Oh, these harvests! What year is already full of apples growing. And “White filling”, “Antonovka”, and even winter varieties. We make compotes from good fruits, and those mashed and eaten by worms are used for marshmallows and jams. Amber jam is most often prepared in slices - so it is possible to remove substandard jam without damage. This selection has collected the best recipes that we put away for the winter.
But, of course, there are always nuances in preparing this delicacy.
And, first of all, we do not use aluminum cookware. If somewhere the edge has oxidized and bare iron comes out, then you can safely throw away the jar of brew. There will be no benefit, no taste.
Secondly, all housewives cook from available apples. For some these are sour varieties, for others they are sweet. Therefore, the amount of sugar is relative. Everything is done to taste.
Third, in order for the slices to become transparent, they need to be cooked for a short time, but often. The five-minute recipe is ideal. Let's consider that too.
Fourth, you may be surprised, but it is better to soak the slices for a few minutes in a soda solution. Then, when the jam is boiled, they will retain their shape and the pulp will not boil over.
Fifth, if you first cut the fruits and then started cooking the syrup and sterilizing the jars, the pulp will turn black. This happens quite quickly, especially with domestic apples. Therefore, it is better to immediately fill them with a liter of water, to which a third of a teaspoon of citric acid or the juice of the lemon itself has been added.
Well, don’t worry that the consistency may be liquid. After all, apples contain a lot of pectin and when stored, it perfectly gels the syrup.
Amber apple jam in slices - the best recipe for the winter
The easiest option to prepare. I consider it one of the best because it is clear and fast. It’s better to roll up treats in half-liter containers. This way it is eaten faster and does not have time to get dragged around the refrigerator.
Let's take:
- 1.7 kg chopped durum apples,
- 1.3 kg sugar,
- water - 250 ml.
To prevent the apples from darkening, first quickly prepare the syrup. To do this, pour water into a basin or pan and dissolve granulated sugar in it. The mixture needs to be boiled.
Quickly cut the pre-washed and sorted fruits into slices. It’s convenient for me to do everything in parts so as not to take up a lot of time. Or give your child and your husband a task and let them help you slice the apples. We cut out the middle, all the damage, and sometimes I even remove the skin.
Send the pieces to the hot syrup and cook the mixture after boiling for 20 minutes over low heat. Sometimes I switch it to medium heat if the pulp seems tough.
If you want thicker jam, turn off cooking and cool it completely. Then boil again and cook for 5-10 minutes. Then unnecessary moisture will evaporate. And pectin will begin to work harder.
The thinner you cut the slices, the faster the jam will cook. And that means at least something useful will remain in it.
I make sure to sterilize the jars. I do it the old fashioned way, over steam. But you can do this in other ways, which are described here.
Five-minute apple and pear jam
This jam is prepared when the housewife does not have the time or desire to devote a lot of time to it, but the taste of fruit jam does not suffer from this at all! In addition, it is believed that if the jam is cooked for a short time, it allows you to preserve the most essential substances in apples and pears.
Taste the fruits to taste - if they are moderately sweet, then you can add a little less sugar than indicated in the recipe.
Ingredients:
- sugar - 1.5 kg.
- pears - 1 kg.
- apples - 1 kg.
- water - 100-150 ml.
Preparation:
- Wash the apples, peel and core them. Cut the fruit into small pieces or slices of any shape. If you want to get a fruit cocktail within five minutes, then pass all the fruits through a meat grinder or grind with a blender.
- Afterwards, the fruit is sprinkled with sugar and placed in containers where the jam will be prepared. Set aside for several hours so that the sugar dissolves 2/3 in the juice of apples and pears. Stir the fruit several times during this time to speed up the process.
- When you start making jam, add a little water to the pan so that all the sugar dissolves faster, because there won't be much syrup at once.
- Bring the jam to a boil, remove the foam and cook over medium heat for 5-10 minutes, stirring constantly (the longer you cook the jam, the denser it will be). But it will take no more than 10 minutes to prepare; otherwise, you will get regular, not quick, jam, which perfectly stores the necessary substances.
- Pour the jam into sterilized jars up to the neck and close the lids tightly.
- Invert the jam jars onto their lids, cover with a blanket and let them cool completely, then store them in a cool, dark place for long-term storage.
Bon appetit!
Tip: if you are afraid that the five-minute jam will not keep well, then 2 minutes before the end of cooking you can add a natural preservative: half of the lemon juice. But practice shows that any “five-minute” jam is stored well even without lemon juice if they are kept in a dark and cool room or in the refrigerator.
Apple jam “Amber” with cinnamon
Of course, spices. Without cinnamon, you won’t feel that special apple aroma that just makes you want to eat the treat! Cinnamon just enhances it incredibly.
Let's take:
- 1 kg peeled apples,
- 1 kg sugar,
- 1 tsp. cinnamon.
By the way, someone is cutting the fruits with a knife. And at home we most often use a special device. And the lobes are obtained immediately and the center is immediately removed. Convenient and fast. This knife is sold in all hardware stores, but we have had it since Soviet times.
We sort through the slices and sort out the spoiled ones.
Place good specimens in a basin or pan and sprinkle with sugar 1 to 1.
It is better to do this in the evening. Leave the candied fruits covered overnight to release their juices.
In the morning, set the container to heat and boil. Then reduce the heat to medium and cook the jam for exactly 20 minutes.
But 10 minutes after boiling, add a spoonful of ground cinnamon to it.
The jam will boil down and turn into transparent amber slices.
For the winter we also close it in a sterilized container.
Recipe for amber jam from apples and oranges
An incredibly aromatic treat with citrus notes will be created with the addition of orange. By the way, they are very tasty for filling pies!
By the way, you can increase the number of oranges, then you will get a more pronounced taste and aroma.
Let's take:
First we deal with the orange. Rub the zest off it on the fine side of a grater. We only need the bright part - it contains the main essential oils that will be revealed in our treat. Cut the pulp into pieces. Remove the white film and seeds.
Add sugar to the mixture to release the juice. Leave this semi-finished product for about an hour.
Then boil for 20 minutes on medium heat on the stove. Turn it off and let it brew and cool completely. It may take 4 to 6 hours to cool down.
Then we boil the treat a second time for five minutes and pour it into sterile jars.
Thick jam with apples and lemon, first cook the syrup
Now this is a slightly unusual way of cooking. When the syrup is boiled first, and then the slices are sent into it. The preparation is similar to the very first recipe. But here we will also add lemon. It will add a pleasant sour note to the taste, a fresh aroma and a brighter color to the syrup.
Let's take:
- apples - 1.3 kg,
- lemon,
- sugar - 1.3 kg,
- water - a cut glass.
The first step we do is prepare the syrup. Pour 250 ml of water into the pan. Add sugar.
Bring this mixture over low heat until it boils and the sand dissolves. It needs to be stirred periodically. But, if your container is non-stick, then you don’t have to do this.
The lemon needs to be washed well.
I sometimes soak purchased vegetables and fruits in a soda solution - 1 tbsp. l. soda per 1 liter of water. So that excess nitrates come out and the soda cleans the bacteria on the peel.
While the syrup is cooking, cut the lemon into thin slices.
The seeds from the lemon must be removed, otherwise the jam will give an unpleasant bitterness. Dip the citrus slices into the syrup and cook for 6 minutes.
Cooking apples. First, wash and dry them. Next, remove the core from them, and cut the pulp itself into thin long pieces.
Send them into syrup for 5-7 minutes. Turn off the heat and let the jam cool so that the apples are saturated with the sweet mass.
Apple-pear jam with lemon and nuts
We present to your attention a wonderful recipe for homemade sweets made from apples and pears with lemons and walnuts. Citrus fruits add sourness and a pleasant aroma to these sweet fruits, and walnuts add a zesty taste.
To ensure that fruit in jam retains its shape perfectly, prepare firm, undamaged fruit with a smooth skin. By the way, there is no need to cut it off if you want to get jam with a dense texture, since the skin contains a large amount of pectin, a natural thickener.
Ingredients:
- pears - 1 kg.
- apples - 1 kg.
- lemon - 0.5-1 pcs.
- sugar - 1.5 kg.
- peeled nuts - 0.3 kg.
- vanillin - to taste.
- water - if necessary.
Preparation:
- Rinse the fruits well, dry, cut and core with seeds.
- Cut apples and pears into slices or pieces of any shape. Some housewives advise pricking pear pieces with a wooden stick or toothpick in several places.
- Place pieces of fruit in a container (pan) for preparing jam in layers, sprinkle each layer with sugar. Shake the basin 2-3 times to distribute the sugar evenly.
- Let the fruit sit with the sugar to extract the juice needed to dissolve the sugar. Be sure to cover the container to prevent dust and debris from getting in.
- When the sugar has dissolved, start cooking. If necessary, add a little water (no more than 100-150 ml) so that the fruit does not burn.
- Cook over high heat, then reduce heat to medium and simmer for 15 minutes, stirring.
- Turn off the heat and let sit for at least 4-6 hours.
- Then repeat the first cooking step 2 more times, leaving the jam to infuse.
- Shortly before cooking for the 3rd time, fry the walnuts in a dry frying pan for 5-7 minutes, stirring occasionally.
- During stage 3 of cooking, add fresh lemon juice and walnuts, and a partial teaspoon of vanilla if desired.
- Place the jam in dry, sterilized jars, roll up and turn over onto the lids. Let the jars cool by wrapping them in a blanket.
- Move the cooled containers of aromatic sweets to a cool storage area.
Bon appetit!
Recipe for making apple slices in a slow cooker
I already wrote that I can’t imagine my life without a multicooker. Very often she helps out. Especially when it’s hot outside - summer. The kitchen is a real steam room - the stove is working, all the burners are on. Very hard. That's when you stop. You put what you need into the assistant, ventilate the room and go drink a cold gooseberry Mojito)))
Let's take:
- apples without skin – 1 kg,
- granulated sugar – 1.1 kg,
- 450 ml water.
I like the idea of first preparing the syrup for amber jam the most. Therefore, we will repeat a similar experiment using a multicooker.
Pour water and sugar into a bowl. Cook the mixture for 20 minutes on the “Cooking” or “Soup” mode.
In the meantime, we wash the apples, peel and core them.
Cut the pulp into slices. As soon as the assistant calls you with a beep. Open the lid and pour the fruit slices into the bubbling syrup.
Set the “Stew” or “Dessert” mode for 60 minutes.
By the way, the syrup can rise high, keep an eye on it sometimes so that it does not escape through the lid.
It is important to understand that everyone’s multicooker is different and some models are low-power and take longer to cook. Others, on the contrary, are similar to a pressure cooker. Therefore, the recipe is just the basis. A base for you.
How to quickly cook for five minutes so that the apples don’t get overcooked
A distinctive feature of this cooking method is that you do not need to wait long for the apples to react with sugar and release juice. Simply pour the prepared syrup over the slices and cook. That is, you save about 10-12 hours in time.
By the way, in the classic version, “five minutes” involves grating the fruit on a coarse grater. But since the appearance of such jam suffers, I still advise you to cut the fruit into slices. It will turn out much more beautiful this way.
To make this jam, take:
- Apples - about 1 kg.
- Granulated sugar – 1 kg
- Water – 250 ml.
1. Peel the washed fruit from the core. And grind them into thin slices.
2. Set the blanks aside. Meanwhile, cook the sweet solution. Pour a little more than half of the sugar (about 600 g) into a thick-bottomed pan or basin and fill it with water. Place the vessel on the stove and bring the contents to a boil. Do not forget to stir while doing this so that the crystals dissolve faster.
3. Immerse the slices in the liquid and continue processing over low heat for about 5-7 minutes.
4. Remove from the stove and sprinkle the remaining sugar on top of the apples. We leave it all for 10-12 hours.
5. The next day, boil the fruit in sugar syrup again. No more than 5 minutes. after boiling. Thanks to this double heat treatment, the fruit particles will acquire a beautiful golden tone and the slices will become transparent.
6. Pack the hot mass into sterile jars and seal them. After the preservation has cooled, we transfer it to the cellar.
Let's start cooking!
The peculiarity of this recipe is that we do not wait for the apples to “release their juice” and the resulting syrup is suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.
But this speed will have to be paid for by the meticulous preparation of the fruit.
It’s no secret that the speed at which apples soak directly depends on the size of the slices into which you cut the apples. The classic “five-minute” recipe generally involves grating apples on a coarse grater.
But we need slices. So that's what we'll do.
We invite you to familiarize yourself with Lime, which is an unripe lemon.
Ingredients:
- Apples – 1 kg
- Sugar – 1 kg
- Water - 1 glass (250 ml)
- Citric acid - 1 pinch
The better we prepare the apples, the better they will be soaked in syrup. Therefore, we not only remove the core of apples, but also peel them. After that, cut them into slices as thin as the sharpness of your knife allows.
Now let's start preparing the syrup. This is incredibly simple - pour one kilogram of sugar into one glass of water, put it on low heat and cook the syrup until the sugar is completely dissolved.
Don't forget to stir periodically.
When the water boils and the sugar dissolves, add apples to the pan and boil them for just two minutes. Then turn off the stove and leave the jam to cool.
After the first cooling, turn the heat back on low and bring the jam to a boil again. After which you can immediately put it into sterilized jars.
How to make clear “Five Minute” jam with soda
The most transparent jam is obtained using this recipe, but you need to tinker with it a little. But the lobes simply shine through in the sun.
Let's take:
We wash the apples and cut them into slices. Cut off the center with the seed lobes and the tail.
Now prepare the soda solution. 2 tsp soda, pour 1 liter of water. Soak the fruit in it for 5 minutes. This step is very important, I advise you not to skip it. The soda will prevent the slices from boiling.
You can then rinse the fruit if you wish. Transfer them to a cooking pot. We cover all this beauty with sugar. Let's leave it for an hour.
During this time, the apples will release a little juice. Place them on the stove and cook for 5 minutes after boiling. We will do this three times with an interval of 6 hours. So that they gradually swell and become transparent.
After the third five-minute boiling, pour the jam into jars and lower them into the basement.
By the way, we check the readiness of the brew by the consistency of its drop. Drizzle syrup onto a saucer. If it doesn’t spread, it’s ready. Take out one slice and look through it at the sun - it is transparent!
That's all, my dears! Of course, you can make all sorts of additives to the base I have given. This includes cloves and bay leaves. If you add cashews or walnuts, you will get a royal treat.
I went to prepare a new selection and delight you with the following ideas!
Apple jam with lemon is an interesting alternative to the usual and familiar apple jam. We will tell you how to prepare this healthy and aromatic delicacy in this article.
- Number of servings: 1
- Cooking time: 30 minutes
Preparation
Apples must be washed thoroughly. Not just rinse, but wash. There are many unscrupulous suppliers who treat fruits and vegetables with all sorts of drugs to extend their shelf life. Then, of course, clean it.
For convenience, cut the peeled apples into halves, remove the core and stems. Next, cut the apples into small slices. Some chefs recommend sprinkling sliced apples with lemon juice, which prevents oxidation (“rusting”). And I know from practice that oxidized apples, pears, and quinces help give the finished product a richer, amber hue. You decide. After processing, the net weight of the apple slices was 1 kg 300 g.
Let's start preparing the syrup. Pour the required amount of sugar into the pan you like.
Pour water over the sugar and place it on the stove over low heat, stirring until the sugar is completely dissolved.
Once the sugar has dissolved, pour it into the bowl with the apple slices.
Apples with lemon for the winter: recipe No. 1
To make this jam you will need:
- 2 kg apples;
- 1 kg granulated sugar;
- 2 lemons.
First you need to prepare the syrup: pour sugar into a saucepan and fill it with warm water until it just covers it. Stir until sugar is completely dissolved in water.
Wash the apples, cut into four parts, then into smaller slices, remove the cores. There is no need to cut off the skin if it is not too rough. Place apples in saucepan with syrup. Cook over low heat until the apples are translucent.
Lemon pear jam with milk
In my opinion, this recipe is superior to all others. It resembles condensed milk and has a caramel aroma. I make this in large quantities because my family loves it very much and we call it pear condensed milk.
Ingredients:
- pear 5 kg;
- fresh milk - 3 liters;
- sugar - 3 kilograms;
- soda - 1 teaspoon.
Preparation:
- Place small pieces of pears in a metal bowl, cover with sugar and wait until the fruit releases its juice. Then boil the contents for 1 hour, stirring.
- Finally, add milk and baking soda and cook for another 4 hours on low heat.
It is very important to constantly stir the mixture so that it does not stick to the walls of the dish.
- Let the jam cool and whisk until smooth.
- Then bring to a boil again and cook for another 4 hours, place in prepared containers and seal the lids with a seaming wrench.
The jam will reduce by about four times.
Enjoy the amazing taste!
Apples with lemon: recipe No. 2
This jam is cooked in two stages, the apple slices turn out whole and transparent. What it will need:
- 3kg apples;
- 2 large lemons or 3 small ones;
- 2 kg sugar;
- 0.5 liters of water.
Boil syrup from water and sugar over low heat, stirring so that the sugar does not burn.
Remove the seeds from the lemon, otherwise it will taste bitter. Cut it into thin slices.
Wash the apples, cut off damaged areas, cut in half. After this, remove the cores and cut the apples into thin slices.
Place the apples in a saucepan with syrup, add chopped lemons, simmer for 7 minutes, remove from heat.
Allow the apples to cool and soak in the syrup. You can leave it overnight.
In the morning, boil the apples for about half an hour until fully cooked. Place the jam hot into prepared jars and seal for the winter. After cooling, especially if you put it in the refrigerator for a while, the syrup takes on the consistency of jelly.
Both recipes are easy to prepare, and the result is excellent - aromatic and very tasty apple-lemon jam.
Pear and apple jam with lemon and poppy seeds
An excellent dessert with a unique taste. Lemon can be replaced with lime.
Ingredients:
- apples (sweet and sour) - 300 gr.
- pears - 700 gr.
- sugar - 200 gr.
- lemon.
- poppy seeds - 3 huge spoons.
The weight of the fruit is indicated without peel and inside with seeds.
Preparation:
- Wash the fruit, peel the peel, cut out the seeds. Cut into slices and add lemon juice.
- Pour in sugar and mix gently. Leave for 2 hours. During this time, the fruit will release juice and the sugar will dissolve. To speed up the process, stir the fruit a couple of times.
- Place on the stove over low heat. After boiling, set aside for 20 minutes. Reduce heat, stir the contents several times.
- At this time, fry the poppy seeds in a dry frying pan over low heat for 1-1.5 minutes. Grind it in a coffee grinder or blender.
- Pour poppy seeds into jam, stir. Cook together for another 5 minutes.
- Turn off the gas, pour dessert into jars. Screw on the lids and move them to a permanent storage location.
Step-by-step recipe with photos
Apple jam with lemon is an excellent dessert for tea, as well as a filling for pies and cakes. Apples are cut into thin slices, which during cooking become transparent, like amber. This jam is out of season, because it can be cooked all year round.
You will need apples, lemon, sugar and water.
You need to take hard apples, otherwise you will get jam, not preserves. Each plate of finished jam should be intact and not fall apart. Wash and peel the apples.
Remove the core and cut into thin slices. We weigh it. My net weight is 900 grams.
Cook the syrup. Pour two glasses of water into the pan and add sugar. 600 grams was enough for me. It turned out quite sweet. What kind of apples is also important: sour ones require more sugar.
Place the pan on the fire and cook until the sugar dissolves.
Pour the resulting hot syrup over the apples. Let stand for 20 minutes.
Put it on the stove and start cooking. Bring to a boil, reduce heat and cook for 20 minutes. Then we remove the foam, but I practically didn’t have any. Let the jam sit for 2 hours and cook again for 20 minutes. Let it stand for 2-3 hours. Wash the lemon, remove the seeds and chop finely. Add to jam.
Cook with lemon for 20-30 minutes on low heat and turn off. The apple slices became transparent and amber.
Wonderful “Amber” apple and lemon jam is ready.
Storage
It is not necessary to store jam in the cellar; an ordinary kitchen cabinet or glazed loggia is also suitable for these purposes. The only requirement in this case is the absence of excessive light and heat, that is, the product should not be placed near electric heating devices in the cold season. Gourmets will appreciate this dish. By the way, for lovers of bitterness, you can add not one, but one and a half lemons , which will give the apple jam a more piquant taste.
This dish will ideally complement a light breakfast in the form of cheesecakes and pancakes, and will also harmoniously complement the taste of oatmeal with toast. It is also added to many baking recipes as a main ingredient.
