The apple season is coming to an end and we continue to stock up on vitamins for the winter.

I like apple jam slices because you can eat it not only by itself, but also use these slices in other dishes. For example for.

There are a lot of options for making apple jam, in this article I tried to choose those so that the cooking process was as simple as possible, but without losing taste.

Apple jam with slices "amber": a recipe with a photo

To begin with, here's a classic recipe for amber jam that uses only apples and sugar.

Ingredients:

• Apples - 1 kg
• Sugar - 1 kg

That is, for every kilogram of apples, you need to take 1 kilogram of sugar. And how much jam you want to make, decide for yourself.

Preparation:

We wash the apples well and wipe them thoroughly - we don't need extra liquid.

Remove the core from the apples and cut them into slices.

If the apples are fresh with a thin skin, it is not necessary to remove the skin. If it is dense and tough, then it is better to peel the apples.

In this multi-layer construction, the last should be sugar.

Cover the bowl with a lid or a towel and leave it until the apples are juiced. This usually takes 12 to 20 hours.

The fact that the apples are ready will be seen by the fact that the upper layers of sugar will completely dissolve, and a lot of liquid will appear in the bowl.

Transfer the apples from the bowl to a deep saucepan. Send the juice and sugar from the bottom of the bowl to the same place. Place a saucepan over medium heat and bring the future jam to a boil. After boiling, cook it for another 5 minutes, and then turn it off and wait for the pan to cool completely.

Then boil the jam again and cook it for 10 minutes. Turn off again and let the pan cool.

The third boil will already be final. When the jam boils, cook it for 5 to 30 minutes, depending on what color you want to get. The longer you cook, the darker the color of the jam will turn out.

Several runs of boiling and boiling are necessary so that the apples have time to boil, but retain their shape, and the sugar does not darken and turn into caramel. If you want to boil everything in one go in 40-50 minutes, you will get an unattractive dark slurry

The jam is now ready and can be spread over. Fill the jars up to the "shoulders", tamping tightly enough, but without damaging the slices.

Then close the jars with lids and leave them to cool upside down. You do not need to cover the cans, otherwise the apple slices will boil and fall apart.

After cooling, store the jars in a cool dark place.

Five-minute apple quick jam

The peculiarity of this recipe is that we do not wait for the apples to "let the juice" and we get a syrup suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.

But this speed will have to pay off with the scrupulousness of fruit preparation.

It's no secret that the speed of soaking apples directly depends on the size of the slices into which you cut these apples. The classic "five-minute" recipe generally involves grating apples on a coarse grater.

But we need slices. So we will do so.

Ingredients:

• Apples - 1 kg
• Sugar - 1 kg
• Water - 1 glass (250 ml)
• Citric acid - 1 pinch

Preparation:

The better we prepare the apples, the better they will soak in the syrup. Therefore, we not only remove the core of apples, but also peel them. After that, we cut them into slices as thin as the sharpness of your knife allows.

Now let's get down to making the syrup. This is outrageously simple - pour one kilogram of sugar into one glass of water, put it on a slow fire and cook the syrup until the sugar is completely dissolved.

Do not forget to stir periodically.

While making the syrup, pour over the apple slices with salted water to keep them from darkening.

When the water boils and the sugar dissolves, put the apples in a saucepan and boil them for just two minutes. Then turn off the stove and leave the jam to cool.

When it cools down, take a sample - if the jam is too sugary and sweet - add a pinch of citric acid to it.

After the first cooling down, put a small fire again and bring the jam to a boil again. Then you can immediately lay it out on sterilized jars.

Apple jam with slices "amber with orange"

Let's start adding apple jam and other ingredients to indulge in a variety of flavors.

First, add an orange to the apple jam.

Ingredients:

• Apples - 1 kg
• Oranges - 1 kg
• Sugar - 0.5 kg

This amount will make one liter jar of apple jam.

Preparation:

Peel the apples, cut out the core and cut into slices.

And we cut the oranges, take out the seeds and pass them through a meat grinder along with the peel.

After that, we combine all the ingredients in one saucepan, put it on the fire and cook on the lowest heat for 50 minutes, stirring occasionally.

For cooking jam, the best choice would be an enameled dish (saucepan or basin)

When the jam is boiled, the apple slices should become transparent, and the syrup should be difficult to drain from the spoon (like honey).

After waiting for such a consistency, you can lay out the finished jam in sterilized jars.

Store the cooled jars in a cool, dark place.

Transparent apple jam "amber with lemon"

In theory, apple jam with lemon can be made in the same way as with oranges. But I tried to pick up such recipes, each of which has its own distinctive feature. In this version, we will do without a meat grinder.

Ingredients:

• 1.5 kg apples
• 1 lemon
• 1 kg sugar
• 1 glass of water

Preparation:

The first step is to prepare the syrup. Pour 1 kg of sugar into 1 glass of water (250 ml) and bring the syrup to a boil over low heat and completely dissolve the sugar.

While the syrup is cooking, prepare the fruit.

Cut the lemon into small slices along with the peel.

Do not forget to remove the seeds from the lemon, otherwise the jam will taste bitter

Dip the lemon in boiling syrup and cook for 5-7 minutes.

Wash the apples, remove the core and cut into small slices of half a centimeter.

One and a half kilogram of apples should make approximately 1 kilogram of apple slices

Add apples to syrup and cook for another 5 minutes.

After that, turn off the heat and let the jam cool completely. Then turn on low heat again, bring to a boil and cook the jam for another 30 minutes until thickened.

After that, you can either let it cool down and put it in clean jars (without sterilization) for storage in the refrigerator (for 3-4 months), or put the hot jam in sterilized jars and safely store it in the cellar for a whole year.

Long-term storage is ensured by the content of citric acid in the jam, which acts as a preservative

Apple jam with ranetki wedges: video recipe

And here is a very interesting recipe for ranetka jam. The process is shown in great detail, so I recommend watching. Moreover, the video lasts only 6 minutes.

Apple cinnamon jam

Well, the last recipe that completes the familiar methods of making apple jam with slices is a recipe with the addition of cinnamon. Cinnamon very well complements the taste of apples, giving them a special aroma.

This recipe does not require long-term storage and can be stored in the refrigerator for 1 month.

Ingredients:

• Apples - 1.5 kg
• Sugar - 800 g
• Water 50 ml
• Cinnamon 1 stick

Preparation:

Peel the apples, remove the core and cut into small slices.

Put the apples in a deep saucepan, pour 50 ml of cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.

Put the saucepan over high heat and bring the syrup to a boil, stirring constantly. After boiling, reduce heat to minimum and cook, stirring for another 10 minutes.

Then turn off the heat and let the jam cool for one hour.

Then we put the pan on the fire again, add the remaining sugar and cook over medium heat for another 1 hour, stirring occasionally.

During this time, the apples become transparent, and the syrup thick

After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling down, the apple jam is ready to eat.

Pour what you are not ready to eat right now into jars with lids and put them in the refrigerator. Do not put a cinnamon stick in jars.

As you can see, transparent apple jam with wedges can be prepared in completely different ways: you can with preliminary candying, or without it. You can cook for 5 minutes so as not to lose vitamins, or you can cook it for an hour to get thick jam.

I hope I helped you decide what is right for you.

Thanks for attention.

Apple jam is one of the most popular preparations for the winter, since there are a lot of apples in the season, it is a sin not to cook something tasty from them.

Since the season of apples is on the horizon, and the harvest in the country is anywhere, more and more there is an urgent question, what is delicious to cook from apples for the winter? Of course, the first thing that comes to mind is jam. And who does not know how to make apple jam, we will tell you.
In this article we will try to tell you the most popular apple jam recipes for the winter.

Transparent apple jam with slices for the winter

A fairly popular recipe, as a rule, apples are used to make this jam of the "Antonovka" variety.

Ingredients:

• sugar - 1 kg;
• apples - 1 kg.

Transparent apple jam with slices - a step-by-step recipe with a photo:

As you can see for yourself, everything is extremely simple with the ingredients, except that if your apples are very sweet, and you do not like sugary sweet jam, then you can add less sugar.

The cooking process, as always, begins with the preparation of the most important thing - apples, we will wash them thoroughly. Remove the core from the apples and cut the apples into slices.

Pour the components into the prepared pan in layers - a layer of apples, a layer of sugar and leave in the pan for several hours so that the apples will extract juice.

The difficulty of making apple jam in slices is that it must be cooked in several stages to be precise in three.

We put a saucepan with syrup and apples over low heat and bring to a boil, cook for ten minutes and turn off the stove. Slowly cool the jam, as soon as it has completely cooled down, again on the fire and cook, and so three times as needed four times.

As soon as all the stages of cooking apple jam are passed, we cool and pour into sterilized dry jars.
You learned such a simple, but long-term preparation, the recipe is really worth your attention.

Apple jam Pyatiminutka

The jam made according to this recipe is not only quick and easy to prepare, but also retains almost all the benefits of fresh fruit. It is not for nothing that it is called "five-minute".

Products:

• sugar - 300 g;
• apples - 1 kg.

Preparation:

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

A simple recipe for apple jam for the winter

You will need:

• 1 kg of apples;
• 1 kg of sugar;
• 1 glass of water.

Preparation:

How to Make Traditional Apple Jam. Pour sugar into a saucepan, add water, bring to a boil, put apples cut into beautiful thin slices in boiling syrup, cook jam, stirring gently so as not to damage the apples, until the slices are transparent.

If desired, at the end of cooking, you can add lemon zest, ground cinnamon or a little vanillin to such a jam.

You can check the readiness of the apple jam in the classic way - drop by drop, which, when slightly dried, should not spread over the saucer when it is turned over. Also, if the jam is ready, the apples will not float up, they are evenly distributed over the syrup.

Apple jam with orange slices

Properly prepared apple jam preserves most of the beneficial properties of the original product. And according to the following recipe, winter jam is also extremely tasty.

Recipe composition:

• peeled fruits - 1 kg;
• peeled oranges - 0.5 kg;
• sugar - 0.5 kg.

Preparation:

Choose strictly whole apples without rot and wormholes. Cut a center out of each fruit. Cut into equal medium sized cubes.

Peel the oranges, remove as many white films as possible. Divide each into wedges and cut them into slices that match the size of the apple cider. It is best to do this directly above the container in which the delicious apple jam will be cooked.

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Put the oranges and apples together, add sugar and stir. Allow about 2-3 hours for the juice to drain.
Put on a slow gas and after boiling the syrup, cook for 10 minutes.

Then set aside and leave for a couple of hours, so that all fruits are saturated with sweet juices.

Cook for about 40 minutes on very low gas, until the mixture is golden brown.

To make the jam boil evenly, do not forget to stir it from time to time with a spatula.

Put the finished delicious jam chilled into jars. For long-term storage, they can be rolled up with metal lids.

Apple jam for the winter with lemon

In order to make delicious apple jam with lemon aroma for the winter, you will need the following:

• granulated sugar - 1 kilogram;
• apples - 1 kilogram;
• water - 400 ml;
• lemon zest;
• vanillin.

How to cook:

You must first make a sugar syrup from water and sugar. You need to cook it until the syrup drops become very thick. As soon as the drop begins to solidify on the saucer, then the syrup is ready.

Then take the apples, wash them, peel them, remove the seeds and partitions. Then you need to cut them into slices, cubes - as you like. Apples should be gently put into boiled syrup and cooked over low heat for about half an hour.

Be sure to make sure that the apples are not soft.

Then you need to take the lemon and wash it, rub it on a fine grater, add its zest to the jam with a little vanillin. After the jam that you got, you need to pour it into the jars, roll it up, as you usually do.

Thick apple cinnamon jam recipe

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

Products:

• chopped slices - 3 kg;
• sugar - 3 kg;
• ground cinnamon - 1-2 tbsp.

Preparation:

Remove the damaged parts, the core and, if necessary, the skin from the fruit. Chop into arbitrary cubes, put in a basin, layered with sugar mixed with cinnamon. Leave to juice overnight.

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Put on medium gas, bring to a boil, not forgetting to stir. Once the syrup boils, reduce the gas a little and cook for about 5-8 minutes. Remove from the stove and leave for at least a couple of hours, a maximum of a day.

Repeat the procedure two more times at the same frequency.

Boil the jam for the last time for about 7-10 minutes, pack it hot in jars and store it sealed after cooling completely in a closet or basement.

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

Ingredients:

• very small apples with tails - 1 kg;
• granulated sugar - 1.2 kg;
• drinking water - 1.5 tbsp.

Preparation:

Sort the fruits, without breaking off the tails, wash them cleanly and dry them. To prevent them from bursting during cooking, prick each one with a toothpick (with an ordinary fork) in several places.

Make a syrup from the indicated ingredients by boiling it for 2-3 minutes over high heat.
Pour the sweet liquid over the apples in a saucepan.

After cooling completely, put on fire and bring to a boil. Reduce heat and cook for no more than 5 minutes.
Drain the syrup into a separate container and boil it slightly on medium gas for 15 minutes.

Sterilize the jars, fill them loosely with boiled apples, pour hot syrup on top.
Roll up the lids immediately. Turn upside down and cool slowly with a warm blanket. You can store it in the basement, closet or just in the room.

Video: Apple jam in a slow cooker for the winter

Slices? Not many people know the answer to this question. In this regard, we decided to devote the presented article to this particular topic.

General information

Apple jam with slices, the recipe of which we will consider further, turns out to be not only very tasty, but also amazingly beautiful. A golden dessert with a clear broth is very rarely stored until the winter season. After all, this delicacy beckons family members to open it as soon as possible.

It should be noted that simple apple jam can not only be consumed with tea, but also make delicious and aromatic pies from it. However, to use such a filling, it is necessary to catch the cooked fruit in advance, and leave the sweet syrup in the jar. If you don't, then you run the risk of getting half-baked pastries.

Choosing the right fruit

Before I tell you about how to cook apple jam in slices, you should tell you how to choose the right fruit. To make such a dessert as tasty and beautiful as possible, completely different ones can be used for its preparation. At the same time, it is very important that they are ripe, sweet, tough and without wormholes. If you prefer to use sour jam, then to create it you need to purchase sour fruits or not very ripe apples.

Product processing

How to make apple jelly slices? To do this, purchase suitable fruits, and then wash them thoroughly using a brush or ordinary rag. To make the dessert thick, there is no need to add water to it. In this regard, it is recommended to wipe each apple with paper towels or a towel.

After the fruit has been washed and dried, it should be chopped properly. To do this, cut the apple into 4 slices, and then carefully remove the middle part. Further, each piece of fruit must be divided into 3-4 more parts. It should be noted that the thinner the slices are, the faster they will be saturated with granulated sugar. However, during heat treatment, such apples can noticeably boil down and become tough. In this regard, the fruit slices must be of medium thickness.

Delicious and transparent apple jam with slices: a recipe for step-by-step cooking

Such a delicacy is not prepared quickly. Indeed, to get delicious jam after each jam, it must be completely cooled at room temperature.

So, before you cook apple jam in slices, you need to prepare:

• chopped fruits (how to process, see above) - 5 kg;
• small - 5 kg.

Preliminary preparation of ingredients

To make apple jam at home, you need to use a large stainless steel bowl. Of course, the preparation of such a delicacy is also suitable, but, as practice shows, there is a possibility that the fruit in it can burn rather quickly.

Thus, before cooking the apple jam in slices, the chopped fruit should be put in a large container, and then covered with fine sugar. At the same time, it is highly not recommended to use additional water. The apples themselves should give juice, and the sugar should melt, forming a golden syrup. Ideally, the fruit can be covered with a sweet ingredient in the evening, and the next morning you can start heat treatment.

Dessert cooking

How much apple jam to cook? It is rather difficult to answer this question unequivocally. After all, such a dessert should be prepared in stages. It must be heat treated, cooled, put back on the stove, etc.

Thus, apples in syrup must be boiled over low heat, and then left aside until they cool completely. In this case, the fruit should be partially saturated with granulated sugar. Next, the cooled jam must be put on the stove again and kept for about 5 minutes. It is desirable to carry out such procedures about 3-4 times. As a result of such actions, your jam will thicken and become a pleasant golden color.

Conservation process

Now you know how to make apple jam properly. It should be noted that such a dessert has a long shelf life. And in order to significantly increase its shelf life, the jam must be properly preserved. To do this, you need to take several 750 g of glass jars, pour a little drinking water (1/2 cup) into them, and then put in the microwave and sterilize at maximum power. If you do not have such a device, then this procedure can be carried out on the stove. You should also boil the iron lids, first place them in a bowl with a little water.

After the jars are sterilized, they need to carefully lay out the boiling jam (right to the top), and then quickly roll up. Next, the containers with the dessert must be turned upside down and covered with a thick cotton blanket. It is advisable to keep the banks in this position for about a day. They can be stored both in the refrigerator and in the basement, and even at room temperature.

Cooking delicious apple jam

The dessert prepared according to the above recipe turns out to be very thick and golden. However, clear apple jam can be made in another way. For this we need:

• chopped fruits (how to process, see above) - 3 kg;
• filtered water - ½ cup;
• citric acid - 1/3 dessert spoon;
• ground cinnamon - add to taste;
• small - 3 kg.

Preliminary processing

To make a fragrant and very tasty jam on your own, you need to use only And they should not be soft, otherwise the dessert will not turn out transparent, but will be loose.

How to process and cut apples for such a jam, we described above. They must be placed in a large container (for example, an enamel basin) and immediately covered with fine granulated sugar. It is not worth waiting until the sweet product melts and the fruit gives its juice. This is due to the fact that drinking water is additionally added to such a dessert.

Heat treatment on the plate

After the apples with sugar are laid out in the bowl, they should be put on low heat. A small amount of water must be immediately poured into the dishes so that its contents do not burn to the bottom. Thus, while stirring regularly, the fruit should be brought to a boil and then cooked for about half an hour. Next, the jam should be removed from the stove and left aside for three hours. After that, it is recommended to heat the bowl with the dessert again, but already for a quarter of an hour. After this time, the jam should thicken slightly, and also noticeably change in color. Next, it should be removed from the stove and completely cooled.

Sterilization of cans

You can store such jam until the beginning of next summer. But so that it does not deteriorate and retains all the useful properties, as well as taste and aroma, it must be preserved. For this, you can use both liter and 750 g cans. They must be sterilized on a stovetop. Metal covers are also required to be processed in the same way.

The final step in making delicious apple jam

After the jars and lids have been sterilized, put the bowl of jam on a slow fire, and then bring to a boil, add citric acid and ground cinnamon to taste. Next, all the ingredients need to be mixed well and start placing them in a container. It should be noted that this procedure should be carried out with extreme caution. After all, if hot jam gets on the skin, then you can get a fairly severe burn.

After filling all glass containers with boiling dessert, they should be immediately rolled up with metal lids. Next, they need to be turned upside down, and then covered with a thick blanket and left overnight until they cool completely. It is recommended to store such jam in a refrigerator, cellar or any other cold room. But if you do not have such an opportunity, then the banks can be placed in an ordinary dark cabinet. However, this will significantly reduce their shelf life. In this regard, such a dessert must be consumed before the end of winter.

Quick apple jam

If you don't want to stand at the stove for too long and cook such a dessert, then we suggest using the following recipe, which does not require long heat treatment and aging at room temperature. For this we need:

• ripe apples are as sweet as possible - about 3 kg;
• drinking water - 1 glass;
• fine granulated sugar - 2 kg.

Cooking process

The apples, cut into thin slices, should be put in a large metal bowl, and then covered with fine granulated sugar and shaken well so that the fruit is evenly covered with it. Next, the filled dishes must be put on medium heat and immediately pour a small amount of ordinary drinking water into it. While stirring regularly, bring the apples to a boil. Next, reduce the heat to a minimum and cook the dessert for 40 minutes. During this time, the fruit will noticeably boil down, and the syrup will significantly increase in volume. In this case, the jam should become thicker and more golden in color.

The final stage

After the jam has become a suitable consistency, you can safely decompose it in sterilized glass jars. Further, all containers must be rolled up, turned upside down and kept under a thick blanket for 15-25 hours. During this time, the jars with delicacies will completely cool down, and they can be safely removed to the refrigerator, underground or cellar.

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 jam with the addition of cinnamon or plums, others make jam from heavenly apples right with tails, 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 was 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, which we want to keep for a long time. Apple jam, prepared for future use, retains its taste and vitamins for a long time. We offer the most interesting recipes for 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 am bringing to your judgment a simple recipe for making a very beautiful and, undoubtedly, delicious paradise apple jam at home. 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.

Sweet, almost clear apple jam is one of the healthiest desserts around. It can be eaten with bread and just a bite with tea, used for making pastries, cakes, sweet dishes.

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

In the distant years of the hoary antiquity, eating apples of the current season, and even more so making apple jam, did not begin until the end of summer. Only after August 19, the day on which the pagan Apple Savior and the Christian Transfiguration fall, the housewives began to prepare apples. Today, adhering to such a categorical framework is not at all necessary and you can cook homemade jam at any time.

In this case, you can use almost any variety of apples, but strictly not foreign ones bought in a store. Depending on the original density, juiciness and sweetness of the fruit, you can get a thick jam or liquid jam with transparent slices.

The cooking time depends entirely on the desired result. Therefore, you can cook the jam for a few minutes or for several days. The main thing is to use a time-tested recipe.

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

A simple recipe and video will tell you in detail how to make apple jam if you don't have a lot of experience.

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

Preparation:

1. Cut the seed box out of the fruits, peel them if desired. Cut into small random pieces.
2. Place in a suitable saucepan, pour in water, add most of the sugar and cinnamon stick.
3. Soak over high heat with constant stirring for about 5 minutes. Reduce heat and cook for another 5 minutes.
4. Remove from heat, let cool completely.
5. Add the rest of the sugar and cook over low heat until cooked through.

Apple jam in a slow cooker - recipe with photo

Thanks to its versatility, the multicooker is perfect for making delicious apple jam in it. Moreover, the process itself will take a couple of hours at most.

• Apples - 2 kg;
• Sugar - 500 g.

Preparation:

1. Peel the apples from the skin and cores. Cut them into random cubes and place in a bowl. Apples should always be put first, otherwise the sugar will definitely burn while they let the right juice go.

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

3. Set the appliance to the “bake” mode for about 40 minutes. After the jam begins to boil slowly, it must be stirred periodically to evenly distribute the sweet syrup.

4. Boil the metal lids, sterilize the jars in a convenient way. Spread the ready-made jam in them and roll up.

Apple jam in the oven

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

• Apples - 1 kg;
• Sugar 0.5 kg.

Preparation:

1. Cut the fruits into large slices, after removing the core. If the skin is fairly thin, you do not need to peel it.
2. Pour sugar on top, increase the amount if necessary.
3. Preheat the oven to 250 ° C. Place the bowl of apples inside for 25 minutes.
4. Remove, mix well and return back, having previously reduced the heat to 220 ° C.
5. After another 10 minutes, repeat the procedure. Taste the syrup this time and add some more sugar if needed.
6. Cook the jam in the oven for a while, depending on the desired consistency. The main thing is to prevent sugar caramelization, otherwise the mass will turn out to be too thick and viscous. As soon as the syrup has a medium thickness and the surface is covered with a light foam, it can be removed from the oven and packed into jars.

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

In order for the apple jam to stand all winter and always be tasty, it must be cooked according to a special recipe. In addition, you should take a little more sugar than usual, and prepare the fruits in a special way.

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

Preparation:

1. Cut the peel very thinly from the apples, remove the seed capsule and cut into medium slices. Pour boiling water over and blanch for 10 minutes, then cool immediately in very cold water.
2. Do not pour out the water in which the apple slices were blanched, but partially use it to prepare the syrup. To do this, dissolve 500 g of sugar in 1.5 l of liquid.
3. Transfer the chilled apples to a large basin, pour the obtained strictly hot syrup and let it brew for about 5-6 hours.
4. Then drain the syrup through a colander into an empty saucepan, add a portion (250 g) of the remaining sugar and cook for 8-10 minutes until it is completely dissolved.
5. Repeat the procedure until you have added the desired amount of sand. Soak apples in syrup between boils for at least 8-10 hours.
6. After the penultimate boil, cut the lemon into thin quarters, add them to the pan with apples and pour the boiling syrup all over.
7. In the last cooking, do not drain the syrup, but cook together with the apples for 10-15 minutes until fully cooked.
8. At the same time, the apple slices should become completely transparent, and a drop of hot syrup should not blur on a cold plate. Then, while hot, spread the product into sterilized jars.
9. Immediately roll up the metal lids, which need to be boiled for about five minutes. Allow to cool naturally and store in a closet or basement.

How to make apple jelly slices?

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

• Apples - 2 kg;
• Sugar - 2 kg.

Preparation:

1. Cut the not overripe or stale apples into slices 7–12 mm thick.
2. Weigh them and measure out exactly the same amount of sugar. Place in layers in a large container, sprinkle with sand, and leave until morning.
3. The next day, put on medium heat and cook after the foam appears, which means the syrup boils, no more than five minutes. In the process, very carefully drown the top layer of the apples.
4. Repeat the procedure in the evening, stir very gently at the end.
5. The next day in the morning, cook for 5 minutes, and in the evening for another 10-15 minutes until cooked.
6. While hot, place in glass, pre-pasteurized jars and seal.

Thick apple jam recipe

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

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

Preparation:

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

How to make apple jam from Antonovka?

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

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

Preparation:

1. Cut the fruits of the same size into quarters and remove the center. Then cut into slices of the desired thickness.
2. Dilute 1 tsp in a liter of water. salt and pour the prepared apples with salted liquid. Citric acid can be used instead of salt in the same proportion.
3. After 10-15 minutes, drain the solution, rinse the apple slices and immerse them in a soda solution (for 1 liter of water - 2 teaspoons of soda).
4. Incubate for no more than 5 minutes, drain and rinse one more time in running water. This procedure will hold the pulp together a little and prevent it from boiling.
5. Place prepared apples in a saucepan, sprinkle with sugar. Incubate for several hours until juicing forms.
6. Put on fire and boil over strong gas. Remove from heat and let it brew for 5-6 hours.
7. Repeat the process 2 more times, the last one - boil the jam to the desired consistency. Put in jars without cooling and seal them tightly.

Apple jam - step by step recipe with photos and videos

In order to bake delicious pies in the late summer in the cold season, you definitely need to make a thick and tasty apple jam. And the following recipe will help with this. It is better to choose apples with juicy, crumbly pulp. Well-ripe fruits are suitable, perhaps even a little crumpled. The main thing before cooking is to cut off anything from the fruit that can spoil the taste of the finished jam.

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

Preparation:

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

Apple jam - recipe

You can cook apple jam, as they say by eye. After all, the final consistency depends entirely on the apples used and the desired result. You can add a little lemon, orange, cinnamon or vanillin to add flavor to the jam.

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

Preparation:

1. Wash the apples, peel and seed pods. Grate on a coarse grater.
2. Boil the syrup from the specified amount of sugar and water and pour it into the grated fruit.
3. Put on fire and after boiling the mass, cook for about an hour, reducing heat to minimum.
4. Remember to stir the applesauce from time to time while boiling.
5. Once the apple shavings have boiled well and the jam has acquired the intended consistency, refrigerate naturally.
6. Arrange in jars and store under plastic lids in the refrigerator or under metal lids in the cellar.

Delicious apple jam

Properly prepared apple jam retains most of the beneficial properties of the original product. And according to the following recipe, the jam is also extremely tasty.

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

Preparation:

1. Choose strictly whole apples without rot and wormholes. Cut a center out of each fruit. Cut into equal medium sized cubes.
2. Peel the oranges, remove as many white films as possible. Divide each into wedges and cut them into slices that match the size of the apple cider. It is best to do this directly above the container in which the delicious apple jam will be cooked.
3. Put the oranges and apples together, add sugar and stir. Allow about 2-3 hours for the juice to drain.
4. Put on a slow gas and after boiling the syrup, cook for 10 minutes.
5. Then set aside and leave for a couple of hours, so that all fruits are saturated with sweet juices.
6. Cook for about 40 minutes on very low gas, until the mixture is golden brown. To make the jam boil evenly, do not forget to stir it from time to time with a spatula.
7. Put the finished delicious jam chilled into jars. For long-term storage, they can be rolled up with metal lids.

The simplest apple jam recipe

The jam made according to this recipe is not only quick and easy to prepare, but also retains almost all the benefits of fresh fruit. It is not for nothing that it is called "five-minute".

• Sugar - 300 g;
• Apples - 1 kg.

Preparation:

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

Apple cinnamon jam

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

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

Preparation:

1. Pour water, lemon juice, ginger and apple into a saucepan (you can use cider). Add the cinnamon sticks. Boil the liquid over high heat.
2. Throw in the cranberries, and as soon as the berries begin to burst, add the sliced \u200b\u200bapples, sugar and orange zest.
3. Stirring occasionally, cook the jam for about an hour and a half over low heat.
4. When the apples are well soft and the syrup thickens, take out the cinnamon sticks and pour the prepared jam into jars.

Whole apple jam

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

• Very small apples with tails - 1 kg;
• Granulated sugar - 1.2 kg;
• Drinking water - 1.5 tbsp.

Preparation:

1. Sort the fruits, without breaking off the tails, wash them cleanly and dry them. To prevent them from bursting during cooking, prick each one with a toothpick (with an ordinary fork) in several places.
2. Make a syrup from the indicated ingredients by boiling it for 2-3 minutes over high heat.
3. Pour the sweet liquid over the apples in a saucepan.
4. After cooling completely, put on fire and bring to a boil. Reduce heat and cook for no more than 5 minutes.
5. Drain the syrup into a separate container and boil it slightly on medium gas for 15 minutes.
6. Sterilize the jars, fill them loosely with boiled apples, pour hot syrup on top.
7. Roll up the caps immediately. Turn upside down and cool slowly, wrapped in a warm blanket. You can store it in the basement, closet or just in the room.

Jam from apples and pears

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

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

Preparation:

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

Apple jam with nuts

Regular apple jam becomes truly original if you add a little nuts to it. Optionally, you can take walnuts, almonds, hazelnuts or even cashews.

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

Preparation:

1. Cut the cleanly washed and dried apples into cubes, at the same time removing the seed capsule.
2. To prevent them from darkening, immerse them in water with the addition of citric acid for a few minutes.