Preparations for the winter. How to make clear apple jam in slices. Transparent apple jam in slices for the winter. Simple and quick recipes at home

The apple season is coming to an end and we continue to stock up on vitamins for the winter.

I like apple jam in slices because you can eat it not only on its own, but also use these same slices in other dishes. For example for .

There are a lot of options for making apple jam, in this article I tried to choose ones that would simplify the cooking process as much as possible, but without losing taste.

Apple jam slices “amber”: recipe with photo

To begin with, I offer you a classic recipe for amber jam, which uses only apples and sugar.

Ingredients:

Apples – 1 kg
Sugar - 1 kg

That is, for every kilogram of apples, you need to take 1 kilogram of sugar. Decide for yourself how much jam you want to make.

Preparation:

Wash the apples well and wipe them thoroughly - we don't need any extra liquid.

Remove the core from the apples and cut them into slices.

If the apples are fresh with thin skin, then peeling is not necessary. If it is dense and hard, then it is better to peel the apples

In this multi-layer design, the last thing to be added is sugar.

Cover the bowl with a lid or towel and leave it until the apples release their juice. This usually takes from 12 to 20 hours.

The fact that the apples are ready will be evident by the fact that the top layers of sugar will completely dissolve, and a lot of liquid will appear in the bowl.

Transfer the apples from the bowl to a deep saucepan. Add the juice and sugar from the bottom of the bowl there. Place the pan over medium heat and bring the future jam to a boil. After boiling, cook for another 5 minutes, then turn off and wait until the pan cools completely.

Then boil the jam again and cook it for 10 minutes. Turn off again and let the pan cool.

The third boiling will be the final one. When the jam boils, cook it for 5 to 30 minutes, depending on what color you want. The longer you cook, the darker the color of the jam.

Several rounds of boiling and boiling are necessary so that the apples have time to boil, but retain their shape, and the sugar does not darken and turn into caramel. If you want to boil everything in one go for 40-50 minutes, you will end up with an unattractive dark slurry

Now the jam is ready and can be spread out. Fill the jars up to the shoulders, compacting them tightly but without damaging the slices.

Then we close the jars with lids and leave them to cool upside down. There is no need to cover the jars, otherwise the apple slices will boil and fall apart.

After cooling, store the jars in a cool, dark place.

Quick five-minute apple jam

The peculiarity of this recipe is that we do not wait for the apples to “release their juice” and the resulting syrup is suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.

But this speed will have to be paid for by the meticulous preparation of the fruit.

It’s no secret that the speed at which apples soak directly depends on the size of the slices into which you cut the apples. The classic “five-minute” recipe generally involves grating apples on a coarse grater.

But we need slices. So that's what we'll do.

Ingredients:

Apples – 1 kg
Sugar - 1 kg
Water - 1 glass (250 ml)
Citric acid - 1 pinch

Preparation:

The better we prepare the apples, the better they will be soaked in syrup. Therefore, we not only remove the core from apples, but also peel them. After that, cut them into slices as thin as the sharpness of your knife allows.

Now let's start preparing the syrup. This is incredibly simple - pour one kilogram of sugar into one glass of water, put it on low heat and cook the syrup until the sugar is completely dissolved.

Don't forget to stir periodically.

While making the syrup, pour salted water over the apple slices to prevent them from browning.

When the water boils and the sugar has dissolved, add the apples to the pan and boil them for just two minutes. Then turn off the stove and leave the jam to cool.

When it has cooled, take a sample - if the jam is too cloying and sweet, add a pinch of citric acid to it.

After the first cooling, turn the heat back on low and bring the jam to a boil again. After which you can immediately put it into sterilized jars.

Apple jam slices “amber with orange”

Let's start adding other ingredients to apple jam to delight ourselves with a variety of flavors.

First, add an orange to the apple jam.

Ingredients:

Apples – 1 kg
Oranges – 1 kg
Sugar - 0.5 kg

This amount will make one liter jar of apple jam.

Preparation:

Peel the apples, cut out the core and cut into slices.

And we cut the oranges, take out the seeds and pass them through a meat grinder along with the peel.

After this, combine all the ingredients in one pan, put it on the fire and cook over low heat for 50 minutes, stirring occasionally.

For making jam, the best choice would be enamel dishes (saucepan or basin)

When the jam is cooked, the apple slices should become transparent, and the syrup should flow heavily from a spoon (like honey).

Once you have reached this consistency, you can put the finished jam into sterilized jars.

Store cooled jars in a cool, dark place.

Transparent apple jam “amber with lemon”

Theoretically, apple jam with lemon can be prepared according to the same principle as with oranges. But I tried to select recipes, each of which has its own distinctive feature. In this option we will do without a meat grinder.

Ingredients:

1.5 kg apples
1 lemon
1 kg sugar
1 glass of water

Preparation:

The first step is to prepare the syrup. Add 1 kg of sugar to 1 glass of water (250 ml) and bring the syrup over low heat until it boils and the sugar is completely dissolved.

While the syrup is cooking, prepare the fruit.

Cut the lemon into small slices along with the peel.

Don't forget to remove the seeds from the lemon, otherwise the jam will taste bitter.

Place the lemon in the boiling syrup and cook for 5-7 minutes.

Wash the apples, remove the core and cut into small half-centimeter slices.

One and a half kilograms of apples should yield approximately 1 kilogram of apple slices

Add apples to syrup and cook for another 5 minutes.

After this, turn off the heat and let the jam cool completely. Then turn the heat back on low, bring to a boil and cook the jam for another 30 minutes until thickened.

After this, you can either let it cool and put it in clean jars (without sterilization) for storage in the refrigerator (for 3-4 months), or put the still hot jam in sterilized jars and safely store it in the cellar for a whole year.

Long-term storage is ensured by the citric acid content in the jam, which acts as a preservative.

Apple jam slices from ranetki: video recipe

And here is a very interesting recipe for ranetki jam. The process is shown in great detail, so I recommend watching it. Moreover, the video lasts only 6 minutes.

Apple jam with cinnamon

Well, the last recipe, which completes the familiar methods of making apple jam in slices, is a recipe with the addition of cinnamon. Cinnamon complements the taste of apples very well, giving them a special aroma.

This recipe does not require long-term storage and can be stored in the refrigerator for 1 month.

Ingredients:

Apples – 1.5 kg
Sugar - 800 g
Water 50 ml
Cinnamon 1 stick

Preparation:

Peel the apples, remove the core and cut into small slices.

Place the apples in a deep saucepan, pour in 50 ml of cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.

Place the pan over high heat and bring the syrup to a boil, stirring constantly. After boiling, reduce the heat to low and cook, stirring, for another 10 minutes.

Then turn off the heat and let the jam cool for one hour.

Then put the pan back on the fire, add the remaining sugar and cook over medium heat for another 1 hour, stirring occasionally.

During this time, the apples become transparent and the syrup becomes thick.

After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling, the apple jam is ready for use.

Whatever you are not ready to eat right now, put it in jars with lids and put them in the refrigerator. Do not put cinnamon sticks in jars.

As you can see, clear apple jam in slices can be prepared in completely different ways: with or without preliminary sugaring. You can cook for 5 minutes so as not to lose the vitamins, or you can cook for an hour to get thick jam.

I hope I helped you decide what you need.

Thank you for your attention.

After a fruitful summer, every housewife makes supplies for the winter, including apples. We all love delicious transparent apple jam in slices, so reminiscent of warmth.

Jam is also useful in winter for various baked goods: you can add it to pies and pies, decorate a roll with it, or make apple juice. Not everyone is able to make clear jam.

Some people cannot achieve perfectly even and beautiful slices in jam - they fall apart and turn into mush. How to prepare not only tasty, but also beautiful transparent apple jam?

Classic recipe

Ingredients:

Apples (Antonovka) – 1 kg;
Sugar - 600 gr.

What is the secret of smooth, transparent slices in jam? It's quite simple. Before cooking, you need to select the hardest and juiciest apples that do not melt in your mouth and have to be chewed thoroughly.

If the apple is not hard enough, the slices will not turn out beautiful and even, they will lose their shape. If it is not juicy enough, the fruit in the jam will turn out dry and tasteless.

The recipe for making classic transparent apple jam in slices looks like this:

First stage. Wash the fruit thoroughly, cut it into quarters and remove the core and seeds;
Now cut the clean quarters into slices no thicker than 5 mm;
We take the amount of sugar we need and a suitable pan. First put one layer of Antonovka in the pan, then sprinkle it with one layer of sugar. Add sugar and fruit in layers until the ingredients run out. The last (top) layer must be sugar;
Close the pan and leave it for 8 hours. It is better not to overcook, otherwise the top layer of fruit may spoil;
Second phase. After 8 hours, put the pan on the fire and bring to a boil. Next, reduce the heat (so as not to gurgle too much) and set aside for 5 minutes. After 5 minutes, turn off the jam. It is better not to disturb it - the fruit may become wrinkled. Close the pan and leave for 8 hours;
Third stage. Repeat the same thing. You need to put the delicacy on the fire, bring to a boil, cook for 5 minutes and leave again for 8 hours;
Fourth stage. We are doing familiar work. And, after another 8 hours, cook the apples for the last time for 5 minutes. We put it in jars, wait until it cools down, and put it away until the cold winter. The apple jam turned out sweet and sour, the slices were transparent and very beautiful.

“Amber” apple jam in slices

Ingredients:

Apples (dense) - 1 kg;
Sugar - 700 g;
Water - 100 ml.

How to make transparent apple jam in slices “Amber”:

Transparent jam from apple slices “White filling”

Ingredients:

Apples - 2 kg;
Sugar - 800 gr.

How to cook apple jam in slices “White filling” step by step:

First stage. Prepare apple fruits - wash thoroughly, cut into four parts, remove the core with seeds and cut into even slices;
Second phase. Place them in a saucepan or cast iron cauldron (apples do not burn in it, but quickly turn black). Place the fruits in three layers, with a layer of sugar between each layer of fruit. Cover the top layer completely with sugar so that the apples are not visible. We leave them for a while so that they give as much juice as possible;
Third stage. Place the pan on the fire and bring to a boil. After 10 minutes of boiling, turn off and cool. After complete cooling, repeat this three more times. Boil for the last time for 5 minutes. While the apples are boiling, stir them with a wooden spoon. Now you can fill the jars with transparent jam, close them and let them cool in an inverted position. From this number of apple slices, two 0.7 liter jars are obtained.

Have you cut your fruit yet? It's no problem either. Soak the slices in clean water for at least 4 hours and then the apples will not lose their shape. Never leave apples in the open air for a long time - they will darken and lose their shape.

What to do if apples turn black?

If your apple slices begin to turn black quickly while cooking clear jam, you just need to sprinkle them with lemon juice or, if you don’t have lemon on hand, with apple cider vinegar.

Apples can also start to turn black if you cook them in a cast iron pan. To avoid this, you need to sprinkle them with lemon juice again.

How and where to store clear apple jam in slices?

To keep apple jam longer, you need to store it in a dry, dark and cool place with a temperature of no more than 12-13 degrees. If you do not plan to store the jam for a long time, then you can close it with a regular soft lid and put it in the refrigerator.

If you follow all the rules of preparation and storage, you will definitely please yourself and your family with clear apple jam! Well, the recipes described will help you get excellent results without much hassle.

In 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 a clear broth is very rarely stored until the 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 with 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, during heat treatment, such apples can noticeably boil down 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 use, it must be completely cooled at 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 kept 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 drinking water (1/2 cup) into them, and then put them in the microwave and sterilize at maximum power. If you do not have such a device, then you can carry out this procedure on the stove. You should also boil the iron lids, first place 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 to be 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.

Preliminary processing

To make your own aromatic and very tasty jam, you need 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. You need to immediately pour a small amount of water into the dish 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 all its 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 are 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 your skin, 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 this 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 noticeably 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;
fine granulated sugar - 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 a small amount of regular drinking water into it. 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.

An amber hue, a stunning aroma, an addition or a dessert on its own - this is all about delicious apple jam. In ancient times, housewives began to eat apples and make sweets from them only after the Apple Savior, at the end of summer. Now you can prepare a delicacy at any time of the year, the main thing is to learn how to do it correctly.

Only experienced housewives know the secret of how to cook clear apple jam, but thanks to our advice, everyone can prepare such a delicacy for the winter. Its main advantage is its stunning appearance, rich taste and aroma, transparent apple slices in amber syrup. This treat can be served to guests in a bowl for tea; it will complement homemade cakes and pies.

Any apple jam for the winter is an opportunity to enjoy the taste and aroma of ripe fruit during the cold season. The sweetness is very useful; when cooked, many vitamins are preserved. What fruits should I use and how to make apple jam? You need to choose any domestic apples, but not foreign ones grown in greenhouse conditions. The delicate taste, aroma and density of the dish depend on this. How long to cook apple jam? Depending on the recipe and apple variety, the process can take from 5 minutes to several days.

It is quite popular among those with a sweet tooth in its pure form, and with the addition of orange its taste becomes so noble and attractive that even non-special connoisseurs of sweets will not be able to refuse such a delicacy. In this case, not only the taste is pleasing, but also the stunning transparent, amber appearance of the workpiece.

How to make clear apple jam

A question asked by housewives who want to get clear apple jam - recipe how long does it take? We would like to immediately note that such a culinary masterpiece will take a lot of your time; you cannot complete it in a couple of hours; at least, you should devote two days to this recipe. At the same time, you cannot digest the slices, otherwise there is no point in talking about their integrity.

During cooking, you must constantly monitor your delicacy and carefully stir it periodically, otherwise the syrup may burn to the bottom, and as a result, the smell of burnt sugar will interrupt the amazing apple aroma. If you overcook it, the syrup may darken and become opaque. If you made such a mistake, then citric acid will help you return to the previous light color of the syrup.

What is needed for amber jam from apple slices

How to make delicious apple jam in transparent slices for the winter?

So, what do we need:

sweet and sour apples, either green or red;
sugar.

That's all! As it should be in any jam, the ingredients must be measured by kilograms in a 1:1 ratio. Wash the apples well and dry them from drops of water. If desired, you can peel them. Then we cut the fruits into slices or pieces, depending on the size of the apples and what candied fruits you want to see in your masterpiece.

To make apple jam, you need the following ingredients:

2 kilograms of apples(the sweetest jam is made from apples of paradise),
1 kilogram of sugar,
1.5 glasses of water.

Before making apple jam, the fruit must be prepared. Ripe apples need to be washed, completely peeled, removed the entire core and cut into small slices. After this, the apples must be immersed in boiling water for 5 minutes. This procedure protects the apple slices from blackening. After this, cool the apples with cold water. Too soft apple slices must be separated from the total mass.

The water in which the apples were boiled should be used to prepare the syrup. Half the sugar (500 grams) must be poured into 1.5 cups of apple water, put on medium heat, bring to a boil and boil for 15 minutes, stirring constantly. After this, the apples should be poured with syrup and left to infuse for 3 hours. After 3 hours, the apples with syrup must be boiled for 5 minutes and allowed to brew for another 3 hours. Thus, apples should be boiled 4 times. Make syrup from the remaining sugar and add it to the jam before the last cooking. These procedures make the slices in apple jam elastic, even if soft varieties of apples were used. Repeated cooking is especially necessary for jam from apples of the “white filling” variety.

When we have apple-sugar syrup, boil the resulting mixture for 5 to 10 minutes, then leave for several hours until it cools completely. Then we repeat the cooking procedure, after which we cool again to the maximum. And finally, for the third and last time, we boil our jam, which will already acquire a pleasant smell and amber color. During this stage, you can boil it longer if you want to make the sweetness darker or closer to jam with candied fruits.

Delicious amber jam made from apples and orange slices - recipe

Ingredients:

apples - 1.2 kg;
ripe oranges - 320 g;
water - 240 ml;
granulated sugar - 1.2 kg.

Preparation

For jam, choose apples with dense flesh without dents or damage. We wash the fruits, peel them, cut them in half and remove the inner core. Cut the pulp into medium-sized slices.

Dip the washed oranges into boiling water for a minute, then cut them into semicircles or thin slices, fill them with water and place them on the stove. Add granulated sugar and heat the contents of the vessel until all the crystals dissolve and boil intensely. Now remove the container from the stove, add the prepared apple slices, mix gently and leave the workpiece to cool at room conditions.

We return the container with the cooled jam base to the stove, let the contents boil again and simmer it with barely noticeable signs of boiling for an hour or until the desired thickness of the delicacy. We pack the workpiece into a sterile container prepared in advance, seal it tightly and let it cool slowly under the “fur coat”.

How to make clear, delicious jam from apple slices with ripe oranges and lemon?

Ingredients:

apples - 1.2 kg;
ripe oranges - 620 g;
lemon - 165 g;
granulated sugar - 715 g.

Preparation

We prepare apples for jam in the same way as in the previous case, by peeling the washed fruits, removing the seeds with the core and cutting them into slices. If the apples are large, we recommend cutting each slice in half. In this case, peel the oranges and lemon, divide them into portions, which in turn are finely chopped or ground in a blender.

We combine the apple slices and citrus mass in a jam vessel, add granulated sugar, mix carefully to preserve the integrity of the slices, and leave for several hours to separate the juice.

Now we place the vessel with the preparation on the stove burner, setting it to moderate heat, and warm up the delicacy, stirring often at first to avoid burning. Depending on whether you have enough time at your disposal, you can cook the jam in one step, keeping the delicacy on the fire for forty to sixty minutes, or divide the cooking into three to five stages. In the latter case, just let the jam boil and boil for about three minutes, then cool and repeat the cooking and cooling again. We do this until the required thickness of the treat is achieved.

In any case, package the finished jam hot in a sterile container, seal it and leave it to gradually cool under a warm “fur coat”.

Jam from apples and oranges in slices with zhelfix

Ingredients:

apples - 1.2 kg;
ripe oranges - 420 g;
granulated sugar - 895 g;
yellowfix - ½ packet.

Preparation

To make jam with jellyfix, chop the peeled apples into slices. Remove the zest from the orange and add it to the apples. Then we peel the citrus fruits, separate them into slices, which in turn are cut into two or three parts, depending on the original length. Fill the ingredients with granulated sugar, add gelfix and mix. Let the fruit brew a little and release the juice, then place the container with the preparation on the stove, bring the contents to a boil with frequent stirring, boil for ten minutes and immediately pour into sterilized containers. We seal and turn the vessels upside down, after which we wrap them thoroughly for gradual cooling and self-sterilization.

Transparent jam from apples in slices - general principles of preparation

In order for apple jam to really turn out transparent, first of all, you should select and prepare the apples correctly. Fruits collected independently or purchased at the market are sorted, putting aside broken ones, damaged by rot and with wormholes. Leave only dense ones, preferably the same size.

The peel is not removed, the tails are not torn off. The selected fruits are poured with ordinary running water for a quarter of an hour, and then thoroughly washed with a running stream and dried well. To prevent the apples from cracking or bursting during the cooking process, they are pricked several times with a thin object, preferably a wooden toothpick.

If fruit slices are used to prepare the delicacy, they are first soaked in a soda solution so that they do not boil and the prepared apple jam remains transparent.

The syrup is prepared separately from granulated sugar and water, which is sometimes replaced with apple juice, a decoction of apples or other fruits. The fruits are dipped only in properly cooked, boiling syrup. It should not contain undissolved grains of granulated sugar. Cooking time depends on the specific recipe. Apple jam will come out transparent in any case if you follow the recommendations correctly. The duration of the process only affects the thickness of the syrup, its color and the softness of the fruit.

To give the dessert a new taste and special aroma, vanilla, cognac, cinnamon, citrus fruits - their zest or lemon juice are added to it. A common addition to this jam is walnuts.

Apple jam is not only a delicious delicacy and a wonderful dessert for a cup of tea, its transparent, “marmalade” fruits will serve as an excellent decoration for any sweet pastries.

If you are not sure that your apple slices will remain intact, try boiling one apple in water, after cutting it into pieces. If you see that it turns out to be applesauce, this variety will not work. Try to look for Antonovka or white liqueur if you want clear, golden jam. And red varieties will give the same reddish tint.
It is best to make jam in a stainless or aluminum pan, because the syrup may burn in an enamel pan.
If you immediately want to make the jam thicker, pour the apple slices into containers with a wide bottom. This will give some of the moisture time to evaporate, and the syrup will become less liquid.

After everything is prepared and cooled, our sweetness is poured into sterilized jars and sealed with lids. Fortunately, it is not picky, so you can either roll it up or use a jar with a screw lid. Very convenient if there is a shortage of rubber covers.

Apple jam is one of the most popular jams. It has a pleasant apple aroma; the apples themselves become transparent when cooked and acquire an amber color. You can add various spices to this jam, for example, cinnamon, cloves, saffron or ginger. The combination of apples with oranges and lemon or with their zest also turns out delicious. Today I will write 7 recipes for various apple jams. Write in the comments which recipe you liked best.

Do you know the difference between preserves, marmalade and marmalade? The jam should contain whole pieces of fruit or whole berries in a clear syrup. Therefore, the jam is cooked for a short time, often in several batches, to maintain its shape. Jam is also made from pieces, but they are not kept whole. That is, there will be small pieces of fruit in the jam. And jam is made from fruit puree. It should be uniform and thick.

In this article I will write how to make apple jam so that whole slices remain in it. I’ll also tell you the secrets of making thick apple jam.

Apple jam cannot be cooked in an enamel container, because the jam will stick and burn. Also, you must remove the foam from any jam when cooking. If this is not done, the jam may ferment during storage.

Apple jam should be poured hot into sterilized jars. Jars can be sterilized over steam. For example, fill a wide saucepan with water and place a wire rack on it. Place clean jars, washed with a new sponge and soda, on the wire rack upside down. Steam the jars for 15 minutes until the glass becomes clear. The jars can also be sterilized in the oven for 15 minutes at a temperature of 140-150 degrees. But you need to put the jars in a cold oven so that they don’t burst. The lids need to be boiled for 5 minutes.

Jars that are no more than 5 years old are suitable for preservation. See the year of manufacture on the bottom of the can.

With jam wedges you need to tinker more than with marmalade. Precisely because it takes a lot of time to cut fruit. But in the jam, where the pieces have been preserved whole, more useful substances that were in fresh fruits will remain. In good apple jam, the fruit slices and syrup should be transparent and have a beautiful amber color. In addition to being a treat for tea, this delicacy can be used as a filling for pies and other baked goods.

Ingredients (neat weight):

pumpkin - 500 gr.
apples - 500 gr.
sugar - 1 kg
citric acid - 0.5 tsp. or lemon juice - 1 tbsp. (for soaking)

Cooking method:

1.Make sour water by dissolving half a teaspoon of citric acid in a liter of water. Acid can be replaced with natural lemon juice. Cut the washed apples into cubes or strips and place in prepared sour water. This way the fruit will not darken and the jam will have a beautiful color.

2.Cut the pumpkin into cubes. Drain the apples and add the fruit to the pumpkin. Add sugar, stir and leave for 1-2 hours until the juice appears.

3.Now you can start making jam. Place it on the stove, bring to a boil and cook for 20 minutes, stirring occasionally. Remove the jam from the heat and let it sit for several hours, maybe a day. The next day, let the jam cook for a second time. After boiling, cook again for 20 minutes and immediately place hot in sterilized jars and seal.

This jam can also be covered with nylon lids. In this case, it can be stored for no more than 2 months.

4. It is not necessary to wrap the jam in a blanket, just let it cool at room temperature. It turns out tasty and bright!

Clear jam from whole apples

Before this, I wrote recipes for apple jam in slices. But you can make jam from whole apples. In this case, do not use heavenly (small) apples, but ordinary ones. This jam will look unusual on a plate. Although the apples will be whole, they will still be soft. Therefore, eating them will not be difficult. Of course, such jam is not suitable for filling baked goods, but it will be just right for tea.

You can make jam in the same way by cutting the apples into slices.

Ingredients:

green apples - 2 kg
sugar - 2 kg

How to make apple jam:

1. Take apples that are firm but ripe. Wash them and remove the core. It is convenient to use a special kitchen device for apples. Place the apples in a saucepan and cover them with sugar. Leave it like this overnight or for 12 hours so that the apples release their juice.

2. If the apples are not juicy and little juice has been released within 12 hours, add 100 ml of water so that the apples do not burn during cooking.

3. Let the jam simmer over low heat. Gradually the sugar will dissolve and the apples will give even more juice. Bring the syrup to a boil and turn off the heat. While the jam is boiling, turn the apples periodically. The side that will be in syrup will cook faster. Therefore, the fruit must be turned over. As the apples heat up, they will change color and become golden.

4.After boiling, cover the jam with a plate and place pressure, weighing about 1-1.5 kg. Pressure is needed so that all the apples are immersed in the syrup and not floating on top. Now remove the pan from the heat and let the jam cool completely.

5. Let the apples cook a second time. Bring the syrup to a boil over low heat in the same way. Remove the foam. Boil for 2-3 minutes and remove from heat. Put it under pressure and let it cool again.

6. For the third time, cook the jam after boiling for 10-12 minutes. When hot, place in sterile jars, pouring syrup over the apples. Roll up the lids and let the preserves cool. It turns out very beautiful and tasty apple jam. The syrup will be quite thick, so there is no need to cook the jam for too long, reducing it.

Jam with apples and oranges

This is a very tasty jam, uniform in structure, with an orange aroma. For it, you definitely need to take only green sour apples, such as semerenko.

Ingredients (unpeeled fruit weight):

Semerenko apples – 1 kg
oranges - 1 kg
lemon - 0.5 pcs.
sugar - 800 gr.
cinnamon stick - 1 pc.

Apple and orange jam - how to prepare:

1. Wash the apples, peel them, cut them into 4 parts, and cut out the core. Cut the apples into arbitrary medium pieces. The cutting does not matter since the jam will be crushed a little later.

2. Wash the lemon and one orange well with a brush. Grate the zest of an orange and half a lemon on a fine grater. It is important to wash only the top bright layer, not to reach the white layer of the fruit (the white part of the peel will taste bitter). Squeeze the juice from half a lemon into the apples and stir. The sour juice will help preserve the color. Lemon seeds should not get into the jam.

3. You can optionally add 1 teaspoon of Imeretian saffron to the lemon and orange zest, if available. Saffron will add brightness to the color of the jam, but you can do without it. Add the zest to the apples.

4. Peel all oranges, removing any white residue. Cut the pulp into pieces and place in apples. Add sugar to everything and mix. Leave the fruit in the sugar for several hours to release the juice. When the juice appears, you can start making jam.

5. Bring the jam to a boil and cook for 3-4 minutes, stirring occasionally. Turn off the heat and leave until completely cool. Next, let the jam cook for the second time. Bring to a boil again and simmer for 3 minutes. Let cool.

6. Grind the cooled jam with a blender. It is acceptable for small pieces of fruit to remain in the jam. Let the jam cook in crushed form. Add a cinnamon stick to the puree, which will add a special aroma. Bring the mixture to a boil over low heat, stirring, and cook for another 5 minutes. Take out the cinnamon stick, it has already given off its smell.

7. Pour the hot jam into sterilized jars and roll up. This delicacy will smell very tasty of orange and cinnamon. Enjoy your tea!

Apple jam with ginger in the microwave - a simple recipe

Ginger is added to this jam, which makes the taste of the usual jam not quite ordinary. This jam is cooked in the microwave.

Ingredients:

apples - 500 gr.
sugar - 500 gr.
fresh ginger root - 20 gr.
cinnamon - 10 gr.
citric acid - 3 gr.

How to make apple and ginger jam:

1. Wash and peel the apples. This recipe does not use the peel; you can use it to make compote. Cut the apples into small cubes or thin slices. Weigh it already chopped and take the same amount of sugar.

2. Peel the ginger and chop it finely and thinly. You can first cut it into thin slices with a vegetable peeler, and then chop them even more.

3.Add ginger to the apples, add sugar and mix.

4.Place the sugared apples in the microwave for 9 minutes. Set the power to 700 watts. There is no need to set the maximum power so that the jam does not boil too much and does not splash. Remove the jam after the allotted time. The sugar should dissolve and the apples will float in the syrup.

5.Add cinnamon to the jam and stir. And microwave for another 9 minutes. Add citric acid to the finished jam, stir, and microwave for another 30 seconds. After this, the jam needs to be poured into sterilized jars and rolled up. That's all.

Different varieties of apples can take different times to cook. Look at your apples - they should become transparent.

Thick apple jam - cooking secrets

There are some mistakes that housewives make when preparing jam. Because of these mistakes, the jam may burn and may not be thick enough. I’ll tell you how to cook delicious and thick apple jam.

It is important to choose the right apples for the jam. Take sour varieties (they have more pectin, which means the jam will thicken faster) - Antonovka, Semerenko, Granny Smith, Gloster. If you only have sweet apples, you will need to add something with a lot of pectin to them - quince, peaches, plums, citrus zest, pumpkin.

Ingredients:

green sour apples - 2 kg
sugar - 1.2 kg
water - 300 ml
lemon juice - 4 tbsp.

Cooking method:

1. Wash and peel the apples. Don't throw away the skins, they will come in handy. It is the peel that contains twice as much pectin as the apple pulp. Therefore, these peelings will be boiled together with the jam so that it thickens faster. Place the skins in gauze and tie them into a knot, leaving long tails of the gauze. You will then use these ends to remove the peel from the pan.

2. Cut the peeled apples into 4 parts and cut out the core. Weigh the peeled apples. For 1 kg of peeled apples, take 150 ml of water. Pour water into a stainless steel pan. Place apple peelings in the bottom of the water and sprinkle apple quarters on top.

3.Place the pan over high heat and bring to a boil with the lid closed. After boiling, turn the heat to medium and cook the apples for 15-20 minutes.

Do not fill the pan more than 3/4 full. Otherwise, foam will come out through the top.

4.Check the apples with a skewer - they should be soft. If this is the case, take out the cheesecloth with the peelings and wring it out of the pan. No more skins needed. Boiled apples need to be pureed. First, place them in a sieve to drain excess liquid. It does not need to be added to jam. Next, grind the apple pieces through a sieve or use an immersion blender.

5.You need to add sugar and lemon juice to the applesauce. For the perfect jam, take 600 grams of sugar per 1 kg of peeled apples. This amount will help the jam stand for a long time and not ferment, but at the same time the jam will not be cloying. Lemon juice will prevent the apples from becoming too dark. Stir the puree with sugar and juice.

6. To make the jam thick, you can simmer it over low heat. But this will happen for a very long time. To reduce the time by three times, you need to bake the jam! To do this, preheat the oven to 200 degrees. Pour applesauce and sugar onto a baking sheet and smooth out the layer. The thickness of the layer should be no more than 3 cm. The thinner it is, the faster the liquid will evaporate. The baking tray does not need to be covered or greased with anything.

7. When you put the jam in an oven preheated to 200 degrees, reduce the heat to 150 degrees and bake it for 1 hour. Meanwhile, sterilize the jars and lids.

8.Check the readiness of the jam. It should decrease in volume by about half. Place a little jam on a saucer and turn it over. If it doesn't fall (like ) then it's ready.

9.Hot jam should be quickly poured into hot sterilized jars. The jars are sterilized over steam for about 15 minutes until transparent. Therefore, 15 minutes before the jam is ready, put the jars to sterilize, 5 minutes before the jam is ready, boil the lids. The jam should be placed along the “marusin girdle” - this is the place of the jar where it begins to narrow (the shoulders).

Don’t forget to rinse the ladle you will use to pour the jam in boiling water.

10. To prevent the jam from becoming moldy, sprinkle sugar on top. The sugar layer should be about 5-10 mm. This is the so-called sugar castle or sugar plug. Condensation from the lid will fall not onto the jam, but onto the sugar. And immediately roll up the hot lid, which you need to remove from the boiling water and shake off all the water. Turn the jar over and check that the lid is tight and there are no leaks.

11.Now the jam is ready. Once cooled, store it in a dark, dry place where it can be stored for up to 3 years. When the jam sits for a while, it will become even thicker, almost like marmalade. Use it as a filling for bagels, pies and just for tea.