A quick jam of apples with transparent slices. How much sugar to put in jam from apples for the winter, how much to cook? Apple jam slices amber with orange.

Every year, the summer gives us not only warm sunny days, good mood, but also an abundance of vitamins found in vegetables, berries and fruits.

However, by making appropriate preparations, you can enjoy the fruits of this wonderful time at any time of the year.

One of these options is to make jam from apples.

Apples remove excess cholesterol from the body, have a fortifying effect on it and contain antioxidants, and it is completely easy to make from them.

So, the recipe for jam from apples with a photo.

Ingredients:

• apples - 1 kg;
• granulated sugar - 800 g;
• water - 250 ml.

Recipe for making apple jam:

To start, prepare the apples. They need to be washed, remove damage, clean the core and cut into slices.

In the sliced ​​fruit, add all the sugar and mix thoroughly. Let them stand for 15 minutes to highlight the juice.

Pour the apples in the syrup with purified water, then put on low heat. Boil for about 15 minutes after boiling.

After boiling the resulting mass should be allowed to stand for 4-5 hours. This will give the jam the desired consistency.

When the jam "rest", bring it to a boil again. Allow 5 minutes later (warming up and stirring all the time over low heat).

Put the finished jam in a carefully sterilized jar (you can hold it in boiling water, or steam it in). Roll up with the economic key.

Apple jam slices are ready to eat! Homemade, fragrant, healthy: it is perfect for tea or as a filling for pastries or toast.

Jam of apples and plums

For making jam from apples and plums you need to take:

• 500 grams of white plums;
• 500 grams of apples;
• 300 grams of sugar;
• 1 tsp vanilla sugar;
• 200 ml of water.

Recipe for jam from apples and plums:

Take ripe plums, but not overripe. They must be strong in order not to lose shape in the process of cooking. Rinse them under the tap.

Remove the stones and cut the plums into slices, each plum into 4-6 pieces. If there are spots - they need to be cut.

Rinse apples and cut into 4 parts, remove the core and tail. Any traces of damage by insects or rot need to be cut.

Cut each quarter of an apple across on thin plates or along, on segments.

Take a large bowl and mix the sliced ​​apples and plums in it.

Add sugar and mix the ingredients. Leave for 1-2 hours so that the fruits are soaked with sugar and juice of each other.

While plums and apples are infused, prepare the syrup. Heat 200 ml of water and dissolve a bag of vanilla sugar in it.

Put the fruit and sugar in a container, mix to dissolve the sugar.

Cook over low heat for no more than 20 minutes after boiling the contents of the pan. Then turn off the gas and let it brew for 10-12 hours.

Put the pot on the fire and continue cooking, stirring, for 10 minutes after boiling. Jam is ready.

Banks for preservation must be sterile, cover, too. Transfer the apple and plum slices in syrup to the jars, twist the lids, overturn and wrap.

Store cold jam from apples and plums (photo) in a cool place, do not allow direct sunlight.

Today we will deal with you how to make beautiful and fragrant apple jam slices. Such a delicacy can be served simply with tea, spreading on slices of bread, used as a filling for pies or cooked fragrant wholesome compote.

Amber apple jam with cinnamon slices

Ingredients:

• apples sweet and sour - 995 g;
• sugar - 990 g;
• vanilla and cinnamon - to taste.

Cooking

So, wash the apples thoroughly and lightly dry them with a towel so that there is no excess moisture. Then we clean the fruit from the seed box and cut into thin slices. Put them in an aluminum basin and pour sugar. Leave everything for a few hours until the syrup begins to stand out. To give the future jam the original flavor, we throw vanilla, ground cinnamon to taste and mix the contents again. Now we send the dishes to a very low heat, bring the mass to a boil and boil for about 5-10 minutes. After that, remove the pelvis from the stove and completely cool the delicacy. Thus, we act several times more and after the last cooking, spread the hot apple jam in slices over the cans and roll it up for the winter with lids. Store the piece for 2 years at room temperature or clean the cellar.

Amber apple jam slices with lemon

Ingredients:

• sweet and sour apples - 930 g;
• lemon - 45 g;
• drinking water - 555 ml;
• sugar - 610 g

Cooking

We wash the apples thoroughly, wipe dry with a towel, cut it in half and carefully remove the core. Then shred the fruit with thin plates and shift it into a bowl.

Now cook the syrup for apple jam slices: pour cold filtered water into the pan and pour the required amount of sugar. Thoroughly mix everything and send the dishes to medium heat. Boil the liquid, stirring, until all the crystals are completely dissolved. With the resulting syrup, pour the previously prepared apples and let them stand for about 20 minutes. Next, put the delicacy on the stove and start cooking. To do this, bring the jam to a boil, reduce the heat and cook for 20 minutes. If necessary, carefully remove the foam and cool the contents. Repeat the procedure several times and at the very end throw a lemon, cut into small cubes. Boil another 30 minutes, turn off the heat and arrange the jam in clean jars. We twist the lids and store the workpiece in the refrigerator or cellar.

Apple jam slices amber with orange

Ingredients:

• sweet apples - 980 g;
• crystal sugar - 940 g;
• orange - 155 g;
• drinking water - 750 ml;
•   ground - 5 g

Cooking

Let's start cooking this jam with oranges: wash them and cut them into four pieces, without removing the peel. Next, send citruses in a separate dish, pour boiling water and put the dish on medium heat. Boil until the zest is soft, and then pour out the sugar and mix everything. We continue to torment the contents, stirring occasionally so that it does not burn.

Without losing time, we wash the apples, peel them, remove the seeds and chop into thin slices. Carefully lower the fruit into a separate bowl and pour boiling water for 5 minutes. After that, pour the liquid and shift the apples into the syrup. Boil for about 30 minutes and at the very end we throw some cinnamon to taste. Next, lay out the finished transparent apple jam slices in the prepared in advance, spin the lids and store in the cellar.

Today I will tell you how to make apple jam slices for the winter. Such a jam is a wonderful delicacy that can be served with pancakes or pancakes, or just for tea. This kind of jam looks amazing, and in order to achieve this effect you need to follow some rules.

Ingredients for making jam a little: apples, sugar and cinnamon. In my family, everyone loves cinnamon, so it is present in many apple cakes and sweet dishes associated with apples. If cinnamon is not your spice, you can use vanilla pods or cardamom kernels, the choice is yours.

To make apple jam with slices for the winter, apples should be cut into 4 pieces, remove the seed box, then cut each piece into 3 equal slices. Weigh apples should be only after you remove from them all the excess.

Slice the apples into a stainless steel pot, sprinkle with sugar and add cinnamon or another spice. Leave the apples for 4-10 hours so that they let the juice.

That's how my apples looked after 5 hours.

Put the pot on the fire and bring the apples to a boil over high heat. Then remove the lid and boil for another 5 minutes. Fire must necessarily be maximized - this is the rule by which the lobules retain their integrity. After cooking, the jam must be completely cooled. It will take 3-4 hours, but this does not mean that immediately you need to prepare further. The process can be stretched for 2 days. That's how my apples looked after the second brew and the night of waiting.

I boiled them again, again on high heat for 5 minutes, and left to cool for 3 hours. To make the jam thicker, cooled apples should be removed from the syrup.

Put the saucepan on medium heat and boil apple jam for 5 minutes. Then return the apples to the syrup again, mix gently and cook over high heat for 5 minutes.

In a prepared sterile jar with a lid, shift the jam, spin and turn. Wrap to cool.

Apple jam slices for the winter is ready.

The jam will be about a liter, but I closed the can of 720 g and left the rest on trial. Oh, and it turned out delicious!

Delicious blanks you!

The most delicious proven recipes for apple jam

Apple jam slices transparent amber

The basic rule for making clear amber jam from apple slices is the fruit must be firm. It is necessary to choose either special varieties or slightly immature fruits, then the slices during cooking will keep the shape well and will not disintegrate.

Recipe №1 with walnuts and zest

Ingredients:

• Apples (necessarily solid) - 1 kg
• Sugar - 1 kg.

Cooking:

1. The first thing you need to gently rid the apples from the heart and cut into slices 5-7 mm thick. Then we take the container in which the jam will cook. Here, too, there are some tricks: if you take a narrow and high saucepan, then the jam will turn out to be liquid, and if it is wide, then it will be thick and caramel.
2. At the bottom of the container lay out a thin layer of apple slices and sprinkle with sugar on top. Repeat the procedure until the ingredients run out. Cover the saucepan with parchment or cloth and leave for 12 hours. During this time, the apples will empty enough juice to completely dissolve the sugar.
3. Then put the pan on a small fire and wait for the syrup to boil. You should not disturb the apples, but pieces that are not covered with juice should be gently heated with a wide wooden spatula. We give to boil for 5-10 minutes (the thicker the apple slices, the longer the future of the jam should stand on the fire) and leave to cool.
4. The principle of cooking is the same as in the preparation of candied fruit: when the syrup is completely cooled, repeat the procedure a second time. Again, forget about the jam until it cools completely.
5. The third stage of cooking - the final - the most crucial and lasts from 10 to 15 minutes. Right now, the apples will get the final look, and the syrup - the desired thickness. Therefore, it is important to watch the boiling jam pan very carefully: as soon as the product acquires the desired consistency, the container should be immediately removed from the fire. When the syrup begins to boil, you can mix the slices gently.

At this stage, 200 g of walnuts can be added to the jam. They are perfectly combined with apples and give the dessert an exotic "crunchy". In addition, before cooking, you can add 1.5 teaspoons of ground spices: cinnamon, cardamom and cloves (2: 1: 1). An interesting flavor accent will be added by any citrus peel (orange, lemon, grapefruit and even lime will do). Zest can either be removed in the form of a solid helix and removed at the last stage of cooking, or grated on a fine grater and left in the syrup.

Ready jam can be immediately preserved or allowed to brew in a cool place for a day and serve.

Apple jam slices amber: a classic recipe

Recipe number 2. How to cook a clear apple jam slices with cinnamon

The recipe for apple jam has some subtleties, and if you don’t follow them you will get a simple jam with mashed potatoes. In transparent jam, piquancy provides a richer apple flavor and pleasant color.

Amber jam from apple slices is not difficult to cook, but the procedure itself requires a lot of time. This is because jam is made in three doses at intervals of 6 to 10 hours. Only in this way is obtained a transparent syrup and apple slices. It is also important to choose late varieties of apples, which do not disintegrate when cooked. It is very important - the stronger and greener the apples, the more transparent the slices will be.

For jam on 1 kg of apples will need 0.7-1 kg of sugar - to your taste.

1. Apples need to be washed and cut into 4 parts, remove the core. Cut the sliced ​​parts into slices 0.5-1 cm wide.
2. Put apple slices in layers in a pan, each layer, falling asleep with sugar. Cover the pot and leave for 8-10 hours. During this time, the apples provide the right amount of juice to start cooking.
3. The pot should be put on medium heat, after boiling the syrup, let it cook for another 5 minutes. Do not mix apples! Even if the syrup does not completely hide them, simply press them with a spoon.
4. Remove the pan from the stove, cover with a lid to allow it to cool completely, it will take at least 6 hours. Then put the pan back on the stove, bring to a boil, cook for 5 minutes and cool for at least 6 hours. You also need to do the third time. After cooking for the third time - the jam is ready. It needs to be laid out on sterilized jars and rolled covers. It is worth considering that from 1 kg of apples you get a liter jar of jam.
5. In the jam, you can add cinnamon or boil it with vanilla, it gives a more refined taste.

The billet should be stored in a dark cool place.

Five minutes apple jam for the winter

Apple jam is always great. Probably, this is one of the most versatile winter delicacies: how nice it is when a blizzard rages outside the window to open a jar with a summer smell and serve for tea or bake an apple pie.

And now you have at your disposal aromatic, beautiful apples that must somehow be placed in a jar in order to preserve it until winter. Of course, many housewives do not want to spend a lot of time on conservation, and in this case, a five-minute apple jam recipe will help to quickly prepare delicious food for the winter.

What you need:

• Sugar - 1 kg (can be reduced or increased by 100-200g, depending on the taste of apples)
• Peeled apples - 1 kg
• Water - 1 cup
• Citric Acid - 1 Pinch

Steps for making apple jam:

1. First you need to clean the apples from the seeds and rods and cut into large slices, so that when other manipulations are performed, your apples do not darken, they should be dipped in slightly acidified or salted water, you can use this technique when preparing other recipes .
2. Now let's do the preparation of sugar syrup, to do this, pour sugar into the water and set it on a slow fire, you can periodically stir it so that the sugar will dissolve faster.
3. Move the apples to the pan with the already boiling syrup and boil for about 2 minutes. In the event that, after all, the apples were initially very sweet, and the jam turned out to be too cloying, just add a pinch of citric acid. Done!
4. We set aside the jam from the stove and sterilize the cans.
5. Again, boil the jam and immediately pour into banks and roll up the lids. After the banks are cool, we ship to a cellar or other place where it is mostly cool and dark.

Apple jam white pouring slices transparent

What is required for transparent jam apple slices white filling:

• Apples of the specified grade, it is better slightly immature - 1 kg;
• salt - 57 g
• sugar –1.1 kg
• soda - 10-12 g
• lemon - 23 g
• vanilla sugar - 1 pack.

Cooking features

1. Prepare a special salted solution, for which dissolve the salt in 1 liter of water.
2. Cut the apples into small slices and fold into the prepared solution. It is necessary that the segments do not blacken. The core must be cut. The skin can be scrubbed at will.
3. After all the apples have been sliced, the slices must be washed under running water. Then transfer them to the soda solution, also prepared at the rate of 1-12 grams of soda for 1 liter of water. Thanks to this, the lobules can keep their shape even after cooking.
4. After 5 minutes, get the slices and rinse them.
5. Put slices in a fairly wide container and cover with sugar for about 12 hours. This is necessary for apples to secrete juice.
6. Then begins the process of cooking. Over low heat the mixture should reach a boil. Wait 5 minutes and turn off the heat. Now it is necessary that the jam is completely cooled. This will allow the lobules to become transparent and collect the resulting syrup.
7. Bring to a boil again and boil for 5 minutes.
8. Again, wait for the mixture to cool completely.
9. The third time, repeat the boiling procedure.
10. Pour out vanilla sugar and lemon. To stir thoroughly. The lemon in this case will help to ensure that all the slices become transparent.
11. Jam to pour on banks that have previously been sterilized. Allow the syrup to settle, and lobule up.
12. Next, you also need to roll up sterile caps.
13. Turn the cans upside down, cover them and leave for 12-14 hours.

As a result, you get just amazing jam from apples, white filling, which will delight the whole family.

Clear paradise apple jam with whole tails

To date, not many are engaged in making paradise apple jam for the winter, losing the opportunity to pamper themselves and loved ones with a delicious homemade delicacy. One of the most popular options for making this dessert is the use of whole fruits with tails.

Ingredients used to produce clear jam from paradise apples with whole tails:

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

Cooking process:

Ranetki need to rinse well under running water and dry. Using a wooden toothpick to pierce the fruit in different places (about 10 punctures), so that when boiling the peel of apples does not burst and they do not turn into a porridge.

For the next step, we need a large container; a deep enameled pan would be best. In it, we will prepare our syrup. Pour the sugar into the pan, pour the required volume of water and wait for the liquid to boil, not forgetting to stir it occasionally. Cooking time - three minutes, then turn off the fire.

We are waiting for the syrup to cool slightly, and drop our processed injections into it. Cover with a lid and leave for four hours to soak the fruit in syrup.

After the stated time, the container with heavenly apples must be boiled again and cooked for five minutes. After that, remove from the heat and let the jam stand for another four hours, and repeat the cooking process again. Then lemon juice is added to the jam.

When the jam has cooled slightly, pour it into pre-prepared jars and roll it up.

Apple jam in a slow cooker: the easiest recipe

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

Previously, it took a lot of time to prepare the housewives. It was necessary to constantly be near apple jam to continuously stir it. In our time, modern household appliances allows you to cook this delicious dish quickly and easily, and most importantly, without interrupting everyday troubles. Everything is very simple - it is necessary to cook the jam not in a saucepan or bowl, but in a slow cooker.

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

The recipe for delicious jam from unripe apples

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

First, apples need to glow on the fire in order not to crack the peel when cutting them into slices.

After we cut the apples into 4 slices.

Pour into the pot the right amount of water and bring to a boil. Prepare a pan with cold water in advance, there we will lower the apples. We put apples into boiling water for 3 minutes, after which we need to quickly pull them out of there with a skimmer and immediately place them in a saucepan with cold water. Leave until completely cooled.

Then cook the syrup from sugar and one glass of water. Boil. Put apples in boiling syrup, be sure to stir. Bring to a boil again and cook for another 5 minutes. Next, turn off the stove and let the apples brew in syrup for at least 12 hours. Then we put on the fire again, boil for 5 minutes, and let it brew for 12 hours again. So you need to repeat one more time and add some jam to full readiness.

Banks and lids must be sterilized. Hot apple jam lay on the banks and close with sterile plastic caps for hot sealing.

Jam from apples and apricots for the winter: a recipe for delicate delicacy

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

To make apricot and apple jam for the winter, according to this recipe, you need to find a grade of apples with sourness, if there is no such possibility, then you will need to add a little citric acid when cooking. If you want to make the taste of the treat more piquant, you can add cinnamon or star anise to it.

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

After that, cut off the peel from apples, clean the core from them and cut them into slices. Then we take apricots, cut the fruits into two parts and remove the stones.

Now it is necessary to mix the fruit in a container in which the jam will be prepared (the net weight without stones and peel should be within 2 kg), add sugar and mix thoroughly.

After these procedures, you need to wait until the juice from the fruit stand out. Then put the tara on the stove and cook, stirring, for about 40 minutes on a small fire.

Cooked jam laid out in sterilized jars and roll. This delicacy is stored in cool rooms.

Kiwi and apple jam

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

To preserve most of the beneficial properties of apples and kiwi, you can roll them into jars for jam and later use them in the winter when you have tea or just to substitute for sweets. The cooking process itself will not take much time.

The components of jam from kiwi and apples are as follows:

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

Initially, all ingredients should be cleaned. Pull out the bones from the apples and peel them, repeat the last action with all the fruits of kiwi, squeeze the juice out of the lemon. Chop all the fruits into small pieces, add sugar and lemon juice.

To cook in a slow cooker, put all the ingredients in the bowl of the appliance. Turn on the "quenching" mode for 30-40 minutes. After that, you can serve the jam on the table or roll it into jars for the winter period.

To cook on gas, put the bowl on a slow fire and wait for the selection of the juice from the fruit. After that, boil for 15 minutes and roll up hot.

Amber apple jam with orange, recipe for winter

A fragrant, unusually tasty delicacy with citrus notes will warm you in the winter and give you moments of enjoyment while drinking a cup of tea. Can be used in the preparation of pies and cakes. A great recipe for making amber apple jam with orange for the winter will not leave anyone indifferent!

Ingredients:

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

Phased cooking process:

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

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

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

Remove the oranges in the syrup from the plate and add the apples. Mix gently and leave to sate for 1 hour.

After one hour, return the pan to the fire, boil and cook until the components are ready.

Willingness is determined by the state of the syrup, which is supposed to thicken and the softness of apple slices. Next, you should decompose the jam in prepared containers and cork.

Apple jam through a meat grinder: with and without peel

Jam of fragrant ripe apples is not only a great delicacy, but also an abundance of vitamins. And the preparation of a unique dessert does not require much effort.

1. For appetizing jam through a grinder of ripe apples, you must select soft fruits, not spoiled by pests, without damage to the mechanical nature. Wash apples better in cool water.
2. The next stage is the removal from the fruit of the core with seeds. If the peel is thick, it is better to remove it - thanks to this, the jam will be more tender, but less fragrant. Delicate fruit peel is better to leave, then the jam will be more saturated in taste and smell.
3. Cut the fruit into two to four parts. Then apple slices need to be put in a saucepan and add water. One kilogram of apples will need 100 ml of water.
4. On medium heat, the fruit must be boiled for fifteen minutes. If during this time the apples have not lost their shape, you can sweat them for another ten minutes.
5. After that, hot apples need to grind with a blender or meat grinder. Crushed apples boil faster, preserve vitamins. The resulting puree must be sent back to the fire: put it in a clean pan, add half a kilogram of sugar.
6. If peel is removed from apples, you can add a couple of cinnamon pinches. It is recommended to bring the mashed potatoes to a boil over low heat, stirring with a wooden spatula. We must not allow burning: the color and taste of the jam will be spoiled!
7. Boiled fruit puree should be put on a slow fire, it is necessary to evaporate the water for about forty minutes.

The finished jam should be poured into jars and tightly close the lids.

Unusual apple jam "Apple masterpiece"

Transparent apple slices, citrus notes and unexpected nut-vanilla flavor - this jam will earn the most enthusiastic praise of your guests!

Ingredients for the preparation of unusual apple jam "Apple masterpiece":

• Sour-sweet apples not over-ripe - 1 kg in a purified form;
• Sugar - 700 g
• Carnation - 2 buds
• 1 lemon peel
• Almond nut - 200 g
• Vanilla sugar - 20 gr.

Cooking

Apples cut into slices, removing the core. Fold in an enamel pan, sprinkling layers of sugar. Leave in a cool place for 6-8 hours, periodically mix gently.

The jam is cooked in three steps for 5 minutes after boiling. Slice the slices carefully. Foam to shoot.

Before the second boil add a clove. While the jam is cooling, prepare the almonds by removing the brown peel. To do this, drop the nuts in boiling water for 30-40 seconds. Drain almonds in a frying pan, crumble. Remove lemon zest from lemon.

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

Hot jam spread on sterile dry banks and close.

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

It would surprise the Mediterranean taste of the usual, it would seem, dishes.

Apple and pear jam with slices

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

• apples - 500 g
• pears - 500 g
• sugar - 750 g

Training:

For jam slices need sweet and sour apples and pears with dense flesh.

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

Apples need to be cut quickly and pour sugar, so that they do not begin to darken.

Cooking:

Fruits put in a saucepan, add a little water to the bottom and fall asleep with the remaining sugar.

Heat the saucepan over low heat, not bringing the jam to a boil. Leave the pan for 10 hours.

Then on a low heat bring the jam to a boil, not forgetting to remove the foam. To keep the slices intact, the fruit is mixed, shaking the container. Again, leave the jam to infuse.

We bring, with a break for 10 hours, two more times to a boil and hot, pour into processed cans washed and cork with lids.

A simple recipe for jam from red currants with apples

Ingredients needed for cooking:

• 1 kg of red currant
• 500 g of apples, preferably sweet varieties, it is better for the contrast of tastes
• 1.6 kg of granulated sugar
• 15 g of citric acid.

To make jams from apples and red currants, you will need to sort out the berries well and clean them from the stalks. Apples get rid of the rind and the core, cut into cubes of about 1.5 cm. Then they are placed in cold water with citric acid, this will save the fruit from premature blackening.

Cooking syrup. In 500 ml of boiling water add sugar and boil for 2 minutes. When the syrup is ready, get the apples out of the water, dry them well with napkins, pour them with the syrup and boil over low heat for 10 minutes. Pour the dried currants, bring the mixture to a boil and leave on low heat for 4 hours, stirring occasionally.

Cool the jam, pour into prepared jars and close the nylon covers. Store in the cellar until winter. For storage in the apartment, jam the hot jam in sterilized hot jars and roll up with iron lids.

Rhubarb jam with apples

Ingredients Required:

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

How to make delicious apple jam with rhubarb:

Peeled rhubarb from thin peels cut into equal pieces. Peel the orange, send the zest and squeezed out juice to the rhubarb.

Peeled and coreless apples cut into small pieces and send in a saucepan. Rub ginger there.

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

The resulting jam is still hot spread on sterilized banks and roll up in the usual way.

Recipe for delicious apple and plum jam

Plum-apple mix - the perfect combination for adding to the third dishes. Quite simple to prepare, in the end, this jam turns out to be fragrant, moderately thick and with mouth-watering pieces of fruit in a sweet syrup. Jam can be used as a sauce for baking, ice cream and other types of dessert.

Cooking jam from apples and plums: 23 hours

Servings: 10

Ingredients:

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

Cooking is carried out in 7 stages.

1. Wash the apples, peel them and cut into cubes.
2. Wash plums, rid them of bones, cut into cubes just like apples.
3. Stir the sliced ​​plums and apples with water and cinnamon.
4. Leave the mixture for 2-3 hours, in order for it to run the juice.
5. Put the mixture on the fire, bring to a boil and then simmer for 5 minutes. Remove from heat and leave for 6 hours to cool the mixture.
6. After this time, bring to the boil again and boil for 5 minutes. After leaving again for 6-8 hours to cool.
7. After this period, bring the mixture to a boil for the third time, then pour it into sterilized jars.

Banks with lids and leave to cool, after turning them upside down. As soon as the mixture has cooled, cooking can be considered finished.

SHARE A RECEPT:

Beautiful, fragrant and very seductive apple jam is the sunniest reminder of summer, of flowering gardens and warm sunlight. Having learned how to cook apple jam, in the winter you can make homemade not only them, but also apple pies, charlottes - this wonderful preparation can be the basis for a lot of other desserts.

Many apple jam invariably reminds of childhood - no wonder, because an apple tree is the same symbol of our country as a birch tree, and every girl had to be able to make jam from the fruits of this tree. As a result, recipes for apple jam were passed down from generation to generation from time immemorial to our great-grandmothers and mothers.

In the old days, apple jam was cooked not earlier than August 19, on the day of two holidays: the pagan Apple Savior and the Christian Transfiguration of the Lord. Until that day, our ancestors did not eat any berries and fruits, and after cooking, pies and other foods, including jam, were consecrated in the church. The festivities ended very beautifully: at sunset people went out into the field and followed the summer with songs that after the Apple Savior began to turn into autumn.

Apple jam is a very beautiful and tasty dessert, simple to prepare and does not require high culinary knowledge. If you like apples, we recommend that you try to make this jam, and it will definitely become one of your favorite desserts.

Features, cooking secrets and recipes of apple jam

Apple jam can be prepared both from apples with sugar, and with various additives - herbs, spices. It is believed that the most delicious jam is obtained from sweet and sour apples, and they must be peeled and cut into as thin as possible beautiful slices - then the jam will be very beautiful and tasty.

Recipe for classic apple jam

It will take: for 1 kg of apples 1 kg of sugar, 1 glass of water.

How to cook apple jam according to the traditional recipe. Pour sugar into a saucepan, pour in water, bring to a boil, put apples cut into beautiful boiled syrup in boiling syrup, boil jam, stirring gently so as not to damage the apples, until the slices become transparent.

If desired, at the end of cooking, you can add lemon zest, ground cinnamon or a little vanilla to such jam.

You can check the readiness of jam from apples in the classical way - drop by drop, which, having dried out a little, should not spread over the saucer when turning it over. Also, if the jam is ready, the apples will not float upward, they are evenly distributed over the syrup.

Less sugar can be used if you make apple jam using this recipe.

Recipe for apple jam - five minutes

Need: for 1 kg of apples 300g of sugar.

How to cook a five-minute jam from apples. Peel the apples and grate them on a coarse grater, or cut them into thin straws, pour in sugar, let stand until the juice is out, then put on the fire and bring to a low heat until boiling, stirring occasionally boil for 10-15 minutes after boiling. Spread out on sterile jars and cork.

This jam can be used to make charlottes and pies.

It is best thought to cook apple jam in copper and enamel basins, pots or cups, and sorts of apples are more suitable (papirovanie, anise, Slav, pear), if the aport or Antonovka varieties are used, then apples should be put into boiling water some time to soften the thick skin.

You can boil apple jam with the addition of other fruits and berries, since apples are perfectly combined with many of them. Try to cook for the winter such a jam and please your loved ones with this wonderful delicacy!

Subscribe to the author