Whole apple jam. Apple jam slices "Amber. Fragrant apple jam in syrup

But soon the apples will ripen, and by this time it is worth deciding what tasty and sweet things to prepare from them.

There are many varieties of apples, they grow in various climatic conditions.

Apples are eaten fresh, soaked, baked, dry, they make various drinks, jams, mousses, preserves, they are used as raw materials for making marmalade, marshmallow, marmalade, in the preparation of meat and fish dishes, and it is considered a popular hit.

Apple jam transparent

We will need:

2 kg apples
2 kg sugar

Cooking:

Wash apples, peel and remove the core

2. Cut into slices

3. We fill them with sugar and leave them for 1 day so that they let the juice flow and soak in sugar

4. Put on a small fire, stirring, after boiling, cook for 15 minutes, remove from heat and leave for 1 day

5. Put again on a slow fire and after boiling, cook for 15 minutes, stirring

6. Pour the finished jam immediately into sterilized jars

Close the jars tightly and turn upside down and leave to cool completely.

Ingredients:

1 kg of hard apples
1 orange
0.5 kg sugar

Cooking:

Peel the apples and remove the core

Cut them into medium cubes

Orange, together with the peel, removing the seeds, cut into medium slices and pass through a meat grinder

Together we combine orange, apples, sugar

We put on a slow fire and cook for 50 minutes, stirring, the apples should become transparent, the syrup is hard to drain from a spoon

Ingredients:

Cooking:

Pour sugar into water and set, stirring over low heat until all sugar is dissolved

Lemon cut into thin half-slices, after removing the seeds

Add lemon to boiling syrup and cook for 5-7 minutes

We remove the core from apples and, together with the skin, cut into thin slices.

Pour apples into syrup and cook for 5-7 minutes

Remove the jam from the heat and leave overnight so that the fruit is soaked in syrup.

We put the jam on a slow fire and cook after boiling for 30 minutes until it thickens.

Apple jam - five minutes

Necessary:

5 kg apples
5 kg sugar

Cooking:

Remove the core from the apples and cut into thin slices along with the peel
Sprinkle with sugar, mix and leave overnight
Put on fire and boil for 10 minutes, let cool
Boil for 10 more minutes
Remove from heat again and boil again for 5-10 minutes.

Jam from apples Kitayka

In the common people, varieties of various small apples are called Chinese.

Ingredients:

1 kg Chinese apples
1 kg sugar
3/4 cup water

Cooking:

My apples, cut off the stalks with a needle, make holes so that the skin does not burst during cooking
Pour cold water into a saucepan and add apples
Put on fire, bring to a boil and cook for 5 minutes
Drain the water and add sugar to it.
We put the syrup on a small fire, bring to a boil and cook for 5 minutes
Remove the syrup from the heat, pour over the apples and leave for 6-8 hours

Apple jam Amber

Necessary:

1 kg of hard apples
700 gr. Sahara
100 ml water
Zest of half a lemon

Cooking:

My apples, remove the core and cut into thin slices

Pour sugar with water, put on medium heat, boil, stirring until sugar is completely dissolved.

Add lemon zest to the syrup

Pour the apples, mix well, turn off the heat and leave for 6-8 hours

We put the jam on the fire and bring to a boil and boil for another 5 minutes

Remove from heat and leave to cool completely

We put on a small fire and after boiling, cook for 10-12 minutes, let it cool completely

Cook again on low heat for 15 minutes after boiling

If desired, you can increase the cooking time if you want to get a thicker and darker jam.

Jam "Paradise Apple"

Paradise apples are called ranetki and boiled together with the stalks. It turns out sweet and sour, fragrant, amber-colored apples.

Need:

Ranetki - 1 kg.
Sugar - 1 kg.
Water 1 tbsp.

Cooking:

Sort and wash ranetki
With a toothpick, make 5 - 7 punctures of the skin, then they will be well saturated with syrup and will not crack
Pour water (5 l.) into a large saucepan, boil, pour apples into it and bring to a boil.
Remove from heat, drain boiling water, pour cold water and let stand for several hours
Pour a glass of water into the sugar and boil the syrup
Drain the water from the pan, pour over the hot syrup and let cool.
Put the cooled jam on the fire and boil for 15 - 20 minutes, leave to cool for a day
After a day, boil again for 15 - 20 minutes, pour into jars and roll up the lids
Arrange jars upside down, cover with a blanket and leave to cool
Keep jam in a cool place

Video recipe for making apple jam with ginger in a slow cooker

Do-it-yourself apple jam, let it please you and your family with its amazing taste and amber color. When cooking jam, you can add various berries - cranberries, lingonberries, etc., which will give the jam an unusual sourness.

I look forward to your feedback, share recipes with friends

Apple jam is one of the most popular jams. It has a pleasant apple aroma, the apples themselves become transparent during cooking and acquire an amber color. Various spices can also be added to such a jam, for example, cinnamon, cloves, saffron or ginger. It also turns out a delicious combination of apples with oranges and lemon or with their zest. Today I will write 7 recipes for various apple jams at once. And you write in the comments which recipe you liked the most.

Do you know the difference between jam, jam and marmalade? The jam should contain whole pieces of fruit or whole berries in a clear syrup. Therefore, the jam is boiled for a short time, often in several stages, in order to maintain its shape. Jam is also cooked from pieces, but they are not preserved whole. That is, small pieces of fruit will be found in the jam. Jam is made from fruit puree. It should be uniform and thick.

In this article I will write how to cook apple jam so that whole slices remain in it. I will also tell you the secrets of making thick apple jam.

Apple jam cannot be boiled in an enamel bowl, because the jam will stick and burn. Also, from any jam, be sure to remove the foam during cooking. If this is not done, the jam may ferment during storage.

Apple jam should be poured hot into sterilized jars. Banks can be sterilized over steam. For example, fill a wide saucepan with water, put a grate on it. Place clean cans, washed with a new sponge and soda, upside down on the wire rack. Steam the jars for 15 minutes until the glass becomes clear. Also, jars can be sterilized in the oven for 15 minutes at a temperature of 140-150 degrees. But you need to put the jars in a cold oven so that they do not burst. Boil lids for 5 minutes.

Banks that are no more than 5 years old are suitable for conservation. See the year of issue on the bottom of the can.

With jam slices you need to tinker more than with jam. It is because of the fact that a lot of time will be spent on cutting fruit. But on the other hand, in the jam, where whole pieces are preserved, there will be more useful substances that were in fresh fruits. In a good apple jam, fruit slices and syrup should be transparent, a beautiful amber color. In addition to treats for tea, such a delicacy can be used as a filling for pies and other pastries.

Ingredients (net weight):

pumpkin - 500 gr.
apples - 500 gr.
sugar - 1 kg
citric acid - 0.5 tsp or lemon juice - 1 tbsp. (for soaking)

Cooking method:

1. Make acidic water by dissolving half a teaspoon of citric acid in a liter of water. Acid can be replaced with natural lemon juice. Washed apples cut into cubes or straws and put in prepared acidic water. Thus, the fruit will not darken and the jam will be a beautiful color.

2. Cut the pumpkin into cubes. Drain the apples and add the fruit to the pumpkin. Pour in sugar, mix and leave for 1-2 hours to make juice.

3.Now you can start making jam. Put it on the stove, bring to a boil and cook for 20 minutes, stirring occasionally. Set aside the jam from the heat and let it brew for several hours, maybe a day. The next day, put the jam to cook a second time. After boiling, cook again for 20 minutes and immediately spread hot in sterilized jars and roll up.

Such jam can be closed with nylon lids. In this case, you can store it for no more than 2 months.

4. It is not necessary to wrap the jam with a blanket, just let it cool at room temperature. It turns out tasty and bright!

Whole apple clear jam

Before that, I wrote recipes for apple jam with slices. But you can make jam from whole apples. At the same time, do not use paradise (small) apples, but ordinary ones. This jam will look unusual on a plate. Although the apples will be whole, but soft. Therefore, eating them is not difficult. Of course, such jam is not suitable for filling in pastries, but it will be just right for tea.

In the same way, you can cook jam by cutting apples into slices.

Ingredients:

green apples - 2 kg
sugar - 2 kg

How to cook apple jam:

1. Apples take hard, but ripe. Wash them and remove the core. It is convenient to use a special kitchen device for apples. Put the apples in a saucepan and sprinkle them with sugar. Leave in this form overnight or for 12 hours so that the apples release juice.

2. If the apples are not juicy and there is little juice for 12 hours, add 100 ml of water so that the apples do not burn during cooking.

3. Put the jam on a slow fire. Gradually, the sugar will dissolve, the apples will give even more juice. Bring the syrup to a boil and turn off the heat. While the jam is simmering, turn the apples over from time to time. The side that will be in the syrup will cook faster. Therefore, fruits must be turned over. When heated, the apples will change color, become golden.

4. After boiling, cover the jam with a plate and put oppression, weighing about 1-1.5 kg. Oppression is needed so that all the apples are immersed in syrup, and not floating on top. Now take the pan off the heat and let the jam cool completely.

5. Put the apples to boil a second time. In the same way, bring the syrup to a boil over low heat. Remove foam. Boil for 2-3 minutes and remove from heat. Put the pressure on and let it cool down again.

6. For the third time, cook the jam after boiling for 10-12 minutes. Spread hot in sterile jars, pouring apples with syrup. Roll up the lids and let the preservation cool. It turns out very beautiful and tasty jam from apples. The syrup will be quite thick, so it is not necessary to cook the jam for too long, reducing it.

Cooking jam with apples and oranges

This is a very tasty jam, homogeneous in structure, with an orange flavor. For him, you must definitely take only green sour apples, such as Semerenko.

Ingredients (unpeeled fruit weight):

Semerenko apples - 1 kg
oranges - 1 kg
lemon - 0.5 pcs.
sugar - 800 gr.
cinnamon stick - 1 pc.

Jam from apples and oranges - how to cook:

1. Wash, peel, cut the apples into 4 parts, cut out the core. Cut the apples into arbitrary medium pieces. Slicing does not matter, as the jam will be crushed a little later.

2. Wash a lemon and one orange well with a brush. From an orange and half a lemon, grate the zest on a fine grater. It is important to wash only the top bright layer, do not reach the white layer of the fruit (the white part of the peel will be bitter). Squeeze the juice from half a lemon into the apples and stir. The acidic juice will help keep the color. Lemon seeds should not get into the jam.

3. You can optionally add 1 teaspoon of Imereti saffron to the zest of lemon and orange, if one is available. Saffron will add color to the jam, but you can do without it. Pour the zest over the apples.

4. Peel all oranges, removing all white residue. Cut the pulp into pieces and put in apples. Sprinkle everything with sugar and mix. Leave the fruit in the sugar for a few hours to release the juice. When the juice appears, you can start making jam.

5. Bring the jam to a boil and cook for 3-4 minutes, stirring occasionally. Turn off the heat and leave to cool completely. Next, put the jam on the boil for the second time. Bring to a boil again and simmer for 3 minutes. Let cool.

6. Grind the cooled jam with a blender. It is acceptable that small pieces of fruit remain in the jam. Put the jam to cook already crushed. Add a cinnamon stick to the puree, which will give a special flavor. Bring the mixture to a boil over low heat, stirring, and cook for another 5 minutes. Take out the cinnamon stick, it has already given up its smell.

7. Pour hot jam into sterilized jars and roll up. Such a delicacy will smell very tasty of orange and cinnamon. Happy tea drinking!

Apple jam with ginger in the microwave - a simple recipe

Ginger is added to this jam, which makes the taste of the usual jam not quite ordinary. This jam is cooked in the microwave.

Ingredients:

apples - 500 gr.
sugar - 500 gr.
fresh ginger root - 20 gr.
cinnamon - 10 gr.
citric acid - 3 gr.

How to cook apple jam with ginger:

1. Wash apples and peel. In this recipe, the peel is not used, you can cook compote from it. Cut apples into small cubes or thin slices. Weigh it already cut and take the same amount of sugar.

2. Peel and cut the ginger finely and thinly. You can first cut it into thin slices with a vegetable peeler, and then chop them even more.

3. Add ginger to apples, sprinkle everything with sugar and mix.

4.Put the apples in sugar in the microwave for 9 minutes. Set the power to 700 watts. You do not need to set the maximum power so that the jam does not boil too much and splash. Take out the jam after the allotted time. The sugar should dissolve and the apples will float in the syrup.

5. Add cinnamon to the jam, mix. And put in the microwave for another 9 minutes. Add citric acid to the finished jam, stir, put in the microwave for another 30 seconds. After that, the jam must be poured into sterilized jars and rolled up. That's all.

Different varieties of apples can cook for different times. Look at your apples - they should become transparent.

Thick apple jam: cooking secrets

There are some mistakes that housewives make in making jam. Because of these errors, jam can burn, not be thick enough. I'll tell you how to cook delicious and thick jam from apples.

For jam, it is important to choose suitable apples. Take sour varieties (they have more pectin, which means that the jam will thicken faster) - Antonovka, Semerenko, Granny Smith, Gloucester. If there are only sweet apples, you will need to add something with a lot of pectin to them - quince, peaches, plums, citrus zest, pumpkin.

Ingredients:

green sour apples - 2 kg
sugar - 1.2 kg
water - 300 ml
lemon juice - 4 tablespoons

Cooking method:

1. Wash apples and peel. Do not throw away the skins, they will still come in handy. It is in the peel that there is twice as much pectin as in the pulp of an apple. Therefore, these cleanings will be boiled together with jam so that it thickens faster. Put the skins in cheesecloth and tie in a knot, leaving long tails of cheesecloth. For these ends, then you will get the peel from the pan.

2. Cut the peeled apples into 4 parts and cut out the core. Weigh the peeled apples. For 1 kg of peeled apples, take 150 ml of water. Pour water into a stainless steel saucepan. Put the apple peels in the water at the bottom, pour the quarters of apples on top.

3. Put a saucepan on high heat and bring to a boil under a closed lid. After boiling, make medium heat and cook apples for 15-20 minutes.

Do not fill the pot more than 3/4 full. Otherwise, the foam will climb through the top.

4. Check the apples with a skewer - they should be soft. If this is the case, remove the cheesecloth with cleanings and wring out its pan. No more skins needed. Cooked apples need to be mashed. First, put them on a sieve to drain excess liquid. It does not need to be added to jam. Next, grind the apple slices through a sieve or use an immersion blender.

5. Add sugar and lemon juice to applesauce. For the perfect jam, 600 grams of sugar is taken per 1 kg of peeled apples. Such an amount will help the jam stand for a long time and not ferment, but at the same time, the jam will not be cloying. The lemon juice will keep the apples from getting too dark. Mix the puree with sugar and juice.

6. To make the jam thick, it can be boiled over low heat. But this will take a very long time. To cut the time in half, the jam needs to be baked! To do this, preheat the oven to 200 degrees. Pour applesauce with sugar on a baking sheet and smooth the layer. The layer thickness should be no more than 3 cm. The thinner, the faster the liquid will evaporate. The baking sheet does not need to be covered with anything and lubricated.

7. When you put the jam in an oven preheated to 200 degrees, reduce the heat to 150 degrees and bake it for 1 hour. Meanwhile, sterilize jars and lids.

8. Check the readiness of jam. It should decrease in volume by about half. Put some jam on a saucer and turn over. If it doesn't fall (like ), then it's done.

9. Hot jam must be quickly decomposed into hot sterilized jars. Over the steam, the jars are sterilized for about 15 minutes, until transparent. Therefore, 15 minutes before the jam is ready, put the jars for sterilization, 5 minutes before the readiness - boil the lids. Jam should be put on the “marusin belt” - this is the place of the can, where it begins to narrow (shoulders).

Do not forget to rinse the ladle in boiling water with which you will pour the jam.

10. So that the jam does not get moldy, pour sugar on top. The layer of sugar should be about 5-10 mm. This is the so-called sugar lock or sugar cork. The condensate from the lid will fall not on the jam, but on the sugar. And immediately roll up the hot lid, which you need to get out of boiling water and shake off all the water. Turn the jar over and check if the lid is tight, if there is any leakage.

11. This jam is ready. After cooling, store it in a dark, dry place where it can be stored for up to 3 years. When the jam stands for a while, it will become even thicker, almost like marmalade. Use it as a filling for bagels, pies and just for tea.

I think from these 7 recipes you will be able to choose a recipe that will become a favorite in your family. See the recipes for other jams in the section.

Description

Paradise apple jam is a truly heavenly transparent delicacy, the taste of which is much more interesting and pleasant than ordinary apple jam. Thanks to the miniature size of the fruit at home, it is possible to cook paradise jam for the winter from whole apples. In this case, the fruit does not have to be crushed to prepare a delicious treat. Due to this, a rather interesting winter preparation is obtained, containing mother-of-pearl small fruits, and even with tails that float in a transparent sweet syrup as a whole.
Cooking heavenly jam from ponytails for the winter according to this step-by-step photo recipe with detailed technological instructions is a pleasure! Firstly, there are no difficulties during the process, because the recipe is really very simple. Secondly, paradise apples do not require such special preparation as, for example, ordinary large apple fruits. In this recipe, paradise apples are harvested for the winter as a whole and with stalks, but with a stalk, of course, not everything is so simple. Each apple tail must be shortened, and this procedure is, in fact, tedious. However, for the sake of such a magnificent homemade delicacy, it is not a sin to work hard.
Let's start making heavenly jam for the winter according to a grandmother's recipe that has been proven over the years! In it, by the way, you will learn some important secrets about cooking such a treat.

Ingredients

Paradise apple jam - recipe

After the charming miniature apples have been collected, let's proceed to their thorough preparation. First, we wash the heavenly fruits very well, and then we cut their stalks in half.

Now on each apple, you need to make several punctures with a toothpick. This must be done so that during cooking the skin of the apples does not burst and the apple pulp does not boil.

Next, the pierced fruits should be blanched so that they remain just as beautiful and bright when making jam. To do this, fill the apples with boiling water in the amount of one glass for five minutes. After that, the water from the apples must be drained into a separate saucepan, and the remaining blanched fruits should be rinsed in cold water.

We take the water that we received after processing the apples, and add granulated sugar to it.

Then mix the liquid well, then boil for a couple of minutes. As a result, we got a sweet syrup for apples.

Pour the fruit with hot syrup, and then gently mix them. Next, leave the fruit in syrup for twelve hours.

The next day, we put the infused apples on the stove to cook. After boiling, boil the apple delicacy for five minutes and leave it to infuse again for twelve hours.

This procedure with jam must be carried out at least three times. Each time, apples should be set aside to infuse for twelve hours, or even more.

Sweet, almost transparent apple jam is one of the healthiest desserts. It can be eaten with bread and just a bite with tea, used for baking, cakes, sweet dishes.

Apple jam is especially relevant on diet days, because 100 g of the finished product contains no more than 50 kcal, despite the fact that sugar is used for its preparation. The natural sweetness of the fruits themselves, the presence of fiber, vitamins and numerous trace elements in them makes apple jam an exceptionally healthy and tasty dish.

In the distant years of hoary antiquity, they did not begin to eat apples of the current season, and even more so, cook apple jam not earlier than the end of summer. Only after August 19, the day on which the pagan Apple Savior and the Christian Transfiguration falls, the hostesses began to prepare apples. Today, it is not at all necessary to adhere to such a categorical framework and you can cook homemade jam at any time.

In this case, you can use almost any variety of apples, but not strictly foreign, bought in a store. Depending on the initial density, juiciness and sweetness of the fruit, you can get a thick jam or liquid jam with transparent slices.

Cooking time depends entirely on the desired result. Therefore, you can cook jam for several minutes or several days. The main thing is to use a time-tested recipe.

Apple jam - step by step cooking recipe + video

A simple recipe and video will tell you in detail how to make apple jam if you don't have a lot of experience.

Apples - 1.5 kg;
cinnamon stick;
Sugar - 0.8 kg;
Water - 50 ml.

Cooking:

Cut out the seed box from the fruits, if desired, peel them from the skin. Cut into random small pieces.
Put in a suitable saucepan, pour in water, add most of the sugar and cinnamon stick.
Cook over high heat with constant stirring for about 5 minutes. Lower the fire and cook for another 5 minutes.
Remove from stove, let cool completely.
Add the rest of the sugar and cook until fully cooked over low heat.

Apple jam in a slow cooker - recipe with photo

Thanks to its versatility, the slow cooker is great for making delicious apple jam in it. Moreover, the process itself will take a couple of hours on the strength.

Apples - 2 kg;
Sugar - 500 g.

Cooking:

Peel the apples from the skin and cores. Cut them into arbitrary cubes and put in a bowl. Apples should always be put in first, otherwise the sugar will burn for sure until they release the right juice.

2. Sprinkle with sugar. If the fruits are too acidic, then it makes sense to slightly increase the portion of the latter.

3. Set the appliance to the "baking" mode for about 40 minutes. After the jam begins to boil slowly, it must be stirred periodically to evenly distribute the sweet syrup.

4. Boil metal lids, sterilize jars in a convenient way. Spread the finished jam in them and roll up.

Apple jam in the oven

If you stand at the stove and cook apple jam in several stages, there is neither time nor desire, then another original recipe will do. He will tell you in detail how to cook apple jam in a conventional oven. The main thing is to learn a few tricks in advance. For example, you need to cook it in a heat-resistant bowl with thick walls and it definitely will not burn. And so that the mass does not “run away”, the container should be filled only by 2/3 of its volume.

Apples - 1 kg;
Sugar 0.5 kg.

Cooking:

Cut the fruits into large slices, after removing the core. If the skin is quite thin, it is not necessary to peel it.
Sprinkle sugar on top, increasing if necessary.
Preheat the oven to 250°C. Place a bowl of apples inside for 25 minutes.
Remove, mix well and return back, having previously reduced the heat to 220 ° C.
After another 10 minutes, repeat the procedure. This time, taste the syrup and add a little more sugar if needed.
Cook the jam in the oven for some more time, depending on the desired consistency. The main thing is to prevent caramelization of sugar, otherwise the mass will turn out to be too thick and viscous. As soon as the syrup acquires an average density, and the surface is covered with light foam, it can be removed from the oven and packaged in jars.

Apple jam for the winter - how to cook, how to roll?

In order for apple jam to stand all winter and always be tasty, it must be cooked according to a special recipe. In addition, you should take a little more sugar than usual, and prepare the fruits themselves in a special way.

Sugar - 1.5 kg;
Apples - 1 kg;
Lemon.

Cooking:

Peel the apples very thinly, remove the seed box and cut into medium slices. Pour boiling water and blanch for 10 minutes, then immediately cool in very cold water.
Do not pour out the water in which the apple slices were blanched, but partially use it to make syrup. To do this, dissolve 500 g of sugar in 1.5 liters of liquid.
Transfer the chilled apples to a large basin, pour over the resulting strictly hot syrup and let it brew for about 5-6 hours.
Next, drain the syrup through a colander into an empty saucepan, add some (250 g) of the remaining sugar and cook for 8-10 minutes until it is completely dissolved.
Repeat the procedure until you enter the desired amount of sand. Leave apples in syrup for at least 8-10 hours between boils.
After the penultimate boil, cut the lemon into thin quarters, add them to the pan with apples and pour boiling syrup all together.
Do not drain the syrup into the last cooking, but cook together with apples for 10–15 minutes until fully cooked.
At the same time, apple slices should become absolutely transparent, and a drop of hot syrup should not blur on a cold plate. Then, while hot, spread the product into sterilized jars.
Immediately roll up with metal lids, which must be boiled for five minutes. Allow to cool well naturally and store in a pantry or basement.

How to cook apple jam slices?

To make apple jam with whole slices, you need to choose varieties with especially dense, but juicy pulp. A prerequisite: they must have been recently removed from the tree.

Apples - 2 kg;
Sugar - 2 kg.

Cooking:

Cut apples that are not overripe and not stale into slices 7–12 mm thick.
Weigh them and measure exactly the same amount of sugar. Fold in layers in a large container, sprinkling them with sand, and leave until morning.
The next day, put on medium heat and cook after the appearance of foam, which means boiling syrup, no more than five minutes. In the process, very carefully drown the top layer of apples.
In the evening, repeat the procedure again, at the end, mix very gently.
The next day, in the morning, cook for 5 minutes, and in the evening for another 10-15 minutes until fully cooked.
When hot, place in glass, pre-pasteurized jars and seal.

Recipe for thick apple jam

The density of jam in most cases depends on the initial friability of apples. If you take fruits that are too hard and dense, they will have to be boiled for a very long time, and as a result, the jam will not turn out as thick as we would like. In addition, the fruit must be fully ripe, lying down for a day in the shade.

Chopped slices - 3 kg;
Sugar - 3 kg;
Ground cinnamon - 1-2 tbsp.

Cooking:

Remove the damaged parts, the core and, if necessary, the skin from the fruit. Chop into arbitrary cubes, put in a basin, layered with sugar mixed with cinnamon. Leave to extract juice overnight.
Put on medium gas, bring to a boil, not forgetting to stir. As soon as the syrup boils, reduce the gas a little and cook for about 5-8 minutes. Remove from the stove and leave for at least a couple of hours, maximum for a day.
Repeat the procedure two more times at the same frequency.
Boil the jam for the last time for about 7-10 minutes, pack it hot in jars and store it in a sealed form after it has cooled completely in the pantry or basement.

How to cook apple jam from Antonovka?

The Antonovka apple variety is best suited for making jam or marmalade, as the rather loose pulp boils very quickly. But this does not mean at all that it is impossible to get jam with slices from it. You just need to follow the recipe, which paints all the steps in steps.

Apples - 1 kg;
Sugar - 1 kg;
A little salt and soda for pre-soaking.

Cooking:

Cut the fruits of the same size into quarters and remove the middle. Then cut into slices of the desired thickness.
Dilute 1 tsp in a liter of water. salt and pour prepared apples with salted liquid. Instead of salt, you can use citric acid in the same proportion.
After 10-15 minutes, drain the solution, rinse the apple slices and immerse them in a soda solution (2 tsp of soda for 1 liter of water).
Soak for no more than 5 minutes, drain and rinse again in running water. This procedure will hold the pulp together a little and will not let it boil.
Put the prepared apples in a saucepan, sprinkling with sugar. Keep a few hours until the juice is formed.
Put on fire and boil on strong gas. Remove from the stove and let it brew for 5-6 hours.
Repeat the process 2 more times, the last time - boil the jam to the desired consistency. Pour into jars without cooling and seal tightly.

Apple jam - step by step recipe with photos and videos

In order to bake delicious pies in the cold season at the end of summer, you definitely need to make thick and tasty apple jam. And the following recipe will help in this. Apples are better to choose with juicy, loose pulp. Well-ripened fruits are suitable, perhaps even a little flattened. The main thing before cooking is to cut off everything from the fruit that can spoil the taste of the finished jam.

Apples - 1 kg;
Sugar - 0.7 kg;
Drinking water - 150 ml.

Cooking:

Cut the apples pre-cut from bruises together with the skin into arbitrary pieces.
Put in a saucepan, fill with water. Place over medium heat and simmer for 15-20 minutes until they begin to puree.
Rub the slightly cooled mass through a sieve a couple of times, transfer the puree to a saucepan and bring to a boil.
Add sugar and, with regular stirring, cook for about 20 minutes over very low heat.
Wait until the finished jam has cooled completely, and pack it in a suitable glass container.

Apple Jam - Recipe

You can cook apple jam, as they say by eye. After all, the final consistency depends entirely on the apples used and the desired result. You can add a little lemon, orange, cinnamon, or vanillin to make the jam more savory.

Peeled apples - 1 kg;
Sugar - 0.75 g;
Boiled water - ½ tbsp.

Cooking:

Wash the apples, peel the seed box and peel. Grate on a coarse grater.
From the indicated amount of sugar and water, boil the syrup and pour it into the grated fruit.
Put on fire and after boiling the mass, cook for about an hour, reducing the heat to a minimum.
While boiling, do not forget to stir the applesauce from time to time.
As soon as the apple chips are well boiled, and the jam has acquired the intended consistency, cool naturally.
Arrange in jars and store under plastic lids in the refrigerator or under metal lids in the cellar.

Delicious apple jam

Properly prepared apple jam allows you to save most of the useful properties of the original product. And according to the following recipe, the jam is also extraordinarily tasty.

Peeled fruits - 1 kg;
Oranges without peel - 0.5 kg;
Sugar - 0.5 kg.

Cooking:

Choose strictly whole apples without rot and wormholes. Cut out the center of each fruit. Cut into equal medium sized cubes.
Peel the oranges from the peel, remove as much of the white films as possible. Divide each into slices and cut them into slices corresponding to the size of an apple. It is best to do this directly above the container in which delicious apple jam will be cooked.
Put the pieces of oranges and apples together, sprinkle with sugar and mix. Allow about 2-3 hours for the juice to release.
Put on slow gas and after boiling the syrup, cook for 10 minutes.
Then put it aside and leave for another couple of hours so that all the fruits are saturated with sweet juices.
Cook for about 40 minutes on very low gas, until the mass acquires a golden color. To make the jam boil evenly, do not forget to stir it from time to time with a spatula.
Put the finished tasty jam in a chilled form into jars. For long-term storage, they can be rolled up with metal lids.

The easiest apple jam - recipe

Jam prepared according to this recipe is not only as quick and easy to prepare as possible, but also retains almost all the benefits of fresh fruit. It's called the "five minutes" for a reason.

Sugar - 300 g;
Apples - 1 kg.

Cooking:

Peel high-quality fruits from the cores, cut into thin strips or grate.
Sprinkle with sugar, mix, as soon as the juice stands out, put on the stove.
Let it boil on medium gas, reduce it and cook for no more than 10-15 minutes.
At this time, sterilize the jars over steam, and the lids in boiling water. As soon as the jam is cooked, spread the hot mass into the prepared container and seal.

Apple jam with cinnamon

Cinnamon is known to go well with apples. It gives them a spicy and very interesting taste. That is why apple jam with cinnamon is even tastier and more original. And if you add a few more unusual ingredients to it, it completely turns into a culinary masterpiece.

Apples - 400 g;
Cinnamon sticks - 2 pcs.;
Water - 400 g;
Cranberries - 125 g;
Apple juice 200 ml;
Lemon juice - 15 ml;
Sugar - 250 g;
Orange peel - ½ tbsp;
Fresh ginger juice - ½ tbsp.

Cooking:

Pour water, lemon juice, ginger and apple juice into the pan (you can use cider). Put in the cinnamon sticks. Boil the liquid over high heat.
Throw in the cranberries, and as soon as the berries start to burst, add the apples cut into pieces, sugar and orange zest.
Stirring occasionally, cook the jam for about an hour and a half over low heat.
When the apples are well softened and the syrup thickens, remove the cinnamon sticks and pour the finished jam into jars.

Whole apple jam

Jam with tiny whole apples floating in an amber syrup reminiscent of honey, even looks delicious and appetizing. But the most amazing thing is that it is very simple and easy to cook it.

Very small apples with tails - 1 kg;
Sugar-sand - 1.2 kg;
Drinking water - 1.5 tbsp.

Cooking:

Fruit, without breaking off the tails, sort, wash clean and dry. So that they do not burst during cooking, prick each with a toothpick (ordinary fork) in several places.
From the indicated ingredients, make a syrup by boiling it for 2-3 minutes over high heat.
Pour the sweet liquid over the apples stacked in a saucepan.
After cooling completely, put on fire and bring to a boil. Reduce the heat and cook for no more than 5 minutes.
Drain the syrup into a separate container and boil it down a little on medium gas for 15 minutes.
Sterilize jars, loosely fill them with boiled apples, pour hot syrup on top.
Roll up the lids immediately. Turn upside down and cool slowly wrapped in a warm blanket. You can store in the basement, pantry or just in the room.

Apple and pear jam

To get the original jam, you need to select fruits that are similar in structure to the pulp. Remember: if you take soft pears and hard apples, or vice versa, then the former will boil soft, and the latter will remain tough. Although in this version you can get a rather unusual pear-apple jam.

Pears - 0.5 kg;
Apples - 0.5 kg;
Sugar - 1 kg;
Natural honey - 2 tablespoons;
A handful of cinnamon powder;
Drinking water - 1 tbsp.

Cooking:

Remove the core from the fruit, cut into pieces of the same shape and size. Fill with boiling water, and after 5 minutes, immerse in fairly cold water.
After a couple of minutes, drain it, and dry the pieces of fruit a little on a towel.
Mix sugar with water, add honey, cinnamon and boil the syrup in a large saucepan. Put fruits in it and cook for about 40 minutes until they become transparent.
Arrange the jam in jars and sterilize them for 10-15 minutes in boiling water. Roll up and put away to cool in a cool place.

Apple jam with nuts

Ordinary apple jam becomes truly original if you add a few nuts to it. Optionally, you can take walnuts, almonds, hazelnuts or even cashews.

There is no need to talk about the popularity of apples in our country once again. There are a great many ways to harvest this fruit for the winter. Apples are pickled, dried, compotes and confiture are cooked from them, marmalade and jams, even frozen. But the most common harvesting option is, of course, jam.

Opening a jar of fragrant apple jam in winter, you can feel the tart and fragrant aromas of summer. It is prepared both for filling buns with pies, and as a delicious independent dessert.

Many housewives are often lost among a large number of different recipes. In this article, you will learn how to cook the most delicious apple jam according to the classic recipe. And lovers of unconventional tastes will like various options with the addition of unusual ingredients.

properties and calories

There are a lot of useful qualities in properly cooked apple jam. A high concentration of vitamins of different groups and a variety of trace elements make it an indispensable product.

First of all, apples are rich in pectin, a substance that helps to remove accumulated harmful cholesterol from the body. In addition to fighting cholesterol, pectin speeds up metabolism in the body, improves peripheral circulation, and has some sorbing properties.

B vitamins, the presence of vitamins A, E and P, in combination with iron and potassium, helps in the fight against cardiovascular diseases, improves the condition of the skin and hairline, has a beneficial effect on muscle tone and the nervous system of the body.

Apples are a hypoallergenic fruit. This feature allows you to diversify the diet of young children with such a dessert. And if you replace sugar with fructose or honey, then diabetics will also be able to enjoy it.

Apples containing acid can adversely affect the condition of people suffering from diseases of the gastrointestinal tract. However, given these features, you can choose a suitable prescription for such patients. For people with increased acidity of the stomach, fruits of sweet varieties are used, and for those whose acidity, on the contrary, is lowered, sour apple varieties are used.

Another unique factor is the ability of the apple to normalize stools in both constipation and diarrhea. Many plant fibers absorb excess moisture with toxins in the latter; at the same time, they help the movement of solid masses that provoke obstruction.

Nutritionists recommend eating apple jam for dessert, replacing them with sweets and cakes. Do not eat a lot of it, therefore carbohydrates will not exceed the norm. A coarse fiber contributes to the proper functioning of the intestines, which is important when dieting.

The calorie content of traditional jam is 265 kcal. But it changes significantly if the sugar included in the recipe is replaced with honey. At the same time, the issue of complex sugars disappears - the main enemy processed into fats.

Selection and preparation of products

The choice of apple variety depends on the recipe and the desired result. First of all, apples should be homemade, and not imported, bought in a store. They are of little use for this purpose.

Late varieties (Antonovka, Semerenko) have a dense texture, do not boil soft, retain a beautiful appearance after heat treatment. They are perfect for making jam slices.

If the hostess decides to cook according to this recipe from soft varieties (White filling), then the fruits should be taken unripe.

Sour varieties contain more pectin. They make great jelly-like options. For those who like sour taste, it is recommended to use green, not very ripe fruits.

Overripe apples lose their juiciness, become loose and tasteless. Jam from them also does not have high taste, so it is better not to cook from such fruits.

Separately, it is worth talking about wild, paradise and Chinese apples. They are small, they can be preserved whole, together with the stem and core. This jam has an unusual and refined appearance, surprises with a wide flavor palette.

The process of preparing the product also depends on the selected recipe. The general rule is that the apples must be thoroughly washed, you can use a brush, and then dry thoroughly.

When removing the peel, it is worth remembering that a significant proportion of vitamins is lost. Blanching in boiling water for a couple of minutes can be a good alternative. In the same way, especially hard varieties can be processed. The water left after blanching is used to make syrup.

Apples are peeled, cut into pieces of the same size or scroll through a meat grinder. It all depends on the imagination of the hostess and the method of harvesting she has chosen. In some cases, the fruits must be whole, not damaged by the worm. If the task is not the aesthetic appearance of the finished product, then any fruit will do, the main thing is to carefully remove all damaged parts.

Close attention must be paid to the correct choice of dishes for cooking goodies. Both the dimensions of the container and the material from which it is made are important. A good choice would be wide basins and bowls with small sides. The jam in them will warm up evenly. In deep and narrow dishes, it will have to be stirred more often, which will certainly affect the appearance and useful qualities of the product.

It is better to refuse aluminum and copper basins, since the acid contained in apples enters into a chemical reaction with these materials. Jam will become dangerous to eat because of the heavy compounds that have fallen into it. Enamelware is perfect, as well as stainless steel containers. At the present time, housewives often come to the rescue of a multicooker bowl.

Modern technology greatly simplifies the culinary process, delivering pleasure while cooking.

It is worth taking care of the thorough sterilization of containers for conservation. Banks must be taken with a capacity no more than 500 ml otherwise mold may form in the finished product.

When all the food and utensils are prepared, you can begin the sacrament of preparing an incredibly tasty and healthy dessert.

Recipes

Each hostess will be able to choose a recipe to her liking from a large number of variations. Time-tested classic recipes will appeal to admirers of traditions, and unusual combinations of products will certainly not leave indifferent lovers of exotic and non-traditional tastes.

"Five Minute"

The crazy pace of life of modern women often leaves no time for winter preparations. In this case, a simple recipe for quick and “live” jam will come to the rescue. A short heat treatment time allows you to save the maximum amount of vitamins and nutrients in it.

Any apple will work for this recipe. Fruit may be slightly bruised or bruised. These areas need to be thoroughly cleaned. Whether to leave the peel is a personal matter of the hostess. It won't play a big role here.

Prepared fruits must be peeled and chopped. The method of shredding is also not fundamental. It can be slices, cubes; you can grate apples.

For sweet varieties, 600-800 grams of sugar is enough, and for more acidic varieties, from 1 to 1.2 kilograms per 1 kilogram of apples.

The first step is to prepare the syrup. To do this, add 1 cup of water to granulated sugar. Then dissolve the sugar over low heat, stirring constantly. Place prepared apples in a container with boiling syrup and boil for 2-3 minutes. If the jam seems too sugary, then you can add a pinch of citric acid.

After that, set the jam container aside and proceed to sterilize the jars with lids. At the final stage, the jam is boiled again, poured into prepared dishes and sealed with lids.

"Amber"

When preparing this transparent delicacy, you will have to show endurance and patience, since the process is time-consuming and energy-intensive. But the result more than compensates for the time spent.

Apples are only suitable for hard and whole, without wormholes. The finished jam will be transparent, the slices are whole, so the quality of the fruit plays a significant role.

The stronger and greener the apples, the more beautiful and transparent the slices will turn out.

They are cut with a width of approximately 1 cm. The sliced \u200b\u200bfruits are laid out in layers in an enameled container, sprinkled with fine sugar. The proportional ratio of sugar to apples in this variant is 1:1.

It is better to leave the covered apples overnight so that they let out a sufficient amount of juice.

Place the finished mass on the fire and bring to a boil. After boiling, the cooking time is only 5 minutes. Then remove the container from the heat, cover with a cotton towel and let it brew until it cools completely. Repeat the procedure 3 times. The ideal scheme is morning-evening-morning.

Pour hot jam immediately to the top into prepared sterile jars and seal with lids. Turn them upside down and wait for them to cool down.

It should be borne in mind that from 0.5 kg of apples a half-liter jar of the finished product is obtained.

"Apple and orange"

Even those who, in principle, do not like apple blanks will like this recipe. Jam with orange will turn out to be a rich bright color, with a pleasant aftertaste. Citrus transforms the taste so much that not every sophisticated gourmet will be able to correctly identify all its components.

1 kg of apples;
0.5 kg of sugar;
1 orange weighing 250 grams;

First you need to profile the orange. Thoroughly peel and remove the white subcortical layer, which gives bitterness in the finished dish. Remove all bones and clear of partitions. Cut the prepared orange fillet into small cubes. The process is not difficult, but takes some time.

After that, the stage of preparation of apples begins. Peel the fruits from the peel, core and chop the same cubes of the same size. At the bottom of the basin in which the jam will be prepared, pour 50-100 ml of water. Pour apples, slices of oranges, sprinkle with sugar, mix and put on the stove. After boiling, reduce the fire to a minimum and cook for 30-40 minutes, stirring the mass every 5 minutes.

The jam will be ready when the syrup becomes thick and viscous. The boiling delicacy is packaged in a sterile container and hermetically sealed.

"Rhubarb Jam with Apples"

A sweet winter dessert is almost always associated with fruits and berries. But there are also original recipes, for example, from the stem of rhubarb. An incredibly healthy vegetable, combined with lemon and apples, will provide the body with a colossal dose of vitamins.

When choosing rhubarb stalks, you should know a few secrets:

the most tender petioles of the plant from May to mid-June. Stems harvested later will be too hard;
in July, the petioles become overly acidic due to the accumulated oxalic acid;
for winter harvesting, young stems about 20 centimeters long are ideal.

Peel 1 kilogram of petioles from the rough top layer, and cut into small pieces. Remove the zest from 1 lemon in a thin layer - this is easy to do with a grater. Chop 300 grams of apples. In an enameled bowl, mix the zest, rhubarb and apples. Add 200 ml of water.

After boiling, boil the mass over low heat for about 20-30 minutes. Then add 1 kilogram of sugar and cook for another 10 minutes until the mixture thickens. Pour the hot jam into a sterilized container and seal.

"Apple Cherry with Almonds"

A classic recipe with a twist. Very easy to prepare. For this delicious dessert you will need:

0.5 kg of cherries;
0.5 kg of apples,
1 kg of sugar;
juice of 2 lemons;
50 grams of almonds.

Separate clean cherries from the pits, sprinkle with sugar and leave for a day to let the juice flow. After 24 hours, add grated peeled apples, lemon juice to the cherry and boil the mass over high heat for 5 minutes after boiling. Fry the almonds in a dry frying pan and add to the jam, pour into prepared containers and cover with lids.

"Apricot jam with pears and apples without sugar"

A great dessert for diabetics, which can also be used as a filling for sweet pies and buns. To prepare it, take:

2 kg of apricots;
1 kg of apples;
1 kg of pears;
1 glass of honey.

Peel apples and pears from the peel and core, cut into small pieces. Separate the apricots from the pits. Dilute honey with a small amount of warm water. Mix all the ingredients and put the container on a small fire. Bring the mixture to a boil, remove from heat and let cool completely.

Repeat the procedure several times until the jam thickens. Pour into sterile jars and seal tightly.

"Apple jam with chokeberry"

Jam made from chokeberry alone has a rather specific tart taste. In combination with apples, softness in taste, rich pleasant aroma appears. The bitterness of the mountain ash is perfectly leveled by the sweet varieties of the apple tree.

1 kg of chokeberry;
900 gr of sweet apples;
2 kg of sugar;
zest of one orange;
250 ml of water.

At the preparatory stage, chop the sorted and washed chokeberry with a blender. Grate orange zest on a fine grater. Peel the apples from the seed box and peel. Cut into medium sized wedges.

Combine all the ingredients, add water, mix thoroughly and cook over low heat until thickened. Pour hot jam into jars and seal.

"Apple with Cinnamon"

Apples and cinnamon are a classic combination in many desserts. It will not be difficult to prepare such jam even for those who have never been engaged in preparations.

2 kg of apples;
1 kg of white sugar;
100 gr brown cane sugar;
1 st. a spoonful of lemon zest;
250 ml of water;
1 stick of cinnamon.

Cut the peeled apples into small cubes. Grind the cinnamon with a blender, grate the lemon zest on a fine grater.

In an enamel bowl, combine apples, lemon zest, chopped cinnamon and sprinkle with white sugar. Boil the mass for 30 minutes, stirring regularly with a wooden spoon. Add cane sugar, mix thoroughly and continue to cook. The finished jam will acquire a pleasant caramel color and a thick consistency. Pack hot jam in a sterilized container.

"Melon and Apple Jam"

The fragrant summer aroma of this inimitable delicacy will bring many pleasant moments on a winter evening. It will not leave anyone indifferent. Having tasted a spoonful of this jam, it is impossible not to fall in love with it.

0.5 kg of apples;
1.5 kg of melon;
0.5 kg of sugar;
1 tsp lemon zest.

Peel the melon, cut it in half and remove the fiber with seeds with a tablespoon. Grind it in a blender or pass through a meat grinder. Cut peeled apples into small cubes.

Bring the crushed melon combined with sugar to a boil over medium heat, stirring occasionally with a spoon. Boil the mass to the consistency of honey. Add apple slices, lemon zest and mix gently. After boiling again, boil for another 5 minutes and pour into a sterilized container.

"Apple-lingonberry"

There are legends about the beneficial properties of lingonberries. And the symbiosis of apples with lingonberries can become a winter medicine that will help in the fight against beriberi, colds and general weakness of the body. Ingredients:

1 kg of sour apples;
1 kg cranberries;
2.5 kg of sugar;
2 glasses of water.

Rinse cranberries thoroughly under running water. Sort out, get rid of small debris. Pour boiling water for a few minutes, then discard the berries in a colander. Thanks to such manipulations, lingonberries will lose excessive bitterness. Cut apples into cubes.

Pour water into the prepared container, add sugar, put the future syrup to boil over medium heat. Add lingonberries and apples to the boiling liquid and let it boil again. Then reduce the heat to a minimum and cook for about half an hour. Pour the thickened hot treat into jars and seal tightly with lids.

"Apple-Banana"

Even from such an exotic fruit as a banana, you can easily make great jam. Bananas in their pure form have an overly sugary taste, and apples perfectly balance it with a slight sourness.

2 kg of apples;
1 kg of bananas;
700 gr sugar;
100 ml of water.

Pour the peeled and chopped apples with water and put on the fire to cook until soft. While the apples are cooking, peel and cut the bananas. Once the apples are ready, add granulated sugar with bananas. Boil for a short time until the sugar dissolves, and then grind the ingredients with a blender. Boil the finished puree for about 20 minutes and arrange in jars.

"Paradise Apples"

Among the abundance of recipes, paradise apple jam stands out. Small candied fruits will not only complement the winter tea party, but will also become a beautiful decoration for cakes and pastries.

1 kg of apples;
1 kg of sugar;
1 cinnamon stick;
250 ml of water.

Experienced chefs know how to quickly prepare an inimitable jam at home, which will be stored for a long period of time without losing its magical aroma and taste.

Carefully observe the proportions of sugar, which is a preservative. By reducing its amount, you risk getting fermented jam, and its excess will kill the apple flavor.
If mold forms on the surface of the jam, then it can be carefully removed and the product itself boiled. For storage, it is no longer suitable, but for the filling it will do.
Do not rush to throw away the candied jam. If you heat it in a pot of hot water, the dessert will take on its original form.
Pick apples dry, not in rainy weather. Otherwise, fruits that have absorbed moisture will make the food watery.
Stir the jam with a long-handled wooden spoon. Wood is a natural material that does not interact with products and does not change their taste characteristics. Such jam will not oxidize, which is possible after contact with a metal spoon. The long handle will help you not get burned when handling.
Turn rolled jars upside down until completely cool. It is better to store them in a dark, cool place, thus, safety increases significantly.

There are a number of subtleties in the sterilization of containers. To begin with, the jars must be thoroughly washed and checked for chips and cracks, and then proceed directly to the sterilization process itself.

In the microwave. Very fast and convenient method of disinfection. Pour clean filtered water into the jars, it will be enough if it covers the bottom by 2 cm. Set the microwave power to 800 W and turn it on for 3-5 minutes. During boiling, steam will be released, which will disinfect the glass containers.
In the oven. The method is also very simple, although it takes a little more time. Put the washed jars wet in the oven. Bake them at a temperature of 160 degrees until completely dry.
For a couple. The oldest and proven method. Draw water into a saucepan, place a metal sieve on it, and on the sieve - jars upside down. Sterilization will take about 15 minutes.

For information on how to make an unusual apple masterpiece jam, see the following video.

total:0
In contact with 0
Google+ 0
OK 0
Facebook 0