Original recipes for apple jam. Five-minute apple jam. Apple jam for the winter with lemon

Towards the end of summer, housewives, in order to pamper their loved ones with a delicious dessert, begin to make preparations for the winter. If you have a harvest of apples in your garden, then making jam will not be difficult. In addition, you can choose any recipe that you and your household will like. After all, there are a lot of them on the Internet. Read on for the most delicious ones.

The main thing in the article

Apple jam: what do you need to prepare?

Probably, many adults, when they see fragrant, golden-colored apple jam, remember their grandmother with warmth. After all, she not only knew how to cook such a delicious dish, but also baked lush, fragrant pies for tea with this delicacy. And every woman has her own secret for preparing delicious baking filling.

To make jam you will need two main components:

• apples;
• sugar.

Other auxiliary products are added to the dish as desired. In particular, to give the dessert an extraordinary taste, you can prepare assorted fruits with:

• pumpkin;
• lemon;
• oranges;
• tangerines;
• pears;
• cinnamon.

IMPORTANT: For cooking delicacies, it is better to use enamel-coated or stainless steel cookware. It's good if the bottom is not too thin. It is recommended to use bowls, since the jam in this vessel is evenly heated and cooked. It is better to save apple fruits from burning with a wooden spoon.

How long should you cook apple jam?

The sweet, appetizing dish is cooked in several stages. This process contributes to obtaining a quality product. By gradually boiling the apples over low heat, the jam will have a clear, amber appearance and will not burn.

Detailed description of cooking:

1. It is advisable to find a container with a thick bottom; place apples and sugar there. When the juice starts to stand out, put it on the fire.
2. Simmer the delicacy over low heat for about ten minutes.
3. Then cover the still unprepared jam with a cloth to prevent insects from getting there. Leave for seven hours.
4. After the time has passed, repeat the process - again boil the apple jam for ten minutes, leave to settle for 6-7 hours.
5. After a while, boil the sweet apple dessert for the third time. After which you can roll the jam into jars or try it while drinking tea.

The easiest recipe for making apple jam

If you like regular apple jam without any additives, then prepare it as follows:

Recipe:

• Granulated sugar - 925 g
• Apples - 725 g.

Preparation:

1. Prepare the fruit. Namely, wash them, get rid of the core. Cut into equal pieces.
2. Place the aromatic slices into the container as follows: first pour a little sugar on the bottom, put a layer of apples on top, sprinkle it with sugar and so on until all the fruits are distributed.
3. Leave the mixture for several hours until the apples are saturated with syrup and release juice.
4. Boil the jam over low heat. Cook for 8-10 minutes.
5. Remove the hot mixture from the oven. Let it sit for 18-20 hours.
6. The next day, repeat the cooking process again. On the third day, finish cooking the delicacy and roll it into sterile jars.

How to cook apple jam in slices: step-by-step recipe

You will make excellent transparent apple jam if you use whole fruits for it (not broken, with a dense pulp structure).

Recipe:

• Vanillin - 3 g;
• Apples - 4 kg;
• Sugar - 3.8 kg;
• Water – 225 ml

Preparation:

Prepare the fruits for cooking. To do this, select hard apples, wash them in a large container, cut them into medium-sized slices, after removing the core.

Cover the fragrant apples with sugar and place on the table. Let them stand like this until the juice appears.

Place the bowl on the fire, pour in some water. When the apples boil, turn the gas as low as possible and cook the delicacy for five minutes. It is not advisable to interfere, otherwise the integrity of the cut apples may be damaged.

Remove the bowl from the stove. Cover the jam with a large lid and let it sit for at least seven hours. Then repeat the boiling several more times until the delicacy is ready. This is easy to determine - the apple slices will no longer float all in the upper part, but will be evenly distributed in the syrup. Also, if you drop jam onto a plate, the drop will harden and will not spread like water.

For lovers of sweet aroma, it is recommended to add a little vanillin at the end of cooking the dessert to add a piquant taste.

IMPORTANT: If you want to achieve maximum effect so that the jam turns out perfect, choose hard fruits. And also, immerse whole apples in cold water for 20 minutes before preparing dessert. Then the slices will be intact.

Apple jam in the form of jam: detailed recipe with photos

To get a jelly-like jam with a beautiful orange color, do the following.

Prepare the food:

• Apples - 1.3 kg;
• Sugar - 0.8 kg;
• Lemon - 1 pc.;
• Orange juice - 130 ml;
• Cinnamon - 5 g;
• Ginger.

Make the jam as follows:

1. Wash the fruits in plain water, remove the core, peel the skin, and cut into pieces.
2. Place a bowl on the fire, place apple slices (300 g) there, fill them with water. Cook the apples for 8 minutes until they are soft.
3. Place the fruits in a colander and continue cooking the juice, but with sugar.
4. When it becomes slightly viscous, you can add the rest of the fruits, crushed in a blender.
5. Cook the mixture for no more than 20 minutes. The pureed apples should occupy almost the entire volume; if there are few of them, add more.
6. At the end of cooking, add orange juice, grated lemon, and ginger (optional) to the jam.

Recipe for delicious apple jam with pumpkin

It is necessary to prepare such a preparation for the winter in the fall, when both apples and pumpkins are ripe. Much has already been said about the benefits of this delicacy. Let us only add that jam will be a source of vitamins and carotene in winter, which removes excess fluid from the body.

Recipe:

• Apples - 1 kg;
• Apple juice - 115 ml;
• Pumpkin - 925 g;
• Lemon - 1 pc.;
• Sugar - 825 g;
• Cinnamon - 5 g.

Process:

1. Clean the pumpkin. Cut it. Place in a container, fill with water (325 ml). Boil for about ten minutes.
2. Add chopped apples without skin there.
3. If you like jam with sourness, then add the juice of one lemon to it.
4. Cook the sweet mass for another ten minutes.
5. When it cools down a little, grind the pieces in a blender.
6. Put it on fire. Add the remaining ingredients and let simmer for five minutes. Seal assorted sweet jam into sterile jars.

Original recipe for apple jam with tangerine and orange

Recipe:

• Orange - 1 pc.;
• Tangerines - 165 g;
• Apples - 925 g;
• Water - 225 ml;
• Sugar - 225 ml.

Cooking:

1. Pour boiling water over the oranges. Wash them with a brush.
2. Cut them into slices, peel the tangerines, break them into pieces, and boil with water for about 9 minutes to make the fruit softer.
3. Add sugar. Cook the jam for the same amount of time.
4. Then add the peeled, chopped apples to the syrup.
5. Cook the treat until it becomes slightly viscous and the fruit becomes translucent.

IMPORTANT! To prevent the jam from having a bitter aftertaste, you can add orange slices without peel, but with a small amount of zest.

Apple and pear jam: a simple recipe with photos

This delicacy will appeal to both adults and children.

Recipe:

• Pears - 975 g;
• Apples - 975 g;
• Sugar - 1125 g;
• Water 475 ml.

Process:

1. First, boil the chopped, peeled apples in water.
2. Strain the juice. Grind the apple slices in a blender, and boil the chopped pears in water.
3. Add sugar to the mixture, when a little time has passed, pour applesauce into the jam.
4. Cook until done, then distribute into jars and seal.

Apple jam with lemon

Lemon will not only add a pleasant aroma to a sweet dessert, but will also saturate the taste of the delicacy with a slight sourness.

Recipe:

• Apples - 925 g;
• Lemon - 1 pc.;
• Water - 175 ml;
• Vanilla - 4 g.

Preparation:

1. Make jam as usual from apple slices. You will have to boil the dessert three times, as described above in the section “How long to cook the jam.”
2. When you boil the sweet treat for the last time, add lemon juice, zest and vanilla.
3. Roll the finished product into jars.

Apple jam with cinnamon

This dish can be cooked not only on the stove, but also in a slow cooker. Moreover, it tastes better in a slow cooker.

Recipe:

• Apples - 1975;
• Sugar - 975 g;
• Spice sticks (cinnamon) - 2 pcs.

Cooking process:

1. Place the prepared chopped pieces of fruit in a multicooker container.
2. Pour sugar there and place spices.
3. Close the electrical appliance. Turn on the mode - Jam.
4. You should stir the mixture periodically, just be careful so that when you open the lid you are not doused with steam.

Instant apple jam: recipe

This method of preparing this delicacy is suitable for those who have collected a large harvest of apples, but do not have enough time to process them.

Recipe:

• Apples - 2.725 kg
• Sugar - 1.225 kg.

Cooking instructions:

1. Process the fruits and cut them.
2. Place the pieces in a container. Add sugar.
3. Give them time to release their juice.
4. Then put it on fire. When the entire surface of the jam boils, immediately spread it into a sterile container and roll it up.
5. Store it in a cold cellar.

Seasonings for delicious apple jam

The most unexpected ingredients are used as spices for apple jam. In particular, the following is added to the treat:

• cinnamon,
• fragrant herbs,
• vanilla,
• ginger,
• barberry,
• basil,
• anise,
• even a bay leaf (to spice up the dish).

The most delicious apple jam: tricks and main secrets

Not everyone knows what it takes to make apple jam perfect. Read below for cooking tips:

• Choose fruits of the same hardness to ensure a uniform jam.
• Choose the right dishes for cooking delicacies. You cannot cook food in an aluminum container. Give preference to enameled (without chips) and stainless steel bowls or pans.
• Cook the jam in several batches over low heat. Be sure to follow the proportions and storage conditions, otherwise the product may turn sour.
• Do not overcook the dish; it may become too thick and dark in color.
• To prevent the sweet food from becoming sugary in the future, add a little lemon juice or citric acid at the end.

IMPORTANT! When preparing aromatic, sweet jam, you can slightly adjust the recipes. If you like a rich taste, then add more sugar, spices and other ingredients to the dish. Just try not to reduce the amount of sugar, otherwise the jam may simply turn sour.

Video recipes for delicious apple jam

Good day!

Warm days are in full swing outside. Although the sun no longer warms as before, after all, September itself is coming soon, and maybe it has already arrived. It's time to go to the garden and collect new fruits. Today I suggest making delicious apple jam. And it will not be simple, but with a certain amber tint, transparent in color, and most importantly, the fruit will be cut into slices. Well, in the next episodes we will learn how to prepare confitures and jam, so don’t miss it.

The note promises to be bright, because I tried to collect homemade instant recipes, as well as only the best and proven ones. Moreover, in some of them we will use various additives in the form of citrus fruits, for example we will add lemon or orange. What will this give, a completely new masterpiece! Agree, unexpected, but definitely worth a try.

After all, winter is just around the corner, and there are always shortages of vitamins at this time of year, so just such a jar will come to your aid, which will save and cure you. Of course, you definitely can’t do without or for example. We did it, as I remember, not so long ago.

I think that apple dessert is loved in every family, and is devoured with large and huge spoons. I love making such charms and adding them to . By the way, it is also perfect as a filling in. There are a lot of options, even with regular unsweetened tea and a fresh crust of bread, it’s also a pleasure to eat.

So, what are you waiting for, quickly go to the kitchen and make this delicacy. Choose your favorite recipe from this selection and go ahead with a great mood and positivity. Then you are definitely guaranteed success.

Let's start preparing a culinary masterpiece and immediately take the best recipe of this year. It is flawless and it will not be difficult for you to read and repeat it. Although it's worth putting in a little effort, it still takes a little work.

Do you know what the secret of such a delicacy is, why it turns out to have a beautiful consistency, and why the syrup comes out clearly transparent, like a piece of glass. Due to the fact that it is late varieties of apples that are taken, but that’s not all, you should know that if you take earlier or unripe ones, then the likelihood that the fruit will boil and turn into jam when boiling is high.

What to do then, but soda will come to the rescue. So you can safely take any variety, for example Antonovka or white filling, and get weird.

Important! These varieties are crumbly and therefore, in order to cook such jam into slices from them, you will have to soak them in a soda solution beforehand, after you have chopped them into pieces. See the composition below for proportions.

They should soak in this soda solution for a couple of hours, preferably even 3 hours.

Also, when the sugar caramelizes, the slices become even more golden in the finished treat. Cool, isn't it? And what a smell that pervades the whole house, and somehow descends and enchants the entire entrance from the first to the fifth floor).

It is also important, of course, to maintain the proportions of sugar and the fruits themselves. They will always be like this: one to one.

The apple slices remain intact and elastic. And what a syrup, it is very delicate, and its thickness resembles fresh flower honey.

We will need:

• apples - 1 kg
• sugar - 1 kg
• citric acid - a pinch

For solution:

• water - 3 tbsp.
• salt - 0.5 tsp
• if the apples are too crumbly, then use soda, for 1 liter of water - 1 tbsp of baking soda

Stages:

1. To prevent the apples from darkening and becoming unsightly after slicing, soak them in a saline solution. Mix salt with drinking water.

2. After that, first rinse the fruits themselves in running water, then remove the stick, grains, you don’t have to remove the peel, and chop with a knife into thin slices 5 mm thick, such as shown in the photo. After such work, immediately immerse the pieces in a salty solution. Chop all the fruits, drain and rinse in plain water.

3. Sprinkle with granulated sugar and stir gently with a wooden spatula. Leave the saucepan warm with the lid closed or use film, stand and rest for a couple of hours.

4. Now that the time is up you should see a lot of juice, drain it and boil it. Then immediately pour it over the apple slices. Again, leave it to stand on the counter and cool to room temperature (it will take about 8 hours).

After this, repeat the procedure again, that is, pour the syrup into a saucepan, boil and pour over the newly chopped apples. Let stand and brew, soak for about 6-7 hours. It is advisable, if possible, to repeat this work 4 times, that is, make only 4 passes.

If you find these instructions a bit complicated and you may still be new to cooking, then move on to the second option, it is faster in terms of time.

6. After the apples have steeped in the syrup, place the container on the stove and bring to a boil, simmer for 10 minutes over low heat. Finally, add citric acid to prevent mold from forming during storage.

7. Place the hot dessert into jars, and don’t forget to keep the ladle sterile. Screw on the lids. Let cool under the blanket upside down. Store in a cellar or pantry. Happy discoveries!

Amber apple jam for the winter - the best recipe

How cool it is when you have a mother or grandmother who knows a bunch of all sorts of proven recipes. To make the jam quite colorful and bright, use juicy varieties of fruit. Of course, the fruits themselves must be without visible flaws or damage. And of course they are not eaten away by worms.

If your apples taste too sweet, then when cooking it is best to add citric acid; it is an excellent preservative and always gives a slight sourness and a new aroma. You can often also find options with lemon or lime.

Wow! And to add an extravagant touch, you can add your favorite spices, such as cinnamon or vanilla, as well as cloves.

We will need:

• apples (ranetki can be used) - 0.5 kg
• sugar - 0.5 kg
• vanillin - 0.3 tsp

Stages:

1. Rinse the apples in water, then chop them into halves, remove the seed capsule and stick. Then you have to chop it into slices of the same size. Add granulated sugar and stir. Add vanillin for flavoring. Leave it to stand in this form for 11-12 hours, that is, it is better to start the work in the evening and finish it in the morning.

If you wish, you can stir this fruit mass periodically. Then there will be even more juice.

2. In the morning, place on the stove and cook after active bubbling for 15-20 minutes, stirring regularly. You can speed up the process and cook in a slow cooker using the Stewing mode (the time is the same).

3. After this cooking, it is in the sweet syrup that the apples acquire a caramel appearance and become even more transparent.

4. Immediately transfer the hot treat into glass jars and wrap them under an iron lid with a special seaming machine. Place the containers with the other side down with the lids on and wait for complete cooling. As you can see, everything is quite simple and easy. Store in a cool place and out of direct sunlight.

How to make jam at home? (simple recipe)

I think that the simplest option would be a five-minute recipe, which you will learn about below in the article. And now I will show you a completely different method, in which the cooking technology will differ from the previous one.

You will get a charming syrup with floating lobes that will look very much like crescents. For this option, I ask you to take only hard and elastic fruits, but the pulp should be juicy.

Did you know? If you already have overripe fruits, then don’t despair, make them into confiture or jam. After all, it’s also so delicious that you’ll lick your fingers and maybe even eat it.

We will need:

• Antonovka apples – 3 kg
• granulated sugar - 3 kg

Stages:

1. It is important to cut the apples in the correct way, namely not too thick, the pieces should be approximately 5-8 mm, no more. The fat ones won't cook well, so don't be lazy. And if you cut it thinly, then the likelihood of spreading will also be high.

Then fill the cup with sugar and stir, leave to cool on the table. As soon as a large amount of juice is released, it will take varying amounts of time, ranging from 1.5 to 5-6 hours. Or depending on how much patience you have).

2. Then place the bowl of fruit on the stove and cook over low heat after boiling for no more than 5 minutes. After which you need to let the jam rest and cool completely.

3. As soon as it becomes warm, one might say cool, then continue cooking again. Simmer the apple pieces for 10-15 minutes, stirring constantly. Then cool again, and then cook again for 10 minutes. In the end, the syrup should thicken a little, and the fruits will become shorter, but at the same time will shine with an amber color.

And then, as usual, fill the jars with this dessert and put on clean and sterile lids. Place in a cool place and eat this miracle in winter or spring for health! Look how awesome it looks, you will definitely like it!

Recipe for jam from apple slices with lemon

It is always good when any fruit or berries are not subjected to such strong heat treatment. Such delicacies, as people say, are in great demand, but lemon always gives a refreshing effect or a note. In addition, it is also an excellent preservative that saves the product from fermentation and mold.

A new rich note will appear in the taste, think maybe this is what you have always been looking for. Usually either juice or zest is used. And by the way, you can chop the apples coarsely in this recipe so as not to repeat them. Or you can even grate it, well, that’s an option, of course.

In general, I will tell you straight, all gourmets, as well as those with a sweet tooth, will definitely be satisfied and will ask for more).

We will need:

• Ranetki or apples - 1.5 kg
• sugar - 1.5 kg
• lemon - 30-40 g

Stages:

1. Rinse the fruit and immediately cut the apples into pieces shaped like crescents. Remove the core along with the seeds. Add sugar and let stand for 1.5 hours, then place the bowl on the stove and simmer the mixture over medium heat until bubbles appear.

2. Next, add the finely chopped half of a lemon and cut it into cubes. Continue cooking for another 5 minutes after boiling. Then turn off the heat and let cool completely. Pour cold into sterile jars and secure with a metal lid. You can bottle it hot or slightly warm, there is not much difference. Bon appetit!

Delicious apple jam in clear amber syrup with orange

Well, this option involves cutting citrus fruits into cubes, together with the peel, to make it even brighter and richer in taste. The benefits of such a delicacy are obvious; save all your vitamins and feel the pleasant sourness in the finished dish.

Absolutely any apples are suitable for this dessert, so experiment!

Note that the description uses an oriental spice such as cinnamon, which also works well here. Throw a tea party and surprise all your guests or household members.

We will need:

• apples – 1000 g
• orange - 1 pc.
• granulated sugar - 1000 g
• ground cinnamon - a pinch

Stages:

1. Wash the fruits well in running water and then cut them into halves, remove the core from the apples and the seeds from the orange, if any. Chop these ingredients into pieces with a sharp knife.

2. Then, as in the usual traditional recipe, sprinkle the mass with sugar. Leave to stand for a long time from 1.5 to 4 hours, if possible. Stir occasionally.

3. Next, place the saucepan on the fire and bring the jam to a boil over medium heat. Cook until the granulated sugar is completely dissolved, only then add cinnamon if desired. Simmer for about an hour over low heat. Or you can go the other way and cook in 3-4 batches for 10 minutes, each time cooling the mass to room temperature.

Which option do you prefer? Probably in a hurry). Or are you a fan of classic recipes? In any case, the syrup must thicken so that the consistency of the treat becomes dense.

4. Ladle into glass jars and seal with lids. It is recommended to store such preservation in a strictly designated place, for example in a pantry. Have fun!

Apple jam slices with cinnamon - grandma's recipe

Everyone knows that our grannies have always strived to feed us tasty and healthy food. I suggest using their tips and adding an unusual ingredient, and here’s what you’ll see now.

This fruit dish will be an excellent addition to those that can be baked for breakfast or for an afternoon snack.

We will need:

• Apples – 500 g
• Sugar - 500 g
• Lemon - half
• Ginger – 20 g

Stages:

1. Cut the apples into slices and remove the skin. Grate the ginger on a fine grater. It will help you strengthen your immunity. Next, as planned, add the juice of half a lemon and all the sugar.

2. Stir to form a sweet syrup-like liquid.

3. Place the cup on the fire and cook on the stove until caramel color, at least 1 hour should pass after boiling. The syrup should become dense and thick. If you suddenly see foam, remove it with a slotted spoon or spoon.

4. While hot, place the treat into a sterilized jar, close the lid and cool. Take it down to the cellar or closet. Such wonderful jam can be stored for a long time and even for a single year if it survives until this moment).

How to cook Five Minutes from white filling in slices

I think that this variety is very well known to everyone. It is very crumbly and quite sweet and juicy. It’s a pleasure to eat such apples; it’s even a shame to cook them. But, if you have an excess of them, then you can’t do without it. Make this homemade delicacy so that later on a snowy day you can remember those wonderful moments when you ran around the garden and collected ranetki.

Still, how great it is that you can can vegetables and fruits and store them in jars. And I propose to do this in a well-known way, which is based on the fact that heat treatment is limited.

Apple five-minute recipe is loved by everyone because the jam is prepared quickly and easily. Take note and don’t lose it, add this page to your browser bookmarks.

We will need:

• white apples (already cut and pitted) and sugar - proportions 1 to 1
• soda - 1 tbsp
• water - 1 l

Stages:

1. Take any variety of apples, for example it could be white filling, idared or Antonovka, that is, autumn varieties. Peel them and cut them into small slices. Of course, wash it in water first.

If you want your delicacy to come out whole and not in boiled slices, then you should soak the pieces in a soda solution for 1 hour, then drain the liquid. This will help them not to get soggy during the cooking process.

2. Sprinkle the prepared ingredients with granulated sugar. Stir and let stand for 6 hours. Then place the cup on the stove. Turn the heat to medium.

3. Well, now we won’t subject it to long-term heat treatment; it’s enough to cook for about 5 minutes. After cooling, stand for 5-6 hours. Repeat these steps a total of 3 times, that is, cook for 5 minutes, then cool.

4. Then, when you boil for the third time, do not let the jam cool, immediately place it in clean jars and seal with lids. Store it either indoors or in a cool place.

How to make apple jam from Antonovka

I suggest you learn about this information by watching this video instruction. And in just a couple of hours, an amazing jam made from sweet or sweet and sour apples will appear in your house. Agree, this is a great dessert for an afternoon snack. In addition, it also turns out beautiful in appearance and has a golden consistency.

Awesome recipe for jam from ranetki in a slow cooker

Well, in conclusion, I give one more special method, which will be done in a multi-oven. Take this classic recipe and follow these step-by-step instructions. Count the weight of the apples no longer as whole ones, but as sliced ​​ones.

If the fruits have a thick skin, then cut it off; if not, then leave it.

To speed up the process of juice secretion, so as not to wait for a long time, pour in half a glass of water or broth.

We will need:

• peeled and pitted apples - 1 kg
• sugar - 1 kg
• water - 0.5 tbsp.

Stages:

1. First of all, cut the peel off the apples and rinse it. And then boil it in water (1 liter), literally boil for 10-15 minutes. And then pour this decoction (0.5 tbsp) over the cut fruits into pieces. Sprinkle with sugar and stir. It is this decoction that will speed up the work process, that is, you do not need to wait a long time until the juice is released.

2. Close the multicooker cup and select the desired mode, Frying with Redmond or Polaris, time - 1 hour, if this is not available, then you can select Stewing. Click Start and wait.

3. Pour the treat into a jar, about 700 ml will come out and screw on the twist lid. Cool and store in the refrigerator or cellar.

Thus, today friends met another attractive preparation and learned how to make apple jam. I hope you liked all the recipes. Choose any one and cook right now. Especially if you have large buckets of fruit and you are wondering what to do with them. Maybe compote? Or nothing else? Decide for yourself.

All the best and positive wishes to everyone. See you very soon, stay in touch. Bye!

Apple jam is one of the most popular jams. It has a pleasant apple aroma; the apples themselves become transparent when cooked and acquire an amber color. You can add various spices to this jam, for example, cinnamon, cloves, saffron or ginger. The combination of apples with oranges and lemon or with their zest also turns out delicious. Today I will write 7 recipes for various apple jams at once. Write in the comments which recipe you liked best.

Do you know the difference between preserves, marmalade and marmalade? The jam should contain whole pieces of fruit or whole berries in a clear syrup. Therefore, the jam is cooked for a short time, often in several batches, to maintain its shape. Jam is also made from pieces, but they are not kept whole. That is, there will be small pieces of fruit in the jam. And jam is made from fruit puree. It should be uniform and thick.

In this article I will write how to make apple jam so that whole slices remain in it. I’ll also tell you the secrets of making thick apple jam.

Apple jam cannot be cooked in enamel containers, because the jam will stick and burn. Also, it is necessary to remove the foam from any jam when cooking. If this is not done, the jam may ferment during storage.

Apple jam should be poured hot into sterilized jars. Jars can be sterilized over steam. For example, fill a wide saucepan with water and place a wire rack on it. Place clean jars, washed with a new sponge and soda, on the wire rack upside down. Steam the jars for 15 minutes until the glass becomes clear. The jars can also be sterilized in the oven for 15 minutes at a temperature of 140-150 degrees. But you need to put the jars in a cold oven so that they don’t burst. The lids need to be boiled for 5 minutes.

Jars that are no more than 5 years old are suitable for preservation. See the year of manufacture on the bottom of the can.

With jam wedges you need to tinker more than with marmalade. Precisely because it takes a lot of time to cut fruit. But in the jam, where the pieces have been preserved intact, more useful substances that were in fresh fruits will remain. In good apple jam, the fruit slices and syrup should be transparent and have a beautiful amber color. In addition to being a treat for tea, this delicacy can be used as a filling for pies and other baked goods.

Ingredients (neat weight):

• pumpkin - 500 gr.
• apples - 500 gr.
• sugar - 1 kg
• citric acid - 0.5 tsp. or lemon juice - 1 tbsp. (for soaking)

Cooking method:

1.Make sour water by dissolving half a teaspoon of citric acid in a liter of water. Acid can be replaced with natural lemon juice. Cut the washed apples into cubes or strips and place in prepared sour water. This way the fruit will not darken and the jam will have a beautiful color.

2.Cut the pumpkin into cubes. Drain the apples and add the fruit to the pumpkin. Add sugar, stir and leave for 1-2 hours until the juice appears.

3.Now you can start making jam. Place it on the stove, bring to a boil and cook for 20 minutes, stirring occasionally. Remove the jam from the heat and let it sit for several hours, maybe a day. The next day, let the jam cook for a second time. After boiling, cook again for 20 minutes and immediately place hot in sterilized jars and seal.

This jam can also be covered with nylon lids. In this case, it can be stored for no more than 2 months.

4. It is not necessary to wrap the jam in a blanket, just let it cool at room temperature. It turns out tasty and bright!

Clear jam from whole apples

Before this, I wrote recipes for apple jam in slices. But you can make jam from whole apples. In this case, do not use heavenly (small) apples, but ordinary ones. This jam will look unusual on a plate. Although the apples will be whole, they will still be soft. Therefore, eating them will not be difficult. Of course, such jam is not suitable for filling baked goods, but it will be just right for tea.

You can make jam in the same way by cutting the apples into slices.

Ingredients:

• green apples - 2 kg
• sugar - 2 kg

How to make apple jam:

1. Take apples that are firm but ripe. Wash them and remove the core. It is convenient to use a special kitchen device for apples. Place the apples in a saucepan and cover them with sugar. Leave it like this overnight or for 12 hours so that the apples release their juice.

2. If the apples are not juicy and little juice has been released within 12 hours, add 100 ml of water so that the apples do not burn during cooking.

3. Let the jam simmer over low heat. Gradually the sugar will dissolve and the apples will give even more juice. Bring the syrup to a boil and turn off the heat. While the jam is boiling, turn the apples periodically. The side that will be in syrup will cook faster. Therefore, the fruit must be turned over. As the apples heat up, they will change color and become golden.

4.After boiling, cover the jam with a plate and place pressure, weighing about 1-1.5 kg. Pressure is needed so that all the apples are immersed in the syrup and not floating on top. Now remove the pan from the heat and let the jam cool completely.

5. Let the apples cook a second time. Bring the syrup to a boil over low heat in the same way. Remove the foam. Boil for 2-3 minutes and remove from heat. Put it under pressure and let it cool again.

6. For the third time, cook the jam after boiling for 10-12 minutes. When hot, place in sterile jars, pouring syrup over the apples. Roll up the lids and let the preserves cool. It turns out very beautiful and tasty apple jam. The syrup will be quite thick, so there is no need to cook the jam for too long, reducing it.

Jam with apples and oranges

This is a very tasty jam, homogeneous in structure, with an orange aroma. For it, you definitely need to take only green sour apples, such as semerenko.

Ingredients (unpeeled fruit weight):

• Semerenko apples – 1 kg
• oranges - 1 kg
• lemon - 0.5 pcs.
• sugar - 800 gr.
• cinnamon stick - 1 pc.

Apple and orange jam - how to prepare:

1. Wash the apples, peel them, cut them into 4 parts, and cut out the core. Cut the apples into arbitrary medium pieces. The cutting does not matter since the jam will be crushed a little later.

2. Wash the lemon and one orange well with a brush. Grate the zest of an orange and half a lemon on a fine grater. It is important to wash only the top bright layer, not to reach the white layer of the fruit (the white part of the peel will taste bitter). Squeeze the juice from half a lemon into the apples and stir. The sour juice will help preserve the color. Lemon seeds should not get into the jam.

3. You can optionally add 1 teaspoon of Imeretian saffron to the lemon and orange zest, if available. Saffron will add brightness to the color of the jam, but you can do without it. Add the zest to the apples.

4. Peel all oranges, removing any white residue. Cut the pulp into pieces and place in apples. Add sugar to everything and mix. Leave the fruit in the sugar for several hours to release the juice. When the juice appears, you can start making jam.

5. Bring the jam to a boil and cook for 3-4 minutes, stirring occasionally. Turn off the heat and leave until completely cool. Next, let the jam cook for the second time. Bring to a boil again and simmer for 3 minutes. Let cool.

6. Grind the cooled jam with a blender. It is acceptable for small pieces of fruit to remain in the jam. Let the jam cook in crushed form. Add a cinnamon stick to the puree, which will add a special aroma. Bring the mixture to a boil over low heat, stirring, and cook for another 5 minutes. Take out the cinnamon stick, it has already given off its smell.

7. Pour the hot jam into sterilized jars and roll up. This delicacy will smell very tasty of orange and cinnamon. Enjoy your tea!

Apple jam with ginger in the microwave - a simple recipe

Ginger is added to this jam, which makes the taste of the usual jam not quite ordinary. This jam is cooked in the microwave.

Ingredients:

• apples - 500 gr.
• sugar - 500 gr.
• fresh ginger root - 20 gr.
• cinnamon - 10 gr.
• citric acid - 3 gr.

How to make apple and ginger jam:

1. Wash and peel the apples. This recipe does not use the peel; you can use it to make compote. Cut the apples into small cubes or thin slices. Weigh it already chopped and take the same amount of sugar.

2. Peel the ginger and chop it finely and thinly. You can first cut it into thin slices with a vegetable peeler, and then chop them even more.

3.Add ginger to the apples, add sugar and mix.

4.Place the sugared apples in the microwave for 9 minutes. Set the power to 700 watts. There is no need to set the power to maximum so that the jam does not boil too much and splash. Remove the jam after the allotted time. The sugar should dissolve and the apples will float in the syrup.

5.Add cinnamon to the jam and stir. And microwave for another 9 minutes. Add citric acid to the finished jam, stir, and microwave for another 30 seconds. After this, the jam needs to be poured into sterilized jars and rolled up. That's all.

Different varieties of apples can take different times to cook. Look at your apples - they should become transparent.

Thick apple jam - cooking secrets

There are some mistakes that housewives make when preparing jam. Because of these mistakes, the jam may burn and may not be thick enough. I’ll tell you how to cook delicious and thick apple jam.

It is important to choose the right apples for the jam. Take sour varieties (they have more pectin, which means the jam will thicken faster) - Antonovka, Semerenko, Granny Smith, Gloster. If you only have sweet apples, you will need to add something with a lot of pectin to them - quince, peaches, plums, citrus zest, pumpkin.

Ingredients:

• green sour apples - 2 kg
• sugar - 1.2 kg
• water - 300 ml
• lemon juice - 4 tbsp.

Cooking method:

1. Wash and peel the apples. Don't throw away the skins, they will come in handy. It is the peel that contains twice as much pectin as the apple pulp. Therefore, these peelings will be boiled together with the jam so that it thickens faster. Place the skins in gauze and tie them into a knot, leaving long tails of the gauze. You will then use these ends to remove the peel from the pan.

2. Cut the peeled apples into 4 parts and cut out the core. Weigh the peeled apples. For 1 kg of peeled apples, take 150 ml of water. Pour water into a stainless steel pan. Place apple peelings in the bottom of the water and sprinkle apple quarters on top.

3.Place the pan over high heat and bring to a boil with the lid closed. After boiling, turn the heat to medium and cook the apples for 15-20 minutes.

Do not fill the pan more than 3/4 full. Otherwise, foam will come out through the top.

4.Check the apples with a skewer - they should be soft. If this is the case, take out the cheesecloth with the peelings and wring it out of the pan. No more skins needed. Boiled apples need to be pureed. First, place them in a sieve to drain excess liquid. It does not need to be added to jam. Next, grind the apple pieces through a sieve or use an immersion blender.

5.You need to add sugar and lemon juice to the applesauce. For the perfect jam, take 600 grams of sugar per 1 kg of peeled apples. This amount will help the jam stand for a long time and not ferment, but at the same time the jam will not be cloying. Lemon juice will prevent the apples from becoming too dark. Stir the puree with sugar and juice.

6. To make the jam thick, you can simmer it over low heat. But this will happen for a very long time. To reduce the time by three times, you need to bake the jam! To do this, preheat the oven to 200 degrees. Pour applesauce and sugar onto a baking sheet and smooth out the layer. The thickness of the layer should be no more than 3 cm. The thinner it is, the faster the liquid will evaporate. The baking tray does not need to be covered or greased with anything.

7. When you put the jam in an oven preheated to 200 degrees, reduce the heat to 150 degrees and bake it for 1 hour. Meanwhile, sterilize the jars and lids.

8.Check the readiness of the jam. It should decrease in volume by about half. Place a little jam on a saucer and turn it over. If it doesn't fall (like ) then it's ready.

9.Hot jam should be quickly poured into hot sterilized jars. The jars are sterilized over steam for about 15 minutes until transparent. Therefore, 15 minutes before the jam is ready, put the jars to sterilize, 5 minutes before the jam is ready, boil the lids. The jam should be placed along the “marusin girdle” - this is the place of the jar where it begins to narrow (the shoulders).

Don’t forget to rinse the ladle you will use to pour the jam in boiling water.

10. To prevent the jam from becoming moldy, sprinkle sugar on top. The sugar layer should be about 5-10 mm. This is the so-called sugar castle or sugar plug. Condensation from the lid will fall not onto the jam, but onto the sugar. And immediately roll up the hot lid, which you need to remove from the boiling water and shake off all the water. Turn the jar over and check that the lid is tight and there are no leaks.

11.Now the jam is ready. Once cooled, store it in a dark, dry place where it can be stored for up to 3 years. When the jam sits for a while, it will become even thicker, almost like marmalade. Use it as a filling for bagels, pies and just for tea.

I think from these 7 recipes you can choose a recipe that will become a favorite in your family. For recipes for other jams, see the section.

Today’s recipe is simpler than ever – thick apple jam, what could be tastier?! What apples should I use to make the jam thick?

You need to choose ripe apples and, what is very important, they should not be hard; in our case, the apples are “loose” and ripe, which is very good. The pulp quickly boils and gives us the thickness we need, and if the fruits are hard, sometimes even after a long cooking they remain intact. If you want the apple jam to be very well preserved, add a little more sugar and then you will be absolutely sure of its preservation! The simple recipe contains vanilla, it was added only for flavor, but you can do without it or add your favorite flavors that go well with apples, for example, cinnamon or cardamom.

Ingredients for making delicious apple jam

• apples (early varieties, ripe) – 1 kg,
• granulated sugar – 1 kg,
• vanilla - on the tip of a knife.

Making thick apple jam

Even spoiled fruits can be used for jam; they will still need to be cut into slices. And so, wash the apples, cut into slices, removing the core and “legs”. If the skin of the apple is too hard, it would be better if you cut it off, otherwise it will not be very pleasant to eat a delicacy that will contain hard pieces. Pour the prepared fruits into a deep container and cover the apples with granulated sugar, add vanilla or vanilla sugar. Mix everything thoroughly so that each slice is sprinkled with sugar. Leave for 4 – 5 hours.

During this time, the apples will give juice and the sugar will begin to dissolve.

Place the saucepan with apples over low heat and bring to a boil. Remove from heat and leave to cool completely.

Then put the apple jam back on medium heat and cook, after boiling, for another 15 minutes. Be sure to stir the mixture, as it will begin to boil down and there is a risk that it will burn.

While hot, distribute all the jam into clean jars, which should preferably be sterilized and dried. To prevent mold from forming on the surface of the jam in the jar, which sometimes happens, sprinkle granulated sugar on top of the jam. And close with lids, it can be a simple plastic lid or a tin lid for a seaming machine. Apple jam can be immediately stored in a cool room.