How to make jam from whole apples. Paradise apple jam with tails (transparent)

We’ve already eaten our fill of fresh ripe apples and it’s time to make preparations for the winter. The easiest way to preserve the taste and aroma of these fruits is with our all favorite apple jam. It is very easy to close for the winter, which makes such preparation extremely accessible. Almost any variety of apple can be used. Your own garden apples, small and sometimes sour, will do, but you can also buy sweet apples grown in gardens and even foreign ones at the market. There are so many apples that you can prepare several different types jam and never repeat it.

Apple jam can be made transparent and with sweet slices showing through, or you can add berries and get bright red and juicy, you can also use tiny ranetki or paradise apples. Then they will remain intact and will look simply amazing in sweets. thick syrup. there are a lot of options.

Apple jam is being prepared different ways: quick, with the addition of other fruits and berries, spices. In any case, the dessert turns out very tasty, tender and aromatic. The principle of cooking a sweet delicacy is the same in all step-by-step recipes. The most important aspect is proper preparation apples:

They need to be thoroughly washed, divided into 4-8 parts and the seed box cut out.
If the peel is very hard, peel it off in a thin layer. In all other cases, this should not be done, since it is the skin that contains the maximum amount of vitamins and other useful compounds.
The skin can also be softened by blanching. To do this, the slices are immersed in boiling water for 3-4 minutes. Carefully remove and cool in cold water. This way the flesh remains intact and the skin is softer.
You should not pour out the apple broth. It can be used to make syrup.

Knowing all the nuances and subtleties of preparation, we suggest considering several step-by-step recipes for preparing a sweet dessert for the winter.

The simplest apple jam for the winter - step-by-step recipe

The dessert is made easily and simply. Despite this, the products retain the maximum amount of vitamins and other organic compounds, necessary for the body. Sugar is an excellent preservative, so there will be a minimum of ingredients. It’s all in the preparation method, such apple jam will turn out beautiful and transparent, and large pieces will look very appetizing and beg to be put into your mouth.

You will need:

granulated sugar – 0.6 kg;
ripe apples – 2 kg.

For improvement taste qualities You can add a little citric acid, but only if the apples themselves are not sour.

Preparation:

1. Wash the apples, divide them into several equal parts, remove the seed box. Cut into thin strips.

2. Connect to suitable container with granulated sugar, stir. Cover and leave on the kitchen counter for 2-3 hours. As soon as the juice is released, place the container with the contents on the stove.

3. Bring to a boil, reduce the temperature and continue cooking for a quarter of an hour.

4. Meanwhile, process the jars and boil the lids. Package ready-made jam from apples into sterile jars, roll up and cool.

Transparent apple jam in slices - how to prepare

I will be very surprised if you have never tried eating such jam. It turns out bright transparent, like real amber. Sticky and aromatic like honey and with beautiful translucent apple slices. Such apple jam, by its mere presence on the table during tea drinking, becomes a table decoration. If you put it in front of your guests, you won’t be able to avoid sighs of admiration.

Again, only 2 ingredients are used for the preparation - apple fruit And granulated sugar. Let's look at how to make aromatic transparent jam from apples in slices.

You will need:

apples – 2 kg;
granulated sugar – 2 kg.

Preparation:

1. Rinse the apples and wait until completely dry. First divide into 4 parts, remove the core, and then cut each quarter into another 3-4 parts to get even thin slices.

2. Place apples and granulated sugar in layers in a suitable pan. The final layer should be sugar. In this case, the apple slices will release juice faster and will be ready for further cooking, and the top layer will not darken in the air.

3. Cover the container with the contents with a clean cloth. Place in a cool place for 10-19 hours to allow sufficient release of fruit juice.

4. From the bowl, transfer the apples with the resulting syrup into a suitable pan. Place on the hob at medium temperature. Bring the contents to a boil, cook for 3-6 minutes. Remove from heat, cover and let cool room temperature.

5. After the time has passed, repeat the process until it boils again, but cooking increases to 9-10 minutes. Cool again.

6. Repeat the procedure again. From the moment of boiling, it is recommended to cook for 15-25 minutes. Remember to mix gently with a wooden or plastic spatula so as not to damage the appearance of the slices.

Advice! The longer the final cooking takes place, the more interesting the shade of the finished delicacy turns out.

7. Place apple jam with slices into prepared sterile jars and close. Store in the cold.

Sweet and spicy apple jam with cinnamon, walnuts and lemon

Tired of it traditional jam made from apples and want to surprise your family and friends with something? We bring to your attention a recipe for making apple jam with cinnamon and adding nuts and lemon. The delicacy is not only distinguished by its taste and aroma, but also by its vitamin content. Many people know firsthand how perfectly apple and cinnamon combine, especially if they bake often.

You will need:

lemon – 2 pcs.;
apples – 2 kg;
granulated sugar – 0.4 kg;
walnut – 300 g;
cinnamon – 15 g.

Preparation:

1. Wash and dry the apples. Remove unedible parts. Cut into medium sized cubes. Pour cold water into a saucepan and dissolve 0.5 tsp. Lower the cubes for 1-3 minutes. This is required so that the apple cubes do not have time to darken and spoil the appearance of the dessert.

2. Strain through a sieve, add granulated sugar and mix thoroughly.

3. Rinse the lemon and dry. Cut into 4-6 pieces together with the skin.

4. Add to apples along with cinnamon. Place on the hob and bring to a boil. Continue cooking for 10 minutes.

5. Sort the nuts, clean them from internal partitions. Place in a hot, dry frying pan and lightly fry for 8-12 minutes. The main thing is not to overcook and so that the kernels do not burn. Otherwise, taste ready dessert will be spoiled. Cool, cut into several pieces, but not too finely.

6. Get a lemon. Lay out the nuts. Stir and continue cooking until translucent appearance apple slices.

7. Place the finished treat into sterile jars. Close and store.

Delicious apple and pear jam - video recipe

If you have both apples and pears ripening in your garden, then you have a great chance to make jam from both of these fruits and get an amazing dessert for the winter. And if they don’t grow, then urgently run to the store or market and stock up ripe fruits. It's time to make pear and apple jam at the same time. Believe me, you won’t forget this taste for a long time.

Recipe for making apple and orange jam

For cooking tasty treat We suggest you consider unusual option prescription Many people know that you can add lemon to too sweet apple jam, which will balance the taste and make it less cloying. But what if you put orange instead of lemon? After all, it also belongs to citrus fruits and is rich in acid, but besides this, it has an amazing taste and aroma. In combination with apples, oranges will make simply amazing jam.

You will need:

fresh apples – 1.5 kg;
oranges – 350 g;
granulated sugar – 1 kg;
water – 90 ml.

Preparation:

1. Rinse the citrus fruit under running water with a brush and additionally rinse with boiling water. This is required in order to remove the wax used for processing from the surface of the citrus fruit. Cut the product into medium-sized cubes. Place in a suitable pan, add water and cook from the moment it boils for a quarter of an hour.

2. After the specified time, add granulated sugar and continue cooking for 20 minutes. Over the specified period of time, the orange peel will become softer, and the syrup will become bright yellow.

3. Wash the apples, remove the skin and seeds. Chop into slices. Add to oranges. Reduce the heating temperature of the stove to a minimum, cook until the required thickness. Time approximately 60 minutes. Don't forget to stir the contents of the pan regularly.

4. Pour the prepared apple jam into sterile jars and seal tightly. After cooling, refrigerate.

Delicious and simple apple jam with nuts

We suggest considering another cooking option. apple dessert with the addition of nuts. You can choose any type of nuts that you happen to have at home at the moment or even use a mixture. This will only make the taste better. Although many people use it most often walnuts. I also tried this recipe with almonds and hazelnuts and I was very pleased with the result. Both of these nuts pair wonderfully with sweet apples.

You will need:

apples – 500 g;
granulated sugar -500 g;
citric acid – 2 g;
clean water – 200 ml;
any nuts – 60 g.

Preparation:

1. Wash the fruit, dry it, remove rotten and unsuitable places for food. Chop into medium sized cubes.

2. Combine with nuts in a suitable cooking pan. Cover up.

3. Let's start preparing the sweet syrup. To do this, mix water and granulated sugar in a separate pan. Bring to a boil with regular stirring and wait until the grains are completely dissolved.

4. Place the fruit and nut mixture into the prepared syrup and stir. Add citric acid and boil until thick. This simple apple and nut jam is ready.

Prepare a dessert from apples of the " White filling"It’s not difficult, the main thing is to observe the proportions of the ingredients and step-by-step technology. The biggest problem with these apples is that they are very soft and boil over pretty quickly. But the taste is simply amazing, if you see such apples, remember the recipe and try to make jam from them for the winter.

You will need:

apples “White filling” - 1.5 kg;
granulated sugar – 0.6 kg.

Preparation:

1. Rinse the fruit, divide into 2 equal parts, remove the seed box. Chop into medium sized slices.

2. Place in a suitable container for cooking. Combine with granulated sugar. Leave for 10 hours.

3. After the specified time, place the container with the contents on the stove. From the moment it boils, reduce the heating temperature and continue cooking for 10 minutes. Remove from the cooking surface, cover with a gauze napkin and cool.

4. Repeat the boiling, cooking and cooling procedure 2 times. This gives the shade a vibrant amber hue.

5. After the last boil, pour the apple jam into sterile jars. Close tightly.

Bright and healthy apple jam with black currants

Using this recipe, you can make classic jam from apples or with the addition of other fruits and berries. We invite you to consider more interesting way cooking a dessert of apples and black currants. Not only the color of the dish changes, but also the taste. In addition, black currant is extremely useful, especially for colds. This preparation will not only be a pleasure for you, but will also bring benefits when cold. winter evenings over a cup of tea.

You will need:

black currant – 1 kg;
apples – 2 kg;
granulated sugar – 3 kg.

Preparation:

1. Sort the berries, remove rotten and spoiled fruits and excess debris. Rinse well in several waters. Wait for excess moisture to drain. Place in a saucepan and add ½ of the granulated sugar. Cover and leave to release the juice.

2. Rinse the fruit. Remove rotten areas and seed box. Chop into medium sized cubes.

3. Meanwhile, let's start preparing the sweet syrup. Combine water and remaining granulated sugar in another pan. With regular stirring, wait until the sweet particles are completely dissolved. Place apple pieces in hot syrup and blanch for 2-3 minutes.

4. Without removing from the stove, pour out the released blackcurrant juice. Warm up for 5-8 minutes.

5. Then the berries themselves and cook for another 5 minutes. Place into sterile jars. Close tightly.

Very healthy chokeberry jam with apples

Tasty and healthy, what could be better when it comes to a sweet dessert. After all, it’s not just about ruining their teeth. This can even be given to children and enjoyed. good health in winter.

Plum and apple jam for the winter - prepared in a slow cooker

Do you have a multicooker in the house? Then we suggest considering the option of preparing delicious and juicy jam from apples and plums. The dessert will appeal to both adults and children.

You will need:

peeled apples – 1 kg;
plum – 1 kg;
granulated sugar – 1.6 kg.

Preparation:

1. Chop the apples into medium-sized cubes. Rinse the plum, divide into 2 parts and remove the inner pit. Mix prepared ingredients in a separate bowl.

2. Add granulated sugar and stir. Cover with a cloth and leave on the kitchen counter for 2-3 hours to release sufficient quantity juice

3. After the specified time, place the bowl in the multicooker and set the “Stewing” mode for 40 minutes.

4. There is no need to close the lid, as the mixture will burn. Don't forget to stir regularly. Place in clean jars, close and store in the cellar.

Paradise apple jam with sticks

Many people like apples of paradise. Desserts prepared on this basis are especially tasty and healthy. They cook quite quickly. The apples themselves can be eaten almost entirely, because they are almost the size of a cherry.

You will need:

paradise apples – 600 g;
granulated sugar – 500 g;
filtered water – 250 ml;
citric acid -2.5 g.

Preparation:

1. Combine water with granulated sugar in a separate pan. Place on the stove, bring to a boil.

2. Meanwhile, rinse and dry the apples. Cut off the tails so that the branch remains no higher than 2 cm. Make 1 puncture on each apple with a toothpick or a simple needle. This is necessary so that the skin does not burst during cooking.

3. Place the prepared ingredient in boiling syrup. Set the heat to maximum and boil. Remove the foam and turn off the stove. Cool the jam.

4. Place it back on the stove and add citric acid. Stir gently. If desired, you can add a cinnamon stick. Bring to a boil, reduce heat and simmer for 30 minutes. It is important that the jam does not boil too much.

5. Take out a cinnamon stick. Pour into sterile jars fragrant jam, roll up tightly. Once completely cooled, refrigerate.

As you can see, there are many options for making apple jam. They all differ from each other in the amount of ingredients taken, taste and appearance.

Recipe for jam from whole apples for the winter

Jam made from whole apples looks very original and will be an excellent table decoration. It can also be prepared for the winter. Fragrant, tasty and transparent - it will not leave any family member indifferent.

All you need to prepare is apples and sugar. Their number should be the same in weight. That is, for a kilo of apples we take exactly 1 kg of sugar. You will also need water for cooking the syrup (200 ml per 1 kg of granulated sugar).

Let's calculate the proportions for an example:

2 kg apples;
2 kg sugar;
400 ml water.

For jam, choose small varieties of apples. Large ones simply won’t cook and won’t fit in jars.

The dessert is prepared in three steps.

Preparation of fruits. Select the strongest, most elastic and ripe apples. They should not be rotten, dented or wormy. Remove the stems (you can leave them) and rinse the fruit under the tap, then dry them on a towel.

To prevent the apples from falling apart when making jam, each of them must be pierced with a toothpick in advance. different places. When boiling, excess juice will come out of these holes, but the fruits themselves will remain intact and will not cloud the syrup.

Cooking. First, let's prepare the syrup. Add sugar to water and place on low heat. Wait for the liquid to boil, and then cook for 5 minutes, stirring continuously, until all the granulated sugar has dissolved.

The selected apples must be transferred to a container where the jam will be cooked. This can be an enamel basin or a large saucepan. Pour the prepared hot syrup and leave for a day, covering with a lid or gauze to prevent insects and dust from getting inside.

After a day, put the container on the stove over low heat. Bring to a boil and cook for 5-8 minutes. After this, leave it again for a day. There should be three such cooking approaches (after each of them, the jam should be infused for 24 hours).

When the jam is ready, put it in dry, sterilized jars and roll up the lids. You can store this dessert in the refrigerator or cellar. It is important that the place is dark and the storage temperature does not exceed 15 degrees.

This dessert is very tasty and its highlight is that the fruits remain intact. This is achieved by dividing the cooking process into three stages. The apples simply do not have time to fall apart or burst.

Step-by-step recipes for jam from paradise apples with tails: transparent, with citruses, nuts

2018-06-10 Marina Vykhodtseva

Grade
recipe

25194

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

38 gr.

153 kcal.

Option 1: Quick recipe for clear jam from paradise apples with tails

Enough quick recipe clear jam with the addition of citric acid. The apples of paradise will not need to sit with sugar for a long time; they are boiled in syrup in two steps, but it is important to do this for low heat.

Ingredients

1.2 kg of paradise apples;
kilogram of sugar;
0.4 l of water;
0.5 tsp. lemons;
cinnamon (1 stick).

How to quickly make clear heavenly jam

Immediately put the syrup on the stove to boil. Mix sugar with water and start heating over low heat. At the same time, rinse the apples thoroughly under running water, cut off the tails, leaving a sprig of no more than two centimeters.

To prevent the apple from bursting, you need to prick it. We do this with all ranetkas. Pour into boiled syrup. Turn up the heat to maximum and quickly bring to a boil. We collect the foam, after a minute we turn off the jam. Let cool.

After it has cooled completely, put the jam back on the stove, add citric acid and a cinnamon stick. Bring quickly to a boil, then reduce heat to low. We warm it up for about half an hour, but don’t let it boil.

We put the clear jam with apples of paradise into sterile jars, roll it up, and after cooling, you can put it in the basement or put it in a cool pantry.

When cooking syrup, it is important to take your time so that all the sugar dissolves before boiling. You also need to stir it regularly from the bottom and along the edges so that small particles do not burn, otherwise the jam will have a dark color.

Option 2: Classic paradise apple jam with tails (transparent)

A whole ranet makes a rather complicated jam. It is very beautiful, fragrant and looks really impressive if you leave the tails on. Here is one of the most popular recipes. Miniature apples in clear syrup will be perfectly preserved not only until the next harvest and are ready to lift your spirits at any time. Additionally, for this jam you will need granulated sugar.

Ingredients

2 kg ranetki;
0.4 l of water;
1.5 kg of sugar.

Step-by-step recipe for classic clear jam with apples

As with making any other jam, we start by preparing the main ingredient. We thoroughly wash the apples of paradise and rinse all hard-to-reach places. Then we take scissors and shorten the tail by a third or half; there is no need to tear off the entire branch. After this, we pierce each apple with a thick needle. Some people do it in one place, sometimes they pierce several holes. In any case, it is important to do this so that the skin does not burst and the juice comes out.

Now you can start preparing the syrup. Combine sugar with clean water, send it to warm up. After boiling, boil for a minute. Pour in the apples of paradise, press down so that they are completely immersed in the liquid. If this does not happen right away, then very soon the juice will appear, everything will definitely drown. Cool and leave in a cool place for a day.

Now we put the apples on the stove and remove the pressure. Bring the future jam to a boil. Turn it off immediately. We remove the foam. There is no need to boil anything, otherwise you won’t get a clear syrup. Let cool for five hours, you can keep it longer. We repeat this three times. If the apples are not very small, there are different varieties, then bring to a boil four times.

We do a test boil and place the product in sterile jars. Roll up immediately and place on the lid until it cools completely.

A lot of dust and dirt accumulate in the recesses of the apples, which is convenient to clean with a small brush. It is important to thoroughly rinse these places so that the heavenly jam does not sour.

Option 3: Paradise apple jam with tails (clear with lemon)

Apples (and not only) are often combined with lemon in jam. Citrus gives a lot pleasant aroma, and is often added to minimum quantity. For 2 kg apples of paradise One small lemon is enough. Another simple recipe for a treat in clear syrup.

Ingredients

2 kg of paradise apples;
1.3 kg sugar;
500 ml water;
1 lemon.

How to cook

We wash the apples and prick them with a toothpick or a needle. In general, it is not recommended to do this with metal objects, but many housewives even use a fork and see nothing wrong with it. We shorten the tails to two centimeters so that they look beautiful in the jam. Place the apples in a bowl.

Boil water or take boiling water from a kettle and measure out the recipe amount. Pour the apples over the top, cover and leave for half an hour. Then pour the liquid into a saucepan.

Add sugar, let the syrup boil and pour in the previously blanched apples. Leave for ten hours or overnight. Then strain the syrup back into the pan, add the chopped zest, and squeeze out the lemon juice. Bring to a boil again.

Add the apples of paradise to the syrup with lemon and cook at a low (barely noticeable) boil for 20 minutes. After this, we pack the treat into jars and send it for storage. We use sterile containers and treated lids.

Heavenly jam also works great with orange. It is important to remove seeds from citrus fruits, otherwise, during cooking and storage, bitterness will come out in the jam and the taste of the delicacy will be upset.

Option 4: Paradise apple jam with tails (transparent with nuts)

Another recipe with the addition of lemon, but the highlight of this jam will be walnut kernels. It turns out to be a truly heavenly or even royal delicacy. It is advisable to use pieces walnuts, not dust.

Ingredients

1 kg ranet;
200 g nuts;
200 ml water;
0.5 lemon;
1 kg sugar;
cinnamon optional.

Step by step recipe

Scald the citrus, remove the zest, chop finely, and squeeze the juice out of half. Add water and sugar here. Place on the fire and begin to melt. Bring the syrup to a boil.

Let's prepare in the usual way apples. We definitely need to pin it. Pour into boiling syrup. Let it boil and turn it off immediately. We insist for ten hours. Then add the nut kernels and let it boil again and immediately turn it off. After complete cooling, repeat this heating two more times.

After bringing the heavenly jam with nuts to a boil for the last time, immediately put it in sterile jars, seal it, put it on the lid and leave it until it cools completely.

It is easy to prepare jam from paradise apples in a slow cooker; the device is adapted for this, and the coated bowl will not allow the delicacy to burn.

Option 5: Paradise apple jam with tails (transparent in the oven)

This jam is not quite ordinary, as it is prepared in the oven. The result is a honey treat with an amazing aroma and taste. For simmering, you will need a clay pot or other similar container with a lid; you can use heat-resistant glass. If desired, add cinnamon or zest for flavor, but even without them you will get a very aromatic jam with syrup that is really very similar to honey.

Ingredients

400 grams of sugar;
1.2 kg ranet;
0.5 tbsp. drinking water.

How to cook

We wash the apples of paradise, cut off the tails so that they are not so long and do not get tangled with each other. We make one puncture in each apple. You can immediately put it in a pot.

Make syrup from sugar and water. You can squeeze lemon into it or add dry acid if the apples are sweet and do not have a distinct taste. Pour the ranetki into the pot, put it in the oven, heating to 170 degrees.

As soon as the temperature reaches, we immediately reduce it to 80-100 degrees and leave the jam to simmer for 4 hours. Previously, they kept it in a Russian oven all night. After this we take out a pot of honey treat, put in dry and sterile jars, roll up.

All recipes for heavenly jam indicate that the tails are left, you just need to trim them. In fact, complete removal is allowed; this will not affect the taste of the delicacy. But it’s with ponytails that you get something original and unusual jam Moreover, such marmalade apples will be a wonderful decoration for desserts; with twigs they look very cute.

Option 6. Classic recipe for paradise apple jam

Paradise apple jam is a stunning sweet treat that can be served as an after-dinner dessert or displayed at festive table. Although its preparation requires a lot of effort, the result is worth it - unforgettably tasty, aromatic, with beautiful color and the consistency of jam. There are many dessert recipes, but the most common is considered classic version where are the apples at sugar syrup boiled whole.

Ingredients:

20 medium paradise apples;
sugar - 1.3 kg;
filtered water - 400 ml.

Step by step recipe

The apples are sorted, washed, and several punctures are made on their surface using a toothpick.

Prepare the syrup: pour sugar into a saucepan, add water, place on the stove over medium heat, bring to a boil, stirring constantly. Remove the syrup from the stove and cool.

Pour the prepared syrup over the prepared apples and leave at room temperature for 24 hours.

The released liquid from the apples is poured into deep container, place again on the stove over medium heat, let it boil and, while hot, pour it back into the apples, leave to stand for another 1 day.

After another day of infusion, place the contents of the container on the stove and cook the jam until the fruit softens.

When the jam thickens slightly, check for readiness in this way: pour half a tablespoon of jam onto a flat plate, tilt it slightly, if it does not spread, then it’s ready, if necessary, cook for a few more minutes.

After cooling completely, the finished jam is placed in sterilized jars and stored in a cellar or any cool room.

If desired, you can cut out the core of the apples, or you can boil the apples directly with it and the tail, and then use it as a decoration for cakes or pastries.

Option 7. Quick recipe for paradise apple jam with lemon

The following recipe does not require long infusion of fruits in syrup; it is enough to wait a few hours, which speeds up the cooking process, but at the same time does not negatively affect the taste.

Ingredients:

35 heavenly ranetki;
sugar - a little more than 1.5 kilograms;
610 ml of water passed through a filter;
1 lemon.

How to make jam from apples of paradise

Small apples are sorted, washed, and pierced with a toothpick.

Scalding fruits hot water, let cool on a paper towel.

Pour sugar into a saucepan, combine with water and bring to a slightly thick consistency over low heat, stirring constantly.

The syrup is cooled slightly and the ranetki are immersed in it and allowed to soak for 4 hours.

Place the container with apples and syrup on the stove, setting the heat to medium, and boil for 5 minutes after boiling.

Leave the jam on the table for a few more hours.

Boil for another 5 minutes.

Remove the jam from the heat, pour in lemon juice, let it cool a little, put it in jars and cover with metal lids.

During infusion of apples and cooking, do not stir the jam; just shake the container slightly. Instead of lemon juice, you can add citric acid, then you will need to infuse the dessert for 1 day.

Option 8. Paradise apple jam with walnuts and cinnamon

An original version of dessert. It differs from the others in its unsurpassed aroma and unusual consistency.

Ingredients:

a little more than one kilogram of heavenly ranetki;
900 g sugar;
4 handfuls of shelled walnuts;
45 g ground cinnamon;
1 lemon;
water - 255 ml.

Step by step recipe

The lemon is zested, ground in a blender, and the juice is squeezed out of the pulp.

In a saucepan, mix sugar with water and lemon juice, zest, and boil over low heat after boiling for 3 minutes.

Paradise apples are washed, cored, cut into slices and placed in syrup along with nuts and cinnamon crushed in a blender, mixed thoroughly.

Boil the jam over low heat for 15 minutes.

Remove from the heat, let it steep for a while and put it back on the stove and cook for the same amount of time.

The same procedure is repeated one more time and the jam is placed into jars while hot.

Jam with almond kernels is equally interesting and unusual.

Option 9. Amber jam from paradise apples

In terms of the ingredients included in the composition, the following version of paradise apple jam is similar to classic recipe, but in terms of the method of preparation it is slightly different from it in that the apples are blanched before cooking and then infused in cold water for 1 day.

Ingredients:

1.5 kg of paradise apples;
sugar - 1 kg;
250 ml of filtered water.

How to cook

The core of washed and dried apples is cut out and pricked in several places with a wooden stick.

Pour hot water over the apples and let sit for 3 minutes.

The apples are removed from the water using a slotted spoon and placed in another container with cold water and stand for 1 day.

A day later, a syrup based on sugar and water is boiled.

Immerse the apples in the slightly cooled syrup, let them cool completely and put them back on the stove and cook for 15 minutes.

The jam is cooled a little and placed in a sterilized container, used as a dessert for tea or as an impregnation and decoration for a variety of cakes.

According to this recipe, the jam will turn out even tastier if you use freshly squeezed or store-bought apple juice instead of water.

Option 10. Paradise apple jam in the oven

Jam cooked in the oven turns out especially tasty and infused. The undoubted advantage of this recipe is that after cooking the apples remain intact, without the slightest damage, because there is no need to stir the jam during the cooking process. The composition also contains walnuts and lemon, which make it very aromatic and unusual in taste.

Ingredients:

30 small heavenly apples;
half a kilogram of sugar;
250 ml purified water;
60 g walnuts;
1 lemon.

Step by step recipe

The apples are washed, pierced in several places with a stick, the nuts are crushed with a rolling pin, and the lemon is peeled.

Water is combined with sugar and the syrup is boiled over a small flame.

Turn on the oven to heat up to 250 degrees in advance.

Pour syrup into a deep container, add apples and nuts, pour in lemon juice, boil in hot oven 12 minutes.

The jam is transferred to pots and, having adjusted the temperature to 100 degrees, boiled for 3 hours.

Open the oven and check the readiness: if the consistency of the jam is similar to thick honey, then it is ready.

Be sure to place the apples in syrup in a hot oven, otherwise, while it is warming up, they will be saturated with syrup, and their finished consistency will not be so thick.

Option 11. Royal jam from paradise apples

And this version of paradise apple jam is the longest and most labor-intensive. But it turns out so tasty and beautiful that it’s definitely worth making. Any housewife can cope with the task, strictly following the specified technology and standards.

Ingredients:

3 kg of paradise ranetki;
250 ml freshly squeezed apple juice;
250 ml freshly squeezed orange juice;
cranberry juice - 250 ml;
sugar - 2.5 kg.

How to cook

The washed apples are pierced with a stick and immediately rolled in sugar, kept on a sheet to dry.

Cover a clean frying sheet with foil and place the apples on it, put it in a hot oven, and leave for about half an hour.

Pour apple, orange, cranberry juices, place on a stove over medium heat and bring to a boil.

Slowly add sugar (leave a little for rolling the apples), mix thoroughly and bring to a boil again.

Caramelized apples are immersed in fruit and berry syrup and boiled over the same heat for half an hour.

Remove the apples from the syrup, roll in sugar and place in the oven for another 15 minutes.

Once again immerse in syrup and boil for 10 minutes.

Place in jars and roll up, store in a cellar or cool place.

You can replace cranberry juice with any other berry drink.

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 a 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 whole slices remain 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, you must 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 are preserved whole, there will be more useful substances, which were in fresh fruits. 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. From an orange and half a lemon, grate the zest onto 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. Add citric acid to the finished jam, stir, and 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 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 immediately roll up the hot lid, 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.

Sweet, almost transparent apple jam- 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 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 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 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 enter required quantity 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.
Roll up immediately 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 a particularly 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 into 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 cold season bake delicious pies at the end of summer you definitely need to make something 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 ready-made jam cool completely and pack 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 save most of the beneficial properties original product. And according to next recipe The jam turns out to be extraordinarily 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 mass becomes golden color. 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. She 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 to it unusual ingredients, and completely 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;
Juice fresh ginger– 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 amber syrup, reminiscent of honey, even in appearance it looks tasty and appetizing. But the most amazing thing is that it is very simple and easy to prepare.

Very small apples with ponytails – 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 obtain original jam It is necessary 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 tough. 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.

Apples – 1kg;
Walnut kernels – 150 g;
Medium lemon;
Sugar – 200 g;
A pair of bay leaves;
Black pepper – 3 peas.

Preparation:

Cut the cleanly washed and dried apples into cubes, removing the seed capsule at the same time.
To prevent them from darkening, immerse them in water with citric acid for a few minutes.