Apple jam- it’s always very tasty, very aromatic and very simple. Making apple jam does not require a lot of time and special culinary skills, but there are so many benefits in it and how much joy there is in eating it! The rich taste and unique aroma of apple jam seem to take us back to childhood, and “Culinary Eden” invites you to pamper yourself and your loved ones with this wonderful delicacy.
Late sweet and sour varieties of apples, such as Antonovka, Simirenko, Anis, Pepin, Ranet and Striefel, are well suited for making apple jam. For jam, it is best to use ripe and even overripe apples (except for those cases when you cook the jam in slices) - such fruits contain a lot of pectin and are better boiled during cooking. For making jam in slices, only unripe apples with dense, juicy pulp, recently picked from the tree, are suitable. If you want apple jam with pronounced sourness, choose Antonovka.
Before cooking, apples must be prepared - the fruits are washed well, peeled and cored and cut into pieces. Next, the apples are covered with sugar or immersed in ready-made sugar syrup. To diversify the taste of the jam and give it a unique aroma, you can add orange zest or pieces, as well as lemon zest. Vanilla, cardamom, cinnamon and cloves are also great additions to jam.
The best utensils for making apple jam are stainless steel utensils. Enameled containers are also suitable, while the use of aluminum cookware will have to be abandoned - the high acidity of apples can damage the oxide film on the surface of such dishes. Apple jam can be prepared not only on the stove, but also in a slow cooker, which is especially convenient when you are limited in time.
To determine if the jam is ready, place a drop on a plate and let it cool. If the drop has thickened and does not spread when you turn the plate over, the jam is ready. Even distribution of apple pieces in the syrup and clear syrup of uniform consistency also indicate the readiness of the jam. To preserve more vitamins in apple jam, do not peel the apples and cook it for a minimum time, immediately sealing with lids. Cooking time can be reduced by reducing the amount of fruit - than more apples cooks, the longer you have to wait for the moment of boiling. A little tip: to avoid mold on the surface of the jam during storage, seal the jars when the jam has cooled, lightly sprinkling it with a little sugar.
Use apple jam as a filling for pies, pies, pancakes, casseroles and pancakes, or simply enjoy the aromatic jam with tea. In addition, apple jam is ideal on toast and crackers. Apple jam is a wonderful delicacy that can become one of your favorite desserts if you prepare it following our tips and recipes.
Apple jam “Traditional”
Ingredients:
1 kg apples,
500 g sugar.
Preparation:
Wash the apples, peel and core them and cut into small pieces. You can also grate the fruit using a medium grater. Place the apples in a saucepan and cover with sugar. Simmer over low heat for about 30-40 minutes or until tender. If the jam starts to caramelize, add a little water. When the volume of apple mass is reduced to half the original amount, check the readiness of the jam.
Apple jam slices
Ingredients:
2 kg apples,
2 kg sugar.
Preparation:
Cut the apples into thin slices with a thickness of 7 to 12 mm. Post apple slices layers alternately with sugar into a large saucepan or basin and leave overnight. The next day, put the pan on the fire and cook until foam appears on the surface, but no more than 5 minutes. Allow the jam to cool completely, then boil again for 5 minutes, stirring gently. Cool the jam again and boil for another 10-15 minutes until full readiness. Place hot jam into sterilized jars and seal with lids.
Quick apple jam
Ingredients:
2 kg apples,
500 g sugar,
spices to taste.
Preparation:
Grate the peeled apples on a coarse grater, place in a container, cover with sugar and leave for 2 hours so that the apples release their juice. After this, place the container on the stove and cook until it boils. Boil for 5 minutes, then pour the jam into jars and roll up the lids. Turn the jars upside down, cover with a blanket and let cool.
Apple jam in a slow cooker
Ingredients:
1 kg apples,
600 g sugar,
1 cinnamon stick.
Preparation:
Cut the prepared apples into pieces, place them in a multicooker bowl and add sugar. The apples should be placed first, and then the sugar, as it can burn. Set the “Baking” or “Stewing” mode for 40-45 minutes. After 10-15 minutes, the jam can be stirred, making sure that it does not burn. Remove the cinnamon stick from the prepared jam and place in jars.
Apple jam with orange zest
Ingredients:
1.5 kg apples,
1.7 kg sugar,
500 g orange peel,
500 ml water,
vanillin and ground cinnamon to taste.
Preparation:
Cut the peeled and cored apples into pieces. Wash the orange peel thoroughly and chop finely. While you are preparing the sugar syrup, the apples can be immersed in a citric acid solution to prevent them from browning. To prepare the syrup, you need to dilute the sugar in water and bring to a boil. Add apples and orange peels. Bring the jam to a boil 3-4 times, constantly cooling. On last time add vanilla and cinnamon to the jam. Divide the jam into jars and roll up the lids.
Apple jam with cinnamon, cloves and vanilla
Ingredients:
1 kg apples,
2-3 glasses of sugar,
150 ml water,
100 ml lemon juice,
1/2 tablespoon ground cinnamon,
4-6 buds of cloves,
vanilla to taste.
Preparation:
In a large saucepan, bring water and sugar to a boil over medium heat, stirring. Add the peeled, cored and sliced apples and stir until the fruits are evenly coated with the apple mixture. Add spices and cook over medium heat for about 30 minutes, stirring occasionally, until most of the water has evaporated. The jam is ready when the apples are soft and translucent. After this, you need to add lemon juice and mix. The jam can be stored in a glass jar in the refrigerator for up to one month.
Apple jam from baked apples
Ingredients:
2 kg apples,
1.5 kg of sugar.
Preparation:
Preheat oven to 200°C. Peel and core the apples and cut into large pieces. Place the apples on a baking sheet lined with foil and bake for about 20-25 minutes until tender. Place the resulting mass in a large saucepan, add sugar and cook over high heat, stirring frequently. When the jam becomes thick and does not drip easily from a spoon, it is ready. Place the jam in jars and store in a dry, dark place.
Try making apple jam according to our recipes and enjoy ripe apples in one of their best views! Good luck with your preparations!
Apples are amazing fruits that contain a whole bunch of useful substances for human body. Fruit jam is a centuries-old traditional delicacy and one of the ways to preserve the harvest. In the old days, people began making apple jam at the end of August (after apple savior). Until this time, the fruits were considered unripe and were not eaten. Now you can prepare dessert all year round. The key to success is to follow the rules for preparing aromatic amber-colored sweets.
To get tasty and useful product you don't need to be a professional chef. Any housewife can handle jam recipes. It is important not to violate the proportions and follow the recipe for making the dessert.
How to select and prepare apples for jam?
The choice of the main ingredient must be taken seriously - the final taste of the delicacy and consistency depend on it. Preference is given to homemade aromatic fruits. Imported apples are grown in greenhouses and do not have a distinct taste or smell. Apples should be firm, free from blemishes and rot. You can choose any variety according to your personal preferences. The fruit is peeled and cut in the manner specified in the recipe.
What kind of dishes should I choose for making jam?
Our ancestors prepared apple jam in copper dishes - basins with wooden handles. This was considered an item of luxury and envy, because not every home had a copper basin. But, as scientists have found out, it is impossible to cook apple jam in a copper bowl. Copper ions destroy vitamins, including ascorbic acid. And the released copper oxide ends up in the finished product and can be harmful to health.
Traditional medicine does not agree with this
It is also better to avoid aluminum cookware. The acid released by apples during cooking can “corrode” the oxide film of the container. As a result, aluminum may get into the product. This additive makes the treat unsuitable for consumption. After all, aluminum causes poisoning to the body.
You can use enamel cookware. But even in this case there are nuances - when high temperatures there is a risk of damage to the enamel and particles getting into the product.
Stainless steel pots or basins are considered safe utensils for making jam. To prepare delicacies in large quantities, you need to take a container of 10-15 liters.
Apple jam according to the classic recipe
It will take 120 minutes to prepare classic apple jam. The recipe, tested over the years, is considered the simplest. Like any dessert containing sugar, jam is high in calories (250 kcal per serving). The delicacy can be used as a filling in pies and pies or eaten with tea.
You can store the finished product in the refrigerator - in a jar with a tight lid. It is better to roll up a large amount of product and send it to the cellar for the whole winter. A cinnamon stick added during cooking will help add an oriental aroma and piquant taste.
Ingredients for jam:
- apples of any variety – 1 kg;
- sugar – 1 kg (so that the jam is not too cloying, 850 g is enough);
- water – 1 glass (200 g);
- cinnamon stick – 1 pc. (optional).
Recipe:
- Prepare the apples - wash, remove skin (optional) and seeds. Cut into small pieces.
- Place the chopped fruits in a saucepan or basin, add 1/3 of the sugar (from 1 kg this is approximately 350 g). Add cinnamon and pour water over the ingredients – cold or boiling doesn’t matter.
- Turn the stove on maximum temperature and bring the future jam to a boil. Boil the boiling jam for 5-6 minutes, then reduce the temperature and boil the dessert again for 5-6 minutes. Remove from the stove and let the jam cool.
- After the product has cooled, add the remaining sugar (650 g) and put the mixture on the stove. Cook until fully cooked at the lowest temperature.
- Place the finished product in sterilized jars and roll up. Once the containers have cooled, store in a cool place.
The readiness of jam is determined by the following principles:
- the syrup has become transparent and uniform in consistency;
- Apple pieces do not float to the surface and are evenly distributed throughout the mass.
You can drop the syrup onto a plate; if a drop of jam does not spread and retains its shape, the jam is ready. 
Apple jam, cooked in slices
This recipe requires a long preparation time - about 3 days (personal time involved - about 2 hours). If you strictly follow all the steps specified in the recipe, the result will cover all the inconveniences associated with the process of cooking the dessert. The jam is obtained in pieces; fruit slices can be eaten as dessert or added to baked goods.
For those who care about their figure, you should be careful with the delicacy - the calorie content exceeds 260 kcal per 100 g of jam. To make jam in slices, you need to choose firm, freshly picked fruits from the tree. The ingredients are taken in equal proportions.
Components:
- apples – 3 kg;
- granulated sugar – 3 kg.
Recipe:
- Prepare the apples - wash, remove skins and seeds. Cut medium-thick fruits into slices.
- Place apple slices in a container and cover with granulated sugar. Leave the food for 10-12 hours (overnight is possible). The fruit should give juice.
- After the allotted time has passed, place the product on the stove, turning on medium temperature. The syrup should boil, and a characteristic white foam will form on the jam. After boiling, boil the apples for another 5-6 minutes and remove from the stove.
- Do not stir the jam. Using a wooden spoon, you need to drown the apple slices that are on the surface in the syrup mixture.
- Leave the jam for 10-12 hours.
- After this period, bring the jam to a boil again. average temperature. Boil for 5 minutes. Gently stir the apple slices into the syrup and leave to cool for another 12 hours.
- Boil the jam again and cook it for 15 minutes at medium temperature until fully cooked.
- Place the finished product in sterilized jars and roll up. Once completely cooled, place in storage.
“Pyatiminutka” - apple jam
Young housewives should arm themselves with this recipe. Features of "Five Minutes" - quick cooking allowing you to preserve vitamins, minimal amount ingredients, the opportunity to experiment with spices and a great taste in the end.
When choosing sour apples, the amount of sugar can be increased (at the same time, the calorie content of the product increases, amounting to 260 kcal per 100), you can add lemon zest, vanillin or cinnamon to the jam. You can store apple sweets in the refrigerator under a tight lid, or roll up the jam and put it away for future use to pamper yourself and your loved ones with summer flavors in winter. Jam is a great addition to pancakes and desserts.
Components:
- apples – 4 kg;
- granulated sugar – 750 g;
- spices (cinnamon, lemon zest, vanilla) – according to preference.
Recipe:
- Wash the apples, peel the skins and remove the seeds.
- Coarsely grate the fruit.
- Place grated apples in a container and sprinkle with granulated sugar. Leave the fruit for 2 hours.
- When the apples release their juice, add the necessary spices to the mixture (you can do without them) and place on the stove. Cook the jam at the lowest temperature. After boiling, boil the apple mixture for 5 minutes while stirring without stopping. Remove the jam from the heat and place in sterilized 500 ml jars. and roll up.
An unusually tasty delicacy can be prepared by combining apples and oranges. This jam will surprise you with its aroma and flavor tones. It contains a large number of useful substances. The dessert can be served as an independent treat or in addition to pancakes and pancakes. Jam is also used for filling pies.
Components:
- apples – 1.5 kg;
- oranges – 750 g;
- granulated sugar – 750 g.
Recipe:
- Choose whole apples, without rot or blemishes. Wash the fruit, cut out the cores with seeds, cut into medium-sized cubes.
- Peel the oranges and remove, if possible, all the white films from the fruit.
- Divide the orange into slices and cut them into medium-sized slices. This should be done over a bowl so that the juice from the sliced orange flows into a common container.
- Add chopped oranges to apples. Sprinkle with sugar. Mix the ingredients.
- Leave the fruit with sugar for several hours so that they release their juice.
- After the time has passed, place the fruit mixture on the stove and turn on the most low temperature. Bring to a boil over low heat and simmer for 10 minutes.
- Remove the container from the heat and set aside the mixture to cool and drink the juice for 2 hours.
- Then return the fruit mass to the oven. Cook for at least 40 minutes on low temperature. The mixture should become golden brown. To avoid jam burning, it should be stirred frequently with a wooden spoon.
- Cool the delicacy. And in this state, decompose into sterilized 0.5-liter cylinders. Roll up the lids. If you do not plan to store the jam for a long time, you can cover the jars with plastic lids and put the sweet mass in the refrigerator.
Thick ruby-colored jam, for which it is better to use homemade apples. Fruits need to be cut coarsely so that they do not lose their shape during heat treatment. Apples and plums contain a natural thickener - pectin, and therefore it is not advisable to overcook the jam. After some time it will thicken on its own. The dessert is served with pancakes, pancakes, cottage cheese casserole or cheesecakes.
Components:
- apples – 1.5 kg;
- plums – 600 g;
- sugar – 1 kg.
Recipe:
- Wash and prepare the fruits. Remove seeds from apples and pits from plums.
- Cut the apples into large slices, plums into quarters. If the plum fruits are small, you can cut them in half.
- Place plums and apples in a container and sprinkle with sugar. Leave for 2.5 hours. The fruits should give a lot of juice.
- Place the container with fruit on the stove and bring to a boil at low temperature. Then increase the temperature to the maximum value and boil the jam for 10 minutes, be sure to stir so that the fruit does not burn.
- Remove the container with fruit jam from the stove until it cools completely (you can leave it overnight).
- Boil the cooled jam and simmer for 10 minutes. Then cool and put into sterilized jars. Roll up.
Secrets of making apple jam
- The choice of apples must be taken seriously. Choose only freshly harvested domestic garden apples. No damage or rot.
- Fruits must be processed carefully. Rinse apples only with cool running water. Then leave them in a colander to excess water glass The tails, seeds and core are removed in mandatory. The appetizing nature of the sweet depends on this.
- Apple slices will retain their light color if you first soak them in salted water for a few minutes.
- For aroma, you can add a variety of spices to the jam - cinnamon, vanilla, ginger, lemon zest.
- Apples go harmoniously with other fruits - plums, raspberries, oranges, lemons. It is important to choose a high-quality additional ingredient. So that there are no rotten or damaged areas.
- Refined sugar is best for jam.
- In the finished dish, the syrup acquires a golden hue and uniform consistency.
- To prevent the jam from burning, you should constantly stir it with a wooden spoon or spatula and skim off any rising foam.
- When making jam from apple slices, the top layer of apples must be periodically immersed in syrup so that the fruit is cooked.
- Containers for jam must be prepared in advance - washed, sterilized and dried. Hot jam is placed in jars and rolled up. Cover hot containers with a thick blanket until they cool completely. Then they are transferred to the cellar. The jars in which the jam is placed should not be kept above containers with finished products. If the jar bursts, shards may get into the jam.
- You can experiment with apple jam recipes by adding a variety of spice mixtures. If necessary, you can dilute too thick a mass with boiled water. You can increase or decrease the amount of sweetener if desired.
One of the most beloved and common homemade preparations is apple pieces, boiled with sugar and sealed in jars. Delicious apple jam can be fruit slices in clear amber syrup, thick amber marmalade, or look differently. Fragrant lemons or oranges, fragrant cinnamon or vanilla are often added to the main component to complement the taste with new notes. Choose the most suitable ones for you and your family from a variety of recipes.
How to make apple jam
Most known method Cooking apple jam involves boiling the slices over a fire with sugar. Today there are other options in which fruit is combined with sugar in the oven or slow cooker. Even a novice cook can cope with each of them. Best desserts brewed from sweet and sour varieties. For cooking, it is better to use copper and enamel utensils.
Apple jam recipes
You can prepare a delicious delicacy from apples rolled into jars in the most different ways. A hassle-free Five Minute or a complex extravaganza of several components – the choice is yours. In almost every recipe preparing fruit requires peeling the seeds, and if the skin is hard, then removing it too. Apples are often cut into 6-8 pieces, but there are recipes that use whole fruits. Arm yourself step by step instructions with a photo to make a small culinary masterpiece, to please your family with jam from aromatic fruits.
Amber apple jam slices
- Time: 6 hours.
- Number of servings: 6 persons.
- Purpose: for dessert.
- Cuisine: Russian.
- Difficulty: easy.
At home, every housewife can prepare amazingly beautiful and delicious jam. Transparent syrup, amber color of apple slices - a result that will surprise guests and household members, but will not take much time and effort. The recipe can safely be called quick jam, after all it will remain on the stove for no more than 5-10 minutes in 3 approaches. Any variety of apple is suitable for dessert, but it is better to give preference to fruits with dense pulp.
Ingredients:
- apples – 1 kg;
- sugar – 1 kg;
- water – 100 ml.
Cooking method:
- The apples are washed, peeled, and cut into slices.
- Mix sugar with water, boil syrup.
- Pour hot syrup over apple slices and put on fire.
- Boil the jam for 5 minutes, then cool completely. Repeat the procedure 3 times.
- After 3 boilings, pour the mixture into sterile glass containers and roll up the lids.
- Turn the jars upside down, wrap them up, and wait until they cool completely.
- Time: 2 hours.
- Number of servings: 18-20 persons.
- Calorie content of the dish: 268 kcal per 100 g.
- Purpose: for dessert.
- Cuisine: Russian.
- Difficulty: easy.
It is possible to prepare an incredible delicacy in just 5 minutes. To do this you will need 3 kilograms of apples, a little less sugar and a little time. Apple jam Five minutes is made from fruits that are cut into cubes or grated. Choose any method of chopping fruits for harvesting. If you use sweet varieties of fruit, the amount of granulated sugar can be slightly reduced, and for sour apples - increased.
Ingredients:
- apples – 3 kg;
- sugar – 2 kg.
Cooking method:
- Wash the fruit, then you need to remove the core and grind the pulp in a convenient way.
- Add sugar fruit pieces, leave for 1 hour.
- Place the container with jam on the fire, wait until it boils, cook for 5 minutes.
- Place the hot dessert in pre-sterilized jars and roll up.
With lemon
- Time: 3 hours.
- Calorie content of the dish: 195 kcal per 100 g.
- Purpose: for dessert.
- Cuisine: Russian.
- Difficulty: easy.
An unusual recipe for apple jam, which uses lemon in addition to the main component, will surprise you with its citrus freshness and aroma. Soft fruits in sweet and sour syrup are a dessert for real gourmets. In winter, such preparation will become a storehouse of vitamins, a source of useful elements and will simply cheer up lovers of delicious food.
Ingredients:
- apple fruits of any variety – 2 kg;
- lemons – 2 pcs.;
- sugar – 850 grams;
- citric acid – 1 tsp;
- water – 200 ml.
Cooking method:
- Remove seeds and peel from the fruits.
- Cut the prepared fruits into slices, lemons with peel into half circles.
- Place the fruit pieces in a bowl, add water and simmer until soft.
- Add granulated sugar, cook until thick.
- At the end of cooking, add citric acid.
- You need to seal hot jam, pour it into sterilized jars and seal.
Cinnamon
- Time: 8 hours.
- Number of servings: 10-12 persons.
- Calorie content of the dish: 285 kcal per 100 g.
- Purpose: for dessert.
- Cuisine: Russian.
- Difficulty: easy.
The traditional aroma, which combines notes of apple fruit and cinnamon, will fill your kitchen when you open a jar of jam. In addition to the impeccable smell, you and your family will enjoy the unique taste of the sweet amber delicacy. You can prepare a treat from any variety, for example, Antonovka or Ranet. Find out how and how much to cook apple jam from the following recipe.
Ingredients:
- apples – 3 kg;
- sugar – 1 kg;
- cinnamon - to taste.
Cooking method:
- Cut the prepared fruits into slices, mix with sugar, and leave overnight.
- In the morning, put the bowl with apple slices on the fire and boil for 20 minutes. Let the workpiece cool and repeat the procedure 2 more times.
- At the end of the last cooking, add cinnamon and roll the hot mixture into sterilized jars.
With orange
- Time: 2 hours.
- Number of servings: 10-12 persons.
- Calorie content of the dish: 275 kcal per 100 g.
- Purpose: for dessert.
- Cuisine: Russian.
- Difficulty: easy.
The original combination of sour oranges and apple sweetness in one jar will impress you with its amber color, rich aroma and amazing taste. For 3 kg of fruit, use no less than 2 kilograms of sugar. In this case, the jam is guaranteed not to ferment or become moldy during storage. You can also make apple jam with oranges.
Ingredients:
- apples – 1 kg;
- oranges – 1 kg;
- sugar – 1.5 kg;
- water – 2 tbsp.
Cooking method:
- Peel the washed oranges, remove membranes, and first remove the zest.
- Peel the apple fruits and grate them.
- Make a puree from grated fruit and water, rub it through a sieve.
- Add sugar, oranges, zest to the mixture, mix and heat.
- Cook the mixture after boiling for 15 minutes.
- Pack the hot dessert into sterilized containers and seal with lids.
Whole apple jam
- Time: 25 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 284 kcal per 100 g
- Purpose: for dessert.
- Cuisine: Russian.
- Difficulty: easy.
The fruits of paradise apples are ideal for making jam that looks appetizing and seductively tastes. The pleasant and fresh aroma of lemon will add additional sophistication to the dessert. If you want to make the jam even more savory, use nuts or cinnamon. In small quantities, these ingredients are added to the main components during the cooking process.
Ingredients:
- small apples – 1.2 kg;
- lemon – 2 pcs.;
- sugar – 1 kg;
- water – 250 ml.
Cooking method:
- Wash the fruits, prick them with a toothpick in several places, and place them in a saucepan.
- Boil sugar syrup, add a little lemon zest to it.
- Pour hot syrup mixed with lemon juice over the fruit and leave for a day.
- Boil the jam for 5 minutes, leave to steep for another day.
- The third cooking lasts 10 minutes, after which the zest must be removed and the preparation poured into a sterilized container.
In a slow cooker
- Time: 2 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 265 kcal per 100 g.
- Purpose: for dessert.
- Cuisine: Russian.
- Difficulty: easy.
Convenient and quick way prepare delicious apple jam - use a multicooker. Try using modern technology to create a small culinary masterpiece; you will be surprised how simple and tasty it will be. It is better to remove the thick peel from the fruit, but this is not necessary. If you peel the fruit, the cooking time is reduced to 1 hour.
Ingredients:
- apples – 1 kg;
- sugar – 800 g.
Cooking method:
- Wash the fruits thoroughly, cut into pieces, and place in a multicooker bowl.
- Add sugar and stir.
- Turn on the “Stew” mode for 1.5 hours (1 hour if the apples are peeled).
- Place the finished jam in a sterile container and seal.
In the oven
- Time: 1 hour.
- Number of servings: 5 persons.
- Calorie content of the dish: 286 kcal per 100 g.
- Purpose: for dessert.
- Cuisine: Russian.
- Difficulty: easy.
A delicacy similar to marmalade can be prepared from any apple variety. Although the ingredients in this recipe are the simplest, it turns out to be unusual due to the unconventional method of cooking - in the oven. After cooling, such a dessert will certainly thicken; put it in jars hot, while it is still viscous, with barely noticeable slices. Fruit marmalade is a great addition to tea drinking.
Ingredients:
- apples – 1 kg;
- sugar – 0.5 kg.
Cooking method:
- Cut the cored fruit into small slices and place them in a deep container.
- Fill the slices with sugar, place the container in the oven, heated to 250 degrees, for 25 minutes.
- Stir and return to the oven, reducing the temperature to 220 degrees.
- Stir every 10 minutes. Determine readiness yourself by thickness and appearance.
- Place in sterilized jars and seal.
Video
Good afternoon dear friends. Continuing the theme of summer preparations, I offer you several recipes for making apple jam.
There are really a lot of recipes and it is simply impossible to describe them all in one article. Therefore, I had to sort through a huge number of recipes and provide only those recipes that I liked and those that were tested and tested by me.
All recipes are aimed at long-term storage. So if you have a little time and a lot of apples, then read a selection of recipes, choose the most suitable ones for yourself and prepare apple jam for the winter. For me, small jars, such as 0.5, 0.7, and 1 liter, are best suited for jam. In such a container it is easier from the point of view that the jam is quickly eaten before it spoils.
This jam is not difficult to make. Not a lot of time is wasted. And its taste and aroma are simply incomparable. In order for the slices in the jam to turn out transparent, it is better to make it from apple varieties such as Antonovka, Anise, Papirovka. These are late varieties with a sweet and sour taste. 
Ingredients.
- Apples 1 kg.
- Sugar 1 kg.
Cooking process.
Before making jam, you need to wash and sort the apples. It is important not to get spoiled apples.
Afterwards, without removing the peel, cut the apples into as similar slices as possible. Do not use the middle in the jam. Place the slices in a saucepan and sprinkle with granulated sugar. Next, leave the apples in sugar for 10 hours. It is more convenient to leave the apples overnight.
In the morning you will find that the apple slices have released juice. Now you can put the pan on the stove and cook the slices in own juice. Bring the jam to a boil and turn off the heat.
Next, let the syrup cool slightly and cover the slices with either a lid of a smaller diameter or a plate and place 3 on top liter jar with water. This technique will allow the slices to soak more thoroughly sugar syrup which will make the slices transparent.
The jam will need to be boiled at least two more times. But only after it has cooled completely. And every time after cooking, put a weight on top.
After the third cooking, you can put the jam into sterile jars and close the lids.
Five-minute apple jam, the easiest recipe to make
Yes, indeed, jam according to this recipe can be prepared quite easily and simply. And the prepared jam will retain everything essential vitamins and useful substances. 
Ingredients.
- 300-350 sugar.
- 1 kg apples.
Cooking process.
Wash and sort the apples. Finely chop or grate on a coarse grater.
Add sugar, mix and leave for 5-6 hours.
After a while, the apples will release juice. Place the pan on the stove and cook after boiling for 5-10 minutes.
Afterwards, put the finished jam into sterile jars and close the lids.
We wrap the twisted jars with the lids down and keep them in this position until they cool completely.
How to make apple jam for the winter at home
Apple jam is an ideal filling for pies or pancakes. And you also need to prepare more than one jar. You can also add cinnamon, vanillin, a little lemon or orange if desired. 
Ingredients.
- 1 kg. Grated apples.
- 500-600 gr. Sahara.
- 150 ml. water.
Cooking process.
Peel the apples and grate them on a coarse grater.
Mix sugar with water and cook until sugar is completely dissolved.
Pour the resulting syrup over the apples and stir.
Place the pan with apples on the stove and bring to a boil. Reduce the heat to low and simmer the jam for 40 minutes to an hour. Don't forget to stir.
Cook the jam to your desired thickness. Then put it in jars and seal with lids.
After cooling, the jam will become even thicker, don’t forget about it.
Apple jam with cinnamon
In order to prepare this dessert, you will need to have patience and time, since just cooking the jam will take about 2 hours. But the end result is certainly worth it; the jam is simply delicious.
Ingredients.
- 1.5 kg. Apples.
- 750-800 sugar.
- 50 ml. water.
- 1 cinnamon stick.
Cooking process.
Cut the apples into small cubes.
Sprinkle with sugar. (add 550 grams of sugar in the first pass) Place cinnamon in the middle between the apples. Leave the fruit overnight.
In the morning, bring the jam to a boil, reduce the heat and simmer over low heat for 6-7 minutes.
Remove from the stove and let sit for 1-2 hours.
Then add the rest of the sugar and bring to a boil again, then cook for 20-30 minutes.
Remove from the stove, remove the cinnamon and place in sterile jars. The jam turns out sweet with a hint of cinnamon. Bon appetit.
Recipe for apple and lemon jam
Making such jam is not difficult. It is prepared in two batches. For this recipe, it is best to choose apples with a hard body and pulp. 
Ingredients.
- 3 kg apples.
- 2 lemons.
- 2 kg sugar.
- Water.
Cooking process.
First of all, let's prepare the syrup. Pour sugar into a saucepan and add a small amount of water. It is important that the sugar barely disappears under the water. Place the saucepan on the stove and cook the syrup over low heat until the sugar is completely dissolved.
Wash the fruits, cut into thin slices, first remove the seeds from the lemon and apples.
Place the fruits in a saucepan, add lemon, pour syrup and place on the stove. After boiling, turn the heat to minimum and simmer, stirring constantly, for about 10 minutes.
In the morning, boil again for about 10-15 minutes.
After which you can put it in sterile jars and cover with lids.
Amber apple jam video recipe
Bon appetit.
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. 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, you must 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 whole, 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 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; it can be used 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 be boiled different time. 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 a saucepan over high heat and bring to a boil under closed lid. 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 some 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 belt” - 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.