2018-09-10

U early autumn apple aroma. It is sweet, piercing and fresh, like first love. The rays of the sun gild the apples.Gusts of wind raise the first fallen leaves in a whirlwind of intricate dance.At such a time, you definitely want to make clear Amber apple jam in slices.

There has been an incredible increase in apple production this year. The branches not only bend, but even break under the enormous weight of countless fruits. Most often, I simply freeze apples, cut into slices, for the winter. They make excellent ones. I make jam in small quantities. My husband and I eat it as a rare delicacy.

For cooking amber jam Any apples will do. Early and late, white and brown, green and red. The main thing is that they are juicy, not wrinkled, not broken. Even from carrion it is possible to make apple jam of excellent quality. You just need to cut out all the unsuitable places from the fruit.

How to make clear amber jam from apples in slices

Food preparation

To make amber transparent jam from apples in slices for the winter, you need to take fruits of suitable quality and wash them thoroughly under running water. clean water.

Cut in half, remove the centers. Seed nests can be removed using special device. If you have this kitchen gadget, then feel free to put it to use. If not, then use an ordinary small knife.

Cut into slices of small thickness. Here you need to guess. If you cut them too thin, they will be damaged during cooking. If you chop it too thickly, you won’t achieve the desired transparency. Three millimeters is quite an appropriate thickness in my humble opinion.

In a separate bowl, dissolve baking soda in cool water, pour the baking soda solution over the prepared apple slices for three to four hours. The soda solution will help ensure that the pieces do not become overcooked during cooking and become transparent. You can also put a lid on top of the apples that is smaller in diameter than the pan. This will prevent the slices from floating.

Drain the soda solution and rinse the slices thoroughly under running water. At the same time, shake them carefully to thoroughly rinse the solution from all the pieces.

On a note

Don't mix the mixture! Otherwise we will break all the pieces.

We calmly go about our business or go to bed. We need to wait for a lot of juice to form in which the apple slices will float. This will take six to eight hours. The duration of the process will depend on the juiciness of the apples, the thickness of the slices, room temperature, variety and other factors. For any other equal conditions in a warm room the process will go faster.

How to cook

Place the apples that have released their juice on the gas stove. Turn on the highest heat. Warm up without stirring. When the mixture boils, carefully drown the floating specimens with a wooden spoon.

Be sure to cook over high heat without stirring. Periodically, carefully shake the container to the left and then to the right. Otherwise, the slices will become soggy and you will end up with apple jam, not amber jam. Five minutes after the start of boiling, turn off the heat. The photo shows the future jam after the first cooking.

The exposure must last at least six hours. Or better yet, eight to ten hours. During the “rest”, the slices energetically absorb sugar syrup with their entire body, gradually increasing their number “drowning” in it.

We must repeat the process of cooking for five minutes and holding it another three to four times. If it seems to you that the jam is already quite transparent and its color is amber, then the cooking is finished. During the last boiling, bring the syrup to a drop that holds its shape.

Place the boiling mass into sterile jars, roll up the lids, turn over, and cool. Then we put the jars on shelves in the pantry and admire the fruits of our labor.

Amber miracle jam before serving for tea in an antique glass rosette.

Transparent amber apple slices jam with soda - recipe

Ingredients

• A kilo of juicy sweet and sour apples of any color;
• 700 g sugar;
• two liters of water;
• four teaspoons of soda.

Brief description of the technological process

1. Wash the apples, remove the core, cut into slices three millimeters thick.
2. Dissolve soda in water.
3. Pour in soda solution for 3 - 4 hours.
4. Rinse under running water.
5. Cover with sugar in layers.
6. Let stand until sugar dissolves and a large amount of juice forms (6 - 8 hours).
7. Cook over high heat for 5 minutes after the syrup boils.
8. Leave for at least 6 hours.
9. Repeat the process 3 - 4 times.
10. Pour the prepared jam and seal tightly with lids.
11. Turn over and cool.
12. Eat and enjoy the process.

My comments

Apple jam in slices turns out to be a beautiful amber color, with transparent slices. But it's not fragrant enough. Only the sweet delicacy from Antonovka has an intense, pleasant aroma. For flavoring, you can add cinnamon, cardamom, star anise, lemon, orange. A cinnamon stick, a couple of cardamom grains, and a star anise should be placed along with sugar. You can remove spices before packing the products into jars.

Lemon or orange should be thoroughly washed with a brush and soda. Then cut into thin slices along with the skin. For one kilogram of prepared apples, usually take one large orange or one medium lemon.

Jam of the same amber color is made from apples and strong, hard pears in any ratio.

Those who like to cook quickly should be disappointed. It takes a lot of time to get the result we need. Although, the active cooking time is quite short.

Apples are one of the most delicious and common fruits on the Russian table. Jam, jam, compote are made from it, apples are frozen, dried, and even pickled. But the main delicacy is, of course, jam. Apple jam is rich, sweet, tasty and appetizing. In winter it gives a tart taste and summer aroma. Jam can be consumed as a separate dessert, can be used as a filling for pies and buns, pancakes, pancakes and casseroles are served with jam. Rolling up at least a few jars of apple jam for the winter is the duty of any good housewife. But what are the benefits of apple cider? Are vitamins really preserved after heat treatment? Let's try to figure everything out in order.

The benefits of apple jam

Apples are incredibly tasty and healthy fruit, which saturates the body with a palette of vitamins and minerals. So that the fruit retains everything beneficial features, you need to cook it correctly. Keep the apple mixture on the fire for no longer than five minutes so that the microbes are killed and prolonged exposure high temperatures did not affect the benefits of the product. In this case, apple jam will be no less useful than fresh fruit. How does an apple affect the human body?

1. Apples improve the functioning of the respiratory system. It has been proven that people with asthma experienced much fewer attacks if they regularly drank apple juice.
2. Apples perfectly strengthen bones, making them less loose and brittle. This is especially true for women after pregnancy and during menopause.
3. This fruit normalizes stool and improves digestion. Interestingly, an apple can help with both constipation and diarrhea. A large amount of plant fibers help push through hard feces for constipation. But with diarrhea, these fibers absorb excess moisture and toxins that cause loose stools.
4. Scientists conducted an experiment. One group of rats was regularly given apples, but the second was less fortunate - this fruit was not in their diet. The research amazed even scientists - regular consumption of apples reduces the risk of developing certain types of cancer by almost a third. More precisely, the risk of developing breast, colon and liver cancer.
5. Apples improve memory, increase efficiency, and activate brain activity. Regular consumption of apples reduces the risk of developing Alzheimer's disease.
6. Green apples help reduce cholesterol levels in the body, normalize the functioning of the cardiovascular system, and reduce the risk of ischemia.
7. Apples are good for diabetes mellitus– they lower blood sugar levels. To make jam safe for diabetics, you need to add fructose or sorbitol instead of sugar.
8. This fruit perfectly cleanses the liver and has a positive effect on dental health. In addition, apples are quite low in calories, so they are part of many weight loss diets.

This is a traditional apple jam recipe that will not only delight you with its deep taste, but also preserve all the benefits of the fruit delicacy.

1. Not only strong and whole apples are suitable for jam, but also wormy and even damaged fruits. The main thing is to cut off all damaged areas.
2. Apples need to be washed and wiped with a dry cloth. Whether to leave the peel is a matter of taste for each housewife. Most recipes involve peeling the fruit, but sometimes soft apples are not peeled so that they do not fall apart during the cooking process.
3. Apples, cut into slices or grated (as you prefer), are placed in an enamel bowl and covered with sugar. If the apples are sweet, 800 grams of sugar per kilogram of apples is enough. If sweet and sour, then the proportions should be equal. If the apple variety is sour, then there should be more sugar, approximately 1.1-1.2 kg per kilogram of fruit.
4. Cover the apples with sugar and leave for a while. A minimum of 4-5 hours should pass; ideally, the apples should release juice until the morning. The next morning, put the dishes on the fire and bring the mixture to a boil. Apples should boil for no more than five minutes, otherwise they will lose their beneficial properties. After 5 minutes of boiling, turn off the heat and let the jam cool and brew. This needs to be repeated 2-3 times.
5. Don't forget to prepare the jars during this process. The jam is often sealed in small jars to make it easy to eat quickly in winter. The jars must be rinsed thoroughly. You can sterilize jars in the oven, in boiling water or steam. The lids should be simmered in a small saucepan for at least five minutes.
6. IN last time Bring the apple jam to a boil and pour into jars, roll up the lids. Turn the jars over and leave until they cool completely.

This is a classic recipe for making natural and healthy apple jam.

Apple jam slices

While some people prefer soft and boiled jam, others like more shaped slices of fruit in syrup. Preparing such a delicacy is not difficult, you just need to know some subtleties.

Cut the peeled apple into slices of at least 3 cm. Then dilute a teaspoon in five liters of water baking soda. Soak the apple slices in this solution so that the slices remain strong and elastic until the end of cooking. Soak the apples in the soda solution for 5 minutes, and then drain the apples in a colander. This trick will allow you not only to save apple slices intact, but will not change the color of the future jam. The apple will not darken after cooking, but will remain transparent amber.

Next, cook the apples as in the previous recipe. Cover the fruit with sugar and leave for several hours. Then bring the apple jam to a boil and let cool. Heat the jam 2-3 times. At the end, you can add a handful of rowan berries, currants, and dark grapes to the mass. This will give the syrup a delicate pink tint, while the apples that have turned caramel will remain light. The unusual color of the jam will look beautiful and appetizing. At the end, let the jam cook for about 15 minutes so that all the ingredients set, and then roll the dessert into jars as usual.

This recipe was very popular several decades ago, when there were shortages of granulated sugar. In those days, sugar was successfully replaced with honey. This made the apple jam incredibly aromatic and rich.

Most popular recipe- This is applesauce with honey. For him, apples were peeled and placed in a clay pot. Then the fruit had to be baked and rubbed through a sieve. Two glasses of this puree should be mixed with 300 grams of natural flower honey. The mass should be cooked over low heat. Do not allow honey and apples to boil - the delicacy will become useless. Ideally, the mixture should simmer in a Russian oven, but a regular oven will do. When the mass thickens, it can be tasted or canned. The resulting golden treat will certainly please your loved ones.

Honey jam with cranberries, apples and nuts is very popular. One kilogram of cranberries needs to be sorted and filled with a glass of water. Simmer over low heat until the berries are soft. Then you need to rub the mass through a sieve, mix the syrup with honey, peeled walnuts and apple slices. Cook over low heat for about an hour. All components of this jam complement each other and the result is an incredibly tasty and rich delicacy.

Apple jam with lemon

Lemon will add a subtle citrus aroma and light sourness to the traditional taste of apple jam. For a kilogram of apples you will need a large lemon. Wash the apples, peel and core them, cut into slices. The lemon needs to be washed and grated on a fine grater, removing all the seeds. Pour the lemon pulp into a glass of water and simmer over low heat for about an hour. Then add a kilogram of sugar to the mass and wait until it completely dissolves. After this, add apple slices to the syrup. There is no need to immediately cook the jam; leave the container for several hours, stirring its contents regularly. This is done so that the apple absorbs the fragrant citrus taste and aroma. After a few hours, the jam can be boiled and rolled into jars.

Below are tips that reflect all the intricacies of making apple jam.

1. Instead of sugar, you can add honey to any jam. In this case, you can add a little less honey, since it is usually sweeter than sugar.
2. It is very important to maintain the proportions of sugar, because it is a preservative. If you add less sugar, the jam will not last long - it will spoil and ferment. If you add more, you won’t feel the apple taste. To make the jam more dietary, you need to add less sugar to it, but you need to store it in the freezer, in plastic bottle and defrost only once. Believe me, in winter this jam will delight you with its summer aroma, taste and naturalness.
3. Sometimes after opening a can, mold may appear on the surface. Don't rush to throw away the workpieces. Upper layer You can carefully remove it and boil the remaining jam. It will not be stored for a long time, but it is quite suitable for pies and buns.
4. Is the jam sugared? No problem! Heat it in a container with hot water until the mass becomes homogeneous.
5. How to check if the jam is ready? Apple jam is well cooked if all the slices lie on the bottom and do not float on the surface.
6. The jam should be stirred very carefully so as not to damage the precious slices and turn the treat into porridge.
7. In Rus' it was believed that apples should be picked for jam only after Yablochnogo Savior. At this time, apples were carried to the church and illuminated. Such fruits made not only tasty, but also medicinal jam.
8. Apples for jam should not be collected in the rain or after the rain. At this time, the fruit absorbs a lot of moisture and the jam will turn out watery.
9. When canning, you need to pour jam to the very edge of the jar. The more air in the container, the greater the likelihood of germs or bacteria getting inside.

These simple tips will help you make not just jam from apples, but a real dessert delicacy that you won’t be ashamed to serve even in front of the most important guests.

Store jars of apple jam in a dark, cool and dry place. Don't forget to sign the preservation so you know the date of twisting. Apple jam can be stored for several years, provided that it contains at least as much sugar as apples. Although we should not exaggerate, jam prepared according to our recipes will not survive until the next season - it is so tasty, rich and aromatic. Make apple jam to enjoy the taste of summer on cold winter evenings.

Video: apple jam

My dear housewives, the time has come to prepare various goodies and health benefits from apples for the winter. If you have big harvest apples, we can easily deal with him! Apple jam will be a hit during the cold winter months. I will tell you how to make apple jam so that it looks attractive and makes you want to eat it right away. Today we will learn how to cook clear amber jam from apples in slices. I'll share with you first simple recipe, which can be modified to your liking.

Transparent amber jam from apples in slices

What we need:

• 1 kg apples;
• 1.2 kg sugar;
• 500 ml water;
• A pinch of vanillin.

Let's prepare clean glass jars, a blanching pan, a blanching mesh or colander, a cooking basin, a towel, and oven mitts.

First brew:

• Wash the apples well and dry on a towel. Peel the fruit, cut out the core, cut into slices 5-6 mm thick, and place in a net for blanching.
• Boil water, drop the apple slices into it and blanch for 2-4 minutes, immediately transfer the mesh with apples under cold running water, cool the slices, and place them in a cooking basin. If any slices are overcooked, remove them.
• We use the water in which the apples were blanched to make syrup. How to make syrup: take 300 ml of water after blanching, boil, dissolve half of the sugar in it - 600 g, boil. Pour hot syrup over apple slices. We use the rest of the sugar later.

Second brew:

• Let the apples soak in the syrup for at least 3 hours, then boil the syrup and apples over very low heat for 5-7 minutes. Turn off the gas, let the jam soak for 6-8 hours, it will be soaked in syrup, boil again for 5-7 minutes, then let it sit for 6-8 hours.
• According to the recipe, after the second soaking of the jam, prepare a syrup from the remaining ingredients: boil 200 ml of water, add 600 g of sugar, boil for 2-3 minutes and add it hot to the boiling jam, cook with stirring for 5-7 minutes, cool for 6-8 hours .

Third cooking (if necessary):

1. Let's repeat the fractional cooking procedure again (if necessary). We will focus on the thickness of the syrup and the color of the jam. The more you cook, the thicker the jam will become and the darker its color. We need to achieve an amber color and transparency of the slices.
2. During the last cooking time, add vanillin to the jam. While the jam is cooking, sterilize the jars so that the boiling mass can be packed into hot jars. Seal the jars tightly and cool. If you tie a beautiful knitted napkin over the lid, we have a wonderful gift for friends.
3. I willingly share my recipes in which I use wild plants. I recommend making amber transparent jam from apples in slices with the addition of wild rowan berries. It will give the jam an amazing light bitterness and enrich its taste.

The ratio of apples and rowan berries is as follows: for 1 kg of apples, take 100 g of rowan berries. Rowan must be blanched for at least 7-8 minutes before adding it to the syrup.

To the piggy bank useful tips: To prevent sliced ​​apple slices from darkening in the air, they can be kept in acidified or salted water before blanching, but no more than 1 hour.

In what container is it better to cook jam? The most convenient and safest utensils are made of stainless steel, but it is better not to use aluminum, enameled, or Teflon-coated utensils; they have too many disadvantages.

It is better to sterilize jars for packaging ready-made jam in the oven, and to avoid getting burned, you need to use oven mitts.

Recipe with oranges

How to make jam from apples of various flavors? We can prepare many variations by introducing different ingredients into the recipe. Let's try it with oranges.

What we need:

• 1 kg apples;
• 2 oranges;
• 1 kg sugar;
• 500 ml water.

Let's prepare clean glass jars, lids, a pan and a mesh for blanching, a towel, and oven mitts.

1. Wash the apples and oranges and dry them on a towel.
2. While they are drying, prepare a syrup from water and sugar and boil.
3. Peel the apples, cut out the core, and cut into thin slices.
4. Peel the oranges, separate them into slices, peel them from transparent films, chop them finely and dip them together with the apples in hot syrup, mix carefully and leave to soak for 3-4 hours.
5. How long should you cook apple jam until the slices become transparent?
6. After infusion, bring the apples and oranges to a boil, boil over low heat for 5 minutes, then turn off the gas and leave the jam for 5-6 hours.
7. Repeat the operation 3-4 times, observing the thickness and color of the syrup. As soon as we are satisfied with the result, pour the hot jam into hot sterilized jars and seal with lids.

Based on my experience and the experience of many housewives, I will say that quick cooking for 5 minutes is most optimal for apples; they do not boil, but have time to be well soaked in syrup.

How to make apple jam with a bright oriental touch?

The basic version of jam with oranges can be shaded with a clove aroma; to do this, throw 2-3 buds of cloves into the preparing sugar syrup, boil and catch the cloves, this spice is very rich and should not be overdone with it. Pour clove syrup over apples and oranges and cook according to recipe.

Apples are such a flexible product that by introducing even one spice into the jam, you can get completely different tastes and surprise your guests with the recipes for your autumn preparation.

Clear apple jam with lemon

Let's not ignore such citrus as lemon. It goes well with apples, prevents the syrup from becoming sugary, and gives the jam a pleasant fresh note. So, the recipe: amber jam from apples with lemon slices.

What we need:

• 1 kg apples;
• 2 lemons with thin skin;
• 1 kg sugar;
• 500 ml water;
• A pinch of vanillin.

1. Wash the apples and lemons and dry them on a towel. While they are drying, make a syrup from water and sugar. You don’t have to peel the apples, if they are thin, cut out the core of the fruit and cut them into slices. We will not peel the lemons; we will cut them in half, remove the seeds, and cut them into thin slices.
2. Place the apples and lemons in a cooking bowl, pour in hot syrup, mix gently, and let steep for 3-4 hours. Cook our jam in one step over low heat, skimming off the foam and stirring so as not to burn, until the apple slices become transparent.
3. At the end of cooking, add vanillin. Place the hot jam into hot, sterilized jars and seal with lids. Let's cool.

We will store it in a cool place. Transparent jam made from apple slices with lemon turns out to be light amber in color, has a subtle lemon flavor, and can stand for a long time without becoming sugary. But I don’t store it at all - I eat it in one sitting.

Delicious amber jam with cinnamon

We use the classic combination of apples and cinnamon to make aromatic and healthy jam.

What we need:

• 1 kg apples;
• 1.2 kg sugar;
• 1 tsp cinnamon.

Let's prepare clean glass jars, lids, a cooking basin, a towel, and oven mitts.

1. Wash the apples and dry them on a towel. Peel the peel, cut out the core and cut into thin slices.
2. Place some of the apples in a cooking bowl and sprinkle some of the granulated sugar on them. We will lay out apples and sugar in layers. The top layer should be sugar. Leave the apples like this overnight. During this time, they will give juice and soak in the resulting syrup.
3. In the morning, let's set the jam to cook. Let it simmer over low heat for 10-15 minutes. Remove the cooking basin from the stove and let the jam brew for 8-10 hours. Repeat the fractional cooking procedure 3-4 times. With each cooking the syrup will become thicker and darker.
4. At the end of cooking, add ground cinnamon, let it boil and pack it hot into sterilized hot jars, seal it, and cool.

How to determine the end of cooking? If you like liquid and light syrup, 3 fractional boils are enough; if you want a syrup that is viscous and dark amber in color, you will have to do 4-5 boils.

It must be remembered that ground cinnamon gives the syrup some turbidity.

If you want to end up with transparent apple jam made from slices with cinnamon, with clear syrup and the slices themselves, you need to use cinnamon sticks, not ground.

A cinnamon stick should be dipped into the jam in the middle of cooking, so that over several fractional cooking procedures the syrup will be saturated with the aroma of this spice.

Both your household and your guests will be satisfied when you serve them a rosette of such sunny jam with an amazing, soft aroma with a cup of tea.

A simple recipe in a slow cooker

How to make jam quickly? What should those housewives do if they are short on time and want to please their family? delicious jam do you really want to? A home helper – a multicooker – will come to the rescue. This is a very quick and easy way to get such tasty and beautiful jam that you will not refuse it in the future. And one more thing - by making such jam, you will be convinced that it can be transparent in a slow cooker, and not just prepared in the traditional way.

What we need:

• 1 kg apples;
• 1 kg sugar;
• 500 ml water;
• 1 tsp. cognac;
• Zest of 1 lemon.

Let's prepare clean glass jars, lids, and a towel.

1. Wash the apples, dry them on a towel, peel them, remove the cores and cut them into thin slices. Grate the lemon zest on a fine grater.
2. Pour water into the multicooker bowl, add sugar and set to “simmer” mode for 60 minutes. In 20 minutes the syrup will have time to boil, add pieces of apples and lemon zest into it and continue to simmer until the beep.
3. Add cognac to the prepared jam and mix. Immediately pack into hot jars and seal with lids.

We will actually get transparent and aromatic jam with whole slices.

How to cook jam in a slow cooker that is not amber in slices, but fine-grained?

To do this, pass the peeled apple slices through a meat grinder; take 200 ml of water per 1 kg of chopped apples. We will cook in a slow cooker using the same “stew” mode. The jam will be thicker and have a pleasant grainy consistency. But you need to take firm apples, maybe even slightly unripe ones, otherwise we will end up with apple jam, which, in principle, is also not bad.

Add to the collection of useful tips: How long can seaming be stored? If the jars are sealed with metal lids, they will last in a cool place for at least 2 years; if nylon lids were used, the jam should be stored in the refrigerator.

What to do with jam if it has fermented? Most best option- make apple wine. If the jam is overcooked, its taste will deteriorate significantly.

Secrets: how to cook apple jam in slices so that they don’t get overcooked

To ensure that you enjoy making jam and the result does not disappoint, you need to know some tricks and features. Conservation works well for thoughtful and attentive housewives.

How to make transparent apple jam in slices?

1. First of all, you need to know that not all varieties of apples are suitable for jam. The best apple varieties are Anis, Antonovka, Bellefleur-Chinese, Saffron Pepin, Renet Simirenko, Cinnamon.
2. Some apples have a rather loose structure, such as Antonovka. But even from it you can make jam into slices, if before blanching you soak the sliced ​​apples in a strong solution of baking soda for 5 minutes - this procedure will thicken the flesh of the slices and they will not boil over.
3. The blanching of fruits before cooking jam helps remove excess air from loose tissues, and makes fruits that are too dense, elastic, which also helps preserve their structure during the cooking process.
4. Continuous long-term cooking of apple slices in sugar syrup inevitably leads to their overcooking. To obtain jam in whole pieces or slices, the principle of fractional jam is used. Pouring hot apples sugar syrup begins to change their structure. Further rapid and repeated boiling, alternating with prolonged infusion, compacts loose apples, and, on the contrary, makes dense ones more pliable and elastic. These techniques allow the fruits to be saturated with syrup evenly and become transparent.
5. An alternative option for making jam, when chopped pieces or slices of fruit are sprinkled with sugar long time- at least 10-12 hours, it also helps to compact their structure and get transparent slices in a clear syrup instead of boiled puree.
6. In order for the apple slices to be equally saturated with syrup during cooking and infusion, you need to take only one type of apple, otherwise you can get uneven jam with soft and hard slices.

And, of course, we must definitely watch the video in which we will analyze step by step recipe preparing clear amber jam from apples in slices. Experienced chefs will tell you how to make jam correctly.

Step-by-step recipes for making transparent apple jam in slices for the winter: classic and quick recipe, options with oranges, lemon, cinnamon

2018-06-25 Marina Danko

Grade
recipe

32475

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

0 gr.

Carbohydrates

35 gr.

140 kcal.

Option 1: Transparent apple jam for the winter - classic recipe

Would you like to enjoy not only aromatic and tasty, but also clear jam? You'll have to spend a little time. No, not for cooking, but for periods until it cools, thickens, and fills with amber. Be patient for a couple of days, especially since you can make a bowl of jam every day, just apples and dishes would be enough.

Ingredients:

• a kilogram of fragrant apples;
• six hundred grams of granulated sugar.

Step-by-step recipe for transparent apple jam in slices for the winter

After washing with cool water, we tear off the tails of the apples. Without peeling the peel, we cut the fruit into slices, cut out the core and “spouts”. We spread the slices into plates a little less than a centimeter thick.

Measure out the specified amount of sugar. Wash and wipe dry the bowl for making jam. Sprinkle with sugar and place apple slices in a bowl in layers. Be sure to sprinkle the apples well on top as well.

Cover the bowl with a suitable lid and leave for eight hours. room temperature. It is not recommended to keep it longer, as the top slices may wilt. When cooked, such slices will not be soaked in syrup and will remain tough.

After eight hours, place the bowl of apples on the stove and turn on medium heat. While bringing to a boil, shake the bowl periodically so that the top slices are mixed with the melting sugar. As soon as the syrup begins to bubble intensely, lower the heat slightly and simmer for up to five minutes at a low simmer.

Cover with a lid and leave the jam for up to eight hours. Bringing it back to a boil, cook for another five minutes at a low temperature. After eight hours we repeat. The third cooking can be done after 13 hours; the apples, already boiled in syrup, will not spoil.

For the last, fourth time, bring the jam to a boil and cook a little longer - about seven minutes. Place the jam in sterile jars and seal tightly with boiled metal lids, then roll tightly with a seaming wrench.

Option 2: Quick recipe for “Five Minutes” - clear apple jam in slices for the winter

Can't find it easier way jam preparations. The entire process can take twelve hours, and special attention It only requires preparing the apples. In order for the jam to really come out transparent and the apple slices to be soft, for this option you must remove the peel from the fruit and make the fruit slices as thin as possible. If the apples are sour, citric acid is not needed, it is needed to remove the sugariness.

Ingredients:

• aromatic apples - exactly a kilogram and the same amount of sugar;
• a glass of clean water;
• a pinch of lemon acid.

How to quickly make transparent apple jam in slices for the winter

After rinsing, remove a thin layer of skin from the apples. Having cut out the core along with the partitions, dissolve the pulp into thin, slightly less than half a centimeter thick, slices. After pouring into a bowl, pour the apples with slightly acidified water so that the slices do not darken by the right time.

In a bowl, combine all the sugar with water and place it on the stove. Set the heat to medium and stir until it dissolves. When the syrup becomes transparent, add heat and wait for it to boil.

Strain all the liquid from the bowl of apples and pour them into the boiling syrup. After boiling for two minutes, turn off the heat and leave the jam until it cools. The next time you place it on the fire, add lemon and let it boil for five minutes.

While still hot, pour the jam into suitably prepared jars and seal tightly with lids. Turning the bottoms upside down and wrapping them tightly in a blanket, leave the workpieces until completely cooled. Turn the cooled ones over and put them in storage.

Option 3: Fragrant apple jam in transparent slices for the winter (with oranges)

To diversify the taste, apple jam can be supplemented with other fruits, such as oranges. Thanks to citrus fruits, the jam will have a more pronounced taste, rich color and amazing aroma. Be sure to scald the oranges and wipe them dry with a dry cloth. Citrus fruits are often covered with a thin layer of wax - this must be removed.

Ingredients:

• oranges and apples - one kilogram;
• half a kilo of refined sugar.

How to cook

Scald the oranges with boiling water and wipe each one dry with a towel. After cutting, we select the seeds from the citrus fruits, and then grind the unpeeled slices with a meat grinder.

We wash the apples, cut off the peel in a thin layer and remove the core along with all the partitions. Cut the fruit into thin slices.

Place twisted oranges in a large bowl intended for making jam and connect them with apple slices. Add sugar and mix gently.

Turn on the burner under the container with fruit and bring it to a boil. Be sure to gently shake the bowl several times so that the sugar on top mixes with the syrup. After boiling, set the heat to minimum and cook the jam for at least 50 minutes. Don’t forget to periodically rock and shake the basin slightly, otherwise the slices will cook unevenly.

When the apple slices turn amber and the clear syrup begins to fall from the spoon like liquid honey, pack the jam into jars. Let's roll up.

Option 4: Unusual apple jam in slices, transparent for the winter with the aroma of cinnamon

Apple preserves and jams do not always need flavorings; more often, they are absolutely unnecessary, but there are other cases. For example, varieties of apples that are practically odorless or large quantities fruits, there is a desire to prepare them not just like that, but in some unusual way. Cinnamon is one of the most famous flavorings suitable for apple jam. Do not put too much of it, and be guided by the strength of the aroma in each specific case.

Ingredients:

• apples without peel - 1 kg;
• 700 gr. Sahara;
• a spoonful of ground cinnamon;
• water.

Step by step recipe

After sorting through the washed apples and cutting them in half, we remove the core; if there are places on the pulp that have darkened when struck, we remove them too. Cut into slices; they should not be thin, as they may fall apart during cooking. If you cut them too thin, they will not come out transparent. The optimal slice thickness is up to seven millimeters.

We measure out exactly a kilogram of prepared apples and, sprinkle with sugar, place them in layers in a bowl. Leave for three hours so that the fruit slices release their juice. We check, and if little juice has been released, add 100 ml of cool water to the apples.

Place the bowl of fruit on the lowest heat setting and wait for it to boil. From time to time, gently stir the jam so that all the sugar is evenly distributed in the syrup. Having lowered the heat to a minimum after boiling, boil the jam for five minutes and immediately turn it off. Leave the bowl on the stove for a couple of hours so that the apple slices are saturated with syrup.

Bring the jam to a boil again, keep it on low heat for about five minutes, and set aside for two hours. This time it is better not to stir, so as not to disturb the integrity of the slices. It is better to shake the container several times.

After the second cooking, carefully stir the cinnamon into the jam and place it on high heat. As soon as it boils, immediately put it in jars and seal it hermetically with boiled metal lids.

Option 5: Transparent apple jam for the winter

Did you like the jam described above? Now let’s add a little more vanilla to the cinnamon - these flavors go well together not only in baked goods. The trick of soaking in soda water allows you not to worry about the integrity of the apple pulp slices.

Ingredients:

• a large spoon of dry soda;
• apples of absolutely any variety - two kilograms;
• 250 milliliters of water;
• cinnamon and vanilla powder - a small spoon each;
• two kilos of sugar.

How to cook

We select apples that are not damaged by rot. Rinse thoroughly warm water, cut the peeled apples into slices, seven millimeters thick. Place the slices in a bowl.

Dilute a spoonful of soda in a liter of cool water and pour it over the apples. If the liquid does not cover all the slices, place a small weight on them, placing a thin board or plastic plate under it.

After boiling water, pour it into a container with sugar and put it on moderate heat. Stir continuously until the sugar dissolves without any residue.

We rinse the apple slices from soda water, strain out the moisture and put the pulp in the syrup. Set the heat to almost maximum, cook for twenty minutes, stirring occasionally. A couple of minutes before the end of cooking, add cinnamon, lemon and vanilla. After thoroughly stirring, finish cooking and roll up as usual.

Option 6: Transparent apple jam for the winter

The zest perfectly refreshes the jam, making it lighter and less cloying. It is better to use sweet fruits; lemon juice will add sourness to the jam, this is more than enough.

Ingredients:

• a kilogram of sugar and ripe, elastic apples;
• medium-sized thin-skinned lemon.

Step by step recipe

Rinse the apples with running water and peel them. Cut into four parts at once, remove the middle and cut straight from your hand into arbitrary slices no thicker than half a centimeter.

Pour a glass of water into a basin or pan with a thick bottom, add sugar and pour in the juice squeezed from the lemon. Gradually increasing the heat from low to medium, stir the mixture until it becomes a clear syrup.

We send the apples into the syrup after the sugar crystals have dissolved, and boil at a barely noticeable boil for up to fifty minutes. Do not stir, it is better to slightly shake the jam over the stove several times. In the finished jam, the apple slices will appear translucent, and the syrup should acquire the consistency of liquid honey. Add the grated zest to the jam about ten minutes before it is ready.

Without allowing the jam to cool, package it in sterile jars, seal and store, preferably out of light.

Option 7: Apple jam slices with soda and cinnamon

Most often, apples are used to make jam or jam. But if you want to surprise your loved ones, try cutting the fruit into slices and boiling them in cinnamon syrup. This jam looks original, has a rich taste and spicy aroma. The slices are elastic, and the syrup is transparent and amber.

Ingredients:

• Apples - 2 kg;
• Sugar - 2 kg;
• Cinnamon - 5 g;
• Soda - 20 g;
• Water - 2.3 l.

Step by step recipe

Wash the apples, peel them, remove the core from each fruit. Boil the water in advance or purify it using a filter.

Cut the apples into equal slices. They should not be too large, the optimal thickness is 1 cm.

You can start making jam right away. But it would be much better to soak the apple slices for several hours, or even overnight. Thanks to this, they will maintain their dense structure. For soaking, prepare a solution of baking soda and 2 liters of clean water. Pour this mixture over the fruit and leave for a while.

Bring the remaining water to a boil, then pour the sugar into the saucepan. Stir and cook for a few more minutes until the grains dissolve.

Rinse the slices to remove any remaining soda. Pour them into a deep bowl and fill with syrup. Stir the mixture carefully. Place it on the stove, turn on medium heat.

Wait for the jam to boil. When this happens, you need to remove the foam. Add cinnamon and cook for another 20 minutes. Place it in sterile jars, roll it up and cool.

If you are making jam in slices, it is important to choose the right type of apple. They should be firm, you can even take slightly under-ripe fruits. You should not use old, lying apples to make jam. Sweet and sour varieties are ideal.

Option 8: Quick recipe for apple jam in slices

For the laziest, there is a five-minute recipe. It is suitable not only for apples, but also for other fruits. You will need to prepare the slices and syrup in advance, and the actual cooking will take no more than 5 minutes.

Ingredients:

• Apples - 1 kg;
• Sugar - 1 kg;
• Lemon acid - 5 g;
• Water - 200 ml.

How to cook quickly

Wash the apples. Cut them into slices, starting from the edges. When you reach the seeded core, simply discard it. This method will save time and effort.

Pour sugar into water. Heat the mixture over low heat until it boils.

Add the apple slices to the saucepan with the syrup as soon as it begins to simmer.

Boil the fruit in the syrup for 2 minutes, then add citric acid. After a couple of minutes, you can remove the jam from the heat.

IN classic recipe Peel the apples, but you can skip this step. Thanks to this, we will speed up the cooking time, in addition, the skin contains a huge amount of vitamins and nutrients.

Option 9: Apple jam in three batches

It will take a whole day to prepare this jam, but you will need a minimum of active actions. There is nothing extra in the recipe, just apples and sugar.

Ingredients:

• Apples - 1 kg;
• Sugar - 0.7 kg.

Step by step recipe

Rinse the fruits, cut each of them into quarters. Get rid of seeds and tails.

Cut the apples into thin slices. Place them in a saucepan in layers, sprinkling each layer with sugar. Leave the workpiece for 8 hours.

After a while, the apples will release enough juice to start making jam. Place the vessel on low heat and simmer for 5 minutes after boiling. Do not mix the workpiece!

Remove the pan from the stove and let it cool completely. This usually takes about 6 hours.

Repeat the previous steps: boil the jam, let it cook for 5 minutes, then cool completely.

After the second cooling, you need to put the jam on the fire again. This time let it simmer for 6-7 minutes. Place the delicious dessert in jars and roll them up.

If for some reason the jam is burnt, add a small pinch citric acid. It will improve the taste and consistency of the finished dish. You can also sprinkle the apple slices with lemon juice. Thanks to him, they will retain their color and will not darken. In addition, this will give the jam a special aroma.

Option 10: Apple jam slices with orange

As a rule, jam is made from apples, pears, plums or berries. But if you add a little citrus to it, you get a completely new amazing taste. Orange juice will also speed up the process of releasing juice from apples.

Ingredients:

• Apples - 1 kg;
• Water - 200 ml;
• Orange;
• Sugar - 700 g.

How to cook

Pour over the fruit cold water. Leave for a quarter of an hour, then rinse thoroughly. Place the apples and orange on a towel and let them dry.

Remove the peel from the orange. There is no need to peel the apples. Just cut out the hard part with the seeds.

Cut the apples into slices about 2 cm thick. Place them in a large bowl and sprinkle with sugar. Make several layers.

Squeeze the juice from the orange. Pour it over the apple slices. Cover them with a towel and leave for 4 hours.

Carefully remove the slices from the pelvis. There should be juice and sugar left at the bottom. Pour a glass of clean water into the bowl and stir.

Pour the aromatic syrup into a heat-resistant bowl and place on fire. As soon as it boils, you need to put the apple slices in there.

After boiling again, you need to reduce the heat. Boil the apple-orange mixture for another quarter of an hour, then remove it from the heat. Leave overnight under a towel.

Boil the cooled jam again. It needs to be boiled for another hour on low heat. When the syrup becomes thick and the slices acquire a beautiful caramel shade, you can remove the workpiece from the stove. Distribute the jam into pre-prepared containers.

Exist different ways sterilization of jars. The most convenient way to do this is in the microwave. Fill each bowl with about a finger's worth of water, then place them in the oven for three minutes. The liquid should completely boil away.

Option 11: Apple jam slices with nuts

Jam with the addition of nuts turns out to be very original. We will add to the syrup Bay leaf and allspice to achieve the perfect taste and aroma.

Ingredients:

• Apples - 1 kg;
• Sugar - 200 g;
• Nuts - 200 g;
• Lemon;
• Water - 100 ml;
• Bay leaf, a few peppercorns.

Step by step recipe

Cut the lemon into slices. Remove the core from the apples and cut the pulp into slices.

Place the fruit in a saucepan and cover with water. Distribute the bay leaf and allspice over the container, pour sugar into it.

Bring the mixture to a boil. Boil it for 10 minutes, stirring gently.

Peel the nuts from the shell and chop them. When the apples in the syrup have cooled, you need to remove the bay leaf and peppercorns from the pan. The lemon can also be removed.

Add the nuts to the vessel with the future jam and return it to the heat. Boil for another quarter of an hour. Hot dessert can be poured into prepared jars.

To keep the slices elastic and not overcooked, it is better to prepare the jam in small portions. This will take a little more time, but the result will be beyond praise.

Option 12: Apple and melon jam in slices

Not everyone likes the taste of melon. But you can make delicious desserts, drinks and even jam from it. Even those who usually do not eat melon raw will not be able to refuse it.

Ingredients:

• Apples - 0.5 kg;
• Melon - 1.5 kg;
• Large lemon;
• Sugar - 0.5 kg.

Step by step recipe

Rinse all fruits thoroughly. Grate the lemon zest, cut the melon and apples in half. Discard seeds and peels.

Cut the melon pulp into cubes, and the apples into neat small slices.

Blend the melon pieces in a blender until they form a smooth puree. Pour it into a large saucepan, add sugar and place the mixture on the fire.

When the puree with sugar boils, you need to reduce the heat to low. Boil the melon until it has a honey-like consistency. Be sure to remove foam if it appears.

Carefully place the apple slices and lemon zest into the pan. Stir with a wooden spatula and bring the mixture to a boil. Boil it for another five minutes, then remove from the stove. After cooling, you can put the dessert into jars.

To make jam, it is better to use enamel dishes. In an aluminum pan or basin, a chemical reaction may occur with sour apples. As a result, excess impurities are formed, which significantly affect the taste and destroy vitamin C.

Option 13: Apple and banana jam in slices

Exotic lovers will definitely love apple and banana jam. Cinnamon complements the taste of this unusual combination. The result is a very original dessert that can be used as a filling for pies.

Ingredients:

• 3 bananas;
• Sugar - 400 g;
• Cinnamon - 10 g;
• Apples - 800 g.

How to cook

Wash the apples and cut them into slices. Remove the peel from the bananas.

Mash the banana pulp into a puree. Exotic fruit It has a very delicate structure, so it is better to chop it with a fork rather than a blender.

Sprinkle mashed bananas with cinnamon. Mix apples with sugar. Combine all ingredients in one bowl and leave for an hour. Sometimes you will need to stir the mixture.

Place the jam on the stove. Cook it for about an hour, stirring. Wait until it cools completely, and only then put the product into jars.

It is best to prepare jam in a basin. In a wide bowl, the mixture will be able to fully boil, it will not spill over the edges. There is no need to stir the fruit, just gently shake the bowl from time to time.

Option 14: Apple jam slices with apricot

From apricot jam It’s impossible to drag the kids away, and adults adore him too. And if you add apple slices to it, the dessert will become even more beautiful, tasty and healthy.

Ingredients:

• Apricots - 0.5 kg;
• Apples - 2 kg;
• Sugar - 1.2 kg.

Step by step recipe

Rinse the fruit and let it dry. Remove the seeds from the apples.

Divide the apricots in half and remove the pits. Cut the apples into slices. Combine the fruits in one bowl and sprinkle with sugar.

After a few hours, apples and apricots will release a sufficient amount of juice. Then you will need to put the pan with them on the fire and cook for about 40 minutes.

Stir the jam periodically and skim off the foam. Pour the finished treat into jars and cool.

This recipe can be supplemented with spices, such as cinnamon or star anise. Sometimes dried apricots are used instead of fresh apricots.

It's always sad when apples fall to the ground before they are ripe. It is impossible to eat carrion, because green apples sour and tart, and not to mention their hardness. Most gardeners, sighing sadly, bury the carrion in a hole, looking sadly at the few remaining apples on the tree, burying dreams of a rich harvest and a full pantry with seams.

And this is absolutely in vain. You can make wonderful jam from green apples, which some call “ amber slices", or "caramel slices". To prepare them, you just need green, unripe apples with a dense structure. Overripe and crumbly apples are only suitable for jam and marmalade, which is also tasty, but not as beautiful.

So. To make green apple jam, we need:

• 1 kg apples;
• 1 kg sugar;
• 1 glass of water.

Wash the apples, cut them into slices and remove the core. It is not necessary to peel the peel; it will not interfere and will not spoil the jam.

Place the chopped apples in a saucepan and sprinkle with sugar. Mix well by shaking and leave the pan overnight.

The chances that a lot of juice will appear before the morning are not many, because these are green apples, but in any case, the slices will be better saturated with sugar.

Tilt the pan and see if the juice has released? If it’s not enough, then you should add a glass of water, but if the apples float and there’s just a little bit missing from the top, then you can do without excess liquid.

Place the pan on the stove and bring to a boil. Reduce heat and cook the slices for 15-20 minutes, after which, let the jam “rest” and cool. To achieve transparent “amber” slices, you need to cook the jam in 3-4 batches: boil for 20 minutes – cool for 4-5 hours. The number of “approaches” depends on the type of apple, the thickness of the slices and much more.

Apple jam “amber slices” is incredibly tasty and beautiful. It would never even occur to anyone that it was made from carrion that no one needed.

This jam can be stored for about 2 years in a cool place, but nothing will happen to it in a kitchen cabinet for a year or even more.

How to make apple jam in slices, watch the video: