Thick apple jam recipe. How to cook transparent apple jam. Important points in the organization.

apple jam recipe- a great alternative to apple jam, which some have already become boring. And neat, whole slices look very interesting and unusual, and also taste good. The proposed version of home harvesting can be performed not only with the arrival of autumn, but also in the cold from winter apple varieties. Apples are probably the most popular canning fruit. Therefore, a couple of jars are not enough here. You can try several recipes, and already in winter choose the most successful one, which will be prepared from year to year, passing the baton to new fruit crops.

As with any homemade congestion, it is important to be careful when choosing fruit for a treat. Yes, they suggest the presence of exceptionally juicy and ripe fruits. But they also have their own nuances! Otherwise, the seaming will not come out, or it will turn out to be spoiled. Sorting for preservation is necessary for slightly acidic fruits with dense, not loose pulp. After all, the slices should remain whole when cooked in syrup, not boil. When pouring pieces of fruit into sugar syrup, they should be distributed neatly and evenly, in portions; you can’t load everything at once carelessly from above. And one more thing, which is important for the technology, is the fact that the syrup must be transparent, uniform and thick. A sample of it for readiness is checked by a drop solidifying on a chilled plate.

Recipe 1 "Treat with orange juice"

It is possible to prepare tasty, fragrant and beautiful, so that at the same time it comes out elegant and amber, from sweet and sour fruits of late varieties. The ingredients for the recipe will be: 1 kg of apples, 1 orange, 700 g of granulated sugar, 200 ml of water.

The secret to keeping the slices intact is their cooking in several passes, or, as they say, phased. Fruits are poured for 10-15 minutes before processing cold water, and then thoroughly washed out and left to drain. Next, the fruits need to be peeled; but you may not. After all, it is in the outer shell that contains the maximum of vitamins (it is unreasonable to throw them away), and thanks to it, the slices do not fall apart. And yes, it takes a lot of time to clean up. So, apples are cut in half, and the core is cut out of them and the tails are removed. The pulp with or without a peel is cut into slices of 2 cm thick. By reducing the contact of the pieces with oxygen, which leads to their darkening, they are quickly transferred to an enameled container and sprinkled with sugar.

Juice is squeezed out of an orange, and chopped pieces are poured over it. This manipulation is necessary so that the fruits do not oxidize and begin to secrete more intensively. own juice. Then the dishes are covered with a towel and left at room temperature for 3-4 hours. After the specified time has elapsed, the slices are removed, and syrup is prepared from the juice and sugar released by adding a glass of water and placing the dishes on moderate heat. The syrup is not brought to a boil, stirring it with a wooden spoon, and aged on the stove until the sugar grains are completely dissolved. Apple slices are placed in a boiling solution and boiled as quickly as possible. From the moment of boiling, the fire is reduced, and the contents of the dishes are cooked for 15 minutes. As a result of primary cooking, beautiful translucent pieces should be obtained, which are not recommended to interfere. Instead of stirring, shaking should be done by immersing the pieces in a boiling sweet solution. The foam does not need to be collected yet. The apples should rise up and the foam is difficult to collect.

The container with fruit is removed from the stove, covered again with a towel and left to infuse overnight. The next day, the jam is again brought to a boil over high heat, and, having boiled, the fire is reduced to a minimum, and the mass is cooked for 1 hour. In principle, the cooking time depends on the variety of apples, their degree of maturity and the amount of juice released. It is important here not to rush, boiling the pieces and achieving their caramel hue and thickening of the syrup. And again, stirring, no matter how much you want, should be excluded, but only shake the dishes and collect the foam from the surface.

After an hour of boiling, a test is taken from the syrup for readiness: if a drop does not spread on a chilled plate, then the treat is ready. Otherwise, cooking should continue. This delicacy gels well, so do not forget that when it cools down, it will thicken even more. The hot blank is laid out in sterilized jars and rolled up. The container is turned over with the lids down and left in this form until completely cooled. The whole process can be observed on Apple jam slices. Video". The recipe is stored along with other rolls in a cool, dark place.

Recipe 2 "Transparent slices"

For the next method of cooking apple treats, 0.6-0.7 kg of sugar will be required for 1 kg of apples. Fruits are not washed and, after removing the core, they are cut into slices of 5-10 mm thick. Don't cut them too thin. And too thick pieces will not be soaked properly with syrup. Immediately after cutting, they are folded into a deep bowl or pan, sprinkling layers of sugar, and placed overnight in a cool room so that the fruits release juice.

The next day, enamelware with slices is placed on the stove, brought to a boil and, after reducing the heat, cook for 5 minutes without stirring. You can only melt the slices with a spoon or slotted spoon. The dishes are removed from the stove, covered and left until the evening so that the components are saturated. After 5-6 hours, the jam is boiled again for about 5 minutes, without stirring, and left until the next morning. Now the pieces should become transparent.

In the morning, five-minute boiling is repeated, and once again it is set to cool. At this stage, the apples are already completely transparent. After 6-7 hours, they are boiled for the last time for 10-15 minutes until cooked in a noticeably thickened syrup, again without stirring. hotter transparent jam apple slices it is poured into jars and sealed with ordinary nylon lids, if it is not intended to be stored for a long time, or with metal seaming lids, if for the winter. By the way, sweet tooth can put more sugar in this jam or its other variations. Also, the delicacy is flavored with citrus fruits (zest or juice).

Recipe 3 "Simple jam slices"

Another common cooking method is offered to everyone's attention. For him, you need to prepare: 1 kg of apples, 1 kg of sugar sand, 500 ml of water.

Fruits are thoroughly washed under running water, dried with a kitchen towel and peeled. Then they are crushed into small pieces. Next, water is poured into a pan of a suitable volume, brought to a boil, and apple slices are lowered into it, where they are boiled for 5 minutes. After they are removed from the water with a slotted spoon and lean back to drain into a colander.

Syrup is made on apple broth. To do this, sugar sand is poured into the water, and the solution is boiled over low heat. Slices of apples are transferred to the boiling syrup, gently stirred, and boiled until they become moderately soft and transparent. Like other methods, the finished brew is laid out in a sterilized glass container, hermetically twisted and, after cooling, transferred to a cool room for long-term storage of home preserves.

Recipe 4 "Jam in small slices"

This treat turns out amazingly tasty and no less beautiful. For its preparation, the following ingredients are needed: 1 kg of apples and granulated sugar, 0.5 liters of water. Fruits are rinsed in water, dried, cores with seeds and, if possible, peel are cut from them. Small apples can be cut into quarters; larger ones - in thin slices.

The required volume of water is measured in a separate container, put on a strong fire and brought to a boil. Slices are lowered into boiling water, the strength of the fire is reduced, and the fruits are boiled for no longer than 5 minutes. Then they are caught with a slotted spoon into a free container, and syrup is boiled on the broth for 7 minutes, adding sugar and stirring the liquid. Apples are put into the syrup without removing them from the plate, gently stirred, removed from the heat and left to infuse for 3 hours. After the specified time period, the pan is again placed on a low fire, boiled, and the fruit pieces are boiled until softened (but not boiled) and become transparent. The sterilized jars are filled sufficiently and rolled up.

Recipe 5 "Jam with oranges"

A delicious winter delicacy is obtained with a subtle, subtle note of citrus flavor. Such a dish will be a great addition to tea or an amazing pastry filling. To prepare the recipe, you will need: 1 kg of apples, 1 small orange, 1 kg of sugar, 250 ml of water. So, making apple jam.

For him, the fruits are washed in cold water and left to drain. Then the middle parts are cleaned out of them and, if there is free time, the peel is cut off. And the apple pulp is cut into small slices. Orange should also be rinsed and poured over with boiling water. After the citrus is cut into thinner circles, from which the bones are selected. A glass of water is poured into an enameled pan, brought to a boil over moderate heat and orange circles are dipped into it for 2-3 minutes. Sugar is poured into the dishes in small portions, stirring and achieving its complete dissolution. Oranges in syrup are removed into plates, and apples are transferred to them. Everything is gently mixed and left for 1 hour to soak. After an hour, the pan is put on a slow fire, the mass is boiled and cooked until the components are ready. The jam can be considered ready if the syrup has thickened and the slices have become quite soft. This means that the jam can be laid out in a container prepared in advance and clogged.

Recipe 6 "Express Jam"

Usually, the methods for harvesting apple brew with slices are quite lengthy: all these infusions and boilings. Or you can try to make an express treat, and as a result get an amazing dish without spending extra time. For the accelerated method, you need to take: 1 kg of apples, 1 lemon, 1 kg of sugar, 1 glass of water and 20 g of vanilla sugar.

The fruits, washed and dried without cores and tails, are cut into slices and lowered into boiling water, in which they are boiled for 5 minutes. After taking out the slices, they lean back with a slotted spoon into a colander and rinse with cold water. Sugar is poured into the apple broth, the solution is mixed and brought to a boil. After that, it boils for another 5 minutes over low heat, stirring regularly to dissolve the grains. Apple slices are transferred to the prepared syrup and, bringing them to a boil, boil until translucent and moderately soft over low heat. In the meantime, the lemon is washed in cool water, poured over with boiling water and the zest is peeled off. The zest is added to the jam at the end of cooking along with vanilla sugar, and after stirring the mass, it is removed from the stove. The finished dish is poured into a sterilized dry container, rolled up and left in the room until it cools. Instead of lemon, an orange is added to the recipe at individual discretion. it comes out no worse and even better, since the orange flavor is more pronounced. The treat looks incredibly appetizing, as on "Apple jam with slices" photo.

And before you start cooking recipes " Apple jam with amber slices”, It would be nice to take into account a few important points and tips from experienced associates in preparing home-made canned food:

If sufficiently hard fruits are taken for the dish, then they must first be blanched, thereby softening the skin and pulp. And after the pieces are rinsed in cold water and you can start cooking.

In order not to turn the pieces into gruel, they are subjected to heat treatment in several passes. That is, bring to a boil, boil for 5-7 minutes, defend and repeat the procedure 3-4 times until the slices are completely cooked.

Toward the end of summer, housewives, in order to pamper their loved ones with a delicious dessert, begin to make preparations for the winter. If you have a crop of apples in your garden, then making jam is not difficult. In addition, you can choose any recipe that you and your household will like. After all, there are a lot of them on the Internet. Read on for the most delicious of them.

The main thing in the article

Apple jam: what is needed for cooking?

Probably, many adults, when they see fragrant, golden-colored apple jam, remember their grandmother with warmth. After all, she not only knew how to cook such yummy, but also baked magnificent fragrant pies for tea with this delicacy. And every woman has her own secret for making delicious pastry fillings.

To make jam, you will need two main ingredients:

apples;
sugar.

Other auxiliary products are added to the dish as desired. In particular, in order for the dessert to acquire an extraordinary taste, you can prepare a fruit platter with:

pumpkin;
lemon
oranges;
tangerines;
pears;
cinnamon.

IMPORTANT: For cooking treats, it is better to use enamel-coated dishes or stainless steel. Well, if the bottom is not too thin. It is recommended to use bowls, as the jam in this bowl is evenly heated and cooked. It is better to save apple fruits from burning with a wooden spoon.

How long does it take to cook apple jam?

A sweet, appetizing dish is cooked in several stages. This process contributes to obtaining a quality product. Thanks to the gradual boiling of apples over low heat, the jam will have a transparent, amber appearance and will not burn.

Detailed description of cooking:

It is advisable to find a container with a thick bottom, place apples and sugar there. When the juice starts to stand out, put on fire.
Simmer the treat over low heat for about ten minutes.
Then cover the still unprepared jam with a cloth so that insects do not get there. Leave for seven hours.
After the time has elapsed, repeat the process - again boil for ten minutes apple jam, leave for 6-7 hours to settle.
After a while, boil the sweet apple dessert for the third time. After that, you can roll the jam into jars or try it while drinking tea.

The easiest apple jam recipe

If you like plain apple jam without any additives, then prepare it as follows:

Recipe:

Granulated sugar - 925 g
Apples - 725 g.

Cooking:

Prepare fruits. Namely - wash them, get rid of the core. Cut into equal pieces.
Place fragrant slices in the container as follows: first, pour a little sugar on the bottom, put a layer of apples on top, sprinkle it with sugar and so on until all the fruits are distributed.
Leave the mass for several hours until the apples are soaked in syrup and juice is released.
Boil the jam over low heat. Boil for 8-10 minutes.
Remove the hot mass from the oven. Let stand 18-20 hours.
The next day, repeat the cooking process again. On the third day, cook the delicacy, roll it into sterile jars.

How to cook apple jam slices: a step by step recipe

You will get excellent transparent apple jam if you use whole fruits for it (not broken, with a dense pulp structure).

Recipe:

Vanillin - 3 g;
Apples - 4 kg;
Sugar - 3.8 kg;
Water - 225 ml

Cooking:

Prepare fruits for cooking. To do this, select hard apples, wash them in a large container, cut into medium-sized slices, after removing the core.

Pour fragrant apples with sugar, put on the table. Let it stand until the juice appears.

Put the bowl on the fire, pour some water. When the apples boil, make the gas as low as possible, cook the delicacy for five minutes. It is undesirable to interfere, otherwise the integrity of the chopped apples may be damaged.

Take the bowl off the stove. Cover the jam with a large lid, let it stand for at least seven hours. Then repeat the boil a few more times until the delicacy is ready. It is easy to determine this - the apple slices will no longer float all in the upper part, but are evenly distributed in the syrup. Also, if you drop jam on a plate, then the drop will harden - it will not spread like water.

Lovers of a sweet aroma are advised to add a little vanillin at the end of cooking the dessert for a piquant taste.

IMPORTANT: If you want to achieve maximum effect, so that the jam turns out perfect, choose hard fruits. And yet, dip whole apples before preparing dessert in cold water for 20 minutes. Then the slices will be whole.

Apple jam in the form of jam: a detailed recipe with a photo

To make a jelly-like jam of a beautiful orange color, do the following.

Prepare the products:

Apples - 1.3 kg;
Sugar - 0.8 kg;
Lemon - 1 pc.;
Orange juice - 130 ml;
Cinnamon - 5 g;
Ginger.

Make jam like this:

Wash the fruits in ordinary water, remove the core, peel the skin, cut into pieces.
Put the bowl on the fire, put apple slices (300 g) there, fill them with water. Boil the apples for 8 minutes until they are soft.
Throw the fruits in a colander, and boil the juice further, but with sugar.
When it becomes slightly viscous, you can add the rest of the fruits chopped in a blender there.
Boil the mass for no more than 20 minutes. Pureed apples should occupy almost the entire volume, if there are not enough of them, then add more.
At the end of cooking, add orange juice, grated lemon, ginger (optional) to the jam.

Recipe for delicious apple jam with pumpkin

It is necessary to prepare such a preparation for the winter in the fall, when both apples and pumpkins are ripe. Much has already been said about the benefits of this delicacy. We only add that jam will be a source of vitamins and carotene in winter, which removes excess fluid from the body.

Recipe:

Apples - 1 kg;
Apple juice - 115 ml;
Pumpkin - 925 g;
Lemon - 1 pc.;
Sugar - 825 g;
Cinnamon - 5 g.

Process:

Clean the pumpkin. Cut it up. Place in a container, fill with water (325 ml). Boil for about ten minutes.
Add chopped apples without skins there.
If you like jam with sourness, then add the juice of one lemon fruit to it.
Boil the sweet mass for another ten minutes.
When it cools down a bit, grind the pieces in a blender.
Put on fire. Add the rest of the ingredients, let simmer for five minutes. Close assorted sweet jam in sterile jars.

The original recipe for apple jam with tangerine and orange

Recipe:

Orange - 1 pc.;
Tangerines - 165 g;
Apples - 925 g;
Water - 225 ml;
Sugar - 225 ml.

Cooking:

Pour boiling water over oranges. Wash them with a brush.
Cut them into slices, peel the tangerines, also break into pieces, boil with water for 9 minutes to make the fruit softer.
Add sugar. Cook the jam for the same amount of time.
Then send the peeled, chopped apples to the syrup.
Boil the delicacy until it acquires a slight viscosity and the fruit becomes transparent.

IMPORTANT! So that the jam does not have a bitter aftertaste, you can add orange slices to it without peel, but with a small amount of zest.

Apple and pear jam: a simple recipe with a photo

This delicacy will appeal to both adults and children.

Recipe:

Pears - 975 g;
Apples - 975 g;
Sugar - 1125 g;
Water 475 ml.

Process:

First, boil the chopped, peeled apples in water.
Strain the juice. Grind apple slices in a blender, and boil chopped pears in water.
Add sugar to the mass, when a little time passes, pour applesauce into the jam.
Boil until tender, then divide into jars and roll up.

Apple jam with lemon

Lemon will not only add a pleasant aroma to a sweet dessert, but also saturate the taste of delicacy with a slight sourness.

Recipe:

Apples - 925 g;
Lemon - 1 pc.;
Water - 175 ml;
Vanilla - 4 g.

Cooking:

Make jam as usual from apple slices. You will have to boil the dessert three times, as described above in the section “How much to cook jam”.
When you boil the sweet treat for the last time, add lemon juice, zest and vanilla to the composition.
Roll the finished workpiece into jars.

Apple jam with cinnamon

Such a dish can be cooked not only on the stove, but also in a slow cooker. And in a slow cooker, it turns out tastier.

Recipe:

Apples - 1975;
Sugar - 975 g;
Spice sticks (cinnamon) - 2 pcs.

cooking process:

Place prepared chopped pieces of fruit in a multicooker container.
Pour sugar there and place the spice.
Close the electrical appliance. Turn on the mode - Jam.
Stir the mass from time to time, just be careful that when you open the lid you are not doused with steam.

Instant Apple Jam: Recipe

This method of preparing this delicacy is suitable for those who have collected big harvest apples, and there is not enough time to process them.

Recipe:

Apples - 2.725 kg
Sugar - 1.225 kg.

Cooking instructions:

Process the fruits, cut them.
Place the pieces in a container. Pour in the sugar.
Give them time to juice.
Then put on fire. When the entire surface of the jam boils, immediately spread it on a sterile dish, roll it up.
Store it in a cold cellar.

Seasonings for delicious apple jam

The most unexpected ingredients are used as spices for apple jam. In particular, they add to the delicacy:

cinnamon
fragrant herbs,
vanilla,
ginger,
barberry,
basil,
anise,
even bay leaf (for piquancy of the dish).

The most delicious apple jam: tricks and top secrets

Not everyone knows what is required to make apple jam perfect. Read below for cooking tips:

Choose fruits of the same hardness so that the jam is uniform.
Choose the right dishes for cooking goodies. You can not cook a dish in an aluminum container. Give preference to enameled (without chips) and stainless steel bowls or pans.
Boil jam, jam in several approaches over low heat. Be sure to observe the proportions and storage mode, otherwise the product may turn sour.
Do not overcook the dish, it may become too thick and dark in color.
To prevent the sweet food from becoming sugary in the future, add a little lemon juice or citric acid.

IMPORTANT! When preparing fragrant, sweet jam, recipes can be slightly adjusted. If you like a rich taste, then add more sugar, spices and other ingredients to the dish. Just try not to reduce the amount of sugar, otherwise the jam can simply turn sour.

For readers of the Notebook, another recipe for my mom's homemade preparations, today I will tell you how to cook

Apple jam slices

so that they remain intact and transparent. This apple jam is very beautiful in the photo, it looks exactly the same in jars. It does not stay with us for a long time, because it provokes with its beauty to be opened in winter. And what a delicious mother's pie with apple jam! I will not languish for a long time, I will tell you how to cook this delicious jam from apples.

For the recipe for apple jam slices, we need:

Apples
and sugar

Everything is in equal proportion, 1:1, as in the traditional way of making any jam. If we cook apple jam in a small container, then for 1 kg of apples we take 1 kg of sugar. In this recipe for making apple jam, mom uses 5 kg of apples and 5 kg of sugar, the apples here in the photo are juicy, summer varieties. You can use any variety of apples.

Cooking apple or any jam is best in aluminum or stainless steelware, it can burn in enameled dishes, although according to this recipe it is unlikely that it is cooked in several stages little by little, it costs more and is soaked in hot sugar syrup, which is why it contains such beautiful whole pieces of apples, almost transparent.

So, for apple jam with slices, apples are washed, excess moisture is not needed here. Therefore, it is better to dry apples from drops of water. Apples are cut into slices and sprinkled with layers of sugar in the bowl in which the jam will be cooked. I would like to note that the wider the container for cooking jam, the thicker it is due to the large surface area from which excess moisture evaporates easily.

Apples with sugar should stand for a while to stand out the syrup. It is most convenient to cut apples in the evening, by morning they will already be in apple-sugar syrup. Just in the morning, before leaving for work, my mother manages to boil apples in syrup for 5-10 minutes, there is very little foam, there is practically none with this method of making jam. Now apple jam - five minutes should stand until it cools completely.

The second time, just boil the apple slices in the same way.

and let cool.

The third (final) stage of the recipe for apple jam slices: boil it in the same way for 5-10 minutes.

You can, of course, adjust the color and density of apple jam at this stage, cook it less or more. Apple jam according to this recipe is thick.

Arrange apple slice jam in clean, sterilized jars and tighten with screw caps or a key.

I will say right away that according to my mother’s recipe, you can make jam not only from apples alone, here are just some options for apple jam for your culinary creativity:

Rhubarb jam with apples

Orange and apple jam

Apple jam with lemon

Pear and apple jam

Pumpkin jam with apples

Chinese apple jam

Quince and apple jam

If you have your own recipe for jam, send it to us at or just write in the comments.

How to make apple jam in a slow cooker

The video recipe will help you, this recipe for making jam is suitable for any multicooker, not only for Redmond or Panasonic, this is how jam is prepared in the stewing mode. Jam in a slow cooker in this case resembles thick apple jam:

apple-orange jam in a slow cooker

Apple jam in a slow cooker can be prepared from slices in the same way as my strawberry jam

and this is a photo of a pie with apple jam according to my mom's recipe:

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

Important points in the organization

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

Hard fruits are recommended to be blanched in boiling water beforehand. This will allow not to peel off the skin, it will soften enough anyway.
An apple treat is very easy to turn into porridge. To prevent this from happening, the product should be cooked for a short time, but in several visits. It is best to keep the mass on fire for no more than 10 minutes in between infusions.
If you need the jam to stand all winter, do not reduce the recommended amount of sugar. Deficiency of the product can lead to fermentation and deterioration of the composition. Abuse of sugar is also not worth it, otherwise there is a risk of interrupting the natural taste of the fruit.
During the cooking process, the composition should not be mixed, but shaken. For this reason, it is worth considering in advance in which dishes the product will be prepared.
To determine the readiness of the product, it is not necessary to try it. If the jam is already almost transparent, and the pieces of apples are evenly distributed over the thick syrup, the composition can be turned off and laid out in jars. But if pieces of fruit float to the top, this indicates the need for further processing.
If desired, the dessert can be cooked not with sugar, but with honey. To do this, we take any recipe and replace the component using the same proportions.
If it is not known how long the workpiece will last, a little citric acid should be put in it. This will keep it from sugaring.
Considering the fact that apples contain a lot of acid, it is necessary to pay special attention to the dishes in which they are cooked. If it is an aluminum container, the products may oxidize, which will adversely affect their condition. It is better to use enameled pots and basins.

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

Options for apple jam slices

Most often, apple jam is boiled in slices. This allows you to get the most saturated natural taste and aroma of the product. Most often, blanks for the winter are boiled according to one of the following options:

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

Tip: If the jam is moldy (this is especially famous for the “five-minute” cooked not according to the rules), it does not need to be thrown away. Just remove the missing part of the product with a clean spoon, and boil the rest of the mass. In this case, you should use a glass of sugar for every kilogram of the product.

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

When using the described approaches, you have to decide how much to boil the product. It is not so difficult, it is enough to wait for the transparency of the composition. In extreme cases, you can try it, but do not forget that the hot product will infuse a little more in a closed jar.

How to cook apple jam in a few minutes?

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

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

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

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

Desserts from apples and additional components

Regardless of which apples the product is made from, they can be combined with a wide variety of auxiliary ingredients. Some are better combined with a universal fruit, others give a specific taste. Such varieties of jam are especially popular.

With an orange. For 1 kg of apples we take 1 orange, a glass of water and 1 kg of granulated sugar. My apples, dry, clean from seeds and, if desired, from the peel, cut into small slices or pieces. Pour boiling water over the orange, cut into very thin circles or semicircles, while removing the seeds. Bring water to a boil in a saucepan, drop an orange into it and wait 5 minutes. We fall asleep a little sugar, stirring the composition, wait until the crystals are completely dissolved. Remove the container from the stove, add apples to the mass, knead and leave for an hour. After that, return the pan to the stove, bring the workpiece to a boil and cook over low heat until the jam is ready.

With plum. We take 1 kg of apples, plums and granulated sugar, a glass of water. My apples and plums, remove the seeds, cut into slices or cubes. We spread the fruits in a basin, fill it with water and begin to cook until the components soften. Then we add sugar, mix everything and cook until tender on low heat. At the same time, stir or shake the composition regularly, remove the foam from the surface. We lay out the finished jam in jars and close it for the winter.

Multicomponent dessert. For 400 g of already chopped apple pulp, we take a pinch of cinnamon, 2 cups of water, half a glass of cranberries, a glass of apple juice, a teaspoon of lemon juice, a glass of sugar, half a tablespoon of grated ginger and the same amount of orange peel. In a saucepan, mix water, lemon and apple juice, ginger, cinnamon. Bring the composition to a boil, throw in the cranberries and wait for the berries to burst. Then we spread the apples, sugar and citrus zest, cook for 1.5-2 hours, stirring the composition from time to time.

A variant of pear and apple treats. In this case, the components must be taken of the same texture so that they are evenly boiled. We take 0.5 kg of apples and pears, 1 kg of sugar, 2 tablespoons of honey, a glass of water and a pinch of cinnamon. Wash fruits, peel, remove seeds and skin, cut into equal pieces. Blanch them in boiling water, after 5 minutes put them in cold water. After another 2 minutes, drain it, and lay the blanks on a towel. We cook a homogeneous syrup from sugar, water, honey and cinnamon, in which we put the prepared fruits and cook for at least 40 minutes. The components should become transparent. Then we lay out the composition in banks and roll it up for the winter.

In addition to the above options, apples go well with nuts, cherries, currants and peaches. During the preparation of products, you can use not only traditional seasonings (cinnamon, vanilla, ginger), but also rather unexpected ingredients. Allspice peas, bay leaf, rosemary, mint give the dessert an original aroma and taste. The main thing is not to forget to catch these components before the packaging of the composition in banks.

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

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

Apple jam in a slow cooker. For 2 kg of fruit we take 2 cups of sugar. We clean the fruits from the skin and seeds, cut them into cubes and put them in the multicooker bowl, sprinkle with sugar. It is necessary to use just such a sequence of actions, because if you put sugar first, it will burn. We put the "Baking" mode, it takes about 40 minutes to cook the composition. It is better not to close the lid completely, because. after the product begins to boil, it should be stirred so that the syrup is distributed evenly. If the components do not reach readiness within the specified time, we increase the processing time.

Apple dessert in the oven. For 1 kg of fruit we take 2 cups of sugar. We must immediately decide in which dishes to cook such a dessert, because. it cannot be more than two-thirds full. My fruits, clean from the core, the skin can be left. Cut them into slices and sprinkle with sugar. Place the container in a preheated oven and leave for 25 minutes. We take out the workpiece, mix, reduce the heat a little and cook the mass for another 10 minutes. Again we take out the dishes, try the almost ready jam, add sugar if necessary. Cook the mass for another 10 minutes and repeat until the product reaches readiness.

When choosing a recipe, remember that apple five-minute much more useful than a complex multi-component dish, the preparation of which takes several hours. Given the short duration heat treatment Thus, it is possible to save a significant part of the useful components. But this does not mean that you need to give up other original desserts. They just need to be regulated.

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The gardens bloom once a year. During the period of fruit ripening, you should try to prepare the maximum preservation. Apple jam with transparent slices will become an indispensable delicacy winter evenings. Saturated amber color of apple slices, crystal transparency, incredible taste, aroma. All this characterizes apple jam. If you're ready, let's get started.

We reveal the secrets of delicious preservation

“Why are the flies swarming over me like that? - Don't you understand? - I think I'm a jam. “Wow, my friend, you are an optimist.” This anecdote is known to many of us. There are many jokes on the topic of sweet preservation. But today we will put aside comic statements and start making apple jam White filling slices. Clear, fragrant and delicious. It is this motto that should be the key moment for you in making jam.

Read also:

Apples are the fruits of knowledge. If you, like Newton, apple fruits are already falling on your head, then it's time to urgently harvest. Check out some secrets that will allow you to turn ordinary apple jam into a real gourmet treat:

For conservation, only ripe, but not overripe fruits are suitable for us.
The density of the apple must be high, otherwise the slices will simply turn into porridge during the heat treatment process.
Cut the apples into slices, and only then weigh them. This step cannot be skipped, because we need to correctly calculate the amount of granulated sugar.
Sprinkle apple slices with granulated sugar and leave to highlight the syrup.
In natural syrup, we will boil apples for 5 minutes in four sets.
The last approach will fall on the fourth day and will last 10-15 minutes. After that, we immediately preserve apple jam.
To keep the sweetness crystal clear, add some citric acid or fresh lemon wedges.
Cinnamon or vanilla will add additional aroma and exquisite notes to the apple delicacy.
Try to strictly follow all the instructions so that the jam does not turn into porridge.
If you use unripe fruits, then the amount of granulated sugar will have to be increased.

Sweet tooth will appreciate

The classics have always been valued and famous. And culinary masterpieces do not stand aside. Hurry up to write down unique recipe making apple jam, which is distinguished by its transparency and rich amber color. Of course, you don't need to be reminded to sterilize the jars, because you don't want to make a small explosion in the cellar.

Compound:

1 kg of apples;
50 ml of water;
1 kg of granulated sugar;
½ tsp cinnamon;
a pinch of citric acid.

Cooking:

You have already harvested in your garden, it's time to process the apples. We wash each fruit, cut and clean the bones.

A little secret: if you have chopped apples beforehand, fill them with cold water. It is the source of life that will protect the apple slices from browning.
Add to apples granulated sugar and shake the container well. This stage is necessary for the uniform distribution of sugar crystals.

Add cool water and put the pan on the stove.
Boil the apples for half an hour over moderate heat. Did you notice that the syrup has already stood out?

Set the apple jam aside for about 3 hours.
The timer counted down three hours, and we again send the pot of jam to the stove.

The jam has cooled down and we can heat it up again. Cook for 15 minutes and add citric acid.

Now let's add a twist to the delicacy, or rather, add cinnamon.

The jam boiled again. We immediately set it aside from the fire and pour it into jars.

Roll up the lids of the jars and turn them upside down.
As soon as the jam has cooled, we can send it to storage in the basement.

This is the delicacy we will serve to the table on a cold winter evening.

Orange paradise in apple orchards

Transparent apple jam with orange slices will take pride of place on your table. Now we will reveal a few secrets that will help you prepare a real amber masterpiece:

whole oranges are poured over with boiling water, and then we work well with a brush to wash away all harmful substances from the peel;
chop the oranges into slices and cover with sugar;
boil the oranges first, and then add the apples;
you can’t mix the jam, but gently sink the slices into the syrup;
if you do not like the orange aftertaste, replace the whole fruit with zest.

Compound:

2 kg of apples;
500 g of oranges;
120 ml of water;
1.5 kg of granulated sugar;
cinnamon to taste.

Cooking:

To begin with, put the orange fruits in a colander and pour plenty of boiling water over them.
Now arm yourself with a brush and carefully process the peel. So we get rid of all the substances and chemicals that processed oranges.
Grind the oranges together with the peel into slices.
Put the citrus slices in a deep heat-resistant container and fill with water.
Let's boil them for 10 minutes.
While the oranges are boiling and already delighting us with their aroma, we will prepare the apples.
Let's cut them into pieces. The skin can be peeled off.
Add granulated sugar and apples to oranges.
Put everything on the stove and boil.
The total duration of cooking jam is 60 minutes. We divide this time into several approaches lasting 5-10 minutes.
You can add a little cinnamon for taste, but this is not necessary.
As soon as the jam acquires the desired consistency and density, we can proceed to preservation.

Prepare for the winter shock dose of vitamin C

We are talking about how to make transparent apple jam with lemon slices. The combination of lemon aroma, aftertaste of citrus zest and unsurpassed taste of apple slices. How do you like this still life? Ready? Then let's quickly create this wonderful masterpiece.

Compound:

1 kg of apples;
granulated sugar - 1 can of 0.5 l;
lemon - 1 pc.

Cooking:

Pour sugar into a thick-walled pan.
We'll need water. We pour sugar with it so that it is completely covered.
We will actively begin to stir the sugar until it is completely dissolved.
We have already chopped apples into slices, so we put them in syrup.
We put a thick-walled pan on the stove and cook over low heat.
In the meantime, peel the zest from the lemon, preferably on a grater.
Cut the lemon pulp into equal slices.
Now add lemon and zest to apple jam.
Cook for just two or three minutes. You will notice that the lemon pulp practically melts before your eyes.
Boil apple jam until it becomes as transparent and moderately thick as possible.
Now we can put the delicacy into sterilized jars and roll up the lids.
Immediately after canning, keep warm and wrap the jars with a blanket or blanket.
Cooled sweets can be placed in the cellar.