Recipes for apple jam for the winter

Easy-to-prepare transparent apple jam with slices will not only decorate the table, but also beautiful stuffing for an open sweet pie...

1 b

12 h

220 kcal

4.92/5 (12)

What is needed for amber jam from apple slices

How to cook delicious apple jam transparent slices for the winter? So what we need:

That's all! As it should be in any jam, the ingredients must be measured in kilograms. in a ratio of 1:1. We wash the apples well and dry them from drops of water. If desired, you can peel them from the skin. Then we cut the fruits into slices or pieces, depending on the size of the apples and what candied fruits you want to see in your masterpiece.

Recipe for amber apple jam slices

Now that we've got everything cut, put the pieces / slices in a container for future cooking in layers which are sprinkled with sugar. Then we leave for a while so that the juice comes out of the apples and mixes with sugar. Not to wait long preliminary training you can do it in the evening, and in the morning start making jam.

When we got apple sugar syrup, boil the resulting mixture for 5 to 10 minutes, then leave for several hours until it cools completely. Then we repeat the cooking procedure, after which we cool again to the maximum. And, finally, the third and last time we boil our jam, which will already acquire nice smell and amber. During this stage, you can boil longer if you want to make the sweetness darker or closer to candied fruit jam.

• If you are not sure that your apple slices will remain whole, try boiling one apple in water, after cutting it into pieces. If you see what happens applesauce- this type will not work. Try to look for Antonovka or White filling if you want to get a clear golden jam. And red varieties will give the same reddish tint.
• Jam is best made in a stainless or aluminum pan, because the syrup can burn in an enamel pan.
• If you immediately want to make the jam thicker, pour the apple slices into containers with a wide bottom. So part of the moisture will have time to disappear, and the syrup will become less liquid.

How to store amber jam

After everything is cooked and cooled, our sweetness overflows into sterilized jars and sealed with lids. It is, fortunately, not picky, so you can either roll it up or use a jar with a screw cap. It is very convenient if there is a shortage of rubber caps.

After a fruitful summer, every housewife makes stocks for the winter, including from apples. We all love delicious transparent apple jam with slices, so reminiscent of warmth.

Jam is useful in winter and for various pastries: it can be added to pies and pies, decorate a roll with it or cook apple juice. Not everyone succeeds in making the jam transparent.

Someone cannot achieve perfectly even and beautiful slices in jam - they fall apart and turn into gruel. How to cook not only tasty, but also beautiful transparent apple jam?

Classic recipe

Ingredients:

1. Apples (Antonovka) - 1 kg;
2. Sugar - 600 gr.

What is the secret of even transparent slices in jam? Everything is pretty simple. Before cooking, you need to select the hardest and juicy apples, which do not melt in the mouth and have to be chewed thoroughly.

If the apple is not hard enough, then the slices will not turn out beautiful and even, they will lose their shape. If it is not juicy enough, then the fruit in the jam will turn out dry and tasteless.

Classic recipe transparent jam from apple slices looks like this:

• First stage. Thoroughly wash the fruit, cut them into quarters and remove the core with seeds;
  
• Now we cut clean quarters into slices no thicker than 5 mm;
  
• We take the amount of sugar we need and a suitable pan. First, put one layer of antonovka into the pan, then pour it with one layer of sugar. We fall asleep sugar and fruits in layers until the ingredients run out. The last (top) layer must be sugar;
  
• Close the pan and leave it for 8 hours. It is better not to overexpose, otherwise the top layer of fruit may deteriorate;
  
• Second phase. After 8 hours, put the pan on the fire and bring to a boil. Next, reduce the fire (so as not to gurgle too much) and detect 5 minutes. After 5 minutes, turn off the jam. It is better not to interfere - the fruit can be wrinkled. Close the pan and leave for 8 hours;
• Third stage. Repeat the same. You need to put the delicacy on the fire, bring to a boil, cook for 5 minutes and leave again for 8 hours;
  
• Fourth stage. We are doing a familiar job. And, after another 8 hours, cook the apples for the last time for 5 minutes. We put it in jars, wait until it cools down, and remove until cold winter. Apple jam turned out sweet and sour, the slices are transparent and very beautiful.

"Amber" apple jam slices

Ingredients:

1. Apples (dense) - 1 kg;
2. Sugar - 700 g;
3. Water - 100 ml.

How to cook transparent apple jam with “Amber” slices:

Transparent jam from apple slices "White filling"

Ingredients:

1. Apples - 2 kg;
2. Sugar - 800 gr.

How to cook apple jam with White Pour slices step by step:

• First stage. Prepare apple fruits - wash thoroughly, cut into four parts, remove the core with seeds and cut into even slices;
• Second phase. Put them in a bowl or cast iron cauldron(apples do not burn in it, but quickly turn black). Lay out the fruits in three layers, between each layer of fruit - a layer of sugar. Fill the top layer completely with sugar so that the apples are not visible. We leave them for a while so that they give as much juice as possible;
• Third stage. Put the pot on the fire and bring to a boil. After 10 minutes of boiling, turn off and cool. After complete cooling, repeat this three more times. Boil for the last time for 5 minutes. Stir the apples while boiling with a wooden spoon. Now you can fill the jars with transparent jam, close them and let them cool in an inverted position. From this number of apple slices, two cans of 0.7 liters are obtained.

Have you already cut the fruit? It's not a problem either. Soak the slices in clean water for at least 4 hours and then the apples will not lose their shape. Never leave apples on outdoors on the long time- they will darken and lose their shape.

What to do if apples turn black?

If your apple slices begin to blacken quickly while cooking transparent jam, you just need to sprinkle them lemon juice or if there is no lemon on hand - apple cider vinegar.

Also, apples can begin to turn black if you cook them in cast iron cookware. To avoid this, you need to sprinkle them again with lemon juice.

How and where to store transparent apple jam with slices?

To keep apple jam longer, you need to store it in a dry, dark and cool place with a temperature of no more than 12-13 degrees. If you do not plan to store the jam for a long time, then you can close it with a regular soft lid and put it in the refrigerator.

If you follow all the rules of preparation and storage, then you will definitely please yourself and your family with transparent apple jam! Well, the described recipes will help you get an excellent result without much hassle.

The recipe for apple jam has certain subtleties, without observing which, we will get ordinary jam with pieces boiled in mashed potatoes (well, okay, not jam, but something jam-like). Delicious, of course, but for a change I want another result. I want real, transparent, like glass, amber apple jam - it has its own charm: the taste of apples is more saturated, and the color is more intense.

It is not difficult to cook transparent apple jam with slices, but the process takes quite a lot of time. The fact is that the jam is prepared in three doses at intervals of 6-10 hours. That's the only way to get amber syrup and transparent slices apples. In addition, it is important to choose the "right" apples. Late varieties with hard (strong) fruits are suitable, whose slices will not fall apart, but will only be saturated with syrup. And pay attention: the harder and greener apples, the more transparent the slices will turn out!

Cooking time: approximately 30 hours. Yield: 1 l.

Ingredients

• For 1 kg of apples, you will need 0.7-1 kg of sugar, depending on how sweet you like the preparations.

How to make apple jam with slices

Wash the apples, cut into 4 parts, remove the core, cut the resulting parts into slices 0.5-1 cm thick, each can be cut into two more parts if the apple is large.

You also need to choose the right pot for cooking. For jam, many use aluminum cookware, because in it the fruits warm up quickly and do not burn. But this is only in the case of cooking "five minutes". It is impossible to keep jam in such a pan for a long time, because aluminum will react with sour apples, which will lead to the formation of unnecessary in the workpiece harmful substances. Consequently, aluminum pan exclude.

Put apple slices in layers in a pan of a suitable volume, sprinkling each layer sparingly with sugar.

Close the pan with a lid and leave for 8-10 hours. During this time, apples will give required amount juice to start brewing.

Put the pot on medium fire, bring the syrup to a boil, let it cook for 5 minutes. Do not mix apples! Even if the syrup does not completely cover them, you can only press them lightly with a spoon so that they are in the syrup. It is important that the apples are not mixed even once throughout the cooking of the jam so that the slices do not deform.
Remove the pot from the heat, cover with a lid and leave to cool completely, this will take at least 6 hours. This is what the slices will look like after the first cooking and cooling.

Bring the jam back to a boil, cook for 5 minutes, cool (again at least 6 hours). After the second cooking, the slices are even more saturated with sweet syrup.

It remains to boil the apples for the last third time. And now the jam is ready. You can lay it out in clean, sterilized jars and roll it up or close it with lids. Banks are prepared taking into account that from 1 kilogram of apples, approximately liter jar jam.

Often a little is added to such apple jam. ground cinnamon or boiled with vanilla, which makes the taste even more intense.

Like most blanks, apple jam is stored in slices in a darkened cool room.

A delicious addition to fragrant freshly brewed tea will be apple jam with amber slices. It goes great with freshly baked pancakes. perfect stuffing for a pie or an independent dessert that will appeal to both children and adults. And preparing such a delicacy is very simple.

Classic apple jam

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

1. Apples are well washed, but not peeled. Each is cut and disposed of the seed box. The resulting parts are cut into thin slices.
2. Fruit pieces are laid out in layers in a pan. Each new one is generously sprinkled with sugar. Under the lid, the container is left overnight. During this time, the right amount of liquid will appear.
3. In the morning after boiling the mass, it is cooked for 5-6 minutes. Fruit should never be mixed.
4. When the pan is completely cool, everything is boiled again for a few minutes and left to cool. This process is repeated three times.

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

With walnuts and zest

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

1. Apples are washed, get rid of the middle and thinly cut. If you want to get thick product, then you need to put them in a wide bowl, if liquid - in a narrow ladle. Fruits are laid out in layers, each of which is densely sprinkled with sugar.
2. Under the parchment, the container is left for 10-11 hours. A whole spiral of orange peel is added to it.
3. The procedure is repeated three times: the mass is cooked for 5-6 minutes, after which it cools completely.
4. When the mass begins to boil for the last time, you can gently mix it and pour the nuts. At the end of cooking, the zest is removed from the delicacy.

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

With cinnamon

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

1. The core and broken places are removed from the apples. Together with the skin, they are cut into medium slices. Too thin can fall apart during the cooking process.
2. Fruits are sprinkled with sand and left for 2-3 hours. If little juice has been released during this time, then you need to dilute it with the amount of water indicated in the recipe.
3. On low heat, the mass is brought to a boil with gentle stirring. Then boil for 5-6 minutes and remove from heat for 2 hours.
4. The procedure is repeated three times. Fruit can only be mixed during the first cooking. On the last step they fall asleep with cinnamon.

Before pouring into jars, the jam is mixed again.

How to cook transparent apple jam with slices?

Ideally, for transparent jam, Antonovka should be used. Apples are taken about a kilo. 620 g of sugar will also be used.

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

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

Five-minute recipe for the winter

If the hostess does not have long hours for cooking, you can use quick recipe. Ingredients: 3 kilos of strong fruits, 2 cups of granulated sugar.

1. Washed apples are rubbed on coarse grater. In addition, you can also use food processor or a blender to grind them. It is not necessary to remove the skin from the fruit, but do not forget that it will still be felt in the finished delicacy.
2. The bottom of a capacious pan or basin is wetted cold water. Apple mass is laid out in the selected container.
3. Drops immediately on top granulated sugar. The mixture is brought to a boil over medium heat, after which it is cooked for 6-7 minutes with a strong heating of the stove. Dessert must be constantly stirred.

The finished jam is laid out in prepared jars directly from the hot stove.

Amber apple jam with oranges

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

1. All fruits are washed, dried and cut into medium cubes. In general, their size and shape can be adjusted to your liking. The fruit does not need to be peeled.
2. Prepared fruits are placed in a saucepan and sprinkled with sand, after which they are left for 2-4 hours. During this time, the components should give so much juice that additional liquid is not required.
3. On low heat, the mass is brought to a boil. Then you can add ground spice and cook the jam over low heat with frequent stirring for 80-90 minutes.

It remains to distribute the treat in glass containers and roll them up.

In a slow cooker

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

1. Fruits are washed, get rid of partitions and seeds. The fruits are cut into medium slices.
2. Sugar is poured into the smart pot bowl and water is poured out. The syrup will cook in a stewing program for about an hour.
3. Further, prepared fruits can be added to the container. In the same program, the jam will cook for another hour.

If you want to get dark syrup, it is worth using red varieties of apples, if light transparent - then yellow and green.

The most delicious proven apple jam recipes

Jam from apple slices transparent Amber

The basic rule for making transparent amber jam from apple slices - fruits should be hard. You should choose either special varieties or slightly unripe fruits, then the slices will keep their shape well during cooking and will not fall apart.

Recipe number 1 with walnuts and zest

Ingredients:

• Apples (necessarily hard) - 1 kg
• Sugar - 1 kg.

Cooking:

1. First of all, apples must be carefully removed from the core and cut into slices 5-7 mm thick. Then we take a container in which the jam will be cooked. Here, too, there are tricks: if you take a narrow and high saucepan, then the jam will turn out to be liquid, and if you take a wide one, then it will be thick and caramel.
2. At the bottom of the container, lay out a thin layer of apple slices and sprinkle sugar on top. Repeat the process until the ingredients run out. We cover the saucepan with parchment or cloth and leave for 12 hours. During this time, the apples will release enough juice to completely dissolve the sugar.
3. Then put the pan on a small fire and wait for the syrup to boil. You should not interfere with apples, but pieces that are not covered with juice should be carefully drowned with a wide wooden spatula. Let it boil for 5-10 minutes (the thicker the apple slices, the longer the future jam should stand on the fire) and leave to cool.
4. The principle of cooking is the same as when preparing candied fruits: when the syrup has completely cooled, repeat the procedure a second time. Again, forget about the jam until it cools completely.
5. The third stage of cooking - the final one - is the most important and lasts from 10 to 15 minutes. It is now that the apples will take on their final form, and the syrup will take on the desired density. Therefore, it is important to monitor the pot with boiling jam very carefully: as soon as the product acquires the desired consistency, the container should be immediately removed from the heat. When the syrup just starts to boil, the slices can be gently mixed.

At this stage, 200 g of walnuts can be added to the jam. They go well with apples and give the dessert an exotic crunch. In addition, before cooking, you can add 1.5 teaspoons to the syrup. ground spices: cinnamon, cardamom and cloves (2:1:1). An interesting flavor accent will be given by the zest of any citrus fruit (orange, lemon, grapefruit and even lime will do). The zest can either be peeled off in a single spiral and removed at the last stage of cooking, or grated on fine grater and leave in syrup.

Ready jam can be preserved immediately or let it brew in a cool place for a day and serve.

Apple jam with amber slices: a classic recipe

Recipe number 2. How to cook transparent apple jam with cinnamon slices

The recipe for apple jam has some subtleties, and if you don’t follow them, you get a simple jam with mashed potatoes. In transparent jam, piquancy provides more rich taste apples and nice color.

Amber jam from apple slices is not difficult to cook, but the procedure itself requires costs. a large number time. This is because the jam is made in three doses at intervals of 6 to 10 hours. Only in this way does it clear syrup and apple slices. It is also important to choose apples late varieties, in which the slices will not fall apart during cooking. It is very important - the stronger and greener the apples, the more transparent the slices will be.

For jam for 1 kg of apples, you need 0.7-1 kg of sugar - to your taste.

1. Apples need to be washed and cut into 4 parts, remove the core. Divide the sliced ​​​​parts into slices 0.5-1 cm wide.
2. Put the apple slices into the pan in layers, each layer, falling asleep with sugar. Cover the pot with a lid and leave for 8-10 hours. During this time, the apples will release the right amount of juice to start cooking.
3. The pan should be put on medium heat, after boiling the syrup, let it cook for another 5 minutes. Do not mix apples! Even if the syrup does not completely hide them, just press them with a spoon.
4. Remove the pan from the stove, cover with a lid and let it cool completely, this will take at least 6 hours. Then put the pan back on the stove, bring to a boil, cook for 5 minutes and cool for at least 6 hours. You also need to do it a third time. After cooking for the third time - the jam is ready. It must be laid out in sterilized jars and rolled up with lids. It is worth considering that from 1 kg of apples it turns out liter jar jam.
5. You can add cinnamon to the jam or boil it with vanilla, it gives a more refined taste.

The workpiece should be stored in a dark cool place.

Apple jam Five-minute for the winter

Apple jam is always great. Probably one of the most versatile winter treats: how nice it is when a blizzard rages outside the window to open a jar with a summer smell and serve with tea or bake a fragrant apple pie.

And now at your disposal appeared fragrant, beautiful apples, which must somehow be placed in a jar in order to save until winter. Of course, many housewives do not want to spend a lot of time on preservation, and in this case, a five-minute apple jam recipe will help you quickly prepare yummy for the winter.

What you need:

• Sugar - 1 kg (can be reduced or increased by 100-200g depending on the taste of apples)
• Peeled apples - 1 kg
• Water - 1 glass
• Citric acid - 1 pinch

Steps for making apple jam:

1. First you need to peel the apples from seeds and stems and cut them into small slices so that at the time when other manipulations are performed, your apples do not darken, they must be dipped in slightly acidified or salted water, you can use this technique when preparing according to other recipes .
2. Now let's get cooking sugar syrup, for this, pour sugar into the water and put on slow fire, you can stir occasionally so that the granulated sugar dissolves faster.
3. We move the apples to a saucepan with the syrup already boiling and boil for about 2 minutes. In the event that, nevertheless, the apples were initially very sweet, and the jam turned out to be too cloying, just add a pinch of citric acid. Ready!
4. We set aside the jam from the stove and sterilize the jars.
5. Boil the jam again and immediately pour into jars and roll up the lids. After the jars have cooled, we send them to the cellar or another place where it is mostly cool and dark.

Apple jam white filling transparent slices

What you need for transparent jam with apple slices white filling:

• Apples of the specified variety, preferably slightly unripe - 1 kg;
• salt - 57 g
• sugar -1.1 kg
• soda - 10-12 g
• lemon - 23 g
• vanilla sugar- 1 package.

Cooking features

1. Prepare a special salted solution, for which dissolve the salt in 1 liter of water.
2. Cut the apples into small slices and put in the prepared solution. This is necessary so that the slices do not turn black. Be sure to cut out the core. The skin can be peeled off as desired.
3. After all the apples have been cut, the slices must be washed under running water. Then transfer them to a soda solution, also prepared based on 1 liter of water 1-12 grams of soda. Thanks to this, the slices will be able to keep their shape even after cooking.
4. After 5 minutes, take out the slices and rinse them.
5. Put the slices in a fairly wide container and cover with sugar for about 12 hours. This is necessary for the apples to release juice.
6. Then the actual cooking process begins. On low heat, the resulting mixture should come to a boil. Wait 5 minutes and turn off the fire. Now you need to let the jam cool down completely. This will allow the slices to become transparent and gain the resulting syrup.
7. Bring to a boil again and simmer for 5 minutes.
8. Again, wait for the mixture to cool completely.
9. Repeat the boiling procedure for the third time.
10. Sprinkle vanilla sugar and lemon juice. To stir thoroughly. Lemon in this case will help to make all the slices transparent.
11. Pour the jam into jars that have been previously sterilized. Let the syrup settle and the slices float.
12. Next, you need to roll up also with sterile lids.
13. Turn the jars upside down, cover them and leave for 12-14 hours.

The result is simply amazing jam from apples, a white filling that will delight the whole family.

Whole clear paradise apple jam with stems

Today, not many people are engaged in making jam from paradise apples for the winter, missing the opportunity to pamper yourself and loved ones with delicious homemade treats. One of the most popular options for preparing this dessert is the use of whole fruits with tails.

Ingredients used to make clear paradise apple jam with tails:

• Paradise apples - 2 kg
• Sugar - 1.6 kg
• Water - 600 ml
• Lemon juice.

Cooking process:

Ranetki should be washed well under running water and dried. Using a wooden toothpick, pierce the fruit in different places (about 10 punctures) so that the peel of the apples does not burst during cooking and they do not turn into porridge.

For next step we need a large container, a deep enamel pan is best. In it we will prepare our syrup. Pour sugar into the pan, pour the required volume of water and wait for the liquid to boil, not forgetting to stir occasionally. Cooking time is three minutes, after which we turn off the fire.

We are waiting for the syrup to cool slightly, and lower our processed ranetki into it. Cover with a lid and leave for four hours so that the fruits are saturated with syrup.

After the stated time, the container with paradise apples Bring back to a boil and cook for five minutes. Then remove from heat and let the jam stand for another four hours, and repeat the cooking process again. Then lemon juice is added to the jam.

When the jam has cooled down a bit, pour it into pre-prepared jars and roll it up.

Apple jam in a slow cooker: the easiest recipe

Apple jam in a slow cooker can be made from many varieties of apples. It is very tasty, healthy, used as a filling for pies or pancakes.

Previously, it took the hostesses a lot of time to prepare it. It was necessary to constantly be near the apple jam in order to continuously stir it. Nowadays, modern household appliances allow you to cook this delicious dish quickly and easily, and most importantly, without breaking away from everyday troubles. Everything is very simple - the jam must be cooked not in a saucepan or bowl, but in a slow cooker.

1. To do this, you need to take one kilogram of apples, rinse under running water and let them dry slightly.
2. Then cut each fruit into cubes or slices (if desired, the apple can be peeled) and put in a multicooker bowl. Slices should take place in the bowl no more than 2/3 of its volume, otherwise the jam will flow through the top of the bowl.
3. Next, you need to pour sugar into the bowl (we take 800 g of sugar for 1 kg of apples). It is very important to pour sugar into the bowl after the apples, and not vice versa, because if you pour it first, it will burn to the bottom. Having done these steps, close the multicooker with a lid and put it on the “extinguishing” mode for 2-3 hours.
4. After the end of the set time, the multicooker will switch to the "Heating" mode. If you continue to cook the jam in this mode for another 1-2 hours, then it will be darker, similar to jam. The resulting jam can be rolled hot into sterilized jars.

Recipe for delicious jam from unripe apples

I offer you a recipe for making very tasty jam from unripe and sour apples.

First, the apples need to be heated over a fire so that the peel does not crack when cutting them into slices.

After already cut the apples into 4 slices.

Pour into a saucepan the right amount water and bring to a boil. Prepare a pot of cold water in advance, where we will lower the apples. We lower the apples into boiling water for 3 minutes, after which you need to quickly pull them out with a slotted spoon and immediately place them in a pot of cold water. Leave until completely cool.

Then we cook syrup from sugar and one glass of water. Boil. Dip the apples into the boiling syrup, be sure to stir. Bring to a boil again and cook for another 5 minutes. Next, turn off the stove and let the apples brew in syrup for at least 12 hours. Then we put it on fire again, boil for 5 minutes, and let it brew for 12 hours again. So you need to repeat one more time and cook the jam until fully cooked.

Jars and lids must be sterilized. We lay out the hot apple jam in jars and close with sterile plastic lids for hot sealing.

Jam from apples and apricots for the winter: a recipe for a delicate treat

This wonderful winter dessert great taste and unforgettable aroma fresh fruit. It also serves as a wonderful filling for pastries and pancakes.

To prepare jam from apricots and apples for the winter according to this recipe, you need to find a variety of apples with sourness, if this is not possible, then you will need to add a little citric acid when cooking. If there is a desire to make the taste of the delicacy more piquant, then you can add cinnamon or star anise to it.

First you need to take 0.5 kg of apricot, 2 kg of apples and 1.4 kg of sugar.
All fruits must be washed thoroughly and then allowed to dry a little.

After that, we cut off the peel from the apples, clean the core from them and cut into slices. Then we take apricots, cut the fruits into two parts and take out the seeds.

Now you need to mix the fruits in a container in which the jam will be prepared (net weight without seeds and peel should be within 2 kg), add sugar and mix thoroughly.

After these procedures, you must wait until the juice is released from the fruit. Then we put the container on the stove and cook, stirring, for about 40 minutes over low heat.

We put the prepared jam in sterilized jars and roll it up. This delicacy is stored in cool rooms.

Kiwi and apple jam

Wonderful overseas fruit kiwi has many useful properties. It contains vitamins B, C, D, E, K1, which help a person stay healthy in the cold season. In addition, kiwi contains calcium, potassium, magnesium and many others. useful material that a person needs.

To preserve most of the useful properties of apples and kiwi, they can be rolled into jars for jam and subsequently used in winter time when drinking tea or just to replace the sweet. The cooking process itself will not take much time.

The ingredients of kiwi and apple jam are as follows:

• 5-6 kiwi fruits
• 2 medium sized apples
• 1 lemon or citric acid
• sugar ½ cup or 100 g

Initially, all ingredients should be cleaned. Remove the pits from the apples and peel them, repeat the last step with all the kiwi fruits, squeeze the juice from the lemon. Grind all fruits to small pieces, add sugar and lemon juice.

To cook in a slow cooker, put all the ingredients in the bowl of the appliance. Turn on the "extinguishing" mode for 30-40 minutes. After that, you can serve jam on the table or roll it into jars for the winter.

To cook on gas, put the bowl on a slow fire and wait for the juice to separate from the fruit. After that, boil for 15 minutes and roll up hot.

Amber apple jam with orange, recipe for the winter

Aromatic, extraordinary delicious treat with citrus notes will warm you in winter and give you moments of pleasure over a cup of tea. Can be used in the preparation of pies and cakes. Great Recipe cooking amber apple jam with orange for the winter will not leave anyone indifferent!

Ingredients:

• 1 kg apples
• 1 small orange
• 1 kg sugar
• 250 ml of water.

Step by step cooking process:

Wash the apples in cold water and leave to drain. Cut out the middle and, if desired, cut off the peel. Cut the pulp into slices.

Boil a glass of water in an enamel saucepan, reduce the fire, dip the orange circles into the water for 2-3 minutes.

Gradually pour and stir the sugar in the pan until it is completely dissolved.

Remove the oranges in syrup from the stove and add the apples. Mix gently and leave to soak for 1 hour.

After an hour, return the pan to the fire, boil and cook until the components are ready.

Readiness is determined by the state of the syrup, which should thicken and the softness of the apple slices. Next, you should decompose the jam into prepared containers and cork.

Apple jam through a meat grinder: with and without peel

Fragrant ripe apple jam - not only great treat but also an abundance of vitamins. And the preparation of a unique dessert does not require much effort.

1. For delicious jam through a meat grinder ripe apples it is necessary to select soft fruits that are not spoiled by pests, without mechanical damage. It is better to wash apples in cool water.
2. The next stage is the removal of the core with seeds from the fruits. If the peel is thick, it is better to remove it - thanks to this, the jam will turn out to be more tender, but less fragrant. For tender fruits, it is better to leave the peel, then the jam will be more saturated in taste and smell.
3. Cut the fruit into two to four pieces. Then apple slices need to be put in a saucepan and pour water. For one kilogram of apples, you need 100 ml of water.
4. On medium heat, fruits must be boiled for fifteen minutes. If during this time the apples have not lost their shape, you can sweat them for another ten minutes.
5. After that, hot apples need to be chopped with a blender or meat grinder. Chopped apples cook faster, retain vitamins. The resulting puree must be sent back to the fire: transfer it to a clean pan, pour half a kilogram of sugar.
6. If the peel is removed from the apples, you can add a couple of pinches of cinnamon. It is recommended to bring the puree to a boil over low heat, stirring with a wooden spatula. Do not allow burning: the color and taste of the jam will be spoiled!
7. Boiled fruit puree you need to put on a slow fire, it takes about forty minutes to evaporate the water.

The finished jam should be poured into jars and tightly closed with lids.

Unusual apple jam "Apple masterpiece"

Clear apple slices citrus note and an unexpected nutty-vanilla flavor - this jam will earn the most enthusiastic praise from your guests!

Cooking Ingredients unusual jam from apples "Apple masterpiece":

• Sweet and sour apples not overripe - 1 kg, peeled;
• Sugar - 700 g
• Carnation - 2 buds
• Zest of 1 lemon
• Almond - 200 g
• Vanilla sugar - 20 gr.

Cooking.

Cut the apples into slices, removing the core. Fold in enamel pan sprinkling the layers with sugar. Leave in a cool place for 6-8 hours, gently stir occasionally.

The jam is cooked in three doses for 5 minutes after boiling. Melt the slices carefully. Take off the foam.

Before the second boil, add cloves. While the jam is cooling, prepare the almonds by removing the brown skins. To do this, dip the nuts in boiling water for 30-40 seconds. Dry the almonds in a pan, crumble. Remove the zest from the lemon.

Before the third cooking, add almonds, vanilla sugar, zest.

Arrange hot jam in sterile dry jars and close.

Wrap in a blanket until cool, turning the jar upside down.

The Mediterranean taste of a seemingly ordinary dish will surprise you.

Jam from apples and pears slices

Ingredients for 1.5 liters (one liter jar and one half-liter jar of the finished product):

• apples - 500 g
• pears - 500 g
• sugar - 750 g.

Training:

For jam slices are needed sweet and sour apples and hard-fleshed pears.

Wash and dry fruit thoroughly before cooking. Then we remove the core and cut into 8-10 slices.

Apples need to be cut quickly and sprinkled with sugar so that they do not start to darken.

Cooking:

We put the fruits in a saucepan, add a little water to the bottom and cover with the remaining sugar.

Heat the saucepan over low heat, without bringing the jam to a boil. We leave the pan for 10 hours.

Then, over low heat, bring the jam to a boil, not forgetting to remove the foam. To keep the slices intact, mix the fruit by shaking the container. Let the jam rest again.

We bring, with a break of 10 hours, two more times to a boil and hot, pour into washed processed jars and cork with lids.

A simple recipe for redcurrant jam with apples

Ingredients needed for cooking:

• 1 kg red currant
• 500 g apples, preferably sweet varieties, this is better for the contrast of tastes
• 1.6 kg of granulated sugar
• 15 g of citric acid.

To make jam from apples and red currants, you will need to carefully sort out the berries, peel them from the stalks. Apples are removed from the peel and core, cut into cubes of about 1.5 cm. Then they are placed in cold water With citric acid, this will protect the fruits from premature blackening.

Cooking syrup. Add sugar to 500 ml of boiling water and boil for 2 minutes. When the syrup is ready, take the apples out of the water, dry them well with napkins, pour them with syrup and simmer for 10 minutes over low heat. Pour dried currants, bring the mixture to a boil and leave on low heat for 4 hours, stirring occasionally.

Cool the jam, pour into prepared jars and close nylon lids. Store in cellar until winter. For storage in an apartment, cork hot jam in sterilized hot jars and roll it up with iron lids.

Rhubarb jam with apples

Required Ingredients:

• 1 kg rhubarb
• 2 apples
• 1 orange
• 1.5 kg sugar
• 200 ml water
• 1 st. a spoonful of minced ginger.

How to make delicious Rhubarb Apple Jam:

Peeled rhubarb cut into equal pieces. Peel the orange, send the zest and squeezed juice to the rhubarb.

Peeled and core apples cut small pieces and put in a bowl. Grate some ginger in there.

After adding water, cook the mixture over low heat for 20 minutes after boiling. Then add sugar and cook for 10 minutes on low and 10 minutes on high heat.

Arrange the resulting jam while still hot in sterilized jars and roll up in the usual way.

Recipe for delicious apple and plum jam

Plum-apple mixture is a great combination to add to third courses. Quite easy to make, this jam ends up being flavorful, moderately thick, and with mouth-watering pieces of fruit in a sweet syrup. Jam can be used as a sauce for pastries, ice cream and other types of dessert.

Cooking jam from apples and plums: 23 hours

Servings: 10

Ingredients:

• 500 milliliters of water
• 600 grams of sugar
• 500 grams of apples
• 1 teaspoon cinnamon
• 500 grams of plums.

Cooking is carried out in 7 stages.

1. Wash the apples, peel them and cut into cubes.
2. Wash the plums, remove the pits, cut into cubes in the same way as apples.
3. Stir chopped plums and apples with water and cinnamon.
4. Leave the resulting mixture for 2-3 hours, so that it starts up the juice.
5. Put the mixture on the fire, bring to a boil and then cook over low heat for 5 minutes. Remove from heat and leave for 6 hours to cool the mixture.
6. After this time, bring to a boil again and boil for 5 minutes. Then leave to cool again for 6-8 hours.
7. After this period, bring the mixture to a boil for the third time, then pour into sterilized jars.

Seal the jars with lids and leave to cool, after turning them upside down. As soon as the mixture has cooled, cooking can be considered finished.