An amber tint, a stunning aroma, an addition or an independent dessert - it's all about delicious apple jam. In ancient times, housewives accepted eating apples and cooking sweets from them only after Apple Savior, at the end of summer. Now you can cook a delicacy at any time of the year, the main thing is to learn how to do it right.

How to make homemade apple jam

Any apple jam for the winter is an opportunity to enjoy the taste and aroma of ripe fruits in the cold season. Sweetness is very useful, when cooked, many vitamins are preserved. What fruits to use and how to cook apple jam? You need to choose any homemade apples, but not foreign, grown in greenhouse conditions. It depends on it discriminating taste, aroma and density of the dish. How long to cook apple jam? Depending on the recipe and variety of apples, the process can take from 5 minutes to several days.

Apple jam - recipe

• Cooking time: 2 hours.
• Servings: 5 persons.
• Calorie content of the dish: 250 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.

The classic recipe for apple jam consists of the apples themselves, water, sweetener (sugar). Pleasant aroma, a cinnamon stick will give a playful taste to the dessert, this spice goes well with fruits. The finished dessert can be stored tightly closed in the refrigerator or rolled with spice in transparent jars for the winter to enjoy summer flavors in winter.

Ingredients:

• apples (any variety) - 1.5 kg;
• water - 5 tbsp. l.;
• sugar - 850 g;
• cinnamon - 1 stick.

Cooking method:

1. Peel the washed fruits from seeds, tail, and, if desired, from the peel. Cut into small pieces.
2. Put fruits in a container for cooking, fill with water (boiling water is possible). You have to add a small part granulated sugar, put a cinnamon stick.
3. Bring to a boil over high heat, boil for 5 minutes, then lower the heat and cook for another 5 minutes. Remove from stove, leave to cool.
4. When the mass has completely cooled, add the rest of the indicated sugar and leave to simmer until the dish is cooked. After that, the product is ready to be rolled into jars.

How to cook apple jam slices

• Cooking time: 2 hours.
• Servings: 7 persons.
• Calorie content of the dish: 260 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

You will have to tinker with this dessert, although the total cooking time does not take more than two hours. As a result, you will have amazing apple jam slices on your table, which can serve as a dessert or snack. How to cook apple jam, which will be not only healthy, but also very tasty? The recipe is useful for housewives who want to experiment a little with familiar dish. For dessert, only fruits that have been recently plucked, not too soft, are suitable.

Ingredients:

• apples - 2.5 kg;
• sugar - 2.5 kg.

Cooking method:

1. Wash and clean the fruits from seeds, cores and tails. Cut into not too thick slices.
2. Put in a stewing container apple slices sprinkling them with sugar. Leave to stand for 8-10 hours.
3. After the fruit starts to juice, put them on the stove, on medium fire. When the syrup boils (this is evidenced by the appearance of foam), hold the mass for another 5 minutes on fire and remove.
4. Drown gently with a spoon upper layer slices in syrup, but do not stir them.
5. After 10 hours, repeat the cooking procedure (5 minutes after boiling the liquid), stir gently, leave for another 8-10 hours. After that, boil again for 15 minutes until the dish is completely cooked.

Five Minute

• Cooking time: 2.5 hours.

• Servings: 7 persons.
• Calorie content of the dish: 265 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The recipe for five-minute apple jam is very simple, it will come in handy for a young housewife, because the preparation of the ingredients is minimal, and the delicacy is cooked quickly. If you choose sour fruits, then the amount of sugar indicated in the recipe can be increased, and your favorite spices can be used as additives. The delicacy can be ordered in jars, hidden in the cellar, stored for a long time. If desired, you can put the product in the refrigerator. Suitable for dessert or breakfast.

Ingredients:

• apples - 2 kg;
• sugar - 350 g;
• favorite spices vanilla sugar, powder or cinnamon sticks) - to taste.

Cooking method:

1. Rinse and peel the fruits, remove the skin. Prepare jars: they need to be washed and sterilized.
2. Grate the fruit on a coarse grater, sprinkle generously with sugar and leave for 2 hours for the fruit to release the juice.
3. Add spices for dessert, leave for slow fire. When the mass boils, hold for 5 minutes, stirring constantly, remove and roll into jars.

How to cook apple jam - secrets

Learn how to cook apple jam so that your friends dream of coming to you for tea and tasting delicious dessert from delicate aroma:

1. Careful processing of fruits is required - all the appetizing and benefits of delicacies depend on this. It is necessary to wash the fruits only under running water, letting the water drain in a colander. Cut out the cores, remove the bones, tails so that nothing extra comes across in the dish.
2. If you want the fruits to be preserved light color, you need to blanch them before processing in salted soda for 3 minutes.
3. As additional ingredients, except for apples and a sweetener, all kinds of spices (cinnamon, ginger, vanilla), fruits and berries (orange, plums, lemon, raspberries) are used. All ingredients must be selected, without rot, damaged areas.
4. Sugar is better to take refined.
5. The dish is ready when the syrup becomes golden, uniform in color and texture. The readiness of the syrup is checked, drop by drop on a clean plate: if it drains too quickly, the dish is not yet ready.
6. The mass must be constantly stirred, remove the foam. If these are slices, then carefully shift with a spoon so that the top layer is immersed in liquid. You need to lower the fruit periodically so that the top does not remain raw.
7. The cooling process in banks should be gradual. You need to follow the instructions: immediately rinse, sterilize, dry the jars. Then lay out the jam after heat treatment in a saucepan (basin, slow cooker), roll up the blanks with lids, leave to cool completely under a blanket or jacket. You can not fall asleep in jars above the main container, otherwise the glass may burst, the fragments will spoil the dessert.
8. You can deviate from the recipe, bring the dish to desired consistency: pour boiled drinking water(this may be necessary if the mass is too thick), prepare your favorite spices and their mixtures, adjust the amount of sugar.

Video

Transparent apple jam with slices - delicious treat, which can be prepared for the winter quickly and easily. You can cook it at home in many ways - this is a five-minute hastily, and the usual simple recipe, and options with other fruits - oranges, lemons, and berries, and with unusual ingredients - cinnamon, vanilla, walnuts.

Apple jam is not only delicious ready dessert, but also beautiful workpiece for pies and buns. It is served with pancakes, pancakes, casseroles. transparent, amber slices they look like candy, which is impossible to resist. Both adults and children will be tempted to such a delicacy.

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

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

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

Transparent apple jam with slices - traditional recipe for the winter, it is the most beautiful and delicious option apple treat. Such a dessert will not only delight us with its taste, but also retain all the benefits of fruit. You can cook it quickly and easily.

Ingredients:

• Peeled apples - 1 kg
• Sugar - 1 kg

How to make apple jam slices:

1. We wash the apples, remove the core from them and cut into slices of 5-8 mm. You don’t need to peel the peel, it gives the jam beauty and deliciousness :)) If, for example, the fruits are red or pink, they give our dessert an interesting bright shade.

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

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

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

4. After the specified time, the apples will give juice. We put our pan (or basin) on a slow fire. You can add citric acid. Bring to a boil.

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

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

6. Thoroughly wash jars and sterilize.

7. Also boil the lids.

Citric acid (to prevent sugaring) and vanillin (for flavor) can be added to apple jam.

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

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

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

Apple jam will be well preserved for the winter and will stand for a long time without a refrigerator if it is laid out in sterilized jars. We roll up with metal lids, which ensure the tightness of conservation - they also need to be sterilized (boiled).

Apple jam turned out transparent, fragrant and incomparably tasty!

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

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

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

For apple jam we need:

• Apples - 1-2 kg
• Sugar - 1-2 kg

Preparing jam:

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

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

2. Weigh the chopped apples and measure the same amount of sugar - one to one (1: 1).

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

4. Gently mix apples with sugar. Leave it like this for a while, until the fruit gives juice. You can, for example, leave it overnight, putting the bowl in the refrigerator.

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

6. Apples gave juice. We shift them together with sugar syrup into a stainless steel pan.

7. We put them on a slow fire.

8. At first, the apples rise, but in the process of cooking they are gradually soaked in syrup and settle. Cook for 5 minutes, stirring occasionally. The jam becomes transparent and amber. Readiness is determined by the state of our fruits: when most of the slices become transparent and evenly distributed in the syrup, our delicacy is ready!

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

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

Apple jam turned out transparent and amber-golden!

Let's taste it!

Delicious apple jam in clear amber syrup with lemon

Apple jam with lemon slices is prepared quickly, it turns out transparent and amber. lemon attached traditional taste thin citrus aroma and light sourness.

Ingredients:

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

How to make amber transparent jam from apples with lemon:

1. Cooking fragrant and delicious jam let's start with sugar syrup:

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

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

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

3. Dip prepared lemons into sugar syrup and cook for 20-30 minutes. Leave until completely cool.

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

5. Add chopped apples to sugar syrup and boil for 5-7 minutes over low heat. Leave the jam to cool so that the fruit is saturated with syrup. Can be left overnight.

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

In order for apples to retain their original color, they must be blanched in salted water for 3 minutes before processing.

The jam turned out very beautiful and fragrant.

Let's taste it!
Happy tea!

How to cook apple jam at home - a simple recipe

Any apple jam for the winter is an opportunity to enjoy the taste and aroma of ripe fruit in a cold winter time of the year. There are a lot of recipes, but the principle of preparation is almost the same. My apples, cut into several parts, remove the core with seeds. If the peel is thick, peel it. Next, we fall asleep with sugar (so that juice appears), or pour sugar syrup. Cook until cooked in several “visits” :)).

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

Ingredients:

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

How to cook apple jam at home:

1. My apples, dry them. Lay out on a towel. We remove the cores and stalks, cut our fruits into slices.

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

2. We shift the prepared apples into a deep bowl, add sugar and mix gently.

Peel apples or not? Peeled ones are better boiled, the jam made from them is more tender. From unpeeled fruits, our delicacy turns out to be thick and fragrant, but with a coarser texture.

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

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

4. Put the pan on medium heat and, stirring constantly, bring the jam to a boil.

5. Add vanillin and citric acid and mix well. Cook in 2-3 batches: boil, cook for a few minutes and cool.

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

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

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

We store ready-made apple jam without a refrigerator, with room temperature.

Transparent apple jam with orange slices - quick and tasty

Apple jam with orange - delicious fragrant dessert. It can be prepared as simply and quickly as classic recipe. We cut fruits into slices, oranges - along or across the fibers. You can also use a meat grinder or blender to grind oranges.

We will need:

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

How to make clear apple jam at home:

1. Cut apples and oranges into slices.

2. Put the fruit in a saucepan.

3. Fall asleep with sugar. If oranges have a harsh peel, then we fill them with sugar separately from apples and boil them longer.

4. We leave it overnight so that the fruits give juice.

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

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

6. Ready jam Pour into pre-sterilized jars.

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

We try our delicious apple and orange jam.

It turned out incomparably beautiful, tasty and fragrant!

How to cook clear apple jam from white filling

White filling is a very tasty and delicate variety of apples. How to cook transparent amber jam from it? For its preparation, there are subtleties. Consider the recipe step by step, with detailed description and photographs.

Ingredients:

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

How to make clear amber jam from white filling:

1. My apples, remove the core and cut into pieces. Prepare a solution of soda (1 tablespoon per 2 liters of water) and place the chopped fruit in it for 5 minutes. Soda prevents boiling - the slices remain strong and elastic until the end of cooking. Also, this procedure allows us to preserve the color of our jam - the apples will not darken after cooking, they will remain transparent amber.

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

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

4. Bring the juice to a boil.

five . Pour the chopped apples with boiling juice. (1st time). We leave until the evening.

6. In the evening, drain the juice, boil and again fill in our white filling.

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

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

9. Cork hot jam in sterilized dry jars.

Let's taste it!

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

Amber jam with cinnamon slices - the best recipe

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

Ingredients:

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

How to make clear apple cinnamon jam:

1. For such a jam, we take sweet and sour apples without damage. We remove the core from them, it is not necessary to clean them. Cut into 12 slices and weigh.

2. Put the apple slices into a saucepan with a thick bottom, add sugar and a cinnamon stick. We leave our mixture for 5-6 hours (possibly overnight) so that the fruit gives juice. Shake the pan 2-3 times to dissolve the sugar quickly.

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

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

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

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

This jam keeps well without refrigeration. Let's taste it! Thanks to cinnamon, we got a fragrant delicious treat!

Delicious Moscow pear jam

Apple delicacy can be prepared from almost all varieties. And each one gives unique taste and aroma. And you can mix different varieties, as long as they are of the same hardness. Consider the preparation of jam from the Moscow pear. True, I could not resist and added a few red apples to emphasize the beauty of our dessert.

Ingredients:

Apples - 1 kg

Sugar - 1 kg

How to cook apple jam from Moscow pear:

1. Cut the prepared apples.

2. We fill them with sugar at night.

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

3. Our apples gave juice.

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

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

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

Let's try! The jam is very tasty and looks like sweet marmalade! And the thick syrup resembles apple jelly!

How to make transparent Antonovka jam (video)

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

How to make dry apple jam at home

Prepare quickly, easily and simply excellent fruit treat – dry jam from apples. This low-sugar dessert is good for both adults and children. At home, it can be prepared at any time of the year and it will perfectly replace gummies. I think it's much better for our health! :))

Ingredients:

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

Preparation of dry apple jam:

1. We take sweet and sour or sweet fruits. We prepare apples - wash them, remove the core, cut into thin slices.

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

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

4. Spread on parchment paper lightly sprinkled with sugar or powdered sugar. We leave the fruit to dry for 2-3 days.

Ready fragrant amber slices can be stored at room temperature, in a dry place. For storage for the winter, you can use candy boxes, plastic trays or jars. This jam is very tasty, and can be stored for a very long time. Unless, of course, you do not eat it before:)).

Transparent apple jam slices look like marmalade sweets.

Recipe for apple jam in a slow cooker (video)

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

We have reviewed best recipes transparent jam from apple slices! One tastes better than the other! And, of course, you can add your favorite ingredients to them, experiment. I would be glad if you share your cooking secrets in the comments!

Happy creativity!

Amber apple jam is not only tasty, but also a beautiful delicacy. Elastic and at the same time soft slices in transparent and thick syrup they just smell like cinnamon. Such jam is not ashamed to serve even on festive table, and in a neatly decorated jar - to present as a sweet gift. How to cook apple jam, all the secrets and helpful tips I will tell you today.

Apple jam, of course, can be cooked according to a variety of recipes, and each time the result will surely please. But there are some nuances in the preparation of just such a dessert - for example, how to achieve the transparency of the syrup or maintain the integrity of the apple slices. strictly following step by step recommendations and you will get the same apple jam as in the picture, I promise.

Ingredients:

Cooking step by step with photos:

The recipe for amber apple jam includes only two main ingredients - apples and granulated sugar. As an aromatic additive, I use cinnamon - 1 stick is enough. You can leave it out if you don't like it. In addition, vanilla, cardamom or star anise are perfect here - any spices of your choice.

How to cook apple jam so that it turns out to be truly tasty, transparent and appetizing? Everything is simple - all you need is desire and time. Apples for this dessert, be sure to take sweet and sour varieties. The fruits must be firm and without flaws, that is, not broken or wrinkled. Otherwise, it will hardly be possible to ensure that the slices remain intact in the finished apple jam, and the syrup is transparent. My apples, cut lengthwise into 4 parts. Carefully cut out the seed pods and stems. Now we cut each quarter lengthwise into 3 more parts - as a result, 12 identical slices are obtained from one medium-sized apple. So we process all the fruits so that the prepared raw material for jam is 1.5 kilograms.

We take a suitable volume (I have a four-liter pan) dishes, always with a thick bottom. We put apple slices into it in layers, sprinkling with sugar.

Gently shake the pan so that the sugar is evenly distributed among the apples. If you add fragrant spices, put right now - I have this cinnamon stick. We cover the dishes with a lid or gauze (so that annoying insects do not get in) and leave at room temperature for 4-12 hours. In this case, time is more than a relative concept and depends on the variety of apples, as well as the temperature in the room. For example, than juicier fruit, the more juice they have - then it will take less time. Well, in the heat, apples, of course, let the juice out faster. You can cover apples with sugar in the evening and leave them until the morning, and then cook the jam.

This is how my apple slices looked after just 6 hours. The sugar has almost completely dissolved (only a couple of spoons remained at the bottom of the pan), and the apples let out juice. During this time, I gently shook the pan a couple of times, as if stirring the apples.

We put the dishes with fruit slices in sugar syrup on the stove. Turn on the strongest fire and bring the contents to a boil under the lid. Then remove the lid and boil the apples in syrup over high heat for exactly 5 minutes. See how they got up? And there was more syrup, as even more juice was released during heat treatment. It is imperative to cook apples over high heat - so the slices will retain their integrity. If you simmer them at a low temperature, the apples will gradually turn into mashed potatoes. In addition, we do not interfere with the whole process of cooking apple jam - just shake the pan from side to side (again, so as not to damage the slices).

We leave our future apple jam until it cools completely - 5 hours, I think, is enough. You can leave it overnight if you cook apples in the evening - it is not necessary to get up at night. During this time, the apple slices will begin to absorb the syrup and gradually sink into it. Bring the fruit in syrup to a boil over high heat again and cook for 5 minutes. Cool completely to room temperature.

This is what the contents of the pan looked like after the second cooking and cooling of apples in syrup. You may need 3-4 boils - as you like. Look: the slices absorbed the syrup and became transparent, while retaining their shape, not sour into porridge. At this stage, you can complete the preparation of apple jam and close it for the winter. But in this case, the syrup remains quite liquid, so I suggest thickening it by boiling.

Using a slotted spoon (a wide spoon with holes), carefully remove the apple slices from the syrup and transfer them to another bowl. We put the syrup itself on medium heat and cook, stirring, until the desired density. I usually boil for about 5-7 minutes.

We return the apples to the boiling syrup, bring everything to a boil again and cook for about 3-4 minutes over high heat. Transparent apple jam with slices is ready - we will close it for the winter.

In almost every recipe for homemade preparations for the winter, I tell you how to prepare jars and lids. I won’t repeat myself (I’m probably already tired of you) - just

Despite the fact that apples can be bought in the store all year round, jam from this fruit remains one of the most popular Russian desserts. no glossy overseas fruits can replace the aroma of fruits from own garden. They put their soul into this delicacy, simple recipes apple jam permeates the summer mood.

Secrets of making apple jam for the winter

To cook delicious, beautiful and healthy jam from apples and save it until winter, you need to go through the following steps:

Which apples to choose for apple jam and marmalade?

For classic apple jam with slices, fruits with sweet and sour or even sour taste. It is better to choose apples that are firmer so that they do not soften during the boiling process. An apple should be such that it should be chewed. For the same reason, fruits that have been stored for a long time are not very suitable, because. they become loose and crumbly inside.

The best choice would be such varieties as Papirovka, Ranet, Grushovka, Anis, Slavyanka, not very ripe white filling. If the preparation is from Aport or Antonovka, then the fruits should be dipped in boiling water to make the peel softer.

To apples that are to be used for jam, jam or canned stuffing for a pie, there are no such strict requirements. The fruits do not have to be perfect, you can take dented, damaged ripe apples. Inside, apples should be quite soft and juicy, but it is better not to use overripe fruits, because. they have a cottony tasteless pulp. Before proceeding with harvesting, apples must be carefully washed, all defective segments removed - rot, wormholes, lined areas.

How to cook apple jam at home?

There are many ways to cook apple jam for the winter. Most popular methods:

For each of these types, there are countless recommendations on how to make apple jam for the winter, recipes with step by step photos help implement any original idea. However, there general principles preparations to be followed.

Apple jam slices

To get light enough thick jam from apples with slices, with translucent pieces, it must be cooked not at once, but within two or three days. The hostess does not stand at the stove all this time, the process is stretched, because. includes extended periods when the jam is infused. If you do not use the method with several short boils, then the syrup becomes thick and darkens before the fruits reach readiness, so the jam not only loses its aesthetic appeal, but also is poorly stored. To cook jam with slices, maintain the following algorithm:

• Wash the fruits well, remove the core and remove the peel (this is optional, but desirable).
• Immediately after this, the apples should be cut into thin slices with a sharp knife, ideally they should not be thicker than 1 cm. You should try to make slices of the same size to avoid uneven cooking.
• Prepared slices should be blanched (hold in boiling water) for 5-7 minutes, then immediately dip in cold water to cool and remove the collapsed and softened ones.
• At this point, sugar syrup should be prepared: for this you need to take about 300 g of blanching water and 1 kg of sugar (if the apples are sweet, then 700-800 g), cook the syrup over low heat with constant stirring, until sugar is completely dissolved.
• Next, you need to carefully immerse the apples in the syrup and leave the workpiece to cool for 3-5 hours, then bring the jam to a boil and cook for 5-6 minutes, then set the jam aside for 6-8 hours or overnight. The procedure is repeated 2-3 more times, adding the remaining sugar in the form of syrup.

You can prepare an assorted dessert with the addition of other fruits, berries or nuts, such as orange or almonds. In this case, you need to follow the same rules to get high-quality apple jam. A recipe with a photo step by step will help in this matter.

Apple Five Minute

Five-minute apple jam is usually prepared with a small addition of sugar, about 200-300 g per 1 kg of fruit. Apples can be peeled and grated coarse grater, cut into strips or slices, mix with sugar and leave for 6-8 hours so that the juice stands out. After boiling, the jam should be cooked for 5-10 minutes. In addition to the fact that jam retains a maximum of useful substances, such a blank is ideal as a filling for any pastry. If you follow these recommendations, you will get healthy apple jam, a recipe for the winter with a photo may not even be needed.

Jam from apples

To prepare apple jam, the fruits are peeled and cut into arbitrary pieces. The amount of sugar depends on the taste of apples and the method of storage, approximately 800 g per 1 kg sweet and sour apples. Pieces of apples are stirred with sugar, water is added (about 1 cup). Apples are pureed with an immersion blender either at the beginning of cooking, when they are softened, or on final stage. In any case, the jam is boiled until thickened, removing the foam. In this case, you need to take into account that after cooling the workpiece will become even thicker. It is important to withstand the technology and get the jam of the desired consistency. This blank is often perceived as apple jam, a recipe with a photo step by step will help you make it correctly.

How to close and store apple jam?

Jam should be poured into clean, dry sterilized jars and closed with sterilized lids or parchment. The jars and lids should be washed with soda, and the easiest way to sterilize the jars is over steam: boil some water in a saucepan, close it with a special lid with holes or a mesh and put the container upside down on it for 10-15 minutes. Some housewives simply scald jars and lids.

Classic apple jam enough sugar (in a ratio of 1: 1), which has passed a long heat treatment or repeated boiling, they are often poured into jars cold or warm so that there are no gaps when shifting. It is permissible to pour hot jam into a warm container, but this must be done gradually so that the jar does not burst. After that, you must definitely wait for the jam to cool completely, and then cork. Otherwise, condensate may settle on the walls of the jar, and the jam will become moldy. In addition, when the jam cools in air, a crust forms on its surface, additional protection for the workpiece.

After cooling classic jam from apples are covered with parchment or a screw cap with food coating. You can close the jars with hot screw caps (heat them in water or over steam at a temperature not exceeding 60 degrees). Screw caps retract when cooled, additional sealing is obtained, and when opened, cotton, which proves that the workpiece has not deteriorated. If the lid with the screw was opened with difficulty with a knife, then it cannot be used a second time. Experienced housewives do not add jam to the very neck in order to see what is happening on its surface and digest the workpiece in time.

Ideally, such jam should be stored at a temperature of 10-15 degrees in a dark, dry place with good ventilation, but it is well worth 2-3 years at normal room temperature, under the bed, in the dressing room, kitchen cabinet, on a closed loggia. The main thing is that the temperature does not fall below zero and does not rise very high, so you should not store jam near the battery or outside the window.

Five-minute apple jam with a small amount of sugar will not be stored at room conditions when this method seaming, only in the refrigerator. Such a blank of apples will have to be rolled up using metal caps, inside covered with food varnish, and a special machine for seaming. In this case, the sterilized container is filled with hot jam under the neck and immediately rolled up on a turnkey basis, visually checked for leaks, and then the jars are turned over, covered and left for 8-12 hours. It is believed that the jam, which cools slowly and gradually, is better, in addition, it is similar to the pasteurization process. However, for this method, you need to choose the right seaming machine and have certain skills.

If the jam is closed plastic lids, then it is better not to add it to the neck, pour a layer of sugar on top and store in the refrigerator if the workpiece is not very sweet. An open jar of apple jam can be stored in the refrigerator for up to a month.

Problems faced by housewives when harvesting apple jam

When preparing apple jam, novice housewives face many problems, with apple treat various undesirable transformations occur in inept hands:

Most of these difficulties can be solved by knowing some of the intricacies of making a sweet dessert.

Why is apple jam runny and not thickening?

No more than 100 ml of water per 1 kg of apples is usually added to the jam so that the fruits do not burn in the first minute, then they begin to intensively secrete juice. Also, fruits can be covered with sugar at night, and they will release enough of their own syrup, because. apples are 85 percent water. If you add too much liquid to the jam, then the workpiece will resemble compote. Then the jam will have to be evaporated longer, stirring constantly, or boiled more times until it thickens. If all else fails, then you can drain some of the syrup.

There are such varieties of apples, during the preparation of which the hostess will receive whole slices floating in liquid syrup, even if she makes jam without water at all, only on the syrup that the fruit has isolated. In this case, if you want to shorten the harvesting process, you can use natural gelling agents - for example, pectin, quittin, gelfix, confiture and others. Thickeners are mixed into the jam at the final stage of preparation, at the rate of 5-10 g per 1 kg of fruit. The more sugar and thicker the workpiece, the less gelling additives are needed.

Apple pie is one of the most popular treats. However, the filling liquid jam spreads, in order to avoid this, the hostess uses many methods:

• Boil jam with semolina (1 teaspoon per glass), after cooling, the jam thickens.
• Add powder fruit jelly, cornmeal or oat flakes(20 g per glass).
• Boil jam with starch (preferably with corn).
• interfere breadcrumbs or ground cookies.

Why did apple jam turn dark?

It is believed that the jam will not darken if the apples are blanched for 3-5 minutes, and then immediately cooled with cold water. There is another trick that helps slow down the oxidation process that causes apples to turn brown on the cut. Before and after blanching, the slices are placed in salty or acidic water (a teaspoon of salt or 3 g of citric acid per liter of water), you can keep the fruits in such a solution for no more than an hour.

If the slices are already cut, and the cooking process had to be postponed, then the fruit must be soaked in clean water otherwise they will darken. Some cooks always keep the slices in water for 3-4 hours, arguing that after that they retain their shape better.

In addition, the duration of the heat treatment affects the color of the jam. The longer the continuous boil, the darker the jam. This does not happen if the jam is prepared by the method of repeated boiling. In this way it is not so difficult to get apple jam, the winter recipe on this page will instruct you how to do it.

If for some reason the jam is still digested, then the color will help return a few drops of citric acid and a couple of minutes of cooking, but the taste of the workpiece will already be spoiled.

Why does apple jam get moldy?

Apple jam or jam can become moldy for several reasons:

There is too little sugar in the preparation. In a jam that is going to be stored in normal conditions, sugar is traditionally added in a ratio of 1: 1, but it depends on the variety of apples - if the apples are sour, for example, Antonovka, then it is better to take more sand - 1.5 kg per 1 kg of fruit.

Another cause of mold is moisture. An undesirable film may appear if the jam was poured into a damp or unsterilized jar. Also, the fungus more often spoils workpieces that are stored in a humid room.

What to do if apple jam is moldy?

Many housewives remove the top layer of mold and digest the workpiece with the addition of sugar, and then use this jam in baking. However, this is a very risky event, because. fungus spores have already spread throughout the product, and heat treatment does not completely remove mycotoxins. The workpiece, infected fungi, it is better to throw it away, because its use may lead to poisoning.

What to do if apple jam fermented?

If the apple jam has a sour smell reminiscent of wine, and there are bubbles on the surface, this means that the workpiece has fermented. The reason for fermentation processes is most often the lack of granulated sugar, jam, unfortunately, can ferment even in the refrigerator. “Wine” jam can be boiled with sugar (50-200 g per 1 kg of workpiece) for 3-5 minutes, the foam must be carefully removed, the “corrected” jam can be put into small jars, put in the refrigerator and used as soon as possible. In baking, right in the dough, slightly fermented jam can be added without boiling, because. it will be heat treated. From fermented jam using a certain technology, you can cook Home wine, which will be stored in the refrigerator or basement for 2-3 years

What if the apple jam is very sweet?

For objective reasons, apple jam often turns out cloying, because. the workpiece is boiled for a long time to achieve the desired consistency, and a lot of sugar is added so that the jam is stored longer at room temperature. If the jam seems too sweet, add 3 g of citric acid per 1 kg of fruit at the end of cooking.

Next time you can try recipes with minimal added sugar, but you will have to store such a workpiece in the refrigerator. The choice of apple variety is also of great importance - sweet and sour fruits are best suited (for example, such varieties as papirovka, anise, Slavyanka, pear). In addition, you can add sourness by making assorted jam: with currants, with cranberries, with lemon.

What to do if apple jam burnt?

Eating burnt jam is risky, because. it contains toxins, but some housewives advise boiling the normal part with a couple of glasses of cognac or zest and peeled lemon slices

A spoiled pan should be boiled with citric acid or lemon juice and gently cleaned with a brush.

To prevent the jam from burning, it is best to cook it in a wide basin or pan and stir constantly. It used to be thought that a tin-plated basin was best, but studies have shown that copper ions destroy beneficial ascorbic acid. aluminum cookware also not suitable for cooking. You can use enameled containers, but the enamel often breaks off under the influence of high temperatures. Thus, a stainless steel pot or vat would be ideal for jam.

Why is apple jam candied?

If apple jam or jam is candied, this is immediately reflected in its appearance. The syrup becomes too thick and cloudy, and a layer of sugar crystals appears. The candied billet is not considered spoiled, but taste indicators suffer significantly. This trouble happens with jam for a number of reasons:

• During cooking, the foam was not removed from the jam.
• A lot of granulated sugar was added to the jam or it was cooked for too long, the workpiece was evaporated, which led to an unacceptable thickening of the syrup.
• Fruits in sugar syrup did not cook evenly, because. pieces were cut into different sizes.

What to do if apple jam is candied?

Candied jam is non-toxic and quite edible, so you can try to fix it.

Banks with such a blank can be put in a container with warm water and heat to a temperature close to boiling, the sugar crystals in the jam will dissolve. There is another way to save the candied product: add water to the jam (about 60 g per 1 kg of fruit), bring to a boil and cook for 5-7 minutes, pour hot into jars, cool and close. However, the overcooked billet can also be sugared, so it needs to be put into action as soon as possible.

To prevent apple jam from being candied, you can add a little citric acid to the workpiece.

What to do if apple jam is not cooked?

The main thing you need to cook perfect jam from apples - recipes - fast and tasty - that's what almost all the instructions say. Guided by this motto, you can get into trouble with apple jam. If the apple jam is not fully cooked, it may become moldy or sour, so if the cooking process has not been completed, then the workpiece must be sprinkled with sand and boiled until the scale disappears. If the apple jam is overcooked, it will become sugary. Therefore, it is very important to determine the readiness of the dessert during cooking so that nothing needs to be corrected.

How to determine that jam and jam from apples is ready?

In the case of apple jam, the moment of readiness can be tracked by the following guidelines: foams are concentrated in the center of the pan, apples are not collected all over the surface, but are distributed throughout the jam, a drop of syrup does not spread on a dry cool saucer. If these signs are absent, then the jam is not yet ready, and it must be cooked.

Apple jam has its own readiness test. First, a drop jam keeps its shape on a cold dry plate. Secondly, if you draw a spoon along the bottom of the pan with jam, then there will be a line that will not fill instantly, but gradually.

Benefits of apple jam

Jam prepared by repeated short boiling or with minimal heat treatment retains many useful material found in fresh fruits.

Dietary fiber, which apples are rich in, helps to remove cholesterol and cleanse blood vessels. apple pectin works like powerful antioxidant. In addition, pectin stimulates intestinal peristalsis. Organic acids contained in apples also support the intestinal microflora.

Magnesium and calcium regulate tone blood vessels. Apples are also rich in potassium and magnesium, these macronutrients normalize the water balance in the body, improve heart rate. Although there is not so much iron in apples as in meat and offal, and even less of it remains in jam, this fruit can provide additional help in the fight against anemia. Another trace element that is in apples is iodine, it is most in the bones. However, you can eat no more than 3-4 seeds per day, because. they also contain a microscopic amount hydrocyanic acid. You need to remember this if you want to enjoy jam with seeds from paradise apples.

Apple dessert also contains a complex of vitamins that have a positive effect on health: vitamin B9 (folic acid) and vitamin E are beneficial for women's health, beta-carotene (provitamin A), which has a beneficial effect on vision, vitamin PP (B3), necessary for metabolism.

Unfortunately, there is almost no vitamin C left after cooking, especially if peeled apples are taken for harvesting. The content of vitamin C in apple dessert can be increased by adding rose hips to the preparation, black currant or lemon

The effect of apple jam on the body of a sick person

In spite of undeniable benefit homemade jam from apples, the presence of some ailments in the anamnesis makes it necessary to use sweet dessert carefully. Apple jam is excluded from the diet or introduced into the menu according to strict rules for certain diseases. Below you will find answers to the questions:

Is it possible to make apple jam with diabetes? A simple recipe for apple jam for the winter on xylitol and sorbitol

Fresh apples - suitable product for a diabetic, because 100 g of the product contains only 45-70 kcal. In addition, thanks to pectin, it is a product with a low glycemic index, i.e. when they are used, sugar is absorbed slowly. If we introduce into the diet not fresh fruits, but apple jam, the calorie content per 100 g is at least 260 kcal. Such a product saturated with sugar is unacceptable for diabetics.

The only way out is apple blanks without sugar or jam on sugar substitutes, xylitol and sorbitol. For 1 kg of apples, you should take 700 g of a sugar substitute or combine xylitol and sorbitol in equal proportions, then cook according to the selected recipe. At the final stage, thickeners for diabetics can be used.

It must be remembered that even such a jam should not be eaten more than three tablespoons a day, it is this amount that contains the daily allowable dose xylitol - 40 g. An excessive amount of jam with a sweetener can cause nausea and diarrhea. Diabetics often prefer xylitol, because. he is sweeter. However, you should not feast on xylitol jam at night, the sweetener has a diuretic effect. In addition, jam with sweeteners is not suitable for overweight people, because. sweeteners are high in calories

Is it possible to have apple jam with pancreatitis?

Any jam is contraindicated in pancreatitis during an exacerbation, because. it is saturated with glucose, for the processing of which you need to use the inflamed pancreas, which needs rest. If the diet is violated, signs of diabetes mellitus may appear.

If the disease has long receded, you can enter a little apple dessert on the menu, the patient’s body best perceives jam from sweet apples or apple jam, because they contain the least acid. It is better to opt for light apples, such varieties as White filling, Golden Delicious, Saffron, Candy. You should start with one spoonful of jam syrup mixed in water or tea. If the body has taken sweetness without consequences, then you can increase the dose to 2-3 tablespoons per day, but it is better to stir them in drinks. Most vitamins are contained in jam with minimal heat treatment, but for a patient with pancreatitis, such a preparation is dangerous due to high acidity, so it is better to use the method of repeated short boiling for 3-5 minutes for 4-5 days.

To increase the benefits of apple jam, you can cook it with rose hips. The substances that rose hips contain promote the regeneration of pancreatic cells, " wild rose"in the form of decoctions and syrups are prescribed to prolong the period of remission. For healing jam peeled apples, rose hips and sugar are taken in equal shares. The fruits are mixed with sugar, a little water is added to the bottom and boiled in 3-4 doses for 3-5 minutes each, removing the foam. In the intervals between boils, the jam is infused for 8-10 hours.

You can maximize the benefits of jam, minimizing the negative effect by preparing jam on rosehip broth. First you need to brew a couple of tablespoons of dry rose hips in a thermos for half an hour, prepare syrup on the resulting broth, blanch the peeled apples in it until they become soft, chop the fruits in a blender, cook the apple mass for another 25-30 minutes in a bowl (or several receptions for 5 minutes), stirring constantly. Arrange the workpiece in hot jars, cork and cover until cool.

Is it possible to make apple jam with gastritis and stomach ulcers?

With gastritis and stomach ulcers, sparing nutrition is necessary to avoid irritation of the inflamed mucosa. Therefore, during the period of remission, apple jam can be introduced into the diet, but in moderation so as not to load the stomach with excess carbohydrates. Jam should be of a soft consistency without large pieces and peel, it is better to opt for jams and marmalade. For gastritis with high acidity, the preparation should be made from sweet apples, with low acidity - from sour ones.

Is it possible to make apple jam with allergies?

Apple is one of the most hypoallergenic foods. Very rarely, cross-allergy can occur when a person simultaneously reacts, for example, to the flowering of certain plants and apples (especially red ones). Symptoms of such an allergy can manifest themselves from the side different systems body: rash, redness of the skin, itching, runny nose, instability of the gastrointestinal tract.

However, there is almost never an allergy to apple jam and jam, because. cooking almost completely eliminates the allergen, which in the most large quantities concentrated in the peel. Despite this, allergy sufferers, especially those suffering from eczema, need to use jam in small doses or opt for low-sugar recipes.

Apple jam for expectant and nursing mothers

As soon as a woman finds out that she is expecting a child, and when the long-awaited baby is born into the world and the young mother begins to feed, nutrition can no longer be chaotic. Each product that is introduced into the menu can have an impact on the baby. Women are often concerned about the question of whether it is possible to introduce into the diet different types jams during these special periods of life. For example, is it allowed

Is it possible to have apple jam during pregnancy?

Apples are useful for pregnant women. Pectin cleanses the body of harmful substances. Fiber normalizes work digestive system and removes cholesterol. B vitamins are beneficial for nervous system, and vitamin A is necessary for normal metabolism, strengthening bones future mother and baby. In addition, apples are rich in trace elements that the body of a pregnant woman needs.

Apple jam, which does not undergo long-term heat treatment, retains some of the vitamins and minerals from fresh fruit. Home apple dessert bring to a pregnant woman more benefit than purchased sweets, but it must be entered into the menu carefully, no more than 2-3 tablespoons per day. Restrictions are due to the fact that jam has a significant calorie content, and pregnant women need to monitor their weight. Excessive sugar intake can increase the swelling that women often suffer from, especially in the third trimester of pregnancy. Besides a large number of jams with large pieces and skins can cause flatulence, a symptom from which pregnant women often suffer at the slightest violation of the diet.

Is it possible to have apple jam while breastfeeding?

Jam is the practical only sweet that a nursing mother can afford to introduce into her diet, because. in homemade Definitely no dyes or preservatives. Many people think that a sweet apple dessert can be consumed without restrictions, because. this fruit almost never causes allergies. This is not quite the right approach. It is more reasonable to introduce jam into the diet of a nursing mother according to the standard scheme, taking into account not only the hypothetical possibility of cross-allergy, but also the fact that the workpiece contains a lot of sugar.

A young mother needs to try a spoonful of jam and watch for a couple of days how New Product will affect the child. If the test went well, then you can eat more dessert - 2-4 tablespoons per day. It is better to give preference to recipes with small amounts of sugar. You also need to check that the jam has no signs of mold and has not fermented, it is better for a nursing mother not to eat the so-called “corrected” (overcooked) jam, such a product can have a bad effect on tender stomach baby.

Homemade apple jam is prepared according to a variety of recipes. At home, for the winter it is boiled in slices, amber and transparent, and some prefer a simple five-minute jam or thick one with the addition of cinnamon or plums, others make jam from heavenly apples directly with ponytails, whole ... and this is not all of its varieties. There is nothing surprising in such a variety of recipes, because from time immemorial, the apple has been given a special significant place: poets endowed it with mythical qualities, artists painted still lifes, and even modern perfumers and designers are inspired by the perfect beauty of this fruit. However, we love apples for their wonderful aroma and different shades of taste that we want to keep for a long time. Apple jam prepared for the future retains its taste and vitamins for a long time. We offer the most interesting recipes apple jam, and step-by-step photos will help you easily prepare a treat at home!

The best recipes with photos

The last notes

I bring to your court a simple recipe for making at home a very beautiful and, undoubtedly, delicious jam from paradise apples. It is not only tasty, but also cooked from the whole fruit and even with tails looks charming in a jar, and laid out in a vase.