Interesting clear apple jam in slices amazingly tasty and appetizing at the same time. Sweet fruits for various winter preparations often cut into thin slices convenient for further consumption. But not all recipes make it possible to make an ideal amber brew, aesthetically beautiful and at the same time having maximum transparency of the pieces. The following methods will reveal the main secrets, explain what to do if the slices fall apart during the cooking process, and tell you how long to cook fruit slices in syrup...
Despite the intended cooking method, as well as in the case of the inclusion of additional components to the main ingredient of the selected recipe, designed to highlight the taste of the final product, the basic culinary cooking techniques remain the same (with rare exceptions). They can be viewed at “Transparent apple jam in slices” video or learn the subtleties of culinary magic from the methods suggested below.
But before you start preparing, you need to figure out what to do if the fruit slices fall apart and “turn” into a homogeneous porridge. This is the question most often asked by housewives as they watch their cuts lose their shape during heat treatment. Some people don't care at all appearance blockages; the main thing is that it turns out delicious! But, if the beauty of conservation is also important, then you will have to make efforts to preparatory stage and in progress!
Apple jam: slices, transparent, recipe with photos step by step
Apple jam from Antonovka vulgaris it turns out very aromatic, tasty and has a delicate straw color. Unlike other apples, the pulp of these fruits is susceptible to boiling during blanching, so they are cooked using a special technology. To make the apple slices denser, juice is extracted from them using sugar, and then boiled over low heat and kept for at least 10 hours. Upon final cooking, the apple slices become transparent. Such jam with special taste and aroma - excellent vitamin preparation For winter tea party! We also invite you to cook according to the recipe on our website.
Jam from apples of the “Antonovka ordinary” variety
Apples (variety “Antonovka ordinary”) – 1 kg
Granulated sugar – 1.3 kg
Water – 1 glass
Preparation time – 10 minutes
Cooking time – 40 minutes + standing time
Output – 1.2 l
Prepare everything necessary ingredients. The weight of apples is indicated without taking into account waste.
Step-by-step recipe with photos of how to cook clear jam from apples:
Wash the apples, cut them in half, remove the seeds, and cut the pulp into equal slices 1–1.5 cm thick. To prevent the slices from darkening while processing the apples, as you cut them, place them in salted water (2 teaspoons of salt per 1 liter water). The time the apples are in the saline solution should not exceed 1 hour. When all the apples are peeled and cut, drain the brine solution.
Place the apple slices in a large bowl, sprinkle with sugar and shake well so that the sugar is evenly distributed on the slices.
Soak the apples in sugar for 6–8 hours to release the juice. Due to this, the apple slices become denser and will not be overcooked in the future.
Place apples with syrup in a cooking container and pour in water.
Bring the mixture to a boil over low heat and simmer for no more than 5 minutes.
Leave the apples to steep for 10–12 hours.
Finally cook the jam until done. The syrup and slices in it should be transparent.
Allow the finished jam to cool, and then pack it into dry jars, cover with boiled lids and seal.
Amber apple jam is not only delicious, but also beautiful delicacy. Elastic and at the same time soft slices in transparent and thick syrup They just smell like cinnamon. There is no shame in serving such jam even to festive table, and in a neatly decorated jar - presented as a sweet gift. How to properly prepare apple jam, all the secrets and useful tips I'll tell you today.
Apple jam can undoubtedly be prepared according to the most different recipes and every time the result will surely please you. But there are some nuances in preparing just such a dessert - for example, how to achieve transparency of the syrup or maintain integrity apple slices. Clearly following step-by-step recommendations and you will get the same apple jam as in the picture, I promise.
Ingredients:
Cooking the dish step by step with photos:
The recipe for amber apple jam includes only two main ingredients - apples and granulated sugar. I use cinnamon as an aromatic additive - 1 stick is enough. You don't have to add it if you don't like it. In addition, vanilla, cardamom or star anise are perfect here - any spices of your choice.
How to make apple jam so that it turns out truly tasty, transparent and appetizing? Everything is as simple as shelling pears - all you need is desire and time. For this dessert, be sure to take sweet and sour varieties of apples. The fruits must be firm and without blemishes, that is, not broken or wrinkled. Otherwise, it will hardly be possible to ensure that in the finished apple jam the slices remain intact and the syrup remains transparent. Wash the apples and cut them lengthwise into 4 pieces. Carefully cut out the seed pods and stalks. Now we cut each quarter lengthwise into 3 more parts - as a result, 12 identical slices are obtained from one medium-sized apple. We process all the fruits in this way so that there are 1.5 kilograms of prepared raw materials for jam.
We take a container of suitable volume (I have a four-liter saucepan), always with a thick bottom. Place apple slices in it in layers, sprinkling with granulated sugar.
Gently shake the pan so that the sugar is evenly distributed between the apples. If you add aromatic spices, add them right now - for me it’s a cinnamon stick. Cover the dishes with a lid or gauze (to prevent annoying insects from getting in) and leave room temperature for 4-12 hours. IN in this case time is a more than relative concept and depends on the variety of apples, as well as the temperature in the room. For example, the juicier the fruit, the more juice it contains - then less time will be needed. Well, in the heat, apples will naturally release juice faster. You can cover the apples with sugar in the evening and leave them like that until the morning, and then make the jam.
This is what my apple slices looked like after just 6 hours. The sugar has almost completely dissolved (only a couple of spoons remain at the bottom of the pan), and the apples have released their juice. During this time, I gently shook the pan a couple of times, as if stirring the apples.
Place the bowl with fruit slices in sugar syrup on the stove. Turn on the highest heat and bring the contents to a boil under the lid. Then remove the lid and boil the apples in the syrup over high heat for exactly 5 minutes. See how they rose? And there was more syrup, because when heat treatment even more juice was released. You should definitely cook the apples over high heat - this way the slices will retain their integrity. If you simmer them at a low temperature, the apples will gradually turn into puree. In addition, we do not interfere with the entire process of cooking the apple jam - we simply rock the pan from side to side (again, so as not to damage the slices).
We leave our future apple jam until it cools completely - 5 hours, I think, is enough. You can leave it overnight if you cook apples in the evening - you don’t have to get up at night. During this time, the apple slices will begin to absorb the syrup and gradually sink into it. Bring the fruit in the syrup to a boil again over high heat and cook for 5 minutes. Cool completely to room temperature.
This is what the contents of the pan looked like after the second cooking and cooling of the apples in the syrup. You may need 3-4 boils - as you like. Look: the slices absorbed the syrup and became transparent, while retaining their shape and not turning into mush. At this stage, you can complete the preparation of apple jam and close it for the winter. But in this case, the syrup remains quite liquid, so I suggest thickening it by boiling.
Using a slotted spoon (a wide spoon with holes), carefully remove the apple slices from the syrup and transfer them to another bowl. Place the syrup itself over medium heat and cook, stirring, until the desired thickness. I usually cook for about 5-7 minutes.
Return the apples to the boiling syrup, bring everything to a boil again and cook for about 3-4 minutes over high heat. The transparent apple jam in slices is ready - we will cover it for the winter.
In almost every recipe for homemade preparations for the winter, I tell you how to prepare jars and lids. I won’t repeat myself (you’re probably already tired of me) - just
An amber hue, a stunning aroma, an addition or a dessert on its own - this is all about delicious apple jam. In ancient times, housewives began to eat apples and make sweets from them only after the Apple Savior, at the end of summer. Now you can prepare a delicacy at any time of the year, the main thing is to learn how to do it correctly.
Only experienced housewives know the secret how to cook clear apple jam, but thanks to our advice, everyone can prepare such a delicacy for the winter. Its main advantage is its stunning appearance, rich taste and aroma, transparent apple slices in amber syrup. This treat can be served with tea to guests in a bowl; it will complement homemade cakes and pies.
Any apple jam for the winter is an opportunity to enjoy the taste and aroma of ripe fruit during the cold season. The sweetness is very useful; when cooked, many vitamins are preserved. What fruits should I use and how to make apple jam? You need to choose any domestic apples, but not foreign ones grown in greenhouse conditions. The delicate taste, aroma and density of the dish depend on this. How long to cook apple jam? Depending on the recipe and apple variety, the process can take from 5 minutes to several days.
Quite popular among those with a sweet tooth and pure form, and with the addition of orange, its taste becomes so noble and attractive that even non-special connoisseurs of sweets will not be able to refuse such a delicacy. In this case, not only the taste is pleasing, but also the stunning transparent, amber appearance of the workpiece.
How to make clear apple jam
A question asked by housewives who want to get clear apple jam - recipe how long does it take? We would like to immediately note that this cooking masterpiece It will take a lot of your time, you can’t do it in a couple of hours, at least you should devote two days to this recipe. At the same time, you cannot digest the slices, otherwise there is no point in talking about their integrity.
During cooking, you must constantly monitor your delicacy and carefully stir it periodically, otherwise the syrup may burn to the bottom, and as a result, the smell of burnt sugar will interrupt the amazing apple aroma. If you overcook it, the syrup may darken and become opaque. If you made such a mistake, then citric acid will help you return the previous light color of the syrup.
What is needed for amber jam from apple slices
How to make delicious apple jam in transparent slices for the winter?
So, what do we need:
- sweet and sour apples, either green or red;
- sugar.
That's all! As it should be in any jam, the ingredients must be measured by kilograms in a 1:1 ratio. We wash the apples well and dry them from drops of water. If desired, you can peel them. Then we cut the fruits into slices or pieces, depending on the size of the apples and what candied fruits you want to see in your masterpiece.
To make apple jam, you need the following ingredients:
- 2 kilograms of apples(the sweetest jam is made from apples of paradise),
- 1 kilogram of sugar,
- 1.5 glasses of water.
Before making apple jam, the fruit must be prepared. Ripe apples need to be washed, completely peeled, removed the entire core and cut into small slices. After this, the apples must be immersed in boiling water for 5 minutes. This procedure protects the apple slices from blackening. After this, cool the apples cold water. Too soft apple slices must be separated from the total mass.
The water in which the apples were boiled should be used to prepare the syrup. Half the sugar (500 grams) must be poured into 1.5 cups of apple water, put on medium heat, bring to a boil and boil for 15 minutes, stirring constantly. After this, the apples should be poured with syrup and left to infuse for 3 hours. After 3 hours, the apples with syrup must be boiled for 5 minutes and allowed to brew for another 3 hours. Thus, apples should be boiled 4 times. Make syrup from the remaining sugar and add it to the jam before the last cooking. These procedures make the slices in apple jam elastic, even if they were used soft varieties apples Especially repeated cooking is necessary for jam from apples of the " White filling».
When we have apple-sugar syrup, boil the resulting mixture for 5 to 10 minutes, then leave for several hours until it cools completely. Then we repeat the cooking procedure, after which we cool again to the maximum. And finally, for the third and last time we boil our jam, which will already acquire nice smell and amber color. During this stage, you can boil it longer if you want to make the sweetness darker or closer to jam with candied fruits. 
Delicious amber jam made from apples and orange slices - recipe
Ingredients:
- apples - 1.2 kg;
- ripe oranges - 320 g;
- water - 240 ml;
- granulated sugar - 1.2 kg.
Preparation
For jam, choose apples with dense flesh without dents or damage. We wash the fruits, peel them, cut them in half and remove the inner core. Cut the pulp into medium-sized slices.
Dip the washed oranges into boiling water for a minute, then cut them into semicircles or thin slices, fill them with water and place them on the stove. Add granulated sugar and heat the contents of the vessel until all the crystals dissolve and boil intensely. Now remove the container from the stove, add the prepared apple slices, mix gently and leave the workpiece to cool at room conditions.
We return the container with the cooled jam base to the stove, let the contents boil again and simmer it with barely noticeable signs of boiling for an hour or until the desired thickness of the delicacy. We pack the workpiece into a sterile container prepared in advance, seal it tightly and let it cool slowly under the “fur coat”.
How to make clear, delicious jam from apple slices with ripe oranges and lemon?
Ingredients:
- apples - 1.2 kg;
- ripe oranges - 620 g;
- lemon - 165 g;
- granulated sugar - 715 g.
Preparation
We prepare apples for jam in the same way as in the previous case, by peeling the washed fruits, removing the seeds with the core and cutting them into slices. If the apples are large, we recommend cutting each slice in half. In this case, peel the oranges and lemon, divide them into portions, which in turn are finely chopped or ground in a blender.
We combine the apple slices and citrus mass in a jam vessel, add granulated sugar, mix carefully to preserve the integrity of the slices, and leave for several hours to separate the juice.
Now we place the vessel with the preparation on the stove burner, setting it to moderate heat, and warm up the delicacy, stirring often at first to avoid burning. Depending on whether you have enough time at your disposal, you can cook the jam in one step, keeping the delicacy on the fire for forty to sixty minutes, or divide the cooking into three to five stages. In the latter case, just let the jam boil and boil for about three minutes, then cool and repeat the cooking and cooling again. We do this until the required thickness of the treat is achieved.
Anyway ready-made jam Pack it hot in a sterile container, seal it and leave it to gradually cool under a warm “fur coat”.
Jam from apples and oranges in slices with zhelfix
Ingredients:
- apples - 1.2 kg;
- ripe oranges - 420 g;
- granulated sugar - 895 g;
- yellowfix - ½ packet.
Preparation
To make jam with jellyfix, chop the peeled apples into slices. Remove the zest from the orange and add it to the apples. Then we peel the citrus fruits, separate them into slices, which in turn are cut into two or three parts, depending on the original length. Fill the ingredients with granulated sugar, add gelfix and mix. Let the fruit brew a little and release the juice, then place the container with the preparation on the stove, bring the contents to a boil with frequent stirring, boil for ten minutes and immediately pour into sterilized containers. We seal and turn the vessels upside down, after which we wrap them thoroughly for gradual cooling and self-sterilization.
Transparent jam from apples in slices - general principles of preparation
In order for apple jam to really turn out transparent, first of all, you should select and prepare the apples correctly. Fruits collected independently or purchased at the market are sorted, putting aside broken ones, damaged by rot and with wormholes. Leave only dense ones, preferably the same size.
The peel is not removed, the tails are not torn off. The selected fruits are poured with ordinary running water for a quarter of an hour, and then thoroughly washed with a running stream and dried well. To prevent the apples from cracking or bursting during the cooking process, they are pricked several times with a thin object, preferably a wooden toothpick.
If fruit slices are used to prepare the delicacy, they are first soaked in a soda solution so that they do not boil and the prepared apple jam remains transparent.
The syrup is prepared separately from granulated sugar and water, which is sometimes replaced apple juice, a decoction of apples or other fruits. The fruits are dipped only in properly cooked, boiling syrup. It should not contain undissolved grains of granulated sugar. Cooking time depends on the specific recipe. Apple jam will come out transparent in any case if you follow the recommendations correctly. The duration of the process only affects the thickness of the syrup, its color and the softness of the fruit.
To give dessert new taste and a special aroma, vanilla, cognac, cinnamon, citrus fruits - their zest or lemon juice are added to it. A common addition to this jam is walnuts.
Not only apple jam tasty treat And wonderful dessert with a cup of tea, its transparent, “marmalade” fruits will serve as an excellent decoration for any sweet pastry.
- If you are not sure that your apple slices will remain intact, try boiling one apple in water, after cutting it into pieces. If you see what happens applesauce- this variety will not work. Try to look for Antonovka or white liqueur if you want clear, golden jam. And red varieties will give the same reddish tint.
- Jam is best made in stainless steel or aluminum pan, because the syrup may burn in enamel.
- If you immediately want to make the jam thicker, pour the apple slices into containers with a wide bottom. This will give some of the moisture time to evaporate, and the syrup will become less liquid.
After everything is prepared and cooled, our sweetness is poured into sterilized jars and sealed with lids. Fortunately, it is not picky, so you can either roll it up or use a jar with a screw cap. Very convenient if there is a shortage of rubber covers. Apple jam, tasty, aromatic and transparent amber syrup and delicate consistency and in a warm cozy kitchen, with donuts and bagels, for family table. And outside the window there is a biting frost or a blizzard has covered all the paths... What could be tastier?
Strong tea is poured into cups, and a confidential conversation flows. As soon as I imagine it, I can even smell the jam and fresh baked goods!
Recipes:
It’s not a lot of work to make such jam, you just have to tinker with cutting it into slices, but where did ours go, but the household and guests will praise the culinary talents of the hostess for a long time.
So, our helpers in the kitchen today are a large saucepan with a thick bottom, preferably made of stainless steel, a wooden spatula with long handle for stirring, and a sharp knife.
Apples themselves are a wonderful thing, they never stay in the refrigerator, but in the season when they are inexpensive on the market or have grown on your own apple tree, it would be a sin not to prepare them for the winter in the form of jams, compotes or jam with confiture.
As usual, we will cook the simplest things first and gradually introduce new delights and components.
For sweet jam poured cold, wash the jars clean in advance and dry them. For sour, low sugar and served hot, we wash and sterilize the jars in advance, carefully ensuring that they are dry after sterilization; this is very important for the preservation of the jam.
Clear and quick apple jam in slices - a classic simple recipe
Impossibly simple recipe, but the result is amazing!
Ingredients: sugar and apples per kilogram, citric acid on the tip of a teaspoon.
Simple recipe:
- We take light yellow apples, maybe with a slight pink blush, you can use large white or yellow ranetki, wash, dry on a towel.
- Remove the seed chamber and cut into thin slices.
- Place in a cooking pan and mix with sugar.
- Leave in a cool place for up to 12 hours, stirring occasionally.
- Place on the stove, bring to a boil and cook, stirring, over medium heat for 15-20 minutes.
- Remove from the stove and immediately pour hot into dry, sterile jars, roll up and cool upside down. Store in the cellar.
The amazing taste of this apple jam will win your hearts forever!
Here are some more recipes with apples:
Amber jam from apples in transparent slices without rolling - Five-minute recipe
We use apples for this recipe. late varieties, mature but firm. Not crumbly. You can, of course, soak it for a couple of hours crumbly apples in a solution of soda, a tablespoon per liter of water, but this will significantly increase the cooking time, but do we need it? It’s better right away – solid ones, period! This is just to make the syrup transparent and attractive.
Base: sugar and late grade apples per kilogram.
Let's prepare it quickly:
- Wash the apples thoroughly and dry them on a towel.
- We remove the core from the fruit and quickly cut them into thin slices, the thinner the better.
- Place the chopped slices in a cooking pan and mix with sugar.
- Let it brew for 6-12 hours in a cool place, stirring occasionally.
- Place on low heat and bring to a boil, simmer for two minutes and remove.
- We repeat step 5 three times at intervals of 6-12 hours, this will allow the apples to boil but not fall apart. The slices will become caramel-colored and transparent – of extraordinary beauty. The syrup will remain clear, like glass.
- Place the cooled jam in clean, dry jars, cover with plastic lids and store in the cellar.
In winter, your bowl of jam will contain delicious sunny slices!
Delicious amber apple jam with orange, cinnamon and ginger
The combination of the taste of apples and orange is, of course, very good, but I also add ginger root and cinnamon to this recipe, it turns out very tasty and unusual.
Ingredients:
- two kilos of hard apples, any color,
- a kilogram of oranges, preferably with thin skin,
- one and a half kilos of sugar,
- half a cup grated fine grater ginger,
- half a teaspoon of cinnamon; those who don’t like it don’t have to add it!
Preparation:
- Wash the fruit and ginger and dry on a towel.
- Grate the ginger on a fine grater and place in a saucepan.
- Cut the oranges with the peel into cubes, not forgetting to remove the seeds, and put them in boiling water for a minute and drain them in a colander. This operation will remove excess bitterness from the skin. Add to ginger.
- Remove the seed chamber from the apples and cut into thin slices, when ready, place in batches in a saucepan and mix with oranges so as not to darken.
- Add sugar and cinnamon and place in a cool place for 6-8 hours.
- Bring to a boil over medium heat and cook for 10 minutes.
- Let it brew for 12 hours and repeat cooking.
- Cool and place in dry, clean jars. Store in a cellar or refrigerator.
Unusual and very tasty!
Lemon will give the jam a piquant, wonderful note and a refreshing taste. Some people use juice, some use zest, but I just take half a lemon and grind it into dust in a small bowl of a food processor. Alternatively, you can turn it in a meat grinder with a fine grid a couple of times. Don't forget to remove the seeds from the lemon; they have no use in jam!
Ingredients: light apples and one kilogram of sugar, half a lemon and vanilla on the tip of a teaspoon.
Preparation:
- Wash the apples and lemon thoroughly and dry on a towel.
- As indicated above, turn half a lemon into lemon puree and place it in a saucepan for cooking.
- You need to remove the core from the apples and cut them into small cubes. You don’t have to rush too much, just put ready-made portions into a pan with lemon and stir. Lemon juice will not allow the apple slices to darken.
- Add sugar and mix, put in a cool place for several hours.
- Cook over low heat for 5-8 minutes after boiling in two batches, repeat after 8-12 hours. This is necessary so that the apple cubes are saturated with syrup and become transparent in appearance.
- Place the cold ones in dry, clean jars, cover with plastic lids and store in the cellar.
The jam turns out transparent, very beautiful and fragrant!
Grushovka is an early variety; with prolonged cooking and intense stirring, the slices will simply lose their shape. But there is a way out, it’s just going to be time-consuming. The most beautiful color and delicate consistency will more than pay for all your time spent!
Ingredients: a kilogram of Grushovka apples, a kilogram of sugar and a few mint leaves.
Preparation:
- First, wash the apples and don’t forget to dry them on a towel.
- We take out the seed chamber and cut the apples into slices, not too thin, 5-6 mm thick.
- Place in a cooking pan, sprinkle with sugar and finely chopped mint on top and, without stirring, place in the refrigerator overnight.
- Place the pan on very low heat and watch the sugar dissipate, gently melting it with a wooden spoon. As soon as bubbles appear, remove and leave to cool.
- We repeat this heating three times at intervals of 5-8 hours. While heating, stir gently once.
- After the third heating, cool and place in dry, clean jars. We store it in the cellar.
Very beautiful, tasty and tender jam!
Let's use apples with a bright red or burgundy peel for this recipe; you can use red ranetkas with a slightly tart taste and add three carnations for extra originality and novelty.
- a kilo of apples or ranetkas,
- kilo of sugar
- three cloves.
Preparation:
- Wash and dry the fruits on a towel.
- Remove the seeds and cut the apples into large slices.
- Place in a multicooker bowl and mix with sugar.
- Turn on the Baking mode for 15 minutes. Stirring as necessary, bring the mixture to a boil and add three cloves.
- Open the steam valve, close the lid and turn on the Extinguishing mode for 30 minutes.
- Quickly put the finished hot jam into dry, sterile jars and roll up. It is better to remove the cloves. We store it in the cellar.
It turns out very interesting taste and a beautiful coral color! Bon appetit in winter!
Believe it or not, the fastest way to cook apple jam in slices is not on the stove, but in the oven. Its correct name is Caramel Apples. And it is fast because there are no long hours of standing and insisting.
Everything is done as usual. The apples are washed, dried, the seeds are removed, cut into slices and laid out in layers, alternating with sugar, in a deep form. Sugar is taken at the rate of 800g per kilogram of apples.
Place the mold in the oven, preheated to 200 degrees for 40-50 minutes.
Place it hot into jars and seal it up. After cooling, store in the cellar.
Well, very sweet, beautiful and tasty!
Delicious apple and pumpkin jam for the winter
Excellent filling recipe for pies and buns. The result is delicious sweet bliss that will remind you of sunny summer days in winter.
In addition to being incredibly tasty, this delicacy is also healthy. The kids are delighted!
How to quickly prepare (cook) simple, amber apple jam: Tips and secrets
Preparing apple slices clear syrup requires knowledge of small but necessary nuances. Experienced housewives Of course, you’re familiar with them, so I’m writing for those new to cooking:
- It is best to cut the slices with a sharply sharpened knife, this will make it smoother and more beautiful, but be careful, you can easily cut yourself.
- It is good to soak the sliced slices in acidified water for about 15 minutes, then they will not darken during cooking. Acidified water is made simply - a teaspoon citric acid per liter of water and stir well!
- For such jam, apples need to be dense in consistency, the harder the better, but they must be ripe.
- You can add cinnamon, cloves, vanillin or mint to any recipe, in reasonable quantities, of course. Add a little at a time and taste after a few minutes.
- Any jam can be colored with berry juices. Good for this black currant, cranberry or chokeberry. Or you don’t have to squeeze the juice, but just add a couple of handfuls of berries.
Don’t be afraid to experiment in the kitchen and you’ll definitely succeed!
Loading...