Brown apple jam. Apple jam: a step by step recipe

Today, we will talk about how to cook apple jam with cinnamon, the recipe for harvesting for the winter is simple, tasty, and most importantly affordable.

You didn’t hear, we really will add this fragrant spice to it.

This year I didn’t have my own apples, one small basket of white filling was treated to me by my good neighbor.

There were not many apples, I decided to cook something special from them. I didn’t have to think long because my arsenal of recipes has one wonderful jam (jam) that will give a holiday atmosphere during cooking and at the moment when you eat it.

If suddenly, in late autumn or on a cold winter evening, the blues attacked you and you want something tasty, don’t think for a long time, but just get a jar of “Christmas” (as it is called in our family) jam with apples and cinnamon, eat a few spoons and inhale the aroma New Year's miracle The smell of the holiday will fill the house, the mood will rise by itself.

And if you bake a pie with apple jam and call your best friend for tea, then a good evening, warm memories, plans for the future are provided to you. But first, in the harvest season, you need to stock up on this antidepressant.

How to cook apple jam recipe for the winter

Everything is very simple, but a fragrant spice makes the delicacy unique.

Ingredients:

• Apples - 1 kg;
• Water - 100 ml;
• Sugar - 500-600 gr;
• Cinnamon - 2 tsp.

How to cook, recipe with photo step by step at home

I give the ingredients based on 1 kilogram of apples, so if you cook a huge portion, then you can increase all the ingredients proportionally.

Preparation

We will need apples, no matter what variety, size, color they will be, it's okay if wormy and rotten fruits come across. The main thing is that they are ripe.

Wash from dirt and earth, it is advisable to change the water several times.

We cut off the spoiled parts of the apple, cut out the core, slice the mode, the approximate thickness of each piece is 0.5 cm. We send it to the pan. Pour water, pour sugar.

How long to cook apple jam

We send it to the fire, bring it to a boil, when the jam boils, you can remove it from the heat and leave it overnight to cool, then it will turn out to be whole slices and a transparent, amber color.

My mother very often prepared everything in the evening, brought it to a boil, and in the morning just finished cooking before work. Or she fell asleep at night with sugar, brought it to a boil in the morning, and when she came home from work, she finished the process.

You can not interrupt the process when the contents of the pan boil, continue to stir occasionally, cook for 1 hour.

Now add ground cinnamon, mix well again and continue cooking for another 10-15 minutes.

The jam becomes very thick.

Main!!! Do not forget to mix well and be sure to reach the bottom with a spatula so that it does not burn.

Container preparation and storage

Wash glass jars well, pour hot cooked jam over them, cover with ordinary nylon lids. Sealing is not required.

Everything, the workpiece is ready for further storage. You can lower it into the cellar or store it in the house.

Afterword

When I finished making jam, I went to a neighbor to thank her again and return the basket in which she brought me apples. It is not advisable not to give away an empty container, and I decided to treat her with a half-liter jar of this wonderful dessert, and she is pleased with me. She thanked me and said that she had not heard about cinnamon jam and would love to try what I had prepared. A few days later she met me and asked for the recipe. She really liked my preparation. I gladly told you how to cook apple jam with cinnamon, the recipe for a delicious, simple preparation for the winter does not need to be kept secret.

According to many, apples and cinnamon are the perfect combination. Cinnamon is almost always added to apple pies and various desserts with this fruit to make the flavor of the dish even more tempting. Extraordinarily tasty and apple jam with cinnamon, its luxurious aroma leaves no one indifferent. And to prepare such a jam is no more difficult than usual.

Aroma of the house

Cinnamon is one of the most popular spices in the world. The rich cinnamon aroma is associated in most people with the warmth of the hearth. According to numerous studies, the smell of cinnamon promotes trust: it is impossible to believe that a person who smells of cinnamon is plotting evil or can be dishonest. It is not surprising that this fragrance is used by both perfumers when praising perfumes and marketers who dream of attracting as many visitors as possible to a store or cafe.

Cinnamon is also used in medicine. For example, warm cinnamon baths are used to prevent colds. A mixture of cinnamon and honey is an excellent cough remedy. This spice has a diuretic effect, helps to reduce the temperature, facilitates the digestion of heavy and fatty foods. Cinnamon is an excellent and tasty remedy for cardiovascular diseases: using a pinch of cinnamon daily as part of various dishes, you can effectively fight atherosclerosis. Many people manage to lose weight with cinnamon. Of course, buns with this spice will not help you lose weight, but a fragrant cinnamon-based drink helps burn fat. And kefir with cinnamon, drunk at night, helps to reduce pressure and fall asleep quickly.

And yet the main use of cinnamon is, of course, in cooking. This is one of the few spices that is actively used in the production of pastries and desserts; cinnamon is also sometimes added to fatty meat. Cinnamon goes very well with dairy products - cottage cheese, cream, kefir, this spice and the taste of fruits, especially apples, perfectly set off. The combination of apples and cinnamon is not in vain considered ideal: almost all apple pies include this spice, and many desserts, such as baked apples, jelly and mousses, cannot do without it. Banal apple jam , to which a pinch of cinnamon is added, it acquires a delicious taste. The sweetish taste of this spice allows you to use less sugar when preparing such a jam, which makes the delicacy less caloric.

Right choice

Once upon a time, cinnamon was fabulously expensive. Now the cost of this spice has decreased, and yet, instead of natural cinnamon, substitutes that do not have useful properties are often used - for example, cinnamon flavor or cinnamon tree seeds, which are not at all as useful and fragrant as its bark.

As a rule, it is impossible to distinguish a fake by eye. Therefore, it is best to buy not ground spice, but cinnamon in the form of sticks. Such a spice is more expensive, but it is impossible to fake it, in addition, cinnamon sticks retain their aroma and useful properties much better than ground cinnamon.

Apple jam with cinnamon

So that cinnamon jam does not seem cloying, it is better to cook it from sour or sweet and sour apples. One kilogram of sugar should be taken per kilogram of apples. Washed and peeled apples should be cut into small slices and covered with sugar. After a couple of hours, when the fruit gives juice, you can start cooking jam.

It is best to cook jam in a wide bowl made of copper or stainless steel. Cooking should be carried out on low or medium heat. All foam during cooking must be removed. When the syrup thickens and the apple slices become transparent, add a coffee spoon of cinnamon to the jam and mix thoroughly. Arrange the finished jam in clean, dry jars, cork and refrigerate.

Maria Bykova

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, we not only remove the core from apples, 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 making the syrup, cover the apple slices with salted water to keep them from browning.

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.

Fragrant and sweet apple jam is a favorite dessert for children. You can cook it in its pure form or with the addition of orange, lemon, pear. Completely transparent jam with slices of cinnamon or lavender is sure to become a favorite delicacy of little fidgets. It can be cooked in a regular saucepan or slow cooker. Delicious dessert "five minutes" is great for a quick serving to the table. In the attached photo and video recipes, all types of apple jam are considered. The hostess only needs to choose the appropriate composition and start cooking vitamin sweets.

Fragrant five-minute apple jam: recipe with photo

The abundance of apples in late summer - early autumn allows you to cook delicious jam at any convenient time. It cooks quickly, can be stored for about 1-1.5 weeks. Such simple recipes for apple jam should be in the cookbook of every hostess. After all, by adding fragrant seasonings to apples, you can get a healthy dessert in a minimum of time. You can cook five-minute apple jam both with the indicated ingredients, and by excluding the variety of spices and additives.

5 minute apple jam ingredients

• soft apples - 6 pcs.;
• sugar - 3/4 cup;
• water - 1.5 cups;
• cinnamon - 1 stick;
• anise - 1 star;
• grated orange peel - 1 tbsp.

Five-minute recipe for apple jam

1. Apples are peeled, seeds, stalks. Fruits are cut into small cubes.
2. Prepared apples are placed in a saucepan, filled with water, covered with sugar. Seasonings are added to the pot.
   

   

3. The composition warms up for 10-15 minutes (should boil well). You need to constantly stir it, excluding burning.

   

4. After the apples have darkened slightly and turned into gruel, you can shift the workpiece in a saucer or jar.

   

Delicious transparent apple jam with cinnamon slices, recipe for the winter

Transparent apple jam is the best treat for children. Kids will definitely appreciate the unusual kind of sweetness, rich aroma of cinnamon. You can also cook apple jam with slices with a slight addition of vanilla. The spicy smell will make it even tastier. You can make jam from apples and cinnamon as a healthy addition to tea. In winter, it will help restore the supply of vitamins in the body, and will serve as an excellent prophylactic against colds.

Ingredients for making jam from apples and cinnamon for the winter

• apples - 1 kg;
• sugar - 1 kg;
• water - 150 ml;
• cinnamon - to taste;
• soda - 1 tbsp.

Recipe for apple jam with cinnamon for the winter

1. Apples are peeled and cut into slices. 1 liter of water is poured into a clean saucepan, soda is diluted in it. Apples are laid out in a saucepan and covered with a plate. A 2-3 liter jar of water is placed on top. Apples are under pressure for 4 hours. This procedure eliminates damage to beautiful slices during cooking.
2. Water (150 ml) and sugar are mixed, put on fire. Boil for 5 minutes until a light yellow syrup is obtained.
3. Prepared apples are transferred to a wide thick-walled dish, poured with syrup. Ready within 20 minutes. During this time, you need to constantly remove the foam, periodically shake the dishes. Do not mix apples!
4. After cooking, you need to shift the jam into sterilized jars and roll up the lids.

Apple jam with oranges for the winter - a recipe for harvesting

The original jam from apples with oranges has a rich taste. It is great for the prevention of diseases, colds and just a pleasant tea party. Many hostesses are worried that the use of citrus will lead to a strong sourness. And to avoid this, you need to add more sugar. The use of sweet citrus fruits will help eliminate excessive acidity of the workpiece. You can find out how much sugar is needed for apple and orange jam, and how to make such a dessert, in the attached recipe.

Ingredients for harvesting apple jam with oranges for the winter

• apples - 2 kg;
• oranges - 4 pcs. (medium);
• sugar - 2 kg;
• water - 200 ml.

Step-by-step cooking recipe: how to cook jam from apples and oranges

1. Oranges are peeled, cut into small pieces, transferred to a saucepan. Water and sugar are added to oranges. The mixture is boiled for 15 minutes.
2. Apples are completely peeled, cut into small cubes. Added to syrup with oranges. The mixture is boiled for another 20 minutes.
3. The finished jam is laid out in jars, rolled up. Sterilized in a saucepan for 20 minutes.

Original apple jam with lemon and lavender, recipe

What makes apple jam with lemon and lavender special is its tenderness and peculiar lightness. With strict adherence to the recipe, the sourness in it will be light and almost imperceptible. The presence of lavender is not mandatory, but it is this ingredient that makes the dessert very tasty and fragrant.

Apple, Lemon and Lavender Jam Ingredients

• apples - 1 kg;
• lemon - 1 pc.;
• sugar - 1 kg;
• water - 1 glass;
• lavender - 1 branch.

Recipe for preparing unusual jam from apples, lemon and lavender for the winter

1. The peel is removed from the lemon and cut into thin strips. The zest is crushed and placed together with pieces of peel in a saucepan, poured with 2 tablespoons of water. Boil for about 5 minutes: the peel should become slightly soft.
2. Apples are peeled, cut into cubes, poured with water (1 cup), boiled to a paste.
3. A couple of minutes before the apples are ready, chopped lavender is added to the pan.
4. Lemon is added to the finished mixture of apples and lavender.
5. The jam is laid out in jars, rolled up and sterilized for 15 minutes.

Simple apple jam in a slow cooker for the winter: video recipe

Few housewives know how to cook apple jam in a slow cooker. But such an activity can be called a real vacation. The equipment will do everything itself and the owner will only have to shift the finished product into jars, perform seaming, sterilization. You can learn how to cook apple jam in a slow cooker in the video hint.

The jam obtained in the slow cooker will be very fragrant and tasty. It will not burn, it will get a nice caramel color. Using modern technology, you can prepare other types of healthy jam: with orange and lemon, cinnamon, five minutes. It will not be difficult to prepare bright jam from apples and pears. To create your own culinary masterpieces, we recommend that you carefully study the reviewed photo and video recipes. They can be taken as a basis, and by making slight adjustments to the instructions, prepare an unusual apple jam with new ingredients and seasonings.

This jam looks very beautiful - both in a vase on the table and in a jar in the cellar. I advise you to close such a delicacy more. Because having opened and tried one jar, it will not work for the second one. This tasty treat is eaten instantly. And if you use this apple jam as a filling for a pie, you can be sure that all friends and neighbors will run to the smell.

Ingredients:

- sweet and sour apples with firm dense pulp - 1 kg;
- granulated sugar - 1 kg;
- cinnamon, vanillin - to taste and desire.

Recipe with photo step by step:

1. There is nothing new in the proportions for making jams. Fruit and sugar are taken in a ratio of 1:1. You can use any apples, but of course it is better to take juicy summer varieties.
It often happens that in enameled dishes, jam burns during cooking. Therefore, it is better to use an aluminum stainless bowl or pan (depending on how much jam you will be making). There is one plus from using the basin - the wider the dishes, the greater the surface area in contact with air. Due to this, excess moisture will easily evaporate, and the jam will turn out thicker.
True, in this recipe, the cooking process is not long, the whole point here is that the jam then stands and the fruits are soaked in hot sugar syrup. It is due to this that apple slices turn out to be beautiful and transparent.
So, apples should be washed well and dried slightly so that there is no excess moisture.
Peel the apples from the core and cut into slices of the desired size (someone likes larger slices, someone prefers thin ones).




2. In the bowl where the jam will be cooked, chopped fruits are added and sprinkled with sugar. This is done in several layers. Then let it stand for a while until the syrup starts to stand out (it’s better to cut and sprinkle apples with sugar in the evening, then by morning they will already start up the syrup and be ready for cooking). You can add cinnamon and vanilla to sugar, mix well. This will give a special flavor to the future apple jam.




3. Apples in syrup are put on a very low fire, brought to a boil and boiled for about 5-10 minutes. There is practically no foam with this method of cooking. Then set aside the jam and let it cool completely.

We also invite you to see how else you can cook you will certainly like it.

4. Do this again - boil for 5-10 minutes and let cool.






5. For the third time, boil the jam again a little and put it hot in pasteurized jars and tighten the lids. Here is a jam from apple slices amber with cinnamon is obtained. It can be stored both at room temperature in a dark place, as well as in a cellar for 1-2 years. Maybe longer, but never had to check.

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