How to cook apple jam in slices? Transparent apple jam: recipes, photos. Which apples are better? Full review of the seasonal fruit Which apples are best to make juice from?

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 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!

There are many recipes with apples, and the success of the dishes largely depends on the correct choice of fruit. Which apples are best to use in baking, which ones to make jam and compotes from, and which ones to dry or juice?

Which apples are best to dry?

Ripe sour and sweet and sour apples with dense pulp, summer and early autumn varieties, with thin skin and small seeds, are best suited for drying. The fruits can also be fallen from the tree, slightly dented, most importantly without rot or wormholes. When dried, apple varieties turn out to be very tasty “Pepin”, “Aport”, “Cinnamon” and “Antonovka”, the latter in dried form is also very aromatic. It is better to cut the fruits into slices rather than circles: this way they dry faster.

Which apples are best to make jam from?

It is best to use sour apples of summer varieties for jam, which do not last long, like “White filling”, “Slavyanki” or some types "Grushovki". The fruits can be taken ripe and even slightly overripe, as well as unripe. “White filling” and other soft varieties can become soft, and they are good for making jams and marmalades. If you need to keep pieces of apples whole in jam, later autumn varieties are suitable ( “Champion”, “Gloucester”, “Antonovka”, “Spartak” etc.), they are less soft and less boiled. Also, small fruits of wild apple trees are very suitable for jam, and "Chinese"— its small apples do not get overcooked and turn out well whole in jam.

Which apples are best for charlotte?

It is believed that you can use any apples for baking, including everyone’s favorite charlotte. However, the most delicious pies are made with sour apple varieties that retain their shape well when baked, such as “ Antonovka", "Semerenko", "Jonathan", "Renet", "Jonagold" etc. The fruits should not be very juicy; due to the large amount of apple juice, the dough may burn or bake poorly, this is especially important when you need to bake charlotte. If you only have juicy apples, it is better to take them a little less so that the dough does not “drown” in the juice.

Best apples for juice

Strong, juicy apples like "Grushovki", ideally recently collected. Delicious juice is obtained from apples that crunch when you bite into them, but they can look completely unsightly, have broken barrels, etc. If you take unripe apples, the juice will be too sour, and overripe apples will become cloudy. Like wine, apple juice can be blended by mixing sweet and sour varieties.

Important! Many late varieties like "Autumn Striped" After lying for several days, they become “woolly” - such fruits produce little juice, and there will be much less vitamins in a drink made from apples that have been sitting for a long time.

The best apples for compote

Very good for compotes "Antonovka" and other hard apples of sour varieties. You can also use slightly unripe ones, but just slightly: compote from unripe fruits will turn out tasteless. The most beautiful drinks are made from red and pink apples (you can just add a couple of pieces to green fruits). Apples are very soft varieties like "Anise", as well as overripe ones, can become boiled in compote.

In slices? Not many people know the answer to this question. In this regard, we decided to devote the presented article to this topic.

General information

Sliced ​​apple jam, the recipe for which we will consider later, turns out not only very tasty, but also surprisingly beautiful. The golden dessert with a clear broth is very rarely stored until the winter season. After all, this delicacy beckons family members to open it as soon as possible.

It should be noted that simple apple jam can not only be consumed with tea, but also made into delicious and aromatic pies. However, to use such a filling, it is necessary to catch the boiled fruit in advance and leave the sweet syrup in the jar. If you don't do this, you risk getting half-baked baked goods.

Choosing the right fruit

Before we tell you how to cook apple jam in slices, we should tell you how to choose the right fruits. To make such a dessert as tasty and beautiful as possible, you can use completely different ones for its preparation. It is very important that they are ripe, sweet, hard and without wormholes. If you prefer to use jam with sourness, then to create it you need to purchase sour varieties of fruit or not very ripe apples.

Product processing

How to make apple jam in slices? To do this, purchase suitable fruits and then wash them thoroughly using a brush or regular rag. To make the dessert thick, there is no need to add water to it. In this regard, it is recommended to wipe each apple with paper napkins or a towel.

After the fruits are washed and dried, they should be properly chopped. To do this, you need to cut the apple into 4 slices, and then carefully remove the middle part. Next, each piece of fruit needs to be divided into another 3-4 parts. It should be noted that the thinner the slices, the faster they will be saturated with granulated sugar. However, during heat treatment, such apples can noticeably boil down and become tough. In this regard, fruit slices must be made of medium thickness.

Delicious and transparent apple jam in slices: step-by-step recipe

This delicacy is not prepared quickly. After all, to get tasty jam after each use, it must be completely cooled at room temperature.

So, before cooking apple jam in slices, you need to prepare:

• chopped fruits (how to process, see above) - 5 kg;
• small - 5 kg.

Preliminary preparation of ingredients

To make apple jam at home, you need to use a large stainless steel bowl. Of course, it is also suitable for preparing such a delicacy. But, as practice shows, there is a possibility that the fruit in it can burn quite quickly.

Thus, before cooking apple jam in slices, the chopped fruit should be placed in a large container and then covered with fine granulated sugar. In this case, it is highly not recommended to use additional water. The apples should give juice on their own, and the sugar should melt, forming a golden syrup. Ideally, fruits can be covered with a sweet ingredient in the evening, and heat treatment can begin the next morning.

Cooking dessert

How long to cook apple jam? It is quite difficult to answer this question unequivocally. After all, such a dessert should be prepared in stages. It must be heat treated, cooled, put back on the stove, etc.

Thus, the apples in syrup need to be boiled over low heat and then left aside until they cool completely. In this case, the fruit should be partially saturated with granulated sugar. Next, the cooled jam needs to be put back on the stove and kept for about 5 minutes. It is advisable to carry out such procedures about 3-4 times. As a result of such actions, your jam will thicken and become a pleasant golden color.

Conservation process

Now you know how to properly cook apple jam. It should be noted that this dessert can be stored for quite a long time. And in order to significantly increase its shelf life, the jam must be properly preserved. To do this, you need to take several 750 g glass jars, pour a little drinking water (1/2 cup) into them, and then put them in the microwave and sterilize at maximum power. If you do not have such a device, then you can carry out this procedure on the stove. You should also boil the iron lids, first place them in a bowl with a small amount of water.

After the jars have been sterilized, you need to carefully place the boiling jam in them (right to the top), and then quickly roll them up. Next, the containers with dessert must be turned upside down and covered with a thick cotton blanket. It is advisable to keep the jars in this position for about a day. You can store them in the refrigerator, in the basement, and even at room temperature.

Making delicious apple jam

The dessert prepared according to the above recipe turns out to be very thick and golden. However, clear apple jam can be made in another way. For this we need:

• chopped fruits (how to process, see above) - 3 kg;
• filtered water - ½ cup;
• citric acid - 1/3 dessert spoon;
• ground cinnamon - add to taste;
• small - 3 kg.

Preliminary processing

To make your own aromatic and very tasty jam, you need to use only And they should not be soft, otherwise the dessert will not turn out transparent, but will be loose.

We described above how to process and cut apples for this jam. They must be placed in a large container (for example, an enamel basin) and immediately covered with fine granulated sugar. There is no point in waiting until the sweet product melts and the fruit gives its juice. This is due to the fact that drinking water is additionally added to this dessert.

Heat treatment on the stove

After the apples and sugar are placed in a bowl, they should be placed on low heat. You need to immediately pour a small amount of water into the dish so that its contents do not burn to the bottom. Thus, stirring the fruit regularly, bring it to a boil and then cook for about half an hour. Next, the jam should be removed from the stove and left aside for three hours. After this, it is recommended to heat the bowl with dessert again, but within a quarter of an hour. After this time, the jam should thicken a little and also noticeably change in color. Next, remove it from the stove and cool completely.

Sterilization of jars

You can store this jam until the beginning of next summer. But so that it does not deteriorate and retains all its beneficial properties, as well as taste and aroma, it must be preserved. For this you can use both liter and 750 g jars. They need to be sterilized on the stove. Metal covers need to be treated in the same way.

The final stage in creating delicious apple jam

After the jars and lids are sterilized, the bowl of jam must be placed on low heat, and then brought to a boil, add citric acid and ground cinnamon to taste. Next, you need to mix all the ingredients well and start placing them in the container. It should be noted that this procedure must be carried out with extreme caution. After all, if hot jam gets on your skin, you can get a pretty severe burn.

Having filled all glass containers with boiling dessert, they should be immediately rolled up with metal lids. Next, they need to be turned upside down, and then covered with a thick blanket and left overnight until completely cooled. It is recommended to store this jam in a refrigerator, cellar or any other cold room. But if you don’t have this opportunity, then the jars can be placed in an ordinary dark cabinet. However, their shelf life will be noticeably reduced. In this regard, such a dessert should definitely be consumed before the end of winter.

Quick apple jam

If you don’t want to stand at the stove for too long and cook such a dessert, then we suggest using the following recipe, which does not require long-term heat treatment and holding at room temperature. For this we need:

• ripe apples as sweet as possible - about 3 kg;
• drinking water - 1 glass;
• fine granulated sugar - 2 kg.

Cooking process

The apples, cut into thin slices, should be placed in a large metal bowl, then covered with fine granulated sugar and shaken well so that the fruit is evenly covered. Next, you need to place the filled container on medium heat and immediately pour a small amount of regular drinking water into it. Stirring regularly, bring the apples to a boil. Next, reduce the heat to low and cook the dessert for 40 minutes. During this time, the fruit will noticeably boil down, and the syrup will significantly increase in volume. In this case, the jam should become thicker and golden in color.

Final stage

Once the jam has reached the appropriate consistency, you can safely pour it into sterilized glass jars. Next, all containers need to be rolled up, turned upside down and kept under a thick blanket for 15-25 hours. During this time, the jars of treats will completely cool down, and they can be safely stored in the refrigerator, basement or cellar.

Undoubtedly, apples of autumn and winter varieties are considered more useful and contain the largest amount of useful vitamins. These apples make the most delicious juice. Of course, the quality of the drink also depends on how ripe the apples are. If the fruits are not fully ripe, the juice will be sour and slightly tart. But overripe juice will turn out opaque, and the amount of juice will decrease. The ideal option for making juice is to use those fruits that are ripe and have acquired their desired color and size. Harvested winter apples are best used immediately.

The best apple varieties for health

To increase the level of vitamins, you can add sorrel or semi-cultivated apples to the juice. For 3 kg of apples you need to add one kilogram of china or raek. Of course, all winter and autumn varieties are great for making juice. Very often, apples of different varieties are used to make juice.

For example, apples such as “Streifling” are very sweet, but “Antonovka” apples are a little sour, but very aromatic. If you take one kilogram of Antonovka and two kilograms of Streifling, you will get a very tasty and aromatic juice.

Juices made from American Delicious apples are not very tasty and contain few vitamins. It is for this reason that juice prepared from the varieties “Calvil snowy”, “Boyken” or “Mekintosh” is added to it. Juices from dry and sour apple varieties are best used as a component for cocktails.

How to make apple juice

Those apples that are selected for processing are washed well and those parts where the fruits are slightly rotten or damaged areas are separated. If this is not done, the juice will smell moldy and have an unattractive color. Next, the apples are cut into small cubes. You can do this manually or use an electric vegetable cutter or meat grinder with a large grid. To prevent juice oxidation, it is best to use enamel dishes.

You need to cut into cubes no smaller than 10 mm in size. You should get a mushy mass. If you chop the apples very finely, it will be quite difficult to obtain juice, and the color will be dark.
The resulting mass must be passed through a hand press or through a double boiler. It is very important to remember that if you use a double boiler, you need to remove the skin and the seed chamber from the apples. The mass that remains after preparing the juice can be used to make jam.

The resulting juice must be filtered through gauze folded in several layers. The juice is placed in a saucepan and put on fire. Heat very quickly to a temperature of 90 ° C, not forgetting to remove the resulting foam. At this point the juice becomes clear. Next, the hot juice is again filtered through gauze folded in two layers and again heated to a temperature of 85 ° C. The hot juice is placed in jars and preserved.

If you can preserve juice by skipping the double heating process, the juice will end up with sediment. The appearance, of course, is not so beautiful, but this juice is more nutritious in quality. Of course, the sediment can be removed. To do this, take a rubber hose and place one end in the jar where the juice is, and the other end in an empty jar. The empty jar should be below the juice jar.

You can add sugar to the juice made from apples. This can be done before you roll it up or before you drink it. Sometimes various herbs are added to apple juice to enhance the flavor. The most beneficial are pectin substances in apple juice, which help in weight loss. Freshly squeezed apple-beetroot juice is also useful for pregnant women; it increases the level of hemoglobin in the blood.

Juice made from apples and carrots is considered very useful.

But the apples will soon ripen, and by this time it’s worth deciding what tasty and sweet things to prepare from them.

There are many varieties of apples that grow in different climatic conditions.

Apples are eaten fresh, soaked, baked, dry, made into various drinks, jams, mousses, preserves, used as raw materials for making jam, marshmallows, marmalade, in the preparation of meat and fish dishes, and are considered a popular hit.

Clear apple jam slices

We will need:

• 2 kg apples
• 2 kg sugar

Preparation:

1. Wash the apples, peel and core them

2. Cut into slices

3. Cover them with sugar and leave for 1 day so that they release juice and become saturated with sugar.

4. Place on low heat, stirring, after boiling, cook for 15 minutes, remove from heat and leave for 1 day

5. Place on low heat again and after boiling, cook for 15 minutes, stirring

6. Pour the finished jam directly into sterilized jars

Close the jars tightly and turn them upside down and leave until completely cool.

Ingredients:

• 1 kg durum apples
• 1 orange
• 0.5 kg sugar

Preparation:

Peel and core apples

Cut them into medium cubes

Cut the orange together with the peel, removing the seeds, into medium slices and pass through a meat grinder.

Combine orange, apples, sugar together

Place on low heat and cook, stirring occasionally, for 50 minutes, the apples should become transparent and the syrup will be difficult to drip off the spoon.

Ingredients:

Preparation:

Pour sugar into the water and stir over low heat until all the sugar has dissolved.

Cut the lemon into thin half-slices, after removing the seeds

Add lemon to boiling syrup and cook for 5-7 minutes

Remove the core from the apples and cut into thin slices along with the skin.

Pour apples into syrup and cook for 5-7 minutes

Remove the jam from the heat and leave overnight so that the fruit is soaked in syrup.

Place the jam on low heat and cook after boiling for 30 minutes until thickened

Apple jam - five minutes

Necessary:

• 5 kg apples
• 5 kg sugar

Preparation:

1. Remove the core from the apples and cut into thin slices along with the peel.
2. Add sugar, mix and leave overnight
3. Place on fire and simmer for 10 minutes, let cool
4. Boil for another 10 minutes
5. Remove from heat again and boil again for 5-10 minutes

Kitayka apple jam

In common parlance, Chinese refers to varieties of various small apples.

Ingredients:

• 1 kg Chinese apples
• 1 kg sugar
• 3/4 cup water

Preparation:

1. Wash the apples, cut off the stems with a needle and make holes so that the skin does not burst during cooking.
2. Pour cold water into the pan and add apples
3. Place on the fire, bring to a boil and cook for 5 minutes
4. Drain the water and add sugar to it
5. Place the syrup on low heat, bring to a boil and cook for 5 minutes.
6. Remove the syrup from the heat, pour over the apples and leave for 6-8 hours

Apple jam Amber

Necessary:

• 1 kg durum apples
• 700 gr. Sahara
• 100 ml water
• Zest of half a lemon

Preparation:

Wash the apples, remove the core and cut into thin slices

Pour water over sugar, place over medium heat, boil, stirring until sugar is completely dissolved

Add lemon zest to syrup

Pour in the apples, mix well, turn off the heat and leave for 6-8 hours

Put the jam on the fire and bring to a boil and simmer for another 5 minutes

Remove from heat and leave to cool completely

Place on low heat and after boiling, cook for 10-12 minutes, let cool completely

Cook again over low heat for 15 minutes after boiling.

If desired, you can increase the cooking time if you want thicker and darker jam.

Jam "Paradise Apple"

Ranetki are called apples of paradise and are boiled together with the stalks. The results are sweet and sour, aromatic, amber-colored apples.

Need to:

• Ranetki – 1 kg.
• Sugar – 1 kg.
• Water 1 tbsp.

Preparation:

1. Sort and wash the ranetkas
2. Use a toothpick to make 5-7 punctures in the skin, then they will be well saturated with syrup and will not crack
3. Pour water (5 liters) into a large saucepan, boil, add apples to it and bring to a boil.
4. Remove from heat, drain the boiling water, add cold water and let stand for several hours.
5. Pour a glass of water into the sugar and boil the syrup
6. Drain the water from the pan, pour in the hot syrup and let cool
7. Place the cooled jam on the fire and boil for 15 – 20 minutes, leave to cool for a day
8. After a day, boil again for 15–20 minutes, pour into jars and roll up the lids.
9. Place the jars upside down, cover with a blanket and leave to cool.
10. Store jam in a cool place

Video recipe for making apple and ginger jam in a slow cooker

Let apple jam made by yourself delight you and your family with its amazing taste and amber color. When cooking jam, you can add various berries - cranberries, lingonberries, etc., which will give the jam an unusual sourness.

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