The apple season is coming to an end and we continue to stock up on vitamins for the winter.
I like apple jam in slices because you can eat it not only on its own, but also use these same slices in other dishes. For example for .
There are a lot of options for making apple jam; in this article I tried to choose ones that would simplify the cooking process as much as possible, but without losing taste.
Apple jam slices “amber”: recipe with photo
To begin with, I offer you a classic recipe. amber jam, which uses only apples and sugar.
Ingredients:
- Apples – 1 kg
- Sugar – 1 kg
That is, for every kilogram of apples, you need to take 1 kilogram of sugar. Decide for yourself how much jam you want to make.
Preparation:
Wash the apples well and wipe them thoroughly - excess liquid We don't need it.
Remove the core from the apples and cut them into slices.
If the apples are fresh with thin skin, then peeling is not necessary. If it is dense and hard, then it is better to peel the apples
In this multi-layer design, the last thing to be added is sugar.
Cover the bowl with a lid or towel and leave it until the apples release their juice. This usually takes from 12 to 20 hours.
The fact that the apples are ready will be evident by the fact that the top layers of sugar will completely dissolve, and a lot of liquid will appear in the bowl.
Transfer the apples from the bowl to a deep saucepan. Add the juice and sugar from the bottom of the bowl there. Place the pan over medium heat and bring the future jam to a boil. After boiling, cook for another 5 minutes, then turn off and wait until the pan cools completely.
Then boil the jam again and cook it for 10 minutes. Turn off again and let the pan cool.
The third boiling will be the final one. When the jam boils, cook it for 5 to 30 minutes depending on what color you want. The longer you cook, the darker the color of the jam.
Several rounds of boiling and boiling are necessary so that the apples have time to boil, but retain their shape, and the sugar does not darken and turn into caramel. If you want to boil everything in one go for 40-50 minutes, you will end up with an unattractive dark slurry
Now the jam is ready and can be spread out. Fill the jars up to the shoulders, compacting them tightly but without damaging the slices.
Then we close the jars with lids and leave them to cool upside down. There is no need to cover the jars, otherwise apple slices will boil and fall apart.
After cooling, store the jars in a cool, dark place.
Quick five-minute apple jam
The peculiarity of this recipe is that we do not wait for the apples to “release their juice” and the resulting syrup is suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.
But this speed will have to be paid for by the meticulous preparation of the fruit.
It’s no secret that the speed at which apples soak directly depends on the size of the slices into which you cut the apples. Classic recipe“Five-minute” generally means grating apples on a coarse grater.
But we need slices. So that's what we'll do.
Ingredients:
- Apples – 1 kg
- Sugar – 1 kg
- Water - 1 glass (250 ml)
- Citric acid - 1 pinch
Preparation:
The better we prepare the apples, the better they will be soaked in syrup. Therefore, we not only remove the core of apples, but also peel them. After that, cut them into slices as thin as the sharpness of your knife allows.
Now let's start preparing the syrup. This is incredibly simple - pour one kilogram of sugar into one glass of water, put it on low heat and cook the syrup until the sugar is completely dissolved.
Don't forget to stir periodically.
While making the syrup, pour salted water over the apple slices to prevent them from browning.
When the water boils and the sugar dissolves, add apples to the pan and boil them for just two minutes. Then turn off the stove and leave the jam to cool.
When it has cooled, take a sample - if the jam is too cloying and sweet, add a pinch of citric acid to it.
After the first cooling, put the heat on low again and bring the jam to a boil again. After which you can immediately put it into sterilized jars.
Apple jam slices “amber with orange”
Let's start adding other ingredients to apple jam to delight ourselves with a variety of flavors.
First, add an orange to the apple jam.
Ingredients:
- Apples – 1 kg
- Oranges – 1 kg
- Sugar - 0.5 kg
From this quantity you will get one liter jar apple jam.
Preparation:
Peel the apples, cut out the core and cut into slices.
We cut the oranges, take out the seeds and pass them through a meat grinder along with the peel.
After this, combine all the ingredients in one pan, put it on the fire and cook over low heat for 50 minutes, stirring occasionally.
For making jam best choice there will be enamel dishes (saucepan or basin)
When the jam is cooked, the apple slices should become transparent, and the syrup should flow heavily from a spoon (like honey).
Once you have reached this consistency, you can put the finished jam into sterilized jars.
Store cooled jars in a cool, dark place.
Transparent apple jam “amber with lemon”
Theoretically, apple jam with lemon can be prepared according to the same principle as with oranges. But I tried to select such recipes, each of which has its own distinguishing feature. In this option we will do without a meat grinder.
Ingredients:
- 1.5 kg apples
- 1 lemon
- 1 kg sugar
- 1 glass of water
Preparation:
The first step is to prepare the syrup. Add 1 kg of sugar to 1 glass of water (250 ml) and bring the syrup over low heat until it boils and the sugar is completely dissolved.
While the syrup is cooking, prepare the fruit.
Cut the lemon into small slices along with the peel.
Don't forget to remove the seeds from the lemon, otherwise the jam will taste bitter.
Place the lemon in the boiling syrup and cook for 5-7 minutes.
Wash the apples, remove the core and cut into small half-centimeter slices.
One and a half kilograms of apples should yield approximately 1 kilogram of apple slices
Add apples to syrup and cook for another 5 minutes.
After this, turn off the heat and let the jam cool completely. Then turn the heat back on low, bring to a boil and cook the jam for another 30 minutes until thickened.
After this, you can either let it cool and put it in clean jars (without sterilization) for storage in the refrigerator (for 3-4 months), or put the still hot jam in sterilized jars and safely store it in the cellar for a whole year.
Long-term storage is ensured by the citric acid content in the jam, which acts as a preservative.
Apple jam slices from ranetki: video recipe
And here it is very interesting recipe ranetka jam. The process is shown in great detail, so I recommend watching it. Moreover, the video lasts only 6 minutes.
Apple jam with cinnamon
Well, the last recipe, which completes the familiar methods of making apple jam in slices, is a recipe with the addition of cinnamon. Cinnamon complements the taste of apples very well, giving them a special aroma.
This recipe does not require long-term storage and can be stored in the refrigerator for 1 month
Ingredients:
- Apples – 1.5 kg
- Sugar - 800 g
- Water 50 ml
- Cinnamon 1 stick
Preparation:
Peel the apples, remove the core and cut into small slices.
Place the apples in a deep saucepan and pour in 50 ml cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.
Place the pan over high heat and bring the syrup to a boil, stirring constantly. After boiling, reduce the heat to low and cook, stirring, for another 10 minutes.
Then turn off the heat and let the jam cool for one hour.
Then put the pan back on the fire, add the remaining sugar and cook over medium heat for another 1 hour, stirring occasionally.
During this time, the apples become transparent and the syrup becomes thick.
After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling, the apple jam is ready for use.
Whatever you are not ready to eat right now, put it in jars with lids and put them in the refrigerator. Do not put cinnamon sticks in jars.
As you can see, clear apple jam in slices can be prepared absolutely in different ways: You can do it with preliminary sugaring, or you can do it without it. You can cook for 5 minutes so as not to lose the vitamins, or you can cook for an hour to get thick jam.
I hope I helped you decide what you need.
Thank you for your attention.
There is no need to talk about the popularity of apples in our country again. There are a great many ways to prepare this fruit for the winter. Apples are pickled, dried, made into compotes and confiture, marmalade and jams, and even frozen. But the most common preparation option is undoubtedly jam.
Opening a jar of fragrant apple jam in winter, you can feel the tart and fragrant aromas of summer. It is prepared both for filling buns and pies, and as a delicious independent dessert.
Many housewives often get lost among large quantity various recipes. In this article you will learn how to make the most delicious apple jam according to the classic recipe. And lovers of non-traditional tastes will like various options with the addition of unusual ingredients.
Properties and calorie content
Properly prepared apple jam has many beneficial qualities. High concentration of vitamins different groups and various microelements make it an indispensable product.
First of all, apples are rich in pectin, a substance that helps remove accumulated bad cholesterol from the body. In addition to fighting cholesterol, pectin accelerates metabolism in the body, improves peripheral circulation, and has some sorbing properties.
B vitamins, the presence of vitamins A, E and P, in combination with iron and potassium, helps in the fight against cardiovascular diseases, improves the condition of the skin and hair, has a beneficial effect on muscle tone and nervous system body.
Apples are a hypoallergenic fruit. This feature allows you to diversify the diet of young children with such a dessert. And if you replace sugar with fructose or honey, then diabetics can also enjoy it.
Apples containing acid can negatively affect the condition of people suffering from diseases of the gastrointestinal tract. However, taking into account these features, it is possible to select a suitable prescription for such patients. For people with high stomach acidity, use the fruits of sweet varieties, and for those with low acidity, use sour apple varieties.
A unique factor is also the ability of the apple to normalize stool for both constipation and diarrhea. Many plant fibers absorb excess moisture with toxins during the latter; at the same time, they help promote the movement of solid masses that provoked obstruction.
Nutritionists recommend eating apple jam for dessert, replacing sweets and cakes with it. You can’t eat a lot of it, so carbohydrates won’t exceed the norm. A coarse fiber promotes proper operation intestines, which is important when dieting.
The calorie content of traditional jam is 265 kcal. But it changes significantly if the sugar included in the recipe is replaced with honey. At the same time, the issue of complex sugars, the main enemy processed into fats, disappears.
Product selection and preparation
The choice of apple variety depends on the recipe and desired result. First of all, apples should be homemade, and not imported, bought in a store. They are of little use for this purpose.
Late varieties (Antonovka, Semerenko) have a dense texture, do not become overcooked, and retain a beautiful appearance after heat treatment. They are perfect for making jam in slices.
If the housewife decides to cook according to this recipe from soft varieties (White filling), then the fruits should be taken unripe.
Sour varieties contain more pectin. They make great jelly-like varieties. For those who like sourness in taste, it is recommended to use green, not very ripe fruits.
Overripe apples lose their juiciness, become crumbly and tasteless. Jam made from them also does not have high taste qualities, so it is better not to cook from such fruits.
We should also talk about wild, paradise and Chinese apples. They are small, preserve them whole, along with the stem and core. This jam has an unusual and refined appearance and surprises with its wide flavor palette.
The process of preparing the product also depends on the chosen recipe. The general rule is that apples must be washed thoroughly, using a brush, and then dried thoroughly.
When removing the peel, it is worth remembering that a significant proportion of vitamins are lost. A good alternative is to blanch in boiling water for a couple of minutes. Especially hard varieties can be processed in the same way. The water remaining after blanching is used to make syrup.
The apples are peeled from the core, cut into pieces of the same size or rolled through a meat grinder. Here everything depends on the imagination of the housewife and the preparation method she chooses. In some cases, the fruits must be intact and not damaged by the worm. If the task is not aesthetic appearance finished products, then any fruit will do, the main thing is to carefully remove all damaged parts.
Close attention must be paid to the right choice utensils for preparing delicacies. Both the size of the container and the material from which it is made are important. Wide basins and bowls with small sides will be a good choice. The jam in them will warm up evenly. In a deep and narrow bowl you will have to stir it more often, which will certainly affect appearance And useful qualities product.
It is better to avoid aluminum and copper basins, since the acid contained in apples interacts with these materials. chemical reaction. The jam will become dangerous to eat due to the heavy compounds contained in it. Enameled cookware and stainless steel containers are perfect. Nowadays, housewives often come to the rescue with a multicooker bowl.
Modern technology significantly simplifies the culinary process, delivering pleasure while cooking.
It is also worth taking care to thoroughly sterilize the containers for preservation. Banks must be taken with a capacity no more than 500 ml, otherwise mold may form in the finished product.
When all the food and utensils are prepared, you can begin the mystery of preparing an incredibly tasty and healthy dessert.
Recipes
Each housewife will be able to choose a recipe to her liking from a large number of variations. Time-tested classic recipes will appeal to fans of tradition, and unusual combinations of products will certainly not leave lovers of exotic and unconventional tastes indifferent.
"Five Minute"
Crazy rhythm of life modern women often leaves no time for winter preparations. In this case, a simple recipe for quick and “live” jam will come to the rescue. Short time heat treatment allows you to preserve it maximum quantity vitamins and nutrients.
Any apples will work for this recipe. The fruit may be slightly spoiled or damaged. These areas need to be thoroughly cleaned. Whether to leave the peel is a personal decision of the housewife. This will not play a big role here.
Prepared fruits must be cored and chopped. The shredding method is also not important. These can be slices, cubes; You can grate the apples.
For sweet varieties, 600-800 grams of sugar is enough, and for more sour ones - from 1 to 1.2 kilograms per 1 kilogram of apples.
At the first stage, prepare the syrup. To do this, add 1 glass of water to granulated sugar. Then dissolve the sugar big fire, constantly stirring the mass. Place the prepared apples in a container with boiling syrup and boil for 2-3 minutes. If the jam seems too cloying, you can add a pinch of citric acid.
After this, set the container with jam aside and begin sterilizing the jars with lids. At the final stage, the jam is boiled again, poured into prepared containers and sealed with lids.
"Yantarnoe"
When preparing this transparent delicacy, you will have to show restraint and patience, since the process is labor-intensive and energy-consuming. But the result obtained more than compensates for the time spent.
Only hard and whole apples, without wormholes, are suitable here. The finished jam will be transparent, the slices will be intact, so the quality of the fruit plays a significant role.
The stronger and greener apples, the more beautiful and transparent the slices will be.
They are cut into approximately 1 cm wide. The sliced fruits are laid out in layers in an enamel container, sprinkled with fine granulated sugar. Proportional ratio Sugar with apples in this version is 1:1.
It is better to leave the covered apples overnight so that they release a sufficient amount of juice.
Place the finished mixture on the fire and bring to a boil. After boiling, the cooking time is only 5 minutes. Then remove the container from the heat, cover with a cotton towel and let it sit until it cools completely. Repeat the procedure 3 times. The ideal pattern is morning-evening-morning.
Immediately pour the hot jam to the top into prepared sterile jars and seal with lids. Then turn them upside down, waiting for them to cool.
It is necessary to take into account that from 0.5 kg of apples a half-liter jar of the finished product is obtained.
"Apple-orange"
This recipe will appeal even to those who, in principle, do not like apple preparations. Jam with orange will turn out to be a rich, bright color with a pleasant aftertaste. Citrus transforms the taste so much that not every sophisticated gourmet will be able to correctly identify all its components.
- 1 kg apples;
- 0.5 kg sugar;
- 1 orange weighing 250 grams;
First you need to profile the orange. Peel thoroughly and remove the white subcortical layer that gives bitterness to the ready dish. Remove all the seeds and clear the partitions. Cut the finished orange fillet into small cubes. The process is not complicated, but it takes some time.
After this, the stage of preparing the apples begins. Peel and core the fruits and chop them into the same cubes of the same size. Pour 50-100 ml of water into the bottom of the basin in which the jam will be prepared. Pour in the apples, orange slices, add granulated sugar, mix and place on the stove. After boiling, reduce the heat to low and cook for 30-40 minutes, stirring the mixture every 5 minutes.
The jam will be ready when the syrup becomes thick and viscous. Pack the boiling delicacy into a sterile container and seal it hermetically.
“Rhubarb jam with apples”
Sweet winter dessert is almost always associated with fruits and berries. But there are also original recipes, for example, from a rhubarb stem. An incredibly healthy vegetable, combined with lemon and apples, will provide the body with a colossal dose of vitamins.
When choosing rhubarb stems, you should know a few secrets:
- The plant's petioles are at their tenderest from May to mid-June. Stems harvested later will be too tough;
- in July, the petioles become overly acidic due to accumulated oxalic acid;
- Young stems about 20 centimeters long are ideal for winter harvesting.
Peel 1 kilogram of petioles from the rough top layer and cut into small pieces. Remove the zest from 1 lemon in a thin layer - this is easy to do with a grater. Chop 300 grams of apples. In an enamel container, mix the zest, rhubarb and apples. Add 200 ml water.
After boiling, simmer the mixture over low heat for about 20-30 minutes. Then add 1 kilogram of sugar and cook for another 10 minutes until the mixture thickens. Pour the hot jam into a sterilized container and seal.
“Apple-cherry with almonds”
A classic recipe with a twist. Very easy to prepare. For this delicious dessert you will need:
- 0.5 kg cherries;
- 0.5 kg apples,
- 1 kg sugar;
- juice of 2 lemons;
- 50 grams of almonds.
Separate clean cherries from the pits, add sugar and leave for a day to let them release their juice. After 24 hours, add grated peeled apples and lemon juice to the cherries and boil the mixture over high heat for 5 minutes after boiling. Fry the almonds in a dry frying pan and add to the jam, pour into prepared containers and cover with lids.
“Apricot jam with pears and apples without sugar”
An excellent dessert for diabetics, which can also be used as a filling for sweet pies and buns. To prepare it, take:
- 2 kg apricots;
- 1 kg apples;
- 1 kg of pears;
- 1 glass of honey.
Peel and core apples and pears and cut into small pieces. Separate the apricots from the pits. Dilute honey with a small amount of warm water. Mix all the ingredients and place the container on low heat. Bring the mixture to a boil, remove from heat and let cool completely.
Repeat the procedure several times until the jam thickens. Pour into sterile jars and seal tightly.
“Apple jam with chokeberry”
Jam made from chokeberry alone has a rather specific tart taste. In combination with apples, a soft taste and a rich, pleasant aroma appear. The bitterness of rowan is perfectly balanced by the sweet varieties of apple tree.
- 1 kg chokeberry;
- 900 grams of sweet apples;
- 2 kg sugar;
- zest of one orange;
- 250 ml water.
At the preparatory stage, sorted and washed chokeberry grind using a blender. Grate the orange zest on a fine grater. Peel the apples from the seed capsule and peel. Cut into medium-sized slices.
Combine all ingredients, add water, mix thoroughly and simmer over low heat until thickened. Pour the hot jam into jars and seal.
"Apple with cinnamon"
Apples and cinnamon are a classic combination in many desserts. Preparing such jam will not be difficult even for those who have never made preparations.
- 2 kg apples;
- 1 kg white sugar;
- 100 grams of brown cane sugar;
- 1 tbsp. spoon of lemon zest;
- 250 ml water;
- 1 cinnamon stick.
Cut the peeled apples into small cubes. Grind the cinnamon using a blender, grate the lemon zest on a fine grater.
In an enamel container, combine apples, lemon zest, chopped cinnamon and sprinkle with white granulated sugar. Boil the mixture for 30 minutes, stirring regularly with a wooden spoon. Add cane sugar, mix thoroughly and continue cooking. The finished jam will acquire a pleasant caramel color and thick consistency. Pack the hot jam into sterilized containers.
“Melon and apple jam”
The fragrant summer aroma of this inimitable delicacy will bring many pleasant moments on a winter evening. It will not leave anyone indifferent. Having tasted a spoonful of this jam, it is impossible not to fall in love with it.
- 0.5 kg apples;
- 1.5 kg melon;
- 0.5 kg sugar;
- 1 tsp. lemon zest.
Peel the melon, cut in half and remove the fibers and seeds with a tablespoon. Grind it in a blender or pass through a meat grinder. Cut the peeled apples into small cubes.
Bring the chopped melon combined with sugar to a boil over medium heat, stirring occasionally with a spoon. Boil the mixture to the consistency of honey. Add apple pieces, lemon zest and mix gently. After boiling again, boil for another 5 minutes and pour into a sterilized container.
"Apple-lingonberry"
ABOUT beneficial properties Lingonberries are legendary. And the symbiosis of apples with lingonberries can become a winter medicine that will help in the fight against vitamin deficiency, colds and general weakness of the body. Ingredients:
- 1 kg sour apples;
- 1 kg of lingonberries;
- 2.5 kg of sugar;
- 2 glasses of water.
Rinse the lingonberries thoroughly under running water. Sort through and get rid of small debris. Pour boiling water over it for a few minutes, then drain the berries in a colander. Thanks to such manipulations, lingonberries will lose their excessive bitterness. Chop the apples into cubes.
Pour water into the prepared container, add sugar, and let the future syrup cook over medium heat. Add lingonberries and apples to the boiling liquid and let it boil again. Then reduce the heat to low and cook for about half an hour. Pour the thickened hot delicacy into jars and seal tightly with lids.
"Apple-banana"
Even from this exotic fruit like a banana, you can easily make excellent jam. Bananas in pure form have an overly sugary taste, and apples perfectly balance it with a slight sourness.
- 2 kg apples;
- 1 kg bananas;
- 700 g sugar;
- 100 ml water.
Pour water over peeled and chopped apples and cook until soft. While the apples are cooking, peel and slice the bananas. As soon as the apples are ready, add granulated sugar and bananas. Boil briefly until the sugar dissolves, and then grind the ingredients in a blender. Boil the finished puree for about 20 minutes and pour into jars.
"Paradise Apples"
Among the abundance of recipes, jam from apples of paradise. Small candied fruits will not only complement winter tea drinking, but will also become a beautiful decoration for cakes and pastries.
- 1 kg apples;
- 1 kg sugar;
- 1 cinnamon stick;
- 250 ml water.
- Carefully observe the proportions of sugar, which is a preservative. By reducing its amount, you risk getting fermented jam, and too much of it will ruin the apple flavor.
- If mold forms on the surface of the jam, it can be carefully removed and the product itself can be boiled. It’s no longer suitable for storage, but it’s quite suitable for filling.
- Do not rush to throw away the candied jam. If you heat it in a pan of hot water, the dessert will take on its original appearance.
- Collect apples dry, not in rainy weather. Otherwise, the fruits, which have absorbed moisture, will make the food watery.
- Stir the jam with a long-handled wooden spoon. Tree - natural material, which does not interact with products and does not change their taste characteristics. This jam will not oxidize, which is possible after contact with a metal spoon. A long handle will help you avoid getting burned when handling.
- Turn the rolled jars upside down until they cool completely. It is better to store them in a dark, cool place, thus, their safety increases significantly.
There are a number of subtleties when sterilizing containers. First, you need to thoroughly wash the jars and check them for chips and cracks, and then proceed directly to the sterilization process itself.
- In the microwave. Very fast and convenient way disinfection. Pour clean filtered water into the jars; it will be enough if it covers the bottom by 2 cm. Set the microwave power to 800 W and turn on for 3-5 minutes. During boiling, steam will be released, which will disinfect the glass container.
- In the oven. The method is also very simple, although it takes a little more time. Place the washed jars wet in the oven. Heat them at 160 degrees until completely dry.
- For a couple. The oldest and most proven method. Fill a saucepan with water, place a metal sieve on it, and place the jars upside down on the sieve. Sterilization will take about 15 minutes.
About how to cook unusual jam"Apple masterpiece", watch in the next video.
A delicious addition to aromatic freshly brewed tea will be amber apple jam in slices. It will go perfectly with freshly baked pancakes, it will be an ideal filling for a pie or a stand-alone dessert that will appeal to both children and adults. And preparing such a delicacy is very simple.
Classic apple jam
This recipe does not use any additional ingredients. Only: 1 kg of fruit, 720-920 g of granulated sugar.
- The apples wash well, but are not peeled. Each one is cut open and the seed pod is removed. The resulting parts are cut into thin slices.
- Fruit pieces are laid out in layers in a pan. Each new one is generously sprinkled with sugar. Leave the container covered overnight. During this time, the required amount of liquid will appear.
- In the morning after the mass boils, it cooks for 5-6 minutes. Fruits should not be mixed under any circumstances.
- When the pan has cooled completely, cook everything again for a few minutes and leave to cool. So the process is repeated three times.
After the latter, you can pour the treat into prepared sterilized jars.
With walnuts and zest
With nuts and citrus zest, the sweetness is obtained with an amazing aroma and a slightly sour taste. Ingredients: 220 g walnut kernels, medium orange, 970 g hard apples, about the same amount of granulated sugar.
- The apples are washed, cored and thinly sliced. If you want to get a thick product, then you need to put them in a wide bowl, if it’s a little liquid, you need to put them in a narrow ladle. The fruits are laid out in layers, each of which is thickly sprinkled with sugar.
- The container is left under the parchment for 10-11 hours. A whole spiral of orange zest is added to it.
- The procedure is repeated three times: the mass is cooked for 5-6 minutes, after which it cools completely.
- When the mass begins to boil in last time, you can carefully mix it and pour in the nuts. At the end of cooking, the zest is removed from the delicacy.
This recipe for apple jam allows you to prepare a dessert with an unusual nutty “crunch”.
With added cinnamon
The amount of spice in the recipe can be adjusted to your taste. Usually a teaspoon is added. Other ingredients: 730 g granulated sugar, about a kilo of strong apples, 120 ml filtered water. How to make apple jam with cinnamon is described below.
- The core and broken areas are removed from the apples. Together with the skin, they are cut into medium slices. Too thin ones may fall apart during cooking.
- The fruits are sprinkled with sand and left for 2-3 hours. If during this time little juice has been released, then you need to dilute it with the amount of water specified in the recipe.
- Over low heat, bring the mixture to a boil with gentle stirring. Then cook for 5-6 minutes and remove from heat for 2 hours.
- The procedure is repeated three times. You can stir fruit only during the first cooking. On last stage they are covered with cinnamon.
The jam is mixed again before pouring into jars.
How to make clear apple jam in slices?
Ideally for clear jam It's worth using Antonovka. Take about a kilo of apples. 620 g of sugar will also be used.
- Washed apples are cut into slices. The thickness of each of them should be about 4-5 mm.
- The products are laid out in a pan in layers: fruit - sugar. The structure will infuse for 7-8 hours.
- The procedure is repeated three times: the mass is cooked for 5-6 minutes, after which it cools completely. Cooling usually takes about 6 hours.
The result is a delicious sweet and sour jam with clear syrup.
Five-minute recipe for the winter
If the housewife doesn’t have long hours to cook, you can use a quick recipe. Ingredients: 3 kilos of strong fruits, 2 cups of granulated sugar.
- Washed apples are rubbed on a coarse grater. Apart from this, you can also use a food processor or blender to grind them. It is not necessary to remove the skin from the fruit, but do not forget that it will still be felt in the finished delicacy.
- The bottom of a large saucepan or basin is moistened with cold water. The apple mixture is placed in the selected container.
- Immediately pour granulated sugar on top. Bring the mixture to a boil over medium heat, then cook for 6-7 minutes on high heat on the stove. The dessert needs to be stirred constantly.
The finished jam is poured into prepared jars directly from the hot stove.
Amber apple jam with oranges
Fragrant, beautiful jam will decorate any tea party. Apples in the delicacy go well with orange slices. Ingredients: large orange, a kilo of strong apples, a pinch of ground cinnamon, a kilo of granulated sugar.
- All fruits are washed, dried and cut into medium cubes. In general, their size and shape can be adjusted to your liking. There is no need to peel the fruits.
- The prepared fruits are placed in a pan and sprinkled with sand, after which they are left for 2-4 hours. During this time, the ingredients should produce so much juice that no additional liquid is required.
- Over low heat, bring the mixture to a boil. Next, you can add the ground spice and cook the jam over low heat, stirring frequently, for 80-90 minutes.
All that remains is to distribute the treats among glass containers and roll them up.
In a slow cooker
The long process of cooking the delicacy in question will be facilitated by a popular kitchen assistant - a multicooker. Ingredients: a kilo of strong apples and the same amount of granulated sugar, half a liter of filtered water, any spices to taste.
- The fruits are washed and the partitions and seeds are removed. The fruits are cut into medium slices.
- Sugar is poured into the bowl of the “smart pan” and water is poured out. The syrup will cook in a program designed for stewing for about an hour.
- Next, you can add the prepared fruits to the container. In the same program, the jam will be cooked for another hour.
If you want to get a dark syrup, you should use red varieties of apples; if it is light and transparent, then use yellow and green ones.
In some families, canning recipes are passed down from generation to generation. Surely everyone has pleasant memories from childhood associated with grandmother’s aromatic jam or marmalade, thick and viscous, sparkling like a gem. But many housewives complain that they cannot reproduce such a delicacy with their own hands - the thickness is not the same.
Our article will tell you what to do if the jam turns out liquid, and what measures should be taken during preparation to avoid such a situation.
Ancient recipes
The name “jam” hints at the long boiling process. Previously, it was customary to cook it for a long time, heating a container with berries or fruits filled with sugar until boiling several times. The jam was allowed to cool completely and then reheated and allowed to boil.
Some housewives boiled a container of brew over low heat for a long time. This method has its advantages: the jam turns out thick and is stored well, because with prolonged exposure to high temperatures, all bacteria that can cause the fermentation process die. However, with this method, the beneficial substances contained in berries and fruits also suffered. In addition, the structure was destroyed.
What did you do if the jam turned out liquid in the old days? There were several ways. You could drain the excess syrup, simmer the brew longer, or simply add sugar. We can still use all these recommendations today.
Extra syrup
It’s easy to drain the juice released by the fruit mixed with sugar. But this method is not suitable for all types of jam. Let's look at an example.
Blackcurrants, strawberries, cherries, as well as fruits such as plums, pears and apples, release copious amounts of juice when reacted with sugar and heated. In this case, the structure of the fetus itself is not destroyed. The syrup turns out homogeneous. Therefore, you can simply drain the jam from the listed ingredients through a colander or scoop out the required amount with a ladle into a separate container.
You can remember this method, for example, when plum jam turned out liquid. You already know what to do in this case - just drain the syrup.
But it is not suitable for quickly deteriorating fruits. For example, it will not be possible to save in this way. And some varieties of cherry plum tend to fall apart into pieces at the first heating, turning the mass into a kind of jam.
By the way, the syrup collected from the jam can also be boiled and rolled into jars. In winter, it is useful for soaking sponge cakes, preparing jelly and compotes. You can serve it with lazy dumplings or cottage cheese, casseroles and puddings, or just add a little to tea.
Saving liquid jam by boiling
This method is not recommended for raspberries, because the longer the jam is cooked, the more vitamins it loses. And this berry is very rich in them, thanks to which preparations made from it are considered not just a winter delicacy reminiscent of summer, but also an excellent therapeutic and prophylactic remedy. In addition, raspberries contain huge amount organic acids that do an excellent job as preservatives.
You shouldn’t boil strawberries for a long time either. The berries fall apart and become unaesthetic brown tint, and sometimes an unpleasant odor.
But prolonged cooking will only benefit apples and pears. Pieces of fruit, saturated with sugar, become like marmalade.
If you notice during the cooking process that the jam is too liquid, increase the time. Even fruits from one tree, collected in different years, may differ in juiciness. The more liquid there is in the fruit, the more it will be released into the jam.
If pear jam turns out liquid, what should you do? Cook it longer until it reaches the desired consistency.
There is one more little trick. It is necessary to drain the syrup and boil only it, and then pour the hot liquid into a container with fruits or berries. In a similar way, you can thicken jam from gooseberries, halves of large apricots, black currants, whole pears and other ingredients. This method will only benefit berries and fruits: the jam will be thick and will retain its natural color, structure and vitamins.
Adding sugar
Just like the juiciness and sweetness of fruits from different harvests may differ. Even if you have made jam from the fruits of the same tree more than once, it may happen that the usual amount of sugar is not enough. The jam will not thicken as expected and will look more like baby puree.
In this case, the answer to the question of what to do if the jam turns out liquid is a little different. Try adding sugar and heating the container. To begin with, add a quarter of the original volume, and after two cookings, evaluate the thickness. Sometimes it is necessary to increase the amount of sugar by 1.2-1.5 times.
Modern ingredients for thickness
Today there are many products that can make the life of housewives easier. These include:
- pectin;
- gestfix;
- agar-agar.
Some manufacturers offer ready-made solutions, which are called “Sugar for making jam.” The composition contains natural syrup thickeners, and the packaging contains detailed instructions.
Another advantage of such products is a significant reduction in cooking time. If ordinary jam is cooked in stages over 3-4 days, then the jam prepared with such a thickener will be ready in a quarter of an hour. You just need to add the mixture to the berries, stir and heat to a boil.
The use of pectin has only a positive effect on the taste. The syrup becomes similar to confiture. And agar-agar is also very useful; it is even used in Vedic cuisine for making sweets.
Many housewives who have discovered such ingredients completely switch to the new recipe. They don’t have to spend a long time fiddling around in the kitchen and tormented in search of an answer to the question of what to do if the plum jam turns out to be liquid.
Serviceberry berry
This small berry tastes like blueberries or cherries. Serviceberry juice is an excellent thickener. If the cooking result does not please you, you can safely use this ingredient.
For example, irga will help if plum jam It turned out liquid. What to do in this case? Squeeze the juice of the berries and pour into the syrup before boiling again. The jam will begin to thicken before your eyes.
Prevention measures
It is not without reason that they say that prevention is easier than correction. In order not to wonder what to do if the jam turns out liquid, you can use a simple but reliable method.
Prepare the berries or fruits, pour them into the container in which you plan to cook the jam. Add sugar at the rate of 100 g per kilo of fruit, mix and leave overnight. In the morning, drain the juice, add sugar again (as much as indicated in the recipe) and cook the jam in the usual way. The drained syrup can be used too! For example, pour it over ice cream.
How much sugar do you need?
If you are using a specific recipe, follow the specified proportions. But there are also general recommendations. To make jam from sweet fruits, sugar is added in a 1:1 ratio. If you are preparing sour berries or fruits (cherries, currants, cherry plums), you need to take one and a half times more sugar than fruits. You can add sugar during the cooking process, for example, when it turns out liquid.
You already know what to do to thicken certain fruit and berry treats. All that remains is to choose the most suitable method.
Apple jam is always very tasty, very aromatic and very simple. Making apple jam does not require much time or special culinary skills, but there are so many benefits in it and how much joy there is in eating it! The rich taste and unique aroma of apple jam seem to take us back to childhood, and “Culinary Eden” invites you to pamper yourself and your loved ones with this wonderful delicacy.
Late sweet and sour varieties of apples, such as Antonovka, Simirenko, Anis, Pepin, Ranet and Striefel, are well suited for making apple jam. For jam, it is best to use ripe and even overripe apples (except for those cases when you cook the jam in slices) - such fruits contain a lot of pectin and are better boiled during cooking. For making jam in slices, only unripe apples with dense, juicy pulp, recently picked from the tree, are suitable. If you want apple jam with pronounced sourness, choose Antonovka.
Before cooking, apples must be prepared - the fruits are washed well, peeled and cored and cut into pieces. Next, the apples are covered with sugar or immersed in ready-made sugar syrup. To diversify the taste of the jam and give it a unique aroma, you can add orange zest or pieces, as well as lemon zest. Vanilla, cardamom, cinnamon and cloves are also great additions to the jam.
The best utensils for making apple jam are stainless steel utensils. Enameled containers are also suitable, while the use of aluminum cookware will have to be abandoned - the high acidity of apples can damage the oxide film on the surface of such dishes. Apple jam can be prepared not only on the stove, but also in a slow cooker, which is especially convenient when you are limited in time.
To determine if the jam is ready, place a drop on a plate and let it cool. If the drop has thickened and does not spread when you turn the plate over, the jam is ready. Even distribution of apple pieces in the syrup and clear syrup of uniform consistency also indicate the readiness of the jam. To preserve more vitamins in apple jam, do not peel the apples and cook it for a minimum time, immediately sealing with lids. Cooking time can be reduced by reducing the amount of fruit - than more apples cooks, the longer you have to wait for the moment of boiling. A little tip: to avoid mold on the surface of the jam during storage, seal the jars when the jam has cooled, lightly sprinkling it with a little sugar.
Use apple jam as a filling for pies, pies, pancakes, casseroles and pancakes, or just enjoy fragrant jam with tea. In addition, apple jam is ideal on toast and crackers. Apple jam is a wonderful delicacy that can become one of your favorite desserts if you prepare it following our tips and recipes.
Apple jam “Traditional”
Ingredients:
1 kg apples,
500 g sugar.
Preparation:
Wash the apples, peel and core them and cut into small pieces. You can also grate the fruit using a medium grater. Place the apples in a saucepan and add sugar. Simmer over low heat for about 30-40 minutes or until tender. If the jam starts to caramelize, add a little water. When the volume of apple mass is reduced to half the original amount, check the readiness of the jam.
Apple jam slices
Ingredients:
2 kg apples,
2 kg sugar.
Preparation:
Cut the apples into thin slices with a thickness of 7 to 12 mm. Place apple slices in layers alternately with sugar in large saucepan or basin and leave overnight. The next day, put the pan on the fire and cook until foam appears on the surface, but no more than 5 minutes. Allow the jam to cool completely, then boil again for 5 minutes, stirring gently. Cool the jam again and boil for another 10-15 minutes until fully cooked. Place the hot jam into sterilized jars and roll up the lids.
Quick jam from apples
Ingredients:
2 kg apples,
500 g sugar,
spices to taste.
Preparation:
Grate the peeled apples on a coarse grater, place in a container, cover with sugar and leave for 2 hours so that the apples release their juice. After this, place the container on the stove and cook until it boils. Boil for 5 minutes, then pour the jam into jars and roll up the lids. Turn the jars upside down, cover with a blanket and let cool.
Apple jam in a slow cooker
Ingredients:
1 kg apples,
600 g sugar,
1 cinnamon stick.
Preparation:
Cut the prepared apples into pieces, place them in a multicooker bowl and add sugar. The apples should be placed first, and then the sugar, as it can burn. Set the “Baking” or “Stewing” mode for 40-45 minutes. After 10-15 minutes, the jam can be stirred, making sure that it does not burn. Remove the cinnamon stick from the prepared jam and place in jars.
Apple jam with orange zest
Ingredients:
1.5 kg apples,
1.7 kg sugar,
500 g orange peel,
500 ml water,
vanillin and ground cinnamon to taste.
Preparation:
Cut the peeled and cored apples into pieces. Wash the orange peel thoroughly and chop finely. While you are preparing the sugar syrup, the apples can be immersed in a citric acid solution to prevent them from browning. To prepare the syrup, you need to dilute the sugar in water and bring to a boil. Add apples and orange peels. Bring the jam to a boil 3-4 times, constantly cooling. Add vanilla and cinnamon to the jam one last time. Divide the jam into jars and roll up the lids.
Apple jam with cinnamon, cloves and vanilla
Ingredients:
1 kg apples,
2-3 glasses of sugar,
150 ml water,
100 ml lemon juice,
1/2 tablespoon ground cinnamon,
4-6 buds of cloves,
vanilla to taste.
Preparation:
In a large saucepan, bring water and sugar to a boil over medium heat, stirring. Add the peeled, cored and sliced apples and stir until the fruits are evenly coated with the apple mixture. Add spices and cook over medium heat for about 30 minutes, stirring occasionally, until most of the water has evaporated. The jam is ready when the apples are soft and translucent. After this, you need to add lemon juice and mix. Jam can be stored in glass jar refrigerate for up to one month.
Apple jam from baked apples
Ingredients:
2 kg apples,
1.5 kg of sugar.
Preparation:
Preheat oven to 200°C. Peel and core the apples and cut into large pieces. Place the apples on a baking sheet lined with foil and bake for about 20-25 minutes until tender. Place the resulting mass in a large saucepan, add sugar and cook over high heat, stirring frequently. When the jam becomes thick and does not drip easily from a spoon, it is ready. Place the jam in jars and store in a dry, dark place.
Try making apple jam using our recipes and enjoy ripe apples in one of their best forms! Good luck with your preparations!