Grated apple jam for the winter. How to cook transparent green apple jam with slices - a step by step recipe with a photo

Site arrangement 19.10.2019

Site arrangement

Apple jam, delicious, fragrant with a clear amber syrup and a delicate texture, and in a warm, cozy kitchen, with donuts, and bagels, at the 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 did not disappear, 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, the jars are washed and sterilized 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:

We take light yellow apples, it is possible with a slight pink blush, you can use large white or yellow wounds, wash them, dry them on a towel.
We take out the seed chamber and cut into thin slices.
Place in a bowl and stir in sugar.
We insist in a cool place up to 12 hours, sometimes stirring.
We put on the stove, bring to a boil and cook, stirring, over medium heat for 15-20 minutes.
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

Apples for this recipe we take late varieties, ripe, 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:

Thoroughly wash the apples, dry them on a towel.
We take out the core from the fruit and quickly cut them into thin slices, the thinner the better.
Put the sliced \u200b\u200bwedges into a saucepan for cooking and mix with sugar.
Let it brew for 6-12 hours in a cool place, stirring occasionally.
We put on a slow fire and bring to a boil, boil for two minutes and remove.
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.
We lay out the cooled jam in clean, dry jars, close with plastic lids and store 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:

Wash fruits and ginger, dry on a towel.
Grate the ginger on a fine grater and place in a bowl.
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.
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.
Sprinkle with sugar and cinnamon, put in a cool place for 6-8 hours.
Bring to a boil over medium heat and simmer for 10 minutes.
Let it brew for 12 hours and repeat cooking.
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. Some use juice, some use zest, but I just take half a lemon and grind it into dust in a small bowl of a food processor. 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:

Thoroughly wash apples and lemon, dry on a towel.
We turn half a lemon, as indicated above, into lemon puree and put it in a saucepan for cooking.
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. The lemon juice will keep the apple slices from browning.
Pour sugar and mix, put in a cool place for several hours.
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.
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. The most 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:

First, wash the apples and do not forget to dry them on a towel.
We take out the seed chamber and cut the apples into slices, not too thin, 5-6 mm thick.
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.
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.
This heating is repeated three times at intervals of 5-8 hours. Stir gently while heating.
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:

We wash and dry the fruits on a towel.
We cut out the seeds and cut the apples into large slices.
Put in a mixing bowl and mix with sugar.
Turn on the Bake mode for 15 minutes. Stirring as necessary, bring the mixture to a boil and put three cloves into it.
Open the steam valve, close the lid and turn on the Extinguishing mode for 30 minutes.
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:

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.
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!
Apples for such jam should be taken dense in consistency, the harder, the better, but always ripe.
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.
Any jam can be tinted with berry juices. Good for this blackcurrant, 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!

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 prepared 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.

Hello my dear readers! Today I will share with you simple recipes for delicious homemade apple jam.

Something tells me that this year there will be just an abundance of harvest from these fruits. Therefore, it is worth preparing and telling you as much as possible about what else can be prepared from this fruit. I have prepared for you several interesting options and I think that at least one will suit you.

In general, a huge number of different blanks can be prepared from apples. Preserves, jams, jam, cook compotes. In addition, you can make wonderful pastries with them. The most popular pie with these fruits is, of course. But there are other recipes for pies stuffed with them, which I will talk about in future articles.

I don’t really like these fruits in their natural form, but I really respect jam or confiture. And my husband loves everything related to apples, as if in a past life he was a worm that lived inside a fruit.

By the way, when adding sugar, remember that varieties can be different. Some are more sour, others are sweeter. In accordance with this, you can change the proportions of sugar in the recipe. But this is up to you.

Jam prepared according to this recipe is very well suited as a filling for pies. When it cools, it becomes thick like jam. It contains all the vitamins. Prepares quickly and easily.

Ingredients:

Apples - 3 kg
Sugar - 1 kg
Honey - 1 heaping tablespoon
Hot boiled water - 0.5 cups

Cooking:

1. Rinse fruit thoroughly and pat dry with paper towels. Cut into slices and remove the core with stones (if there are branches, be sure to remove them too). Then cut the slices into cubes and place in a saucepan.

2. Fill with boiling water and add sugar and honey to them. Mix everything and put on the stove. It is necessary that the sugar is completely dissolved and the syrup boils, so do not forget to stir constantly.

3. When it boils and the syrup appears, cook for another 5 minutes. Then we lay it out in sterilized jars and put it away for storage until winter.

4. Store such yummy in a cool place. And in winter you will enjoy the wonderful taste of summer.

Apple jam with oranges for the winter in a slow cooker (very easy way)

And here is a quick recipe in a slow cooker. Well, it couldn't be easier. The combination of apple and orange makes the taste of jam simply heavenly.

Ingredients:

Apples - 500 gr
Oranges - 500 gr
Sugar - 1 kg

Cooking:

1. Cut the apples into slices or cubes, after removing the core with seeds. Cut the oranges into slices too and cut off the core. Put everything in a slow cooker and sprinkle with sugar on top. You do not need to stir it, it will dissolve and disperse on its own.

2. Close the lid and select the desired program. If there is a “cooking” program, then select it and set it for 1 hour 20 minutes. If not, then “quenching” is suitable, set for 1 hour.

3. Then mash all the fruit with an immersion blender and bring to a puree state.

4. That's all, it remains only to put it in banks and put it in a cool place for storage.

How to make clear apple jam

In order for our fruits to remain whole and the jam to be transparent, I offer this recipe. It is cooked in three stages.

Ingredients:

Apples - 2 kg
Sugar - 1.5 kg

Cooking:

1. Wash, peel and core apples. Then cut them into slices and put them in a pan. Sprinkle them with sugar, stir and close the lid. Leave in this position for a day so that the juice stands out and the fruit is saturated with sugar.

2. After a day, put the pan on the fire until it boils. Cook for another 15 minutes over medium heat and remove again for a day.

3. After a day, put it on fire again, wait for it to boil and cook again for 15 minutes over low heat. Then pour into sterilized jars. Close the jars with lids and put away.

Video on how to make dry apple jam with cinnamon in the oven

Have you ever tried this? It is somewhat reminiscent of marmalade or candied fruit. Awesome delicacy. The kids love it. We've been doing this since I was little. Mom gave me instead of sweets. Yet it was in short supply. And it's cheap and delicious.

Here is a video recipe for you to make it clearer how to cook it.

Ingredients:

Apples - 1 kg
Sugar - 300 gr
Citric acid - 1 partial teaspoon
Cinnamon - 1 teaspoon

Try this recipe and give it to your kids. Rest assured, they will appreciate it and will ask for more.

Very tasty jam from apples, apricots and oranges for the winter (quickly)

But such a jam will be just a meal. Very tasty and fragrant, moderately sweet. This recipe was shared with me by my mother-in-law. Thank her for this!

Ingredients:

Apples - 1.5 kg
Apricots - 1.5 kg
Oranges - 1 pc.
Sugar - 1.5 kg

Cooking:

1. First, wash and dry all fruits. Cut the apricots in half and remove the pits. Cut the apples into four slices and cut out the core with the pits. Cut the orange into quarters along with the peel. Scroll everything through a meat grinder.

2. Transfer fruit puree to a saucepan and add sugar. Put on fire, bring to a boil and simmer for 40 minutes, stirring constantly.

3. Then transfer to sterilized jars and screw on the lids. Wrap in a warm blanket until cool, then place in your storage.

A simple recipe for thick apple jam "white filling" slices

This litter is one of the earliest. Plus, it's naturally sweet. Therefore, according to this recipe, sugar is not needed much, otherwise there will be a bust.

Ingredients:

Apples "white filling" - 1 kg
Sugar - 400 gr

Cooking:

1. Wash and remove the core from the fruit. Cut them into slices and place in a saucepan or other cooking utensils. Sprinkle sugar on top and leave it for a few hours, overnight.

2. When the apples stand and give juice, and the sugar has melted, put the pan on the fire. Wait until it boils and cook for 10 minutes. Then remove from heat, leave to cool completely. Do this two more times.

Gradually, it will thicken and become amber in color.

3. Arrange the finished jam in sterilized jars, turn it upside down and wrap it up. Leave it like this until completely cooled. That's all.

Transparent paradise apple jam with ponytails

How I love this variety. Just like cherries, for one tooth and so sweet. And the confiture from them is simply amazing. According to this recipe, fruits need to be boiled with ponytails.

Ingredients:

Paradise apples (or ranetki) - 1 kg
Sugar - 1 kg
Water - 250 gr

Previously, the day before cooking, pierce our “berries” with a toothpick. Then put them in boiling water for 3 minutes (if they are slightly larger, then for 5 minutes). After that, take them out and put them in a deep bowl. Fill with cold water and leave overnight.

Cooking:

1. Pour water into a saucepan and bring to a boil. Then pour sugar into it. Stir to dissolve and not burn. From the moment of boiling, boil over medium heat for another 10 minutes.

2. When the syrup is ready, put the fruit in there and stir. Turn off the heat, cover with a towel and leave for at least 5 hours to sugar the apples.

3. After that, put the pan back on the fire until it boils. Then cook over medium heat for 10 minutes, stirring very gently so that the fruit does not burst. Again, leave for 1 hour and repeat this procedure.

At the end of cooking, squeeze half a lemon there so that our jam does not sugar.

4. After the third time, leave to cool completely and only after that lay out in jars. Banks must be pre-sterilized. Then just put away in your storage.

It is not necessary, of course, to leave twigs. You can remove them first. but it's more beautiful this way.

Jam from green unripe apples for the winter

It's a shame when something that is grown with love disappears. Unripe fruits fall to the ground and disappear for nothing. But you can also make a wonderful confiture from them. Since they are still sour, then sugar should be added more than usual.

Ingredients:

Unripe apples - 1 kg
Sugar - 1.5 kg (or to taste)
Water - half a glass

Cooking:

1. Rinse the fruits and remove the core with stones. Then grind with a knife or with a blender. You can also use a meat grinder.

2. Put them in a saucepan, fill with water and cook until boiling. Then cook for another 30 minutes and add sugar. Mix well and cook for 10 minutes over medium heat. Then turn up the heat and keep it that way for about 15 minutes. It is necessary that our confiture thicken.

To check, take a little jam on a spoon and drip onto a plate. Run a knife through the middle of the drop, if it does not converge, then the density is enough.

3. Then let cool and spread in sterile jars and close with a plastic lid. Should be stored in a cool place.

Delicious and easy recipe for apple jam with lemon

But this is just an amazing fragrant delicacy. I highly recommend. It turns out thick, amber, with whole pieces of fruit. And so appetizing that you can just swallow your tongue. I first tried this delicacy 3 years ago, when my work colleague brought a pie with such a filling for her birthday. She teased me for a long time and did not give me the recipe for this jam. But still I begged him, it turned out everything is very simple.

Ingredients:

Apples - 1.5 kg
Lemon - 1 pc.
Sugar - 1 kg
Water - 1 glass

Then, recently, I found a video with such a recipe and decided to share it with you.

Try this recipe and share it with your family. It is also very suitable as a filling for pies.

Original apple jam with banana for the winter

And how do you like this option, with a banana? For this jam, it is better to take sweet and sour varieties, with an emphasis on sour. You get a very interesting combination of flavors. From the proposed ingredients, 2 liters of the finished product are obtained.

Ingredients:

Apples - 1 kg
Bananas - 0.5 kg
Sugar - 1 kg
Citric acid - 0.5 teaspoon

Cooking:

1. Peel the apples and remove the core. Cut them into small cubes. Peel the bananas and also cut into cubes.

2. Place the cut fruit in a saucepan and sprinkle with sugar. Stir and leave for two hours so that they give juice.

3. After that, put on low heat to cook for 20 minutes after it boils. After 20 minutes, add citric acid. Mix well and cook for another 15 minutes.

4. Then put everything in sterilized jars and screw on the boiled lids. Leave to cool and remove.

Well, my dears, I have finished for today. But I hope you were able to find something new and interesting for yourself. Cook with love and pleasure and everything will be delicious for you.

Have a good harvest and successful harvesting! Bye.

Posted on July 3, 2017

Apple jam, many hostesses cook and prepare in huge batches, as it scatters in an instant. Apple jam is very tasty and you can cook from it in winter or use jam as a filling.

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

Content :

Apple jam is also good to serve to cook with it. In general, finding a use for this jam is very easy.

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

For transparency, choose late varieties of apples with a solid body. Here it is important to take into account the fact that the denser the body of the apple, the more transparent it will turn out. For this recipe, I advise you to take the ingredients 1: 1, that is, for 1 kg of apples, 1 kg of sugar. More apples means more sugar. But I do not advise you to cook more than 3-4 kg of jam at a time. as it will be simply inconvenient for you to mix and monitor such a portion of jam.

INGREDIENTS:

Sugar 2 kg.
Apples 2 kg.

COOKING PROCESS:

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

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

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

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

5. We put the saucepan on the stove, stirring the jam, wait until it boils. After boiling the jam, you should reduce the heat, from a rapid boil to a weak but confident one. And so on low heat, cook the jam for 15-20 minutes.

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

7. After a day, we repeat the same operation again. We wait until the jam boils, reduce the heat and cook over low heat for 15-20 minutes.

8. Next, there are two options for the outcome. If the transparency and density of the jam completely suits you, then you can lay out the jam in jars and twist the lids. But if the jam, in your opinion, is not yet thick enough and the slices are not transparent enough.

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

Here the outcome of the situation depends on the variety of apples and on their ripeness. For this jam, it is better to choose apples that are slightly unripe.

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

Apple jam with orange peel

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

INGREDIENTS for syrup:

1 glass of water.
1 cup of sugar.

Jam Ingredients:

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

COOKING PROCESS:

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

2. We do it this way. Pour a glass of water into a saucepan, heat it up on the stove. Pour a glass of sugar into warm water and constantly stirring, let the sugar dissolve completely. We make the heating under a saucepan or saucepan small so that the sugar does not burn to the bottom.

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

4. We cut good quality apples into beautiful slices and dry them a little in the oven for literally 3-5 minutes, so that the apples dry out, but do not fry. The slices should turn out a little wrinkled and wilted. Do not be afraid that they did not look very good during storage, the apples will gain juiciness and acquire an excellent healthy look.

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

6. While the leaves are cooking, cut the dried apricots and prunes into small pieces. Let's add them to the syrup. Dried apricots and prunes will add spice to the jam.

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

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

9. On this we can say the recipe for apple jam with orange zest is over. It remains to put the jam in a sterilized jar and tighten with a sterilized lid. Bon Appetit.

Apple jam with whole orange

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

INGREDIENTS:

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

COOKING PROCESS:

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

2. Cut the apples into beautiful slices or into cubes as you like.

3. We will do the following with an orange. Wash it well, cut it into slices, remove the bones and scroll it straight with the peel in a meat grinder.

4. Put apples and twisted orange in a bowl, add sugar, mix well. We leave for 5-6 hours.

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

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

Apple jam with a whole orange is ready to enjoy.

Five-minute apple jam quick recipe for live jam

The advantage of such a jam is obvious; during a short boil, more useful properties are retained in an apple. Secondly, it is a huge time saving for making jam. Since it is usually not enough during the season, because in a short summer you need to have time to make a large number of blanks, or if you don’t want to mess with one jam for a long time. This recipe is especially for you.

INGREDIENTS:

apples 1 kg.
sugar 600 grams.

COOKING PROCESS:

To make jam from apples, choose apples that are strong, not overripe, without spoiled traces. It is unambiguously difficult to answer on the account of whether it is worth peeling apples, there is no rule for the taste and color of comrades. Whoever likes it. But you need to cut out the middle, since the membranes are quite rough and will certainly spoil the whole picture.

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

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

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

4. Arrange in sterile jars and tighten the lids.

5. Let the jam cool down and transfer to the pantry.

Five-minute apple jam ready bon appetit.

Whole apple jam

Very beautiful and tasty jam is obtained from Ranetki, as they are not large in size and their body is dense and juicy. Jam noticeably wins in terms of aesthetic and taste qualities.

INGREDIENTS:

1 kg. ranetok apples.
1 kg of sugar.
1 glass of water.
1 teaspoon citric acid.

COOKING PROCESS:

1. Sort out apples to remove all spoiled and beaten ones. Since the jam will be from whole apples, the aesthetic side is very important.

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

3. Pour a glass of water into the pan, pour 1 kg of sugar.

4. Put on a slow heat and cook the syrup, stirring constantly so that the sugar does not burn to the pan.

5. When the sugar dissolves and the syrup starts to boil, I add citric acid. MThere may be foam, don't worry.

6. Put apples into boiling syrup and mix gently. Further mixing is not recommended. Since you can damage the thin peel of an apple and violate the integrity of the fetus.

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

8. During cooking, bursting apples will appear; they can be removed, if desired, by grabbing the tail.

Apples burst because they are pierced through or the boil was too violent.

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

10. Remove the plate from the apples after 12 hours. We put it on the stove on a very low heat. Bring to a boil and cook for exactly 10 minutes. Not stirring otherwise the delicate skin will crack.

11. After 10 minutes of cooking, put the plate again and put the jar on top. We have 12 more hours.

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

The following is the outcome. If the density suits you, you can lay out the jam in jars and twist the lids. But if it seems to you that the apple jam has not reached the density you need, repeat the procedure a few more times so that the jam reaches the density you need.

If the syrup turned out to be too much, it can be boiled down by repeating the procedure 2-3 times.

In general, cook the jam to the desired density and twist it into jars. On this, all the secrets with apple jam from ranetki are over, prepare the preservation and enjoy your meal.

Apple jam according to the classic recipe

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

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

INGREDIENTS:

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

COOKING PROCESS:

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

Apples can not be peeled from the peel, as their useful properties remain in the peel. But some still peel off. So it's up to you to decide whether to peel or not.

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

2. Before cutting the apples, the middle part with seeds and partitions is removed from them.

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

And so we repeat several times until the jam reaches the desired density.

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

7. After we lay out the jam in sterilized jars and twist the lids.

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

Jam boiled several times is very well stored. Therefore, do not worry if during the long winter you did not have time to get to the apple jam.

Leave your recipes in the comments. Peace and blessings to all, until we meet again.

It is always sad when apples are not ripe and fall to the ground. It is impossible to eat carrion, because green apples are sour and tart, and this is not to mention their rigidity. Most gardeners, sighing sadly, bury the carrion in a hole, looking sadly at the few remaining apples on the tree, bury their dreams of a rich harvest and a full pantry with seamings.

And it is absolutely in vain. From green apples you can cook a wonderful jam, which some call "amber slices", or "caramel slices". For their preparation, green, unripe apples with a dense structure are just needed. Overripe and loose apples are suitable only for jam and marmalade, which is also tasty, but not so beautiful.

So. To make green apple jam, we need:

1 kg of apples;
1 kg of sugar;
1 glass of water.

Wash the apples, cut them into slices and remove the core. It is not necessary to peel the peel, it will not interfere and will not spoil the jam.

Place the sliced apples in a saucepan and sprinkle with sugar. Mix well by shaking and leave the pan overnight.

There is not much chance that a lot of juice will appear before morning, because these are green apples, but in any case, the slices are better saturated with sugar.

Tilt the pan and see if the juice comes out? If it is not enough, then it is worth adding a glass of water, but if the apples float and there is not enough to the top just a little bit, then you can do without excess liquid.

Place the pot on the stove and bring to a boil. Reduce the heat and cook the slices for 15-20 minutes, after which, let the jam “rest” and cool. To achieve transparent "amber" slices, you need to cook the jam in 3-4 approaches: boil for 20 minutes - cool for 4-5 hours. The number of "approaches" depends on the variety of apples, the thickness of the slices and much more.