Many people like to make preparations for the winter. Especially jam. One of the most popular, of course, apple. For cooking apple jam select fruits that are not overripe, without visible damage or dents - these are best left for jam or marmalade. There are many recipes for making apple jam. One option is to boil apples in sugar syrup in slices. Apple slices They will not boil over if you use moderately ripe apples of sour varieties, with dense, not loose pulp. For example, Antonovka is perfect. The readiness of jam is judged by several signs: a drop of syrup poured onto a saucer does not spread when it cools and retains its shape; pieces of fruit are evenly distributed in the syrup and do not float to the top; The syrup is transparent, homogeneous, thick. Try something delicious amber jam "Transparent slices".
Recipe for apple jam "Transparent slices"
Ingredients:
Making apple jam
1 Wash the apples, remove the core, cut into slices 5-10 mm thick. Don't cut it too thin. If you cut it very thick, the apples will take longer to soak in the syrup. Place the apples in layers in a large bowl or immediately in a saucepan for making jam, sprinkling each layer with sugar. Leave overnight. The apples will give juice.
2 In the morning, put a saucepan (enamel bowl) with apples on the fire. Bring to a boil, reduce heat and simmer for five minutes. Don't interfere! You can drown apples in syrup using a spoon. After five minutes, remove the pan, cover, and leave until evening. In the evening, cook again for 5 minutes. Don't interfere! By this time, the apple slices are already becoming transparent in some places. Leave until morning.
3 In the morning, repeat cooking for five minutes (do not stir), leave until evening. The apple slices are already completely transparent. In the evening, cook again - 10-15 minutes until cooked - almost all the slices are transparent, the syrup has noticeably thickened. Again, do not mix our jam. Pour hot jam into hot sterilized jars. Roll up if for the winter, and cover with ordinary polymer lids if you are not going to store for a long time. Cool the jam at room temperature and store in a cool, dark place.
1 People with a sweet tooth can add more sugar.
2 You can flavor the jam with lemon or orange zest. It is more convenient to remove it from the fruit using a vegetable peeler - large, in the form of a spiral. This way the zest can be easily removed at the end of cooking.
3 If after the last cooking there are a lot of opaque apple slices left, leave until the morning, boil again in the morning and place in jars.
There is no need to talk again about the popularity of apples in our country. There are a great many ways to prepare this fruit for the winter. Apples are pickled, dried, made into compotes and confiture, marmalade and jams, and even frozen. But the most common preparation option is undoubtedly jam.
Opening a jar of fragrant apple jam in winter, you can feel the tart and fragrant aromas of summer. It is prepared both for filling buns and pies, and as a delicious independent dessert.
Many housewives often get lost among the large number of variety of recipes. In this article you will learn how to cook the most delicious apple jam according to the classic recipe. And lovers of unconventional tastes will like it various options with the addition of unusual ingredients.
Properties and calorie content
Properly prepared apple jam has many beneficial qualities. High concentration vitamins of different groups and various microelements make it an indispensable product.
First of all, apples are rich in pectin, a substance that helps remove accumulated bad cholesterol from the body. In addition to fighting cholesterol, pectin accelerates metabolism in the body, improves peripheral circulation, and has some sorbing properties.
B vitamins, the presence of vitamins A, E and P, in combination with iron and potassium, helps in the fight against cardiovascular diseases, improves the condition of the skin and hair, has a beneficial effect on muscle tone and nervous system body.
Apples are a hypoallergenic fruit. This feature allows you to diversify the diet of young children with such a dessert. And if you replace sugar with fructose or honey, then diabetics can also enjoy it.
Apples containing acid can negatively affect the condition of people suffering from diseases gastrointestinal tract. However, taking these features into account, you can choose suitable recipe and for such patients. For people with high stomach acidity, use the fruits of sweet varieties, and for those with low acidity, use sour apple varieties.
A unique factor is also the ability of the apple to normalize stool for both constipation and diarrhea. Many plant fibers absorb excess moisture with toxins during the latter; at the same time, they help promote the movement of solid masses that provoked obstruction.
Nutritionists recommend eating apple jam for dessert, replacing sweets and cakes with it. You can’t eat a lot of it, so carbohydrates won’t exceed the norm. A coarse fiber promotes proper bowel function, which is important when dieting.
Calorie content traditional jam is 265 kcal. But it changes significantly if the sugar included in the recipe is replaced with honey. At the same time, the issue of complex sugars, the main enemy processed into fats, disappears.
Product selection and preparation
The choice of apple variety depends on the recipe and the desired result. First of all, the apples should be homemade, and not imported, bought in a store. They are of little use for this purpose.
Late varieties (Antonovka, Semerenko) have a dense texture, do not become overcooked, and retain a beautiful appearance after heat treatment. They are perfect for making jam in slices.
If the housewife decides to cook according to this recipe from soft varieties (White filling), then the fruits should be taken unripe.
Sour varieties contain more pectin. They make great jelly-like varieties. For those who like sourness in taste, it is recommended to use green, not very ripe fruits.
Overripe apples lose their juiciness, become crumbly and tasteless. Jam made from them also does not have high taste qualities, so it is better not to cook from such fruits.
We should also talk about wild, paradise and Chinese apples. They are small, preserve them whole, along with the stem and core. This jam has an unusual and refined appearance and surprises with its wide flavor palette.
The process of preparing the product also depends on the chosen recipe. General rule is that the apples must be washed thoroughly, using a brush, and then dried thoroughly.
When removing the peel, it is worth remembering that a significant proportion of vitamins are lost. A good alternative is to blanch in boiling water for a couple of minutes. In the same way you can treat special durum varieties. The water remaining after blanching is used to make syrup.
Apples are peeled from the core, cut into pieces of the same size or rolled through a meat grinder. Here everything depends on the imagination of the housewife and the preparation method she chooses. In some cases, the fruits must be intact and not damaged by the worm. If the task is not aesthetically pleasing finished products, then any fruit will do, the main thing is to carefully remove all damaged parts.
Close attention must be paid to the right choice utensils for preparing delicacies. Both the size of the container and the material from which it is made are important. Wide basins and bowls with small sides will be a good choice. The jam in them will warm up evenly. In a deep and narrow bowl you will have to stir it more often, which will certainly affect appearance And useful qualities product.
It is better to avoid aluminum and copper basins, since the acid contained in apples interacts with these materials. chemical reaction. The jam will become dangerous to eat due to the heavy compounds contained in it. Enameled cookware and stainless steel containers are perfect. Nowadays, housewives often come to the rescue with a multicooker bowl.
Modern technology greatly simplifies culinary process, bringing pleasure while cooking.
It is also worth taking care to thoroughly sterilize the containers for preservation. Banks must be taken with a capacity no more than 500 ml, otherwise in finished product Mold may form.
When all the food and utensils are prepared, you can begin the mystery of preparing an incredibly tasty and healthy dessert.
Recipes
Each housewife will be able to choose a recipe to her liking from a large number of variations. Time-tested classic recipes will appeal to fans of tradition, and unusual combinations products will certainly not leave indifferent lovers of exotic and unconventional tastes.
"Five Minute"
Crazy rhythm of life modern women often leaves no time for winter preparations. In this case, a simple recipe for quick and “live” jam will come to the rescue. A short time heat treatment allows you to preserve the maximum amount of vitamins and useful substances.
Any apples will work for this recipe. The fruit may be slightly spoiled or damaged. These areas need to be thoroughly cleaned. Whether to leave the peel is a personal decision of the housewife. Here it is big role will not play.
Prepared fruits must be cored and chopped. The shredding method is also not important. These can be slices, cubes; You can grate the apples.
For sweet varieties, 600-800 grams of sugar is enough, and for more sour ones - from 1 to 1.2 kilograms per 1 kilogram of apples.
At the first stage, prepare the syrup. For this purpose in granulated sugar add 1 glass of water. Then dissolve the sugar over low heat, stirring the mixture constantly. Place the prepared apples in a container with boiling syrup and boil for 2-3 minutes. If the jam seems too cloying, you can add a pinch of citric acid.
After this, set the container with jam aside and begin sterilizing the jars with lids. At the final stage, the jam is boiled again, poured into prepared containers and sealed with lids.
"Yantarnoe"
When preparing this transparent delicacy, you will have to show restraint and patience, since the process is labor-intensive and energy-consuming. But the result obtained more than compensates for the time spent.
Only hard and whole apples, without wormholes, are suitable here. The finished jam will be transparent, the slices will be intact, so the quality of the fruit plays a significant role.
The stronger and greener apples, the more beautiful and transparent the slices will be.
They are cut into approximately 1 cm wide. The sliced fruits are laid out in layers in an enamel container, sprinkled with fine granulated sugar. The proportional ratio of sugar to apples in this version is 1:1.
It is better to leave the covered apples overnight so that they can develop sufficient quantity juice
Place the finished mixture on the fire and bring to a boil. After boiling, the cooking time is only 5 minutes. Then remove the container from the heat, cover with a cotton towel and let it sit until it cools completely. Repeat the procedure 3 times. The ideal pattern is morning-evening-morning.
Immediately pour the hot jam to the top into prepared sterile jars and seal with lids. Then turn them upside down, waiting for them to cool.
It is necessary to take into account that from 0.5 kg of apples a half-liter jar of the finished product is obtained.
"Apple-orange"
This recipe will appeal even to those who, in principle, do not like apple preparations. Jam with orange will turn out to be a rich, bright color with a pleasant aftertaste. Citrus transforms the taste so much that not every sophisticated gourmet will be able to correctly identify all its components.
- 1 kg apples;
- 0.5 kg sugar;
- 1 orange weighing 250 grams;
First you need to profile the orange. Peel thoroughly and remove the white subcortical layer that gives bitterness to the ready dish. Remove all the seeds and clear the partitions. Cut the finished orange fillet into small cubes. The process is not complicated, but it takes some time.
After this, the stage of preparing the apples begins. Peel and core the fruits and chop into the same cubes of the same size. Pour 50-100 ml of water into the bottom of the basin in which the jam will be prepared. Pour in the apples, orange slices, add granulated sugar, mix and place on the stove. After boiling, reduce the heat to low and cook for 30-40 minutes, stirring the mixture every 5 minutes.
The jam will be ready when the syrup becomes thick and viscous. Pack the boiling delicacy into a sterile container and seal it hermetically.
“Rhubarb jam with apples”
Sweet winter dessert is almost always associated with fruits and berries. But there are also original recipes, for example, from a rhubarb stem. Incredibly healthy vegetable, in combination with lemon and apples, will provide the body with a colossal dose of vitamins.
When choosing rhubarb stems, you should know a few secrets:
- The plant's petioles are at their tenderest from May to mid-June. Stems harvested later will be too tough;
- in July, the petioles become overly acidic due to accumulated oxalic acid;
- For winter preparations Young stems about 20 centimeters long are ideal.
Peel 1 kilogram of petioles from the rough top layer and cut into small pieces. Remove the zest from 1 lemon in a thin layer - this is easy to do with a grater. Chop 300 grams of apples. In an enamel container, mix the zest, rhubarb and apples. Add 200 ml water.
After boiling, simmer the mixture over low heat for about 20-30 minutes. Then add 1 kilogram of sugar and cook for another 10 minutes until the mixture thickens. Pour the hot jam into a sterilized container and seal.
“Apple-cherry with almonds”
Classic recipe with a twist. Very easy to prepare. For this delicious dessert you will need:
- 0.5 kg cherries;
- 0.5 kg apples,
- 1 kg sugar;
- juice of 2 lemons;
- 50 grams of almonds.
Separate clean cherries from the pits, add sugar and leave for a day to let them release their juice. After 24 hours, add grated peeled apples and lemon juice to the cherries and boil the mixture over high heat for 5 minutes after boiling. Fry the almonds in a dry frying pan and add to the jam, pour into prepared containers and cover with lids.
“Apricot jam with pears and apples without sugar”
An excellent dessert for diabetics, which can also be used as a filling for sweet pies and buns. To prepare it, take:
- 2 kg apricots;
- 1 kg apples;
- 1 kg of pears;
- 1 glass of honey.
Peel and core apples and pears and cut into small pieces. Separate the apricots from the pits. Dilute honey in small quantities warm water. Mix all the ingredients and place the container on small fire. Bring the mixture to a boil, remove from heat and let cool completely.
Repeat the procedure several times until the jam thickens. Pour into sterile jars and seal tightly.
“Apple jam with chokeberry”
Jam made from chokeberry alone has a rather specific tart taste. In combination with apples, the taste becomes soft and rich pleasant aroma. The bitterness of rowan is perfectly balanced by the sweet varieties of apple tree.
- 1 kg chokeberry;
- 900 grams of sweet apples;
- 2 kg sugar;
- zest of one orange;
- 250 ml water.
On preparatory stage Grind the sorted and washed chokeberries using a blender. Grate the orange zest onto fine grater. Peel the apples from the seed capsule and peel. Cut into medium-sized slices.
Combine all ingredients, add water, mix thoroughly and simmer over low heat until thickened. Pour the hot jam into jars and seal.
"Apple with cinnamon"
Apples and cinnamon are a classic combination in many desserts. Preparing such jam will not be difficult even for those who have never made preparations.
- 2 kg apples;
- 1 kg white sugar;
- 100 grams of brown cane sugar;
- 1 tbsp. spoon of lemon zest;
- 250 ml water;
- 1 cinnamon stick.
Cut the peeled apples into small cubes. Grind the cinnamon using a blender, grate the lemon zest on a fine grater.
Combine apples in an enamel container, lemon zest, chopped cinnamon and sprinkle with white granulated sugar. Boil the mixture for 30 minutes, stirring regularly with a wooden spoon. Add cane sugar, mix thoroughly and continue cooking. The finished jam will acquire a pleasant caramel color and thick consistency. Pack the hot jam into sterilized containers.
“Melon and apple jam”
Fragrant summer scent this inimitable delicacy will bring many pleasant moments winter evening. It will not leave anyone indifferent. Having tasted a spoonful of this jam, it is impossible not to fall in love with it.
- 0.5 kg apples;
- 1.5 kg melon;
- 0.5 kg sugar;
- 1 tsp. lemon zest.
Peel the melon, cut in half and remove the fibers and seeds with a tablespoon. Grind it in a blender or pass through a meat grinder. Cut the peeled apples into small cubes.
Bring the chopped melon combined with sugar to a boil over medium heat, stirring occasionally with a spoon. Boil the mixture to the consistency of honey. Add apple pieces, lemon zest and mix gently. After boiling again, boil for another 5 minutes and pour into a sterilized container.
"Apple-lingonberry"
ABOUT beneficial properties Lingonberries are legendary. And the symbiosis of apples with lingonberries can become a winter medicine that will help in the fight against vitamin deficiency, colds and general weakness of the body. Ingredients:
- 1 kg sour apples;
- 1 kg lingonberries;
- 2.5 kg of sugar;
- 2 glasses of water.
Rinse the lingonberries thoroughly under running water. Sort through and get rid of small debris. Pour boiling water over it for a few minutes, then drain the berries in a colander. Thanks to such manipulations, lingonberries will lose their excessive bitterness. Chop the apples into cubes.
Pour water into the prepared container, add sugar, and let the future syrup cook over medium heat. Add lingonberries and apples to the boiling liquid and let it boil again. Then reduce the heat to low and cook for about half an hour. Pour the thickened hot delicacy into jars and seal tightly with lids.
"Apple-banana"
Even from this exotic fruit like a banana, you can easily make excellent jam. Bananas in pure form have an overly sugary taste, and apples perfectly balance it with a slight sourness.
- 2 kg apples;
- 1 kg bananas;
- 700 g sugar;
- 100 ml water.
Pour water over peeled and chopped apples and cook until soft. While the apples are cooking, peel and slice the bananas. As soon as the apples are ready, add granulated sugar and bananas. Boil briefly until the sugar dissolves, and then grind the ingredients in a blender. Ready puree Boil for about 20 more minutes and put into jars.
"Paradise Apples"
Among the abundance of recipes, jam from apples of paradise. Small candied fruits will not only complement winter tea party, but they will also become beautiful decoration cakes and pastries.
- 1 kg apples;
- 1 kg sugar;
- 1 cinnamon stick;
- 250 ml water.
- Carefully observe the proportions of sugar, which is a preservative. By reducing its quantity, you risk getting fermented jam, and an excess of it will kill the apple taste.
- If mold forms on the surface of the jam, it can be carefully removed and the product itself can be boiled. It’s no longer suitable for storage, but it’s quite suitable for filling.
- Do not rush to throw away the candied jam. If you heat it in a saucepan with hot water, then the dessert will take on its original appearance.
- Collect apples dry, not in rainy weather. Otherwise, the fruits, which have absorbed moisture, will make the food watery.
- Stir the jam with a long-handled wooden spoon. Wood is a natural material that does not interact with products and does not change them taste characteristics. This jam will not oxidize, which is possible after contact with a metal spoon. Long handle will help you avoid getting burned during manipulations.
- Turn the rolled jars upside down until they cool completely. It is better to store them in a dark, cool place, thus, their safety increases significantly.
There are a number of subtleties when sterilizing containers. First, you need to thoroughly wash the jars and check them for chips and cracks, and then proceed directly to the sterilization process itself.
- In the microwave. A very fast and convenient way of disinfection. Pour clean filtered water into the jars; it will be enough if it covers the bottom by 2 cm. Set the microwave power to 800 W and turn on for 3-5 minutes. During boiling, steam will be released, which will disinfect the glass container.
- In the oven. The method is also very simple, although it takes a little more time. Place the washed jars wet in the oven. Heat them at 160 degrees until completely dry.
- For a couple. The oldest and most proven method. Fill a saucepan with water, place a metal sieve on it, and place the jars upside down on the sieve. Sterilization will take about 15 minutes.
About how to cook unusual jam"Apple masterpiece", watch in the next video.
Apple jam is one of the most popular jams. It has a pleasant apple aroma; the apples themselves become transparent when cooked and acquire an amber color. You can add various spices to this jam, for example, cinnamon, cloves, saffron or ginger. It also turns out delicious combination apples with oranges and lemon or their zest. I will write 7 recipes at once today various jams from apples. Write in the comments which recipe you liked best.
Do you know the difference between preserves, marmalade and marmalade? The jam should contain whole pieces of fruit or whole berries in clear syrup. Therefore, the jam is cooked for a short time, often in several batches, to maintain its shape. Jam is also made from pieces, but they are not kept whole. That is, they will meet in the jam small pieces fruit. And jam is made from fruit puree. It should be uniform and thick.
In this article I will write how to make apple jam so that there are whole slices left in it. I’ll also tell you the secrets of making thick apple jam.
Apple jam cannot be cooked in enamel dishes, because the jam will stick and burn. Also, it is necessary to remove the foam from any jam when cooking. If this is not done, the jam may ferment during storage.
Apple jam should be poured hot into sterilized jars. Jars can be sterilized over steam. For example, fill a wide saucepan with water and place a wire rack on it. Place clean jars, washed with a new sponge and soda, on the wire rack upside down. Steam the jars for 15 minutes until the glass becomes clear. The jars can also be sterilized in the oven for 15 minutes at a temperature of 140-150 degrees. But you need to place the banks in cold oven so that they don't burst. The lids need to be boiled for 5 minutes.
Jars that are no more than 5 years old are suitable for preservation. See the year of manufacture on the bottom of the can.
With jam wedges you need to tinker more than with marmalade. Precisely because it takes a lot of time to cut fruit. But in the jam, where the pieces have been preserved intact, more useful substances that were in fresh fruits will remain. In good apple jam, the fruit slices and syrup should be transparent and have a beautiful amber color. In addition to being a treat for tea, this delicacy can be used as a filling for pies and other baked goods.
Ingredients (neat weight):
- pumpkin - 500 gr.
- apples - 500 gr.
- sugar - 1 kg
- citric acid - 0.5 tsp. or lemon juice - 1 tbsp. (for soaking)
Cooking method:
1.Make sour water by dissolving half a teaspoon of citric acid in a liter of water. Acid can be replaced with natural lemon juice. Cut the washed apples into cubes or strips and place in prepared sour water. This way the fruit will not darken and the jam will have a beautiful color.
2.Cut the pumpkin into cubes. Drain the apples and add the fruit to the pumpkin. Add sugar, stir and leave for 1-2 hours until the juice appears.
3.Now you can start making jam. Place it on the stove, bring to a boil and cook for 20 minutes, stirring occasionally. Remove the jam from the heat and let it sit for several hours, maybe a day. The next day, let the jam cook for a second time. After boiling, cook again for 20 minutes and immediately place hot in sterilized jars and seal.
This jam can be closed and nylon covers. In this case, it can be stored for no more than 2 months.
4. It is not necessary to wrap the jam in a blanket, just let it cool at room temperature. It turns out tasty and bright!
Clear jam from whole apples
Before this, I wrote recipes for apple jam in slices. But you can make jam from whole apples. In this case, do not use heavenly (small) apples, but ordinary ones. This jam will look unusual on a plate. Although the apples will be whole, they will still be soft. Therefore, eating them will not be difficult. Of course, such jam is not suitable for filling baked goods, but it will be just right for tea.
You can make jam in the same way by cutting the apples into slices.
Ingredients:
- green apples - 2 kg
- sugar - 2 kg
How to make apple jam:
1. Take apples that are firm but ripe. Wash them and remove the core. It is convenient to use a special kitchen device for apples. Place the apples in a saucepan and cover them with sugar. Leave it like this overnight or for 12 hours so that the apples release their juice.
2. If the apples are not juicy and little juice has been released within 12 hours, add 100 ml of water so that the apples do not burn during cooking.
3. Let the jam simmer over low heat. Gradually the sugar will dissolve and the apples will give even more juice. Bring the syrup to a boil and turn off the heat. While the jam is boiling, turn the apples periodically. The side that will be in syrup will cook faster. Therefore, the fruit must be turned over. As the apples heat up, they will change color and become golden.
4.After boiling, cover the jam with a plate and place pressure, weighing about 1-1.5 kg. Pressure is needed so that all the apples are immersed in the syrup and not floating on top. Now remove the pan from the heat and let the jam cool completely.
5. Let the apples cook a second time. Bring the syrup to a boil over low heat in the same way. Remove the foam. Boil for 2-3 minutes and remove from heat. Put it under pressure and let it cool again.
6. For the third time, cook the jam after boiling for 10-12 minutes. When hot, place in sterile jars, pouring syrup over the apples. Roll up the lids and let the preserves cool. It turns out very beautiful and delicious jam from apples. The syrup will be quite thick, so there is no need to cook the jam for too long, reducing it.
Jam with apples and oranges
This is very delicious jam, homogeneous in structure, with an orange aroma. For this you need to take only green ones. sour apples, like seven.
Ingredients (unpeeled fruit weight):
- Semerenko apples – 1 kg
- oranges - 1 kg
- lemon - 0.5 pcs.
- sugar - 800 gr.
- cinnamon stick - 1 pc.
Apple and orange jam - how to prepare:
1. Wash the apples, peel them, cut them into 4 parts, and cut out the core. Cut the apples into arbitrary medium pieces. The cutting does not matter since the jam will be crushed a little later.
2. Wash the lemon and one orange well with a brush. Grate the zest of an orange and half a lemon on a fine grater. It is important to wash only the top bright layer, not to reach the white layer of the fruit (the white part of the peel will taste bitter). Squeeze the juice from half a lemon into the apples and stir. The sour juice will help preserve the color. Lemon seeds should not get into the jam.
3. You can optionally add 1 teaspoon of Imeretian saffron to the lemon and orange zest, if available. Saffron will add brightness to the color of the jam, but you can do without it. Add the zest to the apples.
4. Peel all oranges, removing any white residue. Cut the pulp into pieces and place in apples. Add sugar to everything and mix. Leave the fruit in the sugar for several hours to release the juice. When the juice appears, you can start making jam.
5. Bring the jam to a boil and cook for 3-4 minutes, stirring occasionally. Turn off the heat and leave until completely cool. Next, let the jam cook for the second time. Bring to a boil again and simmer for 3 minutes. Let cool.
6. Grind the cooled jam with a blender. It is acceptable for small pieces of fruit to remain in the jam. Let the jam cook in crushed form. Add a cinnamon stick to the puree, which will add a special aroma. Bring the mixture to a boil over low heat, stirring, and cook for another 5 minutes. Take out the cinnamon stick, it has already given off its smell.
7. Pour the hot jam into sterilized jars and roll up. This delicacy will smell very tasty of orange and cinnamon. Enjoy your tea!
Apple jam with ginger in the microwave - a simple recipe
Ginger is added to this jam, which makes it taste usual jam not quite ordinary. This jam is cooked in the microwave.
Ingredients:
- apples - 500 gr.
- sugar - 500 gr.
- fresh ginger root - 20 gr.
- cinnamon - 10 gr.
- citric acid - 3 gr.
How to make apple and ginger jam:
1. Wash and peel the apples. This recipe does not use the peel; it can be used to make compote. Cut the apples into small cubes or thin slices. Weigh it already chopped and take the same amount of sugar.
2. Peel the ginger and chop it finely and thinly. You can first cut it into thin slices with a vegetable peeler, and then chop them even more.
3.Add ginger to the apples, add sugar and mix.
4.Place the sugared apples in the microwave for 9 minutes. Set the power to 700 watts. There is no need to set the power to maximum so that the jam does not boil too much and splash. Remove the jam after the allotted time. The sugar should dissolve and the apples will float in the syrup.
5.Add cinnamon to the jam and stir. And microwave for another 9 minutes. IN ready-made jam add citric acid, stir, microwave for another 30 seconds. After this, the jam needs to be poured into sterilized jars and rolled up. That's all.
Different varieties of apples can be boiled different time. Look at your apples - they should become transparent.
Thick apple jam - cooking secrets
There are some mistakes that housewives make when preparing jam. Because of these mistakes, the jam may burn and may not be thick enough. I'll tell you how to cook delicious and thick jam from apples.
For jam it is important to choose suitable apples. Take it sour varieties(they have more pectin, which means the jam will thicken faster) - Antonovka, Semerenko, Granny Smith, Gloster. If you only have sweet apples, you will need to add something with them. big amount pectin - quince, peaches, plums, citrus zest, pumpkin.
Ingredients:
- green sour apples - 2 kg
- sugar - 1.2 kg
- water - 300 ml
- lemon juice - 4 tbsp.
Cooking method:
1. Wash and peel the apples. Don't throw away the skins, they will come in handy. It is the peel that contains twice as much pectin as the apple pulp. Therefore, these peelings will be boiled together with the jam so that it thickens faster. Place the skins in gauze and tie them into a knot, leaving long tails of the gauze. You will then use these ends to remove the peel from the pan.
2. Cut the peeled apples into 4 parts and cut out the core. Weigh the peeled apples. For 1 kg of peeled apples, take 150 ml of water. Pour water into a stainless steel pan. Place apple peelings in the bottom of the water and sprinkle apple quarters on top.
3.Place the pan over high heat and bring to a boil with the lid closed. After boiling, turn the heat to medium and cook the apples for 15-20 minutes.
Do not fill the pan more than 3/4 full. Otherwise, foam will come out through the top.
4.Check the apples with a skewer - they should be soft. If this is the case, take out the cheesecloth with the peelings and wring it out of the pan. No more skins needed. Boiled apples need to be pureed. First, place them in a sieve to drain excess liquid. It does not need to be added to jam. Next, grind the apple pieces through a sieve or use an immersion blender.
5.B applesauce you need to add sugar and lemon juice. For the perfect jam, take 600 grams of sugar per 1 kg of peeled apples. This amount will help the jam stand for a long time and not ferment, but at the same time the jam will not be cloying. Lemon juice will prevent the apples from becoming too dark. Stir the puree with sugar and juice.
6. To make the jam thick, you can simmer it over low heat. But this will happen for a very long time. To reduce the time by three times, you need to bake the jam! To do this, preheat the oven to 200 degrees. Pour applesauce and sugar onto a baking sheet and smooth out the layer. The thickness of the layer should be no more than 3 cm. The thinner it is, the faster the liquid will evaporate. The baking tray does not need to be covered or greased with anything.
7. When you put the jam in an oven preheated to 200 degrees, reduce the heat to 150 degrees and bake it for 1 hour. Meanwhile, sterilize the jars and lids.
8.Check the readiness of the jam. It should decrease in volume by about half. Place some jam on a saucer and turn it over. If it doesn't fall (like ) then it's ready.
9.Hot jam should be quickly poured into hot sterilized jars. The jars are sterilized over steam for about 15 minutes until transparent. Therefore, 15 minutes before the jam is ready, put the jars to sterilize, 5 minutes before the jam is ready, boil the lids. The jam should be placed along the “marusin belt” - this is the place of the jar where it begins to narrow (the shoulders).
Don’t forget to rinse the ladle you will use to pour the jam in boiling water.
10. To prevent the jam from becoming moldy, sprinkle sugar on top. The sugar layer should be about 5-10 mm. This is the so-called sugar castle or sugar plug. Condensation from the lid will fall not onto the jam, but onto the sugar. And roll it up right away hot cap, which you need to remove from the boiling water and shake off all the water. Turn the jar over and check that the lid is tight and there are no leaks.
11.Now the jam is ready. Once cooled, store it in a dark, dry place where it can be stored for up to 3 years. When the jam sits for a while, it will become even thicker, almost like marmalade. Use it as a filling for bagels, pies and just for tea.
I think from these 7 recipes you can choose a recipe that will become a favorite in your family. For recipes for other jams, see the section.
I had adventures with this apple jam. I cooked it twice. But thanks to my mistakes, I finally understood what needed to be done in order to prepare excellent transparent jam from apple slices. And the secret here is very simple - apples. It's all about the apples! They should be strong and juicy. If you buy strong, but not juicy apples of unknown varieties, you risk repeating my unsuccessful experience, because the first time I got an incomprehensible dark brown substance with dry and completely incomplete transparent slices. If you take soft and tender apples, they will boil over and you won’t get any slices. So there is only one way out - to take the Antonovka or Semerenka, which has been proven for centuries. They will help the magic happen - they will give you enough juice and retain their shape.
Clear apple jam is cooked in slices as a series of “five minutes”. And the principle of preparation is similar to that of any other “five-minute exercise.” That is, the apples are covered with sugar, given juice and then boiled, not just once, but four or five times, until all the slices become transparent amber. Actually, that's all you need to know. But if you are used to following a recipe step by step (and I usually do), then everything is described below in great detail.
Ingredients:
- Apples (ideally Antonovka) - 1 kg,
- Sugar – 600 g.
Method for making clear apple jam in slices
So let's get started. Wash the apples, cut them into quarters, remove the core and seeds and then cut them into slices no more than 5 mm thick.
Close the pan with a lid and set for 8 hours. I don’t recommend it for longer - the top layer of apples may wilt and these dried slices will no longer be filled with syrup - boil them for at least a year (I checked, so take my word for it).
After 8 hours, the apples will give so much juice that it will cover them almost entirely. For some reason this really surprised me. But it is clear that the berries give a lot of juice, but the apples, which look so dense. Some kind of miracle!
Place the pan on the fire, bring to a boil, reduce the heat so that there is no intense gurgling and note the time - after exactly 5 minutes the jam will need to be turned off. I don’t recommend stirring the apples, otherwise the slices, which are still soft, may become wrinkled or torn. You can shake the pan slightly (lightly so as not to get burned!), You can heat the slices with a silicone spatula. In general, handle jam with care.
Leave the jam for 8 hours. Then put it on the fire again, bring it to a boil again, reduce the heat again and cook again for 5 minutes.
We leave for another 8 hours (although the third and fourth cooking can be delayed - apples well cooked in syrup will not spoil, so I cooked it after about 12-14 hours and everything worked out). Cook again in the mode already familiar to us.
And after an eight-hour period we cook it a fourth time. The last time I cooked it was not 5, but 7 minutes, due to which the jam turned amber. The apple slices were already completely transparent. And, most importantly, quite dense. That is, they kept their shape perfectly, like candied fruits in syrup. This is exactly what I needed! The jam tastes sweet and sour. Delicious! Definitely worth your time. I don’t recommend experimenting with “fast” recipes. Either they are for some mega-advanced cooks, or they are far from plausible. Old, proven over the years reliable recipe gave the expected result. I absolutely adore this jam. Nothing else compares to it.
Bon appetit!
Many housewives like to make sweet and salted preparations. Today we will look at sweet rolls, namely best options clear jam from apple slices, which are prepared quickly and easily.
Despite the fact that it is one of the fastest and simple recipes apple jam, gourmets note its excellent taste. Since the recipe is very easy to prepare, it also requires a minimum of ingredients.
Ingredients:
- apples – 2 kg;
- sugar – 1.4 kg.
Preparation:
- Wash the apples, cut into pieces, after removing the core. If you wish, you can peel the apples, but then you will end up with a mass that looks more like jam.
- Place the apples in a large saucepan, distribute them evenly over the entire area and sprinkle with sugar. Mix the apples well so that the sugar penetrates all layers. The cooking process itself of this dish It takes very little time, but before cooking the apples need to be juiced, which will take 12 hours.
- After time has passed, place the pan with apples on low heat, wait until the juice boils and cook the mixture for 5 minutes. There is no need to stir the jam, but you should shake the pan periodically so that the apples do not burn on the bottom.
- Then cover the pan with a lid and let the jam sit for 12 hours, then repeat the above procedure. This cycle of actions must be repeated a total of 4 times. If you do everything correctly, with each cooking the mass will noticeably thicken and change color.
- When ready, place the jam in sterilized jars and seal. This product must be stored in a cool room, such as a basement.
Clear jam in slices
You can make quick clear jam from apple slices in another way. In this option, even after cooking, the pulp will leave clear outlines of a whole apple, so when served, this workpiece will look very interesting. As in the previous recipe, we only need 2 ingredients.
Ingredients:
- apples – 2 kg;
- sugar 2 kg.
Preparation:
- Wash the apples, cut off the top and cut out the cores without damaging the walls and bottom.
- Transfer the fruits to the dish in which you will prepare the jam. Fill the apples with sugar so that it gets not only on the surface, but also in the recesses formed after cutting out the cores. Since apples are cooked in their juice without adding water, you need to wait until this juice is released. On average, this process takes 10-12 hours.
- Now you need to cook the apples for the first time. Before this process, stir the fruits so that the juice with dissolved sugar covers all the apples equally. You don’t need to cook the mixture for long: turn off the heat as soon as the syrup boils.
- Wait for the jam to cool. At this time, the apples should be covered with a plate, on top of which there is some kind of weight. Thanks to this, the apples will release their juice faster and you won’t have to wait as long as in the previous recipe.
- Repeat the cooking process two more times. For the third time, do not remove the jam from the heat as soon as it boils - cook it for another 5-10 minutes.
- Place the finished jam into sterilized jars and seal.
Apple jam with oranges
If you have never tried quick clear apple jam with orange slices, we strongly recommend that you do so. Gentle and at the same time bright taste This sweetness will not leave anyone indifferent!
Ingredients:
- apples – 1 kg;
- lemon – 1 pc.;
- orange – 1 pc.;
- sugar – 500 g.
Preparation:
- The first step is to prepare all the ingredients. Wash, peel and cut the apples into small cubes. Don't forget to remove the cores and seeds. Wash the lemon and orange thoroughly and cut them. However, there is no need to peel citrus fruits.
- In one saucepan, combine citrus fruits, apples and sugar. Mix everything well. Since orange and lemon release juice quite quickly, the mixture will only need half an hour to infuse.
- Cook the jam over low heat, stirring occasionally. The main sign that the jam is ready is the transparency of the apples. It often takes about 40 minutes for the juice to thicken and the apples to become translucent.
- Now, according to the standard scheme, roll the jam into jars and wait until winter to enjoy the wonderful taste of this dessert.
Apple and pear jam in a slow cooker
Few people know, but you can quickly prepare clear jam with apple slices in a slow cooker. This process will not take much of your time and effort, but will allow you to treat your guests to homemade delicacies on long winter evenings.
Ingredients:
- apples – 1 kg;
- pears – 1 kg;
- sugar – 1.2 kg;
- lemon – 1 pc.
Preparation:
- Wash the pears and apples and cut into thin slices. It is not necessary to clean these ingredients. Cut the lemon in half and squeeze the juice out of it by hand or using a special kitchen unit. IN this recipe lemon can be replaced with citric acid diluted in water. For this jam you will need 1.5–2 tbsp. l. lemon juice.
- Place the fruit in the slow cooker, pour in the lemon juice and add the sugar. Mix all ingredients together. Cook the jam in a closed multicooker on the “Stew” mode for 1 hour.
- The jam is ready! Roll it into jars if you plan to eat it in the winter, or leave it in any closed container if you plan to enjoy it in the near future.
Jam with kiwi and apples
To the fastest and delicious recipes clear jam with apple slices can be classified as kiwi jam. Apples and kiwi are a rather strange combination, but so delicious!
Ingredients:
- large apples – 10 pcs.;
- kiwi – 6 pcs.;
- water – 1 tbsp.;
- sugar – 1 kg;
- lemon – 2 pcs.
Preparation:
- Wash the apples and kiwi, peel and cut into cubes or slices. Squeeze juice from lemons or dilute citric acid in water. Sprinkle lemon juice on the apples to prevent them from browning.
- Transfer the fruit to the container in which you will prepare the jam. Pour water there and add sugar. Leave the fruit for an hour so that it releases its juice and the sugar dissolves.
- Now let's proceed directly to cooking. Place the pan with the fruit, water and sugar over low heat. Stirring occasionally, cook the mixture for 30–40 minutes, depending on how thick you want it to be.
- Place the resulting jam into sterilized jars and close.
Apple jam with chokeberry
The main advantage of such a quick, five-minute clear jam from apple slices is its low sugar content. It should also be noted a large number of vitamins that chokeberry retains even when cooked.
Ingredients:
- apples – 2 kg;
- rowan – 200 g;
- sugar – 600 g;
- water.
Preparation:
- Before you start cooking, make sure that the fruits and berries you take are fresh. This is one of the main conditions under which the fruit will remain intact during the cooking process. After testing for suitability, cut the apples into pieces.
- Place the apples in a saucepan and pour a small amount water and cook over low heat. After boiling, add sugar to the pan and mix everything thoroughly. Simmer over low heat for 30 minutes.
- Rinse the chokeberry with water and separate it from unwanted branches.
- When ready, remove the jam from the heat and add rowan berries to it. Once you do this, the mixture will take on a different shade.
Apple jam with soda
Recently, articles and video recipes on quick cooking from apples into slices using soda. Soda is not added to the jam itself, but read the step-by-step recipe for what to do with it and what to use it for.
Ingredients:
- apples – 2 kg;
- sugar – 2.4 kg;
- salt – 2 tsp;
- soda – 4 tsp.
Preparations:
- Wash the apples, remove the core and cut into slices. Prepare a brine solution: mix salt in the above proportions with 2 liters of water. Dip chopped apples into this solution. This action is performed to prevent the apples from darkening. The saline solution in this recipe is a substitute for lemon juice.
- Now prepare a soda solution. Mix 4 teaspoons of baking soda with 2 liters of water. Before dipping the apples into the baking soda solution, rinse them under water to remove any remaining salt. Soak the apples in the soda solution for no more than 5 minutes, then remove them from there and rinse them again with water. In this recipe, soda is used as a substance to prevent the apples from breaking down during the cooking process. Place the apples in a cooking pot and sprinkle sugar on top.
- You need to cook apple jam 3 times, taking a break of 6 hours between cooking. The first and second time, the jam must be brought to a boil and immediately removed from the heat. The third time, cook the apples until the juice thickens. It will begin to acquire a dense consistency after the first cooking.
- Once cooking is complete, transfer the jam into sterilized jars and seal.
Apple jam with cinnamon
Cinnamon plays a key role in this recipe. She adds jam wonderful aroma, which will remain even after several months in a twisted jar.
Ingredients:
- apples – 2 kg;
- sugar – 1 kg;
- ground cinnamon – 2 tbsp. l.
Preparation:
- Wash the apples and cut them into small slices, after removing the core.
- Transfer the apples to the pan in which you will prepare the jam. Sprinkle the fruits with sugar and cinnamon. Leave the apples for 8 hours to release their juice.
- In this recipe you only need to infuse the apples once, so after 8 hours you can start cooking the apples. Place the pan over medium heat and cook its contents for 5-10 minutes, stirring occasionally. Watch the condition of the apples - they should not boil too much and turn into porridge.
- Sterilize the jars and transfer the finished jam into them.
It is worth noting that all of the above five-minute transparent jams Apple slices can be quickly prepared without seaming, but only if you are going to eat them in the near future. Without closing the sealing jars for the winter, you run the risk of getting not tasty jam, but a moldy mixture in a few months.
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