Amber apple jam. Recipe with step by step photos

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 cooking delicious jam apple slices. But the simplest and reliable way To prepare a fruity sweet dessert is to cook crushed apples with sugar. You just need to follow some cooking rules, which we will talk 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 the hot jam in clean jars, cork and put in a dry dark place for storage.

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 the maximum 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

it fragrant delicacy 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 lemons thoroughly 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. apple slices rinse 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. To receive you need to apple jam Pour chopped transparent slices of 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 into the pan with jam citric acid and cook apple jam for ten minutes.

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

Jam is useful in winter and for various pastries: you can add it to pies and pies, decorate a roll with it or cook apple juice. Not everyone succeeds in making the jam transparent.

Someone cannot achieve perfectly even and beautiful slices in jam - they fall apart and turn into gruel. How to cook not only tasty, but also beautiful transparent apple jam?

Classic recipe

Ingredients:

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

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

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

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

• First stage. Thoroughly wash the fruit, cut them into quarters and remove the core with seeds;
  
• Now we cut clean quarters into slices no thicker than 5 mm;
  
• We take the amount of sugar we need and a suitable pan. First, put one layer of antonovka into the pan, then pour it with one layer of sugar. We fall asleep sugar and fruits in layers until the ingredients run out. The last (top) layer must be sugar;
  
• Close the pan and leave it for 8 hours. It's better not to overdo it, otherwise upper layer fruit may spoil;
  
• Second phase. After 8 hours, put the pan on the fire and bring to a boil. Next, reduce the fire (so as not to gurgle too much) and detect 5 minutes. After 5 minutes, turn off the jam. It is better not to interfere - the fruit can be wrinkled. Close the pan and leave for 8 hours;
• Third stage. Repeat the same. You need to put the delicacy on the fire, bring to a boil, cook for 5 minutes and leave again for 8 hours;
  
• Fourth stage. We are doing a familiar job. And, after another 8 hours, cook the apples for the last time for 5 minutes. We put it in jars, wait until it cools down, and remove until cold winter. Apple jam turned out sweet and sour, the slices are transparent and very beautiful.

"Amber" apple jam slices

Ingredients:

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

How to cook transparent apple jam with “Amber” slices:

Transparent jam from apple slices "White filling"

Ingredients:

1. Apples - 2 kg;
2. Sugar - 800 gr.

How to cook apple jam with White Pour slices step by step:

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

Have you already cut the fruit? It's not a problem either. Soak the slices in clean water for at least 4 hours and then the apples will not lose their shape. Never leave apples outdoors for long time- they will darken and lose their shape.

What to do if apples turn black?

If your apple slices began to quickly blacken while cooking clear jam, you just need to sprinkle them with lemon juice or, if there is no lemon at hand, with apple cider vinegar.

Also, apples can begin to turn black if you cook them in cast iron cookware. To avoid this, you need to sprinkle them again with lemon juice.

How and where to store transparent apple jam with slices?

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

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

For readers of the Notebook, another recipe for my mom's homemade preparations, today I will tell you how to cook

Apple jam slices

so that they remain intact and transparent. This apple jam is very beautiful in the photo, it looks exactly the same in jars. It does not stay with us for a long time, because it provokes with its beauty to be opened in winter. And what a delicious mother's pie with apple jam! I will not languish for a long time, I will tell you how to cook such a delicious apple jam.

For the recipe for apple jam slices, we need:

• Apples
• and sugar

All in equal proportion, 1:1, as in traditional way making any kind of jam. If we cook apple jam in a small container, then for 1 kg of apples we take 1 kg of sugar. In this recipe for making apple jam, mom uses 5 kg of apples and 5 kg of sugar, the apples here in the photo are juicy, summer varieties. You can use any variety of apples.

Cooking apple or any jam is best in aluminum or stainless steelware, it can burn in enameled dishes, although according to this recipe it is unlikely that it is cooked in several stages little by little, it costs more and is soaked in hot sugar syrup, which is why it contains such beautiful whole pieces of apples, almost transparent.

So, for apple jam with slices, apples are washed, excess moisture is not needed here. Therefore, it is better to dry apples from drops of water. Apples are cut into slices and sprinkled with layers of sugar in the bowl in which the jam will be cooked. I would like to note that the wider the container for cooking jam, the thicker it is obtained due to large area surface from which excess moisture evaporates easily.

Apples with sugar should stand for a while to stand out the syrup. It is most convenient to cut apples in the evening, by morning they will already be in apple-sugar syrup. Just in the morning, before leaving for work, my mother manages to boil apples in syrup for 5-10 minutes, there is very little foam, there is practically none with this method of making jam. Now apple jam - five minutes should stand until it cools completely.

The second time, just boil the apple slices in the same way.

and let cool.

The third (final) stage of the recipe for apple jam slices: boil it in the same way for 5-10 minutes.

You can, of course, adjust the color and density of apple jam at this stage, cook it less or more. Apple jam according to this recipe is thick.

Spread the jam out apple slices into clean sterilized jars and tighten with screw caps or a key.

I will say right away that according to my mother’s recipe, you can make jam not only from apples alone, here are just some options for apple jam for your culinary creativity:

• Rhubarb jam with apples

• Orange and apple jam

• Apple jam with lemon

• Pear and apple jam

• Pumpkin jam with apples

• Chinese apple jam

• Quince and apple jam

If you have your own recipe for jam, send it to us at or just write in the comments.

How to make apple jam in a slow cooker

The video recipe will help you, this recipe for making jam is suitable for any multicooker, not only for Redmond or Panasonic, this is how jam is prepared in the stewing mode. Jam in a slow cooker in this case resembles thick apple jam:

apple-orange jam in a slow cooker

Apple jam in a slow cooker can be prepared from slices in the same way as my strawberry jam

and this is a photo of a pie with apple jam according to my mom's recipe:

I had adventures with this apple jam. I have cooked it twice. But thanks to my mistakes, I finally realized what needs to be done in order to make excellent transparent apple jam with slices. And the secret here is quite simple - apples. It's all about apples! They must be firm and juicy. If you buy strong but not juicy apples of unknown varieties, then you risk repeating my unsuccessful experience, because the first time I got an incomprehensible dark brown substance with dry and completely transparent slices. If you take soft and tender apples, they will boil and you will not succeed in slices. So there is only one way out - to take Antonovka or Semerenko, which has been tested for centuries. They will help the magic happen - and they will give enough juice, and they will keep their shape.

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

Ingredients:

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

How to make clear apple jam

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

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

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

We put the pan on the fire, bring it to a boil, reduce the heat so that there is no intense gurgling and notice the time - exactly after 5 minutes the jam will need to be turned off. I do not advise interfering with apples, otherwise the still soft slices may be wrinkled or torn. You can shake the pan slightly (slightly so as not to burn yourself!), You can melt the slices with a silicone spatula. In general, be careful with jam.

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

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

And after an eight-hour interval, cook for the fourth time. The last time I cooked not 5, but 7 minutes, thanks to which the jam became amber. Apple slices were already completely transparent. And, most importantly, quite dense. That is, they kept their shape perfectly, like candied fruits in syrup. This is exactly what I needed! The taste of jam is sweet and sour. Delicious! Definitely worth the time spent on it. I do not advise you to experiment with "high-speed" recipes. Either they are for some mega-advanced culinary specialists, or they are far from plausible. An old, reliable recipe tested over the years gave the expected result. I love this jam. Nothing else compares to it.

Enjoy your meal!

Apple jam, tasty, fragrant with a clear amber syrup and a delicate texture and warm cozy kitchen, with donuts, yes bagels, for family table. And outside the window, frost is crackling or a blizzard covered all the paths ... What could be tastier?

Strong tea is poured into cups, and a confidential conversation flows. As I imagine, I even feel the smell of jam and fresh pastries!

Recipes:

The work to cook such a jam is small, only you will have to tinker with cutting into slices, well, where ours has not disappeared, but the household and guests will praise the hostess's culinary talents for a long time.

So, our assistants are in the kitchen today - a large saucepan with a thick bottom, preferably stainless steel, a wooden spatula with a long handle for stirring, and a sharp knife.

Apples in themselves are a wonderful thing, never stale in the refrigerator, but in the season when they are inexpensive on the market or have grown on their own apple tree, it’s a sin not to prepare them in the winter in the form of jams, compotes or jam with confiture.

We will cook as usual, first the simplest and gradually introduce new delights and components.

For sweet jam, poured cold in advance, wash the jars clean and dry them. For sour, low-sugar and poured hot, we wash and sterilize the jars in advance, we carefully monitor that after sterilization they are dry, this is very important for the preservation of jam.

Apple jam with slices transparent and fast - a classic simple recipe

Impossibly simple recipe, but the result is amazing!

Ingredients: sugar and apples per kilogram, citric acid at the tip of a teaspoon.

Simple cooking recipe:

1. We take apples light yellow, you can with a slight pink blush, you can use large white or yellow wounds, wash, dry on a towel.
2. We take out the seed chamber and cut into thin slices.
3. Place in a bowl and stir in sugar.
4. We insist in a cool place up to 12 hours, sometimes stirring.
5. We put on the stove, bring to a boil and cook, stirring, over medium heat for 15-20 minutes.
6. Remove from the stove and immediately pour hot into dry sterile jars, roll up and cool upside down. Store in the cellar.

The amazing taste of this apple jam will win your hearts forever!

Here are some more apple recipes for you:

Amber jam from apple slices transparent without seaming - recipe Five minutes

We use apples for this recipe. late varieties mature but firm. Not crumbly. You can, of course, soak crumbly apples for a couple of hours in a soda solution, a tablespoon per liter of water, but this will significantly increase the cooking time, but do we need it? It’s better right away - solid and period! This is just to make the syrup transparent and attractive.

Basis: sugar and apples of late varieties per kilogram.

Let's cook quickly:

1. Thoroughly wash the apples, dry them on a towel.
2. We take out the core from the fruit and quickly cut them into thin slices, the thinner the better.
3. Put the sliced ​​\u200b\u200bwedges into a saucepan for cooking and mix with sugar.
4. Let it brew for 6-12 hours in a cool place, stirring occasionally.
5. We put on a slow fire and bring to a boil, boil for two minutes and remove.
6. We repeat paragraph 5 three times with a frequency of 6-12 hours, this will allow the apples to boil, but not fall apart. The slices will become caramel-colored and transparent - an extraordinary beauty. The syrup will remain clear as glass.
7. We lay out the cooled jam in clean, dry jars, close plastic lids and put away for storage in the cellar.

In winter, your vase of jam will have delicious sunny slices!

Delicious amber apple jam with orange, cinnamon and ginger

The combination of the taste of apples with orange is, of course, very good, but I also add ginger root and cinnamon to this recipe, it turns out very tasty and unusual.

Ingredients:

• two kilos of hard apples, any color,
• kilogram of oranges, preferably with a thin skin,
• one and a half kilos of sugar
• half a cup of finely grated ginger
• half a teaspoon of cinnamon, who does not like - can not put it!

Cooking:

1. Wash fruits and ginger, dry on a towel.
2. Grate the ginger on a fine grater and place in a bowl.
3. Cut the oranges together with the peel into cubes, not forgetting to remove the seeds, and dip in boiling water for a minute, recline in a colander. This operation will remove excess bitterness from the skin. Pour over ginger.
4. Remove the seed chamber from apples and cut into thin slices, when ready, spread in batches in a saucepan and mix with oranges so as not to darken.
5. Sprinkle with sugar and cinnamon, put in a cool place for 6-8 hours.
6. Bring to a boil over medium heat and simmer for 10 minutes.
7. Let it brew for 12 hours and repeat cooking.
8. Cool and arrange in dry, clean jars. Store in cellar or refrigerator.

Unusual and very tasty!

Lemon will give the jam a spicy wonderful note and a refreshing taste. Someone uses juice, someone uses zest, but I just take half a lemon and grind it in a small bowl food processor into dust. Alternatively, you can turn it in a meat grinder with a fine grate a couple of times. Do not forget to remove the seeds from the lemon, they are useless in jam!

Ingredients: light apples and sugar per kilogram, half a lemon and vanillin on the tip of a teaspoon.

Cooking:

1. Thoroughly wash apples and lemon, dry on a towel.
2. We turn half a lemon, as indicated above, into lemon puree and put it in a saucepan for cooking.
3. You need to remove the core from the apples and cut them into medium-sized cubes. You can not rush too much, just put ready-made portions into a saucepan with lemon and mix. Lemon juice will not allow the apple slices to darken.
4. Pour sugar and mix, put in a cool place for several hours.
5. Cook over low heat for 5-8 minutes after boiling in two sets, repeat after 8-12 hours. This is necessary so that the apple cubes are saturated with syrup and become transparent in appearance.
6. Cold lay out in dry clean jars, close with plastic lids and put away for storage in the cellar.

Jam turns out transparent, very beautiful and fragrant!

Pear is an early variety, with prolonged cooking and intensive stirring, the slices will simply lose their shape. But there is a way out, it's just time consuming. beautiful color and delicate texture will more than pay off all your time spent!

Ingredients: a kilogram of Grushovka apples, a kilogram of sugar and a few mint leaves.

Cooking:

1. First, wash the apples and do not forget to dry them on a towel.
2. We take out the seed chamber and cut the apples into slices, not too thin, 5-6 mm thick.
3. We spread it in a saucepan for cooking, pour sugar and finely chopped mint on top and, without stirring, send it to the refrigerator overnight.
4. We put the pan on a very slow heat and watch how the sugar disperses, carefully melting it with a wooden spoon. As soon as bubbles appear, remove and set to cool.
5. This heating is repeated three times at intervals of 5-8 hours. Stir gently while heating.
6. After the third heating, cool and lay out in dry, clean jars. We keep it in the cellar.

Very beautiful, tasty and tender jam!

Let's use bright red or burgundy-skinned apples for this recipe, red ranetki with a slightly tart taste, and add three cloves for extravagance and novelty.

• a kilo of apples or ranetok,
• kilo of sugar
• three cloves.

Cooking:

1. We wash and dry the fruits on a towel.
2. We cut out the seeds and cut the apples into large slices.
3. Put in a mixing bowl and mix with sugar.
4. Turn on the Bake mode for 15 minutes. Stirring as necessary, bring the mixture to a boil and put three cloves into it.
5. Open the steam valve, close the lid and turn on the Extinguishing mode for 30 minutes.
6. The finished hot jam is quickly laid out in dry sterile jars and rolled up. It is better to take out the cloves. We keep it in the cellar.

It turns out a very interesting taste and a beautiful coral color! Bon appetit in winter!

Do not believe it, but the fastest apple jam in slices is cooked not at all on the stove, but in the oven. Its correct name is Caramel Apples. And it is fast because there are no many hours of standing and insisting.

Everything is done as usual. Apples are washed, dried, seeds are taken out, cut into slices and laid out in layers interspersed with sugar in a deep form. Sugar is taken at the rate of 800g per kilogram of apples.

We place the form in the oven, heated to 200 degrees for 40-50 minutes.

Hot laid out in jars and rolled up. After cooling, they are stored in the cellar.

Well, very sweet, beautiful and delicious!

Delicious apple and pumpkin jam for the winter

Excellent recipe for toppings for pies and buns. It turns out a delicious sweet bliss that will remind you of sunny summer days in winter.

In addition to being insanely delicious, this delicacy is also healthy. The kids are delighted!

How to quickly cook (boil) simple, amber apple jam: Tips and secrets

Cooking apple slices in clear syrup requires knowledge of small, but such necessary nuances. Experienced housewives are certainly familiar with them, so I am writing for beginners in cooking:

1. It is best to cut the slices with a sharp knife, so it will turn out smoother and more beautiful, but be careful, you can easily cut yourself.
2. It is good to keep the sliced ​​\u200b\u200bsections in acidified water for about 15 minutes, then they will not darken when cooked. Acidified water is made simply - a teaspoon of citric acid per liter of water and stir well!
3. Apples for such jam should be taken dense in consistency, the harder, the better, but always ripe.
4. You can add cinnamon, cloves, vanillin or mint to any recipe, in reasonable amounts, of course. Add little by little and try in a few minutes.
5. Any jam can be tinted with berry juices. good for this black currant, cranberry or chokeberry. Or you can not squeeze the juice, but just add a couple of handfuls of berries.

Do not be afraid to experiment in the kitchen and you will definitely succeed!