What is apple jam made in? A simple recipe for redcurrant jam with apples

Apples are one of the most delicious and common fruits on the Russian table. Jam, marmalade, compote are made from it, apples are frozen, dried, and even pickled. But the main delicacy is, of course, jam. Apple jam is rich, sweet, tasty and appetizing. In winter, it gives a tart taste and a summer aroma. Jam can be used as a separate dessert, can be used as a filling for pies and buns, pancakes, pancakes and casseroles are served with jam. Roll up at least a few jars for the winter apple jam- the duty of any good housewife. But what are the benefits of apple brew? Really after heat treatment vitamins are saved? Let's try to understand everything in order.

Benefits of apple jam

Apples are incredibly tasty and useful fruit, which saturates the body with a palette of vitamins and minerals. In order for the fruit to retain all its beneficial properties, it must be cooked correctly. Keep the apple mass on fire for no longer than five minutes so that the microbes die, and prolonged exposure to high temperatures does not affect the benefits of the product. In this case, apple jam will be no less useful than fresh fruits. How does an apple affect the human body?

Apples improve the functioning of the respiratory system. It has been shown that people with asthma had fewer attacks if they drank regularly. Apple juice.
Apple perfectly strengthen bones, making them less loose and brittle. This is especially true for women after pregnancy and during menopause.
This fruit normalizes stools, improves digestion. Interestingly, an apple can help with both constipation and diarrhea. A large number of vegetable fibers help to push hard stools with constipation. But with diarrhea, these fibers absorb excess moisture and toxins that provoked loose stools.
Scientists have conducted an experiment. One group of rats was regularly given apples, but the second group was less fortunate - this fruit was not in their diet. Studies have amazed even scientists - regular consumption of apples reduces the risk of developing certain types of cancer by almost a third. More specifically, the risk of developing breast, colon and liver cancer.
Apples improve memory, increase efficiency, activate brain activity. Regular consumption of apples reduces the risk of developing Alzheimer's disease.
Green apples help lower cholesterol levels in the body, normalize work of cardio-vascular system reduce the risk of ischemia.
Apples are good for diabetes They lower blood sugar levels. To make the jam safe for diabetics, instead of sugar, fructose or sorbitol should be added to it.
This fruit perfectly cleanses the liver, has a positive effect on dental health. In addition, apples are quite low in calories, so they are part of many weight loss diets.

This traditional recipe apple jam, which will not only delight you with a deep taste, but also retain all the benefits of a fruit delicacy.

For jam, not only strong and whole apples are suitable, but also wormy, and even impacted fruits. The main thing is to cut off all damaged areas.
Wash the apples and wipe with a dry cloth. Whether to leave the peel is a matter of taste for every housewife. Most recipes involve peeling the fruit, but sometimes soft apples do not clean so that they do not fall apart during the cooking process.
Apples, cut into slices or grated (as you like), are placed in an enamel bowl and sprinkled with sugar. If the apples are sweet, 800 grams of sugar per kilogram of apples is enough. If sweet and sour, then the proportions should be equal. If the variety of apples is sour, then there should be more sugar, about 1.1-1.2 kg per kilogram of fruit.
Sprinkle apples with sugar and leave for a while. At least 4-5 hours should pass, ideally apples should let juice in until morning. In the morning of the next day, put the dishes on the fire and bring the mass to a boil. Apples should boil for no more than five minutes, otherwise they will lose their beneficial properties. After 5 minutes of boiling, turn off the heat and let the jam cool and infuse. So you need to repeat 2-3 times.
In the process, do not forget to prepare jars. Jam is often closed in small jars so that it is convenient to eat quickly in winter. Jars should be thoroughly rinsed. You can sterilize jars in the oven, in boiling water or steam. Boil the lids in a small saucepan for at least five minutes.
IN last time bring the apple jam to a boil and pour into jars, roll up the lids. Turn the jars over and let them cool completely.

This is a classic recipe for making natural and healthy apple jam.

Apple jam slices

If some prefer soft and boiled jam, then others like more decorated fruit slices in syrup. Cooking such a delicacy is not difficult, you just need to know some subtleties.

Cut the peeled apple into slices of at least 3 cm. Then dilute a teaspoon in five liters of water baking soda. Soak the apple slices in this solution so that the slices remain strong and elastic until the end of cooking. Soak the apples in the baking soda solution for 5 minutes, then drain the apples in a colander. Such a trick will allow you not only to save apple slices whole, but will not change the color of the future jam. The apple after cooking will not darken, but will remain transparent amber.

Next, cook apples, as in the previous recipe. Sprinkle fruit with sugar, leave for several hours. Then bring apple jam to a boil, let cool. Heat the jam 2-3 times. At the end, you can finish off a handful of mountain ash, currants, dark grapes. This will give the syrup a delicate pink hue, while the apples that have become caramelized will remain light. The unusual color of the jam will look beautiful and appetizing. At the end, let the jam boil for about 15 minutes so that all the ingredients grab, and then roll the dessert into jars, as usual.

This recipe was very popular a few decades ago when there was a shortage of granulated sugar. In those days, sugar was successfully replaced with honey. From this apple jam became incredibly fragrant and rich.

Most popular recipe- This applesauce with honey. For him, apples were peeled and placed in clay pot. Then the fruit had to be baked and rubbed through a sieve. Two glasses of this puree should be mixed with 300 grams of natural flower honey. The mass must be cooked on low heat. Do not let the honey and apples boil - the delicacy will become useless. Ideally, the mixture should languish in a Russian stove, but conventional oven. When the mass thickens, it can be tasted or canned. The resulting golden treat will certainly please your loved ones.

Very popular honey jam with cranberries, apples and nuts. One kilogram of cranberries needs to be sorted out and poured with a glass of water. Cook over low heat until the berries are soft. Then the mass must be rubbed through a sieve, mix the syrup with honey, peeled walnuts and apple slices. Cook over low heat for about an hour. All components of this jam complement each other and the result is an incredibly tasty and rich delicacy.

Apple jam with lemon

Lemon will give the traditional taste of apple jam a subtle citrus aroma and slight sourness. For a kilogram of apples, you need a large lemon. We wash the apples, peel them from the core and peel, cut into slices. Lemon should be washed and grated on a fine grater, removing all the seeds. Pour the lemon pulp with a glass of water and cook over low heat for about an hour. Then add a kilogram of sugar to the mass and wait until it is completely dissolved. Then add the apple slices to the syrup. You do not need to immediately boil the jam, leave the container for several hours, stirring its contents regularly. This is done so that the apple absorbs the fragrant citrus taste and aroma. After a few hours, the jam can be boiled and rolled into jars.

Below are tips that reflect all the subtleties of making apple jam.

Instead of sugar, you can add honey to any jam. In this case, honey can be added a little less, since it is usually sweeter than sugar.
It is very important to observe the proportions of sugar, because it is a preservative. If you add less sugar, the jam will not stand for a long time - it will deteriorate and ferment. If you add more - apple flavor you won't feel. To make the jam more dietary, you need to add less sugar to it, but you need to store it in the freezer, in plastic bottle and defrost only once. Believe me, in winter this jam will delight you. summer scent, taste and naturalness.
Sometimes after opening the jar, mold may appear on the surface. Do not rush to throw away blanks. The top layer can be carefully removed, and the remaining jam can be boiled. It will not be stored for a long time, but it will fit perfectly for pies and buns.
Candied jam? No problem! Heat it up in a container hot water until the mass becomes homogeneous.
How to check if the jam is ready? Apple jam is well cooked if all the slices lie on the bottom, and do not float on the surface.
Jam should be stirred very carefully so as not to damage the precious slices and turn the treat into porridge.
In Rus', it was believed that for jam, apples should be collected only after the Apple Savior. At this time, apples were carried to the church and illuminated. From such fruits, not only tasty, but also healing jam was obtained.
Jam apples should not be picked in or after rain. At such a time, the fruit absorbs a lot of moisture and the jam will turn out to be watery.
When preserving, you need to pour the jam to the very edges of the jar. The more air in the container, the more likely it is that germs or bacteria will get inside.

These simple tips will help you make not just jam from apples, but a real dessert delicacy, which is not a shame to put even in front of the most important guests.

Store jars of apple jam in a dark, cool and dry place. Do not forget to sign the conservation so that you know the date of the spins. Apple jam can be stored for several years, provided that it contains no less sugar than apples. Although it should not be exaggerated, the jam prepared according to our recipes will not survive until the next season - it is so tasty, rich and fragrant. Prepare apple jam to enjoy the taste of summer on cold winter evenings.

Video: apple jam

The most delicious proven apple jam recipes

Jam from apple slices transparent Amber

The basic rule for making transparent amber jam from apple slices - fruits should be hard. You should choose either special varieties or slightly unripe fruits, then the slices will keep their shape well during cooking and will not fall apart.

Recipe number 1 with walnuts and zest

Ingredients:

Apples (necessarily hard) - 1 kg
Sugar - 1 kg.

Cooking:

First of all, apples must be carefully removed from the core and cut into slices 5-7 mm thick. Then we take a container in which the jam will be cooked. Here, too, there are tricks: if you take a narrow and high saucepan, then the jam will turn out to be liquid, and if you take a wide one, then it will be thick and caramel.
At the bottom of the container, lay out a thin layer of apple slices and sprinkle sugar on top. Repeat the process until the ingredients run out. We cover the saucepan with parchment or cloth and leave for 12 hours. During this time, the apples will release enough juice to completely dissolve the sugar.
Then put the pan on a small fire and wait for the syrup to boil. You should not interfere with apples, but pieces that are not covered with juice should be carefully drowned with a wide wooden spatula. Let it boil for 5-10 minutes (the thicker the apple slices, the longer the future jam should stand on the fire) and leave to cool.
The principle of cooking is the same as when preparing candied fruits: when the syrup has completely cooled, repeat the procedure a second time. Again, forget about the jam until it cools completely.
The third stage of cooking - the final one - is the most important and lasts from 10 to 15 minutes. It is now that the apples will take on their final form, and the syrup will take on the desired density. Therefore, it is important to monitor the pot with boiling jam very carefully: as soon as the product acquires the desired consistency, the container should be immediately removed from the heat. When the syrup just starts to boil, the slices can be gently mixed.

At this stage, 200 g can be added to the jam walnuts. They go well with apples and give the dessert an exotic crunch. In addition, before starting cooking, 1.5 teaspoons of ground spices can be added to the syrup: cinnamon, cardamom and cloves (2: 1: 1). An interesting flavor accent will be given by the zest of any citrus fruit (orange, lemon, grapefruit and even lime will do). The zest can either be removed in a whole spiral and removed at the last stage of cooking, or grated on a fine grater and left in the syrup.

Ready jam can be preserved immediately or let it brew in a cool place for a day and serve.

Apple jam with amber slices: a classic recipe

Recipe number 2. How to cook transparent apple jam with cinnamon slices

The recipe for apple jam has some subtleties, and if you don’t follow them, you get a simple jam with mashed potatoes. In a transparent jam, the piquancy provides a richer apple flavor and a pleasant color.

Amber jam from apple slices is not difficult to cook, but the procedure itself requires costs. a large number time. This is because the jam is made in three doses at intervals of 6 to 10 hours. Only in this way does it clear syrup and apple slices. It is also important to choose apples of late varieties, in which the slices will not fall apart during cooking. It is very important - the stronger and greener apples, the more transparent the slices will be.

For jam for 1 kg of apples, you need 0.7-1 kg of sugar - to your taste.

Apples need to be washed and cut into 4 parts, remove the core. Divide the sliced parts into slices 0.5-1 cm wide.
Put the apple slices into the pan in layers, each layer, falling asleep with sugar. Cover the pot with a lid and leave for 8-10 hours. During this time, the apples will release the right amount of juice to start cooking.
The pan should be put on medium heat, after boiling the syrup, let it cook for another 5 minutes. Do not mix apples! Even if the syrup does not completely hide them, just press them with a spoon.
Remove the pan from the stove, cover with a lid and let it cool completely, this will take at least 6 hours. Then put the pan back on the stove, bring to a boil, cook for 5 minutes and cool for at least 6 hours. You also need to do it a third time. After cooking for the third time - the jam is ready. It must be laid out in sterilized jars and rolled up with lids. It is worth considering that from 1 kg of apples it turns out liter jar jam.
You can add cinnamon to the jam or boil it with vanilla, it gives a more refined taste.

The workpiece should be stored in a dark cool place.

Apple jam Five-minute for the winter

Apple jam is always great. This is probably one of the most versatile winter treats: how nice it is when a blizzard is raging outside the window to open a jar with a summer scent and serve it with tea or bake a fragrant apple pie.

And now fragrant, beautiful apples have appeared at your disposal, which must somehow be placed in a jar in order to be preserved until winter. Of course, many housewives do not want to spend a lot of time on conservation and this case A five-minute apple jam recipe will help you quickly prepare yummy for the winter.

What you need:

Sugar - 1 kg (can be reduced or increased by 100-200g depending on the taste of apples)
Peeled apples - 1 kg
Water - 1 glass
Citric acid - 1 pinch

Steps for making apple jam:

First you need to clean the apples from seeds and stems and cut into pieces. large slices so that at the time when other manipulations are performed, your apples do not darken, they must be dipped in slightly acidified or salted water, you can use this technique when preparing according to other recipes.
Now let's get cooking sugar syrup, for this, pour sugar into the water and put on slow fire, you can stir occasionally so that the granulated sugar dissolves faster.
We move the apples to a saucepan with the syrup already boiling and boil for about 2 minutes. In the event that, nevertheless, the apples were initially very sweet, and the jam turned out to be too cloying, just add a pinch of citric acid. Ready!
We set aside the jam from the stove and sterilize the jars.
Boil the jam again and immediately pour into jars and roll up the lids. After the jars have cooled, we send them to the cellar or another place where it is mostly cool and dark.

Apple jam white filling transparent slices

What you need for transparent jam with apple slices white filling:

Apples of the specified variety, preferably slightly unripe - 1 kg;
salt - 57 g
sugar -1.1 kg
soda - 10-12 g
lemon - 23 g
vanilla sugar- 1 package.

Cooking features

Prepare a special salted solution, for which dissolve the salt in 1 liter of water.
Cut the apples into small slices and put in the prepared solution. This is necessary so that the slices do not turn black. Be sure to cut out the core. The skin can be peeled off as desired.
After all the apples have been cut, the slices must be washed under running water. Then transfer them to a soda solution, also prepared based on 1 liter of water 1-12 grams of soda. Thanks to this, the slices will be able to keep their shape even after cooking.
After 5 minutes, take out the slices and rinse them.
Put the slices in a fairly wide container and cover with sugar for about 12 hours. This is necessary for the apples to release juice.
Then the actual cooking process begins. On low heat, the resulting mixture should come to a boil. Wait 5 minutes and turn off the fire. Now you need to let the jam cool down completely. This will allow the slices to become transparent and gain the resulting syrup.
Bring to a boil again and simmer for 5 minutes.
Again, wait for the mixture to cool completely.
Repeat the boiling procedure for the third time.
Sprinkle vanilla sugar and lemon juice. To stir thoroughly. Lemon in this case will help to make all the slices transparent.
Pour the jam into jars that have been previously sterilized. Let the syrup settle and the slices float.
Next, you need to roll up also with sterile lids.
Turn the jars upside down, cover them and leave for 12-14 hours.

The result is simply amazing jam from apples, a white filling that will delight the whole family.

Whole clear paradise apple jam with stems

Today, not many people are engaged in making paradise apple jam for the winter, missing the opportunity to treat themselves and loved ones to a delicious homemade delicacy. One of the most popular options for preparing this dessert is the use of whole fruits with tails.

Ingredients used to make clear paradise apple jam with tails:

Paradise apples - 2 kg
Sugar - 1.6 kg
Water - 600 ml
Lemon juice.

Cooking process:

Ranetki should be washed well under running water and dried. Using a wooden toothpick, pierce the fruit in different places (about 10 punctures) so that the peel of the apples does not burst during cooking and they do not turn into porridge.

For the next step, we need a large container, a deep enamel pan is best. In it we will prepare our syrup. Pour sugar into the pan, pour the required volume of water and wait for the liquid to boil, not forgetting to stir occasionally. Cooking time is three minutes, after which we turn off the fire.

We are waiting for the syrup to cool slightly, and lower our processed ranetki into it. Cover with a lid and leave for four hours so that the fruits are saturated with syrup.

After the stated time, the container with paradise apples Bring back to a boil and cook for five minutes. Then remove from heat and let the jam stand for another four hours, and repeat the cooking process again. Then lemon juice is added to the jam.

When the jam has cooled down a bit, pour it into pre-prepared jars and roll it up.

Apple jam in a slow cooker: the easiest recipe

Apple jam in a slow cooker can be made from many varieties of apples. It is very tasty, healthy, used as a filling for pies or pancakes.

Previously, it took the hostesses a lot of time to prepare it. It was necessary to constantly be near the apple jam in order to continuously stir it. Nowadays, modern household appliances allow you to cook this delicious dish quickly and easily, and most importantly, without breaking away from everyday troubles. Everything is very simple - the jam must be cooked not in a saucepan or bowl, but in a slow cooker.

To do this, you need to take one kilogram of apples, rinse under running water and let them dry slightly.
Then cut each fruit into cubes or slices (if desired, the apple can be peeled) and put in a multicooker bowl. Slices should take place in the bowl no more than 2/3 of its volume, otherwise the jam will flow through the top of the bowl.
Next, you need to pour sugar into the bowl (we take 800 g of sugar for 1 kg of apples). It is very important to pour sugar into the bowl after the apples, and not vice versa, because if you pour it first, it will burn to the bottom. Having done these steps, close the multicooker with a lid and put it on the “extinguishing” mode for 2-3 hours.
After the end of the set time, the multicooker will switch to the "Heating" mode. If you continue to cook the jam in this mode for another 1-2 hours, then it will be darker, similar to jam. The resulting jam can be rolled hot into sterilized jars.

Recipe for delicious jam from unripe apples

I offer you a recipe for cooking very delicious jam from unripe and sour apples.

First, the apples need to be heated over a fire so that the peel does not crack when cutting them into slices.

After already cut the apples into 4 slices.

Pour into a saucepan the right amount water and bring to a boil. Prepare the pot ahead of time cold water, there we will lower the apples. We lower the apples into boiling water for 3 minutes, after which you need to quickly pull them out with a slotted spoon and immediately place them in a pot of cold water. Leave until completely cool.

Then we cook syrup from sugar and one glass of water. Boil. Dip the apples into the boiling syrup, be sure to stir. Bring to a boil again and cook for another 5 minutes. Next, turn off the stove and let the apples brew in syrup for at least 12 hours. Then we put it on fire again, boil for 5 minutes, and let it brew for 12 hours again. So you need to repeat one more time and cook the jam until fully cooked.

Jars and lids must be sterilized. We lay out the hot apple jam in jars and close with sterile plastic lids for hot sealing.

Jam from apples and apricots for the winter: a recipe for a delicate treat

This wonderful winter dessert great taste and unforgettable aroma fresh fruit. It also serves as a wonderful filling for pastries and pancakes.

To prepare jam from apricots and apples for the winter according to this recipe, you need to find a variety of apples with sourness, if this is not possible, then you will need to add a little citric acid when cooking. If there is a desire to make the taste of the delicacy more piquant, then you can add cinnamon or star anise to it.

First you need to take 0.5 kg of apricot, 2 kg of apples and 1.4 kg of sugar.
All fruits must be washed thoroughly and then allowed to dry a little.

After that, we cut off the peel from the apples, clean the core from them and cut into slices. Then we take apricots, cut the fruits into two parts and take out the seeds.

Now you need to mix the fruits in a container in which the jam will be prepared (net weight without pits and peel should be within 2 kg), add sugar and mix thoroughly.

After these procedures, you must wait until the juice is released from the fruit. Then we put the container on the stove and cook, stirring, for about 40 minutes over low heat.

We put the prepared jam in sterilized jars and roll it up. This delicacy is stored in cool rooms.

Kiwi and apple jam

The wonderful overseas kiwi fruit has many useful properties. It contains vitamins B, C, D, E, K1, which help a person stay healthy in the cold season. In addition, kiwi contains calcium, potassium, magnesium and many other useful substances that a person needs.

To preserve most of the useful properties of apples and kiwi, they can be rolled into jars for jam and subsequently used in winter time when drinking tea or just to replace the sweet. The cooking process itself will not take much time.

The ingredients of kiwi and apple jam are as follows:

5-6 kiwi fruits
2 medium sized apples
1 lemon or citric acid
sugar ½ cup or 100 g

Initially, all ingredients should be cleaned. Remove the pits from the apples and peel them, repeat the last step with all the kiwi fruits, squeeze the juice from the lemon. Grind all fruits to small pieces, add sugar and lemon juice.

To cook in a slow cooker, put all the ingredients in the bowl of the appliance. Turn on the "extinguishing" mode for 30-40 minutes. After that, you can serve jam on the table or roll it into jars for the winter.

To cook on gas, put the bowl on a slow fire and wait for the juice to separate from the fruit. After that, boil for 15 minutes and roll up hot.

Amber apple jam with orange, recipe for the winter

Aromatic, extraordinary delicious treat with citrus notes will warm you in winter and give you moments of pleasure over a cup of tea. Can be used in the preparation of pies and cakes. Great Recipe cooking amber apple jam with orange for the winter will not leave anyone indifferent!

Ingredients:

1 kg apples
1 small orange
1 kg sugar
250 ml of water.

Step by step cooking process:

Wash the apples in cold water and leave to drain. Cut out the middle and, if desired, cut off the peel. Cut the pulp into slices.

Boil a glass of water in an enamel saucepan, reduce the fire, dip the orange circles into the water for 2-3 minutes.

Gradually pour and stir the sugar in the pan until it is completely dissolved.

Remove the oranges in syrup from the stove and add the apples. Mix gently and leave to soak for 1 hour.

After an hour, return the pan to the fire, boil and cook until the components are ready.

Readiness is determined by the state of the syrup, which should thicken and the softness of the apple slices. Next, you should decompose the jam into prepared containers and cork.

Apple jam through a meat grinder: with and without peel

Jam from fragrant ripe apples is not only a great delicacy, but also an abundance of vitamins. And the preparation of a unique dessert will not require much effort.

For appetizing jam through a meat grinder from ripe apples, it is necessary to select soft fruits that are not spoiled by pests, without mechanical damage. It is better to wash apples in cool water.
The next stage is the removal of the core with seeds from the fruits. If the peel is thick, it is better to remove it - thanks to this, the jam will turn out to be more tender, but less fragrant. For tender fruits, it is better to leave the peel, then the jam will be more saturated in taste and smell.
Cut the fruit into two to four pieces. Then apple slices need to be put in a saucepan and pour water. For one kilogram of apples, you need 100 ml of water.
On medium heat, fruits must be boiled for fifteen minutes. If during this time the apples have not lost their shape, you can sweat them for another ten minutes.
After that, hot apples need to be chopped with a blender or meat grinder. Chopped apples cook faster, retain vitamins. The resulting puree must be sent back to the fire: transfer it to a clean pan, pour half a kilogram of sugar.
If the peel is removed from the apples, you can add a couple of pinches of cinnamon. It is recommended to bring the puree to a boil over low heat, stirring with a wooden spatula. Do not allow burning: the color and taste of the jam will be spoiled!
Boiled fruit puree you need to put on a slow fire, it takes about forty minutes to evaporate the water.

The finished jam should be poured into jars and tightly closed with lids.

Unusual apple jam "Apple masterpiece"

Clear apple slices citrus note and an unexpected nutty-vanilla flavor - this jam will earn the most enthusiastic praise from your guests!

Cooking Ingredients unusual jam from apples "Apple masterpiece":

Sweet and sour apples not overripe - 1 kg, peeled;
Sugar - 700 g
Carnation - 2 buds
Zest of 1 lemon
Almond - 200 g
Vanilla sugar - 20 gr.

Cooking.

Cut the apples into slices, removing the core. Fold in enamel pan sprinkling the layers with sugar. Leave in a cool place for 6-8 hours, gently stir occasionally.

The jam is cooked in three doses for 5 minutes after boiling. Melt the slices carefully. Take off the foam.

Before the second boil, add cloves. While the jam is cooling, prepare the almonds by removing the brown skins. To do this, dip the nuts in boiling water for 30-40 seconds. Dry the almonds in a pan, crumble. Remove the zest from the lemon.

Before the third cooking, add almonds, vanilla sugar, zest.

Arrange hot jam in sterile dry jars and close.

Wrap in a blanket until cool, turning the jar upside down.

The Mediterranean taste of a seemingly ordinary dish will surprise you.

Jam from apples and pears slices

Ingredients for 1.5 liters (one liter jar and one half-liter jar of the finished product):

apples - 500 g
pears - 500 g
sugar - 750 g.

Preparation:

For jam slices are needed sweet and sour apples and hard-fleshed pears.

Wash and dry fruit thoroughly before cooking. Then we remove the core and cut into 8-10 slices.

Apples need to be cut quickly and sprinkled with sugar so that they do not start to darken.

Cooking:

We put the fruits in a saucepan, add a little water to the bottom and cover with the remaining sugar.

Heat the saucepan over low heat, without bringing the jam to a boil. We leave the pan for 10 hours.

Then, over low heat, bring the jam to a boil, not forgetting to remove the foam. To keep the slices intact, mix the fruit by shaking the container. Let the jam rest again.

We bring, with a break of 10 hours, two more times to a boil and hot, pour into washed processed jars and cork with lids.

A simple recipe for redcurrant jam with apples

Ingredients needed for cooking:

1 kg red currant
500 g apples, preferably sweet varieties, this is better for the contrast of tastes
1.6 kg of granulated sugar
15 g of citric acid.

To make jam from apples and red currants, you will need to carefully sort out the berries, peel them from the stalks. Apples are removed from the peel and core, cut into cubes of about 1.5 cm. Then they are placed in cold water with citric acid, this will protect the fruit from premature blackening.

Cooking syrup. Add sugar to 500 ml of boiling water and boil for 2 minutes. When the syrup is ready, take the apples out of the water, dry them well with napkins, pour them with syrup and simmer for 10 minutes over low heat. Pour dried currants, bring the mixture to a boil and leave on low heat for 4 hours, stirring occasionally.

Cool the jam, pour into prepared jars and close nylon lids. Store in cellar until winter. For storage in an apartment, cork hot jam in sterilized hot jars and roll it up with iron lids.

Rhubarb jam with apples

Required Ingredients:

1 kg rhubarb
2 apples
1 orange
1.5 kg sugar
200 ml water
1 st. a spoonful of minced ginger.

How to make delicious Rhubarb Apple Jam:

Peeled rhubarb cut into equal pieces. Peel the orange, send the zest and squeezed juice to the rhubarb.

Peeled and core apples cut small pieces and put in a bowl. Grate some ginger in there.

After adding water, cook the mixture over low heat for 20 minutes after boiling. Then add sugar and cook for 10 minutes on low and 10 minutes on high heat.

Arrange the resulting jam while still hot in sterilized jars and roll up in the usual way.

Recipe for delicious apple and plum jam

Plum-apple mixture is a great combination to add to third courses. Quite easy to make, this jam ends up being flavorful, moderately thick, and with mouth-watering pieces of fruit in a sweet syrup. Jam can be used as a sauce for pastries, ice cream and other types of dessert.

Cooking jam from apples and plums: 23 hours

Servings: 10

Ingredients:

500 milliliters of water
600 grams of sugar
500 grams of apples
1 teaspoon cinnamon
500 grams of plums.

Cooking is carried out in 7 stages.

Wash the apples, peel them and cut into cubes.
Wash the plums, remove the pits, cut into cubes in the same way as apples.
Stir chopped plums and apples with water and cinnamon.
Leave the resulting mixture for 2-3 hours, so that it starts up the juice.
Put the mixture on the fire, bring to a boil and then cook over low heat for 5 minutes. Remove from heat and leave for 6 hours to cool the mixture.
After this time, bring to a boil again and boil for 5 minutes. Then leave to cool again for 6-8 hours.
After this period, bring the mixture to a boil for the third time, then pour into sterilized jars.

Seal the jars with lids and leave to cool, after turning them upside down. As soon as the mixture has cooled, cooking can be considered finished.

Recipe for sweet, tasty and fragrant apple jam with transparent slices. This jam is ideal for tea, coffee, you can also use it as a filling for baking pies, pies or cookies. beautiful, transparent slices your household will definitely like not only the taste, but also the appearance.

Ingredients:

apples - 2 kg;
sugar - 1.7 kg.

For jam, choose sweet varieties of apples. Good varieties such as White filling, Melba, Moscow Grushovka, Glory to the winners, Mackintosh, Zhigulevskoye, Antonovka. Sort thoroughly, rinse them and cut out any damage and stains, if any.
Cut the prepared apples into 6-8 pieces, peel the seeds and the stalk. The slices should not be small, otherwise they may fall apart during cooking. So that they do not darken while you cut, fill them with acidified water.

When all the slices are ready, drain the water, transfer them to a saucepan in which you will cook the jam and cover them with sugar. Pour at once all the amount of sugar indicated in the recipe.

Mix apples with sugar so that the sugar is evenly distributed. Cover the pan with a lid and leave for 5-6 hours. Stir occasionally to make the apples juice faster.

During this time, apple juice mixed with sugar will stand out. The sugar should completely dissolve and turn into a syrup. Place the pot on the stove on very low heat. Bring to a boil slowly and turn off immediately.

Cool future jam until room temperature. When everything has cooled, put the pot back on the heat and bring to a boil. Remove heat immediately after boiling. So repeat 3 times. Cool to room temperature each time. Don't stir too often as the pieces don't fall apart.

Jam prepared in this way will be thick with whole amber slices. Ideal for lovers of sweet tea or coffee. If such jam is used as a filling for pies, then apple slices can be cut.

Happy tea!

And roll up. Then turn them over, wrap them in something and leave to cool. Store blanks in a dark, cool place.

Ingredients:

1 kg of sugar.

Cooking

Peel the apples from the skin and cut into large slices. Sprinkle them with sugar, mix and leave overnight. During this time, they will release juice. Drain it into a separate bowl. Transfer the apples to another bowl.

Place a pot of juice on the fire and bring to a boil. Pour apples with boiling juice and leave to cool completely - about 12 hours.

Drain the juice from the apples again, bring it to a boil and pour it over the fruit. Leave for another 12 hours. Repeat filling apples with boiling juice again and leave again for 12 hours.

Then place the saucepan over moderate heat and bring to a boil. Reduce heat slightly and simmer for another 20 minutes.

Ingredients:

1 kg of apples (peeled);
1 kg of sugar;
½ teaspoon ground cinnamon.

Cooking

Ingredients:

1 kg ranetki or other small apples;
1 kg of sugar;
250 ml of water;
¼ teaspoon citric acid.

Cooking

On each apple, make several deep punctures with a toothpick. But do not pierce the fruit through, otherwise the peel will peel off during cooking.

Pour sugar into a saucepan and cover with water. Put on moderate heat and wait until the sugar begins to dissolve. Add citric acid and, stirring, cook until the sugar is completely dissolved.

Put the apples into the syrup, stir and bring to a boil over very low heat. Cook for another 5 minutes and remove the pan from the stove.

Cover the apples with a plate and press down with a small weight, such as a jar of water. Leave the apples for 10-12 hours to soak in the syrup.

Remove the weight, bring the jam back to a boil over very low heat and simmer for 10 minutes. Do not stir the apples so as not to damage them.

Then again put the fruits under oppression for 10-12 hours. Boil the jam for the third time - 15 minutes after boiling the syrup.

Ingredients:

2½ kg apples (unpeeled);
1½ kg sugar.

Cooking

Peel the apples from the skin and seeds. Cut the fruit into large slices and place on a baking sheet.

Put it in a preheated oven at 170 ° C for about 20 minutes until the apples soften. Then grind them in a blender and grind through a sieve.

Transfer the applesauce to a heavy bottomed saucepan and add the sugar. If the apples are very sweet, the amount of sugar can be reduced.

Stirring constantly, cook jam over high heat for 20-30 minutes. When it begins to boil and becomes translucent, put some jam on a plate. If it does not spread and no liquid is released from it, you can remove it from the fire.

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Ingredients:

250 g apples (peeled);
250 g pears (peeled);
1 tablespoon of water;
300 g sugar.

Cooking

Remove skins and seeds from apples and pears. Cut the fruit into small pieces and place in a bowl.

Add water and simmer covered for about 35 minutes until the fruit is soft. Puree them with an immersion blender.

Add sugar, stir and bring to a boil. Then boil the puree for another 2-3 minutes.

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Ingredients:

1 kg of apples (peeled);
1 kg plums (peeled);
1½ kg sugar;
150 ml of water;
½ teaspoon citric acid.

Cooking

Remove the core from the apples and cut the fruits into medium slices. Cut the plums in half lengthwise and remove the pits.

Pour sugar into a saucepan and cover with water. Put on moderate heat and, stirring, completely dissolve the sugar. Put the apples and plums into the syrup.

Bring the jam to a boil, boil for 10 minutes, remove from heat and leave for 4 hours. Boil the jam twice more in the same way. At the end of the last cooking, add citric acid, stir and cook for another 5 minutes.

Ingredients:

1 kg of apples (unpeeled);
1 orange;
600 g sugar.

Cooking

Peel the apples from the peel and seeds. Cut the fruits into small cubes.

Remove the rind and white pith from the orange. Cut the peel and pitted orange pulp into pieces. Pass them through a meat grinder or chop in a blender.

Place the apples and orange in a saucepan and sprinkle with sugar. Stir and bring to a boil over low heat. Cook the jam, stirring, for about 50 more minutes.

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Ingredients:

500 g apples (peeled);
300 g of sugar;
1 lemon;
50 ml of water;
100 g walnuts;
40 ml brandy;
1 dried Bay leaf.

Cooking

cut apples large pieces by removing the core. Pour sugar into a saucepan, add finely grated lemon peel, juice of a whole lemon and water.

Place the saucepan over low heat and cook, stirring, until boiling. Sugar should be completely dissolved.

Put the apples into the boiling syrup and cook for 5-10 minutes until they soften. Add nuts and, stirring, cook for another 10-15 minutes.

Pour in brandy and stir. After a couple of minutes, add the bay leaf. Boil the jam for another 15 minutes and remove the parsley.

Foreword

Apple jam is one of the most favorite for everyone, regardless of age and food habits. This delicious healthy dessert does not require great culinary knowledge and is easy to prepare, and there are almost as many recipes for its cooking as there are housewives. Many prefer five-minute jam in various variations, because it takes a minimum of time to prepare and is much more useful than the option obtained as a result of long boiling.

The obvious advantage of such a jam is that it really takes much less time to cook it than the one that needs to be boiled for a long time and / or in several steps to a certain consistency. Of course, it will take more than 5 minutes, but, nevertheless, this method is really the fastest. In this jam, there will be a maximum of vitamins and useful substances, it contains little sugar, and the fruit does not boil too much.

Apple jam "five minutes"

It's no secret that any heat treatment leads to the destruction of vitamins and beneficial trace elements. In the traditional, all that needs to be boiled for 1 hour or more, there is only fiber in the syrup and almost no vitamins. It pleases the eye with its appearance and brings pleasure to taste, but there is practically no benefit for the body from it. In the "five minutes" most of the vitamins and trace elements do not have time to collapse. In addition, when preparing this jam, you can choose the degree of boiling of apples yourself by cutting them into pieces of the desired size and finishing the heat treatment when the fruit reaches the desired degree of softness.

Variety apples will do any. Fruits can be taken ripe and even slightly overripe, as well as unripe, in which the bones are still whitish. The taste of jam - sweeter or sourer - can be adjusted with sugar by pouring it before cooking a little more or less than it should be according to the recipe. It is believed that sweet and sour fruits “five minutes” are tastier.

Apples, of course, wash first. Their subsequent preparation depends on their own preferences. Someone in without fail peels apples, believing that without it the jam turns out to be tastier, and if the fruit is cut into thin slices, then it is even more beautiful. Opponents of this claim that the main part of the vitamins is in the skin and it should be left. But in any case, it should be noted that after sugaring the apples and even boiling them for 5 minutes, the skin becomes soft. The seed nest with seeds after cutting the apples in half is removed by supporters of both methods.

There is also a 3rd direction. His followers do not tire themselves by picking out the core with seeds and cutting slices of the correct shape and the same thickness. With one hand they hold and turn the apple in different directions, and with the other they simultaneously cut the flesh into pieces of approximately the same size from all sides of the fruit until the central hard part with the stones remains. So it really turns out to process a large volume of apples quite quickly. Which of the proposed 3 methods of preparing fruits to adopt, everyone decides for himself.

Another point in processing apples - what size pieces or slices should they be cut into? This is also how you like it. Your choice will be easier to make only by trying different options.

Cutting apples into slices

But it must be borne in mind that the dimensions affect the degree of impregnation of the pieces with sugar and their subsequent boiling. In addition, the condition of the fruit must be taken into account. The harder and/or less ripe apples, the smaller the pieces should be or the thinner the slices. There are recipes in which fruits are generally grated. But it's all a matter, again, of your own preferences and taste. And do not forget that the smaller we cut and cook longer, the less vitamins remain, and the fruits are softer.

Jam "five-minute" (also called quick) not only with sugar alone, but also with the addition of spices and other ingredients, including berries and fruits. Some people like different assortments even more. The apple “five-minute” turns out to be thick, and this jam can be used not only as a dessert for tea, but also as a filling in the preparation of pies, pies, pancakes and other pastries. It will keep up to 2 years. If, of course, it is properly preserved and stored.

Cook "five minutes", of course, it is necessary in enamelware- a saucepan, a wide cup or a basin. All the time while the apples are on the stove, from the beginning to the end of the heat treatment, they must be continuously stirred so that the dessert does not burn. We lay out the finished dessert in jars. They and their lids must first be thoroughly washed and sterilized. Then we clog the banks.

If we roll up the lids, then after that we turn the jam containers upside down and put them on a spread blanket, thick towel or other warm thing, and cover the same one on top. When screw caps or polyethylene lids are used, jars do not need to be turned over. After that, the "five minutes" in containers are allowed to cool to the temperature in the room, and then they are hidden for storage in a dark, cool place - a cellar or a refrigerator. By the way, corking with polyethylene or screw caps, as a rule, is not completely airtight, and when using it, the shelf life of the jam is significantly reduced.

According to classic recipes quick jam prepared only from apples and sugar, and their proportions are approximately the same. The main difference between different recipes- in the method of preparing fruit before cooking. All options are listed below. A five-minute recipe for peeled grated apples. You will need: fruit - 1 kg; sugar - 300 g.

Prepared and peeled fruits are cut into thin strips or rubbed on a grater with large cells, and then poured with sugar. Then it is desirable to mix everything. After that, let the apples stand in sugar for 2 hours so that they let the juice flow. Grated fruit during this time, most likely, will change color, but there is nothing wrong with that - it should be so. Apples, as you know, contain iron, which is necessary for the body, for which they are valued. This element, when reacting with oxygen, oxidizes and acquires such a brownish color. Worse, if the apples do not darken at all, it means that there is almost no iron in them due to the treatment with any chemicals.

Grated apples in sugar

We put the fruit that has let the juice on the stove with a small fire turned on and heat it to a boil, and then boil for exactly 5 minutes. Do not forget to stir the apples from the moment they start heating until they are removed from the burner. Then pour ready dessert on banks and clog.

Pieces of jam. You will need: fruit - 1 kg; sugar - a full glass (about 250 g). Cut the apples into smaller pieces - about 1-3 cm in size. Mix them with granulated sugar so that the latter completely covers each. We put the apples in the refrigerator for 8-12 hours to soak in sugar and let the juice go. It should stand out about 1/3 of the volume of fruit. Heat applesauce over low heat until boiling. At the same time, stir it occasionally. Boil fruit for 5 minutes. You need to mix them up more often. If the apples were cut into pieces larger than 1–3 cm, then they should be boiled for 8–10 minutes.

These recipes are not much more complicated than the classic ones and it will take about the same amount of time to make jam. But the result - the resulting dessert - can impress many with its taste and sophistication. Apple five-minute with oranges. You will need: fruits (peeled and seeds) - 1 kg; orange (unpeeled, large) - 1 pc; sugar - 1 kg.

Cut apples into cubes. Orange, without peeling, cut into slices, from which we remove all the seeds, and then, together with the zest, grind with a meat grinder. We put fruits and citrus in one bowl, where we cover them with sugar. Mix everything and let stand for 2 hours. Then put the apple-citrus mixture on low heat and heat to a boil. Stir it occasionally so it doesn't burn. Boil the jam for 5 minutes.

Recipe with blackberries (blackcurrant or rowan). You will need:

apples - 1 kg;
blackberry - 0.5 kg;
sugar - 1.5 kg.

Cut the fruit into slices or pieces, add 0.3 kg of sugar, mix with it and set aside. Thoroughly washed and peeled berries are also covered with sugar (0.2 kg), but do not mix, so as not to crush. We leave them to secrete juice. In the meantime, prepare syrup from 500 ml of water and sugar residues.

Making sugar syrup

When the berry is infused and gives juice, we throw it in a colander over the container where it previously lay. Heat the syrup to a boil. Then reduce the heat to a value that can support a light bubbling of the sugar mixture. Blanch the berries in it for 2 minutes, and then pour their own juice into them. After boiling, cook the blackberries for 6-7 minutes, add apples to it along with the juice. Mix everything well and boil for another 9-8 minutes. In total, it takes 15 minutes to cook the dessert, stirring constantly.

With walnuts. You will need:

fruits - 1 kg;
walnut (kernels) - 100 g;
sugar - 1 kg;
vanilla - 1 g;
citric acid - 3 g;
water - 0.4 l.

We cut the fruits into small cubes, add 300 g of sugar, mix and leave for 2 hours to extract the juice. Grind the kernels of nuts, but not much. It is desirable that the pieces are no smaller than 0.5 cm in size.

When the fruits give juice, add nuts to them and mix everything. Then we prepare syrup from water and the remaining sugar. When it boils, pour it with the apple-nut mixture. Mix everything and leave to stand for 1 hour. Then we put the future jam on a small fire and heat, stirring, until boiling. Boil 15 minutes. Stir occasionally. Before the end of cooking, add lemon and vanilla.

The preparation of “quick” jam for use as a filling in baking is fundamentally no different from cooking according to classic recipes. Only in the middle of the boiling process should be added to the apple mass ground cinnamon- for 1 kg of fruit 1/2 teaspoon. This spice will emphasize and enhance the taste of apples, as well as give the jam a pleasant sweetish dessert aroma, which will then soak into the baking itself. You can also add 1 g of vanilla for 1 kg of apples.

Ingredients for making "quick" jam

Choosing the Right classic recipe The “five minutes” for preparing the filling depends on the culinary idea of the hostess and where the jam should be placed. So, prepared from grated apples is better suited for pancakes and pies, and slices and slices - for larger baking, for example, in charlotte. Many people will like such a quick jam for pies as an independent dessert for tea. However, like any "five-minute" cooked according to any of the above recipes, it can serve as an excellent filling.