You can make apple jam for the winter in the most different ways. This is even five minutes without special troubles, and complex jam with unusual ingredients, and just a preparation for pies. In any case, the principle of preparing apples in almost any recipe is the same. Apples must be thoroughly washed, cut into 6-8 pieces and the core and seeds removed. If the skin is hard, it is better to remove it, although this will deprive your jam of a noticeable dose of vitamins. Especially if you are preparing “quick” jam. To soften the skin and especially hard apples, it is better to blanch the fruits in boiling water for 3-5 minutes and then cool in cold water. The water in which apples were blanched can be used to make syrup. For simplicity and speed, a wonderful device has been invented with which an apple is cut into 8 parts in one step and the core is immediately removed. Let's try to make apple jam and enjoy it in winter wonderful aroma and taste.
Ingredients:
1 kg peeled apples,
1 kg sugar,
1 stack water,
3 g citric acid.
Preparation:
Cut the seeded apples into slices and place in salted or acidified water to prevent them from darkening. Prepare syrup from water and sugar. Throw the apples into a sieve, dip into boiling syrup, shake the bowl so that all the apples are covered with syrup, and leave for 5-6 hours. Then place the bowl of jam on the fire and bring to a boil. Remove from heat again and leave for 5-6 hours. Repeat again. If the jam turns out too sweet, add citric acid.
Antonovka jam
Cover the seeded apple slices with sugar in layers and leave for 6-8 hours (or overnight). Then put the bowl of jam on the fire, pour in water at the rate of 1 cup per 1 kg of apples, bring to a boil and boil for 5 minutes. Remove from heat and let stand for 10-12 hours. Then cook the jam until ready.
Ingredients:
1 kg apples,
1.2 kg sugar,
2 stacks water.
Preparation:
Cut off the stalks of ranetki or china by about ⅔. Prick each apple in several places, blanch in boiling water for 2-3 minutes, then cool in ice water. Place apples in boiling syrup, bring to a boil and remove from heat. Repeat 2-3 more times, letting the jam sit for 10-12 hours.
Ingredients:
1 kg of paradise apples,
1.5 kg sugar,
1 stack water.
Preparation:
Shortly trim the stems of the apples, prick the fruits with a wooden toothpick and blanch in boiling water for 3-4 minutes. Cool in cold water. Use the water in which the apples were blanched to make syrup. Place apples in boiling syrup, bring to a boil and let stand for several hours. Then put on fire and cook the jam until the apples become translucent. Keep the finished jam in a cool place for 24 hours, then transfer it to prepared jars and seal.
Ingredients:
3 kg apples,
2 cups sugar.
Preparation:
Cover the apples cut into slices with sugar, shaking the bowl so that the apples are evenly covered with sugar, and leave for 1-2 days in a cool place (not in the refrigerator). During this time, stir the apples several times. Place on the fire, bring to a boil, reduce heat and cook for 7-10 minutes. Place hot in sterilized jars and seal.
Ingredients:
3-4 kg of apples,
1 - 1.5 sugar,
1 sachet vanilla sugar or 1 vanilla pod,
cinnamon, citric acid - to taste.
Preparation:
Place the apple slices in a thick-bottomed pan, sprinkling with sugar. Leave it overnight. The next morning, put the pan on the fire and cook for about 20 minutes. Then remove from heat and let cool. Repeat 2 more times. At the end of cooking, add cinnamon, vanilla and citric acid, place while hot in sterilized jars and seal.
Ingredients:
1 kg apples,
1 kg oranges,
2 kg sugar,
1 stack water.
Preparation:
Cut the apples into slices and remove the seeds. Peel the oranges and cut into slices. Make syrup from sugar and water, boiling it for 10 minutes. Place fruit in boiling syrup, bring to boil three times and cool. Pour the jam into sterilized dry jars and seal.
Ingredients:
1 kg apples,
2 oranges,
1 kg sugar,
1 stack water,
cinnamon - to taste.
Preparation:
Cut the oranges with the peel into quarters, add boiling water (1 cup) and cook until the peel softens. Then add sugar and cook the syrup. Cut the peeled apples into slices, remove the seeds and blanch in boiling water for 5 minutes. Place the apples in the boiling syrup with oranges and simmer over low heat until the apples are tender. At the end of cooking, add cinnamon to taste. Roll up.
Ingredients:
2 kg apples,
2 lemons,
750-850 g sugar,
1 tsp citric acid,
water.
Preparation:
Cut the apples, peeled and seeded, into slices, cut the lemons into half circles along with the peel. Pour over the fruit a small amount water and cook over medium heat until done. When the fruit is soft, add sugar, increase heat and cook until thickened, stirring constantly. Shortly before the end of cooking, add citric acid. Place the finished jam in sterilized jars and seal.
Ingredients:
2 kg apples,
700 g sugar,
1 stack water,
1 tbsp. ground cinnamon.
Preparation:
Cover the prepared apples with sugar and leave for 6 hours. After this, put the bowl with apples on the fire and bring to a boil. Add cinnamon, boil for another 5 minutes and pour into jars. Roll up.
Ingredients:
1.5 kg apples,
1 stack black currant berries,
1 stack dried fruits (raisins, dried apricots or prunes),
2 kg sugar,
1 stack water,
1 lemon.
Preparation:
Cut the apples into slices and remove the seeds, rinse the dried fruits thoroughly hot water and dry, cut the lemon into slices. Prepare a syrup from sugar and water, boil it and put all the ingredients into it. Cook from the moment of boiling for 30 minutes, pour hot into jars, roll up.
Ingredients:
1 kg apples,
1 kg sugar,
400 ml water,
zest from 1 lemon,
a little vanilla.
Preparation:
Boil syrup from sugar and water, boil it until thick drops (when a drop of syrup does not spread on the plate). Peel the apples, remove the seeds and cut into cubes or slices. Place the apples in the syrup and simmer for 30 minutes, being careful not to let the apples become mushy. Remove the zest from the lemon and add it to the jam along with a pinch of vanilla. Pour the finished jam into jars and roll up.
Preparing apples for the winter. Slice the apples, peeled and seeded small pieces and let it simmer under the lid. First pour a little water into the bottom of the bowl to prevent the apples from burning. When the apples soften, add sugar to taste, stir and let simmer for 5 minutes. Quickly pack the hot mixture into sterilized jars and roll up.
Ingredients:
1 kg peeled apples,
150-200 g sugar.
Preparation:
Cut the apples into pieces and add sugar. Leave for an hour, stirring occasionally. After the juice appears, place the container with the jam on low heat, bring to a boil, stirring constantly, and place in sterilized jars. Roll up.
Ingredients:
3 kg apples,
2 stacks Sahara.
Preparation:
Grate the seeded apples on a coarse grater (or using a food processor - it’s faster). Moisten the bottom of the bowl for making jam with water, lay out the apple mixture and cover with sugar. Place on the fire, bring to a boil over low heat, stirring. Cook for 5-7 minutes. Quickly pour into sterilized jars and seal immediately. Turn it over, wrap it up.
Five-minute jam from apples and oranges
Ingredients:
1 kg prepared apples
1 kg sugar,
1 orange.
Preparation:
Pass the orange through a meat grinder along with the peel (after removing the seeds). Cut the apples into cubes. Place the fruits in a container for making jam, add sugar and stir. Bring to a boil over low heat, stirring occasionally, simmer for 5 minutes and immediately pour into sterilized jars. Roll it up, turn it over, wrap it up.
Ingredients:
1 kg prepared apples,
150-200 g sugar.
Preparation:
Sprinkle the apples with sugar and place the bowl in the oven over medium heat. Stir the jam periodically. When the sugar is completely dissolved and the apples become translucent, place the jam in sterilized jars and seal.
Apple preparation without sugar
Grind apples without peels and seeds in a meat grinder or using a blender in homogeneous mass. Place in a bowl and cook until thickened. In order to apple mass did not burn during cooking, do it water bath and cook the product on it. When the apple mass has boiled down sufficiently, place it in sterilized jars, cover with lids and set to sterilize for 10-15 minutes from the moment the water boils. Roll up.
Ingredients:
3 kg sweet and sour apples,
2 stacks Sahara.
Preparation:
Cut the seeded apples into slices, place them in a bowl or pan and cover with sugar. Leave it overnight. In the morning, place the bowl of jam over medium heat and bring to a boil, stirring continuously. Cook for 5 minutes after boiling and immediately place into sterilized jars. Roll up.
Happy preparations!
Larisa Shuftaykina
You thought you knew everything about making homemade apple jam, maybe you do, but we'll try to surprise you with a few original recipes, based on a not entirely original combination of apples and. The latter, in the recipes below, will be supplemented with a variety of spices, along with other fruits. It will turn out delicious and original, we promise.
Apple jam with cinnamon - recipe
Let's start with the simplest and basic recipe, within which apple slices prepare only with granulated sugar and cinnamon. Having such a base on hand, you can further vary the recipe by adding your favorite ingredients to taste.
Ingredients:
- apples - 2.1 kg;
- granulated sugar - 910 g;
- ground cinnamon - 1 teaspoon;
- pinch
Preparation
After peeling the apples from the core, cut them into slices of any shape and size, and then place them in an enamel container, sprinkling each layer with granulated sugar. Leave the fruit to stand in sugar all night, and then put the future jam on the fire and cook 3 times for 20 minutes, with breaks to allow the delicacy to cool completely before each subsequent cooking. During the final placement on the fire, add citric acid and cinnamon to the jam. Stir and pour into sterile jars while still bubbling.
Transparent apple jam slices with cinnamon
Ingredients:
- apples - 2.4 kg;
- granulated sugar - 960 g;
- cinnamon sticks - 2-3 pcs.;
- cloves - 10 buds.
Preparation
Making apple cinnamon jam should begin by preparing the main ingredient - apples. Remove the washed fruit from the core and cut into large slices. Place the fruit slices in an enamel bowl and sprinkle everything with granulated sugar. Leave the apples to sit with the sugar overnight until the apple juice releases, dissolving the crystals and forming a syrup. In the morning, pour the syrup into a separate bowl and put on fire along with cinnamon and cloves. Boil the syrup by a third, and then put the apple slices in it and wait until the syrup thickens, and it thickens quite quickly, since apple slices contain a lot of pectin. Afterwards, you need to seal the apple cinnamon jam for the winter, pouring it while still hot into clean and sterile jars.
Apple jam with cranberries, ginger and cinnamon
Ingredients:
- cranberries - 125 g;
- apples - 370 g;
- water - 440 ml;
- apple juice - 210 ml;
- lemon juice - 15 ml;
- cinnamon sticks - 2 pcs.;
- ginger juice - 1/2 tbsp. spoons;
- orange zest- 1/2 tbsp. spoons;
- granulated sugar - 245 g.
Preparation
Place a pot of water on the fire, apple juice(or cider), lemon and ginger juice. The latter can be obtained by finely grating ginger and then squeezing out the excess juice. When the liquid boils, put the cranberries in it and wait until they start to burst. Once this happens, place the apple slices in a container, add the zest, sugar and cinnamon, and leave everything to cook for about an hour and a half, waiting for the apples to soften and the syrup to thicken. Next, the apple jam with cinnamon can be poured into sterile jars and rolled up.
Ingredients:
Preparation
Place the chopped apples in an enamel pan, pour lemon juice, mix with sugar, zest and cinnamon, and then bring the liquid to a boil, remove the dish from the heat and leave the apples overnight. Pour bourbon over the cherries and leave overnight as well. Mix the apples with the cherries and cook them for about 5 minutes, then add the sliced almonds and leave for another 10 minutes. Spread the thick, hot jam into a sterile container and close tightly.
The apple season is coming to an end and we continue to stock up on vitamins for the winter.
I like apple jam in slices because you can eat it not only on its own, but also use these same slices in other dishes. For example for .
There are a lot of options for making apple jam; in this article I tried to choose ones that would simplify the cooking process as much as possible, but without losing taste.
Apple jam slices “amber”: recipe with photo
To begin with, I offer you a classic recipe. amber jam, which uses only apples and sugar.
Ingredients:
- Apples – 1 kg
- Sugar – 1 kg
That is, for every kilogram of apples, you need to take 1 kilogram of sugar. Decide for yourself how much jam you want to make.
Preparation:
Wash the apples well and wipe them thoroughly - we don't need any extra liquid.
Remove the core from the apples and cut them into slices.
If the apples are fresh with a thin peel, then peeling is not necessary. If it is dense and hard, then it is better to peel the apples
In this multi-layer design, the last thing to be added is sugar.
Cover the bowl with a lid or towel and leave it until the apples release their juice. This usually takes from 12 to 20 hours.
The fact that the apples are ready will be evident by the fact that the top layers of sugar will completely dissolve, and a lot of liquid will appear in the bowl.
Transfer the apples from the bowl to a deep saucepan. Add the juice and sugar from the bottom of the bowl there. Place the pan over medium heat and bring the future jam to a boil. After boiling, cook for another 5 minutes, then turn off and wait until the pan cools completely.
Then boil the jam again and cook it for 10 minutes. Turn off again and let the pan cool.
The third boiling will be the final one. When the jam boils, cook it for 5 to 30 minutes, depending on what color you want. The longer you cook, the darker the color of the jam.
Several rounds of boiling and boiling are necessary so that the apples have time to boil, but retain their shape, and the sugar does not darken and turn into caramel. If you want to boil everything in one go for 40-50 minutes, you will end up with an unattractive dark slurry
Now the jam is ready and can be spread out. Fill the jars up to the shoulders, compacting them tightly but without damaging the slices.
Then we close the jars with lids and leave them to cool upside down. There is no need to cover the jars, otherwise the apple slices will boil and fall apart.
After cooling, store the jars in a cool, dark place.
Quick five-minute apple jam
Feature this recipe is that we do not wait for the apples to “let out the juice” and the resulting syrup is suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.
But this speed will have to be paid for by the meticulous preparation of the fruit.
It’s no secret that the speed at which apples soak directly depends on the size of the slices into which you cut the apples. Classic recipe“Five-minute” generally means grating apples on a coarse grater.
But we need slices. So that's what we'll do.
Ingredients:
- Apples – 1 kg
- Sugar – 1 kg
- Water - 1 glass (250 ml)
- Citric acid - 1 pinch
Preparation:
The better we prepare the apples, the better they will be soaked in syrup. Therefore, we not only remove the core of apples, but also peel them. After that, cut them into slices as thin as the sharpness of your knife allows.
Now let's start preparing the syrup. This is incredibly simple - pour one kilogram of sugar into one glass of water, put it on low heat and cook the syrup until the sugar is completely dissolved.
Don't forget to stir periodically.
While making the syrup, pour salted water over the apple slices to prevent them from browning.
When the water boils and the sugar dissolves, add apples to the pan and boil them for just two minutes. Then turn off the stove and leave the jam to cool.
When it has cooled, take a sample - if the jam is too cloying and sweet, add a pinch of citric acid to it.
After the first cooling, turn the heat back on low and bring the jam to a boil again. After which you can immediately put it into sterilized jars.
Apple jam slices “amber with orange”
Let's start adding other ingredients to apple jam to delight ourselves with a variety of flavors.
First, add an orange to the apple jam.
Ingredients:
- Apples – 1 kg
- Oranges – 1 kg
- Sugar - 0.5 kg
From this quantity you will get one liter jar apple jam.
Preparation:
Peel the apples, cut out the core and cut into slices.
And we cut the oranges, take out the seeds and pass them through a meat grinder along with the peel.
After this, combine all the ingredients in one pan, put it on the fire and cook for real low heat for 50 minutes, stirring occasionally.
For making jam best choice will enamel cookware(pan or basin)
When the jam is cooked, the apple slices should become transparent, and the syrup should flow heavily from a spoon (like honey).
After reaching this consistency, you can lay out ready-made jam for sterilized jars.
Store cooled jars in a cool, dark place.
Transparent apple jam “amber with lemon”
Theoretically, apple jam with lemon can be prepared according to the same principle as with oranges. But I tried to select such recipes, each of which has its own distinguishing feature. In this option we will do without a meat grinder.
Ingredients:
- 1.5 kg apples
- 1 lemon
- 1 kg sugar
- 1 glass of water
Preparation:
The first step is to prepare the syrup. Add 1 kg of sugar to 1 glass of water (250 ml) and bring the syrup over low heat until it boils and the sugar is completely dissolved.
While the syrup is cooking, prepare the fruit.
Cut the lemon into small slices along with the peel.
Don't forget to remove the seeds from the lemon, otherwise the jam will taste bitter.
Place the lemon in the boiling syrup and cook for 5-7 minutes.
Wash the apples, remove the core and cut into small half-centimeter slices.
One and a half kilograms of apples should yield approximately 1 kilogram of apple slices
Add apples to syrup and cook for another 5 minutes.
After this, turn off the heat and let the jam cool completely. Then turn the heat back on low, bring to a boil and cook the jam for another 30 minutes until thickened.
After this, you can either let it cool and put it in clean jars (without sterilization) for storage in the refrigerator (for 3-4 months), or put the still hot jam in sterilized jars and safely store it in the cellar for a whole year.
Long-term storage is ensured by the citric acid content in the jam, which acts as a preservative.
Apple jam slices from ranetki: video recipe
And here it is very interesting recipe ranetka jam. The process is shown in great detail, so I recommend watching it. Moreover, the video lasts only 6 minutes.
Apple jam with cinnamon
Well, the last recipe, which completes the familiar methods of making apple jam in slices, is a recipe with the addition of cinnamon. Cinnamon complements the taste of apples very well, giving them a special aroma.
This recipe does not require long-term storage and can be stored in the refrigerator for 1 month
Ingredients:
- Apples – 1.5 kg
- Sugar - 800 g
- Water 50 ml
- Cinnamon 1 stick
Preparation:
Peel the apples, remove the core and cut into small slices.
Place the apples in a deep saucepan and pour in 50 ml cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.
Place the pan over high heat and bring the syrup to a boil, stirring constantly. After boiling, reduce the heat to low and cook, stirring, for another 10 minutes.
Then turn off the heat and let the jam cool for one hour.
Then put the pan back on the fire, add the remaining sugar and cook over medium heat for another 1 hour, stirring occasionally.
During this time, the apples become transparent and the syrup becomes thick.
After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling, the apple jam is ready for use.
Whatever you are not ready to eat right now, put it in jars with lids and put them in the refrigerator. Do not put cinnamon sticks in jars.
As you can see, clear apple jam in slices can be prepared in completely different ways: with or without preliminary sugaring. You can cook for 5 minutes so as not to lose the vitamins, or you can cook for an hour to get thick jam.
I hope I helped you decide what you need.
Thank you for your attention.
Apple jam is an extremely tasty and useful thing, which can be prepared at home different ways. This dessert is so versatile that you can not only eat it pure form, spread on a bun or bread, but also added to baked goods. Which one delicious porridge it works with him! The taste of jam can be varied with various spices, such as cinnamon, which perfectly complements the taste of fruit. Apple jam with cinnamon, so tasty, aromatic and very appetizing, is the best memory of summer and the warm sun. If you learn how to cook apple jam correctly, then in winter you will be able to delight your family with charlottes, pies and other delicacies. If you love apples, and it’s simply impossible not to love them, then we advise you to make cinnamon jam from them using the suggested recipes. This dessert will surely become your favorite and will please even the most demanding gourmet. Apple-cinnamon jam will be an excellent decoration for baked goods, cakes and ice cream. The fiber and vitamins contained in the treat will saturate your body and bring great benefits to it.
Apple-lemon jam with cinnamon
Ingredients:
- apples – 1 kg
- lemon – 1 pc.
- sugar – 1 kg
- cinnamon – 2 teaspoons
After washing the lemon, remove the zest and squeeze out the juice. Heat 400-500 ml of water in a small saucepan, add sugar, and then, when it dissolves, lemon zest. After bringing the syrup to a boil, remove it from the heat and leave for 10 minutes. Peel the apples, cut them into slices, and sprinkle with lemon juice. This must be done so that they do not become dark. Strain lemon syrup, bring to a boil, put apples in it, stir, remove from heat and leave to brew for several hours. Then boil it for a few more minutes, making sure to remove the foam. Leave the jam for another 5-6 hours, then heat it again, adding cinnamon. Pour into jars and close with lids.
Apple jam with walnuts and cinnamon
Components:
- apples – 2 kg
- walnuts – 300 g
- water – 1 glass
- brown sugar – 3.5 cups
- cinnamon – 2 teaspoons
- nutmeg – 1 teaspoon
- ginger – 1 teaspoon
- lemon juice – 2 tbsp. spoons
- pectin – 1 teaspoon
Cut the apples into small cubes, pour in lemon juice, chop the nuts and mix everything with cinnamon, ginger and nutmeg. We begin to cook the jam by adding water and stirring all the time. When the jam boils, add sugar and cook for 5-7 minutes. Add pectin to make the jam thick, like jam.
Apple-orange jam with cinnamon
Components:
- apples – 1 kg
- orange – 1 pc.
- sugar – 1 kg
- cinnamon – 1 teaspoon
Cut the oranges into small slices, removing the seeds but leaving the peel. Pour a liter of water into a large saucepan, heat it, add sugar and cook, stirring, for 5 minutes. Place the oranges in the prepared syrup and boil for 20 minutes. Let the oranges soak in the syrup for half an hour. Meanwhile, peel the apples and cook them in 500 ml of water over low heat so that they do not darken. After 5 minutes, take out the apples and water them cold water. Take the water in which the apples were boiled, add some sugar, boil for a few minutes, then put the cooled apples in it and cook for another 10 minutes. Bring to a boil orange pieces, cook over low heat for 20 minutes, cool and after half an hour boil again. In 15 minutes to orange slices add apple and cinnamon, boil everything together for 20 minutes.
Apple jam with cinnamon and vanilla
Ingredients:
Cut the apples into slices, put them in a saucepan, sprinkle with sugar. Leave for several hours, overnight if possible. Then put the pan on the fire, cook for 20 minutes, cool. We repeat this procedure 2 more times, at the end we season the jam with citric acid, cinnamon and vanilla. Place into sterilized jars while hot.
Apple jam with rowan and cinnamon
Components:
- apples – 1 kg
- chokeberry – 100-150 g
- sugar – 700 g
- cinnamon – 1 teaspoon
- ginger - a pinch
Cut the apples into pieces, add sugar and leave to release the juice. Add rowan, bring everything to a boil and cook for 5 minutes. Before turning off, add a little cinnamon and ginger and pack unusual jam into prepared jars. In the same way, you can make jam with apples, cinnamon and rose hips or hawthorn.
Apple jam with cinnamon for the winter can be an excellent opportunity to show a little imagination in such an important and necessary matter as. You can’t even imagine how well the traditional ingredients for making apple jam with cinnamon - in the form of sticks or ground - combine well. In addition, you can add other spices. For example, cardamom, ginger, star anise, vanilla, orange and lemon zest. In a great way To diversify the unsurpassed apple taste is to add berries. Oddly enough, it is the berries (and not fruits, as one might think) that give the desired flavor to the thick sweet preparation with cinnamon flavor.
What about thickness? If desired, apple jam with cinnamon can be prepared according to the five-minute principle, keeping the pieces whole and only slightly boiling the syrup, which perfectly soaks the apple slices - the resulting beauty is indescribable! If you still like it thicker, use the recipe for a slow cooker: in the “Stew” mode, apple jam can easily be cooked for any amount of time you need and you will always have time to press the button to stop this process. And some people like to chop apples in advance, mixing it with other ingredients - you get a jam-like product.
No one will stop you from choosing an apple jam recipe to suit your taste. Just before you start cooking, check if you have everything you need.
Apple jam with cinnamon and lemon
I can’t help it - I love him, that’s all. Both large apples and small fruits are suitable for preparing dessert. The jam takes quite a long time to prepare, but the cooking process itself is extremely simple. You will need non-stick cookware.
Ingredients:
- 3 kilograms of apples;
- 2 medium sized lemons;
- 2 level teaspoons of ground cinnamon;
- 2.5 kilograms of sugar.
Preparation:
Please note that this jam contains no water or sugar syrup. Before cooking, fruits must be thoroughly washed and then cut into small pieces. Sprinkle sugar on top. Leave for 5-6 hours (during this time, the apple pieces should release enough juice), then stir, and then squeeze the juice from the lemons into this mass. Cook for no more than 15 minutes - during this time the apple slices will be saturated with sweet juice and begin to soften. You need to remove the pan from the stove, cool the jam completely, and then prepare sterile jars and lids. In the second, also known as the final approach, the workpiece is cooked until thickened. Before starting the second cooking, you must add ground cinnamon. When the fruit mass darkens and thickens, cooking must be stopped. Roll up the apple jam while it’s hot; don’t forget to rinse the lids with boiling water before doing so.
By the way, jam from apples, cinnamon and lemons can be prepared in a slow cooker. To do this, simply replace the multicooker bowl usual pan or a bowl for boiling fruit. For the first time, prepare the same way: pour granulated sugar directly into the bowl of apple slices, leave until the juice is released. Then pour in the squeezed juice from the lemons, mix everything, boil apple preparation 15 minutes in the “Stew” mode, then turn off the multicooker and let the future jam cool. The second cooking also lasts on the “Stew” program until the contents of the bowl begin to noticeably thicken. Don't forget to stir and add ground cinnamon. Roll into sterile jars.
Apple jam with cinnamon and star anise
Crazy fragrant jam for the winter from ripe apples. Thanks to cinnamon and cloves with star anise, the jam turns out very tasty and beautiful rich color. Ideal for making toast. To prepare this homemade apple delicacy, only apples of sweet and sour varieties with a sufficient content of natural thickener - pectin - are suitable. It is he who guarantees the desired consistency of the workpiece.
Ingredients:
- 3 kilograms of apples;
- 2.5 kilograms of granulated sugar;
- a third of a teaspoon of citric acid;
- 2 glasses of drinking water;
- 3 cinnamon sticks;
- 3 star anise;
- 2-3 buds of cloves (dried) optional.
Preparation:
First you need to wash the apples and leave them to dry. Prepare syrup from water and sugar directly in a container for making jam. Add spices and citric acid to the syrup, 5 minutes after boiling, cut the fruits into small pieces directly into the syrup. Cook 3-4 times for 5 minutes. Cook for the first time a little longer - 7-8 minutes. Between cooking, leave the jam to cool completely. Twist into sterile jars, removing spices from the hot jam (during storage they give off a bitter taste, so it is not advisable to leave them inside the jars).
Apple jam with cinnamon and oranges
When you want something sweet, tasty and unusual, try making apple and orange jam. The apples themselves are fragrant, and even a juicy orange gives the dessert a piquant citrus note and an original slight bitterness. And cinnamon completes the wonderful flavor bouquet. I note that apple slices are not mixed with orange juice, namely with the fruits themselves, which will first need to be cut into neat circles, completely removing the seeds. Sometimes it is also advised to boil orange slices before adding them to the preparation, but I usually don’t do this - I don’t think it’s necessary.
Ingredients:
- 2 kilograms of apples of any variety;
- 2 large ripe oranges;
- 1.5 kilograms of granulated sugar;
- half a glass of water;
- 1 level teaspoon of ground cinnamon.
Preparation:
The best place to start is by preparing the fruit. Wash apples and oranges first with hot running water, then with cold water. You can use a brush to remove dirt from the skin of the fruit. Cut the oranges into slices without peeling them, remove the seeds, and pour hot syrup made from sugar and water. The syrup will be very thick, that's okay. After boiling the orange for 10 minutes, add apples cut into beautiful slices. They also should not be peeled - firstly, it contains pectin, and secondly, why waste time?
After this, you need to boil the contents of the pan until noticeably thickened. fruit mass, add cinnamon, stir, wait until it boils again and roll up. Total time Cooking this jam takes about an hour. You can cook longer, then the apple-orange mixture will turn out thick, similar to marmalade. Now decide for yourself whether you want it or not.
Apple jam with cinnamon and gooseberries
When I saw this recipe for the first time, I was stunned. Exactly what was missing in my collection: a combination of fragrant ripe apples and juicy gooseberries, all generously flavored with cinnamon... A fairy tale, not a recipe!
Ingredients:
- 1 kilogram of apples, preferably green varieties;
- 1 glass of gooseberries with a slide;
- 1 kilogram of granulated sugar;
- 50 ml water;
- a third of a teaspoon of ground cinnamon.
Preparation:
It is advisable to wash the apples and gooseberries and place them in a colander. It is clear that separately. After which you will need to remove the tails from the gooseberries. This can be done with kitchen scissors. Place the prepared berries in a blender bowl, add the apples, cut into pieces, from which the seeds and core have previously been removed. Prepare a homogeneous mixture of fruits fruit puree, then put it in a saucepan, add sugar and pour in a little water. Cook for half an hour over low heat, add ground cinnamon halfway through cooking. Place the workpiece in hot jars and roll up.
Apple jam with honey and cinnamon
Not quite jam, but not jam either, not applesauce. Something average and very tasty. Attention, if you want to write something like “honey cannot be heated” in the comments now, don’t bother. You don’t have to heat it up, let alone cook it.
Ingredients:
- 1 kilogram of ripe apples;
- 1 cinnamon stick;
- 2 tablespoons of liquid honey;
- half a glass of water.
Preparation:
Before preparing our jam, you need to wash the apples and peel them thinly, then cut them into small pieces, add water and simmer until softened, adding a cinnamon stick. Once the apple slices are truly soft, remove the cinnamon and puree the fruit in a blender until it becomes a smooth puree. Cool to 30 degrees, add honey and stir. This is great fruit dessert, which is prepared without adding sugar. You can't roll it up.
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