A simple recipe for seedless apple jam. Clear apple jam in slices - quick and easy

There is no need to talk again about the popularity of apples in our country. There are a great many ways to prepare this fruit for the winter. Apples are pickled, dried, made into compotes and confiture, marmalade and jams, and even frozen. But the most common preparation option is undoubtedly jam.

Opening a jar of fragrant apple jam in winter, you can feel the tart and fragrant aromas of summer. It is prepared both for filling buns and pies, and as a delicious independent dessert.

Many housewives often get lost among a large number of different recipes. In this article you will learn how to make the most delicious apple jam according to the classic recipe. And lovers of unconventional tastes will like various options with the addition of unusual ingredients.

Properties and calorie content

Properly prepared apple jam has many beneficial qualities. The high concentration of vitamins of different groups and various microelements make it an indispensable product.

First of all, apples are rich in pectin, a substance that helps remove accumulated bad cholesterol from the body. In addition to fighting cholesterol, pectin accelerates metabolism in the body, improves peripheral circulation, and has some sorbing properties.

B vitamins, the presence of vitamins A, E and P, in combination with iron and potassium, help in the fight against cardiovascular diseases, improves the condition of the skin and hair, and has a beneficial effect on muscle tone and the nervous system of the body.

Apples are a hypoallergenic fruit. This feature allows you to diversify the diet of young children with such a dessert. And if you replace sugar with fructose or honey, then diabetics can also enjoy it.

Apples containing acid can negatively affect the condition of people suffering from diseases of the gastrointestinal tract. However, taking into account these features, it is possible to select a suitable prescription for such patients. For people with high stomach acidity, use the fruits of sweet varieties, and for those with low acidity, use sour apple varieties.

A unique factor is also the ability of the apple to normalize stool for both constipation and diarrhea. Many plant fibers absorb excess moisture with toxins during the latter; at the same time, they help promote the movement of solid masses that provoked obstruction.

Nutritionists recommend eating apple jam for dessert, replacing sweets and cakes with it. You can’t eat a lot of it, so carbohydrates won’t exceed the norm. And coarse fiber promotes proper functioning of the intestines, which is important when dieting.

The calorie content of traditional jam is 265 kcal. But it changes significantly if the sugar included in the recipe is replaced with honey. At the same time, the issue of complex sugars, the main enemy processed into fats, disappears.

Product selection and preparation

The choice of apple variety depends on the recipe and the desired result. First of all, the apples should be homemade, and not imported, bought in a store. They are of little use for this purpose.

Late varieties (Antonovka, Semerenko) have a dense texture, do not become overcooked, and retain a beautiful appearance after heat treatment. They are perfect for making jam in slices.

If the housewife decides to cook according to this recipe from soft varieties (White filling), then the fruits should be taken unripe.

Sour varieties contain more pectin. They make great jelly-like varieties. For those who like sourness in taste, it is recommended to use green, not very ripe fruits.

Overripe apples lose their juiciness, become crumbly and tasteless. Jam made from them also does not have high taste, so it is better not to cook from such fruits.

We should also talk about wild, paradise and Chinese apples. They are small, preserve them whole, along with the stem and core. This jam has an unusual and refined appearance and surprises with its wide flavor palette.

The process of preparing the product also depends on the chosen recipe. The general rule is that apples must be washed thoroughly, using a brush, and then dried thoroughly.

When removing the peel, it is worth remembering that a significant proportion of vitamins are lost. A good alternative is to blanch in boiling water for a couple of minutes. Especially hard varieties can be processed in the same way. The water remaining after blanching is used to make syrup.

The apples are peeled from the core, cut into pieces of the same size or rolled through a meat grinder. Here everything depends on the imagination of the housewife and the preparation method she chooses. In some cases, the fruits must be intact and not damaged by the worm. If the goal is not the aesthetic appearance of the finished product, then any fruit will do, the main thing is to carefully remove all damaged parts.

Close attention must be paid to the correct choice of utensils for preparing delicacies. Both the size of the container and the material from which it is made are important. Wide basins and bowls with small sides will be a good choice. The jam in them will warm up evenly. In deep and narrow dishes it will have to be stirred more often, which will certainly affect the appearance and beneficial qualities of the product.

It is better to avoid aluminum and copper basins, since the acid contained in apples reacts chemically with these materials. The jam will become dangerous to eat due to the heavy compounds contained in it. Enameled cookware and stainless steel containers are perfect. Nowadays, housewives often come to the rescue with a multicooker bowl.

Modern technology greatly simplifies the culinary process, delivering pleasure while cooking.

It is also worth taking care to thoroughly sterilize the containers for preservation. Banks must be taken with a capacity no more than 500 ml, otherwise mold may form in the finished product.

When all the food and utensils are prepared, you can begin the mystery of preparing an incredibly tasty and healthy dessert.

Recipes

Each housewife will be able to choose a recipe to her liking from a large number of variations. Time-tested classic recipes will appeal to fans of tradition, and unusual combinations of products will certainly not leave lovers of exotic and unconventional tastes indifferent.

"Five Minute"

The crazy pace of life of modern women often leaves no time for winter preparations. In this case, a simple recipe for quick and “live” jam will come to the rescue. A short heat treatment time allows you to preserve the maximum amount of vitamins and nutrients in it.

Any apples will work for this recipe. The fruit may be slightly spoiled or damaged. These areas need to be thoroughly cleaned. Whether to leave the peel is a personal decision of the housewife. This will not play a big role here.

Prepared fruits must be cored and chopped. The shredding method is also not important. These can be slices, cubes; You can grate the apples.

For sweet varieties, 600-800 grams of sugar is enough, and for more sour ones - from 1 to 1.2 kilograms per 1 kilogram of apples.

At the first stage, prepare the syrup. To do this, add 1 glass of water to granulated sugar. Then dissolve the sugar over low heat, stirring the mixture constantly. Place the prepared apples in a container with boiling syrup and boil for 2-3 minutes. If the jam seems too cloying, you can add a pinch of citric acid.

After this, set the container with jam aside and begin sterilizing the jars with lids. At the final stage, the jam is boiled again, poured into prepared containers and sealed with lids.

"Yantarnoe"

When preparing this transparent delicacy, you will have to show restraint and patience, since the process is labor-intensive and energy-consuming. But the result obtained more than compensates for the time spent.

Only hard and whole apples, without wormholes, are suitable here. The finished jam will be transparent, the slices will be intact, so the quality of the fruit plays a significant role.

The stronger and greener the apples, the more beautiful and transparent the slices will be.

They are cut into approximately 1 cm wide. The sliced ​​fruits are laid out in layers in an enamel container, sprinkled with fine granulated sugar. The proportional ratio of sugar to apples in this version is 1:1.

It is better to leave the covered apples overnight so that they release a sufficient amount of juice.

Place the finished mixture on the fire and bring to a boil. After boiling, the cooking time is only 5 minutes. Then remove the container from the heat, cover with a cotton towel and let it sit until it cools completely. Repeat the procedure 3 times. The ideal pattern is morning-evening-morning.

Immediately pour the hot jam to the top into prepared sterile jars and seal with lids. Then turn them upside down, waiting for them to cool.

It is necessary to take into account that from 0.5 kg of apples a half-liter jar of the finished product is obtained.

"Apple-orange"

This recipe will appeal even to those who, in principle, do not like apple preparations. Jam with orange will turn out to be a rich, bright color with a pleasant aftertaste. Citrus transforms the taste so much that not every sophisticated gourmet will be able to correctly identify all its components.

• 1 kg apples;
• 0.5 kg sugar;
• 1 orange weighing 250 grams;

First you need to profile the orange. Carefully peel and remove the white subcortical layer, which gives bitterness to the finished dish. Remove all the seeds and clear the partitions. Cut the finished orange fillet into small cubes. The process is not complicated, but it takes some time.

After this, the stage of preparing the apples begins. Peel and core the fruits and chop them into cubes of the same size. Pour 50-100 ml of water into the bottom of the bowl in which the jam will be prepared. Pour in apples, orange slices, granulated sugar, mix and place on the stove. After boiling, reduce the heat to low and cook for 30-40 minutes, stirring the mixture every 5 minutes.

The jam will be ready when the syrup becomes thick and viscous. Pack the boiling delicacy into a sterile container and seal it hermetically.

“Rhubarb jam with apples”

Sweet winter dessert is almost always associated with fruits and berries. But there are also original recipes, for example, from rhubarb stem. An incredibly healthy vegetable, combined with lemon and apples, will provide the body with a colossal dose of vitamins.

When choosing rhubarb stems, you should know a few secrets:

• The plant's petioles are at their tenderest from May to mid-June. Stems harvested later will be too tough;
• in July, the petioles become overly acidic due to accumulated oxalic acid;
• Young stems about 20 centimeters long are ideal for winter harvesting.

Peel 1 kilogram of petioles from the rough top layer and cut into small pieces. Remove the zest from 1 lemon in a thin layer - this is easy to do with a grater. Chop 300 grams of apples. In an enamel container, mix the zest, rhubarb and apples. Add 200 ml water.

After boiling, simmer the mixture over low heat for about 20-30 minutes. Then add 1 kilogram of sugar and cook for another 10 minutes until the mixture thickens. Pour the hot jam into a sterilized container and seal.

“Apple-cherry with almonds”

A classic recipe with a twist. Very easy to prepare. For this delicious dessert you will need:

• 0.5 kg cherries;
• 0.5 kg apples,
• 1 kg sugar;
• juice of 2 lemons;
• 50 grams of almonds.

Separate clean cherries from the pits, add sugar and leave for a day to let them release their juice. After 24 hours, add grated peeled apples and lemon juice to the cherries and boil the mixture over high heat for 5 minutes after boiling. Fry the almonds in a dry frying pan and add to the jam, pour into prepared containers and cover with lids.

“Apricot jam with pears and apples without sugar”

An excellent dessert for diabetics, which can also be used as a filling for sweet pies and buns. To prepare it, take:

• 2 kg apricots;
• 1 kg apples;
• 1 kg of pears;
• 1 glass of honey.

Peel and core apples and pears and cut into small pieces. Separate the apricots from the pits. Dilute honey with a small amount of warm water. Mix all the ingredients and place the container on low heat. Bring the mixture to a boil, remove from heat and let cool completely.

Repeat the procedure several times until the jam thickens. Pour into sterile jars and seal tightly.

“Apple jam with chokeberry”

Jam made from chokeberry alone has a rather specific tart taste. In combination with apples, a soft taste and a rich, pleasant aroma appear. The bitterness of rowan is perfectly balanced by the sweet varieties of apple tree.

• 1 kg chokeberry;
• 900 grams of sweet apples;
• 2 kg sugar;
• zest of one orange;
• 250 ml water.

At the preparatory stage, grind the sorted and washed chokeberries using a blender. Grate the orange zest on a fine grater. Peel the apples from the seed capsule and peel. Cut into medium-sized slices.

Combine all ingredients, add water, mix thoroughly and simmer over low heat until thickened. Pour the hot jam into jars and seal.

"Apple with cinnamon"

Apples and cinnamon are a classic combination in many desserts. Preparing such jam will not be difficult even for those who have never made preparations.

• 2 kg apples;
• 1 kg white sugar;
• 100 grams of brown cane sugar;
• 1 tbsp. spoon of lemon zest;
• 250 ml water;
• 1 cinnamon stick.

Cut the peeled apples into small cubes. Grind the cinnamon using a blender, grate the lemon zest on a fine grater.

In an enamel container, combine apples, lemon zest, chopped cinnamon and sprinkle with white granulated sugar. Boil the mixture for 30 minutes, stirring regularly with a wooden spoon. Add cane sugar, mix thoroughly and continue cooking. The finished jam will acquire a pleasant caramel color and thick consistency. Pack the hot jam into sterilized containers.

“Melon and apple jam”

The fragrant summer aroma of this inimitable delicacy will bring many pleasant moments on a winter evening. It will not leave anyone indifferent. Having tasted a spoonful of this jam, it is impossible not to fall in love with it.

• 0.5 kg apples;
• 1.5 kg melon;
• 0.5 kg sugar;
• 1 tsp. lemon zest.

Peel the melon, cut in half and remove the fibers and seeds with a tablespoon. Grind it in a blender or pass through a meat grinder. Cut the peeled apples into small cubes.

Bring the chopped melon combined with sugar to a boil over medium heat, stirring occasionally with a spoon. Boil the mixture to the consistency of honey. Add apple pieces, lemon zest and mix gently. After boiling again, boil for another 5 minutes and pour into a sterilized container.

"Apple-lingonberry"

The beneficial properties of lingonberries are legendary. And the symbiosis of apples with lingonberries can become a winter medicine that will help in the fight against vitamin deficiency, colds and general weakness of the body. Ingredients:

• 1 kg sour apples;
• 1 kg of lingonberries;
• 2.5 kg of sugar;
• 2 glasses of water.

Rinse the lingonberries thoroughly under running water. Sort through and get rid of small debris. Pour boiling water over it for a few minutes, then drain the berries in a colander. Thanks to such manipulations, lingonberries will lose their excessive bitterness. Chop the apples into cubes.

Pour water into the prepared container, add sugar, and let the future syrup cook over medium heat. Add lingonberries and apples to the boiling liquid and let it boil again. Then reduce the heat to low and cook for about half an hour. Pour the thickened hot delicacy into jars and seal tightly with lids.

"Apple-banana"

Even from such an exotic fruit as a banana, you can easily make excellent jam. Bananas in their pure form have an overly sweet taste, and apples perfectly balance it with a slight sourness.

• 2 kg apples;
• 1 kg bananas;
• 700 g sugar;
• 100 ml water.

Pour water over peeled and chopped apples and cook until soft. While the apples are cooking, peel and slice the bananas. As soon as the apples are ready, add granulated sugar and bananas. Boil briefly until the sugar dissolves, and then grind the ingredients with a blender. Boil the finished puree for about 20 minutes and pour into jars.

"Paradise Apples"

Among the abundance of recipes, jam from paradise apples stands out. Small candied fruits will not only complement winter tea drinking, but will also become a beautiful decoration for cakes and pastries.

• 1 kg apples;
• 1 kg sugar;
• 1 cinnamon stick;
• 250 ml water.

• Carefully observe the proportions of sugar, which is a preservative. By reducing its quantity, you risk getting fermented jam, and an excess of it will kill the apple taste.
• If mold forms on the surface of the jam, it can be carefully removed and the product itself can be boiled. It’s no longer suitable for storage, but it’s quite suitable for filling.
• Do not rush to throw away the candied jam. If you heat it in a pan of hot water, the dessert will take on its original appearance.
• Collect apples dry, not in rainy weather. Otherwise, the fruits, which have absorbed moisture, will make the food watery.
• Stir the jam with a long-handled wooden spoon. Wood is a natural material that does not interact with products and does not change their taste characteristics. This jam will not oxidize, which is possible after contact with a metal spoon. A long handle will help you avoid getting burned when handling.
• Turn the rolled jars upside down until they cool completely. It is better to store them in a dark, cool place, thus, their safety increases significantly.

There are a number of subtleties when sterilizing containers. First, you need to thoroughly wash the jars and check them for chips and cracks, and then proceed directly to the sterilization process itself.

• In the microwave. A very fast and convenient way of disinfection. Pour clean filtered water into the jars; it will be enough if it covers the bottom by 2 cm. Set the microwave power to 800 W and turn on for 3-5 minutes. During boiling, steam will be released, which will disinfect the glass container.
• In the oven. The method is also very simple, although it takes a little more time. Place the washed jars wet in the oven. Heat them at 160 degrees until completely dry.
• For a couple. The oldest and most proven method. Fill a saucepan with water, place a metal sieve on it, and place the jars upside down on the sieve. Sterilization will take about 15 minutes.

To learn how to make the unusual “Apple Masterpiece” jam, watch the following video.

Hello dear housewives and readers of our site. If you are the happy owner of a personal plot on which apple trees grow, then during the harvest season, the topic of processing them is relevant to you. You can make a lot of different preparations from apples; in this article I share recipes for jam.

This sweet treat will be useful to you as a filling for pies or as cake decorations, and in general, such jam can be added to absolutely any baked goods. It will bring even more pleasure and pleasure in addition to a fragrant cup of hot tea. Whoever likes it more, the taste and color, as they say.

The variety of apples for jam does not matter. It’s just that if you have fruits with a pronounced sourness, then most likely you will need to add a little more sugar than indicated in the recipe. Feel free to try and edit the recipe to suit your needs. Let's finally start creating!

1. Apple jam for the winter

The beautiful amber color of the treat is mesmerizing, and the aroma will be simply unique. Citric acid diluted in water will help preserve the color of sliced ​​apples and prevent them from darkening.

Ingredients:

• Apples – 1 kg
• Sugar – 800 g
• Water – 300 ml
• Citric acid – 1 teaspoon

Cooking steps:

1. Wash the apples and sort them. Cut into large pieces, removing the core and seeds. Place in a basin and fill with water mixed with citric acid; a teaspoon is needed per liter. Let it sit for a quarter of an hour, no more.

3. After this, place the dishes on the stove, bring the future jam to a boil over medium heat, boil for 10 minutes, then set aside to cool.

4. The second time after the jam boils, cook for 15 minutes. The procedure will need to be repeated a third time.

5. Place the finished treat in pre-washed and sterilized jars for further storage and close tightly with lids.

Good luck with your preparation and great results!

2. Transparent apple jam in slices

Sweet apple dessert amazing in taste and appearance. The jam is perfect both for serving with tea and for adding to various baked goods. A little strength, patience and a miracle delicacy will delight the whole family.

Ingredients:

• Apples – 1 kg
• Sugar – 1.2 kg
• Soda – 2 teaspoons
• Salt – 1 tsp. Spoon

Cooking steps:

1. Wash the apples thoroughly under running water, then cut them into thin slices, removing the core and seeds. Place the chopped fruits in a bowl, then fill them with salted water. Add a teaspoon of salt per liter of water. You need to keep the apples in the solution for about 10 minutes.

The saline solution will prevent the sliced ​​fruits from changing color.

2. Then mix soda with water at the rate of a couple of teaspoons per liter of water. Rinse the apple slices and soak in the baking soda solution for 5 minutes.

The soda solution will prevent overcooking and keep the slices intact.

3. Rinse the fruits in clean water, place them in a saucepan or other container for making jam, and sprinkle sugar on top. Wait until the juice comes out.

4. Place the dishes on the stove, bring the mixture to a boil over moderate heat and remove from the heat.

5. Wait 6 hours for the jam to cool completely, repeat the procedure 2 more times. During cooking, the apple slices will swell slightly and become transparent.

6. Prepare the jars, wash, sterilize in a way convenient for you. And then fill them with ready-made, fragrant and still hot jam.

Enjoy your tea and have a nice day!

3. Fragrant apple jam in syrup

On cold winter days, it’s nice to warm up with a cup of hot tea and aromatic jam as a snack. To make the jam beautiful, boil it in sugar syrup. Difficulties are reduced to zero, and you will certainly like the result.

Ingredients:

• Apples – 1 kg
• Sugar – 1 kg
• Water - glass

Cooking steps:

1. Dry the apples, washed to remove any dirt, and cut into thin slices. Remove the cores with seeds.

2. To prevent the slices from changing their color, lightly sprinkle them with lemon juice.

3. Take a saucepan, preferably one with a thick bottom. Pour a glass of water into it and add most of the required amount of sugar.

4. Place the pan on the stove, do not turn on high heat. On the stove at moderate heat, stirring until all the sugar has dissolved, then the syrup should boil.

5. After this, immediately transfer the apple slices into the pan.

6. Cook, stirring gently so as not to damage the slices; it is most convenient to use a wooden spatula for this.

7. Sprinkle more sugar on top and bring the contents of the pan to a boil.

8. Next, leave the jam to cool, preferably overnight. And the next day, bring it to a boil again. It’s not difficult to check the readiness of the delicacy; drop a drop on a flat plate; if it doesn’t spread, then the sweet dessert is ready.

9. You can treat your family to hot jam right away. To prepare for the winter, pour the treat into clean jars and roll up the lids.

Enjoy your tea!

4. Apple jam with cranberries and mint

This sweet dessert is not suitable for long-term storage for the winter. But I couldn’t help but share this amazing recipe for simply magical jam. This delicacy is suitable in addition to pancakes or pancakes for breakfast, for example. If you don't like cranberries, replace them with lemon.

Ingredients:

• Apples - 3 pcs
• Cranberries - a handful
• Olive oil - 2 tbsp. spoons
• Maple syrup - 3 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Cider - glass
• Mint - 2 sprigs

Cooking steps:

1. Wash the apples, cut two of them into medium-sized cubes.

2. Place the pieces in a saucepan and add cranberries. Pour in olive oil and maple syrup. By the way, the syrup can be replaced with any other, or you can not add it at all.

3. Add sugar, pour cider into the fruit and berry mixture.

4. Mint sprigs need to be chopped as finely as possible and placed in a saucepan.

5. Place the saucepan on the fire, which should be moderate. Stirring gently, bring to a boil, and then reduce the heat on the stove to minimum.

6. The apple pieces should become very soft, the liquid from the dish should evaporate to a reasonable extent. Cut the remaining apple into thin slices, add to the jam, and mix. Cover the saucepan with a lid and keep on the stove for 5-7 minutes so that the fresh apple slices soften slightly.

That's all, such a beautiful dessert with apples of different textures will not leave anyone indifferent. And the aroma is simply amazing, I advise you to try it too.

Have a great day and good mood to you!

5. A simple recipe for apple jam in the microwave

It is, of course, difficult to prepare such a dessert in large quantities. But, like the previous recipe, it is ideal as a quick sweet filling for baking or in addition to it. Cinnamon is added as desired; you can do without it.

Ingredients:

• Apples – 300 g
• Sugar - 50 g
• Lemon - 1/2 pcs
• Cinnamon - to taste

Cooking steps:

1. Peel the washed apples and cut into cubes. Size doesn't really matter here, make it to your taste.

2. Sprinkle fruit pieces with sugar.

3. Sprinkle juice from half a lemon on top and stir.

4. The apple pieces should release their juice; this won’t take much time.

5. Then you can immediately put the bowl in the microwave for 5 minutes at maximum power.

6. As soon as the microwave beeps, take out the bowl, add a pinch of cinnamon and send it back for another minute, stirring the contents.

Enjoy the taste and aroma of a sweet dessert!

6. Apple and pear jam with lemon slices for the winter

Sweet jam with an amazing taste, the highlight is lemon. It will give the delicacy a slight sourness. Preparing a treat for the winter is easy, you can easily cope with this task, the main thing is to start.

Ingredients:

• Apples – 2 kg
• Pears - 1 kg
• Sugar – 1 kg
• Lemon - 1 pc.

Cooking steps:

1. Pre-washed and dried apples, cut into arbitrary small pieces. Place them in the pan in which you will cook the jam.

2. Add chopped pears to the apple slices.

3. Sprinkle the fruits with sugar, mix gently, and leave on the table for half an hour. We need juice from them.

4. Then place the pan on the stove, cook the sweet dessert on low heat for about half an hour or a little longer. Watch the consistency; the fruit should become much softer.

5. A few minutes before readiness, add lemon cut into small cubes and stir.

6. Fill sterilized, clean jars with the resulting apple-pear jam with lemon, close the lids. After the jars have cooled at room temperature, they can be moved to a cool place for further storage.

Eat with pleasure and treat your friends!

7. Video - Amber jam from apples in slices

Enjoy your tea and have a good day!

Simple, easy, and in most cases, making apple jam at home will not take much of your time. Don't be afraid to try something new, this is a very good opportunity to diversify your jam preparations that you prepare from year to year. Thus, you will please yourself and your loved ones by opening and trying a sweet treat according to a new recipe.

See you soon, share your favorite recipes with us in the comments!

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 below, 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. At the same time, 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 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 quite a 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 such 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 significantly 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.

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 the 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. Using a toothpick, 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 it, 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.

I look forward to your feedback, share recipes with friends

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?

1. 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.
2. Apples perfectly strengthen bones, making them less loose and brittle. This is especially true for women after pregnancy and during menopause.
3. This fruit normalizes stool and improves digestion. Interestingly, an apple can help with both constipation and diarrhea. The high 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.
4. 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.
5. Apples improve memory, increase efficiency, and activate brain activity. Regular consumption of apples reduces the risk of developing Alzheimer's disease.
6. Green apples help reduce cholesterol levels in the body, normalize the functioning of the cardiovascular system, and reduce the risk of ischemia.
7. 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.
8. 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 part of 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

1. 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.
2. 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.
3. 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.
4. Is the jam sugared? No problem! Heat it in a container of hot water until the mass becomes homogeneous.
5. 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.
6. The jam should be stirred very carefully so as not to damage the precious slices and turn the treat into porridge.
7. In Rus', it was believed that apples should be picked for jam 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.
8. 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.
9. 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