Apple jam with citric acid. Sour apple jam. Amber apple jam slices

Hello, my dear!! At this time, I think many continue to make preparations for the winter, and a wave of apple sales has begun in our city. There are many varieties, there are types that you can buy and store in a cool place until winter and delight yourself with a ripe, juicy taste.

Of course, during the season there is more than enough of this fruit and it is impossible to preserve them in their entire form for a year, so I personally make apple jam that is both tasty and healthy, and there are plenty of variations of dishes from such preparations. You can simply eat it with tea, you can make pies, or you can even use it as a filling for a cake or eat it with pancakes and. It all depends on your imagination.

Today I have collected for you five of the simplest apple jam recipes. In the process of writing cooking methods, I will give you some tips so that the treat turns out to be excellent in taste and bright in appearance.

Most often we want our dessert to be transparent in appearance, because it looks very aesthetically pleasing. So, in order for the jam to be transparent, use hard apples or almost ripened fruits.

Choose a variety with dense pulp, then the sliced ​​apples will not lose their shape and will not turn into mush!

We will need:

• 1 kg apples;
• 1 kg sugar;
• 1 glass of water.

COOKING METHOD:

1. Apples must be washed and cut into slices, removing the core.

2. Place the chopped fruits in a saucepan and cover with sugar. Mix everything well by shaking and it is better to leave everything in this form overnight.

3. In the morning, tilt the pan and see if the juice appears. If there is not enough juice, then you should add a glass of water, but if, on the contrary, the apples float and there is just a little bit missing from the top, then you can do without excess liquid.

4. Now put the pan on the fire and bring to a boil. Next, you need to reduce the heat and cook the slices for 15-20 minutes, then turn off the jam and let it cool. But to make the slices transparent, you need to cook the delicacy in 3-4 batches, usually boil for 20 minutes and let cool for 4-5 hours.

5. So our delicious and incredibly beautiful transparent apple jam in slices is ready. This delicacy can be stored for more than two years in a cool place. Eat to your health!!

Recipe for apple jam with chokeberries for the winter

This cooking method is very simple and familiar to everyone since childhood; you will need the simplest ingredients. Therefore, everyone will be able to make such preparations for the winter.

We will need:

• apples – 1 kg;
• chokeberry - 0.1 kg;
• granulated sugar – 0.3 kg;
• water.

COOKING METHOD:

1. Apples must be washed, cored, and cut into pieces. Make small pieces so that the fruit cooks faster.

Important!! Always use fresh fruits, as those that have already sat down become more crumbly. And therefore, they will no longer make dense slices in jam.

2. Place the apples in a saucepan, add water and bring to a boil over low heat.

3. It is necessary to remove the stems of the berries and rinse them with water.

4. As soon as the apples boil, add sugar and stir, leave to simmer over low heat.

5. 30-40 minutes after boiling, the pieces of fruit will boil and darken, and the syrup will become thick.

7. Then pour the hot jam into dry, sterile jars. Our tea treat is ready!! It has a tart, light taste and rich color.

Making amber jam using apple slices

These sweet fruits make the perfect amber brew. The following recipe with photos is a classic of the genre; we cook it with pleasure. 😉

We will need:

• Apples - 5 kg;
• Sugar - 5 kg.

COOKING METHOD:

1. Wash the fruit, wipe it, remove the core, cut it into slices.

2. Place the finished slices in a deep bowl in one layer. Then we sprinkle them with sugar, again with fruit and again with sugar. The last thing should be sugar.

3. Cover the finished product with a lid and leave for 12 hours. Then we put everything into a saucepan, bring it to a boil, after boiling, cook for 5 minutes, then turn it off and wait for the dish to cool. Then we boil again and cook for 10 minutes, let it cool and finally, after boiling, cook for another 5 minutes.

4. All that remains is to put our amber apple jam into sterilized jars. The jars can be turned upside down. Store in a cool place.

Apple jam with cinnamon

And with the next method of making homemade jam, I will probably surprise you a little, because in it we will mix an original combination of apples and cinnamon, it will be very tasty. I advise everyone to try it!!

We will need:

• apples - 2 kg;
• granulated sugar - 900 gr.;
• ground cinnamon - 1 tsp;
• a pinch of citric acid.

COOKING METHOD:

1. First, core the apples and cut them into slices.
2. Place them in an enamel container and sprinkle each layer with sugar.
3. It is advisable to leave the fruit overnight.
4. Next, cook the jam three times for 20 minutes, but do not forget to leave our jam to cool after each cooking.
5. When we cook our dish for the third time, we add citric acid and cinnamon. Mix and pour everything into sterile jars.

Five-minute apple jam. Video recipe

The favorite type of preparation of many culinary specialists is jam called five-minute jam, although this does not mean that the delicacy will be prepared in only 5 minutes, it just takes much less time to prepare jam than preparing jam according to classic recipes.

On a note!! You can add ginger and cinnamon to apple jam, they will add a spicy aroma and flavor, vanilla and lemon zest, which will make the jam piquant or berries for a beautiful and rich color of a homemade delicacy.

Well, let’s watch a video compilation of this recipe:

Please note that we make jam not from slices, but from cubes. 😉

I tried to tell you the simplest and most delicious recipes for making apple treats, I hope you choose what you like. But making clear jam is not at all difficult, the main thing is to follow all the technologies and everything will work out. Bye bye!!

Preparation time - 35 minutes (plus 20 hours for infusion)

Yield: 2 liters of prepared jam

To make apple jam in slices you will need:

• Apples - 3 kg
• Sugar - 2.5 kg

Appetizing half-moon-shaped slices floating in fragrant sweet syrup and the aroma of ripe juicy Antonovka are childhood memories of autumn homemade preparations for the winter.

There are many recipes for making delicious apple jam in slices. But the easiest and most reliable way to prepare a fruity sweet dessert is to boil chopped apples with sugar. You just need to adhere to some cooking rules, which will be discussed below.

How to make apple jam in slices:

To begin, select the apples suitable for this dish. Fruits should be firm, strong, with dense, juicy pulp. Ideally, they will only be picked from the tree. Overripe, soft fruits are definitely not suitable; it is better to make jam or marmalade from them. Cut the apples into slices about 0.5 cm thick and place them in the container in which you will cook the jam. Apples cut too thin will quickly lose their shape, and if you overdo it with the thickness of the slices, then they simply won’t cook properly.

Sprinkle sugar on top of the apples and let sit for a while until the fruit releases its juice. This process will take from 2 to 5 hours depending on the juiciness of the fruit.

Place the pan with the fruit over the lowest heat and simmer for five minutes. Remove from the stove and leave the jam to cool completely.

Then cook the jam over low heat for another 10 minutes, using a spoon to dip the slices into the sugar syrup. Turn off the heat and leave it to steep again. Repeat this step again until the slices are completely transparent and the syrup itself has thickened.

Place the hot jam into clean jars, seal and store in a dry, dark place.

From dense apples of autumn varieties, you can make jam for five minutes. This jam is good because, thanks to short heat treatment, it retains a maximum of nutrients and vitamins.

Five-minute apple jam

To make jam, take sugar and apples in equal proportions, one to one. Place peeled apple slices in a saucepan. Sprinkle each layer with sugar and leave for several hours to allow the fruit to release its juice. Then cook the semi-finished product over low heat for five minutes and leave it at room temperature for 6-8 hours. Boil the jam again for five minutes and roll into jars.

Lovers of the East will appreciate this sweet apple dessert with the addition of cinnamon. This oriental spice will very favorably emphasize the aroma of a fragrant apple and give the jam a rich and rich taste.

Apple jam slices with cinnamon

This aromatic delicacy is prepared in the same way as five-minute apple jam. Only at the end of cooking, in about five minutes, add a cinnamon stick or powder, to taste, into the pan with jam.

Lemon will add a refreshing citrus flavor to apple jam. Usually, for a brighter taste, lemon is placed in jam along with the peel.

Apple jam slices with lemon

For three kilograms of apples, take one medium-sized lemon, three kilograms of sugar and 200 grams of water. Wash apples and lemon thoroughly with hot water. Grind into equal sized slices. Place the fruit in a metal container, add water and sugar. Cook the dessert for 15 minutes over low heat. Use a spoon to gently dip the fruit into the syrup. Remove the jam from the heat and leave for 12 hours to soak. Then place the pan with the jam on low heat and simmer for another 15 minutes. Delicious, aromatic jam is ready!

To ensure that the apple pieces do not turn into puree during cooking, but retain their shape, it is recommended to soak them for a short time in a soda solution.

Apple jam slices with soda

Peel two kilograms of apples, remove seeds and cut into equal pieces. Fill them with a liter of water mixed with a tablespoon of soda and leave for two hours. Boil syrup from two kilograms of sugar and 1.5 cups of water. Rinse the apple pieces to remove soda and place in sugar syrup. Cook the jam over medium heat for 20 minutes, shaking the pan occasionally so that all the apples are mixed with the syrup. Pour hot jam into prepared jars and roll up.

A beautiful, tasty jam is made if you chop the apples coarsely. Only in this case it takes a little more time to prepare it.

Apple jam in large slices

Wash the apples. Remove the core along with the seeds. Cut small fruits into four parts, and large fruits into 8 parts. Remove the core along with the seeds. Pour hot sugar syrup over apples. Cook the jam over low heat in two batches for 20 minutes until a drop of syrup holds its shape and the fruit slices become transparent.

Even the most capricious gourmets with a sweet tooth will not be able to resist the tempting candied apples in thick honey syrup. In order to get transparent apple jam in slices, pour boiling sugar syrup over chopped apples and leave them in this form for 12 hours. Then pour the syrup into a saucepan, bring it to a boil and pour over the apples again. Leave again for 12 hours. Then boil again, pour over the fruit slices. Repeat this procedure two to three more times. Then put a pinch of citric acid in the pan with the jam and cook the apple jam for ten minutes.

The most delicious proven recipes for apple jam

Transparent apple jam in slices Amber

The basic rule for making clear amber jam from apple slices is that the fruit must be firm. You should choose either special varieties or slightly unripe fruits, then the slices will hold their shape well during cooking and will not fall apart.

Recipe No. 1 with walnuts and zest

Ingredients:

• Apples (must be hard) – 1 kg
• Sugar – 1 kg.

Preparation:

1. First of all, the apples need to be carefully cored and cut into slices 5-7 mm thick. Then we take a container in which the jam will be cooked. There are also some tricks here: if you take a narrow and tall saucepan, the jam will turn out liquid, and if it’s wide, it will be thick and caramel-like.
2. Place a thin layer of apple slices at the bottom of the container and sprinkle granulated sugar on top. We repeat the procedure until we run out of ingredients. Cover the saucepan with parchment or cloth and leave for 12 hours. During this time, the apples will release enough juice to completely dissolve the sugar.
3. Then put the pan on low heat and wait for the syrup to boil. You should not stir the apples, but pieces that are not covered with juice should be carefully drowned using a wide wooden spatula. Let it simmer for 5-10 minutes (the thicker the apple slices, the longer the future jam should sit on the fire) and leave to cool.
4. The cooking principle is the same as when preparing candied fruits: when the syrup has cooled completely, repeat the procedure a second time. Again, forget about the jam until it cools completely.
5. The third stage of cooking - the final - is the most important and lasts from 10 to 15 minutes. It is now that the apples will acquire their final appearance, and the syrup will acquire the desired thickness. Therefore, it is important to monitor the pan with boiling jam very carefully: as soon as the product reaches the desired consistency, the container should be immediately removed from the heat. When the syrup just starts to boil, you can carefully mix the slices.

At this stage, you can add 200 g of walnuts to the jam. They go well with apples and add an exotic crunch to the dessert. In addition, before starting cooking, you can add 1.5 teaspoons of ground spices to the syrup: cinnamon, cardamom and cloves (2:1:1). The zest of any citrus fruit will also add an interesting flavor accent (orange, lemon, grapefruit and even lime are suitable). The zest can either be peeled off in the form of a solid spiral and removed at the last stage of cooking, or grated on a fine grater and left in the syrup.

The finished jam can be canned immediately or allowed to brew in a cool place for 24 hours and served.

Amber apple jam slices: classic recipe

Recipe No. 2. How to make clear apple jam in slices with cinnamon

The apple jam recipe has some subtleties, and if you do not follow them, you will end up with simple jam with pieces of puree. In clear jam, the piquancy provides a richer apple flavor and a pleasant color.

Making amber jam from apple slices is not difficult, but the procedure itself requires a lot of time. This is because the jam is made in three steps at intervals of 6 to 10 hours. This is the only way to get clear syrup and apple slices. It is also important to choose apples of late varieties, whose slices will not disintegrate during cooking. It is very important - the stronger and greener the apples, the more transparent the slices will be.

To make jam for 1 kg of apples you will need 0.7-1 kg of sugar - to your taste.

1. Apples need to be washed and cut into 4 parts, remove the core. Divide the chopped parts into slices 0.5-1 cm wide.
2. Place apple slices in a saucepan in layers, covering each layer with sugar. Cover the pan with a lid and leave for 8-10 hours. During this time, the apples will release the required amount of juice to begin cooking.
3. The pan should be placed on medium heat, after the syrup boils, let it cook for another 5 minutes. Do not mix the apples under any circumstances! Even if the syrup does not completely hide them, just pressing them with a spoon is enough.
4. Remove the pan from the stove, cover with a lid and let it cool completely, this will take at least 6 hours. Then put the pan on the stove again, bring to a boil, cook for 5 minutes and cool for at least 6 hours. You also need to do this a third time. After cooking for the third time, the jam is ready. It needs to be placed in sterilized jars and covered with lids. It is worth considering that 1 kg of apples makes a liter jar of jam.
5. You can add cinnamon to the jam or cook it with vanilla, it gives a more refined taste.

The workpiece should be stored in a cool, dark place.

Five-minute apple jam for the winter

Apple jam is always wonderful. This is probably one of the most universal winter delicacies: how nice it is, when a blizzard is raging outside the window, to open a jar with a summer smell and serve it with tea or bake a fragrant apple pie.

And now you have fragrant, beautiful apples at your disposal, which must somehow be placed in a jar in order to be preserved until winter. Of course, many housewives don’t want to spend a lot of time on canning, and in this case, a recipe for five-minute apple jam will help you quickly prepare delicious food for the winter.

What you will need:

• Sugar – 1 kg (can be reduced or increased by 100-200g depending on the taste of apples)
• Peeled apples – 1 kg
• Water – 1 glass
• Citric acid – 1 pinch

Steps for making apple jam:

1. First, you need to peel the apples from seeds and cores and cut them into small slices, so that while other manipulations are carried out, your apples do not darken; they must be dipped in slightly acidified or salted water; you can use this technique when preparing other recipes .
2. Now let's prepare the sugar syrup, to do this, pour sugar into the water and put it on low heat, you can stir periodically so that the granulated sugar dissolves faster.
3. Transfer the apples to the pan with the already boiling syrup and boil for about 2 minutes. If, after all, the apples were initially very sweet, and the jam turned out to be too sugary, just add a pinch of citric acid. Ready!
4. We set the jam aside from the stove and start sterilizing the jars.
5. Boil the jam again and immediately pour it into jars and roll up the lids. After the jars have cooled, we send them to a cellar or other place where it is mostly cool and dark.

White apple jam poured into transparent slices

What you will need for clear jam from white apple slices:

• Apples of the specified variety, preferably slightly unripe - 1 kg;
• salt – 57 g
• sugar –1.1 kg
• soda – 10-12 g
• lemon – 23 g
• vanilla sugar - 1 package.

Cooking features

1. Prepare a special salted solution by dissolving the salt in 1 liter of water.
2. Cut the apples into small slices and add to the prepared solution. This is necessary so that the slices do not turn black. Be sure to cut out the core. The skin can be peeled off as desired.
3. After all the apples have been cut, the slices must be washed under running water. Then transfer them to a soda solution, also prepared at the rate of 1-12 grams of soda per 1 liter of water. Thanks to this, the slices will be able to retain their shape even after cooking.
4. After 5 minutes, remove the slices and rinse them.
5. Place the slices in a fairly wide container and cover with sugar for about 12 hours. This is necessary for the apples to release juice.
6. Next, the actual cooking process begins. Over low heat, the resulting mixture should come to a boil. Wait 5 minutes and turn off the heat. Now you need to let the jam cool completely. This will allow the slices to become transparent and absorb the resulting syrup.
7. Bring to a boil again and boil for 5 minutes.
8. Wait until the mixture cools completely again.
9. Repeat the boiling procedure a third time.
10. Add vanilla sugar and lemon. To stir thoroughly. In this case, the lemon will help make all the slices transparent.
11. Pour the jam into jars that have been previously sterilized. Allow the syrup to settle and the slices to float.
12. Next, you also need to roll up with sterile lids.
13. Turn the jars upside down, cover them and leave for 12-14 hours.

The result is simply amazing white apple jam that will delight the whole family.

Transparent jam from heavenly apples whole with tails

Today, not many people prepare jam from paradise apples for the winter, missing the opportunity to pamper themselves and loved ones with a delicious homemade delicacy. One of the most popular options for preparing this dessert is to use whole fruits with tails.

Ingredients used to obtain clear jam from whole paradise apples with stems:

• Paradise apples – 2 kg
• Granulated sugar – 1.6 kg
• Water – 600 ml
• Lemon juice.

Cooking process:

Ranetki should be rinsed well under running water and dried. Using a wooden toothpick, pierce the fruits in different places (about 10 punctures) so that during cooking the skin of the apples does not burst and they do not turn into mush.

For the next step we will need a large container, a deep enamel pan is best. We will prepare our syrup in it. Pour sugar into a saucepan, add the required volume of water and wait for the liquid to boil, remembering to stir occasionally. Cooking time is three minutes, after which turn off the heat.

We wait for the syrup to cool slightly and dip our processed ranetki into it. Cover with a lid and leave for four hours so that the fruits are saturated with syrup.

After the stated time has passed, the container with paradise apples must be brought to a boil again and cooked for five minutes. Then remove from the heat and let the jam sit for another four hours, and repeat the cooking process again. Then lemon juice is added to the jam.

When the jam has cooled a little, pour it into prepared jars and roll it up.

Apple jam in a slow cooker: the simplest recipe

Apple jam in a slow cooker can be made from many varieties of apples. It is very tasty, healthy, and is used as a filling for pies or pancakes.

Previously, it took housewives a lot of time to prepare it. You had to constantly be near the apple jam to stir it continuously. Nowadays, modern household appliances allow you to prepare this delicious dish quickly and easily, and most importantly, without interrupting your everyday chores. Everything is very simple - the jam must be cooked not in a saucepan or bowl, but in a slow cooker.

1. To do this, you need to take one kilogram of apples, rinse them under running water and let them dry slightly.
2. Then cut each fruit into cubes or slices (if desired, the apple can be peeled) and place in a multicooker bowl. The slices should occupy no more than 2/3 of its volume in the bowl, otherwise the jam will flow through the top of the bowl.
3. Next, you need to pour sugar into the bowl (take 800 g of sugar for 1 kg of apples). It is very important to pour sugar into the bowl after the apples, and not vice versa, since if you pour it first, it will burn to the bottom. Having completed these steps, close the multicooker with a lid and set it to the “stew” mode for 2-3 hours.
4. After the set time has expired, the multicooker will switch to the “Warming” mode. If you continue to cook the jam in this mode for another 1-2 hours, it will be darker, similar to jam. The resulting jam can be rolled hot into sterilized jars.

Recipe for delicious jam from unripe apples

I offer you a recipe for making delicious jam from unripe and sour apples.

First, the apples need to be heated over a fire so that the skin does not crack when cutting them into slices.

Afterwards we cut the apples into 4 slices.

Pour the required amount of water into the pan and bring to a boil. Prepare a pan with cold water in advance, where we will put the apples. Place the apples in boiling water for 3 minutes, after which you need to quickly remove them from there with a slotted spoon and immediately place them in a pan with cold water. Leave until completely cool.

Then we cook syrup from sugar and one glass of water. Boil. Place the apples into the boiling syrup and make sure to stir. Bring to a boil again and cook for another 5 minutes. Next, turn off the stove and let the apples soak in the syrup for at least 12 hours. Then put it on the fire again, boil for 5 minutes, and let it brew for 12 hours again. You need to repeat this one more time and cook the jam until fully cooked.

Jars and lids must be sterilized. Place the hot apple jam into jars and close with sterile plastic lids for a hot seal.

Apple and apricot jam for the winter: a recipe for a delicate delicacy

This wonderful winter dessert has a wonderful taste and an unforgettable aroma of fresh fruit. It also serves as a wonderful topping for pastries and pancakes.

To prepare jam from apricots and apples for the winter using this recipe, you need to find a variety of apples with sourness; if this is not possible, then you will need to add a little citric acid during cooking. If you want to make the taste of the delicacy more piquant, you can add cinnamon or star anise to it.

First you need to take 0.5 kg of apricot, 2 kg of apples and 1.4 kg of sugar.
All fruits must be washed thoroughly and then allowed to dry a little.

After this, cut off the peel from the apples, peel out the core and cut into slices. Then we take apricots, cut the fruits into two parts and remove the pits.

Now you need to mix the fruits in the container in which the jam will be prepared (net weight without seeds and peels should be within 2 kg), add sugar and mix thoroughly.

After these procedures, you need to wait until the juice is released from the fruit. Then put the container on the stove and cook, stirring, for about 40 minutes over low heat.

Place the prepared jam into sterilized jars and seal. This delicacy is stored in cool rooms.

Kiwi and apple jam

The wonderful overseas fruit kiwi has many beneficial properties. It contains vitamins B, C, D, E, K1, which help a person stay healthy during the cold season. Kiwi, in addition, contains calcium, potassium, magnesium and many other useful substances that are necessary for humans.

To preserve most of the beneficial properties of apples and kiwis, they can be rolled into jars for jam and subsequently used in the winter for tea drinking or simply to replace sweets. The cooking process itself will not take much time.

The ingredients of kiwi and apple jam are as follows:

• 5-6 kiwi fruits
• 2 medium sized apples
• 1 lemon or citric acid
• sugar ½ cup or 100 g.

First, you should clean all the ingredients. Remove the seeds from the apples and peel them, repeat the last step with all kiwi fruits, squeeze the juice from the lemon. Grind all the fruits into small pieces, add sugar and lemon juice.

To cook in a slow cooker, place all ingredients in the bowl of the device. Turn on the “quenching” mode for 30-40 minutes. After this, you can serve the jam on the table or roll it into jars for the winter.

To cook on gas, place the bowl over low heat and wait for the juice to release from the fruit. After this, boil for 15 minutes and roll up hot.

Amber apple jam with orange, recipe for the winter

A fragrant, incredibly tasty delicacy with citrus notes will warm you up in winter and give you moments of pleasure with a cup of tea. Can be used in making pies and cakes. An excellent recipe for making amber apple jam with orange for the winter will not leave anyone indifferent!

Ingredients:

• 1 kg apples
• 1 small orange
• 1 kg sugar
• 250 ml water.

Step-by-step cooking process:

Wash the apples in cold water and leave to drain. Cut out the centers and, if desired, cut off the peel. Cut the pulp into slices.

Boil a glass of water in an enamel saucepan, reduce the heat, and dip the orange slices in the water for 2-3 minutes.

Gradually add and stir the sugar in the pan until it is completely dissolved.

Remove the oranges in syrup from the heat and add the apples. Mix carefully and leave to soak for 1 hour.

After an hour, return the pan to the heat, boil and cook until the ingredients are ready.

Readiness is determined by the state of the syrup, which should thicken and the softness of the apple slices. Next, you should spread the jam into prepared containers and seal.

Apple jam through a meat grinder: with and without peel

Jam made from aromatic ripe apples is not only a great delicacy, but also an abundance of vitamins. And preparing a unique dessert does not require much effort.

1. For appetizing jam, through a meat grinder from ripe apples, it is necessary to select soft fruits that are not spoiled by pests, without mechanical damage. It is better to wash apples in cool water.
2. The next stage is removing the core and seeds from the fruit. If the peel is thick, it is better to remove it - this will make the jam more tender, but less aromatic. For delicate fruits, it is better to leave the peel, then the jam will be richer in taste and smell.
3. Cut the fruit into two to four pieces. Then the apple slices need to be placed in a saucepan and filled with water. For one kilogram of apples you will need 100 ml of water.
4. Over medium heat, the fruit must be boiled for fifteen minutes. If during this time the apples have not lost their shape, you can simmer them for another ten minutes.
5. After this, the hot apples need to be chopped using a blender or meat grinder. Chopped apples cook faster and retain vitamins. The resulting puree must be put back on the fire: transfer it to a clean saucepan, add half a kilogram of sugar.
6. If the peel has been removed from the apples, you can add a couple of pinches of cinnamon. It is recommended to bring the puree to a boil over low heat, stirring with a wooden spatula. Do not allow it to burn: the color and taste of the jam will be ruined!
7. The boiled fruit puree should be placed on low heat and the water should be evaporated for about forty minutes.

The finished jam should be poured into jars and tightly closed with lids.

Unusual apple jam “Apple masterpiece”

Transparent apple slices, a citrus note and an unexpected nutty-vanilla flavor - this jam will earn the most enthusiastic praise from your guests!

Ingredients for making unusual apple jam “Apple Masterpiece”:

• Unripe sweet and sour apples - 1 kg, peeled;
• Sugar - 700 g
• Cloves - 2 buds
• Zest of 1 lemon
• Almonds - 200 g
• Vanilla sugar - 20 gr.

Preparation.

Cut the apples into slices, removing the core. Place in an enamel pan, sprinkling the layers with sugar. Leave in a cool place for 6-8 hours, stirring gently occasionally.

The jam is cooked in three steps, 5 minutes each after boiling. Gently heat the slices. Remove the foam.

Before the second cooking, add cloves. While the jam is cooling, prepare the almonds by removing the brown skins. To do this, put the nuts in boiling water for 30-40 seconds. Dry the almonds in a frying pan and chop. Remove the zest from the lemon.

Before the third cooking, add almonds, vanilla sugar, and zest.

Place the hot jam into sterile dry jars and close.

Wrap in a blanket until cool, turning the jar upside down.

The Mediterranean taste of a seemingly ordinary dish will surprise you.

Apple and pear jam slices

Ingredients for 1.5 liters (one liter jar and one half-liter jar of the finished product):

• apples – 500 g
• pears – 500 g
• sugar – 750 g.

Preparation:

For jam in slices, you need sweet and sour apples and pears with dense pulp.

Before cooking, wash and dry the fruit thoroughly. Then remove the core and cut into 8-10 slices.

Apples need to be cut quickly and sprinkled with sugar so that they do not start to darken.

Preparation:

Place the fruits in a saucepan, add a little water to the bottom and cover with the remaining sugar.

Heat the pan over low heat, without bringing the jam to a boil. Leave the pan for 10 hours.

Then bring the jam to a boil over low heat, remembering to skim off the foam. To keep the slices intact, mix the fruit by shaking the container. Let the jam sit again.

Bring, with a break of 10 hours, two more times to a boil and hot, pour into washed, treated jars and seal with lids.

A simple recipe for red currant jam with apples

To prepare you will need ingredients:

• 1 kg red currants
• 500 g apples, preferably sweet varieties, this is better for contrasting flavors
• 1.6 kg granulated sugar
• 15 g citric acid.

To make jam from apples and red currants, you will need to thoroughly sort out the berries and peel them from the stalks. The apples are peeled and cored, cut into cubes of approximately 1.5 cm. Then they are placed in cold water with citric acid, this will protect the fruits from premature blackening.

Prepare the syrup. Add sugar to 500 ml of boiling water and boil for 2 minutes. When the syrup is ready, remove the apples from the water, dry them well with napkins, pour the syrup over them and simmer over low heat for 10 minutes. Add dried currants, bring the mixture to a boil and leave over low heat for 4 hours, stirring occasionally.

Cool the jam, pour into prepared jars and close with nylon lids. Store in the cellar until winter. To store in an apartment, seal hot jam in sterilized hot jars and roll up with iron lids.

Rhubarb jam with apples

Required ingredients:

• 1 kg rhubarb
• 2 apples
• 1 orange
• 1.5 kg sugar
• 200 ml water
• 1 tbsp. spoon of chopped ginger.

How to make delicious apple and rhubarb jam:

Cut the rhubarb, peeled from its thin skin, into equal pieces. Peel the orange, add the zest and squeezed juice to the rhubarb.

Cut the peeled and cored apples into small pieces and place in a saucepan. Grate ginger there too.

After adding water, cook the mixture over low heat for 20 minutes after boiling. Then add sugar and cook for 10 minutes on low and 10 minutes on high heat.

Place the resulting jam while still hot into sterilized jars and roll up in the usual way.

Recipe for delicious apple and plum jam

Plum and apple mixture is an excellent combination for adding to third courses. Quite easy to prepare, the end result is a fragrant, moderately thick jam with delicious pieces of fruit in a sweet syrup. Jam can be used as a sauce for baked goods, ice cream and other types of dessert.

Preparing apple and plum jam: 23 hours

Servings: 10

Ingredients:

• 500 milliliters of water
• 600 grams of sugar
• 500 grams of apples
• 1 teaspoon cinnamon
• 500 grams of plums.

Cooking is carried out in 7 stages.

1. Wash the apples, peel them and cut them into cubes.
2. Wash the plums, remove the seeds, and cut them into cubes in the same way as apples.
3. Mix chopped plums and apples with water and cinnamon.
4. Leave the resulting mixture for 2-3 hours so that it releases the juice.
5. Place the mixture on the fire, bring to a boil and then simmer over low heat for 5 minutes. Remove from heat and leave for 6 hours to allow the mixture to cool.
6. After this time, bring to a boil again and simmer for 5 minutes. Then leave to cool again for 6-8 hours.
7. After this period, bring the mixture to a boil for the third time, then pour into sterilized jars.

Seal the jars with lids and leave to cool, after turning them upside down. Once the mixture has cooled, cooking can be considered complete.

Step-by-step recipes for “Pyatiminutka” apple jam, sliced ​​and twisted, with lemon and berries

2018-06-26 Marina Vykhodtseva

Grade
recipe

14770

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

0 gr.

Carbohydrates

28 gr.

112 kcal.

Option 1: Classic apple jam recipe “Five Minute”

Short-term cooking of apples allows you to preserve the taste and aroma of the fruit, and you get a light and even slightly amber delicacy. This is one of the most popular jam recipes to make. Its big advantage is the economical consumption of granulated sugar. Per kilogram of fruit you will need only 250 grams. Those with a sweet tooth can increase the norm, but this is according to their taste and desire. When using sour apples, you can also add a little more sand.

Ingredients

• 2 kg apples;
• 500 g granulated sugar.

Step-by-step recipe for Five Minute jam

Apples for this jam are not peeled, since summer varieties with not very hard and thick skin are most often used. If you want to remove the skin, then this can be done. Then cut the fruit into neat and small slices or cubes.

Jam is usually prepared in a stainless steel bowl or saucepan; the use of enamel cookware is also allowed. Lay out the apples, sprinkling with granulated sugar. All slices need to be covered, this is important. To be safe, you can also stir everything well at the end. Cover the apples and put them in the refrigerator for at least eight hours, preferably twelve. Usually, apples are left in sugar overnight.

We take out the apples and look, there should be a lot of juice in the pan, it turns out to be about a third, but a lot depends on the variety. We take a spoon, or even better, a wooden spatula, and lift the remaining granulated sugar from the bottom so that it does not burn. After stirring, place the apples on the stove.

Wait for it to boil, continue stirring occasionally. Soon white foam will begin to appear, which needs to be caught. After boiling, time it for exactly five minutes. The banks should already be processed at this point. They can be sterilized in any convenient way; the lids are usually boiled.

We take a clean ladle and pour the boiling mass into jars, their size does not matter, you can even use one large one, but it is more convenient to make the preparations in a small container “at a time.” Immediately after spilling, roll up the apple sauce with a key for five minutes.

Typically, the workpieces are cooled upside down and then returned to their normal position. Unlike tomatoes and cucumbers, there is no need to wrap them in jam. It can be left in its usual position, but through the bottom it is easy to check whether the lid is sealed, whether bubbles have appeared, whether fermentation has begun.

Option 2: Quick recipe for five-minute apple jam

This apple jam recipe couldn’t be simpler or faster. The whole secret is in chopping the fruit. This can be done on a grater, using a meat grinder, food processor, or even a blender. In any case, boiling the mass will take no more than five minutes. Despite the primitiveness and simplicity of the technology, if sterility is maintained, the jam will be perfectly preserved at least until the next season.

Ingredients

• 3 kg apples;
• 3.5 tbsp. Sahara;
• 30 ml water.

How to quickly cook five-minute apples

For this recipe we use apples without peel, but peel it very thinly. Then we cut it into pieces and grate the pulp or twist it in any convenient way.

Pour the recipe water into the cooking basin (or pan), rinse the entire bottom, we need wet dishes, only then add the chopped fruit. Immediately measure and add granulated sugar. Stir and let it heat up.

Let the jam boil, then cook for exactly five minutes. You need to have time to sterilize jars with lids or do it in advance. Lay out the boiling apple mixture, put the lids on the jam and immediately seal.

To prevent apples from darkening when chopping, you can sprinkle them with lemon juice; it is also recommended to exclude oxidizing objects during chopping. It is advisable to use a plastic grater and cut the fruit with a ceramic knife on a glass board.

Option 3: Amber apple jam “Pyatiminutka”

This jam is prepared not for five minutes, but for 3 times. The result is an incredibly beautiful amber-colored delicacy. It is best to cut apples into elongated slices. In addition to granulated sugar and the apples themselves, you will need cinnamon for the jam. It is best to use a whole stick; at the end you can throw it away or put it in a jar, it will be perfectly preserved and will continue to give off its aroma to the apple delicacy.

Ingredients

• 2 kg apples;
• 1.3 kg sugar;
• 1 cinnamon stick.

How to cook

Wash and dry the apples. Cut each into neat long slices, going around the core. We don’t need it, but we definitely leave the peel, it will help the pieces keep their shape.

We transfer the apple slices into a stainless steel pan, sprinkle with granulated sugar, be sure to cover the top thickly. Stick in a cinnamon stick, cover and refrigerate. We stand for at least five hours.

Place the jam on the stove and let it boil, remove the foam, and boil the apple slices for five minutes. Turn off, close, cool for eight hours. Then boil again for five minutes. If foam appears, remove it again and carefully collect it with a large spoon. Let cool.

The second time it is not necessary to stand it for eight hours, just let the apples cool. Then boil again for five minutes and place the hot mass into clean jars. Immediately seal the amber delicacy.

If you couldn’t buy a cinnamon stick, you can add a little ground spice; in this case, add it to your taste. In addition to cinnamon, jam can be supplemented with other spices, such as ginger and cloves.

Option 4: Five-minute apple jam with lemon and cinnamon

A version of delicious apple jam “Pyatiminutka” with a very pleasant aroma of citruses and spices. It is best to prepare it from soft apples, then they will be very well soaked in syrup, nothing will ferment or spoil during storage.

Ingredients

• 2 kg apples;
• 1.2 kg sugar;
• 1 tsp. cinnamon;
• 1 lemon.

Step by step recipe

Wash the apples and cut into small slices, or cubes. Cut half a lemon into small slices and add. From the second part we simply squeeze out the juice and also send it to the apples. We make sure that the bones do not fall.

Add granulated sugar and leave for 5-7 hours. Be sure to cover, it is better to keep it in the refrigerator. As soon as a lot of juice has been released, put the apples and lemons on the stove. Let it boil well, skim off the foam and then add cinnamon. Don’t add it right away, otherwise the powder will go away along with the foam.

After five minutes of good boiling, pour the apple jam with lemon into jars, seal, and after cooling, store the delicacy in a cool place.

In exactly the same way, you can prepare five-minute jam from apples with oranges or other citrus fruits and even fruits. It also works great with pears and plums.

Option 5: Pyatiminutka apple jam with blackberries

Using this principle, you can prepare apple jam not only with blackberries, but also with strawberries, raspberries, and any other types. An autumn recipe with chokeberries is very popular, but in this case the jam needs to be cooked a little longer, about 7-10 minutes, since the berries have a thick skin.

Ingredients

• 1 kg apples;
• 400 g blackberries;
• 0.5 lemon;
• 1 kg sugar.

How to cook

Apples for this jam can be peeled or used with peel. Cut into small slices or slices. Pour into a saucepan, pour in lemon juice, stir.

We sort out the blackberries, rinse them, strain out the water and add them to the pan with the apples. Fill it all with granulated sugar, stir lightly, and cover. Place the apple mixture in the refrigerator overnight.

We take out the future jam and put it on the stove. Bring to a boil over medium heat. At the very beginning, you need to stir well, since granulated sugar often settles at the bottom and gets compacted.

Remove the foam, boil for five minutes, after which the apple delicacy can be poured. During packaging, turn off the stove or set it to low, but we do everything quickly, the jam should not cool down, we roll it up right away.

The final shade of the delicacy will depend on the color of the berries. When using dark species, it is difficult to influence it; sometimes the delicacy turns blue.

Step-by-step recipes for making delicious green apple jam: options for aromatic apple jam with ginger, cinnamon, walnuts, cranberries

2018-06-25 Marina Danko

Grade
recipe

2216

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

0 gr.

Carbohydrates

49 gr.

198 kcal.

Option 1: Classic recipe for clear green apple jam

The simplest and many times tested method, it is impossible to make a mistake, and it is almost impossible to spoil the jam. It will turn out thick and beautiful, if you are careful when stirring, then the slices will remain intact.

Ingredients:

• kilogram of refined sugar;
• a full glass of clean water;
• kilogram of unripe apples.

Step-by-step recipe for green apple jam

Place the apples in a bowl of water and wash, change the water, and leave the apples in it for at least a quarter of an hour, then sort them out. Remove the tails, choosing one at a time, cut the fruits, removing spoiled parts and cores. There is no need to peel the peel; put the chopped apples in a saucepan, sprinkling each layer with a portion of sugar.

Shake the container so that the slices are mixed well, leave, covered, overnight. During this time, the slices will be saturated with sugar and release some juice. If, in your opinion, it is not enough, you can add about a glass of water; if a lot of juice has been released, and the apples are practically floating in it, there is no need to add excess liquid.

Place the basin or pan on the stove and turn on moderate heat under it. Slowly bring to a boil, then lower the temperature slightly and cook for about twenty minutes, then leave aside or simply turn off the heat and let the jam cool completely.

In order to get beautiful amber apple slices in jam, you will have to cook it in three or even four batches, about twenty minutes each. Between them we take breaks for 4-5 hours.

Option 2: Quick recipe for green apple jam in slices

The amount of water in the recipe is indicated for making jam; the volume that will be needed for soaking the apples is not taken into account. To quickly dissolve the soda, water can be slightly heated by taking about a glass separately.

Ingredients:

• a kilogram of green apples of any size;
• two glasses of clean water;
• baking soda;
• cinnamon;
• kilogram of sugar.

How to quickly make green apple jam

If you have cinnamon sticks, grate the required amount in a mortar. Inspect and sort the apples, cutting them into slices, removing all spoiled parts, and also cutting out the centers.

Place the slices in a spacious basin, fill with soda solution, preparing it at the rate of one tablespoon of soda per liter of water. You don’t need a lot of liquid, just cover all the slices, place a flat board on top and press down with a light weight, let it sit overnight.

Make syrup from two glasses of water and a kilogram of sugar, place the apple slices in a colander, quickly rinse with running water and let it drain. Dip the apples into boiling syrup, and after boiling, set aside for thirty minutes. Five minutes before the end of cooking, add grated cinnamon and stir. Immediately package the jam into sterile jars.

Option 3: Green apple jam in a slow cooker

We select apples only from spoiled ones; any fruit will go into jam - neither the variety nor the size is important. Moreover, if among a dozen greenish fruits there is one overripe one, do not remove it, it will not spoil the jam.

Ingredients:

• a kilo of selected apples;
• half a liter of clean water;
• kilogram of white sugar;
• cinnamon and vanilla (chopped).

How to cook

Boil one and a half liters of water, during which time you can wash and peel the apples. Cut them into large slices, remove the core and grate with the largest grater.

Pour half a liter of boiling water into the multicooker bowl, activate the “Stew” mode for sixty minutes. While stirring, add sugar, lower the lid, in about twenty minutes the syrup will be ready. Dip the apple slices into it, stir and cover again, cook until the end of the program, adding the aromatic ingredients ten minutes before turning off the device.

Option 4: Green apple jam - “Jam”

What taste and aroma is most often associated with the word “jam”? For many, it’s apple. There is nothing complicated in cooking jams; this is just one of the possible recipes, according to which jam is made from raw applesauce. You can add different aromatic or flavoring fillers to jams, but we offer a simple, one might say, classic jam, with a pure apple taste.

Ingredients:

• three glasses of water;
• kilogram of apples;
• refined sugar - 1200 grams.

Step by step recipe

Rinse the apples with cold water, divide them into slices, cut off the skin and remove the core. Pass the pulp through a meat grinder, collect the resulting puree in a saucepan with a massive bottom or a special basin.

Pour in water, slowly bring to a boil, then cook at moderate temperature, stirring, for about half an hour. First add just a kilogram of sugar, mix and taste for sweetness, add the remaining refined sugar if necessary.

Continue cooking the jam until thickened for about another thirty minutes and check for doneness: a drop of jam should not easily spread over the plate.

Option 5: Bulgarian green apple jam with walnuts

What to do with the mass of leftover lemons and apples? Definitely don't throw it away! Put it in a bag and put it in the freezer, adding a couple of spoons to the dried fruit compote, you will noticeably revive its taste.

Ingredients:

• two kilos of apples;
• a couple of medium-sized lemons;
• seven hundred and fifty grams of sugar;
• a teaspoon of citric acid;
• two handfuls of chopped walnuts.

How to cook

We dissolve the washed apples into thin slices; there is no need to remove the core, and do not peel the skin either. Wash the lemons and cut them into slices; we don’t peel the citrus fruits either; there’s no need to collect the seeds.

Mix all the slices and fill with water to the top level of the fruit. Turn on moderate heat under the basin and slowly bring to a boil, then, stirring, cook for about 20 minutes until softened.

Place the apples in a colander, let the juice drain and remove exactly a liter. Pour sugar into it and stir, pour into a washed basin and place it on the stove again. When heating above medium, cook until thickened, then add and thoroughly stir citric acid and peeled, chopped walnut kernels.

Option 6: Green apple jam with ginger and cranberries

Not only pure apple jam is made from unripe apples. By adding another “sour” to them, namely cranberries, we get a very unusual jam. By adding a couple of spoons of it to hot tea or stirring it with cool mineral water, you will get a warming or refreshing drink, respectively.

Ingredients:

• half a kilogram of cranberries;
• a small slice of ginger, fresh;
• five hundred grams of sugar;
• half a glass of water;
• one hundred and eighty grams of apples.

Step by step recipe

Wash fruits and berries separately, let the moisture drain from them. Heat the water in a saucepan until almost boiling, add sugar and stir. When the syrup boils, reduce the heat and, stirring, bring the sugar until completely dissolved.

After pouring this syrup over the cranberries, cook, stirring occasionally, for about half an hour, be sure to skim off the foam. Peel and core the apples and cut into thin slices. Remove the skin from the ginger and chop finely. Add ginger and apples to the jam, stir and cook for another quarter of an hour.

Option 7: Delicious green apple jam - “Marmalade”

We have already described a similar jam, but this time we need not just unripe, but completely hard apples. It is from these fruits that jam with cute, “marmalade” slices comes out.

Ingredients:

• a kilogram of unripe apples, with green skin;
• kilogram of refined sugar.

How to cook

First cut the apples washed in cool water in half, and then cut each part into six slices, remove the core and leave the peel. If the pulp tastes sour, add the same amount of sugar per kilogram of apples. If the apples are still sweet, the amount of sugar can be reduced to eight hundred or even seven hundred grams.

We collect apples in an enamel or stainless pan in layers, sprinkle them with sugar, leave for eight to twelve hours. If, after their expiration, the apples release a sufficient amount of juice, immediately place the pan on the stove, otherwise you may need to add a little more than half a glass of water.

Slowly bring the apple mixture to a boil, stirring gently and without damaging the apple slices. Boil for five minutes and turn off the heat, cover with a lid. Let the jam cool and then sit for another hour, then reheat to a boil and boil for exactly the same amount.

Let cool again and repeat the process a third time. Check the thickness of the syrup; if the droplets do not spread on the plate, you can pour the jam into glass containers, sterilize and preserve.