Good afternoon dear friends. In continuation of the theme of summer preparations, I offer you several recipes on how to make jam from apples.

There are really many recipes and in one article it is simply not possible to describe all of them. Therefore, I had to go through a huge number of recipes and provide only those recipes that I liked and those that were tested and tested by me.

All recipes focused on long-term storage. So if you have a little time and a lot of apples, then read the selection of recipes, choose the most suitable for yourself and harvest apple jam for the winter. For me it’s best for jam, not large jars, such as 0.5, 0.7, and 1 liter. In such a container, it is easier from the point of view that the jam is quickly eaten before it spoils.

This jam is not difficult to prepare. Not much time is wasted. And its taste and aroma are simply incomparable. In order to make the slices in the jam transparent it is better to make it from apple varieties such as Antonovka, Anis, Papirovka. These are late varieties with a sweet and sour taste.

Ingredients.

• Apples 1 kg.
• Sugar 1 kg.

Cooking process.

Before making jam, you need to rinse and sort the apples. It is important that spoiled apples are not caught.

After not peeling, cut apples into as similar slices as possible. Do not use the middle of the jam. We put the slices in a pan and sprinkle with granulated sugar. Next, leave the apples in sugar for 10 hours. It is more convenient to leave apples for the night.

In the morning you will find that apple slices have started juice. Now you can put the pan on the stove and cook the slices in your own juice. Bring the jam to a boil and turn off the heat.

Next, let the syrup cool slightly and cover the slices either with a lid of a smaller diameter or a plate and put on top a 3-liter jar of water. This technique will allow the slices to be more thoroughly saturated with sugar syrup, which will make the slices transparent.

The jam will need to be boiled at least two more times. But only after complete cooling. And each time after cooking, put a load on top.

After the third cooking, you can spread the jam on sterile jars and close the lids.

Five-minute apple jam is the easiest cooking recipe

Yes, indeed, jam according to this recipe can be prepared quite easily and simply. And the cooked jam will retain all the necessary vitamins and nutrients.

Ingredients.

• 300-350 sugar.
• 1 kg of apples.

Cooking process.

Wash and sort the apples. Finely chop or grate.

Pour sugar and mix and leave for 5-6 hours.

After a while, the apples will pour juice. We put the pan on the stove and cook after boiling for 5-10 minutes.

After we lay out the finished jam in sterile jars and close the lids.

We wrap the twisted cans with the lids down and hold in this position until completely cooled.

How to prepare apple jam for the winter at home

Apple jam is the perfect filling for pies or pancakes. And he also needs to prepare more than one jar. Also, if desired, you can add cinnamon, vanillin, a little lemon or orange.

Ingredients.

• 1 kg. Grated apples.
• 500-600 gr. Sahara.
• 150 ml. water.

Cooking process.

Peel the apples and put on a coarse grater.

Mix sugar with water and cook until sugar is completely dissolved.

Pour apples with the resulting syrup and mix.

Put the pan with apples on the stove, bring to a boil. Reduce heating to a minimum and boil jam from 40 minutes to an hour. Do not forget to stir.

Cook jam to the desired density. Then lay out on the banks and cork lids.

After cooling, the jam will become even thicker, do not forget about it.

Cinnamon Apple Jam

In order to prepare this dessert, you will need to be patient and time-consuming, since it only takes about 2 hours to cook the jam. But the end result is certainly worth the jam just amazing.

Ingredients.

• 1.5 kg Apple
• 750-800 sugar.
• 50 ml water.
• 1 stick of cinnamon.

Cooking process.

Cut apples into small cubes.

Sprinkle with sugar. (add 550 g of sugar in the first approach) Put cinnamon between the apples in the middle. Leave the fruit overnight.

In the morning, bring the jam to a boil, reduce heat, simmer on low heat for 6-7 minutes.

Remove from stove to let stand 1-2 hours.

After adding the remaining sugar and again bring to a boil after cooking for 20-30 minutes.

Remove from the stove, remove the cinnamon and lay out in sterile jars. The jam is sweet with a touch of cinnamon. Enjoy your meal.

Apple and Lemon Jam Recipe

Cooking such a jam is not difficult. It is prepared in two steps. It is best to choose apples with a solid body and pulp for this recipe.

Ingredients.

• 3 kg of apples.
• 2 lemons.
• 2 kg of sugar.
• Water.

Cooking process.

First, prepare the syrup. Pour sugar into the stewpan, fill it with a small amount of water. It is important that sugar barely disappears under water. We put the stewpan on the stove and cook the syrup over low heat until the sugar is completely dissolved.

Wash the fruits and cut into thin slices first remove the seeds from the lemon and apples.

We lay the fruits in a pan to them, spread the lemon, pour the syrup and put on the stove. After boiling, make minimal heating and simmer constantly stirring for about 10 minutes.

Boil again in the morning for about 10-15 minutes.

Then it will be possible to lay out on sterile jars and cover with lids.

Amber Apple Jam recipe video

Enjoy your meal.

Apple jam, delicious, aromatic with clear amber syrup and delicate texture, in a warm, cozy kitchen, with crumpets and bagels, at the family table. And outside the window, the crackling frost or snowstorm swept all the paths ... What could be tastier?

A strong gull is poured into cups, and a confidential conversation flows. As I imagine - I even smell the jam and fresh pastries!

Recipes:

The job of making such a jam is small, but you have to tinker with slices, but ours didn’t disappear, but the household and guests will praise the culinary talents of the hostess for a long time.

So, our helpers today in the kitchen are a large pot with a thick bottom, preferably made of stainless steel, a wooden spatula with a long handle for stirring, and a sharp knife.

The apples themselves are a wonderful thing, they never lie in the refrigerator, but in the season when they are inexpensive on the market or have grown on their own apple tree, it’s a sin not to prepare them in the winter in the form of jams, compotes or jam with confiture.

We will cook as usual at first the simplest and gradually introduce new delights and components.

For sweet jam, poured cold in advance, clean my cans and dry them. For sour, low in sugar and bottled hot, wash and sterilize the jars in advance, carefully make sure that they are dry after sterilization, for the preservation of jam this is very important.

  Transparent and quick apple jam slices - classic simple recipe

Impossibly simple recipe, and the result is amazing!

Ingredients: sugar and apples per kilogram, citric acid on the tip of a teaspoon.

A simple recipe for cooking:

1. We take apples in light yellow color, you can with a little pink blush, you can use large white or yellow ranetki, wash and dry on a towel.
2. We take out the seed chamber and cut into thin slices.
3. Put in a saucepan for cooking and mix with sugar.
4. We insist in a cool place until 12 hours, sometimes stirring.
5. We put on the stove, bring to a boil and cook, stirring, over medium heat for 15-20 minutes.
6. Remove from the stove and immediately pour hot on dry sterile jars, roll up and cool inverted. Store in the cellar.

The amazing taste of such apple jam will win your hearts forever!

Here are some more recipes with apples:

  Amber apple jam with slices transparent without seaming - recipe

For this recipe we take apples of late varieties, ripe but hard. Not friable. You can, of course, soak loose apples in a soda solution for a couple of hours, a tablespoon per liter of water, but this will significantly increase the cooking time, but do we need it? Better right away - solid and point! This is just to make the syrup transparent and attractive.

Basis: sugar and apples of late grades per kilogram.

Let's cook quickly:

1. Thoroughly wash the apples, dry on a towel.
2. We take out the core from the fruits and quickly cut them into thin slices, the thinner the better.
3. We spread the sliced \u200b\u200bslices into a cooking pot and mix with sugar.
4. Let it brew for 6-12 hours in a cool place, stirring occasionally.
5. We put on a slow fire and bring to a boil, boil for two minutes and remove.
6. Point 5 is repeated three times with a frequency of 6-12 hours, this will allow the apples to boil, but not fall apart. Slices will become caramel color and transparent - extraordinary beauty. The syrup will remain transparent like a glass.
7. We spread the cooled jam in clean, dry cans, cover with plastic lids and put it in the cellar for storage.

In the winter, delicious sunny slices will lie in your jar of jam!

  Tasty apple jam with amber slices with orange, cinnamon and ginger

The combination of the taste of apples with an orange is certainly very good, but I also add ginger and cinnamon root to this recipe, it turns out to be very tasty and unusual.

Ingredients:

• two kilos of hard apples, any color,
• a kilogram of oranges, preferably with a thin skin,
• one and a half kilograms of sugar,
• half a glass of ginger grated on a fine grater,
• half a teaspoon of cinnamon, who does not like - can not put!

Cooking:

1. Wash fruits and ginger, dry on a towel.
2. Grate ginger on a fine grater and put in a pan.
3. Cut the oranges together with the peel into a cube, not forgetting to remove the seeds, and dip in boiling water for a minute, put in a colander. This operation will remove excess bitterness from the skin. Put to the ginger.
4. Remove the seed chamber from apples and cut into thin slices, as far as ready, put in batches in a saucepan and mix with oranges so that they do not darken.
5. Pour sugar and cinnamon, put in a cool place for 6-8 hours.
6. Bring to a boil over medium heat and cook for 10 minutes.
7. Let it brew for 12 hours and repeat cooking.
8. Cool and arrange in dry clean jars. Store in a cellar or refrigerator.

Unusual and very tasty!

Lemon will give jam a spicy wonderful note and refreshing taste. Someone uses juice, someone uses zest, and I just take half a lemon and grind it into dust in a small bowl of a food processor. As an option, you can crank it up in a meat grinder with a fine wire rack a couple of times. Do not forget to remove the seeds from the lemon, they are useless for jam!

Ingredients: light apples and sugar per kilogram, half a lemon and vanilla on the tip of a teaspoon.

Cooking:

1. Thoroughly wash the apples and lemon, dry on a towel.
2. Half of the lemon, as described above, is turned into a lemon puree and put in a saucepan for cooking.
3. From the apples, you need to remove the core and cut them into medium-sized cubes. You can not rush too much, just put ready-made portions into a pan with lemon and mix. Lemon juice will not allow apple slices to darken.
4. Pour sugar and mix, put in a cool place for several hours.
5. Cook over low heat for 5-8 minutes after boiling in two sets, repeat after 8-12 hours. It is necessary that the cubes of apples are saturated with syrup and become transparent in appearance.
6. We put cold in dry clean jars, cover with plastic lids and put them in storage in the cellar.

The jam is transparent, very beautiful and fragrant!

Grushovka is an early variety, with prolonged cooking and intensive stirring, the slices simply lose their shape. But there is a solution, just in time it will turn out costly. Beautiful color and delicate texture will more than pay for all your time expenses!

Ingredients: a kilogram of apples of the Grushovka variety, a kilogram of sugar and a few mint leaves.

Cooking:

1. First, wash the apples and do not forget to dry them on a towel.
2. We take out the seed chamber and cut the apples into slices, not too thin, 5-6 mm thick.
3. We put it in a saucepan for cooking, pour sugar and finely chopped mint on top, and without stirring, send it to the refrigerator for the night.
4. We put the pan on very slow heating and observe how the sugar disperses, carefully melting it with a wooden spoon. As soon as the bubbles go - remove and set to cool.
5. This heating is repeated three times at intervals of 5-8 hours. When heated, gently mix once.
6. After the third heating, cool and put in dry clean jars. We store in the cellar.

Very beautiful, tasty and tender jam!

Let's use apples with peels of bright red or burgundy color for this recipe, you can use red ribbons with a slightly astringent taste and add three cloves for extraordinary and novelty.

• a kilo of apples or ranetki,
• a kilo of sugar
• three cloves.

Cooking:

1. Wash and dry the fruits on a towel.
2. Cut the seeds and cut the apples into large slices.
3. We put in the bowl of the multicooker and mix with sugar.
4. We turn on the Baking mode for 15 minutes. Stirring as necessary, bring the mixture to a boil and put in it three buds of cloves.
5. We open the steam valve, close the lid and turn on the Quenching mode for 30 minutes.
6. Ready hot jam quickly spread on dry sterile jars and roll up. Carnations are best removed. We store in the cellar.

It turns out a very interesting taste and beautiful coral color! Bon appetit in the winter!

Do not believe it, but the fastest apple jam slices are not cooked at all on the stove, but in the oven. Its correct name is Caramel Apples. And it’s quick because there are no many hours of standing and insisting.

Everything is done as usual. The apples are washed, dried, the seeds are taken out, cut into slices and laid out in layers, alternating with sugar in a deep form. Sugar is taken at the rate of 800g per kilogram of apples.

We put the mold in the oven, heated to 200 degrees for 40-50 minutes.

Hot laid out on the banks and rolled up. After cooling, they are stored in the cellar.

Well, very sweet, beautiful and delicious!

  Delicious apple and pumpkin jam for the winter

An excellent recipe for toppings for pies and rolls. It turns out delicious sweet bliss, which in winter will remind you of sunny summer days.

Besides the fact that it is incredibly tasty, this delicacy is also useful. Kids are thrilled!

  How to quickly cook (cook) a simple, amber apple jam: Tips and Secrets

The preparation of apple slices in a clear syrup requires knowledge of small but necessary nuances. Experienced housewives are of course familiar with them, so I write for beginners in cooking:

1. Cutting slices is best with a sharpened knife, it will turn out smoother and more beautiful, but be careful, you can easily cut yourself.
2. It is good to withstand the sliced \u200b\u200bslices in acidified water for about 15 minutes, then they will not darken when cooking. The acidified water is made just a teaspoon of citric acid per liter of water and mix well!
3. Apples for such jam should be taken dense in consistency, the harder, the better, but always ripe.
4. You can add cinnamon, cloves, vanilla or mint to any recipe, in reasonable quantities, of course. Add a little and try in a few minutes.
5. Any jam can be tinted with juice from berries. Black currants, cranberries or aronia are good for this. And you can not squeeze the juice, but just add a couple of handfuls of berries.

Do not be afraid to experiment in the kitchen and you will succeed!

This is a healthy and tasty fruit, thanks to which you can cook many dishes. Today we will teach you how to cook delicious apple jam. Not only classic recipes are selected, but also completely new offers.

Multicooker Apple Jam

Ingredients:

• sugar - 1 kg;
• water - 0.5 l;
• apples - 1.1-1.2 kg;

Cooking:

1. Mix sugar with water and pour this mixture into a slow cooker.
2. Set the quenching program for 20 minutes.
3. Remove the skin from apples.
4. Remove the seeds.
5. Cut the fruit into small cubes.
6. Add apples to sweet water. Extend the selected program for another 40 minutes.
7. Now the jam is ready. Wait until it cools down a bit and put it in a convenient container.

Cinnamon

Ingredients:

• citric acid - 1 pinch;
• apples - 2 kg;
• vanilla - 2 tsp;
• sugar - 1 kg;
• cinnamon - 1 tsp.

Cooking:

1. Rinse the apples and cut the seed box. Leave the peel, it will help jam harden faster. Moreover, it contains many useful components.
2. Cut apples into slices.
3. Prepare a pot for jam. Put a layer of apples on the bottom, sprinkle it with sugar. According to this principle, make a few more of these balls.
4. Close the pan and leave the fruit to brew all night.
5. Cook the apples over low heat for about 20 minutes. Now let them cool.
6. Cook them again for about 20 minutes. Wait for them to cool completely. Repeat this step.
7. At the end of the third, final cooking, add vanilla and cinnamon to the jam. All mix.
8. Add a little citric acid.
9. Now our jam is done. You can pour it into banks, even hot.

Transparent apple slices

For this recipe you need to use only hard apples, you can even not ripened fruits. And also, they must be fresh. Only then you will get jam with beautiful slices that will keep their shape and not fall apart.

Ingredients:

• apples - 2 kg;
• soda - 2 tbsp. spoons;
• water - 2.3 l;
• sugar - 2 kg;
• cinnamon - 1 pinch.

Cooking:

1. Rinse the fruits, cut off the skin from them and cut out all the seeds.
2. Now cut even slices of approximately the same size. So that all the pieces are evenly boiled, and the jam turned out beautiful.
3. Put all the sliced \u200b\u200bapples in a large pot and fill them with two liters of water. Add 2 tablespoons of soda. Leave this mixture overnight. This will help the apple slices to remain holistic after cooking.
4. Prepare a wide pot and boil 300 milliliters of water in it. Add sugar and let it dissolve completely.
5. Rinse the soaked apples so that there is no soda flavor left. Transfer them to the pan.
6. When the liquid boils, remove the foam. Cook the apples for another 20 minutes. At this time, do not mix the jam so as not to break the slices. For even distribution, simply tilt the pan in different directions.
7. At the end of cooking, pour cinnamon to the jam. She will give the dish a special taste. But if you do not like this spice, then you can refuse it.
8. Transparent apple jam sliced \u200b\u200bready. When it cools, you can start tasting. Good appetite!

Jam from apples, many hostesses cook and harvest in huge batches as it scatters in an instant. Apple jam is very tasty and from it in the winter you can cook or use jam as a filling.

Apple jam, delicious even with tea, spread on a slice of bread and drink tea in the bite of jam. I have in my piggy bank several recipes for making jam from apples. And be sure that when you open a jar of this jam in winter, that this jar will be completely empty by evening. And not because the jar is small, but because the jam will be so delicious that it will simply not be possible to break away from it.

Content:

Apple jam is also good to cook with it. In general, finding application for this jam is very easy.

If you are planning to cook according to this recipe, I warn you immediately stock up on patience and time. Not because it is difficult to cook, but because it will take a lot of time for apple slices to be soaked in sugar syrup properly. In this recipe, it is important to choose the right apples for amber jam.

For transparency, late varieties of apples with a solid body are chosen. It is important to take into account the fact that the denser the body of the apple, the more transparent it will turn out. For this recipe, I advise you to take the ingredients 1: 1, that is, 1 kg of sugar per 1 kg of apples. More apples means more sugar. But I do not advise cooking jam more than 3-4 kg at a time. since it will just be inconvenient for you to mix and watch such a portion of jam.

INGREDIENTS:

• Sugar 2 kg.
• Apples 2 kg.

COOKING PROCESS:

1. In order for the jam to work out, you will need to work a little with the apples before cooking, namely remove the peel from them and cut out the rough core. So that apple slices remain tender not only by light, but also by taste.

2. After, we divide each apple into such slices. And put them in a pan in which our jam will be cooked.

3. When the last slice falls into the pan, you can pour everything with sugar mix and leave the apples for 24 hours. During this time, the slices will start juice and soak well with sugar. Do not forget to cover the apples with a lid so that flies and all kinds of midges do not get there.

4.After 24 hours, you will see how well the apples have been soaked and how much syrup has turned out because it can’t be called juice.

5. Put the saucepan on the stove, stirring the jam, wait until it boils. After boiling the jam, reduce the heat, from boiling to a weak, but sure. And so over low heat, cook the jam for 15-20 minutes.

6. After we remove the pan from the heat until it cools completely. Usually until the next evening. That is, again the jam should stand for 24 hours.

7.After a day, we repeat the same operation again. We wait until the jam boils, reduce the heat and simmer for 15-20 minutes.

8.There are two possible outcomes. If the transparency and density of jam completely suits you, then you can lay the jam on the banks and tighten the lids. But if the jam, in your opinion, is not yet thick enough and the slices are not transparent enough.

9.That you can safely repeat the operation with boiling and cooling, 2-3 times. Of course, you won’t achieve perfect transparency, the color of the slices will remain amber, but the density you need can be achieved.

Here the outcome of the situation depends on the variety of apples and their ripeness. For this jam, it is better to choose a little ripe apples.

It is better to store this type of jam in dark places so that apple slices do not darken from the light.

Apple jam with orange zest

This apple jam with the addition of orange zest will be for you No. 1 among apple jams. You will see this yourself by reading the composition, since this is not a simple jam, it combines the color, the smell of apples and the aroma of orange peel.

INGREDIENTS for syrup:

• 1 cup of water.
• 1 cup of sugar.

Ingredients for Jam:

• dried apricots 2 pcs.
• prunes 2 pcs.
• 2 ripe apples.
• 2-3 sheets of raspberries.
• 1 cherry twig with leaves (2-3 cm.).
• zest of half an orange.

COOKING PROCESS:

1. In a glass of water, dissolve a glass of sugar.

2. We do it this way. We pour a glass of water into the stewpan, put it on the stove, and heat it. Pour a glass of sugar into warm water and constantly stirring, give the sugar to completely dissolve. Heating under a saucepan or saucepan we make small so that sugar does not burn to the bottom.

3. Apples choose only real. Not those that have just a beautiful package, but it is also desirable that the apples have a good natural smell. Such apples can be purchased on the market from grandmothers. Who sell apples from their own garden.

4. Cut good quality apples into beautiful slices and slightly dry in the oven for literally 3-5 minutes, so that the apples are dried, but not fried. Slices should turn out a little wrinkled and veiled. Do not be alarmed that they didn’t look very good during storage. The apples will acquire juiciness and acquire an excellent healthy appearance.

5. In a hot syrup, add a couple of raspberry leaves and a couple of cherry leaves, you can take the leaves directly with a cherry twig. This will give the jam an unusual greenish tint. It will not appear immediately, but a little later.

6. While the leaves are boiled, cut the dried apricots and prunes into small pieces. Add them to the syrup. Dried apricots and prunes will add piquancy jam.

7. Remove the zest from a half of an orange and add it to the rest of the ingredients in a saucepan.

8. Cook the ingredients for 5-7 minutes, then pour the apples and boil the apple slices for 10 minutes.

9. On this we can say the recipe for apple jam with orange zest is over. It remains to put the jam in a sterilized jar and tighten with a sterilized lid. Enjoy your meal.

Apple Jam with Whole Orange

This is the second option for making apple and orange jam. In this recipe, not only the zest, but the whole orange will be used. Who knows, maybe you will like this particular recipe for apple jam.

INGREDIENTS:

• apples 1 kg.
• orange 1 pc.
• sugar 0.5 kg.

COOKING PROCESS:

1. In this recipe you will again have to peel the apples and cut out the whole core. Since the core is too coarse and will only spoil the delicate taste of jam.

2. Cut apples into beautiful slices or cubes as you like.

3.With an orange, proceed as follows. Wash it well, cut into slices, remove the seeds and scroll it straight with the peel in a meat grinder.

4. We put apples and twisted orange in a bowl, we fill it with sugar, mix well. Leave for 5-6 hours.

5. After 5-6 hours, put the bowl on the stove and stirring, bring the jam to a boil.

6. Cook for 50-60 minutes. Then the jam can be folded into a jar and twisted for the winter. But you can set it aside for a day and then boil again. This will add more jam to apple jam.

Apple jam with a whole orange is ready to enjoy your meal.

Five-minute apple jam quick recipe for live jam

The advantage of this jam is obvious, during a short cooking in the apple retains more beneficial properties. Secondly, it is a tremendous saving of time for making jam. Since in the season it is usually not enough, because in a short summer you need to manage to make a large number of preparations or if you do not want to mess with one jam for a long time. This recipe is special for you.

INGREDIENTS:

• apples 1 kg.
• sugar 600 grams.

COOKING PROCESS:

For making jam from apples, choose apples that are not ripe and not ripe without spoiled marks. It’s definitely difficult to answer the question of whether it is worth peeling apples, there is a rule for the taste and color of friends. Whoever you like. But the middle should be cut out because the membranes are rather rough and will certainly spoil the whole picture.

1.Select apples cut into slices cut the core.

2. Sprinkle slices with sugar. Leave on for 6-8 hours.

3. Put on the stove to bring to a boil. Cook for 10-15 minutes.

4. Spread on sterile jars and tighten the lids.

5. Let the jam cool and transfer to the pantry.

Five-minute apple jam is ready to enjoy your meal.

Whole Apple Jam

Very beautiful and tasty jam from Ranetok is obtained as they are not large in size and their body is dense and juicy. Jam wins noticeably in aesthetic and taste.

INGREDIENTS:

• 1 kg. apples ranetki.
• 1 kg of sugar.
• 1 cup of water.
• 1 teaspoon of citric acid.

COOKING PROCESS:

1.Select the apples to remove all the spoiled and beaten ones. Since jam will be made from whole apples, the aesthetic side is very important.

2. It is also important to pierce each apple with a skewer or a toothpick, not right through, but a little deeper than the middle.

3. Pour a glass of water into the pan, pour 1 kg of sugar.

4. Put on slow heating and cook the syrup constantly stirring so that the sugar does not burn to the pan.

5. When sugar dissolves and the syrup begins to boil, add citric acid. Mfoam may appear do not be alarmed.

6. Put apples in boiling syrup and mix gently. I do not recommend mixing further. Since you can damage the thin peel of the apple and violate the integrity of the fetus.

7.When the syrup with apples boils, reduce the heat to a minimum.

8. During the cooking, bursting apples will appear; they can be removed if desired by grabbing the tail.

Apples burst due to being pierced through or boiling was too violent.

9. After 5 minutes of cooking, remove the pan from the stove, put it on the table and cover the jam with a plate, so that the apples are all in syrup. On the plate, you can put not much oppression (half a liter jar of water).

10. Remove the plate from apples after 12 hours. We put on the stove on a very small heat. Bring to a boil and cook for exactly 10 minutes. Without stirring, otherwise delicate skin will crack.

11. After 10 minutes of cooking, put the plate again and put the jar on top. Leave another 12 hours.

12. After 12 hours we set the jam to boil after boiling for 15-20 minutes.

Further, the outcome is as follows. If the density suits you, you can lay the jam on the banks and twist the lids. But if it seems to you that the apple jam has not reached the density you need, repeat the procedure several more times so that the jam reaches the density you need.

If the syrup is too much, you can boil it by repeating the procedure 2-3 times.

In general, cook the jam to the desired density and twist the banks. On this, all the secrets with apple jam from ranetki ended, harvest conservation and enjoy your meal.

Classic Apple Jam

At the end of summer, the beginning of autumn, many people begin to take on the preparation of this particular jam as the late varieties of apples ripen, which make a juicy and tasty apple jam.

With apples, as with almost all other fruits, the cooking process is almost the same.

INGREDIENTS:

• apples 2 kg.
• sugar 1.5 kg.
• cinnamon 1 pinch.

COOKING PROCESS:

Almost all recipes say that it is better to cut apples into small cubes. This is done so that in the future this jam could be used as a filling for baking.

Apples cannot be peeled from the peel since the peel retains its beneficial properties. But some still peel. So whether to peel or not is up to you.

1. And if we make jam according to the classic recipe, then we will cut apples into small cubes.

2.Before slicing apples, a middle with seeds and partitions is removed from them.

3. Pour the obtained apple cubes into a saucepan with sugar, mix well and leave to soak for 6-8 hours.

And so we repeat several times until the jam reaches the desired density.

6. At the last boil, throw a little cinnamon into the jam to give your treat a unique touch of taste. Cinnamon does not interrupt the smell and aroma of apples, but only slightly supplements them.

7. After spreading the jam on sterilized jars and tighten the lids.

That's all, the apple jam according to the classic recipe is ready. Now it can be stored for several years until you need it.

Cooked jam several times very well stored. Therefore, you should not worry if during the long winter you did not have time to get to jam from apples.

Leave your recipes in the comments. All peace and good to new meetings.

Apple jam is always very tasty, very fragrant and very simple. Making jam from apples does not require much time and special culinary skills, but how much good it is and how much joy it is! The rich taste and unique aroma of apple jam seem to take us to childhood, and Culinary Eden invites you to pamper yourself and your loved ones with this wonderful delicacy.

For the preparation of apple jam, late sour-sweet varieties of apples, such as Antonovka, Simirenko, Anis, Pepin, Ranet and Shtrifel, are well suited. For jam, it is best to use ripe and even overripe apples (except when you cook the jam in slices) - such fruits contain a lot of pectin and are better boiled during cooking. For making jam slices suitable only not ripening apples with dense juicy pulp, recently removed from a tree. If you want to get apple jam with pronounced sourness, choose Antonovka.

Before cooking, apples must be prepared - the fruits are well washed, peeled and peeled and cut into pieces. Then apples are filled with sugar or immersed in ready-made sugar syrup. To diversify the taste of jam and give it a unique aroma, you can add zest or slices of orange, as well as lemon zest. Vanilla, cardamom, cinnamon and cloves are also great additions to jam.

The best utensils for making apple jam are stainless steel utensils. Enameled containers are also suitable, while the use of aluminum utensils will have to be abandoned - the high acidity of apples can damage the oxide film on the surface of such utensils. Apple jam can be prepared not only on the stove, but also in the slow cooker, which is especially convenient when you are limited in time.

To determine the preparedness of the jam, drop a drop on a plate and let it cool. If the drop has thickened and does not spread when the plate is turned over, the jam is ready. The even distribution of apple slices in the syrup and the clear syrup of a uniform consistency also indicate the readiness of the jam. To preserve more vitamins in apple jam, do not peel apples and boil it for a minimum time, immediately corking with lids. Cooking time can be reduced by reducing the number of fruits - the more apples are cooked, the longer you have to wait until it boils. A little tip: to avoid mold on the surface of the jam during storage, roll up the jars when the jam has cooled, slightly sprinkling it with a little sugar.

Use apple jam as a filling for pies, pies, pancakes, casseroles and fritters, or just enjoy aromatic tea jam. In addition, apple jam is ideal for toasts and crackers. Apple jam is a wonderful treat that can become one of your favorite desserts if you cook it, following our tips and recipes.

Traditional Jam

Ingredients:
  1 kg of apples
  500 g of sugar.

Cooking:
  Wash the apples, peel and core and cut into small pieces. You can also grate fruit using a medium grater. Put apples in a pan and add sugar. Simmer for about 30-40 minutes or until soft. If the jam begins to caramelize, add a little water. When the volume of apple mass is reduced to half the original amount, check the readiness of the jam.

Sliced \u200b\u200bapple jam

Ingredients:
  2 kg of apples
  2 kg of sugar.

Cooking:
  Cut apples into thin slices from 7 to 12 mm thick. Put apple slices in layers alternately with sugar in a large pot or bowl and leave overnight. The next day, put the pan on fire and cook until foam appears on the surface, but no more than 5 minutes. Let the jam cool completely, then boil again for 5 minutes, gently mixing. Cool the jam again and boil another 10-15 minutes until fully cooked. Arrange the hot jam in sterilized jars and roll up the lids.

Quick Apple Jam

Ingredients:
  2 kg of apples
  500 g sugar
  spices to taste.

Cooking:
  Grate the peeled apples on a coarse grater, put in a bowl, cover with sugar and leave for 2 hours to let the apples pour juice. After that, put the container on the stove and cook until boiling. Boil for 5 minutes, then put the jam in jars and roll up the lids. Turn the cans upside down, cover with a blanket and allow to cool.

Multicooker Apple Jam

Ingredients:
  1 kg of apples
  600 g sugar
  1 stick of cinnamon.

Cooking:
  Cut the prepared apples into slices, put in the bowl of the multicooker and pour sugar. Apples should be laid first, and then sugar should be poured, as it can burn. Set the mode "Baking" or "Stew" for 40-45 minutes. After 10-15 minutes, the jam can be mixed, making sure that it does not burn. From the finished jam, get a stick of cinnamon and put it in jars.

Apple Jam with Orange Zest

Ingredients:
  1.5 kg of apples
  1.7 kg of sugar
  500 g of orange peel,
  500 ml of water
  vanillin and ground cinnamon to taste.

Cooking:
  Cut apples peeled and peeled. Rinse the orange peel thoroughly and chop finely. While you are preparing sugar syrup, apples can be immersed in a solution of citric acid so that they do not darken. To prepare the syrup, you must dilute the sugar in water and bring to a boil. Add apples and peel of oranges. Bring jam to a boil 3-4 times, constantly cooling. For the last time add vanilla and cinnamon to the jam. Arrange the jam in jars and roll the lids.

Apple jam with cinnamon, cloves and vanilla

Ingredients:
  1 kg of apples
  2-3 cups of sugar
  150 ml of water
  100 ml of lemon juice
  1/2 tablespoon ground cinnamon,
  4-6 clove buds,
  vanillin to taste.

Cooking:
In a large saucepan, bring water and sugar to a boil over medium heat, stirring occasionally. Add apples peeled and peeled and cut into slices and mix so that the fruits are evenly coated with the apple mixture. Add spices and cook over medium heat for about 30 minutes, stirring occasionally until most of the water has evaporated. The jam is ready when the apples become soft and translucent. After that, add lemon juice and mix. Jam can be stored in a glass jar in the refrigerator for up to one month.

Baked Apple Jam

Ingredients:
  2 kg of apples
  1.5 kg of sugar.

Cooking:
  Preheat oven to 200 ° C. Peel apples and peel, cut into large pieces. Put the apples on a baking sheet lined with foil and bake for about 20-25 minutes until cooked. Put the resulting mass into a large saucepan, add sugar and cook over high heat, stirring often. When the jam becomes thick and does not easily drip from the spoon, it is ready. Arrange the jam in jars and store in a dry, dark place.

Try to make apple jam according to our recipes and enjoy ripe apples in one of their best types! Good luck with your workpieces!