Apple jam - the simplest and most delicious recipes for winter at home. Delicious apple jam at home - simple recipes for the winter

17.10.2019

Everyone has known the taste of jam since childhood. Our grandmothers stocked up on them for future use, so that they would be cold winter evenings enjoy a sweet treat. But does everyone know how to cook it correctly?

How to make jam correctly

Jam in winter is a piece of summer in a jar. How nice it is to open a jar of jam on frosty winter evenings and remember the warmth and sun. The right jam looks very beautiful. Berries or pieces of ripe fruit are evenly distributed in the thick transparent syrup. Although some craftsmen can make it from zucchini, carrots or chestnuts. There are already a lot of people here, but they still exist general rules when cooking “summer in a jar”.

First of all, you need to take a serious approach to selecting fruits for jam. Give preference to berries grown in your area. This reduces the risk of preserving harmful chemicals for the winter instead of healthy fruits. Slightly unripe fruits are best suited for jam. If you take overripe ones, there is a risk of getting an incomprehensible mess. Nor will it have a positive effect on beauty and taste qualities product, if you use raw materials with signs of deterioration - rot spots, damage from birds or insects, wrinkled sides.
The correct utensils are very important in this matter. A copper, shallow basin is best suited. Make sure that there are no rust spots or green deposits on the dishes. Enameled dishes are not suitable for the simple reason that most often everything in them burns. Which, of course, will ruin the taste of the finished product.
Before you start cooking, you need to carefully sort the fruits. Remove leaves, bruised berries, seeds and stalks. It is also good to rinse everything in clean water.
Properly prepared syrup is the most important thing in preparing this delicacy. The syrup is prepared as follows: take an amount of sugar equal to the weight of the berries. If there are 3 kg of raw materials, then add 3 kg of sugar too. Plus for every kilogram of sand you need to add 200 g of water. Mix everything and bring to a boil over low heat. A good syrup will flow slowly from the spoon in a stream.
After boiling, pour the berries into the syrup. You can, on the contrary, pour syrup into jars with already arranged berries and boil the whole mass.

When cooking, proportions must be observed. If you add less sugar than according to the recipe, there is a risk that the jam will ferment. Should be packaged in glass jars with tin lids. To prevent the jam from becoming moldy, the jars must be dry and thoroughly washed. Also, the storage area for rolled up cans should also be dry and well ventilated.

How to cook jam for five minutes

As the name suggests, this method is fast, easy and allows you to save maximum quantity nutrients in berries and fruits.

For cooking in a fast way, the berries must be washed, sorted from twigs, seeds and dried, then transferred to a deep basin and covered with sugar, mixed and left for several hours so that the berries or fruits give juice. Then put it on the stove and, stirring, wait until it boils. After this, cook for another 5 minutes. If the jam turns out liquid, boil again. You can also add a little citric acid if the finished jam turns out cloying. Then mix thoroughly and boil again.

You can add spices to the jam. For example, apples and pears pair well with cinnamon. Orange - with cloves and cardamom.

How to make apple jam

When making apple jam:

Wash the fruits, cut into pieces, removing the middle. For especially delicate apple jam, the fruits can be grated on a coarse grater, after removing the peel.
Make sugar syrup by mixing sugar and water in the proportion of 1 kilogram of sugar to 200 ml of water. Pour over the apples. Cook over high heat until the syrup thickens.
Or sprinkle chopped apples with granulated sugar and leave for a couple of hours. Then bring the mixture to a boil.
Once the syrup is ready, add the apple pulp and cook over high heat for 5 minutes. Then reduce and cook for another 5 minutes.
Pour into jars and seal with a tin lid.

If the jam is liquid - what to do?

The easiest way to thicken jam is to add gelatin or agar-agar to it. Also for this purpose, you can add grated apple pulp, currants, lemon juice or orange zest to the jam. These pectin-containing natural products will not only give the desired thickness to the jam, but will also add zest to its taste.

To prevent the jam from turning out too liquid in the future, pay attention to the quality of the berries. Raw materials collected in rainy weather become excessively juicy. And therefore for digestion excess liquid it will take more time. The same goes for freshly washed berries. Let the water drain before adding the raw materials to the bowl.

Tips if the jam is very liquid:

Don't forget to remove the foam.
Do not use a pan to cook this delicacy - dishes with low walls will help excess moisture evaporate faster.
Do not keep the product on fire for 3 hours in a row. It is better to cook it in 3 stages. Boil the raw material, keep it on the fire for about 15 minutes. Then turn off the stove and cool the delicacy. Repeat 2 more times.

Mold on jam, what to do

If mold is found after opening the jar, you can simply remove it and eat the jam, since mold does not penetrate inside. You can also boil moldy jam with sugar, at the rate of 100 g of sand per 1 kg of jam. Keep on fire for 5-7 minutes. There is no point in making this kind of jam again. Better get it soon.

Mold can occur if:

The jam is poorly cooked.
Didn't add enough sugar.
The jars were capped while still hot. When twisting still hot jars of jam, condensation forms. And excess moisture - best friend mold.
The jars were poorly washed or not sterilized.
The finished product was stored in a humid area with poor air circulation.

If the jam has fermented

Fermented jam can be boiled with sugar and placed in jars. Calculation: 100 g of granulated sugar per 1 kg of jam.
Add water to it and cook compote. Keep in mind that in this case the raw materials should not smell strongly of wine.
Add as a filling to . When heated in the stove, all formed alcohol compounds will disintegrate.
Make homemade liqueur from fermented jam. Place the “suspicious” cans closer to the battery. The bacteria will do their job themselves. It is better to remove the lid and tie the neck of the jar with gauze folded in 1 layer. Typically, the active fermentation process takes 2-3 days. And about 2-3 more weeks for the product to ripen. The readiness of the liqueur can be determined by the absence of bubbles and the lightening of the infusion.

There is also a situation where the jam, on the contrary, becomes sugared. This happens because the recipe was violated during cooking and a little more sugar was added than it should have been. You can solve this problem by simply placing the jars in warm water and heating the water until it boils. The sugar will dissolve. To avoid this in the future, it is recommended to add a little lemon juice or acid to each jar.

Ingredients for making apple jam
Fresh apples - 1 kilogram
Sugar - 1 kilogram

How to make apple jam
1. Select fresh, ripe, firm apples for jam.
2. Wash and wipe the apples, cut in half, remove the stem and core.
3. Cut each half into slices 0.5 centimeters thick.
4. Place the apples in a bowl, sprinkle sugar on top, cover and leave at room temperature for 5 hours.
5. The apples should give juice. To be on the safe side, you should stir (shake) the apples once every hour or two.

6. Place the bowl with apples and sugar over low heat, bring to a boil, cook for 5 minutes, stirring and skimming, then remove the jam from the heat.
7. Cover the apple jam and leave for 6-7 hours.
8. Then repeat the procedure.
9. And repeat the procedure again, cook the jam after boiling for 5 minutes and cool completely.
10. And in last time repeat the procedure - cook after boiling for 5 minutes at a gentle simmer. Then pour the hot apple jam into sterilized jars.

How to cook apple jam in a slow cooker
In a slow cooker you can cook apple jam without water, in own juice. Cook jam from peeled apples for 1 hour on the “Stew” mode, from unpeeled apples - 1 hour 30 minutes.

How to make apple jam in a bread maker
Boil apple jam in a bread maker for 1.5 hours, using a spatula to mix the dough.

Apple jam, delicious, 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 in the kitchen today are a 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 the stove 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, close 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!

Step-by-step recipes for making transparent apple jam in slices for the winter: classic and quick recipes, options with oranges, lemon, cinnamon

2018-06-25 Marina Danko

Grade
recipe

32475

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

35 gr.

140 kcal.

Option 1: Transparent apple jam for the winter - classic recipe

Would you like to enjoy not only aromatic and tasty, but also clear jam? You'll have to spend a little time. No, not for cooking, but for periods until it cools, thickens, and fills with amber. Be patient for a couple of days, especially since you can make a bowl of jam every day, just apples and dishes would be enough.

Ingredients:

a kilogram of fragrant apples;
six hundred grams of granulated sugar.

Step by step recipe clear jam apple slices for the winter

After washing with cool water, we tear off the tails of the apples. Without peeling the peel, we cut the fruit into slices, cut out the core and “spouts”. We spread the slices into plates a little less than a centimeter thick.

Measure out the specified amount of sugar. Wash and wipe dry the bowl for making jam. Sprinkle with sugar and place apple slices in a bowl in layers. Be sure to sprinkle the apples well on top as well.

Cover the bowl with a suitable-sized lid and leave at room temperature for eight hours. It is not recommended to keep it longer, as the top slices may wilt. When cooked, such slices will not be soaked in syrup and will remain tough.

After eight hours, place the bowl of apples on the stove and turn on medium heat. While bringing to a boil, shake the bowl periodically so that the top slices are mixed with the melting sugar. As soon as the syrup begins to bubble intensely, lower the heat slightly and simmer for up to five minutes at a low simmer.

Cover with a lid and leave the jam for up to eight hours. Bringing it back to a boil, cook for another five minutes at a low temperature. After eight hours we repeat. The third cooking can be done after 13 hours; the apples, already boiled in syrup, will not spoil.

For the last, fourth time, bring the jam to a boil and cook a little longer - about seven minutes. Place the jam in sterile jars and seal tightly with boiled metal lids, then roll tightly with a seaming wrench.

Option 2: Quick recipe for “Five Minutes” - clear apple jam in slices for the winter

Can't find easier way jam preparations. The entire process can take twelve hours, with only the preparation of the apples requiring special attention. So that the jam really comes out transparent, and apple slices soft, for this option it is necessary to peel the fruits and make the fruit slices as thin as possible. If the apples are sour, citric acid is not needed, it is needed to remove the sugariness.

Ingredients:

aromatic apples - exactly a kilogram and the same amount of sugar;
cup clean water;
a pinch of lemon acid.

How to quickly make transparent apple jam in slices for the winter

After rinsing, remove a thin layer of skin from the apples. Having cut out the core along with the partitions, dissolve the pulp into thin, slightly less than half a centimeter thick, slices. After pouring into a bowl, pour the apples with slightly acidified water so that the slices do not darken by the right time.

In a bowl, combine all the sugar with water and place it on the stove. Set the heat to medium and stir until it dissolves. When the syrup becomes transparent, add heat and wait for it to boil.

Strain all the liquid from the bowl of apples and pour them into the boiling syrup. After boiling for two minutes, turn off the heat and leave the jam until it cools. The next time you place it on the fire, add lemon and let it boil for five minutes.

While still hot, pour the jam into suitably prepared jars and seal tightly with lids. Turning the bottoms upside down and wrapping them tightly in a blanket, leave the workpieces until completely cooled. Turn the cooled ones over and put them in storage.

Option 3: Fragrant apple jam in transparent slices for the winter (with oranges)

To diversify the taste, apple jam can be supplemented with other fruits, such as oranges. Thanks to citrus fruits, the jam will have a more pronounced taste, rich color and amazing aroma. Be sure to scald the oranges and wipe them dry with a dry cloth. Citrus fruits are often covered with a thin layer of wax - this must be removed.

Ingredients:

oranges and apples - one kilogram;
half a kilo of refined sugar.

How to cook

Scald the oranges with boiling water and wipe each one dry with a towel. After cutting, we select the seeds from the citrus fruits, and then grind the unpeeled slices with a meat grinder.

We wash the apples, cut off the peel in a thin layer and remove the core along with all the partitions. Cut the fruit into thin slices.

Place the twisted oranges in a large bowl intended for making jam and connect them with apple slices. Add sugar and mix gently.

Turn on the burner under the container with fruit and bring it to a boil. Be sure to gently shake the bowl several times so that the sugar on top mixes with the syrup. After boiling, set the heat to minimum and cook the jam for at least 50 minutes. Don’t forget to periodically rock and shake the basin slightly, otherwise the slices will cook unevenly.

When the apple slices turn amber and the clear syrup begins to fall from the spoon like liquid honey, pack the jam into jars. Let's roll up.

Option 4: Unusual apple jam in slices, transparent for the winter with the aroma of cinnamon

Apple preserves and jams do not always need flavorings; more often, they are absolutely unnecessary, but there are other cases. For example, varieties of apples that are practically odorless or large quantities fruits, there is a desire to prepare them not just like that, but in some way in an unusual way. Cinnamon is one of the most famous flavorings suitable for apple jam. Do not put too much of it, and be guided by the strength of the aroma in each specific case.

Ingredients:

apples without peel - 1 kg;
700 gr. Sahara;
a spoonful of ground cinnamon;
water.

Step by step recipe

Having sorted through the washed apples and cut them in half, remove the core; if there are places on the pulp that have darkened when struck, remove them too. Cut into slices; they should not be thin, as they may fall apart during cooking. If you cut them too thin, they will not come out transparent. The optimal slice thickness is up to seven millimeters.

We measure out exactly a kilogram of prepared apples and, sprinkle with sugar, place them in layers in a bowl. Leave for three hours so that the fruit slices release their juice. We check, and if little juice has been released, add 100 ml of cool water to the apples.

Place the bowl of fruit on the lowest heat setting and wait for it to boil. From time to time, gently stir the jam so that all the sugar is evenly distributed in the syrup. Having lowered the heat to a minimum after boiling, boil the jam for five minutes and immediately turn it off. Leave the bowl on the stove for a couple of hours so that the apple slices are saturated with syrup.

Bring the jam to a boil again, keep it on low heat for about five minutes, and set aside for two hours. This time it is better not to stir, so as not to disturb the integrity of the slices. It is better to shake the container several times.

After the second cooking, carefully stir the cinnamon into the jam and place it on high heat. As soon as it boils, immediately put it in jars and seal it hermetically with boiled metal lids.

Option 5: Transparent apple jam for the winter

Did you like the jam described above? Now let’s add a little more vanilla to the cinnamon - these flavors go well together not only in baked goods. The trick of soaking in soda water allows you not to worry about the integrity of the apple pulp slices.

Ingredients:

a large spoon of dry soda;
apples of absolutely any variety - two kilograms;
250 milliliters of water;
cinnamon and vanilla powder - a small spoon each;
two kilos of sugar.

How to cook

We select apples that are not damaged by rot. Wash thoroughly with warm water, cut the peeled apples into slices seven millimeters thick. Place the slices in a bowl.

Dilute a spoonful of soda in a liter of cool water and pour it over the apples. If the liquid does not cover all the slices, place a small weight on them, placing a thin board or plastic plate under it.

After boiling water, pour it into a container with sugar and place it on moderate heat. Stir continuously until the sugar dissolves without any residue.

We rinse the apple slices from soda water, strain out the moisture and put the pulp in the syrup. Set the heat to almost maximum, cook for twenty minutes, stirring occasionally. A couple of minutes before the end of cooking, add cinnamon, lemon and vanilla. After thoroughly stirring, finish cooking and roll up as usual.

Option 6: Transparent apple jam for the winter

The zest perfectly refreshes the jam, making it lighter and less cloying. It is better to use sweet fruits; lemon juice will add sourness to the jam, this is more than enough.

Ingredients:

a kilogram of sugar and ripe, elastic apples;
medium-sized thin-skinned lemon.

Step by step recipe

Rinse the apples with running water and peel off the skins. Cut into four parts at once, remove the middle and cut straight from your hand into arbitrary slices no thicker than half a centimeter.

Pour a glass of water into a basin or pan with a thick bottom, add sugar and pour in the juice squeezed from the lemon. Gradually increasing the heat from low to medium, stir the mixture until it becomes a clear syrup.

We send the apples into the syrup after the sugar crystals have dissolved, and boil at a barely noticeable boil for up to fifty minutes. Do not stir, it is better to slightly shake the jam over the stove several times. In the finished jam, the apple slices will appear translucent, and the syrup should acquire the consistency of liquid honey. Add the grated zest to the jam about ten minutes before it’s ready.

Without allowing the jam to cool, package it in sterile jars, seal and store, preferably out of light.

Option 7: Apple jam slices with soda and cinnamon

Most often, apples are used to make jam or jam. But if you want to surprise your loved ones, try cutting the fruit into slices and boiling them in cinnamon syrup. This jam looks original, has a rich taste and spicy aroma. The slices are elastic, and the syrup is transparent and amber.

Ingredients:

Apples - 2 kg;
Sugar - 2 kg;
Cinnamon - 5 g;
Soda - 20 g;
Water - 2.3 l.

Step by step recipe

Wash the apples, peel them, remove the core from each fruit. Boil the water in advance or purify it using a filter.

Cut the apples into equal slices. They should not be too large, the optimal thickness is 1 cm.

You can start making jam right away. But it would be much better to soak the apple slices for several hours, or even overnight. Thanks to this, they will maintain their dense structure. For soaking, prepare a solution of baking soda and 2 liters of clean water. Pour this mixture over the fruit and leave for a while.

Bring the remaining water to a boil, then pour the sugar into the saucepan. Stir and cook for a few more minutes until the grains dissolve.

Rinse the slices to remove any remaining soda. Pour them into a deep bowl and fill with syrup. Stir the mixture carefully. Place it on the stove, turn on medium heat.

Wait for the jam to boil. When this happens, you need to remove the foam. Add cinnamon and cook for another 20 minutes. Place it in sterile jars, roll it up and cool.

If you are making jam in slices, it is important to choose the right type of apple. They should be firm, you can even take slightly under-ripe fruits. You should not use old, lying apples to make jam. Sweet and sour varieties are ideal.

Option 8: Quick recipe for apple jam in slices

For the laziest, there is a five-minute recipe. It is suitable not only for apples, but also for other fruits. You will need to prepare the slices and syrup in advance, and the actual cooking will take no more than 5 minutes.

Ingredients:

Apples - 1 kg;
Sugar - 1 kg;
Lemon acid - 5 g;
Water - 200 ml.

How to cook quickly

Wash the apples. Cut them into slices, starting from the edges. When you reach the seeded core, simply discard it. This method will save time and effort.

Pour sugar into water. Heat the mixture over low heat until it boils.

Add the apple slices to the saucepan with the syrup as soon as it begins to simmer.

Boil the fruit in the syrup for 2 minutes, then add citric acid. After a couple of minutes, you can remove the jam from the heat.

IN classic recipe Peel the apples, but you can skip this step. Thanks to this, we will speed up the cooking time, in addition, the skin contains huge amount vitamins and nutrients.

Option 9: Apple jam in three batches

It will take a whole day to prepare this jam, but you will need a minimum of active actions. There is nothing extra in the recipe, just apples and sugar.

Ingredients:

Apples - 1 kg;
Sugar - 0.7 kg.

Step by step recipe

Rinse the fruits, cut each of them into quarters. Get rid of seeds and tails.

Cut the apples into thin slices. Place them in a saucepan in layers, sprinkling each layer with sugar. Leave the workpiece for 8 hours.

After a while, the apples will release enough juice to start making jam. Place the vessel on low heat and simmer for 5 minutes after boiling. Do not mix the workpiece!

Remove the pan from the stove and let it cool completely. This usually takes about 6 hours.

Repeat the previous steps: boil the jam, let it cook for 5 minutes, then cool completely.

After the second cooling, you need to put the jam on the fire again. This time let it simmer for 6-7 minutes. Place the delicious dessert in jars and roll them up.

If for some reason the jam is burnt, add a small pinch of citric acid to it. It will improve the taste and consistency of the finished dish. You can also sprinkle the apple slices with lemon juice. Thanks to him, they will retain their color and will not darken. In addition, this will give the jam a special aroma.

Option 10: Apple jam slices with orange

As a rule, jam is made from apples, pears, plums or berries. But if you add a little citrus to it, you get a completely new amazing taste. Orange juice will also speed up the process of releasing juice from apples.

Ingredients:

Apples - 1 kg;
Water - 200 ml;
Orange;
Sugar - 700 g.

How to cook

Pour cold water over the fruit. Leave for a quarter of an hour, then rinse thoroughly. Place the apples and orange on a towel and let them dry.

Remove the peel from the orange. There is no need to peel the apples. Just cut out the hard part with the seeds.

Cut the apples into slices about 2 cm thick. Place them in a large bowl and sprinkle with sugar. Make several layers.

Squeeze the juice from the orange. Pour it over the apple slices. Cover them with a towel and leave for 4 hours.

Carefully remove the slices from the pelvis. There should be juice and sugar left at the bottom. Pour a glass of clean water into the bowl and stir.

Pour the aromatic syrup into a heat-resistant bowl and place on fire. As soon as it boils, you need to put the apple slices in there.

After boiling again, you need to reduce the heat. Boil the apple-orange mixture for another quarter of an hour, then remove it from the heat. Leave overnight under a towel.

Boil the cooled jam again. It needs to be boiled for another hour on low heat. When the syrup becomes thick and the slices acquire a beautiful caramel shade, you can remove the workpiece from the stove. Distribute the jam into pre-prepared containers.

There are different ways sterilization of jars. The most convenient way to do this is in the microwave. Fill each vessel with about a finger's worth of water, then place them in the oven for three minutes. The liquid should completely boil away.

Option 11: Apple jam slices with nuts

Jam with the addition of nuts turns out to be very original. We will add to the syrup bay leaf and allspice to achieve the perfect taste and aroma.

Ingredients:

Apples - 1 kg;
Sugar - 200 g;
Nuts - 200 g;
Lemon;
Water - 100 ml;
Bay leaf, a few peppercorns.

Step by step recipe

Cut the lemon into slices. Remove the core from the apples and cut the pulp into slices.

Place the fruit in a saucepan and cover with water. Distribute the bay leaf and allspice over the container, pour sugar into it.

Bring the mixture to a boil. Boil it for 10 minutes, stirring gently.

Peel the nuts from the shell and chop them. When the apples in the syrup have cooled, you need to remove the bay leaf and peppercorns from the pan. The lemon can also be removed.

Add the nuts to the vessel with the future jam and return it to the heat. Boil for another quarter of an hour. Hot dessert can be poured into prepared jars.

To keep the slices elastic and not overcooked, it is better to prepare the jam in small portions. This will take a little more time, but the result will be beyond praise.

Option 12: Apple and melon jam in slices

Not everyone likes the taste of melon. But you can make delicious desserts, drinks and even jam from it. Even those who usually do not eat melon raw will not be able to refuse it.

Ingredients:

Apples - 0.5 kg;
Melon - 1.5 kg;
Large lemon;
Sugar - 0.5 kg.

Step by step recipe

Rinse all fruits thoroughly. Grate the lemon zest, cut the melon and apples in half. Discard seeds and peels.

Cut the melon pulp into cubes, and the apples into neat small slices.

Blend the melon pieces in a blender until they form a smooth puree. Pour it into large saucepan, add sugar and put the mixture on fire.

When the puree with sugar boils, you need to reduce the heat to low. Boil the melon until it has a honey-like consistency. Be sure to remove foam if it appears.

Carefully place the apple slices and lemon zest into the pan. Stir with a wooden spatula and bring the mixture to a boil. Boil it for another five minutes, then remove from the stove. After cooling, you can put the dessert into jars.

To make jam, it is better to use enamel dishes. In an aluminum pan or basin it can happen chemical reaction with sour apples. As a result, excess impurities are formed, which significantly affect the taste and destroy vitamin C.

Option 13: Apple and banana jam in slices

Exotic lovers will definitely love apple and banana jam. Cinnamon complements the taste of this unusual combination. The result is a very original dessert that can be used as a filling for pies.

Ingredients:

3 bananas;
Sugar - 400 g;
Cinnamon - 10 g;
Apples - 800 g.

How to cook

Wash the apples and cut them into slices. Remove the peel from the bananas.

Mash the banana pulp into a puree. Exotic fruit It has a very delicate structure, so it is better to chop it with a fork rather than a blender.

Sprinkle mashed bananas with cinnamon. Mix apples with sugar. Combine all ingredients in one bowl and leave for an hour. Sometimes you will need to stir the mixture.

Place the jam on the stove. Cook it for about an hour, stirring. Wait until it cools completely, and only then put the product into jars.

It is best to prepare jam in a basin. In a wide vessel, the mixture will be able to fully boil, it will not spill over the edges. There is no need to stir the fruit, just gently shake the bowl from time to time.

Option 14: Apple jam slices with apricot

From apricot jam It’s impossible to drag the kids away, and adults adore him too. And if you add apple slices to it, the dessert will become even more beautiful, tasty and healthy.

Ingredients:

Apricots - 0.5 kg;
Apples - 2 kg;
Sugar - 1.2 kg.

Step by step recipe

Rinse the fruit and let it dry. Remove the seeds from the apples.

Divide the apricots in half and remove the pits. Cut the apples into slices. Combine the fruits in one bowl and sprinkle with sugar.

After a few hours, apples and apricots will release a sufficient amount of juice. Then you will need to put the pan with them on the fire and cook for about 40 minutes.

Stir the jam periodically and skim off the foam. Pour the finished treat into jars and cool.

This recipe can be supplemented with spices, such as cinnamon or star anise. Sometimes dried apricots are used instead of fresh apricots.

Jam made from fresh apples, remains one of the most popular homemade desserts. It's easy to cook and always turns out delicious. In addition, the main component goes well with most berries and fruits, so the list of recipes is impressive. If you are short on time, the delicacy can be cooked in just a few minutes. Contrary to popular belief, even such a “five-minute” one will last the whole winter without any problems, if the cooking process is organized correctly. Before cooking a product using one of the existing methods, you should familiarize yourself with the nuances of manipulation.

Important points in the organization

Of course, in some cases, the procedure for preparing dessert depends on the variety and type of apples, but there are universal rules that should never be forgotten.

It is recommended to first blanch hard fruits in boiling water. This will allow you not to peel off the skin; it will already soften enough.
Apple delicacy is very easy to turn into porridge. To prevent this from happening, the product should be cooked for a short time, but in several batches. It is best to keep the mixture on the fire for no more than 10 minutes between infusions.
If you need the jam to sit all winter, you should not reduce the recommended amount of sugar. A deficiency of the product can lead to fermentation and deterioration of the composition. You shouldn’t overuse sugar either, otherwise there is a risk of interrupting the natural taste of the fruit.
During the cooking process, the composition should not be stirred, but shaken. For this reason, it is worth considering in advance what kind of container the product will be prepared in.
To determine the readiness of the product, it is not necessary to taste it. If the jam is already almost transparent, and the apple pieces are evenly distributed over thick syrup, the composition can be turned off and placed into jars. But if pieces of fruit float to the top, this indicates the need for further processing.
If desired, the dessert can be cooked not with sugar, but with honey. To do this, take any recipe and replace the component using the same proportions.
If you don’t know how long the workpiece will last, you should put a little citric acid in it. This will prevent it from becoming sugary.
Considering the fact that apples contain a lot of acid, it is necessary to special attention on what container to cook them in. If it is an aluminum container, the products may oxidize, which will negatively affect their condition. It is better to use enamel pots and basins.

A dish that is still candied should simply be heated in a water bath directly in the jar. If its volume is insignificant, then it is better to even put the composition in a bowl and stir while heating.

Options for apple jam slices

Most often, apple jam is boiled in slices. This allows you to obtain a product that is rich in natural taste and aroma. Most often, preparations for the winter are boiled using one of the following options:

Classic option. For 1 kg of fruit we take 1 kg of sugar and 0.5 liters of water. Wash the apples, dry them, remove seeds and skin, and cut into slices. Bring the water to a boil, drop the pieces of fruit into it. You need to cook them for 5 minutes, after which we place the preparations in a colander. Add sugar to the remaining fruit broth and cook the syrup over low heat. When it is ready, place apple slices in the liquid and hold, shaking regularly, until the mixture is transparent and soft. We pour it into jars and close it for the winter.

Tip: If the jam is covered with mold (the “five-minute jam” that is not cooked according to the rules is especially famous for this), there is no need to throw it away. Simply remove the missing part of the product with a clean spoon and boil the rest of the mixture. In this case, you should use a glass of sugar for every kilogram of product.

Recipe without syrup. We take sugar and apples in equal quantities and do not use any other ingredients. We clean the fruits from seeds, cut them into slices, put them in a bowl and sprinkle them with sugar in layers. Leave for 8-10 hours, then shake, put on medium heat and keep until foam appears. After this, the composition should be cooked for no more than 5 minutes, carefully drowning the floating fruits in the syrup. After 8 hours of infusion, repeat the procedure. And again - after another 8-10 hours. The last time we hold the mixture a little longer. If everything was done correctly, then after 10-15 minutes of cooking you will get transparent and completely prepared jam.

When using the described approaches, you have to decide for yourself how long to boil the product. It's not that difficult, just wait for the composition to become transparent. As a last resort, you can try it, but do not forget that the hot product will infuse for a little longer in a closed jar.

How to make apple jam in a few minutes?

The easiest way to cook products is called “five-minute”. It does not necessarily indicate that the mass will be ready 5 minutes after the start of manipulation, but very little time will have to be spent on it.

Five minutes with a cinnamon stick. For 1.5 kg of apples, take 2 times less sugar, two tablespoons of water and a cinnamon stick. Wash the fruits, remove seeds and peels, and cut into arbitrary pieces. Mix the fruits in a suitable container with water, half the sugar and a cinnamon stick. Keep the mixture on high heat, stirring constantly, for 5 minutes. Reduce the heat to low, remove the stick and boil the mixture for the same amount. Remove the container from the stove, mix with the rest of the sugar and let the workpiece cool completely. Then we bring it to a boil again, make sure that the sugar has completely melted and put it into jars.

Five minutes with lemon. For 1 kg of apples, take 1 kg of sugar, a glass of water, lemon and a tablespoon of vanilla sugar. Wash the apples, remove seeds and skin, cut into thin slices. Cut the lemon into very thin rings, removing the seeds. Place the fruits in an enamel bowl, sprinkle with half the sugar, and leave overnight. In the morning, put the container on the fire, add water and the rest of the sugar, as well as vanillin. Bring the mixture to a boil over medium heat, after which it should be cooked, skimming off the foam, for no more than 5 minutes. If the jam seems undercooked, it should be left for a couple of hours and brought to a boil again, or you can immediately put it in jars and close it for the winter.

It is not recommended to independently invent products that are prepared according to the “five-minute” type. It is very important to endure here right time and maintain the proportions of the ingredients.

Desserts made from apples and additional ingredients

Regardless of what apples the product is made from, they can be combined with a variety of auxiliary ingredients. Some go better with a universal fruit, while others give a specific taste. These types of jam are especially popular.

With orange. For 1 kg of apples we take 1 orange, a glass of water and 1 kg of granulated sugar. Wash the apples, dry them, remove seeds and, if desired, peel them, cut into small slices or pieces. Pour boiling water over the orange, cut into very thin circles or semicircles, removing the seeds. Bring water to a boil in a saucepan, put the orange in it and wait 5 minutes. Add sugar little by little, stirring the mixture, and wait until the crystals are completely dissolved. Remove the container from the stove, add apples to the mixture, knead and leave for an hour. After this, return the pan to the stove, bring the mixture to a boil and cook over low heat until the jam is ready.

With plum. Take 1 kg of apples, plums and granulated sugar, a glass of water. Wash apples and plums, remove seeds, cut into slices or cubes. Place the fruits in a bowl, add water and start cooking until the ingredients soften. Then add sugar, mix everything and cook until tender over low heat. At the same time, regularly stir or shake the composition, remove the foam from the surface. Place the finished jam into jars and close for the winter.

Multi-ingredient dessert. For 400 g of already chopped apple pulp, take a pinch of cinnamon, 2 glasses of water, half a glass of cranberries, a glass of apple juice, a teaspoon of lemon juice, a glass of sugar, half a tablespoon of grated ginger and the same amount of orange zest. In a saucepan, mix water, lemon and apple juice, ginger, cinnamon. Bring the mixture to a boil, add the cranberries and wait until the berries begin to burst. Then add apples, sugar and citrus zest, cook for 1.5-2 hours, stirring the mixture occasionally.

Variant of delicacy made from pears and apples. In this case, the components must be of the same texture so that they cook evenly. Take 0.5 kg of apples and pears, 1 kg of sugar, 2 tablespoons of honey, a glass of water and a pinch of cinnamon. Wash the fruit, peel it, remove the seeds and skin, and cut it into equal pieces. Blanch them in boiling water, after 5 minutes put them in cold water. After another 2 minutes, drain it and place the workpieces on a towel. Prepare a homogeneous syrup from sugar, water, honey and cinnamon, add the prepared fruits and cook for at least 40 minutes. The components should become transparent. Then we put the composition into jars and roll it up for the winter.

In addition to the above options, apples go well with nuts, cherries, currants and peaches. When preparing foods, you can use not only traditional seasonings (cinnamon, vanilla, ginger), but also quite unexpected ingredients. Allspice, bay leaf, rosemary, and mint give the dessert its original aroma and taste. The main thing is not to forget to catch these components before packaging the composition into jars.

How to cook a delicacy in a slow cooker or oven?

Fans of unusual experiments can move away from the traditional approach to preparing apple jam and try one of the following methods for creating preparations.

Apple jam in a slow cooker. For 2 kg of fruit we take 2 cups of sugar. We peel the fruits and remove seeds, cut them into cubes and place them in a multicooker bowl, sprinkle with sugar. You need to use exactly this sequence of actions, because if you put sugar in first, it will burn. We set the “Baking” mode, you need to cook the mixture for about 40 minutes. It is better not to close the lid completely, because... After the product begins to boil, it should be stirred so that the syrup is distributed evenly. If the components do not reach readiness within the specified time, we increase the processing time.

Apple dessert in the oven. For 1 kg of fruit we take 2 cups of sugar. You need to immediately decide in what container to prepare such a dessert, because... it cannot be filled more than two-thirds. Wash the fruit, remove the core, and leave the skin on. Cut them into slices and sprinkle with sugar. Place the container in a preheated oven and leave for 25 minutes. We take out the workpiece, mix, reduce the heat a little and cook the mixture for another 10 minutes. We take out the dishes again, try the almost finished jam, add sugar if necessary. Cook the mixture for another 10 minutes and repeat until the product is ready.

When choosing a recipe, you should remember that apple five-minute much healthier than a complex multi-component dish that takes several hours to prepare. Taking into account the short duration of heat treatment, it is possible to preserve a significant part of the useful components in this way. But this does not mean that you need to give up other original desserts. It’s just that their use should be standardized.