When to pick heavenly apples for jam. Forest apple recipes

27.08.2024

We select the apples and wash them. We cut off their tails (not completely, rather just trim them a little). Now we pierce each apple several times with a toothpick. This is necessary so that the fruit does not burst during cooking. Now you will need a saucepan with water (this is not the 250 ml of water that is indicated in the ingredients). The pan should be large enough to hold all the apples, and there should be enough water to cover the fruit. Bring the water to a boil. As soon as this happens, throw apples into it for 5 minutes. After this time, the apples will immediately need to be cooled under cold water.

Separately, prepare sugar syrup for our jam. To do this, mix water (250 ml) with sugar in a separate container. Bring them to a boil (over low heat) and leave them in this state until we are sure that all the sugar has dissolved. Pour the resulting sugar syrup over the apples and keep them on the stove for 10-15 minutes. Be sure to skim off any foam that forms.

Then turn off the heat and cover the pan with apples in syrup with a lid. Leave them like this for about 2-3 hours to infuse. Then boil again (also 10-15 minutes). That's it! The finished jam can be cooled and tasted immediately. Or you can pour it hot into jars and roll it up.

Paradise apple jam is a delicious homemade dessert that the housewife can be truly proud of. After all, preparing delicacies requires considerable experience and great dexterity. The most popular dessert option is jam made from whole heavenly apples.

Jam from ranetkas (also called apples of paradise) can be cooked in different ways: with or without tails, whole or by dividing the fruits into slices.

Paradise apples: cooked whole

Many people love jam from heavenly apples, boiled whole. There are no difficulties in preparing it. The main thing is to follow the recommendations.

Will need:

. apples (5 kg);
. granulated sugar (4 kg);
. water (3 l).

Preparation:

. In order for the jam from paradise apples to be successful, you need to take ripe, but not overripe fruits. Wash the fruit and remove the receptacle. The tail needs to be shortened by about 1/3 of the entire length.
. Each apple must be pierced in several places. The best way to do this is to use a wooden toothpick.
. Apples prepared in this way must be blanched (kept in boiling water for no more than three minutes).
. From boiling water, immediately lower the fruits into cold water.
. Now you can start cooking the syrup. Syrup for jam from paradise apples, prepared according to a traditional recipe. Sugar is placed in cold water, then brought to a boil. Strain the syrup and let it boil again.
. Next, pour the slightly cooled syrup over the fruit and leave until completely cool.
. Then bring to a boil again and cook for no longer than ten minutes. Remove from heat and let cool completely.
. After five hours, put the container on the fire again, bring the contents to a boil and cook for another ten minutes. You can’t stir the jam, you just need to shake it gently. Only in this case will the apples retain their integrity. Repeat all steps again after five hours.

The readiness of the jam can be determined by the color of the apples: they should have a rich amber hue. The jam made from paradise apples prepared according to this recipe turns out incredibly beautiful. And fruits can be used to decorate baked goods and homemade desserts.

Place the cooled sweets into sterilized jars.

Paradise apple jam with tails

For preparation you will need:

. ranetki (2 kg);
. granulated sugar (1.6 kg);
. water (600 ml);
. lemon juice

Preparation:

. The fruits need to be washed, sorted and pricked in several places with a wooden toothpick.
. Blanch the ranetki in boiling water for a couple of minutes, and immediately cool by placing them in a dish with cold water.
. You need to take a fairly large container (an enamel basin or a deep pan) and prepare the syrup in it. Pour the amount of sugar according to the recipe into the required volume of water and bring the liquid to a boil. Cook the syrup for about three minutes and turn off the heat.
. Place the previously prepared apples into the slightly cooled syrup and leave them to soak for four hours. The container must be shaken periodically.
. When the time is up, the apples in the syrup need to be boiled again. Cook them for five minutes. Then the container must be removed from the heat again and the jam left for another four hours. Then repeat the cooking again. After the second cycle, add lemon juice to the half-finished jam from paradise apples with tails.

The finished dessert is transferred, slightly cooled, into prepared jars and rolled up.

Paradise apple jam, prepared with the addition of citric acid, always turns out transparent. For this recipe you will need:

. apples of paradise (1 kg);
. sugar (1.2 kg);
. water (one and a half glasses);
. citric acid (1/4 teaspoon).

To make heavenly apple jam transparent, you must follow the following technology:

. Ranetki need to be washed and all fruits with wormholes removed. Then pierce each apple with a toothpick to the core.
. Pour water over sugar and immediately add citric acid. Boil the syrup.
. Place the apples in boiling syrup and cook over low heat for no longer than ten minutes. Do not disturb the fruits during cooking, but only gently shake the container with jam.
. Remove from heat and leave to soak for a day.
. Then cook the jam again for another 10 minutes.

Now we check the readiness of the apples: if the apple becomes transparent when cut and resembles good marmalade, then the dessert is ready.

Paradise apple jam, prepared according to this recipe, is placed in jars while hot.

“Paradise” jam with cinnamon and walnuts

The jam made from paradise apples is incredibly tasty, where the recipe contains cinnamon and walnuts. Such a dessert may well become the housewife's calling card. Heavenly apple jam in this version, prepared for the winter, will become a favorite delicacy for all household members.

And now about how to make such jam from heavenly apples. Will need:

. ranetki (1.2 kg);
. granulated sugar (0.9 kg);
. walnuts (1.5 cups);
. cinnamon (teaspoon);
. lemon;
. water (glass),

Preparation:

. Prepare the apples: wash, sort, chop.
. Grate the lemon zest and squeeze the juice out of it.
. In a cooking container, prepare syrup from water, lemon juice, lemon zest and sugar.
. After the syrup has boiled a little, you can add apples, nuts and cinnamon to it.
. Cook paradise apple jam over low heat for fifteen minutes. Let cool and cook again. A total of three cooking cycles should take place.

According to this recipe, jam from paradise apples can also be cooked with the stem. It must be placed in jars while hot.

There are a lot of ways to prepare the delicacy. And although it takes quite a lot of time to prepare the dessert, heavenly apple jam is worth it.

It’s hard to forget that grandmother’s fragrant, amber jam from whole small apples, and the warmth that we experienced as children in her cozy kitchen.

You can make your memories brighter and give your children that same taste by preparing jam from whole apples according to our simple recipes.

Whole apple jam - general principles of preparation

To prepare this delicacy you will need small or not too large apples of any variety. This can be Chinese, Ranetki, Siberian and other varieties with a diameter of no more than 3-3.5 cm. To make the jam not just tasty, but also beautiful, choose fruits of the same size for each batch.

The apples are first sorted, removing withered, rotten fruits, then thoroughly washed and dried. To prevent apples from becoming bruised, cracked or bursting during cooking, they are pierced in several places with a needle or toothpick immediately before cooking.

Apples with tails look charming, so this part of the fruit is not removed, which greatly simplifies the process of pre-processing the fruit.

In addition to apples, the jam must include sugar syrup, in which the apples are infused and boiled. The syrup is made from sugar and plain water. Cook it, stirring so that it does not burn and acquire an unpleasant rancid taste.

Also, to add new interesting flavors, you can additionally add any other fruits and berries to the jam: oranges, lemons, chokeberries, hawthorn and others. And for a special refined aroma, vanilla pods and cinnamon sticks are added.

Whole apple jam is a wonderful dessert for tea and coffee. In addition, fragrant caramel apples can be used to decorate tarts, cakes, and pastries.

Recipe 1. Transparent jam from whole apples

Ingredients:

1.2 kg small apples;

A glass of water;

220 g sugar.

Preparation:

1. Sort the apples, place them in a large bowl and rinse thoroughly under cold running water.

2. We pierce each fruit in several places with a needle or toothpick.

3. Transfer the prepared apples to a large saucepan.

4. In a small saucepan, cook the sugar syrup: boil water, pour sugar into it, simmer over low heat until all grains of sugar are completely dissolved.

5. Carefully pour the hot syrup over the apples. Don't mix.

6. Remove the pan with apples in syrup to infuse for a day.

7. Place the jam on low heat and cook for five to six minutes after boiling.

8. Infuse the apples again for 24 hours.

9. Boil the apples for ten minutes, then place them hot in sterile jars.

10. Cool the workpiece, wrap the container in a warm blanket, and transfer it to a cool place for storage.

Recipe 2. Jam from whole apples with lemon in a slow cooker

Ingredients:

1 kg 350 g apples;

Two lemons;

1 kg 100 g sugar;

250 ml water.

Preparation:

1. Wash the apples thoroughly, after sorting them out. Let's dry.

2. Wash the lemons, rubbing the peel with a brush, cut into small cubes along with the zest.

3. Place the apples mixed with lemon into a multi-cooker bowl and sprinkle with granulated sugar. Fill with water.

4. Turn on the “Quenching” mode for 3 hours. From time to time, open the lid of the multicooker and carefully mix the jam, trying not to put too much pressure on the apples so that they do not burst.

5. Place the finished treat into sterilized jars and roll up.

Recipe 3. Whole apple jam with orange and cinnamon in a slow cooker

Ingredients:

1.7 kg ranetki;

Two large oranges;

600 g sugar;

Cinnamon stick (can be replaced with a teaspoon of ground cinnamon).

Preparation:

1. Pour boiling water over the washed oranges, sort through the apples and rinse thoroughly.

2. Peel the oranges, remove the white partitions, chop the pulp, removing the seeds, and grate the zest.

3. Place the zest, orange pulp and whole apples in random order into the multicooker bowl, sprinkle with granulated sugar.

4. Sprinkle cinnamon powder on top or place a cinnamon stick.

5. Set the “Stew” mode and cook the jam for 2 hours.

6. After the allotted time, open the lid of the device and let the jam cool.

7. We turn on the previous mode again, but now for one hour.

8. Roll the finished jam into sterilized jars, not forgetting to first remove the cinnamon stick.

Recipe 4. Whole apple jam with lingonberries

Ingredients:

A kilogram of small apples;

450 grams of lingonberries;

400 grams of sugar;

A glass of water;

Two pinches of cinnamon.

Preparation:

1. We sort out the lingonberries, putting unripe fruits, crushed and broken berries aside.

2. Rinse both the prepared lingonberries and apples under running water. Dry by placing on a towel.

3. Prepare a syrup from water and sugar such that when scooped with a spoon, it pulls out with a thread.

4. Pour lingonberries into the syrup, cook for 12 minutes, leave to steep for an hour, turning off the heat.

5. Place whole apples in syrup with lingonberries, bring to a boil, cook for 10 minutes.

6. Let the jam cool completely, then cook for another 12-15 minutes.

7. Pour the jam into prepared dry jars while hot, roll it up, cool it, wrapping it in a warm blanket.

Recipe 5. Thick jam from whole apples with walnuts in the oven

Ingredients:

2 kg of small apples;

Half a kilo of sugar;

Half a kilo of walnuts;

One and a half glasses of water;

Ripe lemon.

Preparation:

1. Wash and dry small apples thoroughly.

2. Peel the lemon and remove seeds. Chop the pulp.

3. Grind the nuts, but not into powder, but into medium pieces.

4. Cook a fairly thick sugar syrup, put the prepared jam components into it.

5. Simmer the treat over low heat for 10 minutes.

6. Carefully transfer the fruits and nuts in syrup into a special pan for baking in the oven.

7. Preheat the oven to 240 degrees, set out the jam.

8. As soon as the first bubbles appear, set the temperature to 100 degrees, simmer the jam, without stirring or removing, for 3 hours.

9. Having rolled the jam into sterile jars, leave it to cool, and then put it away for storage.

Recipe 6. Amber jam from whole apples with vanilla

Ingredients:

A kilogram of apples and sugar;

0.4 liters of water;

1/2 tsp. citric acid;

1/2 tsp. vanillin.

Preparation:

1. Place small apples in a large bowl and rinse thoroughly, sorting through them.

2. Place on a towel and dry.

3. Pierce each apple with a toothpick in two or three places.

4. Pour water into a small container and boil it.

5. Pour sugar into boiling water and cook thick sweet syrup.

6. Place the apples in a large thick-walled pan and fill them with syrup.

7. Cook, stirring and removing any floating foam, for 30 minutes. We look at the desired density, it may take a little more time.

8. A few minutes before the end of cooking, pour citric acid and vanillin into the jam.

9. Transfer the jam into jars and seal.

Recipe 7. Whole apple jam with ginger

Ingredients:

1.8 kg ranetki or other small apples;

A kilogram of sugar;

A little more than a glass of water;

4-5 cm of ginger root.

Preparation:

1. Peel the ginger thoroughly and cut into thin slices.

2. Wash the lemon and cut it into slices along with the zest. It is important that the fruit has a thin skin.

3. We sort out the Ranetki and wash them.

4. Pour water into an enamel bowl and add sugar.

5. As soon as the mixture boils, add lemon slices and ginger to the syrup. Boil over low heat for 12-14 minutes.

6. Add the prepared ranetki, bring the jam to a boil and immediately remove the saucepan from the heat.

7. Let the treat cool completely and bring to a boil again.

8. Repeat the procedure with cooling and boiling two more times.

9. After the last boil, transfer the hot jam into jars and roll up.

Whole apple jam - cooking tricks and secrets

You need to wash the apples thoroughly so that the jam does not ferment. It is best to first fill them with warm water for a quarter of an hour, and then wash them with running water.

To keep the apples in the jam whole, try to be gentle and not vigorous when stirring.

When cooking, monitor the power of the flame. If you simmer the jam over low heat, it will turn out to be a beautiful golden-amber color, but strong bubbling can cause burning, which will give the jam a brownish tint and a rancid taste.

If you add citrus fruits to the jam: oranges or lemons, do not forget to remove the seeds when cutting the fruit, otherwise the finished delicacy will be slightly bitter.

When using citrus fruits with peel, be sure to thoroughly rinse and scald the fruit with boiling water.

When adjusting the thickness of the jam during cooking, do not forget that when hot it is a little thinner than cooled jam.

To increase the shelf life of jam, be sure to skim off the foam that forms during cooking.

Jam made from whole apples can be eaten immediately, stored in the refrigerator, or stored for the winter so that you can enjoy the sweetness throughout the year. If you decide to store the jam for the winter, then you definitely need to take care of the sterility and tightness of the container. To do this, thoroughly rinse the suitable jars, adding a small amount of baking soda, and then sterilize them in any convenient way: in a double boiler, slow cooker, microwave, oven or water bath. As soon as you pour the jam into the prepared container, screw on the jars with clean, boiled lids.

Why do you want to make jam from Chinese apples? Not just from apples, but from these overseas ones? I think it's all due to nostalgia. There is no need to tell you that large, varietal apples with ruddy sides are an achievement of the national economy, and this achievement is not that many years old from a historical point of view. And a long time ago, wild trees grew on the ground, the fruits of which were small and often not very tasty. It was from them that our ancestors made the first desserts. At first, most likely, it was frozen apples (yummy!), then compote, and only hundreds of years later - jam.

They began to cook it from Chinese apples only a couple of hundred years ago, in the mid-eighteenth century, when they brought trees from China to our country that bloom beautifully in the spring, with fruits that ripen in late autumn, growing up to ten meters high. It is worth saying, however, that in their pure form these apples are not even very good (forgive the tautology), and the Chinese themselves prefer completely different varieties, but our housewives made an amazing dish out of them for dessert.

Chinese apple jam is prepared according to the principle of boiling the fruits in a clear syrup. Therefore, you first need to prepare the syrup. To do this, add sugar and pour a quarter glass of water. Sugar is taken at a ratio of 1:1 (sugar:apples). The cooking container should be wide to reduce damage to the fruit. The pelvis is perfect. Bring the liquid to a boil over low heat and reduce slightly.

By the way, while cooking the syrup, you can flavor it with cinnamon or lemon, vanilla or cloves, or tangerine. The taste will not deteriorate, and the variety will pleasantly surprise you.

Chinese apples are washed without tearing off the stem (they are beautiful and convenient to eat), dried and a small prick is made at the bottom so that they do not lose their shape during cooking. Some recipes advise pre-blanching the fruits in boiling water, then immersing them in cold water to cool. Dry and only then send for further cooking.

Apples are added to the syrup only when it is boiling well. Bring to a boil over low heat and cook for 15 minutes. Then leave to cool at room temperature. During cooking they will lose their color and become transparent. The container should not be covered with a lid so that excess liquid evaporates, but you can put pressure on the floating apples so that they are constantly in the syrup and do not shrink.

The process of slow boiling and subsequent cooling should be repeated three times. During this time, the excess liquid will boil away, and the fruit will remain in a caramel-colored syrup. After the last boil, the finished apple jam is rolled into sterile jars while boiling.

The whole beauty of this dessert is in the amazing apples with stalks, which look incredibly attractive, and the taste turns into divine, and no one can say that initially the fruit tasted so-so. Jam from Chinese apples is made in the same way as from paradise apples, which are more similar to cherries, common in the Urals and Siberia. In Central Asia, jam is made from small

I have an old cookbook.

I got it from my mother. And to my mother, a long time ago, from her friend.

This is how I make all my jam!

Chinese apples are boiled whole

Shorten the stem before cooking

And cut off the dry sepals. Wash the apples

For 1 kg of apples -

8 cups granulated sugar

4 glasses of water

(in this book, in all jam recipes, sugar and water are measured using a glass. An ordinary faceted glass)

Rinse with hot water. Leave for 8-10 minutes. in hot water

Drain the hot water and rinse the apples with cold water!

Pierce each apple in several places

Prepare syrup, brought to the “weak ball” test

Dip prepared apples into it; By quickly shaking the basin, the apples are spread throughout the syrup and removed from the heat for 3-4 hours.

After this exposure, place the bowl with the contents on low heat and bring the jam to a boil, then remove from the heat again for 1-2 hours.

Then cook until done.

For reference - “A weak ball is a sample of sugar syrup that has been boiled for a longer time. The sample is taken with a spoon or fingers previously moistened in cold water. A small portion of the syrup is grabbed with a quick movement and dipped into cold water. The sugar syrup should curl into a clot, like good sour cream " This is a quote from the book.

Girls, I decided to tell you about jam in such detail - maybe it will be useful to someone! In general, this book contains recipes for a wide variety of jams!

For example

RASPBERRY JAM,

STRAWBERRY,

STRAWBERRIES,

BLACKBERRY,

BLACKCURRANT,

RED CURRANT,

GOOSEBERRY,

YELLOW PLUMS,

Rowanberries,

ROWAN BERRY WITH WALNUTS,

ABRICOSOV,