Tell me, who doesn't like apple jam? Its unforgettable rich taste and the aroma takes us back to a happy childhood. There are too many cooking methods to count. And every housewife makes the most delicious jam.
If the muffin is filled with such delicious jam, it will certainly be in great demand.
One of the most important advantages of this delicacy is that it is prepared very quickly, and the fruit must be cooked for only 5 minutes, using a minimum of sugar. At the same time, the beneficial substances remain almost completely, which is important.
Preparing a delicacy from apples
Young housewives often ask how to make Pyatiminutka jam. This article will tell you in detail about some recipes and secrets of apple dessert.
For cooking classic version ingredients needed:
- 2 kg apples;
- 300 g sugar (you can add or subtract depending on the acidity of the apples);
- You can take cinnamon and vanillin if you wish.
Be sure to wash the apples and remove the peel and seeds. The jars need to be sterilized and the lids boiled.
Grate the fruit on a coarse grater and sprinkle completely with sugar. Leave for 2 hours to allow the apples to release their juice. If the fruits change color, don't worry, it's not a big deal. Next, put it on the fire, cook until it boils completely, while stirring continuously.
Boil for exactly 5 minutes. Then pour into prepared containers. Roll up the lids and place the jars upside down. Cover with a thick blanket and leave for a day. Five-minute apple jam is ready.
If you expect that the delicacy will be used exclusively as a filling for pies or pancakes, then it is better to add spices.
Apple jam slices "Pyatiminutka"
To prepare this amazingly delicious dessert we will need:
- 2 kg of any apples;
- 300 g sugar;
- 300 ml purified water;
- 2 tablespoons of soda;
- cinnamon, vanilla.
In this recipe it is better to use small apples, for example, Ranetki.
Apples need to be washed and peeled and pitted.
Then cut into neat slices. At this point, you can use one little secret: in order for the apple pieces to remain smooth and not fall apart during cooking, they need to be soaked for some time in water with baking soda. You need to leave the slices like this for four hours, no less, and it will be even better if you leave them in this state all night.
While the apples are in the soda solution, you need to sterilize the jars and cook sugar syrup. To do this, mix water with sugar and add apple spices. Bring everything to a boil. A little advice: if you are going to make jam from sweet apples, then use less sugar.
Next, take out the chopped fruits and rinse them thoroughly to remove soda. Pour hot syrup over them. Place on the stove. Very important: this jam does not need to be stirred. It will be more convenient if you take a basin for cooking and shake it periodically. Foam will appear during cooking. Remove it with a spoon. After boiling, keep the jam on the fire for about 20 minutes. Then pour it into jars, roll them up, wrap them and put them in a dark place.
Recipe with lemon
Five-minute apple jam can be prepared with lemon. We use the same ingredients: 2 kg of apples and sugar (depending on the acidity of the apples you choose), only in this case we add lemon.
Just as in the previous recipe, cut the fruits into slices, pour sugar on top and leave for two hours. Stir the apples occasionally to absorb as much sugar as possible. Next, place the container with fruit on the stove.
Now cut half a lemon (you don’t need to peel it) and add it to the apples. Boil for 5 minutes, skimming off the foam. Next, turn off the stove and wait for the jam to cool. Then boil again for 5 minutes and cool a second time. And for the third time, pour it into previously sterilized containers. The jam is ready.
Blackberry treat
For jam, take 1 kg of apples (your choice - sour or sweet), 1.5 kg of granulated sugar, 0.5 kg of blackberries.
First you need to prepare the berries. It is necessary to clean them and wash them thoroughly. Fill up granulated sugar berries and let them stand for a while until the juice comes out. Make syrup from sugar and water. After the berries have steeped, transfer the fruits to the syrup. Blanch for 2 minutes, then pour berry juice into the syrup.
Cook for 6 minutes. Next, dip the berry itself in the syrup and keep on fire for 5 minutes. In general, apple jam with blackberries takes 15 minutes to prepare. Pour the sweet treat into jars. Instead of blackberries, you can put other berries (rowan or black currant).
Jam with raisins
Ingredients for preparation: for 2 kg of apples, 500 g of granulated sugar. IN this recipe add a glass of raisins and a little citric acid.
We prepare the fruits and cut them into small slices. Be sure to place them in a cauldron with a thick bottom, sprinkling sugar evenly on top. Let it brew until the sugar begins to melt.
Then put the cauldron on the fire, stirring all the time. When it boils, cook for low heat 15 minutes. Next, let the jam cool and cook again for 15 minutes. Cool. We do this three times.
During the last cooking, a couple of minutes before its end, add citric acid to the syrup and then a glass of raisins. Roll into glass containers.
Apple jam "Pyatiminutka" with ginger and almonds
We need ingredients: 2 kg of apples, the same amount of granulated sugar, the zest of three lemons, peeled almonds, ginger root and 2 glasses of water.
We prepare fruits in the same way as in previous recipes. Three ginger on a coarse grater. Mix it with apples and place it in layers in a cauldron, sprinkling it with sugar. Set the apples aside for 7 hours.
5 minutes before the end of cooking, you need to add lemon zest to the Five Minute apple jam, recipe with ginger and almonds.
Finely chop the almonds and fry in a frying pan (only without oil). Add nuts to hot jam. Let's roll up. Fragrant delicacy ready.
Conclusion
What's the recipe? apple jam No matter what you try, you will be satisfied. After all, his delicate aroma And delicate taste Even the pickiest sweet tooth will not leave indifferent.
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 containers, 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 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 it, you definitely need to take only green sour apples, such as semerenko.
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 roll it up right away hot cap, which you need to remove from the boiling water and shake off all the water. Turn the jar over and check that the lid is tight and there are no leaks.
11.Now the jam is ready. Once cooled, store it in a dark, dry place where it can be stored for up to 3 years. When the jam sits for a while, it will become even thicker, almost like marmalade. Use it as a filling for bagels, pies and just for tea.
I think from these 7 recipes you can choose a recipe that will become a favorite in your family. For recipes for other jams, see the section.
Step-by-step recipes making jam from apples in transparent slices for the winter: classic and quick recipe, options with oranges, lemon, cinnamon
2018-06-25 Marina DankoGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams ready-made dish
0 gr.
0 gr.
Carbohydrates
35 gr.140 kcal.
Option 1: Transparent apple jam for the winter - classic recipe
Would you like to enjoy not only aromatic and tasty, but also clear jam? You'll have to spend a little time. No, not for cooking, but for periods until it cools, thickens, and fills with amber. Be patient for a couple of days, especially since you can make a bowl of jam every day, just apples and dishes would be enough.
Ingredients:
- a kilogram of fragrant apples;
- six hundred grams of granulated sugar.
Step-by-step recipe for transparent apple jam in slices for the winter
After washing with cool water, we tear off the tails of the apples. Without peeling the peel, we cut the fruit into slices, cut out the core and “spouts”. We spread the slices into plates a little less than a centimeter thick.
Measure out the specified amount of sugar. Wash and wipe dry the bowl for making jam. Sprinkle with sugar and place apple slices in a bowl in layers. Be sure to sprinkle the apples well on top as well.
Cover the bowl with a suitable-sized lid and leave at room temperature for eight hours. It is not recommended to keep it longer, as the top slices may wilt. When cooked, such slices will not be soaked in syrup and will remain tough.
After eight hours, place the bowl of apples on the stove and turn on medium heat. While bringing to a boil, shake the bowl periodically so that the top slices are mixed with the melting sugar. As soon as the syrup begins to bubble intensely, lower the heat slightly and simmer for up to five minutes at a low simmer.
Cover with a lid and leave the jam for up to eight hours. Bringing it back to a boil, cook for another five minutes at low temperature. After eight hours we repeat. The third cooking can be done after 13 hours; the apples, already boiled in syrup, will not spoil.
For the last, fourth time, bring the jam to a boil and cook a little longer - about seven minutes. Place the jam in sterile jars and seal tightly with boiled metal lids, then roll it tightly with a seaming wrench.
Option 2: Quick recipe for “Five Minutes” - clear apple jam in slices for the winter
Can't find it easier way jam preparations. The entire process can take twelve hours, with only the preparation of the apples requiring special attention. In order for the jam to really come out transparent and the apple slices to be soft, for this option you must remove the peel from the fruit and make the fruit slices as thin as possible. If the apples are sour, citric acid is not needed, it is needed to remove the sugariness.
Ingredients:
- aromatic apples - exactly a kilogram and the same amount of sugar;
- cup clean water;
- a pinch of lemon acid.
How to quickly make transparent apple jam in slices for the winter
After rinsing, remove a thin layer of skin from the apples. Having cut out the core along with the partitions, dissolve the pulp into thin, slightly less than half a centimeter thick, slices. After pouring into a bowl, pour the apples with slightly acidified water so that the slices do not darken by the right time.
In a bowl, combine all the sugar with water and place it on the stove. Set the heat to medium and stir until it dissolves. When the syrup becomes transparent, add heat and wait for it to boil.
Strain all the liquid from the bowl of apples and pour them into the boiling syrup. After boiling for two minutes, turn off the heat and leave the jam until it cools. Placed on fire next time, add lemon, and boil for five minutes.
While still hot, pour the jam into suitably prepared jars and seal tightly with lids. Turning the bottoms upside down and wrapping them tightly in a blanket, leave the workpieces until completely cooled. Turn the cooled ones over and put them in storage.
Option 3: Fragrant apple jam in transparent slices for the winter (with oranges)
To diversify the taste, apple jam can be supplemented with other fruits, such as oranges. Thanks to citrus fruits, the jam will have a more pronounced taste, saturated color and amazing aroma. Be sure to scald the oranges and wipe them dry with a dry cloth. Citrus fruits are often covered with a thin layer of wax - this must be removed.
Ingredients:
- oranges and apples - one kilogram;
- half a kilo of refined sugar.
How to cook
Scald the oranges with boiling water and wipe each one dry with a towel. After cutting, we select the seeds from the citrus fruits, and then grind the unpeeled slices with a meat grinder.
We wash the apples, cut off the peel in a thin layer and remove the core along with all the partitions. Cut the fruit into thin slices.
Place the twisted oranges in a large bowl intended for making jam and connect them with apple slices. Add sugar and mix gently.
Turn on the burner under the container with fruit and bring it to a boil. Be sure to gently shake the bowl several times so that the sugar on top mixes with the syrup. After boiling, set the heat to minimum and cook the jam for at least 50 minutes. Don’t forget to periodically rock and shake the basin slightly, otherwise the slices will cook unevenly.
When the apple slices turn amber and clear syrup starts to fall off the spoon like liquid honey, pack the jam into jars. Let's roll up.
Option 4: Unusual apple jam in slices, transparent for the winter with the aroma of cinnamon
Apple preserves and jams do not always need flavorings; more often, they are absolutely unnecessary, but there are other cases. For example, varieties of apples that are practically odorless or large quantities fruits, there is a desire to prepare them not just like that, but in some way in an unusual way. Cinnamon is one of the most famous flavorings suitable for apple jam. Do not put too much of it, and be guided by the strength of the aroma in each specific case.
Ingredients:
- apples without peel - 1 kg;
- 700 gr. Sahara;
- a spoonful of ground cinnamon;
- water.
Step by step recipe
After sorting through the washed apples and cutting them in half, we remove the core; if there are places on the pulp that have darkened when struck, we remove them too. Cut into slices; they should not be thin, as they may fall apart during cooking. If you cut them too thin, they will not come out transparent. The optimal slice thickness is up to seven millimeters.
We measure out exactly a kilogram of prepared apples and, sprinkle with sugar, place them in layers in a bowl. Leave for three hours so that the fruit slices release their juice. We check, and if little juice has been released, add 100 ml of cool water to the apples.
Place the bowl of fruit on the lowest heat setting and wait for it to boil. From time to time, gently stir the jam so that all the sugar is evenly distributed in the syrup. Having lowered the heat to a minimum after boiling, boil the jam for five minutes and immediately turn it off. Leave the bowl on the stove for a couple of hours so that the apple slices are saturated with syrup.
Bring the jam to a boil again, keep it on low heat for about five minutes, and set aside for two hours. This time it is better not to stir, so as not to disturb the integrity of the slices. It is better to shake the container several times.
After the second cooking, carefully stir the cinnamon into the jam and place it on high heat. As soon as it boils, immediately put it in jars and seal it hermetically with boiled metal lids.
Option 5: Transparent apple jam for the winter
Did you like the jam described above? Now let’s add a little more vanilla to the cinnamon - these flavors go well together not only in baked goods. The trick of soaking in soda water allows you not to worry about the integrity of the slices apple pulp.
Ingredients:
- a large spoon of dry soda;
- apples of absolutely any variety - two kilograms;
- 250 milliliters of water;
- cinnamon and vanilla powder - a small spoon each;
- two kilos of sugar.
How to cook
We select apples that are not damaged by rot. Rinse thoroughly warm water, cut the peeled apples into slices, seven millimeters thick. Place the slices in a bowl.
Dilute a spoonful of soda in a liter of cool water and pour it over the apples. If the liquid does not cover all the slices, place a small weight on them, placing a thin board or plastic plate under it.
After boiling water, pour it into a container with sugar and put it on moderate heat. Stir continuously until the sugar dissolves without any residue.
Apple slices rinse off soda water, drain the moisture and put the pulp into the syrup. Set the heat to almost maximum, cook for twenty minutes, stirring occasionally. A couple of minutes before the end of cooking, add cinnamon, lemon and vanilla. After thoroughly stirring, finish cooking and roll up as usual.
Option 6: Transparent apple jam for the winter
The zest perfectly refreshes the jam, making it lighter and less cloying. Use better fruit sweet variety, lemon juice will add sourness to the jam, this is more than enough.
Ingredients:
- a kilogram of sugar and ripe, elastic apples;
- medium-sized thin-skinned lemon.
Step by step recipe
Rinse the apples with running water and peel them. Cut into four parts at once, remove the middle and cut straight from your hand into arbitrary slices no thicker than half a centimeter.
Pour a glass of water into a basin or pan with a thick bottom, add sugar and pour in the juice squeezed from the lemon. Gradually increasing the heat from low to medium, stir the mixture until it becomes a clear syrup.
We send the apples into the syrup after the sugar crystals have dissolved, and boil at a barely noticeable boil for up to fifty minutes. Do not stir, it is better to slightly shake the jam over the stove several times. IN ready-made jam The apple slices will become translucent in appearance, and the syrup should acquire the consistency of liquid honey. Add to jam grated zest, about ten minutes before it’s ready.
Without allowing the jam to cool, package it in sterile jars, seal and store, preferably out of light.
Option 7: Apple jam slices with soda and cinnamon
Most often, apples are used to make jam or jam. But if you want to surprise your loved ones, try cutting the fruit into slices and boiling them in cinnamon syrup. This jam looks original, has a rich taste and spicy aroma. The slices are elastic, and the syrup is transparent and amber.
Ingredients:
- Apples - 2 kg;
- Sugar - 2 kg;
- Cinnamon - 5 g;
- Soda - 20 g;
- Water - 2.3 l.
Step by step recipe
Wash the apples, peel them, remove the core from each fruit. Boil the water in advance or purify it using a filter.
Cut the apples into equal slices. They should not be too large, the optimal thickness is 1 cm.
You can start making jam right away. But it would be much better to soak the apple slices for several hours, or even overnight. Thanks to this, they will retain their dense structure. For soaking, prepare a solution of baking soda and 2 liters of clean water. Pour this mixture over the fruit and leave for a while.
Bring the remaining water to a boil, then pour the sugar into the saucepan. Stir and cook for a few more minutes until the grains dissolve.
Rinse the slices to remove any remaining soda. Pour them into a deep bowl and fill with syrup. Stir the mixture carefully. Place it on the stove, turn on medium heat.
Wait for the jam to boil. When this happens, you need to remove the foam. Add cinnamon and cook for another 20 minutes. Place it in sterile jars, roll it up and cool.
If you are making jam in slices, it is important to choose the right type of apple. They should be firm, you can even take slightly under-ripe fruits. You should not use old, lying apples to make jam. Sweet and sour varieties are ideal.
Option 8: Quick recipe for apple jam in slices
For the laziest, there is a five-minute recipe. It is suitable not only for apples, but also for other fruits. You will need to prepare the slices and syrup in advance, and the actual cooking will take no more than 5 minutes.
Ingredients:
- Apples - 1 kg;
- Sugar - 1 kg;
- Lemon acid - 5 g;
- Water - 200 ml.
How to cook quickly
Wash the apples. Cut them into slices, starting from the edges. When you reach the seeded core, simply discard it. This method will save time and effort.
Pour sugar into water. Heat the mixture over low heat until it boils.
Add the apple slices to the saucepan with the syrup as soon as it begins to simmer.
Boil the fruit in the syrup for 2 minutes, then add citric acid. After a couple of minutes, you can remove the jam from the heat.
IN classic recipe Peel the apples, but you can skip this step. Thanks to this, we will speed up the cooking time, in addition, the skin contains great amount vitamins and nutrients.
Option 9: Apple jam in three batches
It will take a whole day to prepare this jam, but you will need a minimum active actions. There is nothing extra in the recipe, just apples and sugar.
Ingredients:
- Apples - 1 kg;
- Sugar - 0.7 kg.
Step by step recipe
Rinse the fruits, cut each of them into quarters. Get rid of seeds and tails.
Cut the apples into thin slices. Place them in a saucepan in layers, sprinkling each layer with sugar. Leave the workpiece for 8 hours.
After a while, the apples will release enough juice to start making jam. Place the vessel on low heat and simmer for 5 minutes after boiling. Do not mix the preparation!
Remove the pan from the stove and let it cool completely. This usually takes about 6 hours.
Repeat the previous steps: boil the jam, let it cook for 5 minutes, then cool completely.
After the second cooling, you need to put the jam on the fire again. This time let it simmer for 6-7 minutes. Place the delicious dessert in jars and roll them up.
If for some reason the jam is burnt, add a small pinch of citric acid to it. It will improve the taste and consistency of the finished dish. You can also sprinkle the apple slices with lemon juice. Thanks to him, they will retain their color and will not darken. In addition, this will give the jam a special aroma.
Option 10: Apple jam slices with orange
As a rule, jam is made from apples, pears, plums or berries. But if you add a little citrus to it, you get something completely new. amazing taste. Orange juice will also speed up the process of releasing juice from apples.
Ingredients:
- Apples - 1 kg;
- Water - 200 ml;
- Orange;
- Sugar - 700 g.
How to cook
Pour over the fruit cold water. Leave for a quarter of an hour, then rinse thoroughly. Place the apples and orange on a towel and let them dry.
Remove the peel from the orange. There is no need to peel the apples. Just cut out the hard part with the seeds.
Cut the apples into slices about 2 cm thick. Place them in a large bowl and sprinkle with sugar. Make several layers.
Squeeze the juice from the orange. Pour it over the apple slices. Cover them with a towel and leave for 4 hours.
Carefully remove the slices from the pelvis. There should be juice and sugar left at the bottom. Pour a glass of clean water into the bowl and stir.
Pour over flavored syrup into a heatproof bowl and place on fire. As soon as it boils, you need to put the apple slices in there.
After boiling again, you need to reduce the heat. Boil the apple-orange mixture for another quarter of an hour, then remove it from the heat. Leave overnight under a towel.
Boil the cooled jam again. It needs to be boiled for another hour on low heat. When the syrup becomes thick and the slices acquire a beautiful caramel shade, you can remove the workpiece from the stove. Distribute the jam into pre-prepared containers.
Exist different ways sterilization of jars. The most convenient way to do this is in the microwave. Fill each bowl with about a finger's worth of water, then place them in the oven for three minutes. The liquid should completely boil away.
Option 11: Apple jam slices with nuts
Jam with the addition of nuts turns out to be very original. We will add to the syrup Bay leaf And allspice to achieve perfect taste and aroma.
Ingredients:
- Apples - 1 kg;
- Sugar - 200 g;
- Nuts - 200 g;
- Lemon;
- Water - 100 ml;
- Bay leaf, a few peppercorns.
Step by step recipe
Cut the lemon into slices. Remove the core from the apples and cut the pulp into slices.
Place the fruit in a saucepan and cover with water. Distribute the bay leaf and allspice over the container, pour sugar into it.
Bring the mixture to a boil. Boil it for 10 minutes, stirring gently.
Peel the nuts from the shell and chop them. When the apples in the syrup have cooled, you need to remove the bay leaf and peppercorns from the pan. The lemon can also be removed.
Add the nuts to the vessel with the future jam and return it to the heat. Boil for another quarter of an hour. Hot dessert can be poured into prepared jars.
To keep the slices elastic and not overcooked, it is better to prepare the jam in small portions. This will take a little more time, but the result will be beyond praise.
Option 12: Apple and melon jam in slices
Not everyone likes the taste of melon. But you can cook it from delicious desserts, drinks and even jam. Even those who usually do not eat melon raw will not be able to refuse it.
Ingredients:
- Apples - 0.5 kg;
- Melon - 1.5 kg;
- Large lemon;
- Sugar - 0.5 kg.
Step by step recipe
Rinse all fruits thoroughly. Rub lemon zest, cut the melon and apples in half. Discard seeds and peels.
Cut the melon pulp into cubes, and the apples into neat small slices.
Blend the melon pieces in a blender until they form a smooth puree. Pour it into a large saucepan, add sugar and place the mixture on the fire.
When the puree with sugar boils, you need to reduce the heat to low. Boil the melon until it has a honey-like consistency. Be sure to remove foam if it appears.
Carefully place the apple slices and lemon zest into the pan. Stir with a wooden spatula and bring the mixture to a boil. Boil it for another five minutes, then remove from the stove. After cooling, you can put the dessert into jars.
It is better to use for making jam enamel dishes. IN aluminum pan or pelvis may occur chemical reaction With sour apples. As a result, excess impurities are formed, which significantly affect the taste and destroy vitamin C.
Option 13: Apple and banana jam in slices
Exotic lovers will definitely love apple and banana jam. Cinnamon complements the flavor of this unusual combination. In the end it turns out very original dessert, which can be used as a filling for pies.
Ingredients:
- 3 bananas;
- Sugar - 400 g;
- Cinnamon - 10 g;
- Apples - 800 g.
How to cook
Wash the apples and cut them into slices. Remove the peel from the bananas.
Mash the banana pulp into a puree. Exotic fruit It has a very delicate structure, so it is better to chop it with a fork rather than a blender.
Sprinkle banana puree cinnamon. Mix apples with sugar. Combine all ingredients in one bowl and leave for an hour. Sometimes you will need to stir the mixture.
Place the jam on the stove. Cook it for about an hour, stirring. Wait until it cools completely, and only then put the product into jars.
It is best to prepare jam in a basin. In a wide bowl, the mixture will be able to fully boil, it will not spill over the edges. There is no need to stir the fruit, just gently shake the bowl from time to time.
Option 14: Apple jam slices with apricot
From apricot jam It’s impossible to drag the kids away, and adults adore him too. And if you add apple slices to it, the dessert will become even more beautiful, tasty and healthy.
Ingredients:
- Apricots - 0.5 kg;
- Apples - 2 kg;
- Sugar - 1.2 kg.
Step by step recipe
Rinse the fruit and let it dry. Remove the seeds from the apples.
Divide the apricots in half and remove the pits. Cut the apples into slices. Combine the fruits in one bowl and sprinkle with sugar.
After a few hours, apples and apricots will secrete sufficient quantity juice Then you will need to put the pan with them on the fire and cook for about 40 minutes.
Stir the jam periodically and skim off the foam. Pour the finished treat into jars and cool.
This recipe can be supplemented with spices, such as cinnamon or star anise. Sometimes instead fresh apricots use dried apricots.
Apple jam slices - favorite homemade treat. Thick syrup The consistency resembles jelly, and whole apple slices look like sweet marmalades. An open jar of such jam will not last longer than one day, as it will be eaten friendly family in one sitting. Amber syrup and the magical aroma retain a piece of summer and lift your spirits during the cold season. Jam will be a good filling for sweet pastries Pieces of boiled apple can be used to decorate cakes and pies. There are so many reasons to prepare this dessert for the winter, and besides, it is very, very simple to do.
Clear jam apple slices can be considered a masterpiece, but even a novice housewife can handle preparing such a delicious dish. The main task is to keep the slices intact, so we will cook apple jam with lemon. The juice of this citrus prevents the apples from falling apart. Without lemon, the apple pulp will not produce jam, but jam (the essence of jam is precisely whole pieces, or rather beautiful slices). It is better to choose apple varieties that are crispy, dense, and sour. I have sour variety seven, but you can cook a treat from Antonovka just as tasty. Although golden or fuji jam will also turn out excellent. The color of the apples, as well as the variety, does not matter much. If the apples are sweet, you will need less sugar than indicated in the recipe ingredients. By the way, you can add cinnamon at the last stage of cooking. The combination of this spice with apple is a classic and is used everywhere. In addition to cinnamon, it goes well with apples whole bouquet spices: anise, cardamom, ginger and cloves. In addition to lemon, you can also add orange slices to the jam - this will make the delicacy even more aromatic and add citrus notes. You will find other successful ones at the link, but for now let’s prepare the simplest, very beautiful and tasty amber jam apple slices.
Ingredients:
- 2 kg apples;
- 1.5 kg sugar;
- 1 large lemon;
- 3 tbsp. water.
How to cook clear apple jam in slices
1. Wash the lemon thoroughly with a sponge to remove the layer of wax that is used to cover it to extend its shelf life. Cut the lemon into small half rings.
2. Place the slices in a deep pan.
3. Cover the lemon with granulated sugar.
4. Pour in water and place the pan over medium-low heat so that the sugar does not burn.
5. Meanwhile, cut the apples into slices, remove the seeds and stems. You can leave the skin on; it helps the pieces hold their shape better. The skin also contains many useful substances.
An apple is 80% water. The rest comes from organic acids, carbohydrates and fiber. The fruits contain vitamins A, C, E, minerals (especially iron), pectin, tannins and tannins. Red apples are sweeter, contain less acids and are recommended for people with digestive problems. Green apples have a higher percentage of iron and are useful for anemia. Green fruits also help digest heavy foods.
6. The syrup boiled, darkened, and the sugar dissolved. Boil everything for a minute and remove from the stove.
7. Place the apples in another large saucepan. We will cook in it amber delicacy. To prevent the jam from burning, it is advisable to use a non-enamelled container; a stainless steel or non-stick pan is suitable. Cool the syrup for a minute and pour over the apples.
8. Place the fruit under a press so that they release the juice better and are evenly saturated with syrup. Leave for several hours, or better yet overnight.
9. The next day, open it and look: the apples have released juice. The skin on some of the slices has darkened, but the pieces have not yet been completely saturated with syrup.
10. Place the pan on the fire, bring to a boil, immediately remove and set aside to cool. You cannot boil apples - hot slices can break and turn into puree. The shorter the cooking time, the more beautiful the jam turns out. If you need to stir, do it only when completely cooled, since hot fruits are too fragile. There will be a lot of juice, but it will thicken, this can be seen in the last photo in the recipe. The mass becomes thicker thanks to the pectin contained in apples. Sometimes, when cooking jams, confitures and preserves, pectin is added separately to the mixture to achieve the desired consistency.
11. Apple slices are gradually soaked in syrup and become translucent. Bring the jam to a boil again and remove from the stove. We are waiting for it to cool down.
12. Look: the slices have become transparent, the jam has thickened, which means we did everything right. Bring the mixture to a boil again.
13. Carefully pour hot into sterilized jars.
14. Roll up with sterilized lids; you don’t have to wrap or turn over the jars. The preparation is well stored all winter in a cool, dark place. For sealing, use small jars.
15. Amber aromatic apple jam is ready for the winter. Bon appetit And sweet winter!
The apple slices have become transparent and taste somewhat like marmalade.
A The photo below shows how thick the cooled syrup has become thanks to pectin.
Apple jam: slices, transparent, recipe with photos step by step
Apple jam from Antonovka vulgaris is very aromatic, tasty and has a delicate straw color. Unlike other apples, the pulp of these fruits is susceptible to boiling during blanching, so they are cooked using a special technology. To make the apple slices denser, juice is extracted from them using sugar, and then boiled over low heat and kept for at least 10 hours. Upon final cooking, the apple slices become transparent. Such jam with special taste and aroma - excellent vitamin preparation For winter tea party! We also invite you to cook according to the recipe on our website.
Jam from apples of the “Antonovka ordinary” variety
Apples (variety “Antonovka ordinary”) – 1 kg
Granulated sugar – 1.3 kg
Water – 1 glass
Preparation time – 10 minutes
Cooking time – 40 minutes + standing time
Output – 1.2 l
Prepare everything necessary ingredients. The weight of apples is indicated without taking into account waste.
Step-by-step recipe with photos on how to make clear apple jam:
Wash the apples, cut them in half, remove the seeds, and cut the pulp into equal slices 1–1.5 cm thick. To prevent the slices from darkening while processing the apples, as you cut them, place them in salted water (2 teaspoons of salt per 1 liter water). The time the apples are in the saline solution should not exceed 1 hour. When all the apples are peeled and cut, drain the brine solution.
Place the apple slices in a large bowl, sprinkle with sugar and shake well so that the sugar is evenly distributed on the slices.
Soak the apples in sugar for 6–8 hours to release the juice. Due to this, the apple slices become denser and will not be overcooked in the future.
Place apples with syrup in a cooking container and pour in water.
Bring the mixture to a boil over low heat and simmer for no more than 5 minutes.
Leave the apples to steep for 10–12 hours.
Finally cook the jam until done. The syrup and slices in it should be transparent.
Allow the finished jam to cool, and then pack it into dry jars, cover with boiled lids and seal.
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