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Amber transparent jam from apple slices for the winter. Recipe for apple jam transparent slices Apple jam transparent

Antonovka jam, probably one of the simplest and most versatile types of jam that are cooked at my place. Its versatility lies in the fact that we often use it when baking, for example in. Apples of the Antonovka variety are the leader in pectin content, because of this, the jam turns out to be thick, with a minimum liquid content, so it fits perfectly into the fillings.

I cook this jam with minimal labor, at one time, without any intermediate stages of standing between cooking, etc. I store it in refrigerators or in the cellar, however, just in a cool place in the apartment, the jam is quite well stored for itself all winter.

For apple jam you will need:

Green apples. 2 kg. Best of all - Antonovka.
Sugar. 1.8 kg.
Chokeberry - a few berries for color. Absolutely optional ingredient. The jam works just fine without it.

About antonovka.

Very tasty, sweet and sour variety of apples. Antonovka is often used in cooking - like, pork, fried for garnish, soaked and. The main reason for such a frequent and varied use of this variety of apples is not only the wonderful taste, but also the unique aroma of Antonovka.

Unfortunately, these apples do not tolerate long-term storage. Therefore, they can only be purchased in the fall, since apples are autumn. What is often passed off as Antonovka in the markets, especially in winter, is not this variety. Only in autumn you can buy a really real Antonovka.

We make apple jam.

I repeat, I cook this jam very simply, the way my grandmothers cooked it. Moreover, in this case there is no goal to preserve the shape of apples or their pieces, although the pieces still retain their shape. The result completely suits me, so it is unlikely that I will switch to any other technology.

And further. You can peel off the peel from apples, you can leave it. I personally like it better with the skin, because the jam is more fragrant. My family is of the opposite opinion, they don’t like apple peel in jam, so I have to peel it. This time I combined - I peeled most of the apples, but still left a couple of pieces with a peel.

So, we clean the apples, cut out the seed box and cut the apples into small pieces.

Pour all the chopped apples into a bowl for cooking jam and cover them with sugar.

Gently, with your fingers, mix the apples with sugar, if desired and possible, adding a few berries of black chokeberry.

We leave the apples with sugar to stand for 40-60 minutes so that they give juice. This is necessary so that when heated, the sugar does not begin to melt and burn.

We put the basin with apples on a small fire and bring the jam to a boil. After that, we reduce the heat even more and leave the jam to cook until tender, avoiding a violent boil - so be it, it gurgles a little lazily.

Foam, if any, is carefully removed. Stirring the jam is undesirable - you can gently shake and shake the entire basin so that the contents are gently mixed.

We cook the jam for about an hour and a half, you yourself will see that it begins to thicken a little, and all the pieces of apples begin to become transparent.

Who in childhood did not eat bright, fragrant-smelling, with small slices of apple jam. This memorable fragrant smell, bright saturated color and unique taste of childhood will forever remain in the memory. Especially the taste that gives the jam from Antonovka in slices, which is a symbol of the Russian village and estate, according to Ivan Bunin, the jam is transparent, fragrant, as if freshly picked with apples, bringing only benefits.

From the type of apples Antonovka ordinary, which differs from others in a high content of vitamin C, a peculiar aroma and with a slight excess of acid, excellent jams, marmalades and marmalades are obtained. Recipes from this variety of apples are quite diverse, will depend on taste preferences. You can add cinnamon to the jam, which will give it a special spicy flavor, a little more sugar for those who like it sweeter, vanilla for a particularly subtle note, you can add citric acid, which will increase the shelf life of the jam.

List of ingredients

This apple jam is considered one of the simplest and most versatile in terms of cooking, which can be consumed with tea, with a long loaf or simply by itself, with a large spoon, or added when making pies, cookies. This jam is brewed with minimal effort, labor and time.

For this amber jam you will need:

apples Antonovka one kilogram;
seven hundred grams of sugar, who likes sweeter, a little more;
cinnamon to taste;
vanillin 1 teaspoon;
lemon, half a fruit;
water one glass.

Features of product selection

For treats, Antonovka fruits are dense, not rotten, not overripe, ripening at the end of summer. Jam, similar to marmalade, from Antonovka apples should be in a glass dish with a tightly twisted or rolled-up lid. The sweetness is transparent, the slices should be seedless, with a beautiful bright yellow color, uniform, most of the apples, about one fifth of the jar, the rest of the syrup. When you open the jar, the delicacy spreads a pleasant smell. The sweetness is viscous, has a slightly sour taste.

Container preparation rules

About the utensils used: the delicacy is boiled in a stainless steel pan or in a basin, ceramic, enameled utensils can also be used, sweets can be cooked in a slow cooker. It is better to choose a shallow pan with a wide and flat bottom so that all the ingredients cook evenly and do not burn. The cover will help against dust, insects and other troubles.

How to make jam from Antonovka for the winter

Jam from Antonovka is considered the most delicious. Prepared apples, peeled and seeds, are cut into slices the size of a centimeter, covered with sugar and left for six hours. Then they are transferred to a cooking bowl, all the ingredients are added, water is poured in, boiled for five minutes, left for ten hours in a bowl, then put on the stove, brought to readiness until the apples become transparent, about thirty minutes.

If you cook Antonovka jam in slices, a delicious winter is guaranteed to you. Transparent, amber color, will appeal to all family members. Juicy, hard-fleshed, sweet and sour apples are the best way to cook a dessert with slices beautifully floating in a transparent syrup. Antonovka is one of those apple trees that is common throughout the country. The fruits ripen in autumn, when the main crop has already been processed.

The variety is universal, when cooking it goes well with other apples. Dessert can be given very interesting flavor notes if you add chokeberry or lingonberry, which ripen simultaneously with fruit. Recently, harvesting options with the addition of citrus fruits: lemon and orange have been popular. I have collected a good selection of recipes that I suggest you use.

Antonovka jam with slices for the winter - recipe

To make the jam delicious, with slices beautifully floating in syrup, take slightly unripe fruits. If the apples are ripe, take them just taken from the tree, with dense pulp.

Ingredients:

Apples - 1 kg.
Sugar sand - 700 gr.
How to weld:
Rinse the fruits, blot. Cut into halves, remove the core with seeds. Cut into thin slices, not wider than 5-7 mm.
Transfer to a saucepan in layers, sprinkling with sugar. Leave to stand on the table for about 2-4 hours for the fruit to release the juice.
Put to boil. First, over moderate heat, then, when the mass boils, reduce the strength to a minimum. Boil for 5 minutes, immediately turn off the burner. Delay further cooking for 8 hours. During the cooking process, do not mix the contents, just carefully submerge the slices in the syrup with a spoon. Then they will remain intact.
After 8 hours, repeat the cooking, cool the jam again and make the last third approach. In the last cooking, increase the duration to 10-15 minutes. check readiness by dropping a drop on a saucer. If it does not spread, then you can turn off the stove.
For long-term storage of treats, jars with lids must be sterilized, then the dessert will not ferment. Fill jars, close with nylon lids or roll up turnkey.

Don't stop at one flavor! Add a handful of pumpkin seeds, pine nuts, walnuts or almonds to the jam. Throw in orange or lemon peels, and then the taste of the dessert will sparkle with new flavors.

Transparent amber jam from Antonovka

A lot of transparent amber syrup, beautifully floating Antonovka slices - you will get such a dessert if you cook it according to this recipe.

You will need:

Antonovka - 1 kg.
Sugar sand - 800 gr.
Cinnamon - ½ small spoon.
Carnation - 3 buds.
Star anise - 1 bud.

How to weld:

Prepare the fruits: wash, divide into thin slices, cutting out the middle.
Pour the cut with sugar, leave to infuse for several hours and let the juice flow.
After 6-8 hours, put on the stove, bring to a boil over low heat. Make sure the sugar dissolves completely.
Simmer for exactly five minutes, then remove from heat and let cool.
Make another five-minute boil, but immediately add the spices indicated in the list. At the end, let the contents boil violently and turn off the burner.
Divide the hot dessert into jars. Close the lids, refrigerate. Store at room temperature.

Antonovka apple jam with oranges - step by step recipe

Required:

Apples - 1.8 kg.
Sugar - 1.5 kg.
Oranges - 1.2 kg.
Water - 1.5 cups.

Step by step preparation:

Do not peel off the peel, just divide the apples into slices. If there is no special cutting, work with a knife.

Divide the orange into slices, removing the peel.

Pour sweetness into the pan, fill with water. Put on a low fire to boil the syrup. I don’t advise you to go far, because the mass needs to be stirred so that the grains of sugar dissolve.

Put all the fruit slices in another pan. Pour in the boiling syrup. Start cooking the jam over moderate heat.

After boiling, remove the pan from the stove, wait for the dessert to cool completely.

Put the delicacy on the burner again, bring to a boil, cook with a quiet “gurgling” for 30 minutes. Gently stir the contents a couple of times during the process. Make sure that fruit slices are constantly covered with syrup. Lay out the finished dessert, roll it up and hide it in an unheated room.

Delicious antonovka jam with lemon

It has long been noticed that the addition of citrus fruits gives a certain charm to desserts. Recently, jam with orange or lemon has become something commonplace. The dessert will be thick, but if you do not want this, do not put a thickener.

Antonovka - 6 pcs.
Lemon is a couple.
Sugar - 2.5 cups.
Gelatin (pectin) - 2 large spoons.
Cardamom - ½ small spoon (or more).

Remove the peel from the washed Antonovka, then cut into pieces. Squeeze the juice from one lemon, pour into a bowl, gently mix the apples, then they will not darken.
Pour the prepared sliced sugar, add cardamom, mix the contents gently.
Pour the pectin, add the second lemon cut into pieces (be sure to remove the seeds).
Put to boil. When the syrup boils, gently stir the jam. Detect exactly 30 minutes, and cook on the smallest fire. Remember to stir the contents periodically.
Adjust the density yourself. The longer you cook, the thicker the consistency of the treat.
Arrange the finished dessert in pre-sterilized jars, store in a cold place.

How to cook antonovka jam with chokeberry

Fans of unusual combinations will appreciate jam with chokeberry and nuts. The tartness of the berry and the spiciness of the nut, together with the sweet and sour antonovka, give an unexpected taste.

Chokeberry - 1 kg.
Antonovka - 0.5 kg.
Walnuts - 0.5 kg.
Lemon.
Sugar - 1.5 kg.

Sort the berries, remove from the branches, remove the wrinkled, rotten, wash.
Boil water, pour rowan, cover, leave for 8 hours.
Remove the nuts from the shell, crush or chop with a knife. Cut antonovka into equal pieces.
Drain the infusion from the chokeberry, spread the berries in a layer on a paper towel and dry thoroughly, do not pour out the infusion - it will come in handy for us.
Put the infusion to boil, adding sugar. While stirring, wait for the sweetness to dissolve.
Throw in the chokeberry, apples with nuts, bring to a boil over medium heat.
Reduce the power of the fire, cook for 10 minutes, removing the abundant foam.
Remove the cooking container from the burner, let the contents cool completely.
Repeat cooking again, boiling the treat for another 10 minutes. Do 1-2 more approaches with cooking and subsequent cooling.
When you start cooking for the last time, squeeze the juice from the lemon and pour it into the pan.
Sterilize jars with lids, arrange dessert and roll up.

Antonovka jam with cranberries

Another seasonal berry, collected together with antonovka, is lingonberries. When I shared recipes, I said that apples are best combined with a berry.

Required:

Antonovka - 1 kg.
Cowberry - 1 kg.
Water - 2 glasses.
Sugar - 2.5 kg.

Make syrup from water and sugar. Put berries and apples in it, stir gently.
Cook over low heat for about 30-35 minutes.
Lay out and sterile containers, roll up, take away for permanent storage for the winter.

Video recipe: cook apple jam in a slow cooker

The slow cooker unties your hands, freeing them for other things. Yes, and jam, they say, it turns out a completely different taste. Haven't tried? Keep the recipe with a step by step story and prepare a fragrant dessert! Have a sweet winter!

2018-09-10

Early autumn has the aroma of apples. It is sweet, piercing and fresh, like first love. The rays of the sun gild bulk apples.Gusts of wind lift the first fallen leaves in a whirlwind of intricate dance.At such a time, you certainly want to cook transparent apple jam with Amber slices.

Apples have been born this year apparently-invisibly. Branches not only bend, but even break under the unreasonable weight of countless fruits. Most often, I just freeze sliced \u200b\u200bapples for the winter. They make great ones. I also make small amounts of jam. We eat it with my husband, as a rare delicacy.

Any apples will do to make amber jam. Early and late, white filling and brown, green and red. The main thing is that they are juicy, not crumpled, not beaten. Even from carrion it is possible to cook excellent quality apple jam. It is only necessary to cut out all the unusable places from the fruits.

How to cook transparent amber apple jam with slices

Food preparation

To cook amber transparent apple jam with slices for the winter, you need to take fruits of suitable quality, wash them thoroughly under clean water.

Cut in half, take out the middle. Seed nests can be removed using a special tool. If you have this kitchen gadget, then feel free to put it into action. If not, then wield an ordinary small knife.

Cut into slices of small thickness. Here you have to guess. If you cut them too thin, they will break during cooking. Shred too thick - you will not achieve the desired transparency. Three millimeters is quite a suitable thickness in my humble opinion.

In a separate bowl, dissolve the soda in cool water, pour the prepared slices of apples with a solution of soda for three to four hours. The soda solution will help to ensure that the pieces do not boil soft during cooking and become transparent. From above, you can also put a lid of a smaller diameter on the apples than the pan. This will prevent the "floating" of the slices.

Drain the soda solution, rinse the slices thoroughly under running water. At the same time, gently shake them to properly wash off the solution from all the pieces.

On a note

We do not mix the mass! Otherwise, we will break all the slices.

We quietly go about our business or go to bed. We need to wait for a lot of juice to form, in which apple slices will float. This will take six to eight hours. The duration of the process will depend on the juiciness of the apples, the thickness of the slices, the room temperature, the variety and other factors. Under any other equal conditions in a warm room, the process will go faster.

How to cook

Put the juiced apples on the gas stove. We turn on the most powerful fire. Warm up without stirring. When the mass boils, then carefully drown the pop-up specimens with a wooden spoon.

Be sure to cook on a strong flame, without stirring. Periodically gently shake the container to the left, then to the right. Otherwise, the slices will boil and you will get apple jam, not amber jam. Turn off the heat five minutes after the start of the boil. In the photo - the future jam after the first cooking.

Exposure must last at least six hours. And even better - eight - ten hours. During the “rest”, the slices vigorously absorb sugar syrup with their whole body, gradually more and more of them “sink” in it.

We must repeat the process of cooking for five minutes and holding for another three to four times. If it seems to you that the jam is already quite transparent, and its color is amber, then cooking is over. At the last boil, bring the syrup to a drop that holds its shape.

We lay out the boiling mass in sterile jars, roll up the lids, turn over, cool. Then we put the jars on the shelves in the pantry and admire the fruits of our labor.

Amber miracle jam before serving with tea in an old glass rosette.

Amber transparent apple jam with soda slices - recipe

Ingredients

A kilo of juicy sweet and sour apples of any color;
700 g sugar;
two liters of water;
four teaspoons of baking soda.

Brief description of the technological process

Wash the apples, remove the core, cut into slices three millimeters thick.
Dissolve baking soda in water.
Pour soda solution for 3 - 4 hours.
Rinse under running water.
Sprinkle with sugar in layers.
Keep until the sugar dissolves and a large amount of juice is formed (6 - 8 hours).
Cook over high heat for 5 minutes after the syrup boils.
Keep at least 6 hours.
Repeat the process 3-4 times.
Pour the finished jam and seal tightly with lids.
Turn over, chill.
Eat and enjoy the process.

My remarks

Apple jam with slices turns out to be a beautiful amber color, with transparent slices. But it's not flavorful enough. Only the sweet delicacy from Antonovka has an intense pleasant aroma. For flavoring, you can add cinnamon, cardamom, star anise, lemon, orange. A cinnamon stick, a couple of cardamom grains, an asterisk should be put along with sugar. You can remove spices before packing products in jars.

Lemon or orange should be thoroughly washed with a brush with soda. Then cut into thin slices along with the skin. For one kilogram of prepared apples, one large orange or one medium lemon is usually taken.

Jam of the same amber color is made from apples and strong, hard pears in any ratio.

Those who like to cook quickly should be disappointed. It takes a lot of time to get the desired result. Although, the active cooking time is quite short.

Antonovka is not stored for a long time, so in the fall we try to process it for future use as much as possible. At the same time, it is better to eat fresh Antonovka for as long as possible - very useful!

We will quickly cook Antonovka jam, cutting apples into slices, while removing the core.

So that the apples do not boil during the heat treatment, you can not do without a period of aging of the slices in syrup. The more you observe such periods, the stronger the apple slices will be, and the longer the shelf life of the jam will be.

We like this freshly brewed jam, especially when it is not over-sugared, but has an almost natural apple flavor. The jam is very beautiful, the slices are transparent and appetizing, such slices are good on a slice of toasted bread, and on cookies, and just delicious with tea!

To prepare transparent Antonovka jam with slices, take apples, sugar and water.

We cut the apples into slices, this is easy to do, moving in a circle, cutting off the core.

Let's make syrup from water and sugar.

Add apples when the syrup is covered with bubbly foam. Bring the apple slices to a boil, dipping everything with a spatula into the syrup. I even covered the pan with a lid so that all the slices boiled at the same time. We turn off the stove, cool the jam, then repeat the procedure, bringing the jam to the desired condition, several times. In this case - 2 times. This jam was quickly eaten, it was so fresh and fragrant!

It is better to store transparent Antonovka jam in slices in the refrigerator, putting it in dry jars. It is not necessary to sterilize the jars for this, it is enough that they are clean and dry.

For longer storage, it is better to take sugar in a 1: 1 ratio and cook the jam longer - 3-4 times, with aging between boiling periods. Or sterilize in the usual way: immerse the jars up to their shoulders in hot water and bring to a boil, hold for 10 minutes (liter). It is even easier to do this in the microwave: set the jars filled to the shoulders at maximum power at the rate of 3-4 minutes per 0.5 liter jar, remove and close with sterile lids.