How to cook apple jam slices. Apple and pear jam

Good afternoon dear friends. Continuing the theme of summer preparations, I offer you several recipes for making apple jam.

There are really a lot of recipes and it is simply not possible to describe them all in one article. So I had to sort through great amount recipes and provide only those recipes that I liked and those that were tested and tested by me.

All recipes for long storage. So if you have a little time and a lot of apples, then read a selection of recipes, choose the most suitable for yourself and harvest apple jam for the winter. For me, not large jars, such as 0.5, 0.7, and 1 liter, are best suited for jam. In such a container, it is easier from the point of view that the jam is quickly eaten before it goes bad.

This jam is not hard to make. Not much time is wasted. And its taste and aroma is simply incomparable. In order for the slices in the jam to turn out transparent, it is better to make it from such varieties of apples as Antonovka, Anis, Papirovka. These are late varieties with a sweet and sour taste.

Ingredients.

Apples 1 kg.
Sugar 1 kg.

Cooking process.

Before making jam, you need to rinse and sort out the apples. It is important that spoiled apples are not caught.

After not removing the peel, cut the apples into the most similar slices. Do not use the middle in jam. We put the slices in a saucepan and sprinkle with granulated sugar. Next, leave the apples in sugar for 10 hours. It is more convenient to leave apples overnight.

In the morning you will find that the apple slices have released juice. Now you can put the pan on the stove and cook the slices in own juice. Bring the jam to a boil and turn off the heat.

Next, let the syrup cool slightly and cover the slices with a smaller diameter lid or a plate and put on top of 3 liter jar with water. This technique will allow the slices to soak more thoroughly. sugar syrup which will make the slices transparent.

The jam will need to be boiled at least two more times. But only after complete cooling. And every time after cooking, put a load on top.

After the third cooking, you can put the jam in sterile jars and close the lids.

Five-minute apple jam - the easiest recipe for cooking

Yes, this recipe is really easy to make. And the cooked jam will keep everything essential vitamins and useful substances.

Ingredients.

300-350 sugar.
1 kg of apples.

Cooking process.

Wash and sort apples. Finely chop or grate on a coarse grater.

Sprinkle with sugar, mix and leave for 5-6 hours.

After a while, the apples will release juice. We put the pan on the stove and cook after boiling for 5-10 minutes.

After we lay out ready jam in sterile jars and close with lids.

Twisted jars are made up with lids down, wrapped and kept in this position until completely cooled.

How to prepare apple jam for the winter at home

Apple jam is the perfect filling for pies or pancakes. And it also needs to prepare more than one jar. Also, if desired, you can add cinnamon, vanilla, a little lemon or orange.

Ingredients.

1 kg. Grated apples.
500-600 gr. Sahara.
150 ml. water.

Cooking process.

Peel the apples and put on a coarse grater.

Mix sugar with water and cook until the sugar is completely dissolved.

Pour apples with the resulting syrup and mix.

We put the pan with apples on the stove and bring to a boil. Reduce the heat to minimum and boil the jam for 40 minutes to an hour. Don't forget to stir.

Cook the jam to your desired thickness. Then we lay it out in jars and cork with lids.

After cooling, the jam will become even thicker, do not forget about it.

Apple jam with cinnamon

In order to prepare this dessert, you will need to be patient and time, since it will take about 2 hours to cook the jam. But final result of course it's worth the jam just delicious.

Ingredients.

1.5 kg. apples.
750-800 sugar.
50 ml. water.
1 stick of cinnamon.

Cooking process.

Cut apples into small cubes.

Sprinkle with sugar. (in the first run, add 550 g of sugar) Put cinnamon between the apples in the middle. We leave fruit for the night.

In the morning bring the jam to a boil, reduce the heat and simmer over low heat for 6-7 minutes.

Remove from stove and let stand 1-2 hours.

Then add the rest of the sugar and bring to a boil again after cooking for 20-30 minutes.

Remove from the stove, remove the cinnamon and lay out in sterile jars. The jam is sweet with a hint of cinnamon. Enjoy your meal.

apple and lemon jam recipe

It is not difficult to cook such jam. It is prepared in two steps; it is best to choose apples with a solid body and pulp for this recipe.

Ingredients.

3 kg of apples.
2 lemons.
2 kg of sugar.
Water.

Cooking process.

First of all, let's prepare the syrup. Pour sugar into a saucepan, pour it not large quantity water. It is important that the sugar barely disappears under the water. We put the saucepan on the stove and cook the syrup over low heat until the sugar is completely dissolved.

Wash the fruits, cut into thin slices, remove the seeds from the lemon and apples beforehand.

We put the fruit in a saucepan, put the lemon in it, fill it with syrup and put it on the stove. After boiling, we make a minimum heating and simmer, stirring constantly for about 10 minutes.

In the morning, boil again for about 10-15 minutes.

After that, it will be possible to lay out in sterile jars and cover with lids.

Amber apple jam video recipe

Enjoy your meal.

Apple jam is one of the most popular jams. It has a pleasant apple aroma, the apples themselves become transparent during cooking and acquire an amber color. Various spices can also be added to such a jam, for example, cinnamon, cloves, saffron or ginger. It also turns out delicious combination apples with oranges and lemon or with their zest. I will write 7 recipes at once today various jams from apples. And you write in the comments which recipe you liked the most.

Do you know the difference between jam, jam and marmalade? The jam should contain whole pieces of fruit or whole berries in clear syrup. Therefore, the jam is boiled for a short time, often in several stages, in order to maintain its shape. Jam is also cooked from pieces, but they are not preserved whole. That is, in the jam will meet small pieces fruits. And jam is made from fruit puree. It should be uniform and thick.

In this article I will write how to cook apple jam so that whole slices remain in it. I will also tell you the secrets of making thick apple jam.

Apple jam cannot be cooked in enamelware because the jam will stick and burn. Also, from any jam, be sure to remove the foam during cooking. If this is not done, the jam may ferment during storage.

Apple jam should be poured hot into sterilized jars. Banks can be sterilized over steam. For example, fill a wide saucepan with water, put a grate on it. Place clean cans, washed with a new sponge and soda, upside down on the wire rack. Steam the jars for 15 minutes until the glass becomes clear. Also, jars can be sterilized in the oven for 15 minutes at a temperature of 140-150 degrees. But you need to put the jars in a cold oven so that they do not burst. Boil lids for 5 minutes.

Banks that are no more than 5 years old are suitable for conservation. See the year of issue on the bottom of the can.

With jam slices you need to tinker more than with jam. It is because of the fact that a lot of time will be spent on cutting fruit. But on the other hand, in the jam, where whole pieces are preserved, there will be more useful substances who were in fresh fruits. In a good apple jam, fruit slices and syrup should be transparent, a beautiful amber color. In addition to treats for tea, such a delicacy can be used as a filling for pies and other pastries.

Ingredients (weight in pure form):

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 acidic water by dissolving half a teaspoon in a liter of water citric acid. Acid can be replaced with natural lemon juice. Washed apples cut into cubes or straws and put in prepared acidic water. Thus, the fruit will not darken and the jam will be a beautiful color.

2. Cut the pumpkin into cubes. Drain the apples and add the fruit to the pumpkin. Pour in sugar, mix and leave for 1-2 hours to make juice.

3.Now you can start making jam. Put it on the stove, bring to a boil and cook for 20 minutes, stirring occasionally. Set aside the jam from the heat and let it brew for several hours, maybe a day. The next day, put the jam to cook a second time. After boiling, cook again for 20 minutes and immediately spread hot in sterilized jars and roll up.

This jam can be closed and nylon lids. In this case, you can store it for no more than 2 months.

4. It is not necessary to wrap the jam with a blanket, just let it cool when room temperature. It turns out tasty and bright!

Whole apple clear jam

Before that, I wrote recipes for apple jam with slices. But you can make jam from whole apples. At the same time, do not use paradise (small) apples, but ordinary ones. This jam will look unusual on a plate. Although the apples will be whole, but soft. Therefore, eating them is not difficult. Of course, such jam is not suitable for filling in pastries, but it will be just right for tea.

In the same way, you can cook jam by cutting apples into slices.

Ingredients:

green apples - 2 kg
sugar - 2 kg

How to cook apple jam:

1. Apples take hard, but ripe. Wash them and remove the core. It is convenient to use a special kitchen device for apples. Put the apples in a saucepan and sprinkle them with sugar. Leave in this form overnight or for 12 hours so that the apples release juice.

2. If the apples are not juicy and there is little juice for 12 hours, add 100 ml of water so that the apples do not burn during cooking.

3. Put the jam on to boil slow fire. Gradually, the sugar will dissolve, the apples will give even more juice. Bring the syrup to a boil and turn off the heat. While the jam is simmering, turn the apples over from time to time. The side that will be in the syrup will cook faster. Therefore, fruits must be turned over. When heated, the apples will change color, become golden.

4. After boiling, cover the jam with a plate and put oppression, weighing about 1-1.5 kg. Oppression is needed so that all the apples are immersed in syrup, and not floating on top. Now take the pan off the heat and let the jam cool completely.

5. Put the apples to boil a second time. In the same way, bring the syrup to a boil over low heat. Remove foam. Boil for 2-3 minutes and remove from heat. Put the pressure on and let it cool down again.

6. For the third time, cook the jam after boiling for 10-12 minutes. Spread hot in sterile jars, pouring apples with syrup. Roll up the lids and let the preservation cool. It turns out very beautiful and delicious jam from apples. The syrup will be quite thick, so it is not necessary 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 flavor. For him, be sure 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.

Jam from apples and oranges - how to cook:

1. Wash, peel, cut the apples into 4 parts, cut out the core. Cut the apples into arbitrary medium pieces. Slicing does not matter, as the jam will be crushed a little later.

2. Wash a lemon and one orange well with a brush. From an orange and half a lemon, grate the zest on a fine grater. It is important to wash only the top bright layer, do not reach the white layer of the fruit (the white part of the peel will be bitter). Squeeze the juice from half a lemon into the apples and stir. The acidic juice will help keep the color. Lemon seeds should not get into the jam.

3. You can optionally add 1 teaspoon of Imereti saffron to the zest of lemon and orange, if one is available. Saffron will add color to the jam, but you can do without it. Pour the zest over the apples.

4. Peel all oranges, removing all white residue. Cut the pulp into pieces and put in apples. Sprinkle everything with sugar and mix. Leave the fruit in the sugar for a few 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 to cool completely. Next, put the jam on the boil 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 that small pieces of fruit remain in the jam. Put the jam to cook already crushed. Add a cinnamon stick to the puree, which will give a special flavor. 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 up its smell.

7. Pour hot jam into sterilized jars and roll up. Such a delicacy will smell very tasty of orange and cinnamon. Happy tea drinking!

Apple jam with ginger in the microwave - a simple recipe

Ginger is added to this jam, which makes the taste habitual 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 cook apple jam with ginger:

1. Wash apples and peel. In this recipe, the peel is not used, you can cook compote from it. cut apples small cubes or thin slices. Weigh it already cut and take the same amount of sugar.

2. Peel and cut the ginger 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 apples, sprinkle everything with sugar and mix.

4.Put the apples in sugar in the microwave for 9 minutes. Set the power to 700 watts. You do not need to set the maximum power so that the jam does not boil too much and splash. Take out the jam after the allotted time. The sugar should dissolve and the apples will float in the syrup.

5. Add cinnamon to the jam, mix. And put in the microwave for another 9 minutes. Add citric acid to the finished jam, stir, put in the microwave for another 30 seconds. After that, the jam must be poured into sterilized jars and rolled up. That's all.

Different varieties of apples can cook for different times. Look at your apples - they should become transparent.

Thick apple jam - cooking secrets

There are some mistakes that housewives make in making jam. Because of these errors, jam can burn, 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 that the jam will thicken faster) - Antonovka, Semerenko, Granny Smith, Gloucester. If there are only sweet apples, you will need to add something with a lot of pectin to them - quince, peaches, plums, citrus zest, pumpkin.

Ingredients:

green sour apples - 2 kg
sugar - 1.2 kg
water - 300 ml
lemon juice - 4 tablespoons

Cooking method:

1. Wash apples and peel. Do not throw away the skins, they will still come in handy. It is in the peel that there is twice as much pectin as in the pulp of an apple. Therefore, these cleanings will be boiled together with jam so that it thickens faster. Put the skins in cheesecloth and tie in a knot, leaving long tails of cheesecloth. For these ends, then you will get 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 saucepan. Put the apple peels in the water at the bottom, pour the quarters of apples on top.

3. Put a saucepan on high heat and bring to a boil under a closed lid. After boiling, make medium heat and cook apples for 15-20 minutes.

Do not fill the pot more than 3/4 full. Otherwise, the foam will climb through the top.

4. Check the apples with a skewer - they should be soft. If this is the case, remove the cheesecloth with cleanings and wring out its pan. No more skins needed. Cooked apples need to be mashed. First, put them on a sieve to drain excess liquid. It does not need to be added to jam. Next, grind the apple slices through a sieve or use an immersion blender.

5.B applesauce add sugar and lemon juice. For the perfect jam, 600 grams of sugar is taken per 1 kg of peeled apples. Such an amount will help the jam stand for a long time and not ferment, but at the same time, the jam will not be cloying. The lemon juice will keep the apples from getting too dark. Mix the puree with sugar and juice.

6. To make the jam thick, it can be boiled over low heat. But this will take a very long time. To cut the time in half, the jam needs to be baked! To do this, preheat the oven to 200 degrees. Pour applesauce with sugar on a baking sheet and smooth the layer. The layer thickness should be no more than 3 cm. The thinner, the faster the liquid will evaporate. The baking sheet does not need to be covered with anything and lubricated.

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 jars and lids.

8. Check the readiness of jam. It should decrease in volume by about half. Put some jam on a saucer and turn over. If it doesn't fall (like ), then it's done.

9. Hot jam must be quickly decomposed into hot sterilized jars. Over the steam, the jars are sterilized for about 15 minutes, until transparent. Therefore, 15 minutes before the jam is ready, put the jars for sterilization, 5 minutes before the readiness - boil the lids. Jam should be put on the “marusin belt” - this is the place of the can, where it begins to narrow (shoulders).

Do not forget to rinse the ladle in boiling water with which you will pour the jam.

10. So that the jam does not get moldy, pour sugar on top. The layer of sugar should be about 5-10 mm. This is the so-called sugar castle or sugar cork. The condensate from the lid will fall not on the jam, but on the sugar. And immediately roll up the hot lid, which you need to get out of boiling water and shake off all the water. Turn the jar over and check if the lid is tight, if there is any leakage.

11. This jam is ready. After cooling, store it in a dark, dry place where it can be stored for up to 3 years. When the jam stands 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 will be able to choose a recipe that will become a favorite in your family. See the recipes for other jams in the section.

Caramelized fruit is a very popular dessert. Apples are especially often prepared in this way, because, in addition to amazing taste, distinguishes spectacular appearance. There is different ways cooking this delicious dessert, which is worth getting acquainted with all lovers of sweets.

How to caramelize apples

The process of making dessert can be called moderately laborious and troublesome. Need to pick up suitable fruits: juicy and dense, it is desirable that they are not damaged. As for the size, it is preferable to use small or medium fruits. They are washed and carefully dried, pricked whole on sticks, then dipped in caramel. There is also a method on how to caramelize apples in a pie pan with wedges. Basically, all recipes differ in the composition of the glaze.

Caramel for apples

The syrup is made from various ingredients. AT traditional composition sugar and water are included, but other products can be added. The syrup is boiled in a thick-walled pan, without stopping stirring. To make sure it is ready, you need to drop a little in cold water. A neat solid ball should form quickly. So, to give caramel for apples one color or another, they put a little food coloring. Fruits with multi-colored glaze look even more original. Another syrup is made from toffee, but this option is more complex.

Apparatus for apples in caramel

The dessert is very popular, so you can mass-produce it and sell it on the street and in public places. You will need to purchase an apparatus for apples in caramel. It resembles a massive saucepan, where you can make a very large amount of syrup at a time. Additionally, the caramelizer can be equipped with a device that automatically strings fruit onto skewers or sticks.

caramel apple recipe

There are many options for this dessert. You can take the recipe for caramel apples whole or in slices, in a skillet and in the oven, in Chinese. It is worth noting that they all differ only in what products the syrup will be cooked from. Fruits can be served either simply in glaze or with some kind of sprinkling. They are decorated with sweet crumbs, melted chocolate gossamer, crushed nuts. Remember a few good recipes.

Apple in caramel

Cooking time: half an hour.
Servings: 1 person.
Calorie content of the dish: 311 kcal.
Purpose: dessert.
Cuisine: Western.

It can be argued with a high degree of certainty that appetizing apple both a small gourmet and an adult will not refuse caramel. In this recipe, the glaze turns out to be viscous, it is not taken with a hard crust, which is very important for those who are afraid that the dessert will damage their teeth. If you want to give the dish originality, mix any dye into the syrup. For example, cuttlefish ink will turn the frosting black.

Ingredients:

apples - 2 small;
salt - on the tip of a knife;
sugar - 45 g;
citric acid - a pinch;
cream - 15 ml;
water - 25 ml.

Cooking method:

Wash the fruits and carefully wipe them with paper towels so that not a drop of water remains on them.
Pierce them with wooden sticks from the side of the handle.
Pour sugar and salt, citric acid into a thick-walled saucepan. Fill with water and put on the stove. Bring the syrup to a boil. When its shade turns brown, remove from heat.
Pour in the cream and stir vigorously.
Dip the apples in the syrup, swirl them around to evenly coat them, and place them on a wire rack with paper or a plate underneath. This is necessary to ensure that excess caramel glass.
Caramelize the fruit several times until the glaze runs out. Leave them to harden for half an hour, then serve.

Apple slices in caramel

Number of servings: 6 persons.
Purpose: dessert.
Cuisine: Chinese.

The recipe for apple wedges in caramel is not easy, but the result is definitely worth the effort. They turn out very tasty, suitable as a filling or decoration for pies, cakes or as an independent dessert. The icing comes out crispy, has a pleasant brown-golden hue. Thanks to this, the dessert looks very beautiful.

Ingredients:

honey - 2 tbsp. l.;
water - half a glass;
sugar - 350 g;
apples - 6 pcs.;
lemon juice - 2 tbsp. l.

Cooking method:

Wash and dry the fruit, remove the peel from them. Take out the core, cut the flesh into slices.
Pour sugar into the water, add honey and put on the stove. Cook, stirring constantly, over low heat. In the middle of the process, add lemon juice.
Pour the fruit slices with the resulting syrup, let cool slightly and serve.

Caramelized apples in a pan

Cooking time: half an hour.
Number of servings: 6 persons.
Calorie content of the dish: 2101 kcal.
Purpose: dessert.
Kitchen: home.
Difficulty of preparation: easy.

The process of cooking caramelized apples in a pan is simple, it will not take you much time. It is recommended to serve such a dessert not in its pure form, but with some appetizing addition, for example, with fresh berries, chocolate syrup. For the dish, it is desirable to use dense sweet and sour fruits so that the taste is contrasting. Read how to caramelize apples in a skillet.

Ingredients:

apples - 6 small;
butter- 75 g;
sugar - 75 grams.

Cooking method:

Wash and peel the fruit, remove the core and cut the pulp into eight slices.
Melt the butter in a frying pan.
Lay out the apple slices. Fry them until golden brown and soft.
Pour in the sugar. Cook fruit pieces, stirring gently to coat each piece with glaze. Try not to break them apart.
Put on a plate and serve immediately. You can pour over the dessert with the remaining syrup in the pan.

Apples in caramel on a stick

Cooking time: hour.
Servings: 10 persons.
Calorie content of the dish: 3506 kcal.
Purpose: dessert.
Cuisine: English.

If you are to children's holiday, cook apples in caramel on a stick for kids. You can interestingly decorate them with ready-made sweet sprinkles, liquid chocolate, custard. Everyone will be interested in tasting such a dessert. For the dish, you can use sour or sweet fruits, as long as their flesh is dense, not loose. Remember how to do caramel apples at home.

Ingredients:

brown sugar - 480 g;
cinnamon - 1 tsp;
apples - 10 pcs.;
butter fat - a tablespoon;
distilled water - 0.2 l;
vinegar - 2 tsp

Cooking method:

Combine water and sugar in a deep saucepan and place over medium heat. Wait until all the grains are completely dissolved.
When the syrup begins to boil, reduce the heat. Enter oil, cinnamon, vinegar.
Let the liquid boil for 10 minutes, but do not stop stirring.
Pour boiling water into a large container and place on the stove.
Thread fruit onto skewers. Dip them first for a couple of minutes in boiling water, and then blot.
Dip the fruits in a saucepan with sugar syrup, turn several times and lay out to dry on a surface covered with parchment paper.

Baked apples in caramel

Cooking time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 1958 kcal.
Purpose: dessert.
Cuisine: Czech.
Difficulty of preparation: high.

Baked apples in caramel delicious dessert beneficial to the body. They are very fragrant thanks to cinnamon, lemon, ginger. However, if some spices are not among your favorites, you can substitute them. Small piece of soft baked fruit icing sugar won't even hurt to an infant. Read how to make caramelized apples.

Ingredients:

apples - 6 medium;
sugar - 60 g;
honey - 4 tsp;
butter - 110 g;
ground cinnamon - 3 tsp;
walnuts- 75 g;
ground ginger - 1 tsp;
grated lemon zest - 6 tsp

Cooking method:

Wash the fruit, cut out the core, but leave the bottom. Put in each fruit equal amount honey, zest, nuts, ginger, cinnamon.
Place the fruit in a mold, pour a little water into it and place in the oven, heated to 170 degrees, for 25 minutes.
Melt butter in a pan, add sugar. Stir the syrup until it thickens.
Cover each fruit evenly with icing, cool slightly and serve.

Caramelized apples in the oven

Cooking time: half an hour.
Servings: 2 persons.
Calorie content of the dish: 835 kcal.
Purpose: dessert.
Kitchen: home.
Difficulty of preparation: medium.

Fragrant apples in caramel in the oven are not so difficult to make. They are very sweet, soft and look beautiful. It is advisable to choose red fruits. Their pulp should not be loose, otherwise after baking it will turn into an unappetizing gruel. Glazed apples go well with savory pastries, butter ice cream. Read how to bake them properly.

Ingredients:

apples - 2 pcs.;
vanilla sugar- 0.5 tsp;
butter - 1 tsp in fruits and 40 g in glaze;
sugar - 2 tsp for fruit and 4 tbsp. l. in syrup;
cinnamon - 1 tsp

Cooking method:

Wash the fruits. Cut them in half, remove the core. Leave the bottom thicker.
Stir cinnamon with two teaspoons of sugar and 1 tsp. butter, vanilla. Fill the hollows in the fruit halves with this paste.
Place the fruit on a baking sheet, pour over with water. Bake at 180 degrees in the oven for 10 minutes.
In a saucepan, dissolve the remaining butter and sugar. Cook for 5-7 minutes, stirring with a wooden spatula.
Remove the baked fruit from the oven, pour over the syrup and serve.

Chinese caramel apples

Cooking time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 2285 kcal.
Purpose: dessert.
Cuisine: Chinese.
Difficulty of preparation: high.

It is believed that Chinese-style caramel apples are a recipe that was invented by the very first. Pieces of fruit prepared in this way can often be found on restaurant menus. oriental cuisine. They are first deep-fried and only then covered with a sweet glossy glaze. This dish looks just amazing, and the taste will satisfy any gourmet.

Ingredients:

white sesame- 40 g;
eggs - 2 pcs.;
sesame oil - 70 ml;
flour - 200 g;
honey - 2 tbsp. l.;
water - 120 ml;
sugar - 350 g;
apples - 6 pcs.;
lemon juice - 2 tbsp. l.;
vegetable oil - 800 ml.

Cooking method:

Beat the eggs, gradually pouring in water and adding flour. The resulting batter should be homogeneous, reminiscent of the density of the dough for pancakes.
Wash and dry the fruit, remove the peel from them. Remove the core, cut into slices.
Roll slices in batter and fry in hot vegetable oil. Lay them out on a paper towel to absorb excess oil.
Heat up the sesame oil. Pour sugar into it, add honey. Cook, stirring constantly, over low heat. In the middle of the process, add lemon juice and sesame seeds.
Prick apple slices with a skewer, dip them in syrup, and then for a couple of seconds in ice water.
Put the dessert on a plate, greased olive oil and serve to the table.

Remember a few culinary tricks:

Make apples in caramel even more beautiful will help liquid chocolate. Using a pastry syringe, draw openwork patterns on the fruit.
Glazing is recommended for medium-sized fruits, even a ranet variety is suitable. They will be easy for kids to eat.
The colder the fruit, the faster the icing will harden on them. At the same time, it is better not to completely remove the caramel itself from the fire, but to rearrange it to water bath so it doesn't freeze up.
If a recipe calls for corn syrup and you don't have one, replace it with starch mixed with a little water.
Make a small fire when melting the sugar. Then the glaze will be homogeneous and smooth, with a beautiful sheen. If the mass boils when there are still grains in it, the coating layer will completely lose its gloss.
If you need to store dessert for a while, wrap each fruit with foil or parchment and place in the refrigerator. Keep them like this for no longer than five days.
Try to make enough syrup to cover several layers of frosting.
If the mass is too thick, heat it in a water bath.

Video: Caramelization of apples

An amber hue, an amazing aroma, an addition or an independent dessert - it's all about delicious apple jam. In ancient times, housewives used to eat apples and cook sweets from them only after the Apple Savior, at the end of summer. Now you can cook a delicacy at any time of the year, the main thing is to learn how to do it right.

Only experienced hostesses know the secret of how to cook clear apple jam, but thanks to our advice, everyone can prepare such a delicacy for the winter. Its main advantage is a stunning appearance, rich taste and aroma, transparent apple slices in amber syrup. Such a treat can be served to tea guests in a bowl, it will complement homemade cakes and pies.

Any apple jam for the winter is an opportunity to enjoy the taste and aroma of ripe fruits during the cold season. Sweetness is very useful, when cooked, many vitamins are preserved. What fruits to use and how to cook apple jam? You need to choose any homemade apples, but not foreign, grown in greenhouse conditions. The delicate taste, aroma and density of the dish depends on this. How long to cook apple jam? Depending on the recipe and variety of apples, the process can take from 5 minutes to several days.

Apple jam slices are a favorite homemade treat. thick syrup the consistency resembles jelly, and whole apple slices look like sweet marmalade. An open jar of such jam will not last longer than one day, as it is eaten by a friendly family in one sitting. Amber Syrup and magical aroma retain a piece of summer, cheer up in the cold season. Jam will be a good filling for sweet pastries, slices of boiled apple can decorate cakes and pies. There are so many reasons to make this dessert for the winter, and it's very, very easy to make.
Transparent apple jam with slices can be considered a masterpiece, but even a novice hostess can handle the preparation of such yummy. The main task is to keep the slices intact, so we will cook apple jam with lemon. The juice of this citrus keeps the apples from falling apart. Without a lemon apple pulp it will not be jam, but jam (the essence of jam is in whole pieces, or rather beautiful slices). Varieties of apples are better to take crispy, dense, sour. I have a sour variety of Semerenko, but you can also cook an Antonovka treat just as tasty. Although golden or fuji jam will also come out excellent. The color of apples, as well as the variety, does not really matter. If the apples are sweet, you will need less sugar than indicated in the ingredients of the recipe. By the way, at the last stage of cooking, you can add cinnamon. The combination of this spice with an apple is a classic and is used everywhere. In addition to cinnamon, a whole bouquet of spices is well suited to an apple: anise, cardamom, ginger and cloves. In addition to lemon, orange slices can also be added to the jam - this will make the delicacy even more fragrant, add citrus notes. You will find other successful ones at the link, but for now let's prepare the simplest, very beautiful and delicious amber apple jam with slices.

Ingredients:

2 kg of apples;
1.5 kg of sugar;
1 large lemon;
3 art. water.

How to cook clear apple jam in slices

1. Rinse the lemon thoroughly with a sponge to remove the layer of wax that covers it to extend the shelf life. Cut the lemon into small half rings.

2. Put the slices in a deep saucepan.

3. Fill the lemon with granulated sugar.

4. Pour in water and put the pan on medium-low heat so that the sugar does not burn.

5. In the meantime, cut the apples into slices, remove the seeds and stalks. The skin can be left, with it the pieces keep their shape better. In addition, the skin contains many useful substances.

An apple is 80% water. The rest is 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 acid and are recommended for people with problems. digestive system. Green apples have a higher percentage of iron, they are useful for anemia. And the fruits of green color help to absorb heavy food.

6. The syrup boiled, darkened, the sugar dissolved. Boil everything for a minute and remove from the stove.

7. We put the apples in another large saucepan. In it we will cook an 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 well suited. Let the syrup cool for a minute and pour over the apples.

8. We put the fruit under the press so that they let the juice out better and are evenly saturated with syrup. Let it sit for a few hours, preferably overnight.

9. The next day, open and see: the apples let the juice out. On some slices the skin has darkened, but the pieces have not yet been completely saturated with syrup.

10. Put the pan on the fire, bring to a boil, immediately remove and send to cool. You can’t boil apples - hot slices can break and turn into mashed potatoes. The shorter the cooking time, the more beautiful the jam is. If you need to mix, we do it only when it has completely cooled down, as 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, jams and preserves, pectin is separately added to the mixture to achieve the desired consistency.

11. Slices of apples are gradually soaked in syrup and become translucent. Bring the jam back to a boil and remove from the stove. Waiting for cooling.

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. We roll up with sterilized lids, you can not wrap or turn the jars over. The blank is well stored all winter in a dark, cool place. For seaming, use cans of small volume.

15. Amber fragrant apple jam for the winter is ready. Bon appetit and sweet winter!

apple slices become transparent, they taste somewhat reminiscent of marmalade.

And The photo below shows how thick the cooled syrup has become thanks to pectin.