Apple jam sprinkled with sugar. Apple jam - simple delicious recipes for home cooking

Apple jam for the winter can be prepared in a variety of ways. This is a five-minute meal without much hassle, and a complex jam with unusual ingredients, and just a blank for pies. In any case, the principle of preparing apples in almost any recipe is the same. Wash the apples thoroughly, cut into 6-8 pieces and remove the core with seeds. The peel, if it is tough, is better to remove, although this will deprive your jam of a tangible dose of vitamins. Especially if you are making a "quick" jam. To soften the skin and especially hard apples, it is better to blanch the fruits in boiling water for 3-5 minutes, and then cool in cold water. The water in which the apples have been blanched is good for making syrup. For simplicity and speed, a wonderful device was invented, with the help of which an apple is cut into 8 parts in one step and the core is immediately removed. Let's try to make apple jam, and in winter we will enjoy a wonderful aroma and taste.

Ingredients:
1 kg of peeled apples,
1 kg of sugar
1 stack water,
3 g citric acid.

Cooking:
Peeled apples cut into slices and put in salted or acidified water so as not to darken. Make syrup from water and sugar. Throw the apples on a sieve, dip in boiling syrup, shake the basin so that all the apples are covered with syrup, and leave for 5-6 hours. Then put the bowl of jam on the fire and bring to a boil. Remove from heat again and leave for 5-6 hours. Repeat again. If the jam is too sweet, add citric acid at the end of cooking.

Antonovka jam

Pour the peeled apple slices in layers with sugar and leave for 6-8 hours (or overnight). Then put a bowl of jam on the fire, pour in water at the rate of 1 stack per 1 kg of apples, bring to a boil and boil for 5 minutes. Remove from heat and let stand 10-12 hours. Then cook the jam until done.

Ingredients:
1 kg of apples
1.2 kg of sugar,
2 stack water.

Cooking:
Cut the stalks off the ranetki or chinese by about ⅔. Prick each apple in several places, blanch in boiling water for 2-3 minutes, then cool in ice water. Dip apples into boiling syrup, bring to a boil and remove from heat. Repeat 2-3 more times, letting the jam stand for 10-12 hours.

Ingredients:
1 kg of paradise apples,
1.5 kg of sugar,
1 stack water.

Cooking:
Shortly cut the stalks of apples, prick the fruit with a wooden toothpick and blanch in boiling water for 3-4 minutes. Cool down in cold water. Use the water in which the apples have been blanched to make the syrup. Dip apples into boiling syrup, bring to a boil and let stand for several hours. Then put on fire and cook the jam until the apples become translucent. Soak the finished jam in a cool place for a day, then transfer to prepared jars and roll up.

Ingredients:
3 kg apples,
2 cups of sugar.

Cooking:
Pour the apples cut into slices with sugar, shaking the basin so that the apples are evenly covered with sugar, and leave for 1-2 days in a cool place (not in the refrigerator). During this time, stir the apples several times. Put on fire, bring to a boil, reduce heat and simmer for 7-10 minutes. Arrange hot in sterilized jars, roll up.

Ingredients:
3-4 kg of apples,
1 - 1.5 sugars,
1 sachet of vanilla sugar or 1 vanilla bean
cinnamon, citric acid - to taste.

Cooking:
Put the apple slices in a heavy-bottomed saucepan, sprinkling with sugar. Leave overnight. The next morning, put the pan on the fire and cook for about 20 minutes. Then remove from heat and let cool. Repeat 2 more times. At the end of cooking, add cinnamon, vanilla and citric acid, place hot in sterilized jars and roll up.

Ingredients:
1 kg of apples
1 kg of oranges
2 kg sugar
1 stack water.

Cooking:
Cut apples into slices and remove seeds. Peel oranges and cut into slices. Make syrup from sugar and water by boiling it for 10 minutes. Put fruit in boiling syrup, bring to a boil three times and cool. Pour the jam into sterilized dry jars and roll up.

Ingredients:
1 kg of apples
2 oranges
1 kg of sugar
1 stack water,
cinnamon - to taste.

Cooking:
Cut the oranges with the peel into quarters, pour boiling water (1 cup) and cook until the peel softens. Then add sugar and boil the syrup. Cut the peeled apples into slices, remove the seeds and blanch in boiling water for 5 minutes. Put the apples into the boiling syrup with oranges and simmer until the apples are ready. At the end of cooking, add cinnamon to taste. Roll up.

Ingredients:
2 kg apples,
2 lemons
750-850 g of sugar,
1 tsp citric acid,
water.

Cooking:
Cut the peeled and seeded apples into slices, cut the lemons into semicircles along with the peel. Pour the fruit with a little water and cook over medium heat until tender. When fruit is soft, add sugar, increase heat and cook until thick, stirring constantly. Shortly before the end of cooking, add citric acid. Arrange the finished jam in sterilized jars, roll up.

Ingredients:
2 kg apples,
700 g sugar
1 stack water,
1 tbsp ground cinnamon.

Cooking:
Pour the prepared apples with sugar and leave for 6 hours. After that, put the bowl with apples on the fire and bring to a boil. Add cinnamon, boil for another 5 minutes and pour into jars. Roll up.

Ingredients:
1.5 kg of apples,
1 stack blackcurrant berries,
1 stack dried fruits (raisins, dried apricots or prunes),
2 kg sugar
1 stack water,
1 lemon.

Cooking:
Cut the apples into slices and remove the seeds, rinse the dried fruits thoroughly with hot water and dry, cut the lemon into slices. Prepare a syrup of sugar and water, boil it and dip all the ingredients into it. Cook from the moment of boiling for 30 minutes, pour hot into jars, roll up.

Ingredients:
1 kg of apples
1 kg of sugar
400 ml of water
zest from 1 lemon
some vanilla.

Cooking:
Boil the syrup from sugar and water, boil it to thick drops (when a drop of syrup does not spread on a plate). Peel apples, remove seeds and cut into cubes or slices. Drop the apples into the syrup and simmer for 30 minutes, being careful not to overcook the apples. Remove the zest from the lemon and add along with a pinch of vanilla to the jam. Pour the finished jam into jars and roll up.

Harvesting apples for the winter. Cut the peeled and seeded apples into small pieces and put to stew under the lid. Pour a little water into the bottom of the dish so that the apples do not burn. When the apples soften, add sugar to taste, mix and let it boil for about 5 minutes. Quickly pack the hot mass in sterilized jars, roll up.

Ingredients:
1 kg of peeled apples,
150-200 g of sugar.

Cooking:
Cut the apples into pieces and sprinkle with sugar. Leave for an hour, stirring occasionally. After the appearance of juice, put a bowl of jam on low heat, bring to a boil, stirring constantly, and place in sterilized jars. Roll up.

Ingredients:
3 kg apples,
2 stack Sahara.

Cooking:
Peeled apples grate on a coarse grater (or with a food processor - it's faster). Moisten the bottom of the bowl for cooking jam with water, lay out the apple mass and sprinkle with sugar. Put on fire, bring to a boil over low heat, stirring. Boil for 5-7 minutes. Pour quickly into sterilized jars and roll up immediately. Turn over, wrap.

Five-minute jam from apples with oranges

Ingredients:
1 kg prepared apples
1 kg of sugar
1 orange.

Cooking:
Pass the orange through a meat grinder along with the peel (after removing the seeds). Cut apples into cubes. Put the fruits in a container for cooking jam, sprinkle with sugar and mix. Bring to a boil over low heat, stirring occasionally, boil for 5 minutes and immediately place in sterilized jars. Roll up, turn over, wrap up.

Ingredients:
1 kg prepared apples
150-200 g of sugar.

Cooking:
Sprinkle the apples with sugar and put the bowl in the oven with medium heat. Stir the jam periodically. When the sugar is completely dissolved and the apples become translucent, spread the jam in sterilized jars and roll up.

Apples without sugar

Grind apples without peel and seeds in a meat grinder or with a blender into a homogeneous mass. Put in a bowl and cook until thickened. In order for the apple mass not to burn during the cooking process, make a water bath and cook the workpiece on it. When the apple mass is boiled down enough, put it in sterilized jars, cover with lids and set to sterilize for 10-15 minutes from the moment the water boils. Roll up.

Ingredients:
3 kg sweet and sour apples,
2 stack Sahara.

Cooking:
Peeled apples, cut into slices, put in a bowl or pan and sprinkle with sugar. Leave overnight. In the morning, put a bowl of jam on medium heat and bring to a boil, stirring constantly. Boil for 5 minutes after boiling and immediately place in sterilized jars. Roll up.

Good luck preparing!

Larisa Shuftaykina

Apple jam slices according to this recipe are not only appetizing, but also very bright. Apple slices acquire an amber hue due to a special method of preparation. Such amber apple jam will decorate any family tea party, and can also serve as an excellent sweet gift for the New Year and Christmas holidays.

It can be served with herbal or white tea, a slice of a bun or a baguette. Apple jam in slices is successfully stored indoors for a long time, so it can be harvested for future use in any quantity. Especially the recipe for apple jam slices for the winter is useful to those who seek to process a rich harvest from their garden.

To make clear apple jam slices, you can use any variety of apples. I made apple jam slices for the winter from the White Filling apple variety, but other summer and autumn apple varieties are also ideal: Antonovka, Glory to the Winner, Amulet, etc. It is very important not to mix apple varieties in one serving of jam so that all the apple slices are the same.

The minimum time for heat treatment and cooling of apple slices in sweet syrup gives the jam the necessary texture, transparency and density. But let me tell you in order how to cook apple jam slices. Shall we go to the kitchen? So, meet: apple jam slices "Amber" - a recipe with a photo step by step at your service!

Ingredients:

• 1 kg. apples
• 0.7 kg. Sahara.

*The weight of peeled and prepared apples is indicated.

How to cook apple jam slices:

My apples, measure the right amount of sugar. The main thing is to carefully prepare the fruit, remove all bruises and “wormholes” and cut the apples into equal pieces. In order for the apple slices to become dense and transparent, you must carefully follow all the recommendations described in the recipe.

We extract the middle from each apple, cut into thin slices. We use apples with peel. It is the peel that helps to maintain the shape and texture of the slices in the finished jam.

We put part of the apples in a bowl or saucepan and sprinkle with a few tablespoons of sugar.

Thus, we lay all the slices of apples, and sprinkle the layers with sugar.

We leave our future jam for 8-10 hours, covered with a lid, or with a towel. During this time, the mass will decrease in volume, and the sugar will completely dissolve.

After the apples "leak juice", bring the contents to a boil. Cook for 5 minutes (no more), then leave for 3-5 hours. During this time, the mass will cool completely, and the apples will be fed with sweet syrup.

We repeat the process 3-4 times until the workpiece decreases in volume, and the apple segments acquire an amber hue. If you are interested in the answer to the question: how long does it take to cook apple jam in slices, then be prepared to spend two days, or even more, making jam.

We pack apple jam in slices in dry sterile jars, and roll them up with lids. We enjoy transparent jam at any time.

Apples are amazing fruits that have collected a whole bunch of useful substances for the human body. Fruit jam is a centuries-old traditional delicacy and one of the ways to preserve the harvest. In the old days, they started making apple jam at the end of August (after the apple rescue). Until that time, the fruits were considered immature and were not eaten. Now you can cook dessert all year round. The key to success is to follow the rules for preparing fragrant amber-colored sweets.

To get a tasty and healthy product, you do not need to be a professional chef. Any housewife will cope with jam recipes. It is important not to violate the proportions and follow the recipe for making dessert.

How to choose and prepare apples for jam?

The choice of the main ingredient must be taken seriously - the final taste of the delicacy and consistency depends on it. Preference is given to homemade fragrant fruits. Imported apples are grown in greenhouses and do not have a pronounced taste and smell. Apples should be firm, without spots or rot. You can choose any variety according to your personal preferences. The fruit is peeled and cut in the manner prescribed in the recipe.

What dishes to choose for cooking jam?

Our ancestors cooked apple jam in copper dishes - basins with wooden handles. It was considered a luxury item and envy, because not every house had a copper basin. But, as scientists have found out, it is impossible to cook apple jam in copper utensils. Copper ions destroy vitamins, including ascorbic acid. And the emitted copper oxide gets into the finished product and can be harmful to health.

Traditional medicine disagrees.

It is also better to refuse aluminum utensils. The acid released by apples during cooking is able to “corrode” the oxide film of the container. As a result, aluminum can get into the product. Such an additive makes the delicacy unsuitable for consumption. After all, aluminum causes poisoning of the body.

You can use enamelware. But even in this case there are nuances - at high temperatures there is a risk of damaging the enamel and getting particles into the product.

Stainless steel pots or bowls are considered safe utensils for making jam. To harvest goodies in large quantities, you need to take a container of 10-15 liters.

Apple jam according to the classic recipe

It takes 120 minutes to prepare a classic apple jam. The recipe, proven over the years, is considered the simplest. Like any dessert containing sugar, jam is high in calories (250 kcal per serving). The delicacy can be used as a filling in pies and pies or eaten with tea.

You can store the finished product in the refrigerator - in a jar with a tight lid. It is better to roll up a large amount of the product and send it to the cellar for the whole winter. To give an oriental aroma and piquant taste, a cinnamon stick added during cooking will help.

Jam Ingredients:

• apples of any variety - 1 kg;
• sugar - 1 kg (so that the jam is not too sugary, 850 g is enough);
• water - 1 glass (200 g);
• cinnamon stick - 1 pc. (optional).

Recipe:

1. Prepare apples - wash, peel (optional) and seeds. Cut into small pieces.
2. Put chopped fruits in a saucepan or basin, add 1/3 of sugar (from 1 kg it is about 350 g). Put the cinnamon and pour the components with water - cold or boiling does not matter.
3. Turn on the stove to the maximum temperature and bring the future jam to a boil. Boil the boiling jam for 5-6 minutes, then reduce the temperature and boil the dessert again for 5-6 minutes. Remove from stove and let jam cool.
4. After the product has cooled, add the remaining sugar (650 g) and put the mass on the stove. Cook until fully cooked at the lowest temperature.
5. Arrange the finished product in sterilized jars and roll up. After the container has cooled down, store in a cool place.

The readiness of jam is recognized by the following principles:

• the syrup became transparent and uniform in consistency;
• pieces of apples do not float to the surface and are evenly distributed in the mass.

You can drop the syrup on a plate, if a drop of jam does not spread and retains its shape, the jam is ready.

Apple jam boiled in slices

This recipe requires a long cooking time - about 3 days (personal time involved - about 2 hours). If you strictly follow all the steps indicated in the recipe, then the result will cover all the inconveniences associated with the process of cooking the dessert. The jam is obtained in pieces, fruit slices can be eaten as a dessert or added to pastries.

For those who care about the figure, you should be careful with the delicacy - the calorie content exceeds 260 kcal per 100 g of jam. For jam slices, you need to choose hard, fresh fruits plucked from the tree. The ingredients are taken in equal proportions.

Components:

• apples - 3 kg;
• granulated sugar - 3 kg.

Recipe:

1. Prepare apples - wash, peel and seeds. Cut fruits of medium thickness into slices.
2. Put apple slices in a container and cover with sugar. Leave the products for 10-12 hours (you can overnight). The fruit should give juice.
3. After the set time has elapsed, put the product on the stove, turning on the average temperature. The syrup should boil, and a characteristic white foam will form on the jam. After boiling, boil the apples for another 5-6 minutes and remove from the stove.
4. Do not mix jam. With a wooden spoon, you need to drown the apple slices that are on the surface in the syrup mass.
5. Leave the jam for 10-12 hours.
6. After this period, bring the jam back to a boil at medium temperature. Boil 5 minutes. Gently mix the apple slices in the syrup and leave to cool for another 12 hours.
7. Boil the jam again and cook it for 15 minutes at medium temperature until fully cooked.
8. Arrange the finished product in sterilized jars, roll up. After complete cooling, put in a place for storage.

"Five minutes" - apple jam

This recipe is worth arming young housewives. Features of the "Five Minutes" - fast cooking, allowing you to save vitamins, a minimum amount of ingredients, the ability to experiment with spices and great taste in the end.

When choosing sour apples, the amount of sugar can be increased (at the same time, the calorie content of the product, which is 260 kcal per 100 g, also increases), you can add lemon zest, vanillin or cinnamon to the jam. It is allowed to store apple sweetness in the refrigerator under a tight lid or roll up the jam and put it away for future use in order to pamper yourself and loved ones in winter with summer flavors. Jam is a great addition to pancakes and desserts.

Components:

• apples - 4 kg;
• granulated sugar - 750 g;
• spices (cinnamon, lemon peel, vanilla) - by preference.

Recipe:

1. Wash the apples, peel the skin and remove the seeds.
2. Coarsely grate the fruit.
3. Put grated apples in a container and sprinkle with sugar. Leave the fruit for 2 hours.
4. When the apples start up the juice, pour the necessary spices into the mass (you can do without them) and put on the stove. Cook jam at the lowest temperature. After boiling, boil the apple mass for 5 minutes while stirring without stopping. Remove the jam from the heat, arrange in sterilized jars of 500 ml. and roll up.

An unusually tasty delicacy can be prepared by combining apples with oranges. This jam will surprise you with its aroma and flavors. It contains a large number of useful substances. Dessert can be served as an independent delicacy or in addition to pancakes, pancakes. Jam is also used for filling in pies.

Components:

• apples - 1.5 kg;
• oranges - 750 g;
• granulated sugar - 750 g.

Recipe:

1. Choose whole apples, without rot or spots. Wash the fruit, cut out the cores with seeds, cut into medium-sized cubes.
2. Peel oranges, remove if possible all the white films from the fruit.
3. Divide the orange into slices and cut them into medium-sized slices. This should be done over the dishes so that the juice from the chopped orange flows into a common container.
4. Pour chopped oranges over apples. Sprinkle with sugar. Mix the ingredients.
5. Leave the fruit with sugar for a few hours to release the juice.
6. After the time has elapsed, put the fruit mixture on the stove and turn on the lowest temperature. Boil over low heat and boil for 10 minutes.
7. Remove the container from the fire and set aside the mass to cool and drink juice for 2 hours.
8. Then again send the fruit mass to the oven. Cook for at least 40 minutes at low temperature. The mass should become a golden hue. Stir often with a wooden spoon to avoid burning the jam.
9. Refrigerate treat. And in this state, decompose into sterilized 0.5-liter cylinders. Roll up lids. If the jam is not planned to be stored for a long time, then you can cover the jars with plastic lids and put the sweet mass in the refrigerator.

Thick ruby-colored jam, for which it is better to use homemade apples. You need to cut the fruit coarsely so that during heat treatment they do not lose their shape. Apples and plums contain a natural thickener - pectin, and therefore it is not advisable to digest the jam. After a while, it will thicken on its own. Dessert is served with pancakes, pancakes, cottage cheese casserole or cheesecakes.

Components:

• apples - 1.5 kg;
• plums - 600 g;
• sugar - 1 kg.

Recipe:

1. Wash fruits and prepare. Remove seeds from apples and pits from plums.
2. Cut apples into large slices, plums into quarters. If the plum fruits are small, then you can cut them in half.
3. Put plums and apples in a container and sprinkle with sugar. Leave for 2.5 hours. Fruit should give a lot of juice.
4. Put the container with fruit on the stove and bring to a boil at a low temperature. Then increase the temperature to the maximum value and boil the jam for 10 minutes, be sure to stir so that the fruit does not burn.
5. Remove the container with fruit jam from the stove until it cools completely (you can leave it overnight).
6. Boil the chilled jam and boil for 10 minutes. Then cool and arrange in sterilized jars. Roll up.

Secrets of making apple jam

1. The choice of apples must be taken seriously. Choose only domestic garden apples of fresh harvest. No damage or rot.
2. Fruit must be handled with care. Rinse apples only with cool running water. Then leave them in a colander to drain excess water. Tails, seeds and core are removed without fail. The appetency of sweets depends on this.
3. Apple slices will retain a light color if they are first held for several minutes in salted water.
4. For aroma, various spices can be added to the jam - cinnamon, vanilla, ginger, lemon zest.
5. Apples are harmoniously combined with other fruits - plums, raspberries, oranges, lemons. It is important to choose a quality additional ingredient. To avoid rotten and damaged areas.
6. Refined sugar is best for jam.
7. In the finished dish, the syrup acquires a golden hue, a uniform consistency.
8. To prevent the jam from burning, it should be constantly stirred with a wooden spoon or spatula and remove the rising foam.
9. When cooking jam from apple slices, the top layer of apples must be periodically drowned in syrup so that the fruit is boiled.
10. Containers for jam must be prepared in advance - washed, sterilized and dried. Hot jam is laid out in jars and rolled up. Hot containers are covered with a thick blanket until completely cooled. Then they are transferred to the cellar. Jars in which jam is laid out should not be kept above containers with finished products. If the jar bursts, splinters may fall into the jam.
11. You can experiment with apple jam recipes by adding a variety of spice mixes. If necessary, you can dilute too thick mass with boiled water. You can increase or decrease the amount of sweetener if you wish.

Amber apple jam is not only tasty, but also a beautiful delicacy. Elastic and at the same time soft slices in a transparent and thick syrup simply smell of cinnamon. It is not a shame to serve such jam even on the festive table, but in a neatly decorated jar - to present as a sweet gift. How to cook apple jam, I will tell you all the secrets and useful tips today.

Apple jam, of course, can be cooked according to a variety of recipes, and each time the result will surely please. But there are some nuances in the preparation of just such a dessert - for example, how to achieve the transparency of the syrup or maintain the integrity of the apple slices. By clearly following the step-by-step recommendations and you will get the same apple jam as in the picture, I promise.

Ingredients:

Cooking step by step with photos:

The recipe for amber apple jam includes only two main ingredients - apples and granulated sugar. As an aromatic additive, I use cinnamon - 1 stick is enough. You can leave it out if you don't like it. In addition, vanilla, cardamom or star anise are perfect here - any spices of your choice.

How to cook apple jam so that it turns out to be truly tasty, transparent and appetizing? Everything is simple - all you need is desire and time. Apples for this dessert, be sure to take sweet and sour varieties. The fruits must be firm and without flaws, that is, not broken or wrinkled. Otherwise, it will hardly be possible to ensure that the slices remain intact in the finished apple jam, and the syrup is transparent. My apples, cut lengthwise into 4 parts. Carefully cut out the seed pods and stems. Now we cut each quarter lengthwise into 3 more parts - as a result, 12 identical slices are obtained from one medium-sized apple. So we process all the fruits so that the prepared raw material for jam is 1.5 kilograms.

We take a suitable volume (I have a four-liter pan) dishes, always with a thick bottom. We put apple slices into it in layers, sprinkling with sugar.

Gently shake the pan so that the sugar is evenly distributed among the apples. If you add fragrant spices, put it right now - I have a cinnamon stick. We cover the dishes with a lid or gauze (so that annoying insects do not get in) and leave at room temperature for 4-12 hours. In this case, time is more than a relative concept and depends on the variety of apples, as well as the temperature in the room. For example, the juicier the fruit, the more juice they contain - then it will take less time. Well, in the heat, apples, of course, let the juice out faster. You can cover apples with sugar in the evening and leave them until the morning, and then cook the jam.

This is how my apple slices looked after just 6 hours. The sugar has almost completely dissolved (only a couple of spoons remained at the bottom of the pan), and the apples let out juice. During this time, I gently shook the pan a couple of times, as if stirring the apples.

We put the dishes with fruit slices in sugar syrup on the stove. Turn on the strongest fire and bring the contents to a boil under the lid. Then remove the lid and boil the apples in syrup over high heat for exactly 5 minutes. See how they got up? And there was more syrup, as even more juice was released during heat treatment. It is imperative to cook apples over high heat - so the slices will retain their integrity. If you simmer them at a low temperature, the apples will gradually turn into mashed potatoes. In addition, we do not interfere with the whole process of cooking apple jam - just shake the pan from side to side (again, so as not to damage the slices).

We leave our future apple jam until it cools completely - 5 hours, I think, is enough. You can leave it overnight if you cook apples in the evening - it is not necessary to get up at night. During this time, the apple slices will begin to absorb the syrup and gradually sink into it. Bring the fruit in syrup to a boil over high heat again and cook for 5 minutes. Cool completely to room temperature.

This is what the contents of the pan looked like after the second cooking and cooling of apples in syrup. You may need 3-4 boils - as you like. Look: the slices absorbed the syrup and became transparent, while retaining their shape, not sour into porridge. At this stage, you can complete the preparation of apple jam and close it for the winter. But in this case, the syrup remains quite liquid, so I suggest thickening it by boiling.

Using a slotted spoon (a wide spoon with holes), carefully remove the apple slices from the syrup and transfer them to another bowl. We put the syrup itself on medium heat and cook, stirring, until the desired density. I usually boil for about 5-7 minutes.

We return the apples to the boiling syrup, bring everything to a boil again and cook for about 3-4 minutes over high heat. Transparent apple jam with slices is ready - we will close it for the winter.

In almost every recipe for homemade preparations for the winter, I tell you how to prepare jars and lids. I won’t repeat myself (I’m probably already tired of you) - just

Homemade apple jam is prepared according to a variety of recipes. At home, for the winter it is boiled in slices, amber and transparent, and some prefer a simple five-minute jam or thick one with the addition of cinnamon or plums, others make jam from heavenly apples directly with ponytails, whole ... and this is not all of its varieties. There is nothing surprising in such a variety of recipes, because from time immemorial, the apple has been given a special significant place: poets endowed it with mythical qualities, artists painted still lifes, and even modern perfumers and designers are inspired by the perfect beauty of this fruit. However, we love apples for their wonderful aroma and different shades of taste that we want to keep for a long time. Apple jam prepared for the future retains its taste and vitamins for a long time. We offer the most interesting apple jam recipes, and step-by-step photos will help you easily prepare a treat at home!

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The last notes

I bring to your court a simple recipe for making at home a very beautiful and, undoubtedly, delicious jam from heavenly apples. It is not only tasty, but also cooked from the whole fruit and even with tails looks charming in a jar, and laid out in a vase.