Homemade apple jam is prepared according to a variety of recipes. At home, for the winter it is boiled in slices, amber and transparent, and some prefer a simple five-minute jam or thick one with the addition of cinnamon or plums, others make jam from heavenly apples directly with ponytails, whole ... and this is not all of its varieties. There is nothing surprising in such a variety of recipes, because from time immemorial, the apple has been given a special significant place: poets endowed it with mythical qualities, artists painted still lifes, and even modern perfumers and designers are inspired by the perfect beauty of this fruit. However, we love apples for their wonderful aroma and different shades of taste that we want to keep for a long time. Apple jam prepared for the future retains its taste and vitamins for a long time. We offer the most interesting apple jam recipes, and step-by-step photos will help you easily prepare a treat at home!

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I bring to your court a simple recipe for making at home a very beautiful and, undoubtedly, delicious jam from heavenly apples. It is not only tasty, but also cooked from the whole fruit and even with tails looks charming in a jar, and laid out in a vase.

I had adventures with this apple jam. I have cooked it twice. But thanks to my mistakes, I finally realized what needs to be done in order to make excellent transparent apple jam with slices. And the secret here is quite simple - apples. It's all about apples! They must be firm and juicy. If you buy strong, but not juicy apples of unknown varieties, then you risk repeating my bad experience, because the first time I got an incomprehensible dark brown substance with dry and completely opaque slices. If you take soft and tender apples, they will boil soft and you will not succeed in slices. So there is only one way out - to take Antonovka or Semerenko, which has been tested for centuries. They will help the magic happen - and they will give enough juice, and they will keep their shape.

Transparent apple jam is cooked in slices as a series of "five minutes". And the principle of preparation is similar to that of any other "five-minute". That is, apples are covered with sugar, give juice and then boiled, but not once, but four or five, until all the slices become transparent amber. Actually, that's all you need to know. But if you are used to following the recipe step by step (and I usually do), then everything is described below in great detail.

Ingredients:

• Apples (ideally Antonovka) - 1 kg,
• Sugar - 600 g.

How to make clear apple jam

So let's get started. Wash the apples, cut into quarters, remove the core with seeds and then cut into slices no more than 5 mm thick.

Close the pan with a lid and set for 8 hours. I don’t advise longer - the top layer of apples can dry out and these dried slices will no longer be filled with syrup - cook them for at least a year (I checked, so take my word for it).

After 8 hours, the apples will give so much juice that it will cover them almost entirely. For some reason this really surprised me. But it is clear that berries give a lot of juice, but apples that look so dense. Some kind of miracle!

We put the pan on the fire, bring it to a boil, reduce the heat so that there is no intense gurgling and notice the time - exactly after 5 minutes the jam will need to be turned off. I do not advise interfering with apples, otherwise the still soft slices may be wrinkled or torn. You can shake the pan slightly (slightly so as not to burn yourself!), You can melt the slices with a silicone spatula. In general, be careful with jam.

We leave the jam for 8 hours. Then put it on the fire again, bring it to a boil again, reduce the heat again and cook again for 5 minutes.

We leave it for another 8 hours (although the third and fourth cooking can be delayed - well-boiled apples in syrup will not deteriorate, so I cooked somewhere in 12-14 hours and everything worked out). We cook again in the mode already familiar to us.

And after an eight-hour interval, cook for the fourth time. The last time I cooked not 5, but 7 minutes, thanks to which the jam became amber. Apple slices were already completely transparent. And, most importantly, quite dense. That is, they kept their shape perfectly, like candied fruits in syrup. This is exactly what I needed! The taste of jam is sweet and sour. Delicious! Definitely worth the time spent on it. I do not advise you to experiment with "high-speed" recipes. Either they are for some mega-advanced culinary specialists, or they are far from plausible. An old, reliable recipe tested over the years gave the expected result. I love this jam. Nothing else compares to it.

Bon appetit!

One of the must-have items on my list of fruit and berry preparations is a simple apple jam for the winter. This sweet treat has a real taste of childhood and can be used in many different ways. I put it in pies or pies, serve it with pancakes and pancakes, I can add it to porridge and compote. To prepare such a jam, you do not need to master the culinary art for many years - there is nothing complicated in the cooking process. By the way, the taste of jam can be slightly diversified by adding various herbs, spices or pieces of lemon (orange) pulp.

Ingredients

• 1 kg of apples;
• 1 kg of sugar;
• lemon wedges optional.

Cooking

For jam, it is not necessary to take whole fruits, they can be slightly hit - “padanki”. Wash the apples with special care, then you do not have to remove the peel. After that, with a sharp knife, cut the apples into small cubes, simultaneously cutting out the core, ponytails, crumpled sides. Rotten apples or excessively spoiled by insects do not need to be used.

After all the apples are cut, sprinkle them with sugar. Calculate the amount of sugar yourself, because it all depends on the sweetness of the fruit. You can take a little more or a little less than a kilogram of sugar per kilogram of apples.

Transfer the fruits to a large saucepan and sprinkle with sugar, mix and leave in this form for 2-3 hours - during this time they should release the juice. Then move the pan to the stove and turn on low heat. Boil the apples after boiling the liquid for at least 20 minutes. To give the jam a light citrus flavor, add thin slices of lemon - but this is optional. After the specified time, turn off the heat and let the future jam cool down a bit. Then repeat the procedure twice. After that, the jam can already be laid out in jars.

Wash the jars in advance with baking soda, rinse thoroughly and sterilize over steam for 5-7 minutes, dip the lids in boiling water for a few seconds. Arrange hot jam in jars, seal tightly with sterile lids. Turn over and wrap for a day, then remove the apple jam for the winter in the pantry.

Sometimes I peel apples before boiling - and the jam acquires an incredibly delicate structure, it becomes like jam. Very tasty and healthy delicacy, be sure to try it. This simple apple jam will be your favorite for years to come.

And now I'm going to cook

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Having received a lot of fruit, you should not get upset and wonder about what to do with them. An excellent option would be the preparation of delicacies - jam. Experienced housewives may say that it takes a long time to prepare an apple dish for the winter. The recipe for the Five Minute Dessert can change this.

How to choose and prepare apples for harvesting for the winter

So that the blanks do not deteriorate before cold times, the ingredients must be carefully selected and prepared:

1. Use only whole fruits that do not show signs of damage. Unsuitable ones can be consumed separately or cooked from them compote.
2. Stop your choice on ripe fruits. In apples, this indicator can be estimated by the color of the seeds (dark color). Inappropriate fruits will quickly lose their taste and begin to spoil.
3. Before cooking, the fruits will have to be thoroughly washed and dried to make the jam thick.
4. The thickness of the cut affects the taste characteristics of the finished dessert (the thinner the slice, the juicier it is).

How to cook apple jam

This dessert got its name for the amount of time spent cooking it. To make Pyatiminutka apple jam, you need to prepare the following ingredients:

• fresh fruit - 1 kg;
• sugar - 1 cup.

Walkthrough:

1. Rinse the fruits thoroughly and let them dry.
2. Cut into small slices, avoiding the seeds getting into the workpiece (otherwise the jam will be bitter). For convenience, it is not necessary to cut out the middle, you can simply chop the fruit in one hand, leaving a column between your fingers.
3. Place the mixture in a bowl and sprinkle with sugar.
4. Mix the contents thoroughly and refrigerate for half a day to wait for the fruit to release the juice.
5. It's time to prepare the jars (rinse and dry them).
6. After the allotted time, take out the container, mix again and put on low heat.
7. Stirring constantly so that the sugar does not burn, cook for five minutes (if the slices are too large, then the cooking time should be increased by one and a half times).
8. In parallel with the cooking process, the containers are sterilized (treatment with water vapor).
9. Pour the hot mixture into containers. Carefully roll up, leave to cool upside down.

Fragrant apple jam for the winter slices

Thinking about how to make apple jam transparent with apple slices, housewives decide to add water. However, this decision is wrong, because in this way the delicacy turns out to be liquid and loses its taste characteristics. To make the dream of fragrant five-minute apple jam come true, you need to pick up the following ingredients:

• apples - 1 kg;
• sugar - 300 g;
• vanillin - to taste.

The cooking process is simple:

1. Carefully prepare the fruit (rinse and dry - this is an important condition for creating a dessert that can stand in the refrigerator for a long time and not deteriorate).
2. Peel the fruits from the peel, cut into slices and put in an enamel basin or pan.
3. Pour sugar into a container and mix so that each slice is sprinkled with it (sweet preservative, interacting with the fruit, promotes the release of juice).
4. Leave the contents for 6-8 hours and wait for the appearance of a sweet syrup at the bottom of the container.
5. Put on the stove and add vanilla.
6. Cook for 5-7 minutes over low heat, remembering to stir.
7. Leave the contents to cool, right on the stove, and then repeat steps 6 and 7 3 times.
8. Put the boiling mixture into a pre-prepared glassware, close the lids and leave to cool, setting the jar upside down.

Thanks to the addition of spices, apples reveal their unique flavor, which makes the dish extraordinary. Such a blank can be stored for a long time, because no water was added during its production. The filling in the form of slices can be not only eaten with tea, but also used to make pies, decorate desserts made according to grandmother's recipes.

How to cook apple jam in a slow cooker

Having a slow cooker on hand, you can prepare a quick dessert that the whole family and long-awaited guests will enjoy. To do this, you will have to prepare the ingredients in advance:

• fruit - 900 g;
• sugar - 350 g;
• citric acid - at the tip of a teaspoon.

Here is a step by step guide on how to make apple jam using modern technology:

1. Prepare the fruits in advance (remove dirt and blot with a paper towel).
2. Grind apples (cut into cubes).
3. Spread in a multicooker bowl in layers, sprinkling each with sugar.
4. Do not close the lid of the device, but by setting the “Extinguishing” mode, heat the contents and wait for the juice to be released. This takes 5-10 minutes.
5. Close the lid, set the “Jam” or “Cooking” function and wait for the timer to reset.
6. Open the device, add citric acid, mix the contents.
7. Arrange hot jam in sterile jars.
8. Roll up the containers and leave to cool, turning upside down.

How to make apple jam with cinnamon

Homemade apple jam can be made delicious by adding cinnamon, ginger or almonds to the main ingredients. As a result, the delicacy will receive an alluring aroma and a slightly bitter aftertaste. The products that need to be prepared for such a dessert include:

• fresh fruits - 1 kg;
• sugar - 300 g;
• spicy additive - no more than 1 teaspoon.

How to make apple jam at home? Here is a step by step guide:

1. Prepare fruits (wash, dry, chop).
2. Place the cut in a bowl.
3. Add sugar, mix and wait for the juice to appear (at least six hours).
4. Put the contents on fire.
5. Cook for 5-7 minutes, stirring.
6. Add cinnamon, ground almonds or chopped ginger, stir and boil for three minutes.
7. Pour the hot mixture into the prepared container, twist and place upside down in a dark place.

How to cook apple jam with oranges and lemon

The dish, originally called five-minute apple jam, can be diversified by adding citrus fruits to it. You need to take the following products:

• apples - 600 g;
• citruses - 300 g;
• water - 100 ml;
• sugar - 400 g.

Here is the citrus jam recipe:

1. Wash fruits.
2. Cut the oranges and place in a saucepan (no need to separate the zest). This way of cooking allows you to ultimately enjoy the pieces of citrus, and not just feel its presence.
3. Put on fire and cook for 5 minutes, adding water and sugar.
4. Grind apples, add sugar, mix everything and put in a saucepan with a boiling mixture.
5. Cook for 5 minutes, stirring constantly.
6. Pack in pre-prepared containers, close with lids and leave to cool.

How to make apple jam with lingonberries for the winter

The process of preparing delicacies will create a real miracle with apple jam with the addition of berries. The process is not much different from the classical one. The ingredients are:

• apples - 900 g;
• lingonberries or other berries (blackberries, raisins) - 300 g;
• soda - a pinch;
• boiled water - 100 ml;
• sugar - 350 g.

Here is one of the quick ways to cook:

1. Rinse and chop berries and fruits.
2. Place the cut in an enameled container.
3. Add sugar.
4. Put on fire and cook, stirring, 3 minutes.
5. Turn off the gas, let the mixture cool down.
6. Add soda and water.
7. Put on a slow fire, bring to a boil and wait another 2 minutes.
8. Place the resulting jam in jars, close the lids and leave to cool completely in an inverted position.

Video: a recipe for harvesting apples for the winter - Pyatiminutka jam

But soon the apples will ripen, and by this time it is worth deciding what tasty and sweet things to prepare from them.

There are many varieties of apples, they grow in various climatic conditions.

Apples are eaten fresh, soaked, baked, dry, they make various drinks, jams, mousses, preserves, they are used as raw materials for making marmalade, marshmallow, marmalade, in the preparation of meat and fish dishes, and it is considered a popular hit.

Apple jam transparent

We will need:

• 2 kg apples
• 2 kg sugar

Cooking:

1. Wash apples, peel and remove the core

2. Cut into slices

3. We fill them with sugar and leave them for 1 day so that they let the juice flow and soak in sugar

4. Put on a small fire, stirring, after boiling, cook for 15 minutes, remove from heat and leave for 1 day

5. Put again on a slow fire and after boiling, cook for 15 minutes, stirring

6. Pour the finished jam immediately into sterilized jars

Close the jars tightly and turn upside down and leave to cool completely.

Ingredients:

• 1 kg of hard apples
• 1 orange
• 0.5 kg sugar

Cooking:

Peel the apples and remove the core

Cut them into medium cubes

Orange with peel, removing the seeds, cut into medium slices and pass through a meat grinder

Together we combine orange, apples, sugar

We put on a slow fire and cook for 50 minutes, stirring, the apples should become transparent, the syrup is hard to drain from a spoon

Ingredients:

Cooking:

Pour sugar into water and set, stirring over low heat until all sugar is dissolved

Lemon cut into thin half-slices, after removing the seeds

Add lemon to boiling syrup and cook for 5-7 minutes

We remove the core from apples and, together with the skin, cut into thin slices.

Pour apples into syrup and cook for 5-7 minutes

Remove the jam from the heat and leave overnight so that the fruit is soaked in syrup.

We put the jam on a slow fire and cook after boiling for 30 minutes until it thickens.

Apple jam - five minutes

Necessary:

• 5 kg apples
• 5 kg sugar

Cooking:

1. Remove the core from the apples and cut into thin slices along with the peel
2. Sprinkle with sugar, mix and leave overnight
3. Put on fire and boil for 10 minutes, let cool
4. Boil for 10 more minutes
5. Remove from heat again and boil again for 5-10 minutes.

Jam from apples Kitayka

In the common people, varieties of various small apples are called Chinese.

Ingredients:

• 1 kg Chinese apples
• 1 kg sugar
• 3/4 cup water

Cooking:

1. My apples, cut off the stalks with a needle, make holes so that the skin does not burst during cooking
2. Pour cold water into a saucepan and add apples
3. Put on fire, bring to a boil and cook for 5 minutes
4. Drain the water and add sugar to it.
5. We put the syrup on a small fire, bring to a boil and cook for 5 minutes
6. Remove the syrup from the heat, pour over the apples and leave for 6-8 hours

Apple jam Amber

Necessary:

• 1 kg of hard apples
• 700 gr. Sahara
• 100 ml water
• Zest of half a lemon

Cooking:

My apples, remove the core and cut into thin slices

Pour sugar with water, put on medium heat, boil, stirring until sugar is completely dissolved.

Add lemon zest to the syrup

Pour the apples, mix well, turn off the heat and leave for 6-8 hours

We put the jam on the fire and bring to a boil and boil for another 5 minutes

Remove from heat and leave to cool completely

We put on a small fire and after boiling, cook for 10-12 minutes, let it cool completely

Cook again on low heat for 15 minutes after boiling

If desired, you can increase the cooking time if you want to get a thicker and darker jam.

Jam "Paradise Apple"

Paradise apples are called ranetki and boiled together with the stalks. It turns out sweet and sour, fragrant, amber-colored apples.

Need to:

• Ranetki - 1 kg.
• Sugar - 1 kg.
• Water 1 tbsp.

Cooking:

1. Sort and wash ranetki
2. With a toothpick, make 5 - 7 punctures of the skin, then they will be well saturated with syrup and will not crack
3. Pour water (5 l.) into a large saucepan, boil, pour apples into it and bring to a boil.
4. Remove from heat, drain boiling water, pour cold water and let stand for several hours
5. Pour a glass of water into the sugar and boil the syrup
6. Drain the water from the pan, pour over the hot syrup and let cool.
7. Put the cooled jam on the fire and boil for 15 - 20 minutes, leave to cool for a day
8. After a day, boil again for 15 - 20 minutes, pour into jars and roll up the lids
9. Arrange jars upside down, cover with a blanket and leave to cool
10. Keep jam in a cool place

Video recipe for making apple jam with ginger in a slow cooker

Do-it-yourself apple jam, let it please you and your family with its amazing taste and amber color. When cooking jam, you can add various berries - cranberries, lingonberries, etc., which will give the jam an unusual sourness.

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