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. You can add various spices to this jam, for example, cinnamon, cloves, saffron or ginger. The combination of apples with oranges and lemon or with their zest also turns out delicious. Today I will write 7 recipes for various apple jams. Write in the comments which recipe you liked best.
Do you know the difference between preserves, marmalade and marmalade? The jam should contain whole pieces of fruit or whole berries in a clear syrup. Therefore, the jam is cooked for a short time, often in several batches, to maintain its shape. Jam is also made from pieces, but they are not kept whole. 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 make apple jam so that whole slices remain in it. I’ll also tell you the secrets of making thick apple jam.
Apple jam cannot be cooked in enamel containers, because the jam will stick and burn. Also, you must 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. Jars can be sterilized over steam. For example, fill a wide saucepan with water and place 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 becomes clear. The jars can also be sterilized in the oven for 15 minutes at a temperature of 140-150 degrees. But you need to put the jars in a cold oven so that they don’t burst. The lids need to be boiled for 5 minutes.
Jars that are no more than 5 years old are suitable for preservation. See the year of manufacture on the bottom of the can.
With jam wedges you need to tinker more than with marmalade. Precisely because it takes a lot of time to cut fruit. But in the jam, where the pieces have been preserved whole, more useful substances that were in fresh fruits will remain. In good apple jam, the fruit slices and syrup should be transparent and have a beautiful amber color. In addition to being a treat for tea, this 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 sour water by dissolving half a teaspoon of citric acid in a liter of water. Acid can be replaced with natural lemon juice. Cut the washed apples into cubes or strips and place in prepared sour 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. Add sugar, stir and leave for 1-2 hours until the juice appears.
3.Now you can start making jam. Place it on the stove, bring to a boil and cook for 20 minutes, stirring occasionally. Remove the jam from the heat and let it sit for several hours, maybe a day. The next day, let the jam cook for a second time. After boiling, cook again for 20 minutes and immediately place hot in sterilized jars and seal.
This jam can also be covered 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 in a blanket, just let it cool at room temperature. It turns out tasty and bright!
Clear jam from whole apples
Before this, I wrote recipes for apple jam in slices. But you can make jam from whole apples. In this case, do not use heavenly (small) apples, but ordinary ones. This jam will look unusual on a plate. Although the apples will be whole, they will still be soft. Therefore, eating them will not be difficult. Of course, such jam is not suitable for filling baked goods, but it will be just right for tea.
You can make jam in the same way by cutting the 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 them with sugar. Leave it like this overnight or for 12 hours so that the apples release their juice.
2. If the apples are not juicy and little juice has been released within 12 hours, add 100 ml of water so that the apples do not burn during cooking.
3. Let the jam simmer over low heat. Gradually the sugar will dissolve and the apples will give even more juice. Bring the syrup to a boil and turn off the heat. While the jam is boiling, turn the apples periodically. The side that will be in syrup will cook faster. Therefore, the fruit must be turned over. As the apples heat up, they will change color and become golden.
4.After boiling, cover the jam with a plate and place pressure, weighing about 1-1.5 kg. Pressure is needed so that all the apples are immersed in the syrup and not floating on top. Now remove the pan from the heat and let the jam cool completely.
5. Let the apples cook a second time. Bring the syrup to a boil over low heat in the same way. Remove the foam. Boil for 2-3 minutes and remove from heat. Put it under pressure and let it cool again.
6. For the third time, cook the jam after boiling for 10-12 minutes. While hot, place in sterile jars, pouring syrup over the apples. Roll up the lids and let the preserves cool. It turns out very beautiful and delicious jam from apples. The syrup will be quite thick, so there is no need to cook the jam for too long, reducing it.
Jam with apples and oranges
This is very delicious jam, homogeneous in structure, with an orange aroma. For it, you definitely need to take only green sour apples, such as semerenko.
Ingredients (unpeeled fruit weight):
- Semerenko apples – 1 kg
- oranges - 1 kg
- lemon - 0.5 pcs.
- sugar - 800 gr.
- cinnamon stick - 1 pc.
Apple and orange jam - how to prepare:
1. Wash the apples, peel them, cut them into 4 parts, and cut out the core. Cut the apples into arbitrary medium pieces. The cutting does not matter since the jam will be crushed a little later.
2. Wash the lemon and one orange well with a brush. Grate the zest of an orange and half a lemon on a fine grater. 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 the juice from 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. You can optionally add 1 teaspoon of Imeretian saffron to the lemon and orange zest, if available. Saffron will add brightness to the color of the jam, but you can do without it. Add the zest to the apples.
4. Peel all oranges, removing any white residue. Cut the pulp into pieces and place in apples. Add sugar to everything and mix. Leave the fruit in the sugar for several hours to release the juice. When the juice appears, you can start making jam.
5. Bring the jam to a boil and cook for 3-4 minutes, stirring occasionally. Turn off the heat and leave until completely cool. Next, let the jam cook for the 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 for small pieces of fruit to remain in the jam. Let the jam cook in crushed form. Add a cinnamon stick to the puree, which will add a special aroma. Bring the mixture to a boil over low heat, stirring, and 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. This delicacy will smell very tasty of 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 and peel the apples. This recipe does not use the peel; you can use it to make compote. Cut the apples into small cubes or thin slices. Weigh it already chopped and take the same amount of sugar.
2. Peel the ginger and chop it finely and thinly. You can first cut it into thin slices with a vegetable peeler, and then chop them even more.
3.Add ginger to the apples, add sugar and mix.
4.Place the sugared apples in the microwave for 9 minutes. Set the power to 700 watts. There is no need to set the power to maximum so that the jam does not boil too much and splash. Remove the jam after the allotted time. The sugar should dissolve and the apples will float in the syrup.
5.Add cinnamon to the jam and stir. And microwave for another 9 minutes. Add citric acid to the finished jam, stir, and microwave for another 30 seconds. After this, the jam needs to be poured into sterilized jars and rolled up. That's it.
Different varieties of apples can be boiled different times. Look at your apples - they should become transparent.
Thick apple jam - cooking secrets
There are some mistakes that housewives make when preparing jam. Because of these mistakes, the jam may burn and may not be thick enough. I’ll tell you how to cook delicious and thick apple jam.
It is important to choose the right apples for the jam. Take sour varieties (they have more pectin, which means the jam will thicken faster) - Antonovka, Semerenko, Granny Smith, Gloster. If you only have 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 tbsp.
Cooking method:
1. Wash and peel the apples. Don't throw away the skins, they will come in handy. It is the peel that contains twice as much pectin as the apple pulp. Therefore, these peelings will be boiled together with the jam so that it thickens faster. Place the skins in gauze and tie them into a knot, leaving long tails of the gauze. You will then use these ends to remove the peel from the pan.
2. Cut the peeled apples into 4 parts and cut out the core. Weigh the peeled apples. For 1 kg of peeled apples, take 150 ml of water. Pour water into a stainless steel pan. Place apple peelings in the bottom of the water and sprinkle apple quarters on top.
3.Place the pan over high heat and bring to a boil with the lid closed. After boiling, turn the heat to medium and cook the apples for 15-20 minutes.
Do not fill the pan more than 3/4 full. Otherwise, foam will come out through the top.
4.Check the apples with a skewer - they should be soft. If this is the case, take out the cheesecloth with the peelings and wring it out of the pan. No more skins needed. Boiled apples need to be pureed. First, place them in a sieve to drain. excess liquid. It does not need to be added to jam. Next, grind the apple pieces through a sieve or use an immersion blender.
5.You need to add sugar and lemon juice to the applesauce. For the perfect jam, take 600 grams of sugar per 1 kg of peeled apples. This amount will help the jam stand for a long time and not ferment, but at the same time the jam will not be cloying. Lemon juice will prevent the apples from becoming too dark. Stir the puree with sugar and juice.
6. To make the jam thick, you can simmer it over low heat. But this will happen for a very long time. To reduce the time by three times, you need to bake the jam! To do this, preheat the oven to 200 degrees. Pour applesauce and sugar onto a baking sheet and smooth out the layer. The thickness of the layer should be no more than 3 cm. The thinner it is, the faster the liquid will evaporate. The baking tray does not need to be covered or greased with anything.
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. Meanwhile, sterilize the jars and lids.
8.Check the readiness of the jam. It should decrease in volume by about half. Place a little jam on a saucer and turn it over. If it doesn't fall (like ) then it's ready.
9.Hot jam should be quickly poured into hot sterilized jars. The jars are sterilized over steam for about 15 minutes until transparent. Therefore, 15 minutes before the jam is ready, put the jars to sterilize, 5 minutes before the jam is ready, boil the lids. The jam should be placed along the “marusin belt” - this is the place of the jar where it begins to narrow (the shoulders).
Don’t forget to rinse the ladle you will use to pour the jam in boiling water.
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 castle or sugar plug. Condensation from the lid will fall not onto the jam, but onto the sugar. And immediately roll up the hot lid, which you need to remove from the boiling water and shake off all the water. Turn the jar over and check that the lid is tight and there are no leaks.
11.Now the jam is ready. Once cooled, store it in a dark, dry place where it can be stored for up to 3 years. When the jam sits for a while, it will become even thicker, almost like marmalade. Use it as a filling for bagels, pies and just for tea.
I think from these 7 recipes you can choose a recipe that will become a favorite in your family. For recipes for other jams, see the section.
Apple jam slices - favorite homemade treat. Thick syrup consistency resembles jelly, and whole apple slices look like sweet gummies. An open jar of such jam will not last longer than one day, as it is eaten by a friendly family in one sitting. Amber syrup and magical aroma retain a piece of summer and lift your spirits during the cold season. Jam will be a good filling for sweet pastries, slices of boiled apple can be used to decorate cakes and pies. There are so many reasons to prepare this dessert for the winter, and besides, it is very, very simple to do.
Clear jam apple slices can be considered a masterpiece, but even a novice housewife can handle preparing such a delicious dish. The main task is to keep the slices intact, so we will cook apple jam with lemon. The juice of this citrus prevents the apples from falling apart. Without lemon, the apple pulp will not produce jam, but jam (the essence of jam is in whole pieces, or rather beautiful slices). It is better to choose apple varieties that are crispy, dense, and sour. I have a sour Semerenko variety, but you can cook a treat from Antonovka just as tasty. Although golden or fuji jam will also turn out excellent. The color of apples, as well as the variety, special significance does not have. If the apples are sweet, you will need less sugar than indicated in the recipe ingredients. By the way, on last stage While cooking, you can add cinnamon. The combination of this spice with apple is a classic and is used everywhere. In addition to cinnamon, a whole bouquet of spices goes well with an apple: anise, cardamom, ginger and cloves. In addition to lemon, you can also add orange slices to the jam - this will make the delicacy even more aromatic and add citrus notes. You will find other successful ones at the link, but for now let’s prepare the simplest, very beautiful and tasty amber jam apple slices.
Ingredients:
- 2 kg apples;
- 1.5 kg sugar;
- 1 large lemon;
- 3 tbsp. water.
How to cook clear apple jam in slices
1. Wash the lemon thoroughly with a sponge to remove the layer of wax that is used to cover it to extend its shelf life. Cut the lemon into small half rings.
2. Place the slices in a deep pan.
3. Cover the lemon with granulated sugar.
4. Pour in water and place the pan over medium-low heat so that the sugar does not burn.
5. Meanwhile, cut the apples into slices, remove the seeds and stems. You can leave the skin on; it helps the pieces hold their shape better. The skin also contains many useful substances.
An apple is 80% water. The rest comes from organic acids, carbohydrates and fiber. The fruits contain vitamins A, C, E, minerals (especially iron), pectin, tannins and tannins. Red apples are sweeter, contain less acids and are recommended for people with digestive problems. Green apples have a higher percentage of iron and are useful for anemia. Green fruits also help digest heavy foods.
6. The syrup boiled, darkened, and the sugar dissolved. Boil everything for a minute and remove from the stove.
7. Place the apples in another large saucepan. We will cook the amber delicacy in it. To prevent the jam from burning, it is advisable to use a non-enamelled container; a stainless steel or non-stick pan is suitable. Cool the syrup for a minute and pour over the apples.
8. Place the fruit under a press so that they release the juice better and are evenly saturated with syrup. Leave for several hours, or better yet overnight.
9. The next day, open it and look: the apples have released juice. The skin on some of the slices has darkened, but the pieces have not yet been completely saturated with syrup.
10. Place the pan on the fire, bring to a boil, immediately remove and set aside to cool. You cannot boil apples - hot slices can break and turn into puree. The shorter the cooking time, the more beautiful the jam turns out. If you need to mix, do it only when completely cooled, since hot fruits are too fragile. There will be a lot of juice, but it will thicken, this can be seen in last photo in the recipe. The mass becomes thicker thanks to the pectin contained in apples. Sometimes when cooking jams, confitures and preserves, pectin is added separately to the mixture to achieve the desired consistency.
11. Apple slices are gradually soaked in syrup and become translucent. Bring the jam to a boil again and remove from the stove. We are waiting for it to cool down.
12. Look: the slices have become transparent, the jam has thickened, which means we did everything right. Bring the mixture to a boil again.
13. Carefully pour hot into sterilized jars.
14. Roll up with sterilized lids; you don’t have to wrap or turn over the jars. The preparation is well stored all winter in a cool, dark place. For sealing, use small jars.
15. Amber aromatic apple jam is ready for the winter. Bon appetit and sweet winter!
The apple slices have become transparent and taste somewhat like marmalade.
A The photo below shows how thick the cooled syrup has become thanks to pectin.
Step-by-step recipes for making transparent apple jam in slices for the winter: classic and quick recipes, options with oranges, lemon, cinnamon
2018-06-25 Marina DankoGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
0 gr.
0 gr.
Carbohydrates
35 gr.140 kcal.
Option 1: Transparent apple jam for the winter - classic recipe
Would you like to enjoy not only aromatic and tasty, but also clear jam? You'll have to spend a little time. No, not for cooking, but for periods until it cools, thickens, and fills with amber. Be patient for a couple of days, especially since you can make a bowl of jam every day, just apples and dishes would be enough.
Ingredients:
- a kilogram of fragrant apples;
- six hundred grams of granulated sugar.
Step-by-step recipe for transparent apple jam in slices for the winter
After washing with cool water, we tear off the tails of the apples. Without peeling the peel, we cut the fruit into slices, cut out the core and “spouts”. We spread the slices into plates a little less than a centimeter thick.
Measure out the specified amount of sugar. Wash and wipe dry the bowl for making jam. Sprinkle with sugar and place apple slices in a bowl in layers. Be sure to sprinkle the apples well on top as well.
Cover the bowl with a suitable-sized lid and leave at room temperature for eight hours. It is not recommended to keep it longer, as the top slices may wilt. When cooked, such slices will not be soaked in syrup and will remain tough.
After eight hours, place the bowl of apples on the stove and turn on medium heat. While bringing to a boil, shake the bowl periodically so that the top slices are mixed with the melting sugar. As soon as the syrup begins to bubble intensely, lower the heat slightly and simmer for up to five minutes at a low simmer.
Cover with a lid and leave the jam for up to eight hours. Bringing it back to a boil, cook for another five minutes at a low temperature. After eight hours we repeat. The third cooking can be done after 13 hours; the apples, already boiled in syrup, will not spoil.
For the last, fourth time, bring the jam to a boil and cook a little longer - about seven minutes. Place the jam in sterile jars and seal tightly with boiled metal lids, then roll tightly with a seaming wrench.
Option 2: Quick recipe for “Five Minutes” - clear apple jam in slices for the winter
Can't find it easier way jam preparations. The entire process can take twelve hours, and special attention It only requires preparing the apples. In order for the jam to really come out transparent and the apple slices to be soft, for this option you must remove the peel from the fruit and make the fruit slices as thin as possible. If the apples are sour, citric acid is not needed, it is needed to remove the sugariness.
Ingredients:
- aromatic apples - exactly a kilogram and the same amount of sugar;
- cup clean water;
- a pinch of lemon acid.
How to quickly make transparent apple jam in slices for the winter
After rinsing, remove a thin layer of skin from the apples. Having cut out the core along with the partitions, dissolve the pulp into thin, slightly less than half a centimeter thick, slices. After pouring into a bowl, pour the apples with slightly acidified water so that the slices do not darken by the right time.
In a bowl, combine all the sugar with water and place it on the stove. Set the heat to medium and stir until it dissolves. When the syrup becomes transparent, add heat and wait for it to boil.
Strain all the liquid from the bowl of apples and pour them into the boiling syrup. After boiling for two minutes, turn off the heat and leave the jam until it cools. The next time you place it on the fire, add lemon and let it boil for five minutes.
While still hot, pour the jam into suitably prepared jars and seal tightly with lids. Turning the bottoms upside down and wrapping them tightly in a blanket, leave the workpieces until completely cooled. Turn the cooled ones over and put them in storage.
Option 3: Fragrant apple jam in transparent slices for the winter (with oranges)
To diversify the taste, apple jam can be supplemented with other fruits, such as oranges. Thanks to citrus fruits, the jam will have a more pronounced taste, rich color and amazing aroma. Be sure to scald the oranges and wipe them dry with a dry cloth. Citrus fruits are often covered with a thin layer of wax - this must be removed.
Ingredients:
- oranges and apples - one kilogram;
- half a kilo of refined sugar.
How to cook
Scald the oranges with boiling water and wipe each one dry with a towel. After cutting, we select the seeds from the citrus fruits, and then grind the unpeeled slices with a meat grinder.
We wash the apples, cut off the peel in a thin layer and remove the core along with all the partitions. Cut the fruit into thin slices.
Place twisted oranges in a large bowl intended for making jam and connect them with apple slices. Add sugar and mix gently.
Turn on the burner under the container with fruit and bring it to a boil. Be sure to gently shake the bowl several times so that the sugar on top mixes with the syrup. After boiling, set the heat to minimum and cook the jam for at least 50 minutes. Don’t forget to periodically rock and shake the basin slightly, otherwise the slices will cook unevenly.
When the apple slices turn amber and the clear syrup begins to fall from the spoon like liquid honey, pack the jam into jars. Let's roll up.
Option 4: Unusual apple jam in slices, transparent for the winter with the aroma of cinnamon
Apple preserves and jams do not always need flavorings; more often, they are absolutely unnecessary, but there are other cases. For example, varieties of apples that are practically odorless or when there is a large amount of fruit, there is a desire to prepare them not just like that, but in some way in an unusual way. Cinnamon is one of the most famous flavorings suitable for apple jam. Do not put too much of it, and be guided by the strength of the aroma in each specific case.
Ingredients:
- apples without peel - 1 kg;
- 700 gr. Sahara;
- a spoonful of ground cinnamon;
- water.
Step by step recipe
After sorting through the washed apples and cutting them in half, we remove the core; if there are places on the pulp that have darkened when struck, we remove them too. Cut into slices; they should not be thin, as they may fall apart during cooking. If you cut them too thin, they will not come out transparent. The optimal slice thickness is up to seven millimeters.
We measure out exactly a kilogram of prepared apples and, sprinkle with sugar, place them in layers in a bowl. Leave for three hours so that the fruit slices release their juice. We check, and if little juice has been released, add 100 ml of cool water to the apples.
Place the bowl of fruit on the lowest heat setting and wait for it to boil. From time to time, gently stir the jam so that all the sugar is evenly distributed in the syrup. Having lowered the heat to a minimum after boiling, boil the jam for five minutes and immediately turn it off. Leave the bowl on the stove for a couple of hours so that the apple slices are saturated with syrup.
Bring the jam to a boil again, keep it on low heat for about five minutes, and set aside for two hours. This time it is better not to stir, so as not to disturb the integrity of the slices. It is better to shake the container several times.
After the second cooking, carefully stir the cinnamon into the jam and place it on high heat. As soon as it boils, immediately put it in jars and seal it hermetically with boiled metal lids.
Option 5: Transparent apple jam for the winter
Did you like the jam described above? Now let’s add a little more vanilla to the cinnamon - these flavors go well together not only in baked goods. The trick of soaking in soda water allows you not to worry about the integrity of the apple pulp slices.
Ingredients:
- a large spoon of dry soda;
- apples of absolutely any variety - two kilograms;
- 250 milliliters of water;
- cinnamon and vanilla powder - a small spoon each;
- two kilos of sugar.
How to cook
We select apples that are not damaged by rot. Wash thoroughly with warm water, cut the peeled apples into slices seven millimeters thick. Place the slices in a bowl.
Dilute a spoonful of soda in a liter of cool water and pour it over the apples. If the liquid does not cover all the slices, place a small weight on them, placing a thin board or plastic plate under it.
After boiling water, pour it into a container with sugar and place it on moderate heat. Stir continuously until the sugar dissolves without any residue.
We rinse the apple slices from soda water, strain out the moisture and put the pulp in the syrup. Set the heat to almost maximum, cook for twenty minutes, stirring occasionally. A couple of minutes before the end of cooking, add cinnamon, lemon and vanilla. After thoroughly stirring, finish cooking and roll up as usual.
Option 6: Transparent apple jam for the winter
The zest perfectly refreshes the jam, making it lighter and less cloying. It is better to use sweet fruits; lemon juice will add sourness to the jam, this is more than enough.
Ingredients:
- a kilogram of sugar and ripe, elastic apples;
- medium-sized thin-skinned lemon.
Step by step recipe
Rinse the apples with running water and peel them. Cut into four parts at once, remove the middle and cut straight from your hand into arbitrary slices no thicker than half a centimeter.
Pour a glass of water into a basin or pan with a thick bottom, add sugar and pour in the juice squeezed from the lemon. Gradually increasing the heat from low to medium, stir the mixture until it becomes a clear syrup.
We send the apples into the syrup after the sugar crystals have dissolved, and boil at a barely noticeable boil for up to fifty minutes. Do not stir, it is better to slightly shake the jam over the stove several times. In the finished jam, the apple slices will appear translucent, and the syrup should acquire the consistency of liquid honey. Add the grated zest to the jam about ten minutes before it is ready.
Without allowing the jam to cool, package it in sterile jars, seal and store, preferably out of light.
Option 7: Apple jam slices with soda and cinnamon
Most often, apples are used to make jam or jam. But if you want to surprise your loved ones, try cutting the fruit into slices and boiling them in cinnamon syrup. This jam looks original, has a rich taste and spicy aroma. The slices are elastic, and the syrup is transparent and amber.
Ingredients:
- Apples - 2 kg;
- Sugar - 2 kg;
- Cinnamon - 5 g;
- Soda - 20 g;
- Water - 2.3 l.
Step by step recipe
Wash the apples, peel them, remove the core from each fruit. Boil the water in advance or purify it using a filter.
Cut the apples into equal slices. They should not be too large, the optimal thickness is 1 cm.
You can start making jam right away. But it would be much better to soak the apple slices for several hours, or even overnight. Thanks to this, they will retain their dense structure. For soaking, prepare a solution of baking soda and 2 liters of clean water. Pour this mixture over the fruit and leave for a while.
Bring the remaining water to a boil, then pour the sugar into the saucepan. Stir and cook for a few more minutes until the grains dissolve.
Rinse the slices to remove any remaining soda. Pour them into a deep bowl and fill with syrup. Stir the mixture carefully. Place it on the stove, turn on medium heat.
Wait for the jam to boil. When this happens, you need to remove the foam. Add cinnamon and cook for another 20 minutes. Place it in sterile jars, roll it up and cool.
If you are making jam in slices, it is important to choose the right type of apple. They should be firm, you can even take slightly under-ripe fruits. You should not use old, lying apples to make jam. Sweet and sour varieties are ideal.
Option 8: Quick recipe for apple jam in slices
For the laziest, there is a five-minute recipe. It is suitable not only for apples, but also for other fruits. You will need to prepare the slices and syrup in advance, and the actual cooking will take no more than 5 minutes.
Ingredients:
- Apples - 1 kg;
- Sugar - 1 kg;
- Lemon acid - 5 g;
- Water - 200 ml.
How to cook quickly
Wash the apples. Cut them into slices, starting from the edges. When you reach the seeded core, simply discard it. This method will save time and effort.
Pour sugar into water. Heat the mixture over low heat until it boils.
Add the apple slices to the saucepan with the syrup as soon as it begins to simmer.
Boil the fruit in the syrup for 2 minutes, then add citric acid. After a couple of minutes, you can remove the jam from the heat.
In the classic recipe, the apples are peeled, but you can skip this step. Thanks to this, we will speed up the cooking time, in addition, the skin contains huge amount vitamins and nutrients.
Option 9: Apple jam in three batches
It will take a whole day to prepare this jam, but you will need a minimum of active actions. There is nothing extra in the recipe, just apples and sugar.
Ingredients:
- Apples - 1 kg;
- Sugar - 0.7 kg.
Step by step recipe
Rinse the fruits, cut each of them into quarters. Get rid of seeds and tails.
Cut the apples into thin slices. Place them in a saucepan in layers, sprinkling each layer with sugar. Leave the workpiece for 8 hours.
After a while, the apples will release enough juice to start making jam. Place the vessel on big fire, boil for 5 minutes after boiling. Do not mix the workpiece!
Remove the pan from the stove and let it cool completely. This usually takes about 6 hours.
Repeat the previous steps: boil the jam, let it cook for 5 minutes, then cool completely.
After the second cooling, you need to put the jam on the fire again. This time let it simmer for 6-7 minutes. Place the delicious dessert in jars and roll them up.
If for some reason the jam is burnt, add a small pinch of citric acid to it. It will improve the taste and consistency of the finished dish. You can also sprinkle the apple slices with lemon juice. Thanks to him, they will retain their color and will not darken. In addition, this will give the jam a special aroma.
Option 10: Apple jam slices with orange
As a rule, jam is made from apples, pears, plums or berries. But if you add a little citrus to it, you get a completely new amazing taste. Orange juice will also speed up the process of releasing juice from apples.
Ingredients:
- Apples - 1 kg;
- Water - 200 ml;
- Orange;
- Sugar - 700 g.
How to cook
Pour over the fruit cold water. Leave for a quarter of an hour, then rinse thoroughly. Place the apples and orange on a towel and let them dry.
Remove the peel from the orange. There is no need to peel the apples. Just cut out the hard part with the seeds.
Cut the apples into slices about 2 cm thick. Place them in a large bowl and sprinkle with sugar. Make several layers.
Squeeze the juice from the orange. Pour it over the apple slices. Cover them with a towel and leave for 4 hours.
Carefully remove the slices from the pelvis. There should be juice and sugar left at the bottom. Pour a glass of clean water into the bowl and stir.
Pour the aromatic syrup into a heat-resistant bowl and place on fire. As soon as it boils, you need to put the apple slices in there.
After boiling again, you need to reduce the heat. Boil the apple-orange mixture for another quarter of an hour, then remove it from the heat. Leave overnight under a towel.
Boil the cooled jam again. It needs to be boiled for another hour on low heat. When the syrup becomes thick and the slices acquire a beautiful caramel shade, you can remove the workpiece from the stove. Distribute the jam into pre-prepared containers.
There are different ways sterilization of jars. The most convenient way to do this is in the microwave. Fill each bowl with about a finger's worth of water, then place them in the oven for three minutes. The liquid should completely boil away.
Option 11: Apple jam slices with nuts
Jam with the addition of nuts turns out to be very original. We will add to the syrup bay leaf and allspice to achieve the perfect taste and aroma.
Ingredients:
- Apples - 1 kg;
- Sugar - 200 g;
- Nuts - 200 g;
- Lemon;
- Water - 100 ml;
- Bay leaf, a few peppercorns.
Step by step recipe
Cut the lemon into slices. Remove the core from the apples and cut the pulp into slices.
Place the fruit in a saucepan and cover with water. Distribute the bay leaf and allspice over the container, pour sugar into it.
Bring the mixture to a boil. Boil it for 10 minutes, stirring gently.
Peel the nuts from the shell and chop them. When the apples in the syrup have cooled, you need to remove the bay leaf and peppercorns from the pan. The lemon can also be removed.
Add the nuts to the vessel with the future jam and return it to the heat. Boil for another quarter of an hour. Hot dessert can be poured into prepared jars.
To keep the slices elastic and not overcooked, it is better to prepare the jam in small portions. This will take a little more time, but the result will be beyond praise.
Option 12: Apple and melon jam in slices
Not everyone likes the taste of melon. But you can cook it from delicious desserts, drinks and even jam. Even those who usually do not eat melon raw will not be able to refuse it.
Ingredients:
- Apples - 0.5 kg;
- Melon - 1.5 kg;
- Large lemon;
- Sugar - 0.5 kg.
Step by step recipe
Rinse all fruits thoroughly. Grate the lemon zest, cut the melon and apples in half. Discard seeds and peels.
Cut the melon pulp into cubes, and the apples into neat small slices.
Blend the melon pieces in a blender until they form a smooth puree. Pour it into a large saucepan, add sugar and place the mixture on the fire.
When the puree with sugar boils, you need to reduce the heat to low. Boil the melon until it has a honey-like consistency. Be sure to remove foam if it appears.
Carefully place the apple slices and lemon zest into the pan. Stir with a wooden spatula and bring the mixture to a boil. Boil it for another five minutes, then remove from the stove. After cooling, you can put the dessert into jars.
To make jam, it is better to use enamel dishes. In an aluminum pan or basin it can happen chemical reaction with sour apples. As a result, excess impurities are formed, which significantly affect the taste and destroy vitamin C.
Option 13: Apple and banana jam in slices
Exotic lovers will definitely love apple and banana jam. Cinnamon complements the taste of this unusual combination. The result is a very original dessert that can be used as a filling for pies.
Ingredients:
- 3 bananas;
- Sugar - 400 g;
- Cinnamon - 10 g;
- Apples - 800 g.
How to cook
Wash the apples and cut them into slices. Remove the peel from the bananas.
Mash the banana pulp into a puree. Exotic fruit It has a very delicate structure, so it is better to chop it with a fork rather than a blender.
Sprinkle mashed bananas with cinnamon. Mix apples with sugar. Combine all ingredients in one bowl and leave for an hour. Sometimes you will need to stir the mixture.
Place the jam on the stove. Cook it for about an hour, stirring. Wait until it cools completely, and only then put the product into jars.
It is best to prepare jam in a basin. In a wide vessel, the mixture will be able to fully boil, it will not spill over the edges. There is no need to stir the fruit, just gently shake the bowl from time to time.
Option 14: Apple jam slices with apricot
From apricot jam It’s impossible to drag the kids away, and adults adore him too. And if you add apple slices to it, the dessert will become even more beautiful, tasty and healthy.
Ingredients:
- Apricots - 0.5 kg;
- Apples - 2 kg;
- Sugar - 1.2 kg.
Step by step recipe
Rinse the fruit and let it dry. Remove the seeds from the apples.
Divide the apricots in half and remove the pits. Cut the apples into slices. Combine the fruits in one bowl and sprinkle with sugar.
After a few hours, apples and apricots will release a sufficient amount of juice. Then you will need to put the pan with them on the fire and cook for about 40 minutes.
Stir the jam periodically and skim off the foam. Pour the finished treat into jars and cool.
This recipe can be supplemented with spices, such as cinnamon or star anise. Sometimes dried apricots are used instead of fresh apricots.
Good day!
Warm days are in full swing outside. Although the sun no longer warms as before, after all, September itself is coming soon, and maybe it has already arrived. It's time to go to the garden and collect new fruits. Today I suggest making delicious apple jam. And it will not be simple, but with a certain amber tint, transparent in color, and most importantly, the fruit will be cut into slices. Well, in the next episodes we will learn how to prepare confitures and jam, so don’t miss it.
The note promises to be bright, because I tried to collect homemade instant recipes, as well as only the best and proven ones. Moreover, in some of them we will use various additives in the form of citrus fruits, for example we will add lemon or orange. What will this give, a completely new masterpiece! Agree, unexpected, but definitely worth a try.
After all, winter is just around the corner, and there are always shortages of vitamins at this time of year, so just such a jar will come to your aid, which will save and cure you. Of course, you definitely can’t do without or for example. We did it, as I remember, not so long ago.
I think that apple dessert is loved in every family, and is devoured with large and huge spoons. I love making such charms and adding them to . By the way, it’s also perfect as a filling. There are a lot of options, even with regular unsweetened tea and a fresh crust of bread, it’s also a pleasure to eat.
So, what are you waiting for, quickly go to the kitchen and make this delicacy. Choose your favorite recipe from this selection and go ahead with a great mood and positivity. Then you are definitely guaranteed success.
Let's start preparing a culinary masterpiece and immediately take the best recipe of this year. It is flawless and it will not be difficult for you to read and repeat it. Although it's worth putting in a little effort, it still takes a little work.
Do you know what the secret of such a delicacy is, why it turns out to have a beautiful consistency, and why the syrup comes out clearly transparent, like a piece of glass. Due to the fact that it is late varieties of apples that are taken, but that’s not all, you should know that if you take earlier or unripe ones, then the likelihood that the fruit will boil and turn into jam when boiling is high.
What to do then, but soda will come to the rescue. So you can safely take any variety, for example Antonovka or white filling, and get weird.
Important! These varieties are crumbly and therefore, in order to cook such jam into slices from them, you will have to soak them in a soda solution beforehand, after you have chopped them into pieces. See the composition below for proportions.
They should lie in this soda solution for a couple of hours, preferably even 3 hours.
Also, when the sugar caramelizes, the slices become even more golden in the finished treat. Cool, isn't it? And what a smell that pervades the whole house, and somehow descends and enchants the entire entrance from the first to the fifth floor).
It is also important, of course, to maintain the proportions of sugar and the fruits themselves. They will always be like this: one to one.
The apple slices remain intact and elastic. And what a syrup, it is very delicate, and its thickness resembles fresh flower honey.
We will need:
- apples - 1 kg
- sugar - 1 kg
- citric acid - a pinch
For solution:
- water - 3 tbsp.
- salt - 0.5 tsp
- if the apples are too crumbly, then use soda, for 1 liter of water - 1 tbsp of baking soda
Stages:
1. To prevent the apples from darkening and becoming unsightly after slicing, soak them in a saline solution. Mix salt with drinking water.
2. After that, first rinse the fruits themselves in running water, then remove the stick, grains, you don’t have to remove the peel, and chop with a knife into thin slices 5 mm thick, such as shown in the photo. After such work, immediately immerse the pieces in a salty solution. Chop all the fruits, drain and rinse in plain water.
3. Sprinkle with granulated sugar and stir gently with a wooden spatula. Leave the saucepan warm with the lid closed or use film, stand and rest for a couple of hours.
4. Now that the time is up you should see a lot of juice, drain it and boil it. Then immediately pour it over the apple slices. Again, leave it to stand on the counter and cool to room temperature (it will take about 8 hours).
After this, repeat the procedure again, that is, pour the syrup into a saucepan, boil and pour over the newly chopped apples. Let stand and brew, soak for about 6-7 hours. It is advisable to repeat if possible this work 4 times, that is, make only 4 passes.
If you find this instruction a bit complicated and you may still be new to cooking, then move on to the second option, it is faster in terms of time.
6. After the apples have steeped in the syrup, place the container on the stove and bring to a boil, simmer for 10 minutes over low heat. Finally, add citric acid to prevent mold from forming during storage.
7. Place the hot dessert into jars, and don’t forget to keep the ladle sterile. Screw on the lids. Let cool under the blanket upside down. Store in a cellar or pantry. Happy discoveries!
Amber apple jam for the winter - the best recipe
How cool it is when you have a mother or grandmother who knows a bunch of all sorts of proven recipes. To make the jam quite colorful and bright, use juicy varieties of fruit. Of course, the fruits themselves must be without visible flaws or damage. And of course they are not eaten away by worms.
If your apples taste too sweet, then when cooking it is best to add citric acid; it is an excellent preservative and always gives a slight sourness and a new aroma. You can often also find options with lemon or lime.
Wow! And to add an extravagant touch, you can add your favorite spices, such as cinnamon or vanilla, as well as cloves.
We will need:
- apples (ranetki can be used) - 0.5 kg
- sugar - 0.5 kg
- vanillin - 0.3 tsp
Stages:
1. Rinse the apples in water, then chop them into halves, remove the seed box and the stick. Then you have to chop it into slices of the same size. Add granulated sugar and stir. Add vanillin for flavoring. Leave it to stand like this for 11-12 hours, that is better job start in the evening and finish it in the morning.
If you wish, you can stir this fruit mass periodically. Then there will be even more juice.
2. In the morning, place on the stove and cook after active bubbling for 15-20 minutes, stirring regularly. You can speed up the process and cook in a slow cooker using the Stewing mode (the time is the same).
3. After this cooking, it is in the sweet syrup that the apples acquire a caramel appearance and become even more transparent.
4. Immediately transfer the hot treat to glass jars, wrap under iron lid with a special seaming machine. Place the containers with the other side down with the lids on and wait for complete cooling. As you can see, everything is quite simple and easy. Store in a cool place and out of direct sunlight.
How to make jam at home? (simple recipe)
I think that the most simple option There will be a five-minute recipe, which you will learn about below in the article. And now I will show you a completely different method, in which the cooking technology will differ from the previous one.
You will get a charming syrup with floating lobes that will look very much like crescents. For this option, I ask you to take only hard and elastic fruits, but the pulp should be juicy.
Did you know? If you already have overripe fruits, then don’t despair, make them into confiture or jam. After all, it’s also so delicious that you’ll lick your fingers and maybe even eat it.
We will need:
- Antonovka apples – 3 kg
- granulated sugar - 3 kg
Stages:
1. It is important to cut the apples in the correct way, namely not too thick, the pieces should be approximately 5-8 mm, no more. The fat ones won't cook well, so don't be lazy. And if you cut it thinly, then the likelihood of spreading will also be high.
Then fill the cup with sugar and stir, leave to cool on the table. As soon as it stands out large number juice, this will take different amounts of time, ranging from 1.5 to 5-6 hours. Or depending on how much patience you have).
2. Then place the bowl of fruit on the stove and cook over low heat after boiling for no more than 5 minutes. After which you need to let the jam rest and cool completely.
3. As soon as it becomes warm, one might say cool, then continue cooking again. Simmer the apple pieces for 10-15 minutes, stirring constantly. Then cool again, and then cook again for 10 minutes. In the end, the syrup should thicken a little, and the fruits will become shorter, but at the same time will shine with an amber color.
And then, as usual, fill the jars with this dessert and put on clean and sterile lids. Place in a cool place and eat this miracle in winter or spring for health! Look how awesome it looks, you will definitely like it!
Recipe for jam from apple slices with lemon
It is always good when any fruit or berries are not subjected to such strong heat treatment. Such delicacies, as people say, are in great demand, but lemon always gives a refreshing effect or a note. In addition, it is also an excellent preservative that saves the product from fermentation and mold.
A new rich note will appear in the taste, think maybe this is what you have always been looking for. Usually either juice or zest is used. And by the way, you can chop the apples coarsely in this recipe so as not to repeat them. Or you can even grate it, well, that’s an option, of course.
In general, I will tell you straight, all gourmets, as well as those with a sweet tooth, will definitely be satisfied and will ask for more).
We will need:
- Ranetki or apples - 1.5 kg
- sugar - 1.5 kg
- lemon - 30-40 g
Stages:
1. Rinse the fruit and immediately cut the apples into pieces shaped like crescents. Remove the core along with the seeds. Add sugar and let stand for 1.5 hours, then place the bowl on the stove and simmer the mixture over medium heat until bubbles appear.
2. Next, add the finely chopped half of a lemon and cut it into cubes. Continue cooking for another 5 minutes after boiling. Then turn off the heat and let cool completely. Pour cold into sterile jars and secure with a metal lid. You can bottle it hot or slightly warm, there is not much difference. Bon appetit!
Delicious apple jam in clear amber syrup with orange
Well, this option involves cutting citrus fruits into cubes, together with the peel, to make it even brighter and richer in taste. The benefits of such a delicacy are obvious; save all your vitamins and feel the pleasant sourness in the finished dish.
Absolutely any apples are suitable for this dessert, so experiment!
Note that the description uses an oriental spice such as cinnamon, which also works well here. Throw a tea party and surprise all your guests or household members.
We will need:
- apples – 1000 g
- orange - 1 pc.
- granulated sugar - 1000 g
- ground cinnamon - a pinch
Stages:
1. Wash the fruits well in running water and then cut them into halves, remove the core from the apples and the seeds from the orange, if any. Chop these ingredients into pieces with a sharp knife.
2. Then, as in the usual traditional recipe, sprinkle the mass with sugar. Leave it to stand long time from 1.5 to 4 hours, if possible. Stir occasionally.
3. Next, place the saucepan on the fire and bring the jam to a boil over medium heat. Cook until the granulated sugar is completely dissolved, only then add cinnamon if desired. Simmer for about an hour over low heat. Or you can go the other way and cook in 3-4 batches for 10 minutes, each time cooling the mass to room temperature.
Which option do you prefer? Probably on a quick fix). Or are you a fan of classic recipes? In any case, the syrup should thicken so that the consistency of the treat becomes dense.
4. Ladle into glass jars and seal with lids. It is recommended to store such preservation in a strictly designated place, for example in a pantry. Enjoy!
Apple jam slices with cinnamon - grandma's recipe
Everyone knows that our grannies have always strived to feed us tasty and healthy food. I suggest using their tips and adding an unusual ingredient, and here’s what you’ll see now.
This fruit dish will become great addition and to, which can be baked for breakfast or for an afternoon snack.
We will need:
- Apples – 500 g
- Sugar - 500 g
- Lemon - half
- Ginger – 20 g
Stages:
1. Cut the apples into slices and remove the skin. Grate the ginger on a fine grater. It will help you strengthen your immunity. Next, according to plan, add the juice of half a lemon and all the sugar.
2. Stir to form a sweet syrup-like liquid.
3. Place the cup on the fire and cook on the stove until caramel color, at least 1 hour should pass after boiling. The syrup should become dense and thick. If you suddenly see foam, remove it with a slotted spoon or spoon.
4. While hot, place the treat in a sterilized jar, close the lid and cool. Lower it into the cellar or closet. Such wonderful jam can be stored for a long time and even for a single year if it survives until this moment).
How to cook Five Minutes from white filling in slices
I think that this variety is very well known to everyone. It is very crumbly and quite sweet and juicy. It’s a pleasure to eat such apples; it’s even a shame to cook them. But, if you have an excess of them, then you can’t do without it. Make this homemade delicacy so that later on a snowy day you can remember those wonderful moments when you ran around the garden and collected ranetki.
Still, how great it is that you can can vegetables and fruits and store them in jars. And I propose to do this in a well-known way, which is based on the fact that heat treatment is limited.
Apple five-minute recipe is loved by everyone because the jam is prepared quickly and easily. Take note and don’t lose it, add this page to your browser bookmarks.
We will need:
- white apples (already cut and pitted) and sugar - proportions 1 to 1
- soda - 1 tbsp
- water - 1 l
Stages:
1. Take any variety of apples, for example it could be white filling, idared or Antonovka, that is, autumn varieties. Peel them and cut them into small slices. Of course, wash it in water first.
If you want your delicacy to come out whole and not in boiled slices, then you should soak the pieces in a soda solution for 1 hour, then drain the liquid. This will help them not to get soggy during the cooking process.
2. Sprinkle the prepared ingredients with granulated sugar. Stir and let stand for 6 hours. Then place the cup on the stove. Turn the heat to medium.
3. Well, now we won’t subject it to long-term heat treatment; it’s enough to cook for about 5 minutes. After cooling, stand for 5-6 hours. Repeat these steps a total of 3 times, that is, cook for 5 minutes, then cool.
4. Then, when you boil for the third time, do not let the jam cool, immediately place it in clean jars and seal with lids. Store it either indoors or in a cool place.
How to make apple jam from Antonovka
I suggest you learn about this information by watching this video instruction. And within a couple of hours, an amazing jam made from sweet or sweet and sour apples will appear in your house. Agree, this is a great dessert for an afternoon snack. In addition, it also turns out beautiful on appearance, has a golden consistency.
Awesome recipe for jam from ranetki in a slow cooker
Well, in conclusion, I give one more special method, which will be done in a multi-oven. Take this classic recipe and do it step by step description. Count the weight of the apples no longer as whole ones, but as sliced ones.
If the fruit has a thick skin, cut it off; if not, leave it.
To speed up the process of juice secretion, so as not to wait for a long time, pour in half a glass of water or broth.
We will need:
- peeled and pitted apples - 1 kg
- sugar - 1 kg
- water - 0.5 tbsp.
Stages:
1. First of all, cut the peel off the apples and rinse it. And then boil it in water (1 liter), literally boil for 10-15 minutes. And then pour this decoction (0.5 tbsp) over the cut fruits into pieces. Sprinkle with sugar and stir. It is this decoction that will speed up the work process, that is, you do not need to wait a long time until the juice is released.
2. Close the multicooker cup and select the desired mode, Redmond or Polaris Frying, time - 1 hour, if this is not available, then you can select Stewing. Click Start and wait.
3. Pour the treat into a jar, about 700 ml will come out and screw on the twist lid. Cool and store in the refrigerator or cellar.
Thus, today friends met another attractive preparation and learned how to make apple jam. I hope you liked all the recipes. Choose any one and cook right now. Especially if you have large buckets of fruit and you are wondering what to do with them. Maybe compote? Or nothing else? Decide for yourself.
All the best and positive wishes to everyone. See you very soon, stay in touch. Bye!
Today we are making apple jam. Housewives stock up on fruit and continue to prepare for winter. They are happy to share tips and tell with gusto how they make jam from wonderful amber-colored apples.
This page contains five of the simplest recipes for apple jam with a sweet and sour taste. You can pack this delicacy for the winter and enjoy its beautiful color, seductive aroma and, of course, excellent taste throughout the cold season.
Transparent apple jam in slices - quick recipe
Transparent apple jam in slices is prepared quickly. It turns out quite thick. For this recipe, the best apples are late varieties - Antonovka, Anise or Papirovka. Only from them are obtained transparent slices with a summer aroma and sweet and sour taste!
Ingredients for cooking:
- Antonovka - 1 kg;
- sugar – 1 kg.
Stale apples, bruised and wadded, will not be cut into slices for jam. It is better to make jam or marmalade from them.
Preparation:
Let's prepare the Antonovka for cooking. Cut the fruits into 8-10 pieces into neat slices, remove seeds and birthmarks. We don’t remove the skin! Cover the apples with sugar in layers and leave for 10-12 hours. It can last all 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 with a plate and place any weight. This way the apples will soak in the hot syrup and become translucent.
After cooling completely, cook the syrup with apples for another 3-5 minutes, set aside, cover with a plate, and let stand. Repeat the cooking procedure one more time. Again, leave the apples overnight to soak. Cook in the morning for the third time after boiling for 10-15 minutes.
Pour the hot jam into sterile jars and leave one bowl for testing. Bon appetit!
Recipe for apple and chokeberry jam
This original recipe will help housewives prepare delicious and beautiful jam with a unique tart taste. The delicate sweetness of apples goes well with the sour and viscous taste of healthy chokeberry.
Let's prepare the ingredients:
- chokeberry - 2 kg;
- apples – 1 kg;
- sugar – 3 kg;
- water - 4 glasses.
Preparation:
- First we prepare the syrup. Pour some water into a basin and add 1 kg of sugar into it. Over low heat, wait until the sand is completely dissolved and pour the prepared syrup over the prepared rowan.
- Bring the berries to a boil over high heat. Then reduce the gas to a minimum and boil the future jam for 5-7 minutes.
- Now we set the bowl aside and keep the berries under the lid for 8-10 hours.
- The next step is chopping the apples into small pieces. Juicy fruits must be peeled. Cut into small pieces and place in a bowl with the rowan berries.
- Add the remaining 2 kg of sugar, place the container on high heat and stir gently as cooking progresses. After boiling, reduce the gas, cover with a lid and cook for 20 minutes.
When hot, the jam can be poured into clean jars and covered with lids. Makes approximately 10 half-liter jars. There will be enough for family tea parties throughout the long, cold winter.
Apple and orange jam for the winter
Some of delicious recipes- This is apple and orange jam. It turns out jelly-like, tasty and very aromatic! You can prepare it at any time of the year or roll it up for the winter. The ingredients are always on sale in green shops.
For cooking you will need:
- hard apples - 1 kg;
- orange - 1 piece;
- sugar - 0.5 kg.
Apple jam is the lowest calorie treat. It is ideal for those who are losing weight and dieting. Apple and orange jam is a useful substitute for heavy desserts.
Preparation:
Let's prepare the apples. Remove the peel and seeds and chop 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 add sugar. Boil the jam over low heat for about 1 hour. Stir occasionally!
At the end of cooking, the apples should become almost transparent, and the syrup should be difficult to drain from a spoon.
The jam is ready! It is best stored in the refrigerator, but can be transferred to a cold cellar.
Recipe for apple jam with cinnamon
This is a low-calorie and very tasty jam, since apples go well with cinnamon. This healthy spice gives off a pleasant aroma and adds an exotic taste to apples. Preparing the dessert takes 2-2.5 hours. According to the recipe, the delicacy is infused for one night, and in the morning it can be served for 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 them, and remove the seeds from the core. First chop it into slices, then into medium-sized cubes.
- Place the fruits in 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 mixture over high heat for 5-6 minutes, stirring gently. Then reduce the gas and simmer the jam for another 5 minutes.
- Remove the half-ready jam from the stove and leave for 1 hour. The fruit will release its juices and the syrup will cool. Place 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 pieces of fruit should become transparent, like real marmalades.
The finished treat should stand for one night. Afterwards you can roll the thickened jam into jars. The dessert turns out sweet, but not cloying. Great for tea drinking and as a filling for hearty pastries!
Apple and pear jam - a recipe for the winter
Goodies homemade very different from store-bought twists. Jams and compotes – best way remember in cold times the pleasant taste of late apples and pears. Following simple recipe, housewives will be able to make jam themselves and roll it into jars for the long winter.
Ingredients for a delicious dessert:
- apples and pears – 1 kg each;
- sugar – 1 kg;
- water – 250 ml.
Preparation:
- To cook, peel the fruit, remove the seeds and cut into equal, not very large slices.
- Cook the syrup. Pour granulated sugar into boiling water. Gently stir the mixture so that the sugar grains dissolve and do not burn.
- Pour hot syrup over chopped apples and pears. When the workpiece has cooled completely, put it on the fire and boil for 5-6 minutes after boiling.
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 it thicker, you can increase the number of boils to 3-4 with 8 hours of standing time.
Beautiful apple and pear jam is ready. There will be enough dessert for about 4-4.5 liters. All that remains is to roll the sweets into sterilized jars and put them away for the winter. Enjoy your tea!
Good luck with your preparations and look forward to new recipes!