Apple jam what to add. How to cook apple jam in slices? Transparent apple jam: recipes, photos

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

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

Content :

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

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

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

INGREDIENTS:

• Sugar 2 kg.
• Apples 2 kg.

COOKING PROCESS:

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

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

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

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

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

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

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

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

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

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

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

Apple jam with orange zest

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

INGREDIENTS for syrup:

• 1 glass of water.
• 1 cup of sugar.

Ingredients for jam:

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

COOKING PROCESS:

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

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

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

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

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

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

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

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

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

Apple jam with whole orange

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

INGREDIENTS:

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

COOKING PROCESS:

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

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

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

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

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

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

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

Five-minute apple jam, quick recipe for live jam

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

INGREDIENTS:

• apples 1 kg.
• sugar 600 grams.

COOKING PROCESS:

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

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

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

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

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

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

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

Whole apple jam

The jam made from Ranetki is very beautiful and tasty because they are not large in size and their body is dense and juicy. The jam is noticeably superior in aesthetic and taste qualities.

INGREDIENTS:

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

COOKING PROCESS:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Apple jam according to the classic recipe

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

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

INGREDIENTS:

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

COOKING PROCESS:

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

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

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

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

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

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

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

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

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

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

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

Apple jam is a favorite natural homemade dessert that is prepared in combination with other fruits, sugar, aromatic herbs and other ingredients. Almost all summer and spring varieties of apples are suitable for seaming. Homemade jam or jam from juicy apples is even more tasty and healthy if you combine them with plums, ripe wild berries, pears or citrus fruits.

Five-minute apple jam

Using this recipe, you can quickly and with a minimum set of ingredients make delicious, sweet and juicy “Korenevka” jam for the winter, which is added to tea, spread on bread or used as a filling for delicious pies and other pastries. The only products you will need are fresh apples (red or green, summer varieties) and granulated sugar.

First of all, thoroughly wash the apple fruits and let them dry. Then they are cut into several parts and the core and tails are removed. After this, cut into small cubes or medium-sized slices of any other shape.

Add sugar to a bowl of apples so that it completely covers the fruit pieces, and leave it all to sugar for a day.

Then pour them into a saucepan and boil over low heat 2 times for 5–10 minutes, with breaks for cooling. After cooling a second time, cook the mixture, stirring thoroughly, for another 20 minutes.

Now the hot jam is poured into clean, pre-sterilized jars and the lids are sealed. The resulting blanks are turned over, wrapped in a warm cloth, and after a few hours they are sent for storage.

Apple jam without skin

This amber colored roll will suit any table. Peeled and finely chopped slices in sugar syrup after cooking acquire the most delicate and mild taste.

To prepare clear apple jam in this way, you need the following ingredients:

• fresh apples - 2 kilograms;
• water and citric acid;
• regular and vanilla sugar (10–15 g).

In a deep enamel pan, mix 500 ml of clean water and 2 tbsp. spoons of sugar plus vanilla. Stir all this thoroughly and bring to a boil over low heat, then cook for about another 10 minutes.

At this time, the apples are sorted, washed in cold water, carefully peeled with a sharp knife, cut into quarters or smaller slices, and all seeds, tails and cores are removed.

The resulting pieces are rubbed on a medium grater and the resulting composition is added a little at a time to boiling water with sugar.

Mix all the ingredients again and simmer over low heat for 30–40 minutes until the mixture thickens. At the end of cooking, add 1 teaspoon of citric acid or fresh lemon juice.

As soon as the required consistency is obtained (the jam should not flow too quickly from the tip of the knife), it is sorted into clean and sterile jars and closed or screwed with metal lids.

Preparing apples with cinnamon

This classic recipe for cooking at home allows you to preserve the shape of apples and the maximum amount of vitamins. Cooking time 15–20 minutes. Cinnamon makes the taste of this natural dessert unique and aromatic.

This jam is served in combination with ice cream or as an addition to fresh sponge cake.

The ingredients you will need are ripe red or green apples of any variety, ground cinnamon and granulated sugar or caramel.

The apples are washed in water, then the stems are removed, cut into several parts, and the middle is removed along with the seeds. Pour the resulting slices into a deep bowl or pan and completely cover the top with sugar and fresh cinnamon.

Mix all the ingredients and leave the fruit to “marinate” in this form overnight or for a day at room temperature.

The next day, place the container with the candied apples on low heat and cook, stirring, for 15–20 minutes. The slices should acquire a characteristic caramel shade and be coated with sugar syrup, like a batter.

You should not overcook fruits, as this will affect their structure and minimize the amount of vitamins and nutrients.

You can serve the finished jam immediately hot or sort it into pre-sterilized glass jars, roll up the lids and put it in a cool cellar or closet until winter.

Juicy apple jam with lingonberries

The combination of ripe apples and juicy lingonberries or other wild berries makes this homemade dessert very juicy, aromatic and healthy. It is suitable as an addition to tea, a filling for pies and pancakes, or as an addition to cold ice cream.

The ingredients you will need are fresh lingonberries (can be replaced with blueberries or black currants), apples (usually more sour varieties like “Simirenko” and others are used), sugar and clean water.

The berries are carefully sorted and then washed in a colander or sieve under the tap. As soon as they dry a little, they are immersed in boiling water for 1-2 minutes. This procedure allows you to remove excess bitterness from lingonberries and make the taste of fresh berries more juicy and sweet.

The apples are also washed and then cut into slices. If desired, remove the skin from the fruit with a special knife, but you can leave it unpeeled.

Now prepare the syrup. Stir 2 tbsp in 500 ml of water. spoons of granulated sugar, dissolve it and, stirring with a wooden spatula, bring the liquid to a boil.

After boiling, first add lingonberries, then apples cut into small slices, mix everything and simmer over low heat (so that the mixture barely boils) for 30–40 minutes, depending on the variety of apples and the ripeness of the berries.

While hot, the jam is sorted into jars, which they do not forget to additionally sterilize and, having sealed the lids, the jam is sent for autumn or winter storage. Bon appetit!

Apple jam with oranges

Apples go well with various citrus fruits and especially juicy oranges. The latter give them an extraordinary taste and aroma and help increase their beneficial properties. This dessert is used as a filling, a sweet snack on its own, or as an excellent remedy for protecting the immune system.

To prepare this homemade preparation, take the following ingredients:

• sweet apples - 350 gr.;
• juicy oranges - 300 gr.;
• ground cinnamon - 1 teaspoon;
• vanilla sugar and water.

First of all, carefully prepare all the fruits. Oranges and apples are washed separately or together under running water, then wiped with napkins or a towel and allowed to dry naturally.

The seeds and cores of the apples are removed and cut into quarters or smaller pieces. Oranges are also cut into four parts, and then the thickest layer of peel is cut off with a knife, but the skin itself is not removed.

To prepare this dessert, as when making jam from other fruits, it is good to use a modern multicooker. Place the prepared orange and apple slices into the appropriate bowl, add sugar mixed with cinnamon, turn on the “stew” mode for 1 hour and begin preparing the container.

Cans for sealing are washed and sterilized in boiling water, the old-fashioned way, or in the microwave for half an hour. As soon as the timer goes off, the sugared fruit mixture is passed through a blender to form a homogeneous mass - puree.

The finished composition is carefully poured into jars, the lids are screwed on and stored in a refrigerator or other place protected from excess light at a comfortable temperature.

Apple jam with walnuts for the winter

Another simple and at the same time delicious recipe for preparing ripe apples for the winter, for which a modern multicooker is suitable. An unusual and tasty dessert, which is obtained by combining juicy fruits, aromatic bay leaves and crunchy walnuts, will not leave anyone indifferent.

You will need the following set of ingredients for preparation:

• ripe apples, red or green - 1 kg;
• granulated sugar - 400–500 gr.;
• lemon (1 pc.) and several bay leaves;
• walnuts - 100 gr.

For gourmets, the recipe can be supplemented with aromatic liqueur based on a natural basis, for example Amaretto, etc. It will give the dessert an even more delicate taste and contribute to longer storage of the preparations.

First, wash the main fruits, then cut them into small slices and place them fresh in the multicooker bowl. If there is a “boiling” or “stewing” mode, it is activated; the cooking time ranges from 40 minutes to 1 hour, depending on the number of apples and the capabilities of the device.

But first, prepare the syrup in the same slow cooker or in a saucepan on the stove. Mix sugar, zest and freshly squeezed lemon juice and bring the liquid to a boil.

As soon as the sweetness has completely dissolved, mix the syrup with apple slices, add a few bay leaves and cook everything for 20 minutes. Next, add pre-peeled walnuts and, if desired, 1-2 tablespoons of liqueur and set the timer for another half hour.

The finished aromatic jam is distributed into clean small glass jars, turned over, wrapped according to “grandmother’s” technology and after some time, after the preparations have cooled, they are sent for storage.

The taste of the finished dessert is very rich and aromatic, especially in combination with fresh pastries or pancakes.

Dessert of “Ranetki” with ponytails in its own juice

This preparation will appeal to both adults and children; it is easy to prepare and has a very pleasant and delicate taste. A special feature of the preparation is the boiling of small fruits whole, without the need to remove the tails, this makes them more convenient to eat, and they retain a maximum of vitamins.

The ingredients used are fresh apples (red “ranetki”), regular sugar, citric acid or fresh citrus juice and water. They act step by step. At the first stage, it is important to select the prepared fruits correctly so that they are all the same size, so they will reach readiness at the same time.

After sorting, wash the apples thoroughly with cold water, wipe with a towel or paper napkins, and then pierce the base of each fruit with a toothpick or similar sharp object.

At the same time, add sugar and lemon juice in a saucepan with water, mix everything and bring to a boil. Whole apples are dipped in hot syrup and simmered over low heat for 15-20 minutes without stirring, this will help them cook better and keep their shape.

In this way, cook everything 2-3 times for 20 minutes with breaks for cooling. At the last stage of cooking, the cooking time can be slightly increased.

The readiness check is carried out by the appearance of the sweet fruits; one wound is carefully pulled out by the tail, and if the fruit retains its shape, then everything is ready.

Now the hot jam is sorted into pre-sterilized glass containers. Cover all containers with lids and after a few hours they are sent to dark shelves until winter.

Compote of apples and tangerines

This delicious drink contains a huge amount of vitamins. It will perfectly quench your thirst and will be a good addition to various desserts, jams and breakfasts.

For preparation, fresh tangerines and apples of any variety are used, but the more sugary it is, the better. Tangerines are washed, then the skins are carefully removed and divided into slices.

The peel itself is passed through a grater to obtain the zest or cut into small pieces, not forgetting to remove the thick white veins.

The apples are washed, cut into several parts and cleaned of the middle and seeds. Boil 500 ml of water in a saucepan on the stove, and 1-2 minutes after boiling, first add the tangerine zest (if possible, you can combine it with lemon shavings), and after a few minutes add the tangerine and apple slices.

Stir the fruits in water, add a little sugar and other spices, such as ground cinnamon or cloves, to taste. After 5–7 minutes, remove from heat, cool and serve fresh.

Or add 1-2 teaspoons of lemon juice and pour the compote into three-liter jars for the winter. If desired, you can make tasty jam from these fruits; to do this, increase the amount of sugar and cooking time and reduce the amount of water.

Description

Apple jam Probably many, if not all, love it, because this is the taste of childhood! Every year your mothers or grandmothers made apple jam, which you loved to eat with bread, buns, in pies or just with a spoon. By the way, apple jam pie is a fairly common and popular delicacy in many countries.

If we talk about beneficial properties, then the jam contains a fairly decent amount of vitamins C and P. In order to enhance the effect of these vitamins, rose hips are sometimes added to apples, which does not at all worsen the taste of the jam.

To prepare a simple and, at the same time, delicious apple jam in a hurry In principle, any apples will do. But you must understand that the result and taste directly depend on the type of fruit. Somewhere the apples are sour, somewhere sweeter, and somewhere the aroma is a little stronger... Or you can even experiment and add different varieties of apples to achieve an original taste. But in general, jam from any apples comes out tasty and aromatic.

Sometimes, instead of sugar, some housewives add fructose or sorbitol, which will allow people with diabetes to also treat themselves to a tasty and healthy treat. But if sorbitol is added, the jam may ferment, so it will not be possible to preserve it for the winter.

It is believed that properly prepared and healthy jam should be pale yellow or almost colorless, because there is an opinion that brighter colored jam contains fewer vitamins.

If you have the desire and opportunity, then you can add cranberries or rowan berries to the jam to slightly diversify the taste and make the aroma more intense.

In order to quickly prepare delicious apple jam at home in a hurry, you will need only 200 grams of sugar per kilogram of apples and, directly, the apples themselves. For jam, it is better to choose whole and not rotten fruits.

When you have stocked up on everything you need, you can safely open our recipe with step-by-step photos and start cooking, the process of which is simple and does not take much time. You will see this for yourself.

Ingredients

Cooking steps

To begin, rinse the apples thoroughly in water and cut them into small slices, first removing the centers.



Pour the apples into a saucepan and add sugar.



Mix the contents thoroughly.



Watch the apples. After about half an hour they should begin to release juice.



Now place the pan on the stove, turn the heat to low and cook the jam, bringing to a boil. Don't forget to stir periodically.



When the mixture boils, let the jam boil for another five minutes and remove from heat. Now you can pour the jam into pre-prepared and sterilized jars and roll up the lids. After this, you should turn the jar upside down and let it stand in this position for some time.

Jam made at home in a hurry is ready to eat now, you can put the kettle on and call the family.



Bon appetit!

One of the most beloved and common homemade preparations is apple pieces, boiled with sugar and sealed in jars. Delicious apple jam can be fruit slices in clear amber syrup, thick amber marmalade, or look differently. Fragrant lemons or oranges, fragrant cinnamon or vanilla are often added to the main component to complement the taste with new notes. Choose the most suitable ones for you and your family from a variety of recipes.

How to make apple jam

The most famous method of making apple jam involves boiling the slices over a fire with sugar. Today there are other options in which fruit is combined with sugar in the oven or slow cooker. Even a novice cook can cope with each of them. The best desserts are made from sweet and sour varieties. For cooking, it is better to use copper and enamel utensils.

Apple jam recipes

You can prepare a delicious delicacy from apples rolled into jars in a variety of ways. A hassle-free Five Minute or a complex extravaganza of several components – the choice is yours. In almost every recipe preparing fruit requires peeling the seeds, and if the skin is hard, then removing it too. Apples are often cut into 6-8 pieces, but there are recipes that use whole fruits. Arm yourself with step-by-step instructions with photos to make a small culinary masterpiece and delight your family with jam from aromatic fruits.

Amber apple jam slices

• Time: 6 hours.
• Number of servings: 6 persons.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

At home, every housewife can prepare amazingly beautiful and tasty jam without much hassle. Transparent syrup, amber color of apple slices - a result that will surprise guests and household members, but will not take much time and effort. The recipe can safely be called quick jam, because it will remain on the stove for no more than 5-10 minutes in 3 approaches. Any variety of apple is suitable for dessert, but it is better to give preference to fruits with dense pulp.

Ingredients:

• apples – 1 kg;
• sugar – 1 kg;
• water – 100 ml.

Cooking method:

1. The apples are washed, peeled, and cut into slices.
2. Mix sugar with water, boil syrup.
3. Pour hot syrup over apple slices and put on fire.
4. Boil the jam for 5 minutes, then cool completely. Repeat the procedure 3 times.
5. After 3 boilings, pour the mixture into sterile glass containers and roll up the lids.
6. Turn the jars upside down, wrap them up, and wait until they cool completely.

• Time: 2 hours.
• Number of servings: 18-20 persons.
• Calorie content of the dish: 268 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

It is possible to prepare an incredible delicacy in just 5 minutes. To do this you will need 3 kilograms of apples, a little less sugar and a little time. Apple jam Five minutes is made from fruits that are cut into cubes or grated. Choose any method of chopping fruits for harvesting. If you use sweet varieties of fruit, the amount of granulated sugar can be slightly reduced, and for sour apples - increased.

Ingredients:

• apples – 3 kg;
• sugar – 2 kg.

Cooking method:

1. Wash the fruit, then you need to remove the core and grind the pulp in a convenient way.
2. Add sugar to the fruit pieces and leave for 1 hour.
3. Place the container with jam on the fire, wait until it boils, cook for 5 minutes.
4. Place the hot dessert in pre-sterilized jars and roll up.

With lemon

• Time: 3 hours.
• Calorie content of the dish: 195 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

An unusual recipe for apple jam, which uses lemon in addition to the main component, will surprise you with its citrus freshness and aroma. Soft fruits in sweet and sour syrup are a dessert for real gourmets. In winter, such preparation will become a storehouse of vitamins, a source of useful elements and will simply cheer up lovers of delicious food.

Ingredients:

• apple fruits of any variety – 2 kg;
• lemons – 2 pcs.;
• sugar – 850 grams;
• citric acid – 1 tsp;
• water – 200 ml.

Cooking method:

1. Remove seeds and peel from the fruits.
2. Cut the prepared fruits into slices, lemons with peel into half circles.
3. Place the fruit pieces in a bowl, add water and simmer until soft.
4. Add granulated sugar, cook until thick.
5. At the end of cooking, add citric acid.
6. You need to seal hot jam, pour it into sterilized jars and seal.

Cinnamon

• Time: 8 hours.
• Number of servings: 10-12 persons.
• Calorie content of the dish: 285 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

The traditional aroma, which combines notes of apple fruit and cinnamon, will fill your kitchen when you open a jar of jam. In addition to the impeccable smell, you and your family will enjoy the unique taste of the sweet amber delicacy. You can prepare a treat from any variety, for example, Antonovka or Ranet. Find out how and how much to cook apple jam from the following recipe.

Ingredients:

• apples – 3 kg;
• sugar – 1 kg;
• cinnamon - to taste.

Cooking method:

1. Cut the prepared fruits into slices, mix with sugar, and leave overnight.
2. In the morning, put the bowl with apple slices on the fire and boil for 20 minutes. Let the workpiece cool and repeat the procedure 2 more times.
3. At the end of the last cooking, add cinnamon and roll the hot mixture into sterilized jars.

With orange

• Time: 2 hours.
• Number of servings: 10-12 persons.
• Calorie content of the dish: 275 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

The original combination of sour oranges and apple sweetness in one jar will impress you with its amber color, rich aroma and amazing taste. For 3 kg of fruit, use no less than 2 kilograms of sugar. In this case, the jam is guaranteed not to ferment or become moldy during storage. You can also make apple jam with oranges.

Ingredients:

• apples – 1 kg;
• oranges – 1 kg;
• sugar – 1.5 kg;
• water – 2 tbsp.

Cooking method:

1. Peel the washed oranges, remove membranes, and first remove the zest.
2. Peel the apple fruits and grate them.
3. Make a puree from grated fruit and water, rub it through a sieve.
4. Add sugar, oranges, zest to the mixture, mix and heat.
5. Cook the mixture after boiling for 15 minutes.
6. Pack the hot dessert into sterilized containers and seal with lids.

Whole apple jam

• Time: 25 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 284 kcal per 100 g
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

The fruits of paradise apples are ideal for making jam that looks appetizing and seductively tastes. The pleasant and fresh aroma of lemon will add additional sophistication to the dessert. If you want to make the jam even more savory, use nuts or cinnamon. In small quantities, these ingredients are added to the main components during the cooking process.

Ingredients:

• small apples – 1.2 kg;
• lemon – 2 pcs.;
• sugar – 1 kg;
• water – 250 ml.

Cooking method:

1. Wash the fruits, prick them with a toothpick in several places, and place them in a saucepan.
2. Boil sugar syrup, add a little lemon zest to it.
3. Pour hot syrup mixed with lemon juice over the fruit and leave for a day.
4. Boil the jam for 5 minutes, leave to steep for another day.
5. The third cooking lasts 10 minutes, after which the zest must be removed and the preparation poured into a sterilized container.

In a slow cooker

• Time: 2 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 265 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

A convenient and quick way to prepare delicious apple jam is to use a multicooker. Try using modern technology to create a small culinary masterpiece; you will be surprised how simple and tasty it will be. It is better to remove the thick peel from the fruit, but this is not necessary. If you peel the fruit, the cooking time is reduced to 1 hour.

Ingredients:

• apples – 1 kg;
• sugar – 800 g.

Cooking method:

1. Wash the fruits thoroughly, cut into pieces, and place in a multicooker bowl.
2. Add sugar and stir.
3. Turn on the “Stew” mode for 1.5 hours (1 hour if the apples are peeled).
4. Place the finished jam in a sterile container and seal.

In the oven

• Time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 286 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

A delicacy similar to marmalade can be prepared from any apple variety. Although the ingredients in this recipe are the simplest, it turns out to be unusual due to the unconventional method of cooking - in the oven. After cooling, such a dessert will certainly thicken; put it in jars hot, while it is still viscous, with barely noticeable slices. Fruit marmalade is a great addition to tea drinking.

Ingredients:

• apples – 1 kg;
• sugar – 0.5 kg.

Cooking method:

1. Cut the cored fruit into small slices and place them in a deep container.
2. Fill the slices with sugar, place the container in the oven, heated to 250 degrees, for 25 minutes.
3. Stir and return to the oven, reducing the temperature to 220 degrees.
4. Stir every 10 minutes. Determine readiness yourself by thickness and appearance.
5. Place in sterilized jars and seal.

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