Foreword
Apple jam is one of the most favorite for everyone, regardless of age and food habits. This delicious, healthy dessert does not require great culinary knowledge and is easy to prepare, and there are almost as many recipes for its cooking as there are housewives. Many prefer five-minute jam in various variations, because it takes a minimum of time for harvesting and much more useful option obtained as a result of long boiling.
The obvious advantage of such a jam is that it really takes much less time to cook it than the one that needs to be boiled for a long time and / or in several steps to a certain consistency. Of course, it will take more than 5 minutes, but, nevertheless, this method is really the fastest. In this jam, there will be a maximum of vitamins and useful substances, it contains little sugar, and the fruit does not boil too much.
Apple jam "five minutes"
It's no secret that any heat treatment leads to the destruction of vitamins and beneficial trace elements. In the traditional, all that needs to be boiled for 1 hour or more, there is only fiber in the syrup and almost no vitamins. It pleases the eye with its appearance and brings pleasure to taste, but there is practically no benefit for the body from it. In the "five minutes" most of the vitamins and trace elements do not have time to collapse. In addition, when preparing this jam, you can choose the degree of boiling of apples yourself by cutting them into pieces of the desired size and finishing the heat treatment when the fruit reaches the desired degree of softness.
Any kind of apple will do. Fruits can be taken ripe and even slightly overripe, as well as unripe, in which the bones are still whitish. The taste of jam - sweeter or sourer - can be adjusted with sugar by pouring it before cooking a little more or less than it should be according to the recipe. It is believed that sweet and sour fruits “five minutes” are tastier.
Apples, of course, wash first. Their subsequent preparation depends on their own preferences. Someone without fail peels apples, believing that without it the jam turns out to be tastier, and if the fruit is cut into thin slices, it is also more beautiful. Opponents of this claim that the main part of the vitamins is in the skin and it should be left. But in any case, it should be noted that after sugaring the apples and even boiling them for 5 minutes, the skin becomes soft. The seed nest with seeds after cutting the apples in half is removed by supporters of both methods.
There is also a 3rd direction. His followers do not tire themselves by picking out the core with seeds and cutting slices of the correct shape and the same thickness. With one hand they hold and turn the apple in different directions, and with the other they simultaneously cut the flesh into pieces of approximately the same size from all sides of the fruit until the central hard part with the stones remains. So it really turns out to process a large volume of apples quite quickly. Which of the proposed 3 methods of preparing fruits to adopt, everyone decides for himself.
Another point in processing apples - what size pieces or slices should they be cut into? This is also how you like it. Your choice will be easier to make only by trying different options.
Cutting apples into slices
But it must be borne in mind that the dimensions affect the degree of impregnation of the pieces with sugar and their subsequent boiling. In addition, the condition of the fruit must be taken into account. The harder and/or less ripe the apples, the smaller the pieces or the thinner the slices should be. There are recipes in which fruits are generally grated. But it's all a matter, again, of your own preferences and taste. And do not forget that the smaller we cut and cook longer, the less vitamins remain, and the fruits are softer.
Jam "five-minute" (also called quick) not only with sugar alone, but also with the addition of spices and other ingredients, including berries and fruits. Some people like different assortments even more. The apple “five-minute” turns out to be thick, and you can use this jam not only as a dessert for tea, but also as a filling when making pies, pies, pancakes and other pastries. It will keep up to 2 years. If, of course, it is properly preserved and stored.
Cooking "five minutes", of course, is necessary in an enameled dish - a saucepan, a wide cup or basin. All the time while the apples are on the stove, from the beginning to the end of the heat treatment, they must be continuously stirred so that the dessert does not burn. We lay out the finished dessert in jars. They and their lids must first be thoroughly washed and sterilized. Then we clog the banks.
If we roll up the lids, then after that we turn the jam containers upside down and put them on a spread blanket, thick towel or other warm thing, and cover the same one on top. When screw caps or polyethylene lids are used, jars do not need to be turned over. After that, the "five minutes" in containers are allowed to cool to the temperature in the room, and then they are hidden for storage in a dark, cool place - a cellar or a refrigerator. By the way, corking with polyethylene or screw caps, as a rule, is not completely airtight, and when using it, the shelf life of jam is significantly reduced.
According to classic recipes quick jam prepared only from apples and sugar, and their proportions are approximately the same. The main difference between different recipes- in the method of preparing fruit before cooking. All options are listed below. A five-minute recipe for peeled grated apples. You will need: fruit - 1 kg; sugar - 300 g.
Prepared and peeled fruits are cut into thin strips or rubbed on a grater with large cells, and then poured with sugar. Then it is desirable to mix everything. After that, let the apples stand in sugar for 2 hours so that they let the juice flow. Grated fruit during this time, most likely, will change color, but there is nothing wrong with that - it should be so. Apples, as you know, contain iron, which is necessary for the body, for which they are valued. This element, when reacting with oxygen, oxidizes and acquires such a brownish color. Worse, if the apples do not darken at all, it means that there is almost no iron in them due to the treatment with any chemicals.
Grated apples in sugar
We put the fruit that has let the juice on the stove with a small fire turned on and heat it to a boil, and then boil for exactly 5 minutes. Do not forget to stir the apples from the moment they start heating until they are removed from the burner. Then pour ready dessert on banks and clog.
Pieces of jam. You will need: fruit - 1 kg; sugar - a full glass (about 250 g). Cut the apples into smaller pieces - about 1-3 cm in size. Mix them with granulated sugar so that the latter completely covers each. We put the apples in the refrigerator for 8-12 hours to soak in sugar and let the juice go. It should stand out about 1/3 of the volume of fruit. Heat applesauce over low heat until boiling. At the same time, stir it occasionally. Boil fruit for 5 minutes. You need to mix them up more often. If the apples were cut into pieces larger than 1–3 cm, then they should be boiled for 8–10 minutes.
These recipes are not much more complicated than the classic ones and it will take about the same amount of time to make jam. But the result - the resulting dessert - can impress many with its taste and sophistication. Apple five-minute with oranges. You will need: fruits (peeled and seeds) - 1 kg; orange (unpeeled, large) - 1 pc; sugar - 1 kg.
Cut apples into cubes. Orange, without peeling, cut into slices, from which we remove all the seeds, and then, together with the zest, grind with a meat grinder. We put fruits and citrus in one bowl, where we cover them with sugar. Mix everything and let stand for 2 hours. Then put the apple-citrus mixture on low heat and heat to a boil. Stir it occasionally so it doesn't burn. Boil the jam for 5 minutes.
Recipe with blackberries (blackcurrant or rowan). You will need:
- apples - 1 kg;
- blackberry - 0.5 kg;
- sugar - 1.5 kg.
Cut the fruit into slices or pieces, add 0.3 kg of sugar, mix with it and set aside. Thoroughly washed and peeled berries are also covered with sugar (0.2 kg), but do not mix, so as not to crush. We leave them to secrete juice. In the meantime, prepare syrup from 500 ml of water and sugar residues.
Making sugar syrup
When the berry is infused and gives juice, we throw it in a colander over the container where it previously lay. Heat the syrup to a boil. Then reduce the heat to a value that can support a light bubbling of the sugar mixture. Blanch the berries in it for 2 minutes, and then pour their own juice into them. After boiling, cook the blackberries for 6-7 minutes, add apples to it along with the juice. Mix everything well and boil for another 9-8 minutes. In total, it takes 15 minutes to cook the dessert, stirring constantly.
FROM walnuts. You will need:
- fruits - 1 kg;
- walnut (kernels) - 100 g;
- sugar - 1 kg;
- vanilla - 1 g;
- citric acid - 3 g;
- water - 0.4 l.
cut fruit small cubes, pour 300 g of sugar, mix and leave for 2 hours to extract juice. Grind the kernels of nuts, but not much. It is desirable that the pieces are no smaller than 0.5 cm in size.
When the fruits give juice, add nuts to them and mix everything. Then we prepare syrup from water and the remaining sugar. When it boils, pour it with the apple-nut mixture. Mix everything and leave to stand for 1 hour. Then we put the future jam on a small fire and heat, stirring, until boiling. Boil 15 minutes. Stir occasionally. Before the end of cooking, add lemon and vanilla.
The preparation of “quick” jam for use as a filling in baking is fundamentally no different from cooking according to classic recipes. Only in the middle of the boiling process should be added to the apple mass ground cinnamon- for 1 kg of fruit 1/2 teaspoon. This spice will emphasize and enhance the taste of apples, as well as give the jam a pleasant sweetish dessert aroma, which will then soak into the baking itself. You can also add 1 g of vanilla for 1 kg of apples.
Ingredients for making "quick" jam
Choosing the Right classic recipe The “five minutes” for preparing the filling depends on the culinary idea of the hostess and where the jam should be placed. So, prepared from grated apples is better suited for pancakes and pies, and slices and slices - for larger baking, for example, in charlotte. Many people will like such a quick jam for pies as an independent dessert for tea. However, like any "five-minute" cooked according to any of the above recipes, it can serve as an excellent filling.
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, apples can be cooked great amount different preparations. Preserves, jams, jam, cook compotes. In addition, you can make wonderful pastries with them. Most popular pie with these fruits - this, 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. Shift fruit puree into 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. Pour 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. Add after 20 minutes 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.
Apples are amazing fruits that have collected a whole bunch of useful substances for the human body. Fruit jam is a centuries-old traditional delicacy and one of the ways to preserve the harvest. In the old days, they started making apple jam at the end of August (after the apple rescue). Until that time, the fruits were considered immature and were not eaten. Now you can start making dessert. all year round. The key to success is to follow the rules for preparing fragrant amber-colored sweets.
To get tasty and useful product don't have to be professional chef. Any housewife will cope with jam recipes. It is important not to violate the proportions and follow the recipe for making dessert.
How to choose and prepare apples for jam?
The choice of the main ingredient must be taken seriously - the final taste of the delicacy and consistency depends on it. Preference is given to homemade fragrant fruits. Imported apples are grown in greenhouses and do not have a pronounced taste and smell. Apples should be firm, without spots or rot. You can choose any variety according to your personal preferences. The fruit is peeled and cut in the manner prescribed in the recipe.
What dishes to choose for cooking jam?
Our ancestors cooked apple jam in copper dishes - basins with wooden handles. It was considered a luxury item and envy, because not every house had a copper basin. But, as scientists have found out, it is impossible to cook apple jam in copper utensils. Copper ions destroy vitamins, including ascorbic acid. And the emitted copper oxide gets into the finished product and can be harmful to health.
Traditional medicine disagrees.
It is also better to refuse aluminum utensils. The acid released by apples during cooking is able to “corrode” the oxide film of the container. As a result, aluminum can get into the product. Such an additive makes the delicacy unsuitable for consumption. After all, aluminum causes poisoning of the body.
You can use enamelware. But even in this case there are nuances - at high temperatures there is a risk of damaging the enamel and getting particles into the product.
Stainless steel pots or bowls are considered safe utensils for making jam. To harvest goodies in large quantities, you need to take a container of 10-15 liters.
Apple jam according to the classic recipe
120 minutes cooking time classic jam from apple fruits. The recipe, proven over the years, is considered the simplest. Like any dessert containing sugar, jam is high in calories (250 kcal per serving). The delicacy can be used as a filling in pies and pies or eaten with tea.
You can store the finished product in the refrigerator - in a jar with a tight lid. It is better to roll up a large amount of the product and send it to the cellar for the whole winter. To give an oriental aroma and piquant taste, a cinnamon stick added during cooking will help.
Jam Ingredients:
- apples of any variety - 1 kg;
- sugar - 1 kg (so that the jam is not too sugary, 850 g is enough);
- water - 1 glass (200 g);
- cinnamon stick - 1 pc. (optional).
Recipe:
- Prepare apples - wash, peel (optional) and seeds. Cut into small pieces.
- Put chopped fruits in a saucepan or basin, add 1/3 of sugar (from 1 kg it is about 350 g). Put the cinnamon and pour the components with water - cold or boiling does not matter.
- Turn on the stove to the maximum temperature and bring the future jam to a boil. Boil the boiling jam for 5-6 minutes, then reduce the temperature and boil the dessert again for 5-6 minutes. Remove from stove and let jam cool.
- After the product has cooled, add the remaining sugar (650 g) and put the mass on the stove. Cook until fully cooked at the lowest temperature.
- Arrange the finished product in sterilized jars and roll up. After the container has cooled down, store in a cool place.
The readiness of jam is recognized by the following principles:
- the syrup became transparent and uniform in consistency;
- pieces of apples do not float to the surface and are evenly distributed in the mass.
You can drop the syrup on a plate, if a drop of jam does not spread and retains its shape, the jam is ready. 
Apple jam boiled in slices
This recipe requires a long cooking time - about 3 days (personal time involved - about 2 hours). If you strictly follow all the steps indicated in the recipe, then the result will cover all the inconveniences associated with the process of cooking the dessert. The jam is obtained in pieces, fruit slices can be eaten as a dessert or added to pastries.
For those who care about the figure, you should be careful with the delicacy - the calorie content exceeds 260 kcal per 100 g of jam. For jam slices, you need to choose hard, fresh fruits plucked from the tree. The ingredients are taken in equal proportions.
Components:
- apples - 3 kg;
- granulated sugar- 3 kg.
Recipe:
- Prepare apples - wash, peel and seeds. Cut fruits of medium thickness into slices.
- Put apple slices in a container and cover with sugar. Leave the products for 10-12 hours (you can overnight). The fruit should give juice.
- After the set time has elapsed, put the product on the stove, turning on the average temperature. The syrup should boil, and a characteristic white foam will form on the jam. After boiling, boil the apples for another 5-6 minutes and remove from the stove.
- Do not mix jam. With a wooden spoon, you need to drown the apple slices that are on the surface in the syrup mass.
- Leave the jam for 10-12 hours.
- After this period, bring the jam back to a boil at medium temperature. Boil 5 minutes. Gently mix the apple slices in the syrup and leave to cool for another 12 hours.
- Boil the jam again and cook it for 15 minutes at medium temperature until fully cooked.
- Arrange the finished product in sterilized jars, roll up. After complete cooling, put in a place for storage.
"Five minutes" - apple jam
This recipe is worth arming young housewives. Features of the "Five Minutes" - fast cooking, which allows you to save vitamins, the minimum number of ingredients, the opportunity to experiment with spices and great taste in the end.
When choosing sour apples the amount of sugar can be increased (at the same time, the calorie content of the product, which is 260 kcal per 100 g, also increases), you can add lemon zest, vanillin or cinnamon to the jam. It is allowed to store apple sweetness in the refrigerator under a tight lid or roll up the jam and put it away for future use in order to pamper yourself and loved ones in winter with summer flavors. Jam is a great addition to pancakes and desserts.
Components:
- apples - 4 kg;
- granulated sugar - 750 g;
- spices (cinnamon, lemon peel, vanilla) - by preference.
Recipe:
- Wash the apples, peel the skin and remove the seeds.
- Coarsely grate the fruit.
- Put grated apples in a container and sprinkle with sugar. Leave the fruit for 2 hours.
- When the apples start up the juice, pour the necessary spices into the mass (you can do without them) and put on the stove. Cook jam at the lowest temperature. After boiling, boil the apple mass for 5 minutes while stirring without stopping. Remove the jam from the heat, arrange in sterilized jars of 500 ml. and roll up.
Extraordinarily delicious treat can be prepared by combining apples with oranges. This jam will surprise you with its aroma and flavors. It contains a large number of useful substances. Dessert can be served as an independent delicacy or in addition to pancakes, pancakes. Jam is also used for filling in pies.
Components:
- apples - 1.5 kg;
- oranges - 750 g;
- granulated sugar - 750 g.
Recipe:
- Choose whole apples, without rot or spots. Wash the fruit, cut out the cores with seeds, cut into medium-sized cubes.
- Peel oranges, remove if possible all the white films from the fruit.
- Divide the orange into slices and cut them into medium-sized slices. This should be done over the dishes so that the juice from the chopped orange flows into a common container.
- Pour chopped oranges over apples. Sprinkle with sugar. Mix the ingredients.
- Leave the fruit with sugar for a few hours to release the juice.
- After the time has elapsed, put the fruit mixture on the stove and turn on the lowest temperature. Boil over low heat and boil for 10 minutes.
- Remove the container from the fire and set aside the mass to cool and drink juice for 2 hours.
- Then again send the fruit mass to the oven. Cook for at least 40 minutes at low temperature. The mass should become a golden hue. Stir often with a wooden spoon to avoid burning the jam.
- Refrigerate treat. And in this state, decompose into sterilized 0.5-liter cylinders. Roll up lids. If the jam is not planned to be stored for a long time, then you can cover the jars with plastic lids and put the sweet mass in the refrigerator.
Thick ruby-colored jam, for which it is better to use homemade apples. Chop the fruit coarsely so that when heat treatment they haven't lost their shape. Apples and plums contain a natural thickener - pectin, and therefore it is not advisable to digest the jam. After a while, it will thicken on its own. Dessert is served with pancakes, pancakes, cottage cheese casserole or cheesecakes.
Components:
- apples - 1.5 kg;
- plums - 600 g;
- sugar - 1 kg.
Recipe:
- Wash fruits and prepare. Remove seeds from apples and pits from plums.
- cut apples large slices, plums - quarters. If the plum fruits are small, then you can cut them in half.
- Put plums and apples in a container and sprinkle with sugar. Leave for 2.5 hours. Fruit should give a lot of juice.
- Put the container with fruit on the stove and bring to a boil at a low temperature. Then increase the temperature to the maximum value and boil the jam for 10 minutes, be sure to stir so that the fruit does not burn.
- Remove container from fruit jam from the stove until completely cooled (you can leave it overnight).
- Boil the chilled jam and boil for 10 minutes. Then cool and arrange in sterilized jars. Roll up.
Secrets of making apple jam
- The choice of apples must be taken seriously. Choose only domestic garden apples of fresh harvest. No damage or rot.
- Fruit must be handled with care. Rinse apples only with cool running water. Then leave them in a colander to drain excess water. Tails, seeds and core are removed without fail. The appetency of sweets depends on this.
- Apple slices will retain a light color if they are first held for several minutes in salted water.
- For aroma, various spices can be added to the jam - cinnamon, vanilla, ginger, lemon zest.
- Apples are harmoniously combined with other fruits - plums, raspberries, oranges, lemons. It is important to choose a quality additional ingredient. To avoid rotten and damaged areas.
- Refined sugar is best for jam.
- IN ready dish the syrup acquires a golden hue, uniformity of consistency.
- To prevent the jam from burning, it should be constantly stirred with a wooden spoon or spatula and remove the rising foam.
- When cooking jam from apple slices, the top layer of apples must be periodically drowned in syrup so that the fruit is boiled.
- Containers for jam must be prepared in advance - washed, sterilized and dried. Hot jam is laid out in jars and rolled up. Hot containers are covered with a thick blanket until completely cooled. Then they are transferred to the cellar. Jars in which jam is laid out should not be kept above the container with finished products. If the jar bursts, splinters may fall into the jam.
- You can experiment with apple jam recipes by adding a variety of spice mixtures. If necessary, you can dilute too thick mass with boiled water. You can increase or decrease the amount of sweetener if you wish.
Today we are making apple jam. Hostesses stock up on fruits and continue to prepare for winter. They are happy to share their advice and tell with gusto how they make marvelous amber-colored apple jam.
This page contains five of the simplest recipes for apple jam with a sweetish-sour taste. The delicacy can be rolled up for the winter and throughout the cold season you can enjoy its beautiful color, seductive aroma and, of course, excellent taste.
Transparent apple jam with slices - a quick recipe
Clear jam from apple slices is prepared quickly. It turns out to be thick enough. For this recipe, apples of late varieties are best suited - Antonovka, Anis or Papirovka. Only from them are obtained transparent slices with a summer aroma and a sweet and sour taste!
Cooking Ingredients:
- antonovka - 1 kg;
- sugar - 1 kg.
Stale apples, rumpled and wadded for jam, will not work in slices. Of these, it is better to make jam or jam.
Cooking:
Let's prepare antonovka for cooking. We cut the fruits into 8-10 parts with neat slices, clean them from seeds and birthmarks. We do not remove the skin! We fall asleep apples with sugar in layers and leave for 10-12 hours. It can be all night long.
In the morning, the future jam is already full of juices and you can bring it to a boil. After removing from heat, press down with a plate and put any load. So the apples are soaked in hot syrup and become translucent.
After complete cooling, cook the syrup with apples for another 3-5 minutes, set aside, cover with a plate, stand. Repeat the cooking procedure 1 more time. Again, leave the apples overnight for impregnation. Boil in the morning the third time after boiling for 10-15 minutes.
Pour hot jam into sterile jars and leave one bowl for testing. Bon Appetit!
Recipe for apple and chokeberry jam
This original recipe will help housewives to prepare delicious and beautiful jam with a unique tart taste. The delicate sweetness of apples is perfectly combined with the sour and viscous flavor of healthy chokeberry.
Let's prepare the ingredients:
- rowan chokeberry - 2 kg;
- apples - 1 kg;
- sugar - 3 kg;
- water - 4 glasses.
Cooking:
- First we prepare the syrup. Pour some water into a bowl and pour 1 kg of sugar into it. On a slow fire, we wait for the complete dissolution of the sand and pour the prepared mountain ash with ready-made syrup.
- Bring the berries to a boil over a large fire. Then we reduce the gas to a minimum and boil the future jam for 5-7 minutes.
- Now we set aside the basin and keep the berries under the lid for 8-10 hours.
- The next step is to chop the apples into small pieces. Juicy fruits must be peeled. Cut into small pieces and send to a bowl with rowan.
- Add the remaining 2 kg of sugar, put the container on high heat and mix gently during cooking. After boiling, reduce the gas, cover with a lid and cook for 20 minutes.
When hot, jam can be poured into clean jars and rolled up with lids. You will get approximately 10 half-liter jars. They are enough for family tea parties for the whole long cold winter.
Jam from apples and oranges for the winter
One of delicious recipes This is apple and orange jam. It turns out jelly-like, tasty and very fragrant! You can cook it at any time of the year or roll it up for the winter. Ingredients are always on sale in green shops.
For cooking you will need:
- apples hard varieties- 1 kg;
- orange -1 pc;
- sugar - 0.5 kg.
Apple jam is the lowest calorie treat. It is ideal for those who are losing weight and dieting. Apple jam with orange will usefully replace heavy desserts.
Cooking:
Let's prepare the apples. Peel off the skin and seeds, cut into medium cubes. Cut the orange into slices, remove the seeds and pass through a meat grinder along with the peel. Combine the fruits in a bowl, and cover with sugar. Boil the jam on a low flame for about 1 hour. Stir occasionally!
Apples at the end of cooking should be almost transparent, and the syrup can hardly drain from a spoon.
The jam is ready! It is best stored in the refrigerator, but can be transferred to a cold cellar.
Cinnamon apple jam recipe
It is low calorie and very delicious jam because apples go great with cinnamon. Useful spice gives a pleasant aroma and adds an exotic taste to apples. Dessert preparation is designed for 2-2.5 hours. According to the recipe, the delicacy is infused for one night, and in the morning it can be served with a family breakfast.
Let's prepare the ingredients:
- apples - 1.5 kg;
- sugar - 800 g;
- water - 50 ml;
- cinnamon - 1 stick.
Cooking:
- Wash apples, peel, remove seeds from the core. Chop first into slices, then into medium-sized cubes.
- Load the fruits into a saucepan, sprinkle with sugar and add water. Throw a cinnamon stick between the apples.
For the first time, add 600 g of granulated sugar.
- Boil the workpiece over high heat for 5-6 minutes, stirring gently. Then we reduce the gas and simmer the jam for another 5 minutes.
- Half-prepared jam is removed from the stove and insisted for 1 hour. The fruit will release juice and the syrup will cool. Warm dessert put it back on the stove and add the remaining 200 g of sugar.
- Cook the jam for the second time for about 20 minutes until fully cooked. All pieces of fruit should become transparent, like real marmalade.
The finished treat should stand for one night. After that, you can roll the thickened jam into jars. The dessert is sweet but not cloying. Perfect for tea drinking and as a filling for hearty pastries!
Apple and pear jam - a recipe for the winter
yummy home cooking very different from store spins. Jams and compotes - The best way remember in cold weather the pleasant taste of late apples and pears. Following simple recipe, the hostesses will be able to make jam themselves and roll it into jars for the long winter.
Ingredients for a delicious dessert:
- apples and pears - 1 kg each;
- sugar - 1 kg;
- water - 250 ml.
Cooking:
- For cooking, peel the fruit, remove the seeds and cut into equal, not very large slices.
- We cook syrup. Pour sugar into boiling water. Stir the mixture gently so that the grains of sugar dissolve and do not burn.
- Pour chopped apples and pears with hot syrup. When the workpiece has completely cooled down, put it on the fire and boil after boiling for 5-6 minutes.
Fruits must be mixed very carefully so that the slices do not fall apart, but remain whole and beautiful.
- After the first cooking, wait 6-8 hours and repeat the procedure. For those who like it thicker, you can increase the number of brews to 3-4 with 8 hours of standing.
beautiful apple pear jam ready. Dessert is enough for about 4-4.5 liters. It remains only to roll up the sweetness in sterilized jars and put away for the winter. Happy tea!
Good luck and see you for new recipes!
2018-09-10
Early autumn has the aroma of apples. It is sweet, piercing and fresh, like first love. The rays of the sun gild bulk apples.Gusts of wind lift the first fallen leaves in a whirlwind of intricate dance.At such a time, you certainly want to cook transparent apple jam with Amber slices.
Apples have been born this year apparently-invisibly. Branches not only bend, but even break under the unreasonable weight of countless fruits. Most often, I just freeze sliced \u200b\u200bapples for the winter. They make great ones. I also make small amounts of jam. We eat it with my husband, as a rare delicacy.
Any apples will do to make amber jam. Early and late, white filling and brown, green and red. The main thing is that they are juicy, not crumpled, not beaten. Even from carrion it is possible to cook excellent quality apple jam. It is only necessary to cut out all the unusable places from the fruits.
How to cook transparent amber apple jam with slices
Food preparation
To cook amber transparent apple jam with slices for the winter, you need to take the fruits suitable quality wash them well under clean running water.
Cut in half, take out the middle. Seed nests can be removed using a special tool. If you have this kitchen gadget, then feel free to put it into action. If not, then wield an ordinary small knife.
Cut into slices of small thickness. Here you have to guess. If you cut them too thin, they will break during cooking. Shred too thick - you will not achieve the desired transparency. Three millimeters is quite a suitable thickness in my humble opinion.
In a separate bowl, dissolve the soda in cool water, pour the prepared slices of apples with a solution of soda for three to four hours. The soda solution will help to ensure that the pieces do not boil soft during cooking and become transparent. From above, you can also put a lid of a smaller diameter on the apples than the pan. This will prevent the "floating" of the slices.
Drain the soda solution, rinse the slices thoroughly under running water. At the same time, gently shake them to properly wash off the solution from all the pieces.
On a note
We do not mix the mass! Otherwise, we will break all the slices.
We quietly go about our business or go to bed. We need to wait for a lot of juice to form, in which apple slices will float. This will take six to eight hours. The duration of the process will depend on the juiciness of the apples, the thickness of the slices, the room temperature, the variety and other factors. Under any other equal conditions in a warm room, the process will go faster.
How to cook
Put the juiced apples on gas stove. We turn on the most powerful fire. Warm up without stirring. When the mass boils, then carefully drown the pop-up specimens with a wooden spoon.
Be sure to cook on a strong flame, without stirring. Periodically gently shake the container to the left, then to the right. Otherwise, the slices will boil soft and turn out apple jam, not amber jam. Turn off the heat five minutes after the start of the boil. In the photo - the future jam after the first cooking.
Exposure must last at least six hours. And even better - eight - ten hours. During the “rest”, the slices vigorously absorb sugar syrup with their whole body, gradually more and more of them “sink” in it.
We must repeat the process of cooking for five minutes and holding for another three to four times. If it seems to you that the jam is already quite transparent, and its color is amber, then cooking is over. At the last boil, bring the syrup to a drop that holds its shape.
We lay out the boiling mass in sterile jars, roll up the lids, turn over, cool. Then we put the jars on the shelves in the pantry and admire the fruits of our labor.
Amber miracle jam before serving with tea in an old glass rosette.
Amber transparent apple jam with soda slices - recipe
Ingredients
- A kilo of juicy sweet and sour apples of any color;
- 700 g sugar;
- two liters of water;
- four teaspoons of baking soda.
Brief description of the technological process
- Wash the apples, remove the core, cut into slices three millimeters thick.
- Dissolve baking soda in water.
- Pour soda solution for 3 - 4 hours.
- Rinse under running water.
- Sprinkle with sugar in layers.
- Keep until the sugar dissolves and a large amount of juice is formed (6 - 8 hours).
- Cook over high heat for 5 minutes after the syrup boils.
- Keep at least 6 hours.
- Repeat the process 3-4 times.
- Pour the finished jam and seal tightly with lids.
- Turn over, chill.
- Eat and enjoy the process.
My remarks
Apple jam with slices turns out to be a beautiful amber color, with transparent slices. But it's not flavorful enough. intense pleasant aroma possesses only a sweet delicacy from Antonovka. For flavoring, you can add cinnamon, cardamom, star anise, lemon, orange. A cinnamon stick, a couple of cardamom grains, an asterisk should be put along with sugar. You can remove spices before packing products in jars.
Lemon or orange should be thoroughly washed with a brush with soda. Then cut into thin slices along with the skin. For one kilogram of prepared apples, one large orange or one medium lemon is usually taken.
Jam of the same amber color is made from apples and strong, hard pears in any ratio.
Those who like to cook quickly should be disappointed. It takes a lot of time to get the desired result. Although, the active cooking time is quite short.
