Slices? Not many people know the answer to this question. In this regard, we decided to devote the presented article to this topic.
General information
Sliced apple jam, the recipe for which we will consider later, turns out not only very tasty, but also surprisingly beautiful. The golden dessert with a clear broth is very rarely stored until the winter season. After all, this delicacy beckons family members to open it as soon as possible.
It should be noted that simple apple jam can not only be consumed with tea, but also made into delicious and aromatic pies. However, to use such a filling, it is necessary to catch the boiled fruit in advance and leave the sweet syrup in the jar. If you don't do this, you risk getting half-baked baked goods.
Choosing the right fruit
Before we tell you how to cook apple jam in slices, we should tell you how to choose the right fruits. To make such a dessert as tasty and beautiful as possible, you can use completely different ones for its preparation. It is very important that they are ripe, sweet, hard and without wormholes. If you prefer to use jam with sourness, then to create it you need to purchase sour varieties of fruit or not very ripe apples.
Product processing
How to make apple jam in slices? To do this, purchase suitable fruits and then wash them thoroughly using a brush or regular rag. To make the dessert thick, there is no need to add water to it. In this regard, it is recommended to wipe each apple with paper napkins or a towel.
After the fruits are washed and dried, they should be properly chopped. To do this, you need to cut the apple into 4 slices, and then carefully remove the middle part. Next, each piece of fruit needs to be divided into another 3-4 parts. It should be noted that the thinner the slices, the faster they will be saturated with granulated sugar. However, during heat treatment, such apples can noticeably boil down and become tough. In this regard, fruit slices must be made of medium thickness.
Delicious and transparent apple jam in slices: step-by-step recipe
This delicacy is not prepared quickly. After all, to receive delicious jam After each, it must be completely cooled at room temperature.
So, before cooking apple jam in slices, you need to prepare:
- chopped fruits (how to process, see above) - 5 kg;
- small - 5 kg.
Preliminary preparation of ingredients
To make apple jam at home, you need to use a large stainless steel bowl. Of course, it is also suitable for preparing such a delicacy. But, as practice shows, there is a possibility that the fruit in it can burn quite quickly.
Thus, before cooking apple jam in slices, the chopped fruit should be placed in a large container and then covered with fine granulated sugar. In this case, it is highly not recommended to use additional water. The apples should give juice on their own, and the sugar should melt, forming a golden syrup. Ideally, fruits can be covered with a sweet ingredient in the evening, and heat treatment can begin the next morning.
Cooking dessert
How long to cook apple jam? It is quite difficult to answer this question unequivocally. After all, such a dessert should be prepared in stages. It must be heat treated, cooled, put back on the stove, etc.
Thus, the apples in syrup need to be boiled over low heat and then left aside until they cool completely. In this case, the fruit should be partially saturated with granulated sugar. Next, the cooled jam needs to be put back on the stove and kept for about 5 minutes. It is advisable to carry out such procedures about 3-4 times. As a result of such actions, your jam will thicken and become a pleasant golden color.
Conservation process
Now you know how to properly cook apple jam. It should be noted that this dessert can be stored for quite a long time. And in order to significantly increase its shelf life, the jam must be properly preserved. To do this, you need to take several 750 g glass jars, pour a little drinking water (1/2 cup) into them, and then put them in the microwave and sterilize at maximum power. If you do not have such a device, then you can carry out this procedure on the stove. You should also boil iron caps, first place them in a bowl with a small amount of water.
After the jars have been sterilized, you need to carefully place boiling jam in them (right to the top), and then quickly roll them up. Next, the containers with dessert must be turned upside down and covered with a thick cotton blanket. It is advisable to keep the jars in this position for about a day. You can store them in the refrigerator, in the basement, and even at room temperature.
Making delicious apple jam
The dessert prepared according to the above recipe turns out to be very thick and golden. However, clear apple jam can be made in another way. For this we need:
- chopped fruits (how to process, see above) - 3 kg;
- filtered water - ½ cup;
- citric acid - 1/3 dessert spoon;
- ground cinnamon - add to taste;
- small - 3 kg.
Pre-treatment
To make your own aromatic and very tasty jam, you need to use only And they should not be soft, otherwise the dessert will not turn out transparent, but will be loose.
We described above how to process and cut apples for this jam. They must be placed in a large container (for example, an enamel basin) and immediately covered with fine granulated sugar. There is no point in waiting until the sweet product melts and the fruit gives its juice. This is due to the fact that drinking water is additionally added to this dessert.
Heat treatment on the stove
After the apples and sugar are placed in a bowl, they should be placed on low heat. You need to immediately pour a small amount of water into the dish so that its contents do not burn to the bottom. Thus, stirring the fruit regularly, bring it to a boil and then cook for about half an hour. Next, the jam should be removed from the stove and left aside for three hours. After this, it is recommended to heat the bowl with dessert again, but within a quarter of an hour. After this time, the jam should thicken a little and also noticeably change in color. Next, remove it from the stove and cool completely.
Sterilization of jars
You can store this jam until the beginning of next summer. But so that it does not deteriorate and retains everything beneficial properties, as well as taste and aroma, it must be preserved. For this you can use both liter and 750 g jars. They need to be sterilized on the stove. Metal covers need to be treated in the same way.
The final stage in creating delicious apple jam
After the jars and lids are sterilized, the bowl of jam must be placed on low heat, and then brought to a boil, add citric acid and ground cinnamon to taste. Next, you need to mix all the ingredients well and start placing them in the container. It should be noted that this procedure must be carried out with extreme caution. After all, if hot jam gets on your skin, you can get quite a severe burn.
Having filled all glass containers with boiling dessert, they should be immediately rolled up with metal lids. Next, they need to be turned upside down, and then covered with a thick blanket and left overnight until completely cooled. It is recommended to store this jam in a refrigerator, cellar or any other cold room. But if you don’t have this opportunity, then the jars can be placed in an ordinary dark cabinet. However, their shelf life will be significantly reduced. In this regard, such a dessert should definitely be consumed before the end of winter.
Quick apple jam
If you don’t want to stand at the stove for too long and cook such a dessert, then we suggest using the following recipe, which does not require long-term heat treatment and holding at room temperature. For this we need:
- ripe apples as sweet as possible - about 3 kg;
- drinking water - 1 glass;
- fine granulated sugar - 2 kg.
Cooking process
The apples, cut into thin slices, should be placed in a large metal bowl, then covered with fine granulated sugar and shaken well so that the fruit is evenly covered. Next, you need to place the filled dish on medium heat and immediately pour a small amount of regular drinking water into it. Stirring regularly, bring the apples to a boil. Next, reduce the heat to low and cook the dessert for 40 minutes. During this time, the fruit will noticeably boil down, and the syrup will significantly increase in volume. In this case, the jam should become thicker and golden in color.
Final stage
Once the jam has reached the appropriate consistency, you can safely pour it into sterilized glass jars. Next, all containers need to be rolled up, turned upside down and kept under a thick blanket for 15-25 hours. During this time, the jars of treats will completely cool down, and they can be safely stored in the refrigerator, basement or cellar.
Apple jam in slices according to this recipe is not only appetizing, but also very bright. Apple slices acquire an amber hue due to a special cooking method. This amber jam made from apples will decorate any family tea party, and can also serve as an excellent sweet gift for the New Year and Christmas holidays.
It can be served with herbal or white tea, a slice of bun or baguette. Apple jam in slices can be easily stored indoors long time, so it can be harvested for future use in any quantity. Especially the recipe apple jam slices for the winter will be useful for those who want to process the rich harvest from their garden.
To make clear apple jam in slices, you can use any type of apple. I prepared apple jam in slices for the winter from the “White Filling” variety of apples, but other summer and autumn varieties of apples are also ideal: “Antonovka”, “Glory to the Winner”, “Amulet”, etc. It is very important not to mix apple varieties in one portion of jam so that all apple slices are the same.
The minimum time for heat treatment and cooling of apple pieces in sweet syrup gives the jam the necessary texture, transparency and density. But let me tell you in order how to cook apple jam in slices. Shall we go to the kitchen? So, welcome: apple jam slices “Amber” - a recipe with step-by-step photos at your service!
Ingredients:
- 1 kg. apples;
- 0.7 kg. Sahara.
*The weight of peeled and prepared apples is indicated.
How to cook apple jam in slices:
Wash the apples and measure out the required amount of sugar. The main thing is to carefully prepare the fruit, remove all bruises and wormholes and cut the apples into equal pieces. In order for the apple slices to become dense and transparent, you must carefully follow all the recommendations described in the recipe.
Remove the center of each apple and cut into thin slices. We use peeled apples. It is the peel that helps maintain the shape and texture of the slices in the finished jam.
Place some of the apples in a bowl or saucepan and sprinkle with a few tablespoons of sugar.
In this way we place all the apple slices and sprinkle the layers with sugar.
We leave our future jam for 8-10 hours, covering it with a lid or towel. During this time, the mass will decrease in volume and the sugar will completely dissolve.
After the apples release their juice, bring the contents to a boil. Cook for 5 minutes (no more), then leave for 3-5 hours. During this time, the mass will cool completely, and the apples will be saturated with sweet syrup.
We repeat the process 3-4 times until the workpiece decreases in volume and the apple segments acquire an amber hue. If you are interested in the answer to the question: how long to cook apple jam in slices, then be prepared to spend two days or even more preparing the jam.
Pack the apple jam into slices into dry sterile jars and roll up the lids. Enjoy clear jam at any time.
Transparent apple jam in slices - delicious treat, which can be prepared for the winter quickly and easily. You can cook it at home in different ways- that's five minutes a quick fix, and the usual simple recipe, and options with other fruits - oranges, lemons, and berries, and with unusual ingredients - cinnamon, vanilla, walnuts.
Apple jam is not only a delicious ready-made dessert, but also an excellent preparation for pies and buns. They serve pancakes, pancakes, and casseroles with it. Transparent, amber slices They look like candy that is impossible to resist. Both adults and children will be tempted by this delicacy.
Let's try to make apple jam in slices different recipes. And in winter we will enjoy the wonderful summer aroma, unique taste and compare which option is better. :))
Let's see how to do it clear jam in slices - in great detail, with a description of each step. So that even a novice housewife can cope with the preparation, we will use photographs and videos. What fruits should I use and how to make delicious apple jam? How to make the slices transparent and amber? How long should we cook our delicacy? Let's try to understand these questions in today's article.
Transparent apple jam in slices for the winter - quick and easy
Transparent apple jam in slices is a traditional recipe for the winter; this is the most beautiful and delicious version of apple delicacy. Such a dessert will not only delight us with its taste, but will also preserve all the benefits of the fruit. It can be cooked simply and quickly.
Ingredients:
- Peeled apples – 1 kg
- Sugar – 1 kg
How to make apple jam in slices:
1. Wash the apples, remove the core and cut into 5-8 mm slices. There is no need to peel the peel, it gives the jam beauty and deliciousness :)) If, for example, the fruit is red or pink, they give our dessert an interesting bright shade.
2. Add ours apple slices into a basin or pan (enamel or stainless steel). Only aluminum cookware is not suitable for cooking, since when it comes into contact with acid, harmful substances are formed.
3. Pour sugar into a container and put it in a cool place for 8 hours (overnight is possible).
The most delicious apple jam is made from sweet and sour fruits. If we use sweet or sour fruits, the amount of sugar must be reduced or increased accordingly.
4. After the specified time, the apples will give juice. Place our pan (or basin) on low heat. You can add citric acid. Bring to a boil.
5. Boil for 5 minutes, carefully stirring the jam.
To make the apple slices transparent and amber, you need to help the fruit “have time” to soak in the sugar syrup. To do this, cook them in several batches: boil for several minutes and cool (2-3 times)
6. Wash the jars thoroughly and sterilize them.
7. Also boil the lids.
You can add citric acid (to prevent sugaring) and vanillin (for aroma) to apple jam.
8. How to make apple slices transparent? To do this, cook them in several batches. Boil for a few minutes, leave until completely cooled, do this 2-3 times. This must be done so that the fruit has time to be thoroughly saturated with sugar syrup.
9. Pour the finished boiling jam into jars. If they have cooled down after sterilization, then pour in gradually, shaking the fruit in a circle so that the jar has time to warm up.
10. We close the filled jar for the winter, using ordinary canning lids and a seaming key that is convenient for us; you can use screw lids. With 5-5.5 kg of unpeeled apples I made 3 liter jars of jam.
Apple jam will be well preserved for the winter and will last for a long time without refrigeration if it is placed in sterilized jars. We roll up metal lids that ensure the sealing of the preservation - they also need to be sterilized (boiled).
The apple jam turned out transparent, aromatic and incredibly tasty!
Serve with pancakes, pancakes, casseroles, or just with bread - very tasty!
Apple jam in slices - a quick recipe (five minutes) without seaming
Let's make clear apple jam in slices - quickly and easily, in 5 minutes :)). Since the recipe does not require long-term cooking, this allows you to preserve the maximum of vitamins contained in the fruit. Any number of apples and sugar in a one to one ratio is suitable for preparation. Weigh the already peeled and chopped fruits.
For apple jam we will need:
- Apples – 1-2 kg
- Sugar – 1-2 kg
Preparing jam:
1. Apples can be peeled or not. Cut them in half, then into quarters. Remove the core. Divide each quarter in half and cut into small pieces (slices), they should be thin enough for the jam to be transparent and beautiful.
The thinner we cut the apples, the less time it takes to cook.
2. Weigh the chopped apples and measure out the same amount of sugar - one to one (1:1).
3. Place the fruit in a comfortable deep bowl and pour sugar on top.
4. Gently mix apples with sugar. Leave it like this for a while until the fruit gives juice. You can, for example, leave it overnight, putting the bowl in the refrigerator.
5. If the cooking process is divided into several stages, then preparing apple jam will turn out to be simple and not so energy-consuming. To do this, cut the fruit into slices in advance and cover with sugar overnight. And the next day we cook our dessert.
6. The apples gave juice. Transfer them together with the sugar syrup into a stainless steel pan.
7. Place them on low heat.
8. At first, the apples rise, but during the cooking process they are gradually saturated with syrup and settle. Cook for 5 minutes, stirring occasionally. The jam becomes transparent and amber. We determine readiness by the condition of our fruits: when most of the slices become transparent and are evenly distributed in the syrup, our delicacy is ready!
9. At the end of cooking, you can add ground cinnamon.
The cooking time for the jam depends on the type of apples, as well as on the thickness of their slices.
The apple jam turned out transparent and amber-golden!
Let's taste it!
Delicious apple jam in clear amber syrup with lemon
Apple jam in slices with lemon is prepared quickly and turns out transparent and amber. Lemon adds a subtle citrus aroma and light sourness to the traditional taste.
Ingredients:
- Apples (unpeeled) – 1.5 kg
- Lemon – 2-3 pcs (to taste)
- Sugar – 1-1.5 kg (to taste)
- Water – 1-1.5 glasses
How to make amber transparent jam from apples with lemon:
1. Let’s start preparing aromatic and delicious jam with sugar syrup:
- Pour 1 glass of water into the pan.
- Add 1 kg of sugar.
- Bring the syrup to a boil over low heat until the sugar is completely dissolved.
Sugar can be replaced with honey; this apple jam will be incredibly aromatic and rich.
2. Then cut the lemon into thin slices. Be sure to remove the seeds so that the jam does not become bitter.
3. Dip the prepared lemons into sugar syrup and cook for 20-30 minutes. Leave until completely cool.
4. Remove the core from the apples and cut them into slices.
5. Add chopped apples to sugar syrup and boil for 5-7 minutes over low heat. Leave the jam until it cools so that the fruit is soaked in syrup. You can leave it overnight.
6. Heat the cooled fruit mixture and boil for 20 minutes until thickened. The time depends on the hardness of our apples. If we are preparing jam for the winter: put it boiling in sterilized jars, close with sterilized lids.
To ensure that apples retain their original color, they must be blanched in salted water for 3 minutes before processing.
The jam turned out very beautiful and fragrant.
Let's taste it!
Enjoy your tea!
How to make apple jam at home - a simple recipe
Any apple jam for the winter is an opportunity to enjoy the taste and aroma of ripe fruits during the cold winter season. There are a lot of recipes, but the cooking principle is almost the same. Wash the apples, cut them into several parts, remove the core and seeds. If the peel is thick, peel it. Next, add sugar (so that the juice appears), or fill it with sugar syrup. Cook until done in several batches :)).
Let's consider one of the most simple recipes apple jam with the addition of vanillin and citric acid.
Ingredients:
- Apples (peeled) – 1 kg
- Sugar – 1 kg
- Citric acid – 1 g
- Vanillin – 1 g (optional)
How to make apple jam at home:
1. Wash the apples and dry them. Place on a towel. We remove the cores and stalks, cut our fruits into slices.
Before cooking, you need to sort the apples and get rid of any spoiled ones. If the damage is minor, the fruit can be trimmed.
2. Place the prepared apples in a deep bowl, add sugar and mix gently.
To peel apples or not? Peeled ones boil better, and the jam made from them turns out more tender. From unpeeled fruits, our delicacy is thick and aromatic, but with a coarser consistency.
3. We leave our fruits to brew for 4-5 hours so that they give juice.
If to prepare apple jam you take different varieties, then they should be the same in hardness.
4. Place the pan over medium heat and, stirring constantly, bring the jam to a boil.
5. Add vanillin and citric acid and mix well. Cook in 2-3 batches: boil, cook for a few minutes and cool.
6. Pour the boiling jam into sterilized jars and close for the winter.
Apple jam is often supplemented with spices (vanilla, orange zest, cinnamon).
7. Turn over and wrap in a warm towel, leave until completely cool.
Store the finished apple jam without refrigeration, at room temperature.
Transparent jam from apple slices with orange - quick and tasty
Apple and orange jam is a delicious aromatic dessert. You can prepare it just as quickly and easily as you classic recipe. We cut fruits into slices, oranges - along or across the grain. You can also use a meat grinder or blender to grind oranges.
We will need:
- Apples – 1 kg
- Oranges – 1 kg
- Sugar – 2 kg
How to make clear apple jam at home:
1. Cut apples and oranges into slices.
2. Place the fruit in the pan.
3. Add sugar. If the oranges have a hard peel, add sugar to them separately from the apples and cook for longer.
4. Leave overnight so that the fruits release juice.
5. Cook apple jam with oranges. To do this, boil for 5-7 minutes and cool. Boil the fruit again, boil for 5-7 minutes and cool. Let's repeat the procedure again. That is, we cook in two or three batches.
If you think that the oranges for apple jam have a harsh structure, then it is better to grind them in a meat grinder (in advance).
6. Pour the finished jam into pre-sterilized jars.
7. Cover with sterilized lids and roll up for the winter.
Let's try our delicious apple and orange jam.
It turned out incredibly beautiful, tasty and aromatic!
How to make clear apple jam from white filling
White filling is a very tasty and tender variety of apples. How to properly brew clear amber jam from it? There are subtleties to its preparation. Let's look at the recipe step by step, with detailed description and photographs.
Ingredients:
- Apples – 1 kg
- Sugar – 1.2 kg
- Soda – 1 tbsp. l. for 2 liters of water
How to make clear amber jam from white filling:
1. Wash the apples, remove the core and cut into pieces. Prepare a soda solution (1 tablespoon per 2 liters of water) and place the chopped fruit in it for 5 minutes. Soda prevents overcooking - the slices remain strong and elastic until the end of cooking. This procedure also allows us to preserve the color of our jam - the apples will not darken after cooking and will remain transparent amber.
2. Then we put it in a colander and wash our apples, add sugar. We leave it overnight so that they release juice.
3. The next morning the fruit will give juice, pour it into a convenient container.
4. Bring the juice to a boil.
5. Pour boiling juice over chopped apples. (1st time). Leave until evening.
6. In the evening, drain the juice, boil it and again pour in our white liquid.
7. In the morning we will repeat the previous step. As a result, we boil the juice 3 times and pour it over the apples.
8. In the evening, cook the fruit for about 25-30 minutes. In some recipes they are boiled for about an hour, but I didn’t risk it :)).
9. Seal the hot jam into sterilized dry jars.
Let's taste it!
You can store this jam not in the refrigerator, but at room temperature.
Amber boil in slices with cinnamon - the best recipe
Apple jam with cinnamon turns out amber and amazingly tasty! Cinnamon perfectly emphasizes the aroma of fruits, making our delicacy very appetizing and homemade.
Ingredients:
- Apples – 1 kg
- Sugar – 1 kg
- Cinnamon sticks – 1 piece
How to make clear apple jam with cinnamon:
1. For this jam we take sweet and sour apples without damage. We remove the core from them; there is no need to clean them. Cut into 12 slices and weigh.
2. Place apple slices in a thick-bottomed pan, add sugar and a cinnamon stick. We leave our mixture for 5-6 hours (overnight is possible) so that the fruit gives juice. Shake the pan 2-3 times so that the sugar dissolves quickly.
Mix the fruit mixture carefully so that it does not turn into porridge.
3. Place the pan on the fire, bring to a boil and simmer for 5 minutes. After cooking, apples must be cooled. We repeat this procedure. Usually 3-4 boils are enough.
So that the apples do not burn during cooking and are better saturated with sugar syrup, they are first covered with sugar and left for several hours so that they give juice.
4. If the consistency is runny, then remove the apples using a slotted spoon. Boil the remaining syrup for 5-7 minutes. Add fruit, boil for 5 minutes, pour into sterilized jars, roll up with sterilized lids and put away the jam for the winter.
This jam is perfectly stored without refrigeration. Let's taste it! Thanks to cinnamon, we got a delicious, aromatic treat!
Delicious Moscow pear jam
Apple delicacy can be prepared from almost all varieties. And each one gives its own unique taste and aroma. You can mix different varieties, as long as they are of the same hardness. Let's consider making jam from Moscow pear. True, I couldn’t resist and added a few red apples to highlight the beauty of our dessert.
Ingredients:
Apples – 1 kg
Sugar – 1 kg
How to make apple jam from Moscow pear:
1. Slice the prepared apples.
2. Cover them with sugar overnight.
It is very important to maintain the proportions of apples and sugar, our preservative. If there is not enough sugar, then the jam will spoil; if there is too much, then we will not feel the taste of our fruits.
3. Our apples gave juice.
4. Place the Moscow pear with sugar syrup in a saucepan. We put it on fire.
5. Boil and cool our jam: 2-3 times. If we are preparing it for the winter, then we put it in sterilized jars and roll it up with sterilized lids.
The jam turned out very beautiful and bright! The slices, as you can see, are transparent and amber.
Let's try! The jam is very tasty and looks like sweet marmalades! A thick syrup reminds me of apple jelly!
How to make clear jam from Antonovka (video)
Antonovka jam turns out to be very tasty and transparent due to the fact that these apples are hard and sour varieties. It's very quick and easy to prepare. Eats even faster! :))
How to make dry apple jam at home
Let's prepare quickly, easily and simply an excellent fruit treat - dry apple jam. This low-sugar dessert is healthy for both adults and children. It can be prepared at home at any time of the year and is an excellent substitute for gummy candies. I think this is much more beneficial for our health! :))
Ingredients:
- Apples – 1 kg
- Sugar – 300 g
- Cinnamon – 1 tbsp. l (to taste)
- Citric acid – 1 tsp
Preparation of dry apple jam:
1. Take sweet and sour or sweet fruits. We prepare the apples - wash them, remove the core, cut them into thin slices.
2. Place fruit on a baking sheet. Sprinkle a mixture of sugar, cinnamon and citric acid on top.
3. Place in the oven preheated to 180 degrees for 20-25 minutes. We keep an eye on the apples so they don't burn.
4. Place on parchment paper lightly sprinkled with sugar or powdered sugar. Leave the fruit to dry for 2-3 days.
Ready-made fragrant amber slices can be stored at room temperature, in a dry place. For winter storage, you can use candy boxes, plastic trays or jars. This jam is very tasty and can be stored for a very long time. Unless, of course, you eat it first :)).
Transparent apple jam slices look like marmalade candies.
Recipe for apple jam in a slow cooker (video)
Let's look at one more interesting recipe clear jam in slices. It contains unusual ingredients. But you can add others to your taste. Happy creativity!
We looked at the best recipes for clear apple jam in slices! One tastes better than the other! And, of course, you can add your favorite ingredients to them and experiment. I would be glad if you share your cooking secrets in the comments!
Happy creativity!
Apple jam, tasty, aromatic with a clear amber syrup and a delicate consistency, and in a warm cozy kitchen, with donuts and bagels, at the family table. And outside the window there is a biting frost or a blizzard has covered all the paths... What could be tastier?
Strong tea is poured into cups, and a confidential conversation flows. As soon as I imagine it, I can even smell the jam and fresh baked goods!
Recipes:
It’s not a lot of work to make such jam, you just have to tinker with cutting it into slices, but where did ours go, but the household and guests will praise the culinary talents of the hostess for a long time.
So, our helpers are in the kitchen today - large saucepan with a thick bottom, preferably made of stainless steel, a wooden spatula with a long handle for stirring, and a sharp knife.
Apples themselves are a wonderful thing, they never stay in the refrigerator, but in the season when they are inexpensive on the market or have grown on your own apple tree, it would be a sin not to prepare them for the winter in the form of jams, compotes or jam with confiture.
As usual, we will cook the simplest things first and gradually introduce new delights and components.
For sweet jam poured cold, wash the jars clean in advance and dry them. For sour, low sugar and served hot, we wash and sterilize the jars in advance, carefully ensuring that they are dry after sterilization; this is very important for the preservation of the jam.
Clear and quick apple jam in slices - a classic simple recipe
Impossibly simple recipe, but the result is amazing!
Ingredients: sugar and apples per kilogram, citric acid on the tip of a teaspoon.
Simple recipe:
- We take light yellow apples, maybe with a slight pink blush, you can use large white or yellow apples, wash them, dry them on a towel.
- Remove the seed chamber and cut into thin slices.
- Place in a cooking pan and mix with sugar.
- Leave in a cool place for up to 12 hours, stirring occasionally.
- Place on the stove, bring to a boil and cook, stirring, over medium heat for 15-20 minutes.
- Remove from heat and immediately pour hot into dry, sterile jars, roll up and cool upside down. Store in the cellar.
The amazing taste of this apple jam will win your hearts forever!
Here are some more recipes with apples:
Amber jam from apples in transparent slices without rolling - Five-minute recipe
For this recipe, we take late varieties of apples, ripe but firm. Not crumbly. You can, of course, soak the crumbly apples in a soda solution for a couple of hours, a tablespoon per liter of water, but this will significantly increase the cooking time, but do we need it? It’s better right away – solid ones, period! This is just to make the syrup transparent and attractive.
Base: sugar and late grade apples per kilogram.
Let's prepare it quickly:
- Wash the apples thoroughly and dry them on a towel.
- We remove the core from the fruit and quickly cut them into thin slices, the thinner the better.
- Place the chopped slices in a cooking pan and mix with sugar.
- Let it brew for 6-12 hours in a cool place, stirring occasionally.
- Place on low heat and bring to a boil, simmer for two minutes and remove.
- We repeat step 5 three times at intervals of 6-12 hours, this will allow the apples to boil but not fall apart. The slices will become caramel-colored and transparent – of extraordinary beauty. The syrup will remain clear, like glass.
- Place the cooled jam in clean, dry jars, cover with plastic lids and store in the cellar.
In winter, your bowl of jam will contain delicious sunny slices!
Delicious amber apple jam with orange, cinnamon and ginger
The combination of the taste of apples and orange is, of course, very good, but I also add ginger root and cinnamon to this recipe, it turns out very tasty and unusual.
Ingredients:
- two kilos of hard apples, any color,
- a kilogram of oranges, preferably with thin skin,
- one and a half kilos of sugar,
- half a glass of finely grated ginger,
- half a teaspoon of cinnamon; those who don’t like it don’t have to add it!
Preparation:
- Wash the fruit and ginger and dry on a towel.
- Grate the ginger on a fine grater and place in a saucepan.
- Cut the oranges with the peel into cubes, not forgetting to remove the seeds, and put them in boiling water for a minute and drain them in a colander. This operation will remove excess bitterness from the skin. Add to ginger.
- Remove the seed chamber from the apples and cut into thin slices, when ready, place in batches in a pan and mix with oranges so as not to darken.
- Add sugar and cinnamon and place in a cool place for 6-8 hours.
- Bring to a boil over medium heat and cook for 10 minutes.
- Let it brew for 12 hours and repeat cooking.
- Cool and place in dry, clean jars. Store in a cellar or refrigerator.
Unusual and very tasty!
Lemon will give the jam a piquant, wonderful note and a refreshing taste. Some people use juice, some use zest, but I just take half a lemon and grind it into dust in a small bowl of a food processor. Alternatively, you can turn it in a meat grinder with a fine grid a couple of times. Don't forget to remove the seeds from the lemon; they have no use in jam!
Ingredients: light apples and one kilogram of sugar, half a lemon and vanilla on the tip of a teaspoon.
Preparation:
- Wash the apples and lemon thoroughly and dry on a towel.
- As indicated above, turn half a lemon into lemon puree and place it in a saucepan for cooking.
- You need to remove the core from the apples and cut them into small cubes. You don’t have to rush too much, just put ready-made portions into a pan with lemon and stir. Lemon juice will prevent the apple slices from darkening.
- Add sugar and mix, put in a cool place for several hours.
- Cook over low heat for 5-8 minutes after boiling in two batches, repeat after 8-12 hours. This is necessary so that the apple cubes are saturated with syrup and become transparent in appearance.
- Place the cold ones in dry, clean jars, cover with plastic lids and store in the cellar.
The jam turns out transparent, very beautiful and fragrant!
Grushovka is an early variety; with prolonged cooking and intense stirring, the slices will simply lose their shape. But there is a way out, it’s just going to be time-consuming. The beautiful color and delicate consistency will more than repay all your time spent!
Ingredients: a kilogram of Grushovka apples, a kilogram of sugar and a few mint leaves.
Preparation:
- First, wash the apples and don’t forget to dry them on a towel.
- We take out the seed chamber and cut the apples into slices, not too thin, 5-6 mm thick.
- Place in a cooking pan, sprinkle with sugar and finely chopped mint on top and, without stirring, place in the refrigerator overnight.
- Place the pan on very low heat and watch the sugar dissipate, gently melting it with a wooden spoon. As soon as bubbles appear, remove and leave to cool.
- We repeat this heating three times at intervals of 5-8 hours. While heating, stir gently once.
- After the third heating, cool and place in dry, clean jars. We store it in the cellar.
Very beautiful, tasty and tender jam!
Let's use bright red or red skinned apples for this recipe. burgundy color, you can use red ranetkas with a slightly tart taste and add three cloves for unusualness and novelty.
- a kilo of apples or ranetkas,
- kilo of sugar
- three cloves.
Preparation:
- Wash and dry the fruits on a towel.
- Remove the seeds and cut the apples into large slices.
- Place in a multicooker bowl and mix with sugar.
- Turn on the Baking mode for 15 minutes. Stirring as necessary, bring the mixture to a boil and add three cloves.
- Open the steam valve, close the lid and turn on the Extinguishing mode for 30 minutes.
- Quickly put the finished hot jam into dry, sterile jars and roll up. It is better to remove the cloves. We store it in the cellar.
It turns out to have a very interesting taste and a beautiful coral color! Bon appetit in winter!
Believe it or not, the fastest way to cook apple jam in slices is not on the stove, but in the oven. Its correct name is Caramel Apples. And it is fast because there are no hours of standing and insisting.
Everything is done as usual. The apples are washed, dried, the seeds are removed, cut into slices and laid out in layers, alternating with sugar, in a deep form. Sugar is taken at the rate of 800g per kilogram of apples.
Place the mold in the oven, preheated to 200 degrees for 40-50 minutes.
Place it hot into jars and seal it up. After cooling, store in the cellar.
Well, very sweet, beautiful and tasty!
Delicious apple and pumpkin jam for the winter
Excellent filling recipe for pies and buns. The result is delicious sweet bliss that will remind you of sunny summer days in winter.
In addition to being incredibly tasty, this delicacy is also healthy. The kids are delighted!
How to quickly prepare (cook) simple, amber apple jam: Tips and secrets
Cooking apple slices in clear syrup requires knowledge of small but necessary nuances. Experienced housewives Of course, you’re familiar with them, so I’m writing for those new to cooking:
- It is best to cut the slices with a sharply sharpened knife, this will make it smoother and more beautiful, but be careful, you can easily cut yourself.
- It is good to soak the sliced slices in acidified water for about 15 minutes, then they will not darken during cooking. Acidified water is made simply - a teaspoon of citric acid per liter of water and stir well!
- For such jam, apples need to be dense in consistency, the harder the better, but they must be ripe.
- You can add cinnamon, cloves, vanillin or mint to any recipe, in reasonable quantities, of course. Add a little at a time and taste after a few minutes.
- Any jam can be colored with berry juices. Good for this black currant, cranberry or chokeberry. Or you don’t have to squeeze the juice, but just add a couple of handfuls of berries.
Don’t be afraid to experiment in the kitchen and you’ll definitely succeed!
I had adventures with this apple jam. I cooked it twice. But thanks to my mistakes, I finally understood what needed to be done in order to prepare excellent transparent jam from apple slices. And the secret here is very simple - apples. It's all about the apples! They should be strong and juicy. If you buy strong but not juicy apples of unknown varieties, you risk repeating my unsuccessful experience, because the first time I got an incomprehensible dark brown substance with dry and completely opaque slices. If you take soft and tender apples, they will boil and you won’t get any slices. So there is only one way out - to take the centuries-tested Antonovka or Semerenka. They will help the magic happen - they will give you enough juice and retain their shape.
Clear apple jam is cooked in slices as a series of “five minutes”. And the principle of preparation is similar to that of any other “five-minute exercise.” That is, the apples are covered with sugar, given juice and then boiled, not just once, but four or five times, until all the slices become transparent amber. Actually, that's all you need to know. But if you are used to following a recipe step by step (and I usually do), then everything is described below in great detail.
- Apples (ideally Antonovka) - 1 kg,
- Sugar – 600 g.
Method for making clear apple jam in slices
So let's get started. Wash the apples, cut them into quarters, remove the core and seeds and then cut them into slices no more than 5 mm thick.
Close the pan with a lid and set for 8 hours. I don’t recommend it for longer - the top layer of apples may wilt and these dried slices will no longer be filled with syrup - boil them for at least a year (I checked, so take my word for it).
After 8 hours, the apples will give so much juice that it will cover them almost entirely. For some reason this really surprised me. But it is clear that the berries give a lot of juice, but the apples, which look so dense. Some kind of miracle!
Place the pan on the fire, bring to a boil, reduce the heat so that there is no intense gurgling and note the time - after exactly 5 minutes the jam will need to be turned off. I don’t recommend stirring the apples, otherwise the still soft slices may become wrinkled or torn. You can shake the pan slightly (lightly so as not to get burned!), You can heat the slices with a silicone spatula. In general, handle jam with care.
Leave the jam for 8 hours. Then put it on the fire again, bring it to a boil again, reduce the heat again and cook again for 5 minutes.
We leave for another 8 hours (although the third and fourth cooking can be delayed - apples well cooked in syrup will not spoil, so I cooked it after about 12-14 hours and everything worked out). Cook again in the mode already familiar to us.
And after an eight-hour period we cook it a fourth time. I last time I cooked it not for 5, but for 7 minutes, thanks to which the jam turned amber. The apple slices were already completely transparent. And, most importantly, quite dense. That is, they kept their shape perfectly, like candied fruits in syrup. This is exactly what I needed! The jam tastes sweet and sour. Delicious! Definitely worth your time. I do not recommend experimenting with “fast” recipes. Either they are for some mega-advanced chefs, or they are far from plausible. An old, reliable recipe tested over the years gave the expected result. I absolutely adore this jam. Nothing else compares to it.
Clear apple jam slices
Time for late apple varieties. They make a real hit - jam in transparent slices.
The recipe for apple jam has certain subtleties, without observing which we will end up with ordinary jam with pieces boiled into puree (well, okay, not jam, but something jam-like). It’s delicious, of course, but for a change I want a different result. I want real, transparent, glass-like, amber apple jam - it has its own charm: the taste of apples is richer and the color is more intense.
It is not difficult to cook transparent apple jam in slices, but the process takes quite a lot of time. The fact is that the jam is prepared in three steps at intervals of 6-10 hours. This is the only way to get amber syrup and transparent apple slices. In addition, it is important to choose the “right” apples. Late varieties with hard (strong) fruits are suitable, whose slices will not fall apart, but will only be soaked in syrup. And pay attention: the harder and greener apples, the more transparent the slices will be!
Ingredients
- For 1 kg of apples you will need 0.7-1 kg of sugar, depending on how sweet you like your preparations.
How to make apple jam in slices
- Wash the apples, cut into 4 parts, remove the core, cut the resulting parts into slices 0.5-1 cm thick, each can be cut into two more parts if the apple is large.
You also need to choose the right pan for cooking. For jam, many people use aluminum dishes, because in them the fruits quickly warm up and do not burn. But this is only in the case of “five-minute” cooking. It is impossible to keep jam in such a pan for a long time, because aluminum will react with sour apples, which will lead to the formation of harmful substances unnecessary in the preparation. Therefore, we exclude an aluminum pan.
Place apple slices in layers in a saucepan of suitable size, sprinkling each layer generously with sugar.
Cover the pan with a lid and leave for 8-10 hours. During this time they will give apples required quantity juice to start cooking.
Place the pan over medium heat, bring the syrup to a boil, and let simmer for 5 minutes. Do not mix the apples! Even if the syrup does not completely cover them, you can just press them lightly with a spoon so that they are in the syrup. It is important that the apples are not stirred even once during the entire cooking of the jam, so that the slices do not become deformed.
Remove the pan from the heat, cover and leave to cool completely, this will take at least 6 hours. This is what the slices will look like after the first cooking and cooling.
Bring the jam to a boil again, cook for 5 minutes, cool (again at least 6 hours). After the second cooking, the slices will become even more saturated with sweet syrup.
It remains to boil the apples for the third time. And now the jam is ready. You can put it in clean, sterilized jars and roll it up or cover it with lids. The jars are prepared taking into account that 1 kilogram of apples yields approximately a liter jar of jam.
Often a little ground cinnamon is added to this apple jam or boiled with vanilla, which makes the taste even brighter.
Like most preparations, apple jam is stored in slices in a dark, cool room.
Apple jam slices
Step-by-step recipe for making apple jam in slices with photos
So, let's start cooking:
Wash the apples thoroughly, place them on a paper towel and let them dry.
Then cut the apples into slices, place them in a clean container and sprinkle each layer with sugar.
Let the apple slices stand in sugar for 10 hours.
After the specified time has passed, place the container with apples on the fire and cook for 10 minutes.
Let the jam sit for another two hours, boil it again and cook it in the same way for another 10 minutes. That's all, you've never tried such delicious apple jam in slices!
Video recipe for Apple jam in slices
Recipe for transparent apple jam
We will also tell you how to prepare clear apple jam in slices; the recipe for this apple delicacy is simply indecently simple!
So, in order to make jam according to this recipe you will need:
Ingredients:
apples – 1 kg;
sugar – 700 grams.
Now let's get to work:
- Wash the apples thoroughly, remove the middle and cut into wedges.
- Place the apple slices in a saucepan and sprinkle each layer with sugar. Let the apples sit overnight.
- Then put the apple slices with sugar on the fire, let them boil, turn the heat to low and cook for five minutes, do not stir the jam.
- Turn off the heat and let the apple slices sit until morning.
- Then boil the delicacy again for five minutes and leave to steep until evening.
- In the evening, cook the jam for another 15 minutes, then pour it into jars, screw on the lids and put it in the basement for storage. That's all, delicious transparent apple slices are ready!
Have fun!