Apple jam - simple delicious recipes for home cooking. Apple jam transparent for the winter

But soon the apples will ripen, and by this time it is worth deciding what tasty and sweet things to prepare from them.

There are many varieties of apples, they grow in various climatic conditions.

Apples are eaten fresh, soaked, baked, dry, they make various drinks, jams, mousses, preserves, they are used as raw materials for making marmalade, marshmallow, marmalade, in the preparation of meat and fish dishes, and it is considered a popular hit.

Apple jam transparent

We will need:

• 2 kg apples
• 2 kg sugar

Cooking:

1. Wash apples, peel and remove the core

2. Cut into slices

3. We fill them with sugar and leave them for 1 day so that they let the juice flow and soak in sugar

4. Put on a small fire, stirring, after boiling, cook for 15 minutes, remove from heat and leave for 1 day

5. Put again on a slow fire and after boiling, cook for 15 minutes, stirring

6. Pour the finished jam immediately into sterilized jars

Close the jars tightly and turn upside down and leave to cool completely.

Ingredients:

• 1 kg of hard apples
• 1 orange
• 0.5 kg sugar

Cooking:

Peel the apples and remove the core

Cut them into medium cubes

Orange with peel, removing the seeds, cut into medium slices and pass through a meat grinder

Together we combine orange, apples, sugar

We put on a slow fire and cook for 50 minutes, stirring, the apples should become transparent, the syrup is hard to drain from a spoon

Ingredients:

Cooking:

Pour sugar into water and set, stirring over low heat until all sugar is dissolved

Lemon cut into thin half-slices, after removing the seeds

Add lemon to boiling syrup and cook for 5-7 minutes

We remove the core from apples and, together with the skin, cut into thin slices.

Pour apples into syrup and cook for 5-7 minutes

Remove the jam from the heat and leave overnight so that the fruit is soaked in syrup.

We put the jam on a slow fire and cook after boiling for 30 minutes until it thickens.

Apple jam - five minutes

Necessary:

• 5 kg apples
• 5 kg sugar

Cooking:

1. Remove the core from the apples and cut into thin slices along with the peel
2. Sprinkle with sugar, mix and leave overnight
3. Put on fire and boil for 10 minutes, let cool
4. Boil for 10 more minutes
5. Remove from heat again and boil again for 5-10 minutes.

Jam from apples Kitayka

In the common people, varieties of various small apples are called Chinese.

Ingredients:

• 1 kg Chinese apples
• 1 kg sugar
• 3/4 cup water

Cooking:

1. My apples, cut off the stalks with a needle, make holes so that the skin does not burst during cooking
2. Pour cold water into a saucepan and add apples
3. Put on fire, bring to a boil and cook for 5 minutes
4. Drain the water and add sugar to it.
5. We put the syrup on a small fire, bring to a boil and cook for 5 minutes
6. Remove the syrup from the heat, pour over the apples and leave for 6-8 hours

Apple jam Amber

Necessary:

• 1 kg of hard apples
• 700 gr. Sahara
• 100 ml water
• Zest of half a lemon

Cooking:

My apples, remove the core and cut into thin slices

Pour sugar with water, put on medium heat, boil, stirring until sugar is completely dissolved.

Add lemon zest to the syrup

Pour the apples, mix well, turn off the heat and leave for 6-8 hours

We put the jam on the fire and bring to a boil and boil for another 5 minutes

Remove from heat and leave to cool completely

We put on a small fire and after boiling, cook for 10-12 minutes, let it cool completely

Cook again on low heat for 15 minutes after boiling

If desired, you can increase the cooking time if you want to get a thicker and darker jam.

Jam "Paradise apple"

Paradise apples are called ranetki and boiled together with the stalks. It turns out sweet and sour, fragrant, amber-colored apples.

Need:

• Ranetki - 1 kg.
• Sugar - 1 kg.
• Water 1 tbsp.

Cooking:

1. Sort and wash ranetki
2. With a toothpick, make 5 - 7 punctures of the skin, then they will be well saturated with syrup and will not crack
3. Pour water (5 l.) into a large saucepan, boil, pour apples into it and bring to a boil.
4. Remove from heat, drain boiling water, pour cold water and let stand for several hours
5. Pour a glass of water into the sugar and boil the syrup
6. Drain the water from the pan, pour over the hot syrup and let cool.
7. Put the cooled jam on the fire and boil for 15 - 20 minutes, leave to cool for a day
8. After a day, boil again for 15 - 20 minutes, pour into jars and roll up the lids
9. Arrange jars upside down, cover with a blanket and leave to cool
10. Keep jam in a cool place

Video recipe for making apple jam with ginger in a slow cooker

Do-it-yourself apple jam, let it please you and your family with its amazing taste and amber color. When cooking jam, you can add various berries - cranberries, lingonberries, etc., which will give the jam an unusual sourness.

I look forward to your feedback, share recipes with friends

I had adventures with this apple jam. I have cooked it twice. But thanks to my mistakes, I finally realized what needs to be done in order to make excellent transparent apple jam with slices. And the secret here is quite simple - apples. It's all about apples! They must be firm and juicy. If you buy strong, but not juicy apples of unknown varieties, then you risk repeating my bad experience, because the first time I got an incomprehensible dark brown substance with dry and completely opaque slices. If you take soft and tender apples, they will boil soft and you will not succeed in slices. So there is only one way out - to take Antonovka or Semerenko, which has been tested for centuries. They will help the magic happen - and they will give enough juice, and they will keep their shape.

Transparent apple jam is cooked in slices as a series of "five minutes". And the principle of preparation is similar to that of any other "five-minute". That is, apples are covered with sugar, give juice and then boiled, but not once, but four or five, until all the slices become transparent amber. Actually, that's all you need to know. But if you are used to following the recipe step by step (and I usually do), then everything is described below in great detail.

Ingredients:

• Apples (ideally Antonovka) - 1 kg,
• Sugar - 600 g.

How to make clear apple jam

So let's get started. Wash the apples, cut into quarters, remove the core with seeds and then cut into slices no more than 5 mm thick.

Close the pan with a lid and set for 8 hours. I don’t advise longer - the top layer of apples can dry out and these dried slices will no longer be filled with syrup - cook them for at least a year (I checked, so take my word for it).

After 8 hours, the apples will give so much juice that it will cover them almost entirely. For some reason this really surprised me. But it is clear that berries give a lot of juice, but apples that look so dense. Some kind of miracle!

We put the pan on the fire, bring it to a boil, reduce the heat so that there is no intense gurgling and notice the time - exactly after 5 minutes the jam will need to be turned off. I do not advise interfering with apples, otherwise the still soft slices may be wrinkled or torn. You can shake the pan slightly (slightly so as not to burn yourself!), You can melt the slices with a silicone spatula. In general, be careful with jam.

We leave the jam for 8 hours. Then again put on the fire, again bring to a boil, again reduce the heat and again cook for 5 minutes.

We leave it for another 8 hours (although the third and fourth cooking can be delayed - well-boiled apples in syrup will not deteriorate, so I cooked somewhere in 12-14 hours and everything worked out). We cook again in the mode already familiar to us.

And after an eight-hour interval, cook for the fourth time. The last time I cooked not 5, but 7 minutes, thanks to which the jam became amber. Apple slices were already completely transparent. And, most importantly, quite dense. That is, they kept their shape perfectly, like candied fruits in syrup. This is exactly what I needed! The taste of jam is sweet and sour. Delicious! Definitely worth the time spent on it. I do not advise you to experiment with "high-speed" recipes. Either they are for some mega-advanced culinary specialists, or they are far from plausible. An old, reliable recipe tested over the years gave the expected result. I love this jam. Nothing else compares to it.

Bon appetit!

Good day!

Outside, warm days are in full swing. Although the sun is no longer warm, as before, because September itself is coming soon, and maybe it has already arrived. It's time to go to the garden and collect new fruits. Today I propose to make delicious apple jam. And it will not be simple, but with a certain amber tint, transparent in color, and most importantly, that the fruit will be cut into slices. Well, in the next issues we will learn how to cook marmalade and jam, so don't miss it.

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

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

I think that apple dessert is loved in every family, and it is eaten with large and huge spoons. I love to make such charms and add to. By the way, it is also perfect as a filling in. There are a lot of options, even with the usual unsweetened tea and with a fresh crust of bread it is also a pleasure to eat.

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

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

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

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

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

They should lie down in such a soda solution for a couple of hours, even 3 hours is better.

And yet, when the sugar is caramelized, the slices become even more golden in the finished delicacy. Cool, isn't it? And what kind of smell is on the whole house, and in any way descends and enchants the entire entrance from the first to the fifth floor).

It is important, of course, to observe the proportions of sugar and the fruits themselves. They, as always, will be: one to one.

Apple slices remain whole and unharmed, and elastic. And what a syrup, it is very gentle, and in terms of density it resembles fresh flower honey.

We will need:

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

For solution:

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

Stages:

1. So that the apples do not darken and become ugly after cutting, soak them in a saline solution. Mix salt with drinking water.

2. After that, first rinse the fruits themselves in running water, then remove the stick, grains, you can leave the peel on, and chop with a knife into thin plates 5 mm thick, such as shown in the photo. After such work, immediately immerse the pieces in a saline solution. As you chop all the fruits, drain the water and rinse in plain water.

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

4. Now, when the time is up, you should see a lot of juice, drain it and boil it. Then immediately fill them with apple slices. And again leave to stand on the table and cool to room temperature (it will take about 8 hours).

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

If this instruction seems complicated to you and you may be a beginner in the culinary business, then go to the second option, it is faster in time.

6. After the apples have been infused in the syrup, put the container on the stove and bring to a boil, cook for 10 minutes over low heat. In conclusion, pour in citric acid so that mold does not form during storage.

7. Put the hot dessert in jars, and do not forget that the ladle must also be sterile. Screw on the lids. Let cool under the covers upside down. Store in a cellar or pantry. Happy discoveries!

Amber apple jam for the winter - the best recipe

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

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

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

We will need:

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

Stages:

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

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

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

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

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

How to make jam at home? (simple recipe)

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

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

Did you know? If you already have overripe fruits, then do not despair, make them confiture or jam. After all, it is also so tasty that you lick your fingers, and maybe you will gobble up.

We will need:

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

Stages:

1. It is important to cut the apples in the right way, namely not too thick, approximately the pieces should be 5-8 mm, not more. Fatties will not boil well, so do not be lazy. And if you cut thinly, then the probability of sprawling will also be high.

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

2. Then put a bowl of fruit on the stove and simmer after boiling for no more than 5 minutes. After that, you need to let the jam rest and cool completely.

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

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

Recipe for Apple Jam with Lemon Slices

It is always good when any fruits or berries are not subjected to such a strong heat treatment. Such delicacies, as the people say, are snapped up, but lemon always gives a refreshing effect or note. In addition, it is also an excellent preservative, which saves the workpiece from fermentation and mold.

A new rich note will appear in the taste, think maybe this is what you have always been looking for. Usually either juice or zest is used. And by the way, in this recipe, you can cut the apples coarsely so as not to repeat. And you can even rub it on a grater, well, of course, this is an option.

In general, I will tell you directly, all gourmets, as well as sweet teeth, will definitely be satisfied and will ask for more).

We will need:

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

Stages:

1. Rinse the fruits and immediately cut the apples into pieces that look like crescents. Remove the core along with the bones. Pour in sugar and let stand for 1.5 hours, and then put the bowl on the stove and simmer the mass over medium heat until the bubbles go.

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

Delicious apple jam in clear amber syrup with orange

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

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

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

We will need:

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

Stages:

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

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

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

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

4. Pour a ladle into glass jars and cork with lids. Such preservation is recommended to be stored in a place strictly designated for this, for example, in a storage room. Enjoy!

Jam with apple slices with cinnamon - grandmother's recipe

Everyone knows that our grandmothers have always sought to feed us tasty and healthy. I propose to use their tips and add an unusual ingredient, but what you will see now.

This fruity dish will be a great addition to which you can bake for breakfast or for an afternoon snack.

We will need:

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

Stages:

1. Cut apples into slices, peel. Grate the ginger on a fine grater. It will help you strengthen your immunity. Next, according to the plan, add the juice of half a lemon and all the sugar.

2. Stir to form a sweet liquid in the form of a syrup.

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

4. While hot, send the treat to a sterilized jar, close the lid and cool. Lower into the cellar or closet. Such a wonderful jam can be stored for a long time and even not a single year, if it lives up to this point).

How to cook Five Minutes from white filling in slices

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

All the same, how great it is that vegetables and fruits can be preserved and stored in jars. And I propose to do this in a well-known way, which is based on the fact that heat treatment is limited.

Apple five-minute is loved by everyone, because the jam is cooked quickly and easily. Take note and do not lose, add this page to your browser bookmarks.

We will need:

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

Stages:

1. Take any variety of apples, for example, it can be white filling, Idared or Antonovka, that is, autumn varieties. Peel them off and cut into small pieces. First, of course, wash in water.

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

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

3. Well, now we will not subject to long-term heat treatment, it is enough to cook for about 5 minutes. After cooling, soak for 5-6 hours. Repeat these steps a total of 3 times, that is, then cook for 5 minutes, then cool.

4. After that, when you boil for the third time, do not let the jam cool down, immediately place it in clean jars and seal with lids. Store at least in the apartment, even in a cool place.

How to cook apple jam from antonovka

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

Awesome recipe for ranetki jam in a slow cooker

Well, in conclusion, I give another special method that will be performed in a multi-furnace. Take this classic recipe and follow this step by step guide. The weight of apples is no longer considered whole, but sliced.

If the fruits are with a thick skin, then cut it off, if not, then leave it.

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

We will need:

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

Stages:

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

2. Close the multicooker cup and select the desired mode, Frying at Redmond or Polaris, time - 1 hour, if not, then you can select Stew. Click Start and wait.

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

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

All the very best and positive. See you very soon, stay in touch. Till!

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

2018-06-25 Marina Danko

Grade
prescription

32069

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

35 gr.

140 kcal.

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

Do you want to enjoy not only fragrant and tasty, but also transparent jam? You have to spend a little time. No, not for cooking, but for periods while it cools down, thickens, and fills with amber. Be patient for a couple of days, especially since you can make jam in a basin at least every day, only apples and dishes would be enough.

Ingredients:

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

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

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

We measure the indicated amount of sugar. Wash and dry the jam bowl. Sprinkling with sugar, lay apple slices in layers in a bowl. Be sure to sprinkle the apples well on top as well.

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

After eight hours, place a bowl of apples on the stove, turn on medium heat under it. Bringing to a boil, periodically shake the bowl so that the top slices mix with the melting sugar. As soon as the syrup begins to boil intensely, lower the heat slightly and boil for up to five minutes with a slight boil.

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

For the last, fourth time, bring the jam to a boil and boil a little longer - about seven minutes. We lay out the jam in sterile jars and tightly cork with boiled metal lids, then roll it tightly with a seaming key.

Option 2: A quick recipe for "Five Minutes" - apple jam with transparent slices for the winter

There is no easier way to make jam. The whole process can take twelve hours, with only the preparation of apples requiring special attention. In order for the jam to really come out transparent and the apple slices soft, for this option it is necessary to remove the peel from the fruit, and make the fruit slices as thin as possible. If apples are sour, citric acid is not required, it is needed to remove cloying.

Ingredients:

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

How to quickly make transparent apple jam for the winter

After rinsing, remove a thin layer of skin from apples. After cutting 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 moment.

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

From a bowl of apples, we decant all the liquid and pour them into boiling syrup. After boiling for two minutes, turn off the heat, leave the jam to cool. Putting on fire the next time, add a lemon, and boil for five minutes to boil.

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

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

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

Ingredients:

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

How to cook

Scald the oranges with boiling water, wipe each dry with a towel. Having cut, we select seeds from citruses, after which we grind the unpeeled slices with a meat grinder.

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

Put the twisted oranges in a large bowl intended for cooking jam and connect them with apple slices. Adding sugar, mix gently.

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

When the apple slices turn amber, and the clear syrup begins to fall off the spoon like liquid honey, we pack the jam in jars. Roll up.

Option 4: Unusual apple jam transparent for the winter with cinnamon flavor

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

Ingredients:

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

Step by step recipe

After going through the washed apples and cutting in two, we remove the core, if there are places on the pulp that have darkened during impacts, we remove them as well. Cut into slices, they should not be thin, as they can fall apart during cooking. If cut too thin, they won't come out translucent. The optimal thickness of the slices is up to seven millimeters.

We measure out exactly a kilogram of prepared apples and, sprinkling with sugar, put them in layers in a bowl. We leave for three hours so that the fruit slices release the juice. We check, and if there is little juice, add 100 ml of cool water to the apples.

Having placed a bowl of fruit on the slowest heating, we wait for the boil. From time to time, gently stir the jam so that all the sugar is evenly dispersed in the syrup. After lowering the heat to a minimum after boiling, boil the jam for five minutes, and immediately turn it off. We leave the bowl on the stove for a couple of hours so that the apple slices are saturated with syrup.

Again, bring the jam to a boil, keep 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 violate the integrity of the slices. It is better to shake the container several times.

After the second cooking, carefully mix the cinnamon into the jam and place it on an intense fire. As soon as it boils, immediately lay out in jars and seal hermetically with boiled metal lids.

Option 5: Transparent apple jam for the winter

Did you like the jam described above? And now let's add a little more vanilla to the cinnamon - these flavors coexist well not only in baking. The soda soak trick allows you not to worry about the integrity of the apple pulp slices.

Ingredients:

• a large spoonful 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 with warm water, dissolve the peeled apples into slices, seven millimeters thick. Put the slices in a bowl.

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

After boiling the water, pour it into a container with sugar and put it on moderate heat. Stir without stopping until the sugar is completely dissolved.

We wash the apple slices from soda water, decant the moisture and put the pulp in syrup. We set the heating to almost the limit, cook for twenty minutes, stirring occasionally. A couple of minutes before the end of cooking, put cinnamon, lemon and vanilla. Stir thoroughly, cook and roll up as usual.

Option 6: Transparent apple jam for the winter

The zest perfectly refreshes the jam, making it lighter and not so cloying. It is better to use fruits of a sweet variety, lemon juice will add sourness to jam, this is more than enough.

Ingredients:

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

Step by step recipe

Rinse the apples under running water and peel them. Cut immediately into four parts, 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 saucepan with a thickened bottom, add sugar and pour in the juice squeezed from the lemon. Slowly increasing the heat from low to medium, stir the mixture until it becomes a clear syrup.

We send the apples to the syrup after the sugar crystals have dissolved, boil with a barely noticeable boil for up to fifty minutes. Do not mix, it is better to shake the jam over the stove a few times. In the finished jam, the apple slices will become translucent in appearance, and the syrup should acquire the consistency of liquid honey. Add the grated zest to the jam, about ten minutes before readiness.

Do not allow the jam to cool, pack it in sterile jars, seal and store, preferably without light.

Option 7: Apple jam with soda and cinnamon slices

Most often, jam or jam is made from apples. 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, 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 beforehand or clean it with a filter.

Cut apples into even 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 apple slices for several hours, or even overnight. Thanks to this, they will retain their dense structure. For soaking, prepare a solution of soda and 2 liters of clean water. Pour the fruit with this mixture, leave for a while.

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

Rinse the slices from the remnants of soda. Pour them into a deep bowl, pour syrup. Stir mixture carefully. Put 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, cook the workpiece for another 20 minutes. Arrange it in sterile jars, roll up and cool.

If you are making jam with slices, it is important to choose the right apple variety. They should be firm, you can even take slightly unripe fruits. Do not use old, lying apples to make jam. Sweet and sour varieties are ideal.

Option 8: A quick recipe for apple jam slices

For the laziest, there is a five-minute recipe. It is suitable not only for apples, but also for other fruits. It will be necessary to prepare slices and syrup in advance, and it takes no more than 5 minutes to cook directly.

Ingredients:

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

How to cook fast

Wash the apples. Cut them into slices, starting from the edges. When you get to the seed core, just throw it away. This way 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 starts to boil.

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

In the classic recipe, apples are peeled, 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 with slices in three doses

It will take a whole day to prepare this jam, but you will need a minimum of active actions. There is nothing superfluous in the recipe, only 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 the seeds and tails.

Cut apples into thin slices. Lay them in the pan in layers, sprinkling each of them with sugar. Leave the workpiece for 8 hours.

After a while, the apples will release enough juice to start making jam. Put the bowl on a small fire, boil for 5 minutes after boiling. You can not mix the workpiece!

Remove the saucepan from the stove, 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 back on the fire. This time, let it simmer for 6-7 minutes. Arrange a delicious dessert in jars, roll them up.

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

Option 10: Apple jam with orange slices

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

Ingredients:

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

How to cook

Pour cold water over fruits. Leave for a quarter of an hour, then rinse thoroughly. Lay the apples and orange on a towel to dry.

Remove the peel from the orange. Apples do not need to be peeled. Just cut out the hard part with the seeds.

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

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

Carefully remove the lobules from the pelvis. Juice with sugar should remain at the bottom. Pour a glass of clean water into a bowl, mix.

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

After boiling again, you need to reduce the fire. 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 hue, it will be possible to remove the workpiece from the stove. Divide the jam into pre-prepared containers.

There are different ways to sterilize jars. The best way to do this is in the microwave. Pour about a finger of water into each bowl, then place them in the oven for three minutes. The liquid should boil completely.

Option 11: Apple jam with walnuts

A very original jam is obtained with the addition of nuts. We will add bay leaf and allspice to the syrup 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, cut the pulp into slices.

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

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

Peel the nuts from the shell, 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 nuts to a bowl with future jam, return it to the fire. Boil for another quarter of an hour. Hot dessert can be poured into prepared jars.

So that the slices remain elastic and do not boil soft, it is better to cook the jam in small portions. It will take a little more time, but the result will be beyond praise.

Option 12: Apple and melon jam with 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 raw melon 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

Wash all fruits well. Grate the lemon zest, cut the melon and apples in half. Get rid of the seeds and skins.

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

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

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

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

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

Option 13: Jam from apples and banana slices

Exotic lovers will definitely like apple-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

Rinse the apples, cut them into slices. Free the bananas from the peel.

Mash the banana pulp into a puree. The exotic fruit has a very delicate texture, so it is better to chop it with a fork, not a blender.

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

Send the jam to the stove. Boil it for about an hour, stirring. Wait until it cools completely, and only then lay the workpiece in jars.

It is best to cook jam in a basin. In a wide bowl, the mixture will be able to fully boil, it will not spill over the edges. You do not need to stir the fruit, just gently shake the basin from time to time.

Option 14: Apple jam with apricot slices

It is impossible to drag children away from apricot jam, and adults adore it 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 fruits, let them dry. Remove seeds from apples.

Divide the apricots in half, get rid of the pit. Cut apples into slices. Combine fruits in one bowl, sprinkle with sugar.

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

Periodically stir the jam, remove the foam. Pour the finished treat into jars, cool.

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

Preparation time - 35 minutes (plus 20 hours for steeping)

Yield - 2 liters of ready-made jam

To make apple jam, you will need:

• Apples - 3 kg
• Sugar - 2.5 kg

Appetizing slices in the shape of crescents, floating in fragrant sweet syrup and the aroma of ripe juicy antonovka - childhood memories of autumn homemade preparations for the winter.

There are many recipes for making delicious apple jam. But the easiest and most reliable way to make a fruity sweet dessert is to boil crushed apples with sugar. You just need to follow some cooking rules, which will be discussed below.

How to cook apple jam with slices:

To get started, choose apples that are suitable for this dish. Fruits should be firm, strong, with dense juicy pulp. Ideally, if they are just plucked from a tree. Overripe, soft fruits are definitely not suitable; it is better to cook jam or jam from them. Cut the apples into slices about 0.5 cm thick and place them in a container in which you will cook the jam. Too thinly sliced ​​apples will quickly lose their shape, and if you overdo it with the thickness of the slices, then they simply will not boil properly.

Pour sugar on top of the apples and let it brew for a while until the fruit releases its juice. This process will take from 2 to 5 hours depending on the juiciness of the fruit.

Place the pot with fruit on the slowest fire and boil for five minutes. Remove from stove and leave jam to cool completely.

Then cook the jam over low heat for another 10 minutes, dipping the slices into the sugar syrup with a spoon. Turn off the fire and leave it again to infuse. Repeat this step again until the slices are completely clear and the syrup itself has thickened.

Arrange hot jam in clean jars, cork and store in a dry, dark place.

From dense apples of autumn varieties, you can cook five-minute jam. This jam is good because, thanks to a short heat treatment, it retains a maximum of useful substances and vitamins.

Apple jam with five-minute slices

To make jam, take sugar and apples in equal proportions, one to one. Place the peeled apple slices in a bowl. Sprinkle each layer with sugar and leave for several hours for the fruit to release its juice. Then cook the semi-finished product over low heat for five minutes and leave it at room temperature for 6-8 hours. Boil the jam again for five minutes and roll it into jars.

Oriental lovers will appreciate the sweet apple dessert with cinnamon. This oriental spice will very favorably emphasize the aroma of a fragrant apple, give the jam a rich and rich taste.

Apple jam with cinnamon slices

This fragrant delicacy is prepared in the same way as five-minute apple jam. Only at the end of cooking, in about five minutes, a cinnamon stick or powder is placed in a saucepan with jam, to taste.

Refreshing citrus taste will add lemon to apple jam. Usually, for a brighter taste, lemon is put in jam along with the skin.

Apple jam with lemon wedges

For three kilograms of apples, take one medium-sized lemon, three kilograms of sugar and 200 grams of water. Wash apples and lemon thoroughly with hot water. Chop into even sized pieces. Put the fruit in a metal container, add water and sugar. Cook dessert for 15 minutes over low heat. With a spoon, carefully immerse the fruit in the syrup. Remove the jam from the heat and leave for 12 hours to soak. Then put the pot of jam on a small fire and boil for another 15 minutes. Delicious, fragrant jam is ready!

In order for the pieces of apples not to turn into puree during cooking, but to retain their shape, it is recommended to soak them in a soda solution for a short time.

Apple jam with soda

Remove the peel from two kilograms of apples, remove the seeds and cut into equal pieces. Pour them with a liter of water mixed with a tablespoon of soda and leave for two hours. Cook syrup from two kilograms of sugar and 1.5 cups of water. Rinse apple slices from soda and place in sugar syrup. Cook the jam over medium heat for 20 minutes, shaking the pan occasionally to mix all the apples with the syrup. Pour hot jam into prepared jars and roll up.

A beautiful, tasty jam is obtained if the apples are cut into large pieces. Only in this case, it takes a little more time to cook it.

Apple jam in large chunks

Wash the apples. Remove the core along with the seeds. Cut small fruits into four parts, and large fruits into 8 parts. Remove the core along with the seeds. Pour hot sugar syrup over apples. Cook the jam over low heat in two batches for 20 minutes until a drop of syrup holds its shape and the fruit slices become transparent.

Even the most capricious gourmets - sweet tooth will not be able to resist seductive candied apples in thick honey syrup. In order to get apple jam in transparent slices, pour chopped apples with boiling sugar syrup and leave them in this form for 12 hours. Then pour the syrup into a saucepan, bring it to a boil and pour over the apples again. Leave again for 12 hours. Then boil again, pour over the fruit slices. Repeat this procedure two or three more times. Then put a pinch of citric acid in a saucepan with jam and cook apple jam for ten minutes.