Fresh ripe apples were already full and it was time to make preparations for the winter. The easiest way to preserve the taste and aroma of these fruits is our favorite apple jam. It closes very simply for the winter, which makes such a workpiece extremely affordable. You can use almost any kind of apple. Own garden apples, small and sometimes sour, are suitable, but you can also buy sweet ones grown in gardens and even foreign ones at the market. There are so many apples that you can harvest several different types of jam and never happen again.

Apple jam can be made transparent and with translucent sweet slices, or you can add berries and get bright red and juicy, you can use tiny apples and runetki or paradise. Then they will remain intact and will simply look amazing in a sweet thick syrup. there are a lot of options.

Apple jam is prepared in different ways: quick, with the addition of other fruits and berries, spices. In any case, the dessert turns out to be very tasty, delicate and fragrant. The principle of cooking sweet treats is the same in all step by step recipes. The most important aspect is the proper preparation of apples:

1. They need to be thoroughly washed, divided into 4-8 parts and cut the seed box.
2. If the peel is very stiff, it is peeled off with a thin layer. In all other cases, this should not be done, since it is in the skin that contains the maximum amount of vitamins and other useful compounds.
3. The skin can also be softened with the blanching process. For this, the slices are dipped in steep boiling water for 3-4 minutes. Carefully remove and cool in cold water. Thus, the pulp remains whole and the skin is softer.
4. It is not worth pouring apple broth. It can be used to make syrup.

Knowing all the nuances and subtleties of cooking, we suggest considering a few step-by-step recipes for making a sweet dessert for the winter.

  The easiest apple jam for the winter - a step by step recipe

Dessert is made easy and simple. Despite this, the products retain the maximum amount of vitamins and other organic compounds needed by the body. Sugar is an excellent preservative, so there will be a minimum of components. It’s all about the preparation method, such apple jam will turn out beautiful and transparent, and large pieces will look very appetizing and ask rather in the mouth.

You will need:

• granulated sugar - 0.6 kg;
• ripe apples - 2 kg.

To improve the taste, you can add a little citric acid, but only if the apples themselves are without acidity.

Cooking:

1. Rinse the apples, divide into several equal parts, remove the seed box. Cut into thin strips.

2. Combine in a suitable container with sugar, stir. Cover and leave on the kitchen table for 2-3 hours. Once the juice has stood out, put the container with the contents on the stove.

3. Bring to a boil, lower the temperature and continue cooking for a quarter of an hour.

4. Meanwhile, process the cans, and boil the lids. Pack the finished apple jam in sterile jars, roll up and cool.

  Transparent apple slices with slices - how to cook

I will be very surprised if you have never tried to eat such a jam. It turns bright transparent, like real amber. Viscous and fragrant like honey and with beautiful translucent apple slices. Such apple jam with one of its presence on the table during tea drinking becomes a table decoration. If you put it in front of the guests, then sighs of admiration cannot be avoided.

For harvesting, only 2 ingredients are used again - apple fruits and granulated sugar. Let's consider how to prepare fragrant transparent apple jam with slices.

You will need:

• apples - 2 kg;
• granulated sugar - 2 kg.

Cooking:

1. Rinse the apples, wait until they dry completely. First divide into 4 parts, remove the core, and after each quarter cut into another 3-4 parts to make smooth thin slices.

2. Put apples and granulated sugar in layers in a suitable saucepan. The final layer should be sugar. In this case, apple slices will start up juice faster and will be ready for further cooking, and the top layer will not darken in the air.

3. Cover the container with the contents with a clean cloth. Clean in a cool place for 10-19 hours for sufficient allocation of fruit juice.

4. From the bowl, transfer the apples with the resulting syrup to a suitable pan. Put on the hob, integrating medium temperature. Bring contents to a boil, cook for 3-6 minutes. Remove from heat, cover and cool at room temperature.

5. After the time has elapsed, repeat the process until it boils again, but cooking increases to 9-10 minutes. Chill again.

6. Repeat the procedure again. From the moment of boiling, it is recommended to cook for 15-25 minutes. Do not forget to gently mix with a wooden or plastic spatula so as not to damage the appearance of the slices.

Advice! The longer the final cooking takes place, the more interesting is the shade of the finished treat.

7. Arrange apple jam with slices in prepared sterile jars, close. Store in the cold.

  Sweet and spicy apple jam with cinnamon, walnuts and lemon

Tired of traditional apple jam and want to somehow surprise family and friends? We bring to your attention a recipe for making apple jam with cinnamon and the addition of nuts, lemon. The delicacy is not only distinguished by taste and aroma, but also by a vitamin set. The fact that apple and cinnamon blends wonderfully many people know by hearsay, especially if they often bake.

You will need:

• lemon - 2 pcs.;
• apples - 2 kg;
• granulated sugar - 0.4 kg;
• walnut - 300 g;
• cinnamon - 15 g.

Cooking:

1. Rinse and dry the apples. Remove unsuitable food parts. Dice into a medium sized dice. Pour cold water into a saucepan and dissolve 0.5 tsp. Lower the cubes for 1-3 minutes. This is required so that the apple cubes do not have time to darken and spoil the appearance of the dessert.

2. Strain through a sieve, add granulated sugar and mix thoroughly.

3. Rinse and dry the lemon. Cut together with the skin into 4-6 parts.

4. Add to apples with cinnamon. Put on the hob and bring to a boil. Continue cooking for 10 minutes.

5. To sort through nuts, to clear of internal partitions. Put in a hot, dry frying pan and lightly fry for 8-12 minutes. The main thing is not to overcook and so that the nuclei do not burn. Otherwise, the taste of the finished dessert will be spoiled. Cool, cut into several parts, but not very finely.

6. Get the lemon. Put nuts. Stir, continue cooking to a transparent appearance of apple slices.

7. Put the finished treat in sterile jars. Close and store.

  Delicious apple and pear jam - video recipe

If you have apples and pears ripen in the garden, then you have a great chance to make jam from both of these fruits and get a terrific dessert for the winter. And if they do not grow, then urgently run to the store or to the market and buy ripe fruits. It's time to cook jam from pears and apples at the same time. Believe me, you will not forget this taste for a long time.

  The recipe for apple jam with oranges

To prepare a tasty treat, we suggest considering an unusual version of the recipe. Many people know that in too sweet apple jam you can add lemon, which will balance the taste and make it less sugary. But what if, instead of lemon, put an orange. After all, it also belongs to citrus fruits and is rich in acid, but besides this it has an amazing taste and aroma. Here, in combination with apples from an orange, you get just awesome jam.

You will need:

• fresh apples - 1.5 kg;
• oranges - 350 g;
• granulated sugar - 1 kg;
• water - 90 ml.

Cooking:

1. Rinse the citrus fruit under running water with a brush and rinse with boiling water. This is required in order to remove the wax used for processing from the surface of the citrus fruit. Cut the product into medium sized cubes. Put in a suitable pan, add water and cook for a quarter of an hour from boiling.

2. After the specified time, pour sugar, continue cooking for 20 minutes. Over the specified time period, the peel of the orange will become softer, and the syrup will become a bright yellow hue.

3. Wash apples, peel and seed box. Chop the wedges. Put to oranges. Reduce the heating temperature of the stove to a minimum, cook to the desired density. It takes about 60 minutes. Remember to stir the contents of the pan regularly.

4. Pour the finished apple jam into sterile jars, roll up hermetically. After cooling, clean in the cold.

  Tasty and simple apple jam with nuts

We suggest considering another option for making an apple dessert with nuts. You can choose any kind of nuts that you had at home at that moment or even use the mixture. The taste of it will only get better. Although many people use walnuts most often. I tried this recipe with almonds and hazelnuts as well, and I was very pleased with the result. Both of these nuts work wonderfully with sweet apples.

You will need:

• apples - 500 g;
• granulated sugar -500 g;
• citric acid - 2 g;
• pure water - 200 ml;
• any nuts - 60 g.

Cooking:

1. Wash fruit, dry, remove rotten and unfit places in food. Chop a medium sized cube.

2. Combine in a suitable cooking pot with nuts. Cover up.

3. We begin to prepare sweet syrup. To do this, in a separate pan, mix water and granulated sugar. With regular stirring, bring to a boil, wait until the grains are completely dissolved.

4. Put the fruit-nut mixture in the finished syrup, stir. Add citric acid and boil until thick. Here is such a simple apple jam with nuts ready.

It’s not difficult to make a dessert from apples of the “White filling” variety; the main thing is to observe the proportions of the ingredients and step-by-step technology. The biggest problem with these apples is that they are very soft and boil pretty quickly. But the taste at the same time is simply amazing, if you see such apples, remember the recipe and try to make jam from them for the winter.

You will need:

• apples "White filling" - 1.5 kg;
• granulated sugar - 0.6 kg.

Cooking:

1. Rinse the fruit, divide into 2 equal parts, remove the seed box. Chop medium-sized slices.

2. Put in a suitable container for cooking. Combine with granulated sugar. Insist 10 hours.

3. After the specified time, put the container with the contents on the stove. From the moment of boiling, reduce the heating temperature, continue cooking for 10 minutes. Remove from hob, cover with gauze and cool.

4. Repeat the process of boiling, cooking and cooling 2 times. Due to this, the shade acquires a bright amber shade.

5. After the last boil, spread the apple jam in sterile jars. Tightly close.

  Bright and healthy blackcurrant apple jam

According to this recipe, you can make classic jam from apples or with the addition of other fruits and berries. We suggest you consider a more interesting way of cooking dessert from apples with black currants. Not only the color of the dish changes, but also the taste. In addition, blackcurrant is extremely useful, especially for colds. Such a preparation will be not only a pleasure for you, but will also benefit on cold winter evenings with a cup of tea.

You will need:

• black currant - 1 kg;
• apples - 2 kg;
• granulated sugar - 3 kg.

Cooking:

1. To sort through berries, to remove rotten and spoiled fruits, excess garbage. Rinse well in several waters. Wait for excess moisture to drain. Put in a saucepan and fill in ½ part of granulated sugar. Cover and leave to highlight juice.

2. Fruit rinse. Remove rotten places and seed box. Chop a medium sized cube.

3. In the meantime, we begin to prepare sweet syrup. To combine water and the remains of granulated sugar in another pan. With regular stirring, wait for the complete dissolution of the sweet particles. Put apple slices in hot syrup, blanch for 2-3 minutes.

4. Without removing from the stove pour out the blackcurrant juice that has stood out. Warm up for 5-8 minutes.

5. Then the berries themselves and cook for another 5 minutes. Arrange in sterile jars. Tightly close.

  Very healthy aronia jam with apples

Tasty and healthy, what could be better when it comes to a sweet dessert. After all, it’s not just their teeth to spoil. This can be given even to children and enjoy good health in the winter.

  Jam from plums and apples for the winter - cook in a slow cooker

Is there a multicooker in the house? Then we suggest considering the option of harvesting tasty and juicy apple and plum jam. Dessert will appeal to both adults and children.

You will need:

• apples in peeled form - 1 kg;
• plum - 1 kg;
• granulated sugar - 1.6 kg.

Cooking:

1. Chop apples in a medium-sized cube. Rinse the drain, divide into 2 parts and remove the inner bone. Mix the prepared ingredients in a separate bowl.

2. Pour granulated sugar, stir. Cover with a cloth and leave on the kitchen table for 2-3 hours to allocate a sufficient amount of juice.

3. After the specified time, put the bowl in the multicooker and build the “Extinguishing” mode for 40 minutes in time.

4. The lid does not need to be closed, as the mixture will burn. Remember to stir regularly. Arrange in clean banks, close and put into storage in the cellar.

  Paradise apple jam with chopsticks

Paradise apples like many. X-based desserts are especially tasty and healthy. They prepare pretty quickly. Apples themselves can be eaten almost entirely, because they are almost the size of a cherry.

You will need:

• paradise apples - 600 g;
• granulated sugar - 500 g;
• filtered water - 250 ml;
• citric acid -2.5 g.

Cooking:

1. Combine water with granulated sugar in a separate pan. Put on the stove, bring to a boil.

2. Meanwhile, rinse and dry the apples. Cut ponytails so that there remains a twig no higher than 2 cm. Make 1 puncture on each apple with a toothpick or a simple needle. This is necessary so that the skin does not burst during cooking.

3. Put the prepared ingredient in boiling syrup. Set maximum heat, boil. Remove the foam and turn off the stove. Cool the jam.

4. Reinstall on the stove, pour citric acid into it. Stir gently. If desired, you can add a stick of cinnamon. Bring to a boil, reduce heat and cook for 30 minutes. It is important that the jam does not boil strongly.

5. Get the cinnamon stick. Pour fragrant jam into sterile jars, roll hermetically. After complete cooling, remove into the cold.

As you can see, there are many options for making jam from apples. All of them differ from each other in the number of ingredients taken, in taste and appearance.

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

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

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

  Transparent apple jam with slices

We will need:

• 2 kg of apples
• 2 kg of sugar

Cooking:

1. Wash the apples, peel and core

2. Cut into slices

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

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

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

6. Pour the finished jam immediately into sterilized jars

Banks are tightly closed and turned upside down and left to cool completely

Ingredients:

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

Cooking:

Peel the apples and remove the core

Cut them into medium cubes

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

Together we combine orange, apples, sugar

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

Ingredients:

Cooking:

Pour sugar into the water and set, stirring slowly over a slow fire, until all the sugar has dissolved

Cut the lemon into thin slices, after removing the seeds

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

In apples, remove the core and cut into thin slices together with the skin

Pour apples in syrup and cook for 5-7 minutes

Remove the jam from the heat and leave it overnight so that the fruits are soaked in syrup

We put the jam on a slow fire and cook after boiling 30 minutes before thickening

  Apple Jam - Five Minute

It is necessary:

• 5 kg apples
• 5 kg of sugar

Cooking:

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

  Chinese Jam

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

Ingredients:

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

Cooking:

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

  Amber Apple Jam

It is necessary:

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

Cooking:

Wash the apples, core and cut into thin slices

Pour sugar in water, put on medium heat, simmer while boiling until sugar is completely dissolved

Add the lemon zest to the syrup.

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

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

Remove from heat and leave to cool completely.

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

Cook again on low heat 15 minutes after boiling

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

  Jam "Paradise apple"

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

Need to:

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

Cooking:

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

  Video recipe for making jam from apples with ginger in a slow cooker

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

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

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

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

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

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

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

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

Ingredients (net weight):

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

Cooking method:

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

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

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

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

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

Transparent Whole Apple Jam

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

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

Ingredients:

• green apples - 2 kg
• sugar - 2 kg

How to make apple jam:

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

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

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

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

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

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

Jam with apples and oranges

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

Ingredients (fruit weight unpeeled):

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

Jam from apples and oranges - how to cook:

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

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

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

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

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

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

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

Microwave Apple Ginger Jam - A Simple Recipe

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

Ingredients:

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

How to cook apple jam with ginger:

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

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

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

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

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

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

Thick apple jam - cooking secrets

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

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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

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

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

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

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

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

11. On this jam is ready. After cooling, remove it to a dark, dry place where it can be stored for up to 3 years. When the jam stands a little, it will become even thicker, almost like marmalade. Use it as a filling for bagels, pies and just for tea.

I think from these 7 recipes you can choose a recipe that will become a favorite in your family. See recipes for other jams.

Step-by-step recipes for making tasty, fragrant and transparent jam from small apples

Rating
  recipe

Time
  (min)

Serving
  (person)

In 100 grams of the finished dish

0 gr

0 gr

Carbohydrates

200 kcal.

Option 1. The classic recipe for jam from small apples

Small apples are called paradise. Due to its miniature size, jam can be prepared from whole fruits. The delicacy is transparent and very tasty. Furthermore, the cooking process is quite simple and will give you real pleasure.

Ingredients

• a glass of filtered water;
• kilogram of granulated sugar;
• kilogram of small apples.

Step-by-step recipe for jam from small apples

Rinse the small apples thoroughly. Half cut the stalks. Toothpick each fruit in several places with a toothpick.

Put the prepared apples in a suitable bowl and pour a glass of boiling water. Blanch the fruit for five minutes. Then drain the water into a separate saucepan, and rinse the apples under cold water.

Pour granulated sugar into the water drained from the apples. Stir well and boil for five minutes. Pour the fruit with hot syrup and mix gently. Remove from heat and leave apples in syrup for twelve hours. Repeat the procedure at least three more times. Last boil time increase to 20 minutes. Arrange the hot jam in a sterile dry glass container. Seal the covers tightly. Turn upside down, cover with a warm blanket and leave to cool completely.

Before cooking, be sure to pierce the apples in several places so that the peel does not burst and the pulp does not boil. Fruits will retain their color if they are previously lightly boiled in water. Subsequently, this liquid can be used to make syrup.

Option 2. A quick recipe for jam from small apples with lemon in a slow cooker

The slow cooker is an indispensable assistant in the kitchen. With its help, you can not only cook a variety of dishes, but also cook aromatic jam for the winter. The paradise apple treat is so healthy that it is recommended to include nursing mothers in the diet.

Ingredients

• filtered water - 250 ml;
• small apples - 1 kg 200 g;
• granulated sugar - kilogram;
• two lemons.

How to quickly make jam from small apples

Wash apples thoroughly. Dry the fruit. Pour over lemons with boiling water. Drain and chop finely. If the peel is too thick, cut it off.

Pierce each apple fruit in several places with a toothpick. Stack fruit in a multicooker container. Send lemon slices here. Sprinkle all with granulated sugar.

Install a container in the appliance. Turn on the quenching program. Set the time for two hours. Stir the treat periodically with a wooden or silicone spatula.

Once the fruits are ready, arrange the hot treat in jars, after washing them and sterilizing them in the oven or over steam. Seal hermetically with sterile caps. Turn upside down and cool, wrapped in a warm cloth.

While the jam is preparing, you can go about your business without fear that it will burn. If you wish, you can use only the zest, or the flesh of lemon, to prepare the goodies.

Option 3. Transparent jam from small apples with lingonberries

Sweet, delicate apples blend perfectly with the refreshing sourness of lingonberries, creating a piquant taste. Jam will be a great addition to aromatic hot tea.

Ingredients

• cinnamon - stick;
• small apples - a kilogram;
• filtered water - a glass;
• lingonberry - 300 g;
• granulated sugar - 300 g.

How to cook

Carefully sort apples and lingonberries, removing unripe and damaged fruits. Rinse fruits and berries, lay them on a disposable towel and pat dry.

Combine water with granulated sugar. Stir and cook until the syrup reaches for a spoon with thread.

In a boiling syrup, lower the lingonberries and cook for ten minutes, stirring occasionally. Remove from the stove and leave the berries to infuse for an hour.

Dip the small apples whole in the lingonberry syrup. Return to the fire and cook another ten minutes. Remove from heat, cool and repeat the procedure again. When cooking a third time, add a stick of cinnamon to the jam. Boil another quarter hour, then remove it. Arrange the hot jam in jars, after washing them with soda and sterilizing them. Roll up tightly and leave under a warm blanket until it cools completely.

Decide whether or not to remove ponytails. Fruits with stalks will look spectacular. To keep the apples intact and not cook, pierce it with a toothpick in several places. Jam is best packaged in jars, no more than half a liter.

Option 4. Amber jam from small apples with vanilla

To diversify the taste of goodies, you can use a variety of spices. Amber sweet syrup will preserve the aroma and tenderness of apples, and vanillin will make its taste unique.

Ingredients

• citric acid - 4 g;
• small apples - kilograms;
• vanillin - 4 g;
• granulated sugar - kilogram;
• purified water - 400 ml.

Step by step recipe

Wash the apples carefully and lay them on a towel. Dried fruit.

Pour water into a stewpan, pour sugar in it. We put on medium heat and cook, stirring occasionally, until the syrup reaches for a spoon.

Pour the syrup into a copper basin. Dip the apples in it and cook over moderate heat for half an hour, stirring regularly. We must remove the foam. Shortly before the end of cooking, add vanillin and citric acid. We lay out the thick jam in small sterile jars. We seal hermetically with lids and cool under a warm blanket.

You can add vanillin or vanilla essence to the jam. Make sure that the apples are ripe, without damage and wormholes. Otherwise, the jam may deteriorate quickly. The readiness of the syrup is checked as follows: collect a small amount in a spoon, cool and try to roll a soft ball with your fingers. If this happens, then the syrup is ready.

Option 5. Royal jam from small apples with walnuts

The old recipe is different in the way of cooking. Previously, delicacies were prepared in Russian ovens. Timely housewives use an oven for this. The jam is thick by adding walnuts.

Ingredients

• a kilogram of small apples;
• one lemon;
• 200 g of white granulated sugar;
• 200 g of walnut kernels.

How to cook

Rinse the small apples thoroughly. Damaged fruits are removed. We spread it on a towel and dry it.

We cut off the peel from the lemon. Cut the pulp of citrus into small pieces. The kernels of nuts are not too finely chopped.

From water and granulated sugar, boil the syrup until it reaches for a spoon with a thread. We combine apples, lemon and nuts in a cup. Fill with hot syrup and put on medium heat. Bring to a boil and cook, stirring regularly, for ten minutes.

We transfer the treat to the clay pot and put it in the oven, heated to 250 C. We wait for the jam to boil. Then lower the temperature to 100 degrees and simmer for three hours. In consistency and color, it should look like honey. We pack jam in prepared glass jars. Hermetically seal them and completely cool under a warm blanket.

You can chop walnuts and add whole kernels to the jam. Cook the syrup in a thick-walled aluminum bowl. The fire should be small, otherwise it will burn quickly.

Now few people in the garden plot see an apple tree with small apples and small ranets. In another way they are also called paradise. Ranetka jam turns out to be very tasty, jelly and reminds someone of the taste of childhood. There are a lot of recipes, different in ingredients and their quantity, the main ones are paradise apples. They can be prepared for the winter whole, in slices, with tails, in sugar syrup, with various spices, in the oven and in the slow cooker. Each method deserves special attention and consideration.

Delicious whole apple paradise jam

It’s easy to cook a meal of whole ranetki. It is important to strictly follow the recipe.

Have to take:

• apples 5 kg
• sugar sand 4 kg
• water 3 l

Cooking:

1. Take ripe, but not overripe berries. Each apple shorten the leg, leaving a third of the length.
2. Pierce all apples with a toothpick in several places.
3. Dip the prepared ranetki in boiling water for 3 minutes in a metal colander.
4. After the berries, immediately dip in cold water.
5. Let the apples cool. At this time, sugar syrup is prepared. Sugar mix with water in a pan, bring to a boil. Strain the syrup through double cheesecloth and bring to a boil again.
6. Cool sugar syrup slightly. Pour the berries and cool completely.
7. Then simmer again for 10 minutes. Remove from the stove and let it brew.
8. After 5 hours, warm the jam again and let it boil for 10 minutes. In this case, the contents can not be mixed, but only slightly shaken. This is necessary to preserve a beautiful whole type of fruit. After 5 hours, repeat this step.
9. Its beautiful amber color will tell about the readiness of jam. Then it is sterilized cold. You can enjoy the wonderful taste in the winter evenings.

Paradise Apple Jam with Ponytails

For jam from apples with ponytails, you can take a wild runet. From small sour-tart berries to the taste, a very useful treat is obtained, which is prepared as follows.

Have to take:

• ranets 1 kg
• water 1.5 cups
• sugar 1.3 kg
• 1 large lemon

Cooking:

1. Wash apples well with a brush under running water.
2. Chop the skin of each ranetka in several places with a wooden toothpick.
3. Put the apples in a gauze bag and immerse in boiling water for 3 seconds.
4. Then take a large container, you can enameled basin. In it over low heat, mix sugar with water and boil for 3 minutes.
5. Fold the ranetki in the cooled syrup and leave for 4 hours. They are impregnated with a sugar flavor during this time. Shake your pelvis periodically.
6. Then boil the contents for 5 minutes and again insist 4 hours. After repeating the procedure and add lemon juice, also gently shaking the jam.
7. In jars, you can lay out the dessert after cooling.

Transparent jam with citrus fruits

Apple jam will be transparent if you add citric acid to it.

It is necessary to take the ingredients:

• paradise apples 1 kg
• citric acid a quarter teaspoon
• water 1.5 cups
• sugar 1.2 kg

Cooking method:

1. Ranetki need to be washed well and select only whole fruits without worms.
2. Make holes in each hole with a needle to the core.
3. Fold in a container with citric acid.
4. In a separate pan, boil sugar syrup and pour the fruits.
5. Insist a day, then boil for 5 minutes.
6. Let it brew for another day and repeat boiling for 10 minutes. After laying out in jars.
7. The readiness of the jam is checked by cutting the apple, if it has become translucent inside and resembles marmalade.

Aromatic cinnamon flavored ranetka jam with orange

The jam is scented due to the addition of cinnamon sticks. This delicacy also has a warming effect thanks to the orange.

Need to take products:

• paradise apples 1 kg
• oranges 2 pieces
• sugar sand 1 kg
• cinnamon to taste

Step by step cooking:

1. Cut oranges into slices, pour boiling water and cook until soft.
2. Pour sugar and boil syrup.
3. Wash and boil apples in a colander for 5 minutes.
4. Put paradise apples in syrup with orange and cook until tender.
5. Put cinnamon at the very end.
6. If you cook this jam in a slow cooker, then you do not need to add water. Oranges produce a lot of juice. You just need to put all the ingredients in a bowl and put in the "stew" mode for 2 hours.

Royal Jam from paradise apples with walnuts

Thick tasty jam is obtained due to the addition of walnuts. In the old days, housewives procured it in a furnace, now they use an oven.

For cooking you will need:

• ranets 1 kg
• sugar sand 0.2 kg
• walnuts 0.2 kg
• lemon

Cooking process:

1. Rinse apples well, dry.
2. Cut lemon without peel, crumble nuts.
3. Mix all foods with pre-made syrup.
4. Bring to a boil and keep on fire for 10 minutes.
5. Transfer to a cast-iron or clay pot.
6. Let it boil in the oven at 250 degrees.
7. Then lower the oven temperature to 100 degrees and simmer for 3 hours.
8. It will immediately become clear that the jam is ready, it looks like honey in color and consistency.

Paradise jam in the slow cooker

In a modern kitchen, it’s not just the oven that replaces the stove. Jam can also be prepared in the slow cooker. Whole berries decorate cakes and homemade cakes or just eat with a cup of tea.

Product Composition:

• ranets 1.2 kg
• water 1 cup
• lemon 2 pieces
• sugar 1 kg

Cook by List:

1. Ranetki washed, peeled from a lemon.
2. They put multicookers in a bowl and fill it with sugar, fill it with water.
3. A treat is being prepared for the stewing program for 2 hours, periodically you need to gently stir.

There are many recipes with small apples. They can be prepared with vanilla, with mountain ash, lingonberry. How much fantasy is enough. And, despite the time spent, jam from paradise apples is truly worth it.