The apple season is coming to an end and we continue to stock up on vitamins for the winter.

I like apple jam in slices because you can eat it not only on its own, but also use these same slices in other dishes. For example for .

There are a lot of options for making apple jam; in this article I tried to choose ones that would simplify the cooking process as much as possible, but without losing taste.

Apple jam slices “amber”: recipe with photo

To begin with, I suggest you classic recipe amber jam, which uses only apples and sugar.

Ingredients:

• Apples – 1 kg
• Sugar – 1 kg

That is, for every kilogram of apples, you need to take 1 kilogram of sugar. Decide for yourself how much jam you want to make.

Preparation:

Wash the apples well and wipe them thoroughly - we don't need any extra liquid.

Remove the core from the apples and cut them into slices.

If the apples are fresh with a thin peel, then peeling is not necessary. If it is dense and hard, then it is better to peel the apples

In this multi-layer design, the last thing to be added is sugar.

Cover the bowl with a lid or towel and leave it until the apples release their juice. This usually takes from 12 to 20 hours.

The fact that the apples are ready will be evident by the fact that the top layers of sugar will completely dissolve, and a lot of liquid will appear in the bowl.

Transfer the apples from the bowl to a deep saucepan. Add the juice and sugar from the bottom of the bowl there. Place the pan over medium heat and bring the future jam to a boil. After boiling, cook for another 5 minutes, then turn off and wait until the pan cools completely.

Then boil the jam again and cook it for 10 minutes. Turn off again and let the pan cool.

The third boiling will be the final one. When the jam boils, cook it for 5 to 30 minutes, depending on what color you want. The longer you cook, the darker the color of the jam.

Several rounds of boiling and boiling are necessary so that the apples have time to boil, but retain their shape, and the sugar does not darken and turn into caramel. If you want to boil everything in one go for 40-50 minutes, you will end up with an unattractive dark slurry.

Now the jam is ready and can be spread out. Fill the jars up to the shoulders, compacting them tightly but without damaging the slices.

Then we close the jars with lids and leave them to cool upside down. There is no need to cover the jars, otherwise the apple slices will boil and fall apart.

After cooling, store the jars in a cool, dark place.

Quick five-minute apple jam

The peculiarity of this recipe is that we do not wait for the apples to “release their juice” and the resulting syrup is suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.

But this speed will have to be paid for by the meticulous preparation of the fruit.

It’s no secret that the speed at which apples soak directly depends on the size of the slices into which you cut the apples. The classic “five-minute” recipe generally involves grating apples on a coarse grater.

But we need slices. So that's what we'll do.

Ingredients:

• Apples – 1 kg
• Sugar – 1 kg
• Water - 1 glass (250 ml)
• Citric acid - 1 pinch

Preparation:

The better we prepare the apples, the better they will be soaked in syrup. Therefore, we not only remove the core of apples, but also peel them. After that, cut them into slices as thin as the sharpness of your knife allows.

Now let's start preparing the syrup. This is incredibly simple - pour one kilogram of sugar into one glass of water, put it on low heat and cook the syrup until the sugar is completely dissolved.

Don't forget to stir periodically.

While making the syrup, pour salted water over the apple slices to prevent them from browning.

When the water boils and the sugar dissolves, add apples to the pan and boil them for just two minutes. Then turn off the stove and leave the jam to cool.

When it has cooled, take a sample - if the jam is too cloying and sweet, add a pinch of citric acid to it.

After the first cooling, turn the heat back on low and bring the jam to a boil again. After which you can immediately put it into sterilized jars.

Apple jam slices “amber with orange”

Let's start adding other ingredients to apple jam to delight ourselves with a variety of flavors.

First, add an orange to the apple jam.

Ingredients:

• Apples – 1 kg
• Oranges – 1 kg
• Sugar - 0.5 kg

This quantity will make one liter jar. apple jam.

Preparation:

Peel the apples, cut out the core and cut into slices.

And we cut the oranges, take out the seeds and pass them through a meat grinder along with the peel.

After this, combine all the ingredients in one pan, put it on the fire and cook over low heat for 50 minutes, stirring occasionally.

For making jam best choice there will be enamel dishes (saucepan or basin)

When the jam is cooked, the apple slices should become transparent, and the syrup should flow heavily from a spoon (like honey).

Once you have reached this consistency, you can put the finished jam into sterilized jars.

Store cooled jars in a cool, dark place.

Transparent apple jam “amber with lemon”

Theoretically, apple jam with lemon can be prepared according to the same principle as with oranges. But I tried to select such recipes, each of which has its own distinguishing feature. In this option we will do without a meat grinder.

Ingredients:

• 1.5 kg apples
• 1 lemon
• 1 kg sugar
• 1 glass of water

Preparation:

The first step is to prepare the syrup. Add 1 kg of sugar to 1 glass of water (250 ml) and bring the syrup over low heat until it boils and the sugar is completely dissolved.

While the syrup is cooking, prepare the fruit.

Cut the lemon into small slices along with the peel.

Don't forget to remove the seeds from the lemon, otherwise the jam will taste bitter.

Place the lemon in the boiling syrup and cook for 5-7 minutes.

Wash the apples, remove the core and cut into small half-centimeter slices.

One and a half kilograms of apples should yield approximately 1 kilogram of apple slices.

Add apples to syrup and cook for another 5 minutes.

After this, turn off the heat and let the jam cool completely. Then turn the heat back on low, bring to a boil and cook the jam for another 30 minutes until thickened.

After this, you can either let it cool and put it in clean jars (without sterilization) for storage in the refrigerator (for 3-4 months), or put the still hot jam in sterilized jars and safely store it in the cellar for a whole year.

Long-term storage is ensured by the citric acid content in the jam, which acts as a preservative.

Apple jam slices from ranetki: video recipe

And here is a very interesting recipe for ranetki jam. The process is shown in great detail, so I recommend watching it. Moreover, the video lasts only 6 minutes.

Apple jam with cinnamon

Well, the last recipe, which completes the familiar methods of making apple jam in slices, is a recipe with the addition of cinnamon. Cinnamon complements the taste of apples very well, giving them a special aroma.

This recipe does not require long-term storage and can be stored in the refrigerator for 1 month.

Ingredients:

• Apples – 1.5 kg
• Sugar - 800 g
• Water 50 ml
• Cinnamon 1 stick

Preparation:

Peel the apples, remove the core and cut into small slices.

Place the apples in a deep saucepan and pour in 50 ml cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.

Place the pan over high heat and bring the syrup to a boil, stirring constantly. After boiling, reduce the heat to low and cook, stirring, for another 10 minutes.

Then turn off the heat and let the jam cool for one hour.

Then put the pan back on the fire, add the remaining sugar and cook over medium heat for another 1 hour, stirring occasionally.

During this time, the apples become transparent and the syrup becomes thick.

After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling, the apple jam is ready for use.

Whatever you are not ready to eat right now, put it in jars with lids and put them in the refrigerator. Do not put cinnamon sticks in jars.

As you can see, clear apple jam in slices can be prepared in completely different ways: with or without preliminary sugaring. You can cook for 5 minutes so as not to lose the vitamins, or you can cook for an hour to get thick jam.

I hope I helped you decide what you need.

Thank you for your attention.

In slices? Not many people know the answer to this question. In this regard, we decided to devote the presented article to this topic.

General information

Sliced ​​apple jam, the recipe for which we will consider below, turns out not only very tasty, but also surprisingly beautiful. The golden dessert with a clear broth is very rarely stored until the winter season. After all, this delicacy beckons family members to open it as soon as possible.

It should be noted that simple apple jam can not only be consumed with tea, but also made into delicious and aromatic pies. However, to use such a filling, it is necessary to catch the boiled fruit in advance and leave the sweet syrup in the jar. If you don't do this, you risk getting half-baked baked goods.

Choosing the right fruit

Before we tell you how to cook apple jam in slices, we should tell you how to choose the right fruits. To make such a dessert as tasty and beautiful as possible, you can use completely different ones for its preparation. It is very important that they are ripe, sweet, hard and without wormholes. If you prefer to use jam with sourness, then to create it you need to purchase sour varieties of fruit or not very ripe apples.

Product processing

How to make apple jam in slices? To do this, purchase suitable fruits and then wash them thoroughly using a brush or regular rag. To make the dessert thick, there is no need to add water to it. In this regard, it is recommended to wipe each apple with paper napkins or a towel.

After the fruits are washed and dried, they should be properly chopped. To do this, you need to cut the apple into 4 slices, and then carefully remove the middle part. Next, each piece of fruit needs to be divided into another 3-4 parts. It should be noted that the thinner the slices, the faster they will be saturated with granulated sugar. However, during heat treatment, such apples can noticeably boil down and become tough. In this regard, fruit slices must be made of medium thickness.

Delicious and transparent apple jam in slices: step-by-step recipe

This delicacy is not prepared quickly. After all, to get tasty jam after each use, it must be completely cooled at room temperature.

So, before cooking apple jam in slices, you need to prepare:

• chopped fruits (how to process, see above) - 5 kg;
• small - 5 kg.

Preliminary preparation of ingredients

To make apple jam at home, you need to use a large stainless steel bowl. Of course, it is also suitable for preparing such a delicacy. But, as practice shows, there is a possibility that the fruit in it can burn quite quickly.

Thus, before cooking apple jam in slices, the chopped fruit should be placed in a large container and then covered with fine granulated sugar. At the same time, it is highly not recommended to use additional water. The apples should give juice on their own, and the sugar should melt, forming a golden syrup. Ideally, fruits can be covered with a sweet ingredient in the evening, and heat treatment can begin the next morning.

Cooking dessert

How long to cook apple jam? It is quite difficult to answer this question unequivocally. After all, such a dessert should be prepared in stages. It must be heat treated, cooled, put back on the stove, etc.

Thus, the apples in syrup need to be boiled over low heat and then left aside until they cool completely. In this case, the fruit should be partially saturated with granulated sugar. Next, the cooled jam needs to be put back on the stove and kept for about 5 minutes. It is advisable to carry out such procedures about 3-4 times. As a result of such actions, your jam will thicken and become a pleasant golden color.

Conservation process

Now you know how to properly cook apple jam. It should be noted that this dessert can be stored for quite a long time. And in order to significantly increase its shelf life, the jam must be properly preserved. To do this, you need to take several 750 g glass jars, pour a little into them drinking water(1/2 cup), and then place in the microwave and sterilize at maximum power. If you do not have such a device, then you can carry out this procedure on the stove. You should also boil the iron lids, first place them in a bowl with a small amount of water.

After the jars have been sterilized, you need to carefully place boiling jam in them (right to the top), and then quickly roll them up. Next, the containers with dessert must be turned upside down and covered with a thick cotton blanket. It is advisable to keep the jars in this position for about a day. You can store them in the refrigerator, in the basement, and even at room temperature.

Making delicious apple jam

The dessert prepared according to the above recipe turns out to be very thick and golden. However, clear apple jam can be made in another way. For this we need:

• chopped fruits (how to process, see above) - 3 kg;
• filtered water - ½ cup;
• citric acid - 1/3 dessert spoon;
• ground cinnamon - add to taste;
• small - 3 kg.

Preliminary processing

To make your own fragrant and very delicious jam, it is necessary to use only And they should not be soft, otherwise the dessert will not turn out transparent, but will be loose.

We described above how to process and cut apples for this jam. They must be placed in a large container (for example, an enamel basin) and immediately covered with fine granulated sugar. There is no point in waiting until the sweet product melts and the fruit gives its juice. This is due to the fact that drinking water is additionally added to this dessert.

Heat treatment on the stove

After the apples and sugar are placed in a bowl, they should be placed on low heat. You need to immediately pour a small amount of water into the dish so that its contents do not burn to the bottom. Thus, stirring the fruit regularly, bring it to a boil and then cook for about half an hour. Next, the jam should be removed from the stove and left aside for three hours. After this, it is recommended to heat the bowl with dessert again, but within a quarter of an hour. After this time, the jam should thicken a little and also noticeably change in color. Next, remove it from the stove and cool completely.

Sterilization of jars

You can store this jam until the beginning of next summer. But so that it does not deteriorate and retains everything beneficial features, as well as taste and aroma, it must be preserved. For this you can use both liter and 750 g jars. They need to be sterilized on the stove. Metal covers need to be treated in the same way.

The final stage in creating delicious apple jam

After the jars and lids have been sterilized, the bowl of jam must be placed on low heat, and then brought to a boil, add citric acid and ground cinnamon to taste. Next, you need to mix all the ingredients well and start placing them in the container. It should be noted that this procedure must be carried out with extreme caution. After all, if hot jam gets on your skin, you can get quite a severe burn.

Having filled all glass containers with boiling dessert, they should be immediately rolled up with metal lids. Next, they need to be turned upside down, and then covered with a thick blanket and left overnight until completely cooled. It is recommended to store such jam in a refrigerator, cellar or any other cold room. But if you don’t have this opportunity, then the jars can be placed in an ordinary dark cabinet. However, their shelf life will be significantly reduced. In this regard, such a dessert should definitely be consumed before the end of winter.

Quick apple jam

If you don’t want to stand at the stove for too long and cook such a dessert, then we suggest using the following recipe, which does not require long-term heat treatment and holding at room temperature. For this we need:

• ripe apples as sweet as possible - about 3 kg;
• drinking water - 1 glass;
• fine granulated sugar - 2 kg.

Cooking process

The apples, cut into thin slices, should be placed in a large metal bowl, then covered with fine granulated sugar and shaken well so that the fruit is evenly covered. Next, you need to place the filled container on medium heat and immediately pour a small amount of regular drinking water into it. Stirring regularly, bring the apples to a boil. Next, reduce the heat to low and cook the dessert for 40 minutes. During this time, the fruit will noticeably boil down, and the syrup will significantly increase in volume. In this case, the jam should become thicker and golden in color.

Final stage

Once the jam has reached the appropriate consistency, you can safely pour it into sterilized glass jars. Next, all containers need to be rolled up, turned upside down and kept under a thick blanket for 15-25 hours. During this time, the jars of treats will completely cool down, and they can be safely stored in the refrigerator, basement or cellar.

Good day!

Warm days are in full swing outside. Although the sun no longer warms as before, after all, September itself is coming soon, and maybe it has already arrived. It's time to go to the garden and collect new fruits. Today I suggest making delicious apple jam. And it will not be simple, but with a certain amber tint, transparent in color, and most importantly, the fruit will be cut into slices. Well, in the next episodes we will learn how to prepare confitures and jam, so don’t miss it.

The note promises to be bright, because I tried to collect homemade instant recipes, as well as only the best and proven ones. Moreover, in some of them we will use various additives in the form of citrus fruits, for example we will add lemon or orange. What will this give, a completely new masterpiece! Agree, unexpected, but definitely worth a try.

After all, winter is just around the corner, and there are always shortages of vitamins at this time of year, so just such a jar will come to your aid, which will save and cure you. Of course, you definitely can’t do without or for example. We did it, as I remember, not so long ago.

I think that apple dessert is loved in every family, and is devoured with large and huge spoons. I love making such charms and adding them to . By the way, it’s also perfect as a filling. There are a lot of options, even with regular unsweetened tea and a fresh crust of bread, it’s also a pleasure to eat.

So, what are you waiting for, quickly go to the kitchen and make this delicacy. Choose your favorite recipe from this selection and go ahead with a great mood and positivity. Then you are definitely guaranteed success.

Let's start preparing a culinary masterpiece and immediately take the best recipe of this year. It is flawless and it will not be difficult for you to read and repeat it. Although it's worth putting in a little effort, it still takes a little work.

Do you know what the secret of such a delicacy is, why it turns out to have a beautiful consistency, and why the syrup comes out clearly transparent, like a piece of glass. Thanks to the fact that they take exactly late varieties apples, but that’s not all, you should know that if you take earlier or unripe ones, then the likelihood that the fruit will boil and turn into jam is high.

What to do then, but soda will come to the rescue. So you can safely take any variety, for example Antonovka or White filling and be weird.

Important! These varieties are crumbly and therefore, in order to cook such jam into slices from them, you will have to soak them in a soda solution beforehand, after you have chopped them into pieces. See the composition below for proportions.

They should lie in this soda solution for a couple of hours, preferably even 3 hours.

Also, when the sugar caramelizes, the slices become even more golden in the finished treat. Cool, isn't it? And what a smell that pervades the whole house, and somehow descends and enchants the entire entrance from the first to the fifth floor).

It is also important, of course, to maintain the proportions of sugar and the fruits themselves. They will always be like this: one to one.

The apple slices remain intact and elastic. And what a syrup, it is very delicate, and its thickness resembles fresh flower honey.

We will need:

• apples - 1 kg
• sugar - 1 kg
• citric acid - a pinch

For solution:

• water - 3 tbsp.
• salt - 0.5 tsp
• if the apples are too crumbly, then use soda, for 1 liter of water - 1 tbsp of baking soda

Stages:

1. To prevent the apples from darkening and becoming unsightly after slicing, soak them in a saline solution. Mix salt with drinking water.

2. After which, first rinse the fruits themselves in running water, then remove the stick, grains, the peel can be left on, and chop with a knife into thin slices 5 mm thick, such as shown in the photo. After such work, immediately immerse the pieces in a salty solution. Chop all the fruits, drain and rinse in plain water.

3. Sprinkle with granulated sugar and stir gently with a wooden spatula. Leave the saucepan warm with the lid closed or use film, stand and rest for a couple of hours.

4. Now that the time is up you should see a lot of juice, drain it and boil it. Then immediately pour it over the apple slices. Again, leave it to stand on the counter and cool to room temperature (it will take about 8 hours).

After this, repeat the procedure again, that is, pour the syrup into a saucepan, boil and pour over the newly chopped apples. Let stand and brew, soak for about 6-7 hours. It is advisable, if possible, to repeat this work 4 times, that is, make only 4 passes.

If you find these instructions a bit complicated and you may still be new to cooking, then move on to the second option, it is faster in terms of time.

6. After the apples have steeped in the syrup, place the container on the stove and bring to a boil, simmer for 10 minutes over low heat. Finally, add citric acid to prevent mold from forming during storage.

7. Place the hot dessert into jars, and don’t forget to keep the ladle sterile. Screw on the lids. Let cool under the blanket upside down. Store in a cellar or pantry. Happy discoveries!

Amber apple jam for the winter - the best recipe

How cool it is when you have a mother or grandmother who knows a bunch of all sorts of proven recipes. To make the jam quite colorful and bright, use juicy varieties of fruit. Of course, the fruits themselves must be without visible flaws or damage. And of course they are not eaten away by worms.

If your apples taste too sweet, then when cooking it is best to add citric acid; it is an excellent preservative and always gives a slight sourness and a new aroma. You can often also find options with lemon or lime.

Wow! And to add an extravagant touch, you can add your favorite spices, such as cinnamon or vanilla, as well as cloves.

We will need:

• apples (ranetki can be used) - 0.5 kg
• sugar - 0.5 kg
• vanillin - 0.3 tsp

Stages:

1. Rinse the apples in water, then chop them into halves, remove the seed box and the stick. Then you have to chop it into slices of the same size. Add granulated sugar and stir. Add vanillin for flavoring. Leave it to stand like this for 11-12 hours, that is better job start in the evening and finish it in the morning.

If you wish, you can stir this fruit mass periodically. Then there will be even more juice.

2. In the morning, place on the stove and cook after active bubbling for 15-20 minutes, stirring regularly. You can speed up the process and cook in a slow cooker using the Stewing mode (the time is the same).

3. After this cooking, it is in the sweet syrup that the apples acquire a caramel appearance and become even more transparent.

4. Immediately transfer the hot treat into glass jars and wrap them under an iron lid with a special seaming machine. Place the containers with the other side down with the lids on and wait for complete cooling. As you can see, everything is quite simple and easy. Store in a cool place and out of direct sunlight.

How to make jam at home? (simple recipe)

I think that the most simple option There will be a five-minute recipe, which you will learn about below in the article. And now I will show you a completely different method, in which the cooking technology will differ from the previous one.

You will get a charming syrup with floating lobes that will look very much like crescents. For this option, I ask you to take only hard and elastic fruits, but the pulp should be juicy.

Did you know? If you already have overripe fruits, then don’t despair, make them into confiture or jam. After all, it’s also so delicious that you’ll lick your fingers and maybe even eat it.

We will need:

• Antonovka apples – 3 kg
• granulated sugar - 3 kg

Stages:

1. It is important to cut apples in the right way, namely, not too thick, approximately the pieces should be 5-8 mm, no more. The fat ones won't cook well, so don't be lazy. And if you cut it thinly, then the likelihood of spreading will also be high.

Then fill the cup with sugar and stir, leave to cool on the table. As soon as a large amount of juice is released, it will take varying amounts of time, ranging from 1.5 to 5-6 hours. Or how much patience you have).

2. Then place the bowl of fruit on the stove and cook over low heat after boiling for no more than 5 minutes. After that, you need to let the jam rest and cool completely.

3. As soon as it becomes warm, you can say cool, then continue cooking again. Simmer apple slices for 10-15 minutes, stirring constantly. Then cool again, and then cook again for 10 minutes. In the end, the syrup should thicken a little, and the fruits will become shorter, but at the same time they will shine with an amber color.

And then, as usual, fill the jars with this dessert and put on clean and sterile lids. Place in a cool place and eat this miracle in winter or spring for health! Look how awesome it looks, you will definitely like it!

Recipe for jam from apple slices with lemon

It is always good when any fruit or berries are not subjected to such strong heat treatment. Such delicacies, as people say, are in great demand, but lemon always gives a refreshing effect or a note. In addition, it is also an excellent preservative that saves the product from fermentation and mold.

A new rich note will appear in the taste, think maybe this is what you have always been looking for. Usually either juice or zest is used. And by the way, you can chop the apples coarsely in this recipe so as not to repeat them. Or you can even grate it, well, that’s an option, of course.

In general, I will tell you straight, all gourmets, as well as those with a sweet tooth, will definitely be satisfied and will ask for more).

We will need:

• Ranetki or apples - 1.5 kg
• sugar - 1.5 kg
• lemon - 30-40 g

Stages:

1. Rinse the fruit and immediately cut the apples into pieces shaped like crescents. Remove the core along with the seeds. Add sugar and let stand for 1.5 hours, then place the bowl on the stove and simmer the mixture over medium heat until bubbles appear.

2. Next, add the finely chopped half of a lemon and cut it into cubes. Continue cooking for another 5 minutes after boiling. Then turn off the heat and let cool completely. Pour cold into sterile jars and secure with a metal lid. It can be poured hot or slightly warm, there is not much difference. Bon appetit!

Delicious apple jam in clear amber syrup with orange

Well, this option involves cutting citrus fruits into cubes, and together with the peel, to make it even brighter and richer in taste. The benefits of such a delicacy are obvious, save all the vitamins and feel a pleasant sourness in the finished dish.

Absolutely any apples are suitable for this dessert, so experiment!

Note that the description uses an oriental spice such as cinnamon, which also works well here. Arrange a tea party and surprise all your guests or household members.

We will need:

• apples – 1000 g
• orange - 1 pc.
• granulated sugar - 1000 g
• ground cinnamon - a pinch

Stages:

1. Wash the fruits well in running water and then cut them into halves, remove the core in the apples, and the seeds in the orange, if any. Chop these ingredients into pieces with a sharp knife.

2. Then, as in the usual traditional recipe, sprinkle the mass with sugar. Leave to stand for a long time from 1.5 to 4 hours, if possible. Stir occasionally.

3. Next, put the saucepan on the fire and bring the jam to a boil over medium heat. Cook until the sugar is completely dissolved, only after that, if desired, put cinnamon. Simmer for about an hour over low heat. Or you can go the other way, and cook in 3-4 runs for 10 minutes, each time while cooling the mass to room temperature.

Which option do you prefer more? Probably in a hurry). Or are you a fan of classic recipes? In any case, the syrup must thicken so that the consistency of the delicacy becomes dense.

4. Pour a ladle into glass jars and cork with lids. Such preservation is recommended to be stored in a place strictly designated for this, for example, in a storage room. Enjoy!

Jam with apple slices with cinnamon - grandmother's recipe

Everyone knows that our grandmothers have always sought to feed us tasty and healthy. I propose to use their tips and add an unusual ingredient, but what you will see now.

This fruity dish will be a great addition to which you can bake for breakfast or for an afternoon snack.

We will need:

• Apples – 500 g
• Sugar - 500 g
• Lemon - half
• Ginger – 20 g

Stages:

1. Cut apples into slices, peel. Grate the ginger on a fine grater. It will help you strengthen your immunity. Next, according to plan, add the juice of half a lemon and all the sugar.

2. Stir to form a sweet syrup-like liquid.

3. Place the cup on the fire and cook on the stove until caramel color, at least 1 hour should pass after boiling. The syrup should become dense and thick. If you suddenly see foam, remove it with a slotted spoon or spoon.

4. While hot, place the treat in a sterilized jar, close the lid and cool. Lower it into the cellar or closet. Such wonderful jam can be stored for a long time and even for a single year, if it survives until this moment).

How to cook Five Minutes from white filling in slices

I think that this variety is very well known to everyone. It is very crumbly and quite sweet and juicy. It’s a pleasure to eat such apples; it’s even a shame to cook them. But, if you have an excess of them, then you can’t do without it. Make this homemade delicacy so that later on a snowy day you can remember those wonderful moments when you ran around the garden and collected ranetki.

Still, how great it is that you can can vegetables and fruits and store them in jars. And I suggest everyone to do it in a known way, which is based on the fact that heat treatment limited.

Apple five-minute recipe is loved by everyone because the jam is prepared quickly and easily. Take note and don’t lose it, add this page to your browser bookmarks.

We will need:

• white apples (already cut and pitted) and sugar - proportions 1 to 1
• soda - 1 tbsp
• water - 1 l

Stages:

1. Take any variety of apples, for example, it could be white filling, idared or Antonovka, that is, autumn varieties. Peel them and cut them into small slices. Of course, wash it in water first.

If you want your delicacy to come out whole and not in boiled slices, then you should soak the pieces in a soda solution for 1 hour, then drain the liquid. This will help them not to get soggy during the cooking process.

2. Sprinkle the prepared ingredients with granulated sugar. Stir and let stand for 6 hours. Then place the cup on the stove. Turn the heat to medium.

3. Well, now we won’t subject it to long-term heat treatment; it’s enough to cook for about 5 minutes. After cooling, stand for 5-6 hours. Repeat these steps a total of 3 times, that is, cook for 5 minutes, then cool.

4. Then, when you boil for the third time, do not let the jam cool, immediately place it in clean jars and seal with lids. Store it either indoors or in a cool place.

How to make apple jam from Antonovka

I suggest you learn about this information by watching this video instruction. And within a couple of hours, an amazing jam made from sweet or sweet and sour apples will appear in your house. Agree, this is a great dessert for an afternoon snack. In addition, it also turns out beautiful on appearance, has a golden consistency.

Awesome recipe for jam from ranetki in a slow cooker

Well, in conclusion, I give one more special method, which will be done in a multi-oven. Take this classic recipe and do it step by step description. Count the weight of the apples no longer as whole ones, but as sliced ​​ones.

If the fruit has a thick skin, cut it off; if not, leave it.

To speed up the process of juice secretion, so as not to wait for a long time, pour in half a glass of water or broth.

We will need:

• peeled and pitted apples - 1 kg
• sugar - 1 kg
• water - 0.5 tbsp.

Stages:

1. First of all, cut the peel off the apples and rinse it. And then boil it in water (1 liter), literally boil for 10-15 minutes. And then pour this decoction (0.5 tbsp) over the cut fruits into pieces. Sprinkle with sugar and stir. It is this decoction that will speed up the work process, that is, you do not need to wait a long time until the juice is released.

2. Close the multicooker cup and select the desired mode, Frying with Redmond or Polaris, time - 1 hour, if this is not available, then you can select Stewing. Click Start and wait.

3. Pour the treat into a jar, about 700 ml will come out and screw on the twist lid. Cool and store in the refrigerator or cellar.

Thus, today friends met another attractive preparation and learned how to make apple jam. I hope you liked all the recipes. Choose any one and cook right now. Especially if you have large buckets of fruit and you are wondering what to do with them. Maybe compote? Or nothing else? Decide for yourself.

All the best and positive wishes to everyone. See you very soon, stay in touch. Bye!

THE MOST DELICIOUS APPLE JAM

Apple jam according to Christian custom, they begin to cook after August 19, after the Apple Savior. On this day, believers bless apples in the church, prepare delicious apple pastries, bake apple “roses” and, of course, cook aromatic jam. In any case, you should start harvesting fruits only after harvesting; as a rule, slightly spoiled, bruised, overripe fruits, which cannot be stored fresh for a long time, are used to make jam and compote.

Apple and orange jam

If you are looking for unusual recipes, we suggest you cook apple and orange jam and lemons. You may not follow the recipe presented, changing the proportions of ingredients at your discretion. For example, for two kilos of apples you can take two oranges and one lemon, or one lemon and one orange. Thanks to the citrus sourness, the syrup will become tastier and piquant; you can add cinnamon for flavor.

There are two cooking options, but each of them requires certain storage conditions. For example, low-sweet foods should be stored only in a cool place - a refrigerator or basement, but if you store the preparations at room temperature, then choose a classic recipe for how to cook jam - apples, sugar take 1 to 1.

Everyone will like the low-sweet jam, and if you use it as a filling for a pie, you can add more sugar and starch if you wish to make the filling thick. For one kilogram of fruit, take 500 g of sugar and one citrus.

Fruits can be taken of any size, even if they have spoiled areas - it doesn’t matter, you can cut them off. The first step is to rinse them thoroughly to remove all dirt from the skin. As for the peel, you can peel it or leave it, at your discretion, you can cook two different batches of jam - with and without the peel, to decide which option you like. Be sure to remove the core: seeds and seed plates. The apples should be cut into small pieces, but not too small, otherwise they will turn into applesauce during the cooking process.

Citrus fruits must be peeled and cut into the same pieces as apples. Try to remove the bones while slicing. There is a second solution: squeeze citrus juice to the fruit slices.

Place all the slices in a wide bowl, sprinkle sugar on top and put on fire. You don’t have to immediately put the dishes on the fire, but leave them for a while, during which the fruits will release their juice. During cooking, the mixture must be stirred regularly, otherwise it will burn towards the bottom of the pan. For cooking, be sure to choose an enamel bowl, preferably a wide, low basin, so the fruit will cook faster.

How to make apple jam

Cooking time is also important, because there are also two options here, how to make apple jam. It all depends on how much free time you have. For example, if you intend to finish preparing fruit preparations today, then choose the first option: immediately boil the mass for 40 minutes, and then put it into jars.

In the summer, no one wants to spend a lot of time at the stove, so there is a second option that will protect you from excessive heat. You can cook it in three approaches: each time you need to bring the mass to a boil, boil for five minutes, and then leave to brew for 8-10 hours. Then repeat the process again from the very beginning. Hotter after the third cooking apple jam slices It is necessary to put it in jars and roll up with iron lids.

Fast way cooking will appeal to housewives who are too busy with household chores, because in the summer it is necessary to set aside time for home preservation: pickling cucumbers and tomatoes, preparing vegetable salads, and also apple juice for the winter. IN quick option Bring apple slices with sugar to a boil and boil for 15 minutes, then place in jars. The only drawback of the presented method is that such a delicacy can only be stored in a cool place.

If you are preparing apple jam for the winter, you, of course, expect that it will be stored for more than a year. Long-term storage is possible only if the jam cooking technology is followed and the sterilization rules are followed. For jam, it is better to take jars of 0.25-0.5 liters, but for big family Liter jars are also suitable for harvesting goodies.

Be sure to rinse the jars using baking soda and then put them to sterilization. You can sterilize by steam, in the oven and even in microwave oven. Iron lids must be boiled for 5 minutes, and nylon lids must be doused with boiling water.

Apple jam transparent

Experienced hostesses have long learned to cook transparent apple jam, which will be a great addition to tea drinking if friends come to you. Well, children will gobble up sweet fruit slices with great pleasure, washed down with delicious green tea. This recipe has one distinctive feature from others - you will get a clear syrup in which the apple pieces will drown.

To prepare, we will need apples and sugar in a 1:1 ratio, in this case two kilos each. For sugar syrup, prepare 300 ml of purified water, vanilla sugar and ground cinnamon to taste (optional) and two tablespoons of soda.

The fruits must be washed and peeled, cut into slices and carefully remove seeds and plates so that nothing spoils the taste of the finished delicacy.

Fruit slices should not become soft during cooking, so experienced housewives have one trick that we will be happy to share with you. You need to dissolve the soda in water and soak the slices in the solution for at least four hours; you can leave the fruit slices in the soda solution overnight. For the solution, you need to take a spoonful of soda for every liter of water, and the solution must necessarily cover the slices. Soda will not affect the taste of the finished dessert in any way, but the slices will retain their integrity. But when you make quince jam, you don’t have to worry that the quince remains whole cubes, because the pulp of this fruit is quite dense.

Clear apple jam slices involves a separate preparation of the syrup, only then it will be transparent. To do this, bring 300 ml to a boil in a saucepan. clean water and add two kilos of sugar to it. You can reduce the amount of sugar if you choose sweet varieties of apples for treats. The syrup must be boiled until the grains dissolve.

Now you can get slices of fruit from a soda solution, be sure to rinse them with running water and throw them in a colander. The idea is to send them into boiling syrup. In order for the slices to remain intact, it is advisable to mix the mass as little as possible, but at the same time, the syrup should not be allowed to burn to the bottom of the dish, so we suggest cooking the jam over high heat and periodically shaking the bowl.

During cooking, carefully skim off any foam that appears. In total, you need to cook for 20 minutes after boiling.

For treats, you need to prepare sterile jars and iron lids, previously boiled. In such jars the jam will be stored for 2-3 years.

Be sure to try red rowan jam - a delicacy with a sweet and sour taste.

How to make apple jam

You have already tried delicious chokeberry jam, you might be interested, how to make apple jam with red currants. In this recipe we will grind all the ingredients into jam. In addition to apples and currants, we will also add lemon zest, thanks to which the delicacy will become spicy and fragrant. We will need two kilos of fruit, one kilogram of sugar and 300 grams of red currants. Add just two teaspoons of lemon zest.

The fruits, as always, must be peeled and cut; for jam, the peel must be peeled. Place the slices in a bowl, cover with sugar and leave for a couple of hours so that the fruits release their juice.

This recipe uses a ratio of 2 to 1 apples-sugar, however, if you want to make jam for long-term storage, you need to add 1.5 times more sugar, i.e. 2.5 kilos.

Place the bowl with the apple mixture on the fire and boil for 5 minutes after boiling. Then remove from heat and cool, repeat again - boil for 5 minutes. During cooking, the apple slices should become translucent. Puree the finished mass in a blender until smooth and add the zest.

Separately, it is necessary to process the red currant: squeeze the juice and add it to the jam. Be sure to boil the apple jam for another 5 minutes after adding the juice. Now the finished jam can be put into jars and rolled up, or closed with a nylon lid and stored in the refrigerator.

Apple jam: recipe

If you don't want to spend a lot of time on apple jam recipe fast you will really like it. This option is good not only for its speed, but also because it allows you to preserve most of the beneficial vitamins in the fruits. For the recipe you will need 300 g granulated sugar for every kilogram of fruit.

This recipe is called “Five Minute” because it takes a minimal amount of time to prepare. The whole secret lies in chopping the fruits: the apples must be peeled and grated, you can use a special vegetable cutter. Sprinkle the chopped apple with sugar and leave for an hour or two to release the juice. You only need to cook the apple mixture for 15 minutes, and then you can put it in jars.

You already know how to cook something delicious apple jam, apples you need to take the same amount as granulated sugar, the 1 to 1 proportion is considered classic. Typically, sour varieties are used for apple jam, for example, Grushovka or Slavyanka; Anise and Papirovka are popular. The Antonovka and Aport varieties have very dense skins, so if you are not going to peel the fruits, you must first blanch the fruits in boiling water to make the skin softer. This simple trick will reduce the cooking time of the fruit mixture. If you are preparing jam from sweet varieties, then you should add less granulated sugar, but in this case you will not

Hello, dear hostesses and owners. I am very glad to welcome you to my blog! Today I offer you my selection of excellent recipes for golden-amber delicious apple jam. 🌞

We have a lot in the area. fruit trees, including apple trees. We make apples every year, and it seems to me that I have already mastered apple canning so much that I can roll up a jar or two with my eyes closed.

And I have collected a decent collection of my favorite, proven recipes, which I will share with you today. I’m just sure that you will like them, because in my family they go with a bang. Try it, you won’t remain indifferent!

I also advise you to look at this wonderful site https://bitbat.ru/povidlo-iz-yablok.html, where I found excellent recipes for apple jam that will replenish your piggy bank.

🚩 Don’t miss my other selections of your favorite delicacy - from, from and even from!

Transparent apple jam in slices - quick recipe

Let's start with a recipe that is simpler and I use it often. Apple jam is often cooked in several stages, but busy housewives do not always have enough time for long cooking.

This same recipe combines not only speed and simplicity, but also a wonderful taste: when the marmalade slices break in your mouth, the pleasure is indescribable! The delicacy turns out to be very transparent; every slice is visible through the syrup in the jar. 👍

Ingredients:

• Apples - 2 kg.
• Sugar - 2 kg.

As you can see, the proportion is traditional for many blanks. Exceptions can only be for very sour apples, then you will have to add more sugar.

I’ll say right away that if you want the slices to retain their shape during cooking, then you need to take strong, hard apples.

And soft varieties are great for jams, marmalade and confitures. A little later we will definitely talk about them too.

In the meantime, let's take the apples, wash them well, remove the seed pod and stalks. We leave the skin on the fruit. We cut into small slices. This quick recipe, so the size of the slices should be smaller, otherwise they simply won’t have time to cook with us.

Take a saucepan and fill it with apple slices mixed with sugar in layers. And leave for 2-3 hours, so that the apples let the juice go. It happens that apples are not very juicy and produce little juice - no problem; when heated, they will still begin to secrete it more actively.

We put the pan on the stove and turn on the heat, bring to a boil. Stir until the sugar is completely dissolved. Cook the preparation for 10-15 minutes.

Place hot in transparent sterilized jars and seal immediately. Invert onto lids and wrap until completely cool. We store in the dark and cool.

This is such a quick and simple recipe, I think that any housewife can handle it and prepare a wonderful natural delicacy for the winter.

Well, if you want large slices in the jam, then I advise you the following recipe.

A simple recipe for apple jam at home

It is really transparent and very beautiful! Even the slices themselves are so bright, amber, marmalade-transparent.

You can't imagine how they melt on your tongue. And how great it is to put such jam as a filling in pies or between layers in homemade cakes... it’s something! Delicious recipe, I think you will definitely like it. 👍

The preparation option is simple, but not the fastest. If speed is more important to you, then look at the option above or Five Minutes below.

Ingredients:

• Durum apples - 1.7 kg.
• Granulated sugar - 1.5 kg.
• Water (1 glass) with lemon juice (2 tbsp.)
• Water - 3 liters with citric acid (1/3 tsp).
• Citric acid - 1/3 (1/4) tsp.

Exit finished products about 1.5 l.

This recipe involves several stages of cooking and proofing until completely cooled. Therefore, the cooking process turns out to be somewhat extended in time, you will have to be patient. But the result is excellent and worthy of all praise.

We take strong apples, this will allow them to retain the shape of the slices well during cooking.

Wash well and leave the skin on. Cut into thin slices.

To prevent them from browning while we are chopping the rest of the apples, we will prepare acidified water. To do this, pour three liters of water into the pan and add citric acid there in the amount of 1/3 tsp. Let's stir. And in this water immediately lay out the pieces of apples so that they are covered as much as possible.

If this is not done, such a crystal-clear jam and slices will not work, because they will begin to oxidize in air and “rust”. But we don't need this.

By the way, there is a very cool thing for cutting. Here's an apple slicer. It used to be sold at IKEA, I think, and now you can find it there. Her cutting knives are located frequently and she allows you to cut an apple into thin slices in one motion, simultaneously removing the core with the seeds.

Very convenient when you need to process a large number of apples. You can’t cut it so perfectly with a knife, and it won’t take long. And then it’s done! So take a look at this useful kitchen device. Just make sure that the arrangement of knives is frequent, not sparse.

While the apples are waiting in acidified water, we will prepare a magic syrup that turns out transparent, like a baby’s tear. 😄

To do this, take a spacious saucepan, pour in a glass of clean filtered water, then pour in two tablespoons of lemon juice and pour in all the sugar. At first it may seem that there is not enough water for this amount of sugar. But this is only at first glance.

Place the saucepan on the fire and bring to a boil, stirring constantly so that the sugar does not start to burn to the walls.

Soon it will completely dissolve and you will have a richly sweet and at the same time very transparent, beautiful syrup.

The acidified water in which the apples were lying must be completely drained. And pour hot sweet syrup over the slices.

After which we cover the preparation for future jam with a lid and leave it overnight. During this time, the syrup will cool and soak our apple pieces.

Overnight they become soft and the flesh looks dull white. In the morning, put the saucepan on the fire, bring to a boil, adding 1/3 teaspoon of citric acid if the apples are sweet. If they are sour, then add less - at the tip of a knife.

By the way, citric acid will help the slices retain their shape, and the jam itself will stand better. At all three stages, cook over medium heat.

First stage. Cook for 7 minutes. Leave to cool completely for 10-12 hours.

Second phase. Cook for 7 minutes. Leave to cool for another 10-12 hours.

Third stage. Cook for 7 minutes. Roll up hot.

With each cooking the pieces will become clearer and darker. The syrup will also darken, but will remain transparent.

The finished jam has a rich amber color. Pour it into sterilized jars and close. If there are a couple of slices left somewhere that didn’t want to become completely transparent, it doesn’t matter, this is normal and they will “arrive” in the jar.

At the time of pouring, the jam seems liquid, but do not forget that apples contain a lot of pectin. After all, it is apple pectin that is widely used for gelling other fruits and berries that do not have it in sufficient quantities in their composition. So don’t worry, as it cools down the desired thickness will come and you’ll be licking your fingers! 😉

We turn the jars over, wrap them in a warm towel or blanket, wait until they cool completely under it, and only then put them away for storage in a cool, dark place. In winter we open and enjoy!

Amber jam from apple slices with cinnamon

Well, it’s real amber both in color and appearance! Only it is also edible and tasty. 😊 This is not the fastest recipe, everything is prepared in the evening, but cooked the next day.

Ingredients:

• Apples – 1 kg
• Sugar – 1 kg
• Ground cinnamon - 1/2 tsp. optional

Here they are our beautiful, rosy apples. They need to be washed well. Whether to remove the skin or not - I leave this decision to your discretion. But the stalk, seeds and partitions will need to be completely removed so that we don’t accidentally get them in the finished product.

Cut the apples into small slices like these. They darkened a little, it's okay and it won't hurt us in cooking.

If you don’t want them to darken, you can put them in water with the addition of citric acid while cutting, as I did in the previous recipe.

Sprinkle the slices with sugar. And let it sit until our apples release their juice. It is convenient to do this in the evening.

And in the morning you will already have these softened slices in syrup. This is exactly what we need so as not to add excess water to the jam.

We put the future delicacy on a slow fire and start cooking. At first, all the slices will float on the surface, but as they cook, they will sink and evenly occupy the volume of the dish. For stirring, it is better to arm yourself with a wooden spatula. Stir regularly, making sure that the apple slices change their position and are well saturated with syrup on all sides.

If desired, a few minutes before the end of cooking, you can add ground cinnamon. It will be very fragrant. Cooking time is 15-20 minutes.

The readiness of the jam is determined by the state of the slices, they should become darker, a beautiful amber color. The pieces should be completely boiled, and the white undercooked places will disappear from them.

What I like about this recipe is that the slices in it are small, respectively, they reach the desired condition faster than large ones.

We lay out our jam in sterilized jars, close. You can wrap it up. Then let it cool completely and store it in a cool, dark place.

It makes the most beautiful jam. It should be added that the 1:1 proportion with sugar is given for sweet and sour apples.

If your apples are sweet, then the amount of sugar can be reduced to taste, and if they are sour, then add.

Amber apple jam with cinnamon is ready! 👍

Apple and orange jam for the winter

The citrus note goes very well with apples! Varenitsa acquires a characteristic aroma and a refreshing, incredible taste.

When friends come to me for tea, they ask about this jam, if there is an open jar. We love to spread it on cookies and savor it with a smooth conversation. Very sincere! 😉👍

Ingredients:

• Apples - 1 kg.
• Orange - 1 pc.
• Sugar - 500 gr.

For this option, you can take not only hard varieties, but you can also take soft ones, then the cooking time will be halved. We remove the skin, remove the stalks and seed pods.

We cut the fruit into small cubes 1-2 cm, but not large, because then it will take a long time to cook. To prevent the slices from darkening, you can sprinkle them with lemon juice.

Wash the orange well hot water, cut together with the peel into small pieces. Please note, there is one caveat here. Orange peel, especially the white layers, give a noticeable tartness.

If you want the jam to be more delicate in taste, then you can remove the peel and remove all these white bitter layers, grate the zest itself on a fine grater.

In the event that you like piquancy and light astringency, then we will not do anything like that and just grind the orange whole through a meat grinder or blender.

The result is a beautiful, bright, fragrant orange pulp.

Place everything together in one bowl, sprinkle with sugar. The fruit will immediately release its juice.

Stir and place the future yummy on medium heat. Do not forget to stir using a wooden or plastic spatula so that the sugar does not burn.

Ready apples become transparent. But even if some of the most stubborn ones remain whitish, it’s okay, they will reach the bank already.

We have the finished yummy in sterilized jars. Close, wrap until completely cool.

The output of the finished product according to this recipe is about 1 liter. I usually pack it in nice 250 ml jars. And I leave some to eat right away.

The aroma is citrusy, stunning, but I already told you about the taste - bright, with a hint of orange. In my opinion, the recipe is very successful and deserves attention - try it! 😉

Apple jam in a slow cooker

The multicooker is great for cooking various preparations, including sweet ones, such as jams, jellies, and preserves.

For busy housewives, this is simple... I wanted to write a magic wand, but a magic pot would be better suited here. You just need to say “brew”, press the button and the magic will begin! 😄

Ingredients:

• Apples - 1 kg.
• Sugar - 500 gr.
• Water - 50-100 ml (optional).

In this recipe, apple pieces are cooked evenly and completely. There is no need to stir; nothing sticks to the walls of the bowl (unless, of course, everything is in order with the coating of the bowl). All products are simply pawned.

We take hard apples (if you take soft ones, then reduce the cooking time by half). We peel off the skin, remove seeds, partitions and twigs.

Place the chopped fruits in the multicooker bowl and immediately add sugar. Now about the water: I wrote optional, which means we add it as needed. For example, if your apples are not very juicy or if you want a final result with a thinner consistency.

If the fruit itself is juicy and you don’t need a clearly visible syrup in the future jam, then we don’t add water.

Close the lid and select the “Desserts” program. In my multicooker (Redmond) it is designed for 1 hour and is exactly what the manufacturer claims for cooking jams.

If you do not have such a program, then select the “Extinguishing” program for 1 hour. I think that every multicooker has such an option, regardless of its manufacturer.

We press “Start” and go to rest. Periodically we check how things are going, whether there is enough fluid.

Typically, liquid from a multicooker evaporates slowly, unlike in a saucepan or basin. It never boiled over for me, and there was enough juice from the apples, but still keep an eye on it, especially the first time. It's better to be safe than sorry, as they say. So that the jam does not start to fry. 😀 And accordingly, if there is not enough water, you can add it.

Well, you don’t have to wait until the end of the program. If the apples were soft varieties, they will quickly boil. As a rule, 30 minutes is enough for them.

For hard ones, 40-50 may be enough. You can take it out on a spoon and try it. If they are already soft, then turn off the program.

We pack the finished treat into jars. We seal it, cover it with a warm blanket, let it cool completely and put it away for storage.

Using a multicooker, the consistency is very soft, without dense pieces. When cooled in a jar, it gels well.

Delicious, what can I say. It's a pleasure to spread on sandwiches.

You can coat cakes and put them in pies. A decent recipe without the hassle. 👍

Apple jam Pyatiminutka

I found a very healthy recipe on YouTube and immediately tried to cook it. I really liked both the taste and consistency. And, of course, the speed of preparation is beyond praise. I suggest you watch it too.

Below I will add the ingredients and a brief step-by-step plan for your convenience. I will also comment on the recipe based on my experience.

Ingredients:

• Apples - 1 kg.
• Sugar - 1 kg.
• Water - 200 ml.
• Citric acid - 1 g.
• Vanillin - 1 g.

A brief description of how to prepare the recipe step by step:

1. Wash the apples and dry them on a towel.
2. Remove cores and stalks.
3. Cut into small slices.
4. We transfer it to a deep bowl in which we will cook.
5. Add sugar and mix well.
6. Let the apples stand for 4-5 hours to release juice.
7. Add 200 ml of water and put the pan on the stove.
8. On medium heat, with constant stirring, bring the contents to a boil.
9. Add vanillin and citric acid to the boiled mass. Let's mix.
10. Cook for 5 minutes.
11. Remove from stove and pour into jars.
12. Wrap up. After cooling, we put it in the pantry for storage.

I cooked it with minor changes, namely, I left the apples in sugar not for 5 hours, but all night, it was more convenient for me. I made a lot of juice, but I still added 200 ml of water according to the recipe to see what would happen. After boiling for the prescribed 5 minutes, poured into jars. I poured it using a ladle, because the jam turned out to be very liquid!

But, I wasn’t very worried because apples contain a lot of pectin and after cooling the product will certainly thicken. And so it happened. It thickened, moderately, retaining, however, an average fluidity. And I love this consistency! For those who like it thicker, I would advise trying this recipe without water. I think it will work great too. The recipe is worth trying.

Dry apple jam

Have you ever tried dry jam from apples? This is what they call apple slices baked in the oven with sugar and it’s very, very tasty!

This is a very simple way of harvesting, which I simply have to tell you about. With its help you can harvest a large number of apples and sometimes it really helps out.

Ingredients:

• Apples - 1 kg.
• Sugar - 300 gr.
• Lemon juice - 1/2 tsp.
• Ground cinnamon - 1 tsp.

We take sugar and pour citric acid and cinnamon into it. Mix well.

Wash the apples, cut them into thick slices and place them on a baking sheet lined with parchment paper in one layer, close to each other. Sprinkle them evenly with cinnamon sugar. It is very fragrant! And the smell of cinnamon is perfect for apple.

We put in the oven at 200 degrees for 20-25 minutes. We make sure that the slices do not start to burn; after all, the temperature is quite high.

The apples will release juice, the sugar will also begin to melt and caramelization will occur literally before our eyes.

We also place the finished baked slices on parchment covered with sugar. Dry further at room temperature for two days. When they dry, we put them away for storage.

A glass jar and a plastic container with a lid lined with paper will do. If you do not want the slices to stick together during storage, then use a paper box in which you can place the candied fruits at a distance from each other.

Here is such a natural sweetness for tea, instead of chocolate. You get awesome, flavorful slices. The kids are also delighted with such a tasty treat; before you know it, they’ll snap it up.

It's worth a try, you'll cook it again and again! 😉

Recipe for apple and lemon jam for the winter

Also a great option! In my humble opinion, it is not at all similar to the recipe with oranges (which I gave above). And the aroma is different, although also citrusy, and the taste too. Try it yourself and choose which combination you like best.

Ingredients:

• Apples - 1 kg.
• Lemon - 1 pc.
• Sugar - 1 kg.
• Water – 200 ml

Let's start by cooking the syrup. To do this, pour a glass of water into a saucepan and pour all our sugar into it. Place on low heat.

Stir constantly, do not be lazy, so that the sugar does not stick and start to burn. Otherwise, the smell of rancid sugar will spoil the aroma of the jam, it is very intrusive.

We need the syrup to boil, and by this time the sugar has completely dissolved.

When the syrup is heating up, quickly cut the lemon, well washed with soap, into quartered slices. You can also use straws, whichever you prefer.

And we go first into the boiled syrup and cook there for 5-7 minutes.

Simply cut the apples into thin slices. And pour it into the syrup, where we already have the lemon boiling.

Cook everything together for another 5-7 minutes. Then follows a long proofing until it cools completely. It is convenient to cook in the evening and leave to steep overnight.

The second stage of cooking occurs after complete cooling. We put the future delicacy on the fire again and cook for exactly 30 minutes.

During this time, it will thicken properly and the apples will be completely saturated with syrup.

We preserve the finished jam in sterilized jars and roll it up.

Don't forget to wrap it up until it cools down. Then we hide it in bins for storage.

Simple and very tasty! Lemon lovers will definitely appreciate this. 😊👍

Apple jam with cranberries

A delicious duo of sweet apples and cranberries. I present my simple recipe!

Ingredients:

• Apples - 500 gr.
• Fresh cranberries - 500 gr.
• Sugar - 1-1.2 kg.
• Water - 200 ml.

We wash the fruits well, get rid of the middle parts with partitions and seeds and twigs. Remove the skin if desired.

Sort the cranberries and pour in warm water, drain and repeat the procedure. Thus, we will get rid of the garbage that may be among the berries.

Prepare the syrup: pour water into a saucepan and add sugar. Place on the fire and bring to a boil.

The berry goes into the syrup first and cooks there for 15 minutes. During this time, we just have time to cut the apples into arbitrary slices. And we also send them to the pan. Cook everything together for 30 minutes.

Stir regularly so that the mixture does not stagnate and does not stick to the walls of the dish. And after half an hour we have a fragrant yummy ready.

Cranberries give the jam a dark red tint, but the apples become soft, especially if they were chopped finely, and it becomes not immediately clear what the jam is made of.

It turns out very beautiful and tasty. I've seen many tricky recipes involving blanching first berries and then apples. All this is not necessary. And my great simple recipe will help you! 😉 By the way, try adding nuts, such as walnuts - it will be absolutely great!

Apple and pear jam

It’s a classic combination, and here I didn’t invent anything and look for some new options - I cook it the old fashioned way, like my grandmother did.

Ingredients:

• Apples - 500 gr.
• Pears - 500 gr.
• Sugar - 1 kg.
• Water is optional.
• Cinnamon - to taste.

The preparation is very simple. Wash the fruits well. We cut off the skin because the pear is usually very tough. And if it was removed from it, then leaving it with apples does not make sense. And even without the skin, the finished product turns out more beautiful in appearance and delicate in taste.

Cut the peeled fruits into small pieces and add sugar in a large saucepan. Leave overnight to let the juice out. Then mix and see if we have enough liquid. Usually there are no problems with this, fruits give a lot of juice. If you think that is not enough - add some water.

Cook for 30 minutes (skim off the foam) and a few minutes before it’s ready you can add cinnamon, it fits perfectly here and gives a delicious aroma. We roll up the finished delicacy for the winter, wrapping it well until it cools completely. That's all, a simple, good recipe. Delicious like grandma's! 👍

Recipe for apple jam with chokeberries

For me, this recipe is a salvation from excess chokeberry. As a rule, there is always a lot of it and you start thinking about where else to use it. It is not possible to simply throw away stinginess and homeliness.

That's why I cook with it and now I found more good recipe jam. I did it last year and liked it.

Ingredients:

• Apples - 500 gr.
• Chokeberry - 1 kg.
• Sugar - 1.5 kg.
• Citric acid - 1/2 tsp.
• Water - 200 ml.

I usually take frozen chokeberry, not only because I want to remove the astringency, but also simply because it takes a long time for my hands to reach it and it lies in the freezer, waiting in the wings. If you have fresh - the principle is the same. For chokeberry, in any case, preliminary blanching is desirable. To do this, pour boiling water over the chokeberry and let it stand for 5 minutes. After which we drain the water. The berry is ready for further processing.

Then we prepare the syrup - pour water into the pan and pour all the sugar. Bring to a boil over low heat until it all melts. Place the chokeberry into this sweet boiling water. Cook for 5 minutes, then leave for 5-6 hours until completely cooled. During this time, the berry will be soaked in syrup and soften well.

After the time allotted for proofing has passed, put the saucepan back on the fire. Cook the chokeberry for 15 minutes. And while it’s cooking, chop the apples. You can leave the skin on, but I like it better without it. Cut the apples into small slices (no need for large ones - they will take a long time to cook). Add them to the pan where our chokeberry is boiling. And cook everything together for another 20 minutes.

5 minutes before readiness add citric acid. Place the finished product in sterilized jars and seal. Leave at room temperature, wrapped in a towel, to cool. Then we put it away for storage.

This delicacy has a beautiful, rich dark color, and the taste is even better!

A simple recipe for apple jam with lingonberries

The most beautiful, delicious jam!

Ingredients:

• Apples - 1 kg.
• Lingonberries - 1 kg.
• Sugar - 2.5 kg.
• Water - 200 ml.

Take a deep bowl, preferably enameled and with high walls, so that our brew does not escape. It’s good to sort out the lingonberries, rinse them, fill them with water so that all the debris floats up and drain this water. If necessary, repeat the procedure. Wash the apples well and remove the skin from them. Cut into small pieces (no need for large ones, they will take a long time to boil).

Add sugar to the berries and mix. Place on medium heat, stir. The lingonberries will begin to produce juice abundantly, and the sugar will dissolve in it. After boiling for 10 minutes, add apple slices. Cook everything together for another half hour. Let's close the tasty treat. Cover with a warm blanket or towel until it cools completely, after which we put it in the bins for storage. It won't last long, it's very tasty! 😉

Apple jam with walnuts

And finally, let me show you this recipe with an interesting, dryish-marmalade consistency and nuts. Cool version, I really like it.

And, although I was already pretty tired of writing this article (if only so many recipes had been reviewed!), I couldn’t ignore it.

Ingredients:

• Apples - 500 gr.
• Sugar - 200 gr.
• Walnuts (unshelled) - 150 gr.
• Lemon - half.
• Bay leaf - 1 pc.
• Allspice - 1-3 peas.
• Water - 100 ml.

Wash all fruits thoroughly. Peel the apples and cut into small cubes. Squeeze the juice from half a lemon.

Place the fruit cubes in a saucepan, pour in some water and the juice of half a lemon. And now the most interesting thing, put a bay leaf on top and throw in a couple of allspice peas. Cook everything together for 10 minutes. After that we remove the bay leaf and peppercorns with a spoon, they have already given off their aroma.

This is such an interesting technique! When I first saw this recipe, I was very doubtful. It would seem that bay leaf and pepper and jam are simply incompatible things. It turned out that it was really nothing. It turns out very harmonious and unusual.

And add walnuts. Cook the apple slices in the syrup with the walnuts for another 10 minutes.

During this time, the apple pieces do not have time to completely soften; they hold their shape well. There is little free syrup. Such an interesting dryish jam is good to just eat from a jar with a spoon.

Delicious! We roll up the finished product or simply put it in the refrigerator to eat right away.

Apples in their own juice for the winter

I didn’t plan to include this recipe in the selection, because it’s not jam at all. But then I ended up with 13 recipes in the article, a damn dozen... it’s somehow not comme il faut. It’s not that I’m superstitious, but some of my readers - and maybe they won’t like it.

It is my duty to take care of each of you, so that while on my site you feel cozy and comfortable, like visiting a good friend! So I added this recipe, which I was just going to try this year, but haven’t gotten around to yet. Let's evaluate it together?

For ingredients and a brief cooking plan, see this video:

Ingredients:

• Apples - 1 kg.
• Sugar - 800 kg.

1. Wash the apples and cut into small pieces.
2. Place them in a deep bowl.
3. Cover the slices with sugar (800 g). Mix.
4. Let it sit for 6 hours.
5. Place the slices themselves in sterilized jars.
6. And fill them with syrup so that they are covered.
7. We take a pan, put a cloth on the bottom, and jars on it.
8. Pour water up to the shoulders of the cans.
9. Cover with lids and sterilize for 10 minutes.
10. Roll up.

These are the recipes I have collected in my piggy bank. I think that each of you will find in this selection your own treasured option that will become your favorite. Or maybe not even one. For me this will be the best reward.

Hostess.online was with you, stop by for new recipes, I’ll be glad to see you!