Amber apple jam is not only tasty, but also a beautiful delicacy. Elastic and at the same time soft slices in transparent and thick syrup They just smell like cinnamon. There is no shame in serving such jam even to festive table, and in a neatly decorated jar - presented as a sweet gift. How to properly prepare apple jam, all the secrets and useful tips I'll tell you today.
Apple jam can undoubtedly be prepared according to the most different recipes and every time the result will surely please you. But there are some nuances in preparing just such a dessert - for example, how to achieve transparency of the syrup or maintain the integrity of the apple slices. Clearly following step-by-step recommendations and you will get the same apple jam as in the picture, I promise.
Ingredients:
Cooking the dish step by step with photos:
The recipe for amber apple jam includes only two main ingredients - apples and granulated sugar. I use cinnamon as an aromatic additive - 1 stick is enough. You don't have to add it if you don't like it. In addition, vanilla, cardamom or star anise are perfect here - any spices of your choice.
How to make apple jam so that it turns out truly tasty, transparent and appetizing? Everything is as simple as shelling pears - all you need is desire and time. For this dessert, be sure to take sweet and sour varieties of apples. The fruits must be firm and without blemishes, that is, not broken or wrinkled. Otherwise, it will hardly be possible to ensure that in the finished apple jam the slices remain intact and the syrup remains transparent. Wash the apples and cut them lengthwise into 4 pieces. Carefully cut out the seed pods and stalks. Now we cut each quarter lengthwise into 3 more parts - as a result, 12 identical slices are obtained from one medium-sized apple. We process all the fruits in this way so that there are 1.5 kilograms of prepared raw materials for jam.
We take a container of suitable volume (I have a four-liter saucepan), always with a thick bottom. Place apple slices in it in layers, sprinkling with granulated sugar.
Gently shake the pan so that the sugar is evenly distributed between the apples. If you add aromatic spices, add them right now - for me it’s a cinnamon stick. Cover the dishes with a lid or gauze (to prevent annoying insects from getting in) and leave at room temperature for 4-12 hours. IN in this case time is a more than relative concept and depends on the variety of apples, as well as the temperature in the room. For example, the juicier the fruit, the more juice it contains - then less time will be needed. Well, in the heat, apples will naturally release juice faster. You can cover the apples with sugar in the evening and leave them like that until the morning, and then make the jam.
This is what they looked like to me apple slices after just 6 hours. The sugar has almost completely dissolved (only a couple of spoons remain at the bottom of the pan), and the apples have released their juice. During this time, I gently shook the pan a couple of times, as if stirring the apples.
Place the bowl with fruit slices in sugar syrup on the stove. Turn on the highest heat and bring the contents to a boil under the lid. Then remove the lid and boil the apples in the syrup over high heat for exactly 5 minutes. See how they rose? And there was more syrup, since even more juice was released during heat treatment. You must cook the apples over high heat - this way the slices will maintain their integrity. If you simmer them at a low temperature, the apples will gradually turn into puree. In addition, we do not interfere with the entire process of cooking the apple jam - we simply rock the pan from side to side (again, so as not to damage the slices).
We leave our future apple jam until it cools completely - 5 hours, I think, is enough. You can leave it overnight if you cook apples in the evening - you don’t have to get up at night. During this time, the apple slices will begin to absorb the syrup and gradually sink into it. Bring the fruit in the syrup to a boil again over high heat and cook for 5 minutes. Cool completely to room temperature.
This is what the contents of the pan looked like after the second cooking and cooling of the apples in the syrup. You may need 3-4 boils - as you like. Look: the slices absorbed the syrup and became transparent, while retaining their shape and not turning into mush. At this stage, you can complete the preparation of apple jam and close it for the winter. But in this case, the syrup remains quite liquid, so I suggest thickening it by boiling.
Using a slotted spoon (a wide spoon with holes), carefully remove the apple slices from the syrup and transfer them to another bowl. Place the syrup itself over medium heat and cook, stirring, until the desired thickness. I usually cook for about 5-7 minutes.
Return the apples to the boiling syrup, bring everything to a boil again and cook for about 3-4 minutes over high heat. The transparent apple jam in slices is ready - we will cover it for the winter.
In almost every recipe for homemade preparations for the winter, I tell you how to prepare jars and lids. I won’t repeat myself (you’re probably already tired of me) - just
If traditional apple jam is already boring, try pampering yourself and your family with a tasty, aromatic, extremely healthy amber delicacy.
Amber apple jam has an original sweet and sour taste and a pleasant aroma. And what can we say about its amazing amber color! Special equipment slicing the fruit allows the sugar syrup to evenly penetrate the structure of the apple, due to which the slices become pink-transparent in color with a noble amber tint. After cooking, the product turns out golden and sunny. I don’t even want to call it ordinary jam, because it is a real culinary masterpiece.
In addition to its excellent aesthetic qualities, jam is very healthy, retains almost all valuable elements and vitamins, and has a healing effect on many systems of the human body. It allows:
- improve blood clotting;
- normalize the functioning of the digestive organs;
- reduce bad cholesterol levels;
- improve metabolism;
- increase the body's protective functions, strengthen the immune system;
- restore strength and rejuvenate the body.
Did you know? Some Slavic peoples They believed that for the health of the whole family it was necessary to wash oneself with water containing an apple at the beginning of the year.
Amber jam from apples in slices
There are various methods for preparing apples. However, one of the most common, simple and accessible is cooking. To ensure that the delicacy does not become overcooked and the slices are intact, you should use whole, dense fruit without dents or damage.
Required Ingredients
To prepare an amber dessert, you should stock up on the following set of ingredients:
- unpeeled apples - 800 g;
- sugar - 300 g;
- water - 250 ml;
- citric acid - 1/4 tsp.
Kitchen utensils and appliances
Amber jam is extremely easy to prepare and does not require the use of special kitchen utensils or technology. During the cooking process you will only need:
- a saucepan or stewpan for boiling fruit;
- wooden or silicone spatula (spoon) for mixing ingredients;
- 0.5-liter glass jars for preparation.
Step-by-step cooking process
The basic recipe for making amber jam consists of the following steps:
- Rinse the apples well under running water, dry them a little with a towel, and peel them.
- Cut out the core, cut the fruit into slices 5-6 mm thick. To prevent them from darkening in the air, before cooking you can soak them (up to 1 hour) in slightly salted or acidified water.
- Place sugar in a saucepan, add water, and bring to a boil.
- Carefully add chopped apples to the boiling syrup.
- Cook the fruit, stirring occasionally and skimming off the foam, until the slices become transparent and the syrup has evaporated.
- A few minutes before it’s ready, add citric acid.
- The readiness of the jam is checked by consistency: you should drop a little syrup on the saucer, if it does not spread, the dish is ready.
- Transfer the jam into a sterilized jar, close the lid, place it upside down, and cover with a towel.
How to diversify your taste
To diversify the classic taste of apple jam, various ingredients are added to it, for example, orange, lemon, cinnamon, etc. All flavors will be clearly felt in the dessert, without interrupting each other, but harmoniously complementing each other.
Orange jam
Boiled delicacy with orange - a bright cocktail unusual taste and excellent aroma with pleasant notes of citrus. For cooking you will need the following products:
- apples - 1 kg;
- oranges - 1 kg;
- sugar - 0.5 kg.
Step by step recipe:
Jam with lemon
Since apples are a universal product, they go well with other fruits and spices. The combination of apples and lemon will allow you to get not only delicious jam with a gentle touch of freshness, but also a medicinal product that copes well with colds.
Did you know? Previously, it was forbidden to eat apples until the Apple Savior, since the fruits had not yet been consecrated and the new harvest was blessed.
To make dessert with lemon, you need to take:
- apples - 1.5 kg;
- lemon - 1 pc. medium size;
- sugar - 1 kg;
- water - 250 ml.
Cooking sequence:
Place the treat in sterilized jars, roll up the lids or transfer to a clean glassware and put it in the refrigerator. The shelf life of dessert in the refrigerator is 3-4 months. The twists are stored in a cool, dark place for about one year. 
With added cinnamon
A very successful symbiosis of apples and cinnamon is often used in cooking to prepare delicious desserts. Amber apple jam is no exception, because it has a rich sunny hue and a warm, slightly tart taste of oriental spice.
To prepare the dessert you will need:
- apples - 1 kg;
- sugar - 730 g;
- cinnamon - 1 tsp;
- water - 120 ml.
To make dessert, you need:
Important! If within the specified hour the apples have not released their juice well, then you should add the amount of water specified in the recipe. Mix the fruits well.
Features of workpiece storage
Homemade jam “opened” should be stored in the refrigerator for no more than 3-4 months. Do not use the product if a film of mold has formed on its surface.
What to serve jam with
There is hardly a person who does not like apple jam. This is a wonderful delicacy that will be relevant at any time of the year. It is recommended to serve it as a stand-alone dessert or as an addition to pancakes, pancakes, and buns. 
A moderately sweet and aromatic treat is an excellent option for making pies, charlottes, bagels, and cakes. It is suitable as a filling for cottage cheese pancakes or pancakes. It will go perfectly with a cup of freshly brewed herbal or black tea.
Fragrant, tasty and very healthy amber apple jam will be a good addition to tea and coffee, or will serve as a beautiful filling for pies and pastries. Both adults and children will taste it with equal pleasure. Therefore, such a dessert will not be out of place on your table, especially since the process of cooking the delicacy is quite simple, not requiring special culinary skills or knowledge.Video: apple jam
Apples are one of the most delicious and common fruits in the world. Russian table. Jam, jam, compote are made from it, apples are frozen, dried, and even pickled. But the main delicacy is, of course, jam. Apple jam It turns out rich, sweet, tasty and appetizing. In winter it gives a tart taste and summer aroma. Jam can be consumed as a separate dessert, can be used as a filling for pies and buns, pancakes, pancakes and casseroles are served with jam. Rolling up at least a few jars of apple jam for the winter is the duty of any good housewife. But what are the benefits of apple cider? Are vitamins really preserved after heat treatment? Let's try to figure everything out in order.
The benefits of apple jam
Apples are incredibly tasty and healthy fruit, which saturates the body with a palette of vitamins and minerals. In order for the fruit to retain all its beneficial properties, it must be cooked correctly. Keep the apple mass on the fire for no longer than five minutes so that the microbes are killed and prolonged exposure to high temperatures does not affect the benefits of the product. In this case, apple jam will be no less useful than fresh fruit. How does an apple affect the human body?
- Apples improve the functioning of the respiratory system. It has been proven that people with asthma experienced much fewer attacks if they regularly drank apple juice.
- Apples perfectly strengthen bones, making them less loose and brittle. This is especially true for women after pregnancy and during menopause.
- This fruit normalizes stool and improves digestion. Interestingly, an apple can help with both constipation and diarrhea. A large amount of plant fibers help push through hard feces for constipation. But with diarrhea, these fibers absorb excess moisture and toxins that cause loose stools.
- Scientists conducted an experiment. One group of rats was regularly given apples, but the second was less fortunate - this fruit was not in their diet. The research amazed even scientists - regular consumption of apples reduces the risk of developing certain types of cancer by almost a third. More precisely, the risk of developing breast, colon and liver cancer.
- Apples improve memory, increase efficiency, activate brain activity. Regular consumption of apples reduces the risk of developing Alzheimer's disease.
- Green apples help reduce cholesterol levels in the body, normalize the functioning of the cardiovascular system, and reduce the risk of ischemia.
- Apples are good for diabetes mellitus– they lower blood sugar levels. To make jam safe for diabetics, you need to add fructose or sorbitol instead of sugar.
- This fruit perfectly cleanses the liver and has a positive effect on dental health. In addition, apples are quite low in calories, so they are part of many weight loss diets.
This is a traditional apple jam recipe that will not only delight you with its deep taste, but also preserve all the benefits of the fruit delicacy.
- Not only strong and whole apples are suitable for jam, but also wormy and even damaged fruits. The main thing is to cut off all damaged areas.
- Apples need to be washed and wiped with a dry cloth. Whether to leave the peel is a matter of taste for each housewife. Most recipes involve peeling the fruit, but sometimes soft apples are not peeled so that they do not fall apart during the cooking process.
- Apples, cut into slices or grated (as you prefer), are placed in an enamel bowl and covered with sugar. If the apples are sweet, 800 grams of sugar per kilogram of apples is enough. If sweet and sour, then the proportions should be equal. If the apple variety is sour, then there should be more sugar, approximately 1.1-1.2 kg per kilogram of fruit.
- Cover the apples with sugar and leave for a while. A minimum of 4-5 hours should pass; ideally, the apples should release juice until the morning. The next morning, put the dishes on the fire and bring the mixture to a boil. Apples should boil for no more than five minutes, otherwise they will lose their beneficial properties. After 5 minutes of boiling, turn off the heat and let the jam cool and brew. This needs to be repeated 2-3 times.
- Don't forget to prepare the jars during this process. The jam is often sealed in small jars to make it easy to eat quickly in winter. The jars must be rinsed thoroughly. You can sterilize jars in the oven, in boiling water or steam. The lids need to be simmered in a small saucepan for at least five minutes.
- IN last time Bring the apple jam to a boil and pour into jars, roll up the lids. Turn the jars over and leave until they cool completely.
This classic recipe preparing natural and healthy apple jam.
Apple jam slices
While some people prefer soft and boiled jam, others like more shaped slices of fruit in syrup. Preparing such a delicacy is not difficult, you just need to know some subtleties.
Cut the peeled apple into slices of at least 3 cm. Then dilute a teaspoon in five liters of water baking soda. Soak the apple slices in this solution so that the slices remain strong and elastic until the end of cooking. Soak the apples in the soda solution for 5 minutes, and then drain the apples in a colander. This trick will allow you not only to keep the apple slices intact, but also will not change the color of the future jam. The apple will not darken after cooking, but will remain transparent amber.
Next, cook the apples as in the previous recipe. Cover the fruit with sugar and leave for several hours. Then bring the apple jam to a boil and let cool. Heat the jam 2-3 times. At the end, you can add a handful of rowan berries, currants, and dark grapes to the mass. This will give the syrup a delicate pink tint, while the apples that have turned caramel will remain light. Unusual color The jam will look beautiful and appetizing. At the end, let the jam cook for about 15 minutes so that all the ingredients set, and then roll the dessert into jars as usual.
This recipe was very popular several decades ago, when there were shortages of granulated sugar. In those days, sugar was successfully replaced with honey. This made the apple jam incredibly aromatic and rich.
The most popular recipe is applesauce with honey. For him, apples were peeled and placed in a clay pot. Then the fruit had to be baked and rubbed through a sieve. Two glasses of this puree should be mixed with 300 grams of natural flower honey. The mass should be cooked over low heat. Do not allow honey and apples to boil - the delicacy will become useless. Ideally, the mixture should simmer in a Russian oven, but a regular oven will do. When the mass thickens, it can be tasted or canned. The resulting golden treat will certainly please your loved ones.
Honey jam with cranberries, apples and nuts is very popular. One kilogram of cranberries needs to be sorted and filled with a glass of water. Simmer over low heat until the berries are soft. Then rub the mass through a sieve, mix the syrup with honey, peeled walnuts and apple slices. Cook over low heat for about an hour. All components of this jam complement each other and the result is an incredibly tasty and rich delicacy.
Apple jam with lemon
Lemon will add a subtle citrus aroma and light sourness to the traditional taste of apple jam. For a kilogram of apples you will need a large lemon. Wash the apples, peel and core them, cut into slices. The lemon needs to be washed and grated on a fine grater, removing all the seeds. Pour the lemon pulp into a glass of water and simmer over low heat for about an hour. Then add a kilogram of sugar to the mass and wait until it completely dissolves. After this, add apple slices to the syrup. There is no need to immediately cook the jam; leave the container for several hours, stirring its contents regularly. This is done so that the apple absorbs the fragrant citrus taste and aroma. After a few hours, the jam can be boiled and rolled into jars.
Below are tips that reflect all the intricacies of making apple jam.
- Instead of sugar, you can add honey to any jam. In this case, you can add a little less honey, since it is usually sweeter than sugar.
- It is very important to maintain the proportions of sugar, because it is a preservative. If you add less sugar, the jam will not last long - it will spoil and ferment. If you add more, you won’t feel the apple taste. To make the jam more dietary, you need to add less sugar to it, but you need to store it in the freezer, in plastic bottle and defrost only once. Believe me, in winter this jam will delight you with its summer aroma, taste and naturalness.
- Sometimes after opening a can, mold may appear on the surface. Don't rush to throw away the workpieces. The top layer can be carefully removed and the remaining jam can be boiled. It will not be stored for a long time, but it is quite suitable for pies and buns.
- Is the jam sugared? No problem! Heat it in a container of hot water until the mass becomes homogeneous.
- How to check if the jam is ready? Apple jam is well cooked if all the slices lie on the bottom and do not float on the surface.
- The jam should be stirred very carefully so as not to damage the precious slices and turn the treat into porridge.
- In Rus' it was believed that apples should be picked for jam only after Yablochnogo Savior. At this time, apples were carried to the church and illuminated. Such fruits made not only tasty, but also medicinal jam.
- Apples for jam should not be collected in the rain or after the rain. At this time, the fruit absorbs a lot of moisture and the jam will turn out watery.
- When canning, you need to pour jam to the very edge of the jar. The more air in the container, the greater the likelihood of germs or bacteria getting inside.
These simple tips will help you make not just jam from apples, but a real dessert delicacy that you won’t be ashamed to serve even in front of the most important guests.
Store jars of apple jam in a dark, cool and dry place. Don't forget to sign the preservation so you know the date of twisting. Apple jam can be stored for several years, provided that it contains at least as much sugar as apples. Although we should not exaggerate, jam prepared according to our recipes will not survive until the next season - it is so tasty, rich and aromatic. Make apple jam to enjoy the taste of summer on cold winter evenings.
Video: apple jam
The most delicious proven recipes for apple jam
Transparent apple jam in slices Amber
The basic rule for making clear amber jam from apple slices is that the fruit must be firm. You should choose either special varieties or slightly unripe fruits, then the slices will hold their shape well during cooking and will not fall apart.
Recipe No. 1 with walnuts and zest
Ingredients:
- Apples (must be hard) – 1 kg
- Sugar – 1 kg.
Preparation:
- First of all, the apples need to be carefully cored and cut into slices 5-7 mm thick. Then we take a container in which the jam will be cooked. There are also some tricks here: if you take a narrow and tall saucepan, the jam will turn out liquid, and if it’s wide, it will be thick and caramel-like.
- Place a thin layer of apple slices at the bottom of the container and sprinkle granulated sugar on top. We repeat the procedure until we run out of ingredients. Cover the saucepan with parchment or cloth and leave for 12 hours. During this time, the apples will release enough juice to completely dissolve the sugar.
- Then put the pan on low heat and wait for the syrup to boil. You should not stir the apples, but pieces that are not covered with juice should be carefully drowned using a wide wooden spatula. Let it simmer for 5-10 minutes (the thicker the apple slices, the longer the future jam should sit on the fire) and leave to cool.
- The cooking principle is the same as when preparing candied fruits: when the syrup has cooled completely, repeat the procedure a second time. Again, forget about the jam until it cools completely.
- The third stage of cooking - the final - is the most important and lasts from 10 to 15 minutes. It is now that the apples will acquire their final appearance, and the syrup will acquire the desired thickness. Therefore, it is important to monitor the pan with boiling jam very carefully: as soon as the product reaches the desired consistency, the container should be immediately removed from the heat. When the syrup just starts to boil, you can carefully mix the slices.
At this stage, you can add 200 g of walnuts to the jam. They go well with apples and add an exotic crunch to the dessert. In addition, before starting cooking, you can add 1.5 teaspoons of ground spices to the syrup: cinnamon, cardamom and cloves (2:1:1). The zest of any citrus fruit will also add an interesting flavor accent (orange, lemon, grapefruit and even lime are suitable). The zest can either be removed in the form of a solid spiral and removed last stage cooking, or grate on a fine grater and leave in syrup.
The finished jam can be canned immediately or allowed to brew in a cool place for 24 hours and served.
Amber apple jam slices: classic recipe
Recipe No. 2. How to make clear apple jam in slices with cinnamon
The apple jam recipe has some subtleties, and if you do not follow them, you will end up with simple jam with pieces of puree. In clear jam, piquancy provides a richer apple flavor and a pleasant color.
Making amber jam from apple slices is not difficult, but the procedure itself is expensive large quantity time. This is because the jam is made in three steps at intervals of 6 to 10 hours. This is the only way to get clear syrup and apple slices. It is also important to choose apples of late varieties, whose slices will not disintegrate during cooking. It is very important - the stronger and greener apples, the more transparent the slices will be.
To make jam for 1 kg of apples you will need 0.7-1 kg of sugar - to your taste.
- Apples need to be washed and cut into 4 parts, remove the core. Divide the chopped parts into slices 0.5-1 cm wide.
- Place apple slices in a saucepan in layers, covering each layer with sugar. Cover the pan with a lid and leave for 8-10 hours. During this time, the apples will release the required amount of juice to begin cooking.
- The pan should be placed on medium heat, after the syrup boils, let it cook for another 5 minutes. Do not mix the apples under any circumstances! Even if the syrup does not completely hide them, just pressing them with a spoon is enough.
- Remove the pan from the stove, cover with a lid and let it cool completely, this will take at least 6 hours. Then put the pan on the stove again, bring to a boil, cook for 5 minutes and cool for at least 6 hours. You also need to do this a third time. After cooking for the third time, the jam is ready. It needs to be placed in sterilized jars and covered with lids. It is worth considering that 1 kg of apples produces liter jar jam.
- You can add cinnamon to the jam or cook it with vanilla, it gives a more refined taste.
The workpiece should be stored in a cool, dark place.
Five-minute apple jam for the winter
Apple jam is always wonderful. This is probably one of the most universal winter delicacies: how nice it is, when a blizzard is raging outside the window, to open a jar with a summer smell and serve it with tea or bake a fragrant apple pie.
And now you have fragrant, beautiful apples at your disposal, which must somehow be placed in a jar in order to be preserved until winter. Of course, many housewives don’t want to spend a lot of time on canning, and in this case, a recipe for five-minute apple jam will help you quickly prepare delicious food for the winter.
What you will need:
- Sugar – 1 kg (can be reduced or increased by 100-200g depending on the taste of apples)
- Peeled apples – 1 kg
- Water – 1 glass
- Citric acid – 1 pinch
Steps for making apple jam:
- First, you need to peel the apples from seeds and cores and cut them into small slices, so that while other manipulations are performed, your apples do not darken; they must be dipped in slightly acidified or salted water; you can use this technique when preparing other recipes .
- Now let's prepare the sugar syrup, to do this, pour sugar into the water and put it on low heat, you can stir periodically so that the granulated sugar dissolves faster.
- Transfer the apples to the pan with the already boiling syrup and boil for about 2 minutes. If, after all, the apples were initially very sweet, and the jam turned out to be too sugary, just add a pinch of citric acid. Ready!
- We set the jam aside from the stove and start sterilizing the jars.
- Boil the jam again and immediately pour it into jars and roll up the lids. After the jars have cooled, we send them to the cellar or other place where it is mostly cool and dark.
White apple jam poured into transparent slices
What is required for clear jam apple slices white filling:
- Apples of the specified variety, preferably slightly unripe - 1 kg;
- salt – 57 g
- sugar –1.1 kg
- soda – 10-12 g
- lemon – 23 g
- vanilla sugar - 1 package.
Cooking features
- Prepare a special salted solution by dissolving the salt in 1 liter of water.
- Cut the apples into small slices and add to the prepared solution. This is necessary so that the slices do not turn black. Be sure to cut out the core. The skin can be peeled off as desired.
- After all the apples have been cut, the slices must be washed under running water. Then transfer them to a soda solution, also prepared at the rate of 1-12 grams of soda per 1 liter of water. Thanks to this, the slices will be able to retain their shape even after cooking.
- After 5 minutes, remove the slices and rinse them.
- Place the slices in a fairly wide container and cover with sugar for about 12 hours. This is necessary for the apples to release juice.
- Next, the actual cooking process begins. Over low heat, the resulting mixture should come to a boil. Wait 5 minutes and turn off the heat. Now you need to let the jam cool completely. This will allow the slices to become transparent and absorb the resulting syrup.
- Bring to a boil again and boil for 5 minutes.
- Wait until the mixture cools completely again.
- Repeat the boiling procedure a third time.
- Add vanilla sugar and lemon. Mix thoroughly. In this case, the lemon juice will help make all the slices transparent.
- Pour the jam into jars that have been previously sterilized. Let the syrup settle and the slices float to the surface.
- Next, you also need to roll up with sterile lids.
- Turn the jars upside down, cover them and leave for 12-14 hours.
The result is simply amazing white apple jam that will delight the whole family.
Transparent jam from heavenly apples whole with tails
Today, not many people prepare jam from paradise apples for the winter, missing the opportunity to pamper themselves and loved ones with a delicious homemade delicacy. One of the most popular options for preparing this dessert is to use whole fruits with tails.
Ingredients used to obtain clear jam from whole paradise apples with stems:
- Paradise apples – 2 kg
- Granulated sugar - 1.6 kg
- Water – 600 ml
- Lemon juice.
Cooking process:
Ranetki should be rinsed well under running water and dried. Using a wooden toothpick, pierce the fruits in different places (about 10 punctures) so that during cooking the skin of the apples does not burst and they do not turn into mush.
For the next step we will need a large container, a deep enamel pan is best. We will prepare our syrup in it. Pour sugar into a saucepan, add the required volume of water and wait for the liquid to boil, remembering to stir occasionally. Cooking time is three minutes, after which turn off the heat.
We wait for the syrup to cool slightly and dip our processed ranetki into it. Cover with a lid and leave for four hours so that the fruits are saturated with syrup.
After the stated time has passed, the container with apples of paradise Bring to a boil again and cook for five minutes. Then remove from the heat and let the jam sit for another four hours, and repeat the cooking process again. Then lemon juice is added to the jam.
When the jam has cooled a little, pour it into prepared jars and roll it up.
Apple jam in a slow cooker: the simplest recipe
Apple jam in a slow cooker can be made from many varieties of apples. It is very tasty, healthy, and is used as a filling for pies or pancakes.
Previously, it took housewives a lot of time to prepare it. You had to constantly be near the apple jam to stir it continuously. Nowadays modern household appliances lets cook this delicious dish quickly and easily, and most importantly, without interrupting your daily routine. Everything is very simple - the jam must be cooked not in a saucepan or bowl, but in a slow cooker.
- To do this, you need to take one kilogram of apples, rinse them under running water and let them dry slightly.
- Then cut each fruit into cubes or slices (if desired, the apple can be peeled) and place in a multicooker bowl. The slices should occupy no more than 2/3 of its volume in the bowl, otherwise the jam will flow through the top of the bowl.
- Next, you need to pour sugar into the bowl (take 800 g of sugar for 1 kg of apples). It is very important to pour sugar into the bowl after the apples, and not vice versa, since if you pour it first, it will burn to the bottom. Having completed these steps, close the multicooker with a lid and set it to the “stew” mode for 2-3 hours.
- After the set time has expired, the multicooker will switch to the “Warming” mode. If you continue to cook the jam in this mode for another 1-2 hours, it will be darker, similar to jam. The resulting jam can be rolled hot into sterilized jars.
Recipe for delicious jam from unripe apples
I offer you a recipe for making delicious jam from unripe and sour apples.
First, the apples need to be heated over a fire so that the skin does not crack when cutting them into slices.
Afterwards we cut the apples into 4 slices.
Pour the required amount of water into the pan and bring to a boil. Prepare a saucepan in advance cold water, we will drop the apples there. Place the apples in boiling water for 3 minutes, after which you need to quickly remove them from there with a slotted spoon and immediately place them in a pan of cold water. Leave until completely cool.
Then we cook syrup from sugar and one glass of water. Bring to a boil. Place the apples into the boiling syrup and make sure to stir. Bring to a boil again and cook for another 5 minutes. Next, turn off the stove and let the apples soak in the syrup for at least 12 hours. Then put it on the fire again, boil for 5 minutes, and let it brew for 12 hours again. You need to repeat this one more time and cook the jam until fully cooked.
Jars and lids must be sterilized. Place the hot apple jam into jars and close with sterile plastic lids for a hot seal.
Apple and apricot jam for the winter: a recipe for a delicate delicacy
This wonderful winter dessert has a wonderful taste and an unforgettable aroma of fresh fruit. It also serves as a wonderful topping for pastries and pancakes.
To prepare jam from apricots and apples for the winter using this recipe, you need to find a variety of apples with sourness; if this is not possible, then you will need to add a little citric acid during cooking. If you want to make the taste of the delicacy more piquant, you can add cinnamon or star anise to it.
First you need to take 0.5 kg of apricot, 2 kg of apples and 1.4 kg of sugar.
All fruits must be washed thoroughly and then allowed to dry a little.
After this, cut off the peel from the apples, peel out the core and cut into slices. Then we take apricots, cut the fruits into two parts and remove the pits.
Now you need to mix the fruits in the container in which the jam will be prepared (net weight without seeds and peels should be within 2 kg), add sugar and mix thoroughly.
After these procedures, you need to wait until the juice is released from the fruit. Then put the container on the stove and cook, stirring, for about 40 minutes over low heat.
Place the prepared jam into sterilized jars and seal. This delicacy is stored in cool rooms.
Kiwi and apple jam
The wonderful overseas fruit kiwi has many beneficial properties. It contains vitamins B, C, D, E, K1, which help a person stay healthy during the cold season. Kiwi, in addition, contains calcium, potassium, magnesium and many other useful substances that are necessary for humans.
To preserve most of the beneficial properties of apples and kiwis, they can be rolled into jars for jam and subsequently used in the winter for tea drinking or simply to replace sweets. The cooking process itself will not take much time.
The ingredients of kiwi and apple jam are as follows:
- 5-6 kiwi fruits
- 2 medium sized apples
- 1 lemon or citric acid
- sugar ½ cup or 100 g.
First, you should clean all the ingredients. Remove the seeds from the apples and peel them, repeat the last step with all kiwi fruits, squeeze the juice from the lemon. Grind all the fruits into small pieces, add sugar and lemon juice.
To cook in a slow cooker, place all ingredients in the bowl of the device. Turn on the “quenching” mode for 30-40 minutes. After this, you can serve the jam on the table or roll it into jars for the winter.
To cook on gas, place the bowl over low heat and wait for the juice to release from the fruit. After this, boil for 15 minutes and roll up hot.
Amber apple jam with orange, recipe for the winter
Fragrant, unusual tasty treat with citrus notes will warm you up in winter and give you moments of pleasure with a cup of tea. Can be used in making pies and cakes. An excellent recipe for making amber apple jam with orange for the winter will not leave anyone indifferent!
Ingredients:
- 1 kg apples
- 1 small orange
- 1 kg sugar
- 250 ml water.
Step-by-step cooking process:
Wash the apples in cold water and leave to drain. Cut out the centers and, if desired, cut off the peel. Cut the pulp into slices.
Boil a glass of water in an enamel saucepan, reduce the heat, and dip the orange slices in the water for 2-3 minutes.
Gradually add and stir the sugar in the pan until it is completely dissolved.
Remove the oranges in syrup from the heat and add the apples. Mix carefully and leave to soak for 1 hour.
After an hour, return the pan to the heat, boil and cook until the ingredients are ready.
Readiness is determined by the state of the syrup, which should thicken and the softness of the apple slices. Next, you should spread the jam into prepared containers and seal.
Apple jam through a meat grinder: with and without peel
Jam made from aromatic ripe apples is not only a great delicacy, but also an abundance of vitamins. And preparing a unique dessert does not require much effort.
- For appetizing jam, through a meat grinder from ripe apples, it is necessary to select soft fruits that are not spoiled by pests, without mechanical damage. It is better to wash apples in cool water.
- The next stage is removing the core and seeds from the fruit. If the peel is thick, it is better to remove it - this will make the jam more tender, but less aromatic. For tender fruits, it is better to leave the peel, then the jam will be richer in taste and smell.
- Cut the fruit into two to four pieces. Then the apple slices need to be placed in a saucepan and filled with water. For one kilogram of apples you will need 100 ml of water.
- Over medium heat, the fruit must be boiled for fifteen minutes. If during this time the apples have not lost their shape, you can simmer them for another ten minutes.
- After this, the hot apples need to be chopped using a blender or meat grinder. Chopped apples cook faster and retain vitamins. The resulting puree must be put back on the fire: transfer it to a clean saucepan, add half a kilogram of sugar.
- If the peel has been removed from the apples, you can add a couple of pinches of cinnamon. It is recommended to bring the puree to a boil over low heat, stirring with a wooden spatula. Do not allow it to burn: the color and taste of the jam will be ruined!
- The boiled fruit puree should be placed on low heat and the water should be evaporated for about forty minutes.
The finished jam should be poured into jars and tightly closed with lids.
Unusual apple jam “Apple masterpiece”
Transparent apple slices, a citrus note and an unexpected nutty-vanilla flavor - this jam will earn the most enthusiastic praise from your guests!
Ingredients for cooking unusual jam from apples “Apple masterpiece”:
- Unripe sweet and sour apples - 1 kg, peeled;
- Sugar - 700 g
- Cloves - 2 buds
- Zest of 1 lemon
- Almonds - 200 g
- Vanilla sugar - 20 gr.
Preparation.
Cut the apples into slices, removing the core. Place in an enamel pan, sprinkling the layers with sugar. Leave in a cool place for 6-8 hours, stirring gently occasionally.
The jam is cooked in three steps, 5 minutes each after boiling. Gently heat the slices. Remove the foam.
Before the second cooking, add cloves. While the jam is cooling, prepare the almonds by removing the brown skins. To do this, put the nuts in boiling water for 30-40 seconds. Dry the almonds in a frying pan and chop. Remove the zest from the lemon.
Before the third cooking, add almonds, vanilla sugar, and zest.
Place the hot jam into sterile dry jars and close.
Wrap in a blanket until cool, turning the jar upside down.
The Mediterranean taste of a seemingly ordinary dish will surprise you.
Apple and pear jam slices
Ingredients for 1.5 liters (one liter jar and one half-liter jar of the finished product):
- apples – 500 g
- pears – 500 g
- sugar – 750 g.
Preparation:
For jam in slices, you need sweet and sour apples and pears with dense pulp.
Before cooking, wash and dry the fruit thoroughly. Then remove the core and cut into 8-10 slices.
Apples need to be cut quickly and sprinkled with sugar so that they do not start to darken.
Preparation:
Place the fruits in a saucepan, add a little water to the bottom and cover with the remaining sugar.
Heat the pan over low heat, without bringing the jam to a boil. Leave the pan for 10 hours.
Then bring the jam to a boil over low heat, remembering to skim off the foam. To keep the slices intact, mix the fruit by shaking the container. Let the jam sit again.
Bring, with a break of 10 hours, two more times to a boil and hot, pour into washed, treated jars and seal with lids.
A simple recipe for red currant jam with apples
To prepare you will need ingredients:
- 1 kg red currants
- 500 g apples, preferably sweet varieties, this is better for contrasting flavors
- 1.6 kg granulated sugar
- 15 g citric acid.
To make jam from apples and red currants, you will need to thoroughly sort out the berries and peel them from the stalks. The apples are peeled and cored, cut into cubes of approximately 1.5 cm. Then they are placed in cold water with citric acid, this will protect the fruits from premature blackening.
Prepare the syrup. Add sugar to 500 ml of boiling water and boil for 2 minutes. When the syrup is ready, remove the apples from the water, dry them well with napkins, pour the syrup over them and simmer over low heat for 10 minutes. Add dried currants, bring the mixture to a boil and leave over low heat for 4 hours, stirring occasionally.
Cool the jam, pour into prepared jars and close with nylon lids. Store in the cellar until winter. To store in an apartment, seal hot jam in sterilized hot jars and roll up with iron lids.
Rhubarb jam with apples
Required ingredients:
- 1 kg rhubarb
- 2 apples
- 1 orange
- 1.5 kg sugar
- 200 ml water
- 1 tbsp. spoon of chopped ginger.
How to make delicious apple and rhubarb jam:
Cut the rhubarb, peeled from its thin skin, into equal pieces. Peel the orange, add the zest and squeezed juice to the rhubarb.
Cut the peeled and cored apples into small pieces and place in a saucepan. Grate ginger there too.
After adding water, cook the mixture over low heat for 20 minutes after boiling. Then add sugar and cook for 10 minutes on low and 10 minutes on high heat.
Place the resulting jam while still hot into sterilized jars and roll up in the usual way.
Recipe for delicious apple and plum jam
Plum and apple mixture is an excellent combination for adding to third courses. Quite easy to prepare, the end result is a fragrant, moderately thick jam with delicious pieces of fruit in a sweet syrup. Jam can be used as a sauce for baked goods, ice cream and other types of dessert.
Preparing apple and plum jam: 23 hours
Servings: 10
Ingredients:
- 500 milliliters of water
- 600 grams of sugar
- 500 grams of apples
- 1 teaspoon cinnamon
- 500 grams of plums.
Cooking is carried out in 7 stages.
- Wash the apples, peel them and cut them into cubes.
- Wash the plums, remove the seeds, and cut them into cubes in the same way as apples.
- Mix chopped plums and apples with water and cinnamon.
- Leave the resulting mixture for 2-3 hours so that it releases the juice.
- Place the mixture on the fire, bring to a boil and then simmer over low heat for 5 minutes. Remove from heat and leave for 6 hours to allow the mixture to cool.
- After this time, bring to a boil again and simmer for 5 minutes. Then leave to cool again for 6-8 hours.
- After this period, bring the mixture to a boil for the third time, then pour into sterilized jars.
Seal the jars with lids and leave to cool, after turning them upside down. Once the mixture has cooled, cooking can be considered complete.
Apple jam is one of the most popular preparations for the winter, since there are quite a lot of apples in season, it would be a shame not to cook something tasty from them.
Since the apple season is on the horizon, and the harvest at the dacha is in full swing, the pressing question becomes more and more urgent: what delicious thing can you make from apples for the winter? Of course, the first thing that comes to mind is jam. And who doesn’t know how to make apple jam, we’ll tell you.
In this article we will try to tell you the most popular recipes for apple jam for the winter.
Transparent apple jam in slices for the winter
A fairly popular recipe; as a rule, apples of the Antonovka variety are used to make this jam.
Ingredients:
- sugar – 1 kg;
- apples – 1 kg.
Transparent apple jam in slices - step by step recipe with photo:
As you can see for yourself, everything is extremely simple with the ingredients, except that if your apples are very sweet, and you don’t like cloyingly sweet jam, you can add less sugar.
The cooking process, as always, begins with preparing the most important thing - apples, we will wash them thoroughly. Remove the core from the apples and cut the apples into slices.
Pour the ingredients into the prepared pan in layers - a layer of apples, a layer of sugar and leave in the pan for several hours so that the apples release their juice.
The difficulty of making apple jam in slices is that it must be prepared in several stages, to be precise in three.
Place the pan with the syrup and apples on low heat and bring to a boil, cook for ten minutes and turn off the stove. Slowly cool the jam, as soon as it has cooled completely, return to the fire and cook, and so on three times four times if necessary.
As soon as all stages of cooking apple jam are completed, cool and pour into sterilized dry jars.
You have learned this simple but time-consuming recipe; the recipe is really worth your attention. 
Apple jam Pyatiminutka
Jam prepared according to this recipe is not only quick and easy to prepare, but also retains almost all the benefits of fresh fruit. It’s not called “five minutes” for nothing.
Products:
- sugar – 300 g;
- apples – 1 kg.
Preparation:
- Core high-quality fruits, cut into thin strips or grate.
- Sprinkle with sugar, stir, as soon as the juice comes out, put on the stove.
- Let it boil on medium gas, reduce it and cook for no more than 10-15 minutes.
- At this time, sterilize the jars over steam and the lids in boiling water. As soon as the jam is cooked, place the hot mixture into the prepared container and seal.
A simple recipe for apple jam for the winter
You will need:
- 1 kg apples;
- 1 kg sugar;
- 1 glass of water.
Preparation:
How to make apple jam according to a traditional recipe. Pour sugar into a saucepan, pour in water, bring to a boil, put apples cut into beautiful thin slices into the boiling syrup, cook the jam, stirring gently so as not to damage the apples, until the slices are transparent.
If desired, at the end of cooking, you can add lemon zest, ground cinnamon or a little vanillin to this jam.
You can check the readiness of apple jam in the classic way- drop by drop, which, having dried slightly, should not spread over the saucer when it is turned over. Also, if the jam is ready, the apples will not float to the top; they will be evenly distributed throughout the syrup.
Apple jam with orange slices
Properly prepared apple jam allows you to retain most of the beneficial properties of the original product. And according to the following recipe, jam for the winter turns out to be extremely tasty.
Recipe Ingredients:
- peeled fruits – 1 kg;
- oranges without peel – 0.5 kg;
- sugar – 0.5 kg.
Preparation:
Select strictly whole apples without rot or wormholes. Cut out the center of each fruit. Cut into equal medium-sized cubes.
Peel the oranges and remove as much white membrane as possible. Divide each into wedges and cut them into slices corresponding in size to apple slices. It is best to do this directly above the container in which the delicious apple jam will be cooked.
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Place the orange and apple pieces together, add sugar and stir. Allow about 2-3 hours for the juice to release.
Place on low gas and after the syrup boils, cook for 10 minutes.
Then put it aside and leave for another couple of hours so that all the fruits are saturated with sweet juices.
Cook for about 40 minutes on very low gas until the mixture turns golden brown.
To ensure that the jam cooks evenly, do not forget to stir it with a spatula from time to time.
Place the finished, delicious jam into jars when cooled. For long-term storage they can be rolled up with metal lids. 
Apple jam for the winter with lemon
In order to prepare delicious apple jam with lemon flavor for the winter, you will need the following:
- granulated sugar – 1 kilogram;
- apples – 1 kilogram;
- water – 400 ml;
- lemon zest;
- vanillin.
How to cook:
First you have to make sugar syrup from water and sugar. You need to cook it until the drops of syrup become very thick. As soon as the drop begins to solidify on the saucer, the syrup is ready.
Afterwards, take the apples, wash them, peel them, remove the seeds and membranes. Then you need to cut them into slices, cubes - whatever you like. The apples need to be carefully transferred to the boiled syrup and cooked over low heat for about half an hour.
Be sure to ensure that the apples do not overcook.
Afterwards you need to take a lemon and wash it, grate it on a fine grater, add its zest to the jam with a small amount of vanillin. Afterwards, the jam you have made needs to be poured into jars and rolled up as you usually do.
Recipe for thick apple jam with cinnamon
The thickness of the jam in most cases depends on the initial looseness of the apples. If you take fruits that are too hard and dense, you will have to boil them for a very long time, and as a result the jam will not be as thick as you would like. In addition, the fruits must be fully ripe and have been left in the shade for a day.
Products:
- chopped slices – 3 kg;
- sugar – 3 kg;
- ground cinnamon – 1–2 tbsp.
Preparation:
Remove damaged parts, core and, if necessary, skin from the fruit. Chop into arbitrary cubes, place in a bowl, layering with sugar mixed with cinnamon. Leave to release juice overnight.
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Place on medium gas and bring to a boil, remembering to stir. As soon as the syrup boils, reduce the gas slightly and cook for about 5-8 minutes. Remove from heat and leave for at least a couple of hours, maximum for a day.
Repeat the procedure two more times at the same frequency.
Boil the jam for the last time for about 7–10 minutes, pack it hot into jars and store sealed after it has cooled completely in the pantry or basement. 
Jam with tiny whole apples floating in an amber syrup reminiscent of honey even looks delicious and appetizing. But the most amazing thing is that it is very simple and easy to prepare.
Ingredients:
- very small apples with tails – 1 kg;
- granulated sugar – 1.2 kg;
- drinking water – 1.5 tbsp.
Preparation:
Sort the fruits without breaking off the stems, wash them clean and dry them. To prevent them from bursting during cooking, prick each one with a toothpick (ordinary fork) in several places.
Make a syrup from the above ingredients by boiling it for 2-3 minutes over high heat.
Pour the sweet liquid over the apples placed in the saucepan.
Once completely cooled, place on the heat and bring to a boil. Reduce heat and cook for no more than 5 minutes.
Drain the syrup into a separate container and simmer it slightly over medium gas for 15 minutes.
Sterilize the jars, fill them loosely with boiled apples, and pour hot syrup on top.
Immediately roll up the lids. Turn upside down and cool slowly, covered with a warm blanket. You can store it in the basement, pantry or just in the room.