The apple season is coming to an end and we continue to stock up on vitamins for the winter.

I like apple jam in slices because you can eat it not only on its own, but also use these same slices in other dishes. For example for .

There are a lot of options for making apple jam; in this article I tried to choose ones that would simplify the cooking process as much as possible, but without losing taste.

Apple jam slices “amber”: recipe with photo

To begin with, I offer you a classic recipe. amber jam, which uses only apples and sugar.

Ingredients:

• Apples – 1 kg
• Sugar – 1 kg

That is, for every kilogram of apples, you need to take 1 kilogram of sugar. Decide for yourself how much jam you want to make.

Preparation:

Wash the apples well and wipe them thoroughly - excess liquid We don't need it.

Remove the core from the apples and cut them into slices.

If the apples are fresh with a thin peel, then peeling is not necessary. If it is dense and hard, then it is better to peel the apples

In this multi-layer design, the last thing to be added is sugar.

Cover the bowl with a lid or towel and leave it until the apples release their juice. This usually takes from 12 to 20 hours.

The fact that the apples are ready will be evident by the fact that the top layers of sugar will completely dissolve, and a lot of liquid will appear in the bowl.

Transfer the apples from the bowl to a deep saucepan. Add the juice and sugar from the bottom of the bowl there. Place the pan over medium heat and bring the future jam to a boil. After boiling, cook for another 5 minutes, then turn off and wait until the pan cools completely.

Then boil the jam again and cook it for 10 minutes. Turn off again and let the pan cool.

The third boiling will be the final one. When the jam boils, cook it for 5 to 30 minutes, depending on what color you want. The longer you cook, the darker the color of the jam.

Several rounds of boiling and boiling are necessary so that the apples have time to boil, but retain their shape, and the sugar does not darken and turn into caramel. If you want to boil everything in one go for 40-50 minutes, you will end up with an unattractive dark slurry

Now the jam is ready and can be spread out. Fill the jars up to the shoulders, compacting them tightly but without damaging the slices.

Then we close the jars with lids and leave them to cool upside down. There is no need to cover the jars, otherwise apple slices will boil and fall apart.

After cooling, store the jars in a cool, dark place.

Quick five-minute apple jam

Feature this recipe is that we do not wait for the apples to “let out the juice” and the resulting syrup is suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.

But this speed will have to be paid for by the meticulous preparation of the fruit.

It’s no secret that the speed at which apples soak directly depends on the size of the slices into which you cut the apples. Classic recipe“Five-minute” generally means grating apples on a coarse grater.

But we need slices. So that's what we'll do.

Ingredients:

• Apples – 1 kg
• Sugar – 1 kg
• Water - 1 glass (250 ml)
• Lemon acid- 1 pinch

Preparation:

The better we prepare the apples, the better they will be soaked in syrup. Therefore, we not only remove the core of apples, but also peel them. After that, cut them into slices as thin as the sharpness of your knife allows.

Now let's start preparing the syrup. This is incredibly simple - pour one kilogram of sugar into one glass of water, put it on low heat and cook the syrup until the sugar is completely dissolved.

Don't forget to stir periodically.

While making the syrup, pour salted water over the apple slices to prevent them from browning.

When the water boils and the sugar dissolves, add apples to the pan and boil them for just two minutes. Then turn off the stove and leave the jam to cool.

When it has cooled, take a sample - if the jam is too cloying and sweet, add a pinch of citric acid to it.

After the first cooling, turn the heat back on low and bring the jam to a boil again. After which you can immediately put it into sterilized jars.

Apple jam slices “amber with orange”

Let's start adding other ingredients to apple jam to delight ourselves with a variety of flavors.

First, add an orange to the apple jam.

Ingredients:

• Apples – 1 kg
• Oranges – 1 kg
• Sugar - 0.5 kg

From this quantity you will get one liter jar apple jam.

Preparation:

Peel the apples, cut out the core and cut into slices.

And we cut the oranges, take out the seeds and pass them through a meat grinder along with the peel.

After this, combine all the ingredients in one pan, put it on the fire and cook over low heat for 50 minutes, stirring occasionally.

For making jam best choice there will be enamel dishes (saucepan or basin)

When the jam is cooked, the apple slices should become transparent, and the syrup should flow heavily from a spoon (like honey).

Once you have reached this consistency, you can put the finished jam into sterilized jars.

Store cooled jars in a cool, dark place.

Transparent apple jam “amber with lemon”

Theoretically, apple jam with lemon can be prepared according to the same principle as with oranges. But I tried to select such recipes, each of which has its own distinguishing feature. In this option we will do without a meat grinder.

Ingredients:

• 1.5 kg apples
• 1 lemon
• 1 kg sugar
• 1 glass of water

Preparation:

The first step is to prepare the syrup. Add 1 kg of sugar to 1 glass of water (250 ml) and bring the syrup over low heat until it boils and the sugar is completely dissolved.

While the syrup is cooking, prepare the fruit.

Cut the lemon into small slices along with the peel.

Don't forget to remove the seeds from the lemon, otherwise the jam will taste bitter.

Place the lemon in the boiling syrup and cook for 5-7 minutes.

Wash the apples, remove the core and cut into small half-centimeter slices.

One and a half kilograms of apples should yield approximately 1 kilogram of apple slices

Add apples to syrup and cook for another 5 minutes.

After this, turn off the heat and let the jam cool completely. Then turn the heat back on low, bring to a boil and cook the jam for another 30 minutes until thickened.

After this, you can either let it cool and put it in clean jars (without sterilization) for storage in the refrigerator (for 3-4 months), or put the still hot jam in sterilized jars and safely store it in the cellar for a whole year.

Long-term storage is ensured by the citric acid content in the jam, which acts as a preservative.

Apple jam slices from ranetki: video recipe

And here it is very interesting recipe ranetka jam. The process is shown in great detail, so I recommend watching it. Moreover, the video lasts only 6 minutes.

Apple jam with cinnamon

Well, the last recipe, which completes the familiar methods of making apple jam in slices, is a recipe with the addition of cinnamon. Cinnamon complements the taste of apples very well, giving them a special aroma.

This recipe does not require long-term storage and can be stored in the refrigerator for 1 month

Ingredients:

• Apples – 1.5 kg
• Sugar - 800 g
• Water 50 ml
• Cinnamon 1 stick

Preparation:

Peel the apples, remove the core and cut into small slices.

Place the apples in a deep saucepan and pour in 50 ml cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.

Place the pan over high heat and bring the syrup to a boil, stirring constantly. After boiling, reduce the heat to low and cook, stirring, for another 10 minutes.

Then turn off the heat and let the jam cool for one hour.

Then put the pan back on the fire, add the remaining sugar and cook over medium heat for another 1 hour, stirring occasionally.

During this time, the apples become transparent and the syrup becomes thick.

After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling, the apple jam is ready for use.

Whatever you are not ready to eat right now, put it in jars with lids and put them in the refrigerator. Do not put cinnamon sticks in jars.

As you can see, clear apple jam in slices can be prepared absolutely different ways: You can do it with preliminary sugaring, or you can do it without it. You can cook for 5 minutes so as not to lose the vitamins, or you can cook for an hour to get thick jam.

I hope I helped you decide what you need.

Thank you for your attention.

In some families, canning recipes are passed down from generation to generation. Surely everyone has pleasant memories from childhood associated with grandmother’s aromatic jam or marmalade, thick and viscous, sparkling like a gem. But many housewives complain that they cannot reproduce such a delicacy with their own hands - the thickness is not the same.

Our article will tell you what to do if the jam turns out liquid, and what measures should be taken during preparation to avoid such a situation.

Ancient recipes

The name “jam” hints at the long boiling process. Previously, it was customary to cook it for a long time, heating a container with berries or fruits filled with sugar until boiling several times. The jam was allowed to cool completely and then reheated and allowed to boil.

Some housewives boiled a container of brew over low heat for a long time. This method has its advantages: the jam turns out thick and is stored well, because with prolonged exposure high temperatures all bacteria that can cause the fermentation process die. However, with this method, the beneficial substances contained in berries and fruits also suffered. In addition, the structure was destroyed.

What did you do if the jam turned out liquid in the old days? There were several ways. You could drain the excess syrup, simmer the brew longer, or simply add sugar. We can still use all these recommendations today.

Extra syrup

It’s easy to drain the juice released by the fruit mixed with sugar. But this method is not suitable for all types of jam. Let's look at an example.

Blackcurrants, strawberries, cherries, as well as fruits such as plums, pears and apples, release copious amounts of juice when reacted with sugar and heated. In this case, the structure of the fetus itself is not destroyed. The syrup turns out homogeneous. Therefore, from jam made from the listed ingredients, you can simply drain it through a colander or scoop it out required quantity ladle into a separate container.

You can remember this method, for example, when plum jam turned out liquid. You already know what to do in this case - just drain the syrup.

But it is not suitable for quickly deteriorating fruits. For example, it will not be possible to save in this way. And some varieties of cherry plum tend to fall apart into pieces at the first heating, turning the mass into a kind of jam.

By the way, the syrup collected from the jam can also be boiled and rolled into jars. In winter it will be useful for impregnation sponge cakes, preparing jelly and compotes. You can serve it with lazy dumplings or cottage cheese, casseroles and puddings, or just add a little to tea.

Saving liquid jam by boiling

This method is not recommended for raspberries, because the longer the jam is cooked, the more vitamins it loses. And this berry is very rich in them, thanks to which preparations made from it are considered not just a winter delicacy reminiscent of summer, but also an excellent therapeutic and prophylactic remedy. In addition, raspberries contain a huge amount of organic acids, which do an excellent job as preservatives.

You shouldn’t boil strawberries for a long time either. The berries fall apart and become unaesthetic brown tint, and sometimes an unpleasant odor.

But prolonged cooking will only benefit apples and pears. Pieces of fruit, saturated with sugar, become like marmalade.

If you notice during the cooking process that the jam is too liquid, increase the time. Even fruits from one tree, collected in different years, may differ in juiciness. The more liquid there is in the fruit, the more it will be released into the jam.

If pear jam turns out liquid, what should you do? Cook it longer until it reaches the desired consistency.

There's another one little trick. It is necessary to drain the syrup and boil only it, and then pour the hot liquid into a container with fruits or berries. In a similar way, you can thicken jam from gooseberries, halves of large apricots, black currants, whole pears and other ingredients. This method will only benefit berries and fruits: the jam will be thick and will retain its natural color, structure and vitamins.

Adding sugar

Just like the juiciness and sweetness of fruits from different harvests may differ. Even if you have made jam from the fruits of the same tree more than once, it may happen that the usual amount of sugar is not enough. The jam will not thicken as expected and will look more like baby puree.

In this case, the answer to the question of what to do if the jam turns out liquid is a little different. Try adding sugar and heating the container. To begin with, add a quarter of the original volume, and after two cookings, evaluate the thickness. Sometimes it is necessary to increase the amount of sugar by 1.2-1.5 times.

Modern ingredients for thickness

Today there are many products that can make the life of housewives easier. These include:

• pectin;
• gestfix;
• agar-agar.

Some manufacturers offer ready-made solutions, which are called “Sugar for making jam.” The composition contains natural syrup thickeners, and the packaging contains detailed instructions.

Another advantage of such products is a significant reduction in cooking time. If ordinary jam is cooked in stages over 3-4 days, then the jam prepared with such a thickener will be ready in a quarter of an hour. You just need to add the mixture to the berries, stir and heat to a boil.

The use of pectin has only a positive effect on the taste. The syrup becomes similar to confiture. And agar-agar is also very useful; it is even used in Vedic cuisine for making sweets.

Many housewives who have discovered such ingredients completely switch to the new recipe. They don’t have to spend a long time fiddling around in the kitchen and tormented in search of an answer to the question of what to do if the plum jam turns out to be liquid.

Serviceberry berry

This small berry tastes like blueberries or cherries. Serviceberry juice is an excellent thickener. If the cooking result does not please you, you can safely use this ingredient.

For example, irga will help if plum jam It turned out liquid. What to do in this case? Squeeze the juice of the berries and pour into the syrup before boiling again. The jam will begin to thicken before your eyes.

Prevention measures

It is not without reason that they say that prevention is easier than correction. In order not to wonder what to do if the jam turns out liquid, you can use a simple but reliable method.

Prepare the berries or fruits, pour them into the container in which you plan to cook the jam. Add sugar at the rate of 100 g per kilo of fruit, mix and leave overnight. In the morning, drain the juice, add sugar again (as much as indicated in the recipe) and cook the jam in the usual way. The drained syrup can be used too! For example, pour it over ice cream.

How much sugar do you need?

If you are using a specific recipe, follow the specified proportions. But there are also general recommendations. To make jam from sweet fruits, sugar is added in a 1:1 ratio. If you are preparing sour berries or fruits (cherries, currants, cherry plums), you need to take one and a half times more sugar than fruits. You can add sugar during the cooking process, for example, when it turns out liquid.

You already know what to do to thicken certain fruit and berry treats. All that remains is to choose the most suitable method.

Hello, my dear readers! Today I will share with you simple recipes delicious homemade apple jam.

Something tells me that this year there will be an abundance of these fruits. Therefore, it is worth preparing and telling you as much as possible about what else can be prepared from this fruit. I have prepared several interesting options for you and I think that at least one will suit you.

In general, you can prepare a huge number of different preparations from apples. Preserves, jams, marmalade, compotes. In addition, you can make wonderful baked goods with them. The most popular pie with these fruits is, of course. But there are other recipes for pies filled with them, which I will talk about in future articles.

I don't really like these fruits in kind, but I really respect jam or marmalade. And my husband loves everything related to apples, like... past life he was a worm that lived inside the fruit.

By the way, when adding sugar, remember that the varieties may be different. Some are more sour, others are sweeter. In accordance with this, you can change the proportions of sugar in the recipe. But this is at your discretion.

The jam prepared according to this recipe is very suitable as a filling for pies. When it cools, it becomes thick, like jam. All vitamins are preserved in it. It's quick and easy to prepare.

Ingredients:

• Apples – 3 kg
• Granulated sugar – 1 kg
• Honey - 1 heaped tablespoon
• Hot boiled water - 0.5 cups

Preparation:

1. Rinse thoroughly and dry paper towel fruits. Cut into slices and remove the core with seeds (if there are branches, be sure to remove them too). Then cut the slices into cubes and place in a pan.

2. Pour boiling water and add sugar and honey. Mix everything and place on the stove. You want the sugar to completely dissolve and the syrup to boil, so don’t forget to stir constantly.

3. When it boils and syrup appears, cook for another 5 minutes. Then we put it in sterilized jars and put it away for storage until winter.

4. This delicacy should be stored in a cool place. And in winter you will enjoy the wonderful taste of summer.

Apple and orange jam for the winter in a slow cooker (a very simple method)

And here is the recipe instant cooking in a slow cooker. Well, it couldn’t be simpler. The combination of apple and orange makes the jam taste simply heavenly.

Ingredients:

• Apples – 500 gr
• Oranges – 500 gr
• Sugar – 1 kg

Preparation:

1. Cut the apples into slices or cubes, after removing the core and seeds. Also cut the oranges into slices and cut off the core. Place everything in a slow cooker and sprinkle sugar on top. There is no need to stir it, it will dissolve and disperse on its own.

2. Close the lid and select the desired program. If there is a “boiling” program, then select it and set it for 1 hour 20 minutes. If not, then “stewing” will do, set for 1 hour.

3. Then mash all the fruits using an immersion blender and puree until smooth.

4. That's all, all that remains is to put it in jars and put it in a cool place for storage.

How to make clear apple jam in slices

In order for our fruits to remain whole and the jam to be transparent, I offer this recipe. It is cooked in three stages.

Ingredients:

• Apples – 2 kg
• Sugar - 1.5 kg

Preparation:

1. Wash, peel and core the apples. Then cut them into slices and put them in a saucepan. Pour sugar over them, stir and close the lid. Leave in this position for a day so that the juice is released and the fruit is saturated with sugar.

2. After a day, put the pan on the fire until it boils. Cook for another 15 minutes over medium heat and put away again for another day.

3. After a day, put it on the fire again, wait until it boils and cook again for 15 minutes over low heat. Then pour into sterilized jars. Screw the lids on the jars and put them away.

Video on how to make dry apple jam with cinnamon in the oven

Have you ever tried this? It is somewhat reminiscent of marmalade or candied fruits. Awesome delicacy. The kids really like it. We did this when I was little. Mom gave me candy instead. Still there was a shortage. And it's cheap and tasty here.

Here I have selected a video recipe for you to make it clearer how to prepare it.

Ingredients:

• Apples – 1 kg
• Sugar - 300 gr
• Citric acid - 1 teaspoon
• Cinnamon - 1 teaspoon

Try this recipe and treat it to your kids. Rest assured, they will appreciate it and ask for more.

Delicious jam from apples, apricots and oranges for the winter (quick)

But such jam will be simply delicious. Very tasty and aromatic, moderately sweet. My mother-in-law shared this recipe with me. Thanks to her for this!

Ingredients:

• Apples – 1.5 kg
• Apricots – 1.5 kg
• Oranges – 1 piece
• Sugar - 1.5 kg

Preparation:

1. First, wash and dry all the fruits. Halve the apricots and remove the pits. Cut the apples into four slices and remove the core and seeds. Cut the orange into four parts along with the peel. Scroll everything through a meat grinder.

2. Rearrange fruit puree into the pan and add sugar. Place on the fire, bring to a boil and simmer for 40 minutes, stirring constantly.

3. Then transfer to sterilized jars and screw on the lids. Wrap it in a warm blanket until it cools completely, and then put it in your storage.

A simple recipe for thick apple jam “white filling” in slices

This one is one of the early ones. Plus, it's naturally sweet. Therefore, this recipe does not need a lot of sugar, otherwise it will be too much.

Ingredients:

• Apples “white filling” – 1 kg
• Sugar - 400 gr

Preparation:

1. Wash and core the fruit. Cut them into slices and place them in a saucepan or other cooking vessel. Sprinkle granulated sugar on top and leave it for several hours, or overnight.

2. When the apples have stood and given juice, and the sugar has melted, put the pan on the fire. Wait until it boils and cook for 10 minutes. Then remove from heat and leave to cool completely. Do this two more times.

Gradually it will thicken and become amber in color.

3. Place the finished jam in sterilized jars, turn it upside down and wrap it up. Leave it like this until it cools completely. That's all.

Transparent jam from paradise apples with tails

I really like this variety. Just like cherries, for one tooth and so sweet. And the confiture made from them is simply amazing. According to this recipe, fruits need to be boiled with tails.

Ingredients:

• Paradise apples (or ranetki) - 1 kg
• Sugar – 1 kg
• Water – 250 g

The day before cooking, pierce our “berries” with a toothpick. Then put them in boiling water for 3 minutes (if they are slightly larger, then for 5 minutes). After that, take them out and put them in a deep bowl. Fill in cold water and leave overnight.

Preparation:

1. Pour water into a saucepan and bring to a boil. Then pour sugar in there. Stir until dissolved and not burnt. From the moment it boils, cook over medium heat for another 10 minutes.

2. When the syrup is ready, add the fruit and stir. Turn off the heat, cover with a towel and leave for at least 5 hours to allow the apples to candied.

3. After this, put the pan back on the fire until it boils. Then cook over medium heat for 10 minutes, stirring very carefully so that the fruit does not burst. Leave it for 1 hour again and do this procedure again.

At the end of cooking, squeeze half a lemon into it so that our jam does not become sugary.

4. After the third time, leave to cool completely and only then put into jars. Banks must be sterilized in advance. Then simply put it away in your storage.

It is not necessary, of course, to leave the branches. You can remove them first. but it turns out prettier this way.

Jam from green unripe apples for the winter

It's a shame when something that was grown with love disappears. Unripe fruits fall to the ground and are wasted. But you can also make wonderful confiture from them. Since they are still sour, you need to add more sugar than usual.

Ingredients:

• Unripe apples - 1 kg
• Sugar - 1.5 kg (or to taste)
• Water - half a glass

Preparation:

1. Wash the fruits and remove the core and seeds. Then chop with a knife or using a blender. You can also use a meat grinder.

2. Place them in a saucepan, cover with water and cook until boiling. Then cook for another 30 minutes and add sugar. Mix it well and cook for 10 minutes over medium heat. Then increase the heat and keep it like this for about 15 minutes. We need our confiture to thicken.

To check, take a little jam on a spoon and drop it onto a plate. Run a knife through the middle of the drop; if it doesn’t come together, then it’s thick enough.

3. Then let cool and place in sterile jars and close with a plastic lid. Should be stored in a cool place.

Delicious and simple recipe for apple jam with lemon

But this is simply an amazing aromatic delicacy. I highly recommend it. It turns out thick, amber, with whole pieces of fruit. And so delicious that you can simply swallow your tongue. I first tried this delicacy 3 years ago, when my work colleague brought a pie with this filling for her birthday. She teased me for a long time and did not give me the recipe for this jam. But still, I begged him, it turned out to be very simple.

Ingredients:

• Apples – 1.5 kg
• Lemon - 1 pc.
• Sugar – 1 kg
• Water - 1 glass

Then, recently, I found a video with this recipe and decided to share it with you.

Try this recipe and treat it to your family. It is also very suitable as a filling for pies.

Original apple and banana jam for the winter

How do you like this option, with banana? For this jam, it is better to take sweet and sour varieties, with an emphasis on sour. You will get a very interesting combination of flavors. From the proposed ingredients, 2 liters of the finished product are obtained.

Ingredients:

• Apples – 1 kg
• Bananas - 0.5 kg
• Sugar – 1 kg
• Citric acid - 0.5 teaspoon

Preparation:

1. Peel and core the apples. Cut them into small cubes. Peel the bananas and also cut into cubes.

2. Place the chopped fruit in a saucepan and add sugar. Stir and leave for two hours to release juice.

3. After this, put it on low heat to simmer for 20 minutes after it boils. After 20 minutes, add citric acid. Stir well and cook for another 15 minutes.

4. Then put everything into sterilized jars and screw on the boiled lids. Leave until cool and remove.

Well, my dears, I’m done for today. But I hope you were able to find something new and interesting for yourself. Cook with love and pleasure and everything will be delicious.

Have a good harvest and successful preparations! Bye.

Hello, dear guests of our site! The most common and affordable fruit, especially this season, is apples. I don’t know about you, in our garden plot this year. the richest harvest apples and ranetkas. To celebrate, I made compotes, jams, marmalade, but completely forgot about the jam. But I decided to correct this omission.

I have some amazing recipes for sweet apple treats in my bag of recipes. I will share them with great pleasure with you. Since childhood, I remember this transparent, amber delicacy, similar to honey, with a beautiful golden color. The dessert is very easy to prepare, I hope you will see for yourself. Jam will delight the whole family over a cup of hot tea, but that’s not all. It can be added to pies or any other baked goods.

A bright, beautiful delicacy will delight the eye and more. This jam can be used to decorate cakes or sweet pies. Transparent apple slices will retain mass useful vitamins. It will take a lot of time to prepare, but what a result you will get!

We will need:

• Apples – 1 kg
• Sugar – 1 kg

Step by step description:

The first and perhaps most important thing in preparing a sweet dessert is the choice of fruits for jam. They should be without signs of spoilage, ripe, elastic. Cut the apples into slices, removing the core and seeds.

The best time to start preparing the treat is in the evening.

Place the chopped slices into a deep saucepan or any other container in which you will then cook the jam. Fill the apples with sugar, mix carefully so as not to damage the slices, but so that each piece is covered with sugar.

Leave the crushed fruits in this state overnight, they should release juice.

In the morning, the apple slices will look something like this; most of the sugar should dissolve. The amount of juice in the container depends largely on the variety of apples you choose. There is no need to worry about this if in your opinion it is not enough. When heated, the sugar will dissolve and there will be enough juice.

Move the pan to the stove, turn on the stove to moderate heat. Wait until the contents begin to boil, stir gently. Cook after this for another 5-7 minutes. Then you need to remove the pan from the stove and give the delicacy time to cool a little.

But that’s not all for the delicacy to turn out amber with transparent slices, you need to repeat the cooking procedure again. Place the container on the stove, after boiling, cook for 5-7 minutes, as the first time.

This is what the finished treat should look like. Wash the jars thoroughly and sterilize them along with the lids. Then fill them with jam up to the neck and close the lids tightly.

Have a sweet winter dessert and enjoy your tea!

How to make clear jam from apples and pears with lemon slices

The aromatic treat is achieved through a very successful combination of fruits. The jam will be stored all winter; the main thing is to follow all the rules during the preparation and subsequent storage of the sweet dessert. Detailed recipe With step by step description especially for you below.

We will need:

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

Step by step description:

Wash the apples thoroughly, then cut into pieces, removing central part with bones. Place in a saucepan with thick walls; it should be deep enough.

The same procedure needs to be done with pears, wash and chop. Transfer to apples.

Place the bowl with the future jam on the stove and cook over low heat for half an hour. The dessert needs to be stirred periodically to avoid burning.

Cut the washed lemon into small size cubes, transfer to a saucepan a few minutes before the jam is ready, mix.

Apples in combination with pears and lemon acquire a slight sourness and a special aroma.

The treat can be eaten immediately with hot tea, for example, or filled with jars prepared in advance according to all the rules.

Enjoy your tea, good luck winter preparations to you!

The best recipe with orange and lemon

The enormous benefits of citrus fruits in combination with apples give an incredible aroma and taste of the finished sweet treat. Everything is incredibly simple, see for yourself. Everyone will like the result without exception.

We will need:

• Apples – 1 kg
• Orange – 1 piece
• Lemon - 1 pc.
• Sugar – 1 kg

Step by step description:

Step 1. Wash the fruits thoroughly with cool water and cut into small pieces.

Step 2. The orange and lemon need to be peeled, then pass the fruit through a meat grinder; you can use a blender instead, then the consistency will be more uniform.

Step 3. Place the chopped orange and lemon into a deep bowl and add sugar. Next, you need to send it to a water bath so that all the sugar dissolves.

Step 4. Place the apple pieces into a saucepan or other container in which you will cook the jam. Add the orange-lemon mixture with sugar to them and stir.

Step 5. Turn the stove on to medium heat. Cook the dessert for half an hour after it boils. Do not forget that the contents of the dish must be stirred, as the jam may burn.

Step 6. Prepare the jars, wash them thoroughly, and sterilize them.

Step 7 Fill the jars with apple, orange and lemon treats and close the lids.

Step 8 Once the winter sweet treat has cooled down room temperature, move the jars to the place where you store all the preparations.

Wish you Have a good day and enjoy your tea!

Recipe for a delicious dessert from Antonovka

One of the simplest, most affordable and delicious sweet treats for the winter. The recipe is not complicated, so if this is your first time deciding to make apple jam, you can do it without a doubt. In the Antonovka variety a large number of vitamin C, which means that it will help save you from colds.

We will need:

• Apples – 1 kg
• Sugar - 1/2 kg
• Cinnamon - to taste

Step by step description:

Wash the apples and cut into quarters. This will make it easier to cut out the center with the seeds.

Place the chopped pieces into a thick-walled pan and add sugar. After this, we leave the apples to juice for several hours.

After a few hours, move the pan to the stove and turn on moderate heat. Cook after boiling for 15-20 minutes, at the same moment add cinnamon if desired, this ingredient is optional.

Prepare the dishes that you will fill with dessert. The jars must be thoroughly washed and sterilized; the lids also need this procedure. Place the finished jam into jars while still hot.

Close the jars tightly with lids, turn them over as shown in the photo and cover. After cooling completely, the sweet treat can be put away in the pantry or down into the cellar.

Enjoy your tea!

Preparing apple jam slices with walnuts in a slow cooker

Aromatic, spicy jam will be an excellent addition to various baked goods or ice cream without additives, for example, ice cream or butter. The process will be simplified many times if you prepare the dessert in a slow cooker, and I will tell you in detail how to do this.

We will need:

• Apples – 450 g
• Water – 50 ml
• Sugar - 200 g
• Lemon - 1 pc.
• Cognac - 1 tbsp. spoon
• Walnuts - 100 g

Step by step description:

Cut clean apples prepared in advance into medium-sized slices, remove the core. Finely grate the zest of one lemon.

Place the fruit in a multicooker bowl, squeeze out lemon juice, and add sugar. Boil water and pour over apples with zest. Turn on the “Frying” mode on the multicooker and set the time to 15 minutes. Sometimes the contents need to be mixed carefully, try not to damage the apple slices.

After finishing the “Frying” mode, pour in cognac, add crushed walnuts, which can be fried beforehand. Nuts will add a special charm to the dessert. Turn on the multicooker to the “Baking” mode; 10 minutes will be enough for the jam to reach the desired consistency.

Serve the treat immediately or fill clean, sterilized jars for later storage. It is best to store treats in the refrigerator.

Enjoy your tea!

Amber delicacy from ranetki at home

A stunning-looking dessert, but that’s not all, a very tasty jam that is prepared with pleasure and almost in one go. We won’t cut or chop the ranetkas; we’ll make a sweet delicacy from whole fruits.

We will need:

• Ranetki – 1 kg
• Sugar – 1 kg
• Water – 250 ml

Step by step description:

Prepare the ranetkas, rinse them under running water, and sort the fruits. Do not under any circumstances use ranetki or worms for spoilage.

In a deep metal container, bring water to a boil, and then put small apples in boiling water for 5 minutes. Then quickly drain them in a colander and rinse them with cold water. This will help the ranetkas retain their shape when preparing dessert.

Place the Ranetki in a saucepan, pour in hot syrup and cook for about 15-18 minutes. If foam forms, it must be removed. Then remove the pan from the stove and allow the contents to cool.

Repeat the procedure after cooling. As soon as the jam boils, keep it on the stove for another 15 minutes.

Then fill the clean jars you prepared in advance with the sweet treat.

Enjoy the amazing jam yourself, treat your friends and acquaintances. Enjoy your tea!

Fragrant apple jam with cinnamon

Cinnamon can turn any sweet dish into a masterpiece. The same goes for jam, try it yourself!

Good luck in cooking and good mood to you!

How to make delicious clear apple jam - useful tips

Of course, the most important thing that I first want to note is the freshness of the apples when choosing before making jam. Leaving for several days, or even weeks, whether apples or ranetkas, will not give the dessert the result you expect from them.

The choice of dishes also has great importance. Ideally, it should be an enamel pan, or stainless steel will also work. The main thing here is the thickness of the bottom of the container in which you are going to prepare the sweet treat; it should not be too thin.

Arm yourself with a wooden spoon or spatula; this sweetness does not tolerate metal utensils. Well, everything is simple here, if you don’t want to get porridge, but a beautiful clear jam slices, use only a wooden spoon/spatula. The risk of damaging the lobules will be reduced to zero.

The sweet apple delicacy should be cooked gradually, in several stages. In this case, the heating of the stove should not be maximum. In order for the jam to be transparent and the apple slices to acquire an amber color, they should be thoroughly boiled. Avoid unwanted burning.

There is one more secret to ensure that the slices remain intact and unharmed in the finished product. Before cooking, soak whole apples in a bowl of cold water for a quarter of an hour. Only then cut them into slices and cook a winter and not only apple treat.

And the last thing for today, so that the jam stands for as long as possible and does not become sugary, add a little lemon juice to the finished dessert. Citric acid will cope with this task no worse.

With all my heart I wish you good luck in such a difficult task as preparing for the winter. Your efforts are not in vain, and the main thing is that everything has its time, which sooner or later comes to an end.

But let's not talk about sad things, see you soon!

Amber apple jam is not only tasty, but also a beautiful delicacy. Elastic and at the same time soft slices in a transparent and thick syrup simply smell like cinnamon. There is no shame in serving such jam even to festive table, and in a neatly decorated jar - presented as a sweet gift. How to properly prepare apple jam, all the secrets and useful tips I'll tell you today.

Apple jam can undoubtedly be prepared according to the most different recipes and every time the result will surely please you. But there are some nuances in preparing just such a dessert - for example, how to achieve transparency of the syrup or maintain the integrity of the apple slices. Clearly following step-by-step recommendations and you will get the same apple jam as in the picture, I promise.

Ingredients:

Cooking the dish step by step with photos:

The recipe for amber apple jam includes only two main ingredients - apples and granulated sugar. I use cinnamon as an aromatic additive - 1 stick is enough. You don't have to add it if you don't like it. In addition, vanilla, cardamom or star anise are perfect here - any spices of your choice.

How to make apple jam so that it turns out truly tasty, transparent and appetizing? Everything is as simple as shelling pears - all you need is desire and time. For this dessert, be sure to take sweet and sour varieties of apples. The fruits must be firm and without blemishes, that is, not broken or wrinkled. Otherwise, it will hardly be possible to ensure that in the finished apple jam the slices remain intact and the syrup remains transparent. Wash the apples and cut them lengthwise into 4 pieces. Carefully cut out the seed pods and stalks. Now we cut each quarter lengthwise into 3 more parts - as a result, 12 identical slices are obtained from one medium-sized apple. We process all the fruits in this way so that there are 1.5 kilograms of prepared raw materials for jam.

We take a container of suitable volume (I have a four-liter saucepan), always with a thick bottom. Place apple slices in it in layers, sprinkling with granulated sugar.

Gently shake the pan so that the sugar is evenly distributed between the apples. If you add aromatic spices, add them right now - for me it’s a cinnamon stick. Cover the dishes with a lid or gauze (to prevent annoying insects from getting in) and leave at room temperature for 4-12 hours. In this case, time is more than a relative concept and depends on the variety of apples, as well as the temperature in the room. For example, the juicier the fruit, the more juice it contains - then less time will be needed. Well, in the heat, apples will naturally release juice faster. You can cover the apples with sugar in the evening and leave them like that until the morning, and then make the jam.

This is what my apple slices looked like after just 6 hours. The sugar has almost completely dissolved (only a couple of spoons remain at the bottom of the pan), and the apples have released their juice. During this time, I gently shook the pan a couple of times, as if stirring the apples.

Place the bowl with fruit slices in sugar syrup on the stove. Turn on the highest heat and bring the contents to a boil under the lid. Then remove the lid and boil the apples in the syrup over high heat for exactly 5 minutes. See how they rose? And there was more syrup, since even more juice was released during heat treatment. You should definitely cook the apples over high heat - this way the slices will maintain their integrity. If you languish them at low temperature, the apples will gradually turn into puree. In addition, we do not interfere with the entire process of cooking the apple jam - we simply rock the pan from side to side (again, so as not to damage the slices).

We leave our future apple jam until it cools completely - 5 hours, I think, is enough. You can leave it overnight if you cook apples in the evening - you don’t have to get up at night. During this time, the apple slices will begin to absorb the syrup and gradually sink into it. Bring the fruit in the syrup to a boil again over high heat and cook for 5 minutes. Cool completely to room temperature.

This is what the contents of the pan looked like after the second cooking and cooling of the apples in the syrup. You may need 3-4 boils - as you like. Look: the slices absorbed the syrup and became transparent, while retaining their shape and not turning into mush. At this stage, you can complete the preparation of apple jam and close it for the winter. But in this case, the syrup remains quite liquid, so I suggest thickening it by boiling.

Using a slotted spoon (a wide spoon with holes), carefully remove the apple slices from the syrup and transfer them to another bowl. Place the syrup itself over medium heat and cook, stirring, until the desired thickness. I usually cook for about 5-7 minutes.

Return the apples to the boiling syrup, bring everything to a boil again and cook for about 3-4 minutes over high heat. The transparent apple jam in slices is ready - we will cover it for the winter.

In almost every recipe for homemade preparations for the winter, I tell you how to prepare jars and lids. I won’t repeat myself (you’re probably already tired of me) - just