The best apple variety for jam

There are many recipes with apples, and in many ways the success of the dishes depends on the correct choice of fruits. Which apples are better to use in baking, from which to cook jam and compotes, and which ones to dry or use for juice?

Which apples are better to dry

For drying, ripe sour and sweet-sour apples with dense pulp of summer and early autumn varieties, with a thin skin and small seeds are best suited. Fruits can also be fallen from the tree, slightly dented, most importantly without rot and wormholes. Apples of varieties are very tasty when dried. "Pepin", "Aport", "Cinnamon" and "Antonovka", the latter, when dried, is also very aromatic. It is better to cut the fruit into slices rather than slices: this way they dry faster.

What apples are better for making jam

It is best to put sour apples of summer varieties on jam, which are not stored for a long time, like "White filling", "Slavyanka" or some types "Grushovki"... The fruits can be taken ripe and even a little overripe, as well as unripe. "White filling" and other soft varieties can be boiled, they are good for making jams and marmalades. If you need to keep the apple pieces intact in the jam, later autumn varieties will do (Champion, Gloucester, Antonovka, Spartak etc.), they are less soft and less boiled. Also small fruits of wild apple trees are very suitable for jam, and "Kitayka" - its small apples do not boil soft and are well obtained in jam whole.

Which apples are best for charlotte

It is believed that for baking, including everyone's favorite charlotte, you can take any apples. However, the most delicious are pies with sour apples, which retain their shape well when baking varieties, such as “Antonovka "," Semerenko "," Jonathan "," Renet "," Jonagold " etc. The fruits should not be very juicy, because of the large amount of apple juice, the dough may burn or bake poorly, this is especially important when you need to bake charlotte. If there are only juicy apples, it is better to take a little less of them so that the dough does not "drown" in the juice.

Best apples for juice

Strong, juicy apples like "Grushovki", ideally recently collected. Delicious juice is obtained from apples, which crunch when you bite them off, while they can look completely ugly, have a broken barrel, etc.If you take unripe apples, the juice will be too sour, and it will become cloudy from overripe apples. Like wine, apple juice can be blended by mixing sweet and sour varieties.

Important! Many late varieties like "Autumn striped"after lying down for several days, they become "cottony" - such fruits give little juice, and there will be much less vitamins in a drink made from apples that have been lying for a long time.

The best apples for compote

Very well suited for compotes Antonovka and other hard apples of sour varieties. You can also use slightly unripe, but just slightly: the compote from unripe fruits will turn out to be tasteless. The most beautiful drinks are obtained from red and pink apples (you can simply add a couple of them to the green fruits). Apples of very soft varieties like "Anisa", as well as overripe, can boil in compote.

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Sweet, almost clear apple jam is one of the healthiest desserts around. It can be eaten with bread and just a bite with tea, used for making pastries, cakes, sweet dishes.

Apple jam is especially important on diet days, because 100 g of the finished product contains no more than 50 kcal, despite the fact that sugar is used for its preparation. The natural sweetness of the fruits themselves, the presence of fiber, vitamins and numerous microelements in them makes apple jam an extremely healthy and tasty dish.

In the distant years of hoary antiquity, eating apples of the current season, and even more so making apple jam, did not begin until the end of summer. Only after August 19, the day on which the pagan Apple Savior and the Christian Transfiguration fall, did the hostesses start making apple preparations. Today, adhering to such a categorical framework is not at all necessary and you can cook homemade jam at any time.

In this case, you can use almost any variety of apples, but strictly not foreign ones bought in a store. Depending on the original density, juiciness and sweetness of the fruit, you can get a thick jam or liquid jam with transparent slices.

The cooking time depends entirely on the desired result. Therefore, you can cook the jam for a few minutes or for several days. The main thing is to use a time-tested recipe.

Apple jam - a step-by-step recipe for cooking + video

A simple recipe and video will tell you in detail how to make apple jam if you don't have a lot of experience.

• Apples - 1.5 kg;
• Cinnamon stick;
• Sugar - 0.8 kg;
• Water - 50 ml.

Preparation:

1. Cut the seed box out of the fruits, peel them if desired. Cut into small random pieces.
2. Place in a suitable saucepan, pour in water, add most of the sugar and cinnamon stick.
3. Soak over high heat with constant stirring for about 5 minutes. Reduce heat and cook for another 5 minutes.
4. Remove from heat, let cool completely.
5. Add the rest of the sugar and cook over low heat until cooked through.

Apple jam in a slow cooker - recipe with photo

Thanks to its versatility, the multicooker is perfect for making delicious apple jam in it. Moreover, the process itself will take a couple of hours at most.

• Apples - 2 kg;
• Sugar - 500 g.

Preparation:

1. Peel the apples from the skin and cores. Cut them into random cubes and place in a bowl. Apples should always be put first, otherwise the sugar will definitely burn while they let the right juice go.

2. Cover with sugar.If the fruits are too sour, then it makes sense to slightly increase the portion of the latter.

3. Set the appliance to the “bake” mode for about 40 minutes. After the jam begins to boil slowly, it must be stirred periodically to evenly distribute the sweet syrup.

4. Boil the metal lids, sterilize the jars in a convenient way. Spread the ready-made jam in them and roll up.

Apple jam in the oven

If you stand at the stove and cook apple jam in several steps, there is neither time nor desire, then another original recipe will do. He will tell you in detail how to cook apple jam in a conventional oven. The main thing is to find out a few tricks in advance. For example, you need to cook it in a heat-resistant container with thick walls and it will definitely not burn. And so that the mass does not "run away", the container should be filled only by 2/3 of its volume.

• Apples - 1 kg;
• Sugar 0.5 kg.

Preparation:

1. Cut the fruits into large slices, after removing the core. If the skin is fairly thin, you do not need to peel it.
2. Pour sugar on top, increase the amount if necessary.
3. Preheat the oven to 250 ° C. Place the bowl of apples inside for 25 minutes.
4. Remove, mix well and return back, having previously reduced the heat to 220 ° C.
5. After another 10 minutes, repeat the procedure. Taste the syrup this time and add more sugar if needed.
6. Cook the jam in the oven for a while, depending on the desired consistency. The main thing is to prevent sugar caramelization, otherwise the mass will turn out to be too thick and viscous. As soon as the syrup has a medium thickness and the surface is covered with a light foam, it can be removed from the oven and packed into jars.

Apple jam for the winter - how to cook, how to roll?

In order for the apple jam to stand all winter and always be tasty, it must be cooked according to a special recipe. In addition, you should take a little more sugar than usual, and prepare the fruits in a special way.

• Sugar - 1.5 kg;
• Apples - 1 kg;
• Lemon.

Preparation:

1. Cut off the peel very thinly from the apples, remove the seed capsule and cut into medium slices. Pour boiling water over and blanch for 10 minutes, then cool immediately in very cold water.
2. Do not pour out the water in which the apple slices were blanched, but partially use it to prepare the syrup. To do this, dissolve 500 g of sugar in 1.5 l of liquid.
3. Transfer the chilled apples to a large basin, pour the obtained strictly hot syrup and let it brew for about 5-6 hours.
4. Then drain the syrup through a colander into an empty saucepan, add a portion (250 g) of the remaining sugar and cook for 8-10 minutes until it is completely dissolved.
5. Repeat the procedure until you have added the desired amount of sand. Soak apples in syrup between boils for at least 8-10 hours.
6. After the penultimate boil, cut the lemon into thin quarters, add them to the saucepan with apples and pour boiling syrup all together.
7. In the last cooking, do not drain the syrup, but cook together with the apples for 10-15 minutes until fully cooked.
8. At the same time, the apple slices should become completely transparent, and the drop of hot syrup should not spread on a cold plate. Then, while hot, spread the product into sterilized jars.
9. Immediately roll up the metal lids, which need to be boiled for about five minutes. Allow to cool naturally and store in a closet or basement.

How to make apple jam with wedges?

To make apple jam with whole slices, you need to choose varieties with a particularly dense, but juicy pulp. A prerequisite: they must have recently been removed from the tree.

• Apples - 2 kg;
• Sugar - 2 kg.

Preparation:

1. Cut the not overripe or stale apples into slices 7–12 mm thick.
2. Weigh them and measure out exactly the same amount of sugar. Place in layers in a large container, sprinkle with sand, and leave until morning.
3. The next day, put on medium heat and cook after the foam appears, which means the syrup boils, no more than five minutes. In the process, very carefully drown the top layer of the apples.
4. Repeat the procedure in the evening, stir very gently at the end.
5. The next day in the morning, cook for 5 minutes, and in the evening for another 10-15 minutes until cooked.
6. While hot, place in glass, pre-pasteurized jars and seal.

Thick apple jam recipe

The density of the jam in most cases depends on the initial friability of the apples. If you take too hard and dense fruits, they will have to be boiled for a very long time, and as a result, the jam will not be as thick as you would like. In addition, the fruit should be fully ripe, lying in the shade for a day.

• Chopped slices - 3 kg;
• Sugar - 3 kg;
• Ground cinnamon - 1-2 tbsp.

Preparation:

1. Remove the damaged parts, the core and, if necessary, the skin from the fruit. Chop into arbitrary cubes, put in a basin, layered with sugar mixed with cinnamon. Leave to juice overnight.
2. Put on medium gas, bring to a boil, not forgetting to stir. As soon as the syrup boils, reduce the gas a little and cook for about 5-8 minutes. Remove from the stove and leave for at least a couple of hours, a maximum of a day.
3. Repeat the procedure two more times at the same frequency.
4. Boil the jam for the last time for about 7-10 minutes, pack it hot in jars and store it sealed after cooling completely in the closet or basement.

How to make apple jam from Antonovka?

The Antonovka apple variety is best suited for making jam or marmalade, as the rather loose flesh boils very quickly. But this does not mean at all that it is impossible to get jam with slices from it. You just need to follow the recipe, which describes all actions in steps.

• Apples - 1 kg;
• Sugar - 1 kg;
• A little salt and baking soda for pre-soaking.

Preparation:

1. Cut the fruits of the same size into quarters and remove the center. Then cut into slices of the desired thickness.
2. Dilute 1 tsp in a liter of water. salt and pour the prepared apples with salted liquid. Citric acid can be used instead of salt in the same proportion.
3. After 10-15 minutes, drain the solution, rinse the apple slices and immerse them in a soda solution (for 1 liter of water - 2 teaspoons of soda).
4. Incubate for no more than 5 minutes, drain and rinse one more time in running water. This procedure will hold the pulp together a little and prevent it from boiling.
5. Place the prepared apples in a saucepan, sprinkle with sugar. Incubate for several hours until juicing forms.
6. Put on fire and boil over strong gas. Remove from heat and let it brew for 5-6 hours.
7. Repeat the process 2 more times, the last one - boil the jam to the desired consistency. Put in jars without cooling and seal them tightly.

Apple jam - a step by step recipe with photos and videos

In order to bake delicious pies at the end of summer in the cold season, you definitely need to make a thick and tasty apple jam. And the following recipe will help with this. It is better to choose apples with juicy, friable pulp. Well-ripe fruits are suitable, perhaps even a little crumpled. The main thing before cooking is to cut off anything from the fruit that can spoil the taste of the finished jam.

• Apples - 1 kg;
• Sugar - 0.7 kg;
• Drinking water - 150 ml.

Preparation:

1. Cut apples in advance from bruises, cut into arbitrary pieces with the skin.
2. Fold in a saucepan, cover with water. Place over medium heat and simmer for 15-20 minutes, until they begin to puree.
3. Wipe the slightly cooled mass through a sieve a couple of times, transfer the mashed potatoes to a saucepan and bring to a boil.
4. Add sugar and simmer for about 20 minutes over very low heat with regular stirring.
5. Wait until the finished jam has completely cooled down, and pack it in a suitable glass container.

Apple jam - recipe

You can cook apple jam, as they say by eye.After all, the final consistency depends entirely on the apples used and the desired result. You can add a little lemon, orange, cinnamon or vanillin to add flavor to the jam.

• Peeled apples - 1 kg;
• Sugar - 0.75 g;
• Boiled water - ½ tbsp.

Preparation:

1. Wash the apples, peel and seed pods. Grate on a coarse grater.
2. Boil the syrup from the specified amount of sugar and water and pour it into the grated fruit.
3. Put on fire and after boiling the mass, cook for about an hour, reducing the heat to minimum.
4. Remember to stir the applesauce from time to time while boiling.
5. Once the apple shavings have boiled well and the jam has acquired the intended consistency, refrigerate naturally.
6. Arrange in jars and store under plastic lids in the refrigerator or under metal lids in the cellar.

Delicious apple jam

Properly prepared apple jam retains most of the beneficial properties of the original product. And according to the following recipe, the jam is also extremely tasty.

• Peeled fruits - 1 kg;
• Oranges without peel - 0.5 kg;
• Sugar - 0.5kg.

Preparation:

1. Choose strictly whole apples without rot and wormholes. Cut a center out of each fruit. Cut into equal medium sized cubes.
2. Peel the oranges, remove as many white films as possible. Divide each into wedges and cut them into apple-sized slices. It is best to do this directly above the container in which the delicious apple jam will be cooked.
3. Put the oranges and apples together, add sugar and stir. Allow about 2-3 hours for the juice to drain.
4. Put on a slow gas and after boiling the syrup, cook for 10 minutes.
5. Then set aside and leave for another couple of hours, so that all fruits are saturated with sweet juices.
6. Cook for about 40 minutes on very low gas, until the mixture is golden brown. To make the jam boil evenly, do not forget to stir it from time to time with a spatula.
7. Put the ready-made delicious jam chilled into jars. For long-term storage, they can be rolled up with metal lids.

The simplest apple jam recipe

The jam made according to this recipe is not only quick and easy to prepare, but also retains almost all the benefits of fresh fruit. It is not for nothing that it is called "five-minute".

• Sugar - 300 g;
• Apples - 1 kg.

Preparation:

1. Peel quality fruits, cut into thin strips or grate.
2. Sprinkle with sugar, stir, as soon as the juice comes out, put on the stove.
3. Let it boil over medium gas, reduce it and cook for no more than 10-15 minutes.
4. At this time, sterilize the cans over steam and the lids in boiling water. As soon as the jam is cooked, put the hot mass in a prepared container and seal.

Apple cinnamon jam

Cinnamon is known to go well with apples. It gives them a spicy and very interesting taste. That is why apple jam with cinnamon turns out to be even tastier and more original. And if you add a few more unusual ingredients to it, it completely turns into a culinary masterpiece.

• Apples - 400 g;
• Cinnamon sticks - 2 pcs.;
• Water - 400 g;
• Cranberries - 125 g;
• Apple juice 200 ml;
• Lemon juice - 15 ml;
• Sugar - 250 g;
• Orange zest - ½ tablespoon;
• Fresh ginger juice - ½ tablespoon

Preparation:

1. Pour water, lemon juice, ginger and apple into a saucepan (you can use cider). Add the cinnamon sticks. Boil the liquid over high heat.
2. Throw in the cranberries, and as soon as the berries begin to burst, add the sliced ​​apples, sugar and orange zest.
3. Stirring occasionally, cook the jam for about an hour and a half over low heat.
4. When the apples are soft and the syrup thickens, take out the cinnamon sticks and pour the prepared jam into jars.

Whole apple jam

The jam with tiny whole apples floating in an amber syrup reminiscent of honey looks delicious and appetizing even in appearance. But the most amazing thing is that cooking it is very simple and easy.

• Very small apples with tails - 1 kg;
• Granulated sugar - 1.2 kg;
• Drinking water - 1.5 tbsp.

Preparation:

1. Sort the fruits without breaking off the tails, wash them cleanly and dry them. To prevent them from bursting during cooking, prick each one with a toothpick (with an ordinary fork) in several places.
2. Make a syrup from the indicated ingredients by boiling it for 2-3 minutes over high heat.
3. Pour the sweet liquid over the apples in a saucepan.
4. After cooling completely, put on fire and bring to a boil. Reduce heat and cook for no more than 5 minutes.
5. Drain the syrup into a separate container and boil it slightly on medium gas for 15 minutes.
6. Sterilize the jars, fill them loosely with boiled apples, pour hot syrup on top.
7. Roll up the lids immediately. Turn upside down and cool slowly with a warm blanket. You can store it in the basement, closet or just in the room.

Jam from apples and pears

To get the original jam, you need to select fruits that are similar in pulp structure. Remember: if you take soft pears and hard apples, or vice versa, then the former will boil up, and the latter will remain tough. Although in this version you can get a rather unusual pear-apple jam.

• Pears - 0.5 kg;
• Apples - 0.5 kg;
• Sugar - 1 kg;
• Natural honey - 2 tablespoons;
• A handful of cinnamon powder;
• Drinking water - 1 tbsp.

Preparation:

1. Remove the core from the fruit, cut into pieces of the same shape and size. Pour in boiling water, and after 5 minutes, immerse in fairly cold water.
2. After a couple of minutes, drain it, and dry the fruit pieces a little on a towel.
3. Combine sugar and water, add honey, cinnamon and boil the syrup in a large saucepan. Place the fruit in it and cook for about 40 minutes, until they become translucent.
4. Put the jam in jars and sterilize them for 10-15 minutes in boiling water. Roll up and store in a cool place to cool.

Apple jam with nuts

Regular apple jam becomes truly original if you add a little nuts to it. Optionally, you can take walnuts, almonds, hazelnuts or even cashews.

• Apples - 1kg;
• Walnut kernels - 150 g;
• Medium lemon;
• Sugar - 200 g;
• A pair of bay leaves;
• Black pepper - 3 peas.

Preparation:

1. Cut the cleanly washed and dried apples into cubes, at the same time removing the seed capsule.
2. To prevent them from darkening, immerse them in water with the addition of citric acid for a few minutes.
3. Strain the liquid, put the apple cubes in a saucepan, cover with sugar.
4. Cut the lemon together with the peel into large pieces, add to the apples. Put bay leaves on the edge and, without stirring, put the pan on low heat.
5. At this time, grind the nuts to make small pieces.
6. After the apple mass has boiled, reduce heat and simmer for about 10 minutes. Take out the lavrushka and lemons, and add the nuts, on the contrary.
7. Stir lightly and cook until the apples are transparent and the syrup boils down. Add pepper a couple of minutes before finishing.
8. Cool a little, remove the pepper and place in jars.

Many healthy vegetables and fruits processed for long-term storage. Apples are no exception. Good apple jam it is better to cook from sweet and sour varieties.

Apples are among the most common fruits. Average chemical composition: water - 84%, protein - 0.4%, sugar - 8-15%, malic acid - 0.50%, tannin substances - 0.10%, ash - 0.50%.

Apples are very diverse in their composition, in particular, in the content of vitamins and minerals. The content of the latter in apples is small, but when apples are consumed in large quantities, they can enrich diets with these substances.In addition to eating fresh apples, apples are very useful, prepared in the form of compote, mashed potatoes, marmalade, etc.

Apples can be kept fresh or dried during the winter. Apples keep fresh for a very long time, if they do not have cuts, dents, which contribute to rotting. In a dry, well-ventilated cellar, apples are laid out on wooden shelves with the stalks down, so that the apples do not touch each other. After 3-4 days, the fruits must be reviewed and removed those that have begun to rot.

Apples keep very well if each of them is carefully wrapped in tissue paper and placed in a box with wood shavings or straw. This storage method is the most efficient and gives good results.

Apple jam
There are many varieties of apples in every locality. Fruits of different varieties are often very different from each other and not all varieties can produce good jam. The following varieties are most suitable for cooking jam: Antonovka, Anise, Bellefleur-Kitaika, Cinnamon, Pepin saffron, winter gold parmen, Renet Simirenko and others. If the variety is unknown or not tested, it is recommended to first boil a little jam (one or two jars) from it for testing.

Selected apples are washed, peeled and cored with a pointed metal tube. Then the fruit is cut into slices about 2 cm thick. If the apples are small, they can be cut into quarters or halves.

To prevent the sliced ​​apples from darkening, they should be immediately blanched in boiling water for 3-8 minutes. After blanching, the fruits are cooled with water, as they can become too soft.

The water in which the apples were blanched contains valuable food substances (sugar acids and others) that have passed into it, therefore it is used for cooking syrup. Since the blanching is not always done immediately after cutting, and the apples darken very quickly, the sliced ​​apples should be immediately immersed in a saucepan with salted water (10-20 g of salt per 1 liter of water). Sliced ​​apples can be stored in this water for no more than 1 hour.

Some varieties of apples, such as Antonovka, have a loose flesh. When cooking jam from such apples, cut slices to compact the pulp are kept for 5 minutes in a saturated solution of baking soda before blanching. After blanching, the chilled apple pieces are checked and all overcooked are separated, and the normal (that is, those that have lost their elasticity, but not sprawling) are set aside for cooking.

For 1 kg of prepared apples - 1.2-1.3 kg of sugar. First, take half of this amount (600-700 g) and add to it 1.5 cups of water left over after blanching the apples.

If there are more apples, then the amount of sugar and water is increased accordingly. Apple slices are poured with hot syrup and kept for 3-4 hours.

Then a saucepan or bowl with fruits and syrup is brought to a boil over low heat, boiled for 5-7 minutes, cooled again and kept for 6-8 hours. The second cooking also lasts 5-7 minutes (starting from the moment of boiling).

During the holding, after the second boiling, syrup made from the rest of the sugar is added to the apples. For the second pouring, the syrup is prepared somewhat stronger (for 600 g of sugar, 1 glass of water). All operations are repeated one or two more times. Such repeated cooking allows you to get good quality jam, even from relatively easily boiled apples, with beautiful translucent pieces of fruit, not wrinkled and without excess syrup.

If the apples are not sour, it is recommended to add a little citric acid or tartaric acid to the syrup during cooking. This not only improves the taste of the jam, but also prevents it from becoming sugared. In addition, to improve the aroma of the jam, a little vanilla or vanillin is added before the end of the last cooking, and to improve the color - a little syrup from jam from cherries, strawberries or other brightly colored fruits and berries.

We take 1 kg of peeled and cored apples, 1 kg of sugar, 2 glasses of water, a few nuts (hazel), a piece of citric acid and vanilla powder. We prepare the syrup until thick drops form. Cut the apples into cubes and put them in the syrup. Cook for half an hour. We remove the foam. Add citric acid and vanilla. The thicker the jam, the better it is, as soon as it cools down, pour it into the jars. Well-cooked jam will be perfectly light.

Apple jam with rum

• Apples - 1 kg
• Sugar - 2 1/4 cups
• Medium lemon - 1/2 pc.
• Rum or cognac - 50 ml

Core apples with seeds. Cut into cubes and drizzle with lemon juice to keep the flesh from darkening. In a saucepan, dissolve half a glass of sugar in half a glass of water and cook until the sugar turns yellow. Remove from heat, add apples and stir.

Pour in the remaining sugar, stir and put on low heat. Cook for 40 minutes after boiling. Before removing from heat, pour in rum and stir. Place the jam in sterilized jars and close the lids.

Apple-lemon jam

• Apples - 700 g
• Lemon - 2 pcs.
• Water - 1/2 cup
• Sugar - 3 cups
• Fresh mint - 3 sprigs

Cut the lemons into wedges, remove the seeds. Cover with water and leave for 8 hours. Then bring to a boil and cook for 10 minutes over medium heat until softened. Peel the apples, cut into thin slices. Combine with lemons and the liquid in which they were boiled.

Add sugar and mint sprigs. Bring to a boil, stirring constantly, and cook for 30 minutes until thickened. Remove the mint sprigs, pour the jam into sterilized jars and roll up.

Jam from apples

• Apples - 1 kg
• Water - 1 l
• Sugar - 1 kg
• Citric acid - 1 tsp

Peel and core the apples. Grate, cover with water, cover with sugar and citric acid.

Bring the jam to a boil, stirring occasionally. Simmer for 40 minutes. Place in jars and seal.

Apple jam
We select ripe sweet apples, wash, remove the cuttings, cut into pieces and cook in a little water, stirring continuously so as not to burn.

As soon as the apples are soft, filter and rub through cheesecloth. Cook the resulting mass over high heat until thickened.

Apple jam with caramel

• 2.3 apples
• Juice of 1 lemon
• 1 kg of granulated sugar

Peel the apples, cut each in half, cored, seeded and cut into wedges. Place in a large saucepan, add lemon juice and 50 ml of water, bring to a boil and simmer over low heat for 15 minutes.

Then make mashed potatoes from the mass. Pour 300 g of sugar into a saucepan, add 50 ml of water and cook, stirring occasionally, until a light brown caramel is obtained.

Add it along with the remaining sugar in the puree, bring to a boil and cook with constant stirring over high heat for 5 minutes. Immediately pour the jam into prepared jars, close well with lids and put upside down for 5 minutes.

Bon Appetit!

(2914)

Continuing the theme of harvesting for the winter, today I will tell you recipes on how to make apple jam.

I have already told you recipes for strawberry and raspberry jam, how to make cherry jam, as well as about useful and medicinal dandelion flowers, but apples will ripen soon, and by this time it is worth deciding what delicious and sweet to prepare from them.

There are many varieties of apples that grow in different climatic conditions.

Apples are eaten fresh, soaked, baked, dry, they make various drinks, jams, mousses, preserves, they are used as raw materials for making jam, marshmallows, marmalade, in the preparation of meat and fish dishes, and the charlotte recipe is considered a national hit.

Apples contain a huge amount of vitamins, micro- and macroelements, they taste sour, sweet, sweet and sour, juicy, so, probably, many people love them so much.

Apple jam with slices transparent

We need:

• 2 kg of apples
• 2 kg of sugar

Preparation:

1. Wash apples, peel and core

2. Cut into slices

3. We fill them with sugar and leave for 1 day so that they let the juice and soak in sugar

4. We put on a small fire, stirring, after boiling, cook for 15 minutes, remove from heat and leave for 1 day

5. Put again on low heat and after boiling, cook for 15 minutes, stirring occasionally

6. We pour the ready-made jam directly into sterilized jars

Close the jars tightly and turn them upside down and leave them to cool completely.

Apple jam with orange

Ingredients:

• 1 kg of hard apples
• 1 orange
• 0.5 kg sugar

Preparation:

Peel and core the apples

Cut them into medium cubes

After removing the seeds, cut the orange with the peel into medium slices and pass through a meat grinder

Together we combine orange, apples, sugar

We put on low heat and cook, stirring for 50 minutes, the apples should become transparent, the syrup is hard to drain from the spoon

Apple jam with lemon

Ingredients:

Preparation:

Pour sugar into the water and set, stirring over low heat, until all the sugar dissolves

Cut the lemon into thin half slices, after removing the seeds

Add lemon to boiling syrup and cook for 5-7 minutes

Remove the core from apples and cut them into thin slices together with the skin.

Pour the apples into syrup and cook for 5-7 minutes

Remove the jam from the heat and leave it overnight to soak the fruit in the syrup

Put the jam on low heat and cook after boiling for 30 minutes until thickened

Apple jam - five minutes

Necessary:

• 5 kg apples
• 5 kg of sugar

Preparation:

1. Core the apples and cut them into thin slices together with the peel
2. Cover with sugar, stir and leave overnight
3. Put on fire and boil for 10 minutes, let cool
4. Boil for another 10 minutes
5. Remove from heat again and boil again for 5-10 minutes

Chinese apple jam

In the common people, Chinese are called varieties of various small apples

Ingredients:

• 1 kg of Chinese apples
• 1 kg sugar
• 3/4 cup water

Preparation:

1. Wash the apples, cut off the stalks with a needle, make holes so that the skin does not burst during cooking
2. Pour cold water into a saucepan and add apples
3. Put on fire, bring to a boil and cook for 5 minutes
4. Drain the water and add sugar to it
5. Put the syrup on a small fire, bring to a boil and cook for 5 minutes
6. Remove the syrup from the heat, pour in the apples and leave for 6-8 hours

Apple jam Amber

Necessary:

• 1 kg of hard apples
• 700 gr. Sahara
• 100 ml of water
• Zest of half a lemon

Preparation:

Wash apples, core and cut into thin slices

Fill the sugar with water, put on medium heat, boil, stirring until the sugar is completely dissolved

Add lemon zest to the syrup

Pour the apples, mix well, turn off the heat and leave for 6-8 hours

Put the jam on the fire and bring to a boil and boil for another 5 minutes

Remove from heat and leave to cool completely

We put on a small fire and after boiling, cook for 10-12 minutes, let it cool completely

Cook again on low heat 15 minutes after boiling

If you wish, you can increase the cooking time if you want to get a thicker and darker jam.

Paradise apple jam

Ranetki are called paradise apples and are boiled together with the stalks. It turns out sour - sweet, aromatic, amber apples.

Necessary:

• Ranetki - 1 kg.
• Sugar - 1 kg.
• Water 1 tbsp.

Preparation:

1. Go through and rinse the ranetki
2. Make 5 - 7 punctures of the skin with a toothpick, then they will be well saturated with syrup and will not crack
3. Pour water (5 liters) into a large saucepan, boil, pour apples into it and bring to a boil.
4. Remove from heat, drain boiling water, pour cold water and let stand for several hours
5. Pour a glass of water into the sugar and boil the syrup
6. Drain the water from the pan, pour in the hot syrup and let cool
7. Put the cooled jam on the fire and boil for 15 - 20 minutes, leave to cool for a day
8. After a day, boil again for 15 - 20 minutes, pour into jars and roll up the lids
9. Arrange the jars upside down, cover with a blanket and leave to cool
10. Store jam in a cool place

Video recipe for making apple jam with ginger in a slow cooker

 

Do-it-yourself apple jam please you and your family with its amazing taste and amber color. When cooking jam, you can add various berries - cranberries, lingonberries, etc., which will give the jam an unusual sourness.

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