2018-09-10

Early autumn has an apple aroma. It is sweet, piercing and fresh, like first love. The rays of the sun gilded the liquid apples.Gusts of wind raise the first fallen leaves in a whirlwind of intricate dance.At such a time, you will certainly want to cook transparent apple jam with slices of Amber.

Apples this year have been ugly. The branches do not just bend, but even break under the exorbitant weight of countless fruits. Most often, I just freeze apples, cut into wedges, for the winter. They make an excellent one. I cook jam in small quantities. My husband and I eat it as a rare delicacy.

Any apples will do for making amber jam. Early and late, white and brown, green and red. The main thing is that they are juicy, not wrinkled, not broken. It is even possible to make excellent quality apple jam from the fruit drop. You just need to cut out all the unsuitable places from the fruit.

How to cook clear amber apple jam with slices

Food preparation

To cook amber transparent apple jam in slices for the winter, you need to take fruits of suitable quality, wash them thoroughly under streams of clean water.

Cut in half, take out the middle. Seed nests can be removed using a special tool. If you have this kitchen gadget, then feel free to use it. If not, then wield an ordinary small knife.

Cut into thin slices. Here you need to guess. Cut too thin - they will be damaged during cooking. Chop too thick - you won't achieve the required transparency. Three millimeters is quite a suitable thickness in my humble opinion.

In a separate bowl, dissolve the soda in cool water, fill the prepared apple slices with the soda solution for three to four hours. The soda solution will help to ensure that the pieces do not boil during cooking and become transparent. You can also put a lid on top of the apples with a smaller diameter than the saucepan. This will prevent the lobules from floating up.

Drain the soda solution, rinse the slices thoroughly under running water. At the same time, gently shake them in order to properly wash off the solution from all the pieces.

On a note

Do not mix the mass! Otherwise, we will break all the lobules.

We calmly go about our business or go to bed. We need to wait for a lot of juice to form, in which the apple slices will float. This will take six to eight hours. The duration of the process will depend on the juiciness of the apples, the thickness of the slices, room temperature, variety and other factors. All other things being equal, the process will go faster in a warm room.

How to cook

We put the apples that have let the juice on the gas stove. We turn on the strongest fire. We warm up without stirring. When the mass boils, then carefully drown the pop-up specimens with a wooden spoon.

Cook without stirring on a strong flame. Periodically, gently wiggle the container to the left, then to the right. Otherwise, the slices will boil over and you will get apple jam, not amber jam. Turn off the heat five minutes after the start of the boil. In the photo - the future jam after the first cooking.

Excerpt should last at least six hours. Better yet, eight to ten hours. During "rest", the slices vigorously absorb sugar syrup with their whole body, gradually more and more of them "drown" in it.

The process of cooking for five minutes and holding, we must repeat three to four more times. If it seems to you that the jam is already quite transparent, and its color is amber, then the cooking is over. At the last boil, bring the syrup to a drop that holds its shape.

We spread the boiling mass into sterile jars, roll up the lids, turn over, cool. Then we put the jars on the shelves in the pantry and admire the fruits of our labor.

Amber miracle jam before serving with tea in an old glass rosette.

Clear amber apple jam with baking soda - recipe

Ingredients

• A kilo of juicy sweet and sour apples of any color;
• 700 g sugar;
• two liters of water;
• four teaspoons of baking soda.

Brief description of the technological process

1. Wash the apples, remove the core, cut into slices three millimeters thick.
2. Dissolve soda in water.
3. Pour with soda solution for 3 - 4 hours.
4. Rinse under running water.
5. Cover with sugar in layers.
6. Soak until sugar dissolves and a large amount of juice forms (6 - 8 hours).
7. Cook over high heat for 5 minutes after the syrup boils.
8. Withstand at least 6 hours.
9. Repeat the process 3-4 times.
10. Pour the finished jam and close hermetically with lids.
11. Turn over, cool.
12. Eat and enjoy the process.

My remarks

Apple jam with slices turns out to be of a beautiful amber color, with transparent slices. But it is not flavorful enough. Only a sweet delicacy from Antonovka has an intense pleasant aroma. For flavoring, you can add cinnamon, cardamom, star anise, lemon, orange. A cinnamon stick, a couple of cardamom seeds, and an anise star should be placed along with the sugar. You can remove the spices before packing the products into cans.

Lemon or orange should be thoroughly washed with a baking soda brush. Then cut into thin slices along with the skin. For one kilogram of prepared apples, usually take one large orange or one medium lemon.

Jam of the same amber color is made from apples and strong, hard pears in any ratio.

Lovers of cooking quickly should be disappointed. It takes a lot of time to get the result we need. Although, the active cooking time is rather short.

Transparent apple slices jam is a delicious delicacy that can be prepared quickly and easily for the winter. You can cook it at home in different ways - this is a quick five-minute, and an ordinary simple recipe, and options with other fruits - oranges, lemons, and with berries, and with unusual ingredients - cinnamon, vanilla, walnuts.

Apple jam is not only a delicious ready-made dessert, but also an excellent preparation for pies and buns. Pancakes, pancakes, casseroles are served with it. Transparent, amber slices look like candy, which is impossible to resist. Both adults and children will be tempted to such a delicacy.

Let's try to make apple jam with slices according to different recipes. And in winter we will enjoy the wonderful summer aroma, unique taste and compare which option is better. :))

Let's consider how to make transparent jam in slices - in great detail, with a description of each step. So that even a novice hostess can cope with cooking, we will use photos and videos. What fruits to use and how to cook delicious apple jam? How to make the slices transparent and amber? How much to cook our delicacy? Let's try to understand these questions in today's article.

Transparent apple jam with slices for the winter - quick and easy

Transparent apple jam with slices is a traditional recipe for the winter, this is the most beautiful and delicious version of an apple delicacy. Such a dessert will not only delight us with its taste, but will also preserve all the benefits of fruits. It can be cooked simply and quickly.

Ingredients:

• Peeled apples - 1 kg
• Sugar - 1 kg

How to make apple jam with wedges:

1. We wash the apples, remove the core from them and cut them into 5-8 mm slices. There is no need to peel the peel, it gives the jam beauty and deliciousness :)) If, for example, the fruits are red or pink, they give our dessert an interesting bright shade.

2. We put our apple slices in a basin or pan (enameled or stainless steel). Only aluminum utensils are not suitable for cooking, since when it comes into contact with acid, harmful substances are formed.

3. Pour sugar into a container and put in a cool place for 8 hours (you can overnight).

The most delicious apple jam is made from sweet and sour fruits. If we use sweet or sour fruits, the amount of sugar should be decreased or increased accordingly.

4. After the specified time, the apples will give juice. We put our pan (or basin) on low heat. Citric acid can be added. Bring to a boil.

5. Boil for 5 minutes, gently stirring the jam.

To make the apple slices transparent and amber, you need to help the fruit “catch up” with the sugar syrup. To do this, cook them in several passes: boil for several minutes and cool (2-3 times)

6. Thoroughly wash the jars and sterilize.

7. We also boil the lids.

You can add citric acid (to prevent sugaring) and vanillin (to flavor) apple jam.

8. How to make the apple slices transparent? To do this, we cook them in several passes. We boil for several minutes, leave to cool completely, do this 2-3 times. This must be done so that the fruit has time to soak well with the sugar syrup.

9. Ready boiling jam is poured into jars. If, after sterilization, they have cooled down, then pour gradually, shaking the fruit in a circle so that the jar has time to warm up.

10. We close the filled jar for the winter, using ordinary canning lids and a seaming key convenient for us, you can use screw caps. With 5-5.5 kg of unpeeled apples, I got 3 liter jars of jam.

Apple jam will last well for the winter and will stand for a long time without a refrigerator if you put it in sterilized jars. We roll up metal lids that ensure the tightness of conservation - they also need to be sterilized (boiled).

The apple jam turned out to be transparent, aromatic and incredibly tasty!

Serve with pancakes, pancakes, casseroles, and just with bread - very tasty!

Apple jam with slices - a quick recipe (five minutes) without seaming

Let's make a transparent apple jam with slices - quickly and easily, in 5 minutes :)). Since the recipe does not provide for long-term cooking, this allows you to preserve the maximum vitamins contained in the fruit. Any amount of apples and sugar in a one to one ratio is suitable for cooking. Weigh the peeled and cut fruit.

For apple jam, we need:

• Apples - 1-2 kg
• Sugar - 1-2 kg

Making jam:

1. Apples can be peeled or not. We cut them in half, then into quarters. We remove the core. We divide each quarter in half and cut into small pieces (slices), they should be thin enough to make the jam transparent and beautiful.

The thinner we cut the apples, the less time it takes to cook.

2. Weigh the sliced \u200b\u200bapples and measure the same amount of sugar - one to one (1: 1).

3. Put the fruit in a convenient deep bowl, pour sugar on top.

4. Gently mix apples with sugar. We leave this way for a while, until the fruit gives juice. You can, for example, leave it overnight by placing the bowl in the refrigerator.

5. If the cooking process is divided into several stages, then making apple jam will turn out to be simple, not so energy-intensive. To do this, cut the fruit into slices in advance, fill it with sugar overnight. And the next day we cook our dessert.

6. The apples gave juice. We transfer them together with the sugar syrup into a stainless steel pan.

7. We put them on a slow fire.

8. At first, the apples rise, but during the cooking process they gradually become saturated with syrup and settle. Cook for 5 minutes, stirring from time to time. The jam becomes clear and amber. Readiness is determined by the state of our fruit: when most of the slices become transparent and evenly distributed in the syrup, our delicacy is ready!

9. At the end of cooking, add ground cinnamon.

The cooking time for the jam depends on the variety of apples, as well as on the thickness of their slicing.

The apple jam turned out to be transparent and amber-golden!

Let's taste it!

Delicious apple jam in clear amber syrup with lemon

Apple jam with lemon wedges is prepared quickly, it turns out transparent and amber. Lemon gives the traditional taste a subtle citrus aroma and light acidity.

Ingredients:

• Apples (unpeeled) - 1.5 kg
• Lemon - 2-3 pcs (to taste)
• Sugar - 1-1.5 kg (to taste)
• Water - 1-1.5 cups

How to make clear amber apple and lemon jam:

1. We will start preparing aromatic and delicious jam with sugar syrup:

• Pour 1 glass of water into a saucepan.
• Pour in 1 kg of sugar.
• Bring the syrup to a boil over low heat and until the sugar is completely dissolved.

Sugar can be replaced with honey, such apple jam will be incredibly aromatic and rich.

2. Then cut the lemon into thin slices. Be sure to remove the seeds so that the jam does not taste bitter.

3. Prepared lemons are dipped in sugar syrup and cooked for 20-30 minutes. Leave it to cool completely.

4. Remove the core from the apples, cut them into slices.

5. Add the chopped apples to the sugar syrup and simmer for 5-7 minutes over low heat. We leave the jam until it cools down so that the fruit is soaked in syrup. Can be left overnight.

6. Heat the cooled fruit mixture and boil for 20 minutes until thickened. Time depends on the hardness of our apples. If we are preparing jam for the winter: we put it boiling in sterilized jars, close with sterilized lids.

For apples to retain their original color, they need to be blanched in salted water for 3 minutes before processing.

The jam turned out to be very beautiful and aromatic.

Let's taste it!
Enjoy your tea!

How to make apple jam at home - a simple recipe

Any apple jam for the winter is an opportunity to enjoy the taste and aroma of ripe fruits in the cold winter season. There are many recipes, but the principle of preparation is almost the same. Wash the apples, cut into several parts, remove the core with seeds. If the peel is thick, peel it. Next, fill it with sugar (so that juice appears), or fill it with sugar syrup. Cook until cooked in several "runs" :)).

Consider one of the simplest recipes for apple jam with the addition of vanillin and citric acid.

Ingredients:

• Apples (peeled) - 1 kg
• Sugar - 1 kg
• Citric acid - 1 g
• Vanillin - 1 g (optional)

How to make apple jam at home:

1. We wash the apples, dry them. We spread it on a towel. We remove the cores and stalks, cut our fruits into slices.

Before cooking, you need to sort the apples and get rid of the spoiled ones. If the damage is minor, the fruit can be trimmed.

2. Transfer the prepared apples into a deep bowl, cover with sugar and mix gently.

Peeling apples or not? Peeled - they boil better, the jam made from them turns out to be more tender. From unpeeled fruits, our delicacy turns out to be thick and fragrant, but with a coarser texture.

3. We leave our fruits to brew for 4-5 hours so that they give juice.

If different varieties are taken for making apple jam, then they should be the same in hardness.

4. Put the saucepan over medium heat and, stirring constantly, bring the jam to a boil.

5. Add vanillin and citric acid and mix well. Cook in 2-3 passes: boil, boil for several minutes and cool.

6. Pour boiling jam into sterilized jars and close for the winter.

Apple jam is often supplemented with spices (vanilla, orange zest, cinnamon).

7. Turn over and wrap in a warm towel, leave to cool completely.

Store ready-made apple jam without a refrigerator, at room temperature.

Transparent apple jam with orange slices - fast and tasty

Apple and orange jam is a delicious aromatic dessert. It can be prepared as simply and quickly as in the classic recipe. Cut the fruits into slices, oranges - along or across the fibers. You can also use a meat grinder or blender to chop oranges.

We need:

• Apples - 1 kg
• Oranges - 1 kg
• Sugar - 2 kg

How to make clear apple jam at home:

1. Cut apples and oranges into slices.

2. Put the fruit in a saucepan.

3. Fall asleep with sugar. If the peel of the oranges is harsh, then we pour them with sugar separately from the apples and boil for longer.

4. Leave it overnight to give the fruit juice.

5. Cook apple jam with oranges. To do this, boil for 5-7 minutes and refrigerate. Boil the fruit again, boil for 5-7 minutes and cool. Let's repeat the procedure again. That is, we cook in two or three passes.

If you think that oranges for apple jam have a harsh structure, then it is better to twist them in a meat grinder (in advance).

6. Ready jam is poured into sterilized jars.

7. Cover with sterilized lids and roll up for the winter.

We try our delicious apple and orange jam.

It turned out to be incredibly beautiful, tasty and aromatic!

How to make clear apple jam from white filling

White filling is a very tasty and delicate variety of apples. How to cook clear amber jam from it? There are subtleties for its preparation. Let's consider the recipe step by step, with a detailed description and photos.

Ingredients:

• Apples - 1 kg
• Sugar - 1.2 kg
• Soda - 1 tbsp. l. for 2 liters of water

How to make clear amber jam from white filling:

1. Wash apples, core and cut into pieces. Prepare a baking soda solution (1 tbsp. Spoon for 2 liters of water) and place the chopped fruit in it for 5 minutes. Baking soda prevents overcooking - the slices remain strong and elastic until the end of cooking. Also, this procedure allows you to preserve the color of our jam - the apples after cooking will not darken, remain transparent amber.

2. Then we put it in a colander and wash our apples, cover with sugar. We leave it overnight so that they give juice.

3. In the morning, the fruit will give juice, pour it into a convenient container.

4. Bring the juice to a boil.

five . Pour the sliced \u200b\u200bapples with boiling juice. (1st time). We leave until evening.

6. In the evening we drain the juice, boil and again pour our white filling.

7. In the morning, repeat the previous step. As a result, we boil the juice 3 times and pour apples into it.

8. In the evening, cook the fruit for about 25-30 minutes. In some recipes, they are boiled for about an hour, but I didn't dare :)).

9. We seal hot jam in sterilized dry jars.

Let's taste it!

You can store such jam not in the refrigerator, at room temperature.

Amber jam with cinnamon wedges - the best recipe

Apple cinnamon jam turns out to be amber and amazingly tasty! Cinnamon perfectly emphasizes the aroma of fruits, makes our delicacy very appetizing and homemade.

Ingredients:

• Apples - 1 kg
• Sugar - 1 kg
• Cinnamon sticks - 1 pc

How to make clear apple cinnamon jam:

1. For this jam, take sweet and sour apples without damage. We remove the core from them, there is no need to clean. Cut into 12 slices and weigh.

2. Put apple slices into a saucepan with a thick bottom, add sugar and a cinnamon stick. We leave our mixture for 5-6 hours (it is possible overnight) so that the fruits give juice. Shake the saucepan 2-3 times so that the sugar dissolves quickly.

Stir the fruit mixture gently so that it does not turn into porridge.

3. Put the pan on fire, bring to a boil and simmer for 5 minutes. After cooking, the apples must be cooled. We repeat this procedure. Usually 3-4 boils are enough.

So that the apples do not burn during cooking and are better saturated with sugar syrup, they are first covered with sugar and left for several hours so that they give juice.

4. If the consistency is watery, then use a slotted spoon to remove the apples. Boil the remaining syrup for 5-7 minutes. Add fruit, boil for 5 minutes Pour into sterilized jars, roll up with sterilized lids and remove the jam for the winter.

Such jam is perfectly stored without a refrigerator. Let's taste it! Thanks to cinnamon, we got a fragrant delicious treat!

Delicious jam from Moscow pear

An apple treat can be made from almost all varieties. And each one gives its own unique taste and aroma. And you can mix different varieties, the main thing is that they are of the same hardness. Consider making jam from a Moscow pear tree. True, I could not resist, and added a few red apples to emphasize the beauty of our dessert.

Ingredients:

Apples - 1 kg

Sugar - 1 kg

How to make apple jam from a Moscow pear tree:

1. Cut the prepared apples.

2. We fill them with sugar at night.

It is very important to respect the proportions of apples and sugar, our preservative. If there is little sugar, then the jam will deteriorate, if there is a lot, then we will not feel the taste of our fruits.

3. Our apples gave juice.

4. Put the Moscow pear with sugar syrup in a saucepan. We put on fire.

5. Boil and cool our jam: 2-3 times. If we prepare it for the winter, then we lay it out in sterilized jars and roll it up with sterilized lids.

The jam turned out to be very beautiful and bright! The slices, as you can see, are transparent and amber.

Let's try! The jam is delicious and looks like sweet gummies! And the thick syrup resembles apple jelly!

How to make transparent jam from Antonovka (video)

Antonovka jam is very tasty and transparent due to the fact that these apples are hard and sour varieties. It is prepared very quickly and easily. Eats up even faster! :))

How to make dry apple jam at home

Let's prepare a quick, easy and simply excellent fruit delicacy - dry apple jam. This dessert with a reduced sugar content is good for both adults and children. At home, it can be prepared at any time of the year and it perfectly replaces gummy candies. I think it is much better for our health! :))

Ingredients:

• Apples - 1 kg
• Sugar - 300 g
• Cinnamon - 1 tbsp l (to taste)
• Citric acid - 1 tsp

Cooking dry apple jam:

1. We take sweet and sour or sweet fruits. Prepare apples - wash them, remove cores, cut them into thin slices.

2. Put fruits on a baking sheet. Sprinkle on top with a mixture of sugar, cinnamon and citric acid.

3. Put in an oven preheated to 180 degrees for 20-25 minutes. We look at the apples so that they do not burn.

4. Put it on parchment paper, lightly sprinkled with sugar or powdered sugar. Leave the fruit to dry for 2-3 days.

Ready-made fragrant amber slices can be stored at room temperature in a dry place. For winter storage, you can use candy boxes, plastic trays or jars. This jam is very tasty and can be stored for a very long time. Unless, of course, you eat it earlier :)).

Clear apple jam in slices looks like gummy candy.

Apple jam recipe in a slow cooker (video)

Consider another interesting recipe for transparent jam with slices. It contains unusual ingredients. But you can add others - to your taste. Enjoy your creativity!

We looked at the best recipes for clear apple wedge jam! One tastes better than the other! And, of course, you can add your favorite ingredients to them, experiment. I would be glad if you share your cooking secrets in the comments!

Enjoy your creativity!

I had an adventure with this apple jam. I boiled it twice. But thanks to my mistakes, I finally understood what needs to be done in order to make an excellent transparent apple jam with slices. And the secret here is quite simple - apples. It's all about apples! They should be strong and juicy. If you buy strong, but juicy apples of unknown varieties, then you risk repeating my unsuccessful 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 over and you will not get slices. So there is only one way out - to take the 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 the shape.

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

Ingredients:

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

Method for making clear apple jam with slices

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

We close the pan with a lid and set for 8 hours. I don't advise you any longer - the top layer of apples may wither 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 he will cover them almost completely. For some reason it surprised me very much. But it is clear that berries give a lot of juice, but apples that look so dense. Some 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 - after exactly 5 minutes the jam will need to be turned off. I do not advise you to stir the apples, otherwise the still soft slices may wrinkle or break. You can shake the pan slightly (slightly so as not to burn yourself!), You can heat the slices with a silicone spatula. In general, handle the jam with care.

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

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

And after an eight-hour interval, we cook for the fourth time. The last time I cooked not 5, but 7 minutes, thanks to which the jam became amber. The apple slices were already completely transparent. And, most importantly, they are dense enough. That is, they kept their shape perfectly, like candied fruits in syrup. This is exactly what I needed and needed! The jam tastes sweet and sour. Delicious! Definitely worth the time spent on it. I do not advise experimenting with "speedy" recipes. Either they are for some mega-advanced culinary specialists, or they are far from believable. An old, reliable recipe proven over the years gave the expected result. I love this jam tenderly. No other can compare with him.

Enjoy your meal!

Apple jam is one of the most popular jams. It has a pleasant apple aroma, the apples themselves become transparent when cooked and acquire an amber color. Various spices can also be added to such jam, for example, cinnamon, cloves, saffron or ginger. It also makes a delicious combination of apples with oranges and lemon or with their zest. Today I will write 7 recipes for various apple jams at once. And you write in the comments which recipe you liked the most.

Do you know the difference between jam, jam and preserves? The jam should contain whole pieces of fruit or whole berries in clear syrup. Therefore, the jam is not cooked for long, often in several steps to keep its shape. Jam is also cooked from pieces, but at the same time they are not preserved intact. That is, there will be small pieces of fruit in the jam. And jam is made from fruit puree. It should be smooth and thick.

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

Do not cook apple jam in an enamel bowl, because the jam will stick and burn. Also, it is imperative to remove the foam from any jam when cooking. If this is not done, the jam may ferment during storage.

Apple jam should be poured hot into sterilized jars. The cans can be sterilized over steam. For example, pour water into a wide saucepan, put a wire rack on it. Place clean jars, washed with a new sponge and soda, on the wire rack, upside down. Steam the jars for 15 minutes, until the glass is clear. Also, cans 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. Boil the lids for 5 minutes.

Jars that are no more than 5 years old are suitable for conservation. Look at the bottom of the can for the year of issue.

With jam slices you need to tinker more than with jam. Precisely due to the fact that it will take a lot of time to cut the fruit. But on the other hand, more useful substances that were in fresh fruits will remain in the jam, where the whole pieces have been preserved. In a good apple jam, the fruit wedges and syrup should be transparent, with a beautiful amber color. In addition to treats for tea, such a delicacy can be used as a filling for pies and other baked goods.

Ingredients (neat weight):

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

Cooking method:

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

2. Cut the pumpkin into cubes. Drain the apples and add the fruit to the pumpkin. Cover with sugar, stir and leave for 1-2 hours for juice to appear.

3. Now you can start making the jam. Place it on the stove, bring to a boil and cook for 20 minutes, stirring occasionally. Set aside the jam from the heat 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 spread hot in sterilized jars and roll up.

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

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

Clear 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 heavenly (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 will not be difficult. Of course, such a jam is not suitable for filling in baked goods, but for tea it will be just right.

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

Ingredients:

• green apples - 2 kg
• sugar - 2 kg

How to make apple jam:

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

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

3.Put the jam over low heat. Gradually, the sugar will dissolve, the apples will give even more juice. Bring the syrup to a boil and turn off the heat. Turn the apples over from time to time while the jam is boiling. The side that is in the 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 the apples are immersed in syrup, and not float on top. Now set the pot aside from the heat and let the jam cool completely.

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

6. For the third time, cook the jam after boiling for 10-12 minutes. While hot, spread over sterile jars, pouring syrup over the apples. Roll up the lids and let the conservation cool. It turns out a very beautiful and tasty apple jam. The syrup will be thick enough, so you do not need to cook the jam for too long, boiling it down.

Jam with apples and oranges

This is a very tasty jam, uniform in structure, with an orange aroma. For him, you must definitely take only green sour apples, such as a semerenko.

Ingredients (unpeeled weight of fruit):

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

Apple and orange jam - how to cook:

1.Apples wash, peel, cut into 4 parts, cut out the core. Slice the apples into any medium sized pieces. The slicing doesn't matter as the jam will be chopped up a little later.

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

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

4. Peel all oranges, removing all white residues. Cut the pulp into pieces and place in the apples. Cover everything with sugar and stir. Leave the fruit in the sugar for a few hours to drain the juice. When the juice appears, you can start making the jam.

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

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

7.Pour the hot jam into sterilized jars and roll up. Such a treat will smell very tasty with orange and cinnamon. Enjoy your tea!

Apple jam with ginger in the microwave - a simple recipe

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

Ingredients:

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

How to make apple and ginger jam:

1.Wash the apples and peel them. 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 already chopped form and take the same amount of sugar.

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

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

4. Microwave the sugar-coated apples for 9 minutes. Set the power to 700 watts. You do not need to set the maximum power so that the jam does not boil too much and does not splash. Get the jam after the allotted time. The sugar should dissolve and the apples float in the syrup.

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

Different types of apples can be cooked at different times. Look at your apples - they should become transparent.

Thick apple jam - cooking secrets

There are some mistakes that housewives make in cooking jam. Due to these errors, the jam can burn, be not thick enough. I'll tell you how to cook a delicious and thick jam from apples.

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

Ingredients:

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

Cooking method:

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

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

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

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

4. Check the apples with a skewer - they should be soft. If so, take out the gauze with the cleaners and wring out the pan. No more skins are needed. Cooked apples must be mashed. First, fold them onto a sieve to drain excess liquid. It does not need to be added to the jam. Next, grind the apple pieces through a sieve or use a hand blender.

5.Add sugar and lemon juice to the applesauce. For an ideal jam, 600 grams of sugar is taken per 1 kg of peeled apples. This amount will help the jam to stand for a long time and not ferment, but at the same time, the jam will not be sugary. Lemon juice will keep the apples from getting too dark. Stir in mashed potatoes with sugar and juice.

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

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

8. Make sure the jam is done. It should decrease in volume by about half. Place some jam on a saucer and turn over. If it does not fall (how), then it is ready.

9. Hot jam must be quickly spread over hot sterilized jars. Over the steam, the jars are sterilized for about 15 minutes, until transparent. Therefore, 15 minutes before the jam is ready, put the jars for sterilization, 5 minutes before cooking, boil the lids. The jam should be put on the "marusin belt" - this is the place of the jar, where it begins to taper (shoulders).

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

10. To prevent the jam from becoming moldy, sprinkle sugar on top. The sugar layer should be about 5-10 mm. This is the so-called sugar lock or sugar cork. Condensation from the lid will not fall on the jam, but on the sugar. And immediately roll up the hot lid, which you need to get out of the boiling water and shake off all the water. Turn the jar over and check if the lid is tight and there is no leakage.

11. On this, the jam is ready. Once it has cooled, put it in a dark, dry place where it can be stored for up to 3 years. When the jam has stood 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 the section for recipes for other jams.

The most delicious proven apple jam recipes

Apple jam with slices transparent Amber

The basic rule for making clear amber jam from apple slices is that the fruit must be firm. You should choose either special varieties or slightly unripe fruits, then the slices will keep their shape well during cooking and will not decay.

Recipe number 1 with walnuts and zest

Ingredients:

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

Preparation:

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 some 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 caramelized.
2. At the bottom of the container, lay out a thin layer of apple slices and sprinkle with sugar on top. We repeat the procedure until the ingredients run out. Cover the saucepan with parchment or cloth and leave for 12 hours. During this time, the apples will let in enough juice to completely dissolve the sugar.
3. Then we put the pan on a small fire and wait for the syrup to boil. You should not stir the apples, but the pieces that are not covered with juice should be gently heated with a wide wooden spatula. Let it simmer 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 cooking candied fruits: when the syrup is completely cooled, we repeat the procedure a second time. We forget about the jam again until it cools completely.
5. The third stage of cooking - the final one - is the most important and lasts from 10 to 15 minutes. Right now, the apples will take on their final appearance, and the syrup - the desired thickness. Therefore, it is important to follow the pan 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 add an exotic crunch to the dessert. In addition, before cooking, you can add 1.5 teaspoons of ground spices to the syrup: cinnamon, cardamom and cloves (2: 1: 1). The zest of any citrus fruit will also add an interesting flavoring accent (orange, lemon, grapefruit and even lime are suitable). The zest can either be removed in the form of a solid spiral and removed at the last stage of cooking, or grated on a fine grater and left in the syrup.

Ready jam can be canned immediately or let it brew in a cool place for 24 hours and serve.

Apple jam with amber slices: a classic recipe

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

The apple jam recipe has some subtleties, and if you do not follow them, you will get a simple jam with pieces of mashed potatoes. In clear jam, the piquancy provides a richer apple flavor and pleasant color.

It is not difficult to cook amber jam from apple slices, but the procedure itself requires a lot of time. This is because the jam is made in three doses at intervals of 6 to 10 hours. This is the only way to get a clear syrup and apple slices. It is also important to choose apples of late varieties, which do not disintegrate 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 will need 0.7-1 kg of sugar - to your taste.

1. Apples need to be washed and cut into 4 pieces, core removed. Divide the cut parts into slices 0.5-1 cm wide.
2. Put the apple slices in a saucepan in layers, cover each layer with sugar. Cover the pot 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. Never stir apples! Even if the syrup does not completely hide them, just squeeze 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 on the stove again, bring to a boil, cook for 5 minutes and cool in the same way for at least 6 hours. You also need to do it a third time. After boiling for the third time, the jam is ready. It needs to be laid out in sterilized jars and rolled up with lids. It is worth considering that a liter jar of jam is obtained from 1 kg of apples.
5. You can add cinnamon to the jam or boil it with vanilla for a more sophisticated taste.

Store the workpiece in a cool, dark place.

Apple jam Pyatiminutka for the winter

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

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

What you need:

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

Stages of making apple jam:

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

Apple jam white filling with slices transparent

What is required for a 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 pack.

Cooking features

1. Prepare a special salted solution by dissolving salt in 1 liter of water.
2. Cut the apples into small wedges and place in the prepared solution. This is necessary so that the slices do not turn black. Be sure to cut the core. The skin can be peeled off at will.
3. After all the apples have been cut, the slices must be rinsed under running water. Then transfer them to a soda solution, also prepared at the rate of 1-12 grams of soda for 1 liter of water. Thanks to this, the slices will be able to maintain their shape even after cooking.
4. After 5 minutes, remove the slices and rinse them.
5. Place the wedges in a wide enough container and cover with sugar for about 12 hours. This is necessary for the apples to exude juice.
6. Further, the cooking process itself begins. Over low heat, the resulting mixture should come to a boil. Wait 5 minutes and turn off the heat. Now it is necessary for the jam to cool completely. This will allow the wedges to become transparent and absorb the resulting syrup.
7. Bring to a boil again and simmer for 5 minutes.
8. Wait for the mixture to cool completely again.
9. Repeat the boiling procedure a third time.
10. Pour in the vanilla sugar and lemon. To stir thoroughly. The 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 must also roll up sterile lids.
13. Turn the jars upside down, cover them and leave for 12-14 hours.

The result is simply amazing white apple jam, which will delight the whole family.

Clear paradise apple jam whole with tails

Today, not many are engaged in making paradise apples for the winter, missing out on the opportunity to pamper themselves and loved ones with a delicious homemade delicacy. One of the most popular cooking options for this dessert is the use of whole fruit with tails.

Ingredients used to obtain clear jam from whole paradise apples with tails:

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

Cooking process:

Ranetki must be well rinsed under running water and dried. Using a wooden toothpick, pierce the fruits in different places (about 10 punctures) so that during cooking the apple skin does not burst and they do not turn into porridge.

For the next step, we need a large container, a deep enamel pan is best. In it we will prepare our syrup. Pour sugar into a saucepan, fill it with the required volume of water and wait for the liquid to boil, remembering to stir occasionally. The cooking time is three minutes, after which we turn off the heat.

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

After the stated time, the container with the apples of paradise must be brought to a boil again and cooked for five minutes. Then we 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 little, pour it into prepared jars and roll it up.

Apple jam in a slow cooker: the easiest recipe

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

Previously, it took housewives a lot of time to prepare it. You had to be constantly near the apple jam in order to stir it continuously. Nowadays, modern household appliances allow you to cook this delicious dish quickly and easily, and most importantly, without interrupting your daily chores. 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 into the multicooker bowl. The slices should occupy no more than 2/3 of its volume in the bowl, 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, since if you pour it first, it will burn to the bottom. Having done these steps, we close the multicooker with a lid and put it on the "quenching" 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 up hot in sterilized jars.

Recipe for delicious unripe apple jam

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

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

After that we cut the apples into 4 slices.

Pour the required amount of water into a saucepan and bring to a boil. Prepare a pot of cold water in advance, where we will lower the apples. Dip 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 saucepan with cold water. Leave until cool completely.

Then we cook syrup from sugar and one glass of water. Boil. Dip the apples into the boiling syrup, stir it without fail. Bring to a boil again and cook for another 5 minutes. Next, turn off the stove and let the apples brew in the syrup for at least 12 hours. Then we put 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. Put 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 delicacy

This wonderful winter dessert tastes great and has an unforgettable fresh fruit aroma. It also serves as a wonderful filling for baked goods 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 you want to make the taste of the delicacy more piquant, 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 slightly.

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

Now you need to mix the fruits in a container in which the jam will be prepared (the net weight without pits and peels 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 occasionally, for about 40 minutes over low heat.

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

Kiwi and apple jam

The wonderful overseas kiwi fruit has many beneficial 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 other useful substances that a person needs.

To preserve most of the useful properties of apples and kiwi, they can be rolled up in jars for jam and subsequently used in winter for tea drinking or simply as a substitute for sweets. The cooking process itself does not take much time.

The ingredients of kiwi and apple jam are as follows:

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

All ingredients should be cleaned initially. Remove the seeds from the apples and peel them, repeat the last action with all the kiwi fruits, squeeze the juice from the lemon. Chop all fruits to small pieces, add sugar and lemon juice.

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

For cooking on gas, put the bowl on low heat and wait for the juice to drain from the fruit. After that, boil for 15 minutes and roll up hot.

Amber apple jam with orange, recipe for the winter

A fragrant, unusually tasty delicacy with citrus notes will warm you in winter and give you minutes of pleasure over a cup of tea. Can be used in the preparation of pies and cakes. An excellent recipe for making amber apple jam with orange for the winter will not leave anyone indifferent!

Ingredients:

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

Step-by-step cooking process:

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

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

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

Remove the syrup oranges from the stove and add the apples. Stir gently and leave to saturate for 1 hour.

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

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

Apple jam through a meat grinder: with and without skin

Jam from aromatic ripe apples is not only a great delicacy, but also an abundance of vitamins. And the preparation of a unique dessert does not require much effort.

1. For appetizing jam through a meat grinder from 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 step is to remove the core with seeds from the fruit. 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 aromatic. In delicate 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 put the apple slices in a saucepan and pour water over it. One kilogram of apples will need 100 ml of water.
4. On medium heat, the fruit must be boiled for fifteen minutes. If during this time the apples have not lost their shape, you can darken them for another ten minutes.
5. After that, hot apples need to be chopped using a blender or meat grinder. Crushed apples boil faster, preserve vitamins. The resulting puree must be sent back to the fire: put it in a clean saucepan, add half a kilogram of sugar.
6. If the skin has been 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 sticking: the color and taste of the jam will be spoiled!
7. The boiled fruit puree should be put on a slow fire, it will take about forty minutes to evaporate the water.

Ready jam must be poured into jars and tightly closed with lids.

Unusual apple jam "Apple masterpiece"

Transparent apple slices, citrus notes and an unexpected nut-vanilla flavor - this jam will deserve the most enthusiastic praise from your guests!

Ingredients for making unusual apple jam "Apple Masterpiece":

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

Cooking.

Cut the apples into slices, removing the core. Fold into an enamel pot, sprinkle the layers with sugar. Leave in a cool place for 6-8 hours, stir gently from time to time.

The jam is cooked in three steps, 5 minutes each after boiling. Carefully heat the slices. Remove the foam.

Add cloves before the second cooking. While the jam is cooling, prepare the almonds by peeling off the brown rind. To do this, dip the nuts in boiling water for 30-40 seconds. Dry the almonds in a pan, chop. 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 it cools, turning the jar upside down.

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

Jam from apples and pears in 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 in slices, sweet and sour apples and pears with dense pulp are needed.

Before cooking, the fruit is thoroughly washed and dried. Then remove the core and cut into 8-10 slices.

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

Preparation:

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, on low heat, bring the jam to a boil, not forgetting to remove the foam. To keep the slices intact, mix the fruits by shaking the container. Leave the jam to infuse again.

Bring, with a break for 10 hours, two more times to a boil and hot, pour into washed processed jars and seal with lids.

A simple recipe for red currant jam with apples

For cooking you need ingredients:

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

To make jam from apples and red currants, you will need to carefully sort out the berries, peel them of the stalks. The 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 save 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, remove the apples from the water, dry well with napkins, pour over the syrup and simmer for 10 minutes. Pour in the 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 with nylon lids. Store in a cellar until winter. For storage in the apartment, cork the hot jam in sterilized hot jars and roll up with iron lids.

Rhubarb jam with apples

Required Ingredients:

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

How to make delicious apple and rhubarb jam:

Cut the rhubarb peeled from thin skin into equal pieces. Peel the orange, send the zest and squeezed juice to the rhubarb.

Cut apples, peeled from the skin and cores, into small pieces and send to the pan. Grate ginger there.

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

Put 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 simple to prepare, this jam ends up being aromatic, 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 desserts.

Making apple and plum jam: 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 apples, peel and cut into cubes.
2. Wash the plums, remove the seeds, cut them into cubes in the same way as apples.
3. Toss chopped plums and apples with water and cinnamon.
4. Leave the resulting mixture for 2-3 hours in order for it to let the juice out.
5. Put the mixture on fire, bring to a boil and then simmer 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.

Cork the jars with lids and leave to cool, having previously turned them upside down. Once the mixture has cooled down, cooking is complete.