Jam from small apples. Amber jam from heavenly apples is a true heavenly delight
Wild apples should be ripe, with a pronounced aroma, without wormholes. Since wild apples have a sour taste, sugar can be added when making juice. To improve the taste range, cultivar apples are often used in a mixture with wild apples.
Apple juice has P-vitamin activity, is a source of mineral elements and is especially useful in the treatment of nephritis and gout. Apple juice pectin has a beneficial effect on the digestive tract. Used as a good diuretic. Juice is useful for people of mental labor, as well as for everyone who leads a sedentary lifestyle. Due to the high content of volatile substances, the systematic consumption of apple juice increases the body's resistance to infectious diseases.
At home, you can prepare natural apple juice, juice with pulp, juice with sugar.
- APPLE JUICE NATURAL
The sorted fruits are washed, allowed to drain, cut into slices with a stainless steel knife, and then passed through a juicer or meat grinder with a large grate (5 ... 8 mm). When using a meat grinder, the resulting pulp must be squeezed through a clean nylon or canvas bag. The average juice yield is 60%. After squeezing, the pulp is laid out in an enameled pan, poured with water at the rate of 2 ... 3 liters per 10 kg of pulp, kept for 5 ... 6 hours, after which it is heated to 60 ... 65 ° C and loaded into a bag again and pressed. The secondarily obtained juice is added to the juice obtained during the first extraction or a sugar syrup is prepared from it to sweeten the juice, pour compotes, and make jam.
The filtered juice is poured into an enamel pan, heated to a temperature of 80...85°C and poured hot into jars or bottles heated in a steam-water bath, covered with boiled lids, placed in a pan with water heated to 60°C and pasteurized at a temperature of 85°C : jars with a capacity of 0.5 l - 12 minutes, 1 l-15 minutes, 3 l - 20 minutes. After pasteurization, they are immediately corked, re-installed in a saucepan, removed from heat and cooled in this form. During the cooling process, the lid is removed from the pan.
It is possible to preserve apple juice without subsequent pasteurization. To do this, the juice is heated to 95–97°C, poured hot into jars or bottles heated in a steam-water bath, covered with boiled lids, immediately corked, turned over for additional sterilization of the lids, and in this form is subjected to air cooling.
- APPLE JUICE WITH SUGAR
It is also made from fresh ripe wild apples with added sugar or sugar syrup. In winter, juice with sugar can be used to make a drink.
The technology for obtaining juice with sugar is similar to the previous one. The only difference is that 60 ... 70% sugar syrup obtained from secondary juice, or sugar, is added to freshly squeezed juice. The sugar syrup is added to the juice before the mixture is heated.
For 1 liter of apple juice - 130 ... 150 g of 60 ... 70% syrup or 9O-. 100 g sugar.
- APPLE JUICE WITH PULP
It is a high-quality food and dietary product that retains the basic properties of fresh apples well.
It has a pleasant taste and aroma due to the presence of finely ground fruit pulp.
Apples are washed, peeled and seed chambers are removed, cut into slices and passed through a meat grinder with a fine mesh two or three times. To prevent darkening after the first passage through a meat grinder, 0.1% ascorbic acid is added to the juice by weight of the pureed mass. In the case of making juice with sugar, sugar is added.
Repeated wiping contributes to finer grinding of the mass. Under industrial conditions, this is achieved by special processing, which results in a homogeneous mass that does not delaminate during storage. At home, getting such a juice consistency is very difficult.
After wiping, the juice with pulp is heated in an enamel saucepan to 80...85°C, kept at this temperature for 5 minutes, hot poured into pre-sterilized jars, covered with boiled lids and pasteurized in the same way as when obtaining natural juice.
- COMPOTE
For the preparation of compotes, you can use both whole apples and cut into halves and slices. To prevent the apples from darkening, they can only be cut with a stainless steel knife; peeled and chopped apples cannot be stored in the air, they must be immediately immersed in acidified or salted water (for 1 liter of water - 3 g of citric acid or 0.5 tablespoon of salt). Before placing in jars, apples that have been in salt water should be washed with clean cold water.
Another feature is blanching, without which apples float to the top and compote loses its attractive appearance.
First way. Sorted according to the degree of maturity, the apples are washed, peeled (it is possible with the skin), cut into slices, the stalks, seed chambers and damaged areas are removed. Sliced slices are stored in a salt solution for no more than 15 minutes. Blanch in hot water at a temperature of 85°C for 8…10 minutes, depending on the size, variety, degree of maturity and the presence of natural acid: the more acidic the apples, the shorter the blanching time. Blanching apples in boiling water should not be done, as after sterilization they will be overcooked. The blanched fruits are cooled in water, allowed to drain, placed in jars, poured with sugar syrup of 20-30% concentration heated to boiling. Then they are sterilized in slightly boiling water: jars with a capacity of 0.5 l - 9 ... 10 minutes, 1 l - 10 ... 12 minutes, 3 l - 15 minutes .. After sterilization, the jars or bottles are immediately sealed.
For 1 jar with a capacity of 1 liter, 4 ... 6 apples and 0.3 ... 0.4 20 ... 30% sugar syrup are needed.
The second way. Beautiful compotes are obtained from whole medium-sized apples with the core removed. You can not take overripe apples - when cutting out the core, they split. Banks with apples up to shoulders are filled with 20 ... 30% sugar syrup and heated as in the first method.
The third way. Apples prepared for canning are placed in jars and poured with juice prepared from various berries (black, red and white currants, cherries or mixtures thereof). Compote can also be poured with apple juice squeezed from rejected apples, with or without sugar. Warm up should be at a temperature of 85 ° C: jars with a capacity of 1 l - 15 minutes, 2 l - 25 minutes, 3 l - 30 minutes, or in boiling water - 5, 8 and 12 minutes, respectively.
For 1 jar with a capacity of 2 liters, the consumption of apples and 20 ... 30% sugar syrup is similar to the second method.
The fourth way (for diabetics). The fruits are sorted according to the degree of maturity, washed, allowed to drain, the skin is cleaned with a stainless steel knife (it is possible with the skin), cut into slices, the stalks, seed chambers and damaged areas are removed. To avoid darkening, cut slices are stored in a 1% salt solution for no more than 15 minutes. Then the apples are blanched in hot water at a temperature of 85...90°C for 1 to 15 minutes, depending on the size of the slices and the variety of apples. Blanched apples are cooled in water and placed in prepared jars. After filling with hot water, the jars are covered with prepared lids and sterilized in slightly boiling water: jars with a capacity of 0.5 l - 8 ... 10 minutes and a capacity of 1 l - 10 ... 12 minutes. After sterilization, the jars are immediately sealed.
For 1 jar with a capacity of 1 l - 4 ... 6 apples.
- APPLES PICKLED
For pickling, apples that are not damaged by diseases and pests should be used. Selected apples are washed, pricked, poured with water at a temperature of 85 ° C and kept until completely cooled. Cooled apples are laid to the level of the shoulders and poured with hot marinade. Filling with hot water can also be carried out in jars intended directly for canning. After cooling, the water is drained and marinade is poured into the same jars.
Marinade filling is prepared on water, in which apples are blanched. Ordinary drinking water can also be used. To prepare the filling, sugar, 9% vinegar, cloves and allspice are also taken. Water, sugar and spices are boiled, cooled and filtered. Vinegar is added to the finished solution and apples are poured into it. Filled jars are covered with lids and sterilized. The duration of sterilization is 3 minutes. The brevity of sterilization is explained by the fact that acetic acid has an additional preservative property. After sterilization, the jars are removed, rolled up and turned upside down until completely cooled.
For marinade filling for 1 liter of water: 400 g of sugar, 200 - 9% vinegar, 10 pieces of cloves and allspice.
- APPLE JAM
First way. Apples are peeled, cut into small slices, sugar and water are added. Cook over low heat until all the slices are boiled. If the jam is ready, then a drop placed on a plate does not blur, but thickens quickly. Ready jam is packed in prepared dry jars, covered with lids and corked.
The second way. Apples are boiled until soft, then sugar is added and, stirring continuously, boil in one step until tender.
For 1 kg of apples - 1.2 kg of sugar and 1 ... 2 glasses of water.
- APPLE AND ROWAN JAM
Apples are cut into small slices, placed together with mountain ash in a basin, sugar, water are added and boiled, stirring, in one step until tender. The cooled jam is laid out in jars, covered with lids and hermetically sealed.
For 0.5 kg of apples - 0.5 kg of mountain ash, 1 kg of sugar, 1 glass of water.
- JAM
Jam from wild-growing apples, due to the content of acids, unlike jam from cultivars, never candied.
Apples are washed, peeled, the seed nest is removed and cut into slices, halves or quarters, depending on size. Blanch apples in boiling water or hot steam for 3 minutes to avoid browning. Instead of blanching, you can immediately immerse the chopped apples in salted water. Then, syrup is boiled on the water remaining after blanching: they take half of the put sugar and add blanched water to it at the rate of 600 ... 700 g of sugar 1 ... 1.5 cups of water. Prepared apples are poured with hot syrup, kept for 3-4 hours, then boiled over low heat for 5-7 minutes. After short-term boiling, the mass is cooled again, kept for 8 hours and the second cooking is carried out for 5 ... 7 minutes from the moment of boiling. After the second cooking, the mass is again kept and syrup is added to it; made from the remaining half of the sugar, and thicker (for 600 g of sugar - 0.7 ... 1 glass of water). Cooking is carried out one more time. Repeated cooking gives high quality jam: it has a beautiful appearance, translucent, unboiled slices are evenly distributed in the syrup.
Jam from small apples is very popular, in which the stalks are cut short, the sepals are removed, after which they make several pricks, blanch in boiling water for 3 ... 5 minutes, cool with water and cook in the same way as jam and 3 ordinary apples.
For 1 kg of prepared apples - 1.2 ... 1.3 kg of sugar, 2 ... 3 glasses of water.
- JAM
Ripe wild apples are sorted, washed, drained, peeled, cut into four parts, seed boxes are cut out, and damaged areas are removed. After laying the apples in a blanching net, they place them in a saucepan, on the bottom of which water is poured, the saucepan is covered with a lid and put on fire. When water boils under the action of live steam, the apples soften.
The steamed raw materials are passed through a meat grinder, laid out in a basin, boiled down to half of the original volume, after which, with constant stirring, sugar is added and boiled until tender. Check the readiness of the jam by cooling the drop. It is applied to a cold dry plate and allowed to cool: if the drop thickens and does not blur, then the jam is ready.
Packed hot in dry and heated jars or bottles, immediately sealed and cooled.
For 10 kg of apples - 6 kg of sugar, 3 cups of water.
- MARMELAD
First way. Apples are washed, sick, damaged, cut into pieces, removing the core. Sliced apples are laid out in a saucepan and poured with water so that it covers the apples. Boil until completely softened, then rub the mass through a colander. The resulting puree is transferred to an enamel bowl and boiled for an hour, stirring constantly to avoid burning. When the mass is boiled, sugar is added, then boiled again until completely thickened. The thickened marmalade is laid out hot in jars, cooled until a crust forms on the surface and covered with cellophane or parchment paper.
For 1 kg of apples - 0.6 kg of sugar.
The second way. Good quality marmalade is obtained from a mixture of apples and pears, which are taken in a 1: 1 ratio. Boiled in the same way, and at the end of cooking cinnamon is added to the puree for taste and aroma. The cured mass is rubbed through a colander, boiled, sugar is added at the rate of 50% by weight of the fruit and boiled until thickened.
For 1 kg of a mixture of apple and pear puree - 0.6 kg of sugar.
- JELLY
Apple jelly is mainly made from sour fruits, so wild apples are most suitable for making jelly.
Apples are washed, allowed to drain, cut into slices with a stainless steel knife, damaged and rotten places are removed. The cut slices are poured with water (4 cups per 1 kg of apples) and boiled for 30 minutes. After boiling, the hot juice is filtered through a nylon bag. The resulting juice is boiled down to a third of the original volume, removing foam from the surface. To improve the smell and taste, cinnamon, cloves or lemon peels are added, which are put in a gauze bag into the juice during boiling and removed before sugar is added. Sugar is added in several steps at the rate of 400 g per 1 liter of juice, heated to a boil with constant stirring and boiled for 5 minutes over low heat. Take a sample for jelly with a spoon. If the jelly poured on a plate thickens quickly, the cooking is considered finished, if it spreads, it is boiled to the desired consistency.
Hot jelly is packaged in heated dry jars, covered with lids, placed in a saucepan with water heated to 70 ° C and pasteurized at a water temperature of 90 ° C in a saucepan: jars with a capacity of 0.5 l - 10 minutes, 1 l - 15 minutes.
When processing slightly acidic apples, for better jelly, citric acid must be added to the juice at the rate of 2 ... 3 g per 1 liter of juice.
For 1 liter of juice - 400 g of sugar, cinnamon, cloves.
- CANDIED FRUIT
Small apples are used for candied fruits. Before blanching, they are pricked in several places to avoid cracking of the skin and for uniform impregnation. Large apples are cut into slices and also blanched for 2-3 minutes in boiling water, depending on the size of the slices. After blanching, the apples are immediately cooled. Do not leave fruits for a long time in blanched water. Then the syrup is boiled in blanching water. Apples are poured with hot syrup and left for 5 ... 6 hours to stand, then boiled again for 5 ... 7 minutes and left for another 10 ... 12 hours, this is repeated 2 ... 3 times. The readiness of candied fruits is judged by transparency. Ready transparent apples are thrown into a colander, the syrup is allowed to drain, laid out on a dish or an enameled baking sheet and dried in the air or in an oven with the door ajar. Dried candied fruits are sprinkled with sugar or powdered sugar, placed in dry, clean jars and sealed.
For 1 kg of apples - 1.2 kg of sugar, 2 cups of water.
- DRIED APPLES
For drying, choose firm, ripe apples with light flesh. The apples are washed, cut into circles 6-7 mm thick, and then blanched in water acidified with citric acid (1.5 g per 1 liter of water for 5 minutes, which prevents darkening during drying. When drying in the sun, apple circles are strung on a thread , and when drying in the oven, spread on a baking sheet lined with clean paper.
- PICKED APPLES AND PEARS
Apples are suitable for urination, having dense pulp and high acidity. Pears must also meet these requirements, especially having a firm texture.
First prepare the barrels. They are thoroughly washed and lined with straw from the inside. The best is rye straw. Then, sorted by size, the fruits are placed in rows in a barrel. After filling, the barrel is sealed, and then the prepared solution is poured through the tongue and groove hole. The filled barrels are kept for about two weeks in a warm place, then they are placed in a cellar or cellar.
To prepare a solution for 10 liters of water - 150 g of salt, 200 ... 300 g of sugar, 250 g of mustard powder, 0.1 l of malt decoction or 150 g of rye flour.
- APPLE SPICE
Sugar, finely ground cinnamon and cloves are added to the mashed puree, put on a slow fire and boiled down to 1/5 of the volume with constant stirring to avoid burning. The finished seasoning is packaged in hot, dry, clean jars and immediately sealed.
For 1 kg of applesauce - 100 ... 200 g of sugar, 2 g of cinnamon, 1 g of cloves.
- VINEGAR APPLE
For the preparation of apple cider vinegar, you can take not only overripe fruits, carrion, but also pomace remaining when obtaining juice, jam. Selected apples are thoroughly washed, cleaned of damage and rotten pulp and crushed. The crushed mass is placed in an enamel pan, poured with hot water at a temperature of 65 ... 70 ° C and sugar is added. The layer of water above the apple cash register should be 2…4 cm thick. The pan is put on fermentation in a warm place at a temperature of 18…22°C. So that during the fermentation process the crushed apple mass does not float up and a drying crust does not form on its surface, the mass is periodically mixed or a wooden circle with a small load is placed on top.
After half a month of fermentation, the liquid is drained from the pan, filtered through 2 ... 3 layers of gauze and poured into large bottles or jars, without adding 5 ... 7 cm to the top. After 2 weeks, the vinegar will be ready.
It must be carefully drained from the sediment into other bottles, the sediment with the sediment filtered through a dense cloth. The bottles should also be underfilled to the top by 5 ... 7 cm. Bottles with vinegar are corked with boiled corks; those intended for long-term storage are filled with tar.
For 1 kg of apple mass - 50 ... 100 g of sugar.
- MORS APPLE
Apples are washed, rubbed on a coarse grater, juice is squeezed out. The pomace is poured with hot water, boiled for 10 ... 15 minutes and insisted for another half hour. Then filter, add sugar, squeezed juice and filter again.
For 1 liter of fruit drink - 150 g of apples and 120 g of sugar.
- KVASS APPLE
Wash apples, cut into thin slices, add washed raisins, sugar and pour boiled water at room temperature. Then 10 g of yeast ground with sugar is added to the mixture and placed in a warm place for fermentation. When foam forms on the surface, kvass is filtered, bottled, tightly sealed and kept for 3-4 days at room temperature. After the final maturation, kvass is ready for consumption or storage in a cold place.
For 1 kg of apples - 400 g of sugar, 50 g of raisins, 10 g of yeast and 5 liters of water.
- KVASS FROM DRIED APPLES
Dried apples are dried in the oven until golden brown, poured with boiling water, covered with a lid and cooled. The liquid is filtered, sugar is added to it and allowed to cool. Yeast, ground with sugar, is added to the cooled apple water, and left to ferment until foam appears. The finished drink is poured into bottles, corked and stored in a cold place.
For 800 g of dried apples - 400 g of sugar, 10 ... 15 g of yeast and 5 liters of water.
Recipes for apple jam for the winter
9 h
230 kcal
4.6/5 (20)
Remember how in childhood you came to your grandmother in the village for the whole summer? Every morning fresh milk, fun swimming in the river, and, of course, obligatory childish pranks! Picking fresh strawberries from neighbors or stealing a bucket of ripe apples unnoticed - without this, the holidays were not holidays. Forbidden fruit always seemed sweet, but everything faded before grandmother's juicy fragrant ranetki It is not for nothing that they are commonly called paradise apples.Did you know that this magical feeling of a carefree happy childhood can be experienced all four seasons of the year? Just follow our simple recipe! Open a jar of paradise apple jam in the coldest winter, take out a couple of fruits by the tail - and your heart will warm up, and the house will be filled with a feeling of happy comfort. This wonderful jam is made from small Chinese apples with twigs, you can also make from small wild rayes.
To make jam we need:
How to cook paradise apple jam whole with a stalk
What is this jam eaten with?
By the way, did you know that in small-fruited apples, the number of biologically active substances is ten times higher than in large-fruited ones? So the resulting delicacy is not only very tasty, but also extremely healthy! It is traditionally customary to serve such jam in small rosette vases. And you can eat it even without spoons - just taking the apples by the tail! This jam is good for tea or coffee, it is also perfect for decorating homemade cakes and muffins.
The apple season is coming to an end and we continue to stock up on vitamins for the winter.
I like apple jam slices because you can eat it not only on its own, but also use these same slices in other dishes. For example for .
There are a lot of options for making apple jam, in this article I tried to pick up such that the cooking process was as simple as possible, but without losing taste.
Apple jam slices "amber": recipe with photo
To begin with, I offer you a classic recipe for amber jam, which uses only apples and sugar.
Ingredients:
- Apples - 1 kg
- Sugar - 1 kg
That is, for every kilogram of apples, you need to take 1 kilogram of sugar. And how much jam you want to cook, decide for yourself.
Cooking:
We wash the apples well and wipe them thoroughly - we don’t need excess liquid.
Remove the core from the apples and cut them into slices.
If the apples are fresh with a thin skin, then peeling is optional. If it is dense and hard, then it is better to peel the apples.
In this multi-layered construction, sugar should be the last.
Cover the bowl with a lid or towel and leave it until the apples release their juice. It usually takes 12 to 20 hours.
The fact that the apples are ready will be seen by the fact that the top layers of sugar are completely dissolved, and a lot of liquid will appear in the bowl.
Transfer the apples from the bowl to a deep saucepan. Send juice and sugar from the bottom of the bowl to the same place. Place the saucepan over medium heat and bring the future jam to a boil. After boiling, cook it for another 5 minutes, and then turn it off and wait for the pan to cool completely.
Then boil the jam again and cook it for 10 minutes. Switch off again and let the pot cool down.
The third boiling will already be final. When the jam boils, boil it for 5 to 30 minutes, depending on what color you want to get. The longer you cook, the darker the color of the jam will turn out.
Several rounds of boiling and boiling are necessary so that the apples have time to boil, but retain their shape, and the sugar does not darken and turn into caramel. If you want to boil everything in one go for 40-50 minutes, you will get an unattractive dark slurry.
Now the jam is ready and it can be decomposed into. Fill the jars up to the "shoulders", tamping tightly enough, but without damaging the slices.
Then close the jars with lids and leave them to cool upside down. It is not necessary to cover the jars, otherwise the apple slices will boil and fall apart.
After cooling, store the jars in a dark, cool place.
Quick apple jam "five minutes"
A feature of this recipe is that we do not wait for the apples to “let juice” and get a syrup suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.
But for this speed you will have to pay with the scrupulousness of the preparation of fruits.
It's no secret that the speed of soaking apples directly depends on the size of the slices into which you cut these apples. The classic five-minute recipe generally involves rubbing apples on a coarse grater.
But we need slices. So that's what we'll do.
Ingredients:
- Apples - 1 kg
- Sugar - 1 kg
- Water - 1 cup (250 ml)
- Citric acid - 1 pinch
Cooking:
The better we prepare the apples, the better they will soak in the syrup. Therefore, in apples, we not only remove the core, but also peel them. After that, cut them into slices as thin as the sharpness of your knife allows.
Now we start preparing the syrup. This is outrageously simple - pour one kilogram of sugar into one glass of water, put it on a slow fire and cook the syrup until the sugar is completely dissolved.
Don't forget to stir occasionally.
While you make the syrup, cover the apple slices with salted water to keep them from turning brown.
When the water boils and the sugar dissolves, pour the apples into the pan and boil them for only two minutes. Then turn off the stove and leave the jam to cool.
When it cools down, take a sample - if the jam is too sugary and sweet - add a pinch of citric acid to it.
After the first cooling, we again put a small fire and again bring the jam to a boil. After that, you can immediately lay it out in sterilized jars.
Apple jam with slices "amber with orange"
Let's start adding other ingredients to apple jam to indulge in a variety of flavors.
First, add an orange to the apple jam.
Ingredients:
- Apples - 1 kg
- Oranges - 1 kg
- Sugar - 0.5 kg
This amount will make one liter jar of apple jam.
Cooking:
Peel the apples, cut out the core and cut into slices.
And we cut the oranges, take out the seeds and pass through a meat grinder along with the peel.
After that, we combine all the ingredients in one saucepan, put it on the fire and cook on the smallest fire for 50 minutes, stirring occasionally.
For cooking jam, enameled dishes (pot or basin) are the best choice.
When the jam is cooked, the apple slices should become transparent, and the syrup should be hard to drain from a spoon (like honey).
After waiting for such a consistency, you can lay out the finished jam in sterilized jars.
Store cooled jars in a cool, dark place.
Transparent apple jam "amber with lemon"
Theoretically, apple jam with lemon can be prepared in the same way as with oranges. But I tried to pick up such recipes, each of which has its own distinctive feature. In this version, we will do without a meat grinder.
Ingredients:
- 1.5 kg apples
- 1 lemon
- 1 kg sugar
- 1 glass of water
Cooking:
The first step is to prepare the syrup. Pour 1 kg of sugar into 1 glass of water (250 ml) and bring the syrup to a boil over low heat until the sugar is completely dissolved.
While the syrup is cooking, prepare the fruit.
Cut the lemon into small pieces along with the peel.
Be sure to remove the seeds from the lemon, otherwise the jam will be bitter.
Dip the lemon in boiling syrup and cook for 5-7 minutes.
My apples, remove the core and cut into small slices half a centimeter.
From one and a half kilograms of apples, approximately 1 kilogram of apple slices should be obtained.
Add the apples to the syrup and cook for another 5 minutes.
After that, turn off the heat and let the jam cool completely. Then again turn on the slow fire, bring to a boil and cook the jam for another 30 minutes until thickened.
After that, you can either let it cool and put it in clean jars (without sterilization) for storage in the refrigerator (3-4 months), or spread the still hot jam in sterilized jars and safely store it in the cellar for a whole year.
Long-term storage is provided by the content of citric acid in the jam, which acts as a preservative.
Apple jam with ranetki slices: video recipe
And here is a very interesting recipe for ranetki jam. The process is shown in great detail, so I recommend watching it. Especially since the video is only 6 minutes long.
Apple jam with cinnamon
Well, the last recipe that completes the familiar methods for making apple jam with slices is a recipe with the addition of cinnamon. Cinnamon complements the taste of apples very well, giving them a special flavor.
This recipe does not require long-term storage and can be stored in the refrigerator for 1 month.
Ingredients:
- Apples - 1.5 kg
- Sugar - 800 g
- Water 50 ml
- Cinnamon 1 stick
Cooking:
Peel the apples, remove the core and cut into small pieces.
We put the apples in a deep saucepan, pour 50 ml of cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.
We put the pan on a strong fire and bring the syrup to a boil, stirring constantly. After boiling, reduce the heat to a minimum and cook, stirring for another 10 minutes.
Then turn off the heat and let the jam cool for one hour.
Then put the pan back on the fire, add the remaining sugar and cook over medium heat for another 1 hour, stirring occasionally.
During this time, the apples become transparent, and the syrup thickens.
After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling, apple jam is ready to eat.
Pour what you are not ready to eat right now into jars with lids and put them in the refrigerator. Do not put a cinnamon stick in jars.
As you can see, transparent apple jam slices can be prepared in completely different ways: it can be pre-candied, or it can be without it. You can cook for 5 minutes so as not to lose vitamins, or you can cook for an hour to get a thick jam.
I hope I helped you figure out what you need.
Thank you for your attention.
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 please 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:
- Rinse apples, pierce with a fork.
- Roll each still wet apple in sugar and leave to dry.
- 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.
- Pour juices into an enamel bowl, boil, then add sugar in a thin stream, stir and bring to a boil again.
- Put the apples in syrup and cook for 30 minutes.
- Remove from the dish, roll again in sugar and send to the oven, now for 15 minutes
- Boil again in syrup for 30 minutes
- Again roll in sugar and - in the oven for 15 minutes.
- 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!
Chinese jam (paradise apples)
Miniature apples (Chinese)
There are several ways to make jam from paradise apples - small apples, similar in size and in the long tail of the petiole to very large cherries. They are also called Chinese (or Chinese apples), and they grow on a plum-leaved apple tree.
Other small-fruited apples are ranetki, this is a close relative of the Chinese. Therefore, jam from small ranetki and paradise apples is cooked according to the same recipes.
Bowl with Chinese
Chinese ponytails for jam are shortened by a third
On the left - Chinese, on the right - a medium-sized apple
Bowl of Chinese apples
What is done with the Chinese woman before making jam
This is a common recipe for all, and the differences and proportions for syrup (sugar + water) and the weight of apples for it are shown in the table (see below).
At the same time, no more than 2 kg of paradise apples or apple slices should be cooked in the basin. Otherwise, it will be difficult to mix and cook for a long time.
1. Shorten the ponytail
Most often, paradise apple jam is made from whole fruits with tails. Tails are shortened (cut off the hardest upper part, about 1/3 of the tail).
Why leave a ponytail: firstly, the tail is not so easy to tear off (unlike cherries or sweet cherries). And secondly, paradise apples with ponytails are more convenient to take out of the syrup and eat.
2. Blanch and chop
- Throw apples into boiling water and blanch for about 5 minutes. Then remove them from boiling water and cool immediately (immerse in cold water).
- Prick the cooled apples in several places with a wooden toothpick or pin (so that they are better saturated with syrup during the jam cooking process).
Prick each apple with a toothpick
3. Infuse apples in syrup
- Dip chopped apples into boiling syrup (do not boil, turn off immediately).
- Infuse for several hours (from 6 to 12, depending on the recipe and your free time).
4. Cook jam
After insisting, jam is cooked in two ways:
- in 1 dose (immediately until ready).
- five minutes (3 times after a certain time).
Very little foam is formed, I didn’t take them off at all so as not to damage the apples. Stir with a wooden or teflon spoon (also to keep the tender Chinese skin whole or not to crush the pieces of apples).
In the pauses between cooking, the jam must be covered with a lid.
The proportions, time and other features of cooking according to different jam recipes are shown in the table (see below), individual recipes are illustrated with step-by-step cooking photos.
Jam readiness
Readiness is judged either by time (for example, the recipe limits the cooking time = 20-40 minutes), or by external signs:
- apples should become translucent (which is not always obtained and not for everyone);
- a wrinkled film will appear on the surface of the syrup (which means it is already thick enough);
- when stirring, the jam does not flow from the walls of the pelvis, like water, but sticks to them.
Some housewives advise judging by a drop that does not spread over a saucer (as in ordinary jam). However, it should be borne in mind that jelly jam is obtained from pectin-rich apples. Therefore, in order not to overcook and thicken the jam unnecessarily (thick jam, having frozen, will become even thicker, approaching candied fruit, and will not be so tender), it is better to follow the principle by which readiness is judged - as soon as it begins to stick to the walls - ready .
Paradise apples in syrup
This is how apples in jam are obtained
Chinese jam slices
There is an option for making jam slices. Cooking in slices or slices is convenient when not all apples are perfect. Then you need to remove the bad part, and let the good one into the jam.
When cooking in slices, Chinese does not need to be blanched and pierced. Just cut into 4 parts, remove the core and tail (after cleaning and rejecting 2.5 kg of Chinese, I got 1.5 kg of slices for jam). According to the same recipes, you can cook large apples, cut into slices or slices.
Slices are covered with sugar (either mixed, or in layers: apples-sugar-apples-sugar). And insist with sugar for 10-12 hours at room temperature. And then they boil it by adding a little water. The further technology for cooking Chinese slices is the same as for jam from whole apples with a tail (in 1 step or five minutes in several steps).
Chinese jam recipes
| Recipe No. p / p | Cooking method | Proportions | ||||
|---|---|---|---|---|---|---|
| apples | Sugar | Water | ||||
| Five-minute jam from Chinese or small ranetok | ||||||
| 1 | Infuse in syrup for 6-8 hours. Then cook 3 times for 12 minutes at intervals to infuse the jam (pauses = 2 hours). That is, the first time: bring to a boil (low heat) and cook for 12 minutes. Leave for 2 hours. Then repeat this 2 more times. Divide into prepared jars and close. | 1 kg | 1.2 kg | 0.6 l | ||
| 2 | The syrup is first made based on 1 kg of apples 1 kg of sugar. Insist 10-12 hours. Cook in 3 doses (each cooking time is 15-20 minutes). Pauses 1) 8 hours; 2) 3-4 hours; 3) boil and close. During the second cooking add the rest of the sugar, put according to the recipe. | 1 kg | 1.3 kg | 0.5 l | ||
| 3 | Jam slices: pour the slices infused with sugar with water, bring to a boil over low heat (stirring). Juice will stand out. Boil in 3 doses for 5 minutes, pauses 6-12 hours. After the third time - close the jam. | 1 kg | 0.6 kg | 2/3 cup | ||
| 3.1. | Jam slices with orange or lemon: insist the slices with sugar for 6-10 hours. Add 2/3 cup of water with juice (pour the juice from 1 orange or lemon with water up to 2/3 cup), add zest (fine grater) if desired. Bring to a boil over low heat. Boil in 3 doses for 5 minutes, pauses 6-12 hours. After the third time - close the jam. | 1 kg | 0.6 kg | 2/3 cup | ||
| Jam in 1 dose from Chinese or small ranetok | ||||||
| 4 | Infuse in syrup for 10 hours. Then - remove the apples from the syrup, and bring the empty syrup to a boil. Return the apples, cook over low heat for about 20 minutes (if the apples are more than 1 kg, the cooking time may increase to 30-40 minutes). | 1 kg | 1 kg | 1 glass | ||
| 5 | Jelly jam slices: cut into 2 or 4 parts, add water. Cook in a saucepan covered for 25-30 minutes. Catch the apples with a holey spoon. And add sugar to the broth, bring to a boil. Return the apples to the resulting syrup and cook until cooked (the drop does not spread). | 1 kg | 0.5 kg | 2 glasses | ||
You can close the jam with iron (ordinary) lids,.
cooking in pictures
Recipe No. 4 (Jam from a whole Chinese woman with a ponytail, in 1 dose)
Jam from tiny apples (Chinese)
Recipe number 3.1 (with orange)
Miniature apples (Chinese) 
Chinese, pitted and ponytailed (slices) 
Sprinkle the slices with sugar and insist 
Bring the slices in sugar with water and juice to a boil 
This is how jam is made from slices of Chinese 
Dry, boil over steam or pour over boiling water 
Transferring jam to jars 
We close the jam
Loading...
