise apples with walnuts

Thick tasty jam is obtained due to the addition of walnuts. In the old days, housewives procured it in a furnace, now they use an oven.

For cooking you will need:

• ranets 1 kg
• sugar sand 0.2 kg
• walnuts 0.2 kg
• lemon

Cooking process:

1. Rinse apples well, dry.
2. Cut lemon without peel, crumble nuts.
3. Mix all foods with pre-made syrup.
4. Bring to a boil and keep on fire for 10 minutes.
5. Transfer to a cast-iron or clay pot.
6. Let it boil in the oven at 250 degrees.
7. Then lower the oven temperature to 100 degrees and simmer for 3 hours.
8. It will immediately become clear that the jam is ready, it looks like honey in color and consistency.

Paradise jam in the slow cooker

In a modern kitchen, it’s not just the oven that replaces the stove. Jam can also be prepared in the slow cooker. Whole berries decorate cakes and homemade cakes or just eat with a cup of tea.

Product Composition:

• ranets 1.2 kg
• water 1 cup
• lemon 2 pieces
• sugar 1 kg

Cook by List:

1. Ranetki washed, peeled from a lemon.
2. They put multicookers in a bowl and fill it with sugar, fill it with water.
3. A treat is being prepared for the stewing program for 2 hours, periodically you need to gently stir.

There are many recipes with small apples. They can be prepared with vanilla, with mountain ash, lingonberry. How much fantasy is enough. And, despite the time spent, jam from paradise apples is truly worth it.

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.

The apple season is coming to an end and we continue to stock up on vitamins for the winter.

I like apple jam slices because it can be eaten not only by itself, but also use these slices in other dishes. For example for.

There are a lot of options for making apple jam, in this article I tried to choose such that the cooking process was maximally simplified, but without loss of taste.

  Amber sliced \u200b\u200bapple jam: recipe with photo

To begin, I offer you a classic recipe for amber jam, which uses only apples and sugar.

Ingredients:

• Apples - 1 kg
• Sugar - 1 kg

That is, for every kilogram of apples, you need to take 1 kilogram of sugar. And how much jam you want to cook, decide for yourself.

Cooking:

We wash the apples well and thoroughly wipe them - we do not need excess liquid.

Remove the core from the apples and cut them into slices.

If the apples are fresh with a thin peel, then peeling is optional. If it is dense and tough, then it’s better to peel the apples

In this multi-layer construction, sugar should be the last.

We cover the bowl with a lid or towel and leave it until the apples let the juice go. It usually takes 12 to 20 hours.

The fact that the apples are ready will be seen by the fact that the upper layers of sugar will completely dissolve, and a lot of liquid will appear in the bowl.

Transfer apples from a bowl to a deep pan. Send juice and sugar from the bottom of the bowl there. Put the pot on medium heat and bring the future jam to a boil. After boiling, cook it for another 5 minutes, and then turn it off and wait for the pan to cool completely.

Then boil the jam again and cook it for 10 minutes. Turn off again and allow the pan to cool.

The third boil will already be final. When the jam boils, cook it for 5 to 30 minutes, depending on what color you want to get. The longer you cook, the darker the color of the jam.

A few strokes of boiling and boiling are necessary so that the apples have time to boil, but retain their shape, and the sugar does not darken and does not turn into caramel. If you want to boil everything in one run in 40-50 minutes, you get an unattractive dark slurry

Now the jam is ready and it can be laid out on. Fill the cans on the shoulders, ramming tightly enough, but without damaging the wedges.

Then we close the jars with lids and leave them to cool in an inverted form. You don’t need to cover the banks, otherwise the apple slices will boil and fall apart.

After cooling, store the jars in a cool dark place.

  Five-minute quick jam from apples

The peculiarity of this recipe is that we do not wait for the apples to “pour juice” and we get syrup suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.

But for this speed will have to pay the scrupulous preparation of fruits.

It's no secret that the speed of soaking apples directly depends on the size of the slices into which you cut these apples. The classic five-minute recipe generally involves rubbing apples on a coarse grater.

But we need slices. So we will do so.

Ingredients:

• Apples - 1 kg
• Sugar - 1 kg
• Water - 1 cup (250 ml)
• Citric acid - 1 pinch

Cooking:

The better we prepare the apples, the better they will be soaked in syrup. Therefore, apples not only remove the core, but also peel them. After that, cut them into slices as thin as the sharpness of your knife allows.

Now we are starting to prepare the syrup. This is just plain disgraceful - pour one kilogram of sugar in one glass of water, put on a slow fire and boil the syrup until sugar is completely dissolved.

Do not forget to stir occasionally.

While making syrup, pour apple slices with salted water so that they do not darken

When the water begins to boil, and the sugar dissolves, pour apples into the pan and boil them for only two minutes. Then turn off the stove and leave the jam to cool.

When it cools down, take a sample - if the jam is too sugary and sweet - add a pinch of citric acid to it.

After the first cooling, we again set a small fire and again bring the jam to a boil. Then you can immediately lay it out on sterilized banks.

  Apple jam with amber and orange slices

Let's start adding other ingredients to apple jam to delight ourselves with a variety of flavors.

First, add an orange to apple jam.

Ingredients:

• Apples - 1 kg
• Oranges - 1 kg
• Sugar - 0.5 kg

From this amount you get one liter jar of apple jam.

Cooking:

Peel the apples, cut the core and cut into slices.

And we cut the oranges, take out the seeds and pass through the meat grinder along with the peel.

After that we combine all the ingredients in one pan, put it on the fire and cook on the smallest fire for 50 minutes, stirring occasionally.

For cooking jam enameled dishes (pan or basin) will be the best choice

When the jam is cooked, apple slices should become transparent, and it is difficult to drain the syrup from a spoon (like honey).

After waiting for such a consistency, you can lay out the finished jam on sterilized jars.

Store cooled cans in a cool, dark place.

  Amber and lemon transparent apple jam

Theoretically, apple jam with lemon can be prepared in the same way as with oranges. But I tried to pick up such recipes, each of which has its own distinctive feature. In this option, we can do without a meat grinder.

Ingredients:

• 1.5 kg apples
• 1 lemon
• 1 kg of sugar
• 1 glass of water

Cooking:

The first step is to prepare the syrup. In 1 glass of water (250 ml) we add 1 kg of sugar and over low heat bring the syrup to a boil and completely dissolve the sugar.

While the syrup is cooked, prepare the fruit.

Cut the lemon into small slices along with the peel.

Do not forget to remove the seeds from the lemon, otherwise the jam will be bitter

Dip the lemon in boiling syrup and cook for 5-7 minutes.

Wash the apples, remove the core and cut into small slices of half a centimeter.

About one kilogram of apple slices should be obtained from one and a half kilograms of apples

Add apples to the syrup and cook for another 5 minutes.

After that, turn off the heat and let the jam cool completely. Then again turn on the slow fire, bring to a boil and cook the jam for another 30 minutes until thickened.

After that, you can either let it cool and put it in clean jars (without sterilization) for storage in the refrigerator (for 3-4 months), or put still hot jam in sterilized jars and safely store it in the cellar for a year.

Long-term storage is ensured by the content of citric acid in the jam, which acts as a preservative

  Apple jam with wedges slices: video recipe

And here is a very interesting recipe for ranet jam. The process is shown in great detail, so I recommend a look. Moreover, the video lasts only 6 minutes.

  Cinnamon Apple Jam

Well, the last recipe that completes the familiar methods for making apple jam with slices is a recipe with cinnamon. Cinnamon very well complements the taste of apples, giving them a special aroma.

This recipe does not require long-term storage and can be stored in the refrigerator for 1 month.

Ingredients:

• Apples - 1.5 kg
• Sugar - 800 g
• Water 50 ml
• Cinnamon 1 stick

Cooking:

Peel the apples, remove the core and cut into small slices.

We put the apples in a deep saucepan, pour 50 ml of cold water and fill in half the prepared sugar. Mix everything well and put a cinnamon stick on top.

We put the pan on a strong fire and bring the syrup to a boil, constantly stirring. After boiling, reduce the heat to a minimum and cook while stirring for another 10 minutes.

Then turn off the heat and let the jam cool for one hour.

Then again we put the pan on the fire, pour the remaining sugar and cook over medium heat for another 1 hour, stirring occasionally.

During this time, the apples become transparent, and the syrup is thick

After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling, apple jam is ready to eat.

What you’re not ready to eat right now, fill it in jars with lids and put it in the refrigerator. Do not put cinnamon sticks in jars.

As you can see, transparent apple jam with slices can be prepared in completely different ways: you can with preliminary sugaring, or you can without it. You can cook for 5 minutes so as not to lose vitamins, or you can cook for an hour to get thick jam.

I hope I helped you decide what you need.

Thanks for your attention.

Ingredients for making apple jam:

• Apples (small ranetki varieties "Uralka") - 1 kg,
• Sugar - 800 grams,
• Water - 100 ml

How to make jam from whole apples? A step-by-step recipe is given below.

Select small ranetki or apples, in my case these are apples of the Uralka variety, by the autumn they fully ripen and become very sweet, so I reduced the amount of sugar from 1 kilogram to 800 grams. Do not remove the stalks, they will give even more sophistication to your jam.

  Pour the selected and washed apples with granulated sugar (400 grams), pour in water and close the container with a lid, gently shake or simply mix with a wooden spoon. Leave the apples in sugar for 5 to 6 hours.

  After 6 hours, the sugar will completely dissolve, and the apples will already begin to be saturated with syrup.

  Put the pan on a small fire and cook the apples in syrup until boiling, boil for 8 - 10 minutes. Remove the pan from the heat and leave to insist, or you can even say saturate with syrup for at least 10 hours.

  After pouring the rest of the granulated sugar, mix and put again on a slow fire, cook until boiling. After boiling, cook for 15 to 20 minutes over the smallest fire.

  Ready apples will become soft, some may burst, but most will retain their shape.

  Arrange the jam in clean, sterilized jars and roll it up with clean lids. Leave the cans to cool completely in the room, and then store them in a cool room. We hope you get the perfect jam from whole apples. A step-by-step recipe with pictures for every housewife will come in handy.

Do not be afraid to try new recipes, create, go for it and you will succeed!
  Bon Appetit!