Apple jam with slices transparent: golden recipes with photos. Apple jam with slices

27.09.2019 Snacks

Today we are making apple jam. The hostesses stock up on fruit and continue to prepare for the winter. They are happy to share tips and relish how they make jam from apples of a wonderful amber color.

This page contains five of the simplest apple jam recipes with a sweet and sour taste. The delicacy can be rolled up for the winter and throughout the cold season you can enjoy its beautiful color, seductive aroma and, of course, excellent taste.

Clear apple jam with slices - quick recipe

Clear apple jam in slices is prepared quickly. It turns out to be quite thick. For this recipe, apples of late varieties are best suited - Antonovka, Anis or Papirovka. Only from them are transparent slices with a summer aroma and sweet and sour taste obtained!

Cooking ingredients:

antonovka - 1 kg;
sugar - 1 kg.

Stayed apples, crumpled and wadded for jam, will not work. It is better to make jam or jam from them.

Preparation:

Let's prepare Antonovka for cooking. Cut the fruits into 8-10 pieces into neat slices, clean them of seeds and birthmarks. Do not remove the skin! Fill the apples with sugar in layers and leave for 10-12 hours. It is possible for the whole night.

In the morning, the future jam is already full of juices and you can bring it to a boil. Then remove from heat, press down with a plate and put any load. This will soak the apples in the hot syrup and become translucent.

After cooling completely, cook the apple syrup for another 3-5 minutes, set it aside, cover with a plate, let it stand. We repeat the cooking procedure 1 more time. Leave the apples again overnight to soak. Cook in the morning for the third time after boiling for 10-15 minutes.

Pour hot jam into sterile jars and leave one bowl for a sample. Enjoy your meal!

Apple and chokeberry jam recipe

This original recipe will help housewives prepare delicious and beautiful jam with a unique tart taste. The delicate sweetness of apples is perfectly combined with the sour and viscous aftertaste of healthy chokeberry.

Let's prepare the ingredients:

mountain ash blackberry - 2 kg;
apples - 1 kg;
sugar - 3 kg;
water - 4 glasses.

Preparation:

First, prepare the syrup. Pour some water into a bowl and pour 1 kg of sugar into it. Over low heat, wait for the sand to completely dissolve and pour the prepared mountain ash with the prepared syrup.
Bring the berries to a boil on a large fire. Then we reduce the gas to a minimum and boil the future jam for 5-7 minutes.
Now we set aside the bowl and keep the berries covered for 8-10 hours.
The next step is to chop the apples into small pieces. Juicy fruits must be peeled. Cut into small pieces and send to the mountain ash in a bowl.
Add the remaining 2 kg of sugar, put the container on high heat and stir gently as you cook. After boiling, reduce the gas, cover with a lid and cook for 20 minutes.

While hot, the jam can be poured into clean jars and rolled up with lids. This makes about 10 half-liter jars. They will be enough for family teas for the whole long cold winter.

Jam from apples and oranges for the winter

One of the most delicious recipes is apple and orange jam. It turns out to be jelly-like, tasty and very aromatic! You can cook it at any time of the year or roll it up for the winter. Ingredients are always available in green shops.

For cooking you will need:

durum apples - 1 kg;
orange -1 pc;
sugar - 0.5 kg.

Apple jam is the lowest calorie delicacy. It is ideal for those who are losing weight and following a diet. Apple and orange jam will usefully replace heavy desserts.

Preparation:

Let's prepare the apples. Peel and seed, grind into medium cubes. Cut the orange into slices, remove the seeds and pass through a meat grinder along with the peel. Combine the fruits in a bowl and cover with sugar. Boil the jam on low heat for about 1 hour. Stir occasionally!

The apples should be nearly transparent at the end of cooking and the syrup should be difficult to drain from the spoon.

The jam is ready! It is best kept in the refrigerator, but can be transferred to a cold cellar.

Apple cinnamon jam recipe

This is a low-calorie and very tasty jam as apples go well with cinnamon. A healthy spice gives off a pleasant aroma and adds an exotic taste to apples. Dessert preparation is designed for 2-2.5 hours. According to the recipe, the delicacy is infused one night, and in the morning it can be served with a family breakfast.

Let's prepare the ingredients:

apples - 1.5 kg;
sugar - 800 g;
water - 50 ml;
cinnamon - 1 stick.

Preparation:

Wash the apples, peel, remove the seeds from the core. First, chop into slices, then into medium-sized cubes.
Load the fruits into a saucepan, sprinkle with sugar and add water. Place a cinnamon stick between the apples.

For the first time, add 600 g of granulated sugar.

Boil the workpiece over high heat for 5-6 minutes, stirring gently. Then we reduce the gas and simmer the jam for another 5 minutes.
Remove the half-finished jam from the stove and leave for 1 hour. The fruit will juice and the syrup will cool. Put the warm dessert back on the stove and add the remaining 200 g of sugar.
Cook the jam a second time for about 20 minutes until fully cooked. All fruit pieces should become transparent, like real gummies.

The finished treat should stand for one night. After that, you can roll the thickened jam into jars. The dessert is sweet, but not sugary. Perfect for tea drinking and as a filling for hearty baked goods!

Apple and pear jam - a recipe for the winter

Home-made treats are very different from store-bought snacks. Jams and compotes are the best way to remember in cold weather the pleasant taste of late apples and pears. Following a simple recipe, the hostesses will be able to make the jam themselves and roll it up in jars for the long winter.

Ingredients for a delicious dessert:

apples and pears - 1 kg each;
sugar - 1 kg;
water - 250 ml.

Preparation:

For cooking, clean the fruit from the peel, remove the seeds and cut into the same, not very large slices.
Cooking syrup. Pour granulated sugar into boiling water. Stir the mixture gently so that the sugar grains dissolve and do not burn.
Pour sliced \u200b\u200bapples and pears with hot syrup. When the workpiece has completely cooled down, put it on fire and boil it after boiling for 5-6 minutes.

The fruit must be mixed very carefully so that the slices do not fall apart, but remain whole and beautiful.

After the first cooking, you need to wait 6-8 hours and repeat the procedure. For those who like thicker, you can increase the number of brews to 3-4 with 8 hours of standing.

Beautiful apple and pear jam is ready. Dessert is enough for about 4-4.5 liters. It remains only to roll up the sweetness in sterilized jars and put away for the winter. Enjoy your tea!

Happy preparations and new recipes!

Amber hue, amazing aroma, addition or a separate dessert - it's all about delicious apple jam. In ancient times, it was only after Apple Savior, at the end of summer, to eat apples and cook sweets from the hostess. Now you can cook a delicacy at any time of the year, the main thing is to learn how to do it right.

Only experienced hostesses know the secret of how to cook clear apple jam, but thanks to our advice, everyone can prepare such a delicacy for the winter. Its main advantage is a stunning appearance, rich taste and aroma, in amber syrup there are transparent apple slices. Such a treat can be served to guests in a bowl for tea, it will complement homemade cakes and pies.

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 retained. What fruits to use and how to cook apple jam? You need to choose any homemade apples, but not foreign ones grown in greenhouse conditions. The delicate taste, aroma and density of the dish depend on this. How much apple jam to cook? Depending on the recipe and apple variety, the process can take from 5 minutes to several days.

Apple jam with slices according to this recipe turns out to be not only appetizing, but also very bright. The apple slices acquire an amber hue due to the special preparation method. Such amber apple jam will decorate any family tea party, and can also serve as an excellent sweet gift for the New Year and Christmas holidays.

It can be served with herbal tea or white tea, a slice of a roll or baguette. Apple jam in slices is successfully stored indoors for a long time, so it can be harvested for future use in any quantity. Especially the recipe for apple jam in slices for the winter will come in handy for those who seek to process a rich harvest from their garden.

You can use any kind of apple to make clear apple jam in slices. I prepared apple jam in slices for the winter from the White filling apple variety, but other summer and autumn apple varieties are also ideal: Antonovka, Glory to the Winner, Amulet, etc. It is very important not to mix apple varieties in one portion of jam so that all apple slices are the same.

The minimum time for heat treatment and cooling of apple pieces in sweet syrup gives the jam the necessary texture, transparency and density. But let me tell you in order how to cook apple jam in slices. Are we going to the kitchen? So, welcome: apple jam with slices "Amber" - a recipe with a photo step by step at your service!

Ingredients:

1 kg. apples;
0.7 kg. Sahara.

* Indicated weight of peeled and prepared apples.

How to cook apple jam into slices:

Wash apples, measure out the right amount of sugar. The main thing is to carefully prepare the fruit, remove all bruises and wormholes and cut the apples into equal pieces. In order for the apple slices to become dense and transparent, you must carefully follow all the recommendations described in the recipe.

Remove the middle from each apple, cut into thin slices. We use apples with peels. It is the peel that helps preserve the shape and texture of the slices in the finished jam.

Put some of the apples in a bowl or saucepan and sprinkle with a few tablespoons of sugar.

Thus, we put all the apple slices, and sprinkle the layers with sugar.

We leave our future jam for 8-10 hours, covering it with a lid or a towel. During this time, the mass will decrease in volume, and the sugar will completely dissolve.

After the apples "let the juice", bring the contents to a boil. Cook for 5 minutes (no more), then leave for 3-5 hours. During this time, the mass will completely cool down, and the apples will be saturated with sweet syrup.

We repeat the process 3-4 times until the workpiece decreases in volume and the apple segments acquire an amber hue. If you are interested in the answer to the question: how long does it take to cook apple jam in slices, then be prepared to spend two days or even more on making the jam.

We pack apple jam in slices into dry sterile jars, and roll up the lids. We enjoy transparent jam anytime.

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 + 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:

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

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 in order to evenly distribute the sweet syrup.

4. Boil the metal lids, sterilize the jars in a convenient way. Spread the finished 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:

Cut the fruits into large slices, after removing the core. If the skin is fairly thin, you do not need to peel it.
Pour sugar on top, increase the amount if necessary.
Preheat the oven to 250 ° C. Place the bowl of apples inside for 25 minutes.
Remove, mix well and return back, having previously reduced the heat to 220 ° C.
After another 10 minutes, repeat the procedure. Taste the syrup this time and add some more sugar if needed.
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:

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.
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.
Transfer the chilled apples to a large basin, pour the obtained strictly hot syrup and let it brew for about 5-6 hours.
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.
Repeat the procedure until you have added the desired amount of sand. Soak apples in syrup between boils for at least 8-10 hours.
After the penultimate boil, cut the lemon into thin quarters, add them to the saucepan with apples and pour boiling syrup all together.
In the last cooking, do not drain the syrup, but cook together with the apples for 10-15 minutes until fully cooked.
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.
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:

Cut the not overripe or stale apples into slices 7–12 mm thick.
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.
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.
In the evening repeat the procedure again, at the end stir very gently.
The next day in the morning, cook for 5 minutes, and in the evening for another 10-15 minutes until cooked.
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:

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.
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.

How to make apple jam from Antonovka?

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

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

Preparation:

Cut the fruits of the same size into quarters and remove the center. Then cut into slices of the desired thickness.
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.
After 10-15 minutes, drain the solution, rinse the apple slices and immerse them in a soda solution (for 1 liter of water - 2 tsp soda).
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.
Place prepared apples in a saucepan, sprinkle with sugar. Incubate for several hours until juices form.
Put on fire and boil over strong gas. Remove from heat and let it brew for 5–6 hours.
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 - a step-by-step recipe with photos and videos

In order to bake delicious pies at the end of 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, friable 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:

Cut apples, cut in advance from bruises, cut into arbitrary pieces with the skin.
Fold in a saucepan, cover with water. Put on medium heat and simmer for 15-20 minutes, until they begin to puree.
Wipe the slightly cooled mass through a sieve a couple of times, transfer the mashed potatoes to a saucepan and bring to a boil.
Add sugar and cook with regular stirring for about 20 minutes over very low heat.
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:

Wash the apples, peel and seed pods. Grate on a coarse grater.
Cook the syrup from the specified amount of sugar and water and pour it into the grated fruit.
Put on fire and after boiling the mass, cook for about an hour, reducing heat to minimum.
Remember to stir the applesauce from time to time while boiling.
Once the apple shavings have boiled well and the jam has acquired the intended consistency, refrigerate naturally.
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 preserves 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:

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.
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.

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:

Peel high-quality fruits, cut into thin strips or grate.
Sprinkle with sugar, stir, as soon as the juice comes out, put on the stove.
Let it boil on medium gas, reduce it and cook for no more than 10-15 minutes.
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:

Pour water, lemon juice, ginger and apple into a saucepan (you can use cider). Add cinnamon sticks. Boil the liquid over high heat.
Throw in the cranberries, and as soon as the berries begin to burst, add the sliced \u200b\u200bapples, sugar and orange zest.
Stirring occasionally, cook the jam for about an hour and a half over low heat.
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:

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 caps immediately. Turn upside down and cool slowly with 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:

Remove the core from the fruit, cut into pieces of the same shape and size. Pour boiling water over it, and after 5 minutes immerse it in fairly cold water.
After a couple of minutes, drain it, and dry the fruit pieces a little on a towel.
Combine sugar and water, add honey, cinnamon and boil the syrup in a large saucepan. Place fruits in it and cook for about 40 minutes, until they become translucent.
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:

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

Apple jam is one of the most popular jams. It has a pleasant apple aroma, the apples themselves become transparent when cooked and acquire an amber color. Various spices can also be added to such jam, for example, cinnamon, cloves, saffron or ginger. It also makes a delicious combination of apples with oranges and lemon, or with their zest. Today I will write 7 recipes for various apple jams at once. And you write in the comments which recipe you liked the most.

Do you know the difference between jam, jam and preserves? The jam should contain whole pieces of fruit or whole berries in a clear syrup. Therefore, the jam is not cooked for long, often in several steps to keep its shape. Jam is also cooked from pieces, but at the same time they are not preserved intact. That is, there will be small pieces of fruit in the jam. And jam is made from fruit puree. It should be uniform and thick.

In this article I will write how to cook apple jam so that whole slices remain in it. I will also tell you the secrets of making thick apple jam.

Do not cook apple jam in an enamel bowl, because the jam will stick and burn. Also, it is imperative to remove the foam from any jam when cooking. If this is not done, the jam may ferment during storage.

Apple jam should be poured hot into sterilized jars. The cans can be sterilized over steam. For example, fill a wide saucepan with water, put a wire rack on it. Place clean jars, washed with a new sponge and soda, on the wire rack, upside down. Steam the jars for 15 minutes, until the glass is clear. Also, cans can be sterilized in the oven for 15 minutes at a temperature of 140-150 degrees. But you need to put the cans in a cold oven so that they do not burst. Boil the lids for 5 minutes.

Banks that are no more than 5 years old are suitable for conservation. See the year of issue at the bottom of the can.

With jam slices you need to tinker more than jam. Precisely due to the fact that it will take a lot of time to cut the fruit. But on the other hand, in the jam, where the whole pieces are preserved, more nutrients will remain that were in fresh fruits. In a good apple jam, the fruit wedges and syrup should be transparent, with a beautiful amber color. In addition to treats for tea, such a delicacy can be used as a filling for pies and other baked goods.

Ingredients (neat weight):

pumpkin - 500 gr.
apples - 500 gr.
sugar - 1 kg
citric acid - 0.5 tsp or lemon juice - 1 tbsp. (for soaking)

Cooking method:

1. Make acidic water by dissolving half a teaspoon of citric acid in a liter of water. The acid can be replaced with natural lemon juice. Cut the washed apples into cubes or strips and put in prepared acidic water. This way the fruit will not darken and the jam will have a beautiful color.

2. Cut the pumpkin into cubes. Drain the apples and add the fruit to the pumpkin. Cover with sugar, stir and leave for 1-2 hours for juice to appear.

3. Now you can start making the jam. Place it on the stove, bring to a boil and cook for 20 minutes, stirring occasionally. Set aside the jam from the heat and let it brew for several hours, maybe a day. The next day, put the jam to cook a second time. After boiling, cook again for 20 minutes and immediately spread it hot in sterilized jars and roll up.

Such jam can also be closed with nylon lids. In this case, it can be stored for no more than 2 months.

4. It is not necessary to wrap the jam with a blanket, just let it cool at room temperature. It turns out delicious and bright!

Clear whole apple jam

Before that, I wrote recipes for apple slices. But you can make jam from whole apples. In this case, use not heavenly (small) apples, but ordinary ones. This jam will look unusual on a plate. The apples will be whole, but soft. Therefore, eating them will not be difficult. Of course, such jam is not suitable for filling in baked goods, but it will be just right for tea.

In the same way, you can cook jam by cutting apples into slices.

Ingredients:

green apples - 2 kg
sugar - 2 kg

How to make apple jam:

1. Take apples that are firm, but ripe. Wash them and remove the core. It is convenient to use a special kitchen device for apples. Place the apples in a saucepan and cover with sugar. Leave in this form overnight or 12 hours for the apples to juice.

2.If the apples are not juicy and there is little juice in 12 hours, add 100 ml of water so that the apples do not burn during cooking.

3. Put the jam over low heat. Gradually, the sugar will dissolve, the apples will give even more juice. Bring the syrup to a boil and turn off the heat. Turn the apples over from time to time while the jam is boiling. The side in the syrup will cook faster. Therefore, the fruit must be turned over. When heated, the apples will change color, become golden.

4.After boiling, cover the jam with a plate and put oppression, weighing about 1-1.5 kg. Oppression is needed so that all the apples are immersed in syrup, and not float on top. Now set the pot aside from the heat and let the jam cool completely.

5.Put the apples to simmer a second time. Similarly, bring the syrup to a boil over low heat. Remove the foam. Boil for 2-3 minutes and remove from heat. Put pressure on and let cool again.

6. For the third time, cook the jam after boiling for 10-12 minutes. While hot, arrange in sterile jars, pouring syrup over the apples. Roll up the lids and let the conservation cool. It turns out a very beautiful and tasty apple jam. The syrup will be thick enough, so you do not need to cook the jam for too long, boiling it down.

Jam with apples and oranges

This is a very tasty jam, uniform in structure, with an orange aroma. For him, you definitely need to take only green sour apples, such as a semerenko.

Ingredients (weight of fruit unpeeled):

semerenko apples - 1 kg
oranges - 1 kg
lemon - 0.5 pcs.
sugar - 800 gr.
cinnamon stick - 1 pc.

Apple and orange jam - how to cook:

1.Apples wash, peel, cut into 4 parts, cut out the core. Slice the apples into any medium sized pieces. The slicing doesn't matter as the jam will be chopped up a little later.

2. Wash the lemon and one orange well with a brush. Grate the zest with a fine grater from the orange and half a lemon. It is important to wash only the top bright layer, not to reach the white layer of the fruit (the white part of the peel will taste bitter). Squeeze half a lemon into the apples and stir. The sour juice will help preserve the color. Lemon seeds should not get into the jam.

3.Add 1 teaspoon of Imeretian saffron to the lemon and orange zest, if available. Saffron will add color to the jam, but you can do without it. Pour the zest into the apples.

4. Peel all oranges, removing all white residues. Cut the pulp into pieces and place in the apples. Cover everything with sugar and stir. Leave the fruit in the sugar for a few hours to drain the juice. When the juice appears, you can start making the jam.

5. Bring the jam to a boil and cook for 3-4 minutes, stirring occasionally. Turn off heat and leave to cool completely. Then put the jam a second time. Bring to a boil again and simmer for 3 minutes. Let cool.

6. Grind the cooled jam with a blender. It is acceptable that small pieces of fruit remain in the jam. Put the jam to simmer, already chopped. Add a cinnamon stick to the puree for a special flavor. Bring the mixture to a boil over low heat, stirring occasionally, cook for another 5 minutes. Take out the cinnamon stick, it has already given off its smell.

7.Pour the hot jam into sterilized jars and roll up. Such a treat will smell very tasty with orange and cinnamon. Enjoy your tea!

Apple jam with ginger in the microwave - a simple recipe

Ginger is added to this jam, which makes the taste of the usual jam not quite ordinary. This jam is cooked in the microwave.

Ingredients:

apples - 500 gr.
sugar - 500 gr.
fresh ginger root - 20 gr.
cinnamon - 10 gr.
citric acid - 3 gr.

How to make apple and ginger jam:

1.Wash the apples and peel them. In this recipe, the peel is not used, you can cook compote from it. Cut the apples into small cubes or thin slices. Weigh in the already chopped form and take the same amount of sugar.

2. Peel the ginger and chop finely and thinly. You can first cut it into thin slices with a vegetable peeler, and then chop them even more.

3.Add the ginger to the apples, add sugar and stir.

4. Microwave the sugar-coated apples for 9 minutes. Set the power to 700 watts. You do not need to set the maximum power so that the jam does not boil too much and does not splatter. Get the jam after the allotted time. The sugar should dissolve and the apples float in the syrup.

5.Add cinnamon to the jam, stir. And microwave for another 9 minutes. Add citric acid to the finished jam, stir, put in the microwave for another 30 seconds. After that, the jam must be poured into sterilized jars and rolled up. That's all.

Different types of apples can be cooked at different times. Look at your apples - they should become transparent.

Thick apple jam - cooking secrets

There are some mistakes that housewives make in cooking jam. Because of these errors, the jam can burn, be not thick enough. I'll tell you how to cook a delicious and thick jam from apples.

It is important to choose the right apples for the jam. Take sour varieties (they have more pectin, which means that the jam will thicken faster) - Antonovka, Semerenko, Granny Smith, Gloucester. If there are only sweet apples, you will need to add something with a lot of pectin to them - quince, peaches, plums, citrus zest, pumpkin.

Ingredients:

green sour apples - 2 kg
sugar - 1.2 kg
water - 300 ml
lemon juice - 4 tablespoons

Cooking method:

1.Wash the apples and peel them. Do not throw away the skins, they will still come in handy. It is in the peel that there is twice as much pectin as in the pulp of an apple. Therefore, these cleanings will be boiled along with the jam so that it thickens faster. Put the skins in cheesecloth and tie in a knot, leaving long tails of the cheesecloth. At these ends, then remove the peel from the pan.

2. Cut the peeled apples into 4 pieces and cut the core. Weigh the peeled apples. For 1 kg of peeled apples, take 150 ml of water. Pour water into a stainless steel pot. Put apple peelings in the water at the bottom, pour apple quarters on top.

3.Put a saucepan over high heat and bring to a boil with the lid closed. After boiling, make the heat medium and cook the apples for 15-20 minutes.

Do not fill the pot more than 3/4 full. Otherwise, the foam will come out through the top.

4. Check the apples with a skewer - they should be soft. If so, take out the gauze with the cleaners and wring out the pan. No more skins are needed. Cooked apples must be mashed. First, fold them onto a sieve to drain excess liquid. It does not need to be added to the jam. Next, grind the apple pieces through a sieve or use an immersion blender.

5.Add sugar and lemon juice to the applesauce. For an ideal jam, 600 grams of sugar is taken per 1 kg of peeled apples. This amount will help the jam to stand for a long time and not ferment, but at the same time the jam will not be sugary. Lemon juice will keep the apples from getting too dark. Stir in mashed potatoes with sugar and juice.

6.To make the jam thick, it can be boiled over low heat. But this will take a very long time. To cut the time in three times, you need to bake the jam! To do this, preheat the oven to 200 degrees. Pour the applesauce and sugar onto a baking sheet and flatten the layer. The thickness of the layer should be no more than 3 cm. The thinner - the faster the liquid will evaporate. The baking sheet does not need to be covered with anything and greased.

7.When you put the jam in an oven preheated to 200 degrees, reduce the heat to 150 degrees and bake it for 1 hour. In the meantime, sterilize the jars and lids.

8. Make sure the jam is done. It should decrease in volume by about half. Place some jam on a saucer and turn over. If it does not fall (how), then it is ready.

9.Hot jam must be quickly spread over hot sterilized jars. Over the steam, the jars are sterilized for about 15 minutes, until transparent. Therefore, 15 minutes before the jam is ready, put the jars for sterilization, 5 minutes before cooking, boil the lids. The jam should be put on the "marusin belt" - this is the place of the can, where it begins to taper (shoulders).

Do not forget to rinse the ladle in boiling water with which you will pour the jam.

10. To prevent the jam from becoming moldy, sprinkle sugar on top. The sugar layer should be about 5-10 mm. This is the so-called sugar lock or sugar cork. Condensation from the lid will not fall on the jam, but on the sugar. And immediately roll up the hot lid, which you need to get out of the boiling water and shake off all the water. Turn the jar over and check if the lid is tight and there is no leakage.

11. On this, the jam is ready. Once it has cooled, put it in a dark, dry place where it can be stored for up to 3 years. When the jam has stood a little, it will become even thicker, almost like marmalade. Use it as a filling for bagels, pies and just for tea.