Hello dear hostesses and readers of our site. If you are the lucky owner personal plot on which apple trees grow, then in the season of harvesting from them the topic of processing them is relevant for you. You can make a lot of apples different blanks, in this article I share jam recipes.

A sweet treat will come in handy as a filling for pies or as decorations for cakes, and in general such jam can be added to any baked goods absolutely. It will bring even more pleasure and pleasure in addition to fragrant cup hot tea. Whoever likes it better, taste and color, as they say.

The variety of apples for jam does not matter. It's just that if you have fruits with a pronounced sourness, then most likely you will need to add a little more sugar than indicated in the recipe. Feel free to try and edit the recipe for yourself. Let's finally start creating!

1. Apple jam for the winter

Beautiful amber the treats are mesmerizing, and the aroma will be simply unique. Diluted citric acid in water will help preserve the color of the sliced ​​apples and prevent them from darkening.

Ingredients:

• Apples - 1 kg
• Sugar - 800 g
• Water - 300 ml
• Citric acid - 1 tsp. Spoon

Cooking steps:

1. Wash apples, sort. Chop into large pieces, removing the seeds from the core. Transfer to a basin and fill with water mixed with citric acid, a teaspoon is needed per liter. Let them stand for a quarter of an hour, no more.

3. After that, move the dishes to the stove, bring the future jam to a boil over medium heat, boil for 10 minutes, then set aside to cool.

4. The second time after boiling the jam, cook for 15 minutes. The procedure will need to be repeated a third time.

5. Ready delicacy spread out in pre-washed and sterilized jars, for further storage and close tightly with lids.

We wish you success in cooking and excellent results!

2. Transparent apple jam with slices

Amazing in taste and appearance sweet apple dessert... The jam is perfect both for serving with tea and for adding to various pastries... A little strength, patience and a miracle delicacy will delight the whole family.

Ingredients:

• Apples - 1 kg
• Sugar - 1.2 kg
• Soda - 2 tsp. Spoons
• Salt - 1 tsp. Spoon

Cooking steps:

1. Wash the apples thoroughly under running water, then cut them into thin slices, removing the center with the seeds. Transfer the chopped fruits to a basin, then pour them with salted water. Add a teaspoon of salt to a liter of water. You need to keep the apples in the solution for about 10 minutes.

The saline solution will prevent the sliced ​​fruit from discoloring.

2. Then mix a couple of teaspoons of baking soda and water per liter of water. Rinse apple slices and cover with baking soda solution for 5 minutes.

The soda solution will prevent digestion and keep the wedges intact.

3. Rinse the fruit in clean water, transfer to a saucepan or other container for making jam, cover with sugar on top. Wait for the juice to come out.

4. Place the cookware on the stove, bring the mixture to a boil with moderate heat and remove from heat.

5. Leave a break of 6 hours to cool the jam completely, repeat the procedure 2 more times. During the cooking process, apple slices slightly swell and become transparent.

6. Prepare the jars, wash, sterilize in a way convenient for you. And then fill them with ready-made, fragrant and still hot jam.

Enjoy your tea and have a good day!

3. Aromatic apple jam in syrup

On cold winter days, it's nice to keep warm with a cup of hot tea and fragrant jam bite. To make the jam also beautiful, we will cook it in sugar syrup... Difficulties are reduced to zero, and you will definitely like the result.

Ingredients:

• Apples - 1 kg
• Sugar - 1 kg
• Water - glass

Cooking steps:

1. Dry the apples, washed from dirt, cut into thin slices - slices. Remove the middle with seeds.

2. To prevent the cut wedges from changing their color, lightly sprinkle them with lemon juice.

3. Take a saucepan, preferably with a thick bottom. Pour a glass of water into it and add most of the required amount of sugar.

4. Place the saucepan on the stove, do not turn on high heat. On a moderate heat of the stove, stirring, wait until all the sugar has dissolved, then the syrup should boil.

5. Then immediately transfer the apple slices to the saucepan.

6. Cook, stirring gently so as not to damage the slices, it is best to use a wooden spatula for this.

7. Sprinkle more sugar on top, bring the contents of the pan to a boil.

8. Next, leave the jam to cool, preferably overnight. And the next day, bring it to a boil again. It is not difficult to check the readiness of the delicacy, drop a drop on a flat plate, if it does not spread, then sweet dessert ready.

9. You can treat your relatives with hot jam right away. To prepare for the winter, pour the treat into clean jars and roll up the lids.

Enjoy your tea!

4. Apple jam with cranberries and mint

This sweet dessert is not suitable for long-term storage for the winter. But I couldn't help but share this amazing recipe for just magic jam. Such a delicacy is perfect in addition to pancakes or pancakes for breakfast, for example. If you don't like cranberries, replace with lemon.

Ingredients:

• Apples - 3 pieces
• Cranberries - a handful
• Olive oil - 2 tbsp. spoons
• Maple syrup - 3 tbsp spoons
• Sugar - 3 tbsp. spoons
• Cider - glass
• Mint - 2 sprigs

Cooking steps:

1. Wash the apples, cut two of them into medium-sized cubes.

2. Transfer the pieces to a saucepan, add cranberries. Pour in olive oil and maple syrup... By the way, the syrup can be replaced with any other, or you can not add it at all.

3. Add sugar, pour cider into the fruit and berry mass.

4. Sprigs of mint should be chopped as small as possible, put in a saucepan.

5. Set the skillet to moderate heat. While stirring gently, bring to a boil, and then reduce the heating temperature of the stove to the minimum.

6. The apple slices should become very soft, the liquid from the dishes should be evaporated in moderation. Cut the remaining apple into thin slices, put in jam, mix. Cover the saucepan with a lid, keep on the stove for 5-7 minutes so that the slices fresh apple slightly softened.

That's all, such beautiful dessert with apples of different textures, will not leave anyone indifferent. And the aroma is simply amazing, I advise you to try it too.

Have a great day and good mood to you!

5. A simple recipe for apple jam in the microwave

Such a dessert in large volumes is, of course, difficult to prepare. But, like the previous recipe, it is ideal as a quick sweet filling for baking or in addition to it. Cinnamon is added at will, it is quite possible to do without it.

Ingredients:

• Apples - 300 g
• Sugar - 50 g
• Lemon - 1/2 pc
• Cinnamon to taste

Cooking steps:

1. Washed apples, peel, cut into cubes. The size does not really matter here, do it to your taste.

2. Cover the fruit pieces with sugar.

3. Sprinkle with juice from half a lemon on top, stir.

4. The apple slices should give off juice, it won't take a long time.

5. Then you can immediately send the bowl to the microwave for 5 minutes at maximum power.

6. As soon as the microwave signal sounds, remove the bowl, add a pinch of cinnamon and send it back for another minute, stirring the contents.

Enjoy the taste and aroma of this sweet dessert!

6. Jam from apples and pears with lemon slices for the winter

Sweet jam with amazing taste, the highlight will be the lemon. He will give the delicacy a slight sourness. Preparing a treat for the winter is easy, you can easily cope with this task, the main thing is to start.

Ingredients:

• Apples - 2 kg
• Pears - 1 kg
• Sugar - 1 kg
• Lemon - 1 piece

Cooking steps:

1. Pre-washed and dried apples, cut into arbitrary small pieces. Place them in a saucepan in which you will cook the jam.

2. Add to apple slices, chopped pears.

3. Fruits cover with sugar, mix gently, leave for half an hour on the table. We need juice from them.

4. Then put the saucepan on the stove, cook the sweet dessert on low heat for about half an hour or a little longer. Pay attention to the consistency, the fruit should become much softer.

5. A few minutes until tender, add the lemon, cut into small cubes, and stir.

6. Fill sterilized, clean banks the resulting apple and pear jam with lemon, close the lids. After the jars have cooled down at room temperature, they can be moved to a cool place for later storage.

Eat with pleasure, treat your friends!

7. Video - Amber apple jam with slices

Enjoy your tea and have a good day!

Simple, easy, and in most cases, making apple jam at home will not take much of your time. Do not be afraid to try something new, this is a very good opportunity to diversify your jam, which you make from year to year. Thus, you will delight yourself and your loved ones by discovering and tasting a sweet treat according to a new recipe.

In some families, preservation recipes are passed down from generation to generation. Surely everyone has pleasant childhood memories associated with fragrant grandma's jam or jam, thick and viscous, sparkling like a gem. But many housewives complain that they cannot reproduce such a delicacy with their own hands - the density is not the same.

Our article will tell you what to do if the jam is liquid, and what measures should be taken during cooking to avoid such a situation.

Old recipes

The name "jam" alludes to the long boiling process. Previously, it was customary to cook it for a long time, heating the container with berries or fruits covered with sugar several times until it boils. The jam was allowed to cool completely and then heated again and allowed to boil.

Some housewives boiled a container with a brew for a long time over low heat. This method has its advantages: the jam turns out to be thick and well stored, because with prolonged exposure high temperatures all bacteria that can cause the fermentation process die. However, with this method, the beneficial substances contained in berries and fruits also suffered. In addition, the structure collapsed.

What did you do if the jam turned out to be liquid, in the old days? There were several ways. You could drain the excess syrup, boil the brew longer, or just add sugar. We can use all these recommendations today.

Excess syrup

It is not difficult to drain the juice extracted from the fruit, mixed with sugar. But this method is not suitable for all types of jam. Let's look at an example.

Black currants, strawberries, cherries, as well as fruits such as plums, pears and apples, give off copious amounts of juice when reacted with sugar and heated. In this case, the structure of the fetus itself is not destroyed. The syrup is homogeneous. Therefore, from the jam from the listed ingredients, you can simply drain it through a colander or scoop out the required amount with a ladle into a separate container.

This method can be remembered, for example, when the jam from the plums turned out to be liquid. You already know what to do in this case - just drain the syrup.

But for quickly decaying fruits, it is not suitable. For example, it will not be possible to save in this way. Yes, and some varieties of cherry plum and strive to fall apart at the first heating, turning the mass into a kind of jam.

By the way, the syrup collected from the jam can also be boiled and rolled into jars. In winter, it will come in handy for impregnation biscuit cakes, preparation of jelly and compotes. You can submit it to lazy dumplings or cottage cheese, casseroles and puddings, or just add a little to tea.

Saving liquid jam by boiling

This method is not recommended for raspberries, because the longer the jam is cooked, the more vitamins it loses. And this berry is very rich in them, thanks to which the blanks from it are not just considered winter delicacy reminiscent of summer, but also an excellent therapeutic and prophylactic agent. In addition, raspberries contain great amount organic acids that do an excellent job with the role of preservatives.

Do not boil strawberries for a long time. Berries fall apart, get unaesthetic brown tint and sometimes an unpleasant smell.

But apples and pears will only benefit from prolonged cooking. Pieces of fruit, saturated with sugar, become like marmalade.

If during the cooking process you notice that the jam is too liquid, increase the time. Even the fruits from one tree, collected in different years, may differ in juiciness. How more fluid in fruits, the more it will stand out in jam.

If pear jam is liquid, what to do? Cook it longer until it reaches the desired consistency.

There is one more little trick... It is necessary to drain the syrup and boil it only, and then pour the hot liquid into a container with fruits or berries. In a similar way, you can thicken gooseberry jam, halves of large apricots, black currants, whole pears and other components. For berries and fruits, this method will only benefit: the jam will turn out thick, keep natural color, structure and vitamins.

Adding sugar

Like the juiciness and sweetness of the fruit different harvest may differ. Even if you have made jam more than once from the fruits of the same tree, it may happen that the usual amount of sugar is not enough. The jam will not thicken as expected and will look more like baby puree.

In this case, the answer to the question of what to do if the jam is liquid is slightly different. Try adding sugar and heating the container. First, add a quarter of the original volume, and after two brews evaluate the density. Sometimes it is required to increase the amount of sugar by 1.2-1.5 times.

Modern Ingredients for Thickness

Today there are many products that can make the life of housewives easier. These include:

• pectin;
• jesfix;
• agar agar.

Some manufacturers offer ready-made solutions, which are called - "Sugar for making jam". It contains natural syrup thickeners, and the packaging contains detailed instructions.

Another advantage of such products is a significant reduction in cooking time. If regular jam is cooked in stages for 3-4 days, then cooked on such a thickener will be ready in a quarter of an hour. You just need to add the mixture to the berries, stir and heat to a boil.

The consumption of pectin affects the taste only positively. The syrup becomes like a jam. And agar-agar is also very useful, it is even used in Vedic cuisine for making sweets.

Many housewives who have discovered such ingredients for themselves completely switch to a new recipe. They do not have to mess around in the kitchen for a long time and torment themselves in search of an answer to the question of what to do if the jam from the plums turned out to be liquid.

Irga berry

This medium-sized berry tastes like blueberries or cherries. Irgi juice is an excellent thickener. If you are not happy with the result of cooking, you can safely use this ingredient.

For example, irga will help if plum jam it turned out to be liquid. What to do in this case? Squeeze out the juice of the berries and pour into the syrup before boiling again. The jam will begin to thicken before our eyes.

Prevention measures

It is not for nothing that they say that it is easier to prevent than to fix it. In order not to wonder what to do if the jam is liquid, you can use a simple but reliable method.

Prepare berries or fruits, pour into the container in which you plan to cook the jam. Add sugar at the rate of 100 g per kilo of fruit, stir and leave overnight. In the morning, drain the juice that has separated out, add sugar again (as indicated in the recipe) and cook the jam in the usual way. Drained syrup can be used too! For example, pour ice cream on them.

How much sugar do you need?

If you are using a specific recipe, follow the indicated proportions. But there are also general recommendations... To make sweet fruit jam, sugar is added in a 1: 1 ratio. If you cook sour berries or fruits (cherries, currants, cherry plums), you need to take one and a half times more sugar than fruits. You can add sugar during cooking, for example, when it turned out to be liquid.

You already know what to do to thicken certain fruit and berry delicacies. It remains to choose the most suitable method.

Why did the jam turn out to be liquid, the secrets of thick jam

Many lovers of homemade preparations are faced with the problem of liquid jam. It so happens that housewives, seeing that the product is not thick as planned, begin to "boil" it for 5-6 hours. However, in this way, you will only get something that resembles burnt jam with the taste of burnt sugar. Why this is happening, how to cope with this problem and make the jam thick, read the tips below.

What is the difference between jam, jam, confiture, preserves

For ordinary people, these words seem to be synonyms, and, as they see it, mean berries or fruits boiled with sugar (and sometimes with the addition of vegetables, citruses, nuts, flower petals, honey). But still, there is a difference in these terms.

• Jam is such a dessert, a type of preservation, in which the fruits retain their shape. This gives the product its characteristic consistency.
• Jam is a product with a uniform consistency, made from fruit, berry or mixed puree.
• Jam or confiture (which is essentially the same thing) has a jelly-like structure. Often, for its preparation, the fruits are crushed or boiled to a homogeneous consistency with or without small splashes of whole pieces. For jams, thickening agents are often used.

The easiest way to get thick jam- add pectin, agar-agar or gelatin to the mass. By the way, you can read what is the difference between these substances.

• To obtain the consistency of the confiture, 1 sachet of agar-agar per 2 kg of fruits or berries is added to the product. In this proportion, the jam will turn out to be moderately thick. If you need a marmalade structure, then add agar in this ratio: 1 sachet per 1 kg of fruit.
• You can add pectin-containing products: grate apples, add currant puree or grated gooseberries, citrus zest. Experienced housewives know that red currant is a gelling berry.
• Harvest fruits exclusively in dry weather. This tip is especially true for berries. The fact is that in the rainy season, they become excessively saturated with moisture, "heavy", and they need to be boiled for quite a long time. Most often they make a rather unsightly jam: in a very liquid syrup Berries "float". If precipitation in your region this summer fell within the normal range, then problems with harvesting for the winter should not arise.
• If you wash the berries before making the jam, then it is best to dry them, and only then start cooking. The fact is that after washing, many droplets remain on the fruits, which in total significantly dilute the syrup. And so that the jam thickens, we don't need extra moisture.
• Increasing the cooking time does not solve the problem at all. It is best to prepare the jam in three passes: this way we will preserve the beneficial substances. Than keeping the product for 3-4 hours on the stove, it is better to do this: cooked for 15 minutes - removed from heat, cooled for 6 hours (this is the minimum). So repeat 3 times.
• Don't forget to skim off the foam.
• Some types of jam are initially difficult to thicken. in the usual ways... As an example, zucchini jam will be watery, since these vegetables themselves contain a lot of moisture.
• For thickening, some housewives advise adding lemon juice.
• The best cooking utensil is a wide bowl with low edges, as excess liquid evaporates better in it than in a saucepan. Any similar wide crockery can be used.
• How to thicken a liquid Cherry jam? If there is more syrup than expected, then pour into the jars as needed, and add to the remaining mass and boil. If you want to get best result- pierce each berry with a toothpick (you need two holes, that is, the stick should come out on the other side of the fruit). This will fill the gooseberry with aromatic cherry syrup instead of being shriveled.

If even after all these manipulations the jam turned out to be liquid, then some mistake was made. Do not be discouraged: serve it with pancakes, cheesecakes, make jelly from it.

How to thicken jam for filling pies, a layer of cake, pie and other baked goods?

If you need delicious filling for pies, cake flakes or any other baked goods, and you only have liquid jam, do not rush to get upset. We recommend using the following proven method.

Take the jam that you want to thicken, pour it into a saucepan or into a metal ladle. Add semolina at the rate of 1 teaspoon per glass of product. After that, mix the ingredients and leave for 10-20 minutes (this time is needed for the semolina to swell). Next, put the saucepan on slow fire, boil for a couple of minutes.

Believe me, semolina with this method of thickening the jam will not be felt at all! It will taste like boiled fruit or berries.

By the way, one more piece of advice. Usually not the most used for baking. best jam(as a rule, one that households underestimated). Add a couple of spoons lemon peel to the filling, and you will see how the taste is transformed.

How to make the jam not moldy: the answer is on the link

Amber apple jam is not only tasty, but also a beautiful delicacy. Elastic and at the same time soft slices in a transparent and thick syrup just scent of cinnamon. Such jam is not a shame to serve even for festive table, and in a neatly decorated jar - present as a sweet gift. How to make apple jam correctly, all the secrets and useful tips I will tell you today.

Apple jam, undoubtedly, can be cooked according to the most different recipes and every time the result will surely please. But in the preparation of just such a dessert there are some nuances - for example, how to achieve the transparency of the syrup or preserve the integrity of the apple slices. Clearly following step by step recommendations and you will have the same apple jam as in the picture, I promise.

Ingredients:

Cooking a dish step by step with a photo:

There are only two main ingredients in the amber apple jam recipe - apples and granulated sugar... I use cinnamon as a flavoring - 1 stick is enough. You don't have to add it if you don't like it. In addition, vanilla, cardamom or star anise are perfect here - any spice of your choice.

How to make apple jam so that it turns out to be truly tasty, transparent and mouth-watering? Everything is as easy as shelling pears - all you need is desire and time. For this dessert, take the apples of sweet and sour varieties. The fruits should be firm and flawless, that is, not broken or wrinkled. Otherwise, it is unlikely that it will be possible to ensure that the slices remain intact in the finished apple jam, and the syrup is transparent. Wash apples, cut lengthwise into 4 parts. Carefully cut out the seed pods and stalks. 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 dishes that are suitable in volume (I have a four-liter saucepan), always in a thick bottom. Put apple slices in layers, sprinkling with granulated sugar.

Gently shake the pan to distribute the sugar evenly between the apples. If you add aromatic spices, put it right now - I have a cinnamon stick. Cover the dishes with a lid or gauze (so as not to get pesky insects) 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, the juicier the fruit, the more juice it contains - then it will take less time. Well, and in the heat apples, of course, let the juice go faster. You can cover apples with sugar in the evening and leave them like that until morning, and then cook the jam.

This is how my apple slices looked after only 6 hours. Almost all the sugar was dissolved (only a couple of spoons remained at the bottom of the pan), and the apples started to juice. During this time, I slightly shook the pan a couple of times, as if stirring the apples.

We put dishes with fruit slices in sugar syrup on the stove. Turn on the strongest heat 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, since with heat treatment more juice came out. It is imperative to cook apples over high heat - this way the slices will retain their integrity. If simmered at a low temperature, the apples will gradually turn into puree. In addition, the apples do not interfere with the whole process of cooking the jam - we 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, will be enough. You can leave it overnight if you cook apples in the evening - you don't have 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 again over high heat and cook for 5 minutes. Cool completely to room temperature.

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

Carefully, using a slotted spoon (a wide spoon with holes), remove the apple slices from the syrup and transfer them to another dish for now. We put the syrup on medium fire and cook, stirring occasionally, to the desired thickness. I usually cook for about 5-7 minutes.

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 will not repeat myself (I’m probably tired of you already) - just

To cook delicious and healthy jam, it is necessary to take into account several nuances: cooking time, sweetness and thickness. If the jam is not boiled, then the fermentation process will begin, and if you digest it, there will be no nutrients.

The consistency of the jam is important not only for meeting personal preferences, but also for using the finished product as a filling. For example, for making pies or other confectionery it is preferable to choose thick jam so that it does not flow out and does not soften the dough.

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Preparation

In order to make the jam thicker, consider the following:

• Fruit intended for making jam must be chopped and left to let the juice for several hours;
• Highly juicy berries can be chopped in a blender (mince, ceiling) and put in a colander;
• Excess juice must be drained (you can drink it, cook compote, etc.), leaving only the part necessary for jam. It is enough that the juice almost covers the fruit or berries placed in the jam container.
• At the end of cooking, add lemon chopped in a blender. It promotes the gelation of the product in a natural way;
• You need to cook the jam in a low but wide container. This will widen the exposed surface and allow moisture to evaporate faster.
• Sugar increases the volume of the syrup by about 60% (that is, if you add 1 kg of sugar, you get 600 ml of syrup);
• To prevent the jam from becoming too liquid, sugar must be added gradually, in small portions with each boil. This way you can achieve the desired consistency, and also prevent the jam from becoming sugared.

Thickening of the finished product

If the jam is too liquid, finished product can be thickened in several ways:

• Strain the jam. The syrup can be boiled separately and poured over berries or fruits the right amount, and use the rest of the syrup for other purposes - boil compote, pickle pears, pour ice cream, etc.;
• Add pectin. This product will help thicken the jam (it will be like jam or jelly);
• Add breadcrumbs(or crumbs of vanilla breadcrumbs) and let it brew for a while. This method is suitable for thickening immediately before use, and is good for making pies or cakes filled with thick jam;
• Add a small portion of starch or flour. It is important not to overdo it with the amount of powder - when it cools, the jam will become much thicker than hot.