8 finest recipes jam from apples

Transparent, amber, with whole apples with pears, plums, citrus and brandy - no matter what recipe you choose, will jam tasty and fragrant.

To keep the winter jam, spread it on Sterilize jars and roll up. Then turn them over, wrap something and leave to cool. Store in a dark workpiece cool.

1. Clear jam slices of apples

Ingredients:

• 1 kg of apples (in purified form);
• 1 kg of sugar.

preparation

Peel apples peeled and cut into large pieces. Fill them with sugar, stir and leave for the night. During this time they start up the juice. Drain it in a separate pan. In another pan Put the apples.

Put the pan with the juice in the heat and bring to a boil. Pour boiling apple juice and leave until cool - about 12 hours.

Again merge with apple juice, bring it to a boil and pour their fruit. Leave for another 12 hours. Repeat the boiling juice apples fill again and again leave for 12 hours.

Then place the pan on the moderate jam heat and bring to a boil. A little turn down the heat and simmer for 20 more minutes.

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2. Amber jam from apples

Ingredients:

• 1 kg of apples (in purified form);
• 1 kg of sugar;
• ½ teaspoon ground cinnamon.

preparation

Clean apples from the cores and cut into small thin slices. Fill apples with sugar and stir. Leave for a few hours or overnight, so that they let the juice.

Then shift the fruit juice in a pan and put it on a slow fire. Cook, stirring occasionally, for 1½-2 hours.

At the end of cooking, add the cinnamon and mix well. Apples should be transparent, and syrup should thicken and acquire the amber color.

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3. Jam from whole apples

Ingredients:

• 1 kg of rennet or other small apples;
• 1 kg of sugar;
• 250 ml of water;
• ¼ teaspoon citric acid.

preparation

On each bullseye take several deep puncture with a toothpick. But do not pierce through the fruit, otherwise they peel rind during cooking.

Stir the sugar in a saucepan and cover with water. Place on a moderate fire and wait until the sugar begins to dissolve. Add citric acid and, while stirring, cook until sugar is dissolved.

Put the apples in the syrup, stir and bring to a boil over very low heat. Cook for 5 more minutes and remove the pan from the heat.

Cover the plate and push apples small load, for example a water jar. Leave the apples for 10-12 hours, so they soaked with syrup.

Remove the weight, jam again bring to the boil at a very low heat and boil for 10 minutes. Do not mix apples, so as not to damage them.

Then again put under the yoke of fruits for 10-12 hours. Boil jam in the third time - 15 minutes after boiling syrup.

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4. Jam made from apples

Ingredients:

• 2½ kg of apples (in crude form);
• 1½ kg of sugar.

preparation

Clear apple from the skin and seeds. Cut fruits large slices and place on a baking sheet.

Place it in a preheated 170 ° C oven for about 20 minutes until the apples are not softened. Then grind them in a blender and grind through a sieve.

Put the apple puree in a pan with a thick bottom and add the sugar. If apples are very sweet, the amount of sugar can be reduced.

stirring constantly, cook jam on high heat for 20-30 minutes. When it starts to boil and become translucent, put a bit of jam on a plate. If it does not spread and it does not stand out from the liquid, it is possible to remove it from the heat.

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5. Apple-pear puree

Ingredients:

• 250 g of apple (in purified form);
• 250 grams of pears (in purified form);
• 1 tablespoon water;
• 300 grams of sugar.

preparation

Peel the apples and pears from the peel and seeds. Cut the fruit into small slices and place in a saucepan.

Add water and simmer, covered, about 35 minutes, until the vegetables are tender. Pyuriruyte their blenders.

Stir in the sugar, stir and bring to a boil. Then cook mash another 2-3 minutes.

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6. Jam made of apples and plums

Ingredients:

• 1 kg of apples (in purified form);
• 1 kg of the drain (in purified form);
• 1½ kg of sugar;
• 150 ml of water;
• ½ teaspoon of citric acid.

preparation

Remove the core from the apples and cut into medium-sized fruit slices. Cut the plums in half lengthwise and remove the seeds.

Stir sugar into a saucepan and cover with water. Place on a moderate fire and, stirring, dissolve sugar completely. Put the apples and plums in syrup.

Bring to boiling jam, boil for 10 minutes, remove from heat and let sit for 4 h. In the same way the jam boil twice more. At the end of the last cooking add citric acid, stir and cook for 5 more minutes.

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7. Jam made from apples and oranges

Ingredients:

• 1 kg of apples (in crude form);
• 1 orange;
• 600 g of sugar.

preparation

Clear apple from the skin and seeds. Cut the fruit into small cubes.

Cut off from the orange peel and the white layer. Peel and orange flesh seedless slice slices. Skip them through a meat grinder or chop in a blender.

Arrange the apples and oranges in a saucepan and pour sugar. Stir and bring to a boil over low heat. Cook jam, stirring occasionally, about 50 minutes more.

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8. Jam made from apples, lemon and nuts with brandy

Ingredients:

• 500 g of apple (in purified form);
• 300 g of sugar;
• 1 lemon;
• 50 ml of water;
• 100 g of walnut;
• 40 ml of brandy;
• 1 Dried bay leaf.

preparation

Cut the apples into large chunks, removing the core. In a saucepan Stir in the sugar, add the finely grated lemon zest, juice of whole lemon and water.

Put the pan on low heat and cook, stirring, until boiling. Sugar should dissolve completely.

Put into the boiling syrup, apples and cook for 5-10 minutes until they soften. Add the nuts and stir, cook for 10-15 minutes more.

Pour in the brandy and stir. After a couple of minutes, add the bay leaf. Boil the jam for another 15 minutes and remove lavrushku.

see also

• 5 best recipes for fig jam →
• 6 recipes succinic jam of sea buckthorn →
• 5 recipes the original jam of courgettes →
• A simple recipe of jam of pears →