Whole apple jam - grandmother's recipes. Secrets and subtleties of making jam from whole apples: transparent, amber, ginger

Sweet, almost transparent apple jam is one of the healthiest desserts. It can be eaten with bread and just a bite with tea, used for baking, cakes, sweet dishes.

Apple jam is especially relevant 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 trace elements in them makes apple jam an exceptionally healthy and tasty dish.

In the distant years of hoary antiquity, they did not begin to eat apples of the current season, and even more so, cook apple jam not earlier than the end of summer. Only after August 19, the day on which the pagan Apple Savior and the Christian Transfiguration falls, the hostesses began to prepare apples. Today, it is not at all necessary to adhere to such a categorical framework and you can cook homemade jam at any time.

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

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

Apple jam - step by step cooking recipe + video

A simple recipe and video will tell you in detail how to make apple jam if you don't have a lot of experience.

• Apples - 1.5 kg;
• cinnamon stick;
• Sugar - 0.8 kg;
• Water - 50 ml.

Cooking:

1. Cut out the seed box from the fruits, if desired, peel them from the skin. Cut into random small pieces.
2. Put in a suitable saucepan, pour in water, add most of the sugar and cinnamon stick.
3. Cook over high heat with constant stirring for about 5 minutes. Lower the fire and cook for another 5 minutes.
4. Remove from stove, 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 slow cooker is great for making delicious apple jam in it. Moreover, the process itself will take a couple of hours on the strength.

• Apples - 2 kg;
• Sugar - 500 g.

Cooking:

1. Peel the apples from the skin and cores. Cut them into arbitrary cubes and put in a bowl. Apples should always be put in first, otherwise the sugar will definitely burn until they release the right juice.

2. Sprinkle with sugar. If the fruits are too acidic, then it makes sense to slightly increase the portion of the latter.

3. Set the appliance to the "baking" mode for about 40 minutes. After the jam begins to boil slowly, it must be stirred periodically to evenly distribute the sweet syrup.

4. Boil metal lids, sterilize jars in a convenient way. Spread the finished jam in them and roll up.

Apple jam in the oven

If you stand at the stove and cook apple jam in several steps, there is neither time nor desire, then another original recipe will do. He will tell you in detail how to cook apple jam in a conventional oven. The main thing is to learn a few tricks in advance. For example, you need to cook it in a heat-resistant bowl with thick walls and it definitely will not burn. And so that the mass does not “run away”, the container should be filled only by 2/3 of its volume.

• Apples - 1 kg;
• Sugar 0.5 kg.

Cooking:

1. Cut the fruits into large slices, after removing the core. If the skin is quite thin, it is not necessary to peel it.
2. Sprinkle sugar on top, increasing if necessary.
3. Preheat the oven to 250°C. Place a bowl of apples inside for 25 minutes.
4. Remove, mix well and return back, having previously reduced 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 needed.
6. Cook the jam in the oven for some more time, depending on the desired consistency. The main thing is to prevent caramelization of sugar, otherwise the mass will turn out to be too thick and viscous. As soon as the syrup acquires an average density, 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 stand 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.

Cooking:

1. Peel the apples very thinly, remove the seed box and cut into medium slices. Pour boiling water and blanch for 10 minutes, then immediately cool in very cold water.
2. Do not pour out the water in which the apple slices were blanched, but partially use it to make syrup. To do this, dissolve 500 g of sugar in 1.5 liters of liquid.
3. Transfer the chilled apples to a large basin, pour over 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 some (250 g) of the remaining sugar and cook for 8-10 minutes until it is completely dissolved.
5. Repeat the procedure until you enter the desired amount of sand. Leave apples in syrup for at least 8-10 hours between boils.
6. After the penultimate boil, cut the lemon into thin quarters, add them to the pan with apples and pour boiling syrup all together.
7. Do not drain the syrup into the last cooking, but cook together with apples for 10–15 minutes until fully cooked.
8. At the same time, apple slices should become absolutely transparent, and a drop of hot syrup should not blur on a cold plate. Then, while hot, spread the product into sterilized jars.
9. Immediately roll up with metal lids, which must be boiled for five minutes. Allow to cool well naturally and store in a pantry or basement.

How to cook apple jam slices?

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

• Apples - 2 kg;
• Sugar - 2 kg.

Cooking:

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

Recipe for thick apple jam

The density of jam in most cases depends on the initial friability of apples. If you take fruits that are too hard and dense, they will have to be boiled for a very long time, and as a result, the jam will not turn out as thick as we would like. In addition, the fruit must be fully ripe, lying down for a day in the shade.

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

Cooking:

1. Remove the damaged parts, the core and, if necessary, the skin from the fruit. Chop into arbitrary cubes, put in a basin, layered with sugar mixed with cinnamon. Leave to extract juice overnight.
2. Put on medium gas, bring to a boil, not forgetting to stir. As soon as the syrup boils, reduce the gas a little and cook for about 5-8 minutes. Remove from the stove 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, package hot in jars and store in a sealed form after complete cooling in the pantry or basement.

How to cook apple jam from Antonovka?

Apple variety Antonovka is best suited for making jam or marmalade, as the rather loose pulp boils very quickly. But this does not mean at all that it is impossible to get jam with slices from it. You just need to follow the recipe, which paints all the steps in steps.

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

Cooking:

1. Cut the fruits of the same size into quarters and remove the middle. Then cut into slices of the desired thickness.
2. Dilute 1 tsp in a liter of water. salt and pour prepared apples with salted liquid. 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 tsp of soda for 1 liter of water).
4. Soak for no more than 5 minutes, drain and rinse again in running water. This procedure will hold the pulp together a little and will not let it boil.
5. Put the prepared apples in a saucepan, sprinkling with sugar. Keep a few hours until the juice is formed.
6. Put on fire and boil on strong gas. Remove from the stove and let it brew for 5-6 hours.
7. Repeat the process 2 more times, the last time - boil the jam to the desired consistency. Pour into jars without cooling and seal tightly.

Apple jam - step by step recipe with photos and videos

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

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

Cooking:

1. Cut the apples pre-cut from bruises together with the skin into arbitrary pieces.
2. Put in a saucepan, fill with water. Place over medium heat and simmer 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, with regular stirring, cook for about 20 minutes over very low heat.
5. Wait until the finished jam has cooled completely, and pack it in a suitable glass container.

Apple Jam - Recipe

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

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

Cooking:

1. Wash the apples, peel the seed box and peel. Grate on a coarse grater.
2. From the indicated amount of sugar and water, boil the syrup and pour it into the grated fruit.
3. Put on fire and after boiling the mass, cook for about an hour, reducing the heat to a minimum.
4. While boiling, do not forget to stir the applesauce from time to time.
5. As soon as the apple chips are well boiled, and the jam has acquired the intended consistency, cool naturally.
6. Arrange 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 save most of the useful properties of the original product. And according to the following recipe, the jam is also extraordinarily tasty.

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

Cooking:

1. Choose strictly whole apples without rot and wormholes. Cut out the center of each fruit. Cut into equal medium sized cubes.
2. Peel the oranges from the peel, remove as much of the white films as possible. Divide each into slices and cut them into slices corresponding to the size of an apple. It is best to do this directly above the container in which delicious apple jam will be cooked.
3. Put the pieces of oranges and apples together, sprinkle with sugar and mix. Allow about 2-3 hours for the juice to release.
4. Put on slow gas and after boiling the syrup, 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 mass acquires a golden color. To make the jam boil evenly, do not forget to stir it from time to time with a spatula.
7. Put the finished tasty jam in a chilled form into jars. For long-term storage, they can be rolled up with metal lids.

The easiest apple jam - recipe

Jam prepared according to this recipe is not only as quick and easy to prepare as possible, but also retains almost all the benefits of fresh fruit. It's called the "five minutes" for a reason.

• Sugar - 300 g;
• Apples - 1 kg.

Cooking:

1. Peel high-quality fruits from the cores, cut into thin strips or grate.
2. Sprinkle with sugar, mix, as soon as the juice stands 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, spread the hot mass into the prepared container and seal.

Apple jam with cinnamon

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

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

Cooking:

1. Pour water, lemon juice, ginger and apple juice into the pan (you can use cider). Put in the cinnamon sticks. Boil the liquid over high heat.
2. Throw in the cranberries, and as soon as the berries start to burst, add the apples cut into pieces, sugar and orange zest.
3. Stirring occasionally, cook the jam for about an hour and a half over low heat.
4. When the apples are well softened and the syrup thickens, 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 tasty and appetizing. But the most amazing thing is that it is very simple and easy to cook it.

• Very small apples with tails - 1 kg;
• Sugar-sand - 1.2 kg;
• Drinking water - 1.5 tbsp.

Cooking:

1. Fruit, without breaking off the tails, sort, wash clean and dry. So that they do not burst during cooking, prick each with a toothpick (ordinary fork) in several places.
2. From the indicated ingredients, make a syrup by boiling it for 2-3 minutes over high heat.
3. Pour the sweet liquid over the apples stacked in a saucepan.
4. After cooling completely, put on fire and bring to a boil. Reduce the heat and cook for no more than 5 minutes.
5. Drain the syrup into a separate container and boil it down a little on medium gas for 15 minutes.
6. Sterilize jars, loosely fill them with boiled apples, pour hot syrup on top.
7. Roll up the lids immediately. Turn upside down and cool slowly wrapped in a warm blanket. You can store in the basement, pantry or just in the room.

Apple and pear jam

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

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

Cooking:

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

Apple jam with nuts

Ordinary apple jam becomes truly original if you add a few nuts to it. Optionally, you can take walnuts, almonds, hazelnuts or even cashews.

• Apples - 1kg;
• Walnut kernels - 150 g;
• Medium lemon;
• Sugar - 200 g;
• A couple of bay leaves;
• Black pepper - 3 peas.

Cooking:

1. Cleanly washed and dried apples cut into cubes, while removing the seed box.
2. So that they do not darken, dip for a few minutes in water with the addition of citric acid.

Apple Jam Ingredients:

• Apples (small runets of the Uralka variety) - 1 kg,
• Sugar sand - 800 grams,
• Water - 100 ml

How to make jam from whole apples? The step by step recipe is below.

Select small ranetki or apples, in my case these are Uralka apples, by autumn they fully ripen and become very sweet, so I reduced the amount of sugar from 1 kilogram to 800 grams. Do not remove the stalks, they will add even more sophistication to your jam.

Pour the selected and washed apples with granulated sugar (400 grams), pour in water and close the container with a lid, shake gently or just mix with a wooden spoon. Leave apples in sugar for 5-6 hours.

After 6 hours, the sugar will almost completely dissolve, and the apples will already begin to absorb the syrup.

Put the pan on a small fire and cook the apples in the syrup until boiling, boil for 8 - 10 minutes. Remove the pan from the heat and leave to infuse, or you can even say soaked in syrup for at least 10 hours.

Then add the rest of the granulated sugar, mix and put again on a slow fire, cook until boiling. After boiling, cook for 15 - 20 minutes on the smallest fire.

When the apples are ready, they will become soft, some may burst, but most will retain their shape.

Arrange the jam in clean sterilized jars and roll up with clean lids. Leave the jars to cool completely in the room, and then store in a cool room. We hope you get the perfect jam from whole apples. A step-by-step recipe with pictures will come in handy for every housewife.

Do not be afraid to try new recipes, be creative, dare and you will succeed!
Bon appetit!

It was once very fashionable to have an elegant tree of heavenly apples in your garden. And now these low trees are returning to summer residents with all the variety of varieties. They are bred from wild apple trees and traditionally have a yellow-green color. As a result of crossings, it was also possible to obtain the red color of the fruit - “Burgundy wine”. And all sizes and shapes - do not count.

To cook or not to cook?

Some varieties of paradise apples it is pleasant to eat fresh, but they are stored for only about 2 months and gradually lose their taste. In order to have a reason to remember the sunny summer on long winter evenings, you need to take care of this in advance and cook transparent, amber jam from paradise apples. Poured into jars, it will delight the eye, and laid out on a saucer, it will captivate with its aroma.

Consider several jam recipes from paradise apples. All of them have the same basis, the difference is only in aromatic additives. Subject to all the rules, the apples remain whole and become transparent, completely saturated with syrup. Boiling paradise apples takes almost three days. If you try to cook it at one time, then most likely you will get apple porridge with ponytails.

Of course, cook!

To prepare the base, we need:

• 1 kg apples
• 1 kg of granulated sugar
• 250 ml water

Different varieties of paradise apples have a color from salad to dark red. You can take any fruit, but the bright yellow jam will turn out to be especially beautiful.

Sort the fruits, wash and dry. The stalk, if it is longer than the fruit itself cut in half with scissors. Ideally, the receptacle is also removed, such jam is much more pleasant, but there is a risk that the apples will not cook entirely, but will crack. Each fruit is pierced a couple of times with a toothpick so that the syrup can easily penetrate inside.

Pour water into a wide saucepan, add sugar and boil everything. Put apples in boiling syrup, immediately turn off the fire and leave the future cooking to infuse for a day.

The next day gently tilt the pan in different directions so that the upper fruits drown in syrup. It is impossible to interfere with a spoon so as not to damage the integrity of the apples. Put the pot back on the fire and boil for 5 minutes. Jam from apples is already acquiring an amber color. After a short boil, remove the foam and again set everything aside for a day. During the third boil, you can add a pinch of citric acid if the variety is too sweet.

The readiness of the jam is checked in the usual way. apples should be evenly distributed in the syrup, and a drop of cooled syrup - do not spread on a saucer. If the jam does not seem ready yet, the last boil can be extended to fifteen minutes. Having finished cooking, pour the resulting dessert from heavenly apples into sterilized jars and roll up the lids. Turn the jars upside down and keep under a blanket until cool.

After cooling, you can expose a few jars to sunlight and admire the transparent fruits with dark seeds inside. Now it is considered fashionable to take photos of beautiful desserts and place them in frames on the wall of the dining room.

For a change, you can explore a few more recipes for making "paradise" jam.

Recipe "Jam from paradise apples with lemon and ginger"

For 2 kg of fruits - 1 kg of sugar, zest of 1 lemon, a glass of water.

Sort the apples, wash, pierce with a toothpick. Put in a colander and lower for 2-3 minutes in boiling water, then cool in cold water. Boil syrup from prepared sugar and a glass of water. After dissolving the sugar, add ginger and zest to the syrup, boil for another 5 minutes.

Paradise apple jam

Pour the apples into the syrup and boil for five minutes. Set aside until the next day. Cook in three steps, as indicated above, then roll up.

Recipe "Paradise apples with orange and cinnamon"

Per kilogram of ranetki - 1 kg of sugar, 2 oranges, cinnamon stick.

Prepare apples in the usual way. Cut oranges into thin rounds, put in a wide bowl, pour a glass of water and cook until soft. Pour sugar there and continue boiling until it dissolves. Then pour apples into the syrup and act according to the above plan. Add cinnamon at the very end.

Maybe bake?

Recipe with walnuts for the oven

Jam cooked in the oven- completely exotic, and takes less time, and the apples will definitely remain intact, because no one will disturb them during cooking.

For a kilogram of sweet ranetki - 200 g of sugar, 200 g of walnuts and lemon.

Prepare products: wash apples and pierce with a toothpick, walnuts ceiling, lemon cut without peel. Make syrup from a glass of water and sugar. Turn on the oven to heat it up to 250 degrees. Immerse products in syrup and cook for 10 minutes. Then put them in a clay pot, put in the oven and watch until boiling. Immediately reduce the temperature to 100 degrees and rest for 3 hours. The readiness of jam can be judged by its consistency, similar to honey.

Recipe "King's Jam"

This method is very time consuming, but the result is worth it. The main thing is to follow the instructions:

1. Rinse apples, pierce with a fork.
2. Roll each still wet apple in sugar and leave to dry.
3. Cover a baking sheet with foil, spread the fruits in a sugar crust and place in the oven at 120 degrees for 20 minutes, for caramelization.
4. Pour juices into an enamel bowl, boil, then add sugar in a thin stream, stir and bring to a boil again.
5. Put the apples in syrup and cook for 30 minutes.
6. Remove from the dish, roll again in sugar and send to the oven, now for 15 minutes
7. Boil again in syrup for 30 minutes
8. Again roll in sugar and - in the oven for 15 minutes.
9. For the last time, boil apples in syrup for 10 minutes and you can roll them up.

No, better - in a slow cooker!

Modern technology does away with the hassle. Can be done simply:

Put 1.2 kg of washed and chopped ranetki into a multicooker container, pour a glass of water into the same place, add a kilogram of sugar, put a sliced ​​\u200b\u200blemon without peel. Turn on the "extinguishing" for 2 hours. Stir occasionally.

Recipes making ranetki jam you can think of many. Apples go well with vanilla, cinnamon, citrus, lingonberries, nuts, and some experimenters even add bay leaves, basil and allspice. Rolled jars with different types of transparent dessert are a wonderful gift for the winter holidays. Do not forget to take a photo: the whole ranetki jam is really wonderful!

If you caught the eye of unusual little apples, be sure to hurry to buy them. This variety of apples is called "Paradise". And it's not just that! From heavenly apples, transparent jam with ponytails turns out to be simply delicious!

Yes, yes, you heard right - jam is cooked from whole fruits, directly with the stalks (tails). After all, it is this detail that is the so-called "calling card" of this famous delicacy.

By themselves, "Paradise" apples have a rather tart taste (for an amateur), and they are not stored for a long time, no more than 2 months, after which they begin to lose their taste. But their jam turns out to be unusually tasty and beautiful, with a transparent amber overflow.

Note to the hostess: If you want to cook amber jam from whole fruits, you should follow certain cooking secrets: transparent jam is cooked in short-term approaches for 3 days. Otherwise, you will end up with just “apple porridge” with tails.

Paradise apple jam with ponytails transparent

Constituent Ingredients:

• "Paradise" apples (without the presence of rot and wormholes) - 1 kg;
• White crystalline sugar - 0.8 kg;
• Lemon - 1 pc.;
• Water - 400 ml.

Step-by-step description of preparation:

1. Wash the apples thoroughly, removing the leaves and the receptacle if necessary. Then prick each fruit in several places using a toothpick.
2. Dip the chopped apples for a few seconds in boiling water, and then immediately remove them and transfer them to a bowl of cold water.
3. Next, proceed to the preparation of sugar syrup. To do this, you should enter the amount of sugar indicated in the list of ingredients in hot water (400 ml) and bring the resulting liquid to a boil. After 3 minutes of boiling, remove the syrup from the heat and cool slightly (the syrup should remain warm).
4. Remove the apples from the water and place in a wide basin designed for making jam. Then fill them with warm syrup and leave until the syrup has completely cooled;
5. Next, put the basin on the fire, bring its contents to a boil and boil for no more than 10 minutes at a low boil;
6. After a day, add lemon sliced ​​\u200b\u200bto the apples and put the basin on the fire again. Bring the contents to a boil, mark for 10 minutes and remove the basin from the stove. Remember, do not stir the jam! Shake just a little. Otherwise, you risk damaging the integrity of the fruit;
7. The next day, repeat all the above cooking steps. After that, you will only need to carefully package the beautiful amber jam in a pre-prepared container and seal tightly.

If you think that it is quite difficult to cook exquisite amber paradise apple jam in syrup for the winter, you are deeply mistaken. Using the video recipe below, you can easily cook it yourself. So, do not hesitate - be sure to cook it! Your household will be delighted!

Whole small apple jam with cinnamon

Cooking Ingredients:

• Small apples "Paradise" - 1 kg;
• Sugar - 1 kg;
• Apple juice - 1 tbsp.;
• Cinnamon - if in powder 1 tsp, if whole sticks - 1 pc.;
• Oranges - 2 pcs.

Step by step description of preparation:

1. Cooking jam from small apples is very convenient because the fruits do not require special processing and preparation. They do not need to be peeled and core, and then cut into slices. Everything is extremely simple - you just need to select good apples (without damage, wormholes and rot), wash them thoroughly, dry them and chop them in several places with a toothpick or skewer. Then the chopped fruit is dipped in boiling water for 2-3 seconds and immediately transferred to a bowl filled with cold water.
2. Cut the washed oranges together with the zest into slices, pour over apple juice and boil until soft. Then add sugar to them and stir until it is completely dissolved.
3. After the sugar has dissolved, dip the prepared apples into the orange syrup, bring to a boil and remove from heat after 10-12 minutes. Leave overnight.
4. The next day, put the future jam back on the stove, boil (certainly on low heat) and cook for about 10 minutes. Remove from heat again and leave to infuse overnight.
5. At the last stage of preparation, after a day, cinnamon is added to the apples, the mass is slightly mixed by lightly shaking the container and boiled again with a slight boil for 10 minutes.
6. Arrange the finished jam in sterile jars, roll up and, turning upside down, leave to cool. Store in a basement or pantry.

To make the delicacy transparent, paradise apple jam with tails should be cooked only on low heat. Since intense boiling contributes to a change in the characteristic amber hue to a darker one. And besides, the taste of jam is lost from intense boiling and becomes caramel-viscous (like burnt sugar).

Apple jam for the winter can be prepared in a variety of ways. This is a five-minute meal without much hassle, and a complex jam with unusual ingredients, and just a blank for pies. In any case, the principle of preparing apples in almost any recipe is the same. Wash the apples thoroughly, cut into 6-8 pieces and remove the core with seeds. The peel, if it is tough, is better to remove, although this will deprive your jam of a tangible dose of vitamins. Especially if you are making a "quick" jam. To soften the skin and especially hard apples, it is better to blanch the fruits in boiling water for 3-5 minutes, and then cool in cold water. The water in which the apples have been blanched is good for making syrup. For simplicity and speed, a wonderful device was invented, with the help of which an apple is cut into 8 parts in one step and the core is immediately removed. Let's try to make apple jam, and in winter we will enjoy a wonderful aroma and taste.

Ingredients:
1 kg of peeled apples,
1 kg of sugar
1 stack water,
3 g citric acid.

Cooking:
Peeled apples cut into slices and put in salted or acidified water so as not to darken. Make syrup from water and sugar. Throw the apples on a sieve, dip in boiling syrup, shake the basin so that all the apples are covered with syrup, and leave for 5-6 hours. Then put the bowl of jam on the fire and bring to a boil. Remove from heat again and leave for 5-6 hours. Repeat again. If the jam is too sweet, add citric acid at the end of cooking.

Antonovka jam

Pour the peeled apple slices in layers with sugar and leave for 6-8 hours (or overnight). Then put a bowl of jam on the fire, pour in water at the rate of 1 stack per 1 kg of apples, bring to a boil and boil for 5 minutes. Remove from heat and let stand 10-12 hours. Then cook the jam until done.

Ingredients:
1 kg of apples
1.2 kg of sugar,
2 stack water.

Cooking:
Cut the stalks off the ranetki or chinese by about ⅔. Prick each apple in several places, blanch in boiling water for 2-3 minutes, then cool in ice water. Dip apples into boiling syrup, bring to a boil and remove from heat. Repeat 2-3 more times, letting the jam stand for 10-12 hours.

Ingredients:
1 kg of paradise apples,
1.5 kg of sugar,
1 stack water.

Cooking:
Cut the apple stalks shortly, prick the fruit with a wooden toothpick and blanch in boiling water for 3-4 minutes. Cool down in cold water. Use the water in which the apples have been blanched to make the syrup. Dip apples into boiling syrup, bring to a boil and let stand for several hours. Then put on fire and cook the jam until the apples become translucent. Soak the finished jam in a cool place for a day, then transfer to prepared jars and roll up.

Ingredients:
3 kg apples,
2 cups of sugar.

Cooking:
Pour the apples cut into slices with sugar, shaking the basin so that the apples are evenly covered with sugar, and leave for 1-2 days in a cool place (not in the refrigerator). During this time, stir the apples several times. Put on fire, bring to a boil, reduce heat and simmer for 7-10 minutes. Arrange hot in sterilized jars, roll up.

Ingredients:
3-4 kg of apples,
1 - 1.5 sugars,
1 sachet of vanilla sugar or 1 vanilla bean
cinnamon, citric acid - to taste.

Cooking:
Put the apple slices in a heavy-bottomed saucepan, sprinkling with sugar. Leave overnight. The next morning, put the pan on the fire and cook for about 20 minutes. Then remove from heat and let cool. Repeat 2 more times. At the end of cooking, add cinnamon, vanilla and citric acid, place hot in sterilized jars and roll up.

Ingredients:
1 kg of apples
1 kg of oranges
2 kg sugar
1 stack water.

Cooking:
Cut apples into slices and remove seeds. Peel oranges and cut into slices. Make syrup from sugar and water by boiling it for 10 minutes. Put fruit in boiling syrup, bring to a boil three times and cool. Pour the jam into sterilized dry jars and roll up.

Ingredients:
1 kg of apples
2 oranges
1 kg of sugar
1 stack water,
cinnamon - to taste.

Cooking:
Cut the oranges together with the peel into quarters, pour boiling water (1 cup) and cook until the peel softens. Then add sugar and boil the syrup. Cut the peeled apples into slices, remove the seeds and blanch in boiling water for 5 minutes. Put the apples into the boiling syrup with oranges and simmer until the apples are ready. At the end of cooking, add cinnamon to taste. Roll up.

Ingredients:
2 kg apples,
2 lemons
750-850 g of sugar,
1 tsp citric acid,
water.

Cooking:
Cut the peeled and seeded apples into slices, cut the lemons into semicircles along with the peel. Pour the fruit with a little water and cook over medium heat until tender. When fruit is soft, add sugar, increase heat and cook until thick, stirring constantly. Shortly before the end of cooking, add citric acid. Arrange the finished jam in sterilized jars, roll up.

Ingredients:
2 kg apples,
700 g sugar
1 stack water,
1 tbsp ground cinnamon.

Cooking:
Pour the prepared apples with sugar and leave for 6 hours. After that, put the bowl with apples on the fire and bring to a boil. Add cinnamon, boil for another 5 minutes and pour into jars. Roll up.

Ingredients:
1.5 kg of apples,
1 stack blackcurrant berries,
1 stack dried fruits (raisins, dried apricots or prunes),
2 kg sugar
1 stack water,
1 lemon.

Cooking:
Cut the apples into slices and remove the seeds, rinse the dried fruits thoroughly with hot water and dry, cut the lemon into slices. Prepare a syrup of sugar and water, boil it and dip all the ingredients into it. Cook from the moment of boiling for 30 minutes, pour hot into jars, roll up.

Ingredients:
1 kg of apples
1 kg of sugar
400 ml of water
zest from 1 lemon
some vanilla.

Cooking:
Boil the syrup from sugar and water, boil it to thick drops (when a drop of syrup does not spread on a plate). Peel apples, remove seeds and cut into cubes or slices. Drop the apples into the syrup and simmer for 30 minutes, being careful not to overcook the apples. Remove the zest from the lemon and add along with a pinch of vanilla to the jam. Pour the finished jam into jars and roll up.

Harvesting apples for the winter. Cut the peeled and seeded apples into small pieces and put to stew under the lid. Pour a little water into the bottom of the dish so that the apples do not burn. When the apples soften, add sugar to taste, mix and let it boil for about 5 minutes. Quickly pack the hot mass in sterilized jars, roll up.

Ingredients:
1 kg of peeled apples,
150-200 g of sugar.

Cooking:
Cut the apples into pieces and sprinkle with sugar. Leave for an hour, stirring occasionally. After the appearance of juice, put a bowl of jam on low heat, bring to a boil, stirring constantly, and place in sterilized jars. Roll up.

Ingredients:
3 kg apples,
2 stack Sahara.

Cooking:
Peeled apples grate on a coarse grater (or with a food processor - it's faster). Moisten the bottom of the bowl for cooking jam with water, lay out the apple mass and sprinkle with sugar. Put on fire, bring to a boil over low heat, stirring. Boil for 5-7 minutes. Pour quickly into sterilized jars and roll up immediately. Turn over, wrap.

Five-minute jam from apples with oranges

Ingredients:
1 kg prepared apples
1 kg of sugar
1 orange.

Cooking:
Pass the orange through a meat grinder along with the peel (after removing the seeds). Cut apples into cubes. Put the fruits in a container for cooking jam, sprinkle with sugar and mix. Bring to a boil over low heat, stirring occasionally, boil for 5 minutes and immediately place in sterilized jars. Roll up, turn over, wrap up.

Ingredients:
1 kg prepared apples
150-200 g of sugar.

Cooking:
Sprinkle the apples with sugar and put the bowl in the oven with medium heat. Stir the jam occasionally. When the sugar is completely dissolved and the apples become translucent, spread the jam in sterilized jars and roll up.

Apples without sugar

Grind apples without peel and seeds in a meat grinder or with a blender into a homogeneous mass. Put in a bowl and cook until thickened. In order for the apple mass not to burn during the cooking process, make a water bath and cook the workpiece on it. When the apple mass is boiled down enough, put it in sterilized jars, cover with lids and set to sterilize for 10-15 minutes from the moment the water boils. Roll up.

Ingredients:
3 kg sweet and sour apples,
2 stack Sahara.

Cooking:
Peeled apples, cut into slices, put in a bowl or pan and sprinkle with sugar. Leave overnight. In the morning, put a bowl of jam on medium heat and bring to a boil, stirring constantly. Boil for 5 minutes after boiling and immediately place in sterilized jars. Roll up.

Good luck preparing!

Larisa Shuftaykina