Apple jam. Transparent apple jam for the winter

Apple jam in slices is a favorite homemade delicacy. The thick syrup has a jelly-like consistency, and whole apple slices look like sweet marmalades. An open jar of such jam will not last longer than one day, as it is eaten by a friendly family in one sitting. Amber syrup and magical aroma retain a piece of summer and lift your spirits during the cold season. Jam will be a good filling for sweet pastries; slices of boiled apple can be used to decorate cakes and pies. There are so many reasons to prepare this dessert for the winter, and besides, it is very, very simple to do.
Transparent jam made from apple slices can be considered a masterpiece, but even a novice housewife can cope with preparing such a delicious dish. The main task is to keep the slices intact, so we will cook apple jam with lemon. The juice of this citrus prevents the apples from falling apart. Without lemon, the apple pulp will not produce jam, but jam (the essence of jam is in whole pieces, or rather beautiful slices). It is better to choose apple varieties that are crispy, dense, and sour. I have a sour Semerenko variety, but you can cook a treat from Antonovka just as tasty. Although golden or fuji jam will also turn out excellent. The color of the apples, as well as the variety, does not matter much. If the apples are sweet, you will need less sugar than indicated in the recipe ingredients. By the way, you can add cinnamon at the last stage of cooking. The combination of this spice with apple is a classic and is used everywhere. In addition to cinnamon, a whole bouquet of spices goes well with an apple: anise, cardamom, ginger and cloves. In addition to lemon, you can also add orange slices to the jam - this will make the delicacy even more aromatic and add citrus notes. You will find other successful ones at the link, but for now let’s prepare the simplest, very beautiful and delicious amber jam from apple slices.

Ingredients:

• 2 kg apples;
• 1.5 kg sugar;
• 1 large lemon;
• 3 tbsp. water.

How to cook clear apple jam in slices

If you like unusual desserts that combine sweetness with sourness, then caramel apples will definitely suit your taste. In addition, preparing this delicacy at home is a fun activity that the whole family, especially children, will enjoy.

This dessert is not very popular here, unlike baked apples. But in American and European cuisine, caramelized apples are a traditional dish, without which holidays, celebrations and even weekends are rarely complete. But since we love to get acquainted with something new in cooking, then mastering this recipe is simply necessary.

Cooking apples in caramel is a simple and fun task. You can please guests at a party, children at a party in the garden or school with this dessert. It is traditionally prepared in the fall, when the apples ripen, and throughout the winter. You can make caramel apples for our traditional holiday - Apple Savior.

Apples in caramel - a delicacy that everyone will love

The most suitable varieties of apples for this dish are hard and sour, small in size. It could be Granny Smith, Ranetki Sokh, Antonovka, Cox or Golden Delicious. There are a lot of ways to make caramel, for every taste, from simple to fancy. If you make apples on sticks, then children will be happy with such improvised “lollipops”.

Note! This dessert is usually served with pastries, lemonade and tea. And caramelized apples are simply amazing when paired with ice cream!

Recipe for caramel apples on a stick

This is the simplest cooking method, which uses a minimum of products and effort. However, you will be pleasantly surprised by the results. You will need:

• 8 apples;
• 1 glass of milk;
• 2.5 cups sugar (preferably cane sugar).

Also stock up on skewers or sticks to put the apples on. These can be sushi sticks, ice cream sticks, or just peeled branches. If you want the dessert to be not only tasty, but also beautiful, use powdered sugar, grated chocolate or confectionery powder.

1. Place a small saucepan on low heat, pour in milk, add sugar. Start warming up.

   

   Heat milk and sugar in a saucepan

2. Stir the mixture constantly as it boils. The sugar should completely dissolve to a caramel mass.

   

   Wait for the mixture to boil

3. We have reached the most difficult stage. Pour cold water into a bowl and add ice. Take a little caramel with a teaspoon and pour it into the water. Wait until the mixture cools down and try to roll it into a ball.

   

   Check the readiness of the caramel using cold water

4. If it works, then the required consistency has been achieved. Otherwise, act according to the situation: add a little milk to a too thick mixture, and add sugar to a liquid one.

   

   If you can roll a ball, the caramel is ready.

5. Remove the pan with caramel from the heat and, while it cools, place the apples on sticks.

   

   Prepare the apples by inserting chopsticks into them

6. Now you need to immerse the apples in the caramel mass, “roll” it a little so that the layer becomes uniform. After this, place the dessert on a flat, dry surface and wait until the caramel has completely hardened.

   

   Dip the apples into the caramel and wait until it hardens.

Here is a simple recipe for an unusual and very tasty dish. With a little time and patience, you can treat yourself to a pleasant treat.

Video instruction

Apple slices in caramel

This recipe is also very simple, but will require a little more time and attention. For it you will need the following ingredients:

If desired, you can add a couple of tablespoons of sesame oil when serving. So let's get started.

1. Peel thoroughly washed apples by cutting off the peel and removing the core. Cut each fruit into 4 parts, each part into slices.

   

   Peel the apples and cut into slices

2. Roll the pieces in 100 grams of starch.

   

   Roll the slices in starch

3. Mix the remaining 50 grams of starch with cool water so that the consistency is close to sour cream.

   

   Mix starch with water

4. Dip the apple slices into the mixture to coat them evenly.

   

   Dip apple slices in starch water

5. In a deep frying pan, heat 1 cup of vegetable oil to 170 degrees. Add apple slices and fry for 3 minutes on each side over low heat.

   

   Fry the slices in oil on both sides

6. Place the fried wedges on a plate.

   

   Place the slices on a plate

7. In another pan, heat sesame oil to make caramel. Gradually add sugar and wait until it melts, stirring constantly.

   

   Prepare the caramel

8. When the caramel turns golden, add the toasted apple slices, stir very quickly and remove.

   

   Dip apple slices into caramel

9. Place the finished caramelized slices on a nice plate and drizzle with a little sesame oil. The dessert is ready, you can treat your loved ones and friends.

   

   Serve lightly drizzled with sesame oil.

Chinese dessert

Sweet and sour flavors are the highlight of oriental cuisine, in particular Chinese cuisine. Naturally, one cannot ignore the caramelized apples from the chefs of this exotic country. You will need:

• 4 hard apples;
• 2–3 tablespoons lemon juice;
• 300 ml peanut or corn oil for deep frying;
• 300 ml cold water with ice.

For the batter:

• 200 g flour;
• 180 g water;
• 1 egg;
• 1 tablespoon peanut or corn oil.

For caramel:

• 150 g sugar;
• 6 tablespoons peanut or sesame oil;
• 2 tablespoons sesame seeds.

1. When the dissolved sugar takes on a light brown tint, place all the apple slices in the pan. Sprinkle with sesame seeds and stir quickly so that the caramel is evenly distributed over the surface of the slices.

   

   Make caramel from butter and sugar

2. Fry again until the apples are crisp and golden, place on a plate and let the fat drip off.

   

   Wait for the fat to drain

3. Heat oil in a deep fryer or wok. Fry apple slices in batter until golden brown.

   

   Dip the slices into the batter

4. Sprinkle the slices with flour.

   

   Prepare the apples

5. Make the caramelization batter: mix the egg with water, add flour. Add oil. Mix thoroughly.

   

   Prepare a batter from eggs, flour and water

6. Wash and peel the apples: cut off the peel, remove the core. Cut the apples into slices and place them in a bowl with lemon juice for a while.

   

   Dust the slices with flour

7. Dip each piece into batter.

   

   Fry apple slices

8. Remove the slices and leave for 5 minutes to drain the fat.

   

   Fry the apples again

9. Heat 6 tablespoons of oil, corn or peanut, in a skillet. Melt the sugar in it, stirring constantly. The fire should be of medium intensity.

   

   Dip apples in caramel and sprinkle with sesame seeds

10. Place the finished slices on a plate and serve. Before eating the dessert, take the slices with chopsticks or a fork and place them in cold water with ice to harden the caramel.

    

    Serve with cold water and ice

Video recipe

Recipe for cooking in a slow cooker

Well, how can you miss the opportunity to use this wonderful device for preparing delicacies? Moreover, a multicooker will greatly facilitate our task.

Take these products:

• 2–4 apples;
• 200 ml hot water;
• 3 tablespoons sugar;
• 2 tablespoons butter;
• mint sprig for decoration.

Step-by-step instruction:

Baked apples in caramel

You will definitely need an oven for this dish. You will bake apples in it and then pour caramel over them.

You will need:

• 4 apples;
• 2/3 cup apple juice (natural);
• 3 tablespoons butter;
• 1 cup of sugar;
• 1/3 glass of water;
• ½ glass of milk;
• ½ teaspoon vanilla extract.

Step-by-step instruction:

Video recipe

Dried apples in caramel

If this summer your garden pleased you with a large harvest of apples, then you probably dried them for the winter. So why not combine the sourness of dried wedges with sweet, crunchy caramel?

You can also make a delicious dessert from dried apples.

If the apple pieces are too dry, soak them in hot water for 10 minutes. Properly dried slices do not need softening.

For this recipe you will need:

• 500 g dried apples;
• 50 g butter;
• 5 tablespoons of sugar;
• 0.5 teaspoon of cinnamon.

Step-by-step instruction:

1. Preheat the oven to 180 degrees. Grease a baking sheet with butter (1 tablespoon), lay out dried apples in an even layer.
2. Mix sugar with cinnamon and sprinkle apples with this mixture. Top with the remaining butter, cut into small flakes.
3. Place the baking sheet in the oven and bake the apples for 15–20 minutes. During this time, the sugar will melt and become golden brown caramel.

These apples are very tasty, crispy, like candy, and aromatic. By the way, you can prepare dried apples according to the above recipe “apple slices in caramel”, excluding rolling in starch and frying in vegetable oil.

It is in this form that this delicacy has gained immense popularity at fairs and in entertainment centers for children. What is the secret of this dessert? It's very simple: food coloring and thick pointed sticks that will make the apple look like a Chupa Chups caramel.

Pointed caramel apple sticks

So, you need:

• 1 kilogram of apples;
• 1 glass of water;
• 3 cups sugar;
• ¾ cup corn syrup;
• 1 packet of food coloring.

Instead of corn syrup, you can take the same amount of starch diluted in water.

1. Wash the apples, dry and pierce with chopsticks.

   

   Pierce the apples with chopsticks

2. Prepare caramel: place sugar in a saucepan, add corn syrup and water.

   

   Combine water, corn syrup and sugar in a saucepan

3. Immediately add red food coloring. Place the saucepan on the fire.

   

   Add food coloring

4. Meanwhile, prepare a baking sheet: line it with parchment and grease it with butter. You can use a silicone baking mat.

   

   Line a baking sheet with parchment and grease with oil

5. The sugar in the saucepan will just completely dissolve and the caramel will begin to boil strongly.

   

   Caramel starts to boil

6. Remove the caramel from the stove and immerse the apple completely in it. Swirl until the caramel is in an even layer.

   

   Dip apples in caramel

7. Do the same with all the apples, then place on parchment and let cool. After this, you can serve dessert to the table.

   

   Dry the caramel apples on a baking sheet

This delicacy will delight your guests not only on holidays, but every day. And if you use cuttlefish ink as a dye (yes, you can easily buy that at the grocery store too), your apples will be a great themed addition to your Halloween party!

Great idea for a Halloween party

Video instruction

Dessert caramelized apples

A little imagination and dexterity - and on your table there is a real festive dessert with nuts, honey and sour cream. You will need:

1. Chop the walnuts and fry them in hot oil.
2. Place the peeled and halved apples cut side down in the pan.
3. In another bowl, melt the butter, add a little sugar, honey, mix thoroughly until completely dissolved. Pour this mixture over the apples. Fry for 5 minutes, then place the pan in the preheated oven and bake for another 10 minutes.
4. Pour the remaining sugar into a thick frying pan, add a pinch of salt and bring to a consistency of viscosity.
5. When the sugar and salt reach the state of caramel, remove the pan from the stove and mix the mixture with the fried walnuts.
6. Place the caramel on a greased baking sheet and cool. Arrange the apples on plates with the cut side facing up. Cover with caramel and top with sour cream mixed with ice.

How to make toffee caramel

This caramel is truly sweet, aromatic and rich, it will remind you of your favorite childhood tastes. In addition, you can choose different types of sprinkles for decoration: cereal, M&Ms, and much more that your imagination tells you. Can you imagine how happy children will be to participate in the preparation of such a delicacy?

For 8 apples you will need:

• 100 ml milk;
• 700 g toffee;
• 1 teaspoon vanillin;
• a pinch of salt.

Step-by-step instruction:

When the surface of the caramel hardens, you can treat it to the kids.

Many housewives like to make sweet and salty preparations for the winter. Today we will look at sweet rolls, namely the best options for clear jam from apple slices, which are prepared quickly and easily.

Despite the fact that this is one of the fastest and simplest apple jam recipes, gourmets note its excellent taste. Since the recipe is very easy to prepare, it also requires a minimum of ingredients.

Ingredients:

• apples – 2 kg;
• sugar – 1.4 kg.

Preparation:

1. Wash the apples, cut into pieces, after removing the core. If you wish, you can peel the apples, but then you will end up with a mass that looks more like jam.
2. Place the apples in a large saucepan, distribute them evenly over the entire area and sprinkle with sugar. Mix the apples well so that the sugar penetrates all layers. The process of preparing this dish takes very little time, but before cooking the apples need to be juiced, which will take 12 hours.
3. After time has passed, place the pan with apples on low heat, wait until the juice boils and cook the mixture for 5 minutes. There is no need to stir the jam, but you should shake the pan periodically so that the apples do not burn on the bottom.
4. Then cover the pan with a lid and let the jam sit for 12 hours, then repeat the above procedure. This cycle of actions must be repeated a total of 4 times. If you do everything correctly, with each cooking the mass will noticeably thicken and change color.
5. When ready, put the jam into sterilized jars and seal. This product must be stored in a cool room, such as a basement.

Clear jam in slices

You can make quick clear jam from apple slices in another way. In this option, even after cooking, the pulp will leave a clear outline of a whole apple, so when served, this workpiece will look very interesting. As in the previous recipe, we only need 2 ingredients.

Ingredients:

• apples – 2 kg;
• sugar 2 kg.

Preparation:

1. Wash the apples, cut off the top and cut out the cores without damaging the walls and bottom.
2. Transfer the fruits to the dish in which you will prepare the jam. Fill the apples with sugar so that it gets not only on the surface, but also in the recesses formed after cutting out the cores. Since apples are cooked in their juice without adding water, you need to wait until this juice is released. On average, this process takes 10-12 hours.
3. Now you need to cook the apples for the first time. Before this process, stir the fruits so that the juice with dissolved sugar covers all the apples equally. You don’t need to cook the mixture for long: turn off the heat as soon as the syrup boils.
4. Wait for the jam to cool. At this time, the apples should be covered with a plate, on top of which there is some kind of weight. Thanks to this, the apples will release their juice faster and you won’t have to wait as long as in the previous recipe.
5. Repeat the cooking process two more times. For the third time, do not remove the jam from the heat as soon as it boils - cook it for another 5-10 minutes.
6. Place the finished jam into sterilized jars and seal.

Apple jam with oranges

If you have never tried quick clear apple jam with orange slices, we strongly recommend that you do so. The delicate and at the same time bright taste of this sweet will not leave anyone indifferent!

Ingredients:

• apples – 1 kg;
• lemon – 1 pc.;
• orange – 1 pc.;
• sugar – 500 g.

Preparation:

1. The first step is to prepare all the ingredients. Wash, peel and cut the apples into small cubes. Don't forget to remove the cores and seeds. Wash the lemon and orange thoroughly and cut them. However, there is no need to peel citrus fruits.
2. In one saucepan, combine citrus fruits, apples and sugar. Mix everything well. Since orange and lemon release juice quite quickly, the mixture will only need half an hour to infuse.
3. Cook the jam over low heat, stirring occasionally. The main sign that the jam is ready is the transparency of the apples. It often takes about 40 minutes for the juice to thicken and the apples to become translucent.
4. Now, according to the standard scheme, roll the jam into jars and wait until winter to enjoy the wonderful taste of this dessert.

Apple and pear jam in a slow cooker

Few people know, but you can quickly prepare clear jam with apple slices in a slow cooker. This process will not take much of your time and effort, but will allow you to treat your guests to homemade delicacies on long winter evenings.

Ingredients:

• apples – 1 kg;
• pears – 1 kg;
• sugar – 1.2 kg;
• lemon – 1 pc.

Preparation:

1. Wash the pears and apples and cut into thin slices. It is not necessary to clean these ingredients. Cut the lemon in half and squeeze the juice out of it by hand or using a special kitchen unit. In this recipe, lemon can be replaced with citric acid diluted in water. For this jam you will need 1.5–2 tbsp. l. lemon juice.
2. Place fruit in a slow cooker, pour in lemon juice and add sugar. Mix all ingredients together. Cook the jam in a closed multicooker on the “Stew” mode for 1 hour.
3. The jam is ready! Roll it into jars if you plan to eat it in the winter, or leave it in any closed container if you plan to enjoy it in the near future.

Jam with kiwi and apples

The fastest and most delicious recipes for clear jam with apple slices include kiwi jam. Apples and kiwi are a rather strange combination, but so delicious!

Ingredients:

• large apples – 10 pcs.;
• kiwi – 6 pcs.;
• water – 1 tbsp.;
• sugar – 1 kg;
• lemon – 2 pcs.

Preparation:

1. Wash the apples and kiwi, peel and cut into cubes or slices. Squeeze juice from lemons or dilute citric acid in water. Sprinkle lemon juice on the apples to prevent them from browning.
2. Transfer the fruit to the container in which you will prepare the jam. Pour water there and add sugar. Leave the fruit for an hour so that it releases its juice and the sugar dissolves.
3. Now let's proceed directly to cooking. Place a saucepan with fruit, water and sugar over low heat. Stirring occasionally, cook the mixture for 30–40 minutes, depending on how thick you want it to be.
4. Place the resulting jam into sterilized jars and close.

Apple jam with chokeberry

The main advantage of such a quick, five-minute clear jam from apple slices is its low sugar content. It is impossible not to note the large number of vitamins that chokeberry retains even when cooked.

Ingredients:

• apples – 2 kg;
• rowan – 200 g;
• sugar – 600 g;
• water.

Preparation:

1. Before you start cooking, make sure that the fruits and berries you take are fresh. This is one of the main conditions under which the fruit will remain intact during the cooking process. After testing for suitability, cut the apples into pieces.
2. Place the apples in a saucepan, add a small amount of water and simmer over low heat. After boiling, add sugar to the pan and mix everything thoroughly. Simmer over low heat for 30 minutes.
3. Rinse the chokeberry with water and separate it from unwanted branches.
4. When ready, remove the jam from the heat and add rowan berries to it. Once you do this, the mixture will take on a different shade.

Apple jam with soda

Recently, articles and video recipes for quickly preparing apple slices using baking soda have appeared on the Internet. Soda is not added to the jam itself, but read the step-by-step recipe for what to do with it and what to use it for.

Ingredients:

• apples – 2 kg;
• sugar – 2.4 kg;
• salt – 2 tsp;
• soda – 4 tsp.

Preparations:

1. Wash the apples, remove the core and cut into slices. Prepare a brine solution: mix salt in the above proportions with 2 liters of water. Dip chopped apples into this solution. This action is performed to prevent the apples from darkening. The saline solution in this recipe is a substitute for lemon juice.
2. Now prepare a soda solution. Mix 4 teaspoons of baking soda with 2 liters of water. Before dipping the apples into the baking soda solution, rinse them under water to remove any remaining salt. Soak the apples in the soda solution for no more than 5 minutes, then remove them from there and rinse them again with water. In this recipe, soda is used as a substance to prevent the apples from breaking down during the cooking process. Place the apples in a cooking pot and sprinkle sugar on top.
3. You need to cook apple jam 3 times, taking a break of 6 hours between cooking. The first and second time, the jam must be brought to a boil and immediately removed from the heat. The third time, cook the apples until the juice thickens. It will begin to acquire a dense consistency after the first cooking.
4. Once cooking is complete, transfer the jam into sterilized jars and seal.

Apple jam with cinnamon

Cinnamon plays a key role in this recipe. It gives the jam a wonderful aroma that will remain even after several months in a twisted jar.

Ingredients:

• apples – 2 kg;
• sugar – 1 kg;
• ground cinnamon – 2 tbsp. l.

Preparation:

1. Wash the apples and cut them into small slices, after removing the core.
2. Transfer the apples to the pan in which you will prepare the jam. Sprinkle the fruits with sugar and cinnamon. Leave the apples for 8 hours to release their juice.
3. In this recipe you only need to infuse the apples once, so after 8 hours you can start cooking the apples. Place the pan over medium heat and cook its contents for 5-10 minutes, stirring occasionally. Watch the condition of the apples - they should not boil too much and turn into porridge.
4. Sterilize the jars and transfer the finished jam into them.

It is worth noting that all of the above-described transparent five-minute jams from apple slices can be quickly prepared without rolling, but only if you are going to eat them in the near future. Without closing the sealing jars for the winter, you run the risk of getting not tasty jam, but a moldy mixture in a few months.

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? Are vitamins really preserved after heat treatment? Let's try to figure everything out in order.

The benefits of apple jam

Apples are an incredibly tasty and healthy fruit that saturates the body with a palette of vitamins and minerals. In order for the fruit to retain all its beneficial properties, it must be cooked correctly. Keep the apple mass on the fire for no longer than five minutes so that the microbes are killed and prolonged exposure to high temperatures does 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?

1. 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.
2. Apples perfectly strengthen bones, making them less loose and brittle. This is especially true for women after pregnancy and during menopause.
3. This fruit normalizes stool and improves digestion. Interestingly, an apple can help with both constipation and diarrhea. The high amount of plant fiber helps push through hard stool when constipated. But with diarrhea, these fibers absorb excess moisture and toxins that cause loose stools.
4. 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.
5. Apples improve memory, increase efficiency, and activate brain activity. Regular consumption of apples reduces the risk of developing Alzheimer's disease.
6. Green apples help reduce cholesterol levels in the body, normalize the functioning of the cardiovascular system, and reduce the risk of ischemia.
7. Apples are good for diabetes - they lower blood sugar levels. To make jam safe for diabetics, you need to add fructose or sorbitol instead of sugar.
8. 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 part of many weight loss diets.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bring the apple jam to a boil for the last time 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 of baking soda in five liters of water. 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.

1. 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.
2. 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 a plastic bottle, and defrost it only once. Believe me, in winter this jam will delight you with its summer aroma, taste and naturalness.
3. Sometimes after opening a can, mold may appear on the surface. Do not rush to throw away the workpieces. The top layer can be carefully removed and the remaining jam can be boiled. It will not be stored for a long time, but it is quite suitable for pies and buns.
4. Is the jam sugared? No problem! Heat it in a container of hot water until the mass becomes homogeneous.
5. 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.
6. The jam should be stirred very carefully so as not to damage the precious slices and turn the treat into porridge.
7. In Rus' it was believed that apples for jam should be picked only after the Apple Saving. At this time, apples were carried to the church and illuminated. Such fruits made not only tasty, but also medicinal jam.
8. 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.
9. 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 treat 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

I had adventures with this apple jam. I cooked it twice. But thanks to my mistakes, I finally understood what needed to be done in order to prepare excellent transparent jam from apple slices. And the secret here is very simple - apples. It's all about the apples! They should be strong and juicy. If you buy strong but not juicy apples of unknown varieties, you risk repeating my unsuccessful experience, because the first time I got an incomprehensible dark brown substance with dry and completely opaque slices. If you take soft and tender apples, they will boil and you won’t get any slices. So there is only one way out - to take the centuries-tested Antonovka or Semerenka. They will help the magic happen - they will give you enough juice and retain their shape.

Clear apple jam is cooked in slices as a series of “five minutes”. And the principle of preparation is similar to that of any other “five-minute exercise.” That is, the apples are covered with sugar, given juice and then boiled, not just once, but four or five times, until all the slices become transparent amber. Actually, that's all you need to know. But if you are used to following a recipe step by step (and I usually do), then everything is described below in great detail.

Ingredients:

• Apples (ideally Antonovka) - 1 kg,
• Sugar – 600 g.

Method for making clear apple jam in slices

So let's get started. Wash the apples, cut them into quarters, remove the core and seeds and then cut them into slices no more than 5 mm thick.

Close the pan with a lid and set for 8 hours. I don’t recommend it for any longer - the top layer of apples may wilt and these dried slices will no longer be filled with syrup - boil them for at least a year (I checked, so take my word for it).

After 8 hours, the apples will give so much juice that it will cover them almost entirely. For some reason this really surprised me. But it is clear that the berries give a lot of juice, but the apples, which look so dense. Some kind of miracle!

Place the pan on the fire, bring to a boil, reduce the heat so that there is no intense gurgling and note the time - after exactly 5 minutes the jam will need to be turned off. I don’t recommend stirring the apples, otherwise the still soft slices may become wrinkled or torn. You can shake the pan slightly (lightly so as not to get burned!), You can heat the slices with a silicone spatula. In general, handle jam with care.

Leave the jam for 8 hours. Then put it on the fire again, bring it to a boil again, reduce the heat again and cook again for 5 minutes.

We leave for another 8 hours (although the third and fourth cooking can be delayed - apples well cooked in syrup will not spoil, so I cooked it after about 12-14 hours and everything worked out). Cook again in the mode already familiar to us.

And after an eight-hour period we cook it a fourth time. The last time I cooked it was not 5, but 7 minutes, due to which the jam turned amber. The apple slices were already completely transparent. And, most importantly, quite dense. That is, they kept their shape perfectly, like candied fruits in syrup. This is exactly what I needed! The jam tastes sweet and sour. Delicious! Definitely worth your time. I don’t recommend experimenting with “fast” recipes. Either they are for some mega-advanced chefs, or they are far from plausible. An old, reliable recipe tested over the years gave the expected result. I absolutely adore this jam. Nothing else compares to it.

Bon appetit!