How to cook apple jam? Transparent jam from Antonovka with slices Amber jam from Antonovka with slices transparent.

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

Apple jam slices, the recipe of which we will consider later, is not only very tasty, but also surprisingly beautiful. A golden dessert with a clear broth is very rarely kept 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 make delicious and fragrant pies from it. However, to use such a filling, it is necessary to catch the boiled fruits in advance, and leave the sweet syrup in a jar. If this is not done, then you risk getting half-baked pastries.

The right choice of fruits

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

Product processing

How to cook apple jam slices? To do this, purchase suitable fruits, and then wash them thoroughly using a brush or a 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 chopped properly. To do this, the apple must be cut into 4 slices, and then carefully remove the middle part. Next, each piece of fruit needs to be divided into 3-4 more parts. It should be noted that the thinner the slices are, the faster they are saturated with sugar. However, during the heat treatment process, 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 slices: step by step recipe

Such a delicacy is not prepared quickly. Indeed, to obtain delicious jam after each it must be completely cooled at room temperature.

So, before you cook apple jam slices, you need to prepare:

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

Pre-preparation of ingredients

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

Thus, before cooking apple jam in slices, sliced \u200b\u200bfruits should be put in a large container, and then covered with fine sugar. In this case, the additional use of water is highly discouraged. The apples should give juice on their own, and the sugar should melt, forming a golden syrup. Ideally, fruit can be covered with a sweet ingredient in the evening, and the next morning, proceed to heat treatment.

Dessert cooking

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

Thus, apples in syrup must be boiled over low heat, and then left aside until completely cooled. In this case, the fruit should be partially saturated with sugar. Next, the cooled jam needs to be put back on the stove and kept for about 5 minutes. It is desirable 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 cook apple jam correctly. It should be noted that such a dessert is stored for quite a long time. And in order to significantly increase its shelf life, 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 are sterilized, they need to carefully put boiling jam in them (straight to the top), and then quickly roll them up. Next, the dessert containers must be turned upside down and covered with a thick cotton blanket. In this position, it is desirable to keep the banks for about a day. You can store them in the refrigerator, and in the basement, and even at room temperature.

Cooking 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 fruit (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 fragrant and very tasty jam on your own, you need to use only And they should not be soft, otherwise the dessert will not turn out transparent, but will be loose.

How to process and cut apples for such a jam, we described above. They must be placed in a large container (for example, an enamel basin) and immediately covered with fine sugar. It is not worth waiting until the sweet product has melted and the fruit has given its juice. This is due to the fact that drinking water is additionally added to such a dessert.

Heat treatment on the plate

After the apples with sugar are laid out in a basin, they should be put on a minimum fire. It is required to immediately pour a small amount of water into the dishes so that its contents do not burn to the bottom. Thus, stirring the fruits regularly, they must be brought to a boil, and then boiled for about half an hour. Next, the jam should be removed from the stove and left aside for three hours. After that, it is recommended to heat the basin with dessert again, but already for 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 such jam until the beginning of next summer. But so that it does not deteriorate and retains all the useful properties, as well as taste and aroma, it must be subjected to conservation. For this, you can use both liter and 750 g cans. They must be sterilized on the stove. Similarly, it is required to process metal covers.

The final step in creating delicious apple jam

After the jars and lids are sterilized, put the bowl of jam on a slow fire, and then bring to a boil, add citric acid and ground cinnamon to taste. Next, you need to mix all the ingredients well and proceed to laying them out in a container. It should be noted that such a procedure should be carried out with extreme caution. After all, if hot jam gets on the skin, then you can get a pretty severe burn.

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

Apples cut into thin slices should be put in a large metal basin, and then covered with fine sugar and shake well so that the fruits are evenly covered with it. Next, you need to put the filled dishes on medium heat and immediately pour a small amount of ordinary drinking water into it. Stirring regularly, apples must be brought to a boil. Next, reduce the heat to a minimum and cook the dessert for 40 minutes. During this time, the fruit will noticeably boil down, and the syrup will increase significantly in volume. In this case, the jam should become thicker and golden in color.

Final stage

After the jam has become a suitable consistency, it can be safely decomposed 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 with the delicacy will completely cool down, and they can be safely put away in the refrigerator, cellar or cellar.

Do you want to quickly prepare delicious transparent apple jam with slices? There is nothing easier! Choose any recipe from our selection!

This is a classic option that involves the use of only apples and sugar. The recommended amount of each ingredient is 1 kg. However, you can stock up on a large amount of this wonderful dish, just remember to stick to these proportions.

First you need to thoroughly wash and dry the fruit - excess liquid will not benefit the jam. Then prepare the apples yourself - cut the core and cut into slices. If the peel of the fruit is quite dense, it is better to remove it.

Then lay apples and sugar in layers. Moreover, the final layer should be sugar.

Then cover this container with a lid and wait for the fruit to release the juice. As a rule, this requires approximately 12-20 hours. You will calculate the desired degree of cooking by the fact that the sugar in the upper layer will dissolve and liquid will form in the container.

Now there is little left to do. Place apples in a saucepan and bring to a boil over medium heat. After that, note the 5 minutes of cooking, turn off the heat and wait until the pan cools down.

Bring the liquid back to the boil and cook for about 10 more minutes. Then turn it off and wait for it to cool down.
Left just a little bit! The cooking time in the third run depends on the desired shade of the dish. Boil for 5-30 minutes - with the longest time, the color will turn out dark and saturated.

Interesting! Why several identical actions, you ask? The fact is that if you cook at a time, the basis of the jam will become an unattractive brown liquid.

Arrange the clear jam in sterilized jars. Try to pack the contents tightly, but without damaging individual slices.

When the jars have cooled, send them to a dark, cool place and take them out on the occasion of a tea party in a warm company of relatives. So the jam will seem even tastier!

Recipe in a slow cooker

The slow cooker is a faithful assistant for the hostess, which is indispensable in the preparation of many dishes. It will also come in handy for making delicious jam from healthy apples.

First of all, prepare the ingredients - for 2 kg of apples you will need only 500 g of sugar. Fruits are peeled and peeled, and then cut into slices or cubes.

In a slow cooker, apples must be the first layer, because sugar will certainly burn, waiting for fruit juice. When you put the apples, cover them with sugar.
Activate the "baking" mode for 40 minutes. After boiling, do not forget to periodically stir the jam to evenly distribute the sugar.

The last stage is the sterilization of the jars and the rolling of the jam.

Oven to the rescue

Apple jam with slices is easy to cook in the oven. This recipe will help you out when you don't have time or desire to get bored over the pan. His secret lies in knowing a couple of life hacks. For example, it is recommended to choose a heat-resistant form with thick walls. And so that the contents do not run away, fill only 2/3 of the dishes.

For 1 kg of fruit, half a kilogram of sugar is required. Apples should be cut into slices, not forgetting to remove the cores.
Sprinkle the fruits in the form of sugar.

Preheat the oven to 250 C and send the dish there for 25 minutes.
That's not all! After this time, you need to get the form, mix the fruit and send it back to the oven with a temperature value of 220 C. Now you should try the jam and add sugar if you wish.
So you need to cook the jam several times to the desired consistency. It is important not to skip caramelization - in this case, the jam will turn out to be viscous.
When the surface of the jam is foamy, and the syrup turns thick, take it out and roll it into jars.

Delicious orange recipe

Prepare apple and orange jam for the winter, and you will always have a reason to gather at the table with the whole family. No one can refuse such an unusually delicious tea party!

To make jam, you will need 1 kg of peeled apples, 0.5 kg of peeled oranges and 0.5 kg of sugar.

delicious jam

Apples should be cut into cubes. Oranges need special treatment - they need to be peeled, if possible, remove the films, divide into slices and cut into pieces, the same size as apples. We advise you to perform these manipulations on a container for making jam so that the juice drips there.

Combine fruits, sprinkle with sugar and stir.

Leave this "cocktail" for 2-3 hours for the formation of juice.
Then send the dishes to a slow fire and after boiling, cook for 10 minutes.
Then you need to leave the jam for several hours to soak in the juice.
After this happens, cook the fruit for another 40 minutes on the slowest possible fire until golden. The contents will not burn if you stir occasionally with a spatula.

You can spread the chilled jam without seaming if you are going to eat it quickly.

Five-minute recipe

Believe it or not, this jam really only takes 5 minutes of your time. This method guarantees not only excellent taste, but also the safety of all vitamins.

The proportions of the ingredients are very simple: for 1 kg of apples, you should take 1 kg of sugar and a little cinnamon.
The first step is cutting the apples into slices. To save time to the maximum, you can cut pieces of arbitrary shape.

Jam with an unusual taste

Mix apples with sugar and forget about them for 10 hours (you can overnight).
After you patiently wait this time, send the apples to the fire and leave to cook for a quarter of an hour.
At the very end of cooking, add a pinch of cinnamon - this is a well-known way to make apples more tasty and fragrant.
Five-minute jam is ready! It remains only to distribute it in jars and roll them up.

Recipe with lemon

Quickly and easily you can make jam with lemon. This unexpected ingredient will give your dish a slight sourness, piquancy and an unforgettable taste.

The list of ingredients for this recipe is as follows: you need to take 1.5 kg of apples, 1 lemon, a glass of water and 1 kg of sugar.
The first step is to create the syrup. Sugar should be dissolved in water, that is, brought to a boil over low heat and boiled.
Do not waste time while the syrup is being prepared - you can start preparing the fruit. It is recommended to cut the lemon into small slices without removing the peel. To prevent the dish from being bitter, remove the lemon seeds.

Send the lemon to the bubbling syrup and cook for 5-7 minutes.
Wash the apples, cut out the cores and divide into slices about half a centimeter in size.
Apples should also be thrown into the pan and noted for 5 minutes of cooking.
After this time, turn off the fire and wait for it to cool. After that, turn on a small fire again, bring the contents to a boil and cook for 30 minutes to thicken.
Once the jam has cooled, divide it into clean jars. Without sterilization, it can be stored for 3-4 months, because citric acid performs the mission of a preservative.

There is no need to talk about the popularity of apples in our country once again. There are a great many ways to harvest this fruit for the winter. Apples are marinated, dried, compotes and confiture are cooked from them, marmalade and jams, even frozen. But the most common harvesting option is, of course, jam.

Opening a jar of fragrant apple jam in winter, you can feel the tart and fragrant aromas of summer. It is harvested both for filling buns with pies, and as a delicious independent dessert.

Many housewives are often lost among a large number of different recipes. In this article, you will learn how to cook the most delicious apple jam according to the classic recipe. And lovers of unconventional tastes will like various options with the addition of unusual ingredients.

properties and calories

There are a lot of useful qualities in properly cooked apple jam. A high concentration of vitamins of different groups and a variety of trace elements make it an indispensable product.

First of all, apples are rich in pectin, a substance that helps to remove accumulated harmful cholesterol from the body. In addition to fighting cholesterol, pectin speeds up metabolism in the body, improves peripheral circulation, and has some sorbing properties.

B vitamins, the presence of vitamins A, E and P, in combination with iron and potassium, helps in the fight against cardiovascular diseases, improves the condition of the skin and hairline, has a beneficial effect on muscle tone and the nervous system of the body.

Apples are a hypoallergenic fruit. This feature allows you to diversify the diet of young children with such a dessert. And if you replace sugar with fructose or honey, then diabetics will also be able to enjoy it.

Apples containing acid can adversely affect the condition of people suffering from diseases of the gastrointestinal tract. However, given these features, you can choose a suitable prescription for such patients. For people with increased acidity of the stomach, fruits of sweet varieties are used, and for those whose acidity, on the contrary, is lowered, sour apple varieties are used.

Another unique factor is the ability of the apple to normalize stools in both constipation and diarrhea. Many plant fibers absorb excess moisture with toxins in the latter; at the same time, they help the movement of solid masses that provoke obstruction.

Nutritionists recommend eating apple jam for dessert, replacing them with sweets and cakes. Do not eat a lot of it, therefore carbohydrates will not exceed the norm. A coarse fiber contributes to the proper functioning of the intestines, which is important when dieting.

The calorie content of traditional jam is 265 kcal. But it changes significantly if the sugar included in the recipe is replaced with honey. At the same time, the issue of complex sugars disappears - the main enemy processed into fats.

Selection and preparation of products

The choice of apple variety depends on the recipe and the desired result. First of all, apples should be homemade, and not imported, bought in a store. They are of little use for this purpose.

Late varieties (Antonovka, Semerenko) have a dense texture, do not boil soft, retain a beautiful appearance after heat treatment. They are perfect for making jam slices.

If the hostess decides to cook according to this recipe from soft varieties (White filling), then the fruits should be taken unripe.

Sour varieties contain more pectin. They make great jelly-like options. For those who like sour taste, it is recommended to use green, not very ripe fruits.

Overripe apples lose their juiciness, become loose and tasteless. Jam from them also does not have high taste, so it is better not to cook from such fruits.

Separately, it is worth talking about wild, paradise and Chinese apples. They are small, they can be preserved whole, together with the stem and core. This jam has an unusual and refined appearance, surprises with a wide flavor palette.

The process of preparing the product also depends on the selected recipe. The general rule is that the apples must be thoroughly washed, you can use a brush, and then dry thoroughly.

When removing the peel, it is worth remembering that a significant proportion of vitamins is lost. Blanching in boiling water for a couple of minutes can be a good alternative. In the same way, especially hard varieties can be processed. The water left after blanching is used to make syrup.

Apples are peeled, cut into pieces of the same size or scroll through a meat grinder. It all depends on the imagination of the hostess and the method of harvesting she has chosen. In some cases, the fruits must be whole, not damaged by the worm. If the task is not the aesthetic appearance of the finished product, then any fruit will do, the main thing is to carefully remove all damaged parts.

Close attention must be paid to the correct choice of dishes for cooking goodies. Both the dimensions of the container and the material from which it is made are important. A good choice would be wide basins and bowls with small sides. The jam in them will warm up evenly. In deep and narrow dishes, it will have to be stirred more often, which will certainly affect the appearance and useful qualities of the product.

It is better to refuse aluminum and copper basins, since the acid contained in apples enters into a chemical reaction with these materials. Jam will become dangerous to eat because of the heavy compounds that have fallen into it. Enamelware is perfect, as well as stainless steel containers. At the present time, housewives often come to the rescue of a multicooker bowl.

Modern technology greatly simplifies the culinary process, delivering pleasure while cooking.

It is worth taking care of the thorough sterilization of containers for conservation. Banks must be taken with a capacity no more than 500 ml otherwise mold may form in the finished product.

When all the food and utensils are prepared, you can begin the sacrament of preparing an incredibly tasty and healthy dessert.

Recipes

Each hostess will be able to choose a recipe to her liking from a large number of variations. Time-tested classic recipes will appeal to admirers of traditions, and unusual combinations of products will certainly not leave indifferent lovers of exotic and non-traditional tastes.

"Five Minute"

The crazy pace of life of modern women often leaves no time for winter preparations. In this case, a simple recipe for quick and “live” jam will come to the rescue. A short heat treatment time allows you to save the maximum amount of vitamins and nutrients in it.

Any apple will work for this recipe. Fruit may be slightly bruised or bruised. These areas need to be thoroughly cleaned. Whether to leave the peel is a personal matter of the hostess. It won't play a big role here.

Prepared fruits must be peeled and chopped. The method of shredding is also not fundamental. It can be slices, cubes; you can grate apples.

For sweet varieties, 600-800 grams of sugar is enough, and for more acidic varieties, from 1 to 1.2 kilograms per 1 kilogram of apples.

The first step is to prepare the syrup. To do this, add 1 cup of water to granulated sugar. Then dissolve the sugar over low heat, stirring constantly. Place prepared apples in a container with boiling syrup and boil for 2-3 minutes. If the jam seems too sugary, then you can add a pinch of citric acid.

After that, set the jam container aside and proceed to sterilize the jars with lids. At the final stage, the jam is boiled again, poured into prepared dishes and sealed with lids.

"Amber"

When preparing this transparent delicacy, you will have to show endurance and patience, since the process is time-consuming and energy-intensive. But the result more than compensates for the time spent.

Apples are only suitable for hard and whole, without wormholes. The finished jam will be transparent, the slices are whole, so the quality of the fruit plays a significant role.

The stronger and greener the apples, the more beautiful and transparent the slices will turn out.

They are cut with a width of approximately 1 cm. The sliced \u200b\u200bfruits are laid out in layers in an enameled container, sprinkled with fine sugar. The proportional ratio of sugar to apples in this variant is 1:1.

It is better to leave the covered apples overnight so that they let out a sufficient amount of juice.

Place the finished mass on the fire and bring to a boil. After boiling, the cooking time is only 5 minutes. Then remove the container from the heat, cover with a cotton towel and let it brew until it cools completely. Repeat the procedure 3 times. The ideal scheme is morning-evening-morning.

Pour hot jam immediately to the top into prepared sterile jars and seal with lids. Turn them upside down and wait for them to cool down.

It should be borne in mind that from 0.5 kg of apples a half-liter jar of the finished product is obtained.

"Apple and orange"

Even those who, in principle, do not like apple blanks will like this recipe. Jam with orange will turn out to be a rich bright color, with a pleasant aftertaste. Citrus transforms the taste so much that not every sophisticated gourmet will be able to correctly identify all its components.

1 kg of apples;
0.5 kg of sugar;
1 orange weighing 250 grams;

First you need to profile the orange. Thoroughly peel and remove the white subcortical layer, which gives bitterness in the finished dish. Remove all bones and clear of partitions. Cut the prepared orange fillet into small cubes. The process is not difficult, but takes some time.

After that, the stage of preparation of apples begins. Peel the fruits from the peel, core and chop the same cubes of the same size. At the bottom of the basin in which the jam will be prepared, pour 50-100 ml of water. Pour apples, slices of oranges, sprinkle with sugar, mix and put on the stove. After boiling, reduce the fire to a minimum and cook for 30-40 minutes, stirring the mass every 5 minutes.

The jam will be ready when the syrup becomes thick and viscous. The boiling delicacy is packaged in a sterile container and hermetically sealed.

"Rhubarb Jam with Apples"

A sweet winter dessert is almost always associated with fruits and berries. But there are also original recipes, for example, from the stem of rhubarb. An incredibly healthy vegetable, combined with lemon and apples, will provide the body with a colossal dose of vitamins.

When choosing rhubarb stalks, you should know a few secrets:

the most tender petioles of the plant from May to mid-June. Stems harvested later will be too hard;
in July, the petioles become overly acidic due to the accumulated oxalic acid;
for winter harvesting, young stems about 20 centimeters long are ideal.

Peel 1 kilogram of petioles from the rough top layer, and cut into small pieces. Remove the zest from 1 lemon in a thin layer - this is easy to do with a grater. Chop 300 grams of apples. In an enameled bowl, mix the zest, rhubarb and apples. Add 200 ml of water.

After boiling, boil the mass over low heat for about 20-30 minutes. Then add 1 kilogram of sugar and cook for another 10 minutes until the mixture thickens. Pour the hot jam into a sterilized container and seal.

"Apple Cherry with Almonds"

A classic recipe with a twist. Very easy to prepare. For this delicious dessert you will need:

0.5 kg of cherries;
0.5 kg of apples,
1 kg of sugar;
juice of 2 lemons;
50 grams of almonds.

Separate clean cherries from the pits, sprinkle with sugar and leave for a day to let the juice flow. After 24 hours, add grated peeled apples, lemon juice to the cherry and boil the mass over high heat for 5 minutes after boiling. Fry the almonds in a dry frying pan and add to the jam, pour into prepared containers and cover with lids.

"Apricot jam with pears and apples without sugar"

A great dessert for diabetics, which can also be used as a filling for sweet pies and buns. To prepare it, take:

2 kg of apricots;
1 kg of apples;
1 kg of pears;
1 glass of honey.

Peel apples and pears from the peel and core, cut into small pieces. Separate the apricots from the pits. Dilute honey with a small amount of warm water. Mix all the ingredients and put the container on a small fire. Bring the mixture to a boil, remove from heat and let cool completely.

Repeat the procedure several times until the jam thickens. Pour into sterile jars and seal tightly.

"Apple jam with chokeberry"

Jam made from chokeberry alone has a rather specific tart taste. In combination with apples, softness in taste, rich pleasant aroma appears. The bitterness of the mountain ash is perfectly leveled by the sweet varieties of the apple tree.

1 kg of chokeberry;
900 gr of sweet apples;
2 kg of sugar;
zest of one orange;
250 ml of water.

At the preparatory stage, chop the sorted and washed chokeberry with a blender. Grate orange zest on a fine grater. Peel the apples from the seed box and peel. Cut into medium sized wedges.

Combine all the ingredients, add water, mix thoroughly and cook over low heat until thickened. Pour hot jam into jars and seal.

"Apple with Cinnamon"

Apples and cinnamon are a classic combination in many desserts. It will not be difficult to prepare such jam even for those who have never been engaged in preparations.

2 kg of apples;
1 kg of white sugar;
100 gr brown cane sugar;
1 st. a spoonful of lemon zest;
250 ml of water;
1 stick of cinnamon.

Cut the peeled apples into small cubes. Grind the cinnamon with a blender, grate the lemon zest on a fine grater.

In an enamel bowl, combine apples, lemon zest, chopped cinnamon and sprinkle with white sugar. Boil the mass for 30 minutes, stirring regularly with a wooden spoon. Add cane sugar, mix thoroughly and continue to cook. The finished jam will acquire a pleasant caramel color and a thick consistency. Pack hot jam in a sterilized container.

"Melon and Apple Jam"

The fragrant summer aroma of this inimitable delicacy will bring many pleasant moments on a winter evening. It will not leave anyone indifferent. Having tasted a spoonful of this jam, it is impossible not to fall in love with it.

0.5 kg of apples;
1.5 kg of melon;
0.5 kg of sugar;
1 tsp lemon zest.

Peel the melon, cut it in half and remove the fiber with seeds with a tablespoon. Grind it in a blender or pass through a meat grinder. Cut peeled apples into small cubes.

Bring the crushed melon combined with sugar to a boil over medium heat, stirring occasionally with a spoon. Boil the mass to the consistency of honey. Add apple slices, lemon zest and mix gently. After boiling again, boil for another 5 minutes and pour into a sterilized container.

"Apple-lingonberry"

There are legends about the beneficial properties of lingonberries. And the symbiosis of apples with lingonberries can become a winter medicine that will help in the fight against beriberi, colds and general weakness of the body. Ingredients:

1 kg of sour apples;
1 kg cranberries;
2.5 kg of sugar;
2 glasses of water.

Rinse cranberries thoroughly under running water. Sort out, get rid of small debris. Pour boiling water for a few minutes, then discard the berries in a colander. Thanks to such manipulations, lingonberries will lose excessive bitterness. Cut apples into cubes.

Pour water into the prepared container, add sugar, put the future syrup to boil over medium heat. Add lingonberries and apples to the boiling liquid and let it boil again. Then reduce the heat to a minimum and cook for about half an hour. Pour the thickened hot treat into jars and seal tightly with lids.

"Apple-Banana"

Even from such an exotic fruit as a banana, you can easily make great jam. Bananas in their pure form have an overly sugary taste, and apples perfectly balance it with a slight sourness.

2 kg of apples;
1 kg of bananas;
700 gr sugar;
100 ml of water.

Pour the peeled and chopped apples with water and put on the fire to cook until soft. While the apples are cooking, peel and cut the bananas. Once the apples are ready, add granulated sugar with bananas. Boil for a short time until the sugar dissolves, and then grind the ingredients with a blender. Boil the finished puree for about 20 minutes and arrange in jars.

"Paradise Apples"

Among the abundance of recipes, paradise apple jam stands out. Small candied fruits will not only complement the winter tea party, but will also become a beautiful decoration for cakes and pastries.

1 kg of apples;
1 kg of sugar;
1 cinnamon stick;
250 ml of water.

Rinse the apples, sort out, leave the ponytails. Pierce the fruits with a toothpick in several places, otherwise the peel will crack during cooking.

Prepare sugar syrup and set it aside from the stove. Dip apples in it and put aside for 4 hours. The apples will soak in the syrup and release the juice.

Return the container back to the stove, bring to a boil and boil for 7 minutes. Set aside again, allowing to cool completely. Repeat the procedure 3 times. During the second step, add the cinnamon stick. A treat prepared in this way will allow the apples not to boil, and the syrup to remain transparent.

Another feature of the recipe is that already cooled jam is laid out in jars.

Every housewife wants to stock up on healthy and tasty sweets for the winter in order to delight her family on cold, cloudy evenings. Experienced chefs know how to quickly prepare an inimitable jam at home, which will be stored for a long period of time without losing its magical aroma and taste.

Carefully observe the proportions of sugar, which is a preservative. By reducing its amount, you risk getting fermented jam, and its excess will kill the apple flavor.
If mold forms on the surface of the jam, then it can be carefully removed and the product itself boiled. For storage, it is no longer suitable, but for the filling it will do.
Do not rush to throw away the candied jam. If you heat it in a pot of hot water, the dessert will take on its original form.
Pick apples dry, not in rainy weather. Otherwise, fruits that have absorbed moisture will make the food watery.
Stir the jam with a long-handled wooden spoon. Wood is a natural material that does not interact with products and does not change their taste characteristics. Such jam will not oxidize, which is possible after contact with a metal spoon. The long handle will help you not get burned when handling.

While stirring the jam, hold the spoon with the convex side up. This will allow more gentle contact with pieces of fruit without damaging their appearance.
Be sure to regularly collect the foam that forms on the surface during cooking. Your jam will remain transparent.
Fill jars with mass to the brim. This will help prevent bacteria from getting inside that can spoil the finished product.
To avoid temperature differences, pour hot jam into a hot sterilized dish, and cold jam into a cooled one.
Turn rolled jars upside down until completely cool. It is better to store them in a dark, cool place, thus, safety increases significantly.

There are a number of subtleties in the sterilization of containers. To begin with, the jars must be thoroughly washed and checked for chips and cracks, and then proceed directly to the sterilization process itself.

In the microwave. Very fast and convenient method of disinfection. Pour clean filtered water into the jars, it will be enough if it covers the bottom by 2 cm. Set the microwave power to 800 W and turn it on for 3-5 minutes. During boiling, steam will be released, which will disinfect the glass containers.
In the oven. The method is also very simple, although it takes a little more time. Put the washed jars wet in the oven. Bake them at a temperature of 160 degrees until completely dry.
For a couple. The oldest and proven method. Draw water into a saucepan, place a metal sieve on it, and on the sieve - jars upside down. Sterilization will take about 15 minutes.

For information on how to make an unusual apple masterpiece jam, see the following video.

Preparation time - 35 minutes (plus 20 hours for steeping)

Yield - 2 liters of ready-made jam

To make apple jam, you will need:

Apples - 3 kg
Sugar - 2.5 kg

Appetizing slices in the shape of crescents, floating in fragrant sweet syrup and the aroma of ripe juicy antonovka - childhood memories of autumn homemade preparations for the winter.

There are many recipes for making delicious apple jam. But the easiest and most reliable way to make a fruity sweet dessert is to boil crushed apples with sugar. You just need to follow some cooking rules, which will be discussed below.

How to cook apple jam with slices:

To get started, choose apples that are suitable for this dish. Fruits should be firm, strong, with dense juicy pulp. Ideally, if they are just plucked from a tree. Overripe, soft fruits are definitely not suitable; it is better to cook jam or jam from them. Cut the apples into slices about 0.5 cm thick and place them in a container in which you will cook the jam. Too thinly sliced apples will quickly lose their shape, and if you overdo it with the thickness of the slices, then they simply will not boil properly.

Pour sugar on top of the apples and let it brew for a while until the fruit releases its juice. This process will take from 2 to 5 hours depending on the juiciness of the fruit.

Place the pot with fruit on the slowest fire and boil for five minutes. Remove from stove and leave jam to cool completely.

Then cook the jam over low heat for another 10 minutes, dipping the slices into the sugar syrup with a spoon. Turn off the fire and leave it again to infuse. Repeat this step again until the slices are completely clear and the syrup itself has thickened.

Arrange hot jam in clean jars, cork and store in a dry, dark place.

From dense apples of autumn varieties, you can cook five-minute jam. This jam is good because, thanks to a short heat treatment, it retains a maximum of useful substances and vitamins.

Apple jam with five-minute slices

To make jam, take sugar and apples in equal proportions, one to one. Place the peeled apple slices in a bowl. Sprinkle each layer with sugar and leave for several hours for the fruit to release its juice. Then cook the semi-finished product over low heat for five minutes and leave it at room temperature for 6-8 hours. Boil the jam again for five minutes and roll it into jars.

Oriental lovers will appreciate the sweet apple dessert with cinnamon. This oriental spice will very favorably emphasize the aroma of a fragrant apple, give the jam a rich and rich taste.

Apple jam with cinnamon slices

This fragrant delicacy is prepared in the same way as five-minute apple jam. Only at the end of cooking, in about five minutes, a cinnamon stick or powder is placed in a saucepan with jam, to taste.

Refreshing citrus taste will add lemon to apple jam. Usually, for a brighter taste, lemon is put in jam along with the skin.

Apple jam with lemon wedges

For three kilograms of apples, take one medium-sized lemon, three kilograms of sugar and 200 grams of water. Wash apples and lemon thoroughly with hot water. Chop into even sized pieces. Put the fruit in a metal container, add water and sugar. Cook dessert for 15 minutes over low heat. With a spoon, carefully immerse the fruit in the syrup. Remove the jam from the heat and leave for 12 hours to soak. Then put the pot of jam on a small fire and boil for another 15 minutes. Delicious, fragrant jam is ready!

In order for the pieces of apples not to turn into puree during cooking, but to retain their shape, it is recommended to soak them in a soda solution for a short time.

Apple jam with soda

Remove the peel from two kilograms of apples, remove the seeds and cut into equal pieces. Pour them with a liter of water mixed with a tablespoon of soda and leave for two hours. Cook syrup from two kilograms of sugar and 1.5 cups of water. Rinse apple slices from soda and place in sugar syrup. Cook the jam over medium heat for 20 minutes, shaking the pan occasionally to mix all the apples with the syrup. Pour hot jam into prepared jars and roll up.

A beautiful, tasty jam is obtained if the apples are cut into large pieces. Only in this case, it takes a little more time to cook it.

Apple jam in large chunks

Wash the apples. Remove the core along with the seeds. Cut small fruits into four parts, and large fruits into 8 parts. Remove the core along with the seeds. Pour hot sugar syrup over apples. Cook the jam over low heat in two batches of 20 minutes until a drop of syrup holds its shape and the fruit slices become transparent.

Even the most capricious gourmets - sweet tooth will not be able to resist seductive candied apples in thick honey syrup. In order to get apple jam in transparent slices, pour chopped apples with boiling sugar syrup and leave them in this form for 12 hours. Then pour the syrup into a saucepan, bring it to a boil and pour over the apples again. Leave again for 12 hours. Then boil again, pour over the fruit slices. Repeat this procedure two or three more times. Then put a pinch of citric acid in a saucepan with jam and cook apple jam for ten minutes.

The most delicious proven apple jam recipes

Jam from apple slices transparent Amber

The basic rule for making clear amber jam from apple slices is that the fruit must be firm. You should choose either special varieties or slightly unripe fruits, then the slices will keep their shape well during cooking and will not fall apart.

Recipe number 1 with walnuts and zest

Ingredients:

Apples (necessarily hard) - 1 kg
Sugar - 1 kg.

Cooking:

First of all, apples must be carefully removed from the core and cut into slices 5-7 mm thick. Then we take a container in which the jam will be cooked. Here, too, there are tricks: if you take a narrow and high saucepan, then the jam will turn out to be liquid, and if you take a wide one, then it will be thick and caramel.
At the bottom of the container, lay out a thin layer of apple slices and sprinkle sugar on top. Repeat the process until the ingredients run out. We cover the saucepan with parchment or cloth and leave for 12 hours. During this time, the apples will release enough juice to completely dissolve the sugar.
Then put the pan on a small fire and wait for the syrup to boil. You should not interfere with apples, but pieces that are not covered with juice should be carefully drowned with a wide wooden spatula. Let it boil for 5-10 minutes (the thicker the apple slices, the longer the future jam should stand on the fire) and leave to cool.
The principle of cooking is the same as when preparing candied fruits: when the syrup has completely cooled, repeat the procedure a second time. Again, forget about the jam until it cools completely.
The third stage of cooking - the final one - is the most important and lasts from 10 to 15 minutes. It is now that the apples will take on their final form, and the syrup will take on the desired density. Therefore, it is important to monitor the pot with boiling jam very carefully: as soon as the product acquires the desired consistency, the container should be immediately removed from the heat. When the syrup just starts to boil, the slices can be gently mixed.

At this stage, 200 g of walnuts can be added to the jam. They go well with apples and give the dessert an exotic crunch. In addition, before starting cooking, 1.5 teaspoons of ground spices can be added to the syrup: cinnamon, cardamom and cloves (2: 1: 1). An interesting flavor accent will be given by the zest of any citrus fruit (orange, lemon, grapefruit and even lime will do). The zest can either be removed in a whole spiral and removed at the last stage of cooking, or grated on a fine grater and left in the syrup.

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

Apple jam with amber slices: a classic recipe

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

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

It is not difficult to cook amber jam from apple slices, but the procedure itself requires a lot of time. This is because the jam is made in three doses at intervals of 6 to 10 hours. This is the only way to get clear syrup and apple slices. It is also important to choose apples of late varieties, in which the slices will not fall apart during cooking. It is very important - the stronger and greener the apples, the more transparent the slices will be.

For jam for 1 kg of apples, you need 0.7-1 kg of sugar - to your taste.

Apples need to be washed and cut into 4 parts, remove the core. Divide the sliced parts into slices 0.5-1 cm wide.
Put the apple slices into the pan in layers, each layer, falling asleep with sugar. Cover the pot with a lid and leave for 8-10 hours. During this time, the apples will release the right amount of juice to start cooking.
The pan 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, just press them with a spoon.
Remove the pan from the stove, cover with a lid and let it cool completely, this 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 it a third time. After cooking for the third time - the jam is ready. It must be laid out in sterilized jars and rolled up with lids. It is worth considering that from 1 kg of apples a liter jar of jam is obtained.
You can add cinnamon to the jam or boil it with vanilla, it gives a more refined taste.

The workpiece should be stored in a dark cool place.

Apple jam Five-minute for the winter

Apple jam is always great. This is probably one of the most versatile winter treats: how nice it is when a blizzard is raging outside the window to open a jar with a summer scent and serve it with tea or bake a fragrant apple pie.

And now fragrant, beautiful apples have appeared at your disposal, which must somehow be placed in a jar in order to be preserved 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 you quickly prepare yummy 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 glass
Citric acid - 1 pinch

Steps for making apple jam:

First you need to clean the apples from seeds and stems and cut them into small slices so that at the time when other manipulations are performed, your apples do not darken, they must be dipped in slightly acidified or salted water, you can use this technique when preparing according to other recipes .
Now let's start preparing sugar syrup, for this we pour sugar into the water and put it on a slow fire, you can stir occasionally so that the granulated sugar dissolves faster.
We move the apples to a saucepan with the syrup already boiling and boil for about 2 minutes. In the event that, nevertheless, the apples were initially very sweet, and the jam turned out to be too cloying, just add a pinch of citric acid. Ready!
We set aside the jam from the stove and sterilize the jars.
Boil the jam again and immediately pour into jars and roll up the lids. After the jars have cooled, we send them to the cellar or another place where it is mostly cool and dark.

Apple jam white filling transparent slices

What you need for transparent jam with apple slices white filling:

Apples of the specified variety, preferably slightly unripe - 1 kg;
salt - 57 g
sugar -1.1 kg
soda - 10-12 g
lemon - 23 g
vanilla sugar - 1 pack.

Cooking features

Prepare a special salted solution, for which dissolve the salt in 1 liter of water.
Cut the apples into small slices and put in the prepared solution. This is necessary so that the slices do not turn black. Be sure to cut out the core. The skin can be peeled off as desired.
After all the apples have been cut, the slices must be washed under running water. Then transfer them to a soda solution, also prepared based on 1 liter of water 1-12 grams of soda. Thanks to this, the slices will be able to keep their shape even after cooking.
After 5 minutes, take out the slices and rinse them.
Put the slices in a fairly wide container and cover with sugar for about 12 hours. This is necessary for the apples to release juice.
Then the actual cooking process begins. On low heat, the resulting mixture should come to a boil. Wait 5 minutes and turn off the fire. Now you need to let the jam cool down completely. This will allow the slices to become transparent and gain the resulting syrup.
Bring to a boil again and simmer for 5 minutes.
Again, wait for the mixture to cool completely.
Repeat the boiling procedure for the third time.
Sprinkle vanilla sugar and lemon juice. To stir thoroughly. Lemon in this case will help to make all the slices transparent.
Pour the jam into jars that have been previously sterilized. Let the syrup settle and the slices float.
Next, you need to roll up also with sterile lids.
Turn the jars upside down, cover them and leave for 12-14 hours.

The result is simply amazing white apple jam, which will delight the whole family.

Whole clear paradise apple jam with stems

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

Ingredients used to make clear paradise apple jam with tails:

Paradise apples - 2 kg
Sugar - 1.6 kg
Water - 600 ml
Lemon juice.

Cooking process:

Ranetki should be washed well under running water and dried. Using a wooden toothpick, pierce the fruit in different places (about 10 punctures) so that the peel of the apples does not burst during cooking and they do not turn into porridge.

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

We are waiting for the syrup to cool slightly, and lower our processed ranetki into it. Cover with a lid and leave for four hours so that the fruits are saturated with syrup.

After the stated time has passed, the container with paradise apples must be brought to a boil again and boiled for five minutes. Then remove from 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 down a bit, 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 the hostesses a lot of time to prepare it. It was necessary to constantly be near the apple jam in order to continuously stir it. Nowadays, modern household appliances allow you to cook this delicious dish quickly and easily, and most importantly, without breaking away from everyday troubles. Everything is very simple - the jam must be cooked not in a saucepan or bowl, but in a slow cooker.

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

Recipe for delicious jam from unripe apples

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

First, the apples need to be heated over a fire so that the peel does not crack when cutting them into slices.

After already cut the apples into 4 slices.

Pour the required amount of water into a saucepan and bring to a boil. Prepare a pot of cold water in advance, where we will lower the apples. We lower the apples into boiling water for 3 minutes, after which you need to quickly pull them out with a slotted spoon and immediately place them in a pot of cold water. Leave until completely cool.

Then we cook syrup from sugar and one glass of water. Boil. Dip the apples into the 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 it on fire again, boil for 5 minutes, and let it brew for 12 hours again. So you need to repeat one more time and cook the jam until fully cooked.

Jars and lids must be sterilized. We lay out the hot apple jam in jars and close with sterile plastic lids for hot sealing.

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

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

To prepare jam from apricots and apples for the winter according to this recipe, you need to find a variety of apples with sourness, if this is not possible, then you will need to add a little citric acid when cooking. If there is a desire to make the taste of the delicacy more piquant, then you can add cinnamon or star anise to it.

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

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

Now you need to mix the fruits in a container in which the jam will be prepared (net weight without pits and peel should be within 2 kg), add sugar and mix thoroughly.

After these procedures, you must wait until the juice is released from the fruit. Then we put the container on the stove and cook, stirring, for about 40 minutes over low heat.

We put the prepared jam in sterilized jars and roll it up. This delicacy is stored in cool rooms.

Kiwi and apple jam

A wonderful overseas kiwi fruit has many useful properties. It contains vitamins B, C, D, E, K1, which help a person stay healthy in the cold season. In addition, kiwi contains calcium, potassium, magnesium and many other useful substances that a person needs.

To preserve most of the useful properties of apples and kiwis, they can be rolled up in jars for jam and subsequently used in winter with tea or simply as a substitute for sweets. The cooking process itself will not take much time.

The ingredients of kiwi and apple jam are as follows:

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

Initially, all ingredients should be cleaned. Remove the pits from the apples and peel them, repeat the last step with all the kiwi fruits, squeeze the juice from the lemon. Grind all fruits to 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 "extinguishing" mode for 30-40 minutes. After that, you can serve jam on the table or roll it into jars for the winter.

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

Amber apple jam with orange, recipe for the winter

Fragrant, unusually tasty delicacy with citrus notes will warm you in winter and give you moments of pleasure over 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 apples
1 small orange
1 kg sugar
250 ml of water.

Step by step cooking process:

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

Boil a glass of water in an enamel saucepan, reduce the fire, dip the orange circles into the water for 2-3 minutes.

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

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

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

Readiness is determined by the state of the syrup, which should thicken and the softness of the apple slices. Next, you should decompose the jam into prepared containers and cork.

Apple jam through a meat grinder: with and without peel

Jam from 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.

For appetizing jam through a meat grinder from ripe apples, it is necessary to select soft fruits that are not spoiled by pests, without mechanical damage. It is better to wash apples in cool water.
The next stage is the removal of the core with seeds from the fruits. If the peel is thick, it is better to remove it - thanks to this, the jam will turn out to be more tender, but less fragrant. For tender fruits, it is better to leave the peel, then the jam will be more saturated in taste and smell.
Cut the fruit into two to four pieces. Then apple slices need to be put in a saucepan and pour water. For one kilogram of apples, you need 100 ml of water.
On medium heat, fruits 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.
After that, hot apples need to be chopped with a blender or meat grinder. Chopped apples cook faster, retain vitamins. The resulting puree must be sent back to the fire: transfer it to a clean pan, pour half a kilogram of sugar.
If the peel is removed from the apples, you can add a couple of pinches of cinnamon. It is recommended to bring the puree to a boil over low heat, stirring with a wooden spatula. Do not allow burning: the color and taste of the jam will be spoiled!
Boiled fruit puree should be put on a slow fire, it takes about forty minutes to evaporate the water.

The finished jam should be poured into jars and tightly closed with lids.

Unusual apple jam "Apple masterpiece"

Transparent apple slices, a citrus note and an unexpected nutty-vanilla flavor - this jam will earn the most enthusiastic praise from your guests!

Ingredients for making unusual apple jam "Apple Masterpiece":

Sweet and sour apples not overripe - 1 kg, peeled;
Sugar - 700 g
Carnation - 2 buds
Zest of 1 lemon
Almond - 200 g
Vanilla sugar - 20 gr.

Cooking.

Cut the apples into slices, removing the core. Put in an enamel pan, sprinkling the layers with sugar. Leave in a cool place for 6-8 hours, gently stir occasionally.

The jam is cooked in three doses for 5 minutes after boiling. Melt the slices carefully. Take off the foam.

Before the second boil, add cloves. While the jam is cooling, prepare the almonds by removing the brown skins. To do this, dip the nuts in boiling water for 30-40 seconds. Dry the almonds in a pan, crumble. Remove the zest from the lemon.

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

Arrange hot jam in sterile dry jars and close.

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

The Mediterranean taste of a seemingly ordinary dish will surprise you.

Jam from apples and pears 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, you need sweet and sour apples and pears with dense pulp.

Wash and dry fruit thoroughly before cooking. Then we remove the core and cut into 8-10 slices.

Apples need to be cut quickly and sprinkled with sugar so that they do not start to darken.

Cooking:

We put the fruits in a saucepan, add a little water to the bottom and cover with the remaining sugar.

Heat the saucepan over low heat, without bringing the jam to a boil. We leave the pan for 10 hours.

Then, over low heat, bring the jam to a boil, not forgetting to remove the foam. To keep the slices intact, mix the fruit by shaking the container. Let the jam rest again.

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

A simple recipe for redcurrant jam with apples

Ingredients needed for cooking:

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

To make jam from apples and red currants, you will need to carefully sort out the berries, peel them from the stalks. Apples are removed from the peel and core, cut into cubes of about 1.5 cm. Then they are placed in cold water with citric acid, this will protect the fruits from premature blackening.

Cooking syrup. Add sugar to 500 ml of boiling water and boil for 2 minutes. When the syrup is ready, take the apples out of the water, dry them well with napkins, pour them with syrup and simmer for 10 minutes over low heat. Pour 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 with nylon lids. Store in cellar until winter. For storage in an apartment, cork hot jam in sterilized hot jars and roll it up with iron lids.

Rhubarb jam with apples

Required Ingredients:

1 kg rhubarb
2 apples
1 orange
1.5 kg sugar
200 ml water
1 st. a spoonful of minced ginger.

How to make delicious Rhubarb Apple Jam:

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

Peeled and core apples cut into small pieces and send to the pan. Grate some ginger in there.

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

Arrange the resulting jam while still hot in sterilized jars and roll up in the usual way.

Recipe for delicious apple and plum jam

Plum-apple mixture is a great combination to add to third courses. Quite easy to make, this jam ends up being flavorful, moderately thick, and with mouth-watering pieces of fruit in a sweet syrup. Jam can be used as a sauce for pastries, 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.

Wash the apples, peel them and cut into cubes.
Wash the plums, remove the pits, cut into cubes in the same way as apples.
Stir chopped plums and apples with water and cinnamon.
Leave the resulting mixture for 2-3 hours, so that it starts up the juice.
Put the mixture on the fire, bring to a boil and then cook over low heat for 5 minutes. Remove from heat and leave for 6 hours to cool the mixture.
After this time, bring to a boil again and boil for 5 minutes. Then leave to cool again for 6-8 hours.
After this period, bring the mixture to a boil for the third time, then pour into sterilized jars.

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