Sweet, almost transparent apple jam is one of the most healthy desserts. You can eat it with bread and just a little bite with tea, use it for baking, cakes, and sweet dishes.

Apple jam is especially important on diet days, because 100 g of the finished product contains no more than 50 kcal, despite the fact that sugar is used for its preparation. The natural sweetness of the fruits themselves, the presence of fiber, vitamins and numerous trace elements in them makes apple jam an extremely useful and tasty dish.

In the distant years of hoary antiquity, eating apples of the current season, and even more so, began to cook apple jam no earlier than the end of summer. Only after August 19, the day on which the pagan Apple Savior and the Christian Transfiguration fall, were the mistresses taken for harvesting apples. Today, adhering to such a categorical framework is not necessary at all and you can make homemade jam at any time.

At the same time, you can use almost any kind of apple, but not strictly overseas, bought in a store. Depending on the initial density, juiciness and sweetness of the fruit, you can get a thick jam or liquid jam with transparent slices.

Cooking time depends entirely on the desired result. Therefore, jam can be cooked for several minutes or several days. The main thing is to use a time-tested recipe.

Apple jam - a step-by-step recipe for cooking + video

A simple recipe and video will tell you in detail how to make apple jam if you don’t have much experience.

• Apples - 1.5 kg;
• Cinnamon stick;
• Sugar - 0.8 kg;
• Water - 50 ml.

Cooking:

1. Cut the seed box from the fruit, if desired, peel them from the skin. Cut into small pieces of arbitrary size.
2. Fold in a suitable saucepan, pour in water, add most of the sugar and cinnamon stick.
3. On high heat with constant stirring, let stand for about 5 minutes. Reduce the heat and cook for another 5 minutes.
4. Remove from stove, let cool completely.
5. Add the remaining sugar and simmer until cooked over low heat.

Apple jam in a slow cooker - recipe with photo

Due to its versatility, the multicooker is great for making delicious apple jam in it. Moreover, the process itself will take a couple of hours on its strength.

• Apples - 2 kg;
• Sugar - 500 g.

Cooking:

1. Peel the apples from the skin and cores. Cut them into arbitrary cubes and put in a bowl. Apples should always be placed first, otherwise sugar will surely burn, until they let the desired juice.

2. Sprinkle with sugar. If the fruits are too acidic, then it makes sense to slightly increase the portion of the latter.

3. Set the equipment to the “baking” mode for about 40 minutes. After the jam begins to slowly boil, it must be periodically mixed in order to evenly distribute the sweet syrup.

4. Boil metal covers, sterilize jars in a convenient way. Put the jam in them and roll them up.

Oven jam

If you stand at the stove and cook jam from apples in several stages there is neither time nor desire, then another original recipe will do. He will explain in detail how to cook apple jam in a conventional oven. The main thing is to learn a few tricks in advance. For example, you need to cook it in a heat-resistant vessel with thick walls and it definitely will not burn. And so that the mass does not "run away", the tank should be filled only by 2/3 of its volume.

• Apples - 1 kg;
• Sugar 0.5 kg.

Cooking:

1. Cut the fruits into large slices, after removing the core. If the peel is quite hot, it does not need to be cleaned.
2. Sprinkle sugar on top, if necessary, increase its amount.
3. Warm the oven to 250 ° C. Place a container of apples inside for 25 minutes.
4. Remove, mix well and bring back, previously reducing heat to 220 ° C.
5. After another 10 minutes, repeat the procedure. This time try the syrup and if necessary add some more sugar.
6. Cook the jam in the oven for some more time, depending on the desired consistency. The main thing is to prevent sugar caramelization, otherwise the mass will turn out to be excessively thick and viscous. Once the syrup has a medium density, and the surface is covered with light foam, it can be removed from the oven and packaged in cans.

Apple jam for the winter - how to cook, how to roll up?

To make apple jam stand all winter and always be tasty, it must be cooked according to a special recipe. In addition, a little more sugar than usual should be taken, and the fruits themselves prepared in a special way.

• Sugar - 1.5 kg;
• Apples - 1 kg;
• Lemon.

Cooking:

1. From apples, cut the peel very thinly, remove the seed box and cut into medium slices. Pour boiling water and blanch for 10 minutes, then immediately cool in very cold water.
2. Do not pour out water in which apple slices are blanched, and partially use for making syrup. To do this, dissolve 500 g of sugar in 1.5 l of liquid.
3. Transfer the cooled apples into a large basin, pour the resulting strictly hot syrup and let it brew for about 5-6 hours.
4. Next, pour the syrup through a colander into an empty saucepan, add a portion (250 g) of the remaining sugar and cook for 8-10 minutes until it is completely dissolved.
5. Repeat the procedure until you have entered the right amount of sand. Between the boil, keep the apples in syrup for at least 8-10 hours.
6. After the penultimate boiling, cut the lemon into thin quarters, add them to the pan with apples and pour the boiling syrup together.
7. In the last cooking, do not drain the syrup, but cook with apples for 10-15 minutes until fully cooked.
8. At the same time, apple slices should become completely transparent, and a drop of hot syrup should not spread on a cold plate. Then, in a hot form, lay the product in sterilized jars.
9. Immediately roll up the metal lids that you need to boil for about five minutes. Allow to cool well naturally and store in a pantry or basement.

How to make apple jam slices?

To make apple jam with whole slices, you need to choose varieties with a particularly dense, but juicy pulp. Prerequisite: they must be recently removed from the tree.

• Apples - 2 kg;
• Sugar - 2 kg.

Cooking:

1. Cut the ripening and non-ripe apples into slices 7–12 mm thick.
2. Weigh them and measure exactly the same amount of sugar. Fold in layers in a large container, pouring them with sand, and leave until morning.
3. The next day put on medium heat and cook after the appearance of the foam, which means boiling syrup, for no more than five minutes. In the process, gently drown the top layer of apples.
4. In the evening, repeat the procedure again, at the end mix very carefully.
5. The next day, cook in the morning for 5 minutes, and in the evening another 10-15 minutes until fully cooked.
6. In hot form, place in glass, previously pasteurized jars and seal.

Thick Apple Jam Recipe

The density of jam in most cases depends on the initial friability of apples. If you take too hard and dense fruits, they will have to be boiled for a very long time, and as a result the jam will turn out not as thick as we would like. In addition, the fruit should be ripe, lying a day in the shade.

• Chopped slices - 3 kg;
• Sugar - 3 kg;
• Ground cinnamon - 1-2 tbsp.

Cooking:

1. Remove damaged parts, the core, and, if necessary, the skin from the fruit. Chop into arbitrary cubes, put in a basin, layered with sugar mixed with cinnamon. Leave to juice for the night.
2. Put on medium gas, bring to a boil, do not forget to stir. As soon as the syrup boils, reduce the gas a little and cook for about 5-8 minutes. Remove from the stove and leave for at least a couple of hours, maximum for a day.
3. Repeat the procedure two more times at the same frequency.
4. Last time, boil the jam for about 7-10 minutes, pack hot in jars and store in a clogged state after complete cooling in the pantry or basement.

How to make apple jam from Antonovka?

The Antonovka apple variety is best suited for making jam or marmalade, as a rather loose pulp boils very quickly. But this does not mean at all that it is impossible to get jam with slices from it. You just need to follow the recipe, which outlines all the steps.

• Apples - 1 kg;
• Sugar - 1 kg;
• A little salt and soda for pre-soaking.

Cooking:

1. Cut the fruits of the same size into quarters and remove the middle. Then cut into slices of the desired thickness.
2. Dilute 1 tsp in a liter of water salt and pour salt-prepared apples. Instead of salt, you can use citric acid in the same proportion.
3. After 10-15 minutes, drain the solution, rinse the apple slices and immerse them in a soda solution (2 tsp of soda per 1 liter of water).
4. Soak for no more than 5 minutes, drain and rinse once more in running water. These procedures will hold the pulp together a bit and prevent it from boiling.
5. Put the prepared apples in a saucepan, sprinkling with sugar. Soak for several hours until juice is formed.
6. Put on fire and boil on strong gas. Remove from heat and let stand for 5-6 hours.
7. Repeat the process 2 more times, in the last - boil the jam to the desired consistency. Put it into cans without cooling and seal them tightly.

Apple jam - a step by step recipe with photos and videos

To bake delicious pies in the cold season at the end of summer, you definitely need to make a thick and tasty apple jam. And the next recipe will help in this. Apples are best chosen with juicy, fleshy pulp. Well ripened fruits, perhaps even slightly crushed, are suitable. The main thing before cooking is to cut off from the fruit everything that can ruin the taste of the finished jam.

• Apples - 1 kg;
• Sugar - 0.7 kg;
• Drinking water - 150 ml.

Cooking:

1. Cut apples in advance, cut from the bumps, with the skin, cut into arbitrary pieces.
2. Fold in a pan, fill with water. Put on medium heat and cook for 15–20 minutes, until they begin to turn into mashed potatoes.
3. Rub a slightly cooled mass through a sieve a couple of times, transfer the puree to a saucepan and bring to a boil.
4. Introduce sugar and, with regular stirring, cook for about 20 minutes over very low heat.
5. Wait until the jam has completely cooled down, and pack it in a suitable glass container.

Apple jam - recipe for cooking

You can make apple jam, which is called by eye. After all, the final consistency completely depends on the apples used and the desired result. To make the taste of jam more piquant, you can add a little lemon, orange, cinnamon or vanilla if desired.

• Peeled apples - 1 kg;
• Sugar - 0.75 g;
• Boiled water - ½ tbsp.

Cooking:

1. Wash the apples, peel the seed box and peel. Rub on a coarse grater.
2. From the indicated amount of sugar and water, boil the syrup and pour it into the grated fruit.
3. Put on fire and after boiling the mass, cook for about an hour, reducing the heat to a minimum.
4. During boiling, do not forget to stir applesauce from time to time.
5. As soon as the apple chips are well cooked and the jam acquires a conceived consistency, cool naturally.
6. Put it in jars and store under plastic covers in the refrigerator or under metal ones in the cellar.

Tasty apple jam

Properly cooked apple jam allows you to save most of the beneficial properties of the original product. And according to the following recipe, the jam is also unusually tasty.

• Peeled fruits - 1 kg;
• Oranges without peel - 0.5 kg;
• Sugar - 0.5kg.

Cooking:

1. Choose strictly whole apples without rot and wormholes. Cut out the middle of each fruit. Cut the same medium sized cubes.
2. Peel oranges, remove as many white films as possible. Divide each into slices and cut them into slices corresponding to the size of apple. It is best to do this directly above the container, in which tasty apple jam will be cooked.
3. Put the slices of oranges and apples together, sprinkle with sugar and mix. Allow about 2-3 hours for juice.
4. Put on slow gas and after boiling the syrup, cook for 10 minutes.
5. After, put aside and leave for another couple of hours so that all the fruits are saturated with sweet juices.
6. Boil for about 40 minutes with very little gas until the mass turns golden. To cook the jam evenly, do not forget to stir it with a spatula from time to time.
7. Put the prepared tasty jam chilled in jars. For long-term storage, they can be rolled up with metal covers.

The easiest apple jam - recipe

Jam made according to this recipe is not only prepared as quickly and easily as possible, but also preserves almost all the benefits of fresh fruits. No wonder it is called a “five minute”.

• Sugar - 300 g;
• Apples - 1 kg.

Cooking:

1. Peel quality fruits, cut them into thin strips, or grate.
2. Sprinkle with sugar, mix, as soon as juice stands out, put on the stove.
3. Let it boil on medium gas, reduce it and cook for no more than 10-15 minutes.
4. At this time, sterilize the jars over the steam, and the lids in boiling water. As soon as the jam is cooked, put the hot mass into the prepared container and seal.

Cinnamon Apple Jam

It is known that cinnamon goes well with apples. She gives them a piquant and very interesting taste. That is why apple jam with cinnamon is even tastier and more original. And if you add a few more unusual ingredients to it, it completely turns into a culinary masterpiece.

• Apples - 400 g;
• Cinnamon sticks - 2 pcs.;
• Water - 400 g;
• Cranberries - 125 g;
• Apple juice 200 ml;
• Lemon juice - 15 ml;
• Sugar - 250 g;
• Orange peel - ½ tbsp .;
• Fresh ginger juice - ½ tablespoon

Cooking:

1. Pour water, lemon juice, ginger and apple into the pan (you can use cider). Put cinnamon sticks. Boil the liquid over high heat.
2. Throw cranberries into it, and as soon as the berries begin to burst, add sliced \u200b\u200bapples, sugar and orange zest.
3. From time to time, cook the jam for about an hour and a half over low heat.
4. When the apples are well softened and the syrup thickens, remove the cinnamon sticks and pour the jam into the jars.

Whole Apple Jam

Jam with tiny whole apples floating in an amber syrup reminiscent of honey, even looks tasty and appetizing. But the most amazing thing is that cooking it is very simple and easy.

• Very small apples with tails - 1 kg;
• Sugar – sand - 1.2 kg;
• Drinking water - 1.5 tbsp.

Cooking:

1. Fruits, without breaking off the tails, sort, clean and dry. So that they do not burst during cooking, prick each one with a toothpick (ordinary fork) in several places.
2. Make syrup from these ingredients by boiling it for 2-3 minutes over high heat.
3. Pour apples in a saucepan with sweet liquid.
4. After complete cooling, put on fire and bring to a boil. Reduce heat and cook no more than 5 minutes.
5. Drain the syrup into a separate container and boil it a little on medium gas for 15 minutes.
6. Sterilize the jars, loosely fill them with boiled apples, pour hot syrup on top.
7. Roll up covers immediately. Turn upside down and cool slowly, wrapping yourself in a warm blanket. You can store in the basement, pantry or just in the room.

Apple and Pear Jam

To get the original jam, you need to pick fruits that are similar in structure to the pulp. Remember: if you take soft pears and hard apples or vice versa, then the former will boil, and the latter will remain tough. Although in this embodiment, you can get a rather unusual pear – apple jam.

• Pears - 0.5 kg;
• Apples - 0.5 kg;
• Sugar - 1 kg;
• Natural honey - 2 tbsp .;
• A handful of cinnamon powder;
• Drinking water - 1 tbsp.

Cooking:

1. From the fruit, remove the core, cut into pieces of equal shape and size. Pour boiling water with boiling water, and after 5 minutes immerse in fairly cold water.
2. After a couple of minutes, drain it, and dry the fruit slices a little on a towel.
3. Combine sugar with water, add honey, cinnamon and cook the syrup in a large saucepan. Put the fruit in it and cook for about 40 minutes until they become transparent.
4. Put the jam in jars and sterilize them for 10-15 minutes in boiling water. Roll up and clean to cool in a cool place.

Apple jam with nuts

Ordinary apple jam becomes truly original if you add a few nuts to it. If desired, you can take walnuts, almonds, hazelnuts or even cashews.

• Apples - 1kg;
• Walnut kernels - 150 g;
• Medium lemon;
• Sugar - 200 g;
• A pair of bay leaves;
• Black pepper - 3 peas.

Cooking:

1. Cleanly washed and dried apples into cubes, while removing the seed box.
2. So that they do not darken, dip in water for a few minutes with the addition of citric acid.

Ingredients for making apple jam:

• Apples (small ranetki varieties "Uralka") - 1 kg,
• Sugar - 800 grams,
• Water - 100 ml

How to make jam from whole apples? A step-by-step recipe is given below.

Select small ranetki or apples, in my case these are apples of the Uralka variety, by the autumn they fully ripen and become very sweet, so I reduced the amount of sugar from 1 kilogram to 800 grams. Do not remove the stalks, they will give even more sophistication to your jam.

  Pour the selected and washed apples with granulated sugar (400 grams), pour in water and close the container with a lid, gently shake or simply mix with a wooden spoon. Leave the apples in sugar for 5 to 6 hours.

  After 6 hours, the sugar will completely dissolve, and the apples will already begin to be saturated with syrup.

  Put the pan on a small fire and cook the apples in syrup until boiling, boil for 8 - 10 minutes. Remove the pan from the heat and leave to insist, or you can even say saturate with syrup for at least 10 hours.

  After pouring the rest of the granulated sugar, mix and put again on a slow fire, cook until boiling. After boiling, cook for 15 to 20 minutes over the smallest fire.

  Ready apples will become soft, some may burst, but most will retain their shape.

  Arrange the jam in clean, sterilized jars and roll it up with clean lids. Leave the cans to cool completely in the room, and then store them in a cool room. We hope you get the perfect jam from whole apples. A step-by-step recipe with pictures for every housewife will come in handy.

Do not be afraid to try new recipes, create, go for it and you will succeed!
  Bon Appetit!

Fruits and berries

Description

Ingredients

Steps

After the charming miniature apples were collected, we proceed to their thorough preparation. First we wash the paradise fruits very well, and then half-cut their stalks.



Now on each bullseye you need to make several punctures with a toothpick. This must be done so that during cooking the peel of the apples does not burst and the apple pulp does not boil.



Next, the punctured fruits should be blanched so that when preparing the jam they remain as beautiful and bright. To do this, pour apples in steep boiling water in the amount of one glass for five minutes. After, water from apples must be poured into a separate saucepan, and the remaining blanched fruit should be rinsed in cold water.



We take the water that was obtained after processing the apples, and add sugar to it.



Then mix the liquid well, then boil for a couple of minutes. As a result, we got a sweet syrup for apples.



Pour fruit with hot syrup, and then mix them carefully. Next, leave the fruit in syrup for twelve hours.



The next day, put the insisted apples on the stove to cook. After boiling, cook the apple treat for five minutes and again leave to infuse for twelve hours.



This procedure with jam must be performed at least three times. Each time, apples should be set aside for twelve hours, or even more.



The third jam will be the last. This time it needs to be boiled until fully cooked. This will take about twenty minutes.



We put the finished heavenly delicacy in sterilized jars, but do not immediately roll it up, but wait until the jam cools down.



After that, transparent jam from paradise apples is hermetically sealed and sent to the pantry. Of course, do not forget to try the delicacy.



Bon Appetit!

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.

Having a graceful tree of paradise apples in your garden was once very fashionable. And now these low trees are returning to summer residents with all the variety of varieties. They are bred from wild apple trees and traditionally have a yellow-green color. As a result of crosses, it was possible to obtain the red color of the fruit - “Burgundy wine”. And all sizes and shapes - not countable.

To cook or not to cook?

Some varieties of paradise apples  it is pleasant to eat fresh, but they are stored only about 2 months and gradually lose their taste. For long winter evenings to be an occasion to recall the sunny summer, you need to take care of this in advance and cook transparent, amber jam from paradise apples. Spilled in jars, it will delight the eye, and laid out on a saucer will captivate with its aroma.

Consider some jam recipes  from paradise apples. All of them have the same basis, the only difference is in aromatic additives. Subject to all the rules, the apples remain intact and become transparent, completely saturated with syrup. Cooking paradise apples takes almost three days. If you try to cook it at a time, then most likely you will get apple porridge with ponytails.

Of course, cook!

To prepare the basics, we need:

• 1 kg of apples
• 1 kg of granulated sugar
• 250 ml of water

Different varieties of paradise apples have a color from salad to dark red. You can take any fruits, but from bright yellow jam will turn out to be especially beautiful.

Sort the fruits, wash and dry. The peduncle if it is longer than the fetus itselfcut with scissors half. Ideally, the receptacle is also removed, such jam is much more pleasant, but there is a risk that the apples will not be cooked whole, but cracked. Each fruit is pierced a couple of times with a toothpick so that the syrup penetrates more easily.

Pour water into a wide pan, add sugar and boil everything. Put apples in boiling syrup, immediately turn off the fire and leave the future jam to insist for a day.

The next day gently tilt the pan in different directions, so that the upper fruits are drowned in syrup. Do not stir with a spoon, so as not to damage the integrity of the apples. Put the pan on the fire again and boil for 5 minutes. Jam from apples is already becoming amber. After a short boil, remove the foam and again set aside everything for a day. During the third boil, you can add a pinch of citric acid if the variety is too sweet.

The readiness of the jam is checked in the usual way. Apples should be evenly distributed in syrup, and a drop of cooled syrup - do not spread on the saucer. If the cooking still does not seem ready, the last cooking can be extended to about fifteen minutes. Having finished cooking, we pour the resulting dessert from paradise apples into sterilized jars and roll up the lids. Turn the cans upside down and keep them under the blanket until cool.

After cooling, you can put some jars in the sunlight  and admire the transparent fruits with dark seeds inside. Now it is considered fashionable to take photos of beautiful desserts and place them in frames on the dining room wall.

For a change, you can learn a few more recipes for making "paradise" jam.

Recipe “Jam from paradise apples with lemon and ginger”

For 2 kg of fruit - 1 kg of sugar, zest of 1 lemon, a glass of water.

Sort the apples, wash, pierce with a toothpick. Fold in a colander  and lower for 2-3 minutes in boiling water, then cool in cold water. Cook syrup from prepared sugar and a glass of water. After sugar is dissolved, add ginger and zest to the syrup, boil for another 5 minutes.

Paradise Jam

Pour apples into syrup and boil for five minutes. Set aside until the next day. Cook in three steps, as described above, and then roll up.

Recipe "Paradise apples with orange and cinnamon"

Per kilogram of runet - 1 kg of sugar, 2 oranges, cinnamon stick.

Prepare apples in the usual way. Cut oranges into thin semicircles, put in a wide bowl, pour a glass of water and cook until soft. Pour sugar there and continue boiling until it dissolves. Then pour apples into syrup and act according to the above plan. Add cinnamon at the very end.

Or maybe bake it?

Walnut Recipe for Oven

Oven jam  - it’s completely exotic, and takes less time, and the apples will definitely remain intact, because during the preparation no one will bother them.

200 kg of sugar, 200 g of walnuts and lemon are per kilogram of sweet ranetki.

Prepare Products: wash and pierce the apples with a toothpick, walnuts shred, lemon cut without peel. Cook syrup from a glass of water and sugar. Turn on the oven to heat it to 250 degrees. Immerse the products in syrup and cook for 10 minutes. Then put them in a clay pot, put in the oven and follow until boiling. Immediately reduce the temperature to 100 degrees and rest for 3 hours. The readiness of jam can be judged by its consistency, similar to honey.

Royal Jam Recipe

This method is very time consuming, but the result is worth it. The main thing is to follow the instructions:

1. Rinse apples, pierce with a fork.
2. Roll each still wet apple in sugar and leave to dry.
3. Cover the baking sheet with foil, spread the fruits in a sugar crust and place in the oven at 120 degrees for 20 minutes, for caramelization.
4. Pour juices into enameled dishes, boil, then pour sugar in a thin stream, stir and bring to a boil again.
5. Put apples in syrup and cook for 30 minutes.
6. Remove from the pan, roll in sugar again and put in the oven, now for 15 minutes
7. Boil again in syrup for 30 minutes
8. Roll in sugar again and - in the oven for 15 minutes.
9. For the last time, boil apples in syrup for 10 minutes and you can roll up.

No, better - in a slow cooker!

Modern technology completely eliminates the hassle. It can be done simply:

Put 1.2 kg of washed and chopped ranetki into the capacity of the multicooker, pour a glass of water there, pour a kilogram of sugar, put lemon sliced \u200b\u200bwithout slices. Turn on "quenching" for 2 hours. Stir occasionally.

Recipes cooking jam from ranetki  You can come up with a lot. Apples go well with vanilla, cinnamon, citrus fruits, lingonberries, nuts, and some experimenters even add bay leaf, basil and allspice. Rolled jars with a transparent dessert of different types - a great gift for the winter holidays. Do not forget to take a photo: jam from the ranetki whole is really beautiful!