Apple jam is a more presentable apple dessert compared to marmalade or jam, because it keeps pieces of apples in syrup of varying consistency intact. Jam is prepared from various varieties of apples: from Antonovka to small ranetki and by cooking in 2-3 batches with periods of cooling and infusing the apples in syrup. The taste of apple jam is complemented by other fruits or berries and spices.
Transparent apple jam slices
To make apple jam transparent in slices, you need to take into account several nuances when cooking it. For such jam, unripe apples are selected and preferably of the same variety. The syrup is prepared with the addition of lemon juice, which preserves the integrity of the slices well. Clear apple jam is prepared by boiling it three times and taking 12-hour cooling breaks.
- Apples 1.7 kg (durum varieties)
- Granulated sugar 1.5 (kilograms)
- Water 1 (glasses)
- Water 3 (liters)
- Lemon juice 2 (tablespoons)
- Lemon acid ⅔ (teaspoons)
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Making apple jam for the winter is very simple. Wash the apples selected for cooking thoroughly and remove the seed pods.Pour 3 liters of cold water into a bowl for making jam and dissolve 1/3 teaspoon of citric acid in it. Cut the apples into equal thin slices and place in a bowl of water. Citric acid will prevent apples from darkening. -
For a more convenient and beautiful slicing of apples into thin slices, you can use a small gadget, such as an apple slicer. -
For the syrup, pour sugar into a separate pan, pour a glass of clean water and add two tablespoons of lemon juice. Place the pan on low heat and, while stirring with a spoon, completely dissolve the sugar. Bring the syrup to a boil. -
Drain the acidified water from the apple slices and pour boiling syrup over the apples. -
Cover the dish with a lid and leave the apples in the syrup for 12 hours or overnight. -
After the infusion time has passed, add 1/3 teaspoon of citric acid to the apples and cook the jam in 3 batches over medium heat for 7 minutes from the start of the boil. Between cooking, take 2 breaks of 12 hours to allow the syrup to cool completely. With each cooking, the apple slices will become more transparent. -
Sterilize jam jars and lids using a hot, dry method. After the third cooking, pour hot apple jam with transparent slices into prepared jars, seal hermetically, place on lids, cover with a terry towel and, after completely cooling, transfer to storage in the basement or pantry. Delicious and successful preparations!
Five-minute apple jam
Five-minute apple jam is slightly different in technology from berry five-minute jams. The cooking time is 5 minutes, but for apples you definitely need time to infuse.In this recipe we prepare jam with double cooking and a 12-hour period of infusion, although the frequency of cooking can be 4-6, but this is at the choice of the housewife. The jam will turn out thick, and due to apple pectin, apples will hardly lose their beneficial properties.
Cooking time: 13 hours.
Cooking time: 30 minutes.
Portions: 1.5 l.
Ingredients:
- Hard apples – 1 kg.
- Sugar – 1 kg.
- Water – 250 ml.
Cooking process:
Step 1. Rinse the apples selected for jam well and dry with a napkin. Then, after removing the seed pods, cut the fruit into thin slices.
Step 2. In a container for making jam, boil syrup from the calculation of pure water and half sugar indicated in the recipe. Place the apple slices into the boiling syrup, very carefully so as not to damage the integrity of the slices, mix everything and cook the apples for exactly 5 minutes from the start of boiling. Add the rest of the sugar to the apples.
Step 3. Cover the dish with a napkin or lid and leave the apples in the syrup for 12 hours or overnight to infuse. After this time, bring the jam to a boil over medium heat and cook for another 5 minutes. Turn off the fire.
Step 4. Sterilize the jars in advance using a dry, hot method. Pour the five-minute jam prepared from apples into jars, seal hermetically and, after cooling, transfer to a place for storing homemade preserves. Delicious and successful preparations!
Apple jam with lemon for the winter
Apple jam with lemon has a pleasant citrus aroma and taste, and this option will be an excellent apple preparation for the winter. In this recipe, we prepare the jam by boiling it three times for 20 minutes each, with breaks for infusion for 2 hours, which will make the pieces of fruit transparent.This jam will not only be a delicious dessert for your tea, but will also complement any homemade baked goods.
Cooking time: 7 hours.
Cooking time: 30 minutes.
Portions: 1.5 l.
Ingredients:
- Hard apples – 1 kg.
- Sugar – 700 gr.
- Lemon – 120 gr.
- Water – 400 ml.
Cooking process:
Step 1. First of all, prepare, according to the proportions of the recipe and the volume of the workpiece you need, all the ingredients for the jam. Wash the apples, remove the cores and cut the fruit into medium cubes. Wash the lemon with a brush and cut into the same cubes along with the zest, removing the seeds. Sterilize jars and lids using a dry method.
Step 2. In a container for making jam, boil syrup from sugar and clean water with constant stirring.
Step 3. Place the apples into the hot syrup, stir and leave for 30 minutes. After this time, bring the jam to a boil over medium heat, skim off the foam from the surface and cook over low heat for 20 minutes. Then turn off the heat and leave the jam to infuse for 2 hours. Repeat the cooking process with infusion again.
Step 4. Before the third cooking, add sliced lemon into the jam and cook everything for 20-30 minutes. During this time, the apple pieces will turn out transparent, amber and the same color as lemon.
Step 5. Place apple jam with lemon in prepared jars, seal tightly, place on lids and cool under a terry towel. Transfer the cooled jam to a cool, dark room for storage.
Step 6. The prepared jam in winter will delight you with its taste and complement the baking with tea. Delicious and successful preparations!
Apple jam with cinnamon
The combination of apples and cinnamon is popular in all apple desserts, and apple cinnamon jam is no exception.This spice makes apple jam richer, more aromatic and unique. In this recipe, cut the apples for jam into small pieces so that they are evenly saturated with syrup and become transparent and amber. Pour cinnamon into the prepared jam and use ground cinnamon.
Cooking time: 13 hours.
Cooking time: 30 minutes.
Servings: 1 l.
Ingredients:
- Apples – 1 kg.
- Sugar – 1 kg.
- Ground cinnamon – ½ tsp.
Cooking process:
Step 1. Rinse the apples selected for jam well and wipe dry with a napkin.
Step 2. Then remove the core and seeds from the fruit and cut the apples into small thin slices. To prevent the apple slices from darkening, immediately transfer them to cold water with the addition of citric acid on the tip of a knife.
Step 3. Drain the acidified water from the apples and transfer them to a bowl for making jam. Add the amount of sugar calculated according to the recipe proportions to the chopped apples and shake the bowl a little to distribute the sugar evenly. Then cover it with a lid and leave for 12 hours or overnight so that the apples give enough of their juice.
Step 4. After the infusion time has passed, place the bowl with apples on low heat, bring to a boil and, stirring gently with a wooden spoon, cook the jam for 20 minutes from the start of the boil.
Step 5. A couple of minutes before the end of the cooking process, add half a teaspoon of ground cinnamon to the jam and stir. During cooking, the apple slices will be well saturated with syrup and will look like amber, although some pieces may remain white.
Step 6. Sterilize the jars and lids for the workpiece in advance using a hot method (in the oven or microwave).Pour hot apple jam with cinnamon into jars, seal tightly, cool under a terry towel and store in a dark and cool room.
Step 7. Leave a little of this delicious dessert for sampling. Successful and delicious preparations.
Thick apple jam for the winter
A popular option for preparing apples for the winter is thick apple jam. The thickness of the jam is determined by long-term boiling of chopped apples, which is sometimes difficult to do. In this recipe, we prepare thick jam in the oven, and at the same time the liquid quickly evaporates, which will determine the thickness of the workpiece. We chop the apples thinly and do not remove the peels, which contain a lot of pectin, and less sugar is needed for the jam.
Cooking time: 1 hour 30 minutes.
Cooking time: 30 minutes.
Servings: 1 l.
Ingredients:
- Unpeeled apples – 900 gr.
- Sugar – 250 gr.
Cooking process:
Step 1. For jam, choose any apples, preferably ripe ones, so that they are well boiled, and for cooking, take a shallow baking dish or tray. Rinse the apples under running water and wipe dry with a napkin.
Step 2. Then, after removing the damaged areas and cores, cut into thin slices, no more than 5 mm thick. Place the sliced apples in an even layer in a tray and evenly sprinkle with the amount of sugar specified in the recipe.
Step 3. For this cooking method, sugar is taken in a ratio of 1:3 to apples, and the weight of peeled apples is about 750 g, so it is advisable to weigh the ingredients. Do not mix apples and sugar.
Step 4. Preheat the oven to 250°C. Place the tray of apples in the oven for 20 minutes. During this time, the fruit should give its juice. Gently mix the apples and sugar with a spoon so that all the sugar is saturated with juice.Return the tray to the oven and reduce the heat to 220 degrees. Cook the jam in the oven for 1 hour. Stir the jam with a spoon every 10 minutes.
Step 5. By the end of cooking, the juice should completely evaporate from the tray and the apples should be covered with a thin layer of foam, which indicates the jam is ready. Place the thick apple jam in sterilized jars, seal tightly, cool under a blanket and transfer to a storage location. Good luck and delicious preparations!
Apple jam with plums
Apple jam with plums, as a variant of assorted fruit, has a special taste, it turns out thick, since these fruits are rich in pectin and, due to the plums, will have a beautiful color. Any apples or plums are suitable for jam. The weight of the fruit is determined in its purified form, and the proportion with sugar is taken 1:1. In order for the fruit in the jam to be preserved in whole pieces, you need to choose them with a dense texture and cut them into larger pieces.
Cooking time: 2 hours.
Cooking time: 30 minutes.
Servings: 1 l.
Ingredients:
- Apples – 500 gr.
- Plums – 300 gr.
- Sugar – 800 gr.
Cooking process:
Step 1. Rinse the apples selected for jam well under running water and dry with a napkin.
Step 2. Remove the stems from the plums and rinse these fruits with cold water.
Step 3. Peel clean apples from seed pods and then cut into thin small slices.
Step 4. Weigh the apple slices, since sugar is taken in equal proportion to the weight of the apples. Place the apples in a saucepan for making jam and cover with sugar.
Step 5. Remove seeds and peel from plums if they are hard. Weigh the peeled plums as well.
Step 6. Then transfer the plum mass to the pan with the apples and add sugar in an amount equal to the weight of the plums.Leave the fruit with the sugar for 20 minutes until it produces enough juice. If there is not much juice, add clean water to the fruit to the level of the mass.
Step 7. Place the pan over medium heat, bring the jam to a boil and cook for 5 minutes. Remove the foam from the surface of the jam with a slotted spoon. Turn off the heat and leave the jam on a warm stove for 1 hour, without covering it with a lid, so that some of the liquid evaporates. Repeat cooking for another 5 minutes.
Step 8. Check the readiness of the jam by dropping it on a saucer. Place the apple and plum jam in small sterile jars, seal it tightly and, after cooling, move it to a storage location. Delicious and successful preparations!
Dry apple jam
Dry apple jam is an apple delicacy similar to candied fruits and prepared by “baking” this fruit with sugar in the oven and then drying it either in the oven or in the air for 2-4 days. This jam contains a little sugar and will be a healthy dessert for both children and adults. In this recipe, for a more refined taste, add cinnamon to the apples and use brown sugar.
Cooking time: 1 hour.
Cooking time: 20 minutes.
Servings: 10.
Ingredients:
- Apples – 1 kg.
- Brown sugar – 250 gr.
- Ground cinnamon – 1 tbsp.
- Citric acid – 1 tsp.
Cooking process:
Step 1. For dry jam, choose sweet and sour apples of late-ripening varieties so that the slices retain their shape better. Wash the apples, dry with a napkin and cut into 8-12 thin equal slices using a knife or kitchen device.
Step 2. Cover a baking sheet with paper, place the apple slices on it and sprinkle with sugar, regular or brown, mixed with ground cinnamon and citric acid.Leave a little sugar for the second sprinkle. Mix the apples and sugar well and spread on the baking sheet in an even layer.
Step 3. Preheat the oven to 200 degrees and bake the apples for 25 minutes. Then remove the baking sheet from the oven and cool the apples slightly. They will still be soft in texture.
Step 4. Cover a baking sheet with clean paper and use a spatula to place the baked apple slices onto it and sprinkle with the rest of the sugar. Then the apples need to be dried. They can be left outdoors for 2-4 days, covered with a napkin. You can do it another way: dry it in the oven with the door ajar for 2-3 hours at 60-70 degrees, or you can dry it using an electric dryer. Transfer the finished dry apple jam into a box and store at room temperature. Bon appetit!
Apple jam with lingonberries
Apple jam with lingonberries differs from other similar desserts in its extraordinary taste, bright ruby color and somewhat jelly-like texture. The jam is prepared in the fall, when after the first frost the lingonberries lose their bitterness, and late varieties of apples are also chosen. The technology is simple: sliced apples are infused for 10-12 hours, lingonberries are added to it and jam is made.
Cooking time: 13 hours.
Cooking time: 20 minutes.
Portions: 2.5 l.
Ingredients:
- Apples in their pure form – 2 kg.
- Lingonberries – 600 gr.
- Sugar – 1.5 kg.
- Cinnamon – 2 sticks.
Cooking process:
Step 1. We wash the apples selected for jam and cut them into equal slices using a knife or a special gadget for cutting apples.
Step 2. We weigh the sliced apples and immediately transfer them to a bowl for making jam.
Step 3. Sprinkle the apples with the calculated amount of sugar and add two cinnamon sticks to them for flavor.Place the bowl with apples on low heat, bring to a boil, stirring constantly to dissolve the sugar, and boil for 2-3 minutes, then turn off the heat. Leave the apples in the sugar syrup for 12 hours or overnight to infuse.
Step 4. Before starting to cook the jam, sort out and wash the lingonberries well.
Step 5. Place the bowl with apple jam back on medium heat, add clean lingonberries to the apples and cook for 15 minutes from the start of the boil. Remove the foam from the surface. This short cooking will preserve more of the beneficial properties of apples and lingonberries.
Step 6. Pour the prepared apple and lingonberry jam into sterile jars, seal it hermetically with boiled lids and, after cooling under a warm blanket, transfer it to a place where homemade preparations are stored. Bon appetit!
Homemade ranetki jam
Small, round and with thin long stalks, Ranetka apples have a tart, sweet and sour taste, which not everyone likes, but the jam from these apples makes wonderful. We prepare jam from whole apples using the method of cooking three times for 5-7 minutes with infusion breaks for 12 hours, which will make this dessert transparent and thick, and the apples will remain whole and dense.
Cooking time: 1.5 days.
Cooking time: 30 minutes.
Servings: 1 l.
Ingredients:
- Ranetki – 1 kg.
- Sugar – 5 tbsp.
- Water – 1 l. + 2.5 l.
Cooking process:
Step 1. Before starting cooking, rinse the Ranetki well under running water, remove some of the tails and prick the fruit at the base of the stalks in 8 places so that they are better saturated with syrup.
Step 2. In a saucepan for making jam, boil syrup from the volume of sugar indicated in the recipe and clean water. Boil the syrup for 3-4 minutes.
Step 3.Blanch the Ranetki before cooking. To do this, boil 2.5 liters of water in another saucepan, transfer the prepared apples into it and after 3 minutes, drain the hot water and fill the ranetki with cold water.
Step 4. Place the apples in the hot syrup, cover with a flat plate with a small weight so that they do not float, and leave for 10 hours or overnight to infuse in the syrup.
Step 5. The next morning, bring the ranetki in syrup to a boil over medium heat, remove the foam from the surface and cook the jam for 5-7 minutes. Turn off the heat and leave the ranetki for 12 hours. Repeat the cooking process with the same break.
Step 6. Cook the jam a third time for another 5-7 minutes. The syrup will be quite clear and thick.
Step 7. Pour hot jam from Ranetka apples into pre-sterilized jars, seal hermetically with boiled lids, cool upside down and under a “fur coat”. Transfer the completely cooled jam to the basement or pantry for storage. Delicious and successful preparations!
Antonovka jam for the winter
Antonovka jam for the winter is distinguished by the unique aroma of apples of this variety. Antonovka has a crispy taste, but is easy to boil, so it is more used for making jam or jam. If you follow some nuances: choosing the right apples and soaking them in a solution of baking soda, you can make jam from it, in which the slices will retain transparency and integrity. We prepare the jam according to the standard procedure: boiling three times and infusing for 6 hours.
Cooking time: 1 day.
Cooking time: 30 minutes.
Portions: 1.2 l.
Ingredients:
- Antonovka – 1 kg.
- Sugar – 1.2 kg.
- Soaking salt – 1 tsp.
- Soaking soda – 2 tsp.
Cooking process:
Step 1. For jam, choose strong and unripe apples.Wash them well and cut them into quarters first. Then remove the seed pods and cut the Antonovka into thin slices. Immediately place the chopped apples in salted water (1 tsp per 1 liter of water), which will prevent the slices from darkening.
Step 2. Rinse the sliced apples under running water and place in a bowl with a soda solution (2 tsp per 1 liter of water) for 5 minutes so that the apple slices in the jam do not boil.
Step 3. Then rinse the Antonovka slices again with cold water and transfer them to a bowl for making jam. Pour the calculated amount of sugar into the Antonovka and shake the bowl a little so that the sugar is distributed evenly. Leave the Antonovka in the sugar for 6 hours to release its juice.
Step 4. After this time, bring the Antonovka to a boil over medium heat, remove the foam from the surface and turn off the heat. Leave the apples in the syrup for 6 hours to infuse. Repeat the cooking process with a break for infusion two more times.
Step 5. Bring the jam to a boil for the third time. During heat treatment, Antonovka slices will first be swollen and similar to orange slices, but then they will become transparent and thin. Check the readiness of the jam by dropping it on a saucer.
Step 6. Pour the Antonovka jam prepared for the winter into sterile jars, seal it tightly and, after completely cooling, store it in a dark and cool room.
Step 7. Leave a little jam on the plate and take a sample.
Step 8. You can eat this jam as a dessert for tea and use the slices for home baking. Delicious and successful preparations!
