Good afternoon dear friends. In continuation of the theme of summer preparations, I offer you several recipes on how to make jam from apples.

There are really many recipes and in one article it is simply not possible to describe all of them. Therefore, I had to go through a huge number of recipes and provide only those recipes that I liked and those that were tested and tested by me.

All recipes focused on long-term storage. So if you have a little time and a lot of apples, then read the selection of recipes, choose the most suitable for yourself and harvest apple jam for the winter. For me it’s best for jam, not large jars, such as 0.5, 0.7, and 1 liter. In such a container, it is easier from the point of view that the jam is quickly eaten before it spoils.

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

Ingredients.

• Apples 1 kg.
• Sugar 1 kg.

Cooking process.

Before making jam, you need to rinse and sort the apples. It is important that spoiled apples are not caught.

After not peeling, cut apples into as similar slices as possible. Do not use the middle of the jam. We put the slices in a pan and sprinkle with granulated sugar. Next, leave the apples in sugar for 10 hours. It is more convenient to leave apples for the night.

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

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

The jam will need to be boiled at least two more times. But only after complete cooling. And each time after cooking, put a load on top.

After the third cooking, you can spread the jam on sterile jars and close the lids.

Five-minute apple jam is the easiest cooking recipe

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

Ingredients.

• 300-350 sugar.
• 1 kg of apples.

Cooking process.

Wash and sort the apples. Finely chop or grate.

Pour sugar and mix and leave for 5-6 hours.

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

After we lay out the finished jam in sterile jars and close the lids.

We wrap the twisted cans with the lids down and hold in this position until completely cooled.

How to prepare apple jam for the winter at home

Apple jam is the perfect filling for pies or pancakes. And he also needs to prepare more than one jar. Also, if desired, you can add cinnamon, vanillin, a little lemon or orange.

Ingredients.

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

Cooking process.

Peel the apples and put on a coarse grater.

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

Pour apples with the resulting syrup and mix.

Put the pan with apples on the stove, bring to a boil. Reduce heating to a minimum and boil jam from 40 minutes to an hour. Do not forget to stir.

Cook jam to the desired density. Then lay out on the banks and cork lids.

After cooling, the jam will become even thicker, do not forget about it.

Cinnamon Apple Jam

In order to prepare this dessert, you will need to be patient and time-consuming, since it only takes about 2 hours to cook the jam. But the end result is certainly worth the jam just amazing.

Ingredients.

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

Cooking process.

Cut apples into small cubes.

Sprinkle with sugar. (add 550 g of sugar in the first approach) Put cinnamon between the apples in the middle. Leave the fruit overnight.

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

Remove from stove to let stand 1-2 hours.

After adding the remaining sugar and again bring to a boil after cooking for 20-30 minutes.

Remove from the stove, remove the cinnamon and lay out in sterile jars. The jam is sweet with a touch of cinnamon. Enjoy your meal.

Apple and Lemon Jam Recipe

Cooking such a jam is not difficult. It is prepared in two steps. It is best to choose apples with a solid body and pulp for this recipe.

Ingredients.

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

Cooking process.

First, prepare the syrup. Pour sugar into the stewpan, fill it with a small amount of water. It is important that sugar barely disappears under water. We put the stewpan on the stove and cook the syrup over low heat until the sugar is completely dissolved.

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

We lay the fruits in a pan to them, spread the lemon, pour the syrup and put on the stove. After boiling, make minimal heating and simmer constantly stirring for about 10 minutes.

Boil again in the morning for about 10-15 minutes.

Then it will be possible to lay out on sterile jars and cover with lids.

Amber Apple Jam recipe video

Enjoy your meal.

MOST DELICIOUS JAM FROM APPLES

Apple jamaccording to Christian tradition, they begin to cook after August 19, after Apple Savior. On this day, believers consecrate apples in the church, prepare delicious apple pastries, bake “roses” from apples, and, of course, boil fragrant jam. In any case, you should start harvesting fruits only after harvesting, as a rule, slightly spoiled, rumpled, overripe fruits that cannot be stored fresh for a long time are used to make jam and compote.

Apple jam with oranges

If you are looking for unusual recipes, then we suggest you cook apple jam with oranges  and lemons. You can not follow the presented recipe by changing the proportions of the ingredients at your discretion. For example, for two kilos of apples, you can take two oranges and one lemon, or one lemon and one orange. Thanks to citrus acidity, the syrup will become tastier, more piquant, cinnamon can be added for flavor.

There are two cooking options, but each one requires specific storage conditions. For example, you need to keep the sweet one only in a cool place - a refrigerator or basement, but if you will store the workpieces at room temperature, then choose the classic recipe for how to cook jam - apples, sugar  take 1 to 1.

Everyone will like a little sweet jam, and if you use it as a filling for a pie, you can add sugar and starch if desired, so that the filling becomes thick. 500 g of sugar and one citrus fruit are taken per kilogram of fruit.

Fruits can be taken of any size, even if they have damaged areas - it does not matter, you can cut them. The first step is to thoroughly rinse them to remove all dirt from the skin. As for the peel, you can peel it or leave it, at your discretion, you can cook two different batches of jam - with and without peel, to determine which option you like. Be sure to remove the core: seeds and seed plates. Apples should be cut into small pieces, but not too small, otherwise they will turn into applesauce during cooking.

Citrus fruits must be peeled, cut in the same slices as apples. Try to remove the bones during slicing. There is a second solution: squeeze citrus juice to fruit slices.

   All slices should be put in a wide bowl, top with sugar and put on fire. You can not immediately put the dishes on the fire, but leave for some time, during which the fruit will let the juice. During cooking, the mass must be regularly stirred, otherwise it will burn to the bottom of the dishes. For cooking, it is necessary to choose enameled dishes, it is desirable that it be a wide low basin, so the fruits will cook faster.

How to make apple jam

Cooking time is also important, because there are also two options, how to make apple jam. It all depends on how much free time you have. For example, if you intend to finish cooking fruit preparations today, then choose the first option: immediately you need to cook the mass for 40 minutes, and then put it in jars.

In the summer, no one wants to spend a lot of time at the stove, so there is a second option that will protect you from excessive heat. You can cook it in three approaches: each time you need to bring the mass to a boil, boil for five minutes, and then leave to insist for 8-10 hours. Then repeat the process again from the very beginning. After the third cooking, it’s hot apple jam with slices  must be laid out in jars and rolled up with iron lids.

A quick way of cooking will appeal to housewives who are too busy with household chores, because in summer you need to take time for home preservation: pickling cucumbers and tomatoes, cooking vegetable salads, and even apple juice for the winter. In a quick version, slices of apples with sugar should be brought to a boil and boiled for 15 minutes, then put in jars. The only drawback of the presented method is that such a treat can only be stored in a cool place.

   If you procure apple jam for the winter, you, of course, expect that it will be stored for more than a year. Long-term storage is possible only with observance of the technology of cooking jam and subject to the rules of sterilization. For jam it is better to take jars of 0.25-0.5 liters, but for a large family, liter jars are also suitable for preparing goodies.

   Be sure to rinse the jars using baking soda, and then put on sterilization. Steam can be sterilized in the oven and even in the microwave. Boil the iron caps for 5 minutes, and capron - pour over boiling water.

Transparent apple jam

Experienced hostesses have long learned how to cook transparent apple jam, which will be a great addition to tea drinking if friends come to you. Well, children will eat up sweet fruit slices with great pleasure, washed down with delicious green tea. This recipe has one distinguishing feature from others - you get a clear syrup in which apple slices will be drowned.

   For cooking, we need apples and sugar in a ratio of 1: 1, in this case, two kilos. For sugar syrup, prepare 300 ml of purified water, to taste vanilla sugar and ground cinnamon (optional) and two tablespoons of table soda.

The fruits must be washed and peeled, cut into slices and gently remove the seeds and plates so that nothing spoils the taste of the finished treat.

Fruit slices should not boil during cooking, so experienced hostesses have one trick that we will share with you with pleasure. You need to dissolve the soda in water and soak the slices in the solution for at least four hours, you can leave the fruit slices in the soda solution for the whole night. For the solution, you need to take a spoonful of soda for every liter of water, and the solution must necessarily cover the slices. Soda will not affect the taste of the finished dessert, but the slices will retain their integrity. But when you make quince jam, you don’t have to worry that the quince remains whole cubes, because the pulp of this fruit is quite dense.

Transparent apple jam with slices  involves a separate preparation of the syrup, only then it will be transparent. To do this, bring 300 ml of pure water to a boil in a saucepan and add two kilos of sugar to it. You can reduce the amount of sugar if you choose sweet varieties of apples for the treat. The syrup must be boiled until the grains dissolve.

Now you can get slices of fruits from a soda solution, they must be washed with running water and put in a colander. Then send them to boiling syrup. To keep the slices intact, it is advisable to mix the mass as little as possible, but at the same time it is impossible to allow the syrup to burn to the bottom of the dishes, so we suggest cooking the jam over high heat, and periodically shake the bowl.

   During cooking, carefully remove the foam that appears. Just cook for 20 minutes after boiling.

   For delicacies, you need to prepare sterile jars and iron lids, previously boiled. In such jars, the jam will be stored for 2-3 years.

   Be sure to try the red rowan jam - a treat with a sweet and sour taste.

How to make apple jam

You have already tasted delicious aronia jam, you might be wondering how to cook apple jam  with red currants. In this recipe, we grind all the ingredients to a jam. In addition to apples and currants, we will also add lemon zest, due to which the delicacy will become spicy and aromatic. We need two kilos of fruit, one kilogram of sugar and 300 grams of red currant. Lemon zest add just two teaspoons.

   Fruits, as always, need to be peeled and cut, for jam it is necessary to peel the peel. Put the slices in a bowl, cover with sugar and leave for a couple of hours so that the fruits let the juice go.

In this recipe, the proportion 2 to 1 apples-sugar was used, however, if you want to make jam for long-term storage, you need to add 1.5 times more sugar, i.e. 2.5 kilos.

Put the bowl with the apple mass on the fire and boil it for 5 minutes after boiling. Then remove from heat and cool, repeat again - boil for 5 minutes. During cooking, apple slices should become translucent. Puree the finished mass in a blender until smooth and add the zest.

   Separately, red currants must be processed: squeeze the juice and add it to the jam. Be sure to boil another 5 minutes of apple jam after adding juice. Now the finished jam can be laid out in jars and rolled up, or closed with a nylon cover and stored in the refrigerator.

Apple jam: recipe

If you do not want to spend a lot of time on apple jam recipe  fast you will really like it. This option is good not only for its speed, but also because it allows you to save most of the useful vitamins in the fruits. For the recipe, you will need 300 g of granulated sugar per kilogram of fruit.

   This recipe is called "Five Minute" because it takes a minimal amount of time to prepare it. The whole secret lies in chopping fruits: apples need to be cleaned and grated, you can use a special vegetable slicer. Sprinkle the crushed apple with sugar, leave for an hour or two to allocate juice. Cooking apple mass is necessary only 15 minutes, and after it can be laid out in jars.

You already know to cook yummy apple jam, apples  you need to take the same amount as granulated sugar, it is the ratio of 1 to 1 is considered classic. Usually sour varieties are used for apple jam, for example, Grushovka or Slavyanka, Anis and Papirovka are popular. Varieties Antonovka and Aport have a very dense skin, so if you are not going to peel the fruits, then first you need to blanch the fruit in boiling water so that the peel becomes softer. This simple trick will reduce the cooking time of the fruit mass. If you are going to make jam from sweet varieties, then you should add less sugar, but in this case you don’t

I suggest you cook one of the most delicious apple jam options - amber apple jam. It is prepared quite simply. The longer the apples languish over a fire, the more amber their color becomes. This jam will be wonderful to combine with pancakes and pancakes, and also great for pies. For this jam, apples of hard varieties will come. If you take soft ones or those that have been lying on the ground for a long time, then instead of jam you get jam. 🙂

For jam, we need the following products:

• apples - 1 kg .;
• sugar - 1 kg.

Cook the jam:

1. Apples are washed, remove the bad areas and the core and cut into slices.

2. Put the apples in a saucepan for cooking and cover with sugar. We leave for several hours so that the apples let the juice go.

3. Put the pot on the fire and bring the jam to a boil. Let it simmer for 10 minutes over low heat. Remove the saucepan from the heat and let the jam cool. Then we repeat everything again.

4. This is how apple jam looks after the second cooking.

5. Put the jam on the fire for the third time. It should boil for about 7 minutes.

6. Put the apple jam in prepared jars and close the lids.

7. Here we have such a beauty. Have a nice tea party in winter.

  Apple jam with cinnamon recipe for the winter

I bring to your attention a beautiful and fragrant apple jam with cinnamon. Apple slices are transparent, and the jam itself resembles marmalade.

Product Composition:

• apples - 2 kg. peeled;
• sugar - 2 kg .;
• cinnamon - 1 stick.

The process of making jam:

1. Wash and dry the apples.

2. Peel the apples and peel the seeds. Then cut the fruit into thin slices, approximately half a centimeter.

3. Pour apples with sugar and cover. Let them stand for at least 8-9 hours.

4. Over time, we see that the sugar has almost completely melted and the jam is ready for further processing. Add the cinnamon stick to the pan and send everything to the fire.

5. We give the jam to boil and boil it for about 20 minutes. Do not forget to collect the foam that appears on the surface of the jam.

6. Turn off the fire and leave our jam for another 8 hours to infuse.

7. Before the next cooking, take out a cinnamon stick and throw it out. And again, put the jam on the fire for another 20 minutes.

8. We sterilize cans and lids in advance.

9. Pour jam into jars and cork with lids.

10. Now we turn the jars upside down and leave to cool.

11. In winter, open the jam and enjoy a delicious apple jam with cinnamon.

  Yellow cherry plum jam

Another great option for apple jam. Apples are obtained as candied fruits, and the jam itself is very thick and has a rich taste and aroma. The color of the jam is amazing. It is good both as an independent dessert for tea, so with various pancakes and pancakes, as well as a filling for pies.

What we need:

• apples - 1 kg .;
• yellow cherry plum - 1 kg .;
• sugar - 1 kg.

How to cook jam:

1. Wash the apples and cut them into pieces. We put it in the jar for cooking jam and fall asleep with half the norm of sugar.

2. Cherry plum also wash and free from the bones. This is the most tedious procedure in this recipe. 🙂 Add slices of cherry plum to apples and pour the remaining sugar.

You can take more sugar. It all depends on the sweetness level of apples, as well as how much sweet jam you prefer.

3. Leave our fruit for 9 hours so that the fruit starts juice and the sugar dissolves.

4. Now put the fruit bowl on the fire and bring to a boil. We give jam to boil for about 10 minutes and turn it off. Leave it alone until it cools completely.

5. Put the saucepan on the fire again, let it boil and boil again for 10 minutes. Remove from heat and let cool again completely.

6. The third time we set to cook our jam. Now let it boil for about 15 minutes and pour into pre-prepared jars.

The readiness of the jam is checked as follows - drip a drop of jam on the saucer and look, if it is frozen, then the jam is ready.

7. Here we have such a beautiful and tasty jam.

  Apple jam with ginger

This jam is prepared by my friend, a big lover of ginger. The jam is incredibly delicious. On the one hand, there is a pronounced apple taste, on the other, somewhere in the distance, the taste of ginger, plus its amazing smell. If you cook, you won’t regret it!

• apple - 1 kg.;
• ginger - 6-7 cm. (I don’t know how many it is in grams, just write the length of the root);
• sugar - 750 gr.;
• lemon - 1 pc.;
• water - 300 ml.

Cook jam:

1. Wash the apples well and remove the peel and seeds. Then cut them into slices about 1 cm wide.

2. Take care of the lemon. Scald it with boiling water and three brushes. Remove the zest from the lemon and put it aside for now.

3. Squeeze the juice from the lemon so that it turns out 2 tbsp. And we sprinkle apples on them so that they do not lose their color.

4. And now it's the syrup turn. Pour sugar in a saucepan and fill it with water. We put everything on fire and cook until the sugar dissolves.

5. Put the apples in the syrup and let it boil.

6. In boiling jam, add the zest of lemon and finely chopped ginger. We make a medium heat and constantly stirring, bring the mixture to a boil.

7. Set the minimum heat and continue cooking for another 2 hours.

8. Pour jam into pre-sterilized jars and close the lids.

9. Here is our apple and ginger jam ready.

  Thick apple jam for the winter

And with this jam I usually bake pies and pies. It is thick, but also contains small pieces of apples. We really like it. Try it and you.

We will prepare the following products for jam:

• apples - 1 kg .;
• sugar - 1 kg.

Cook jam:

1. Wash the apples and cut them into pieces.

2. Sugar everything with sugar and leave for a while so that the apples let the juice go. This is approximately 3 to 9 hours. It all depends on the variety of apples.

3. Once the apples have started juice, put the pan on the fire, bring to a boil and boil for 10 minutes. Stir the jam periodically. Then remove the saucepan from the heat and let the jam cool. We perform such manipulations three times.

4. After cooling, mix the jam and put on fire. Boil for 10 minutes and remove from heat for cooling.

5. And the third time we bring the jam to a boil and let it boil for 10 minutes.

6. We lay out the finished jam in jars and close the lids.

7. Banks are turned upside down and left to cool completely.

  Apple jam with nuts and lemon

For this jam should be stocked with apples of hard varieties and nuts with lemon.

For jam, we need these products:

• apples - 1 kg. 200g .;
• lemon - 1 pc.;
• sugar - 1 kg .;
• water - 100 gr.;
• nuts - 1.5 tbsp.

How to make apple jam with nuts:

1. Wash apples thoroughly.

If you know that apples were not pretreated with any formulations for preservation, then you can use them with a peel. If you are not sure about the purchased fruits, it is better to peel them.

2. Prepare the syrup. To do this, pour water into a saucepan and pour sugar into it. Then grate the zest of lemon and pour the lemon juice.

3. Put the saucepan on a slow fire and let the sugar dissolve completely. Stir the syrup periodically.

4. Cut the apples into strips or three on a grater. Here is a grater you can use.

It should make beautiful little cubes.

5. Add nuts to apples. I have walnuts and almonds.

6. Pour all the syrup. We close everything with a lid and leave to warm up and saturate for 12 hours.

7. Our jam stood for 12 hours and juice stood out from the apples. The pieces themselves were saturated with syrup.

8. Put the pot on the fire and bring to a boil. When the first bubbles appear, turn off the fire immediately. And again we leave everything for 12 hours.

9. Place the saucepan with jam on the fire and let it boil.

10. Remove the jam from the fire and put it in jars.

Apple jam is one of the most popular jam. It has a pleasant apple flavor; the apples themselves become transparent during cooking and acquire an amber color. In this jam, you can add various spices, for example, cinnamon, cloves, saffron or ginger. It also turns out to be a delicious combination of apples with oranges and lemon or with their zest. Today I will write immediately 7 recipes for various jam from apples. And you write in the comments which recipe you liked the most.

Do you know the difference between jam, jam and jam? The jam should have whole slices of fruit or whole berries in a clear syrup. Therefore, jam is not cooked for long, often in several stages, in order to maintain shape. Jam is also cooked from pieces, but they are not preserved whole. That is, small pieces of fruit will be found in the jam. And the jam is made from fruit puree. It should be uniform and dense.

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

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

Apple jam should be poured hot into sterilized jars. Cans can be sterilized over steam. For example, type in a wide pot of water, place a grate on it. Put clean cans on the wire rack, washed with a new sponge with soda, upside down. Steam the cans for 15 minutes until the glass is clear. Also, banks can be sterilized in the oven for 15 minutes at a temperature of 140-150 degrees. But you need to put the cans in a cold oven so that they do not burst. The lids need to be boiled for 5 minutes.

For preservation, banks that are no more than 5 years old are suitable. Year of release, look at the bottom of the can.

With jam segments you need to tinker more than with jam. It is due to the fact that a lot of time will be spent on slicing fruits. But in the jam, where whole pieces were preserved, there will be more useful substances that were in fresh fruits. In a good apple jam, slices of fruit and syrup should be transparent, beautiful amber color. In addition to refreshments for tea, such a treat can be used as a filling for pies and other pastries.

Ingredients (net 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 acidic water by dissolving in a liter of water half a teaspoon of citric acid. Acid can be replaced with natural lemon juice. Cut washed apples into cubes or straws and put in prepared acidic water. Thus, the fruit will not darken and the jam will be a beautiful color.

2. Cut the pumpkin into a cube. Drain the apples and add the fruit to the pumpkin. Sprinkle with sugar, mix and leave for 1-2 hours to make juice.

3.Now you can start cooking jam. Put it on the stove, bring to a boil and cook for 20 minutes, stirring occasionally. Set aside the jam from the fire and let it brew for several hours, maybe a day. The next day, put the jam to cook a second time. After boiling, cook again for 20 minutes and immediately put it in hot form on sterilized jars and roll it up.

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

4. Wrap jam with a blanket is not necessary, just let it cool at room temperature. It turns out delicious and bright!

Transparent Whole Apple Jam

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

In the same way, you can cook jam by cutting apples into slices.

Ingredients:

• green apples - 2 kg
• sugar - 2 kg

How to cook apple jam:

1. Apples take solid, but ripe. Wash them and core. It is convenient to use a special kitchen device for apples. Put the apples in a pan and sprinkle them with sugar. Leave it as such overnight or for 12 hours, so that the apples let juice.

2. If apples are not juicy and juice is not enough for 12 hours, add 100 ml of water so that apples do not burn during cooking.

3. Put jam to simmer on low heat. Gradually the sugar will dissolve, apples will give even more juice. Bring the syrup to a boil and turn off the heat. All the time while the jam is boiling, periodically turn the apples over. The side that will be in syrup will cook faster. Therefore, the fruit must be turned over. When heated, the apples will change color, become golden.

4. After boiling, cover the jam with a plate and put oppression, weighing about 1-1.5 kg. Oppression is needed so that all apples are immersed in syrup, and not float on top. Now put the pan off the heat and let the jam cool completely.

5.Put the apples to boil a second time. Likewise, bring the syrup to a boil over low heat. Remove the foam. Boil for 2-3 minutes and remove from heat. Put oppression and let it cool again.

6. For the third time, cook the jam after boiling for 10-12 minutes. In hot form, lay in sterile jars, pouring apples in syrup. Roll up the lids and allow the preservation to cool. It turns out a very beautiful and delicious apple jam. The syrup will be thick enough, so you do not need to cook jam for too long, boiling it.

Jam with apples and oranges

This is a delicious jam, uniform in structure, with the aroma of an orange. For him, it is necessary to take only green sour apples, such as a seed.

Ingredients (fruit weight unpeeled):

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

Jam from apples and oranges - how to cook:

1.Wash apples, peel, cut into 4 parts, cut the core. Cut apples into random medium slices. Slicing does not matter, as the jam will be chopped a little later.

2. Wash the lemon and one orange well with a brush. From an orange and half a lemon, grate the zest on a fine grater. It is important to wash only the top bright layer, not reaching the white layer of fruit (the white part of the peel will be bitter). Squeeze juice out of half a lemon into apples and mix. Sour juice will help maintain color. Lemon seeds should not fall into the jam.

3. In the zest of lemon and orange, you can optionally add 1 teaspoon of Imereti saffron, if any. Saffron will add color brightness to the jam, but you can do without it. Pour the zest to the apples.

4. Peel all oranges, removing all white residues. Cut the pulp into pieces and put in apples. Sprinkle everything with sugar and mix. Leave the fruit in sugar for a few hours to let the juice flow. When the juice appears, you can start cooking jam.

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

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

7.Pour hot jam into sterilized jars and roll up. Such a treat will smell deliciously like orange and cinnamon. Enjoy your tea party!

Microwave Apple Ginger Jam - A Simple Recipe

Ginger is added to this jam, which makes the taste of the usual jam is 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 cook apple jam with ginger:

1.Wash and peel the apples. In this recipe, the peel is not used, you can cook compote from it. Cut the apples into small cubes or thin slices. Weigh in the sliced \u200b\u200bform and take the same amount of sugar.

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

3. Add ginger to apples, sprinkle everything with sugar and mix.

4. Put the apples in sugar in the microwave for 9 minutes. Power set 700 watts. You do not need to set the maximum power so that the jam does not boil too much and does not spatter. Remove the jam after the allotted time. Sugar should dissolve, and apples will float in syrup.

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

Different varieties of apples can cook at different times. Look at your apples - they should become transparent.

Thick apple jam - cooking secrets

There are some mistakes that mistresses make in making jam. Due to these errors, the jam may burn, it may not be thick enough. I’ll tell you how to cook tasty and thick jam from apples.

For jam, it is important to choose the right apples. Take acidic varieties (they have more pectin, which means that the jam thickens faster) - Antonovka, Semerenko, Granny Smith, Gloucester. If there are only sweet apples, you will need to add something with a lot of pectin - quince, peaches, plums, citrus zest, pumpkin.

Ingredients:

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

Cooking method:

1.Wash and peel the apples. Do not throw away skins, they will still come in handy. It is in the peel that there are twice as much pectin as in the pulp of an apple. Therefore, these cleanings will be boiled with jam so that it thickens faster. Put the skins in gauze and tie in a knot, leave the long tails of gauze. For these ends, then remove the peel from the pan.

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

3.Put a pot over high heat and bring to a boil under a closed lid. After boiling make medium heat and cook apples for 15-20 minutes.

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

4. Check the apples with a skewer - they should be soft. If so, remove the cheesecloth with cleanings and wring out its pan. No more skins needed. Cooked apples need to be mashed. First, throw them on a sieve so that the glass is excess liquid. It does not need to be added to the jam. Next, grind the apple slices through a sieve or use a hand blender.

5. In the applesauce you need to add sugar and lemon juice. For an ideal jam, 600 grams of sugar per 1 kg of peeled apples is taken. Such an amount will help the jam to stand for a long time and not to ferment, but at the same time, the jam will not be cloying. Lemon juice will prevent apples from becoming too dark. Stir the mashed potatoes with sugar and juice.

6.To make jam thick, it can be boiled over low heat. But this will take a very long time. To reduce the time by three, it is necessary to bake jam! To do this, preheat the oven to 200 degrees. Pour applesauce with sugar on a baking sheet and smooth the layer. The layer thickness should be no more than 3 cm. The thinner - the faster the liquid evaporates. You do not need to cover and grease a baking sheet.

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. In the meantime, sterilize the jars and lids.

8. Check the readiness of jam. It should decrease in volume by about half. Put some jam on a saucer and turn it over. If it does not fall (how), then it is ready.

9. Hot jam should be quickly laid out in hot sterilized jars. Banks are sterilized over steam for about 15 minutes, until transparent. Therefore, 15 minutes before the jam is ready, put the jars on sterilization, 5 minutes before the readiness - boil the lids. Jam needs to be put on the “marusin girdle” - this is the place of the can where it begins to narrow (shoulders).

Do not forget to rinse the ladle in boiling water with which you will pour the jam.

10.To preserve the jam, pour sugar on top. The sugar layer should be about 5-10 mm. This is the so-called sugar lock or sugar cork. Condensation from the lid will not fall on the jam, but on sugar. And immediately roll up the hot lid, which you need to get out of boiling water and shake off all the water. Turn the jar over and check that the lid is seated tightly and that there are no leaks.

11. On this jam is ready. After cooling, remove it to a dark, dry place where it can be stored for up to 3 years. When the jam stands a little, 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. See recipes for other jams.

Apple jam is always very tasty, very fragrant and very simple. Making jam from apples does not require much time and special culinary skills, but how much good it is and how much joy it is! The rich taste and unique aroma of apple jam seem to take us to childhood, and Culinary Eden invites you to pamper yourself and your loved ones with this wonderful delicacy.

For the preparation of apple jam, late sour-sweet varieties of apples, such as Antonovka, Simirenko, Anis, Pepin, Ranet and Shtrifel, are well suited. For jam, it is best to use ripe and even overripe apples (except when you cook the jam in slices) - such fruits contain a lot of pectin and are better boiled during cooking. For making jam slices suitable only not ripening apples with dense juicy pulp, recently removed from a tree. If you want to get apple jam with pronounced sourness, choose Antonovka.

Before cooking, apples must be prepared - the fruits are well washed, peeled and peeled and cut into pieces. Then apples are filled with sugar or immersed in ready-made sugar syrup. To diversify the taste of jam and give it a unique aroma, you can add zest or slices of orange, as well as lemon zest. Vanilla, cardamom, cinnamon and cloves are also great additions to jam.

The best utensils for making apple jam are stainless steel utensils. Enameled containers are also suitable, while the use of aluminum utensils will have to be abandoned - the high acidity of apples can damage the oxide film on the surface of such utensils. Apple jam can be prepared not only on the stove, but also in the slow cooker, which is especially convenient when you are limited in time.

To determine the preparedness of the jam, drop a drop on a plate and let it cool. If the drop has thickened and does not spread when the plate is turned over, the jam is ready. The even distribution of apple slices in the syrup and the clear syrup of a uniform consistency also indicate the readiness of the jam. To preserve more vitamins in apple jam, do not peel apples and boil it for a minimum time, immediately corking with lids. Cooking time can be reduced by reducing the number of fruits - the more apples are cooked, the longer you have to wait until it boils. A little tip: to avoid mold on the surface of the jam during storage, roll up the jars when the jam has cooled, slightly sprinkling it with a little sugar.

Use apple jam as a filling for pies, pies, pancakes, casseroles and fritters, or just enjoy aromatic tea jam. In addition, apple jam is ideal for toasts and crackers. Apple jam is a wonderful treat that can become one of your favorite desserts if you cook it, following our tips and recipes.

Traditional Jam

Ingredients:
  1 kg of apples
  500 g of sugar.

Cooking:
  Wash the apples, peel and core and cut into small pieces. You can also grate fruit using a medium grater. Put apples in a pan and add sugar. Simmer for about 30-40 minutes or until soft. If the jam begins to caramelize, add a little water. When the volume of apple mass is reduced to half the original amount, check the readiness of the jam.

Sliced \u200b\u200bapple jam

Ingredients:
  2 kg of apples
  2 kg of sugar.

Cooking:
  Cut apples into thin slices from 7 to 12 mm thick. Put apple slices in layers alternately with sugar in a large pot or bowl and leave overnight. The next day, put the pan on fire and cook until foam appears on the surface, but no more than 5 minutes. Let the jam cool completely, then boil again for 5 minutes, gently mixing. Cool the jam again and boil another 10-15 minutes until fully cooked. Arrange the hot jam in sterilized jars and roll up the lids.

Quick Apple Jam

Ingredients:
  2 kg of apples
  500 g sugar
  spices to taste.

Cooking:
  Grate the peeled apples on a coarse grater, put in a bowl, cover with sugar and leave for 2 hours to let the apples pour juice. After that, put the container on the stove and cook until boiling. Boil for 5 minutes, then put the jam in jars and roll up the lids. Turn the cans upside down, cover with a blanket and allow to cool.

Multicooker Apple Jam

Ingredients:
  1 kg of apples
  600 g sugar
  1 stick of cinnamon.

Cooking:
  Cut the prepared apples into slices, put in the bowl of the multicooker and pour sugar. Apples should be laid first, and then sugar should be poured, as it can burn. Set the mode "Baking" or "Stew" for 40-45 minutes. After 10-15 minutes, the jam can be mixed, making sure that it does not burn. From the finished jam, get a stick of cinnamon and put it in jars.

Apple Jam with Orange Zest

Ingredients:
  1.5 kg of apples
  1.7 kg of sugar
  500 g of orange peel,
  500 ml of water
  vanillin and ground cinnamon to taste.

Cooking:
Cut apples peeled and peeled. Rinse the orange peel thoroughly and chop finely. While you are preparing sugar syrup, apples can be immersed in a solution of citric acid so that they do not darken. To prepare the syrup, you must dilute the sugar in water and bring to a boil. Add apples and peel of oranges. Bring jam to a boil 3-4 times, constantly cooling. For the last time add vanilla and cinnamon to the jam. Arrange the jam in jars and roll the lids.

Apple jam with cinnamon, cloves and vanilla

Ingredients:
  1 kg of apples
  2-3 cups of sugar
  150 ml of water
  100 ml of lemon juice
  1/2 tablespoon ground cinnamon,
  4-6 clove buds,
  vanillin to taste.

Cooking:
  In a large saucepan, bring water and sugar to a boil over medium heat, stirring occasionally. Add apples peeled and peeled and cut into slices and mix so that the fruits are evenly coated with the apple mixture. Add spices and cook over medium heat for about 30 minutes, stirring occasionally until most of the water has evaporated. The jam is ready when the apples become soft and translucent. After that, add lemon juice and mix. Jam can be stored in a glass jar in the refrigerator for up to one month.

Baked Apple Jam

Ingredients:
  2 kg of apples
  1.5 kg of sugar.

Cooking:
  Preheat oven to 200 ° C. Peel apples and peel, cut into large pieces. Put the apples on a baking sheet lined with foil and bake for about 20-25 minutes until cooked. Put the resulting mass into a large saucepan, add sugar and cook over high heat, stirring often. When the jam becomes thick and does not easily drip from the spoon, it is ready. Arrange the jam in jars and store in a dry, dark place.

Try to make apple jam according to our recipes and enjoy ripe apples in one of their best types! Good luck with your workpieces!