Sliced \u200b\u200bapple jam is a favorite homemade delicacy. The thick syrup is similar in consistency to jelly, and whole apple slices are similar to sweet gummies. An open jar of such a jam will not last longer than one day, as it is eaten by a friendly family in one sitting. Amber syrup and a magical aroma retain a piece of summer, cheer up in the cold season. The jam will be a good filling for sweet pastries; cakes and pies can be decorated with slices of boiled apple. There are so many reasons to prepare this dessert for the winter, and besides, it is very, very simple to do it.
Transparent apple jam with slices can be considered a masterpiece, but even a novice housewife can handle the preparation of such a 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 lemon, not jam will come out of apple pulp, but jam (the essence of jam is in whole pieces, or rather beautiful slices). It is better to take apple varieties crispy, dense, sour. I have a sour sort of semerenko, but you can just as deliciously cook a treat from Antonovka. Although the jam from golden or fuji will also be 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 widely used. In addition to cinnamon, a whole bunch of spices are 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 aromatic, add citrus notes. Follow the link to find other successful ones, but for now let's make 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 tbsp. water.
How to make clear apple jam in slices
1. Thoroughly rinse the lemon with a sponge to remove the wax layer that covers it to extend the shelf life. Cut the lemon into small half rings.
2. Put the wedges in a deep saucepan.
3. Fill the lemon with granulated sugar.
4. Pour in water and put the saucepan over medium-low heat so that the sugar does not burn.
5. Meanwhile, cut the apples into slices, remove the seeds and stalks. You can leave the skin, with it the pieces keep their shape better. And the skin also 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 acids and are recommended for people with digestive problems. Green apples have a higher percentage of iron and are beneficial for anemia. And green fruits help to digest heavy foods.
6. The syrup has boiled, darkened, the sugar has dissolved. We boil for a minute and remove from the stove.
7. 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 an unenamelled container; a stainless steel or non-stick pan is well suited. Cool the syrup for a minute and pour over the apples.
8. We put fruits under a press so that they let the juice better and are evenly saturated with syrup. We leave it for a few hours, or better overnight.
9. The next day we open it and see: the apples have started juice. Some of the slices have darkened skin, but the slices are not yet completely saturated with syrup.
10. Put the pan on fire, bring to a boil, remove immediately and send to cool. You cannot cook apples - hot slices can break and turn into puree. The shorter the cooking time, the more beautiful the jam is. If you need to mix, we do it only in a completely cooled form, 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, marmalades and preserves, pectin is separately added to the mixture to achieve the desired consistency.
11. The apple slices are gradually soaked in syrup and become translucent. Bring the jam to a boil again and remove from the stove. We are waiting for cooling.
12. Look: the slices have become transparent, the jam has thickened, so we did everything right. Bring the mixture to a boil again.
13. Gently pour hot into sterilized jars.
14. Roll up sterilized lids, you can not wrap up or turn over the jars. The workpiece is well stored all winter in a dark, cool place. Use small cans for seaming.
15. Amber flavored apple jam for the winter is ready. Bon appetit and sweet winter!
The apple slices have become transparent, they taste like marmalade.
And the photo below shows how thick the cooled syrup became thanks to the pectin.
Summer days are running and now it's time for apple. This year a lot of apples were born, just have time to process them. After all, this is one of the healthiest foods for winter days. It is so nice to open a jar of fragrant apple jam on a cold winter day, or to savor apple slices in caramel syrup with tea, or maybe nibble on dried apples. And this is only a small part of what can be prepared from a wonderful fruit. But there are also compotes, juices, and marmalades, as well as very tasty apple candy.
But in this article we will still focus on apple jam. Such jam is easy to make at home even for a novice hostess. My notes with description and photos will help you with this. I bring to your attention the recipes that were tried by our family and my friends. Choose from them those that you like best.
Apple jam with slices transparent fast and very tasty
I suggest you cook one of the most delicious varieties of apple jam - amber apple jam. It is prepared quite simply. The longer the apples are simmering on the fire, the more amber their color becomes. Such jam will go wonderfully with pancakes and pancakes, and also great for pies. For such a jam, hard apples will come. If you take soft ones or those that have been lying on the ground for a long time, then instead of jam, you get jam. 🙂
For jam, we need the following products:
- apples - 1 kg.;
- sugar - 1 kg.
Cook the jam:
1. Wash the apples, remove the bad areas and the core and cut into slices. 
2. Place the apples in a cooking pot and cover with sugar. We leave it for a few hours so that the apples start juicing. 
3. Put the pan on the fire and bring the jam to a boil. Let it simmer for about 10 minutes. Remove the saucepan from the heat and let the jam cool. Then we repeat everything again. 
4. This is what apple jam looks like after the second boil. 
5. We put the jam on the fire for the third time. It should boil for about 7 minutes. 
6. Put the apple jam into prepared jars and close the lids.
7. Here we have such beauty. Enjoy your tea in winter.
Apple cinnamon jam recipe for the winter
I bring to your attention a beautiful and aromatic apple jam with cinnamon. The apple slices are transparent, and the jam itself resembles marmalade. 
Products composition:
- apples - 2 kg. peeled;
- sugar - 2 kg.;
- cinnamon - 1 stick.
Jam making process:
1. Wash and dry the apples. 
2. Peel the apples and remove the seeds. Then cut the fruit into thin slices, about half a centimeter. 
3. Fill the apples with sugar and cover. Let them stand for at least 8-9 hours. 
4. Over time, we see that the sugar has almost completely melted and the jam is ready for further processing. Add a cinnamon stick to the pan and send everything to the fire. 
5. Let the jam boil and boil it for about 20 minutes. Do not forget to collect the foam that appears on the surface of the jam. 
6. Turn off the heat and leave our jam for 8 more hours.
7. Before the next cooking, take out the cinnamon stick and discard it. And again put the jam on the fire for another 20 minutes. 
8. We will sterilize the cans and lids in advance.
9. Pour the jam into jars and seal with lids. 
10. Now turn the jars upside down and leave to cool. 
11. In winter, open the jam and enjoy the delicious apple cinnamon jam. 
Apple jam with yellow cherry plum
Another great apple jam option. Apples are obtained as candied fruits, and the jam itself is very thick and has a rich taste and aroma. The color of the jam is simply amazing. It is good as an independent dessert for tea, as well as with various pancakes and pancakes, as well as filling for pies.
What we need:
- apples - 1 kg.;
- yellow cherry plum - 1 kg.;
- sugar - 1 kg.
How to make jam:
1. Wash the apples and cut them into pieces. We put it in a bowl for cooking jam and fill it with half the sugar norm. 
2. We also wash the cherry plum and free it from the bones. This is the most tedious procedure in this recipe. 🙂 Add cherry plum wedges to apples and pour in the remaining sugar. 
You can take more sugar. It all depends on the level of sweetness of the apples, as well as how sweet you prefer the jam.
3. We leave our fruit for an hour at 9 so that the fruit will start juice and the sugar will dissolve.
4. Now put the saucepan with fruit on the fire and bring to a boil. Let the jam boil for about 10 minutes and turn it off. We leave it alone until it cools completely. 
5. Put the saucepan on the fire again, let it boil and boil again for 10 minutes. Remove from heat and let cool completely again.
6. For the third time we set to cook our jam. Now let it boil for about 15 minutes and pour it into prepared jars.
We check the readiness of the jam as follows - drip a drop of jam on a saucer and see if it is frozen, then the jam is ready.
7. Here we have such a beautiful and tasty jam.
Apple jam with ginger
This jam is made by my friend, a big lover of ginger. The jam turns out to be incredibly tasty. On the one hand, there is a pronounced apple flavor, on the other, there is a taste of ginger somewhere in the distance, plus its amazing smell. If you cook it, you won't regret it! 
- apple - 1 kg.;
- ginger - 6-7 cm (I don't know how much it is in grams, I'll just write the length of the spine);
- sugar - 750 gr.;
- lemon - 1 pc.;
- water - 300 ml.
Making jam:
1. Wash the apples well and remove the skins and seeds. Then we cut them into slices about 1 cm wide. 
2. Let's deal with lemon. We scald it with boiling water and three brushes. Remove the zest from the lemon and set it aside for now. 
3. Squeeze the juice out of the lemon so that you get 2 tbsp. And we sprinkle apples on them so that they do not lose their color.
4. And now it's the turn of the syrup. Pour sugar into a saucepan and fill it with water. We put everything on fire and cook until sugar dissolves. 
5. Put the apples in the syrup and let it boil.
6. Add lemon zest and finely chopped ginger to boiling jam. Make a medium heat and bring the mixture to a boil, stirring constantly. 
7. Set the heat to minimum and continue cooking for 2 hours.
8. Pour the jam into pre-sterilized jars and close the lids.
9. Here is our apple and ginger jam.
Thick apple jam for the winter
And with this jam, I usually bake pies and pies. It is thick, but also contains small apple pieces. We really like it. Try it yourself. 
Let's prepare the following products for jam:
- apples - 1 kg.;
- sugar - 1 kg.
Making jam:
1. Wash the apples and cut them into pieces. 
2. Suck everything up with sugar and leave it for a while, so that the apples start juicing. This is approximately 3 to 9 hours. It all depends on the variety of apples. 
3. As soon as the apples have started the juice, put the pan on the fire, bring to a boil and simmer for 10 minutes. Stir the jam periodically. Then remove the saucepan from the heat and let the jam cool. We perform such manipulations three times. 
4. After cooling, mix the jam and put on fire. Boil for 10 minutes and remove from heat to cool. 
5. And the third time bring the jam to a boil and let it boil for 10 minutes. 
6. Put the finished jam into jars and close the lids. 
7. Banks are turned upside down and left to cool completely.
Apple jam with nuts and lemon
For this jam, you should stock up on hard apples and nuts with lemon. 
For jam, we need the following products:
- apples - 1 kg. 200gr .;
- lemon - 1 pc.;
- sugar - 1 kg.;
- water - 100 gr.;
- nuts - 1.5 tbsp
How to make apple nut jam:
1. Wash the apples thoroughly.
If you know the apples have not been pretreated with any preservatives, you can use them with the skin. If you are not sure about the purchased fruits, then it is better to peel the peel from them.
2. Prepare the syrup. To do this, pour water into a saucepan and pour sugar into it. Then grate the lemon zest and pour out the lemon juice. 
3. Put the saucepan on low heat and let the sugar dissolve completely. Stir the syrup periodically. 
4. Cut the apples into strips or three on a grater. This is the grater you can use. 
You should get beautiful cubes. 
5. Add nuts to apples. I have walnuts and almonds. 
6. Fill everything with syrup. We close everything with a lid and leave to warm up and nourish for 12 hours. 
7. Our jam stood for 12 hours and juice came out of the apples. The pieces themselves were fed with syrup. 
8. Put the pan on the fire and bring to a boil. When the first bubbles appear, turn off the heat immediately. And again we leave everything for 12 hours. 
9. Put a saucepan with jam on the fire and let it boil. 
10. Remove the jam from the heat and place in jars. 
There is no need to talk about the popularity of apples in our country. There are many ways to harvest this fruit for the winter. Apples are pickled, dried, compotes and confiture, jam and jams are cooked from them, even frozen. But the most common harvesting option is undoubtedly jam.
Opening a jar of fragrant apple jam in winter, you can feel the tart and fragrant aromas of summer. It is harvested both for the filling of buns with pies and as a delicious independent dessert.
Many housewives are often lost among a large variety of recipes. In this article, you will learn how to make the most delicious apple jam according to the classic recipe. And lovers of unconventional flavors will love various options with the addition of unusual ingredients.
Properties and calorie content
Properly cooked apple jam has a lot of useful qualities. The high concentration of vitamins of different groups and various microelements makes it an irreplaceable product.
First of all, apples are rich in pectin, a substance that helps to remove accumulated harmful cholesterol from the body. In addition to fighting cholesterol, pectin accelerates metabolism in the body, improves peripheral blood circulation, and has some sorbing properties.
Vitamins of group B, the presence of vitamins A, E and P, in combination with iron and potassium, helps in the fight against cardiovascular diseases, improves the condition of the skin and hair, has a beneficial effect on muscle tone and the nervous system of the body.
Apples are hypoallergenic fruit.This feature allows you to diversify the diet of young children with such a dessert. And if you replace sugar with fructose or honey, then diabetics can also eat them.
Apples containing acid can adversely affect the condition of people suffering from diseases of the gastrointestinal tract. However, given these features, it is possible to find a suitable recipe for such patients. For people with increased acidity of the stomach, fruits of sweet varieties are used, and for those whose acidity, on the contrary, is low, sour apple varieties are used.
Another unique factor is the apple's ability to normalize stool in both constipation and diarrhea. Many plant fibers absorb excess moisture with toxins during the latter; at the same time, they help the advancement of solid masses that provoked obstruction.
Nutritionists recommend using apple jam for dessert, replacing sweets and cakes. You will not eat a lot of it, therefore carbohydrates will not exceed the norm. And coarse fiber contributes to the proper functioning of the intestines, which is important when dieting.
The calorie content of traditional jam is 265 kcal. But it changes significantly if the sugar included in the recipe is replaced with honey. This eliminates the issue of complex sugars - the main enemy, processed into fats.
Selection and preparation of products
The choice of apple variety depends on the recipe and the desired result. First of all, apples should be homemade, not imported, bought in a store. They are of little use for this purpose.
Late varieties (Antonovka, Semerenko) have a dense texture, do not boil soft, retain their beautiful appearance after heat treatment. They are perfect for making jam in slices.
If the hostess decides to cook according to this recipe from soft varieties (White filling), then the fruits should be taken unripe.
Sour varieties contain more pectin. They make great jelly-like options. For those who like sour taste, it is recommended to use green, not very ripe fruits.
Overripe apples lose their juiciness, become loose and tasteless. Jam from them also does not have high taste, so it is better not to cook from such fruits.
We should also talk about wild, paradise and Chinese apples. They are small, canned whole, together with the stem and core. This jam has an unusual and refined appearance, surprises with a wide gustatory palette.
The preparation process of the product also depends on the selected recipe. The general rule is that apples must be thoroughly washed, you can use a brush, and then dry thoroughly.
When peeling off the peel, it is worth remembering that a significant proportion of vitamins are lost. Blanching in boiling water for a couple of minutes is a good alternative. Particularly hard varieties can be processed in the same way. The water left over after blanching is used to prepare the syrup.
The apples are peeled from the core, cut into pieces of the same size, or rolled through a meat grinder. It all depends on the imagination of the hostess and the method of preparation chosen by her. In some cases, the fruit should be intact, not damaged by the worm. If the task does not lie in the aesthetic appearance of the finished product, then any fruits will do, the main thing is to carefully remove all the damaged parts.
Close attention must be paid to the correct choice of utensils for the preparation of delicacies. Both the dimensions of the container and the material from which it is made are important. Wide basins and bowls with small sides are a good choice. The jam in them will warm up evenly. In deep and narrow dishes, it will have to be mixed more often, which will certainly affect the appearance and useful qualities of the product.
It is better to refuse aluminum and copper basins, since the acid contained in apples enters into a chemical reaction with these materials. The jam will become dangerous to eat because of the heavy compounds trapped in it. Enameled dishes are perfect, as well as stainless steel containers. At the present time, housewives are often helped out by a multicooker bowl.
Modern technology greatly simplifies the culinary process, giving pleasure during cooking.
It is worth taking care of thorough sterilization of containers for preservation. Banks must be taken with a capacity no more than 500 mlotherwise, mold may form in the finished product.
When all the products and utensils are prepared, you can start the mystery of preparing an incredibly tasty and healthy dessert.
Recipes
Each housewife will be able to choose a recipe to her liking from a large number of variations. Time-tested classic recipes will appeal to admirers of traditions, and unusual combinations of products will surely impress lovers of exotic and non-traditional tastes.
"Five minutes"
The crazy pace of life of modern women often leaves no time for winter preparations. In this case, a simple recipe for quick and "live" jam will come to the rescue. A short heat treatment time allows you to keep the maximum amount of vitamins and nutrients in it.
Any apples are suitable for this recipe. Fruits may be slightly spoiled or bruised. These areas need to be carefully cleaned. Whether to leave the peel is a private matter of the hostess. This will not play a big role here.
Prepared fruit must be peeled and chopped. The shredding method is also not fundamental. It can be slices, cubes; you can grate apples.
For sweet varieties, 600-800 grams of sugar is enough, and for more acidic varieties - from 1 to 1.2 kilograms per 1 kilogram of apples.
In the first step, prepare the syrup. To do this, add 1 glass of water to granulated sugar. Then dissolve the sugar over low heat, stirring constantly. Place prepared apples in a container with boiling syrup and boil for 2-3 minutes. If the jam seems too cloying, then you can add a pinch of citric acid.
After that, put the container with the jam aside and proceed to sterilize the jars with lids. At the final stage, the jam is boiled again, poured into prepared dishes and corked with lids.
"Amber"
When preparing this transparent delicacy, you will have to show endurance and patience, since the process is laborious and energy-intensive. But the result obtained more than compensates for the time spent.
Apples are suitable here only solid and whole, without wormholes. The finished jam will be transparent, the slices are intact, so the quality of the fruit plays a significant role.
The stronger and greener the apples, the more beautiful and transparent the slices will be.
They are cut about 1 cm wide. The sliced \u200b\u200bfruits are laid out in layers in an enamel container, sprinkled with fine granulated sugar. The proportional ratio of sugar to apples in this version is 1: 1.
It is better to leave the covered apples overnight so that they let in a sufficient amount of juice.
Place the prepared mass on the fire and bring to a boil. After boiling, the cooking time is only 5 minutes. Then remove the container from the heat, cover with a cotton towel and let it brew until it cools completely. Repeat the procedure 3 times. The ideal scheme is morning-evening-morning.
Immediately pour the hot jam to the top into prepared sterile jars and seal with lids. Then turn them upside down, waiting for them to cool.
It should be borne in mind that a half-liter jar of the finished product is obtained from 0.5 kg of apples.
"Apple-orange"
This recipe will appeal even to those who, in principle, do not like apple preparations. Jam with orange will have a rich, bright color with a pleasant aftertaste. Citrus transforms the taste so much that not every sophisticated gourmet will be able to correctly identify all of its components.
- 1 kg of apples;
- 0.5 kg of sugar;
- 1 orange weighing 250 grams;
The orange must be profiled first. Peel thoroughly and remove the white subcrustal layer that gives bitterness to the finished dish. Remove all bones and peel off the partitions. Cut the finished orange fillet into small cubes. The process is not difficult, but it takes some time.
After that, the stage of preparing apples begins. Peel and core the fruits and chop the same cubes of the same size. Pour 50-100 ml of water into the bottom of the basin in which the jam will be prepared. Pour apples, orange slices, add granulated sugar, stir and place on the stove. After boiling, reduce the heat to a minimum and cook for 30-40 minutes, stirring the mass every 5 minutes.
The jam is ready when the syrup is thick and stringy. We pack the boiling delicacy in a sterile container and seal it tightly.
"Rhubarb jam with apples"
A sweet winter dessert is almost always associated with fruits and berries. But there are also original recipes, for example, from rhubarb stalk. An incredibly healthy vegetable, combined with lemon and apples, will provide the body with a colossal dose of vitamins.
When choosing rhubarb stems, you should know a few secrets:
- the most delicate plant petioles from May to mid-June. The stems harvested later will be too tough;
- in July, the petioles become excessively sour due to the accumulated oxalic acid;
- young stems about 20 centimeters long are ideal for winter harvesting.
Peel 1 kg of petioles from the coarse top layer, and cut into small pieces. Remove the zest from 1 lemon in a thin layer - this is easy to do with a grater. Chop 300 grams of apples. In an enamel bowl, stir together the zest, rhubarb and apples. Add 200 ml of water.
After boiling, simmer the mixture over low heat for about 20-30 minutes. Then add 1 kilogram of sugar and cook for another 10 minutes, until the mixture thickens. Pour the hot jam into a sterilized container and seal.
"Apple-cherry with almonds"
A classic recipe with a twist. Very easy to prepare. For this delicious dessert you will need:
- 0.5 kg cherries;
- 0.5 kg of apples,
- 1 kg of sugar;
- juice of 2 lemons;
- 50 grams of almonds.
Separate the pure cherries from the pits, cover with sugar and leave for a day to let the juice flow. After 24 hours, add grated peeled apples, lemon juice to the cherries and boil the mass over high heat for 5 minutes after boiling. Fry the almonds in a dry frying pan and add to the jam, pour into the prepared container and close the lids.
"Apricot jam with pears and apples without sugar"
An excellent dessert for diabetics, which can also be used as a filling for sweet pies and rolls. To prepare it, take:
- 2 kg of apricots;
- 1 kg of apples;
- 1 kg of pears;
- 1 glass of honey.
Peel and core the apples and pears, cut into small pieces. Separate the apricots from the seeds. Dissolve honey with a little warm water. Mix all the ingredients and put the container on low heat. Bring the mixture to a boil, remove from heat and let cool completely.
Repeat the process several times until the jam thickens. Pour into sterile jars and seal hermetically.
"Apple jam with black chokeberry"
Jam, made from only one blackberry, has a rather specific tart flavor. In combination with apples, a soft taste, rich pleasant aroma appears. The bitterness of the mountain ash is perfectly leveled by the sweet varieties of the apple tree.
- 1 kg blackberry;
- 900 gr of sweet apples;
- 2 kg of sugar;
- zest of one orange;
- 250 ml of water.
At the preparatory stage, chop the sorted and washed chokeberry with a blender. Grate the orange zest on a fine grater. Peel the apples and seed pods. Cut into medium-sized wedges.
Combine all ingredients, add water, mix well and simmer until thickened. Pour hot jam into jars and seal.
"Apple cinnamon"
Cinnamon apples are a classic combination in many desserts. Making such a jam will not be difficult even for those who have never been involved in harvesting.
- 2 kg of apples;
- 1 kg of white sugar;
- 100 grams of brown cane sugar;
- 1 tbsp. a spoonful of lemon zest;
- 250 ml of water;
- 1 cinnamon stick
Cut the peeled apples into small cubes. Grind the cinnamon with a blender, grate the lemon zest on a fine grater.
In an enamel bowl, combine apples, lemon zest, chopped cinnamon and cover with white granulated sugar. Boil the mixture for 30 minutes, stirring regularly with a wooden spoon. Add the cane sugar, stir well and continue cooking. The finished jam will acquire a pleasant caramel color and thick consistency. Pack hot jam in a sterilized container.
"Melon and Apple Jam"
The fragrant summer aroma of this inimitable delicacy will bring you many pleasant moments on a winter evening. It will not leave anyone indifferent. Having tasted a spoonful of this jam, it is impossible not to fall in love with it.
- 0.5 kg of apples;
- 1.5 kg of melon;
- 0.5 kg of sugar;
- 1 tsp lemon zest.
Peel the melon, cut it in half and remove the fiber and seeds with a tablespoon. Grind it in a blender or pass it through a meat grinder. Cut the peeled apples into small cubes.
Bring the chopped melon, combined with sugar, to a boil over medium heat, stirring occasionally with a spoon. Boil the mass to a honey consistency. Add apple slices and lemon zest and stir gently. After re-boiling, boil for another 5 minutes and pour into a sterilized container.
"Apple-lingonberry"
The beneficial properties of lingonberry are legendary. And the symbiosis of apples with lingonberries can become a winter medicine that will help in the fight against vitamin deficiency, colds and general weakness of the body. Ingredients:
- 1 kg of sour apples;
- 1 kg of lingonberries;
- 2.5 kg of sugar;
- 2 glasses of water.
Rinse the lingonberries thoroughly under running water. Go through, get rid of small debris. Pour boiling water over for a few minutes, then discard the berries in a colander. Thanks to such manipulations, the lingonberry will lose excessive bitterness. Chop the apples into cubes.
Pour water into the prepared container, add sugar, put the future syrup to simmer over medium heat. Add lingonberries and apples to the boiling liquid and let it boil again. Then reduce heat to low and cook for about half an hour. Pour the thickened hot delicacy into jars and seal with lids.
"Apple-banana"
Even from such an exotic fruit as a banana, you can easily make a great jam. Bananas in their pure form have an overly sugary taste, and apples perfectly balance it with a slight sourness.
- 2 kg of apples;
- 1 kg of bananas;
- 700 grams of sugar;
- 100 ml of water.
Pour the peeled and chopped apples with water and put on the fire to simmer until soft. While the apples are cooking, peel and slice the bananas. Once the apples are ready, add the granulated sugar and bananas. Boil briefly, before the sugar dissolves, and then grind the ingredients with a blender. Cook the finished puree for about 20 more minutes and place in jars.
"Paradise apples"
Among the abundance of recipes, paradise apple jam stands out. Small candied fruits not only complement winter tea drinking, but also become a beautiful decoration for cakes and pastries.
- 1 kg of apples;
- 1 kg of sugar;
- 1 cinnamon stick;
- 250 ml of water.
- Carefully observe the proportions of sugar, which is a preservative. By reducing its amount, you risk getting fermented jam, and an excess of it will kill the apple flavor.
- If mold forms on the surface of the jam, then it can be carefully removed, and the product itself can be boiled. It is no longer suitable for storage, but it will do for the filling.
- Don't rush to throw away the candied jam. If you heat it in a pot of hot water, the dessert will return to its original form.
- Pick apples dry, not in rainy weather. Otherwise, the fruits that have absorbed moisture will make the food watery.
- Stir the jam with a long-handled wooden spoon. Wood is a natural material that does not interact with products and does not change their taste characteristics. Such jam will not oxidize, which is possible after contact with a metal spoon. The long handle will help you not to burn yourself during handling.
- Turn the rolled cans upside down until they cool completely. It is better to store them in a cool dark place, thus, the safety increases significantly.
There are a number of subtleties when sterilizing containers. First, the jars must be thoroughly washed and checked for chips and cracks, and then proceed directly to the sterilization process itself.
- In the microwave.A very fast and convenient way of disinfection. Pour clean filtered water into the jars, it will be enough if it covers the bottom by 2 cm. Set the microwave power to 800 W and turn it on for 3-5 minutes. During boiling, steam will be released, which will disinfect the glass container.
- In the oven.The method is also very simple, although it takes a little more time. Place the washed cans in the oven wet. Calcine them at 160 degrees until dry.
- For a couple. The oldest and most proven method. Put water in a saucepan, place a metal sieve on it, and place the jars upside down on the sieve. Sterilization will take about 15 minutes.
To learn how to make an unusual Apple Masterpiece jam, see the next video.
Step-by-step recipes for making apple cinnamon jam with nuts, lemon and pears
2018-06-25 Yakovleva KiraAssessment
recipe
Time
(min)
Servings
(people)
In 100 grams of finished dish
0 gr.
0 gr.
Carbohydrates
44 gr.176 kcal.
Option 1: Apple Cinnamon Jam - The Classic Recipe
Apple jam is one of the healthiest and most versatile desserts. It can be eaten with tea, spread on a roll, or used for baking. Due to the low calorie content, the jam can be eaten during the diet, despite the fact that it contains sugar. Previously, apples were used to make jam for Apple Savior, today you can make it whenever you want, because you can buy fruit all year round.
Ingredients:
- 1 kg of apples;
- 100 ml of water;
- 0.7 kg of sugar;
- 1 teaspoon of cinnamon.
A step-by-step recipe for apple and cinnamon jam:
Wash the apples, peel and peel, cut off the broken places.
Cut apples into small wedges. If you make them too thin, then during cooking they fall apart, and too large will not give jam the classic transparent amber effect.
Cover the fruit wedges with sugar and leave for a few hours to let the juice flow.
Add water to apples and put on fire.
Bring to a boil, stirring constantly, so that the apples are evenly distributed in the syrup.
After boiling, cook for another five minutes, then immediately remove from the stove and allow to cool (at least two hours).
Put the apples on the stove again, wait until they boil, boil for five minutes, you need to stir. Leave on for two to three hours.
Put on fire again, add cinnamon, mix carefully so as not to damage the apple slices.
Wash cans with hot water and soda.
As soon as the jam boils, pour it into the jars, order and turn it upside down.
To make the classic apple jam, you only need two ingredients - apples and sugar. The rest of the products can be added to taste. For example, make a fruit platter using tangerines, pears, lemons, oranges, or even pumpkin.
Option 2: A quick recipe for apple and cinnamon jam for the winter
Real jam is prepared in stages, only then can a decent quality and taste be achieved. The gradual boiling down of the apples will give them a clarity and amber hue. In order to speed up the cooking process a little, the first two steps of this recipe can be done in the evening, and the jam can be boiled in the morning.
Ingredients:
- 1 kg of apples;
- 250 ml of water;
- 600 grams of sugar;
- 2 teaspoons of cinnamon.
How to quickly make apple cinnamon jam for the winter
Wash the fruit, peel and cut into pieces or grate, pour into a saucepan.
Add sugar, water to the apples, stir and leave for five hours to release the juice.
Step 3:
Put the workpiece on the stove, bring to a boil, and then cook for an hour and a half, until the apples become transparent and the jam starts to stick to the sides of the pan.
Grind apples into puree with a mixer.
Add cinnamon, stir, cook for another ten minutes.
Arrange in pre-prepared jars, roll up the lids, turn over and leave in this position until they cool completely.
It is important to let the finished dessert cool down gradually, it is even recommended to cover the jars with a blanket. Turn them over only when they are completely cooled.
Option 3: Apple Cinnamon Jam with Nuts and Lemon
You can make regular apple jam tastier by adding nuts and a little lemon. The benefits of such a treat are obvious, it contains a lot of vitamins and trace elements necessary for the normal functioning of the body.
Ingredients:
- 1 lemon;
- 1 kg of apples;
- 200 grams of sugar;
- 2 bay leaves;
- 150 grams of walnuts;
- 3 black peppercorns.
Step by step recipe
Cut the apples into small cubes, dip in water mixed with a pinch of citric acid for a couple of minutes.
Strain the liquid, put the apples in a saucepan and add sugar.
Wash the lemon and cut into cubes with the peel.
Add lemon slices and bay leaves to a saucepan.
Bring to a boil without stirring, cook for ten minutes.
Chop the nuts.
Remove the lemon and lavrushka from the pan, add the nuts, stir, cook until the apples become transparent.
Add pepper, boil for another two minutes.
Cool the jam and arrange in jars.
To make the delicacy work wonderfully well, it is better to use enameled or stainless steel with a thick bottom. To prevent the fruits from burning, the jam during the cooking process must be gently mixed with a wooden spoon.
Option 4: Jam for the winter with apple and pear cinnamon
Those with a sweet tooth will definitely love the apple and pear jam option. The main thing is to choose ripe, juicy fruits and follow the step-by-step instructions of the recipe exactly.
Ingredients:
- 1 kg of sugar;
- 0.5 kg of pears;
- 0.5 kg of apples;
- 1 glass of water;
- 2 tbsp. spoons of honey;
- 4 teaspoons of cinnamon.
How to cook
Cut the core out of pears and apples, cut into equal pieces, pour boiling water for five minutes.
Drain the boiling water, pour cold water for two minutes, remove the fruits and dry on a towel.
Mix water with sugar, honey, cinnamon and boil the syrup in a large saucepan.
Add pears and apples to a saucepan, cook for forty minutes, until they become transparent.
Arrange the jam in jars, sterilize for fifteen minutes, roll up and leave to cool.
Apples contain a lot of vitamin C, which helps to cope with winter colds, and pectins in the composition fight cholesterol. During cooking, the jam retains almost all the beneficial substances that are contained in apples, so such a treat is especially appreciated in the cold season.
Option 5: Apple Cinnamon Jam (Whole)
Delicious and unusual jam can be made from small apples - kitoyanoks, they are used together with tails. During cooking, the fruit softens and becomes almost transparent.
Ingredients:
- 1.2 kg of sugar;
- 1.5 cups of water;
- 1 kg of small apples.
Step by step recipe
Sort the apples, wash, and dry, do not break off the tails.
Pierce each apple with a fork or a toothpick in several places (so as not to burst during cooking), put in a saucepan.
Boil water and sugar for three minutes, pour apples, cool.
Put apples with sugar on the fire, cook after boiling for five minutes over medium heat.
Put apples in jars, pour over syrup, roll up the lids.
Do not forget that the jars must be turned over with the lids down, cover with a warm blanket and leave until completely cooled.
Option 6: Cinnamon apple jam for the winter in the oven
It is very easy and fast enough to cook the jam in the oven. At the same time, you can use apples of any kind, make jam from whole fruits, cut into slices or completely grated. The cooking time directly depends on what result you want to get - thick jam or transparent liquid jam.
Ingredients:
- 1 kg of apples;
- 0.5 kg of sugar.
Step by step recipe
Cut the apples into large pieces, first removing the core and peeling.
Sprinkle sugar over the fruit.
Preheat the oven to 250 degrees, put apples there for twenty minutes.
Stir the fruit, reduce the temperature to 220 degrees and cook for another ten minutes if more sugar is needed.
Arrange the jam in jars.
You can store ready-made jam in any cool dark place - kitchen cabinet, cellar, basement.
Option 7: Apple Cinnamon Pumpkin Jam
It is best to prepare jam according to this recipe in the fall, when the apples and pumpkin are ripe. The latter will add benefits and make the taste and color of the finished dish more intense.
Ingredients:
- 1 lemon;
- 1 kg of apples;
- 1 kg pumpkin;
- 5 grams of cinnamon;
- 800 grams of sugar;
- 100 ml of apple juice.
Step by step recipe
Peel the pumpkin, cut it, pour 300 ml of water and boil for ten minutes.
Cut the peeled apples into a piece, add to the pumpkin.
Squeeze the juice out of the lemon, pour into a saucepan, cook for ten minutes.
Add apple juice.
Grind all ingredients with a mixer or blender.
After the jam boils, boil for another five minutes, add cinnamon, stir and arrange in jars.
You can eat the jam immediately after it has cooled down or leave it for the winter.
It's always sad when apples fall to the ground, not ripe. It is impossible to eat carrion, because green apples are sour and tart, and this is 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, bury dreams of a rich harvest and a full pantry with seams.
And this is absolutely in vain. Green apples can be used to make a wonderful jam, which some call "amber slices" or "caramel slices". For their preparation, you just need green, unripe apples with a dense structure. Overripe and loose apples are good only for jam and jam, which is also tasty, but not so beautiful.
So. To make green apple jam, we need:
- 1 kg of apples;
- 1 kg of sugar;
- 1 glass of water.
Wash the apples, cut them into wedges and remove the core. It is not necessary to peel the peel, it will not interfere or spoil the jam.
Place the sliced \u200b\u200bapples 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 is not much, 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 comes out? If it is not enough, then it is worth adding a glass of water, but if the apples are floating and there is not enough to the top, then you can do without excess liquid.
Place the pot on the stove and bring to a boil. Reduce heat and cook the wedges for 15-20 minutes, then let the jam "rest" and cool. To achieve transparent "amber" slices, you need to cook the jam in 3-4 approaches: boil for 20 minutes - 4-5 hours of cooling. The number of "approaches" depends on the variety of apples, 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 an unnecessary scatter.
Such jam is stored for about 2 years in a cool place, but even in a kitchen cabinet nothing will happen to it for a year, or even more.
How to make apple jam with slices, watch the video:
