Apple jam in slices with peel. Apple jam with cinnamon, cloves and vanilla

Many housewives like to make sweets and salted preparations. Today we will look at sweet rolls, namely best options clear jam from apple slices, which are prepared quickly and easily.

Despite the fact that it is one of the fastest and simple recipes apple jam, gourmets note its excellent taste. Since the recipe is very easy to prepare, it also requires a minimum of ingredients.

Ingredients:

apples – 2 kg;
sugar – 1.4 kg.

Preparation:

Wash the apples, cut into pieces, after removing the core. If you wish, you can peel the apples, but then you will end up with a mass that looks more like jam.
Place the apples in a large saucepan, distribute them evenly over the entire area and sprinkle with sugar. Mix the apples well so that the sugar penetrates all layers. The process of preparing this dish takes very little time, but before cooking the apples need to be juiced, which will take 12 hours.
After time has passed, place the pan with apples on slow fire, wait for the juice to boil and cook the mixture for 5 minutes. There is no need to stir the jam, but you should shake the pan periodically so that the apples do not burn on the bottom.
Then cover the pan with a lid and let the jam sit for 12 hours, then repeat the above procedure. This cycle of actions must be repeated a total of 4 times. If you do everything correctly, with each cooking the mass will noticeably thicken and change color.
When ready, put the jam into sterilized jars and seal. This product must be stored in a cool room, such as a basement.

Clear jam in slices

You can make quick clear jam from apple slices in another way. In this option, even after cooking, the pulp will leave clear outlines of a whole apple, so when serving this workpiece it will look very interesting. As in the previous recipe, we only need 2 ingredients.

Ingredients:

apples – 2 kg;
sugar 2 kg.

Preparation:

Wash the apples and cut them off top part and cut out the cores without damaging the walls and bottom.
Transfer the fruits to the dish in which you will prepare the jam. Fill the apples with sugar so that it gets not only on the surface, but also in the recesses formed after cutting out the cores. Since apples are cooked in their juice without adding water, you need to wait until this juice is released. On average, this process takes 10-12 hours.
Now you need to cook the apples for the first time. Before this process, stir the fruits so that the juice with dissolved sugar covers all the apples equally. You don’t need to cook the mixture for long: turn off the heat as soon as the syrup boils.
Wait for the jam to cool. At this time, the apples should be covered with a plate, on top of which there is some kind of weight. Thanks to this, the apples will release their juice faster and you won’t have to wait as long as in the previous recipe.
Repeat the cooking process two more times. For the third time, do not remove the jam from the heat as soon as it boils - cook it for another 5-10 minutes.
Lay out ready-made jam into sterilized jars and screw.

Apple jam with oranges

If you have never tried quick clear apple jam with orange slices, we strongly recommend that you do so. Gentle and at the same time bright taste This sweetness will not leave anyone indifferent!

Ingredients:

apples – 1 kg;
lemon – 1 pc.;
orange – 1 pc.;
sugar – 500 g.

Preparation:

The first step is to prepare all the ingredients. Wash, peel and cut the apples into small cubes. Don't forget to remove the cores and seeds. Wash the lemon and orange thoroughly and cut them. However, there is no need to peel citrus fruits.
In one saucepan, combine citrus fruits, apples and sugar. Mix everything well. Since orange and lemon release juice quite quickly, the mixture will only need half an hour to infuse.
Cook the jam over low heat, stirring occasionally. The main sign that the jam is ready is the transparency of the apples. It often takes about 40 minutes for the juice to thicken and the apples to become translucent.
Now, according to the standard scheme, roll the jam into jars and wait until winter to enjoy the wonderful taste of this dessert.

Apple and pear jam in a slow cooker

Few people know, but you can quickly prepare clear jam with apple slices in a slow cooker. This process will not take much of your time and effort, but will allow you to treat your guests to long winter evenings homemade deliciousness.

Ingredients:

apples – 1 kg;
pears – 1 kg;
sugar – 1.2 kg;
lemon – 1 pc.

Preparation:

Wash the pears and apples and cut into thin slices. It is not necessary to clean these ingredients. Cut the lemon in half and squeeze the juice out of it by hand or using a special kitchen unit. In this recipe, lemon can be replaced with citric acid diluted in water. For this jam you will need 1.5–2 tbsp. l. lemon juice.
Place the fruit in the slow cooker, pour in the lemon juice and add the sugar. Mix all ingredients together. Cook the jam in a closed multicooker on the “Stew” mode for 1 hour.
The jam is ready! Roll it into jars if you plan to eat it in the winter, or leave it in any closed container if you plan to enjoy it in the near future.

Jam with kiwi and apples

To the fastest and delicious recipes clear jam with apple slices can be classified as kiwi jam. Apples and kiwi are a rather strange combination, but so delicious!

Ingredients:

large apples – 10 pcs.;
kiwi – 6 pcs.;
water – 1 tbsp.;
sugar – 1 kg;
lemon – 2 pcs.

Preparation:

Wash the apples and kiwi, peel and cut into cubes or slices. Squeeze juice from lemons or dilute in water citric acid. Sprinkle lemon juice on the apples to prevent them from browning.
Transfer the fruit to the container in which you will prepare the jam. Pour water there and add sugar. Leave the fruit for an hour so that it releases its juice and the sugar dissolves.
Now let's proceed directly to cooking. Place the pan with the fruit, water and sugar over low heat. Stirring occasionally, cook the mixture for 30–40 minutes, depending on how thick you want it to be.
Place the resulting jam into sterilized jars and close.

Apple jam with chokeberry

The main advantage of such a quick, five-minute transparent jam from apple slices is low content sugar. It should also be noted a large number of vitamins that chokeberry preserves even when cooked.

Ingredients:

apples – 2 kg;
rowan – 200 g;
sugar – 600 g;
water.

Preparation:

Before you start cooking, make sure that the fruits and berries you take are fresh. This is one of the main conditions under which the fruit will remain intact during the cooking process. After testing for suitability, cut the apples into pieces.
Place the apples in a saucepan and pour a small amount water and cook over low heat. After boiling, add sugar to the pan and mix everything thoroughly. Simmer over low heat for 30 minutes.
Rinse the chokeberry with water and separate it from unwanted branches.
When ready, remove the jam from the heat and add rowan berries to it. Once you do this, the mixture will take on a different shade.

Apple jam with soda

Recently, articles and video recipes on quick cooking from apples into slices using soda. Soda is not added to the jam itself, but read the step-by-step recipe for what to do with it and what to use it for.

Ingredients:

apples – 2 kg;
sugar – 2.4 kg;
salt – 2 tsp;
soda – 4 tsp.

Preparations:

Wash the apples, remove the core and cut into slices. Prepare a brine solution: mix salt in the above proportions with 2 liters of water. Dip chopped apples into this solution. This action is performed to prevent the apples from darkening. The saline solution in this recipe is a substitute for lemon juice.
Now prepare a soda solution. Mix 4 teaspoons of baking soda with 2 liters of water. Before dipping the apples into the baking soda solution, rinse them under water to remove any remaining salt. Soak the apples in the soda solution for no more than 5 minutes, then remove them from there and rinse them again with water. In this recipe, soda is used as a substance to prevent the destruction of apples during the cooking process. Place the apples in a cooking pot and sprinkle sugar on top.
You need to cook apple jam 3 times, taking a break of 6 hours between cooking. The first and second time, the jam must be brought to a boil and immediately removed from the heat. The third time, cook the apples until the juice thickens. It will begin to acquire a dense consistency after the first cooking.
Once cooking is complete, transfer the jam into sterilized jars and seal.

Apple jam with cinnamon

Cinnamon plays a key role in this recipe. It gives the jam a wonderful aroma that will remain even after several months in a twisted jar.

Ingredients:

apples – 2 kg;
sugar – 1 kg;
ground cinnamon – 2 tbsp. l.

Preparation:

Wash the apples and cut them into small slices, after removing the core.
Transfer the apples to the pan in which you will prepare the jam. Sprinkle the fruits with sugar and cinnamon. Leave the apples for 8 hours to release their juice.
In this recipe you only need to infuse the apples once, so after 8 hours you can start cooking the apples. Place the pan over medium heat and cook its contents for 5-10 minutes, stirring occasionally. Watch the condition of the apples - they should not boil too much and turn into porridge.
Sterilize the jars and transfer the finished jam into them.

It is worth noting that all of the above-described transparent five-minute jams from apple slices can be quickly prepared without rolling, but only if you are going to eat them in the near future. Without closing the sealing jars for the winter, you risk getting them in a few months without delicious jam, but a moldy mixture.

Apple jam In slices, this recipe turns out not only appetizing, but also very bright. Apple slices acquire an amber hue thanks to special way preparations. This amber jam apples will decorate any family tea party, and can also serve as an excellent sweet gift for the New Year and Christmas holidays.

It can be served with herbal or white tea, a slice of bun or baguette. Apple jam in slices can be easily stored indoors long time, so it can be harvested for future use in any quantity. The recipe for apple jam in slices for the winter will be especially useful for those who want to process the rich harvest from their garden.

To prepare clear apple jam in slices, you can use any type of apple. I prepared apple jam in slices for the winter from a variety of apples " White filling”, but also other summer and autumn varieties of apples are ideal: “Antonovka”, “Glory to the Winner”, “Amulet”, etc. It is very important not to mix apple varieties in one portion of jam so that all apple slices turn out the same.

Minimum time for heat treatment and cooling the apple pieces in the sweet syrup gives the jam the necessary texture, clarity and body. But let me tell you in order how to cook apple jam in slices. Shall we go to the kitchen? So, welcome: apple jam slices “Amber” - a recipe with step-by-step photos at your service!

Ingredients:

1 kg. apples;
0.7 kg. Sahara.

*The weight of peeled and prepared apples is indicated.

How to cook apple jam in slices:

Wash and measure apples required quantity Sahara. The main thing is to carefully prepare the fruit, remove all bruises and wormholes and cut the apples in identical pieces. In order for the apple slices to become dense and transparent, you must carefully follow all the recommendations described in the recipe.

Remove the center of each apple and cut into thin slices. We use peeled apples. It is the peel that helps maintain the shape and texture of the slices in the finished jam.

Place some of the apples in a bowl or saucepan and sprinkle with a few tablespoons of sugar.

In this way we place all the apple slices and sprinkle the layers with sugar.

We leave our future jam for 8-10 hours, covering it with a lid or towel. During this time, the mass will decrease in volume and the sugar will completely dissolve.

After the apples release their juice, bring the contents to a boil. Cook for 5 minutes (no more), then leave for 3-5 hours. During this time, the mass will cool completely, and the apples will be saturated with sweet syrup.

We repeat the process 3-4 times until the workpiece decreases in volume and the apple segments acquire an amber hue. If you are interested in the answer to the question: how long to cook apple jam in slices, then be prepared to spend two days or even more preparing the jam.

Pack the apple jam into slices into dry sterile jars and roll up the lids. Enjoy clear jam at any time.

It's always sad when apples fall to the ground before they are ripe. It is impossible to eat carrion, because green apples sour and tart, and not to mention their hardness. Most gardeners, sighing sadly, bury the carrion in a hole, looking sadly at the few remaining apples on the tree, burying dreams of a rich harvest and a full pantry with seams.

And this is absolutely in vain. You can make wonderful jam from green apples, which some call “ amber slices", or "caramel slices". To prepare them, you just need green, unripe apples with a dense structure. Overripe and crumbly apples are only suitable for jam and marmalade, which is also tasty, but not as beautiful.

So. To make green apple jam, we need:

1 kg apples;
1 kg sugar;
1 glass of water.

Wash the apples, cut them into slices and remove the core. It is not necessary to peel the peel; it will not interfere and will not spoil the jam.

Place the chopped apples in a saucepan and sprinkle with sugar. Mix well by shaking and leave the pan overnight.

The chances that a lot of juice will appear before the morning are not many, because these are green apples, but in any case, the slices will be better saturated with sugar.

Tilt the pan and see if the juice has released? If it’s not enough, then you should add a glass of water, but if the apples float and there’s just a little bit missing from the top, then you can do without excess liquid.

Place the pan on the stove and bring to a boil. Reduce heat and cook the slices for 15-20 minutes, after which, let the jam “rest” and cool. To achieve transparent “amber” slices, you need to cook the jam in 3-4 batches: boil for 20 minutes – cool for 4-5 hours. The number of “approaches” depends on the type of apple, the thickness of the slices and much more.

Apple jam “amber slices” is incredibly tasty and beautiful. It would never even occur to anyone that it was made from carrion that no one needed.

This jam can be stored for about 2 years in a cool place, but nothing will happen to it in a kitchen cabinet for a year or even more.

How to make apple jam in slices, watch the video:

Apple jam, tasty, aromatic with a clear amber syrup and a delicate consistency, and in a warm cozy kitchen, with donuts and bagels, at the family table. And outside the window there is a biting frost or a blizzard has covered all the paths... What could be tastier?

Strong tea is poured into cups, and a confidential conversation flows. As soon as I imagine it, I can even smell the jam and fresh baked goods!

Recipes:

It’s not a lot of work to make such jam, you just have to tinker with cutting it into slices, but where did ours go, but the household and guests will praise the culinary talents of the hostess for a long time.

So, our helpers are in the kitchen today - large saucepan with a thick bottom, preferably made of stainless steel, a wooden spatula with a long handle for stirring, and a sharp knife.

Apples themselves are a wonderful thing, they never stay in the refrigerator, but in the season when they are inexpensive on the market or have grown on your own apple tree, it would be a sin not to prepare them for the winter in the form of jams, compotes or jam with confiture.

As usual, we will cook the simplest things first and gradually introduce new delights and components.

For sweet jam poured cold, wash the jars clean in advance and dry them. For sour, low sugar and served hot, we wash and sterilize the jars in advance, carefully ensuring that they are dry after sterilization; this is very important for the preservation of the jam.

Clear and quick apple jam in slices - a classic simple recipe

Impossibly simple recipe, but the result is amazing!

Ingredients: sugar and apples per kilogram, citric acid on the tip of a teaspoon.

Simple recipe:

We take light yellow apples, maybe with a slight pink blush, you can use large white or yellow ranetki, wash, dry on a towel.
Remove the seed chamber and cut into thin slices.
Place in a cooking pan and mix with sugar.
Leave in a cool place for up to 12 hours, stirring occasionally.
Place on the stove, bring to a boil and cook, stirring, over medium heat for 15-20 minutes.
Remove from the stove and immediately pour hot into dry, sterile jars, roll up and cool upside down. Store in the cellar.

The amazing taste of this apple jam will win your hearts forever!

Here are some more recipes with apples:

Amber jam from apples in transparent slices without rolling - Five-minute recipe

For this recipe, we take late varieties of apples, ripe but firm. Not crumbly. You can, of course, soak the crumbly apples in a soda solution for a couple of hours, a tablespoon per liter of water, but this will significantly increase the cooking time, but do we need it? It’s better right away – solid ones, period! This is just to make the syrup transparent and attractive.

Base: sugar and late grade apples per kilogram.

Let's prepare it quickly:

Wash the apples thoroughly and dry them on a towel.
We remove the core from the fruit and quickly cut them into thin slices, the thinner the better.
Place the chopped slices in a cooking pan and mix with sugar.
Let it brew for 6-12 hours in a cool place, stirring occasionally.
Place on low heat and bring to a boil, simmer for two minutes and remove.
We repeat step 5 three times at intervals of 6-12 hours, this will allow the apples to boil but not fall apart. The slices will become caramel-colored and transparent – of extraordinary beauty. The syrup will remain clear, like glass.
Place the cooled jam in clean, dry jars, cover with plastic lids and store in the cellar.

In winter, your bowl of jam will contain delicious sunny slices!

Delicious amber apple jam with orange, cinnamon and ginger

The combination of the taste of apples and orange is, of course, very good, but I also add ginger root and cinnamon to this recipe, it turns out very tasty and unusual.

Ingredients:

two kilos of hard apples, any color,
a kilogram of oranges, preferably with thin skin,
one and a half kilos of sugar,
half a glass of finely grated ginger,
half a teaspoon of cinnamon; those who don’t like it don’t have to add it!

Preparation:

Wash the fruit and ginger and dry on a towel.
Grate the ginger on a fine grater and place in a saucepan.
Cut the oranges with the peel into cubes, not forgetting to remove the seeds, and put them in boiling water for a minute and drain them in a colander. This operation will remove excess bitterness from the skin. Add to ginger.
Remove the seed chamber from the apples and cut into thin slices, when ready, place in batches in a saucepan and mix with oranges so as not to darken.
Add sugar and cinnamon and place in a cool place for 6-8 hours.
Bring to a boil over medium heat and cook for 10 minutes.
Let it brew for 12 hours and repeat cooking.
Cool and place in dry, clean jars. Store in a cellar or refrigerator.

Unusual and very tasty!

Lemon will give the jam a piquant, wonderful note and a refreshing taste. Some people use juice, some use zest, but I just take half a lemon and grind it into dust in a small bowl of a food processor. Alternatively, you can turn it in a meat grinder with a fine grid a couple of times. Don't forget to remove the seeds from the lemon; they have no use in jam!

Ingredients: light apples and one kilogram of sugar, half a lemon and vanilla on the tip of a teaspoon.

Preparation:

Wash the apples and lemon thoroughly and dry on a towel.
As indicated above, turn half a lemon into lemon puree and place it in a saucepan for cooking.
You need to remove the core from the apples and cut them into small cubes. You don’t have to rush too much, just put ready-made portions into a pan with lemon and stir. Lemon juice will not allow the apple slices to darken.
Add sugar and mix, put in a cool place for several hours.
Cook over low heat for 5-8 minutes after boiling in two batches, repeat after 8-12 hours. This is necessary so that the apple cubes are saturated with syrup and become transparent in appearance.
Place the cold ones in dry, clean jars, cover with plastic lids and store in the cellar.

The jam turns out transparent, very beautiful and fragrant!

Grushovka is an early variety; with prolonged cooking and intense stirring, the slices will simply lose their shape. But there is a way out, it’s just going to be time-consuming. The beautiful color and delicate consistency will more than repay all your time spent!

Ingredients: a kilogram of Grushovka apples, a kilogram of sugar and a few mint leaves.

Preparation:

First, wash the apples and don’t forget to dry them on a towel.
We take out the seed chamber and cut the apples into slices, not too thin, 5-6 mm thick.
Place in a cooking pan, sprinkle with sugar and finely chopped mint on top and, without stirring, place in the refrigerator overnight.
Place the pan on very low heat and watch the sugar dissipate, gently melting it with a wooden spoon. As soon as bubbles appear, remove and leave to cool.
We repeat this heating three times at intervals of 5-8 hours. While heating, stir gently once.
After the third heating, cool and place in dry, clean jars. We store it in the cellar.

Very beautiful, tasty and tender jam!

For this recipe, let's use apples with bright red or burgundy skin, maybe red ranetkas with a slightly tart taste and add three cloves for extra originality and novelty.

a kilo of apples or ranetkas,
kilo of sugar
three cloves.

Preparation:

Wash and dry the fruits on a towel.
Remove the seeds and cut the apples into large slices.
Place in a multicooker bowl and mix with sugar.
Turn on the Baking mode for 15 minutes. Stirring as necessary, bring the mixture to a boil and add three cloves.
Open the steam valve, close the lid and turn on the Extinguishing mode for 30 minutes.
Quickly put the finished hot jam into dry, sterile jars and roll up. It is better to remove the cloves. We store it in the cellar.

It turns out very interesting taste and a beautiful coral color! Bon appetit in winter!

Believe it or not, the fastest way to cook apple jam in slices is not on the stove, but in the oven. Its correct name is Caramel Apples. And it is fast because there are no long hours of standing and insisting.

Everything is done as usual. The apples are washed, dried, the seeds are removed, cut into slices and laid out in layers, alternating with sugar, in a deep form. Sugar is taken at the rate of 800g per kilogram of apples.

Place the mold in the oven, preheated to 200 degrees for 40-50 minutes.

Place it hot into jars and seal it up. After cooling, store in the cellar.

Well, very sweet, beautiful and tasty!

Delicious apple and pumpkin jam for the winter

Excellent filling recipe for pies and buns. The result is delicious sweet bliss that will remind you of sunny summer days in winter.

In addition to being incredibly tasty, this delicacy is also healthy. The kids are delighted!

How to quickly prepare (cook) simple, amber apple jam: Tips and secrets

Preparing apple slices clear syrup requires knowledge of small but necessary nuances. Experienced housewives Of course, you’re familiar with them, so I’m writing for those new to cooking:

It is best to cut the slices with a sharply sharpened knife, this will make it smoother and more beautiful, but be careful, you can easily cut yourself.
It is good to soak the sliced slices in acidified water for about 15 minutes, then they will not darken during cooking. Acidified water is made simply - a teaspoon of citric acid per liter of water and stir well!
For such jam, apples need to be dense in consistency, the harder the better, but they must be ripe.
You can add cinnamon, cloves, vanillin or mint to any recipe, in reasonable quantities, of course. Add a little at a time and taste after a few minutes.
Any jam can be colored with berry juices. Good for this black currant, cranberry or chokeberry. Or you don’t have to squeeze the juice, but just add a couple of handfuls of berries.

Don’t be afraid to experiment in the kitchen and you’ll definitely succeed!

Sweet, almost transparent apple jam is one of the most healthy desserts. It can be eaten with bread or simply as a snack with tea, or used for making pastries, cakes, and sweet dishes.

Apple jam is especially important on diet days, because 100 g finished product contains no more than 50 kcal, despite the fact that sugar is used for its preparation. The natural sweetness of the fruits themselves, the presence of fiber, vitamins and numerous microelements in them makes apple jam an extremely healthy and tasty dish.

In the distant years of hoary antiquity, people began to eat apples of the current season, and even more so to make apple jam, no earlier than the end of summer. Only after August 19, the day on which the pagan Apple Savior and Christian Transfiguration falls, housewives began preparing apples. Today it is not at all necessary to adhere to such a categorical framework and cook homemade jam possible at any time.

In this case, you can use almost any variety of apples, but strictly not foreign ones bought in a store. Depending on the initial density, juiciness and sweetness of the fruit, you can get thick jam or liquid jam with transparent slices.

The cooking time depends entirely on the desired result. Therefore, you can cook jam for a few minutes or for several days. The main thing is to use a time-tested recipe.

Apple jam - step-by-step recipe + video

A simple recipe and video will tell you in detail how to make apple jam if you don’t have much experience.

Apples – 1.5 kg;
Cinnamon stick;
Sugar – 0.8 kg;
Water – 50 ml.

Preparation:

Cut out the seed capsule from the fruits, and peel them if desired. Cut into arbitrary small pieces.
Place in a suitable saucepan, pour in water, add most of the sugar and a cinnamon stick.
Cook over high heat with constant stirring for about 5 minutes. Reduce heat and cook for another 5 minutes.
Remove from heat and let cool completely.
Add the rest of the sugar and cook until fully cooked over low heat.

Apple jam in a slow cooker - recipe with photo

Thanks to its versatility, the multicooker is perfect for making delicious apple jam. Moreover, the process itself will only take a couple of hours.

Apples – 2 kg;
Sugar – 500 g.

Preparation:

Peel and core the apples. Cut them into arbitrary cubes and place in a bowl. The apples should always be put in first, otherwise the sugar will definitely burn while they release the desired juice.

2. Add sugar. If the fruits are too sour, then it makes sense to slightly increase the portion of the latter.

3. Set the appliance to “baking” mode for about 40 minutes. After the jam begins to slowly boil, you need to stir it periodically to evenly distribute the sweet syrup.

4. Boil the metal lids and sterilize the jars in a convenient way. Place the prepared jam in them and roll them up.

Apple jam in the oven

If you stand at the stove and cook apple jam in several stages and have neither the time nor the desire, then another one will do original recipe. He will tell you in detail how to cook apple jam in regular oven. The main thing is to learn a few tricks in advance. For example, you need to cook it in a heat-resistant vessel with thick walls and it will definitely not burn. And to prevent the mass from “escaping,” the container should be filled only to 2/3 of its volume.

Apples – 1 kg;
Sugar 0.5 kg.

Preparation:

Cut the fruits large slices, after removing the core. If the skin is quite thin, there is no need to peel it.
Sprinkle sugar on top, increase the amount if necessary.
Preheat oven to 250°C. Place the container with apples inside for 25 minutes.
Remove, mix well and return, after reducing the heat to 220°C.
After another 10 minutes, repeat the procedure. This time, taste the syrup and add a little more sugar if necessary.
Cook the jam in the oven for some more time depending on the desired consistency. The main thing is to prevent caramelization of the sugar, otherwise the mass will turn out to be too thick and viscous. As soon as the syrup acquires medium thickness and the surface is covered with light foam, it can be removed from the oven and packaged in jars.

Apple jam for the winter - how to cook, how to roll?

In order for apple jam to last all winter and always be tasty, it must be cooked according to special recipe. In addition, you should take a little more sugar than usual, and prepare the fruits themselves in a special way.

Sugar – 1.5 kg;
Apples – 1 kg;
Lemon.

Preparation:

Peel the apples very thinly, remove the seed capsule and cut into medium slices. Pour boiling water over and blanch for 10 minutes, then immediately cool in very cold water.
The water in which they blanched apple slices, do not pour it out, but use part of it to make syrup. To do this, dissolve 500 g of sugar in 1.5 liters of liquid.
Place the cooled apples in a large bowl, pour the resulting strictly hot syrup and let it brew for about 5-6 hours.
Next, drain the syrup through a colander into an empty saucepan, add part (250 g) of the remaining sugar and cook for 8-10 minutes until it is completely dissolved.
Repeat the procedure until you have added the required amount of sand. Between cooking, keep the apples in the syrup for at least 8-10 hours.
After the penultimate boiling, cut the lemon into thin quarters, add them to the pan with the apples and pour boiling syrup over them all.
During the last cooking, do not drain the syrup, but cook together with the apples for 10–15 minutes until fully cooked.
At the same time, the apple slices should become completely transparent, and a drop of hot syrup should not spread on a cold plate. Then, when hot, place the product into sterilized jars.
Immediately roll up the metal lids, which need to be boiled for about five minutes. Let cool well naturally and store it in a closet or basement.

How to make apple jam in slices?

To make apple jam with whole slices, you need to choose varieties with especially dense but juicy pulp. A prerequisite: they must be very recently removed from the tree.

Apples – 2 kg;
Sugar – 2 kg.

Preparation:

Cut apples that are not overripe or stale into slices 7–12 mm thick.
Weigh them and measure out exactly the same amount of sugar. Place them in layers in a large container, sprinkling them with sand, and leave until the morning.
The next day, put it on medium heat and cook until foam appears, which means the syrup is boiling, for no more than five minutes. In the process, very carefully drown the top layer of apples.
In the evening, repeat the procedure again, stirring very carefully at the end.
The next day, cook for 5 minutes in the morning and another 10-15 minutes in the evening until fully cooked.
When hot, place into glass, pre-pasteurized jars and seal.

Recipe for thick apple jam

The thickness of the jam in most cases depends on the initial looseness of the apples. If you take fruits that are too hard and dense, you will have to boil them for a very long time, and as a result the jam will not be as thick as you would like. In addition, the fruits must be fully ripe and have been left in the shade for a day.

Chopped slices – 3 kg;
Sugar – 3 kg;
Ground cinnamon – 1–2 tbsp.

Preparation:

Remove damaged parts, core and, if necessary, skin from the fruit. Chop into arbitrary cubes, place in a bowl, layering with sugar mixed with cinnamon. Leave to release juice overnight.
Place on medium gas and bring to a boil, remembering to stir. As soon as the syrup boils, reduce the gas slightly and cook for about 5-8 minutes. Remove from heat and leave for at least a couple of hours, maximum for a day.
Repeat the procedure two more times at the same frequency.
IN last time Boil the jam for about 7-10 minutes, pack it hot into jars and store sealed after it has completely cooled in the pantry or basement.

How to make apple jam from Antonovka?

The Antonovka apple variety is best suited for making jam or marmalade, since the rather loose pulp boils very quickly. But this does not mean at all that it is impossible to make jam with slices from it. You just need to follow the recipe, which describes all the actions step by step.

Apples – 1 kg;
Sugar – 1 kg;
A little salt and baking soda for pre-soaking.

Preparation:

Cut fruits of the same size into quarters and remove the center. Then cut into slices of the desired thickness.
Dilute 1 tsp in a liter of water. salt and pour the salted liquid over the prepared apples. Instead of salt, you can use citric acid in the same proportion.
After 10–15 minutes, drain the solution, rinse the apple slices and immerse them in a soda solution (2 teaspoons of soda per 1 liter of water).
Leave for no more than 5 minutes, drain and rinse again in running water. This procedure will slightly hold the pulp together and prevent it from boiling over.
Place the prepared apples in a saucepan, sprinkling with sugar. Let sit for several hours until juice forms.
Place on the fire and boil over high gas. Remove from heat and let sit for 5-6 hours.
Repeat the process 2 more times, the last time – boil the jam to the desired consistency. Without cooling, place into jars and seal them tightly.

Apple jam - step-by-step recipe with photos and videos

To bake in the cold season delicious pies at the end of summer you definitely need to make something thick and tasty apple jam. And the following recipe will help with this. It is better to choose apples with juicy, loose pulp. Well-ripened fruits are suitable, perhaps even slightly crushed. The main thing before cooking is to cut off everything from the fruit that could spoil the taste of the finished jam.

Apples – 1 kg;
Sugar – 0.7 kg;
Drinking water – 150 ml.

Preparation:

Cut the apples, trimmed in advance from bruises, together with the skin into arbitrary pieces.
Place in a saucepan, fill with water. Place over medium heat and cook for 15-20 minutes until they begin to puree.
Rub the slightly cooled mass through a sieve a couple of times, transfer the puree to a saucepan and bring to a boil.
Add sugar and cook for about 20 minutes over very low heat, stirring regularly.
Wait until the finished jam has cooled completely and package it in a suitable glass container.

Apple jam - recipe

You can make apple jam, as they say, by eye. After all, the final consistency depends entirely on the apples used and the desired result. To make the jam taste more piquant, you can optionally add a little lemon, orange, cinnamon or vanillin.

Peeled apples – 1 kg;
Sugar – 0.75 g;
Boiled water – ½ tbsp.

Preparation:

Wash the apples, remove the seeds and peel. Grate on a coarse grater.
Boil syrup from the specified amount of sugar and water and pour it into the grated fruit.
Place on the fire and after the mixture boils, cook for about an hour, reducing the heat to low.
While boiling, do not forget to stir the applesauce from time to time.
Once the apple chips are well cooked and the jam reaches the intended consistency, cool naturally.
Place in jars and store under plastic lids in the refrigerator or under metal lids in the cellar.

Delicious apple jam

Properly prepared apple jam allows you to save most of the useful properties original product. And according to the following recipe, the jam turns out to be extremely tasty.

Peeled fruits – 1 kg;
Oranges without peel – 0.5 kg;
Sugar – 0.5kg.

Preparation:

Select strictly whole apples without rot or wormholes. Cut out the center of each fruit. Cut into equal medium-sized cubes.
Peel the oranges and remove as much white membrane as possible. Divide each into wedges and cut them into slices corresponding in size to apple slices. It is best to do this directly above the container in which the delicious apple jam will be cooked.
Place the orange and apple pieces together, add sugar and stir. Allow about 2-3 hours for the juice to release.
Place on low gas and after the syrup boils, cook for 10 minutes.
Then put it aside and leave for another couple of hours so that all the fruits are saturated with sweet juices.
Cook for about 40 minutes on very low gas until the mixture turns golden brown. To ensure that the jam cooks evenly, do not forget to stir it with a spatula from time to time.
Place the finished, delicious jam into jars when cooled. For long-term storage they can be rolled up with metal lids.

The simplest apple jam - recipe

Jam prepared according to this recipe is not only quick and easy to prepare, but also retains almost all the benefits fresh fruit. It’s not called “five minutes” for nothing.

Sugar – 300 g;
Apples – 1 kg.

Preparation:

Core high-quality fruits, cut into thin strips or grate.
Sprinkle with sugar, stir, as soon as the juice comes out, put on the stove.
Let it boil on medium gas, reduce it and cook for no more than 10-15 minutes.
At this time, sterilize the jars over steam and the lids in boiling water. As soon as the jam is cooked, place the hot mixture into the prepared container and seal.

Apple jam with cinnamon

It is known that cinnamon goes well with apples. It gives them a spicy and very interesting taste. This makes apple jam with cinnamon even tastier and more original. And if you add a few more unusual ingredients to it, it turns into a culinary masterpiece.

Apples – 400 g;
Cinnamon sticks – 2 pcs.;
Water – 400 g;
Cranberry – 125 g;
Apple juice 200 ml;
Lemon juice – 15 ml;
Sugar – 250 g;
Orange zest – ½ tbsp;
Fresh ginger juice – ½ tbsp.

Preparation:

Pour water, lemon, ginger and apple juice into a saucepan (you can use cider). Put cinnamon sticks. Bring the liquid to a boil over high heat.
Throw in the cranberries, and as soon as the berries begin to burst, add the chopped apples, sugar and orange zest.
Stirring occasionally, cook the jam for about an hour and a half over low heat.
When the apples have softened well and the syrup has thickened, remove the cinnamon sticks and pour the finished jam into jars.

Whole apple jam

Jam with tiny whole apples floating in amber syrup, reminiscent of honey, even in appearance it looks tasty and appetizing. But the most amazing thing is that it is very simple and easy to prepare.

Very small apples with tails – 1 kg;
Granulated sugar – 1.2 kg;
Drinking water – 1.5 tbsp.

Preparation:

Sort the fruits without breaking off the stems, wash them clean and dry them. To prevent them from bursting during cooking, prick each one with a toothpick (ordinary fork) in several places.
Make a syrup from the above ingredients by boiling it for 2-3 minutes over high heat.
Pour the sweet liquid over the apples placed in the saucepan.
Once completely cooled, place on the heat and bring to a boil. Reduce heat and cook for no more than 5 minutes.
Drain the syrup into a separate container and simmer it slightly over medium gas for 15 minutes.
Sterilize the jars, fill them loosely with boiled apples, and pour hot syrup on top.
Immediately roll up the lids. Turn upside down and cool slowly, covered with a warm blanket. You can store it in the basement, pantry or just in the room.

Apple and pear jam

To obtain original jam It is necessary to select fruits that are similar in pulp structure. Remember: if you take soft pears and hard apples, or vice versa, the former will boil, and the latter will remain hard. Although in this version you can get a rather unusual pear and apple jam.

Pears – 0.5 kg;
Apples – 0.5 kg;
Sugar – 1 kg;
Natural honey – 2 tbsp;
A handful of cinnamon powder;
Drinking water – 1 tbsp.

Preparation:

Remove the core from the fruit and cut into pieces of equal shape and size. Pour boiling water over it, and after 5 minutes immerse it in fairly cold water.
After a couple of minutes, drain it and dry the fruit pieces a little on a towel.
Mix sugar with water, add honey, cinnamon and boil the syrup in a large saucepan. Place fruit in it and cook for about 40 minutes until they become transparent.
Place the jam in jars and sterilize them for 10–15 minutes in boiling water. Roll up and place in a cool place to cool.

Apple jam with nuts

Ordinary apple jam becomes truly original if you add some nuts to it. If you wish, you can take walnuts, almonds, hazelnuts or even cashews.

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

Preparation:

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