Simple apple jam with wedges. Amber transparent apple jam with slices for the winter. A step-by-step recipe for making apple jam with slices with a photo
We offer you a recipe for delicious amber apple jam with transparent slices. The dessert got its name for the beautiful shade of apples, similar to amber pebbles. Making such a jam is not difficult, but it takes a lot of time, it will not work quickly - the apple slices should be saturated with sugar syrup and become transparent. But do not be afraid in advance, most of the time the jam is resting, we only need to prepare the apples and boil the jam three times. So let's get started!
Ingredients:
- apples - 1 kg;
- sugar - 1 kg.
Recipe:
To make a beautiful amber apple jam, we only need sweet, ripe apples with firm pulp and sugar in equal proportions.
Rinse the apples thoroughly under running water, wipe them dry and cut them into thin slices along with the peel. Throw away the core. We cut quickly so that the apples do not have time to darken.
We will cook in a wide saucepan, it is better to use a stainless steel, the jam does not burn well in it. Place the sliced apple slices in a saucepan.
Fill the apples with the right amount of sugar.
We twist the pan with quick movements to the right and to the left so that the sugar is distributed over the apple slices. After that, we remove the pan with apples to rest for 6-7 hours, and preferably at night.
In the morning, the apples will be drowned in sweet syrup.
Mix the apple mass well so that all the pieces are in sweet syrup. After that, heat the jam on the stove and when it boils, boil it for three minutes and remove it from the heat. We leave the apple jam aside again for 6-7 hours or overnight, during which time the apple slices should be soaked in syrup even more.
We repeat the boiling process again, letting it rest again. The third time will be the last - by this time it is necessary to prepare the cans - sterilize them along with the lids. We boil the jam for the third time, this time after boiling, we cook not for three minutes, but for 7-10 minutes, so that the syrup thickens properly.
We lay out amber jam in jars and roll up with metal lids. You can store this delicious beauty at room temperature. This jam is good for baking, it keeps its shape well and does not flow. Delicious blanks for you!
From one kilogram of apples and the same amount of sugar, two half-liter jars come out.
Fruit and berry jam is one of the most beloved delicacies by everyone, especially when it is winter in the yard and so you want something tasty and sweet, cooked with your own hands.
Most often, jam is cooked in summer or autumn, when the entire crop has been harvested and must be preserved. Properly cooked jam can be stored for several years and remain tasty and flavorful. We will tell you about the most best recipes making apple jam.
Recipe number 1. Amber apple jam for the winter
First of all, we will introduce you to one of the most simple recipes making delicious apple jam. To make apple jam, you need the following ingredients:
1. Apples - 2 kg.
2. Granulated sugar - 2 kg.
Cooking instructions:
1 . We wash the apples under running water, dry, cut, remove the core with seeds. After cut apples in slices or small pieces.
2. Into the pot pour two glasses of water, add granulated sugar and put it on low heat. We are waiting for the sugar to completely dissolve, bring the syrup to a boil and dip the crushed apples into it. Cook over medium heat, periodically removing the foam that forms on the surface. When the jam thickens well, turn off the heat.
3. Now pouring hot jam on pre-prepared banks, roll up the lids, turn it upside down, wrap it up and leave it until it cools completely. Then we remove the cans in a dark, dry place.
Such jam can be stored for a long time, provided that the jars and lids have been well sterilized. Apple jam is ready! Bon Appetit!
Recipe number 2. Whole apple jam
The jam prepared according to this recipe turns out to be very tasty and looks beautiful in jars. To make whole apple jam, you need the following ingredients:
1. Apples - 1 kg.
2. Granulated sugar - 1 kg.
Cooking instructions:
1. To make this jam, we need smallest apples... So, we sort out the apples, rinse them thoroughly under running water, dry them, and then prick with a needle or a toothpick... Transfer the prepared apples to a saucepan.
2. Pour granulated sugar into a separate saucepan and pour in a glass of water. We put on a slow fire and cook sugar syrup... Pour apples with the resulting hot syrup, leave to insist for a day.
3. After the specified time has elapsed, put the pan with apples on the fire, wait until it boils, and cook for five minutes... Then turn off the fire and again we leave apples for a day... After that, put the pan on the fire again, after boiling, cook for ten minutes. Now you can lay out the finished jam in sterilized jars and roll up.
After the jars are completely cool, we put them in storage in a dark, cool place. Whole apple jam is ready! Bon Appetit!
Recipe number 3. Apple jam for the winter with cinnamon
The combination of apples and cinnamon has long become a classic and is actively used in the preparation of desserts and baked goods. Try making apple cinnamon jam and you'll discover a whole new flavor. This jam turns out to be incredibly fragrant and is perfect for homemade tea on a cold winter evening. To make cinnamon apple jam, you need the following ingredients:
1. Apples - 2 kg.
2. Granulated sugar - 1 kg.
3. Ground cinnamon - 1 tablespoon.
Cooking instructions:
1. We wash the apples under running water, dry them, cut out the middle with the seeds. Now cut the apples into small pieces and transfer them to a deep saucepan or enamel bowl. Fill the apples with granulated sugar and leave overnight. During this time, they must give juice.
2. After that, we put the bowl on the fire, pour in a glass of water, mix and bring to a boil. Carefully remove the resulting foam, add ground cinnamon, mix and cook over medium heat for another five minutes.
We put the finished hot jam in prepared jars, roll it up, turn it over, wrap it up and wait until it cools completely. Apple cinnamon jam is ready! Bon Appetit!
Recipe number 4. Apple Jam with Bananas
This jam will be appreciated by all those with a sweet tooth. It turns out to be tender, sweet, very aromatic and original. To make banana apple jam, you need the following ingredients:
1. Apples - 1 kg.
2. Bananas - 1 kg.
3. Lemon - 2 pieces.
4. Granulated sugar - 700 grams.
Cooking instructions:
1. We wash the lemons, pour over boiling water, peel off the zest from them and squeeze the juice... After that, filter the lemon juice through a sieve. Bananas peel and cut into circles... We wash the apples under running water, dry them, peel them, cut out the middle with seeds. Prepared cut apples into small pieces... Now we send the sliced apples and bananas to a bowl, add lemon juice and zest. Mix and puree the fruit using a hand blender.
2. Into the resulting fruit puree add granulated sugar and pour in two glasses of water, mix. Put the bowl on fire, bring to a boil. Then remove the foam, reduce the heat and continue cooking for another thirty minutes. In this case, the jam must be constantly stirred so that it does not burn and stick to the bottom of the bowl.
After the specified time has elapsed, remove the bowl from the heat, lay out the hot jam on the prepared jars, seal with sterilized lids and leave to cool completely. Apple jam with bananas is ready! Bon Appetit!
Recipe number 5. Apple jam with melon
Another very unusual recipe making apple jam, this time with melon. To make melon apple jam, you need following ingredients:
1. Apples - 700 grams.
2. Melon - 1.5 kg.
3. Granulated sugar - 600 grams.
4. Lemon - 1 piece.
Cooking instructions:
1. We wash the melon under running water, cut it, remove all the seeds and peel it. Cut the melon pulp into small pieces, transfer to a deep saucepan and cover with granulated sugar. We put the pan on low heat, cook until we get a thick, viscous consistency.
2. We wash the apples, dry them, cut off the peel, clean the seeds. Cut apples into small pieces and send it to the pot with melon. Stir, bring to a boil and then cook for another five minutes. Lemon pour over boiling water, cut off the zest from it and add to the pan, mix, cook for another three minutes and remove the pan from heat. We put the hot jam in sterilized jars, roll up and leave to cool completely at room temperature. Melon apple jam is ready! Bon Appetit!
Recipe number 6. Apple jam with nuts
The addition of nuts makes the jam especially aromatic and rich. It is not for nothing that such a jam is called "royal", because it turns out to be simply gorgeous. To make apple jam with nuts, you need the following ingredients:
1. Apples - 1 kg.
2. Walnuts - 200 grams.
3. Granulated sugar - 200 grams.
4. Lemon - 1 piece.
5. Bay leaves to taste.
Cooking instructions:
1 . Apples rinse under running water, dry, remove the seed box and cut into thin slices... Pour the lemon over with boiling water, cut off the zest and squeeze the juice. Walnuts peel and grind.
2 ... We transfer the chopped apples to a saucepan, pour in a little water and lemon juice, add zest, granulated sugar and a couple of bay leaves. Mix everything and put the pan on the fire, cook under the lid for ten minutes... Now add the chopped nuts, mix and continue to cook over high heat until all the liquid has evaporated. In this case, the jam must be constantly stirred, not forgetting to collect the foam formed on the surface.
3. When the jam has thickened and the liquid has evaporated, turn off the heat, take out the bay leaves. Pour hot jam into sterilized jars, seal, turn over and leave to cool completely. Apple jam with nuts is ready! Bon Appetit!
Recipe number 7. Microwave apple jam
A great recipe for instant apple jam. If your apples are bored with nothing, you can make a fragrant and tasty tea jam in a matter of minutes. In addition, such jam turns out to be as useful as possible, because the fruits here are subjected to minimal heat treatment. To make apple jam in the microwave, you need the following ingredients:
1. Apples - 3 pieces of medium size.
2. Granulated sugar - 150 grams.
3. Half a lemon.
Cooking instructions:
1. We wash the apples under running water, peel them, cut out the core with seeds. Now cut the prepared apples into small pieces and put in a microwave-safe bowl.
2. Squeeze the juice from half a lemon. Into a bowl of apples add granulated sugar and add lemon juice, mix. Send the bowl in the microwave for four minutes at maximum power. After the specified time, we take out the bowl, the apples should become soft, and the sugar should completely dissolve.
3. Now with the hand blender we turn apples into puree and send it back to the oven. Only the power is reduced to an average level, the time is set to eight minutes. During this time, it is necessary to take out the bowl several times and stir the jam. As a result, it should thicken well.
Let the finished jam cool completely and serve with rolls or toasts. Microwave apple jam ready! Bon Appetit!
Recipe number 8. Apple jam in a slow cooker
The multicooker has become an indispensable tool for modern housewives. You can cook almost any dish in it, including jam. We offer you a recipe for a wonderful apple jam with oranges in a slow cooker. To make apple jam in a multicooker, you need the following ingredients:
1. Apples - 6 pieces of medium size.
2. Oranges - 3 pieces.
3. Lemon - 1 piece.
4. Granulated sugar - 600 grams.
Cooking instructions:
1. Apples as always, pre-rinse under running water, dry, peel and remove seeds, and then cut into small pieces. Peel the oranges, remove the seeds and also chop. Rinse the lemon, pour over boiling water and cut into pieces. If the peel of the lemon is thick, then it is better to cut it off.
2 ... All prepared and chopped fruits are sent to the multicooker bowl and covered with sugar on top. Turn on the "Extinguishing" mode, set the time to two hours. During this time, the jam must be mixed several times.
3. After the sound signal, we put the finished jam on sterilized jars, roll it up and leave to cool. Optionally, you can turn the jam into jam. To do this, turn the ready-made jam into puree using an immersion blender. Apple jam in a slow cooker is ready! Bon Appetit!
Recipe number 9. Apple jam in the oven
In the old days, any jam was prepared exclusively in a Russian oven due to the fact that then there were no microwave ovens or multicooker. Try and you make delicious apple jam according to a slightly improved old recipe. Only instead of the Russian stove we will use an ordinary one. electric oven... To make apple jam in the oven, you need the following ingredients:
1. Apples - 2 kg.
2. Granulated sugar - 1.5 kg.
Cooking instructions:
1. We wash the apples under running water, dry them, remove the cores and cut them into small pieces. Optionally, you can peel apples... So, we send the crushed apples into a large enamel bowl, fill exactly half with water and put on fire. Cook under the lid until the apples are soft, then add granulated sugar and stir.
2. In this form, we transfer the apples to a saucepan suitable for use in the oven. It can be a cast-iron cauldron or an earthen pot. We send the pan in an oven preheated to two hundred and fifty degrees. When the jam boils, we reduce the temperature to one hundred degrees. At this temperature, we cook the jam for three hours, while the dishes must be covered with a lid. So, after three hours we take out the pan, check it. If the jam has acquired a rich amber hue, then you can pour it into jars and roll it up. The apple jam in the oven is ready! Bon Appetit!
Recipe number 10. Apple jam with rowan
Due to its specific taste, rowan is rarely used for making jam. We share with you a recipe for an amazing apple jam with mountain ash, which will win you over with its unusual tart taste and amazing aroma. To make apple jam with rowan, you need following ingredients:
1. Apples - 1 kg.
2. Chokeberry- 250 grams.
3. Granulated sugar - 1 kg.
Cooking instructions:
1. Rowan berries detach from the branches, sorting out, remove debris and leaves. Then we thoroughly rinse the mountain ash under running water and dry it. We also wash the apples, peel and seeds, cut into small pieces.
2. Pour granulated sugar into a saucepan and pour in a glass of water, put it on the fire and cook sugar syrup... Now we send prepared berries and chopped apples to a saucepan with syrup, mix and cook over medium heat for five minutes. Then we remove the pan from the heat, carefully collect the foam formed on the surface. Leave the jam to infuse for several hours or overnight... Then we put the pan on the fire again, bring the jam to a boil and cook for five minutes. Leave it overnight again and repeat the entire procedure again. After the last time, pour the finished jam into sterilized jars, roll up and leave to cool at room temperature. Apple jam with rowan is ready! Bon Appetit!
Apples are one of the most delicious and common fruits on the Russian table. Jam, jam, compote are made from it, apples are frozen, dried, and even pickled. But the main delicacy is, of course, jam. Apple jam turns out to be rich, sweet, tasty and mouth-watering. In winter, it gives a tart taste and summer aroma. Jam can be used as a separate dessert, can be used as a filling for pies and buns, pancakes, pancakes and casseroles are served with jam. Roll up at least a few jars of apple jam for the winter is the duty of any good housewife. But what is the use of apple brew? Are vitamins preserved after heat treatment? Let's try to figure everything out in order.
The benefits of apple jam
Apples are incredibly tasty and healthy fruit, which saturates the body with a palette of vitamins and minerals. So that the fruit retains everything in itself beneficial features, you need to cook it correctly. Keep the apple mass on fire for no longer than five minutes so that germs die, and prolonged exposure high temperatures did not affect the usefulness of the product. In this case, apple jam will be no less useful than fresh fruit. How does an apple affect the human body?
- Apples improve the functioning of the respiratory system. It has been shown that people with asthma have fewer attacks if they drank apple juice regularly.
- Apples perfectly strengthen bones, making them less loose and brittle. This is especially true for women after pregnancy and during menopause.
- This fruit normalizes stool, improves digestion. Interestingly, an apple can help with both constipation and diarrhea. A large amount of plant fiber helps to push through hard stools when constipated. But with diarrhea, these fibers absorb excess moisture and toxins that provoke loose stools.
- An experiment was conducted by scientists. One group of rats was regularly given apples, but the second was less fortunate - this fruit was not in their diet. The studies have even amazed scientists - regular consumption of apples reduces the risk of developing certain types of cancer by almost a third. More specifically, the risk of developing breast, colon and liver cancer.
- Apples improve memory, increase efficiency, and stimulate brain activity. Regular consumption of apples reduces the risk of developing Alzheimer's disease.
- Green apples help lower cholesterol levels in the body, normalize the cardiovascular system, and reduce the risk of ischemia.
- Apples are good for diabetes mellitus- they lower blood sugar levels. To make the jam safe for diabetics, fructose or sorbitol must be added to it instead of sugar.
- This fruit perfectly cleanses the liver, has a positive effect on dental health. In addition, apples are quite low in calories, which is why they are part of many weight loss diets.
This is a traditional apple jam recipe that will not only delight you with a deep taste, but also retain all the benefits of a fruit treat.
- For jam, not only strong and whole apples are suitable, but also wormy, and even bruised fruits. The main thing is to cut off all damaged areas.
- Rinse the apples and wipe them with a dry cloth. Whether to leave the peel is a matter of taste for every housewife. Most recipes involve peeling the fruit from the skin, but sometimes soft apples are not peeled so that they do not fall apart during cooking.
- Apples, cut into slices or grated (as you like), are placed in an enamel bowl and covered with sugar. If the apples are sweet, 800 grams of sugar is enough for every kilogram of apples. If sweet and sour, then the proportions should be equal. If the apple variety is sour, then there should be more sugar, about 1.1-1.2 kg per kilogram of fruit.
- Cover the apples with sugar and leave for a while. At least 4-5 hours should pass, ideally the apples should be juiced until morning. The next morning, put the dishes on the fire and bring the mixture to a boil. Apples should boil for no more than five minutes, otherwise they will lose their beneficial properties. After 5 minutes of boiling, turn off the heat and let the jam cool and brew. This should be repeated 2-3 times.
- Don't forget to prepare the jars along the way. The jam is often closed in small jars so that it is convenient to eat quickly in winter. Rinse the jars thoroughly. You can sterilize jars in the oven, in boiling water, or with steam. Boil the lids in a small saucepan for at least five minutes.
- Bring the apple jam to a boil for the last time and pour into the jars, roll up the lids. Turn the jars over and leave to cool completely.
This is classic recipe making natural and healthy apple jam.
Apple jam wedges
While some people prefer soft and boiled jam, others like more decorated slices of fruit in syrup. Preparing such a delicacy is not difficult, you just need to know some subtleties.
Cut the peeled apple into at least 3 cm slices.Then dilute a teaspoon in five liters of water baking soda... Soak the apple slices in this solution to keep them firm and firm until the end of cooking. Soak the apples in the baking soda solution for 5 minutes, then discard the apples in a colander. Such a trick will allow you not only to keep the apple slices intact, but also will not change the color of the future jam. After boiling, the apple will not darken, but will remain transparent amber.
Next, cook the apples, as in previous recipe... Cover the fruit with sugar, leave for a few hours. Then bring the apple jam to a boil, let it cool. Heat the jam 2-3 times. At the end, you can finish off a handful of mountain ash, currants, dark grapes into the mass. This will give the syrup a delicate pink hue, while the apples, which have become caramelized, will remain light. The unusual color of the jam will look beautiful and appetizing. At the end, let the jam cook for about 15 minutes so that all the ingredients grab, and then roll the dessert into the jars as usual.
This recipe was very popular several decades ago, when there were interruptions in granulated sugar. In those days, sugar was successfully replaced with honey. This made the apple jam incredibly aromatic and rich.
The most popular recipe is applesauce with honey. For him, the apples were peeled and placed in an earthen pot. Then the fruit had to be baked and rubbed through a sieve. Two glasses of this puree should be mixed with 300 grams of natural flower honey. The mass should be cooked over low heat. Do not let the honey and apples boil - the treat will become useless. Ideally, the mixture should simmer in a Russian stove, but a regular oven will do as well. When the mass thickens, it can be tasted or canned. The resulting golden treat will certainly please your loved ones.
Honey jam with cranberries, apples and nuts is very popular. One kilogram of cranberries must be sorted out and filled with a glass of water. Simmer until the berries are soft. Then wipe the mass through a sieve, mix the syrup with honey, peeled walnuts and apple slices... Simmer for about an hour. All components of this jam complement each other and the result is an incredibly tasty and rich delicacy.
Apple jam with lemon
Lemon will give the traditional apple jam taste a subtle citrus aroma and a slight sourness. For a kilogram of apples, you need a large lemon. We wash the apples, peel them and cut them into slices. Rinse the lemon and grate on a fine grater, removing all the seeds. Pour lemon pulp with a glass of water and simmer for about an hour. Then add a kilogram of sugar to the mass and wait until it completely dissolves. Then add apple slices to the syrup. You do not need to cook the jam immediately, leave the container for several hours, stirring its contents regularly. This is done so that the apple absorbs the aromatic citrus flavor and aroma. After a few hours, the jam can be boiled and rolled up in jars.
Below are tips that reflect all the intricacies of making apple jam.
- Instead of sugar, any jam can be added to honey. In this case, honey can be added a little less, since it is usually sweeter than sugar.
- It is very important to observe the proportions of sugar, because it is a preservative. If you add less sugar, the jam will not stand for a long time - it will deteriorate and ferment. If you add more, you will not feel the apple flavor. To make the jam more dietary, you need to add less sugar to it, but you need to store it in the freezer, in plastic bottle and defrost only once. Believe me, in winter this jam will delight you with its summer aroma, taste and naturalness.
- Sometimes mold can appear on the surface after opening the can. Take your time to throw out the blanks. The top layer can be carefully removed, and the remaining jam can be boiled. It will not be stored for a long time, but it will do quite well for pies and buns.
- Is the jam candied up? No problem! Heat it in a container with hot water until the mass is homogeneous.
- How to check if the jam is ready? Apple jam is well boiled if all the slices are on the bottom and not floating on the surface.
- The jam should be mixed very carefully so as not to damage the precious slices or turn the treat into porridge.
- In Russia, it was believed that apples should be picked for jam only after the Apple Savior. At this time, apples were carried to the church and lit up. From such fruits, not only delicious, but also healing jam was obtained.
- Jam apples should not be picked in the rain or after rain. At this time, the fruit absorbs a lot of moisture and the jam will turn out to be watery.
- When preserving, you need to pour the jam to the very edges of the jar. The more air in the container, the more likely it is for germs or bacteria to get inside.
These simple tips will help you make apples not just jam, but a real dessert delicacy, which is not a shame to put even in front of the most important guests.
Store jars of apple jam in a dark, cool and dry place. Do not forget to sign the conservation so that you know the date of spins. Apple jam can be stored for several years, provided that it contains no less sugar than apples. Although it should not be exaggerated, the jam prepared according to our recipes will not survive until next season - it is so tasty, rich and aromatic. Make apple jam to indulge in the flavor of summer on chilly winter evenings.
Video: apple jam
It would seem that fishing and apple jam are incompatible things. But it was thanks to the last trip to the river that my son and I stumbled upon an abandoned orchard.
Old, from the times of Soviet collective farms. Huge apple trees, between them a dense bush has already risen, in which, grunting, amusing Chinese pigs graze carelessly. The farm is nearby, so they are running around to feast on fallen apples.
And on the apple trees - Antonovka, oh and beautiful! Yellow-sided, with a blush and very fragrant. Take a bite with a crunch - the juice splashes, the sourness of the eyes squints - good!
The first thought is to cook jam, for a long time I wanted from Antonovka so that the slices were transparent, and like marmalade.
How to make clear apple jam from Antonovka
Ingredients
- apples of the Antonovka variety - 1 kg;
- sugar - 1 kg.
Cooking time: 1 hour 20 minutes
Servings: 4 cans of 0.5 l
Cuisine: Russian
Note: for cooking 4 times for 5 minutes; 8 hours for the apples to juice; breaks between cooking 7-8 hours.
The apples were selected slightly unripe, firm, just picked from the tree.
If you take long stale or overripe, with a loose structure, then after a few minutes of boiling in syrup, they are boiled in mashed potatoes.
1. I washed the apples, cut out the core with such a contraption.
A couple of body movements - and there is no bone.
2. Cut into slices, 5-10 millimeters thick.
I looked - and I had a gulkin's nose of sugar supplies, I had to run to the store.
In a nearby stall she gave me granulated sugar, packaged by hand in T-shirt bags. She seemed suspicious to me. At home I open it - the sugar is wet, weighed it - the underweight is 20 grams. Classics of the genre ... Well, auntie, you will hiccup ...
3. Weighed the apples already cut into slices and measured 1 kg of sugar per kilogram of slices.
4. Lay out in layers in a saucepan. For such sweet cases I have a large stainless steel saucepan of 7 liters, probably. I sprinkled the layers with sugar. In the evening, therefore, he fell asleep and left it until morning.
5. Morning. Apples let in a lot of juice, almost all the sugar dissolved. But with it was a little different.
6. Put it on a low heat, bring it to a boil, hold it for 5 minutes and turn it off. There are more apples in relation to the syrup and they are not completely covered, so during the cooking process I gently heated them with a spoon, but did not stir. This is how apple jam looked after the first boil.
Until the evening I went about my business, then brought the jam to a boil again, held it on low heat for 5 minutes and removed.
Again, the slices floating on top were heated with a spoon, at the end they mixed very gently once. Here is the view after the second brew. Something is already looming.
The next morning I boiled it again, and in the evening I cooked it until cooked. I cooked for 10-15 minutes, until the droplets of syrup on the side of the saucer stopped spreading.
Here is the view after the last cooking. Maybe she was even superfluous, it was enough three times.
Individual slices did not become completely transparent, but on the whole, I think, very good.
A delicious addition to fragrant freshly brewed tea will be amber apple jam. It will go well with freshly baked pancakes, it will be an ideal filling for a pie or an independent dessert that will appeal to both children and adults. And preparing such a delicacy is very simple.
No additional ingredients are used in this recipe. Only: 1 kg of fruit, 720-920 g of granulated sugar.
- The apples are well washed, but not cleaned. Each is cut and disposed of the seed box. The resulting parts are cut into thin slices.
- The fruit pieces are laid out in layers in a saucepan. Each new one is generously sprinkled with sugar. The container is left under the lid overnight. During this time, the required amount of liquid will appear.
- In the morning after the mass boils, it is cooked for 5-6 minutes. In no case should you interfere with fruit.
- When the pan is completely cool, everything is cooked again for a few minutes and left to cool. This process is repeated three times.
After the latter, you can pour the treat into prepared sterilized jars.
With walnuts and zest
With nuts and citrus zest, sweetness is obtained with an amazing aroma and a slightly sour aftertaste. Ingredients: 220 g of walnut kernels, medium orange, 970 g of hard apples, about the same amount of granulated sugar.
- The apples are washed, get rid of the middle and cut thinly. If you want to get a thick product, then you need to put them in a wide bowl, if it is thin, in a narrow ladle. Fruits are laid out in layers, each of which is thickly sprinkled with sugar.
- The container is left under the parchment for 10-11 hours. A whole spiral of orange peel is added to it.
- The procedure is repeated three times: the mass is cooked for 5-6 minutes, after which it cools completely.
- When the mass begins to boil for the last time, you can gently mix it and pour out the nuts. At the end of cooking, the zest is removed from the treat.
This apple jam recipe allows you to prepare a dessert with an unusual nutty crunch.
With added cinnamon
The amount of spice in the recipe can be adjusted to your liking. Usually a teaspoon of cinnamon is added. The rest of the ingredients: 730 g of granulated sugar, about a kilo of strong apples, 120 ml of filtered water. How to make apple cinnamon jam is described below.
- The core and broken spots are removed from apples. Together with the skin, they are cut into medium slices. Too thin can fall apart during cooking.
- The fruits are sprinkled with sand and left for 2-3 hours. If during this time little juice has been released, then you need to dilute it with the amount of water indicated in the recipe.
- Over low heat, the mass is brought to a boil with gentle stirring. Then it is cooked for 5-6 minutes and removed from heat for 2 hours.
- The procedure is repeated three times. Stir the fruit only during the first cooking. At the last stage, they are covered with cinnamon.
Before pouring into jars, the jam is mixed again.
How to cook transparent apple jam with slices?
Ideally, Antonovka should be used for transparent jam. Apples are taken for about a kilo. 620 g of sugar will also be used.
- Washed apples are cut into slices. The thickness of each of them should be about 4-5 mm.
- The products are laid out in a saucepan in layers: fruits - sugar. The design will be infused for 7-8 hours.
- The procedure is repeated three times: the mass is cooked for 5-6 minutes, after which it cools completely. It usually takes about 6 hours to cool down.
The result is a delicious sweet and sour jam with clear syrup.
Five-minute recipe for the winter
If the hostess does not have long cooking hours, you can use a quick recipe. Ingredients: 3 kilos of strong fruit, 2 cups of granulated sugar.
- Washed apples rub on a coarse grater. Alternatively, you can also use a food processor or blender to grind them. It is not necessary to remove the skin from the fruit, but do not forget that it will still be felt in the finished delicacy.
- The bottom of a large pot or basin is moistened cold water... The apple mass is laid out in the selected container.
- Sugar is immediately poured from above. The mixture is brought to a boil over medium heat, after which it is cooked for 6-7 minutes with a strong stove heating. Stir the dessert constantly.
Ready jam is laid out in prepared jars directly from the hot plate.
Amber apple jam with oranges
Fragrant beautiful jam will decorate any tea party. Apples in a delicacy go well with orange slices. Ingredients: a large orange, a kilo of strong apples, a pinch of ground cinnamon, a kilo of granulated sugar.
- All fruits are washed, dried and cut into medium cubes. In general, their size and shape can be adjusted to your liking. You don't need to peel the fruit.
- Prepared fruits are placed in a saucepan and sprinkled with sand, after which they are left for 2-4 hours. During this time, the ingredients should give so much juice that no additional liquid is required.
- On low heat, the mass is brought to a boil. Then you can add ground spice and cook the jam over low heat, stirring often for 80-90 minutes.
It remains to distribute the treats in glass containers and roll them up.
In a multicooker
The long process of cooking the discussed delicacy will be facilitated by the popular kitchen assistant - a multicooker. Ingredients: a kilo of strong apples and the same amount of granulated sugar, half a liter of filtered water, any spices to taste.
- Fruits are washed, get rid of partitions and seeds. Fruits are cut into medium slices.
- Sugar is poured into the bowl of the smart pot and water is poured out. The syrup will cook in the simmering program for about an hour.
- Further, prepared fruits can be added to the container. In the same program, the jam will be cooked for another hour.
If you want to get dark syrup, you should use red apple varieties, if light transparent - then yellow and green.
