Sweet apples sweet jam slices. Transparent apple jam slices. "Apple and cherry with almonds"
Slices? The answer to the assigned question is not many. In this regard, we decided to dedicate exactly this topic.
General
Apple jam slices, whose recipe we will look further, it turns out not only very tasty, but also amazingly beautiful. Golden dessert S. transparent broth It is very rarely kept until the winter season. After all, this is a delicacy and manitis of family members to open him.
It should be noted that simple apple jam can not only be used with tea, but also make delicious and fragrant pies from it. However, to use such a filling you need to catch the cooked fruit in advance, and leave the sweet syrup in the bank. If this is not done, then you risk getting a half-breake.
The right choice of fruit
Before you tell you how to cook apple jam slices, you should tell you how to choose suitable fruits. So that such a dessert is most tasty and beautiful, it can be used completely different for its preparation. It is very important that they are ripe, sweet, tough and without wormwort. If you prefer to eat jam with sourness, then it is necessary to purchase acidic varieties of fruit or not very ripe apples.
Processing Product
How to cook apple jam slices? To do this, you should purchase suitable fruits, and then thoroughly wash them using a brush or a conventional cloth. So that dessert is thick, there is no need to add water. In this regard, each apple is recommended to wipe with paper napkins or a towel.
After the fruits are washed and dried, they should be properly chop. For this, the apple must be cut on 4 slices, and then carefully remove the middle part. Next, each piece of fruit is required to divide another 3-4 parts. It should be noted that the thinner there will be slices, the faster they are impregnated with sugar sand. However, in the process of heat treatment, such apples may noticeably boil and become rigid. In this regard, the slices of fruit must be made of medium thickness.
Tasty and transparent apple jam slices: step-by-step recipe
Such a treat is preparing not quickly. Indeed, to obtain a delicious jam, after each it must be completely composed at room temperature.
So, before cooking apple jam slices, you need to prepare:
- machine fruit (how to process, see above) - 5 kg;
- Small - 5 kg.
Preliminary preparation of ingredients
To make apple jam at home, it is necessary to use a large stainless steel pelvis. Of course, to prepare such a delicacy and but, as practice shows, there is a chance that the fruit in it can quickly burn.
Thus, before cooking apple jam slices, sliced \u200b\u200bfruits should be put in a large container, and then pour into small sugar sand. At the same time additionally use water is extremely not recommended. Apples must give juice themselves, and sugar - melting, forming golden syrup. Ideally, fruits can be filled with a sweet ingredient from the evening, and the overall proceed to heat treatment.
Cooking dessert
How much cook apple jam? Definitely respond to the question posed quite difficult. After all, it should be prepared such dessert. It must be subjected to heat treatment, cool, put on the stove again, etc.
Thus, apples in syrup are required to boil on slow heat, and then leave aside until completely cooling. At the same time, fruits must be partially soaked with sugar sand. Next, the cooled jam is required to put on the stove again and withstand it for about 5 minutes. It is desirable to exercise such procedures about 3-4 times. As a result of such actions, your jam will be thick and become a pleasant golden color.
Preservation process
Now you know how to make apple jam correctly. It should be noted that such a dessert is stored for quite a long time. And in order to significantly increase its shelf life, the jam must be allowed correctly. This requires to take a few 750 g of glass jars, pour into them a bit drinking water (1/2 cup), and then put in a microwave and sterilized at maximum power. If you do not have such a device, you can carry out this procedure on the stove. Also, boil iron covers, pre-put them in a bowl with a small amount of water.
After the banks are schecked, they need to carefully lay out boiling jam (right to the top), and then roll quickly. Next, the containers with the dessert must be flipped over to the bottom up and cover the thick cotton blanket. In this position, the bank is desirable to withstand about a day. You can store them in the refrigerator, and in the basement, and even at room temperature.
Preparing delicious jams from apples
The dessert prepared according to the prescription described above is very thick and golden. However, transparent apple jam can be done in another way. To do this, we need:
- machine fruit (how to process, see above) - 3 kg;
- filtered water - ½ cup;
- citric acid - 1/3 dessert spoons;
- cinnamon hammer - add to taste;
- Small - 3 kg.
Preliminary processing
To independently make a fragrant and very tasty jam, you need to use only and they should not be soft, otherwise the dessert will not succeed in transparent, but will be loose.
How to process and cut apples for such jam, we told above. They must be placed in a large container (for example, enamelled pelvis) and immediately fall asleep with small sugar sands. Calculate until the sweet product is melting, and the fruit will not give your juice, it is not worth it. This is due to the fact that drinking water is additionally added to such a dessert.
Heat processing on the stove
After apples with sugar are laid out in the pelvis, they should be put on the minimum fire. In the dishes you need to immediately pour a small amount of water so that its contents are not burned to the bottom. Thus, regularly stirring fruits, they must be touched to a boil, and then boil about half an hour. Next, the jam should be removed from the stove and leave aside for three hours. After that, the basin with dessert is recommended to be subjected to heat treatment, but for a quarter of an hour. After this time, the jam should thump a little, and it is also noticeably changed in color. Next it should be removed from the stove and completely cool.
Sterilization of cans
You can store such jam before the next summer. But so that it does not deteriorate and retain everything beneficial features, as well as taste and aroma, it is required to be sure to subjected to conservation. To do this, you can use liter, and 750 g of cans. They must be sterilized on the stove. Similarly, metal covers are also required.
The final stage in creating a delicious apple jam
After the banks and covers are sterilized, the pelvis with jam must be put on a slow fire, and then bring to a boil, add citric acid and ground cinnamon to taste. Further, all ingredients are required to mix well and proceed to display them in the container. It should be noted that such a procedure should be carried out with extreme caution. After all, if the hot jam falls into the skin, you can get a rather strong burn.
By filling out all the glass containers with a fluid dessert, they should be immediately rolled with metal covers. Next, they are required to turn the bottom up, and then cover with a thick blanket and leave all night until full cooling. Store such jam is recommended in a refrigeration chamber, a cellar or any other cold room. But if you do not have such a possibility, then the banks can be positioned in the usual dark closet. However, at the same time, their shelf life will noticeably decrease. In this regard, such a dessert should be used until the end of winter.
Fast apple jam
If you do not want to stand for too long at the slab and cook such a dessert, we propose to use the following recipe, which does not require long-term heat treatment and exposure at room temperature. For this we will need:
- apples ripe as sweet as possible - about 3 kg;
- drinking water - 1 cup;
- sugar sand is small - 2 kg.
Cooking process
Sliced \u200b\u200bon latitive slices apples should be put in a large metal pelvis, and then pour into small sugar sand and shake well so that the fruits are evenly covered with them. Next, the completed dishes are required to put on the middle fire and immediately pour into it a small amount of ordinary drinking water. Stirring regularly, apples must be touched to a boil. Next should be reduced fire to a minimum and cook dessert for 40 minutes. During this time, fruit will noticeably respect, and the syrup will increase significantly in the amount. At the same time, the jam should become a more dense and golden shade.
Finishing stage
After the jam becomes a suitable consistency, it can be safely decomposed on sterilized glass jars. Next, all the containers are required to roll up, turn over and withstand under a thick blanket for 15-25 hours. During this time, banks with delicacy are completely cooled, and they can be safely removed into the refrigerator, an underground or cellar.
Jam of fruits and berries is one of the most beloved all delicacies, especially when in the yard of winter and so you want something tasty and sweet, cooked with your own hands.
Most often, the jam is boiled in summer or autumn, when the entire harvest is assembled and it must be saved. Properly welded jam can be stored for several years and remain tasty and fragrant. We will tell you about the most best recipes Cooking apple jam.
Recipe number 1. Apple jam is amber for the winter
First of all, we will introduce you to one of the simplest recipes for the preparation of delicious apple jam. For cooking apple jam you will need The following ingredients:
1. Apples - 2 kg.
2. Sugar sand - 2 kg.
Preparation Instructions:
1 . Apples are rinsed Under running water, we dry, cut, remove the core with seeds. After cut Apples slices or small pieces.
2. In a saucepan pour two glasses of waterSugar sugar and put it on a slow fire. We are waiting until the sugar is completely dissolved, bring the syrup to a boil and lower the crushed apples into it. Cook over medium heat, periodically removing the foam formed on the surface. When the jam thickens thickens, turn off the fire.
3. Now spill hot jam According to pre-prepared banks, we roll off covers, I turn over the upwards up, we wrap and leave so much cool. Then remove the jars into the dark dry place.
Such jam can be stored for a long time, provided that banks and covers have been well sterically. Apple jam is ready! Bon Appetit!
Recipe number 2. Jam of whole apples
Jam, cooked on this recipe, it turns out very tasty and looks beautiful in banks. For the preparation of jam from whole apples you will need the following ingredients:
1. Apples - 1 kg.
2. Sugar sand - 1 kg.
Preparation Instructions:
1. To prepare this jam, we will need small apples. So, apples swore, rinse well under running water, we dry, and then wean needle or toothpick. Prepared apples shift in a saucepan.
2. In a separate pan, spend sugar sand and pour a glass of water. Put on slow fire and cook sugar syrup. The resulting hot syrup pour apples, we leave to appease for a day.
3. After the expiration of the specified time, we put a saucepan with apples on fire, wait until it boils, and cooking five minutes. Then the fire turn off and Pour apples again for a day. After that, we again put a saucepan on fire, after boiling, cook for ten minutes. Now you can lay the finished jam on sterilized banks and roll.
After the banks are completely cooled, we remove them for storing into a dark cool place. Jam from whole apples is ready! Bon Appetit!
Recipe number 3. Apple jam for winter with cinnamon
The combination of cinnamon apples has long been classic and is actively used in the preparation of desserts and baking. Try cooking apple jam with cinnamon, and you will discover completely new taste. Such jam is incredibly fragrant and perfect for home tea drinking in a cold winter evening. For cooking apple jam with cinnamon you will need the following ingredients:
1. Apples - 2 kg.
2. Sugar sand - 1 kg.
3. Hammer cinnamon - 1 tablespoon.
Preparation Instructions:
1. Apples are rinsed under running water, we dry, cut out the middle with seeds. Now we cut the apple with small pieces and shift into a deep pan or enameled bowl. We fall asleep apples with sugar sand and leave for the night. During this time, they must give juice.
2. After that, we put a bowl on fire, pour a glass of water, mix and bring to a boil. We carefully remove the resulting foam, add ground cinnamon, mix and cook on medium fire for another five minutes.
The finished jam in the hot form lay out in the prepared banks, we roll up, turn over, we wrap and wait until it completely cools. Apple jam with cinnamon is ready! Bon Appetit!
Recipe number 4. Apple Jam with Bananas
Such jam will appreciate the dignity of all the sweet tooth. It turns out gentle, sweet, very fragrant and original. For the preparation of apple jam with bananas you will need the following ingredients:
1. Apples - 1 kg.
2. Bananas - 1 kg.
3. Lemon - 2 pieces.
4. Sugar sand - 700 grams.
Preparation Instructions:
1. We rinse lemons, we blow up with boiling water, consider the zest and press juice. After that, lemon juice is filtering through the sieve. Bananas Cleanse from the peel and cut with circles. Apples are rinsed under running water, we dry, clean from the peel, cut out the middle with seeds. Prepared apples cut small pieces. Now sliced \u200b\u200bapples and bananas send in a bowl, add lemon juice and zest. Mix I. we turn fruit in mashed fruits With a submersible blender.
2. In the resulting fruit puree add sugar sand and pour two glasses of water, mix. We put a bowl on fire, bring to a boil. Then remove the foam, we reduce the fire and continue to cook another thirty minutes. At the same time, the jam must be constantly stirring so that it does not burn and does not adhere to the bottom of the bowl.
After the expiration of the specified time, we remove the bowl from the fire, the hot jam lay out on the prepared banks, we cloculate with sterilized covers and leave until complete cooling. Apple jam with bananas ready! Bon Appetit!
Recipe number 5. Apple jam with melon
Another very much unusual recipe Cooking apple jam, this time with melon. To prepare apple jam with melon you will need the following ingredients:
1. Apples - 700 grams.
2. Melon - 1.5 kg.
3. Sugar sand - 600 grams.
4. Lemon - 1 piece.
Preparation Instructions:
1. Melted melted under running water, cut, remove all seeds and clean from the peel. Melon flesh cut into small pieces, shift into a deep saucepan and fall asleep sugar sand. We put a saucepan on a slow fire, cook until we get a thick viscous consistency.
2. We rinse the apples, we dry, cut off the peel, clean the seeds. Cut apples with small pieces And we ship into a saucepan with melon. Mix, bring to a boil and cook after that for another five minutes. Lemon we run boiling water, cut off the zest and add to saucepan, mix, cook another three minutes and remove the saucepan from the fire. Hot jams are expanding into sterilized banks, we ride and leave to the complete cooling at room temperature. Apple jam with melon is ready! Bon Appetit!
Recipe number 6. Apple jam with nuts
Adding nuts makes jam especially fragrant and saturated. Such jam is not in vain called "royal", because it turns out simply gorgeous. For cooking apple jam with nuts you will need the following ingredients:
1. Apples - 1 kg.
2. Walnuts - 200 grams.
3. Sugar sand - 200 grams.
4. Lemon - 1 piece.
5. Laurel leaf to taste.
Preparation Instructions:
1 . Apples rinse under running water, we dry, remove the seed box and cut thin plates. Lemon we jump with boiling water, cut off the zest and press the juice. Walnuts Clean from the shell and smelchable.
2 . We shift the sliced \u200b\u200bapples into a saucepan, we pour some water and lemon juice, add a zest, sugar sand and a pair of laurel leaves. All mixed and put a saucepan on fire cook under the lid for ten minutes. Now add chopped nuts, mix and continue to cook on a strong heat until all fluid evaporates. At the same time, the jam must be constantly stirred, not forgetting to collect foam-generated on the surface.
3. When the jam thickened, and the liquid evaporated, turn off the fire, reach laurel leaves. We break with hot jam on sterilized banks, cloclaring, turn over and leave until complete cooling. Apple jam with nuts is ready! Bon Appetit!
Recipe number 7. Apple jam in a microwave oven
Beautiful recipe for instant cooking apple jam. If you are missing apples without a case, you can prepare a fragrant and delicious jam to tea in a matter of minutes. In addition, such a jam is obtained as much as possible, because the fruits are subjected to minimal heat treatment. For the preparation of apple jam in the microwave you will need the following ingredients:
1. Apples - 3 pieces of medium size.
2. Sugar sand - 150 grams.
3. Half of lemon.
Preparation Instructions:
1. Apples are rinsed under running water, we clean from the skin, cut out the core with seeds. Now cut the prepared apples in small pieces And we put in a bowl suitable for use in the microwave.
2. From the halves of Lemon, press juice. In a bowl of apples success sugar and add lemon juice, mix. We send a bowl in a microwave for four minutes At maximum power. After the expiration of the specified time, we get a bowl, apples should become soft, and sugar is completely dissolved.
3. Now with a submersible blender turn apples in mashed And again we send to the oven. Only power we reduce up to the middle level, time to put eight minutes. During this time, it is necessary to get a bowl several times and stirred jam. As a result, it should thicken thickening well.
We give the finished jam to completely cool and apply to the table with buns or toasts. Apple jam in the microwave is ready! Bon Appetit!
Recipe number 8. Apple jam in a slow cooker
The Multicooker has become an indispensable assistant for modern housewives. It can be prepared in almost any dish, including jam. We offer you a prescription of an excellent apple jam with oranges in a slow cooker. For cooking apple jam in a slow cooker you will need the following ingredients:
1. Apples - 6 pieces of medium size.
2. Oranges - 3 pieces.
3. Lemon - 1 piece.
4. Sugar sand - 600 grams.
Preparation Instructions:
1. Apples As always, we are pre-rinsed under running water, we dry, clean from seeds and peel, and then cut into small pieces. Oranges we clean from the peel, remove the bones and also cut. We wash the lemon, we blow up boiling water and cut into pieces. If lemon is thick, it is better to cut it.
2 . All prepared and crushed fruits send in a multicooker's bowl and fall asleep with sugar sand. Turn on the "quenching" mode, We set the time for two hours. During this time, jam must mix several times.
3. After the sound signal, the finished jam lay out over sterilized banks, we roll and leave cool. Optionally, you can turn the jam in the jam. To do this, we will turn the ready-made jam in the puree with the help of a submersible blender. Apple jam in a slow cooker! Bon Appetit!
Recipe number 9. Apple jam in the oven
In the past times, any jam was preparing exclusively in a Russian furnace due to the fact that there were no microwave ovens, nor the multi-currency. Try and you prepare a delicious apple jam on a slightly improved older recipe. Only instead of the Russian oven we will use an ordinary electric oven. For the preparation of apple jam in the oven you will need the following ingredients:
1. Apples - 2 kg.
2. Sugar sand - 1.5 kg.
Preparation Instructions:
1. Apples are rinsed under running water, we dry, remove the core and cut into small pieces. Optionally, you can clear apples from the peel. So, we ship crushed apples into a large enameled bowl, fill with water exactly half and put on fire. Cook under the lid until the apples become soft, then sugar sugar, mix.
2. In this form, we shift apples in a saucepan, suitable for use in the oven. It can be a cast-iron cauldron or a clay pot. We send saucepan in a pre-warmed up to two hundred and fifty degrees oven. When the jam boils, we reduce the temperature to one hundred degrees. At such a temperature, cook the jam for three hours, the dishes need to be covered with a lid. So, after three hours we get a saucepan, check. If the jam has acquired a saturated amber tint, you can pour it into banks and roll it. Apple jam in the oven is ready! Bon Appetit!
Recipe number 10. Apple jam with rowan
Ryabina due to its specific taste is quite rarely used for cooking jam. We share with you the recipe for a stunning apple jam with a rowan, which will conquer you with your unusual tart taste and stunning aroma. For the preparation of apple jam with rowan, you will need the following ingredients:
1. Apples - 1 kg.
2. Black-rowed rowan - 250 grams.
3. Sugar sand - 1 kg.
Preparation Instructions:
1. Rowan berries disconnect from the twigs Rail, Remove the garbage and leaves. Then rowan rinse is rinsed well under running water and dry. Apples are also rinsed, we clean from the peel and seeds, cut into small pieces.
2. In the pan, we smell sugar sand and pour a glass of water, put it on fire and cook sugar syrup. Now, in a saucepan with syrup, we send prepared berries and crushed apples, mix and cook on medium heat for five minutes. Then remove the saucepan from the fire, we carefully collect the foam formed on the surface. We leave the jam to appease for several hours or at night. Then again put a saucepan on fire, bring the jam to a boil and cook five minutes. Again, we leave for the night and repeat the entire procedure again. After the last time, we break the finished jam on sterilized banks, we ride and leave cool at room temperature. Apple jam with rowan ready! Bon Appetit!
Dear my hostess, it's time to prepare for the winter different goodies and utility from apples. If you have big crop Apples, we will easily deal with him! Apple jam will be your hit in the winter students. I will tell you how to cook apples jam so that it is attractive in appearance and caused a desire to immediately eat it. Today we will learn to cook transparent amber jam from apples slices. I will share with you to start simple recipewhich can be modified to your taste.
Transparent amber jam apple slices
What we need:
- 1 kg of apples;
- 1.2 kg of sugar;
- 500 ml of water;
- Pinching vanillin.
We will prepare clean glass jars, a saucepan for blanching, a mesh for blanching or colander, a cooking basin, a towel, tack.
First Ward:
- Apples are well promoted and dried on a towel. Clean the fruits from the peel, cut the core, cut on the slices with a thickness of 5-6 mm, lay down to the mesh for blanching.
- We boil the water, lower the apple slices and we argue 2-4 minutes, we immediately move the grid with apples under cold flow water, cool the slices, put in the cooking basin. If any slices are welded very much, remove them.
- Water in which apples blanched, use for the preparation of syrup. How to make syrup: Take 300 ml of water after blanching, boil, soluble in it half of the sugar - 600 g, boil. Will with hot syrup apple slices. Sugar residue use later.
Second Cooking:
- Hold apples in syrup at least 3 hours, then on a very small fire, boil with apples syrup 5-7 minutes. Turn off the gas, withstand the jam 6-8 hours, it is soaked with syrup, once again provisions for 5-7 minutes, then we will also withstand 6-8 hours.
- According to the recipe after the second exposure of the jam, we prepare the syrup from the remaining ingredients: 200 ml of water will boil, add 600 g of sugar, boil 2-3 minutes and add it to a boiling jam, cook when stirring 5-7 minutes, cozimize for 6-8 hours .
Third Ward (optional):
- We repeat the fractional cooking procedure again (if necessary). We will navigate on the pussy of the syrup and the color of the jam. The more boil, the point will be the jam and the darker color will become. We need to achieve amber and transparency of the Polek.
- In the last cooking we will add vanillin jam. While the jam is negotiated, sterilizing banks to make a boiling mass to face hot banks. Banks will ukuporim hermetically, cool. If on top of the cover to tie a beautiful knitted napkin - we are ready for a wonderful gift for friends.
- I willingly share my recipes in which I use Diharos. I recommend to prepare an amber transparent apple jam slices with the addition of wild rowan berries. She will give jam amazing light mustard, enriches his taste.
The ratio of apples and rowan assesses: per 1 kg of apples take 100 g of rowan berries. Ryabina Before bookmarking in syrup, it is necessary to blanch at least 7-8 minutes.
In a piggy bank useful Soviets: In order for the sliced \u200b\u200bslices of apples does not dry in air, they can be kept before blanching in acidified or salted water, but not more than 1 hour.
In which dishes are better to cook jam? The most comfortable and safe dishes are made of stainless steel, and the dishes are aluminum, enamelled, the dishes with teflon coating are better not to use, it has too much flaws.
Banks for the packing of the finished jam is better sterilized in the oven, and in order not to burn, you need to use the patches.
Recipe with oranges
How to make a diverse taste jam? We can prepare a lot of variations, introducing various ingredients into the formulation. Let's try to cook with oranges.
What we need:
- 1 kg of apples;
- 2 orange;
- 1 kg of sugar;
- 500 ml of water.
Prepare clean glass jars, covers, saucepan and mesh for blanching, towel, tape.
- Apples and oranges by promotion, driving on a towel.
- While they dry, weld the syrup of water and sugar, boil.
- Apples can be cleaned from the peel, cut the core, cut down thin slices.
- Oranges clean up from the peel, we will analyze on the slices, clean them from transparent films, finely cut and together with apples to lower in hot syrup, gently mix and leave to be soaked for 3-4 hours.
- How much does apple jam cook for time so that the slices become transparent?
- After insistence, we will bring apples and oranges to a boil, boil on low heat for 5 minutes, then turn off the gas and leave the jam for 5-6 hours.
- We repeat the operation 3-4 times, watching the thickness and color of the syrup. As soon as the result is arranged, the hot jam in hot sterilized cans and ukuporim lid.
According to his experience and the experience of many owners, I will say that fast cooking for 5 minutes is the most optimal for apples, they are not welded, but they have time to impregnate with syrup.
How to cook apple jam with bright east notch?
The basic version of the jam with oranges can be replaced by a clove aroma, for this in the preparing sugar syrup throw 2-3 carnation boutons, babble, and catch the carnation, this spice is very saturated and can not remove with it. The cloves are pouring apples and oranges and cook on the recipe.
Apples are so plastic product that I entered even one spice in jam, you can get completely different tastes and surprise guests with the recipes of your autumn blanks.
Transparent apple jam with lemon
Will not go through attention and such a citrus as lemon. It combines well with apples, does not allow the syrup suggest, gives the jam a pleasant fresh note. So, the recipe: Amber jam of apples with lemon slices.
What we need:
- 1kg apples;
- 2 lemon with a thin skin;
- 1 kg of sugar;
- 500 ml of water;
- Pinching vanillin.
- Apples and lemons wash, dry on a towel. While they dry, weld the syrup from water and sugar. Apples can not be brushed from the peel, if it is thin, cut the core in fruits, cut them with slices. Lemons to clean from the skins will not, we will cut them in half, take it out of the bones, apply thin slices.
- Apples and lemons are placed in a cooking basin, hollow with hot syrup, gently mix, let us draw 3-4 hours. Swarm our jam in one reception on a small fire, removing the foam and stirring, so as not to burn until the apple slices are transparent.
- At the end of the cooking add vanillin. We decompose the jam hot in hot sterilized banks and ukuporim lids. Let's get cool.
We will be stored in a cool place. Transparent jam From apples, light-amber-colored slices with lemon are obtained, it has a thin lemon flavor, it can stand for a long time without suparing. But it is not stored at all - it is eaten for one sitting.
Delicious amber jam with cinnamon
Classic combination of apples and cinnamon use for the preparation of fragrant and useful jam.
What we need:
- 1 kg of apples;
- 1.2 kg of sugar;
- 1 tsp. Cinnamon.
Prepare clean glass jars, covers, cooking basin, towel, tack.
- Feather apples, driving on a towel. Saucer, cut the core and cut down thin slices.
- We post part of the apples in the cooking basin, we smell some of the sugar sand. We will lay out apples and sugar layers. The top layer should be made of sugar. Let's leave apples in this form overnight. During this time they will give juice and soaked with the resulting syrup.
- In the morning we will put the jam to boil. Let it boil on a small fire of 10-15 minutes. We will remove the cooking basin from the stove and give the jam to launch 8-10 hours. We repeat the fractional boar procedure 3-4 times. With each cooking syrup will become thick and darker.
- At the end of the preparation, we will add ground cinnamon, we will give boiling and prefassy hot jars in a hot banks, we will urthum.
How to decide on the end of cooking? If you like liquid and light syrup, there are enough 3 fractional voyages, if you want a syrup of drum and dark amber color, you will have to make 4-5 cooking.
It must be remembered that the hammer cinnamon gives some turbidity syropy.
If you want to get an apple jam on a cinnamon with a transparent cinnamon, with transparent syrup and soles themselves - you need to take a cinnamon not ground, and chopsticks.
Cinnamon sticks need to be omitted in the middle of cooking in the middle of cooking, so that the syrup of this spice was appaped for several fractional processes of cooking.
Your households will be satisfied, and your guests, when to a cup of tea you will serve a rosette of such a solar jam amazing, soft flavor.
Simple recipe in a slow cooker
How to cook jam quickly? What to do those horses, who has time in the edge, and please home delicious jam I really want? Home Assistance will come to the rescue - Multicooker. This is a very fast and easy way to get such a tasty and beautiful jam that you will not refuse it later. And yet - welding such a jam, you will make sure that it can be transparent and in a slow cooker, and not only cooked by the traditional way.
What we need:
- 1 kg of apples;
- 1 kg of sugar;
- 500 ml of water;
- 1 tsp. cognac;
- Cedar 1 lemon.
Prepare clean glass jars, covers, towel.
- Feather apples, driving on a towel, clean the peel, remove the heartings and cut into thin slices. Satram on a shallow grater of lemon zest.
- In the bowl of the multicooker, we will add sugar and put on the "quenching" mode for 60 minutes. In 20 minutes, the syrup will have time to boost, lower the slices of apples, lemon zest and continue to stew to the beep.
- In the finished cooked jam will add brandy and mix. Immediately rub in hot jars and rolling with lids.
We really get jam at the exit with whole slices transparent and fragrant.
How to cook in a slow cooker the jam is not amber slices, but fine-grained?
For this, purified slices of apples will skip through the meat grinder, we take 200 ml on 1 kg of crushed apples. Cooking in a slow cooker on the same "quenching" mode. Jam will be more dense, pleasant grainy consistency. But the apples need to take dense, you can even unwarked, otherwise we will get apple jumped, which, in principle, is also not bad.
In the piggy bank of useful tips: how long can you store orders? If the banks are routged with metal covers, they will preserve in a cool place for at least 2 years, if the caps were used by the category - to store jam is needed in the refrigerator.
What to do with jam if it wandered? Most optimal option - Make apple wine. If the jam is digested, his taste will deteriorate significantly.
Secrets: How to cook apple jam slices so that they do not boil
In order for the cooking jam, you liked, and the result did not disappoint, you need to know some tricks and features. Conservation is well obtained from thoughtful and attentive owners.
How to cook apple jams transparent slices?
- First of all, you need to know that not all varieties of apples are suitable for jam. Apples of the varieties of Anis, Antonovka, Bellefler-Chinese, Pepin Safrank, Renet Simirenko, are suitable.
- Some apples have a rather loose structure, such as Antonovka. But even from it you can cook the jam slices, if before blanching to withstand the sliced \u200b\u200bapples in a strong solution of drinking soda for 5 minutes - this procedure complies the flesh of the poles, and they will not be confused.
- The supplied fruit blanking before cooking jam helps remove excess air from loose fabrics, and too dense fruits makes elastic, which also helps to keep their structure in the cooking process
- Continuous long-term production of apple poles in sugar syrup inevitably leads to their robble. To get a jam entire pieces or slices, use the principle of fractional jar. Pouring apples with hot sugar syrup begins to change their structure. Further fast and multiple capacity, alternating with prolonged insteasing, compacts loose apples, and dense, on the contrary, makes fuel and more elastic. These techniques allow the fruits to be soaked with syrup evenly, becoming transparent.
- The alternative version of the cooking of jam, when sliced \u200b\u200bpieces or slices of fruits fall asleep with sugar for a long time - at least 10-12 hours, also helps to compact their structure and get the outlet not wasteful puree, but transparent slices in transparent syrup.
- So that the soles of the apples are equally impregnated with syrup during cooking and insteading, you need to take apples only one variety, otherwise you can get inhomogeneous jam with soft and hard slices.
And, of course, we must necessarily watch a video in which we will analyze a step-by-step recipe for the preparation of transparent amber jam from apples slices. How to cook jam correctly, experienced cooks will tell.
Apple jams for the winter can be prepared the most in different ways. It is a five minutes without much trouble, and a complex jam with unusual ingredients, and just a billet for pies. In any case, the principle of preparation of apples is almost in any recipe identical. Apples must be carefully flushed, cut on 6-8 parts and remove the core with seeds. Skin, if it is hard, better to remove, although it will deprive your jam with a tangible dose of vitamins. Especially if you are preparing "fast" jam. To mitigate the peel and especially hard apples, the fruits are better blanched in boiling water for 3-5 minutes, and then cool in cold water. Water in which apples were blanched, use well to prepare syrup. For simplicity and speed, a wonderful device is invented, with which an apple in one reception is cut into 8 parts and the core is immediately removed. Let's try to make apple jam, and in the winter we will enjoy a wonderful aroma and taste.
Ingredients:
1 kg of purified apples
1 kg of sugar,
1 stack. water,
3 g of citric acid.
Cooking:
Purified from the seed apples cut down her slices and put in salted or acidified water so as not to darken. Cook syrup from the water and sugar. Fuck the apples on the sieve, lower the pelvis in a boiling syrup, shake the pelvis so that all apples are covered with syrup, and leave for 5-6 hours. Then put a pelvis with jam on fire and bring to a boil. Remove again from the fire and leave for 5-6 hours. Repeat again. If the jam is too sweet, add citric acid at the end of the cooking.
Jam from Antonovka
Purified from seeds Solly apples lay aside with sugar and leave for 6-8 hours (or overnight). Then put the pellets with jam on the fire, pour water from the calculation of 1 stack per 1 kg of apples, bring to a boil and negotiate for 5 minutes. Remove from the fire and let stand 10-12 hours. After that, weld the jam until ready.
Ingredients:
1 kg of apples,
1.2 kg of sugar,
2 stack. water.
Cooking:
Cut the frozen from the ranetocks or quotes about ⅔. Cash each apple in several places, blanch in boiling water for 2-3 minutes, then cool down in ice water. To boil apples to boiling syrup, bring to a boil and remove from the fire. Repeat 2-3-3 times, giving jam to stand 10-12 hours.
Ingredients:
1 kg of paradise apples
1.5 kg of sugar,
1 stack. water.
Cooking:
Briefly cut the fruits from apples, scab the fruits with wooden toothpick and blanch in boiling water for 3-4 minutes. Cold water. Water in which apples were blanched, use for the preparation of syrup. To lower the apples in boiling syrup, bring to a boil and let it stand for several hours. Then put on the fire and boil the jam until the apples become translucent. Ready jams to withstand in a cool place during the day, then transfer to the prepared banks and sunk.
Ingredients:
3 kg of apples
2 stak sugar.
Cooking:
Sliced \u200b\u200bon slices apples pumped sugar, shaking the pelvis so that the apples are evenly covered with sugar, and leave for 1-2 days in a cool place (not in the refrigerator). During this time, mix the apples several times. Put on fire, bring to a boil, reduce the heating and boil for 7-10 minutes. Spread off hot on sterilized banks, roll out.
Ingredients:
3-4 kg of apples,
1 - 1.5 sugar,
1 bag of vanilla sugar or 1 vanilla pod,
Cinnamon, citric acid - to taste.
Cooking:
Salz apples lay out in a pot with a thick bottom, speaking sugar. Leave for the night. In the next morning, put a saucepan on the fire and cook for about 20 minutes. Then remove from the fire and let it cool. Repeat 2 more times. At the end of the cooking, add cinnamon, vanilla and citric acid, to decay it in a hot form from sterilized banks and sunk.
Ingredients:
1 kg of apples,
1 kg of oranges,
2 kg of sugar,
1 stack. water.
Cooking:
Apples cut down her slices and remove the seeds. Oranges Clean the peel and cut down her slices. Cook syrup from sugar and water, boiling it for 10 minutes. Put fruit in boiling syrup, bring to a boil three times and cool down. Boil jam on sterilized dry banks and sunk.
Ingredients:
1 kg of apples,
2 orange,
1 kg of sugar,
1 stack. water,
Cinnamon - to taste.
Cooking:
Oranges, along with the skin, cut into the quarters, fill with boiling water (1 stack) and boil to the softening of the peel. Then pumped sugar and weld the syrup. Apples peeled from peeling to slices, remove the seeds and blanch in boiling water for 5 minutes. To boil apples with oranges in boiling syrup and boil on slow heat until apples are ready. At the end of the cooking, add cinnamon to taste. Sink.
Ingredients:
2 kg of apples,
2 lemon,
750-850 g sugar,
1 tsp. citric acid
water.
Cooking:
Cleaning from the peel and seed apples cut down her slices, lay the lemons with semicircles along with the skin. Fill fruit with a small amount of water and put it on the middle fire until ready. When the fruit become soft, add sugar, increase the heating and boil to thickening, stirring constantly. Shortly before the end of the cooking, add citric acid. Finished jam spread over sterilized banks, roll out.
Ingredients:
2 kg of apples,
700 g of sugar,
1 stack. water,
1 tbsp. Ground cinnamon.
Cooking:
Put the prepared apples with sugar and leave for 6 hours. After that, put the ass with apples on fire and bring to a boil. Add cinnamon, negotiate another 5 minutes and bulk to banks. Sink.
Ingredients:
1.5 kg of apples,
1 stack. Black currant berries,
1 stack. dried fruits (raisins, kuragi or prunes),
2 kg of sugar,
1 stack. water,
1 lemon.
Cooking:
Apples Cut the slices and remove the seeds, dried thoroughly fruits hot water And dry, lemon cut the slices. Prepare sugar and water syrup, boil it and lower all the ingredients into it. Cook from the moment of boiling for 30 minutes, burst hot on the banks, roll up.
Ingredients:
1 kg of apples,
1 kg of sugar,
400 ml of water,
Cedar with 1 lemon,
Little vanillina.
Cooking:
Cook the syrup from sugar and water, feed it to thick drops (when the drop of syrup does not spread on a plate). Clean the apples from the peel, remove the seeds and cut into cubes or slices. Lay out apples in syrup and boil for 30 minutes, following the apples that apples are not welded. Remove the zest from the lemon and add along with a pinch of vanillin in jam. Ready jam bully banks and sunk.
Blank from apples for the winter.Cleaning from the skin and seed apples cut into small pieces and put it under the lid. At the bottom of the Caudeny pre-pour some water so that the apples are not burned. When apples are softened, add sugar to taste, mix and let it leave for minutes 5. Quickly break the hot mass into sterilized banks, sunk.
Ingredients:
1 kg of purified apples
150-200 g of sugar.
Cooking:
Cut the apples with pieces and pour sugar. Leave an hour, sometimes stirring. After the appearance of the juice, put a judle with jam on a weak fire, bring to a boil, constantly interfering, and spread it into sterilized banks. Sink.
Ingredients:
3 kg of apples
2 stack. Sahara.
Cooking:
Apples peeled from seeds on a large grater (or with a kitchen combine - so faster). The bottom of the basin basin shape with water, lay out the apple mass and pour sugar. Put on the fire, bring to a boil on slow fire, stirring. Boil for 5-7 minutes. Quickly decompose into sterilized banks and immediately roll up. Turn over, wrap.
Five-minute jam from apples with oranges
Ingredients:
1 kg of prepared apples
1 kg of sugar,
1 orange.
Cooking:
Orange skip through the meat grinder along with the skin (pre-removing bones). Apples cut into cubes. Fruits fold into the boiled cooking container, pour sugar and mix. Bring to a boil on low heat, after periodically stirring, tapping for 5 minutes and immediately spread over sterilized banks. Slide, flip, wrap.
Ingredients:
1 kg of prepared apples,
150-200 g of sugar.
Cooking:
Put the apples with sugar and put the ass in the oven with the middle heat. Periodically mix the jam. When sugar is completely dissolved, and the apples will become translucent, spread the jam on sterilized banks and sunk.
Apple billet without sugar
Apples without peel and seeds shred in a meat grinder or with a blender in a homogeneous mass. Put in the pelvis and boil to thickening. In order for the apple mass does not gurgle in the cooking process, make a water bath and cook the workpiece on it. When the apple mass is good enough, put it in sterilized banks, cover with covers and put it sterilize for 10-15 minutes from the moment of water boiling. Sink.
Ingredients:
3 kg of sour-sweet apples,
2 stack. Sahara.
Cooking:
Purified from seed apples cut down her slices, lay out in the pelvis or pan and pour sugar. Leave for the night. In the morning, place a pelvis with jam on the middle fire and bring to a boil, stirring continuously. Boil for 5 minutes after boiling and immediately spread to sterilized banks. Sink.
Successful blanks!
Larisa Shufkaykin
Apple jam slices on this recipe is obtained not only appetizing, but also very bright. Solk apples acquire amber tint, thanks to a special way of preparation. Such an amber jam of apples will decorate any family tea party, and can also serve as a great sweet gift for New Year and Christmas holidays.
It can be served with herbal or white tea, chopped buns or baguette. Apple jam slices successfully stored in the room for a long time, so it can be harvested in any quantities. Especially the recipe for apple jam slices for the winter will be useful to those who seek to treat a rich harvest from their garden.
To prepare transparent apple jam slices, you can use apples of any variety. I prepared an apple jam slices for the winter from the white pouring apple variety, but also the other summer and autumn grades of apples are ideal: "Antonovka", "Glory to the winner", "amulet", etc. It is very important not to mix apple varieties in One serving of jam so that all the slices of apples turned out the same.
The minimum time for heat treatment and cooling pieces of apples in a sweet syrup gives jams the necessary texture, transparency and density. But let's tell you in order, how to cook apple jam slices. Go to the kitchen? So, meet: Apple Jam Solk "Amber" - a recipe with photo step by step at your service!
Ingredients:
- 1 kg. apples;
- 0.7 kg. Sahara.
* The weight of purified and prepared apples is indicated.
How to cook apple jam slices:
My apples, measure the desired amount of sugar. The main thing is to carefully prepare fruit, remove all the reference and "worms" and cut apples with the same pieces. In order for the slices of apples to become dense and transparent, it is necessary to carefully adhere to all the recommendations described in the recipe.
Remove the middle of each apple, cut into thin plates. We use apples with peel. It is the skin that helps to preserve the shape and texture of the Palek in the finished jam.
We lay out some of the apples in a bowl or a skeleton and sprinkle with several sugar spoons.
Thus, we put all the slices of apples, and spend the layers of sugar.
We leave our future jam for 8-10 hours, sticking with a lid, or a towel. During this time, the mass will decrease in volume, and sugar is completely dissolved.
After the apples are "juice", bring the content to boil. Cook 5 minutes (no more), then leave for 3-5 hours. During this time, the mass will completely cool down, and the apples have a sweet syrup.
We repeat the process 3-4 times until the billet decreases in the volume, and the segments of the apples will not get amber tint. If you are interested in the answer to the question: how much time to cook apple jam slices, then be prepared to spend on cooking jam two days, or even more.
