Thick apple jam in slices. Five-minute apple jam - quick preparation of a dessert rich in vitamins. Is it possible to make apple jam if you have allergies?

3.07.2017, 12:49

Apple jam recipes for winter preparations

Published on July 3, 2017

Many housewives cook and prepare apple jam in huge batches because it sells out in an instant. Apple jam very tasty and can be used to cook or use jam as a filling in winter.

Apple jam, very tasty even just with tea, spread it on a piece of bread and drink tea as a bite with the jam. I have several recipes for making apple jam. And rest assured that when you open a jar of this jam in winter, that jar will be completely empty by evening. And not because the jar is small, but because the jam will be so tasty that it will simply be impossible to tear yourself away from it.

Content :

Apple jam is also good to serve with when cooking. In general, it is very easy to find uses for this jam.

If you are planning to cook according to this recipe, I warn you immediately please be patient and time. Not because it is difficult to prepare, but because it will take a lot of time for the apple slices to be properly saturated with sugar syrup. In this recipe, it is important to choose the right apples for amber jam.

For transparency, late varieties of apples with a hard body are chosen. It is also important to take into account that the denser the body of the apple, the more transparent it will be. For this recipe, I advise you to take the ingredients 1:1, that is, for 1 kg of apples 1 kg of sugar. More apples means more sugar. But I don’t recommend cooking more than 3-4 kg of jam at a time. since it will simply be inconvenient for you to stir and monitor such a portion of jam.

INGREDIENTS:

• Sugar 2 kg.
• Apples 2 kg.

COOKING PROCESS:

1. In order to make jam, you will need to work a little with the apples before cooking, namely, peel them and cut out the rough core. So that the apple slices remain tender not only in light, but also in taste.

2.Afterwards, we divide each apple into slices like these. And we put them in a saucepan in which our jam will be cooked.

3.When the last slice falls into the pan, you can sprinkle everything with sugar, mix and leave the apples for 24 hours. During this time, the slices will release juice and become well saturated with sugar. Don't forget to cover the apples with a lid so that flies and all sorts of midges don't get in there.

4.After 24 hours, you will see how well the apples are soaked and how much syrup is produced because it can no longer be called juice.

5.Place the saucepan on the stove, stirring the jam until it boils. After the jam boils, you should reduce the heat, from a vigorous boil to a weak but steady boil. And so cook the jam over low heat for 15-20 minutes.

6.Afterwards, remove the pan from the heat until it cools completely. Usually until the next evening. That is, again the jam should stand for 24 hours.

7. A day later we repeat the same operation again. We wait for the jam to boil, reduce the heat and simmer for 15-20 minutes.

8.Next there are two possible outcomes. If you are completely satisfied with the transparency and thickness of the jam, then you can put the jam in jars and screw on the lids. But if in your opinion the jam is not yet thick enough and the slices are not transparent enough.

9. Then you can safely repeat the operation with boiling and cooling 2-3 times. Of course, you won’t achieve ideal transparency; the color of the slices will remain amber, but you can achieve the thickness you need.

Here the outcome of the situation depends on the variety of apples and their ripeness. For this jam, it is better to choose slightly under-ripe apples.

It is better to store this type of jam in dark places so that the apple slices do not darken from light.

Apple jam with orange zest

This apple jam with the addition of orange zest will become your #1 among apple jams. You will see this for yourself by reading the ingredients, since this is not a simple jam, it combines the color, smell of apples and the aroma of orange zest.

INGREDIENTS for syrup:

• 1 glass of water.
• 1 cup of sugar.

Ingredients for jam:

• dried apricots 2 pcs.
• prunes 2 pcs.
• 2 ripe apples A.
• 2-3 raspberry leaves.
• 1 cherry branch with leaves (2-3 cm).
• zest of half an orange.

COOKING PROCESS:

1. Dissolve a glass of sugar in a glass of water.

2.We do it this way. Pour a glass of water into a saucepan, place it on the stove and heat it up. Pour a glass of sugar into warm water and stir constantly until the sugar dissolves completely. Keep the heat low under a saucepan or saucepan so that the sugar does not burn to the bottom.

3. Choose only real apples. Not those that only have beautiful packaging, but it is also desirable that the apples have a good natural smell. Such apples can be purchased at the market from grandmothers. Who sell apples from their own orchard.

4. Cut good quality apples into beautiful slices and dry them a little in the oven for literally 3-5 minutes, so that the apples dry out, but do not fry. The slices should be slightly wrinkled and wilted. Don’t be alarmed that they don’t look very good; during storage, the apples will gain juiciness and take on an excellent healthy appearance.

5. Add a couple of raspberry leaves to the hot syrup and a couple of cherry leaves, you can take the leaves directly with the cherry twig. This will give the jam an unusual greenish tint. It will not appear immediately, but a little later.

6. While the leaves are cooking, cut the dried apricots and prunes into small pieces. Add them to the syrup. Dried apricots and prunes will add piquancy to the jam.

7.Remove the zest from half an orange and add it to the rest of the ingredients in a saucepan.

8.Cook the ingredients for 5-7 minutes, then add the apples and cook the apple slices for 10 minutes.

9. This concludes the recipe for apple jam with orange zest. All that remains is to put the jam in a sterilized jar and screw on the sterilized lid. Bon appetit.

Apple jam with whole orange

This is the second option for making apple and orange jam. In this recipe, not only the zest, but the whole orange will be used. Who knows, maybe you will like this recipe for apple jam.

INGREDIENTS:

• apples 1 kg.
• orange 1 pc.
• sugar 0.5 kg.

COOKING PROCESS:

1. In this recipe, you will again have to peel the apples and completely cut out the core. Since the core is too rough and will only spoil the delicate taste of the jam.

2.Cut the apples into beautiful slices or into cubes, whichever is more convenient for you.

3.We will proceed with the orange as follows. Wash it well, cut it into slices, remove the seeds and grind it directly with the peel in a meat grinder.

4. Place the apples and twisted orange in a bowl, add sugar and mix well. Leave for 5-6 hours.

5.After 5-6 hours, put the bowl on the stove and, stirring, bring the jam to a boil.

6. Cook for 50-60 minutes. After which the jam can be put into a jar and sealed for the winter. But you can set it aside for a day and then boil it again. This will add more thickness to the apple jam.

Apple jam with a whole orange is completely ready, enjoy your meal.

Five-minute apple jam, quick recipe for live jam

The advantage of such jam is obvious; during short cooking, more is retained in the apple. beneficial properties. Secondly, this is a colossal saving of time for preparing jam. Since there is usually not enough of it during the season, because you have to manage to make it in the short summer a large number of preparations or if you don’t want to tinker with one jam for a long time. This recipe is especially for you.

INGREDIENTS:

• apples 1 kg.
• sugar 600 grams.

COOKING PROCESS:

To make apple jam, choose apples that are strong, not overripe, and without any spoiled marks. It’s difficult to answer unequivocally whether it’s worth peeling apples; the rule here is that there are no comrades in taste and color. Whoever likes it. But you need to cut out the middle because the membranes are quite rough and will of course spoil the whole picture.

1. Sort the apples, cut them into slices, and cut out the core.

2. Sprinkle the slices with sugar. Leave for 6-8 hours.

3.Place on the stove and bring to a boil. Cook for 10-15 minutes.

4.Pour into sterile jars and screw on the lids.

5.Allow the jam to cool and transfer to the pantry.

Five-minute apple jam is ready. Enjoy your meal.

Whole apple jam

The jam made from Ranetki is very beautiful and tasty because they are not large in size and their body is dense and juicy. The jam is noticeably superior in aesthetic and taste qualities.

INGREDIENTS:

• 1 kg. ranetka apples.
• 1 kg sugar.
• 1 glass of water.
• 1 teaspoon citric acid.

COOKING PROCESS:

1. Sort the apples, remove any spoiled or bruised ones. Since the jam will be made from whole apples, the aesthetic side is very important.

2. It is also important to pierce each apple with a skewer or toothpick, not all the way through, but slightly deeper than the middle.

3.Pour a glass of water into a saucepan and add 1 kg of sugar.

4.Put on low heat and prepare the syrup, stirring constantly so that the sugar does not burn on the pan.

5.When the sugar dissolves and the syrup starts to boil, add citric acid.MFoam may appear, don’t be alarmed.

6.Place apples into boiling syrup and mix gently. I do not recommend stirring further. Since the thin skin of the apple can be damaged and the integrity of the fruit will be compromised.

7.When the syrup with apples boils, reduce the heat to low.

8.During cooking, bursting apples will appear; if desired, you can remove them by grabbing the tail.

The apples burst because they are pierced through or the boiling was too vigorous.

9.After 5 minutes of cooking, remove the pan from the stove, put it on the table and cover the jam with a plate, so that the apples are all in the syrup. You can put a small amount of pressure on the plate (a half-liter jar of water).

10.Remove the plate from the apples after 12 hours. Place on the stove at very low heat. Bring to a boil and cook for exactly 10 minutes. Do not stir otherwise the delicate skin will crack.

11.After 10 minutes of cooking, put the plate back and place the jar on top. Leave for another 12 hours.

12.After 12 hours, set the jam to cook after boiling for 15-20 minutes.

The following is the outcome. If the thickness suits you, you can put the jam in jars and screw on the lids. But if it seems to you that the apple jam has not reached the thickness you need, repeat the procedure several more times so that the jam reaches the thickness you need.

If there is too much syrup, you can boil it by repeating the procedure 2-3 times.

In general, cook the jam to the desired thickness and pour into jars. This is where all the secrets with apple jam from ranetki are over, prepare the preserves and enjoy your meal.

Apple jam according to the classic recipe

At the end of summer and beginning of autumn, many people begin to take up the preparation of this particular jam, as late varieties of apples ripen from which they produce juicy and tasty apple jam.

With apples, as with almost all other fruits, the preparation process is almost the same.

INGREDIENTS:

• apples 2 kg.
• sugar 1.5 kg.
• cinnamon 1 pinch.

COOKING PROCESS:

Almost all recipes say that it is better to cut apples into small cubes. This is done so that in the future this jam can be used as a filling for baked goods.

You don’t have to peel the apples because the peels retain their beneficial properties. But some people still remove the peel. So whether to remove the peel or not is up to you.

1.And if we are preparing jam according to the classic recipe, we will cut the apples into small cubes.

2. Before cutting apples, the core with seeds and partitions is removed.

3. Place the resulting apple cubes in a saucepan, sprinkle with sugar, mix well and leave to soak for 6-8 hours.

And we repeat this several times until the jam reaches the desired thickness.

6.At the last boil, add a little cinnamon to the jam, which will give your treat a unique note of taste. Cinnamon does not interrupt the smell and aroma of apples, but only slightly complements them.

7.Afterwards, put the jam into sterilized jars and screw on the lids.

That's all, apple jam according to the classic recipe is ready. Now you can store it for several years until you need it.

Jam boiled several times keeps very well. Therefore, don’t worry if during the long winter you still haven’t managed to get to the apple jam.

Leave your recipes in the comments. Peace and goodness to everyone until we meet again.

Today we are making apple jam. Housewives stock up on fruit and continue to prepare for winter. They are happy to share tips and tell with gusto how they make jam from wonderful amber-colored apples.

This page contains five of the simplest recipes for apple jam with a sweet and sour taste. You can pack this delicacy for the winter and enjoy its beautiful color, seductive aroma and, of course, excellent taste throughout the cold season.

Transparent apple jam in slices - quick recipe

Transparent apple jam in slices is prepared quickly. It turns out quite thick. For this recipe, the best apples are late varieties - Antonovka, Anise or Papirovka. Only from them do you get transparent slices with a summer aroma and sweet and sour taste!

Ingredients for cooking:

• Antonovka - 1 kg;
• sugar – 1 kg.

Stale apples, bruised and wadded, will not be cut into slices for jam. It is better to make jam or marmalade from them.

Preparation:

Let's prepare the Antonovka for cooking. Cut the fruits into 8-10 pieces into neat slices, remove seeds and birthmarks. We don’t remove the skin! Cover the apples with sugar in layers and leave for 10-12 hours. It can last all night.

In the morning, the future jam is already full of juices and you can bring it to a boil. Then remove from heat, press with a plate and place any weight. This way the apples will soak in the hot syrup and become translucent.

After cooling completely, cook the syrup with apples for another 3-5 minutes, set aside, cover with a plate, and let stand. Repeat the cooking procedure one more time. Again, leave the apples overnight to soak. Cook in the morning for the third time after boiling for 10-15 minutes.

Pour the hot jam into sterile jars and leave one bowl for testing. Bon appetit!

Recipe for apple and chokeberry jam

This original recipe will help housewives prepare delicious and beautiful jam with a unique tart taste. The delicate sweetness of apples goes well with the sour and viscous taste of healthy chokeberry.

Let's prepare the ingredients:

• chokeberry - 2 kg;
• apples – 1 kg;
• sugar – 3 kg;
• water - 4 glasses.

Preparation:

1. First we prepare the syrup. Pour some water into a basin and add 1 kg of sugar into it. Over low heat, wait until the sand is completely dissolved and pour the prepared syrup over the prepared rowan.
2. Bring the berries to a boil over high heat. Then reduce the gas to a minimum and boil the future jam for 5-7 minutes.
3. Now we set the bowl aside and keep the berries under the lid for 8-10 hours.
4. The next step is chopping the apples into small pieces. Juicy fruits must be peeled. Cut into small pieces and place in a bowl with the rowan berries.
5. Add the remaining 2 kg of sugar, place the container on high heat and stir gently as cooking progresses. After boiling, reduce the gas, cover with a lid and cook for 20 minutes.

When hot, the jam can be poured into clean jars and covered with lids. Makes approximately 10 half-liter jars. There will be enough for family tea parties throughout the long, cold winter.

Apple and orange jam for the winter

Some of the most delicious recipes are apple and orange jam. It turns out jelly-like, tasty and very aromatic! You can prepare it at any time of the year or roll it up for the winter. The ingredients are always on sale in green shops.

For cooking you will need:

• hard apples - 1 kg;
• orange - 1 piece;
• sugar - 0.5 kg.

Apple jam is the lowest calorie treat. It is ideal for those who are losing weight and dieting. Apple and orange jam is a useful substitute for heavy desserts.

Preparation:

Let's prepare the apples. Remove the peel and seeds and chop into medium cubes. Cut the orange into slices, remove the seeds and pass through a meat grinder along with the peel. Combine the fruits in a bowl and add sugar. Boil the jam over low heat for about 1 hour. Stir occasionally!

At the end of cooking, the apples should become almost transparent, and the syrup should be difficult to drain from a spoon.

The jam is ready! It is best stored in the refrigerator, but can be transferred to a cold cellar.

Recipe for apple jam with cinnamon

This is a low-calorie and very tasty jam, since apples go well with cinnamon. This healthy spice gives off a pleasant aroma and adds an exotic taste to apples. Preparing the dessert takes 2-2.5 hours. According to the recipe, the delicacy is infused for one night, and in the morning it can be served for family breakfast.

Let's prepare the ingredients:

• apples – 1.5 kg;
• sugar – 800 g;
• water – 50 ml;
• cinnamon – 1 stick.

Preparation:

1. Wash the apples, peel them, and remove the seeds from the core. First chop it into slices, then into medium-sized cubes.
2. Place the fruits in a saucepan, sprinkle with sugar and add water. Place a cinnamon stick between the apples.

For the first time, add 600 g of granulated sugar.

1. Boil the mixture over high heat for 5-6 minutes, stirring gently. Then reduce the gas and simmer the jam for another 5 minutes.
2. Remove the half-ready jam from the stove and leave for 1 hour. The fruit will release its juices and the syrup will cool. Place the warm dessert back on the stove and add the remaining 200 g of sugar.
3. Cook the jam a second time for about 20 minutes until fully cooked. All pieces of fruit should become transparent, like real marmalades.

The finished treat should stand for one night. Afterwards you can roll the thickened jam into jars. The dessert turns out sweet, but not cloying. Great for tea drinking and as a filling for hearty pastries!

Apple and pear jam - a recipe for the winter

Goodies homemade very different from store-bought twists. Jams and compotes – The best way remember in cold times the pleasant taste of late apples and pears. Following simple recipe, housewives will be able to make their own jam and put it in jars for the long winter.

Ingredients for a delicious dessert:

• apples and pears – 1 kg each;
• sugar – 1 kg;
• water – 250 ml.

Preparation:

1. To cook, peel the fruit, remove the seeds and cut into equal, not very large slices.
2. Cook the syrup. Pour granulated sugar into boiling water. Gently stir the mixture so that the sugar grains dissolve and do not burn.
3. Pour hot syrup over chopped apples and pears. When the workpiece has cooled completely, put it on the fire and boil for 5-6 minutes after boiling.

The fruit must be mixed very carefully so that the slices do not fall apart, but remain whole and beautiful.

1. After the first cooking, you need to wait 6-8 hours and repeat the procedure. For those who like it thicker, you can increase the number of boils to 3-4 with 8 hours of standing time.

Beautiful apple and pear jam is ready. There will be enough dessert for about 4-4.5 liters. All that remains is to roll the sweetness into sterilized jars and put it away for the winter. Enjoy your tea!

Good luck with your preparations and look forward to new recipes!

Towards the end of summer, housewives, in order to pamper their loved ones with a delicious dessert, begin to make preparations for the winter. If you have a harvest of apples in your garden, then making jam will not be difficult. In addition, you can choose any recipe that you and your household will like. After all, there are a lot of them on the Internet. Read on for the most delicious ones.

The main thing in the article

Apple jam: what do you need to prepare?

Probably, many adults, when they see fragrant, golden-colored apple jam, remember their grandmother with warmth. After all, she not only knew how to cook such a delicious dish, but also baked lush, fragrant pies for tea with this delicacy. And every woman has her own secret for cooking delicious filling for baking.

To make jam you will need two main components:

• apples;
• sugar.

Other auxiliary products are added to the dish as desired. In particular, to give the dessert an extraordinary taste, you can prepare assorted fruits with:

• pumpkin;
• lemon;
• oranges;
• tangerines;
• pears;
• cinnamon.

IMPORTANT: For cooking delicacies, it is better to use enamel-coated or stainless steel cookware. It's good if the bottom isn't too thin. It is recommended to use bowls, since the jam in this vessel is evenly heated and cooked. It is better to save apple fruits from burning with a wooden spoon.

How long should you cook apple jam?

The sweet, appetizing dish is cooked in several stages. This process contributes to obtaining a quality product. By gradually boiling the apples over low heat, the jam will have a clear, amber appearance and will not burn.

Detailed description of cooking:

1. It is advisable to find a container with a thick bottom; place apples and sugar there. When the juice starts to stand out, put it on the fire.
2. Simmer the delicacy over low heat for about ten minutes.
3. Then cover the still unprepared jam with a cloth to prevent insects from getting there. Leave for seven hours.
4. After the time has passed, repeat the process - again boil the apple jam for ten minutes, leave to settle for 6-7 hours.
5. After a while, boil the sweet apple dessert for the third time. After which you can roll the jam into jars or try it while drinking tea.

The easiest recipe for making apple jam

If you like regular apple jam without any additives, then prepare it as follows:

Recipe:

• Granulated sugar - 925 g
• Apples - 725 g.

Preparation:

1. Prepare the fruit. Namely, wash them, get rid of the core. Cut into equal pieces.
2. Place the aromatic slices into the container as follows: first pour a little sugar on the bottom, put a layer of apples on top, sprinkle it with sugar and so on until all the fruits have been distributed.
3. Leave the mixture for several hours until the apples are saturated with syrup and release juice.
4. Boil the jam over low heat. Cook for 8-10 minutes.
5. Remove the hot mixture from the oven. Let sit for 18-20 hours.
6. The next day, repeat the cooking process again. On the third day, finish cooking the delicacy and roll it into sterile jars.

How to cook apple jam in slices: step-by-step recipe

Excellent clear jam You can make it out of apples if you use whole fruits (not broken, with a dense pulp structure).

Recipe:

• Vanillin - 3 g;
• Apples - 4 kg;
• Sugar - 3.8 kg;
• Water – 225 ml

Preparation:

Prepare the fruits for cooking. To do this, select hard apples, wash them in large capacity, cut into medium-sized slices, after removing the core.

Cover the fragrant apples with sugar and place on the table. Let them stand like this until the juice appears.

Place the bowl on the fire, pour in some water. When the apples boil, turn the gas as low as possible and cook the delicacy for five minutes. It is not advisable to interfere, otherwise the integrity of the cut apples may be damaged.

Remove the bowl from the stove. Cover the jam with a large lid and let it sit for at least seven hours. Then repeat boiling several more times until the delicacy is ready. This is easy to determine - the apple slices will no longer float all in the upper part, but will be evenly distributed in the syrup. Also, if you drop jam onto a plate, the drop will harden and will not spread like water.

For lovers of sweet aroma, it is recommended to add a little vanillin at the end of cooking the dessert to add a piquant taste.

IMPORTANT: If you want to achieve maximum effect so that the jam turns out perfect, choose hard fruits. And also, immerse whole apples in cold water for 20 minutes before preparing dessert. Then the slices will be intact.

Apple jam in the form of jam: detailed recipe with photos

To make a beautiful jelly-like jam orange color, do the following.

Prepare the food:

• Apples - 1.3 kg;
• Sugar - 0.8 kg;
• Lemon - 1 pc.;
• Orange juice - 130 ml;
• Cinnamon - 5 g;
• Ginger.

Make the jam as follows:

1. Wash the fruits in plain water, remove the core, peel the skin, and cut into pieces.
2. Place a bowl on the fire, place apple slices (300 g) there, fill them with water. Cook the apples for 8 minutes until they are soft.
3. Place the fruits in a colander and continue cooking the juice, but with sugar.
4. When it becomes slightly viscous, you can add the rest of the fruits, crushed in a blender.
5. Cook the mixture for no more than 20 minutes. The pureed apples should occupy almost the entire volume; if there are few of them, add more.
6. At the end of cooking, add orange juice, grated lemon, and ginger (optional) to the jam.

Recipe for delicious apple jam with pumpkin

It is necessary to prepare such a preparation for the winter in the fall, when both apples and pumpkins are ripe. Much has already been said about the benefits of this delicacy. Let us only add that jam will be a source of vitamins and carotene in winter, which removes excess fluid from the body.

Recipe:

• Apples - 1 kg;
• Apple juice - 115 ml;
• Pumpkin - 925 g;
• Lemon - 1 pc.;
• Sugar - 825 g;
• Cinnamon - 5 g.

Process:

1. Clean the pumpkin. Cut it. Place in a container, fill with water (325 ml). Boil for about ten minutes.
2. Add chopped apples without skin there.
3. If you like jam with sourness, then add the juice of one lemon to it.
4. Cook the sweet mass for another ten minutes.
5. When it cools down a little, grind the pieces in a blender.
6. Put it on fire. Add the remaining ingredients and let simmer for five minutes. Seal assorted sweet jam into sterile jars.

Original recipe for apple jam with tangerine and orange

Recipe:

• Orange - 1 pc.;
• Tangerines - 165 g;
• Apples - 925 g;
• Water - 225 ml;
• Sugar - 225 ml.

Cooking:

1. Pour boiling water over the oranges. Wash them with a brush.
2. Cut them into slices, peel the tangerines, break them into pieces, and boil with water for about 9 minutes to make the fruit softer.
3. Add sugar. Cook the jam for the same amount of time.
4. Then add the peeled, chopped apples to the syrup.
5. Cook the treat until it becomes slightly viscous and the fruit becomes translucent.

IMPORTANT! To prevent the jam from having a bitter aftertaste, you can add orange slices without peel, but with a small amount of zest.

Apple and pear jam: a simple recipe with photos

This delicacy will appeal to both adults and children.

Recipe:

• Pears - 975 g;
• Apples - 975 g;
• Sugar - 1125 g;
• Water 475 ml.

Process:

1. First, boil the chopped, peeled apples in water.
2. Strain the juice. Grind the apple slices in a blender, and boil the chopped pears in water.
3. Add sugar to the mixture, when a little time has passed, pour applesauce into the jam.
4. Cook until done, then distribute into jars and seal.

Apple jam with lemon

Lemon will not only add a pleasant aroma to a sweet dessert, but will also saturate the taste of the delicacy with a slight sourness.

Recipe:

• Apples - 925 g;
• Lemon - 1 pc.;
• Water - 175 ml;
• Vanilla - 4 g.

Preparation:

1. Make jam as usual from apple slices. You will have to boil the dessert three times, as described above in the section “How long to cook the jam.”
2. When you boil the sweet treat for the last time, add lemon juice, zest and vanilla.
3. Roll the finished product into jars.

Apple jam with cinnamon

This dish can be cooked not only on the stove, but also in a slow cooker. Moreover, it tastes better in a slow cooker.

Recipe:

• Apples - 1975;
• Sugar - 975 g;
• Spice sticks (cinnamon) - 2 pcs.

Cooking process:

1. Place the prepared chopped pieces of fruit in a multicooker container.
2. Pour sugar there and place spices.
3. Close the electrical appliance. Turn on the mode - Jam.
4. You should stir the mixture periodically, just be careful so that when you open the lid you are not doused with steam.

Instant apple jam: recipe

This method of preparing this delicacy is suitable for those who have collected a large harvest of apples, but do not have enough time to process them.

Recipe:

• Apples - 2.725 kg
• Sugar - 1.225 kg.

Cooking instructions:

1. Process the fruits and cut them.
2. Place the pieces in a container. Add sugar.
3. Give them time to release their juice.
4. Then put it on fire. When the entire surface of the jam boils, immediately spread it into a sterile container and roll it up.
5. Store it in a cold cellar.

Seasonings for delicious apple jam

The most unexpected ingredients are used as spices for apple jam. In particular, the following is added to the treat:

• cinnamon,
• fragrant herbs,
• vanilla,
• ginger,
• barberry,
• basil,
• anise,
• even a bay leaf (to spice up the dish).

The most delicious apple jam: tricks and main secrets

Not everyone knows what it takes to make apple jam perfect. Read below for cooking tips:

• Choose fruits of the same hardness to ensure a uniform jam.
• Choose the right dishes for cooking delicacies. You cannot cook food in an aluminum container. Give preference to enameled (without chips) and stainless steel bowls or pans.
• Cook the jam in several batches over low heat. Be sure to follow the proportions and storage conditions, otherwise the product may turn sour.
• Do not overcook the dish; it may become too thick and dark in color.
• To prevent the sweet food from becoming sugary in the future, add a little lemon juice or citric acid at the end.

IMPORTANT! When preparing aromatic, sweet jam, you can slightly adjust the recipes. If you like a rich taste, then add more sugar, spices and other ingredients to the dish. Just try not to reduce the amount of sugar, otherwise the jam may simply turn sour.

Video recipes for delicious apple jam

Apple jam is a favorite natural homemade dessert that is prepared in combination with other fruits, sugar, aromatic herbs and other ingredients. Almost all summer and spring varieties of apples are suitable for seaming. Homemade jam or jam from juicy apples is even more tasty and healthy if you combine them with plums, ripe wild berries, pears or citrus fruits.

Five-minute apple jam

Using this recipe, you can quickly and with a minimum set of ingredients make delicious, sweet and juicy “Korenevka” jam for the winter, which is added to tea, spread on bread or used as a filling for delicious pies and other baked goods. The only products you will need are fresh apples (red or green, summer varieties) and granulated sugar.

First of all, thoroughly wash the apple fruits and let them dry. Then they are cut into several parts and the core and tails are removed. After this, cut into small cubes or medium-sized slices of any other shape.

Add sugar to a bowl of apples so that it completely covers the fruit pieces, and leave it all to sugar for a day.

Then pour them into a saucepan and boil over low heat 2 times for 5–10 minutes, with breaks for cooling. After cooling a second time, cook the mixture, stirring thoroughly, for another 20 minutes.

Now the hot jam is poured into clean, pre-sterilized jars and the lids are sealed. The resulting blanks are turned over, wrapped in a warm cloth, and after a few hours they are sent for storage.

Apple jam without skin

This amber colored roll will suit any table. Peeled and finely chopped slices in sugar syrup after cooking acquire the most delicate and mild taste.

To prepare clear apple jam in this way, you need the following ingredients:

• fresh apples - 2 kilograms;
• water and citric acid;
• regular and vanilla sugar (10–15 g).

Mix 500 ml in a deep enamel pan clean water and 2 tbsp. spoons of sugar plus vanilla. Stir all this thoroughly and bring to a boil over low heat, then cook for about another 10 minutes.

At this time, the apples are sorted, washed in cold water, carefully peel with a sharp knife, cut into quarters or smaller slices, remove all seeds, tails and core.

The resulting pieces are rubbed on a medium grater and the resulting composition is added a little at a time to boiling water with sugar.

Mix all the ingredients again and simmer over low heat for 30–40 minutes until the mixture thickens. At the end of cooking, add 1 teaspoon of citric acid or fresh lemon juice.

As soon as the required consistency is obtained (the jam should not flow too quickly from the tip of the knife), it is sorted into clean and sterile jars and closed or screwed with metal lids.

Preparing apples with cinnamon

Such classic recipe Cooking at home allows you to preserve the shape of apples and the maximum amount of vitamins. Cooking time 15–20 minutes. Cinnamon makes the taste of this natural dessert unique and aromatic.

This jam is served in combination with ice cream or as an addition to fresh sponge cake.

The ingredients you will need are ripe red or green apples of any variety, ground cinnamon and granulated sugar or caramel.

The apples are washed in water, then the stems are removed, cut into several parts, and the middle is removed along with the seeds. Pour the resulting slices into a deep bowl or pan and completely cover the top with sugar and fresh cinnamon.

Mix all the ingredients and leave the fruit to “marinate” in this form overnight or for a day at room temperature.

The next day, place the container with the candied apples on low heat and cook, stirring, for 15–20 minutes. The slices should acquire a characteristic caramel shade and be coated with sugar syrup, like a batter.

You should not overcook fruits, as this will affect their structure and minimize the amount of vitamins and nutrients.

You can serve the finished jam immediately hot or sort it into pre-sterilized glass jars, roll up the lids and put it in a cool cellar or closet until winter.

Juicy apple jam with lingonberries

The combination of ripe apples and juicy lingonberries or other wild berries makes this homemade dessert very juicy, aromatic and healthy. It is suitable as an addition to tea, a filling for pies and pancakes, or as an addition to cold ice cream.

The ingredients you will need are fresh lingonberries (can be replaced with blueberries or black currants), apples (usually more sour varieties like “Simirenko” and others are used), sugar and clean water.

The berries are carefully sorted and then washed in a colander or sieve under the tap. As soon as they dry a little, they are immersed in boiling water for 1-2 minutes. This procedure allows you to remove excess bitterness from lingonberries and make the taste of fresh berries more juicy and sweet.

The apples are also washed and then cut into slices. If desired, remove the skin from the fruit with a special knife, but you can leave it unpeeled.

Now prepare the syrup. Stir 2 tbsp in 500 ml of water. spoons of granulated sugar, dissolve it and, stirring with a wooden spatula, bring the liquid to a boil.

After boiling, first add lingonberries, then apples cut into small slices, mix everything and simmer over low heat (so that the mixture barely boils) for 30–40 minutes, depending on the variety of apples and the ripeness of the berries.

While hot, the jam is sorted into jars, which they do not forget to additionally sterilize and, having sealed the lids, the jam is sent for autumn or winter storage. Bon appetit!

Apple jam with oranges

Apples go well with various citrus fruits and especially juicy oranges. The latter give them an extraordinary taste and aroma and help increase their beneficial properties. This dessert is used as a filling, a sweet snack on its own, or as an excellent remedy for protecting the immune system.

To prepare this homemade preparation, take the following ingredients:

• sweet apples - 350 gr.;
• juicy oranges - 300 gr.;
• ground cinnamon - 1 teaspoon;
• vanilla sugar and water.

First of all, carefully prepare all the fruits. Oranges and apples are washed separately or together under running water, then wiped with napkins or a towel and allowed to dry naturally.

The seeds and cores of the apples are removed and cut into quarters or smaller pieces. Oranges are also cut into four parts, and then the thickest layer of peel is cut off with a knife, but the skin itself is not removed.

To prepare this dessert, as when making jam from other fruits, it is good to use a modern multicooker. Place the prepared orange and apple slices into the appropriate bowl, add sugar mixed with cinnamon, turn on the “stew” mode for 1 hour and begin preparing the container.

Cans for sealing are washed and sterilized in boiling water, the old-fashioned way, or in the microwave for half an hour. As soon as the timer goes off, the sugared fruit mixture is passed through a blender to form a homogeneous mass - puree.

The finished composition is carefully poured into jars, the lids are screwed on and stored in a refrigerator or other place protected from excess light at a comfortable temperature.

Apple jam with walnuts for the winter

Another simple one and at the same time delicious recipe preparing ripe apples for the winter, for which a modern multi-cooker is suitable. Unusual and delicious dessert, which is obtained by combining juicy fruits, fragrant bay leaves and crunchy walnuts will not leave anyone indifferent.

You will need the following set of ingredients for preparation:

• ripe apples, red or green - 1 kg;
• granulated sugar - 400–500 gr.;
• lemon (1 pc.) and several bay leaves;
• walnuts- 100 gr.

For gourmets, the recipe can be supplemented with aromatic liqueur based on a natural basis, for example Amaretto, etc. It will give the dessert an even more delicate taste and contribute to longer storage of the preparations.

First, wash the main fruits, then cut them into small slices and place them fresh in the multicooker bowl. If there is a “boiling” or “stewing” mode, it is activated; the cooking time ranges from 40 minutes to 1 hour, depending on the number of apples and the capabilities of the device.

But first, prepare the syrup in the same slow cooker or in a saucepan on the stove. Mix sugar, zest and freshly squeezed lemon juice and bring the liquid to a boil.

As soon as the sweetness has completely dissolved, mix the syrup with apple slices, add a few bay leaves and cook everything for 20 minutes. Next, add pre-peeled walnuts and, if desired, 1-2 tablespoons of liqueur and set the timer for another half hour.

The finished aromatic jam is distributed into clean small glass jars, turned over, wrapped according to “grandmother’s” technology and after some time, after the preparations have cooled, they are sent for storage.

The taste of the finished dessert is very rich and aromatic, especially in combination with fresh pastries or pancakes.

Dessert of “Ranetki” with ponytails in its own juice

This preparation will appeal to both adults and children; it is easy to prepare and has a very pleasant and delicate taste. A special feature of the preparation is the boiling of small fruits whole, without the need to remove the tails, this makes them more convenient to eat, and they retain a maximum of vitamins.

The ingredients used are fresh apples (red “ranetki”), regular sugar, citric acid or fresh citrus juice and water. They act step by step. At the first stage, it is important to select the prepared fruits correctly so that they are all the same size, so they will reach readiness at the same time.

After sorting, wash the apples thoroughly with cold water, wipe with a towel or paper napkins, and then pierce the base of each fruit with a toothpick or similar sharp object.

At the same time, add sugar and lemon juice in a saucepan with water, mix everything and bring to a boil. Whole apples are dipped in hot syrup and simmered over low heat for 15–20 minutes without stirring, this will help them cook better and retain their shape.

In this way, cook everything 2-3 times for 20 minutes with breaks for cooling. At the last stage of cooking, the cooking time can be slightly increased.

Readiness check is carried out according to appearance sweet fruits, carefully take out one wound by the tail, and if the fruit retains its shape, then everything is ready.

Now the hot jam is sorted into pre-sterilized glass containers. Cover all containers with lids and after a few hours they are sent to dark shelves until winter.

Compote of apples and tangerines

Such delicious drink contains a huge amount of vitamins. It will perfectly quench your thirst and will be a good addition to various desserts, jams and breakfasts.

For preparation, fresh tangerines and apples of any variety are used, but the more sugary it is, the better. Tangerines are washed, then the skins are carefully removed and divided into slices.

The peel itself is passed through a grater to obtain the zest or cut into small pieces, not forgetting to remove the thick white veins.

The apples are washed, cut into several parts and cleaned of the middle and seeds. Boil 500 ml of water in a saucepan on the stove, and 1-2 minutes after boiling, first add the tangerine zest (if possible, you can combine it with lemon shavings), and after a few minutes add the tangerine and apple slices.

Stir the fruits in water, add a little sugar and other spices, such as ground cinnamon or cloves, to taste. After 5–7 minutes, remove from heat, cool and serve fresh.

Or add 1-2 teaspoons of lemon juice and pour the compote into three-liter jars for the winter. If desired, you can make tasty jam from these fruits; to do this, increase the amount of sugar and cooking time and reduce the amount of water.

I had adventures with this apple jam. I cooked it twice. But thanks to my mistakes, I finally understood what needed to be done in order to prepare excellent transparent jam from apple slices. And the secret here is very simple - apples. It's all about the apples! They should be strong and juicy. If you buy strong but not juicy apples of unknown varieties, you risk repeating my unsuccessful experience, because the first time I got an incomprehensible dark brown substance with dry and completely opaque slices. If you take soft and tender apples, they will boil and you won’t get any slices. So there is only one way out - to take the Antonovka or Semerenka, which has been proven for centuries. They will help the magic happen - they will give you enough juice and retain their shape.

Clear apple jam is cooked in slices as a series of “five minutes”. And the principle of preparation is similar to that of any other “five-minute exercise.” That is, the apples are covered with sugar, given juice and then boiled, not just once, but four or five times, until all the slices become transparent amber. Actually, that's all you need to know. But if you are used to following a recipe step by step (and I usually do), then everything is described below in great detail.

• Apples (ideally Antonovka) - 1 kg,
• Sugar – 600 g.

Method for making clear apple jam in slices

So let's get started. Wash the apples, cut them into quarters, remove the core and seeds and then cut them into slices no more than 5 mm thick.

Close the pan with a lid and set for 8 hours. I don’t recommend it for longer - the top layer of apples may wilt and these dried slices will no longer be filled with syrup - boil them for at least a year (I checked, so take my word for it).

After 8 hours, the apples will give so much juice that it will cover them almost entirely. For some reason this really surprised me. But it is clear that the berries give a lot of juice, but the apples, which look so dense. Some kind of miracle!

Place the pan on the fire, bring to a boil, reduce the heat so that there is no intense gurgling and note the time - after exactly 5 minutes the jam will need to be turned off. I don’t recommend stirring the apples, otherwise the still soft slices may become wrinkled or torn. You can shake the pan slightly (lightly so as not to get burned!), You can heat the slices with a silicone spatula. In general, handle jam with care.

Leave the jam for 8 hours. Then put it on the fire again, bring it to a boil again, reduce the heat again and cook again for 5 minutes.

We leave for another 8 hours (although the third and fourth cooking can be delayed - apples well cooked in syrup will not spoil, so I cooked it after about 12-14 hours and everything worked out). Cook again in the mode already familiar to us.

And after an eight-hour period we cook it a fourth time. The last time I cooked it was not 5, but 7 minutes, due to which the jam turned amber. The apple slices were already completely transparent. And, most importantly, quite dense. That is, they kept their shape perfectly, like candied fruits in syrup. This is exactly what I needed! The jam tastes sweet and sour. Delicious! Definitely worth your time. I don’t recommend experimenting with “fast” recipes. Either they are for some mega-advanced chefs, or they are far from plausible. An old, reliable recipe tested over the years gave the expected result. I absolutely adore this jam. Nothing else compares to it.

Clear apple jam slices

Time for late apple varieties. They make a real hit - jam in transparent slices.

The recipe for apple jam has certain subtleties, without observing which we will end up with ordinary jam with pieces boiled in puree (well, okay, not jam, but something jam-like). It’s delicious, of course, but for a change I want a different result. I want real, transparent, glass-like, amber apple jam - it has its own charm: the taste of apples is richer and the color is more intense.

It is not difficult to cook transparent apple jam in slices, but the process takes quite a lot of time. The fact is that the jam is prepared in three steps at intervals of 6-10 hours. This is the only way to get amber syrup and transparent apple slices. In addition, it is important to choose the “right” apples. Late varieties with hard (strong) fruits are suitable, whose slices will not fall apart, but will only be saturated with syrup. And pay attention: the harder and greener the apples, the more transparent the slices will be!

Ingredients

• For 1 kg of apples you will need 0.7-1 kg of sugar, depending on how sweet you like your preparations.

How to make apple jam in slices

Wash the apples, cut into 4 parts, remove the core, cut the resulting parts into slices 0.5-1 cm thick, each can be cut into two more parts if the apple is large.

You also need to choose the right pan for cooking. For jam, many people use aluminum dishes, because in them the fruits quickly warm up and do not burn. But this is only in the case of “five-minute” cooking. It is impossible to keep jam in such a pan for a long time, because aluminum will react with sour apples, which will lead to the formation of harmful substances unnecessary in the preparation. Therefore, we exclude an aluminum pan.

Place apple slices in layers in a saucepan of suitable volume, sprinkling each layer generously with sugar.

Cover the pan with a lid and leave for 8-10 hours. During this time, the apples will give the required amount of juice to start cooking.

Place the pan over medium heat, bring the syrup to a boil, and let simmer for 5 minutes. Do not mix the apples! Even if the syrup does not completely cover them, you can just press them lightly with a spoon so that they are in the syrup. It is important that the apples are not stirred even once during the entire cooking of the jam, so that the slices do not become deformed.
Remove the pan from the heat, cover and leave to cool completely, this will take at least 6 hours. This is what the slices will look like after the first cooking and cooling.

Bring the jam to a boil again, cook for 5 minutes, cool (again for at least 6 hours). After the second cooking, the slices will become even more saturated with sweet syrup.

It remains to boil the apples for the third time. And now the jam is ready. You can put it in clean, sterilized jars and roll it up or cover it with lids. The jars are prepared taking into account that 1 kilogram of apples yields approximately a liter jar of jam.

Often a little ground cinnamon is added to this apple jam or boiled with vanilla, which makes the taste even brighter.

Like most preparations, apple jam is stored in slices in a dark, cool room.

Apple jam slices

Step-by-step recipe for making apple jam in slices with photos

So, let's start cooking:

Wash the apples thoroughly, place them on a paper towel and let them dry.

Then cut the apples into slices, place them in a clean container and sprinkle each layer with sugar.

Let the apple slices stand in sugar for 10 hours.

After the specified time has passed, place the container with apples on the fire and cook for 10 minutes.

Let the jam sit for another two hours, boil it again and cook it in the same way for another 10 minutes. That's all, you've never tried such delicious apple jam in slices!

Video recipe for Apple jam in slices

Recipe for transparent apple jam

We will also tell you how to prepare clear apple jam in slices; the recipe for this apple delicacy is simply indecently simple!

So, in order to make jam according to this recipe you will need:

Ingredients:
apples – 1 kg;
sugar – 700 grams.

Now let's get to work:

1. Wash the apples thoroughly, remove the middle and cut into wedges.

• Place the apple slices in a saucepan and sprinkle each layer with sugar. Let the apples sit overnight.
• Then put the apple slices with sugar on the fire, let them boil, turn the heat to low and cook for five minutes, do not stir the jam.
• Turn off the heat and let the apple slices sit until morning.
• Then boil the delicacy again for five minutes and leave to steep until evening.
• In the evening, cook the jam for another 15 minutes, then pour it into jars, screw on the lids and put it in the basement for storage. That's all, delicious transparent apple slices are ready!

Have fun!