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How to make delicious jam from apple slices. How to make apple jam? Chokeberry jam with apples

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

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

Recipes:

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

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

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

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

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

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

Impossibly simple recipe, but the result is amazing!

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

Simple recipe:

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

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

Here are some more recipes with apples:

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

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

Base: sugar and late grade apples per kilogram.

Let's prepare it quickly:

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

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

Delicious amber apple jam with orange, cinnamon and ginger

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

Ingredients:

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

Preparation:

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

Unusual and very tasty!

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

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

Preparation:

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

The jam turns out transparent, very beautiful and fragrant!

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

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

Preparation:

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

Very beautiful, tasty and tender jam!

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

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

Preparation:

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

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

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

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

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

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

Well, very sweet, beautiful and tasty!

Delicious apple and pumpkin jam for the winter

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

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

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

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

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

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

We offer you a recipe for delicious amber jam made from apples with transparent slices. The dessert got its name from the beautiful shade of apples, similar to amber pebbles. It is not difficult to prepare such jam, but it takes a lot of time; it cannot be cooked quickly - the apple slices must be saturated with sugar syrup and become transparent. But don’t be alarmed in advance, most of the time the jam is resting, all we need to do is prepare the apples and boil the jam three times. So let's get started!

Ingredients:

apples – 1 kg;
sugar – 1 kg.

Recipe:

To make beautiful amber apple jam, we only need sweet, ripe apples with firm flesh and sugar in equal proportions.

Wash the apples thoroughly under running water, wipe dry and cut into thin slices along with the peel. Discard the core. We cut quickly so that the apples do not have time to darken.

We will cook in a wide pan, it is better to use stainless steel, the jam will not burn so much in it. Place the chopped apple slices into the pan.

Add the required amount of sugar to the apples.

Move the pan quickly left and right so that the sugar is distributed among the apple slices. After this, remove the pan with apples to rest for 6-7 hours, or preferably overnight.

In the morning, the apples will be buried in sweet syrup.

Mix the apple mass well so that all the pieces are in the sweet syrup. After this, heat the jam on the stove and when it boils, boil for three minutes and remove from the heat. Leave the apple jam aside again for 6-7 hours or overnight, during which time the apple slices should be even more saturated with syrup.

We repeat the boiling process again, let it rest again. The third time will be the last - by this time it is necessary to prepare the jars - sterilize them along with the lids. Boil the jam a third time, this time after boiling, cook not for three minutes, but for 7-10, so that the syrup thickens properly.

Place the amber jam into jars and seal with metal lids. You can store this delicious beauty at room temperature. This jam is good for baking; it holds its shape well and does not flow. Delicious preparations to you!

One kilogram of apples and the same amount of sugar yields two half-liter jars.

My dear housewives, the time has come to prepare various goodies and health benefits from apples for the winter. If you have a large harvest of apples, we can easily deal with it! Apple jam will be a hit during the cold winter months. I will tell you how to make apple jam so that it looks attractive and makes you want to eat it right away. Today we will learn how to cook clear amber jam from apples in slices. To start with, I will share with you a simple recipe that can be modified to suit your taste.

Transparent amber jam from apples in slices

What we need:

1 kg apples;
1.2 kg sugar;
500 ml water;
A pinch of vanillin.

Let's prepare clean glass jars, a blanching pan, a blanching mesh or colander, a cooking basin, a towel, and oven mitts.

First brew:

Wash the apples well and dry on a towel. Peel the fruit, cut out the core, cut into slices 5-6 mm thick, and place in a net for blanching.
Boil water, drop the apple slices into it and blanch for 2-4 minutes, immediately transfer the mesh with apples under cold running water, cool the slices, and place them in a cooking basin. If any slices are overcooked, remove them.
We use the water in which the apples were blanched to make syrup. How to make syrup: take 300 ml of water after blanching, boil, dissolve half of the sugar in it - 600 g, boil. Pour hot syrup over apple slices. We use the rest of the sugar later.

Second brew:

Let the apples soak in the syrup for at least 3 hours, then boil the syrup and apples over very low heat for 5-7 minutes. Turn off the gas, let the jam soak for 6-8 hours, it will be soaked in syrup, boil again for 5-7 minutes, then let it sit for 6-8 hours.
According to the recipe, after the second soaking of the jam, prepare a syrup from the remaining ingredients: boil 200 ml of water, add 600 g of sugar, boil for 2-3 minutes and add it hot to the boiling jam, cook with stirring for 5-7 minutes, cool for 6-8 hours .

Third cooking (if necessary):

Let's repeat the fractional cooking procedure again (if necessary). We will focus on the thickness of the syrup and the color of the jam. The more you cook, the thicker the jam will become and the darker its color. We need to achieve an amber color and transparency of the slices.
During the last cooking time, add vanillin to the jam. While the jam is cooking, sterilize the jars so that the boiling mass can be packed into hot jars. Seal the jars tightly and cool. If you tie a beautiful knitted napkin over the lid, we have a wonderful gift for friends.
I willingly share my recipes in which I use wild plants. I recommend making amber transparent jam from apples in slices with the addition of wild rowan berries. It will give the jam an amazing light bitterness and enrich its taste.

The ratio of apples and rowan berries is as follows: for 1 kg of apples, take 100 g of rowan berries. Rowan must be blanched for at least 7-8 minutes before adding it to the syrup.

Adding useful tips: To prevent sliced apple slices from darkening in the air, they can be kept in acidified or salted water before blanching, but no more than 1 hour.

In what container is it better to cook jam? The most convenient and safest utensils are made of stainless steel, but it is better not to use aluminum, enameled, or Teflon-coated utensils; they have too many disadvantages.

It is better to sterilize jars for packaging ready-made jam in the oven, and to avoid getting burned, you need to use oven mitts.

Recipe with oranges

How to make jam from apples of various flavors? We can prepare many variations by introducing different ingredients into the recipe. Let's try it with oranges.

What we need:

1 kg apples;
2 oranges;
1 kg sugar;
500 ml water.

Let's prepare clean glass jars, lids, a pan and a mesh for blanching, a towel, and oven mitts.

Wash the apples and oranges and dry them on a towel.
While they are drying, prepare a syrup from water and sugar and boil.
Peel the apples, cut out the core, and cut into thin slices.
Peel the oranges, separate them into slices, peel them from transparent films, chop them finely and dip them together with the apples in hot syrup, mix carefully and leave to soak for 3-4 hours.
How long should you cook apple jam until the slices become transparent?
After infusion, bring the apples and oranges to a boil, boil over low heat for 5 minutes, then turn off the gas and leave the jam for 5-6 hours.
Repeat the operation 3-4 times, observing the thickness and color of the syrup. As soon as we are satisfied with the result, pour the hot jam into hot sterilized jars and seal with lids.

From my own experience and the experience of many housewives, I will say that quick cooking for 5 minutes is most optimal for apples; they do not boil, but have time to be well soaked in syrup.

How to make apple jam with a bright oriental touch?

The basic version of jam with oranges can be shaded with a clove aroma; to do this, throw 2-3 buds of cloves into the preparing sugar syrup, boil and catch the cloves, this spice is very rich and should not be overdone with it. Pour clove syrup over apples and oranges and cook according to recipe.

Apples are such a flexible product that by introducing even one spice into the jam, you can get completely different tastes and surprise your guests with the recipes for your autumn preparation.

Clear apple jam with lemon

Let's not ignore such citrus as lemon. It goes well with apples, prevents the syrup from becoming sugary, and gives the jam a pleasant fresh note. So, the recipe: amber jam from apples with lemon slices.

What we need:

1 kg apples;
2 lemons with thin skin;
1 kg sugar;
500 ml water;
A pinch of vanillin.

Wash the apples and lemons and dry them on a towel. While they are drying, make a syrup from water and sugar. You don’t have to peel the apples, if they are thin, cut out the core of the fruit and cut them into slices. We will not peel the lemons; we will cut them in half, remove the seeds, and cut them into thin slices.
Place the apples and lemons in a cooking bowl, pour in hot syrup, mix gently, and let steep for 3-4 hours. Cook our jam in one step over low heat, skimming off the foam and stirring so as not to burn, until the apple slices become transparent.
At the end of cooking, add vanillin. Place the hot jam into hot, sterilized jars and seal with lids. Let's cool.

We will store it in a cool place. Transparent jam made from apple slices with lemon turns out to be light amber in color, has a subtle lemon flavor, and can stand for a long time without becoming sugary. But I don’t store it at all - I eat it in one sitting.

Delicious amber jam with cinnamon

We use the classic combination of apples and cinnamon to make aromatic and healthy jam.

What we need:

1 kg apples;
1.2 kg sugar;
1 tsp cinnamon.

Let's prepare clean glass jars, lids, a cooking basin, a towel, and oven mitts.

Wash the apples and dry them on a towel. Peel the peel, cut out the core and cut into thin slices.
Place some of the apples in a cooking bowl and sprinkle some of the granulated sugar on them. We will lay out apples and sugar in layers. The top layer should be sugar. Leave the apples like this overnight. During this time, they will give juice and soak in the resulting syrup.
In the morning, let's set the jam to cook. Let it simmer over low heat for 10-15 minutes. Remove the cooking basin from the stove and let the jam brew for 8-10 hours. Repeat the fractional cooking procedure 3-4 times. With each cooking the syrup will become thicker and darker.
At the end of cooking, add ground cinnamon, let it boil and pack it hot into sterilized hot jars, seal it, and cool.

How to determine the end of cooking? If you like liquid and light syrup, 3 fractional boils are enough; if you want a syrup that is viscous and dark amber in color, you will have to do 4-5 boils.

It must be remembered that ground cinnamon gives the syrup some turbidity.

If you want to end up with transparent apple jam made from slices with cinnamon, with clear syrup and the slices themselves, you need to use cinnamon sticks, not ground.

A cinnamon stick should be dipped into the jam in the middle of cooking, so that over several fractional cooking procedures the syrup will be saturated with the aroma of this spice.

Both your household and your guests will be satisfied when you serve them a rosette of such sunny jam with an amazing, soft aroma with a cup of tea.

A simple recipe in a slow cooker

How to make jam quickly? What should those housewives do who have little time, but really want to please their family with delicious jam? A home helper – a multicooker – will come to the rescue. This is a very quick and easy way to get such tasty and beautiful jam that you will not refuse it in the future. And one more thing - by making such jam, you will be convinced that it can be transparent in a slow cooker, and not just prepared in the traditional way.

What we need:

1 kg apples;
1 kg sugar;
500 ml water;
1 tsp. cognac;
Zest of 1 lemon.

Let's prepare clean glass jars, lids, and a towel.

Wash the apples, dry them on a towel, peel them, remove the cores and cut them into thin slices. Grate the lemon zest on a fine grater.
Pour water into the multicooker bowl, add sugar and set to “simmer” mode for 60 minutes. In 20 minutes the syrup will have time to boil, add pieces of apples and lemon zest into it and continue to simmer until the beep.
Add cognac to the prepared jam and mix. Immediately pack into hot jars and roll up the lids.

We will actually get transparent and aromatic jam with whole slices.

How to cook jam in a slow cooker that is not amber in slices, but fine-grained?

To do this, pass the peeled apple slices through a meat grinder; take 200 ml of water per 1 kg of chopped apples. We will cook in a slow cooker using the same “stew” mode. The jam will be thicker and have a pleasant grainy consistency. But you need to take firm apples, maybe even slightly unripe ones, otherwise we will end up with apple jam, which, in principle, is also not bad.

Add to the collection of useful tips: How long can seaming be stored? If the jars are sealed with metal lids, they will last in a cool place for at least 2 years; if nylon lids were used, the jam should be stored in the refrigerator.

What to do with jam if it has fermented? The best option is to make apple wine. If the jam is overcooked, its taste will deteriorate significantly.

Secrets: how to cook apple jam in slices so that they don’t get overcooked

To ensure that you enjoy making jam and the result does not disappoint, you need to know some tricks and features. Conservation works well for thoughtful and attentive housewives.

How to make transparent apple jam in slices?

First of all, you need to know that not all varieties of apples are suitable for jam. The best apple varieties are Anis, Antonovka, Bellefleur-Chinese, Saffron Pepin, Renet Simirenko, Cinnamon.
Some apples have a rather loose structure, such as Antonovka. But even from it you can make jam into slices, if before blanching you soak the sliced apples in a strong solution of baking soda for 5 minutes - this procedure will thicken the flesh of the slices and they will not boil over.
The blanching of fruits before cooking jam helps remove excess air from loose tissues, and makes fruits that are too dense, elastic, which also helps preserve their structure during the cooking process.
Continuous long-term cooking of apple slices in sugar syrup inevitably leads to their overcooking. To obtain jam in whole pieces or slices, the principle of fractional jam is used. Pouring hot sugar syrup over apples begins to change their structure. Further rapid and repeated boiling, alternating with prolonged infusion, compacts loose apples, and, on the contrary, makes dense ones more pliable and elastic. These techniques allow the fruits to be saturated with syrup evenly and become transparent.
An alternative option for making jam, when chopped pieces or slices of fruit are covered with sugar for a long time - at least 10-12 hours, also helps to compact their structure and the end result is not boiled puree, but transparent slices in a clear syrup.
In order for the apple slices to be equally saturated with syrup during cooking and infusion, you need to take only one type of apple, otherwise you can get uneven jam with soft and hard slices.

And, of course, we must definitely watch the video, in which we will analyze a step-by-step recipe for making transparent amber jam from apples in slices. Experienced chefs will tell you how to make jam correctly.

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

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

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

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

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

Apple jam - step-by-step recipe + video

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

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

Preparation:

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

Apple jam in a slow cooker - recipe with photo

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

Apples – 2 kg;
Sugar – 500 g.

Preparation:

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

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

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

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

Apple jam in the oven

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

Apples – 1 kg;
Sugar 0.5 kg.

Preparation:

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

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

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

Sugar – 1.5 kg;
Apples – 1 kg;
Lemon.

Preparation:

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

How to make apple jam in slices?

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

Apples – 2 kg;
Sugar – 2 kg.

Preparation:

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

Recipe for thick apple jam

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

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

Preparation:

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

How to make apple jam from Antonovka?

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

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

Preparation:

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

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

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

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

Preparation:

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

Apple jam - recipe

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

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

Preparation:

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

Delicious apple jam

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

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

Preparation:

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

The simplest apple jam - recipe

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

Sugar – 300 g;
Apples – 1 kg.

Preparation:

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

Apple jam with cinnamon

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

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

Preparation:

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

Whole apple jam

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

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

Preparation:

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

Apple and pear jam

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

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

Preparation:

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

Apple jam with nuts

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

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

There are really a lot of recipes and it is simply impossible to describe them all in one article. Therefore, I had to sort through a huge number of recipes and provide only those recipes that I liked and those that were tested and tested by me.

All recipes are intended for long-term storage. So if you have a little time and a lot of apples, then read a selection of recipes, choose the most suitable ones for yourself and prepare apple jam for the winter. For me, small jars, such as 0.5, 0.7, and 1 liter, are best suited for jam. In such a container it is easier from the point of view that the jam is quickly eaten before it spoils.

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

Ingredients.

Apples 1 kg.
Sugar 1 kg.

Cooking process.

Before making jam, you need to wash and sort the apples. It is important not to get spoiled apples.

Afterwards, without removing the peel, cut the apples into as similar slices as possible. Do not use the middle in the jam. Place the slices in a saucepan and sprinkle with granulated sugar. Next, leave the apples in sugar for 10 hours. It is more convenient to leave the apples overnight.

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

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

The jam will need to be boiled at least two more times. But only after it has cooled completely. And every time after cooking, put a weight on top.

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

Five-minute apple jam, the easiest recipe to make

Yes, indeed, jam according to this recipe can be prepared quite easily and simply. And the prepared jam will retain all the necessary vitamins and nutrients.

Ingredients.

300-350 sugar.
1 kg apples.

Cooking process.

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

Add sugar, mix and leave for 5-6 hours.

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

Afterwards, put the finished jam into sterile jars and close the lids.

We wrap the twisted jars with the lids down and keep them in this position until they cool completely.

How to make apple jam for the winter at home

Apple jam is an ideal filling for pies or pancakes. And you also need to prepare more than one jar. You can also add cinnamon, vanillin, a little lemon or orange if desired.

Ingredients.

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

Cooking process.

Peel the apples and grate them on a coarse grater.

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

Pour the resulting syrup over the apples and stir.

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

Cook the jam to your desired thickness. Then put it in jars and seal with lids.

After cooling, the jam will become even thicker, don’t forget about it.

Apple jam with cinnamon

In order to prepare this dessert, you will need to have patience and time, since just cooking the jam will take about 2 hours. But the end result is certainly worth it; the jam is simply delicious.

Ingredients.

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

Cooking process.

Cut the apples into small cubes.

Sprinkle with sugar. (add 550 grams of sugar in the first pass) Place cinnamon in the middle between the apples. Leave the fruit overnight.

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

Remove from the stove and let sit for 1-2 hours.

Then add the rest of the sugar and bring to a boil again, then cook for 20-30 minutes.

Remove from the stove, remove the cinnamon and place in sterile jars. The jam turns out sweet with a hint of cinnamon. Bon appetit.

Recipe for apple and lemon jam

Making such jam is not difficult. It is prepared in two batches. For this recipe, it is best to choose apples with a hard body and pulp.

Ingredients.

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

Cooking process.

First of all, let's prepare the syrup. Pour sugar into a saucepan and add a small amount of water. It is important that the sugar barely disappears under the water. Place the saucepan on the stove and cook the syrup over low heat until the sugar is completely dissolved.

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

Place the fruits in a saucepan, add lemon, pour syrup and place on the stove. After boiling, turn the heat to minimum and simmer, stirring constantly, for about 10 minutes.

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

After which you can put it in sterile jars and cover with lids.