Sweet, almost transparent apple jam is one of the most healthy desserts. It can be eaten with bread or simply as a snack with tea, or used for making pastries, cakes, and sweet dishes.

Apple jam is especially important on diet days, because 100 g of the finished product contains no more than 50 kcal, despite the fact that sugar is used for its preparation. The natural sweetness of the fruits themselves, the presence of fiber, vitamins and numerous microelements in them makes apple jam an extremely healthy and tasty dish.

In the distant years of hoary antiquity, people began to eat apples of the current season, and even more so to make apple jam, no earlier than the end of summer. Only after August 19, the day on which the pagan Apple Savior and Christian Transfiguration falls, housewives began preparing apples. Today it is not at all necessary to adhere to such a categorical framework and you can make homemade jam at any time.

In this case, you can use almost any variety of apples, but strictly not foreign ones bought in a store. Depending on the initial density, juiciness and sweetness of the fruit, you can get thick jam or liquid jam with transparent slices.

Cooking time depends entirely on the desired result. Therefore, you can cook jam for a few minutes or for several days. The main thing is to use a time-tested recipe.

Apple jam - step-by-step recipe + video

A simple recipe and video will tell you in detail how to make apple jam if you don’t have much experience.

• Apples – 1.5 kg;
• Cinnamon stick;
• Sugar – 0.8 kg;
• Water – 50 ml.

Preparation:

1. Cut out the seed capsule from the fruits, and peel them if desired. Cut into arbitrary small pieces.
2. Place in a suitable saucepan, pour in water, add most of the sugar and a cinnamon stick.
3. Cook over high heat with constant stirring for about 5 minutes. Reduce heat and cook for another 5 minutes.
4. Remove from heat and let cool completely.
5. Add the rest of the sugar and cook until fully cooked over low heat.

Apple jam in a slow cooker - recipe with photo

Thanks to its versatility, the multicooker is perfect for making delicious apple jam. Moreover, the process itself will only take a couple of hours.

• Apples – 2 kg;
• Sugar – 500 g.

Preparation:

1. Peel and core the apples. Cut them into arbitrary cubes and place in a bowl. The apples should always be put in first, otherwise the sugar will definitely burn while they release the desired juice.

2. Add sugar. If the fruits are too sour, then it makes sense to slightly increase the portion of the latter.

3. Set the appliance to “baking” mode for about 40 minutes. After the jam begins to slowly boil, you need to stir it periodically to evenly distribute the sweet syrup.

4. Boil the metal lids and sterilize the jars in a convenient way. Place the prepared jam in them and roll them up.

Apple jam in the oven

If you stand at the stove and cook apple jam in several stages and have neither the time nor the desire, then another original recipe will do. He will tell you in detail how to cook apple jam in a regular oven. The main thing is to learn a few tricks in advance. For example, you need to cook it in a heat-resistant vessel with thick walls and it will definitely not burn. And to prevent the mass from “escaping,” the container should be filled only to 2/3 of its volume.

• Apples – 1 kg;
• Sugar 0.5 kg.

Preparation:

1. Cut the fruits into large slices, after removing the core. If the skin is quite thin, there is no need to peel it.
2. Sprinkle sugar on top, increase the amount if necessary.
3. Preheat oven to 250°C. Place the container with apples inside for 25 minutes.
4. Remove, mix well and return, after reducing the heat to 220°C.
5. After another 10 minutes, repeat the procedure. This time, taste the syrup and add a little more sugar if necessary.
6. Cook the jam in the oven for some more time depending on the desired consistency. The main thing is to prevent caramelization of the sugar, otherwise the mass will turn out to be too thick and viscous. As soon as the syrup acquires medium thickness and the surface is covered with light foam, it can be removed from the oven and packaged in jars.

Apple jam for the winter - how to cook, how to roll?

In order for apple jam to last all winter and always be tasty, it must be cooked according to a special recipe. In addition, you should take a little more sugar than usual, and prepare the fruits themselves in a special way.

• Sugar – 1.5 kg;
• Apples – 1 kg;
• Lemon.

Preparation:

1. Peel the apples very thinly, remove the seed capsule and cut into medium slices. Pour boiling water over and blanch for 10 minutes, then immediately cool in very cold water.
2. Do not discard the water in which the apple slices were blanched, but use part of it to prepare the syrup. To do this, dissolve 500 g of sugar in 1.5 liters of liquid.
3. Place the cooled apples in a large bowl, pour the resulting strictly hot syrup and let it brew for about 5-6 hours.
4. Next, drain the syrup through a colander into an empty saucepan, add part (250 g) of the remaining sugar and cook for 8-10 minutes until it is completely dissolved.
5. Repeat the procedure until you have added the required amount of sand. Between cooking, keep the apples in the syrup for at least 8-10 hours.
6. After the penultimate boiling, cut the lemon into thin quarters, add them to the pan with the apples and pour boiling syrup over them all.
7. During the last cooking, do not drain the syrup, but cook together with the apples for 10–15 minutes until fully cooked.
8. At the same time, the apple slices should become completely transparent, and a drop of hot syrup should not spread on a cold plate. Then, when hot, place the product into sterilized jars.
9. Immediately roll up the metal lids, which need to be boiled for about five minutes. Allow to cool well naturally and store in a pantry or basement.

How to make apple jam in slices?

To make apple jam with whole slices, you need to choose varieties with especially dense but juicy pulp. A prerequisite: they must be very recently removed from the tree.

• Apples – 2 kg;
• Sugar – 2 kg.

Preparation:

1. Cut apples that are not overripe or stale into slices 7–12 mm thick.
2. Weigh them and measure out exactly the same amount of sugar. Place them in layers in a large container, sprinkling them with sand, and leave until the morning.
3. The next day, put it on medium heat and cook until foam appears, which means the syrup is boiling, for no more than five minutes. In the process, very carefully drown the top layer of apples.
4. In the evening, repeat the procedure again, stirring very carefully at the end.
5. The next day, cook for 5 minutes in the morning and another 10-15 minutes in the evening until fully cooked.
6. When hot, place in glass, pre-pasteurized jars and seal.

Recipe for thick apple jam

The thickness of the jam in most cases depends on the initial looseness of the apples. If you take fruits that are too hard and dense, you will have to boil them for a very long time, and as a result the jam will not be as thick as you would like. In addition, the fruits must be fully ripe and have been left in the shade for a day.

• Chopped slices – 3 kg;
• Sugar – 3 kg;
• Ground cinnamon – 1–2 tbsp.

Preparation:

1. Remove damaged parts, core and, if necessary, skin from the fruit. Chop into arbitrary cubes, place in a bowl, layering with sugar mixed with cinnamon. Leave to release juice overnight.
2. Place on medium gas and bring to a boil, remembering to stir. As soon as the syrup boils, reduce the gas slightly and cook for about 5-8 minutes. Remove from heat and leave for at least a couple of hours, maximum for a day.
3. Repeat the procedure two more times at the same frequency.
4. Boil the jam for the last time for about 7-10 minutes, pack it hot into jars and store sealed after it has cooled completely in the pantry or basement.

How to make apple jam from Antonovka?

The Antonovka apple variety is best suited for making jam or marmalade, since the rather loose pulp boils very quickly. But this does not mean at all that it is impossible to make jam with slices from it. You just need to follow the recipe, which describes all the actions step by step.

• Apples – 1 kg;
• Sugar – 1 kg;
• A little salt and baking soda for pre-soaking.

Preparation:

1. Cut fruits of the same size into quarters and remove the center. Then cut into slices of the desired thickness.
2. Dilute 1 tsp in a liter of water. salt and pour the salted liquid over the prepared apples. Instead of salt, you can use citric acid in the same proportion.
3. After 10–15 minutes, drain the solution, rinse the apple slices and immerse them in a soda solution (2 teaspoons of soda per 1 liter of water).
4. Leave for no more than 5 minutes, drain and rinse again in running water. This procedure will slightly hold the pulp together and prevent it from boiling over.
5. Place the prepared apples in a saucepan, sprinkling with sugar. Let sit for several hours until juice forms.
6. Place on the fire and boil over high gas. Remove from heat and let sit for 5-6 hours.
7. Repeat the process 2 more times, the last time - boil the jam to the desired consistency. Without cooling, place into jars and seal them tightly.

Apple jam - step-by-step recipe with photos and videos

In order to bake delicious pies at the end of summer during the cold season, you definitely need to make thick and tasty apple jam. And the following recipe will help with this. It is better to choose apples with juicy, loose pulp. Well-ripened fruits are suitable, perhaps even slightly crushed. The main thing before cooking is to cut off everything from the fruit that could spoil the taste of the finished jam.

• Apples – 1 kg;
• Sugar – 0.7 kg;
• Drinking water – 150 ml.

Preparation:

1. Cut the apples, trimmed in advance from bruises, together with the skin into arbitrary pieces.
2. Place in a saucepan, fill with water. Place over medium heat and cook for 15-20 minutes until they begin to puree.
3. Rub the slightly cooled mass through a sieve a couple of times, transfer the puree to a saucepan and bring to a boil.
4. Add sugar and cook for about 20 minutes over very low heat, stirring regularly.
5. Wait until the finished jam has cooled completely and package it in a suitable glass container.

Apple jam - recipe

You can make apple jam, as they say, by eye. After all, the final consistency depends entirely on the apples used and the desired result. To make the jam taste more piquant, you can optionally add a little lemon, orange, cinnamon or vanillin.

• Peeled apples – 1 kg;
• Sugar – 0.75 g;
• Boiled water – ½ tbsp.

Preparation:

1. Wash the apples, remove the seeds and peel. Grate on a coarse grater.
2. Boil syrup from the specified amount of sugar and water and pour it into the grated fruit.
3. Place on the fire and after the mixture boils, cook for about an hour, reducing the heat to low.
4. While boiling, do not forget to stir the applesauce from time to time.
5. Once the apple chips are well cooked and the jam reaches the intended consistency, cool naturally.
6. Place in jars and store under plastic lids in the refrigerator or under metal lids in the cellar.

Delicious apple jam

Properly prepared apple jam allows you to retain most of the beneficial properties of the original product. And according to the following recipe, the jam turns out to be extremely tasty.

• Peeled fruits – 1 kg;
• Oranges without peel – 0.5 kg;
• Sugar – 0.5kg.

Preparation:

1. Select strictly whole apples without rot or wormholes. Cut out the center of each fruit. Cut into equal medium-sized cubes.
2. Peel the oranges and remove as much white membrane as possible. Divide each into wedges and cut them into slices corresponding in size to apple slices. It is best to do this directly above the container in which the delicious apple jam will be cooked.
3. Place the orange and apple pieces together, add sugar and stir. Allow about 2-3 hours for the juice to release.
4. Place on low gas and after the syrup boils, cook for 10 minutes.
5. Then put it aside and leave for another couple of hours so that all the fruits are saturated with sweet juices.
6. Cook for about 40 minutes on very low gas until the mixture turns golden brown. To ensure that the jam cooks evenly, do not forget to stir it with a spatula from time to time.
7. Place the finished, delicious jam into jars when cooled. For long-term storage, they can be rolled up with metal lids.

The simplest apple jam - recipe

Jam prepared according to this recipe is not only quick and easy to prepare, but also retains almost all the benefits of fresh fruit. It’s not called “five minutes” for nothing.

• Sugar – 300 g;
• Apples – 1 kg.

Preparation:

1. Core high-quality fruits, cut into thin strips or grate.
2. Sprinkle with sugar, stir, as soon as the juice comes out, put on the stove.
3. Let it boil on medium gas, reduce it and cook for no more than 10-15 minutes.
4. At this time, sterilize the jars over steam and the lids in boiling water. As soon as the jam is cooked, place the hot mixture into the prepared container and seal.

Apple jam with cinnamon

It is known that cinnamon goes well with apples. It gives them a spicy and very interesting taste. This makes apple jam with cinnamon even tastier and more original. And if you add a few more unusual ingredients to it, it turns into a culinary masterpiece.

• Apples – 400 g;
• Cinnamon sticks – 2 pcs.;
• Water – 400 g;
• Cranberry – 125 g;
• Apple juice 200 ml;
• Lemon juice – 15 ml;
• Sugar – 250 g;
• Orange zest – ½ tbsp;
• Fresh ginger juice – ½ tbsp.

Preparation:

1. Pour water, lemon, ginger and apple juice into a saucepan (you can use cider). Place cinnamon sticks. Bring the liquid to a boil over high heat.
2. Throw in the cranberries, and as soon as the berries begin to burst, add the chopped apples, sugar and orange zest.
3. Stirring occasionally, cook the jam for about an hour and a half over low heat.
4. When the apples have softened well and the syrup has thickened, remove the cinnamon sticks and pour the finished jam into jars.

Whole apple jam

Jam with tiny whole apples floating in an amber syrup reminiscent of honey even looks delicious and appetizing. But the most amazing thing is that it is very simple and easy to prepare.

• Very small apples with tails – 1 kg;
• Granulated sugar – 1.2 kg;
• Drinking water – 1.5 tbsp.

Preparation:

1. Sort the fruits without breaking off the stems, wash them clean and dry them. To prevent them from bursting during cooking, prick each one with a toothpick (ordinary fork) in several places.
2. Make a syrup from the above ingredients by boiling it for 2-3 minutes over high heat.
3. Pour the sweet liquid over the apples placed in the saucepan.
4. Once completely cooled, place on the heat and bring to a boil. Reduce heat and cook for no more than 5 minutes.
5. Drain the syrup into a separate container and simmer it slightly over medium gas for 15 minutes.
6. Sterilize the jars, fill them loosely with boiled apples, and pour hot syrup on top.
7. Immediately roll up the lids. Turn upside down and cool slowly, covered with a warm blanket. You can store it in the basement, pantry or just in the room.

Apple and pear jam

To get original jam, you need to select fruits that are similar in pulp structure. Remember: if you take soft pears and hard apples, or vice versa, the former will boil, and the latter will remain hard. Although in this version you can get a rather unusual pear and apple jam.

• Pears – 0.5 kg;
• Apples – 0.5 kg;
• Sugar – 1 kg;
• Natural honey – 2 tbsp;
• A handful of cinnamon powder;
• Drinking water – 1 tbsp.

Preparation:

1. Remove the core from the fruit and cut into pieces of equal shape and size. Pour boiling water over it, and after 5 minutes immerse it in fairly cold water.
2. After a couple of minutes, drain it and dry the fruit pieces a little on a towel.
3. Mix sugar with water, add honey, cinnamon and boil the syrup in a large saucepan. Place fruit in it and cook for about 40 minutes until they become transparent.
4. Place the jam in jars and sterilize them for 10–15 minutes in boiling water. Roll up and put in a cool place to cool.

Apple jam with nuts

Ordinary apple jam becomes truly original if you add some nuts to it. If you wish, you can take walnuts, almonds, hazelnuts or even cashews.

Slices? Not many people know the answer to this question. In this regard, we decided to devote the presented article to this topic.

General information

Sliced ​​apple jam, the recipe for which we will consider below, turns out not only very tasty, but also surprisingly beautiful. The golden dessert with a clear broth is very rarely stored until the winter season. After all, this delicacy beckons family members to open it as soon as possible.

It should be noted that simple apple jam can not only be consumed with tea, but also made into delicious and aromatic pies. However, to use such a filling, it is necessary to catch the boiled fruit in advance and leave the sweet syrup in the jar. If you don't do this, you risk getting half-baked baked goods.

Choosing the right fruit

Before we tell you how to cook apple jam in slices, we should tell you how to choose the right fruits. To make such a dessert as tasty and beautiful as possible, you can use completely different ones for its preparation. It is very important that they are ripe, sweet, hard and without wormholes. If you prefer to use jam with sourness, then to create it you need to purchase sour varieties of fruit or not very ripe apples.

Product processing

How to make apple jam in slices? To do this, purchase suitable fruits and then wash them thoroughly using a brush or regular rag. To make the dessert thick, there is no need to add water to it. In this regard, it is recommended to wipe each apple with paper napkins or a towel.

After the fruits are washed and dried, they should be properly chopped. To do this, you need to cut the apple into 4 slices, and then carefully remove the middle part. Next, each piece of fruit needs to be divided into another 3-4 parts. It should be noted that the thinner the slices, the faster they will be saturated with granulated sugar. However, during heat treatment, such apples can noticeably boil down and become tough. In this regard, fruit slices must be made of medium thickness.

Delicious and transparent apple jam in slices: step-by-step recipe

This delicacy is not prepared quickly. After all, to get tasty jam after each use, it must be completely cooled at room temperature.

So, before cooking apple jam in slices, you need to prepare:

• chopped fruits (how to process, see above) - 5 kg;
• small - 5 kg.

Preliminary preparation of ingredients

To make apple jam at home, you need to use a large stainless steel bowl. Of course, it is also suitable for preparing such a delicacy. But, as practice shows, there is a possibility that the fruit in it can burn quite quickly.

Thus, before cooking apple jam in slices, the chopped fruit should be placed in a large container and then covered with fine granulated sugar. In this case, it is highly not recommended to use additional water. The apples should give juice on their own, and the sugar should melt, forming a golden syrup. Ideally, fruits can be covered with a sweet ingredient in the evening, and heat treatment can begin the next morning.

Cooking dessert

How long to cook apple jam? It is quite difficult to answer this question unequivocally. After all, such a dessert should be prepared in stages. It must be heat treated, cooled, put back on the stove, etc.

Thus, the apples in syrup need to be boiled over low heat and then left aside until they cool completely. In this case, the fruit should be partially saturated with granulated sugar. Next, the cooled jam needs to be put back on the stove and left for about 5 minutes. It is advisable to carry out such procedures about 3-4 times. As a result of such actions, your jam will thicken and become a pleasant golden color.

Conservation process

Now you know how to properly cook apple jam. It should be noted that this dessert can be stored for quite a long time. And in order to significantly increase its shelf life, the jam must be properly preserved. To do this, you need to take several 750 g glass jars, pour a little drinking water (1/2 cup) into them, and then put them in the microwave and sterilize at maximum power. If you do not have such a device, then you can carry out this procedure on the stove. You should also boil the iron lids, first place them in a bowl with a small amount of water.

After the jars have been sterilized, you need to carefully place the boiling jam in them (right to the top), and then quickly roll them up. Next, the containers with dessert must be turned upside down and covered with a thick cotton blanket. It is advisable to keep the jars in this position for about a day. You can store them in the refrigerator, in the basement, and even at room temperature.

Making delicious apple jam

The dessert prepared according to the above recipe turns out very thick and golden. However, clear apple jam can be made in another way. For this we need:

• chopped fruits (how to process, see above) - 3 kg;
• filtered water - ½ cup;
• citric acid - 1/3 dessert spoon;
• ground cinnamon - add to taste;
• small - 3 kg.

Preliminary processing

To make your own aromatic and very tasty jam, you need to use only And they should not be soft, otherwise the dessert will not turn out transparent, but will be loose.

We described above how to process and cut apples for this jam. They must be placed in a large container (for example, an enamel basin) and immediately covered with fine granulated sugar. There is no point in waiting until the sweet product melts and the fruit gives its juice. This is due to the fact that drinking water is additionally added to this dessert.

Heat treatment on the stove

After the apples and sugar are placed in a bowl, they should be placed on low heat. You need to immediately pour a small amount of water into the dish so that its contents do not burn to the bottom. Thus, stirring the fruit regularly, bring it to a boil and then cook for about half an hour. Next, the jam should be removed from the stove and left aside for three hours. After this, it is recommended to heat the bowl with dessert again, but within a quarter of an hour. After this time, the jam should thicken a little and also noticeably change in color. Next, remove it from the stove and cool completely.

Sterilization of jars

You can store this jam until the beginning of next summer. But so that it does not deteriorate and retains all its beneficial properties, as well as taste and aroma, it must be preserved. For this you can use both liter and 750 g jars. They need to be sterilized on the stove. Metal covers need to be treated in the same way.

The final stage in creating delicious apple jam

After the jars and lids are sterilized, the bowl of jam must be placed on low heat, and then brought to a boil, add citric acid and ground cinnamon to taste. Next, you need to mix all the ingredients well and start placing them in the container. It should be noted that this procedure must be carried out with extreme caution. After all, if hot jam gets on your skin, you can get a pretty severe burn.

Having filled all glass containers with boiling dessert, they should be immediately rolled up with metal lids. Next, they need to be turned upside down, and then covered with a thick blanket and left overnight until completely cooled. It is recommended to store such jam in a refrigerator, cellar or any other cold room. But if you don’t have this opportunity, then the jars can be placed in an ordinary dark cabinet. However, their shelf life will be noticeably reduced. In this regard, such a dessert should definitely be consumed before the end of winter.

Quick apple jam

If you don’t want to stand at the stove for too long and cook such a dessert, then we suggest using the following recipe, which does not require long-term heat treatment and holding at room temperature. For this we need:

• ripe apples as sweet as possible - about 3 kg;
• drinking water - 1 glass;
• fine granulated sugar - 2 kg.

Cooking process

The apples, cut into thin slices, should be placed in a large metal bowl, then covered with fine granulated sugar and shaken well so that the fruit is evenly covered. Next, you need to place the filled container on medium heat and immediately pour a small amount of regular drinking water into it. Stirring regularly, bring the apples to a boil. Next, reduce the heat to low and cook the dessert for 40 minutes. During this time, the fruit will noticeably boil down, and the syrup will significantly increase in volume. In this case, the jam should become thicker and golden in color.

Final stage

Once the jam has reached the appropriate consistency, you can safely pour it into sterilized glass jars. Next, all containers need to be rolled up, turned upside down and kept under a thick blanket for 15-25 hours. During this time, the jars of treats will completely cool down, and they can be safely stored in the refrigerator, basement or cellar.

As a rule, every garden has at least one or two trees of summer apple varieties. Their unique aroma and special taste will certainly be remembered for a long time. The first apples always seem to be the juiciest and tastiest, but, unfortunately, their shelf life is not long at all. However, summer varieties of apples are ideal for making jam, which, due to its taste, often does not survive until winter.

The appearance of the very first early apples, White filling, indicates the beginning of the stage of preparing delicious fruit jam. Melba, “Kitayka”, Borovinka, Slava Pobeditel are also excellent summer varieties of apples, the jam from which is extremely tasty.

What is the secret of the apple jam recipe?

To prepare this delicacy, you need to prepare slightly unripe apples of summer varieties, which still have a pleasant sourness, but are already quite juicy. The fruits need to be washed well, cored and cut into small slices (first cut the apple into quarters, and then each of them into two or three more parts). So, for 10 kg of apples cut in this way, you will need approximately 2 kg of sugar and 10 g of citric acid. Cover the fruits, cut into slices, with granulated sugar, add citric acid and leave to infuse for approximately 10-15 hours (preferably overnight). This is necessary so that the apples release their juice abundantly. In this case, if possible, it is recommended to shake the apples once every two hours. After the specified time, the apple-sugar mixture should be mixed well. This concludes the preparatory stage of jam production, ahead of cooking, that is, making the delicacy.

Place the bowl with the apple mixture on the stove over low heat. As soon as the future jam boils, you need to cook it for 10 minutes, while constantly skimming off the foam and stirring. After this, remove the jam from the heat, cover it with a towel and leave for 6 hours. Repeat this procedure three times.

Prepare the jars, wash them well, pour boiling water over them and dry. Cool the finished jam a little, pour into jars and seal well with lids. The jam is ready! This delicacy should be stored in a cool and dry place. It is interesting that it can stand not only all winter, but even subsequent seasons - up to 3 years, without losing any of its taste.

Apples are the most affordable fruit that can be eaten fresh, as well as made into various preparations for the winter. Fresh apples are available throughout the year, but, nevertheless, preparations do not lose popularity. After all, how else can you preserve a rich harvest of summer apples of early varieties, such as melba, Yandykovsky or white filling. Summer apples ripen early and almost simultaneously and are not stored for a long time. Apples contain many vitamins and microelements and are low in calories. And the high pectin content in apples makes them irreplaceable fruits for preparation. Apple trees grow everywhere and bear fruit every year, giving a good harvest, so desserts, fillings for pies, and jam are often made from apples.

Apples of summer varieties are not stored well, but their distinctive feature is that they are sweet, with pleasant, tasty pulp, so they are especially suitable for making apple juice and jam, apple pita bread and marshmallows. It is necessary to give advice to those who are starting to make jam from apples; they do not make a “five-minute” preparation from apples.

Making apple jam has its own characteristics. Apples have dense flesh, so it won’t work if you just set and cook the jam like this. It will work out more accurately, but the jam will not be tasty and will not last. The syrup thickens quickly, and the apples do not have time to cook. Therefore, it must be cooked in two batches. Advice - do not try to use large volumes for making jam, less is better. For example, you can boil a kilogram of apples in a small bowl, but the jam will be very tasty and beautiful in appearance.

Apple jam, basic recipe

Summer apples are an excellent fruit for making jam. Select apples, wash them, cut out wormholes and cores. It is better to peel the skin, even though the apples are of early varieties, but the skin will be rough even on boiled ones.

Cut the apples into pieces or slices no larger than 2 cm, put them in boiling water for 3-7 minutes. Blanching time depends on the degree of softness of the apples. The apples will become soft after boiling in water. To prevent them from darkening, you should immediately rinse them with cold water. It is better to use apples with loose pulp for making applesauce or soak them in a solution of salt (a teaspoon per liter of water) or citric acid (3g per liter of water) for 30-40 minutes before blanching.

Now you need to prepare a syrup using the apple decoction in which they were blanched. We will prepare the syrup for apple jam at the rate of 1.5 glasses of water per 700g of sugar and this is for one kilogram of already chopped apples. Boil the syrup and pour it over the prepared apples in a wide cooking basin. All apples should be covered with syrup. Leave them for 4 hours.

Then start making the jam. Bring the apples in the syrup to a boil and cook, stirring gently, for 10 minutes. Remove from heat and let sit for 6 hours. After a break, bring to a boil again. Prepare a second portion of syrup from 1 glass of water and 500g of sugar, pour into the jam, cook for 10 minutes and set aside for 5 hours. After this, cook the apple jam until done.

Recipe for apple jam from sweet apples with lemon.

Take one small lemon and 2 cups of sugar per kilogram of already peeled and prepared apples. Remove the peel from the lemon and squeeze out the juice. Mix lemon juice with 2 cups of sugar and 0.5 cups of water, boil the syrup. Dip apples into syrup in small portions. Cook the jam until cooked and add vanilla sugar at the end of cooking.

Apple jam with lemon zest.

For 1 kilogram of apples, take 700g of sugar, 1 glass of water and the zest of half a lemon. Core and peel the apples and cut into cubes. Boil the syrup and dip the apples into it, spreading it over the entire surface. Cook for 30 minutes, at the end of cooking add lemon zest, cut into small strips. Drain the syrup from the apples and cook separately over low heat for another 10-15 minutes, then pour it into the apple jam and mix carefully. The jam with lemon zest should have a golden appearance.

Heavenly apple jam.

These small apples are often called ranetki or Chinese apples. It is from these apples that the most interesting and beautiful jam is obtained. To prepare, take 1.3 kilograms of sugar and a glass of water per kilogram of fruit.

Boil the apples whole, without cutting or peeling them. Wash the apples and cut the stem to 2/3 of the length. Then boil water and immerse the ranetki in it for 2 minutes, cool in the water.

Prick the apples with a stick in several places and place them in boiling sugar syrup. Cook for 15 minutes, then set aside for 3-4 hours. Then continue to cook over low heat until the apples are cooked through and become translucent.

Apple jam is one of the varieties of jam.

But apple jam is great for . Jam is made from sweet, well-ripened summer apples. Wash, peel and core the apples. Cut into slices, place in a bowl for making jam, add 1 glass of water and cook until the apples soften. Then mash the apples until smooth or rub through a sieve, add 800g of sugar and mix well. Cook the jam over low heat, stirring constantly, until a homogeneous mass is formed. The finished jam easily comes off the spoon and has a brownish color. Place the jam into jars and seal with lids or parchment.

The summer days are passing and now it’s apple time. This year there were a lot of apples, just have time to process them. After all, this is one of the most useful products for winter days. It’s so nice on a cold winter day to open a jar of fragrant apple jam or savor apple slices in caramel syrup with tea, or maybe nibble on dried apples. And this is only a small part of what can be prepared from this wonderful fruit. But there are also compotes, juices, marmalades, as well as very tasty apple pastille.

But in this article we will still focus on apple jam. This jam is easy to make at home, even for a novice housewife. My notes with descriptions and photographs will help you with this. I bring to your attention recipes that have been tested by our family and my friends. Choose from them the ones you like best.

Transparent apple jam, simple recipe at home

I suggest you make one of the most delicious varieties of apple jam - amber apple jam in slices. It's quite simple to prepare. The longer the apples simmer on the fire, the more amber their color becomes. This jam will go wonderfully with pancakes and pancakes, and is also great for pies. Hard apples are suitable for this jam. If you take soft ones or those that have been lying on the ground for a long time, then instead of jam you will get jam. 🙂

For jam we need the following products:

• apples - 1 kg;
• sugar - 1 kg.

How to cook apple jam in slices so that the apples don’t get overcooked:

1. Wash the apples, remove the bad areas and core and cut into slices.

2. Place the apples in a cooking pan and add sugar. Leave for several hours to allow the apples to release their juice.

3. Place the pan on the fire and bring the jam to a boil. Let it simmer over low heat for about 10 minutes. Remove the saucepan from the heat and let the jam cool. Then we repeat everything again.

4. This is what apple jam looks like after the second cooking.

5. Put the jam on the fire for the third time. It should boil for about 7 minutes.

6. Place the apple jam into pre-prepared jars and close the lids.

7. This is the beauty we got. Enjoy your winter tea.

Apple jam with cinnamon recipe for the winter

I bring to your attention a beautiful and aromatic jam made from apples with cinnamon. The apple slices turn out transparent, and the jam itself resembles marmalade.

Product composition:

• apples - 2 kg. peeled;
• sugar - 2 kg;
• cinnamon - 1 stick.

Process for making jam:

1. Wash and dry the apples.

2. Peel the apples and remove the seeds. Then cut the fruit into thin slices, approximately half a centimeter.

3. Sprinkle apples with sugar and cover with a lid. Let them stand for at least 8-9 hours.

4. As time passes, we see that the sugar has almost completely melted and the jam is ready for further processing. Add a cinnamon stick to the pan and bring everything to the fire.

5. Let the jam boil and boil it for about 20 minutes. Do not forget to collect the foam that appears on the surface of the jam.

6. Turn off the heat and leave our jam to brew for another 8 hours.

7. Before the next cooking, take out the cinnamon stick and throw it away. And put the jam on the fire again for another 20 minutes.

8. Sterilize jars and lids in advance.

9. Pour the jam into jars and seal with lids.

10. Now turn the jars upside down and leave to cool.

11. In winter, open the jam and enjoy delicious apple jam with cinnamon.

Apple jam with yellow cherry plum

Another great option for apple jam. The apples come out like candied fruits, and the jam itself is very thick and has a rich taste and aroma. The color of the jam is simply amazing. It is also good as a stand-alone dessert for tea, with various pancakes and pancakes, and also as a filling for pies.

What we need:

• apples - 1 kg;
• yellow cherry plum - 1 kg;
• sugar - 1 kg.

How to make jam:

1. Wash the apples and cut them into pieces. Place in a bowl for making jam and add half the amount of sugar.

2. We also wash the cherry plum and remove the seeds. This is the most tedious procedure in this recipe. 🙂 Add cherry plum slices to the apples and pour in the remaining sugar.

You can use more sugar. It all depends on the level of sweetness of the apples, as well as how sweet you prefer your jam.

3. Leave our fruits for about 9 hours so that the fruits release juice and the sugar dissolves.

4. Now put the saucepan with the fruit on the fire and bring to a boil. Let the jam simmer for 10 minutes and turn it off. Leave it alone until it cools completely.

5. Put the saucepan back on the fire, let it boil and boil again for 10 minutes. Remove from heat and let cool completely again.

6. For the third time, let’s cook our jam. Now let it simmer for 15 minutes and pour it into pre-prepared jars.

We check the readiness of the jam in the following way: drop a drop of jam on a saucer and see if it has frozen, then the jam is ready.

7. We made such beautiful and tasty jam.

Apple jam with ginger

My friend, a big fan of ginger, makes this jam. The jam turns out incredibly tasty. On the one hand there is a pronounced apple taste, on the other - somewhere in the distance the taste of ginger, plus its amazing smell. If you cook it, you won’t regret it!

• apple - 1 kg;
• ginger - 6-7 cm (I don’t know how much it is in grams, I’ll just write the length of the root);
• sugar - 750 gr.;
• lemon - 1 pc.;
• water - 300 ml.

Making jam:

1. Wash the apples well and remove the skin and seeds. Then cut them into slices about 1 cm wide.

2. Let's do the lemon. We scald it with boiling water and a brush. Remove the zest from the lemon and put it aside for now.

3. Squeeze the juice from the lemon so that you get 2 tbsp. And we sprinkle it on the apples so that they don’t lose their color.

4. And now it’s the turn of the syrup. Pour sugar into a saucepan and fill it with water. Put everything on the fire and cook until the sugar dissolves.

5. Place apples in syrup and let it boil.

6. Add lemon zest and finely chopped ginger to the boiling jam. Turn the heat to medium and bring the mixture to a boil, stirring constantly.

7. Set the heat to minimum and continue cooking for another 2 hours.

8. Pour the jam into pre-sterilized jars and close with lids.

9. Our apple and ginger jam is ready.

Thick apple jam for the winter

And with this jam I usually bake pies and pies. It is thick but also contains small pieces of apples. We really like it. Try it too.

Let's prepare the following products for jam:

• apples - 1 kg;
• sugar - 1 kg.

Making jam:

1. Wash the apples and cut them into pieces.

2. Cover everything with sugar and leave for a while so that the apples release their juice. This is approximately 3 to 9 hours. It all depends on the type of apple.

3. As soon as the apples have released their juice, put the pan on the fire, bring to a boil and simmer for 10 minutes. Stir the jam periodically. Then remove the saucepan from the heat and let the jam cool. We perform such manipulations three times.

4. After cooling, mix the jam and put on fire. Boil for 10 minutes and remove from heat to cool.

5. And for the third time, bring the jam to a boil and let it simmer for 10 minutes.

6. Place the finished jam into jars and close with lids.

7. Turn the jars upside down and leave until completely cool.

Apple jam with nuts and lemon

For this jam, you should stock up on hard apples and nuts with lemon.

For jam we need the following products:

• apples - 1 kg. 200g;
• lemon - 1 pc.;
• sugar - 1 kg;
• water - 100 g;
• nuts - 1.5 tbsp.

How to make apple jam with nuts:

1. Wash the apples thoroughly.

If you know that the apples have not been pre-treated with any preservation compounds, then you can use them with the skin. If you are not sure about the purchased fruits, then it is better to peel them.

2. Prepare the syrup. To do this, pour water into a saucepan and pour sugar into it. Then grate the lemon zest and pour in the lemon juice.

3. Place the saucepan on low heat and let the sugar dissolve completely. Stir the syrup periodically.

4. Cut the apples into strips or three on a grater. This is the kind of grater you can use.

You should get beautiful bars.

5. Add nuts to apples. I have walnuts and almonds.

6. Fill everything with syrup. Close everything with a lid and leave to warm up and soak for 12 hours.

7. Our jam stood for 12 hours and juice came out of the apples. The pieces themselves were saturated with syrup.

8. Place the pan on the fire and bring to a boil. When the first bubbles appear, immediately turn off the heat. And again we leave everything for 12 hours.

9. Place the saucepan with jam on the fire and let it boil.

10. Remove the jam from the heat and put it into jars.