Delicious white apple jam. Recipes for blanks from apples "White filling" for the winter

Around mid-July, the first summer apples appear on the market stalls. They usually have a white color and most likely for this reason they got their name - White pouring.

If you take such an apple in your hands and breathe in its aroma, then you are unlikely to be able to resist the temptation to try it. And why deny yourself the pleasure! Eat, enjoy and fill your body with living vitamins.

And if you want to stretch the pleasure and enjoy the White Pouring in the midst of cold weather, then do not be lazy and prepare blanks for the winter from it.

On this page we will tell you how you can easily and simply prepare fragrant jam from these wonderful apples.

Ingredients

• Apples White filling - 3.5-4kg;
• Sugar - 1.5-2 kg.

In order to make a blank, we need a large stainless steel pan, a sharp knife, a housekeeper's knife, half a liter jars, lids, a seaming key and, of course, a good mood.

Cooking

Let's start with the choice of apples.

And we’ll immediately give a hint: the White filling apple variety is not always pure white, so if you come across apples that are not quite white, but rather light green, then you can safely take them too. Color speaks only of maturity. But it's best if they give you a taste, White filling apples have a juicy, not too hard, sweet and sour pulp.

In our case, the apples are already fully ripe, even slightly soft, therefore, the jam from them will turn out not in separate pieces, but in an almost homogeneous consistency.

If you want to make White Filling jam in slices, you will have to take slightly unripe fruits. Next, we will tell you how to cook it.

And now let's start cooking from what we currently have at our disposal. And we assure you, the taste of jam will be just amazing!

And so let's get started!

Pour the apples into a large container with water and begin to wash, after which we rinse under running water.

We will peel cleanly washed apples. This process is optional and therefore, if you want, you can not do it, but then be prepared that your jam will have a slightly different look.

We immediately chop the peeled apple into pieces of an arbitrary type. There is no need to try to make them the same.

We advise you to immediately prepare a saucepan in which the jam will be cooked, since we will cut the apples directly into it. We make the first layer about two centimeters and immediately sprinkle with sugar. We continue to fill the pan in the same way almost to the very top. The last layer will be sugar. It should completely cover the apples.

The initial work on this has been completed. Cover the pan with a lid and leave for 2-3 hours just on the table. And if you don’t have time to continue making jam today, then we hide our workpiece in the refrigerator until tomorrow.

In our case, it was exactly that.

The next morning, as you can see, our apples seemed to have settled, and all because they, having combined with sugar, let out juice and went limp.

And that means it's time to put them on the boil. We send the saucepan to the fire and begin to heat (medium fire). Stir so that it doesn't stick to the bottom. Bring to a boil and let simmer for 1-2 minutes. Remove from fire, leave to cool.

After complete cooling, boil our white apple jam again, only a little longer (5-7 minutes) and let it cool again. We do this up to 4-5 times.

You will see for yourself how it will change color and consistency, and as soon as the type of jam suits you, then you can stop there.

It remains only to pour the jam (hot) into sterile (also hot) jars and cork with sterile lids. Turning and wrapping is not necessary.

And now, as promised, we will introduce you to another way of cooking jam from White filling, but less ripe (dense).

As in the first method, prepare the apples (wash). We will not clean, but simply cut into not thin slices. Let's place them for a while in a bowl with water acidified with citric acid.

Let's make our own sweet syrup. Proportions: for a glass of water - a glass of sugar. Cook until sugar is completely dissolved (stir).

Drain the water from the apples (through a colander), immediately transfer to a saucepan and pour hot syrup over. We leave for 3-4 hours. Then put on fire and boil for about 5 minutes (from the moment of boiling). Everything - the jam is ready! We pour as in the first method.

Hello my dear readers! Today I will share with you simple recipes for delicious homemade apple jam.

Something tells me that this year there will be just an abundance of harvest from these fruits. Therefore, it is worth preparing and telling you as much as possible about what else can be prepared from this fruit. I have prepared for you several interesting options and I think that at least one will suit you.

In general, a huge number of different blanks can be prepared from apples. Preserves, jams, jam, cook compotes. In addition, you can make wonderful pastries with them. The most popular pie with these fruits is, of course. But there are other recipes for pies stuffed with them, which I will talk about in future articles.

I don’t really like these fruits in their natural form, but I really respect jam or confiture. And my husband loves everything related to apples, as if in a past life he was a worm that lived inside a fruit.

By the way, when adding sugar, remember that varieties can be different. Some are more sour, others are sweeter. In accordance with this, you can change the proportions of sugar in the recipe. But this is up to you.

Jam prepared according to this recipe is very well suited as a filling for pies. When it cools, it becomes thick like jam. It contains all the vitamins. Prepares quickly and easily.

Ingredients:

• Apples - 3 kg
• Sugar - 1 kg
• Honey - 1 heaping tablespoon
• Hot boiled water - 0.5 cups

Cooking:

1. Rinse fruit thoroughly and pat dry with paper towels. Cut into slices and remove the core with stones (if there are branches, be sure to remove them too). Then cut the slices into cubes and place in a saucepan.

2. Fill with boiling water and add sugar and honey to them. Mix everything and put on the stove. It is necessary that the sugar is completely dissolved and the syrup boils, so do not forget to stir constantly.

3. When it boils and the syrup appears, cook for another 5 minutes. Then we lay it out in sterilized jars and put it away for storage until winter.

4. Store such yummy in a cool place. And in winter you will enjoy the wonderful taste of summer.

Apple jam with oranges for the winter in a slow cooker (very easy way)

And here is a quick recipe in a slow cooker. Well, it couldn't be easier. The combination of apple and orange makes the taste of jam simply heavenly.

Ingredients:

• Apples - 500 gr
• Oranges - 500 gr
• Sugar - 1 kg

Cooking:

1. Cut the apples into slices or cubes, after removing the core with seeds. Cut the oranges into slices too and cut off the core. Put everything in a slow cooker and sprinkle with sugar on top. You do not need to stir it, it will dissolve and disperse on its own.

2. Close the lid and select the desired program. If there is a “cooking” program, then select it and set it for 1 hour 20 minutes. If not, then “quenching” is suitable, set for 1 hour.

3. Then mash all the fruit with an immersion blender and bring to a puree state.

4. That's all, it remains only to put it in banks and put it in a cool place for storage.

How to make clear apple jam

In order for our fruits to remain whole and the jam to be transparent, I offer this recipe. It is cooked in three stages.

Ingredients:

• Apples - 2 kg
• Sugar - 1.5 kg

Cooking:

1. Wash, peel and core apples. Then cut them into slices and put them in a pan. Sprinkle them with sugar, stir and close the lid. Leave in this position for a day so that the juice stands out and the fruit is saturated with sugar.

2. After a day, put the pan on the fire until it boils. Cook for another 15 minutes over medium heat and remove again for a day.

3. After a day, put it on fire again, wait for it to boil and cook again for 15 minutes over low heat. Then pour into sterilized jars. Close the jars with lids and put away.

Video on how to make dry apple jam with cinnamon in the oven

Have you ever tried this? It is somewhat reminiscent of marmalade or candied fruit. Awesome delicacy. The kids love it. We've been doing this since I was little. Mom gave me instead of sweets. Yet it was in short supply. And it's cheap and delicious.

Here is a video recipe for you to make it clearer how to cook it.

Ingredients:

• Apples - 1 kg
• Sugar - 300 gr
• Citric acid - 1 partial teaspoon
• Cinnamon - 1 teaspoon

Try this recipe and give it to your kids. Rest assured, they will appreciate it and will ask for more.

Very tasty jam from apples, apricots and oranges for the winter (quickly)

But such a jam will be just a meal. Very tasty and fragrant, moderately sweet. This recipe was shared with me by my mother-in-law. Thank her for this!

Ingredients:

• Apples - 1.5 kg
• Apricots - 1.5 kg
• Oranges - 1 pc.
• Sugar - 1.5 kg

Cooking:

1. First, wash and dry all fruits. Cut the apricots in half and remove the pits. Cut the apples into four slices and cut out the core with the pits. Cut the orange into quarters along with the peel. Scroll everything through a meat grinder.

2. Transfer fruit puree to a saucepan and add sugar. Put on fire, bring to a boil and simmer for 40 minutes, stirring constantly.

3. Then transfer to sterilized jars and screw on the lids. Wrap in a warm blanket until cool, then place in your storage.

A simple recipe for thick apple jam "white filling" slices

This litter is one of the earliest. Plus, it's naturally sweet. Therefore, according to this recipe, sugar is not needed much, otherwise there will be a bust.

Ingredients:

• Apples "white filling" - 1 kg
• Sugar - 400 gr

Cooking:

1. Wash and remove the core from the fruit. Cut them into slices and place in a saucepan or other cooking utensils. Sprinkle sugar on top and leave it for a few hours, overnight.

2. When the apples stand and give juice, and the sugar has melted, put the pan on the fire. Wait until it boils and cook for 10 minutes. Then remove from heat, leave to cool completely. Do this two more times.

Gradually, it will thicken and become amber in color.

3. Arrange the finished jam in sterilized jars, turn it upside down and wrap it up. Leave it like this until completely cooled. That's all.

Transparent paradise apple jam with ponytails

How I love this variety. Just like cherries, for one tooth and so sweet. And the confiture from them is simply amazing. According to this recipe, fruits need to be boiled with ponytails.

Ingredients:

• Paradise apples (or ranetki) - 1 kg
• Sugar - 1 kg
• Water - 250 gr

Previously, the day before cooking, pierce our “berries” with a toothpick. Then put them in boiling water for 3 minutes (if they are slightly larger, then for 5 minutes). After that, take them out and put them in a deep bowl. Fill with cold water and leave overnight.

Cooking:

1. Pour water into a saucepan and bring to a boil. Then pour sugar into it. Stir to dissolve and not burn. From the moment of boiling, boil over medium heat for another 10 minutes.

2. When the syrup is ready, put the fruit in there and stir. Turn off the heat, cover with a towel and leave for at least 5 hours to sugar the apples.

3. After that, put the pan back on the fire until it boils. Then cook over medium heat for 10 minutes, stirring very gently so that the fruit does not burst. Again, leave for 1 hour and repeat this procedure.

At the end of cooking, squeeze half a lemon there so that our jam does not sugar.

4. After the third time, leave to cool completely and only after that lay out in jars. Banks must be pre-sterilized. Then just put away in your storage.

It is not necessary, of course, to leave twigs. You can remove them first. but it's more beautiful this way.

Jam from green unripe apples for the winter

It's a shame when something that is grown with love disappears. Unripe fruits fall to the ground and disappear for nothing. But you can also make a wonderful confiture from them. Since they are still sour, then sugar should be added more than usual.

Ingredients:

• Unripe apples - 1 kg
• Sugar - 1.5 kg (or to taste)
• Water - half a glass

Cooking:

1. Rinse the fruits and remove the core with stones. Then grind with a knife or with a blender. You can also use a meat grinder.

2. Put them in a saucepan, fill with water and cook until boiling. Then cook for another 30 minutes and add sugar. Mix well and cook for 10 minutes over medium heat. Then turn up the heat and keep it that way for about 15 minutes. It is necessary that our confiture thicken.

To check, take a little jam on a spoon and drip onto a plate. Run a knife through the middle of the drop, if it does not converge, then the density is enough.

3. Then let cool and spread in sterile jars and close with a plastic lid. Should be stored in a cool place.

Delicious and easy recipe for apple jam with lemon

But this is just an amazing fragrant delicacy. I highly recommend. It turns out thick, amber, with whole pieces of fruit. And so appetizing that you can just swallow your tongue. I first tried this delicacy 3 years ago, when my work colleague brought a pie with such a filling for her birthday. She teased me for a long time and did not give me the recipe for this jam. But still I begged him, it turned out everything is very simple.

Ingredients:

• Apples - 1.5 kg
• Lemon - 1 pc.
• Sugar - 1 kg
• Water - 1 glass

Then, recently, I found a video with such a recipe and decided to share it with you.

Try this recipe and share it with your family. It is also very suitable as a filling for pies.

Original apple jam with banana for the winter

And how do you like this option, with a banana? For this jam, it is better to take sweet and sour varieties, with an emphasis on sour. You get a very interesting combination of flavors. From the proposed ingredients, 2 liters of the finished product are obtained.

Ingredients:

• Apples - 1 kg
• Bananas - 0.5 kg
• Sugar - 1 kg
• Citric acid - 0.5 teaspoon

Cooking:

1. Peel the apples and remove the core. Cut them into small cubes. Peel the bananas and also cut into cubes.

2. Place the chopped fruit in a saucepan and sprinkle with sugar. Stir and leave for two hours so that they give juice.

3. After that, put on low heat to cook for 20 minutes after it boils. After 20 minutes, add citric acid. Mix well and cook for another 15 minutes.

4. Then put everything in sterilized jars and screw on the boiled lids. Leave to cool and remove.

Well, my dears, I have finished for today. But I hope you were able to find something new and interesting for yourself. Cook with love and pleasure and everything will be delicious for you.

Have a good harvest and successful harvesting! Bye.

Description

White apple jam is prepared in just five minutes and turns out to be delicious and fragrant. If you cook it correctly, then the delicacy will have a pleasant amber color, and by adding an orange or lemon to it, you will spice up the treat and give it a twist.
Making white apple jam at home is very simple. You can cut the fruit into slices or cubes, as you prefer, and you can also use a slow cooker to make jam, or you can prefer the traditional way of cooking goodies in a saucepan on the stove.
Transparent delicious apple jam can be used as your imagination desires. A very tasty filling for cakes or pies is obtained from such a delicacy, and it can also be used as a decoration for baking. In the end, white apple jam can simply be eaten with spoons, washed down with tea. It is ideal as a treat that can be served on a sweet table, and it can also be stored for the winter in the cellar for about six months.
Often hostesses add other ingredients to such jam. The most commonly used lemon and orange, as these citrus fruits are best combined with apples, and also help to saturate the body with some of the vitamins and minerals that are part of the fruit. Apples of other varieties are also often added to diversify the taste of the finished white jam.
At home, it is very easy to make such a treat yourself. It will be enough just to collect the required number of white filling apples, as well as stock up on sugar. After that, we recommend that you open and carefully read our simple recipe with step-by-step photos, in which you will find all the necessary information about cooking delicious apple jam at home. Your family, as well as your friends, will be delighted to taste such a treat, closed for the winter.

Ingredients

Apple jam white pouring - recipe

The first thing to do before starting to cook jam is to collect the necessary ingredients. For apples, we go to the garden or to the nearest market and select the most beautiful and ripe fruits. They should not be overripe or damaged, and also make sure that the apples do not have rotting sides. Having collected the required amount of fruit, they must be washed and peeled, after which they should be cut into slices, after cutting out the middle, and put in a deep bowl. Pour sugar into the same container and leave the white filling to infuse for six hours. so that the apples release enough juice.

After the ingredients are infused, they must be mixed and put on medium heat. Stir the apples in the bowl throughout the cooking process. In total, white apple jam should be cooked from an hour to two, depending on the consistency you need.

If foam appears during cooking, remove it. And you can check the readiness of jam as follows: put a spoonful of treats on a clean plate and look at the consistency. If the jam does not immediately spread on the plate and the consistency suits you, you can turn off the heat and remove the pot or bowl of jam from the stove.

The jars in which you will close the treat for the winter must be sterilized in advance, after which you can safely transfer your ready-made delicious white apple jam into them. Store it for the winter, preferably in a cellar or pantry..

White filling is summer fragrant and unusually tasty apples that contain a lot of vitamin C. In winter, you can’t find them, and products with a high content of nitrates are on the shelves in the store. How to be? There is only one way out - to prepare fruits for future use in order to pamper your relatives with tasty and healthy products in the cold.

A simple recipe for preserving whole apples

This blank leaves the table perfectly, not only adults, but also children like it. The aroma and taste of apples are completely preserved, and conservation does not take much time.

Ingredients:

• whole, semi-ripe apples - 2 kilograms;
• sugar to taste - about 250 g;
• clean water - 3 liters.

To prepare this blank, it is better to select fruits without defects in the form of black dots or damage.

Cooking process:

1. Rinse the apples thoroughly under running water, then wash each separately. Prepared fruits should creak in the hands. Otherwise, the remaining bacteria and microbes will cause the workpieces to explode.
2. Throw fruits in a special colander so that all excess liquid is drained.
3. Rinse and dry three-liter jars.
4. In prepared jars, tightly lay the apples on the "hangers".
5. Boil water and pour the contents of the jars, cover with lids and leave to infuse for about 20 minutes.
6. Drain the water into the pan through a special lid with holes.
7. Add sugar to the water, boil the syrup.
8. Pour jars with hot syrup and roll up prepared lids.
9. Wrap preserves until completely cool. Store in the basement or at room temperature.

Add some mint, cloves, or cinnamon to the jars. This will spice up the finished seaming.

The secret recipe for rejuvenating apples: preservation with honey

Apples prepared according to this recipe remove all toxins from the body, rejuvenate and help normalize weight.

Ingredients:

• apples - 70 pcs. (White filling);
• purified water - 2 liters;
• flower honey - 7 tbsp. l.;
• currant leaves (dry) - 15-20 pieces;
• chamomile - 1 pack.

Ready fruits are consumed in the morning on an empty stomach, 5 pieces each. Nothing else is eaten before dinner. After two weeks, lightness will appear in the body.

Cooking algorithm:

1. Apples are carefully prepared, washed and dried.
2. A large enameled pot or bucket is scalded with boiling water.
3. Dry currant leaves and chamomile are placed in the prepared container.
4. Next, tightly lay the fruits upside down.
5. Boil water separately. When it cools down a bit, add honey and stir well.
6. The completely cooled filling is poured into a container with apples so that it covers them.
7. Currant leaves are laid on top.
8. Cover the pot with a lid and refrigerate.
9. After 20 days, the apples are ready.

While the workpiece is infused, mold periodically appears. This is normal. It must be removed with a clean slotted spoon.

Preservation of apples variety “White pouring”: jam slices with sugar

Ingredients:

• ripe fruits - 3 kg;
• sugar - 3 kg;
• favorite spices (cinnamon, mint) - 2 tsp.

Recipe:

1. Wash the apples well, remove the middle, cut into slices.
2. Pour the prepared fruits into a clean bowl and cover with sugar.
3. Mix the fruits well and leave for a few hours so that the juice stands out.
4. Put the container with apples on the stove and let it boil, add spices.
5. Reduce heat and simmer for one hour.
6. Arrange the finished jam in sterilized jars and roll up.
7. Wrap until completely cool.

Hot jam is runny, but will thicken as it cools.

Apple jam: recipe "A la USSR"

Everyone remembers those times when delicious pies with jam were served in kindergartens and schools. The taste of childhood is unforgettable, but today store-bought jam does not shine with quality. We prepare fragrant jam from white filling on our own! The finished jam does not spread during baking, it is suitable for fillings and just for a sandwich with butter.

Ingredients:

• applesauce - 1 kg;
• sugar - 750 g (more possible);
• water - 250 ml.

First you need to prepare applesauce:

1. Rinse the apples well and remove the skin and seeds.
2. Cut into small pieces and place in a clean bowl.
3. Add water and cook the apples until tender (they will become soft).
4. Drain the water, grind the fruit on a combine (pass through a sieve, chop with a blender).

Cooking jam:

1. We transfer the finished applesauce to an aluminum pan and add sugar. Its quantity can be adjusted according to your own taste.
2. Mix everything well, cover with a lid and send to the oven. We set the temperature at around 250 degrees, wait until the jam boils.
3. We check the jam, reduce the fire to a minimum and leave to languish for 3 hours.
4. Ready jam should be red.
5. Hot jam is quickly poured into sterile jars, otherwise it will thicken.
6. Stores well at room temperature.

Preserving jam according to this recipe is very easy. It does not burn, does not splash, it does not need to be constantly stirred.

Applesauce for a baby: a step by step recipe

Any mother and grandmother knows what benefits the first complementary foods bring to the child. You can make your own homemade applesauce. Puree prepared according to this recipe is eagerly eaten not only by kids, but also by their parents.

Ingredients:

• apples White filling (other varieties are possible) - 2 kg;
• purified water - 250 ml;
• condensed milk - 1 can (380 g).

If you are preserving mashed potatoes for babies, then instead of condensed milk, add sugar in a small amount.

Cooking process:

1. Wash the apples, remove the pits and cut into large pieces.
2. Put the peeled fruits in a saucepan or basin, pour water.
3. Cook apples until soft over medium heat.
4. Drain the water, and chop the fruits with a blender or rub through a sieve (who has what).
5. Transfer the finished applesauce back to the pan and add condensed milk (not boiled).
6. Put the container with puree on the stove and bring to a boil.
7. Boil for about 10 minutes over low heat.
8. Pack hot puree in dry sterile jars.
9. Place containers with applesauce in a saucepan, pour water and sterilize for 20 minutes.
10. Seal the finished puree, put it under the covers until it cools completely.
11. Store in a cold place.

Try adding crushed banana and vanilla to the puree. The taste of puree is amazing! If cooking for immediate consumption, then you can add a little melted white chocolate (but this is for older children).

From this amount of products comes out 7 cans of 350 grams.

Preservation for adults "Drunk apples": a recipe with wine

Italian billet is used to make cocktails, cakes and other delicacies. Any variety is suitable for canning, but especially fragrant juice is obtained from White filling.

Ingredients:

• apple fruits - 1 kg;
• granulated sugar - 500 g;
• dry white wine - 1 bottle (liter);
• cloves - 5 grains;
• whole lemon.

How to cook:

1. Peel the apples and cut into pieces (to fit into the neck of the jars).
2. Put in a saucepan and pour syrup (water and squeezed lemon juice).
3. Pour wine into another saucepan, add granulated sugar and bring to a boil.
4. Put the fruit in wine, continue to cook until cooked (they should be soft, but not boil).
5. Remove the apples with a slotted spoon and set aside in a bowl.
6. Boil wine with syrup until desired thickness.
7. Put apples in wine syrup and leave for a day.
8. After 24 hours, remove the fruits from the syrup and arrange them in sterile jars, add a few grains of cloves to each.
9. Bring the wine syrup to a boil and pour over the apples.
10. Seal jars and wrap until cool.

Apple compote for the winter (video)

Apples are not in vain considered one of the healthiest seasonal foods. They contain a large number of valuable vitamins and minerals. These fruits are good because they can be consumed both raw and after heat treatment. After reading today's publication, you will understand how to make white filling apple jam.

Option one: ratio and preparation of ingredients

To prepare a homemade preparation according to this recipe, you will need only two components - apples and granulated sugar. Since this variety of fruit is quite sweet on its own, the ratio of the ingredients should be approximately 2:1.

In order for you to get a truly healthy and tasty “white filling” apple jam, the fruits must first be prepared. To do this, they are washed under cool running water, cleaned of seeds and cut into slices or slices. In order for the final product to be stored as long as possible, it is better to select ripe fruits for its preparation, on which there are no dented or beaten places.

Cooking technology

In order for you to get fragrant “white pouring” apple jam for the winter, you need to strictly follow the recommended proportions. Pre-prepared fruit slices are covered with sugar and set aside for several hours, not forgetting to mix them periodically. After this time, they will have time to start up the juice.

After that, a bowl with chopped fruits and the resulting syrup is sent to the stove and brought to a boil. It is important to constantly stir the future apple jam “white filling” (slices). Otherwise, undissolved sugar will stick to the bottom and spoil the taste. After boiling, reduce the fire and leave the container on the stove for a quarter of an hour. After fifteen minutes, turn off the gas and wait until the contents of the pan have cooled. After that, it is poured into glass jars, covered with lids and sent for further storage.

Apple jam “white filling” slices (transparent): product list

To prepare a delicious treat according to this recipe, you will need a slightly non-standard set of ingredients. Your kitchen should have:

• A kilogram of unripe apples.
• A teaspoon of table salt.
• 1.1 kilograms of granulated sugar.
• Two teaspoons of soda.

Additionally, you will have to buy citric acid, vanillin and cinnamon. The latter is optional. If you are not a fan of this spice, you can exclude it from the list.

Cooking method

In order for you to get really tasty and fragrant “white filling” apple jam, you need to strictly follow the technological process. So that the pieces of fruit do not turn black, they are laid out in a solution prepared from one liter of water and a teaspoon of salt. In this case, the fruits do not have to be peeled. After a few minutes, the slices are washed with clean water and immersed in a soda solution for five minutes. These actions will preserve the integrity and beautiful shape of the cut apples.

The slices washed from soda are laid out in a basin with a flat wide bottom, covered with sugar and left overnight. In the morning, a container with fruit and the resulting syrup is sent to the stove and boiled for no more than five minutes. After that, the dishes are removed from the fire and left to cool until the evening. During this time, the fruit slices will have time to soak in the syrup and become transparent.

In the evening, the contents of the basin are boiled again for five minutes and left overnight. In the morning, the procedure is repeated for the third time, and then a little citric acid, vanillin and cinnamon are added to the fruit. The finished jam is poured into sterilized jars, rolled up and sent for storage.

Apple jam “white filling” with raspberries

This time you will need two fairly large containers. The first is for raspberries, the second is directly for cooking. As for the number of main ingredients, it is chosen at random. The only thing that can be recommended is that there should be twice as many raspberries as apples. Also, for every kilogram of fruit and berry mixture, the same amount of granulated sugar will be required.

The cooking process will be carried out in two stages. First, pre-washed and cut into slices apples are covered with sugar and set aside for a day. This is necessary in order for the fruit to give juice. Raspberries are covered with the remaining sugar, gently shaken to mix everything, and also left for twenty-four hours.

At the end of this time, the container with apple slices is placed on the stove and heated, making sure that its contents do not boil. After that, everything is mixed and cooled. This procedure is repeated three times. In parallel, the same is done with raspberries. Then the fruits are combined in one bowl and boiled for half an hour. Then they are cooled, brought to a boil again and rolled into pre-prepared glass jars. As a result, you will get an incredibly tasty “white filling” apple jam in slices. A transparent treat can be served with various pancakes and pancakes, or you can eat it just like that.