How to make jam from fresh apples. Transparent apple jam for the winter

Slices? Not many people know the answer to this question. In this regard, we decided to devote the presented article to this topic.

General information

Sliced apple jam, the recipe for which we will consider below, turns out not only very tasty, but also surprisingly beautiful. The golden dessert with clear broth is very rarely stored until winter season. After all, this delicacy beckons family members to open it as soon as possible.

It should be noted that simple apple jam can not only be consumed with tea, but also made into delicious and aromatic pies. However, to use such a filling, it is necessary to catch the boiled fruit in advance and leave the sweet syrup in the jar. If you don't do this, you risk getting half-baked baked goods.

Choosing the right fruit

Before we tell you how to cook apple jam in slices, we should tell you how to choose the right fruits. To make such a dessert as tasty and beautiful as possible, you can use completely different ones for its preparation. It is very important that they are ripe, sweet, hard and without wormholes. If you prefer to use jam with sourness, then to create it you need to purchase sour varieties of fruit or not very ripe apples.

Product processing

How to make apple jam in slices? To do this, purchase suitable fruits and then wash them thoroughly using a brush or regular rag. To make the dessert thick, there is no need to add water to it. In this regard, it is recommended to wipe each apple paper napkins or a towel.

After the fruits are washed and dried, they should be properly chopped. To do this, you need to cut the apple into 4 slices, and then carefully remove the middle part. Next, each piece of fruit needs to be divided into another 3-4 parts. It should be noted that the thinner the slices, the faster they will be saturated with granulated sugar. However, in the process heat treatment such apples can boil down noticeably and become tough. In this regard, fruit slices must be made of medium thickness.

Delicious and transparent apple jam in slices: step-by-step recipe

This delicacy is not prepared quickly. After all, to get tasty jam after each it is necessary to cool it completely. room temperature.

So, before cooking apple jam in slices, you need to prepare:

chopped fruits (how to process, see above) - 5 kg;
small - 5 kg.

Preliminary preparation of ingredients

To make apple jam at home, you need to use a large stainless steel bowl. Of course, it is also suitable for preparing such a delicacy. But, as practice shows, there is a possibility that the fruit in it can burn quite quickly.

Thus, before cooking apple jam in slices, the chopped fruit should be placed in a large container and then covered with fine granulated sugar. At the same time, it is highly not recommended to use additional water. The apples should give juice on their own, and the sugar should melt, forming a golden syrup. Ideally, fruits can be covered with a sweet ingredient in the evening, and heat treatment can begin the next morning.

Cooking dessert

How long to cook apple jam? It is quite difficult to answer this question unequivocally. After all, such a dessert should be prepared in stages. It must be heat treated, cooled, put back on the stove, etc.

Thus, the apples in syrup need to be boiled over low heat and then left aside until they cool completely. In this case, the fruit should be partially saturated with granulated sugar. Next, the cooled jam needs to be put back on the stove and left for about 5 minutes. It is advisable to carry out such procedures about 3-4 times. As a result of such actions, your jam will thicken and become a pleasant golden color.

Conservation process

Now you know how to properly cook apple jam. It should be noted that this dessert can be stored for quite a long time. And in order to significantly increase its shelf life, the jam must be properly preserved. To do this, you need to take several 750 g glass jars, pour a little into them drinking water(1/2 cup), and then place in the microwave and sterilize at maximum power. If you do not have such a device, then carry out this procedure You can also do it on the stove. You should also boil the iron lids, first placing them in a bowl with a small amount of water.

After the jars have been sterilized, you need to carefully place boiling jam in them (right to the top), and then quickly roll them up. Next, the containers with dessert must be turned upside down and covered with a thick cotton blanket. It is advisable to keep the jars in this position for about a day. You can store them in the refrigerator, in the basement, and even at room temperature.

Making delicious apple jam

The dessert prepared according to the above recipe turns out very thick and golden. However, clear apple jam can be made in another way. For this we need:

chopped fruits (how to process, see above) - 3 kg;
filtered water - ½ cup;
citric acid - 1/3 dessert spoon;
ground cinnamon - add to taste;
small - 3 kg.

Pre-treatment

To make your own fragrant and very delicious jam, it is necessary to use only And they should not be soft, otherwise the dessert will not turn out transparent, but will be loose.

We described above how to process and cut apples for this jam. They must be placed in a large container (for example, an enamel basin) and immediately covered with fine granulated sugar. There is no point in waiting until the sweet product melts and the fruit gives its juice. This is due to the fact that drinking water is additionally added to this dessert.

Heat treatment on the stove

After the apples and sugar are placed in a bowl, they should be placed on low heat. Do not immediately pour into the container large number water so that its contents do not burn to the bottom. Thus, stirring the fruit regularly, bring it to a boil and then cook for about half an hour. Next, the jam should be removed from the stove and left aside for three hours. After this, it is recommended to heat the bowl with dessert again, but within a quarter of an hour. After this time, the jam should thicken a little and also noticeably change in color. Next, remove it from the stove and cool completely.

Sterilization of jars

You can store this jam until the beginning of next summer. But so that it does not deteriorate and retains everything beneficial properties, as well as taste and aroma, it must be preserved. For this you can use both liter and 750 g jars. They need to be sterilized on the stove. Metal covers need to be treated in the same way.

The final stage in creating delicious apple jam

After the jars and lids have been sterilized, the bowl of jam must be placed on low heat, and then brought to a boil, add citric acid and ground cinnamon to taste. Next, you need to mix all the ingredients well and start placing them in the container. It should be noted that this procedure must be carried out with extreme caution. After all, if hot jam gets on skin, then you can get quite a severe burn.

Having filled all glass containers with boiling dessert, they should be immediately rolled up with metal lids. Next, they need to be turned upside down, and then covered with a thick blanket and left overnight until completely cooled. It is recommended to store such jam in a refrigerator, cellar or any other cold room. But if you don’t have this opportunity, then the jars can be placed in an ordinary dark cabinet. However, their shelf life will be significantly reduced. In this regard, such a dessert should definitely be consumed before the end of winter.

Quick apple jam

If you don’t want to stand at the stove for too long and cook such a dessert, then we suggest using the following recipe, which does not require long-term heat treatment and holding at room temperature. For this we need:

ripe apples as sweet as possible - about 3 kg;
drinking water - 1 glass;
granulated sugar small - 2 kg.

Cooking process

The apples, cut into thin slices, should be placed in a large metal bowl, then covered with fine granulated sugar and shaken well so that the fruit is evenly covered. Next, you need to place the filled container on medium heat and immediately pour it into it small quantity ordinary drinking water. Stirring regularly, bring the apples to a boil. Next, reduce the heat to low and cook the dessert for 40 minutes. During this time, the fruit will noticeably boil down, and the syrup will significantly increase in volume. In this case, the jam should become thicker and golden in color.

Final stage

Once the jam has reached the appropriate consistency, you can safely pour it into sterilized glass jars. Next, all containers need to be rolled up, turned upside down and kept under a thick blanket for 15-25 hours. During this time, the jars of treats will completely cool down, and they can be safely stored in the refrigerator, basement or cellar.

Apple jam in slices according to this recipe is not only appetizing, but also very bright. Apple slices acquire an amber hue due to a special cooking method. This amber apple jam will decorate any family tea party, and can also serve as an excellent sweet gift for the New Year and Christmas holidays.

It can be served with herbal or white tea, a slice of bun or baguette. Apple jam in slices can be easily stored indoors long time, so it can be harvested for future use in any quantity. Especially the recipe apple jam slices for the winter will be useful for those who want to process the rich harvest from their garden.

To prepare clear apple jam in slices, you can use any type of apple. I prepared apple jam in slices for the winter from the “White Naliv” variety of apples, but other summer and autumn varieties of apples are also ideal: “Antonovka”, “Glory to the Winner”, “Amulet”, etc. It is very important not to mix apple varieties in one portion of jam so that all apple slices are the same.

The minimum time for heat treatment and cooling of apple pieces in sweet syrup gives the jam the necessary texture, transparency and density. But let me tell you in order how to cook apple jam in slices. Shall we go to the kitchen? So, welcome: apple jam slices “Amber” - a recipe with step-by-step photos at your service!

Ingredients:

1 kg. apples;
0.7 kg. Sahara.

*The weight of peeled and prepared apples is indicated.

How to cook apple jam in slices:

Wash the apples and measure out the required amount of sugar. The main thing is to carefully prepare the fruit, remove all bruises and wormholes and cut the apples into equal pieces. In order for the apple slices to become dense and transparent, you must carefully follow all the recommendations described in the recipe.

Remove the center of each apple and cut into thin slices. We use peeled apples. It is the peel that helps maintain the shape and texture of the slices in the finished jam.

Place some of the apples in a bowl or saucepan and sprinkle with a few tablespoons of sugar.

In this way we place all the apple slices and sprinkle the layers with sugar.

We leave our future jam for 8-10 hours, covering it with a lid or towel. During this time, the mass will decrease in volume and the sugar will completely dissolve.

After the apples release their juice, bring the contents to a boil. Cook for 5 minutes (no more), then leave for 3-5 hours. During this time, the mass will cool completely, and the apples will be saturated with sweet syrup.

We repeat the process 3-4 times until the workpiece decreases in volume and the apple segments acquire an amber hue. If you are interested in the answer to the question: how long to cook apple jam in slices, then be prepared to spend two days or even more preparing the jam.

Pack the apple jam into slices into dry sterile jars and roll up the lids. Enjoy clear jam at any time.

3.07.2017, 12:49

Apple jam recipes for winter preparations

Published on July 3, 2017

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

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

Content :

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

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

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

INGREDIENTS:

Sugar 2 kg.
Apples 2 kg.

PREPARATION PROCESS:

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

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

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

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

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

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

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

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

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

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

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

Apple jam with orange zest

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

INGREDIENTS for syrup:

1 glass of water.
1 glass of sugar.

Ingredients for jam:

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

PREPARATION PROCESS:

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

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

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

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

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

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

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

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

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

Apple jam with whole orange

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

INGREDIENTS:

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

PREPARATION PROCESS:

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

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

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

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

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

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

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

Five-minute apple jam, quick recipe for live jam

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

INGREDIENTS:

apples 1 kg.
sugar 600 grams.

PREPARATION PROCESS:

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

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

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

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

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

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

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

Whole apple jam

The jam made from Ranetki is very beautiful and tasty because they have no large sizes and their body is dense and juicy. The jam is noticeably superior in aesthetic and taste qualities.

INGREDIENTS:

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

PREPARATION PROCESS:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Apple jam according to the classic recipe

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

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

INGREDIENTS:

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

PREPARATION PROCESS:

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

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

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

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

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

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

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

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

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

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

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

Today's recipe is simpler than ever - thick jam apples, what could be tastier?! What apples should I use to make the jam thick?

You need to choose ripe apples and, what is very important, they should not be hard; in our case, the apples are “loose” and ripe, which is very good. The pulp quickly boils and gives us the thickness we need, and if the fruits are hard, sometimes even after a long cooking they remain intact. If you want the apple jam to be very well preserved, add a little more sugar and then you will be absolutely sure of its preservation! The simple recipe contains vanilla, it was added only for flavor, but you can do without it or add your favorite flavors that go well with apples, for example, cinnamon or cardamom.

Ingredients for making delicious apple jam

apples (early varieties, ripe) – 1 kg,
granulated sugar – 1 kg,
vanilla - on the tip of a knife.

Making thick apple jam

Even spoiled fruits can be used for jam; they will still need to be cut into slices. And so, wash the apples, cut into slices, removing the core and “legs”. If the skin of the apple is too hard, it would be better if you cut it off, otherwise it will not be very pleasant to eat a delicacy that will contain hard pieces. Pour the prepared fruits into a deep container and cover the apples with granulated sugar, add vanilla or vanilla sugar. Mix everything thoroughly so that each slice is sprinkled with sugar. Leave for 4 – 5 hours.

During this time, the apples will give juice and the sugar will begin to dissolve.

Place the saucepan with apples over low heat and bring to a boil. Remove from heat and leave to cool completely.

Then put the apple jam back on medium heat and cook, after boiling, for another 15 minutes. Be sure to stir the mixture, as it will begin to boil down and there is a risk that it will burn.

While hot, distribute all the jam into clean jars, which should preferably be sterilized and dried. To prevent mold from forming on the surface of the jam in the jar, which sometimes happens, sprinkle granulated sugar on top of the jam. And close with lids, it can be a simple plastic lid or a tin lid for a seaming machine. Apple jam can be immediately stored in a cool room.

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

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

Transparent apple jam in slices - quick recipe

Transparent apple jam in slices is prepared quickly. It turns out quite thick. For this recipe, the best apples are late varieties - Antonovka, Anise or Papirovka. Only from them 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 goes well with the sour and viscous taste of healthy chokeberry.

Let's prepare the ingredients:

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

Preparation:

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. They are enough for family tea parties throughout the long, cold winter.

Apple and orange jam for the winter

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

For cooking you will need:

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

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

Preparation:

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

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

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

Recipe for apple jam with cinnamon

This is a low-calorie and very tasty jam, since apples go well with cinnamon. 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 a 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 for 5-6 minutes after boiling.

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

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

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

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