Sliced apple jam. Apple jam for the winter

21.10.2019

Apple jam is always very tasty, very aromatic and very simple. Making apple jam does not require a lot of time and special culinary skills, but there are so many benefits in it and how much joy there is in eating it! The rich taste and unique aroma of apple jam seem to take us back to childhood, and “Culinary Eden” invites you to pamper yourself and your loved ones with this wonderful delicacy.

Late sweet and sour varieties of apples, such as Antonovka, Simirenko, Anis, Pepin, Ranet and Striefel, are well suited for making apple jam. For jam, it is best to use ripe and even overripe apples (except for those cases when you cook the jam in slices) - such fruits contain a lot of pectin and are better boiled during cooking. For making jam in slices, only unripe apples with dense, juicy pulp, recently picked from the tree, are suitable. If you want apple jam with pronounced sourness, choose Antonovka.

Before cooking, apples must be prepared - the fruits are washed well, peeled and cored and cut into pieces. Next, the apples are covered with sugar or immersed in ready-made sugar syrup. To diversify the taste of the jam and give it a unique aroma, you can add orange zest or pieces, as well as lemon zest. Vanilla, cardamom, cinnamon and cloves are also great additions to jam.

The best utensils for making apple jam are stainless steel utensils. Enameled containers are also suitable, while the use of aluminum cookware will have to be abandoned - the high acidity of apples can damage the oxide film on the surface of such dishes. Apple jam can be prepared not only on the stove, but also in a slow cooker, which is especially convenient when you are limited in time.

To determine if the jam is ready, place a drop on a plate and let it cool. If the drop has thickened and does not spread when you turn the plate over, the jam is ready. Even distribution of apple pieces in the syrup and clear syrup of uniform consistency also indicate the readiness of the jam. To preserve more vitamins in apple jam, do not peel the apples and cook it for a minimum time, immediately sealing with lids. The cooking time can be reduced by reducing the amount of fruit - the more apples are cooked, the longer you have to wait for the moment of boiling. A little tip: to avoid mold on the surface of the jam during storage, seal the jars when the jam has cooled, lightly sprinkling it with a little sugar.

Use apple jam as a filling for pies, pies, pancakes, casseroles and pancakes, or simply enjoy the aromatic jam with tea. In addition, apple jam is ideal on toast and crackers. Apple jam is a wonderful delicacy that can become one of your favorite desserts if you prepare it following our tips and recipes.

Apple jam “Traditional”

Ingredients:
1 kg apples,
500 g sugar.

Preparation:
Wash the apples, peel and core them and cut into small pieces. You can also grate the fruit using a medium grater. Place the apples in a saucepan and add sugar. Simmer over low heat for about 30-40 minutes or until tender. If the jam starts to caramelize, add a little water. When the volume of apple mass is reduced to half the original amount, check the readiness of the jam.

Apple jam slices

Ingredients:
2 kg apples,
2 kg sugar.

Preparation:
Cut the apples into thin slices with a thickness of 7 to 12 mm. Layer the apple slices alternately with sugar in a large saucepan or basin and leave overnight. The next day, put the pan on the fire and cook until foam appears on the surface, but no more than 5 minutes. Allow the jam to cool completely, then boil again for 5 minutes, stirring gently. Cool the jam again and boil for another 10-15 minutes until fully cooked. Place hot jam into sterilized jars and seal with lids.

Quick apple jam

Ingredients:
2 kg apples,
500 g sugar,
spices to taste.

Preparation:
Grate the peeled apples on a coarse grater, place in a container, cover with sugar and leave for 2 hours so that the apples release their juice. After this, place the container on the stove and cook until it boils. Boil for 5 minutes, then pour the jam into jars and roll up the lids. Turn the jars upside down, cover with a blanket and let cool.

Apple jam in a slow cooker

Ingredients:
1 kg apples,
600 g sugar,
1 cinnamon stick.

Preparation:
Cut the prepared apples into pieces, place them in a multicooker bowl and add sugar. The apples should be placed first, and then the sugar, as it can burn. Set the “Baking” or “Stewing” mode for 40-45 minutes. After 10-15 minutes, the jam can be stirred, making sure that it does not burn. Remove the cinnamon stick from the prepared jam and place in jars.

Apple jam with orange zest

Ingredients:
1.5 kg apples,
1.7 kg sugar,
500 g orange peel,
500 ml water,
vanillin and ground cinnamon to taste.

Preparation:
Cut the peeled and cored apples into pieces. Wash the orange peel thoroughly and chop finely. While you are preparing the sugar syrup, the apples can be immersed in a citric acid solution to prevent them from browning. To prepare the syrup, you need to dilute the sugar in water and bring to a boil. Add apples and orange peels. Bring the jam to a boil 3-4 times, constantly cooling. Add vanilla and cinnamon to the jam one last time. Divide the jam into jars and roll up the lids.

Apple jam with cinnamon, cloves and vanilla

Ingredients:
1 kg apples,
2-3 glasses of sugar,
150 ml water,
100 ml lemon juice,
1/2 tablespoon ground cinnamon,
4-6 buds of cloves,
vanilla to taste.

Preparation:
In a large saucepan, bring water and sugar to a boil over medium heat, stirring. Add the peeled, cored and sliced apples and stir until the fruits are evenly coated with the apple mixture. Add spices and cook over medium heat for about 30 minutes, stirring occasionally, until most of the water has evaporated. The jam is ready when the apples are soft and translucent. After this, you need to add lemon juice and mix. The jam can be stored in a glass jar in the refrigerator for up to one month.

Apple jam from baked apples

Ingredients:
2 kg apples,
1.5 kg of sugar.

Preparation:
Preheat oven to 200°C. Peel and core the apples, cutting into large pieces. Place the apples on a baking sheet lined with foil and bake for about 20-25 minutes until tender. Place the resulting mass in a large saucepan, add sugar and cook over high heat, stirring frequently. When the jam becomes thick and does not drip easily from a spoon, it is ready. Place the jam in jars and store in a dry, dark place.

Try making apple jam using our recipes and enjoy ripe apples in one of their best forms! Good luck with your preparations!

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 is rich, sweet, tasty and appetizing. In winter it gives a tart taste and summer aroma. Jam can be consumed as a separate dessert, can be used as a filling for pies and buns, pancakes, pancakes and casseroles are served with jam. Rolling up at least a few jars of apple jam for the winter is the duty of any good housewife. But what are the benefits of apple cider? Are vitamins really 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 its beneficial properties, it must be cooked correctly. Keep the apple mass on the fire for no longer than five minutes so that the microbes are killed and prolonged exposure to high temperatures does not affect the benefits of the product. In this case, apple jam will be no less useful than fresh fruit. How does an apple affect the human body?

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

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

Not only strong and whole apples are suitable for jam, but also wormy and even damaged fruits. The main thing is to cut off all damaged areas.
Apples need to be washed and wiped with a dry cloth. Whether to leave the peel is a matter of taste for each housewife. Most recipes involve peeling the fruit, but sometimes soft apples are not peeled so that they do not fall apart during the cooking process.
Apples, cut into slices or grated (as you prefer), are placed in an enamel bowl and covered with sugar. If the apples are sweet, 800 grams of sugar per kilogram of apples is enough. If sweet and sour, then the proportions should be equal. If the apple variety is sour, then there should be more sugar, approximately 1.1-1.2 kg per kilogram of fruit.
Cover the apples with sugar and leave for a while. A minimum of 4-5 hours should pass; ideally, the apples should release juice until the 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 needs to be repeated 2-3 times.
Don't forget to prepare the jars during this process. The jam is often sealed in small jars to make it easy to eat quickly in winter. The jars must be rinsed thoroughly. You can sterilize jars in the oven, in boiling water or steam. The lids should be simmered in a small saucepan for at least five minutes.
Bring the apple jam to a boil for the last time and pour into jars, roll up the lids. Turn the jars over and leave until they cool completely.

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

Apple jam slices

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

Cut the peeled apple into slices of at least 3 cm. Then dilute a teaspoon of baking soda in five liters of water. Soak the apple slices in this solution so that the slices remain strong and elastic until the end of cooking. Soak the apples in the soda solution for 5 minutes, and then drain 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. The apple will not darken after cooking, but will remain transparent amber.

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

This recipe was very popular several decades ago, when there were shortages 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, apples were peeled and placed in a clay 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 should be cooked over low heat. Do not allow honey and apples to boil - the delicacy will become useless. Ideally, the mixture should simmer in a Russian oven, but a regular oven will do. 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 needs to be sorted and filled with a glass of water. Simmer over low heat until the berries are soft. Then you need to rub the mass through a sieve, mix the syrup with honey, peeled walnuts and apple slices. Cook over low heat 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 add a subtle citrus aroma and light sourness to the traditional taste of apple jam. For a kilogram of apples you will need a large lemon. Wash the apples, peel and core them, cut into slices. The lemon needs to be washed and grated on a fine grater, removing all the seeds. Pour the lemon pulp into a glass of water and simmer over low heat for about an hour. Then add a kilogram of sugar to the mass and wait until it completely dissolves. After this, add apple slices to the syrup. There is no need to immediately cook the jam; leave the container for several hours, stirring its contents regularly. This is done so that the apple absorbs the fragrant citrus taste and aroma. After a few hours, the jam can be boiled and rolled into jars.

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

Instead of sugar, you can add honey to any jam. In this case, you can add a little less honey, since it is usually sweeter than sugar.
It is very important to maintain the proportions of sugar, because it is a preservative. If you add less sugar, the jam will not last long - it will spoil and ferment. If you add more, you won’t feel the apple taste. 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.
Sometimes after opening a can, mold may appear on the surface. Don't rush to throw away the workpieces. 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 is quite suitable for pies and buns.
Is the jam sugared? No problem! Heat it in a container of hot water until the mass becomes homogeneous.
How to check if the jam is ready? Apple jam is well cooked if all the slices lie on the bottom and do not float on the surface.
The jam should be stirred very carefully so as not to damage the precious slices and turn the treat into porridge.
In Rus' it was believed that apples for jam should be picked only after the Apple Saving. At this time, apples were carried to the church and illuminated. Such fruits made not only tasty, but also medicinal jam.
Apples for jam should not be collected in the rain or after the rain. At this time, the fruit absorbs a lot of moisture and the jam will turn out watery.
When canning, you need to pour jam to the very edge of the jar. The more air in the container, the greater the likelihood of germs or bacteria getting inside.

These simple tips will help you make not just jam from apples, but a real dessert treat that you won’t be ashamed to serve even in front of the most important guests.

Store jars of apple jam in a dark, cool and dry place. Don't forget to sign the preservation so you know the date of twisting. Apple jam can be stored for several years, provided that it contains at least as much sugar as apples. Although we should not exaggerate, jam prepared according to our recipes will not survive until the next season - it is so tasty, rich and aromatic. Make apple jam to enjoy the taste of summer on cold winter evenings.

Video: apple jam

A recipe for sweet, tasty and aromatic apple jam with transparent slices. This jam is ideal for tea, coffee, and can also be used as a filling for baking pies, pies or cookies. Beautiful, transparent slices will definitely please your household not only in taste, but also in appearance.

Ingredients:

apples – 2 kg;
sugar – 1.7 kg.

For jam, choose sweet apples. Varieties such as Belyi Naliv, Melba, Grushovka Moskovskaya, Slava pobeditelem, Makintosh, Zhigulevskoe, Antonovka are well suited. Sort them thoroughly, wash them and cut out any damage or stains, if any.
Cut the prepared apples into 6-8 pieces into slices, remove seeds and stems. The slices should not be small, otherwise they may fall apart during cooking. To prevent them from darkening while you are cutting, fill them with acidified water.

When all the slices are ready, drain the water, transfer them to the pan in which you will cook the jam and cover them with sugar. Add all the sugar specified in the recipe at once.

Stir the apples and sugar until the sugar is evenly distributed. Cover the pan with a lid and leave for 5-6 hours. Stir occasionally to help the apples release juice faster.

During this time, apple juice mixed with sugar will be released. The sugar should completely dissolve and turn into syrup. Place the pan on the stove over very low heat. Bring to a boil slowly and turn off immediately.

Cool the future jam to room temperature. When everything has cooled, put the pan back on the heat and bring to a boil. After boiling, immediately turn off the heat. Repeat this 3 times. Cool to room temperature each time. Do not stir frequently so that the slices do not fall apart.

Jam prepared in this way will be thick with whole amber slices. Ideal for those who have a sweet tooth with tea or coffee. If you use this jam as a filling for pies, then you can cut the apple slices.

Enjoy your tea!

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

The best recipes with photos

The last notes

I bring to your attention a simple recipe for making very beautiful and, undoubtedly, delicious paradise apple jam at home. It is not only tasty, but also cooked from the whole fruit and even with the tails, it looks charming in a jar and placed in a vase.

Sweet, almost transparent apple jam is one of the most healthy desserts. It can be eaten with bread or simply as a snack with tea, or used for making pastries, cakes, and sweet dishes.

Apple jam is especially important on diet days, because 100 g of the finished product contains no more than 50 kcal, despite the fact that sugar is used for its preparation. The natural sweetness of the fruits themselves, the presence of fiber, vitamins and numerous microelements in them makes apple jam an extremely healthy and tasty dish.

In the distant years of hoary antiquity, people began to eat apples of the current season, and even more so to make apple jam, no earlier than the end of summer. Only after August 19, the day on which the pagan Apple Savior and Christian Transfiguration falls, housewives began preparing apples. Today it is not at all necessary to adhere to such a categorical framework and you can make homemade jam at any time.

In this case, you can use almost any variety of apples, but strictly not foreign ones bought in a store. Depending on the initial density, juiciness and sweetness of the fruit, you can get a thick jam or liquid jam with transparent slices.

The cooking time depends entirely on the desired result. Therefore, you can cook jam for a few minutes or for several days. The main thing is to use a time-tested recipe.

Apple jam - step-by-step recipe + video

A simple recipe and video will tell you in detail how to make apple jam if you don’t have much experience.

Apples – 1.5 kg;
Cinnamon stick;
Sugar – 0.8 kg;
Water – 50 ml.

Preparation:

Cut out the seed capsule from the fruits, and peel them if desired. Cut into arbitrary small pieces.
Place in a suitable saucepan, pour in water, add most of the sugar and a cinnamon stick.
Cook over high heat with constant stirring for about 5 minutes. Reduce heat and cook for another 5 minutes.
Remove from heat and let cool completely.
Add the rest of the sugar and cook until fully cooked over low heat.

Apple jam in a slow cooker - recipe with photo

Thanks to its versatility, the multicooker is perfect for making delicious apple jam. Moreover, the process itself will only take a couple of hours.

Apples – 2 kg;
Sugar – 500 g.

Preparation:

Peel and core the apples. Cut them into arbitrary cubes and place in a bowl. The apples should always be put in first, otherwise the sugar will definitely burn while they release the desired juice.

2. Add sugar. If the fruits are too sour, then it makes sense to slightly increase the portion of the latter.

3. Set the appliance to “baking” mode for about 40 minutes. After the jam begins to slowly boil, you need to stir it periodically to evenly distribute the sweet syrup.

4. Boil the metal lids and sterilize the jars in a convenient way. Place the prepared jam in them and roll them up.

Apple jam in the oven

If you stand at the stove and cook apple jam in several stages and have neither the time nor the desire, then another original recipe will do. He will tell you in detail how to cook apple jam in a regular oven. The main thing is to learn a few tricks in advance. For example, you need to cook it in a heat-resistant vessel with thick walls and it will definitely not burn. And to prevent the mass from “escaping,” the container should be filled only to 2/3 of its volume.

Apples – 1 kg;
Sugar 0.5 kg.

Preparation:

Cut the fruits into large slices, after removing the core. If the skin is quite thin, there is no need to peel it.
Sprinkle sugar on top, increase the amount if necessary.
Preheat oven to 250°C. Place the container with apples inside for 25 minutes.
Remove, mix well and return, after reducing the heat to 220°C.
After another 10 minutes, repeat the procedure. This time, taste the syrup and add a little more sugar if necessary.
Cook the jam in the oven for some more time depending on the desired consistency. The main thing is to prevent caramelization of the sugar, otherwise the mass will turn out to be too thick and viscous. As soon as the syrup acquires medium thickness and the surface is covered with light foam, it can be removed from the oven and packaged in jars.

Apple jam for the winter - how to cook, how to roll?

In order for apple jam to last all winter and always be tasty, it must be cooked according to a special recipe. In addition, you should take a little more sugar than usual, and prepare the fruits themselves in a special way.

Sugar – 1.5 kg;
Apples – 1 kg;
Lemon.

Preparation:

Peel the apples very thinly, remove the seed capsule and cut into medium slices. Pour boiling water over and blanch for 10 minutes, then immediately cool in very cold water.
Do not discard the water in which the apple slices were blanched, but use part of it to prepare the syrup. To do this, dissolve 500 g of sugar in 1.5 liters of liquid.
Place the cooled apples in a large bowl, pour the resulting strictly hot syrup and let it brew for about 5-6 hours.
Next, drain the syrup through a colander into an empty saucepan, add part (250 g) of the remaining sugar and cook for 8-10 minutes until it is completely dissolved.
Repeat the procedure until you have added the required amount of sand. Between cooking, keep the apples in the syrup for at least 8-10 hours.
After the penultimate boiling, cut the lemon into thin quarters, add them to the pan with the apples and pour boiling syrup over them all.
During the last cooking, do not drain the syrup, but cook together with the apples for 10–15 minutes until fully cooked.
At the same time, the apple slices should become completely transparent, and a drop of hot syrup should not spread on a cold plate. Then, when hot, place the product into sterilized jars.
Immediately roll up the metal lids, which need to be boiled for about five minutes. Allow to cool well naturally and store in a pantry or basement.

How to make apple jam in slices?

To make apple jam with whole slices, you need to choose varieties with especially dense but juicy pulp. A prerequisite: they must be very recently removed from the tree.

Apples – 2 kg;
Sugar – 2 kg.

Preparation:

Cut apples that are not overripe or stale into slices 7–12 mm thick.
Weigh them and measure out exactly the same amount of sugar. Place them in layers in a large container, sprinkling them with sand, and leave until the morning.
The next day, put it on medium heat and cook until foam appears, which means the syrup is boiling, for no more than five minutes. In the process, very carefully drown the top layer of apples.
In the evening, repeat the procedure again, stirring very carefully at the end.
The next day, cook for 5 minutes in the morning and another 10-15 minutes in the evening until fully cooked.
When hot, place into glass, pre-pasteurized jars and seal.

Recipe for thick apple jam

The thickness of the jam in most cases depends on the initial looseness of the apples. If you take fruits that are too hard and dense, you will have to boil them for a very long time, and as a result the jam will not be as thick as you would like. In addition, the fruits must be fully ripe and have been left in the shade for a day.

Chopped slices – 3 kg;
Sugar – 3 kg;
Ground cinnamon – 1–2 tbsp.

Preparation:

Remove damaged parts, core and, if necessary, skin from the fruit. Chop into arbitrary cubes, place in a bowl, layering with sugar mixed with cinnamon. Leave to release juice overnight.
Place on medium gas and bring to a boil, remembering to stir. As soon as the syrup boils, reduce the gas slightly and cook for about 5-8 minutes. Remove from heat and leave for at least a couple of hours, maximum for a day.
Repeat the procedure two more times at the same frequency.
Boil the jam for the last time for about 7-10 minutes, pack it hot into jars and store sealed after it has cooled completely in the pantry or basement.

How to make apple jam from Antonovka?

The Antonovka apple variety is best suited for making jam or marmalade, since the rather loose pulp boils very quickly. But this does not mean at all that it is impossible to make jam with slices from it. You just need to follow the recipe, which describes all the actions step by step.

Apples – 1 kg;
Sugar – 1 kg;
A little salt and baking soda for pre-soaking.

Preparation:

Cut fruits of the same size into quarters and remove the center. Then cut into slices of the desired thickness.
Dilute 1 tsp in a liter of water. salt and pour the salted liquid over the prepared apples. Instead of salt, you can use citric acid in the same proportion.
After 10–15 minutes, drain the solution, rinse the apple slices and immerse them in a soda solution (2 teaspoons of soda per 1 liter of water).
Leave for no more than 5 minutes, drain and rinse again in running water. This procedure will slightly hold the pulp together and prevent it from boiling over.
Place the prepared apples in a saucepan, sprinkling with sugar. Let sit for several hours until juice forms.
Place on the fire and boil over high gas. Remove from heat and let sit for 5-6 hours.
Repeat the process 2 more times, the last time – boil the jam to the desired consistency. Without cooling, place into jars and seal them tightly.

Apple jam - step-by-step recipe with photos and videos

In order to bake delicious pies at the end of summer during the cold season, you definitely need to make thick and tasty apple jam. And the following recipe will help with this. It is better to choose apples with juicy, loose pulp. Well-ripened fruits are suitable, perhaps even slightly crushed. The main thing before cooking is to cut off everything from the fruit that could spoil the taste of the finished jam.

Apples – 1 kg;
Sugar – 0.7 kg;
Drinking water – 150 ml.

Preparation:

Cut the apples, trimmed in advance from bruises, together with the skin into arbitrary pieces.
Place in a saucepan, fill with water. Place over medium heat and cook for 15-20 minutes until they begin to puree.
Rub the slightly cooled mass through a sieve a couple of times, transfer the puree to a saucepan and bring to a boil.
Add sugar and cook for about 20 minutes over very low heat, stirring regularly.
Wait until the finished jam has cooled completely and package it in a suitable glass container.

Apple jam - recipe

You can make apple jam, as they say, by eye. After all, the final consistency depends entirely on the apples used and the desired result. To make the jam taste more piquant, you can optionally add a little lemon, orange, cinnamon or vanillin.

Peeled apples – 1 kg;
Sugar – 0.75 g;
Boiled water – ½ tbsp.

Preparation:

Wash the apples, remove the seeds and peel. Grate on a coarse grater.
Boil syrup from the specified amount of sugar and water and pour it into the grated fruit.
Place on the fire and after the mixture boils, cook for about an hour, reducing the heat to low.
While boiling, do not forget to stir the applesauce from time to time.
Once the apple chips are well cooked and the jam reaches the intended consistency, cool naturally.
Place in jars and store under plastic lids in the refrigerator or under metal lids in the cellar.

Delicious apple jam

Properly prepared apple jam allows you to retain most of the beneficial properties of the original product. And according to the following recipe, the jam turns out to be extremely tasty.

Peeled fruits – 1 kg;
Oranges without peel – 0.5 kg;
Sugar – 0.5kg.

Preparation:

Select strictly whole apples without rot or wormholes. Cut out the center of each fruit. Cut into equal medium-sized cubes.
Peel the oranges and remove as much white membrane as possible. Divide each into wedges and cut them into slices corresponding in size to apple slices. It is best to do this directly above the container in which the delicious apple jam will be cooked.
Place the orange and apple pieces together, add sugar and stir. Allow about 2-3 hours for the juice to release.
Place on low gas and after the syrup boils, cook for 10 minutes.
Then put it aside and leave for another couple of hours so that all the fruits are saturated with sweet juices.
Cook for about 40 minutes on very low gas until the mixture turns golden brown. To ensure that the jam cooks evenly, do not forget to stir it with a spatula from time to time.
Place the finished, delicious jam into jars when cooled. For long-term storage, they can be rolled up with metal lids.

The simplest apple jam - recipe

Jam prepared according to this recipe is not only quick and easy to prepare, but also retains almost all the benefits of fresh fruit. It’s not called “five minutes” for nothing.

Sugar – 300 g;
Apples – 1 kg.

Preparation:

Core high-quality fruits, cut into thin strips or grate.
Sprinkle with sugar, stir, as soon as the juice comes out, put on the stove.
Let it boil on medium gas, reduce it and cook for no more than 10-15 minutes.
At this time, sterilize the jars over steam and the lids in boiling water. As soon as the jam is cooked, place the hot mixture into the prepared container and seal.

Apple jam with cinnamon

It is known that cinnamon goes well with apples. It gives them a spicy and very interesting taste. This makes apple jam with cinnamon even tastier and more original. And if you add a few more unusual ingredients to it, it turns into a culinary masterpiece.

Apples – 400 g;
Cinnamon sticks – 2 pcs.;
Water – 400 g;
Cranberry – 125 g;
Apple juice 200 ml;
Lemon juice – 15 ml;
Sugar – 250 g;
Orange zest – ½ tbsp;
Fresh ginger juice – ½ tbsp.

Preparation:

Pour water, lemon, ginger and apple juice into a saucepan (you can use cider). Place cinnamon sticks. Bring the liquid to a boil over high heat.
Throw in the cranberries, and as soon as the berries begin to burst, add the chopped apples, sugar and orange zest.
Stirring occasionally, cook the jam for about an hour and a half over low heat.
When the apples have softened well and the syrup has thickened, remove the cinnamon sticks and pour the finished jam into jars.

Whole apple jam

Jam with tiny whole apples floating in an amber syrup reminiscent of honey even looks delicious and appetizing. But the most amazing thing is that it is very simple and easy to prepare.

Very small apples with tails – 1 kg;
Granulated sugar – 1.2 kg;
Drinking water – 1.5 tbsp.

Preparation:

Sort the fruits without breaking off the stems, wash them clean and dry them. To prevent them from bursting during cooking, prick each one with a toothpick (ordinary fork) in several places.
Make a syrup from the above ingredients by boiling it for 2-3 minutes over high heat.
Pour the sweet liquid over the apples placed in the saucepan.
Once completely cooled, place on the heat and bring to a boil. Reduce heat and cook for no more than 5 minutes.
Drain the syrup into a separate container and simmer it slightly over medium gas for 15 minutes.
Sterilize the jars, fill them loosely with boiled apples, and pour hot syrup on top.
Immediately roll up the lids. Turn upside down and cool slowly, covered with a warm blanket. You can store it in the basement, pantry or just in the room.

Apple and pear jam

To get original jam, you need to select fruits that are similar in pulp structure. Remember: if you take soft pears and hard apples, or vice versa, the former will boil, and the latter will remain hard. Although in this version you can get a rather unusual pear and apple jam.

Pears – 0.5 kg;
Apples – 0.5 kg;
Sugar – 1 kg;
Natural honey – 2 tbsp;
A handful of cinnamon powder;
Drinking water – 1 tbsp.

Preparation:

Remove the core from the fruit and cut into pieces of equal shape and size. Pour boiling water over it, and after 5 minutes immerse it in fairly cold water.
After a couple of minutes, drain it and dry the fruit pieces a little on a towel.
Mix sugar with water, add honey, cinnamon and boil the syrup in a large saucepan. Place fruit in it and cook for about 40 minutes until they become transparent.
Place the jam in jars and sterilize them for 10–15 minutes in boiling water. Roll up and put in a cool place to cool.

Apple jam with nuts

Ordinary apple jam becomes truly original if you add some nuts to it. If you wish, you can take walnuts, almonds, hazelnuts or even cashews.

Apples – 1kg;
Walnut kernels – 150 g;
Medium lemon;
Sugar – 200 g;
A pair of bay leaves;
Black pepper – 3 peas.

Preparation:

Cut the cleanly washed and dried apples into cubes, removing the seed capsule at the same time.
To prevent them from darkening, immerse them in water with citric acid for a few minutes.