Hello, my dear!! At this time, I think, many people continue to make preparations for the winter, and a wave of apple sales has begun in our city. Varieties are diverse, there are species that can be bought and stored in a cool place until winter and delight yourself with a ripe juicy taste.

Of course, during the season there is more than enough of this fruit and in general they cannot be stored for a year, so I personally make apple jam both tasty and healthy, and there are plenty of variations of dishes from such a preparation. You can just eat with tea, you can make pies, or you can even use it as a filling for a cake or use it with pancakes and. It all depends on your imagination.

Today I have collected five of the easiest apple jam recipes for you. In the process of writing cooking methods, I will give you some tips so that the treat turns out to be excellent in taste and bright in appearance.

Most often, we want our dessert to be transparent in appearance, because it looks very aesthetically pleasing. So, in order for the jam to be transparent, use hard apples or almost ripened fruits.

Choose a variety with dense pulp, then the sliced ​​apple slices will not lose their shape and will not turn into gruel!

We will need:

• 1 kg of apples;
• 1 kg of sugar;
• 1 glass of water.

COOKING METHOD:

1. Apples must be washed and cut into slices, removing the core.

2. Sliced ​​\u200b\u200bfruits must be folded into a saucepan and covered with sugar. Mix everything well by shaking and it is better to leave everything in this form overnight.

3. Tilt the pot in the morning and see if any juice comes out. In the case when there is not enough juice, then it is worth adding a glass of water, if, on the contrary, the apples float and there is not enough to the top just a little bit, then you can do without excess liquid.

4. Now put the pot on the fire and bring to a boil. Next, you need to reduce the heat and cook the slices for 15-20 minutes, then turn off the jam and let it cool. But to make the slices transparent, you need to cook the delicacy in 3-4 approaches, usually boil for 20 minutes, and let it cool for 4-5 hours.

5. So our delicious and incredibly beautiful transparent apple jam is ready. This delicacy is stored for more than two years in a cool place. Eat to your health!!

Recipe for apple jam with chokeberry for the winter

And this cooking method is very simple and familiar to everyone since childhood, you will need the simplest products. Therefore, everyone will be able to make such a preparation for the winter.

We will need:

• apples - 1 kg;
• chokeberry - 0.1 kg;
• granulated sugar - 0.3 kg;
• water.

COOKING METHOD:

1. Wash the apples, remove the core, cut into pieces. We make the pieces small so that the fruit cooks faster.

Important!! Always use fresh fruits, as those that have already lain down become more friable. And therefore, they will no longer make dense slices in jam.

2. Remove the apples in a saucepan, add water and bring to a boil over low heat.

3. It is necessary to remove the stalks from the berry and rinse it with water.

4. Once the apples boil, add sugar and stir, leave to simmer over low heat.

5. After 30-40 minutes after boiling, the pieces of fruit will boil and darken, and the syrup will become thick.

7. Then pour hot jam into dry sterile jars. Our treat for tea is ready!! It has a tart light taste and rich color.

Cooking amber jam with apple slices

These sweet fruits make the perfect amber brew. The next recipe with a photo is a classic of the genre, we cook with pleasure. 😉

We will need:

• Apples - 5 kg;
• Sugar - 5 kg.

COOKING METHOD:

1. We wash the fruit, wipe it, remove the core, cut into slices.

2. Pour the finished slices into a deep bowl in one layer. Then sprinkle them with sugar, again fruit and again sugar. Sugar should be the last.

3. Cover the finished workpiece with a lid and leave for 12 hours. Then we shift everything into a saucepan, bring to a boil, after boiling, cook for 5 minutes, then turn it off and wait for the dish to cool. Then we boil again and cook for 10 minutes, let it cool and finally, after boiling, cook for another 5 minutes.

4. It remains to decompose our amber apple jam into sterilized jars. Banks can be turned upside down. We store in a cool place.

Apple jam with cinnamon

And the next way to cook homemade jam, I will probably surprise you a little, because in it we will mix the original combination of apples and cinnamon, it will be very tasty. I advise everyone to try it!!

We will need:

• apples - 2 kg;
• granulated sugar - 900 gr.;
• ground cinnamon - 1 tsp;
• a pinch of citric acid.

COOKING METHOD:

1. First, peel the apples from the core, cut into slices.
2. We put them in an enameled container, cover each layer with sugar.
3. It is advisable to leave the fruit all night.
4. Next, cook the jam three times for 20 minutes, but do not forget to leave our jam to cool after each cooking.
5. When we cook our dish for the third time, we add citric acid and cinnamon. Mix and pour everything into sterile jars.

Apple jam for five minutes. Video recipe

The favorite type of preparation of many culinary specialists is considered to be jam called five minutes, although this does not mean that the delicacy will be cooked in just 5 minutes, it just takes much less time to cook than making jam according to classic recipes.

On a note!! Ginger and cinnamon can be added to apple jam, they will add a spicy aroma and flavor, vanilla and lemon zest, which will make the jam spicy, or berries for a beautiful and rich color homemade treat.

Well, let's watch a video compilation of this recipe:

Please note that we do not make jam from slices, but cubes. 😉

I tried to tell you the simplest and most delicious recipes for making apple treats, I hope you choose what you like. And cooking transparent jam is not at all difficult, the main thing is to follow all the technologies and everything will work out. Bye Bye!!

Apple jam is one of the most popular jams. It has a pleasant apple aroma, the apples themselves become transparent during cooking and acquire an amber color. Various spices can also be added to such a jam, for example, cinnamon, cloves, saffron or ginger. It also turns out 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 marmalade? The jam should contain whole pieces of fruit or whole berries in a clear syrup. Therefore, the jam is boiled for a short time, often in several stages, in order to maintain its shape. Jam is also cooked from pieces, but they are not preserved whole. That is, small pieces of fruit will be found in the jam. Jam is made from fruit puree. It should be uniform 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.

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

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

Banks that are no more than 5 years old are suitable for conservation. See the year of issue on the bottom of the can.

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

Ingredients (net weight):

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

Cooking method:

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

2. Cut the pumpkin into cubes. Drain the apples and add the fruit to the pumpkin. Pour in sugar, mix and leave for 1-2 hours to make juice.

3.Now you can start making jam. Put 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 be closed with nylon lids. In this case, you can store it 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 tasty and bright!

Whole apple clear jam

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

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

Ingredients:

• green apples - 2 kg
• sugar - 2 kg

How to cook apple jam:

1. Apples take hard, but ripe. Wash them and remove the core. It is convenient to use a special kitchen device for apples. Put the apples in a saucepan and sprinkle them with sugar. Leave in this form overnight or for 12 hours so that the apples release juice.

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

3. Put the jam on a slow fire. Gradually, the sugar will dissolve, the apples will give even more juice. Bring the syrup to a boil and turn off the heat. While the jam is simmering, turn the apples over from time to time. The side that will be in the syrup will cook faster. Therefore, fruits 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 floating on top. Now take the pan off the heat and let the jam cool completely.

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

6. For the third time, cook the jam after boiling for 10-12 minutes. Spread hot in sterile jars, pouring apples with syrup. Roll up the lids and let the preservation cool. It turns out very beautiful and tasty jam from apples. The syrup will be quite thick, so it is not necessary to cook the jam for too long, reducing it.

Cooking jam with apples and oranges

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

Ingredients (unpeeled fruit weight):

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

Jam from apples and oranges - how to cook:

1. Wash, peel, cut the apples into 4 parts, cut out the core. Cut the apples into arbitrary medium pieces. Slicing does not matter, as the jam will be crushed a little later.

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

3. You can optionally add 1 teaspoon of Imereti saffron to the zest of lemon and orange, if one is available. Saffron will add color to the jam, but you can do without it. Pour the zest over the apples.

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

5. Bring the jam to a boil and cook for 3-4 minutes, stirring occasionally. Turn off the heat and leave to cool completely. Next, put the jam on the boil for the 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 cook already crushed. Add a cinnamon stick to the puree, which will give a special flavor. Bring the mixture to a boil over low heat, stirring, and cook for another 5 minutes. Take out the cinnamon stick, it has already given up its smell.

7. Pour hot jam into sterilized jars and roll up. Such a delicacy will smell very tasty of orange and cinnamon. Happy tea drinking!

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 cook apple jam with ginger:

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

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

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

4.Put the apples in sugar in the microwave for 9 minutes. 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 splash. Take out the jam after the allotted time. The sugar should dissolve and the apples will float in the syrup.

5. Add cinnamon to the jam, mix. And put in the 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 varieties of apples can cook for different times. Look at your apples - they should become transparent.

Thick apple jam: cooking secrets

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

For jam, it is important to choose suitable apples. 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 apples and peel. 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 together with jam so that it thickens faster. Put the skins in cheesecloth and tie in a knot, leaving long tails of cheesecloth. For these ends, then you will get the peel from the pan.

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

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

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

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

5. Add sugar and lemon juice to applesauce. For the perfect jam, 600 grams of sugar is taken per 1 kg of peeled apples. Such an amount will help the jam stand for a long time and not ferment, but at the same time, the jam will not be cloying. The lemon juice will keep the apples from getting too dark. Mix the puree 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 half, the jam needs to be baked! To do this, preheat the oven to 200 degrees. Pour applesauce with sugar on a baking sheet and smooth the layer. The layer thickness should be no more than 3 cm. The thinner, the faster the liquid will evaporate. The baking sheet does not need to be covered with anything and lubricated.

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. Meanwhile, sterilize jars and lids.

8. Check the readiness of jam. It should decrease in volume by about half. Put some jam on a saucer and turn over. If it doesn't fall (like ), then it's done.

9. Hot jam must be quickly decomposed into 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 the readiness - boil the lids. Jam should be put on the “marusin belt” - this is the place of the can, where it begins to narrow (shoulders).

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

10. So that the jam does not get moldy, pour sugar on top. The layer of sugar should be about 5-10 mm. This is the so-called sugar lock or sugar cork. The condensate from the lid will fall not on the jam, but on the sugar. And immediately roll up the hot lid, which you need to get out of boiling water and shake off all the water. Turn the jar over and check if the lid is tight, if there is any leakage.

11. This jam is ready. After cooling, store it in a dark, dry place where it can be stored for up to 3 years. When the jam stands for a while, 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 will be able to choose a recipe that will become a favorite in your family. See the recipes for other jams in the section.

And roll up. Then turn them over, wrap them in something and leave to cool. Store blanks in a dark, cool place.

Ingredients:

• 1 kg of sugar.

Cooking

Peel the apples from the skin and cut into large slices. Sprinkle them with sugar, mix and leave overnight. During this time, they will release juice. Drain it into a separate bowl. Transfer the apples to another bowl.

Place a pot of juice on the fire and bring to a boil. Pour apples with boiling juice and leave to cool completely - about 12 hours.

Drain the juice from the apples again, bring it to a boil and pour it over the fruit. Leave for another 12 hours. Repeat filling apples with boiling juice again and leave again for 12 hours.

Then place the saucepan over moderate heat and bring to a boil. Reduce heat slightly and simmer for another 20 minutes.

Ingredients:

• 1 kg of apples (peeled);
• 1 kg of sugar;
• ½ teaspoon ground cinnamon.

Cooking

Ingredients:

• 1 kg ranetki or other small apples;
• 1 kg of sugar;
• 250 ml of water;
• ¼ teaspoon citric acid.

Cooking

On each apple, make several deep punctures with a toothpick. But do not pierce the fruit through, otherwise the peel will peel off during cooking.

Pour sugar into a saucepan and cover with water. Put on moderate heat and wait until the sugar begins to dissolve. Add citric acid and, stirring, cook until the sugar is completely dissolved.

Put the apples into the syrup, stir and bring to a boil over very low heat. Cook for another 5 minutes and remove the pan from the stove.

Cover the apples with a plate and press down with a small weight, such as a jar of water. Leave the apples for 10-12 hours to soak in the syrup.

Remove the weight, bring the jam back to a boil over very low heat and simmer for 10 minutes. Do not stir the apples so as not to damage them.

Then again put the fruits under oppression for 10-12 hours. Boil the jam for the third time - 15 minutes after boiling the syrup.

Ingredients:

• 2½ kg apples (unpeeled);
• 1½ kg sugar.

Cooking

Peel the apples from the skin and seeds. Cut the fruit into large slices and place on a baking sheet.

Put it in an oven preheated to 170 ° C for about 20 minutes until the apples soften. Then grind them in a blender and grind through a sieve.

Transfer the applesauce to a heavy bottomed saucepan and add the sugar. If the apples are very sweet, the amount of sugar can be reduced.

Stirring constantly, cook jam over high heat for 20-30 minutes. When it begins to boil and becomes translucent, put some jam on a plate. If it does not spread and no liquid is released from it, you can remove it from the fire.

Ingredients:

• 250 g apples (peeled);
• 250 g pears (peeled);
• 1 tablespoon of water;
• 300 g sugar.

Cooking

Remove skins and seeds from apples and pears. Cut the fruit into small pieces and place in a bowl.

Add water and simmer covered for about 35 minutes until the fruit is soft. Puree them with an immersion blender.

Add sugar, stir and bring to a boil. Then boil the puree for another 2-3 minutes.

Ingredients:

• 1 kg of apples (peeled);
• 1 kg plums (peeled);
• 1½ kg sugar;
• 150 ml of water;
• ½ teaspoon citric acid.

Cooking

Remove the core from the apples and cut the fruits into medium slices. Cut the plums in half lengthwise and remove the pits.

Pour sugar into a saucepan and cover with water. Put on moderate heat and, stirring, completely dissolve the sugar. Put the apples and plums into the syrup.

Bring the jam to a boil, boil for 10 minutes, remove from heat and leave for 4 hours. Boil the jam twice more in the same way. At the end of the last cooking, add citric acid, stir and cook for another 5 minutes.

Ingredients:

• 1 kg of apples (unpeeled);
• 1 orange;
• 600 g sugar.

Cooking

Peel the apples from the peel and seeds. Cut the fruits into small cubes.

Remove the rind and white pith from the orange. Cut the peel and pitted orange pulp into pieces. Pass them through a meat grinder or chop in a blender.

Place the apples and orange in a saucepan and sprinkle with sugar. Stir and bring to a boil over low heat. Cook the jam, stirring, for about 50 more minutes.

Ingredients:

• 500 g apples (peeled);
• 300 g of sugar;
• 1 lemon;
• 50 ml of water;
• 100 g walnuts;
• 40 ml brandy;
• 1 dried bay leaf.

Cooking

Cut the apples into large pieces, removing the cores. Pour sugar into a saucepan, add finely grated lemon zest, juice of a whole lemon and water.

Place the saucepan over low heat and cook, stirring, until boiling. Sugar should be completely dissolved.

Put the apples into the boiling syrup and cook for 5-10 minutes until they soften. Add nuts and, stirring, cook for another 10-15 minutes.

Pour in brandy and stir. After a couple of minutes, add the bay leaf. Boil the jam for another 15 minutes and remove the parsley.

Apple jam slices are a favorite homemade treat. The thick syrup has the consistency of jelly, and the whole apple slices are like sweet gummies. An open jar of such jam will not last longer than one day, as it is eaten by a friendly family in one sitting. Amber syrup and magical aroma retain a piece of summer, cheer up in the cold season. Jam will be a good filling for sweet pastries, slices of boiled apple can be used to decorate cakes and pies. There are so many reasons to make this dessert for the winter, and it's very, very easy to make.
Transparent apple jam with slices can be considered a masterpiece, but even a novice hostess can handle the preparation of such yummy. The main task is to keep the slices intact, so we will cook apple jam with lemon. The juice of this citrus keeps the apples from falling apart. Without lemon, not jam will come out of apple pulp, but jam (the essence of jam is in whole pieces, or rather beautiful slices). Varieties of apples are better to take crispy, dense, sour. I have a sour variety of Semerenko, but you can also cook an Antonovka treat just as tasty. Although golden or fuji jam will also come out excellent. The color of apples, as well as the variety, does not really matter. If the apples are sweet, you will need less sugar than indicated in the ingredients of the recipe. By the way, at the last stage of cooking, you can add cinnamon. The combination of this spice with an apple is a classic and is used everywhere. In addition to cinnamon, a whole bouquet of spices is well suited to an apple: anise, cardamom, ginger and cloves. In addition to lemon, orange slices can also be added to the jam - this will make the delicacy even more aromatic, adding citrus notes. You will find other successful ones at the link, but for now let's prepare the simplest, very beautiful and delicious amber apple jam with slices.

Ingredients:

• 2 kg of apples;
• 1.5 kg of sugar;
• 1 large lemon;
• 3 art. water.

How to cook clear apple jam in slices

1. Rinse the lemon thoroughly with a sponge to remove the layer of wax that covers it to extend the shelf life. Cut the lemon into small half rings.

2. Put the slices in a deep saucepan.

3. Fill the lemon with granulated sugar.

4. Pour in water and put the pan on medium-low heat so that the sugar does not burn.

5. In the meantime, cut the apples into slices, remove the seeds and stalks. The skin can be left, with it the pieces keep their shape better. In addition, the skin contains many useful substances.

An apple is 80% water. The rest is organic acids, carbohydrates and fiber. The fruits contain vitamins A, C, E, minerals (especially iron), pectin, tannins and tannins. Red apples are sweeter, contain less acid and are recommended for people with digestive problems. Green apples have a higher percentage of iron, they are useful for anemia. And the fruits of green color help to absorb heavy food.

6. The syrup boiled, darkened, the sugar dissolved. Boil everything for a minute and remove from the stove.

7. Put the apples in another large saucepan. In it we will cook an amber delicacy. To prevent the jam from burning, it is advisable to use a non-enamelled container; a stainless steel or non-stick pan is well suited. Let the syrup cool for a minute and pour over the apples.

8. We put the fruit under the press so that they let the juice out better and are evenly saturated with syrup. Let it sit for a few hours, preferably overnight.

9. The next day, open and see: the apples let the juice out. On some slices the skin has darkened, but the pieces have not yet been completely saturated with syrup.

10. Put the pan on the fire, bring to a boil, immediately remove and send to cool. You can’t boil apples - hot slices can break and turn into mashed potatoes. The shorter the cooking time, the more beautiful the jam is. If you need to mix, we do it only when it has completely cooled down, as hot fruits are too fragile. There will be a lot of juice, but it will thicken, this can be seen in the last photo in the recipe. The mass becomes thicker thanks to the pectin contained in apples. Sometimes when cooking jams, jams and preserves, pectin is separately added to the mixture to achieve the desired consistency.

11. Slices of apples are gradually soaked in syrup and become translucent. Bring the jam back to a boil and remove from the stove. Waiting for cooling.

12. Look: the slices have become transparent, the jam has thickened, which means we did everything right. Bring the mixture to a boil again.

13. Carefully pour hot into sterilized jars.

14. We roll up with sterilized lids, you can not wrap or turn the jars over. The blank is well stored all winter in a dark, cool place. For seaming, use cans of small volume.

15. Amber fragrant apple jam for the winter is ready. Bon appetit and sweet winter!

Apple slices have become transparent, they taste somewhat like marmalade.

And The photo below shows how thick the cooled syrup has become thanks to pectin.

Apple jam is a favorite natural homemade dessert that is prepared in combination with other fruits, sugar, aromatic herbs and other ingredients. Almost all summer and spring varieties of apples are suitable for seaming. Even more delicious and healthy homemade jam or jam from juicy apples is obtained if you combine them with plums, ripe wild berries, pears or citrus crops.

Apple jam "five minutes"

With this recipe, you can quickly and with a minimum set of ingredients cook delicious, sweet and juicy “brown” jam for the winter, which is added to tea, smeared on bread or used as a filling for delicious pies and other pastries. Of the products, only fresh apples (red or green, summer varieties) and granulated sugar are required.

First of all, apple fruits are thoroughly washed and allowed to dry. Then they are cut into several parts and the core and tails are removed. After that, cut into small cubes or medium-sized slices of any other shape.

Sugar is added to a bowl of apples so that it completely covers the fruit pieces, and all this is left to sugar for a day.

Then they are poured into a saucepan and boiled over low heat 2 times for 5-10 minutes with breaks for cooling. After having cooled a second time, boil the mixture, stirring thoroughly, for another 20 minutes.

Now the hot jam is poured into clean, pre-sterilized jars and the lids are sealed. The resulting blanks are turned over, wrapped with a warm cloth and after a few hours they are sent for storage.

Apple jam without skin

Such an amber-colored seaming will suit any table. Peeled and finely chopped slices in sugar syrup after cooking acquire a delicate and mild taste.

To prepare clear apple jam in this way, the following ingredients are needed:

• fresh apples - 2 kilograms;
• water and citric acid;
• regular and vanilla sugar (10-15 gr.).

In a deep enameled pan, mix 500 ml of pure water and 2 tbsp. spoons of sugar plus vanilla. All this is thoroughly stirred and brought to a boil over low heat, after which it is boiled for about 10 minutes.

At this time, the apples are sorted, washed in cold water, gently peeled with a sharp knife, cut into quarters or smaller slices, all seeds, tails and core are removed.

The resulting pieces are rubbed on a medium grater and the resulting composition is added little by little to boiling water with sugar.

Mix all the ingredients again and simmer over low heat for 30-40 minutes until the mixture thickens. At the end of cooking, add 1 teaspoon of citric acid or fresh lemon juice.

As soon as the necessary consistency is obtained (the jam should not drain too quickly from the tip of the knife), it is sorted into clean and sterile jars and closed or twisted with metal lids.

Cooking apples with cinnamon

Such a classic recipe for cooking at home allows you to keep the shape of apples and the maximum amount of vitamins. Cooking time 15-20 minutes. Cinnamon makes the taste of such a natural dessert unique and fragrant.

Serve this jam in combination with ice cream or as an addition to a fresh biscuit pie.

The ingredients will require ripe red or green apples of any variety, ground cinnamon and shortbread sugar or caramel.

Apples are washed in water, then the tails are removed, cut into several parts, the middle is removed along with the seeds. The resulting slices are poured into a deep bowl or pan and completely covered with sugar and fresh cinnamon on top.

All the ingredients are mixed and the fruit is left to “marinate” in this form overnight or for a day at room temperature.

The next day, put a container with sugared apples on a slow fire and cook, stirring, for 15-20 minutes. The slices should acquire a characteristic caramel shade and, as it were, be covered with sugar syrup like a batter.

Fruits should not be overcooked, as this will affect their structure and minimize the amount of vitamins and nutrients.

You can serve the finished jam immediately hot or sort it into pre-sterilized glass jars, roll up the lids and send it to a cool cellar or closet until winter.

Juicy apple jam with cranberries

The combination of ripe apples and juicy lingonberries or other wild berries makes this homemade dessert very juicy, fragrant and healthy. It is suitable as an addition to tea, a filling for pies and pancakes, or as an addition to cold ice cream.

The ingredients will require fresh lingonberries (can be replaced with blueberries or black currants), apples (more sour varieties such as Simirenko, etc. are usually used), sugar and clean water.

The berries are carefully sorted and then washed in a colander or sieve under a tap. As soon as they dry a little, they are dipped in boiling water for 1-2 minutes. This procedure allows you to remove excessive bitterness from lingonberries and make the taste of fresh berries more juicy and sweet.

Apples are also washed, then cut into slices. If desired, the skin is removed from the fruit with a special knife, but you can leave it unpeeled.

Now prepare the syrup. In 500 ml of water, stir 2 tbsp. spoons of granulated sugar, dissolve it and, stirring with a wooden spatula, bring the liquid to a boil.

After boiling, first lingonberries are poured, then apples cut into medium-sized slices, everything is mixed and simmered over low heat (so that the mixture barely boils) for 30–40 minutes, depending on the variety of apples and the maturity of the berries.

When hot, the jam is sorted into jars, which they do not forget to sterilize additionally and, having clogged the lids, send the rolls for autumn or winter storage. Bon Appetit!

Apple jam with oranges

Apples pair well with a variety of citrus fruits and especially juicy oranges. The latter give them an unusual taste and aroma and contribute to the enhancement of useful properties. Such a dessert is used as a filling, a sweet snack in its own form, or as an excellent remedy for protecting the immune system.

To prepare such a homemade preparation, the following ingredients are taken:

• sweet apples - 350 gr.;
• juicy oranges - 300 gr.;
• ground cinnamon - 1 teaspoon;
• vanilla sugar and water.

First of all, carefully prepare all the fruits. Oranges and apples are washed separately or together under running water, then wiped with napkins or a towel and allowed to dry naturally.

Seeds and cores are removed from apples, cut into quarters or finer. Oranges are also cut into quarters, and then the thickest layer of the peel is cut off with a knife, but the skin itself is not removed.

To prepare this dessert, as well as when making jam from other fruits, it is good to use a modern slow cooker. Prepared orange and apple slices are placed in the appropriate bowl, everything is covered with sugar mixed with cinnamon, the “stew” mode is turned on for 1 hour and the container is prepared.

Seaming jars are washed and sterilized in boiling water, in the old way, or in the microwave for half an hour. As soon as the timer works, the sugared fruit mixture is passed through a blender to form a homogeneous mass - puree.

The finished composition is carefully poured into jars, screwed on the lids and sent for storage in a refrigerator or other place protected from excess light with a comfortable temperature.

Apple jam with walnuts for the winter

Another simple and at the same time delicious recipe for harvesting ripe apples for the winter, for which a modern slow cooker is suitable. An unusual and tasty dessert, which is obtained by combining juicy fruits, fragrant lavrushka and crispy walnuts, will not leave anyone indifferent.

From the ingredients for cooking, you will need the following set:

• ripe apples, red or green - 1 kg;
• granulated sugar - 400–500 gr.;
• lemon (1 pc.) And a few bay leaves;
• walnuts - 100 gr.

For gourmets, the recipe can be supplemented with natural-based fragrant liquor, such as Amaretto, etc. It will give the dessert an even more delicate taste and contribute to a longer storage of blanks.

First, the main fruits are washed, then they are cut into medium-sized slices and sent fresh to the multicooker bowl. If there is a “boiling” or “stewing” mode, it is activated, the cooking time ranges from 40 minutes to 1 hour, depending on the number of apples and the capabilities of the device.

But first, prepare the syrup in the same slow cooker or in a saucepan on the stove. Mix sugar, zest and freshly squeezed lemon juice and bring the liquid to a boil.

As soon as the sweetness is completely dissolved, mix the syrup with apple slices, put a few laurels and cook everything for 20 minutes. Next, add pre-peeled walnuts and, if desired, 1-2 tablespoons of liquor and set the timer for another half hour.

The finished fragrant jam is distributed in clean small glass jars, turned over, wrapped according to the "grandmother's" technology and after some time, after the blanks have cooled, they are sent for storage.

The taste of the finished dessert is very rich and aromatic, especially when combined with fresh pastries or pancakes.

Dessert from "ranetki" with ponytails in their own juice

This preparation will appeal to both adults and children, it is easy to prepare and has a very pleasant and delicate taste. A feature of the preparation is the whole cooking of small fruit fruits, without the need to remove the tails, so it is more convenient to eat them, and they retain a maximum of vitamins.

The ingredients are fresh apples (red "ranetki"), ordinary sugar, citric acid or fresh citrus juice and water. They work step by step. At the first stage, it is important to correctly select the prepared fruits so that they are all the same size, so they will reach readiness at the same time.

After sorting, the apples are thoroughly washed with cold water, wiped with a towel or paper napkins, and then the base of each fruit is pierced with a toothpick or similar sharp object.

In parallel, dissolve sugar and lemon juice in a saucepan with water, mix everything and bring to a boil. Whole apples are dipped in hot syrup and simmered for 15-20 minutes without stirring them, so they cook better and retain their shape.

Thus, everything is boiled 2-3 times for 20 minutes with breaks for cooling. At the last stage of cooking, the cooking time can be slightly increased.

The check for readiness is carried out by the appearance of the sweet fruit, carefully take out one ranetka by the tail, and if the fruit retains its shape, then everything is ready.

Now the hot jam is sorted into pre-sterilized glass containers. All containers are closed with lids and after a few hours they are sent to dark shelves until winter.

Apple compote with tangerines

Such a delicious drink contains a huge amount of vitamins. It will perfectly quench your thirst and will be a good addition to various desserts, jams and breakfasts.

For cooking, fresh tangerines and apples of any variety are used, but the "sugar" it is, the better. Tangerines are washed, then the skins are carefully removed and divided into slices.

The peel itself is passed through a grater to get the zest or cut into small pieces, remembering to remove the thick white veins.

Apples are washed, cut into several pieces and cleaned from the middle and seeds. 500 ml of water is boiled on the stove in a saucepan, and 1–2 minutes after boiling, the tangerine zest is thrown first (if possible, you can combine it with lemon chips), and after a few minutes, tangerine and apple slices fall asleep.

Mix fruits in water, add a little sugar, other spices, such as ground cinnamon or cloves, to taste. After 5-7 minutes, remove from heat, cool and serve fresh to the table.

Or add 1-2 teaspoons of lemon juice and pour the compote into three-liter jars for the winter. If desired, tasty jam can also be obtained from these fruits; for this, the amount of sugar and cooking time are increased and the amount of water is reduced.