How to roll apple jam into jars. Apple jam, a selection of recipes: transparent slices Amber, whole, Five minutes, in a slow cooker

Summer is left behind, and here it is - a blessed autumn apple time! When ripe red, green, yellow and sunny-striped apples migrate from the trees to baskets, bags and boxes and travel by all conceivable means of transport to our houses and apartments. And when a rare mistress does not grab her head - what to do with this huge mountain of chubby fruits splashing with ripe juice! What to do with them?

What apples will "live" until spring

Of course, half of it can be stored in the ground, basements and cellars, this is described in detail in the article and described in the video. But from the rest of the apples, you can make dozens, if not hundreds of different blanks!

Today we will share with you ideas on how best to process the apple harvest and make the most varied and win-win in taste and originality winter "apple" blanks. So, which apples will definitely survive until spring?

This is probably the oldest way of harvesting apples for the winter. Dried apples are an unusually tasty product, they can be eaten "just like that" without any additional processing ... Well, who does not remember the pleasant aromatic acidity of the middle and the crunchy sweetness of the edges of dried apple fruit? But you can make compote, dessert, and filling for pies from dried apples in winter.

Dried apples

Suitable for drying all varieties of apples, which makes this preparation method extremely convenient. There are no restrictions either on the shape of the fruit, or on the color, or even on the integrity - any apples damaged by a worm, hit or wounded can be cleaned of defects and used for drying. You can dry apples:

• on open air
• in special
• in electric ovens
• in gas ovens.

You can choose a suitable fruit dryer in our catalog, which includes offers from various online stores.

Not all apple varieties are suitable for peeing. The most preferred are autumn and early winter varieties - "Antonovka ordinary", "Calvil snow", "Pepin Lithuanian", "Anis Kubansky", "Autumn striped", "Babushkino" and others. It is important that these are uncolored varieties and ripe, healthy, defect-free apples.

Pickled apples

The process of urinating is simple, it resembles and.

The easiest recipe for peeing apples

For the brine you will need:

• water - 5 l;
• sugar - 200 g;
• salt - 1 tbsp. spoon with a slide.

Recipe:

1. Put black currant and cherry leaves in a 3 liter jar, on them - apples with tails, shifting each layer of fruit with leaves.
2. Pour with brine, cover with a cloth (gauze) and leave at room temperature for several days to ferment.
3. After the foam that appears has settled, you can close the cans with nylon lids and put them out in the cold. After 2 months, the apples will be fully cooked.

There are many recipes where the taste of apples is "regulated" with the help of rye flour, honey, dry mustard, tarragon. For example, the author of the recipe experiments with herbs every time. Some housewives make pickled apples with cabbage or lingonberries.

In the next video, Father Hermogenes, the cook of the Danilov Monastery, will tell you how to cook pickled apples in honey water:

3, 4, 5. Puree, jam and marmalade

Puree from apples is a delicate, airy product that is one of the first in life to be given to a baby of infancy and which will be present in the diet of almost every person until old age.
Mashed potatoes are prepared quickly and easily.

Applesauce

• apples - 2 kg;
• sugar - 150-200 g.

Recipe:

1. Pour apples, peeled from the peel and cores, with water so that the tops of the apples are not covered. Bring to a boil and cook for 5-8 minutes. (depending on the variety of apples, the early ones boil faster).
2. Once the apples are boiled, put them in a colander and let the water drain.
3. Add sugar to the remaining pulp and cook for 5 minutes, stirring occasionally. The density of the puree can be regulated with the help of apple broth, which has dripped from the apples.
4. When hot, put in sterilized jars and roll up. Turn over onto lids and wrap until cool. From 2 kg of apples, almost three 0.5 l jars of puree are obtained.

For baby food, sugar can not be added, then the puree must be pasteurized.

And here's how you can make sugar-free puree:.

If you continue to boil the applesauce, it will thicken and turn into another product - jam. As a rule, in relation to the initial volume of mashed potatoes, the finished jam will be almost half the volume. Correctly cooked jam is perfectly stored without any sealing, for this sugar it should contain at least 60-65%.

For cooking you will need:

• apples - 1 kg (weight for already peeled apples);
• sugar - 500 -700 g.

Recipe:

1. Add sugar to the mass rubbed through a sieve (or in a blender) and boil, stirring, over medium heat for 15 minutes. up to an hour, depending on the density that is needed.
2. Put hot jam in prepared and heated jars and roll up. To cool, turn over onto lids and wrap.

For jam, apples can be boiled (as for mashed potatoes) and baked in the oven.

Marmalade

! The more sugar - the thicker the marmalade!

Apple maremelade

The cooking principle is the same as for jam. But for marmalade it is recommended to put a bag with peel and apple "cores" with seeds in the water where apples are boiled - they contain the most pectin, which will help to solidify the marmalade. After boiling, the bag is removed, and the apples are wiped and, after adding sugar, boiled down to the desired density.

Fruit jelly can be soft and dense. To get leaf marmalade, it is transferred into flat molds and either left in air for drying, or dried in an oven at a temperature of 50 ° C for 1-1.5 hours.

6 and 7. Preserves and jam

- everyone's favorite delicacy. Considering the huge number of varieties of apples, it in itself already turns out to be different every time, and if we take into account the imagination of our hostesses, then it is clear that in winter there will be something to gasp for!

We offer an original recipe for apple jam, where the additions to apples are very non-standard.

Apple Jam with Walnuts and Spices

For cooking you will need:

• apples - 1 kg;
• walnuts - peeled 150 g;
• lemon - 1 medium;
• sugar - 180 g;
• bay leaf - 2 leaves;
• black peppercorns - 3 pieces.

Recipe:

1. Cut the apples into small slices, cover with water, add a little lemon juice and a few lemon slices, all the sugar and bay leaves and, without stirring, cook over low heat for 10 minutes.
2. Then take out the lemon and bay leaf, add the chopped walnuts and cook for another 15 minutes. At the end, if desired, you can add peppercorns.

It turns out a fragrant delicate jam with spicy notes.

In the next video, there is a recipe for an amazing and also unusual apple and banana jam:

And here are some more interesting variations from our fellow summer residents: Jam is prepared in the same way as jam. Only boil until the syrup acquires a jelly-like consistency. Classic jam contains up to 65% sugar, then it keeps well.

8. Apple compote

Compotes are undoubtedly the most popular drinks that are harvested for the winter.

They are prepared in several ways:

• Option 1. In boiling syrup for 2-3 minutes. boil cut apple slices, put them in sterilized jars and pour over boiling syrup. For a 3 liter jar, add 1-1.5 cups of sugar.

• Option 2... Put prepared apples in jars (whole, halves, slices, plates), on a third of the container, pour boiling water over for 5-8 minutes. for warming up. Drain water into a saucepan, add sugar, bring to a boil, pour into jars and roll up. Some housewives do not double, but triple hot fill. Sugar for a 3 liter jar - 200-300 g (to taste).
• Option 3... Place apples in jars, pour warm water and pasteurize at a temperature of + 85 ° С: 1 liter jar - 15 minutes, 3 liters - 30 minutes. You can do it without sugar.

To enrich the taste, red or black currants, black chokeberries, cherries, lemon, cloves, cinnamon, dry white wine or citric acid are added to apple compotes at the tip of a knife.

With a juicer, juicing is straightforward. Juice is squeezed out of peeled (or even unpeeled) apples, sugar is added (for 1 liter of juice - 2 tablespoons of sugar), the juice is brought to a boil and immediately poured into a prepared dish. The jar or bottle is rolled up and placed under wrapping. This juice can be stored for up to 2 years.

It is rightfully considered the richest source of trace elements such as calcium, sodium, potassium, iron, boron and magnesium, essential for humans. Apple cider vinegar is especially rich in potassium - 200 g of vinegar prepared from fresh apples contains 240 mg of it. Therefore, for people who strive for a healthy, proper diet, preparing apple cider vinegar for the whole year is just a matter of honor)

For cooking you will need:

• apples - 0.8 kg;
• water - 1 l;
• sugar (honey) - 100 g;
• pressed yeast - 10 g (or dry rye bread 20 g).

Recipe:

1. Grate the apples on a coarse grater, add water, sugar, yeast and leave for 10 days in an open jar at a temperature of + 20-30 ° C with occasional stirring with a wooden spoon.
2. Then strain, add more honey or sugar if desired at the rate of 50 g per liter of juice and leave until the end of fermentation for 40-60 days in a warm place under a cloth (gauze).
3. Filter the finished vinegar, store in the refrigerator.

11 and 12. Filling and tincture

No wonder they say that a summer day feeds a year. And in the example with apples - a summer day can not only feed, but also drink. And not only with juice and compote - apples make a wonderful homemade alcoholic drink. Moreover, it can be prepared both with alcohol (vodka) and with the help of natural fermentation. It is believed that sour apple varieties are most suitable for this purpose, as they are more juicy.

Cooking time - 35 minutes (plus 20 hours for infusion)

Output - 2 liters of ready-made jam

To make apple jam in slices you will need:

• Apples - 3 kg
• Sugar - 2.5 kg

Appetizing crescent-shaped slices floating in fragrant sweet syrup and the aroma of ripe juicy Antonovka are childhood memories of autumn homemade preparations for the winter.

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

How to cook apple jam in slices:

First, choose apples that are suitable for this dish. Fruits should be firm, strong, with dense juicy pulp. Ideally, they will only be plucked from the tree. Overripe, soft fruits will definitely not work, it is better to cook jam or jam out of them. Cut the apples into slices about 0.5 cm thick and place them in the 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 juices. This process will take 2 to 5 hours depending on the juiciness of the fruit.

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

Then simmer the jam over low heat for another 10 minutes, dipping the slices into the sugar syrup with a spoon. Turn off the heat and leave it again to infuse. Repeat this step one more time until the wedges are crystal clear and the syrup itself thickens.

Put the jam hot in clean jars, seal and store in a dry, dark place.

From dense apples of autumn varieties, you can cook a 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 slices five minutes

To make jam, take sugar and apples in equal proportions, one to one. Place the peeled apple slices in a saucepan. Sprinkle sugar over each layer and let it sit for a few hours to let the fruit 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 up in jars.

Lovers of the East will appreciate the sweet apple dessert with the addition of 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 wedges

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

Apple jam will add a refreshing citrus flavor to the lemon. Usually, for a brighter taste, lemon is placed in the 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. Grind into equal sized wedges. Place the fruit in a metal container, add water and sugar. Simmer the dessert for 15 minutes. Use a spoon to gently dip the fruit into the syrup. Remove the jam from heat and leave to soak for 12 hours. Then put the jam on a low heat and simmer for another 15 minutes. Delicious, aromatic jam is ready!

So that the apple pieces do not turn into mashed potatoes during cooking, but retain their shape, it is recommended to soak them for a short time in a soda solution.

Apple jam with baking soda

Peel two kilograms of apples, remove seeds and cut into equal pieces. Pour in a liter of water mixed with a tablespoon of baking soda and let sit for two hours. Boil a syrup with 2 pounds of sugar and 1.5 cups of water. Rinse apple slices from baking 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, delicious jam is obtained if the apples are cut coarsely. Only in this case, it takes a little more time to prepare it.

Large apple jam

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 the hot sugar syrup over the apples. Cook the jam over low heat in two steps, 20 minutes each, until a drop of syrup holds its shape and the fruit slices become transparent.

Even the most capricious gourmets with a sweet tooth will not be able to resist the tempting candied apple fruits in thick honey syrup. In order to get apple jam with slices of transparent crushed apples, pour 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 the apples over again. Leave it on again for 12 hours. Then boil again, pour over the fruit slices. Repeat this procedure two to three more times. Then put a pinch of citric acid in a saucepan with jam and cook the apple jam for ten minutes.

Hello dear hostesses and readers of our site. If you are the happy owner of a personal plot on which apple trees grow, then during the harvesting season from them, the topic of processing them is relevant for you. You can make a lot of different blanks from apples, in this article I share jam recipes.

A sweet treat will come in handy as a filling for pies or as decorations for cakes, and in general you can add such jam to any baked goods absolutely. It will bring even more pleasure and pleasure in addition to a fragrant cup of hot tea. Whoever likes it more, taste and color, as they say.

The variety of apples for jam does not matter. It's just that if you have fruits with a pronounced sourness, then most likely you will need to add a little more sugar than indicated in the recipe. Feel free to try and edit the recipe for yourself. Let's finally start creating!

1. Apple jam for the winter

The beautiful amber color of the treat is mesmerizing, and the aroma will be simply unique. Diluted citric acid in water will help preserve the color of the sliced ​​apples and prevent them from darkening.

Ingredients:

• Apples - 1 kg
• Sugar - 800 g
• Water - 300 ml
• Citric acid - 1 tsp. Spoon

Cooking steps:

1. Wash apples, sort. Chop into large pieces, removing the core with the seeds. Transfer to a basin and fill with water mixed with citric acid, a teaspoon is needed per liter. Let them stand for a quarter of an hour, no more.

3. After that, move the dishes to the stove, bring the future jam to a boil over medium heat, boil for 10 minutes, then set aside to cool.

4. The second time after boiling the jam, cook for 15 minutes. The procedure will need to be repeated a third time.

5. Place the finished delicacy in previously washed and sterilized jars for further storage and close tightly with lids.

We wish you success in cooking and great results!

2. Transparent apple jam with slices

An amazing sweet apple dessert in taste and appearance. The jam is perfect both for serving with tea and for adding to various pastries. A little strength, patience and a miracle delicacy will delight the whole family.

Ingredients:

• Apples - 1 kg
• Sugar - 1.2 kg
• Soda - 2 tsp. Spoons
• Salt - 1 tsp. Spoon

Cooking steps:

1. Wash the apples thoroughly under running water, then cut them into thin slices, removing the middle with the seeds. Transfer the chopped fruits to a bowl, then pour them with salted water. Add a teaspoon of salt to a liter of water. You need to keep the apples in the solution for about 10 minutes.

The saline solution will help prevent discoloration of the sliced ​​fruit.

2. Then mix a couple of teaspoons of baking soda and water per liter of water. Rinse apple slices and cover with baking soda solution for 5 minutes.

The baking soda solution will prevent overcooking and keep the wedges intact.

3. Rinse the fruit in clean water, transfer to a saucepan or other container for making jam, and top with sugar. Wait for the juice to come out.

4. Place the cookware on the stove, bring the mixture to a boil with moderate heat and remove from heat.

5. Leave a break of 6 hours to cool the jam completely, repeat the procedure 2 more times. During the cooking process, the apple wedges will slightly swell and become transparent.

6. Prepare jars, wash, sterilize in a way convenient for you. And then fill them with ready-made, fragrant and still hot jam.

Enjoy your tea and have a nice day!

3. Aromatic apple jam in syrup

On cold winter days, it is pleasant to warm up with a cup of hot tea and aromatic jam with a bite. To make the jam also beautiful, we cook it in sugar syrup. Difficulties are reduced to zero, and you will definitely like the result.

Ingredients:

• Apples - 1 kg
• Sugar - 1 kg
• Water - glass

Cooking steps:

1. Dry the apples, washed from dirt, cut into thin slices - slices. Remove the middle with seeds.

2. To prevent the cut wedges from changing their color, lightly sprinkle them with lemon juice.

3. Take a saucepan, preferably with a thick bottom. Pour a glass of water into it and add most of the required amount of sugar.

4. Place the saucepan on the stove, do not turn on high heat. On a moderate heat of the stove, stirring, wait until all the sugar has dissolved, then the syrup should boil.

5. Then immediately transfer the apple wedges to the saucepan.

6. Cook, stirring gently so as not to damage the slices, it is best to use a wooden spatula for this.

7. Sprinkle more sugar on top, bring the contents of the pan to a boil.

8. Next, leave the jam to cool, preferably overnight. And the next day, bring to a boil again. It is not difficult to check the readiness of the delicacy, put a drop on a flat plate, if it does not spread, then the sweet dessert is ready.

9. You can treat your relatives with hot jam right away. To prepare for the winter, pour the treat into clean jars and roll up the lids.

Enjoy your tea!

4. Apple jam with cranberries and mint

This sweet dessert is not suitable for long-term storage over the winter. But I could not help but share this amazing recipe for just magic jam. Such a delicacy is perfect in addition to pancakes or pancakes for breakfast, for example. If you don't like cranberries, replace with lemon.

Ingredients:

• Apples - 3 pieces
• Cranberries - a handful
• Olive oil - 2 tbsp. spoons
• Maple syrup - 3 tbsp spoons
• Sugar - 3 tbsp. spoons
• Cider - glass
• Mint - 2 sprigs

Cooking steps:

1. Wash the apples, cut two of them into medium-sized cubes.

2. Transfer the pieces to a saucepan, add cranberries. Pour in olive oil and maple syrup. By the way, the syrup can be replaced with any other, or you can not add it at all.

3. Add sugar, pour cider into the fruit and berry mass.

4. Sprigs of mint should be chopped as small as possible, put in a saucepan.

5. Set the skillet to moderate heat. While stirring gently, bring to a boil, and then reduce the heating temperature of the stove to the minimum.

6. The apple slices should become very soft, the liquid from the dishes should evaporate in moderation. Cut the remaining apple into thin slices, put in jam, mix. Cover the saucepan with a lid, keep on the stove for 5-7 minutes, so that the fresh apple slices soften slightly.

That's all, such a beautiful dessert with apples of different textures will not leave anyone indifferent. And the aroma is simply amazing, I advise you to try it too.

Have a great day and great mood to you!

5. A simple recipe for apple jam in the microwave

Such a dessert in large quantities is, of course, difficult to prepare. But, like the previous recipe, it is ideal as a quick sweet filling for baking or in addition to it. Cinnamon is added at will, it is quite possible to do without it.

Ingredients:

• Apples - 300 g
• Sugar - 50 g
• Lemon - 1/2 pc
• Cinnamon to taste

Cooking steps:

1. Washed apples, peel, cut into cubes. Size does not really matter here, do it to your taste.

2. Sprinkle sugar over the fruit pieces.

3. Sprinkle with juice from half a lemon on top, stir.

4. The apple slices should give off juice, it won't take a long time.

5. Then you can immediately send the bowl to the microwave for 5 minutes at maximum power.

6. As soon as the microwave signal sounds, remove the bowl, add a pinch of cinnamon and send it back for another minute, stirring the contents.

Enjoy the taste and aroma of this sweet dessert!

6. Jam from apples and pears with lemon slices for the winter

Sweet jam with amazing taste, lemon will become a highlight. He will give the delicacy a slight sourness. Preparing a treat for the winter is easy, you can easily cope with this task, the main thing is to start.

Ingredients:

• Apples - 2 kg
• Pears - 1 kg
• Sugar - 1 kg
• Lemon - 1 piece

Cooking steps:

1. Pre-washed and dried apples, cut into random small pieces. Place them in a saucepan in which you will cook the jam.

2. Add the chopped pears to the apple slices.

3. Cover the fruit with sugar, stir gently, leave on the table for half an hour. We need juice from them.

4. Then put the saucepan on the stove, cook the sweet dessert on low heat for about half an hour or a little longer. Pay attention to the consistency, the fruit should become much softer.

5. A few minutes until tender, add the lemon, cut into small cubes, and stir.

6. Fill sterilized, clean jars with the resulting apple-pear jam with lemon, close the lids. After the jars have cooled at room temperature, they can be moved to a cool place for further storage.

Eat with pleasure, treat your friends!

7. Video - Amber apple jam with slices

Enjoy your tea and have a good day!

Simple, easy, and in most cases, making apple jam at home will not take much of your time. Do not be afraid to try something new, this is a very good opportunity to diversify your jam, which you make from year to year. Thus, you will delight yourself and your loved ones by discovering and tasting a sweet treat according to a new recipe.

Products for making apple jam
Fresh apples - 1 kilogram
Sugar - 1 kilogram

How to make apple jam
1. Select fresh, ripe, firm apples for jam.
2. Wash and wipe the apples, cut in half, remove the stem and core.
3. Cut each half into 0.5 cm thick slices.
4. Put the apples in a bowl, sprinkle with sugar on top, cover and leave at room temperature for 5 hours.
5. Apples should give juice. For reliability, it is worth stirring (shaking) the apples every hour or two.

6. Put a bowl of apples and sugar over low heat, bring to a boil, cook for 5 minutes, stirring and skimming, then remove the jam from heat.
7. Cover the apple jam and leave for 6-7 hours.
8. Then repeat the procedure.
9. And repeat the procedure again, cook the jam after boiling for 5 minutes and cool completely.
10. And repeat the procedure for the last time - cook after boiling for 5 minutes at a quiet boil. Then pour the hot apple jam into sterilized jars.

How to cook apple jam in a slow cooker
In a multicooker, you can cook apple jam without water, in your own juice. Cook the jam from peeled apples for 1 hour on the "Stew" mode, from unpeeled apples - 1 hour 30 minutes.

How to make apple jam in a bread maker
Cook apple jam in a bread machine for 1.5 hours, setting a spatula to stir the dough.

Apples are one of the most delicious and common fruits on the Russian table. Jam, jam, compote are made from it, apples are frozen, dried, and even pickled. But the main delicacy is, of course, jam. Apple jam turns out to be rich, sweet, tasty and mouth-watering. In winter, it gives a tart taste and summer aroma. Jam can be used as a separate dessert, can be used as a filling for pies and buns, pancakes, pancakes and casseroles are served with jam. Roll up at least a few jars of apple jam for the winter is the duty of any good housewife. But what is the use of apple brew? Are vitamins preserved after heat treatment? Let's try to figure everything out in order.

The benefits of apple jam

Apples are an incredibly tasty and healthy fruit that saturates the body with a palette of vitamins and minerals. In order for the fruit to retain all the beneficial properties, it must be cooked correctly. Keep the apple mass on fire for no longer than five minutes so that germs die and prolonged exposure to high temperatures does not affect the benefits of the product. In this case, apple jam will be just as healthy as fresh fruit. How does an apple affect the human body?

1. Apples improve the functioning of the respiratory system. It has been shown that people with asthma have fewer attacks if they drank apple juice regularly.
2. Apples perfectly strengthen bones, making them less loose and brittle. This is especially true for women after pregnancy and during menopause.
3. This fruit normalizes stool, improves digestion. Interestingly, an apple can help with both constipation and diarrhea. A large number of plant fibers help push through hard stools when constipated. But with diarrhea, these fibers absorb excess moisture and toxins that provoke loose stools.
4. An experiment was conducted by scientists. One group of rats was regularly given apples, but the second was less fortunate - this fruit was not in their diet. The studies have even amazed scientists - regular consumption of apples reduces the risk of developing certain types of cancer by almost a third. More specifically, the risk of developing breast, colon and liver cancer.
5. Apples improve memory, increase efficiency, and activate brain activity. Regular consumption of apples reduces the risk of developing Alzheimer's disease.
6. Green apples help lower cholesterol levels in the body, normalize the cardiovascular system, and reduce the risk of ischemia.
7. Apples are good for diabetes - they lower blood sugar levels. To make the jam safe for diabetics, fructose or sorbitol must be added to it instead of sugar.
8. This fruit perfectly cleanses the liver, has a positive effect on dental health. In addition, apples are quite low in calories, which is why they are part of many weight loss diets.

This is a traditional apple jam recipe that will not only delight you with a deep taste, but also retain all the benefits of a fruit treat.

1. For jam, not only strong and whole apples are suitable, but also wormy and even bruised fruits. The main thing is to cut off all damaged areas.
2. Rinse the apples and wipe them with a dry cloth. Whether to leave the peel is a matter of taste for every housewife. Most recipes involve peeling the fruit from the skin, but sometimes soft apples are not peeled so that they do not fall apart during cooking.
3. Apples, cut into slices or grated (as you like), are placed in an enamel bowl and covered with sugar. If the apples are sweet, 800 grams of sugar is enough for every kilogram of apples. If sweet and sour, then the proportions should be equal. If the apple variety is sour, then there should be more sugar, about 1.1-1.2 kg per kilogram of fruit.
4. Cover the apples with sugar and leave for a while. At least 4-5 hours should pass, ideally the apples should be juiced until morning. The next morning, put the dishes on the fire and bring the mixture to a boil. Apples should boil for no more than five minutes, otherwise they will lose their beneficial properties. After 5 minutes of boiling, turn off the heat and let the jam cool and brew. This should be repeated 2-3 times.
5. Don't forget to prepare the jars along the way. The jam is often closed in small jars so that it is convenient to eat quickly in winter. Rinse the jars thoroughly. You can sterilize jars in the oven, in boiling water, or with steam. Boil the lids in a small saucepan for at least five minutes.
6. Bring the apple jam to a boil for the last time and pour into the jars, roll up the lids. Turn the jars over and leave to cool completely.

This is a classic recipe for making natural and healthy apple jam.

Apple jam wedges

While some people prefer soft and boiled jam, others like more decorated fruit slices in syrup. Preparing such a delicacy is not difficult, you just need to know some subtleties.

Cut the peeled apple into at least 3 cm slices. Then dilute a teaspoon of baking soda in five liters of water. Soak the apple slices in this solution to keep them firm and firm until the end of cooking. Soak the apples in the baking soda solution for 5 minutes, and then discard the apples in a colander. This trick will allow you not only to keep the apple slices intact, but also will not change the color of the future jam. After boiling, the apple will not darken, but will remain transparent amber.

Next, cook the apples, as in the previous recipe. Cover the fruit with sugar, leave for a few hours. Then bring the apple jam to a boil, let it cool. Heat the jam 2-3 times. At the end, you can finish off a handful of mountain ash, currants, dark grapes into the mass. This will give the syrup a delicate pink hue, while the apples, which have turned caramel, will remain light. The unusual color of the jam will look beautiful and appetizing. At the end, let the jam simmer for about 15 minutes so that all the ingredients set, and then roll the dessert into the jars as usual.

This recipe was very popular several decades ago, when there was an interruption in the supply of granulated sugar. In those days, sugar was successfully replaced with honey. This made the apple jam incredibly aromatic and rich.

The most popular recipe is applesauce with honey. For him, the apples were peeled and placed in an earthen pot. Then the fruit had to be baked and rubbed through a sieve. Two glasses of this puree should be mixed with 300 grams of natural flower honey. The mass must be cooked over low heat. Do not let the honey and apples boil - the treat will become useless. Ideally, the mixture should simmer in a Russian stove, but a regular oven will do as well. When the mass thickens, it can be tasted or canned. The resulting golden treat will certainly please your loved ones.

Honey jam with cranberries, apples and nuts is very popular. One kilogram of cranberries must be sorted out and filled with a glass of water. Simmer until the berries are tender. Then rub the mass through a sieve, mix the syrup with honey, peeled walnuts and apple slices. Simmer for about an hour. All components of this jam complement each other and the result is an incredibly tasty and rich delicacy.

Apple jam with lemon

Lemon will give the traditional apple jam taste a subtle citrus aroma and a slight sourness. For a kilogram of apples, you need a large lemon. Rinse the apples, peel them and cut them into slices. The lemon must be rinsed and grated on a fine grater, removing all the seeds. Pour lemon pulp with a glass of water and simmer for about an hour. Then add a kilogram of sugar to the mass and wait until it completely dissolves. Then add apple slices to the syrup. You do not need to cook the jam immediately, leave the container for several hours, stirring its contents regularly. This is done so that the apple absorbs the aromatic citrus flavor and aroma. After a few hours, the jam can be boiled and rolled up in jars.

Below are tips that reflect all the intricacies of making apple jam.

1. Instead of sugar, any jam can be added to honey. In this case, honey can be added a little less, since it is usually sweeter than sugar.
2. It is very important to observe the proportions of sugar, because it is a preservative. If you add less sugar, the jam will not stand for a long time - it will deteriorate and ferment. If you add more, you will not feel the apple flavor. To make the jam more dietary, you need to add less sugar to it, but you need to store it in the freezer, in a plastic bottle and defrost it only once. Believe me, in winter this jam will delight you with its summer aroma, taste and naturalness.
3. Sometimes mold can appear on the surface after opening the can. Take your time to throw out the blanks. The top layer can be carefully removed, and the remaining jam can be boiled. It will not be stored for a long time, but it will do quite well for pies and buns.
4. Is the jam candied up? No problem! Heat it in a container of hot water until the mixture is smooth.
5. How to check if the jam is ready? Apple jam is well boiled if all the slices are on the bottom and not floating on the surface.
6. The jam should be mixed very carefully so as not to damage the precious slices or turn the treat into porridge.
7. In Russia, it was believed that apples need to be picked for jam only after the Apple Savior. At this time, apples were carried to the church and lit up. From such fruits, not only delicious, but also healing jam was obtained.
8. Do not pick apples for jam in the rain or after rain. At this time, the fruit absorbs a lot of moisture and the jam will turn out to be watery.
9. When preserving, you need to pour the jam to the very edges of the jar. The more air in the container, the more likely it is for germs or bacteria to get inside.

These simple tips will help you make apples not just a jam, but a real dessert delicacy that you will not be ashamed to put even in front of your most important guests.

Store jars of apple jam in a dark, cool and dry place. Do not forget to sign the conservation so that you know the date of spins. Apple jam can be stored for several years, provided that it contains no less sugar than apples. Although it should not be exaggerated, the jam made according to our recipes will not survive until next season - it is so tasty, rich and aromatic. Make apple jam to indulge in the flavor of summer on chilly winter evenings.

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