Transparent thick apple jam in slices. Amber transparent apple jam in slices for the winter

If you make Antonovka jam in slices, you are guaranteed a delicious winter. Transparent, amber in color, will appeal to all family members. Juicy, firm-fleshed, sweet and sour apples are perfect for cooking a dessert with slices beautifully floating in clear syrup. Antonovka is one of those apple trees that are distributed throughout the country. The fruits ripen in the fall, when the main crop has already been processed.

The variety is universal and goes well with other apples when cooked. You can add very interesting flavor notes to the dessert if you add chokeberries or lingonberries, which ripen at the same time as the fruit. Recently, preparation options with the addition of citrus fruits: lemon and orange have become popular. I have collected a good selection of recipes that I suggest you use.

Antonovka jam in slices for the winter - recipe

To make the jam tasty, with slices beautifully floating in the syrup, take slightly unripe fruits. If the apples are ripe, take ones fresh from the tree, with firm flesh.

Ingredients:

Apples – 1 kg.
Granulated sugar – 700 gr.
How to cook:
Rinse the fruits and blot dry. Cut into halves, remove the core and seeds. Cut into thin slices, no wider than 5-7 mm.
Place in a saucepan in layers, sprinkling with sugar. Leave to stand on the counter for about 2-4 hours to allow the fruit to release its juice.
Let it cook. First over moderate heat, then when the mixture boils, reduce the heat to low. Boil for 5 minutes, immediately turn off the burner. Set aside further cooking for 8 hours. During cooking, do not stir the contents, just carefully submerge the slices in the syrup with a spoon. Then they will remain intact.
After 8 hours, repeat cooking, cool the jam again and make the last third approach. During the last cooking, increase the duration to 10-15 minutes. check readiness by dropping a drop on a saucer. If it does not spread, then you can turn off the stove.
For long-term storage of delicacies, jars with lids must be sterilized, then the dessert will not ferment. Fill the jars, close them with nylon lids or roll them up.

Don't stop at one taste! Add a handful to the jam pumpkin seeds, pine nuts, walnuts or almonds. Throw in some orange or lemon peels, and then the taste of the dessert will sparkle with new flavor colors.

Transparent amber jam from Antonovka

A lot of transparent amber-colored syrup, beautifully floating slices of Antonovka - this is the dessert you will get if you cook it according to this recipe.

You will need:

Antonovka – 1 kg.
Granulated sugar – 800 gr.
Cinnamon – ½ small spoon.
Cloves – 3 buds.
Star anise – 1 bud.

How to cook:

Prepare the fruits: wash, divide into thin slices, cutting out the middle.
Cover the slices with sugar, leave to infuse for several hours and release the juice.
After 6-8 hours, place on the stove and bring to a boil over low heat. Make sure the sugar dissolves completely.
Cook for exactly five minutes, then remove from heat and let cool.
Cook for another five minutes, but immediately add the spices listed. Finally, let the contents boil vigorously and turn off the burner.
Distribute the hot dessert among the jars. Cover with lids and refrigerate. Store indoors.

Apple jam from Antonovka with oranges - step-by-step recipe

Required:

Apples – 1.8 kg.
Sugar – 1.5 kg.
Oranges – 1.2 kg.
Water – 1.5 cups.

Step-by-step preparation:

Do not peel the peel, just divide the apples into slices. If there is no special cutting, use a knife.

Divide the orange into slices, removing the peel.

Pour the sweetness into the pan and fill it with water. Place on low heat to cook the syrup. I don’t recommend going far, because the mass needs to be stirred so that the grains of sugar dissolve.

Place all the fruit slices in another pan. Pour in the boiling syrup. Start cooking the jam over moderate heat.

After boiling, remove the pan from the stove and wait for the dessert to cool completely.

Place the treat back on the burner, bring to a boil, and cook with a gentle “gurgle” for 30 minutes. Gently stir the contents a couple of times during the process. Make sure that the fruit slices are always covered with syrup. Lay out the finished dessert, roll it up and hide it in an unheated room.

Delicious Antonovka jam with lemon

It has long been noted that the addition of citrus fruits adds a certain charm to desserts. Recently, jam with orange or lemon has become something commonplace. The dessert will turn out thick, but if you don’t want it, don’t add a thickener.

Antonovka – 6 pcs.
Lemon - a couple.
Sugar – 2.5 cups.
Gelatin (pectin) – 2 large spoons.
Cardamom – ½ small spoon (more is possible).

Remove the peel from the washed antonovka, then cut into pieces. Squeeze the juice from one lemon, pour it into a bowl, carefully stir the apples, then they will not darken.
Fill the prepared slices with sugar, add cardamom, and mix the contents gently.
Pour in the pectin, add the second lemon cut into pieces (be sure to remove the seeds).
Let it cook. When the syrup boils, gently stir the jam. Time for exactly 30 minutes and cook on the lowest heat. Don't forget to stir the contents periodically.
Adjust the thickness yourself. The longer you cook, the thicker the consistency of the treat.
Place the finished dessert in pre-sterilized jars and store in a cool place.

How to make Antonovka jam with chokeberry

Fans of unusual combinations will appreciate jam with chokeberry and nuts. The tartness of the berry and the spiciness of the nut together with the sweet and sour Antonovka give an unexpected taste.

Chokeberry – 1 kg.
Antonovka – 0.5 kg.
Walnuts – 0.5 kg.
Lemon.
Granulated sugar – 1.5 kg.

Sort the berries, remove them from the branches, remove wrinkled or rotten ones, and wash them.
Boil water, pour in the rowan, cover with a lid, leave for 8 hours.
Remove the nuts from the shell, crush or chop with a knife. Cut the Antonovka into equal pieces.
Drain the chokeberry infusion, spread the berries in a layer on paper napkin and dry thoroughly, do not pour out the infusion - we will need it.
Bring the infusion to a boil, adding sugar. Stirring until the sweetness dissolves.
Add chokeberries, apples and nuts, and bring to a boil over medium heat.
Reduce heat and cook for 10 minutes, skimming off any foam.
Remove the cooking container from the burner and allow the contents to cool completely.
Repeat cooking again, boiling the delicacy for another 10 minutes. Do 1-2 more approaches with cooking and subsequent cooling.
When you start cooking for the last time, squeeze the juice out of the lemon and pour it into the pan.
Sterilize the jars with lids, lay out the dessert and roll up.

Antonovka jam with lingonberries

Another seasonal berry collected together with Antonovka is lingonberry. When I shared recipes, I said that apples go best with berries.

Required:

Antonovka – 1 kg.
Lingonberries – 1 kg.
Water – 2 glasses.
Granulated sugar – 2.5 kg.

Prepare syrup from water and sugar. Place berries and apples in it and stir gently.
Cook over low heat for about 30-35 minutes.
Lay out sterile containers, roll them up, and take them away for permanent storage for the winter.

Video recipe: cooking apple jam in a slow cooker

The multicooker frees up your hands, freeing them up for other things. And the jam, they say, turns out to have a completely different taste. Have you tried it? Follow the recipe with a step-by-step story and prepare a fragrant dessert! Have a sweet winter!

The most delicious proven recipes for apple jam

Transparent apple jam in slices Amber

The basic rule for making clear amber jam from apple slices is that the fruit must be firm. You should choose either special varieties or slightly unripe fruits, then the slices will hold their shape well during cooking and will not fall apart.

Recipe No. 1 with walnuts and zest

Ingredients:

Apples (must be hard) – 1 kg
Sugar – 1 kg.

Preparation:

First of all, the apples need to be carefully cored and cut into slices 5-7 mm thick. Then we take a container in which the jam will be cooked. There are also some tricks here: if you take a narrow and tall saucepan, the jam will turn out liquid, and if it’s wide, it will be thick and caramel-like.
Place a thin layer of apple slices at the bottom of the container and sprinkle granulated sugar on top. We repeat the procedure until we run out of ingredients. Cover the saucepan with parchment or cloth and leave for 12 hours. During this time, the apples will release enough juice to completely dissolve the sugar.
Then put the pan on low heat and wait for the syrup to boil. You should not stir the apples, but pieces that are not covered with juice should be carefully drowned using a wide wooden spatula. Let it simmer for 5-10 minutes (the thicker the apple slices, the longer the future jam should sit on the fire) and leave to cool.
The cooking principle is the same as when preparing candied fruits: when the syrup has cooled completely, repeat the procedure a second time. Again, forget about the jam until it cools completely.
The third stage of cooking - the final - is the most important and lasts from 10 to 15 minutes. It is now that the apples will acquire their final appearance, and the syrup will acquire the desired thickness. Therefore, it is important to monitor the pan with boiling jam very carefully: as soon as the product reaches the desired consistency, the container should be immediately removed from the heat. When the syrup just starts to boil, you can carefully mix the slices.

At this stage, you can add 200 g of walnuts to the jam. They go well with apples and add an exotic crunch to the dessert. In addition, before starting cooking, you can add 1.5 teaspoons of ground spices to the syrup: cinnamon, cardamom and cloves (2:1:1). The zest of any citrus fruit will also add an interesting flavor accent (orange, lemon, grapefruit and even lime are suitable). The zest can either be peeled off in the form of a solid spiral and removed at the last stage of cooking, or grated on a fine grater and left in the syrup.

The finished jam can be canned immediately or allowed to brew in a cool place for 24 hours and served.

Amber apple jam slices: classic recipe

Recipe No. 2. How to make clear apple jam in slices with cinnamon

The apple jam recipe has some subtleties, and if you do not follow them, you will end up with simple jam with pieces of puree. In clear jam, the piquancy provides a richer apple flavor and a pleasant color.

Making amber jam from apple slices is not difficult, but the procedure itself requires a lot of time. This is because the jam is made in three steps at intervals of 6 to 10 hours. This is the only way to get clear syrup and apple slices. It is also important to choose apples late varieties, whose slices will not disintegrate during cooking. It is very important - the stronger and greener the apples, the more transparent the slices will be.

To make jam for 1 kg of apples you will need 0.7-1 kg of sugar - to your taste.

Apples need to be washed and cut into 4 parts, remove the core. Divide the chopped parts into slices 0.5-1 cm wide.
Place apple slices in a saucepan in layers, covering each layer with sugar. Cover the pan with a lid and leave for 8-10 hours. During this time, the apples will release the required amount of juice to begin cooking.
The pan should be placed on medium heat, after the syrup boils, let it cook for another 5 minutes. Do not mix the apples under any circumstances! Even if the syrup does not completely hide them, just pressing them with a spoon is enough.
Remove the pan from the stove, cover with a lid and let it cool completely, this will take at least 6 hours. Then put the pan on the stove again, bring to a boil, cook for 5 minutes and cool for at least 6 hours. You also need to do this a third time. After cooking for the third time, the jam is ready. It needs to be placed in sterilized jars and covered with lids. It is worth considering that 1 kg of apples makes a liter jar of jam.
You can add cinnamon to the jam or cook it with vanilla, it gives a more refined taste.

The workpiece should be stored in a cool, dark place.

Five-minute apple jam for the winter

Apple jam is always wonderful. This is probably one of the most universal winter delicacies: how nice it is, when a blizzard is raging outside the window, to open a jar with a summer smell and serve it with tea or bake a fragrant apple pie.

And now you have fragrant, beautiful apples at your disposal, which must somehow be placed in a jar in order to be preserved until winter. Of course, many housewives don’t want to spend a lot of time on canning, and in this case, a recipe for five-minute apple jam will help you quickly prepare delicious food for the winter.

What you will need:

Sugar – 1 kg (can be reduced or increased by 100-200g depending on the taste of apples)
Peeled apples – 1 kg
Water – 1 glass
Citric acid – 1 pinch

Steps for making apple jam:

First, you need to peel the apples from seeds and cores and cut them into small slices, so that while other manipulations are carried out, your apples do not darken; they must be dipped in slightly acidified or salted water; you can use this technique when preparing other recipes .
Now let's prepare the sugar syrup, for this we pour sugar into the water and put it on low heat, you can stir occasionally to granulated sugar dissolved faster.
Transfer the apples to the pan with the already boiling syrup and boil for about 2 minutes. If, after all, the apples were initially very sweet, and the jam turned out to be too sugary, just add a pinch of citric acid. Ready!
We set the jam aside from the stove and start sterilizing the jars.
Boil the jam again and immediately pour it into jars and roll up the lids. After the jars have cooled, we send them to the cellar or other place where it is mostly cool and dark.

White apple jam poured into transparent slices

What you need for clear jam with apple slices White filling:

Apples of the specified variety, preferably slightly unripe - 1 kg;
salt – 57 g
sugar –1.1 kg
soda – 10-12 g
lemon – 23 g
vanilla sugar - 1 package.

Cooking features

Prepare a special salted solution by dissolving the salt in 1 liter of water.
Cut the apples into small slices and add to the prepared solution. This is necessary so that the slices do not turn black. Be sure to cut out the core. The skin can be peeled off as desired.
After all the apples have been cut, the slices must be washed under running water. Then transfer them to a soda solution, also prepared at the rate of 1-12 grams of soda per 1 liter of water. Thanks to this, the slices will be able to retain their shape even after cooking.
After 5 minutes, remove the slices and rinse them.
Place the slices in a fairly wide container and cover with sugar for about 12 hours. This is necessary for the apples to release juice.
Next, the actual cooking process begins. Over low heat, the resulting mixture should come to a boil. Wait 5 minutes and turn off the heat. Now you need to let the jam cool completely. This will allow the slices to become transparent and absorb the resulting syrup.
Bring to a boil again and boil for 5 minutes.
Wait until the mixture cools completely again.
Repeat the boiling procedure a third time.
Add vanilla sugar and lemon. To stir thoroughly. In this case, the lemon juice will help make all the slices transparent.
Pour the jam into jars that have been previously sterilized. Allow the syrup to settle and the slices to float.
Next, you also need to roll up with sterile lids.
Turn the jars upside down, cover them and leave for 12-14 hours.

The result is simply amazing white apple jam that will delight the whole family.

Transparent jam from heavenly apples whole with tails

Today, not many people are engaged in making jam from apples of paradise for the winter, missing the opportunity to pamper yourself and your loved ones with a delicious homemade delicacy. One of the most popular options for preparing this dessert is to use whole fruits with tails.

Ingredients used to obtain clear jam from whole paradise apples with stems:

Paradise apples – 2 kg
Granulated sugar – 1.6 kg
Water – 600 ml
Lemon juice.

Cooking process:

Ranetki should be rinsed well under running water and dried. Using a wooden toothpick, pierce the fruits in different places (about 10 punctures) so that during cooking the skin of the apples does not burst and they do not turn into mush.

For the next step we will need a large container, a deep enamel pan is best. We will prepare our syrup in it. Pour sugar into a saucepan, add the required volume of water and wait for the liquid to boil, remembering to stir occasionally. Cooking time is three minutes, after which turn off the heat.

We wait for the syrup to cool slightly and dip our processed ranetki into it. Cover with a lid and leave for four hours so that the fruits are saturated with syrup.

After the stated time has passed, the container with paradise apples must be brought to a boil again and cooked for five minutes. Then remove from the heat and let the jam sit for another four hours, and repeat the cooking process again. Then lemon juice is added to the jam.

When the jam has cooled a little, pour it into prepared jars and roll it up.

Apple jam in a slow cooker: the simplest recipe

Apple jam in a slow cooker can be made from many varieties of apples. It is very tasty, healthy, and is used as a filling for pies or pancakes.

Previously, it took housewives a lot of time to prepare it. You had to constantly be near the apple jam to constantly stir it. Nowadays modern Appliances lets cook this delicious dish quickly and easily, and most importantly, without interrupting your daily routine. Everything is very simple - the jam must be cooked not in a saucepan or bowl, but in a slow cooker.

To do this, you need to take one kilogram of apples, rinse them under running water and let them dry slightly.
Then cut each fruit into cubes or slices (if desired, the apple can be peeled) and place in a multicooker bowl. The slices should occupy no more than 2/3 of its volume in the bowl, otherwise the jam will flow through the top of the bowl.
Next, you need to pour sugar into the bowl (take 800 g of sugar for 1 kg of apples). It is very important to pour sugar into the bowl after the apples, and not vice versa, since if you pour it first, it will burn to the bottom. Having completed these steps, close the multicooker with a lid and set it to the “stew” mode for 2-3 hours.
After the set time has expired, the multicooker will switch to the “Warming” mode. If you continue to cook the jam in this mode for another 1-2 hours, it will be darker, similar to jam. The resulting jam can be rolled hot into sterilized jars.

Recipe for delicious jam from unripe apples

I offer you a recipe for making delicious jam from unripe and sour apples.

First, the apples need to be heated over a fire so that the skin does not crack when cutting them into slices.

Afterwards we cut the apples into 4 slices.

Pour the required amount of water into the pan and bring to a boil. Prepare a pan with cold water in advance, where we will put the apples. Place the apples in boiling water for 3 minutes, after which you need to quickly remove them from there with a slotted spoon and immediately place them in a pan with cold water. Leave until completely cool.

Then we cook syrup from sugar and one glass of water. Boil. Place the apples into the boiling syrup and make sure to stir. Bring to a boil again and cook for another 5 minutes. Next, turn off the stove and let the apples soak in the syrup for at least 12 hours. Then put it on the fire again, boil for 5 minutes, and let it brew for 12 hours again. You need to repeat this one more time and cook the jam until fully cooked.

Jars and lids must be sterilized. Place the hot apple jam into jars and close with sterile plastic lids for a hot seal.

Apple and apricot jam for the winter: a recipe for a delicate delicacy

This wonderful winter dessert has a wonderful taste and an unforgettable aroma of fresh fruit. It also serves as a wonderful topping for pastries and pancakes.

To prepare jam from apricots and apples for the winter using this recipe, you need to find a variety of apples with sourness; if this is not possible, then you will need to add a little citric acid during cooking. If you want to make the taste of the delicacy more piquant, you can add cinnamon or star anise to it.

First you need to take 0.5 kg of apricot, 2 kg of apples and 1.4 kg of sugar.
All fruits must be washed thoroughly and then allowed to dry a little.

After this, cut off the peel from the apples, peel out the core and cut into slices. Then we take apricots, cut the fruits into two parts and remove the seeds.

Now you need to mix the fruits in the container in which the jam will be prepared (net weight without seeds and peels should be within 2 kg), add sugar and mix thoroughly.

After these procedures, you need to wait until the juice is released from the fruit. Then put the container on the stove and cook, stirring, for about 40 minutes over low heat.

Place the prepared jam into sterilized jars and seal. This delicacy is stored in cool rooms.

Kiwi and apple jam

The wonderful overseas fruit kiwi has many beneficial properties. It contains vitamins B, C, D, E, K1, which help a person stay healthy during the cold season. Kiwi, in addition, contains calcium, potassium, magnesium and many other useful substances that are necessary for humans.

To preserve most of the beneficial properties of apples and kiwis, they can be rolled into jars for jam and subsequently used in the winter for tea drinking or simply to replace sweets. The cooking process itself will not take much time.

The ingredients of kiwi and apple jam are as follows:

5-6 kiwi fruits
2 medium sized apples
1 lemon or citric acid
sugar ½ cup or 100 g.

First, you should clean all the ingredients. Remove the seeds from the apples and peel them, repeat the last step with all kiwi fruits, squeeze the juice from the lemon. Grind all the fruits into small pieces, add sugar and lemon juice.

To cook in a slow cooker, place all ingredients in the bowl of the device. Turn on the “quenching” mode for 30-40 minutes. After this, you can serve the jam on the table or roll it into jars for the winter.

To cook on gas, place the bowl over low heat and wait for the juice to release from the fruit. After this, boil for 15 minutes and roll up hot.

Amber apple jam with orange, recipe for the winter

A fragrant, incredibly tasty delicacy with citrus notes will warm you up in winter and give you moments of pleasure with a cup of tea. Can be used in making pies and cakes. An excellent recipe for making amber apple jam with orange for the winter will not leave anyone indifferent!

Ingredients:

1 kg apples
1 small orange
1 kg sugar
250 ml water.

Step-by-step cooking process:

Wash the apples in cold water and leave to drain. Cut out the centers and, if desired, cut off the peel. Cut the pulp into slices.

Boil a glass of water in an enamel saucepan, reduce the heat, and dip the orange slices in the water for 2-3 minutes.

Gradually add and stir the sugar in the pan until it is completely dissolved.

Remove the oranges in syrup from the heat and add the apples. Mix carefully and leave to soak for 1 hour.

After an hour, return the pan to the heat, boil and cook until the ingredients are ready.

Readiness is determined by the state of the syrup, which should thicken and the softness of the apple slices. Next, you should spread the jam into prepared containers and seal.

Apple jam through a meat grinder: with and without peel

Jam made from aromatic ripe apples is not only a great delicacy, but also an abundance of vitamins. And preparing a unique dessert does not require much effort.

For appetizing jam, through a meat grinder from ripe apples, it is necessary to select soft fruits that are not spoiled by pests, without mechanical damage. It is better to wash apples in cool water.
The next stage is removing the core and seeds from the fruit. If the peel is thick, it is better to remove it - this will make the jam more tender, but less aromatic. For delicate fruits, it is better to leave the peel, then the jam will be richer in taste and smell.
Cut the fruit into two to four pieces. Then the apple slices need to be placed in a saucepan and filled with water. For one kilogram of apples you will need 100 ml of water.
Over medium heat, the fruit must be boiled for fifteen minutes. If during this time the apples have not lost their shape, you can simmer them for another ten minutes.
After this, the hot apples need to be chopped using a blender or meat grinder. Chopped apples cook faster and retain vitamins. The resulting puree must be put back on the fire: transfer it to a clean saucepan, add half a kilogram of sugar.
If the peel has been removed from the apples, you can add a couple of pinches of cinnamon. It is recommended to bring the puree to a boil over low heat, stirring with a wooden spatula. Do not allow it to burn: the color and taste of the jam will be ruined!
Boiled fruit puree should be put on low heat, the water should be evaporated for about forty minutes.

The finished jam should be poured into jars and tightly closed with lids.

Unusual apple jam “Apple masterpiece”

Transparent apple slices, a citrus note and an unexpected nutty-vanilla flavor - this jam will earn the most enthusiastic praise from your guests!

Ingredients for making unusual apple jam “Apple Masterpiece”:

Unripe sweet and sour apples - 1 kg, peeled;
Sugar - 700 g
Cloves - 2 buds
Zest of 1 lemon
Almonds - 200 g
Vanilla sugar - 20 gr.

Preparation.

Cut the apples into slices, removing the core. Place in an enamel pan, sprinkling the layers with sugar. Leave in a cool place for 6-8 hours, stirring gently occasionally.

The jam is cooked in three steps, 5 minutes each after boiling. Gently heat the slices. Remove the foam.

Before the second cooking, add cloves. While the jam is cooling, prepare the almonds by removing the brown skins. To do this, put the nuts in boiling water for 30-40 seconds. Dry the almonds in a frying pan and chop. Remove the zest from the lemon.

Before the third cooking, add almonds, vanilla sugar, and zest.

Place the hot jam into sterile dry jars and close.

Wrap in a blanket until cool, turning the jar upside down.

The Mediterranean taste of a seemingly ordinary dish will surprise you.

Apple and pear jam slices

Ingredients for 1.5 liters (one liter jar and one half-liter jar of the finished product):

apples – 500 g
pears – 500 g
sugar – 750 g.

Preparation:

For jam in slices, you need sweet and sour apples and pears with dense pulp.

Before cooking, wash and dry the fruit thoroughly. Then remove the core and cut into 8-10 slices.

Apples need to be cut quickly and sprinkled with sugar so that they do not start to darken.

Preparation:

Place the fruits in a saucepan, add a little water to the bottom and cover with the remaining sugar.

Heat the pan over low heat, without bringing the jam to a boil. Leave the pan for 10 hours.

Then bring the jam to a boil over low heat, remembering to skim off the foam. To keep the slices intact, mix the fruit by shaking the container. Let the jam sit again.

Bring, with a break of 10 hours, two more times to a boil and hot, pour into washed, treated jars and seal with lids.

A simple recipe for red currant jam with apples

To prepare you will need ingredients:

1 kg red currants
500 g apples, preferably sweet varieties, this is better for contrasting flavors
1.6 kg granulated sugar
15 g citric acid.

To make jam from apples and red currants, you will need to thoroughly sort out the berries and peel them from the stalks. The apples are peeled and cored, cut into cubes of approximately 1.5 cm. Then they are placed in cold water with citric acid, this will protect the fruits from premature blackening.

Prepare the syrup. Add sugar to 500 ml of boiling water and boil for 2 minutes. When the syrup is ready, remove the apples from the water, dry them well with napkins, pour the syrup over them and simmer over low heat for 10 minutes. Add dried currants, bring the mixture to a boil and leave over low heat for 4 hours, stirring occasionally.

Cool the jam, pour into prepared jars and close with nylon lids. Store in the cellar until winter. To store in an apartment, seal hot jam in sterilized hot jars and roll up with iron lids.

Rhubarb jam with apples

Required ingredients:

1 kg rhubarb
2 apples
1 orange
1.5 kg sugar
200 ml water
1 tbsp. spoon of chopped ginger.

How to cook delicious jam from apples with rhubarb:

Cut the rhubarb, peeled from its thin skin, into equal pieces. Peel the orange, add the zest and squeezed juice to the rhubarb.

Cut the peeled and cored apples into small pieces and place in a saucepan. Grate ginger there too.

After adding water, cook the mixture over low heat for 20 minutes after boiling. Then add sugar and cook for 10 minutes on low and 10 minutes on high heat.

Place the resulting jam while still hot into sterilized jars and roll up in the usual way.

Recipe for delicious apple and plum jam

Plum and apple mixture is an excellent combination for adding to third courses. Quite easy to prepare, the end result is a fragrant, moderately thick jam with delicious pieces of fruit in a sweet syrup. Jam can be used as a sauce for baked goods, ice cream and other types of dessert.

Preparing apple and plum jam: 23 hours

Servings: 10

Ingredients:

500 milliliters of water
600 grams of sugar
500 grams of apples
1 teaspoon cinnamon
500 grams of plums.

Cooking is carried out in 7 stages.

Wash the apples, peel them and cut them into cubes.
Wash the plums, remove the seeds, and cut them into cubes in the same way as apples.
Mix chopped plums and apples with water and cinnamon.
Leave the resulting mixture for 2-3 hours so that it releases the juice.
Place the mixture on the fire, bring to a boil and then simmer over low heat for 5 minutes. Remove from heat and leave for 6 hours to allow the mixture to cool.
After this time, bring to a boil again and simmer for 5 minutes. Then leave to cool again for 6-8 hours.
After this period, bring the mixture to a boil for the third time, then pour into sterilized jars.

Seal the jars with lids and leave to cool, after turning them upside down. Once the mixture has cooled, cooking can be considered complete.

We offer you a recipe for delicious amber jam made from apples with transparent slices. The dessert got its name from the beautiful shade of apples, similar to amber pebbles. It is not difficult to prepare such jam, but it takes a lot of time; it cannot be cooked quickly - the apple slices must be saturated with sugar syrup and become transparent. But don’t be alarmed in advance, most of the time the jam is resting, all we need to do is prepare the apples and boil the jam three times. So let's get started!

Ingredients:

apples – 1 kg;
sugar – 1 kg.

Recipe:

To make beautiful amber apple jam, we only need sweet, ripe apples with firm flesh and sugar in equal proportions.

Wash the apples thoroughly under running water, wipe dry and cut into thin slices along with the peel. Discard the core. We cut quickly so that the apples do not have time to darken.

We will cook in a wide pan, it is better to use stainless steel, the jam will not burn so much in it. Place the chopped apple slices into the pan.

Add the required amount of sugar to the apples.

Move the pan quickly left and right so that the sugar is distributed among the apple slices. After this, remove the pan with apples to rest for 6-7 hours, or preferably overnight.

In the morning, the apples will be buried in sweet syrup.

Mix the apple mass well so that all the pieces are in the sweet syrup. After this, heat the jam on the stove and when it boils, boil for three minutes and remove from the heat. Leave the apple jam aside again for 6-7 hours or overnight, during which time the apple slices should be even more saturated with syrup.

We repeat the boiling process again, let it rest again. The third time will be the last - by this time it is necessary to prepare the jars - sterilize them along with the lids. Boil the jam a third time, this time after boiling, cook not for three minutes, but for 7-10, so that the syrup thickens properly.

Place the amber jam into jars and seal with metal lids. You can store this delicious beauty at room temperature. This jam is good for baking; it holds its shape well and does not flow. Delicious preparations to you!

One kilogram of apples and the same amount of sugar yields two half-liter jars.

If traditional apple jam is already boring, try pampering yourself and your family with a tasty, aromatic, extremely healthy amber delicacy.

Amber apple jam has an original sweet and sour taste and a pleasant aroma. And what can we say about its amazing amber color! A special fruit cutting technique allows the sugar syrup to evenly penetrate the structure of the apple, due to which the slices become pink-transparent in color with a noble amber tint. After cooking, the product turns out golden and sunny. I don’t even want to call it ordinary jam, because it is a real culinary masterpiece.

In addition to its excellent aesthetic qualities, jam is very healthy, retains almost all valuable elements and vitamins, and has a healing effect on many systems of the human body. It allows:

improve blood clotting;
normalize the functioning of the digestive organs;
reduce bad cholesterol levels;
improve metabolism;
increase the body's protective functions, strengthen the immune system;
restore strength and rejuvenate the body.

Did you know? Some Slavic peoples believed that for the health of the whole family it was necessary to wash oneself with water containing an apple at the beginning of the year.

Amber jam from apples in slices

There are various methods for preparing apples. However, one of the most common, simple and accessible is cooking. To ensure that the delicacy does not become overcooked and the slices are intact, you should use whole, dense fruit without dents or damage.

Required Ingredients

To prepare an amber dessert, you should stock up on the following set of ingredients:

unpeeled apples - 800 g;
sugar - 300 g;
water - 250 ml;
citric acid - 1/4 tsp.

Kitchen utensils and appliances

Amber jam is extremely easy to prepare and does not require the use of special kitchen utensils or equipment. During the cooking process you will only need:

a saucepan or stewpan for boiling fruit;
wooden or silicone spatula (spoon) for mixing ingredients;
0.5-liter glass jars for preparation.

Step-by-step cooking process

The basic recipe for making amber jam consists of the following steps:

Rinse the apples well under running water, dry them a little with a towel, and peel them.
Cut out the core, cut the fruit into slices 5-6 mm thick. To prevent them from darkening in the air, before cooking you can soak them (up to 1 hour) in slightly salted or acidified water.
Place sugar in a saucepan, add water, and bring to a boil.
Carefully add chopped apples to the boiling syrup.
Cook the fruit, stirring occasionally and skimming off the foam, until the slices become transparent and the syrup has evaporated.
A few minutes before it’s ready to add citric acid.
The readiness of the jam is checked by consistency: you should drop a little syrup on the saucer, if it does not spread, the dish is ready.
Transfer the jam into a sterilized jar, close the lid, place it upside down, and cover with a towel.

How to diversify your taste

To diversify the classic taste of apple jam, various ingredients are added to it, for example, orange, lemon, cinnamon, etc. All flavors will be clearly felt in the dessert, without interrupting each other, but harmoniously complementing each other.

Orange jam

Boiled delicacy with orange is a bright cocktail of unusual taste and excellent aroma with pleasant notes of citrus. For cooking you will need the following products:

apples - 1 kg;
oranges - 1 kg;
sugar - 0.5 kg.

Step by step recipe:

Jam with lemon

Since apples are a universal product, they go well with other fruits and spices. The combination of apples and lemon will produce not only delicious jam with a delicate touch of freshness, but also remedy, which copes well with colds.

Did you know? Previously, it was forbidden to eat apples until the Apple Savior, since the fruits had not yet been consecrated and the new harvest was blessed.

To make dessert with lemon, you need to take:

apples - 1.5 kg;
lemon - 1 pc. medium size;
sugar - 1 kg;
water - 250 ml.

Cooking sequence:

Place the delicacy in sterilized jars, roll up the lids or transfer to a clean glass container and place in the refrigerator. The shelf life of dessert in the refrigerator is 3-4 months. The twists are stored in a cool, dark place for about one year.

With added cinnamon

A very successful symbiosis of apples and cinnamon is often used in cooking to prepare delicious desserts. Amber apple jam is no exception, because it has a rich sunny hue and a warm, slightly tart taste of oriental spice.

To prepare the dessert you will need:

apples - 1 kg;
sugar - 730 g;
cinnamon - 1 tsp;
water - 120 ml.

To make the dessert you need:

Important! If within the specified hour the apples have not released their juice well, then you should add the amount of water specified in the recipe. Mix the fruits well.

Features of workpiece storage

Homemade jam “opened” should be stored in the refrigerator for no more than 3-4 months. Do not use the product if a film of mold has formed on its surface.

What to serve jam with

There is hardly a person who does not like apple jam. This is a wonderful delicacy that will be relevant at any time of the year. It is recommended to serve it as a stand-alone dessert or as an addition to pancakes, pancakes, and buns.

Moderately sweet and aromatic treat - great option for making pies, charlotte, bagels, cakes. It is suitable as a filling for cottage cheese pancakes or pancakes. It will go perfectly with a cup of freshly brewed herbal or black tea.

Fragrant, tasty and very healthy amber jam from apples will become good addition for tea and coffee, or serve as a beautiful filling for pies and pastries. Both adults and children will taste it with equal pleasure. Therefore, such a dessert will not be out of place on your table, especially since the process of cooking the delicacy is quite simple, not requiring special culinary skills or knowledge.

Video: apple jam

Sweet, almost transparent apple jam is one of the most healthy desserts. It can be eaten with bread or simply as a snack with tea, or used for making pastries, cakes, and sweet dishes.

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

In the distant years of hoary antiquity, people began to eat apples of the current season, and even more so to make apple jam, no earlier than the end of summer. Only after August 19, the day on which the pagan Apple Savior and Christian Transfiguration falls, housewives began preparing apples. Today it is not at all necessary to adhere to such a categorical framework and cook homemade jam possible at any time.

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

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

Apple jam - step-by-step recipe + video

A simple recipe and video will tell you in detail how to make apple jam if you don’t have much experience.

Apples – 1.5 kg;
Cinnamon stick;
Sugar – 0.8 kg;
Water – 50 ml.

Preparation:

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

Apple jam in a slow cooker - recipe with photo

Thanks to its versatility, the multicooker is perfect for making delicious apple jam. Moreover, the process itself will only take a couple of hours.

Apples – 2 kg;
Sugar – 500 g.

Preparation:

Peel and core the apples. Cut them into arbitrary cubes and place in a bowl. The apples should always be put in first, otherwise the sugar will definitely burn while they release the desired juice.

2. Add sugar. If the fruits are too sour, then it makes sense to slightly increase the portion of the latter.

3. Set the appliance to “baking” mode for about 40 minutes. After the jam begins to slowly boil, you need to stir it periodically to evenly distribute the sweet syrup.

4. Boil the metal lids and sterilize the jars in a convenient way. Place the prepared jam in them and roll them up.

Apple jam in the oven

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

Apples – 1 kg;
Sugar 0.5 kg.

Preparation:

Cut the fruits into large slices, after removing the core. If the skin is quite thin, there is no need to peel it.
Sprinkle sugar on top, increase the amount if necessary.
Preheat oven to 250°C. Place the container with apples inside for 25 minutes.
Remove, mix well and return, after reducing the heat to 220°C.
After another 10 minutes, repeat the procedure. This time, taste the syrup and add a little more sugar if necessary.
Cook the jam in the oven for some more time depending on the desired consistency. The main thing is to prevent caramelization of the sugar, otherwise the mass will turn out to be too thick and viscous. As soon as the syrup acquires medium thickness and the surface is covered with light foam, it can be removed from the oven and packaged in jars.

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

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

Sugar – 1.5 kg;
Apples – 1 kg;
Lemon.

Preparation:

Peel the apples very thinly, remove the seed capsule and cut into medium slices. Pour boiling water over and blanch for 10 minutes, then immediately cool in very cold water.
Do not discard the water in which the apple slices were blanched, but use part of it to prepare the syrup. To do this, dissolve 500 g of sugar in 1.5 liters of liquid.
Place the cooled apples in a large bowl, pour in the resulting strictly hot syrup and let it brew for about 5-6 hours.
Next, drain the syrup through a colander into an empty saucepan, add part (250 g) of the remaining sugar and cook for 8-10 minutes until it is completely dissolved.
Repeat the procedure until you have added the required amount of sand. Between cooking, keep the apples in the syrup for at least 8-10 hours.
After the penultimate boiling, cut the lemon into thin quarters, add them to the pan with the apples and pour boiling syrup over them all.
During the last cooking, do not drain the syrup, but cook together with the apples for 10–15 minutes until fully cooked.
At the same time, the apple slices should become completely transparent, and a drop of hot syrup should not spread on a cold plate. Then, when hot, place the product into sterilized jars.
Immediately roll up the metal lids, which need to be boiled for about five minutes. Let cool well naturally and store it in a closet or basement.

How to make apple jam in slices?

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

Apples – 2 kg;
Sugar – 2 kg.

Preparation:

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

Recipe for thick apple jam

The thickness of the jam in most cases depends on the initial looseness of the apples. If you take fruits that are too hard and dense, you will have to boil them for a very long time, and as a result the jam will not be as thick as you would like. In addition, the fruits must be fully ripe and have been left in the shade for a day.

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

Preparation:

Remove damaged parts, core and, if necessary, skin from the fruit. Chop into arbitrary cubes, place in a bowl, layering with sugar mixed with cinnamon. Leave to release juice overnight.
Place on medium gas and bring to a boil, remembering to stir. As soon as the syrup boils, reduce the gas slightly and cook for about 5-8 minutes. Remove from heat and leave for at least a couple of hours, maximum for a day.
Repeat the procedure two more times at the same frequency.
Boil the jam for the last time for about 7-10 minutes, pack it hot into jars and store sealed after it has cooled completely in the pantry or basement.

How to make apple jam from Antonovka?

The Antonovka apple variety is best suited for making jam or marmalade, since the rather loose pulp boils very quickly. But this does not mean at all that it is impossible to make jam with slices from it. You just need to follow the recipe, which describes all the actions step by step.

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

Preparation:

Cut fruits of the same size into quarters and remove the center. Then cut into slices of the desired thickness.
Dilute 1 tsp in a liter of water. salt and pour the salted liquid over the prepared apples. Instead of salt, you can use citric acid in the same proportion.
After 10–15 minutes, drain the solution, rinse the apple slices and immerse them in a soda solution (2 teaspoons of soda per 1 liter of water).
Leave for no more than 5 minutes, drain and rinse again in running water. This procedure will slightly hold the pulp together and prevent it from boiling over.
Place the prepared apples in a saucepan, sprinkling with sugar. Let sit for several hours until juice forms.
Place on the fire and boil over high gas. Remove from heat and let sit for 5-6 hours.
Repeat the process 2 more times, the last time – boil the jam to the desired consistency. Without cooling, place into jars and seal them tightly.

Apple jam - step-by-step recipe with photos and videos

To bake in the cold season delicious pies At the end of summer, you definitely need to make thick and tasty apple jam. And the following recipe will help with this. It is better to choose apples with juicy, loose pulp. Well-ripened fruits are suitable, perhaps even slightly crushed. The main thing before cooking is to cut off everything from the fruit that could spoil the taste of the finished jam.

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

Preparation:

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

Apple jam - recipe

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

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

Preparation:

Wash the apples, remove the seeds and peel. Grate on a coarse grater.
Boil syrup from the specified amount of sugar and water and pour it into the grated fruit.
Place on the fire and after the mixture boils, cook for about an hour, reducing the heat to low.
While boiling, do not forget to stir the applesauce from time to time.
Once the apple chips are well cooked and the jam reaches the intended consistency, cool naturally.
Place in jars and store under plastic lids in the refrigerator or under metal lids in the cellar.

Delicious apple jam

Properly prepared apple jam allows you to retain most of the beneficial properties of the original product. And according to the following recipe, the jam turns out to be extremely tasty.

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

Preparation:

Select strictly whole apples without rot or wormholes. Cut out the center of each fruit. Cut into equal medium-sized cubes.
Peel the oranges and remove as much white membrane as possible. Divide each into wedges and cut them into slices corresponding in size to apple slices. It is best to do this directly above the container in which the delicious apple jam will be cooked.
Place the orange and apple pieces together, add sugar and stir. Allow about 2-3 hours for the juice to release.
Place on low gas and after the syrup boils, cook for 10 minutes.
Then put it aside and leave for another couple of hours so that all the fruits are saturated with sweet juices.
Cook for about 40 minutes on very low gas until the mixture turns golden brown. To ensure that the jam cooks evenly, do not forget to stir it with a spatula from time to time.
Place the finished, delicious jam into jars when cooled. For long-term storage, they can be rolled up with metal lids.

The simplest apple jam - recipe

Jam prepared according to this recipe is not only quick and easy to prepare, but also retains almost all the benefits of fresh fruit. It’s not called “five minutes” for nothing.

Sugar – 300 g;
Apples – 1 kg.

Preparation:

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

Apple jam with cinnamon

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

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

Preparation:

Pour water, lemon, ginger and apple juice into a saucepan (you can use cider). Place cinnamon sticks. Bring the liquid to a boil over high heat.
Throw in the cranberries, and as soon as the berries begin to burst, add the chopped apples, sugar and orange zest.
Stirring occasionally, cook the jam for about an hour and a half over low heat.
When the apples have softened well and the syrup has thickened, remove the cinnamon sticks and pour the finished jam into jars.

Whole apple jam

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

Very small apples with tails – 1 kg;
Granulated sugar – 1.2 kg;
Drinking water – 1.5 tbsp.

Preparation:

Sort the fruits without breaking off the stems, wash them clean and dry them. To prevent them from bursting during cooking, prick each one with a toothpick (ordinary fork) in several places.
Make a syrup from the above ingredients by boiling it for 2-3 minutes over high heat.
Pour the sweet liquid over the apples placed in the saucepan.
Once completely cooled, place on the heat and bring to a boil. Reduce heat and cook for no more than 5 minutes.
Drain the syrup into a separate container and simmer it slightly over medium gas for 15 minutes.
Sterilize the jars, fill them loosely with boiled apples, and pour hot syrup on top.
Immediately roll up the lids. Turn upside down and cool slowly, covered with a warm blanket. You can store it in the basement, pantry or just in the room.

Apple and pear jam

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

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

Preparation:

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

Apple jam with nuts

Ordinary apple jam becomes truly original if you add some nuts to it. If you wish, you can take walnuts, almonds, hazelnuts or even cashews.