Apple jam in large slices with skins. Unusual apple jam "Apple masterpiece"

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

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

Ingredients:

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

How to make clear apple jam

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

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

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

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

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

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

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

Bon appetit!

An amber hue, an amazing aroma, an addition or an independent dessert - it's all about delicious apple jam. In ancient times, housewives used to eat apples and cook sweets from them only after the Apple Savior, at the end of summer. Now you can cook a delicacy at any time of the year, the main thing is to learn how to do it right.

Only experienced hostesses know the secret of how to cook clear apple jam, but thanks to our advice, everyone can prepare such a delicacy for the winter. Its main advantage is a stunning appearance, rich taste and aroma, transparent apple slices in amber syrup. Such a treat can be served to guests in a bowl with tea; it will complement homemade cakes and pies.

Any apple jam for the winter is an opportunity to enjoy the taste and aroma of ripe fruits during the cold season. Sweetness is very useful, when cooked, many vitamins are preserved. What fruits to use and how to cook apple jam? You need to choose any homemade apples, but not foreign, grown in greenhouse conditions. The delicate taste, aroma and density of the dish depends on this. How long to cook apple jam? Depending on the recipe and variety of apples, the process can take from 5 minutes to several days.

Caramelized fruit is a very popular dessert. Apples are especially often prepared in this way, because, in addition to their amazing taste, they are distinguished by a spectacular appearance. There are different ways to prepare this delicious dessert, which all lovers of sweets should get acquainted with.

How to caramelize apples

The process of making dessert can be called moderately laborious and troublesome. It is necessary to select suitable fruits: juicy and dense, it is desirable that they are not damaged. As for the size, it is preferable to use small or medium fruits. They are washed and carefully dried, pricked whole on sticks, then dipped in caramel. There is also a method on how to caramelize apples in a pie pan with wedges. Basically, all recipes differ in the composition of the glaze.

Caramel for apples

The syrup is made from various ingredients. The traditional composition includes granulated sugar and water, but other products can be added. The syrup is boiled in a thick-walled saucepan, without stopping stirring. To make sure it is ready, you need to drop a little into cold water. A neat solid ball should form quickly. So, to give caramel for apples one color or another, they put a little food coloring there. Fruits with multi-colored glaze look even more original. Another syrup is made from toffee, but this option is more complex.

Apparatus for apples in caramel

The dessert is very popular, so you can mass-produce it and sell it on the street and in public places. You will need to purchase an apparatus for apples in caramel. It resembles a massive saucepan, where you can make a very large amount of syrup at a time. Additionally, the caramelizer can be equipped with a device that automatically strings fruit onto skewers or sticks.

caramel apple recipe

There are many options for this dessert. You can take the recipe for caramel apples whole or in slices, in a skillet and in the oven, in Chinese. It is worth noting that they all differ only in what products the syrup will be cooked from. Fruits can be served either simply in glaze or with some kind of sprinkling. They are decorated with sweet crumbs, melted chocolate gossamer, crushed nuts. Memorize some good recipes.

Apple in caramel

• Cooking time: half an hour.
• Servings: 1 person.
• Calorie content of the dish: 311 kcal.
• Purpose: dessert.
• Cuisine: Western.

With a great deal of confidence, it can be argued that both a small gourmet and an adult will not refuse an appetizing apple in caramel. In this recipe, the glaze turns out to be viscous, it is not taken with a hard crust, which is very important for those who are afraid that the dessert will damage their teeth. If you want to give the dish originality, mix any dye into the syrup. For example, cuttlefish ink will color the frosting black.

Ingredients:

• apples - 2 small;
• salt - on the tip of a knife;
• sugar - 45 g;
• citric acid - a pinch;
• cream - 15 ml;
• water - 25 ml.

Cooking method:

1. Wash the fruits and carefully wipe them with paper towels so that not a drop of water remains on them.
2. Pierce them with wooden sticks from the side of the handle.
3. Pour sugar and salt, citric acid into a thick-walled saucepan. Fill with water and put on the stove. Bring the syrup to a boil. When its shade turns brown, remove from heat.
4. Pour in the cream and stir vigorously.
5. Dip the apples in the syrup, swirl them around to evenly coat them, and place them on a wire rack with paper or a plate underneath. This is necessary to ensure that excess caramel glass.
6. Caramelize the fruit several times until the glaze runs out. Leave them to harden for half an hour, then serve.

Apple slices in caramel

• Servings: 6 persons.
• Purpose: dessert.
• Cuisine: Chinese.

The recipe for apple wedges in caramel is not easy, but the result is definitely worth the effort. They turn out very tasty, suitable as a filling or decoration for pies, cakes or as an independent dessert. The icing comes out crispy, has a pleasant brown-golden hue. Thanks to this, the dessert looks very beautiful.

Ingredients:

• honey - 2 tbsp. l.;
• water - half a glass;
• sugar - 350 g;
• apples - 6 pcs.;
• lemon juice - 2 tbsp. l.

Cooking method:

1. Wash and dry the fruit, remove the peel from them. Take out the core, cut the flesh into slices.
2. Pour sugar into the water, add honey and put on the stove. Cook, stirring constantly, over low heat. In the middle of the process, add lemon juice.
3. Pour the fruit slices with the resulting syrup, let cool slightly and serve.

Caramelized apples in a pan

• Cooking time: half an hour.
• Servings: 6 persons.
• Calorie content of the dish: 2101 kcal.
• Purpose: dessert.
• Kitchen: home.
• Difficulty of preparation: easy.

The process of cooking caramelized apples in a pan is simple, it will not take you much time. It is recommended to serve such a dessert not in its pure form, but with some appetizing addition, for example, with fresh berries, chocolate syrup. For the dish, it is desirable to use dense sweet and sour fruits so that the taste is contrasting. Read how to caramelize apples in a skillet.

Ingredients:

• apples - 6 small;
• butter - 75 g;
• sugar - 75 grams.

Cooking method:

1. Wash and peel the fruit, remove the core and cut the pulp into eight slices.
2. Melt the butter in a frying pan.
3. Lay out the apple slices. Fry them until golden brown and soft.
4. Pour in the sugar. Cook fruit pieces, stirring gently to coat each piece with glaze. Try not to break them apart.
5. Put on a plate and serve immediately. You can pour over the dessert with the remaining syrup in the pan.

Apples in caramel on a stick

• Cooking time: hour.
• Servings: 10 persons.
• Calorie content of the dish: 3506 kcal.
• Purpose: dessert.
• Cuisine: English.

If you have a children's party, cook apples in caramel on a stick for the kids. You can interestingly decorate them with ready-made sweet toppings, liquid chocolate, custard. Everyone will be interested in tasting such a dessert. For the dish, you can use sour or sweet fruits, as long as their flesh is dense, not loose. Learn how to make caramel apples at home.

Ingredients:

• brown sugar - 480 g;
• cinnamon - 1 tsp;
• apples - 10 pcs.;
• butter fat - a tablespoon;
• distilled water - 0.2 l;
• vinegar - 2 tsp

Cooking method:

1. Combine water and sugar in a deep saucepan and place over medium heat. Wait until all the grains are completely dissolved.
2. When the syrup begins to boil, reduce the heat. Enter oil, cinnamon, vinegar.
3. Let the liquid boil for 10 minutes, but do not stop stirring.
4. Pour boiling water into a large container and place on the stove.
5. Thread fruit onto skewers. Dip them first for a couple of minutes in boiling water, and then blot.
6. Dip the fruits in a saucepan with sugar syrup, turn several times and lay out to dry on a surface covered with parchment paper.

Baked apples in caramel

• Cooking time: 50 minutes.
• Servings: 6 persons.
• Calorie content of the dish: 1958 kcal.
• Purpose: dessert.
• Cuisine: Czech.
• Difficulty of preparation: high.

Baked apples in caramel - a delicious dessert that is good for the body. They are very fragrant thanks to cinnamon, lemon, ginger. However, if some spices are not among your favorites, you can substitute them. A small piece of soft baked fruit in sugar glaze will not hurt even a baby. Read how to make caramelized apples.

Ingredients:

• apples - 6 medium;
• sugar - 60 g;
• honey - 4 tsp;
• butter - 110 g;
• ground cinnamon - 3 tsp;
• walnuts - 75 g;
• ground ginger - 1 tsp;
• grated lemon zest - 6 tsp

Cooking method:

1. Wash the fruit, cut out the core, but leave the bottom. In each fruit, put an equal amount of honey, zest, nuts, ginger, cinnamon.
2. Place the fruit in a mold, pour a little water into it and place in the oven, heated to 170 degrees, for 25 minutes.
3. Melt butter in a pan, add sugar. Stir the syrup until it thickens.
4. Cover each fruit evenly with icing, cool slightly and serve.

Caramelized apples in the oven

• Cooking time: half an hour.
• Servings: 2 persons.
• Calorie content of the dish: 835 kcal.
• Purpose: dessert.
• Kitchen: home.
• Difficulty of preparation: medium.

Fragrant apples in caramel in the oven are not so difficult to make. They are very sweet, soft and look beautiful. It is advisable to choose red fruits. Their pulp should not be loose, otherwise after baking it will turn into an unappetizing gruel. Glazed apples go well with savory pastries, creamy ice cream. Read how to bake them properly.

Ingredients:

• apples - 2 pcs.;
• vanilla sugar - 0.5 tsp;
• butter - 1 tsp in fruits and 40 g in glaze;
• sugar - 2 tsp for fruit and 4 tbsp. l. in syrup;
• cinnamon - 1 tsp

Cooking method:

1. Wash the fruits. Cut them in half, remove the core. Leave the bottom thicker.
2. Stir cinnamon with two teaspoons of sugar and 1 tsp. butter, vanilla. Fill the hollows in the fruit halves with this paste.
3. Place the fruit on a baking sheet, pour over with water. Bake at 180 degrees in the oven for 10 minutes.
4. In a saucepan, dissolve the remaining butter and sugar. Cook for 5-7 minutes, stirring with a wooden spatula.
5. Remove the baked fruit from the oven, pour over the syrup and serve.

Chinese caramel apples

• Cooking time: 1.5 hours.
• Servings: 6 persons.
• Calorie content of the dish: 2285 kcal.
• Purpose: dessert.
• Cuisine: Chinese.
• Difficulty of preparation: high.

It is believed that Chinese-style caramel apples are a recipe that was invented by the very first. Pieces of fruit prepared in this way can often be found on the menu of oriental restaurants. They are first deep-fried and only then covered with a sweet glossy glaze. This dish looks just amazing, and the taste will satisfy any gourmet.

Ingredients:

• white sesame - 40 g;
• eggs - 2 pcs.;
• sesame oil - 70 ml;
• flour - 200 g;
• honey - 2 tbsp. l.;
• water - 120 ml;
• sugar - 350 g;
• apples - 6 pcs.;
• lemon juice - 2 tbsp. l.;
• vegetable oil - 800 ml.

Cooking method:

1. Beat the eggs, gradually pouring in water and adding flour. The resulting batter should be homogeneous, reminiscent of the density of the dough for pancakes.
2. Wash and dry the fruit, remove the peel from them. Remove the core, cut into slices.
3. Roll the slices in batter and fry in hot vegetable oil. Lay them out on a paper towel to absorb excess oil.
4. Heat up the sesame oil. Pour sugar into it, add honey. Cook, stirring constantly, over low heat. In the middle of the process, add lemon juice and sesame seeds.
5. Prick apple slices with a skewer, dip them in syrup, and then for a couple of seconds in ice water.
6. Put the dessert on a plate greased with olive oil and serve.

Remember a few culinary tricks:

1. Liquid chocolate will help make apples in caramel even more beautiful. Using a pastry syringe, draw openwork patterns on the fruit.
2. Glazing is recommended for medium-sized fruits, even a ranet variety is suitable. They will be easy for kids to eat.
3. The colder the fruit, the faster the icing will harden on them. At the same time, it is better not to completely remove the caramel itself from the heat, but to rearrange it in a water bath so that it does not start to harden.
4. If a recipe calls for corn syrup and you don't have one, replace it with starch mixed with a little water.
5. Make a small fire when melting the sugar. Then the glaze will be homogeneous and smooth, with a beautiful sheen. If the mass boils when there are still grains in it, the coating layer will completely lose its gloss.
6. If you need to store dessert for a while, wrap each fruit with foil or parchment and place in the refrigerator. Keep them like this for no longer than five days.
7. Try to make enough syrup to cover several layers of frosting.
8. If the mass is too thick, heat it in a water bath.

Video: Caramelization of apples

The most delicious proven apple jam recipes

Jam from apple slices transparent Amber

The basic rule for making clear amber jam from apple slices is that the fruit must be firm. You should choose either special varieties or slightly unripe fruits, then the slices will keep their shape well during cooking and will not fall apart.

Recipe number 1 with walnuts and zest

Ingredients:

• Apples (necessarily hard) - 1 kg
• Sugar - 1 kg.

Cooking:

1. First of all, apples must be carefully removed from the core and cut into slices 5-7 mm thick. Then we take a container in which the jam will be cooked. Here, too, there are tricks: if you take a narrow and high saucepan, then the jam will turn out to be liquid, and if you take a wide one, then it will be thick and caramel.
2. At the bottom of the container, lay out a thin layer of apple slices and sprinkle sugar on top. Repeat the process until the ingredients run out. We cover the saucepan with parchment or cloth and leave for 12 hours. During this time, the apples will release enough juice to completely dissolve the sugar.
3. Then put the pan on a small fire and wait for the syrup to boil. You should not interfere with apples, but pieces that are not covered with juice should be carefully drowned with a wide wooden spatula. Let it boil for 5-10 minutes (the thicker the apple slices, the longer the future jam should stand on the fire) and leave to cool.
4. The principle of cooking is the same as when preparing candied fruits: when the syrup has completely cooled, repeat the procedure a second time. Again, forget about the jam until it cools completely.
5. The third stage of cooking - the final one - is the most important and lasts from 10 to 15 minutes. It is now that the apples will take on their final form, and the syrup will take on the desired density. Therefore, it is important to monitor the pot with boiling jam very carefully: as soon as the product acquires the desired consistency, the container should be immediately removed from the heat. When the syrup just starts to boil, the slices can be gently mixed.

At this stage, 200 g of walnuts can be added to the jam. They go well with apples and give the dessert an exotic crunch. In addition, before starting cooking, 1.5 teaspoons of ground spices can be added to the syrup: cinnamon, cardamom and cloves (2: 1: 1). An interesting flavor accent will be given by the zest of any citrus fruit (orange, lemon, grapefruit and even lime will do). The zest can either be removed in a single spiral and removed at the last stage of cooking, or grated on a fine grater and left in the syrup.

Ready jam can be preserved immediately or let it brew in a cool place for a day and serve.

Apple jam with amber slices: a classic recipe

Recipe number 2. How to cook transparent apple jam with cinnamon slices

The recipe for apple jam has some subtleties, and if you don’t follow them, you get a simple jam with mashed potatoes. In a transparent jam, the piquancy provides a richer apple flavor and a pleasant color.

It is not difficult to cook amber jam from apple slices, but the procedure itself requires a lot of time. This is because the jam is made in three doses at intervals of 6 to 10 hours. This is the only way to get clear syrup and apple slices. It is also important to choose apples of late varieties, in which the slices will not fall apart during cooking. It is very important - the stronger and greener the apples, the more transparent the slices will be.

For jam for 1 kg of apples, you need 0.7-1 kg of sugar - to your taste.

1. Apples need to be washed and cut into 4 parts, remove the core. Divide the sliced ​​​​parts into slices 0.5-1 cm wide.
2. Put the apple slices into the pan in layers, each layer, falling asleep with sugar. Cover the pot with a lid and leave for 8-10 hours. During this time, the apples will release the right amount of juice to start cooking.
3. The pan should be put on medium heat, after boiling the syrup, let it cook for another 5 minutes. Do not mix apples! Even if the syrup does not completely hide them, just press them with a spoon.
4. Remove the pan from the stove, cover with a lid and let it cool completely, this will take at least 6 hours. Then put the pan back on the stove, bring to a boil, cook for 5 minutes and cool for at least 6 hours. You also need to do it a third time. After cooking for the third time - the jam is ready. It must be laid out in sterilized jars and rolled up with lids. It is worth considering that from 1 kg of apples a liter jar of jam is obtained.
5. You can add cinnamon to the jam or boil it with vanilla, it gives a more refined taste.

The workpiece should be stored in a dark cool place.

Apple jam Five-minute for the winter

Apple jam is always great. This is probably one of the most versatile winter treats: how nice it is when a blizzard is raging outside the window to open a jar with a summer scent and serve it with tea or bake a fragrant apple pie.

And now fragrant, beautiful apples have appeared at your disposal, which must somehow be placed in a jar in order to be preserved until winter. Of course, many housewives do not want to spend a lot of time on conservation, and in this case, a five-minute apple jam recipe will help you quickly prepare yummy for the winter.

What you need:

• Sugar - 1 kg (can be reduced or increased by 100-200g depending on the taste of apples)
• Peeled apples - 1 kg
• Water - 1 glass
• Citric acid - 1 pinch

Steps for making apple jam:

1. First you need to clean the apples from seeds and stems and cut them into small slices so that at the time when other manipulations are performed, your apples do not darken, they must be dipped in slightly acidified or salted water, you can use this technique when preparing according to other recipes .
2. Now let's start preparing sugar syrup, for this we pour sugar into the water and put it on a slow fire, you can stir occasionally so that the granulated sugar dissolves faster.
3. We move the apples to a saucepan with the syrup already boiling and boil for about 2 minutes. In the event that, nevertheless, the apples were initially very sweet, and the jam turned out to be too cloying, just add a pinch of citric acid. Ready!
4. We set aside the jam from the stove and sterilize the jars.
5. Boil the jam again and immediately pour into jars and roll up the lids. After the jars have cooled, we send them to the cellar or another place where it is mostly cool and dark.

Apple jam white filling transparent slices

What you need for transparent jam with apple slices white filling:

• Apples of the specified variety, preferably slightly unripe - 1 kg;
• salt - 57 g
• sugar -1.1 kg
• soda - 10-12 g
• lemon - 23 g
• vanilla sugar - 1 pack.

Cooking features

1. Prepare a special salted solution, for which dissolve the salt in 1 liter of water.
2. Cut the apples into small slices and put in the prepared solution. This is necessary so that the slices do not turn black. Be sure to cut out the core. The skin can be peeled off as desired.
3. After all the apples have been cut, the slices must be washed under running water. Then transfer them to a soda solution, also prepared based on 1 liter of water 1-12 grams of soda. Thanks to this, the slices will be able to retain their shape even after cooking.
4. After 5 minutes, take out the slices and rinse them.
5. Put the slices in a fairly wide container and cover with sugar for about 12 hours. This is necessary for the apples to release juice.
6. Then the actual cooking process begins. On low heat, the resulting mixture should come to a boil. Wait 5 minutes and turn off the fire. Now you need to let the jam cool down completely. This will allow the slices to become transparent and gain the resulting syrup.
7. Bring to a boil again and simmer for 5 minutes.
8. Again, wait for the mixture to cool completely.
9. Repeat the boiling procedure for the third time.
10. Sprinkle vanilla sugar and lemon juice. To stir thoroughly. Lemon in this case will help to make all the slices transparent.
11. Pour the jam into jars that have been previously sterilized. Let the syrup settle and the slices float.
12. Next, you need to roll up also with sterile lids.
13. Turn the jars upside down, cover them and leave for 12-14 hours.

The result is simply amazing white apple jam, which will delight the whole family.

Whole clear paradise apple jam with stems

Today, not many people are engaged in making paradise apple jam for the winter, missing the opportunity to treat themselves and loved ones to a delicious homemade delicacy. One of the most popular options for preparing this dessert is the use of whole fruits with tails.

Ingredients used to make clear paradise apple jam with tails:

• Paradise apples - 2 kg
• Sugar - 1.6 kg
• Water - 600 ml
• Lemon juice.

Cooking process:

Ranetki should be washed well under running water and dried. Using a wooden toothpick, pierce the fruit in different places (about 10 punctures) so that the peel of the apples does not burst during cooking and they do not turn into porridge.

For the next step, we need a large container, a deep enamel pan is best. In it we will prepare our syrup. Pour sugar into the pan, pour the required volume of water and wait for the liquid to boil, not forgetting to stir occasionally. Cooking time is three minutes, after which we turn off the fire.

We are waiting for the syrup to cool slightly, and lower our processed ranetki into it. Cover with a lid and leave for four hours so that the fruits are saturated with syrup.

After the stated time has passed, the container with paradise apples must be brought to a boil again and boiled for five minutes. Then remove from heat and let the jam stand for another four hours, and repeat the cooking process again. Then lemon juice is added to the jam.

When the jam has cooled down a bit, pour it into pre-prepared jars and roll it up.

Apple jam in a slow cooker: the easiest recipe

Apple jam in a slow cooker can be made from many varieties of apples. It is very tasty, healthy, used as a filling for pies or pancakes.

Previously, it took the hostesses a lot of time to prepare it. It was necessary to constantly be near the apple jam in order to continuously stir it. Nowadays, modern household appliances allow you to cook this delicious dish quickly and easily, and most importantly, without breaking away from everyday troubles. Everything is very simple - the jam must be cooked not in a saucepan or bowl, but in a slow cooker.

1. To do this, you need to take one kilogram of apples, rinse under running water and let them dry slightly.
2. Then cut each fruit into cubes or slices (if desired, the apple can be peeled) and put in a multicooker bowl. Slices should take place in the bowl no more than 2/3 of its volume, otherwise the jam will flow through the top of the bowl.
3. Next, you need to pour sugar into the bowl (we take 800 g of sugar for 1 kg of apples). It is very important to pour sugar into the bowl after the apples, and not vice versa, because if you pour it first, it will burn to the bottom. Having done these steps, close the multicooker with a lid and put it on the “extinguishing” mode for 2-3 hours.
4. After the end of the set time, the multicooker will switch to the "Heating" mode. If you continue to cook the jam in this mode for another 1-2 hours, then it will be darker, similar to jam. The resulting jam can be rolled hot into sterilized jars.

Recipe for delicious jam from unripe apples

I offer you a recipe for making very tasty jam from unripe and sour apples.

First, the apples need to be heated over a fire so that the peel does not crack when cutting them into slices.

After already cut the apples into 4 slices.

Pour the required amount of water into a saucepan and bring to a boil. Prepare a pot of cold water in advance, where we will lower the apples. We lower the apples into boiling water for 3 minutes, after which you need to quickly pull them out with a slotted spoon and immediately place them in a pot of cold water. Leave until completely cool.

Then we cook syrup from sugar and one glass of water. Boil. Dip the apples into the boiling syrup, be sure to stir. Bring to a boil again and cook for another 5 minutes. Next, turn off the stove and let the apples brew in syrup for at least 12 hours. Then we put it on fire again, boil for 5 minutes, and let it brew for 12 hours again. So you need to repeat one more time and cook the jam until fully cooked.

Jars and lids must be sterilized. We lay out the hot apple jam in jars and close with sterile plastic lids for hot sealing.

Jam from apples and apricots for the winter: a recipe for a delicate treat

This wonderful winter dessert has a wonderful taste and an unforgettable aroma of fresh fruit. It also serves as a wonderful filling for pastries and pancakes.

To prepare jam from apricots and apples for the winter according to this recipe, you need to find a variety of apples with sourness, if this is not possible, then you will need to add a little citric acid when cooking. If there is a desire to make the taste of the delicacy more piquant, then you can add cinnamon or star anise to it.

First you need to take 0.5 kg of apricot, 2 kg of apples and 1.4 kg of sugar.
All fruits must be washed thoroughly and then allowed to dry a little.

After that, we cut off the peel from the apples, clean the core from them and cut into slices. Then we take apricots, cut the fruits into two parts and take out the seeds.

Now you need to mix the fruits in a container in which the jam will be prepared (net weight without pits and peel should be within 2 kg), add sugar and mix thoroughly.

After these procedures, you must wait until the juice is released from the fruit. Then we put the container on the stove and cook, stirring, for about 40 minutes over low heat.

We put the prepared jam in sterilized jars and roll it up. This delicacy is stored in cool rooms.

Kiwi and apple jam

A wonderful overseas kiwi fruit has many useful properties. It contains vitamins B, C, D, E, K1, which help a person stay healthy in the cold season. In the composition of kiwi, in addition, there is calcium, potassium, magnesium and many other useful substances that a person needs.

To preserve most of the useful properties of apples and kiwis, they can be rolled up in jars for jam and subsequently used in winter with tea or simply as a substitute for sweets. The cooking process itself will not take much time.

The ingredients of kiwi and apple jam are as follows:

• 5-6 kiwi fruits
• 2 medium sized apples
• 1 lemon or citric acid
• sugar ½ cup or 100 g

Initially, all ingredients should be cleaned. Remove the pits from the apples and peel them, repeat the last step with all the kiwi fruits, squeeze the juice from the lemon. Grind all fruits to small pieces, add sugar and lemon juice.

To cook in a slow cooker, put all the ingredients in the bowl of the appliance. Turn on the "extinguishing" mode for 30-40 minutes. After that, you can serve jam on the table or roll it into jars for the winter.

To cook on gas, put the bowl on a slow fire and wait for the juice to separate from the fruit. After that, boil for 15 minutes and roll up hot.

Amber apple jam with orange, recipe for the winter

Fragrant, unusually tasty delicacy with citrus notes will warm you in winter and give you moments of pleasure over a cup of tea. Can be used in the preparation of pies and cakes. A great recipe for making amber apple jam with orange for the winter will not leave anyone indifferent!

Ingredients:

• 1 kg apples
• 1 small orange
• 1 kg sugar
• 250 ml of water.

Step by step cooking process:

Wash the apples in cold water and leave to drain. Cut out the middle and, if desired, cut off the peel. Cut the pulp into slices.

Boil a glass of water in an enamel saucepan, reduce the fire, dip the orange circles into the water for 2-3 minutes.

Gradually pour and stir the sugar in the pan until it is completely dissolved.

Remove the oranges in syrup from the stove and add the apples. Mix gently and leave to soak for 1 hour.

After an hour, return the pan to the fire, boil and cook until the components are ready.

Readiness is determined by the state of the syrup, which should thicken and the softness of the apple slices. Next, you should decompose the jam into prepared containers and cork.

Apple jam through a meat grinder: with and without peel

Jam from fragrant ripe apples is not only a great delicacy, but also an abundance of vitamins. And the preparation of a unique dessert will not require much effort.

1. For appetizing jam through a meat grinder from ripe apples, it is necessary to select soft fruits that are not spoiled by pests, without mechanical damage. It is better to wash apples in cool water.
2. The next stage is the removal of the core with seeds from the fruits. If the peel is thick, it is better to remove it - thanks to this, the jam will turn out to be more tender, but less fragrant. For tender fruits, it is better to leave the peel, then the jam will be more saturated in taste and smell.
3. Cut the fruit into two to four pieces. Then apple slices need to be put in a saucepan and pour water. For one kilogram of apples, you need 100 ml of water.
4. On medium heat, fruits must be boiled for fifteen minutes. If during this time the apples have not lost their shape, you can sweat them for another ten minutes.
5. After that, hot apples need to be chopped with a blender or meat grinder. Chopped apples cook faster, retain vitamins. The resulting puree must be sent back to the fire: transfer it to a clean pan, pour half a kilogram of sugar.
6. If the peel is removed from the apples, you can add a couple of pinches of cinnamon. It is recommended to bring the puree to a boil over low heat, stirring with a wooden spatula. Do not allow burning: the color and taste of the jam will be spoiled!
7. Boiled fruit puree should be put on a slow fire, it takes about forty minutes to evaporate the water.

The finished jam should be poured into jars and tightly closed with lids.

Unusual apple jam "Apple masterpiece"

Transparent apple slices, a citrus note and an unexpected nutty-vanilla flavor - this jam will earn the most enthusiastic praise from your guests!

Ingredients for making unusual apple jam "Apple Masterpiece":

• Sweet and sour apples not overripe - 1 kg, peeled;
• Sugar - 700 g
• Carnation - 2 buds
• Zest of 1 lemon
• Almond - 200 g
• Vanilla sugar - 20 gr.

Cooking.

Cut the apples into slices, removing the core. Put in an enamel pan, sprinkling the layers with sugar. Leave in a cool place for 6-8 hours, gently stir occasionally.

The jam is cooked in three doses for 5 minutes after boiling. Melt the slices carefully. Take off the foam.

Before the second boil, add cloves. While the jam is cooling, prepare the almonds by removing the brown skins. To do this, dip the nuts in boiling water for 30-40 seconds. Dry the almonds in a pan, crumble. Remove the zest from the lemon.

Before the third cooking, add almonds, vanilla sugar, zest.

Arrange hot jam in sterile dry jars and close.

Wrap in a blanket until cool, turning the jar upside down.

The Mediterranean taste of a seemingly ordinary dish will surprise you.

Jam from apples and pears slices

Ingredients for 1.5 liters (one liter jar and one half-liter jar of the finished product):

• apples - 500 g
• pears - 500 g
• sugar - 750 g.

Preparation:

For jam slices, you need sweet and sour apples and pears with dense pulp.

Wash and dry fruit thoroughly before cooking. Then we remove the core and cut into 8-10 slices.

Apples need to be cut quickly and sprinkled with sugar so that they do not start to darken.

Cooking:

We put the fruits in a saucepan, add a little water to the bottom and cover with the remaining sugar.

Heat the saucepan over low heat, without bringing the jam to a boil. We leave the pan for 10 hours.

Then, over low heat, bring the jam to a boil, not forgetting to remove the foam. To keep the slices intact, mix the fruit by shaking the container. Let the jam rest again.

We bring, with a break of 10 hours, two more times to a boil and hot, pour into washed processed jars and cork with lids.

A simple recipe for redcurrant jam with apples

Ingredients needed for cooking:

• 1 kg red currant
• 500 g apples, preferably sweet varieties, this is better for the contrast of tastes
• 1.6 kg of granulated sugar
• 15 g of citric acid.

To make jam from apples and red currants, you will need to carefully sort out the berries, peel them from the stalks. Apples are removed from the peel and core, cut into cubes of about 1.5 cm. Then they are placed in cold water with citric acid, this will protect the fruits from premature blackening.

Cooking syrup. Add sugar to 500 ml of boiling water and boil for 2 minutes. When the syrup is ready, take the apples out of the water, dry them well with napkins, pour them with syrup and simmer for 10 minutes over low heat. Pour dried currants, bring the mixture to a boil and leave on low heat for 4 hours, stirring occasionally.

Cool the jam, pour into prepared jars and close with nylon lids. Store in cellar until winter. For storage in an apartment, cork hot jam in sterilized hot jars and roll it up with iron lids.

Rhubarb jam with apples

Required Ingredients:

• 1 kg rhubarb
• 2 apples
• 1 orange
• 1.5 kg sugar
• 200 ml water
• 1 st. a spoonful of minced ginger.

How to make delicious Rhubarb Apple Jam:

Peeled rhubarb cut into equal pieces. Peel the orange, send the zest and squeezed juice to the rhubarb.

Peeled and core apples cut into small pieces and send to the pan. Grate some ginger in there.

After adding water, cook the mixture over low heat for 20 minutes after boiling. Then add sugar and cook for 10 minutes on low and 10 minutes on high heat.

Arrange the resulting jam while still hot in sterilized jars and roll up in the usual way.

Recipe for delicious apple and plum jam

Plum-apple mixture is a great combination to add to third courses. Quite easy to make, the result is a fragrant, moderately thick jam with mouth-watering pieces of fruit in a sweet syrup. Jam can be used as a sauce for pastries, ice cream and other types of dessert.

Cooking jam from apples and plums: 23 hours

Servings: 10

Ingredients:

• 500 milliliters of water
• 600 grams of sugar
• 500 grams of apples
• 1 teaspoon cinnamon
• 500 grams of plums.

Cooking is carried out in 7 stages.

1. Wash the apples, peel them and cut into cubes.
2. Wash the plums, remove the pits, cut into cubes in the same way as apples.
3. Stir chopped plums and apples with water and cinnamon.
4. Leave the resulting mixture for 2-3 hours, so that it starts up the juice.
5. Put the mixture on the fire, bring to a boil and then cook over low heat for 5 minutes. Remove from heat and leave for 6 hours to cool the mixture.
6. After this time, bring to a boil again and boil for 5 minutes. Then leave to cool again for 6-8 hours.
7. After this period, bring the mixture to a boil for the third time, then pour into sterilized jars.

Seal the jars with lids and leave to cool, after turning them upside down. As soon as the mixture has cooled, cooking can be considered finished.

Interesting apple jam transparent surprisingly tasty and appetizing at the same time. Sweet fruits for various winter preparations are often cut into thin slices convenient for further use. But not all recipes make it possible to make the perfect amber brew, aesthetically beautiful and at the same time having maximum transparency of the pieces. The following methods will reveal the main secrets, explain what to do if the slices fall apart during the cooking process, tell you how long to cook fruit slices in syrup ...

Despite the intended cooking method, as well as in the case of including additional components to the main ingredient of the selected recipe, designed to highlight the taste of the final product, the basic culinary preparation methods remain the same (with rare exceptions). They can be viewed on "Jam from apple slices transparent" video or learn the intricacies of culinary magic from the methods below.

But before you start harvesting, you need to figure out what to do if the fruit slices fall apart and “turn” into a homogeneous porridge. This is the question that hostesses most often ask themselves when they watch their cuts lose their shape during heat treatment. Some do not care at all about the appearance of the blockage; the main thing is to make it delicious! But, if the beauty of conservation is also important, then you will have to make efforts at the preparatory stage and in the process!