Many people like to make preparations for the winter. Especially jam. One of the most popular, of course, apple. For cooking apple jam select fruits that are not overripe, without visible damage or dents - these are best left for jam or marmalade. There are many recipes for making apple jam. One option is to boil apples in sugar syrup in slices. Apple slices will not boil over if you use moderately ripe apples of sour varieties, with dense, not loose pulp. For example, Antonovka is perfect. The readiness of jam is judged by several signs: a drop of syrup poured onto a saucer does not spread when cooled and retains its shape; pieces of fruit are evenly distributed in the syrup and do not float to the top; The syrup is transparent, homogeneous, thick. Try delicious amber jam "Transparent slices".

Recipe for apple jam "Transparent slices"

Ingredients:

Making apple jam

1 Wash the apples, remove the core, cut into slices 5-10 mm thick. Don't cut it too thin. If you cut it very thick, the apples will take longer to soak in the syrup. Place the apples in layers in a large bowl or immediately in a saucepan for making jam, sprinkling each layer with sugar. Leave overnight. The apples will give juice.

2 In the morning, put a saucepan (enamel bowl) with apples on the fire. Bring to a boil, reduce heat and simmer for five minutes. Don't interfere! You can drown apples in syrup using a spoon. After five minutes, remove the pan, cover, and leave until evening. In the evening, cook again for 5 minutes. Don't interfere! By this time, the apple slices are already becoming transparent in places. Leave until morning.

3 In the morning, repeat cooking for five minutes (do not stir), leave until evening. The apple slices are already completely transparent. In the evening, cook again - 10-15 minutes until cooked - almost all the slices are transparent, the syrup has noticeably thickened. Again, do not mix our jam. Pour hot jam into hot sterilized jars. Roll up if for the winter, and cover with ordinary polymer lids if you are not going to store for a long time. Cool the jam at room temperature and store in a cool, dark place.

1 People with a sweet tooth can add more sugar.

2 You can flavor the jam with lemon or orange zest. It is more convenient to remove it from the fruit using a vegetable peeler - large, in the form of a spiral. This way the zest can be easily removed at the end of cooking.

3 If after the last cooking there are a lot of opaque apple slices left, leave until the morning, boil again in the morning and put into jars.

A delicious addition to aromatic freshly brewed tea will be amber apple jam in slices. It will go perfectly with freshly baked pancakes, it will be an ideal filling for a pie or a stand-alone dessert that will appeal to both children and adults. And preparing such a delicacy is very simple.

Classic apple jam

This recipe does not use any additional ingredients. Only: 1 kg of fruit, 720-920 g of granulated sugar.

1. The apples wash well, but are not peeled. Each one is cut open and the seed pod is removed. The resulting parts are cut into thin slices.
2. Fruit pieces are laid out in layers in a pan. Each new one is generously sprinkled with sugar. Leave the container covered overnight. During this time, the required amount of liquid will appear.
3. In the morning after the mass boils, it cooks for 5-6 minutes. Fruits should not be mixed under any circumstances.
4. When the pan has cooled completely, cook everything again for a few minutes and leave to cool. So the process is repeated three times.

After the latter, you can pour the treat into prepared sterilized jars.

With walnuts and zest

With nuts and citrus zest, the sweetness is obtained with an amazing aroma and a slightly sour taste. Ingredients: 220 g walnut kernels, medium orange, 970 g hard apples, about the same amount of granulated sugar.

1. The apples are washed, cored and thinly sliced. If you want to get a thick product, then you need to put them in a wide bowl, if it’s a little liquid, you need to put them in a narrow ladle. The fruits are laid out in layers, each of which is thickly sprinkled with sugar.
2. The container is left under the parchment for 10-11 hours. A whole spiral of orange zest is added to it.
3. The procedure is repeated three times: the mass is cooked for 5-6 minutes, after which it cools completely.
4. When the mass begins to boil in last time, you can carefully mix it and pour in the nuts. At the end of cooking, the zest is removed from the delicacy.

This recipe for apple jam allows you to prepare a dessert with an unusual nutty “crunch”.

With added cinnamon

The amount of spice in the recipe can be adjusted to your taste. Usually a teaspoon is added. Other ingredients: 730 g of granulated sugar, about a kilo of strong apples, 120 ml of filtered water. How to make apple jam with cinnamon is described below.

1. The core and broken areas are removed from the apples. Together with the skin, they are cut into medium slices. Too thin ones may fall apart during cooking.
2. The fruits are sprinkled with sand and left for 2-3 hours. If during this time little juice has been released, then you need to dilute it with the amount of water specified in the recipe.
3. Over low heat, bring the mixture to a boil with gentle stirring. Then cook for 5-6 minutes and remove from heat for 2 hours.
4. The procedure is repeated three times. You can stir fruit only during the first cooking. At the last stage they are covered with cinnamon.

The jam is mixed again before pouring into jars.

How to make clear apple jam in slices?

Ideally, for clear jam you should use Antonovka. Take about a kilo of apples. 620 g of sugar will also be used.

1. Washed apples are cut into slices. The thickness of each of them should be about 4-5 mm.
2. The products are laid out in a pan in layers: fruit - sugar. The structure will infuse for 7-8 hours.
3. The procedure is repeated three times: the mass is cooked for 5-6 minutes, after which it cools completely. Cooling usually takes about 6 hours.

The result is a delicious sweet and sour jam with clear syrup.

Five-minute recipe for the winter

If the housewife doesn’t have long hours to cook, you can use quick recipe. Ingredients: 3 kilos of strong fruits, 2 cups of granulated sugar.

1. Washed apples are rubbed on a coarse grater. Apart from this, you can also use a food processor or blender to grind them. It is not necessary to remove the skin from the fruit, but do not forget that it will still be felt in the finished delicacy.
2. The bottom of a large pan or basin is wetted cold water. The apple mixture is placed in the selected container.
3. Immediately pour granulated sugar on top. Bring the mixture to a boil over medium heat, then cook for 6-7 minutes on high heat on the stove. The dessert needs to be stirred constantly.

The finished jam is poured into prepared jars directly from the hot stove.

Amber apple jam with oranges

Fragrant, beautiful jam will decorate any tea party. Apples in the delicacy go well with orange slices. Ingredients: large orange, a kilo of strong apples, a pinch of ground cinnamon, a kilo of granulated sugar.

1. All fruits are washed, dried and cut into medium cubes. In general, their size and shape can be adjusted to your liking. There is no need to peel the fruits.
2. The prepared fruits are placed in a pan and sprinkled with sand, after which they are left for 2-4 hours. During this time, the ingredients should produce so much juice that no additional liquid is required.
3. Over low heat, bring the mixture to a boil. Next, you can add the ground spice and cook the jam over low heat, stirring frequently, for 80-90 minutes.

All that remains is to distribute the treats among glass containers and roll them up.

In a slow cooker

The long process of cooking the delicacy in question will be facilitated by a popular kitchen assistant - a multicooker. Ingredients: a kilo of strong apples and the same amount of granulated sugar, half a liter of filtered water, any spices to taste.

1. The fruits are washed and the partitions and seeds are removed. The fruits are cut into medium slices.
2. Sugar is poured into the bowl of the “smart pan” and water is poured out. The syrup will cook in a program designed for stewing for about an hour.
3. Next, you can add the prepared fruits to the container. In the same program, the jam will be cooked for another hour.

If you want to get a dark syrup, you should use red varieties of apples; if it is light and transparent, then use yellow and green ones.

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:

Apple jam: slices, transparent, recipe with photos step by step

Apple jam from Antonovka vulgaris is very aromatic, tasty and has a delicate straw color. Unlike other apples, the pulp of these fruits is susceptible to boiling during blanching, so they are cooked using a special technology. To make the apple slices denser, juice is extracted from them using sugar, and then boiled over low heat and kept for at least 10 hours. Upon final cooking, the apple slices become transparent. This jam with a special taste and aroma is an excellent vitamin preparation for winter tea party! We also invite you to cook according to the recipe on our website.

Jam from apples of the “Antonovka ordinary” variety

Apples (variety “Antonovka ordinary”) – 1 kg

Granulated sugar – 1.3 kg

Water – 1 glass

Preparation time – 10 minutes

Cooking time – 40 minutes + standing time

Output – 1.2 l

Prepare all the necessary ingredients. The weight of apples is indicated without taking into account waste.

Step-by-step recipe with photos on how to make clear apple jam:

Wash the apples, cut them in half, remove the seeds, and cut the pulp into equal slices 1–1.5 cm thick. To prevent the slices from darkening while processing the apples, as you cut them, place them in salted water (2 teaspoons of salt per 1 liter water). The time the apples are in the saline solution should not exceed 1 hour. When all the apples are peeled and cut, brine drain.

Place the apple slices in a large bowl, sprinkle with sugar and shake well so that the sugar is evenly distributed on the slices.

Soak the apples in sugar for 6–8 hours to release the juice. Due to this, the apple slices become denser and will not be overcooked in the future.

Place apples with syrup in a cooking container and pour in water.

Bring the mixture to a boil over low heat and simmer for no more than 5 minutes.

Leave the apples to steep for 10–12 hours.

Finally cook the jam until done. The syrup and slices in it should be transparent.

Allow the finished jam to cool, and then pack it into dry jars, cover with boiled lids and seal.

Recipes for apple jam for the winter

Easy to prepare, transparent apple jam in slices will become not only a table decoration, but also a beautiful filling for an open sweet pie...

1 b

12 h

220 kcal

4.92/5 (12)

What is needed for amber jam from apple slices

How to make delicious apple jam transparent slices for the winter? So, what do we need:

That's all! As it should be in any jam, the ingredients need to be measured by kilograms in a 1:1 ratio. We wash the apples well and dry them from drops of water. If desired, you can peel them. Then we cut the fruits into slices or pieces, depending on the size of the apples and what candied fruits you want to see in your masterpiece.

Recipe for amber apple jam in slices

Now that we've got everything cut, place the pieces/slices in layers for future cooking which we sprinkle with sugar. Then leave for a while so that the juice comes out of the apples and mixes with sugar. In order not to wait long, preliminary preparation can be done in the evening, and in the morning you can start making jam.

When we had applesauce syrup, boil the resulting mixture for 5 to 10 minutes, then leave for several hours until it cools completely. Then we repeat the cooking procedure, after which we cool again to the maximum. And finally, for the third and last time, we boil our jam, which will already acquire a pleasant smell and amber color. During this stage, you can boil it longer if you want to make the sweetness darker or closer to jam with candied fruits.

• If you are not sure that your apple slices will remain intact, try boiling one apple in water, after cutting it into pieces. If you see that it turns out to be applesauce, this variety will not work. Try to look for Antonovka or white liqueur if you want clear, golden jam. And red varieties will give the same reddish tint.
• It is best to make jam in a stainless or aluminum pan, because the syrup may burn in an enamel pan.
• If you immediately want to make the jam thicker, pour the apple slices into containers with a wide bottom. This will give some of the moisture time to evaporate, and the syrup will become less liquid.

How to store amber jam

After everything is cooked and cooled, our sweetness overflows into sterilized jars and sealed with lids. Fortunately, it is not picky, so you can either roll it up or use a jar with a screw cap. Very convenient if there is a shortage of rubber covers.