When I saw this jam recipe, where Bay leaf and allspice, then at first she grimaced. But curiosity got the better of me and I decided to cook a little to try. Aromas and tastes are so mixed up that it turned out very tasty, from the first spoon you can’t even determine what was added to this jam, except for apples and nuts. It is very tasty to eat this jam with tea, and it is also great to use it for stuffing pies from yeast and pastry.
Apples for this jam can be taken of any variety, but if they are very sour, then add more sugar. I had 3 different varieties apples (unfortunately, I don’t know the names, we picked them in an abandoned garden, a long-collapsed collective farm), but such that they didn’t boil soft and it turned out more more interesting jam, as if with pieces of a dried apple.
So let's get started!
My apples, peel, cut into arbitrary pieces, you can also slices, if the variety is such that it is very soft. As a result, we need 2 kg of peeled fruit. We put the apples in the dishes in which you will cook the jam.
Wash oranges and one lemon thoroughly, it is even better to pour them over cold water, hold in it for a while, and then rinse under running water. Cut the citruses into circles, put them on the apples.
Add allspice and bay leaf.
Squeeze the juice from the second lemon.
Mix everything and put on medium heat, bring to a boil and cook for another 20 minutes, stirring occasionally. Then we turn off the fire, remove citruses and spices from the jam - we no longer need them, and leave the jam to cool completely.
When the jam has cooled, add walnuts to it, mix and put it on medium heat again. Bring to a boil and cook for another 30 minutes, stirring. If foam forms, remove it with a spoon.
While the jam is cooking, we prepare jars with lids - mine and sterilize. We lay out the hot jam in jars.
Ranetki themselves are very tasty, but they are best suited for jam. They have a very suitable size, so making blanks from them is a pleasure. For the “royal” jam, in addition to ranetki, we also need nuts with lemon. The main thing in this preparation is not to overcook it so that the nuts do not become bitter, but otherwise everything is very simple. There is another secret that helps keep the workpiece in great shape. It's a bit of lemon that gives the jam a lovely citrus flavor. If you prepare such a delicacy for the winter, you will not lose, because few people refuse jam, and in winter there is a lack of sweets in general. Therefore, prepare jam, and in winter it will warm you with its warmth.
Necessary products for apple jam with walnuts:
- 500 g ranetki;
- 200 g walnuts;
- half of 1 lemon;
- 500 g sugar.
How to cook apple jam with walnuts for the winter
Peel nuts from shells. For this recipe, both walnuts and hazelnuts are suitable.
I cut the apples in half, as they are not large in themselves. I just remove the tails and seeds inside in advance.
I combine nuts and apples in a deep bowl.
I also put lemon wedges in the bowl. Lemon will not allow the apples to darken too much from the nuts.
I pour granulated sugar into boiling water and cook sweet syrup. For this amount of sugar, I need 300 grams of water. I stir occasionally.
When the sugar has completely melted, I stir again from the bottom with a spoon, and then pour all the ingredients with sweet syrup.
I boil the jam for 15 minutes 3-4 times. There should also be cool down periods.
For the last 4 times, boil to a boil, and then immediately lay out the jam in glass jars.
Immediately I twist the jars of jam with lids.
The jam should cool slowly and under a “fur coat” from a warm blanket.
It's nice to eat this Royal jam» from apples and walnuts and feel all the sweetness of such a delicacy. But the sweetness there will be unusual, but with a nutty-lemon flavor.
Natalia Isaenko shared her recipe for jam from apples with nuts.
Pickled eggplant for the winter from Maxim Punchenko:
We have already eaten fresh ripe apples and it's time to make preparations for the winter. The easiest way to keep the taste and aroma of these fruits is with all of us favorite jam from apples. It closes very simply for the winter, which makes such a blank extremely affordable. You can use almost any variety of apples. Your own garden apples, medium-sized and sometimes sour, will do, or you can buy sweet apples grown in gardens and even foreign ones on the market. There are so many apples that you can prepare several different types jam and never repeat.
Apple jam can be made transparent and with translucent sweet slices, or you can add berries and get bright red and juicy, you can use tiny ranetki or heavenly apples. Then they will remain whole and look amazing in sweets. thick syrup. there are a lot of options.
Apple jam is being prepared different ways: fast, with the addition of other fruits and berries, spices. In any case, the dessert turns out to be very tasty, tender and fragrant. The principle of cooking a sweet treat in all step-by-step recipes is the same. The most important aspect is proper preparation apples:
- They need to be thoroughly washed, divided into 4-8 parts and cut out the seed box.
- If the peel is very hard, it is peeled off with a thin layer. In all other cases, this should not be done, since it is the peel that contains the maximum amount of vitamins and other beneficial compounds.
- The skin can also be softened by the blanching process. To do this, the slices are dipped in boiling water for 3-4 minutes. Carefully remove and cool in cold water. Thus, the pulp remains whole, and the skin is softer.
- Apple broth should not be poured. It can be used to make syrup.
Knowing all the nuances and subtleties of cooking, we suggest considering a few step by step recipes to prepare a sweet dessert for the winter.
The easiest apple jam for the winter - a step by step recipe
Dessert is easy and simple. Despite this, the products retain the maximum amount of vitamins and other organic compounds needed by the body. Sugar is an excellent preservative, so there will be a minimum of components. It's all about the cooking method, such apple jam will turn out beautiful and transparent, and large pieces will look very appetizing and ask to be put into your mouth sooner.
You will need:
- granulated sugar - 0.6 kg;
- ripe apples - 2 kg.
For improvement palatability you can add a little citric acid, but only if the apples themselves are without sourness.
Cooking:
1. Rinse the apples, divide into several equal parts, remove the seed box. Cut into thin strips.
2. Combine in a suitable container with granulated sugar, stir. Cover and leave on the kitchen table for 2-3 hours. As soon as the juice stands out, put the container with the contents on the stove.
3. Bring to a boil, lower the temperature and continue cooking for a quarter of an hour.
4. In the meantime, process the jars and boil the lids. repackage ready jam from apples in sterile jars, roll up and cool.
Transparent apple jam with slices - how to cook
I will be very surprised if you have never tried to eat such a jam. It turns out bright transparent, like real amber. Viscous and fragrant like honey and with beautiful translucent apple slices. Such apple jam by its very presence on the table during tea drinking becomes a decoration of the table. If you put it in front of the guests, then sighs of admiration cannot be avoided.
For harvesting, only 2 ingredients are again used - apple fruits and granulated sugar. Consider how to cook fragrant transparent jam from apple slices.
You will need:
- apples - 2 kg;
- granulated sugar - 2 kg.
Cooking:
1. Rinse the apples, wait until it dries completely. Divide first into 4 parts, remove the core, and then cut each quarter into 3-4 more parts to make even thin slices.
2. Put apples and granulated sugar in layers in a suitable pan. The final layer should be just sugar. In this case apple slices the juice will be released faster and I will be ready for further cooking, and the top layer will not darken in the air.
3. Cover the container with the contents with a clean cloth. Clean in a cool place for 10-19 hours for a sufficient release of fruit juice.
4. From the bowl, transfer the apples with the resulting syrup to a suitable saucepan. Place on the hob, inserting the middle temperature regime. Bring the contents to a boil, cook for 3-6 minutes. Remove from heat, cover and refrigerate room temperature.
5. After the time has elapsed, repeat the process until a new boil, but cooking increases to 9-10 minutes. Cool down again.
6. Repeat the procedure again. From the moment of boiling, it is recommended to cook for 15-25 minutes. Remember to mix gently with a wooden or plastic spatula so as not to damage the appearance of the slices.
Advice! The longer the final cooking takes place, the more interesting the shade of the finished delicacy turns out.
7. Arrange apple jam with slices in prepared sterile jars, close. Refrigerate for storage.
Sweet and spicy apple jam with cinnamon, walnuts and lemon
Tired traditional jam from apples and want to surprise your family and friends with something? We bring to your attention a recipe for making apple jam with cinnamon and the addition of nuts, lemon. The delicacy not only differs in taste and aroma, but also in a vitamin set. Many people know firsthand how perfectly apple and cinnamon go together, especially if they often bake.
You will need:
- lemon - 2 pcs.;
- apples - 2 kg;
- granulated sugar - 0.4 kg;
- walnut - 300 g;
- cinnamon - 15 g.
Cooking:
1. Rinse and dry apples. Remove unusable parts. Cut into a medium sized cube. Pour into a saucepan cold water and dissolve 0.5 tsp. Lower the cubes for 1-3 minutes. This is required so that the apple cubes do not have time to darken and spoil the appearance of the dessert.
2. Strain through a sieve, add granulated sugar and mix thoroughly.
3. Rinse the lemon, dry it. Cut with skin into 4-6 pieces.
4. Add to apples along with cinnamon. Place on the hob and bring to a boil. Continue cooking for 10 minutes.
5. Sort the nuts, clear the internal partitions. Put on a hot, dry frying pan and lightly fry for 8-12 minutes. The main thing is not to overcook and so that the kernels do not burn. Otherwise, taste finished dessert will be corrupted. Cool, cut into several pieces, but not very finely.
6. Get a lemon. Lay out the nuts. Stir, continue cooking until transparent appearance apple slices.
7. Arrange the finished delicacy in sterile jars. Close and store away.
Very tasty jam from apples and pears - video recipe
If both apples and pears ripen in your garden, then you have a great chance to make jam from both of these fruits and get an amazing dessert for the winter. And if they don’t grow, then urgently run to the store or to the market and buy ripe fruits. It's time to cook pear and apple jam at the same time. Believe me, you will not forget this taste for a long time.
Recipe for apple jam with oranges
For cooking delicious treats we propose to consider unusual option prescription. Many people know that lemon can be added to too sweet apple jam, which will balance the taste and make it less cloying. But what if you put an orange instead of a lemon. After all, it also belongs to citrus fruits and is rich in acid, but besides that, it has an amazing taste and aroma. Here, in combination with orange apples, you get just amazing jam.
You will need:
- fresh apples - 1.5 kg;
- oranges - 350 g;
- granulated sugar - 1 kg;
- water - 90 ml.
Cooking:
1. Rinse the citrus fruit under running water with a brush and additionally pour boiling water over it. This is required in order to remove the wax used for processing from the surface of the citrus fruit. Cut the product into medium sized cubes. Put in a suitable saucepan, add water and cook from the moment of boiling for a quarter of an hour.
2. After the specified time, add granulated sugar, continue cooking for 20 minutes. Over the specified time period, the orange peel will become softer, and the syrup will become a bright yellow hue.
3. Wash the apples, peel and remove the seed box. Chop into slices. Pour over oranges. Reduce the heating temperature of the stove to a minimum, cook to the desired density. Approximately 60 minutes in time. Remember to stir the contents of the pot regularly.
4. Pour the finished apple jam into sterile jars, seal tightly. After cooling, refrigerate.
Delicious and simple apple jam with nuts
We propose to consider another cooking option apple dessert with added nuts. You can choose any kind of nuts that you have at this moment at home or even use a mixture. The taste will only get better. Although many people use walnuts most often. I tried this recipe also with almonds and hazelnuts and I was very pleased with the result. Both of these nuts pair wonderfully with sweet apples.
You will need:
- apples - 500 g;
- granulated sugar -500 g;
- citric acid - 2 g;
- pure water - 200 ml;
- any nuts - 60 g.
Cooking:
1. Wash the fruit, dry it, remove rotten and unsuitable places for food. Chop into a medium sized cube.
2. Combine in a suitable pot with nuts. Cover up.
3. Let's start making sweet syrup. To do this, in a separate saucepan, mix water and granulated sugar. With regular stirring, bring to a boil, wait until the grains are completely dissolved.
4. Put the fruit and nut mixture into the finished syrup, stir. Add citric acid and boil until thick. Here is such a simple jam from apples with nuts is ready.
Prepare a dessert from apples of the variety " White filling» easy, the main thing is to observe the proportions of the ingredients and step by step technology. The biggest problem with these apples is that they are very soft and boil pretty quickly. But the taste is simply amazing, if you see such apples, remember the recipe and try to make jam for the winter from them.
You will need:
- apples "White filling" - 1.5 kg;
- granulated sugar - 0.6 kg.
Cooking:
1. Rinse the fruit, divide into 2 equal parts, remove the seed box. Chop into medium sized pieces.
2. Post to suitable container for cooking. Combine with sugar. Insist 10 hours.
3. After the specified time, put the container with the contents on the stove. From the moment of boiling, reduce the heating temperature, continue cooking for 10 minutes. Remove from the hob, cover with a gauze cloth and cool.
4. Repeat the procedure of boiling, boiling and cooling 2 times. Thanks to this, the shade acquires a bright amber hue.
5. After the last boil, spread the apple jam in sterile jars. Close hermetically.
Bright and healthy apple jam with blackcurrant
According to this recipe, you can make classic apple jam or with the addition of other fruits and berries. We invite you to consider more interesting way cooking dessert from apples with black currants. Not only the color of the dish changes, but also the taste. In addition, blackcurrant is extremely useful, especially for colds. Such a preparation will not only be a pleasure for you, but it will also benefit you with cold winter evenings over a cup of tea.
You will need:
- black currant - 1 kg;
- apples - 2 kg;
- granulated sugar - 3 kg.
Cooking:
1. Sort the berries, remove rotten and spoiled fruits, excess debris. Rinse well in several waters. Wait for excess moisture to drain. Put in a saucepan and pour ½ part of granulated sugar. Cover and leave to extract the juice.
2. Rinse the fruit. Remove rotten spots and seed box. Chop into a medium sized cube.
3. In the meantime, proceed to the preparation of sweet syrup. Combine water and remaining sugar in another saucepan. With regular stirring, wait for the complete dissolution of the sweet particles. Put apple slices in hot syrup, blanch for 2-3 minutes.
4. Without removing from the stove, pour out the released blackcurrant juice. Warm up 5-8 minutes.
5. Then the berries themselves and cook for another 5 minutes. Arrange in sterile jars. Close hermetically.
Very healthy black chokeberry jam with apples
Delicious and healthy, what could be better when it comes to a sweet dessert. After all, it’s not only their teeth to spoil. This can be given even to children and enjoy good health in winter.
Plum and apple jam for the winter - cooking in a slow cooker
Is there a multicooker in the house? Then we suggest considering the option of harvesting delicious and juicy jam from apples and plums. Dessert will appeal to both adults and children.
You will need:
- peeled apples - 1 kg;
- plum - 1 kg;
- granulated sugar - 1.6 kg.
Cooking:
1. Chop the apples into a medium-sized cube. Rinse the plum, divide into 2 parts and remove the inner bone. Mix prepared ingredients in a separate bowl.
2. Pour in granulated sugar, stir. Cover with a cloth and leave on the kitchen table for 2-3 hours to release a sufficient amount of juice.
3. After the specified time, put the bowl in the multicooker and set the “Extinguishing” mode in time for 40 minutes.
4. The lid does not need to be closed, as the mixture will burn. Remember to stir regularly. Arrange in clean jars, close and store in the cellar.
Paradise apple jam with chopsticks
Many people like paradise apples. Desserts prepared on x basis are especially tasty and healthy. They cook up pretty quickly. Apples themselves can be eaten almost entirely, because they are almost the size of a cherry.
You will need:
- paradise apples - 600 g;
- granulated sugar - 500 g;
- filtered water - 250 ml;
- citric acid -2.5 g.
Cooking:
1. Combine water with granulated sugar in a separate saucepan. Put on the stove, bring to a boil.
2. In the meantime, wash and dry the apples. Cut off the tails so that a twig no higher than 2 cm remains. Make 1 puncture on each apple with a toothpick or a simple needle. This is necessary so that the skin does not burst during cooking.
3. Put the prepared ingredient into the boiling syrup. Set the maximum heat, boil. Remove the foam and turn off the stove. Refrigerate the jam.
4. Place it back on the stove, add citric acid. Mix gently. You can add a cinnamon stick if you wish. Bring to a boil, reduce heat and simmer for 30 minutes. It is important that the jam does not boil too much.
5. Get a cinnamon stick. Pour into sterile jars fragrant jam, roll up hermetically. After complete cooling, refrigerate.
As you can see, there are many options for making apple jam. All of them differ from each other in the number of ingredients taken, taste and appearance.
Exactly three weeks ago, a very interesting and unusual recipe apple jam with walnuts, which was published by Nadezhda Andriyakhina. I really liked it, but there was one significant “but” - I don’t have a multicooker!
Usually I either skip such recipes (if they are not of particular interest), or add them to my bookmarks for the future - all of a sudden I will have a slow cooker someday. And on this I calm down.
Because I wasn't sure what the taste ready meal I like it, I decided to cook a small amount to start with.
Ingredients:
90 g sugar
1 tbsp cognac
50 ml water
1 bay leaf
Cooking:
I started with lemon. I washed it well, rubbed the zest on a fine grater.
Then she squeezed the juice out of it.
She covered it with a lid, and she took up the apples herself.
I washed them, removed the cores and initially cut them into 4 parts.
It can be difficult to predict how this or that variety of apples will boil. But still, if you want to get slices in the finished version, it is better to cut them into 8 parts. I thought about it a bit and decided to make it smaller.
I put a pot of water on the fire, when it boiled, laid out apples, lemon peel, poured sugar and poured lemon juice. Added bay leaf.
Mix well, cover with a lid, reduce the gas to a minimum and cook for 10 minutes. Then she removed the lid, added heat and boiled for another 5 minutes. Removed the bay leaf from the pot.
Prepared walnuts. I removed the partitions that came across, and divided the whole nuts into several parts.
Stirred, covered with a lid and cooked over low heat for 25 minutes.
To be honest, I didn’t expect such an effect - we ate this jam in one day!)) Now I’m already thinking about how to make such a preparation for the winter.
As for the bay leaf, its taste is not felt the way it is in the first and second courses. However, it adds some completely indescribable note to the overall perception of jam.
I also liked the fact that thanks to a small amount sugar and the presence in the composition lemon juice and zest, it turned out not cloying, with sourness.
Do you still have a desire to cook the same jam? :)
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Apple jam with walnuts- not quite the usual preparation for the winter. Will I really surprise you if I say: it also contains lemon, cognac and bay leaf? However, you are probably already used to my recipes for preparations with the addition of alcohol and you know that alcohol in such cases acts as a preservative. It is impossible to get drunk on jam with cognac, so feel free to cook and try.
And it also turns out very tasty.
The blank turns out to be fragrant, its taste is excellent, and you can store this delicacy long time, which is especially important when preparing stocks for the winter. To make jam, you will need apples, walnuts, sugar, bay leaves, cognac, lemon and water.
Let me also remind you that the site has
Ingredients
- 1 kg of apples of any hard variety;
- 1 cup of sugar;
- 1 cup walnut kernels;
- 100 ml of water;
- 1 large lemon;
- 30 grams of cognac;
- 1 bay leaf.
Cooking
Attention should be paid to the variety of apples: it is advisable to take quite hard apples with a sweet and sour taste for jam. If you use a summer variety of apples, sweet and soft, it will turn out no less tasty, but the fruits will boil and turn into mashed potatoes. Wash the selected apples and remove the seeds and membranes. The skin does not need to be cut.
Cut each slice into 3 more pieces lengthwise to make thin slices. Transfer them to large saucepan or a bowl for cooking apple jam for the winter. Rinse the lemon and grate the zest through a fine grater. Squeeze the juice from the rest of the lemon. Add them to the bowl with the apples. Pour granulated sugar there, pour in water and put a bay leaf. Place the saucepan with the jam ingredients on the heat and stir gently.
Cook covered for 10 minutes over medium heat, stirring several times. Meanwhile, chop half of the walnuts with a knife or special device for crushing nuts, leave the second part large pieces or halves.
Use a special glass to measure out 30 grams of cognac. After 10 minutes, remove the bay leaf from the jam (you can throw it away, we won't need it anymore). IN apple billet add all the nuts (chopped and large) and pour in the cognac. Stir well, cover and simmer for 20-30 minutes until thickened, stirring occasionally.
Finished apple jam with walnuts hot (even boiling) put into pre-prepared dry sterilized jars and close tightly with lids or roll up. Let cool at room temperature, then store.
