One of the most favorite and common homemade products is apple slices, boiled with sugar and sealed in jars. Delicious apple jam can be fruit wedges in clear amber syrup, thick amber marmalade, or otherwise. Fragrant lemons or oranges, aromatic cinnamon or vanilla are often added to the main component to complement the taste with new notes. Choose from a variety of recipes the most suitable for yourself and your family.

How to make apple jam

The most famous way to boil apple jam involves boiling slices over a fire with sugar. Today, there are other options in which fruit is combined with sugar in an oven or slow cooker. Even a novice culinary specialist can cope with each of them. The best desserts are made from sweet and sour varieties. It is better to use copper and enamel cookware for cooking.

Apple jam recipes

You can make a delicious apple treat rolled up in jars in a variety of ways. Trouble-free Five-Minute or a complex extravaganza of several components - the choice is yours. In almost every recipe preparation of fruits requires cleansing from seeds, and if the skin is tough, then from it too... Apples are often cut into 6-8 pieces, but there are recipes that use whole fruits. Arm yourself with step-by-step instructions with a photo to make a small culinary masterpiece, delight your family with aromatic fruit jam.

Apple jam with amber slices

• Time: 6 hours.
• Servings Per Container: 6 Persons.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

At home, every housewife will be able to cook amazingly beautiful and tasty jam without much trouble. Transparent syrup, amber color of apple slices - a result that will surprise guests and households, but will not take much time and effort. The recipe can be safely called quick jam, because on the plate it will be no more than 5-10 minutes in 3 sets. Any of the apple varieties are suitable for dessert, but it is better to give preference to fruits with dense pulp.

Ingredients:

• apples - 1 kg;
• sugar - 1 kg;
• water - 100 ml.

Cooking method:

1. Apples are washed, peeled from seeds, cut into slices.
2. Mix sugar with water, boil the syrup.
3. Pour apple slices with hot syrup, put on fire.
4. Boil the jam for 5 minutes, then cool completely. Repeat the procedure 3 times.
5. After 3 boils, pour the mass into sterile glass containers, roll up the lids.
6. Turn the cans upside down, wrap them up, wait until they cool completely.

• Time: 2 hours.
• Servings Per Container: 18-20 persons.
• Calorie content of the dish: 268 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

It is possible to prepare an incredible delicacy in just 5 minutes. To do this, you need 3 kilograms of apples, a little less sugar and a little time. Apple jam Five minutes is made from fruits that are cut into cubes or grated. Choose any method of chopping the fruit for harvesting. If you use sweet fruits, the amount of granulated sugar can be slightly reduced, and for apples with sourness, it can be increased.

Ingredients:

• apples - 3 kg;
• sugar - 2 kg.

Cooking method:

1. Wash the fruit, then remove the core and chop the pulp in a convenient way.
2. Cover the fruit pieces with sugar, leave for 1 hour.
3. Put the container with jam on the fire, wait for it to boil, cook for 5 minutes.
4. Place the hot dessert in pre-sterilized jars, roll up.

With lemon

• Time: 3 hours.
• Calorie content of the dish: 195 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

An unusual recipe for apple jam, in which, in addition to the main component, lemon is used, will surprise you with its citrus freshness and aroma. Soft fruits in sweet and sour syrup are a dessert for real gourmets. In winter, such a preparation will become a storehouse of vitamins, a source of useful elements and will simply cheer up lovers of delicious food.

Ingredients:

• apple fruits of any kind - 2 kg;
• lemons - 2 pcs.;
• sugar - 850 grams;
• citric acid - 1 tsp;
• water - 200 ml.

Cooking method:

1. Peel the fruits of seeds and skin.
2. Cut the prepared fruits into slices, lemons with peel into semicircles.
3. Place the fruit slices in a bowl, pour in the water and simmer over the fire until soft.
4. Add granulated sugar, cook until thick.
5. Add citric acid at the end of cooking.
6. You need to close the hot jam, pour it into sterilized jars, seal it.

Cinnamon

• Time: 8 hours.
• Servings Per Container: 10-12 Persons.
• Calorie content of the dish: 285 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

The traditional aroma, in which notes of apple fruit and cinnamon are intertwined, will fill your kitchen when you open the jar of jam. In addition to the impeccable smell, you and your family will enjoy the unique taste of a sweet amber delicacy. You can cook a treat from any variety, for example, Antonovka or Raneta. Learn how and how much to cook apple jam from the following recipe.

Ingredients:

• apples - 3 kg;
• sugar - 1 kg;
• cinnamon to taste.

Cooking method:

1. Cut the prepared fruits into slices, mix with sugar, leave overnight.
2. In the morning, put the dishes with apple slices on the fire, simmer for 20 minutes. Let the workpiece cool down and repeat the procedure 2 more times.
3. At the end of the last cooking add cinnamon, roll the hot mass into sterilized jars.

With orange

• Time: 2 hours.
• Servings Per Container: 10-12 Persons.
• Calorie content: 275 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

The original combination of sour oranges and apple sweetness in one can will impress you with its amber color, rich aroma and amazing taste. For 3 kg of fruit, use at least 2 kg of sugar. In this case, the jam is guaranteed not to ferment and mold during storage. You can also make apple jam with oranges.

Ingredients:

• apples - 1 kg;
• oranges - 1 kg;
• sugar - 1.5 kg;
• water - 2 tbsp.

Cooking method:

1. Peel the washed oranges from the peel, films, first remove the zest.
2. Peel and grate the apple fruits.
3. Cook puree from grated fruit and water, rub it through a sieve.
4. Put sugar, oranges, zest in the mass, mix and send to the fire.
5. Boil the mixture after boiling for 15 minutes.
6. Pack the hot dessert in sterilized containers, seal with lids.

Whole apple jam

• Time: 25 hours.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 284 kcal per 100 g
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

For cooking appetizing-looking and tempting-tasting jam, the fruits of paradise apples are ideal. A pleasant and fresh lemon aroma will add additional sophistication to the dessert. If you want to make the jam even more savory, use nuts or cinnamon. In a small amount, these ingredients are added during the cooking process to the main components.

Ingredients:

• small apples - 1.2 kg;
• lemon - 2 pcs.;
• sugar - 1 kg;
• water - 250 ml.

Cooking method:

1. Wash the fruits, prick with a toothpick in several places, put them in a saucepan.
2. Boil the sugar syrup, add a little lemon zest to it.
3. Pour over the fruit with hot syrup mixed with lemon juice and leave for a day.
4. Boil the jam for 5 minutes, leave to infuse for another day.
5. The third cooking lasts 10 minutes, after which the zest must be removed, and the workpiece must be poured into sterilized dishes.

In a multicooker

• Time: 2 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 265 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

A convenient and quick way to make delicious apple jam is to use a multicooker. Try to use modern technology to create a small culinary masterpiece, you will be surprised how simple and delicious it will turn out. It is better to remove the dense peel from the fruit, but this is not necessary. If you have removed the skin from the fruit, then the cooking time is reduced to 1 hour.

Ingredients:

• apples - 1 kg;
• sugar - 800 g

Cooking method:

1. Wash the fruits thoroughly, cut into pieces, put them in the multicooker bowl.
2. Cover with sugar, stir.
3. Turn on the "Stew" mode for 1.5 hours (for 1 hour if the apples are peeled).
4. Spread the finished jam in a sterile container, seal.

In the oven

• Time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 286 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

A delicacy similar to marmalade can be prepared from any apple varieties. Although the ingredients in this recipe are the simplest, it turns out to be unusual due to the unconventional way of cooking - in the oven. After cooling, such a dessert will certainly thicken, send it to jars hot, while it is still stringy, with barely noticeable slices. Fruit marmalade is a great addition to tea drinking.

Ingredients:

• apples - 1 kg;
• sugar - 0.5 kg.

Cooking method:

1. Cut the coreless fruit into small wedges and place in a deep bowl.
2. Fill the slices with sugar, place the container in an oven heated to 250 degrees for 25 minutes.
3. Stir and return to oven, reducing temperature to 220 degrees.
4. Stir every 10 minutes. Determine the readiness yourself by the density and appearance.
5. Place in sterilized jars, seal.

Video

Foods needed to make strawberry jam:

Strawberries - 1 kg.,
+ sugar - 1 kg.,
+ water - 1/2 cup.

Method of making strawberry jam:

Sort the strawberries, separating the stems together with the cups.
Prepare the syrup, remove from heat and dip the berries in the syrup. Gently shake the dishes so that the berries are immersed in the syrup, and cook over low heat until tender.
If the strawberries are very juicy, put them on a dish before cooking, add half the amount of sugar taken for cooking, and put them in a cool place for 5 - 6 hours. After that, drain the resulting juice, add the rest of the sugar to it and cook the syrup without adding water.
Strawberry jam is ready!

Strawberry jam recipe 2

Ingredients for the recipe:

3 kg of strawberries
3 kg granulated sugar
1 g of citric acid per 1 kg of berries can be skipped

How to cook:
Citric acid is needed so that the jam is not sugared. Rinse the strawberries, separate the stalks, if you wish, cut them in half, and if the strawberries are small, then use whole berries. Pour some granulated sugar into a large saucepan or basin. Then we spread the strawberries and sprinkle them with sand each time. Fill the entire container, cover with a lid or something else and let it stand for 6-7 hours so that the berry, along with the sand, lets out juice. Now, carefully transfer everything into a container in which our jam will be cooked and put it on low heat. Let it gradually boil so that the sand does not burn. Then we remove the foam, make the heat less and cook for about 30 minutes, periodically removing the foam. At this time, prepare jars and lids. Rinse the jars, pour over with boiling water. Pour water into a small saucepan, let it boil. Steam the jars over steam, put on the table, let dry. And put the lids in the pan. Remove the jam from the stove. Let it cool so that the foam goes away. Arrange in jars, close with lids. Put in a dark place in a blanket and let stand until it cools completely.

Strawberry jam 3

Nothing will warm the soul of a sweet tooth like strawberry jam saturated with the aroma of summer. In addition to its wonderful taste, such a product contains many benefits. The fact is that, like any other jam, strawberry preserves most of the vitamins contained in a fresh berry.
Ingredients for the recipe:

5 kg strawberries
5 g sugar
juice of half a lemon
How to cook:
Peel the berries from the stalks, rinse with cold water and dry. Fill the bottom of the cooking bowl with sugar, put a layer of berries, pour a layer of sugar on top. Put all the strawberries in this way and leave them for several hours. Then drain the resulting juice, bring to a boil and pour over the berries. Then cook the strawberries for about 40-50 minutes over low heat, without stirring (you can sometimes shake the basin). Add lemon juice to the strawberry jam shortly before it is ready to help avoid sugaring. Arrange the finished jam in jars.

Sometimes housewives prepare strawberry jam in their own way, the recipe may not contain lemon juice or contain more sugar. Those who decide to experiment can be advised to start by preparing small portions. Then you can find the optimal proportions for yourself and appreciate the slogan "strawberry jam - excellent health".

Strawberry jam 4

Ingredients for the recipe:

1 kg peeled strawberries (or strawberries, raspberries, blackberries)
1.2 kg sugar
1-2 g citric acid
Cooking method:
Take a large enamel bowl, place the peeled, washed berries there and start adding sugar in layers. Infuse the mixture for 4-8 hours. When the sugar is completely absorbed by the berry juice, place the bowl on low heat.
Stir occasionally with a wooden spoon. When the sugar is completely dissolved in the juice, turn up the heat and cook for 15-20 minutes. In the process of making jam, a lot of foam always appears, it must be removed. If the berries are large, then the bowl must be removed from the heat for 30 minutes, then boiled again.
Before the end of cooking, carefully add citric acid, this will preserve the beautiful color of the jam, as well as prevent sugaring. When the jam is ready, it can be packaged in pre-prepared jars.

Bon Appetit!!!

Today I want to tell you how to make strawberry jam with citric acid. This wonderful treat is one of the most popular sweet preparations for the winter in my family. I remember the taste of this jam from childhood. Whole, plump berries in a very beautiful and tasty syrup is something. Mom poured pancakes, pancakes, cheesecakes with such jam, made sweet croutons. But the most memorable was ice cream with strawberry jam, its taste is impossible to forget ...

To prepare such a jam, you need to observe the indicated proportions and some rules during cooking.

Prepare the required set of ingredients.

Pour cold water into a large bowl and rinse the strawberries thoroughly. Put it in a colander and wait for excess liquid to drain.

When the strawberries are a little dry, you can remove the stalks.

Transfer the berries to a container in which we will cook the jam, and cover with sugar. You do not need to mix the strawberries with sugar, otherwise the berries will crumple. You can simply shake the pot to distribute the sugar evenly. Cover the dishes with gauze and leave for 3-4 hours (you can overnight) so that the strawberries let the juice out.

At the end of the time, the berries should float in the syrup. It is not necessary that the sugar is completely dissolved, the main thing is that a lot of liquid appears.

Put the saucepan on low heat and bring the contents to a boil.

Cook for 5 minutes over low heat, skimming off the foam. Then remove the jam from the heat and let it cool completely at room temperature.

After cooling down, cook the jam again for five minutes and remove from heat. Cool it down. Due to this cooking, strawberries will be compacted and remain intact.

After the second cycle of cooking and cooling, add citric acid to the jam. In this recipe, it acts as a preservative, and also adds sourness to the sweet syrup and makes its color brighter. Boil the jam a third time, also five minutes.

During the time while our jam is cooking and cooling down, you need to prepare the jars. Wash jars and lids well. Boil the lids in water for 5 minutes.

Leave the cans over steam for 5-7 minutes.

Pour the jam into sterilized jars and roll up. From this amount of ingredients, we got two jars of jam with a volume of 550 ml and a whole bowl for a sample.

Turn them upside down, wrap them in a warm blanket and let them cool completely.

We've got such a delicious and beautiful strawberry jam with citric acid.

Store it in a cool dry place.

Bon Appetit!

Peaches are very loved in our family. We make jam every year. However, peach jam has one drawback - it is very sweet. We found a way out. We cook two types of jam, one of which is jam with citric acid.

Taste Info Jam and jam

Ingredients

• Peaches - 2 kg
• Sugar - 1 kg
• Citric acid - 1 tsp

How to make citric acid peach jam

We wash the peaches thoroughly, as there is a lot of dust in their "shaggy" skins.

Cut into slices. Since I am making jam with wedges, I use unripe hard fruits. If the fruits are already well ripe, then there is a high probability of getting jam at the output. But this is also very tasty.


Add sugar to the peach slices. We are waiting for at least 12 hours. During this time, the slices will be slightly sugared, and the peaches will let the juice out.


Boil the jam for 2-3 minutes. We are waiting for a complete cooling.

Boil again for 2-3 minutes. And we are waiting for the jam to cool completely. Peaches will change their color every time.


For the third time, put a saucepan with jam on the fire and add citric acid.


Bring to a boil and let it simmer for 5 minutes.


Pour boiling jam into pre-sterilized jars and tighten the lids tightly.

The output from such a quantity of products is about 1.5 liters of jam.
It is very important not to cover the jam with a lid at all stages of preparation. If insects are overwhelmed, then you can cover with paper or a clean dry towel. Another important detail is that the jars and lids must be dry.
You can, of course, add lemon juice to such a jam. However, lemon has its own very bright and unique aroma, which can slightly change the flavor of the jam.

Fruits and berries

Description