How to cut apples for jam. Transparent apple jam in slices for the winter

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

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

Transparent apple jam in slices - quick recipe

Clear jam Apple slices are prepared quickly. It turns out quite thick. For this recipe, the best apples are late varieties - Antonovka, Anise or Papirovka. Only from them are obtained transparent slices with a summer aroma and sweet and sour taste!

Ingredients for cooking:

Antonovka - 1 kg;
sugar – 1 kg.

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

Preparation:

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

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

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

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

Recipe for apple and chokeberry jam

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

Let's prepare the ingredients:

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

Preparation:

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

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

Apple and orange jam for the winter

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

For cooking you will need:

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

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

Preparation:

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

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

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

Recipe for apple jam with cinnamon

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

Let's prepare the ingredients:

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

Preparation:

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

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

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

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

Apple and pear jam - a recipe for the winter

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

Ingredients for delicious dessert:

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

Preparation:

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

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

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

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

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

Homemade apple jam is prepared according to a variety of recipes. At home for the winter, it is boiled in slices, amber and transparent, and some prefer simple five-minute jam or thick jam with the addition of cinnamon or plums, others make jam from paradise apples straight with the tails, whole... and this is not all its varieties. There is nothing surprising in such a variety of recipes, because from time immemorial apples have been given special significant place: poets endowed it with mythical qualities, artists painted still lifes, and even modern perfumers and designers are inspired by the perfect beauty of this fruit. However, we love apples for their wonderful aroma and different shades of taste, which we want to preserve for a long time. Apple jam food prepared for future use retains its taste and vitamins for a long time. We offer the most interesting recipes apple jam, and the step-by-step photos will help you easily prepare the delicacy at home!

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I bring to your attention a simple recipe for making very beautiful and, undoubtedly, delicious paradise apple jam at home. It is not only tasty, but also cooked from the whole fruit and even with the tails, it looks charming in a jar and placed in a vase.

We’ve already eaten our fill of fresh ripe apples and it’s time to make preparations for the winter. The easiest way to preserve the taste and aroma of these fruits is by all of us favorite jam from apples. It is very easy to close for the winter, which makes such preparation extremely accessible. Almost any variety of apple can be used. Your own garden apples, small and sometimes sour, will do, but you can also buy sweet apples grown in gardens and even foreign ones at the market. There are so many apples that you can prepare several different types jam and never repeat it.

Apple jam can be made transparent and with sweet slices showing through, or you can add berries and get bright red and juicy, you can also use tiny ranetki or paradise apples. Then they will remain intact and look simply amazing in the sweet thick syrup. there are a lot of options.

Apple jam is being prepared in different ways: quick, with the addition of other fruits and berries, spices. In any case, the dessert turns out very tasty, tender and aromatic. The principle of cooking a sweet delicacy is the same in all step-by-step recipes. The most important aspect is proper preparation apples:

They need to be thoroughly washed, divided into 4-8 parts and the seed box cut out.
If the peel is very hard, peel it off in a thin layer. In all other cases, this should not be done, since the skin contains maximum quantity vitamins and other beneficial compounds.
The skin can also be softened by blanching. To do this, the slices are immersed in boiling water for 3-4 minutes. Carefully remove and cool in cold water. This way the flesh remains intact and the skin is softer.
You should not pour out the apple broth. It can be used to make syrup.

Knowing all the nuances and subtleties of cooking, we suggest considering several step by step recipes for preparing a sweet dessert for the winter.

The simplest apple jam for the winter - step-by-step recipe

The dessert is made easily and simply. Despite this, the products retain the maximum amount of vitamins and other organic compounds, necessary for the body. Sugar is an excellent preservative, so there will be a minimum of ingredients. It’s all in the preparation method, such apple jam will turn out beautiful and transparent, and large pieces will look very appetizing and beg to be put into your mouth.

You will need:

granulated sugar – 0.6 kg;
ripe apples – 2 kg.

To improve taste qualities You can add a little citric acid, but only if the apples themselves are not sour.

Preparation:

1. Wash the apples, divide them into several equal parts, remove the seed box. Cut into thin strips.

2. Combine in a suitable container with granulated sugar, stir. Cover and leave on the kitchen counter for 2-3 hours. As soon as the juice is released, place the container with the contents on the stove.

3. Bring to a boil, reduce the temperature and continue cooking for a quarter of an hour.

4. Meanwhile, process the jars and boil the lids. Pack the prepared apple jam into sterile jars, roll up and cool.

Transparent apple jam in slices - how to prepare

I will be very surprised if you have never tried eating such jam. It turns out bright transparent, like real amber. Sticky and aromatic like honey and with beautiful translucent apple slices. Such apple jam, by its mere presence on the table during tea drinking, becomes a table decoration. If you put it in front of your guests, you won’t be able to avoid sighs of admiration.

For the preparation, only 2 ingredients are again used - apple fruits and granulated sugar. Let's look at how to make aromatic transparent jam from apples in slices.

You will need:

apples – 2 kg;
granulated sugar – 2 kg.

Preparation:

1. Rinse the apples and wait until completely dry. First divide into 4 parts, remove the core, and then cut each quarter into another 3-4 parts to get even thin slices.

2. Place apples and granulated sugar in layers in a suitable pan. The final layer should be sugar. In this case, the apple slices will release juice faster and will be ready for further cooking, and the top layer will not darken in the air.

3. Cover the container with the contents with a clean cloth. Place in a cool place for 10-19 hours to allow sufficient release of fruit juice.

4. From the bowl, transfer the apples with the resulting syrup into a suitable pan. Place on the hob with the middle temperature regime. Bring the contents to a boil, cook for 3-6 minutes. Remove from heat, cover and cool at room temperature.

5. After the time has passed, repeat the process until it boils again, but cooking increases to 9-10 minutes. Cool again.

6. Repeat the procedure again. From the moment of boiling, it is recommended to cook for 15-25 minutes. Remember to mix gently with a wooden or plastic spatula so as not to damage the appearance of the slices.

Advice! The longer the final cooking takes place, the more interesting the shade of the finished delicacy turns out.

7. Place apple jam with slices into prepared sterile jars and close. Store in the cold.

Sweet and spicy apple jam with cinnamon, walnuts and lemon

Tired of traditional apple jam and want to surprise your family and friends with something? We bring to your attention a recipe for making apple jam with cinnamon and adding nuts and lemon. The delicacy is not only distinguished by its taste and aroma, but also by its vitamin content. Many people know firsthand how perfectly apple and cinnamon combine, especially if they bake often.

You will need:

lemon – 2 pcs.;
apples – 2 kg;
granulated sugar – 0.4 kg;
walnut – 300 g;
cinnamon – 15 g.

Preparation:

1. Wash and dry the apples. Remove unedible parts. Cut into medium sized cubes. Pour into a saucepan cold water and dissolve 0.5 tsp. Lower the cubes for 1-3 minutes. This is required so that the apple cubes do not have time to darken and spoil the appearance of the dessert.

2. Strain through a sieve, add granulated sugar and mix thoroughly.

3. Rinse the lemon and dry. Cut into 4-6 pieces together with the skin.

4. Add to apples along with cinnamon. Place on the hob and bring to a boil. Continue cooking for 10 minutes.

5. Sort the nuts, clean them from internal partitions. Place in a hot, dry frying pan and lightly fry for 8-12 minutes. The main thing is not to overcook and so that the kernels do not burn. Otherwise, the taste of the finished dessert will be spoiled. Cool, cut into several pieces, but not too finely.

6. Get a lemon. Lay out the nuts. Stir and continue cooking until translucent appearance apple slices.

7. Place the finished treat into sterile jars. Close and store.

Delicious apple and pear jam - video recipe

If you have both apples and pears ripening in your garden, then you have a great chance to make jam from both of these fruits and get an amazing dessert for the winter. And if they don’t grow, then urgently run to the store or market and buy ripe fruits. It's time to make pear and apple jam at the same time. Believe me, you won’t forget this taste for a long time.

Recipe for making apple and orange jam

To prepare a delicious delicacy, we suggest considering unusual option prescription Many people know that you can add lemon to too sweet apple jam, which will balance the taste and make it less cloying. But what if you put orange instead of lemon? After all, it also belongs to citrus fruits and is rich in acid, but besides this, it has an amazing taste and aroma. In combination with apples, oranges will make simply amazing jam.

You will need:

fresh apples – 1.5 kg;
oranges – 350 g;
granulated sugar – 1 kg;
water – 90 ml.

Preparation:

1. Rinse the citrus fruit under running water with a brush and additionally rinse with boiling water. This is required in order to remove the wax used for processing from the surface of the citrus fruit. Cut the product into medium-sized cubes. Place in a suitable pan, add water and cook from the moment it boils for a quarter of an hour.

2. After the specified time, add granulated sugar and continue cooking for 20 minutes. Over the specified period of time, the orange peel will become softer, and the syrup will become bright yellow.

3. Wash the apples, remove the skin and seeds. Chop into slices. Add to oranges. Reduce the heating temperature of the stove to a minimum, cook until the required thickness. Time approximately 60 minutes. Don't forget to stir the contents of the pan regularly.

4. Pour the prepared apple jam into sterile jars and seal tightly. After cooling, refrigerate.

Delicious and simple apple jam with nuts

We suggest considering another option for preparing apple dessert with the addition of nuts. You can choose any type of nuts that you happen to have at home at the moment or even use a mixture. This will only make the taste better. Although many people use walnuts most often. I also tried this recipe with almonds and hazelnuts and I was very pleased with the result. Both of these nuts pair wonderfully with sweet apples.

You will need:

apples – 500 g;
granulated sugar -500 g;
citric acid – 2 g;
clean water – 200 ml;
any nuts – 60 g.

Preparation:

1. Wash the fruit, dry it, remove rotten and unsuitable places for food. Chop into medium sized cubes.

2. Combine with nuts in a suitable cooking pan. Cover up.

3. Let's start preparing the sweet syrup. To do this, mix water and granulated sugar in a separate pan. Bring to a boil with regular stirring and wait until the grains are completely dissolved.

4. Place the fruit and nut mixture into the prepared syrup and stir. Add citric acid and boil until thick. This simple apple and nut jam is ready.

It’s not difficult to prepare a dessert from White Pouring apples; the main thing is to follow the proportions of ingredients and step-by-step technology. The most big problem The best thing about these apples is that they are very soft and boil quite quickly. But the taste is simply amazing, if you see such apples, remember the recipe and try to make jam from them for the winter.

You will need:

apples “White filling” - 1.5 kg;
granulated sugar – 0.6 kg.

Preparation:

1. Rinse the fruit, divide into 2 equal parts, remove the seed box. Chop into medium sized slices.

2. Place in a suitable container for cooking. Combine with granulated sugar. Leave for 10 hours.

3. After the specified time, place the container with the contents on the stove. From the moment it boils, reduce the heating temperature and continue cooking for 10 minutes. Remove from the cooking surface, cover with a gauze napkin and cool.

4. Repeat the boiling, cooking and cooling procedure 2 times. This gives the shade a vibrant amber hue.

5. After the last boil, pour the apple jam into sterile jars. Close tightly.

Bright and healthy apple jam with black currants

Using this recipe, you can make classic jam from apples or with the addition of other fruits and berries. We invite you to consider more interesting way cooking a dessert of apples and black currants. Not only the color of the dish changes, but also the taste. In addition, black currant is extremely useful, especially for colds. This preparation will not only be a pleasure for you, but will also bring benefits when cold. winter evenings over a cup of tea.

You will need:

black currant – 1 kg;
apples – 2 kg;
granulated sugar – 3 kg.

Preparation:

1. Sort the berries, remove rotten and spoiled fruits and excess debris. Rinse well in several waters. Wait for excess moisture to drain. Place in a saucepan and add ½ of the granulated sugar. Cover and leave to release the juice.

2. Rinse the fruit. Remove rotten areas and seed box. Chop into medium sized cubes.

3. Meanwhile, let's start preparing the sweet syrup. Combine water and remaining granulated sugar in another pan. With regular stirring, wait until the sweet particles are completely dissolved. Place apple pieces in hot syrup and blanch for 2-3 minutes.

4. Without removing from the stove, pour out the released blackcurrant juice. Warm up for 5-8 minutes.

5. Then the berries themselves and cook for another 5 minutes. Place into sterile jars. Close tightly.

Very healthy chokeberry jam with apples

Tasty and healthy, what could be better when we're talking about about a sweet dessert. After all, it’s not just about ruining their teeth. This can be given even to children and enjoy good health in winter.

Plum and apple jam for the winter - prepared in a slow cooker

Do you have a multicooker in the house? Then we suggest considering the option of making delicious and juicy jam from apples and plums. The dessert will appeal to both adults and children.

You will need:

peeled apples – 1 kg;
plum – 1 kg;
granulated sugar – 1.6 kg.

Preparation:

1. Chop the apples into medium-sized cubes. Rinse the plum, divide into 2 parts and remove the inner pit. Mix prepared ingredients in a separate bowl.

2. Add granulated sugar and stir. Cover up cloth napkin and leave on the kitchen counter for 2-3 hours to release enough juice.

3. After the specified time, place the bowl in the multicooker and set the “Stewing” mode for 40 minutes.

4. There is no need to close the lid, as the mixture will burn. Don't forget to stir regularly. Place in clean jars, close and store in the cellar.

Paradise apple jam with sticks

Many people like apples of paradise. Desserts prepared on this basis are especially tasty and healthy. They cook quite quickly. The apples themselves can be eaten almost entirely, because they are almost the size of a cherry.

You will need:

paradise apples – 600 g;
granulated sugar – 500 g;
filtered water – 250 ml;
citric acid -2.5 g.

Preparation:

1. Combine water with granulated sugar in a separate pan. Place on the stove, bring to a boil.

2. Meanwhile, rinse and dry the apples. Cut off the tails so that the branch remains no higher than 2 cm. Make 1 puncture on each apple with a toothpick or a simple needle. This is necessary so that the skin does not burst during cooking.

3. Place the prepared ingredient in boiling syrup. Set the heat to maximum and boil. Remove the foam and turn off the stove. Cool the jam.

4. Place it back on the stove and add citric acid. Stir gently. If desired, you can add a cinnamon stick. Bring to a boil, reduce heat and simmer for 30 minutes. It is important that the jam does not boil too much.

5. Take out a cinnamon stick. Pour the aromatic jam into sterile jars and seal tightly. Once completely cooled, refrigerate.

As you can see, there are many options for making apple jam. They all differ from each other in the amount of ingredients taken, taste and appearance.

Apples are one of the most delicious and common fruits on the Russian table. Jam, jam, compote are made from it, apples are frozen, dried, and even pickled. But the main delicacy is, of course, jam. Apple jam is rich, sweet, tasty and appetizing. In winter it gives a tart taste and summer aroma. Jam can be consumed as a separate dessert, can be used as a filling for pies and buns, pancakes, pancakes and casseroles are served with jam. Rolling up at least a few jars of apple jam for the winter is the duty of any good housewife. But what are the benefits of apple cider? Is it really after heat treatment Are vitamins preserved? Let's try to figure everything out in order.

The benefits of apple jam

Apples are incredibly tasty and healthy fruit, which saturates the body with a palette of vitamins and minerals. So that the fruit retains everything beneficial properties, you need to cook it correctly. Keep the apple mixture on the fire for no longer than five minutes so that the microbes are killed and prolonged exposure high temperatures did not affect the benefits of the product. In this case, apple jam will be no less useful than fresh fruit. How does an apple affect the human body?

Apples improve the functioning of the respiratory system. It has been proven that people with asthma experienced much fewer attacks if they regularly drank apple juice.
Apples perfectly strengthen bones, making them less loose and brittle. This is especially true for women after pregnancy and during menopause.
This fruit normalizes stool and improves digestion. Interestingly, an apple can help with both constipation and diarrhea. Large quantity plant fibers help push through hard stool during constipation. But with diarrhea, these fibers absorb excess moisture and toxins that cause loose stools.
Scientists conducted an experiment. One group of rats was regularly given apples, but the second was less fortunate - this fruit was not in their diet. The research amazed even scientists - regular consumption of apples reduces the risk of developing certain types of cancer by almost a third. More precisely, the risk of developing breast, colon and liver cancer.
Apples improve memory, increase efficiency, and activate brain activity. Regular consumption of apples reduces the risk of developing Alzheimer's disease.
Green apples help reduce cholesterol levels in the body and normalize work cardiovascular system, reduce the risk of ischemia.
Apples are good for diabetes mellitus– they lower blood sugar levels. To make jam safe for diabetics, you need to add fructose or sorbitol instead of sugar.
This fruit perfectly cleanses the liver and has a positive effect on dental health. In addition, apples are quite low in calories, so they are included in many weight loss diets.

This traditional recipe apple jam, which will not only delight you with its deep taste, but also preserve all the benefits of the fruit delicacy.

Not only strong and whole apples are suitable for jam, but also wormy and even damaged fruits. The main thing is to cut off all damaged areas.
Apples need to be washed and wiped with a dry cloth. Whether to leave the peel is a matter of taste for each housewife. Most recipes involve peeling the fruit, but sometimes soft apples are not peeled so that they do not fall apart during the cooking process.
Apples, cut into slices or grated (as you prefer), are placed in an enamel bowl and covered with sugar. If the apples are sweet, 800 grams of sugar per kilogram of apples is enough. If sweet and sour, then the proportions should be equal. If the apple variety is sour, then there should be more sugar, approximately 1.1-1.2 kg per kilogram of fruit.
Cover the apples with sugar and leave for a while. A minimum of 4-5 hours should pass; ideally, the apples should release juice until the morning. The next morning, put the dishes on the fire and bring the mixture to a boil. Apples should boil for no more than five minutes, otherwise they will lose their beneficial properties. After 5 minutes of boiling, turn off the heat and let the jam cool and brew. This needs to be repeated 2-3 times.
Don't forget to prepare the jars during this process. The jam is often sealed in small jars to make it easy to eat quickly in winter. The jars must be rinsed thoroughly. You can sterilize jars in the oven, in boiling water or steam. The lids should be simmered in a small saucepan for at least five minutes.
IN last time Bring the apple jam to a boil and pour into jars, roll up the lids. Turn the jars over and leave until they cool completely.

This is a classic recipe for making natural and healthy apple jam.

Apple jam slices

While some people prefer soft and boiled jam, others like more shaped slices of fruit in syrup. Preparing such a delicacy is not difficult, you just need to know some subtleties.

Cut the peeled apple into slices of at least 3 cm. Then dilute a teaspoon in five liters of water baking soda. Soak the apple slices in this solution so that the slices remain strong and elastic until the end of cooking. Soak the apples in the soda solution for 5 minutes, and then drain the apples in a colander. This trick will allow you not only to keep the apple slices intact, but also will not change the color of the future jam. The apple will not darken after cooking, but will remain transparent amber.

Next, cook the apples as in the previous recipe. Cover the fruit with sugar and leave for several hours. Then bring the apple jam to a boil and let cool. Heat the jam 2-3 times. At the end, you can add a handful of rowan berries, currants, and dark grapes to the mass. This will give the syrup a delicate pink tint, while the apples that have turned caramel will remain light. The unusual color of the jam will look beautiful and appetizing. At the end, let the jam cook for about 15 minutes so that all the ingredients set, and then roll the dessert into jars as usual.

This recipe was very popular several decades ago, when there were shortages of granulated sugar. In those days, sugar was successfully replaced with honey. This made the apple jam incredibly aromatic and rich.

The most popular recipe is applesauce with honey. For him, apples were peeled and placed in a clay pot. Then the fruit had to be baked and rubbed through a sieve. Two glasses of this puree should be mixed with 300 grams of natural flower honey. The mass should be cooked over low heat. Do not allow honey and apples to boil - the delicacy will become useless. Ideally, the mixture should simmer in a Russian oven, but a regular oven will do. When the mass thickens, it can be tasted or canned. The resulting golden treat will certainly please your loved ones.

Honey jam with cranberries, apples and nuts is very popular. One kilogram of cranberries needs to be sorted and filled with a glass of water. Simmer over low heat until the berries are soft. Then you need to rub the mass through a sieve, mix the syrup with honey, peeled walnuts and apple slices. Cook over low heat for about an hour. All components of this jam complement each other and the result is an incredibly tasty and rich delicacy.

Apple jam with lemon

Lemon will add a subtle citrus aroma and light sourness to the traditional taste of apple jam. For a kilogram of apples you will need a large lemon. Wash the apples, peel and core them, cut into slices. The lemon needs to be washed and grated on a fine grater, removing all the seeds. Pour the lemon pulp into a glass of water and simmer over low heat for about an hour. Then add a kilogram of sugar to the mass and wait until it completely dissolves. After this, add apple slices to the syrup. There is no need to immediately cook the jam; leave the container for several hours, stirring its contents regularly. This is done so that the apple absorbs the fragrant citrus taste and aroma. After a few hours, the jam can be boiled and rolled into jars.

Below are tips that reflect all the intricacies of making apple jam.

Instead of sugar, you can add honey to any jam. In this case, you can add a little less honey, since it is usually sweeter than sugar.
It is very important to maintain the proportions of sugar, because it is a preservative. If you add less sugar, the jam will not last long - it will spoil and ferment. If you add more, you won’t feel the apple taste. To make the jam more dietary, you need to add less sugar to it, but you need to store it in the freezer, in plastic bottle and defrost only once. Believe me, in winter this jam will delight you with its summer aroma, taste and naturalness.
Sometimes after opening a can, mold may appear on the surface. Do not rush to throw away the workpieces. Top layer You can carefully remove it and boil the remaining jam. It will not be stored for a long time, but it is quite suitable for pies and buns.
Is the jam sugared? No problem! Heat it in a container with hot water until the mass becomes homogeneous.
How to check if the jam is ready? Apple jam is well cooked if all the slices lie on the bottom and do not float on the surface.
The jam should be stirred very carefully so as not to damage the precious slices and turn the treat into porridge.
In Rus' it was believed that apples should be picked for jam only after Yablochnogo Savior. At this time, apples were carried to the church and illuminated. Such fruits made not only tasty, but also medicinal jam.
Apples for jam should not be collected in the rain or after the rain. At this time, the fruit absorbs a lot of moisture and the jam will turn out watery.
When canning, you need to pour jam to the very edge of the jar. The more air in the container, the greater the likelihood of germs or bacteria getting inside.

These simple tips will help you make not just jam from apples, but a real dessert delicacy that you won’t be ashamed to serve even in front of the most important guests.

Store jars of apple jam in a dark, cool and dry place. Don't forget to sign the preservation so you know the date of twisting. Apple jam can be stored for several years, provided that it contains at least as much sugar as apples. Although we should not exaggerate, jam prepared according to our recipes will not survive until the next season - it is so tasty, rich and aromatic. Make apple jam to enjoy the taste of summer on cold winter evenings.

Video: apple jam

Preface

Apple jam is one of the most favorite for everyone, regardless of age and food preferences. This tasty, healthy dessert does not require much culinary knowledge and is easy to prepare, and there are almost as many recipes for its preparation as there are housewives. Many people prefer five-minute jam in various variations, because it takes a minimum of time to prepare and much healthier option obtained as a result of long boiling.

The obvious advantage of such jam is that it really takes much less time to prepare it than jam that needs to be boiled for a long time and/or in several steps to a certain consistency. Of course, it will not take 5 minutes, but, nevertheless, this method is really the fastest. This jam will contain a maximum of vitamins and useful substances, it contains little sugar, and the fruit will not boil too much.

Five-minute apple jam

It's no secret that any heat treatment leads to the destruction of vitamins and useful microelements. In the traditional one, which must be boiled for 1 hour or more, all that remains is fiber in the syrup and almost no vitamins. It pleases the eye with its appearance and brings pleasure in taste, but there is practically no benefit from it for the body. In the “five-minute” period, most of the vitamins and microelements do not have time to be destroyed. In addition, when preparing this jam, you can choose the degree of boiling of the apples by cutting them into pieces required sizes and finishing the heat treatment when the fruit reaches the desired degree of softness.

Any variety of apple will do. You can take ripe and even slightly overripe fruits, as well as unripe ones whose seeds are still whitish. The taste of the jam - sweeter or sour - can be adjusted with sugar by pouring a little more or less of it before cooking than the recipe calls for. It is believed that sweet and sour fruits make “five minutes” tastier.

Of course, I wash the apples first. Their subsequent preparation depends on your own preferences. Some people must peel apples, believing that without it the jam turns out tastier, and if the fruit is cut into thin slices, it is even more beautiful. Opponents of this argue that the skin contains the bulk of the vitamins and should be left. But in any case, it should be noted that after sugaring the apples and even boiling them for 5 minutes, the skin becomes soft. The seed nest with seeds after cutting the apples in half is removed by supporters of both methods.

There is also a 3rd direction. His followers do not tire themselves of picking out the core with seeds and cutting slices of the correct shape and the same thickness. They hold and turn the apple with one hand different sides, and the other simultaneously cut the pulp into pieces of approximately the same size from all sides of the fruit until a central hard part with seeds remains. This way you can actually process a large volume of apples quite quickly. Which of the three proposed methods of preparing fruits to adopt is up to everyone to decide for themselves.

Another point about processing apples is what size pieces or slices should they be cut into? This is also what you like. It will be easier to make your choice only after trying different options.

Slicing apples

But we must keep in mind that the size affects the degree to which the pieces are soaked in sugar and their subsequent boiling. In addition, the condition of the fruit must be taken into account. The tougher and/or less ripe the apples, the smaller the pieces or thinner the slices should preferably be. There are recipes in which fruit is generally grated. But this is all a matter, again, of your own preferences and taste. And don’t forget that the smaller we chop and the longer we cook, the less vitamins remain and the softer the fruit becomes.

Five-minute jam (also called quick) is made not only with sugar, but also with the addition of spices and other ingredients, including berries and fruits. Some people like different assorted dishes even more. Apple “five-minute” turns out thick, and this jam can be used not only as a dessert for tea, but also as a filling in the preparation of pies, pies, pancakes and other baked goods. It is stored for up to 2 years. If, of course, it is properly preserved and stored.

Of course, you need to cook “five minutes” in an enamel bowl – a saucepan, a wide cup or a basin. The entire time the apples are on the stove, from the beginning to the end of heat treatment, they must be continuously stirred so that the dessert does not burn. Place the finished dessert into jars. They and their lids must first be thoroughly washed and sterilized. Then we seal the jars.

If we roll up the lids, then after this we turn the containers with jam upside down and place them on a spread blanket, thick towel or other warm thing, and cover the same on top. When using screw caps or plastic lids, there is no need to invert the jars. After this, the “five-minute” in containers is allowed to cool to the temperature in the room, and then hidden for storage in a dark, cool place - a cellar or refrigerator. By the way, sealing with plastic or screw caps, as a rule, is not completely airtight, and when used, the shelf life of the jam is significantly reduced.

According to classic recipes, quick jam is made only from apples and sugar, and their proportions are approximately the same. The main difference between different recipes– in the method of preparing fruit before cooking. Below are all the options. A five-minute recipe for peeled grated apples. You will need: fruits – 1 kg; sugar – 300 g.

We cut the prepared and peeled fruits into thin strips or grate them on a large-mesh grater, and then sprinkle them with sugar. Then it is advisable to mix everything. After this, let the apples stand in sugar for 2 hours so that they release the juice. During this time, the grated fruit will most likely change color, but there is nothing wrong with that - that’s how it should be. Apples are known to contain iron, necessary for the body, for which they are valued. This element, when reacting with oxygen, oxidizes and acquires this brownish color. It’s worse if the apples don’t darken at all, which means they’ve been treated with some kind of chemicals almost no iron.

Grated apples in sugar

Place the fruits that have released their juice on the stove with low heat turned on and heat to a boil, and then boil for exactly 5 minutes. Don’t forget to stir the apples from the moment you start heating them until you remove them from the burner. Then pour the finished dessert into jars and seal.

Jam pieces. You will need: fruits – 1 kg; sugar - a full glass (about 250 g). Cut the apples into smaller pieces - about 1-3 cm in size. Mix them with granulated sugar so that the latter completely covers each one. Place the apples in the refrigerator for 8–12 hours to soak in sugar and release juice. It should release approximately 1/3 of the volume of the fruit. Heat the apple mixture over low heat until it boils. At the same time, stir it periodically. Boil the fruit for 5 minutes. It is necessary to stir them more often. If the apples were cut into pieces larger than 1–3 cm, then they should be boiled for 8–10 minutes.

These recipes are not much more complicated than the classic ones and will take about the same amount of time to prepare the jam. But the result - the resulting dessert - can impress many with its taste and sophistication. Apple five-minute with oranges. You will need: fruits (peeled and seeds) – 1 kg; orange (unpeeled, large) – 1 piece; sugar – 1 kg.

Cut the apples into cubes. Without peeling the orange, cut it into slices, remove all the seeds from them, and then grind them together with the zest using a meat grinder. We put fruits and citrus in one bowl, where we cover them with sugar. Mix everything and let stand for 2 hours. Then put the apple-citrus mixture on low heat and heat to a boil. Stir it periodically to prevent it from burning. Boil the jam for 5 minutes.

Recipe with blackberries (blackcurrants or rowan). You will need:

apples – 1 kg;
blackberries – 0.5 kg;
sugar – 1.5 kg.

Cut the fruit into slices or pieces, add 0.3 kg of sugar, mix with it and set aside. Thoroughly washed and peeled berries are also covered with granulated sugar (0.2 kg), but do not mix so as not to crush them. Let them release their juice. Meanwhile, prepare syrup from 500 ml of water and remaining sugar.

Preparation of sugar syrup

When the berry is infused and gives juice, we put it in a colander over the container where it was previously lying. Heat the syrup to a boil. Then reduce the heat to a level that can maintain a slight bubbling of the sugar mixture. Blanch the berries in it for 2 minutes, and then pour their juice into them. After boiling, cook the blackberries for 6–7 minutes, add the apples along with the juice. Mix everything well and boil for another 9–8 minutes. In total, you need to cook the dessert for 15 minutes, stirring constantly.

With walnuts. You will need:

fruits – 1 kg;
walnuts (kernels) – 100 g;
sugar – 1 kg;
vanilla – 1 g;
citric acid – 3 g;
water – 0.4 l.

Cut the fruits into small cubes, add 300 g of sugar, mix and leave to release the juice for 2 hours. Chop the nut kernels, but not too much. It is desirable to obtain pieces no smaller than 0.5 cm in size.

When the fruits give juice, add nuts to them and mix everything. Then prepare syrup from water and remaining sugar. When it boils, pour in the apple-nut mixture. Mix everything and leave to stand for 1 hour. Then put the future jam on low heat and heat, stirring, until it boils. Boil for 15 minutes. Stir occasionally. Before the end of cooking, add lemon and vanilla.

Preparing “quick” jam for use as a filling in baked goods is fundamentally no different from cooking according to classic recipes. Only in the middle of the boiling process should you add ground cinnamon to the apple mass - 1/2 teaspoon per 1 kg of fruit. This spice will highlight and enhance the taste of apples, and also give the jam a pleasant sweetish dessert aroma, which will then permeate the baked goods themselves. You can also add 1 g of vanilla per 1 kg of apples.

Ingredients for making “quick” jam

Choosing the right one classic recipe The “five minutes” for preparing the filling depends on the culinary idea of the housewife and where the jam will need to be placed. So, made from grated apples is better suited for pancakes and pies, and in pieces and slices - for larger baked goods, for example, charlotte. Many will enjoy this quick jam for pies as a stand-alone dessert for tea. However, like any “five-minute”, cooked according to any of the above recipes, it can serve as an excellent filling.