8 best apple jam recipes

Transparent, amber, with whole apples, with pear, plum, citrus fruits and cognac - no matter what recipe you choose, the jam will turn out savory and fragrant.

To preserve the jam for the winter, distribute it into sterilized jars and seal. Then turn them over, wrap them with something and leave them to cool. Store the preparations in a dark, cool place.

1. Transparent apple jam in slices

Ingredients:

1 kg of apples (peeled);
1 kg sugar.

Manufacturing

Peel the apples and cut into large slices. Pour sugar over them, stir and leave overnight (that is, in the dark) . During this period of time they will release juice. Drain it into a separate pan. Transfer the apples to another pan.

Place the saucepan with the juice on the fire and bring to a boil. Pour the bubbling juice over the apples and leave until completely cooled - about 12 hours.

Drain the juice from the apples again, bring it to a boil and pour it over the fruit. Leave for another 12 hours. Repeat pouring the bubbling juice over the apples again and leave again for 12 hours.

Then place the pan with the jam over moderate heat and bring to a boil. Reduce heat slightly and cook for another 20 minutes.

2. Amber apple jam

Ingredients:

1 kg of apples (peeled);
1 kg sugar;
½ teaspoon ground cinnamon.

Manufacturing

Core the apples and cut into small thin pieces. Add sugar to apples and stir. Leave for several hours or all night (that is, in the dark) so that they release the juice.

Then transfer the fruit and juice into a saucepan and place it on a very leisurely fire. Cook, stirring occasionally, for 1½–2 hours.

At the end of cooking, add cinnamon and stir well. The apples should become transparent, and the syrup should thicken and acquire an amber color.

3. Whole apple jam

Ingredients:

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

Manufacturing

Make several deep punctures on any apple with a toothpick. But do not pierce the fruits all the way through, otherwise the skin will peel off during cooking.

Pour sugar into a saucepan and fill with water. Place over moderate heat and wait until the sugar begins to dissolve. Add citric acid and, stirring, cook until the sugar is completely dissolved.

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

Cover the apples with a plate and press down with a small weight, for example a jar of water. Leave the apples for 10–12 hours so that they are soaked in syrup.

Remove the load, bring the jam to a boil again over very low heat and simmer for 10 minutes. Do not stir the apples so as not to destroy them.

Then again put the fruits under pressure for 10–12 hours. Boil the jam a third time - 15 minutes after the syrup boils.

4. Apple jam

Ingredients:

2½ kg apples (unpeeled);
1½ kg sugar.

Manufacturing

Peel the apples and remove seeds. Cut the fruit into large slices and place on a baking sheet.

Place it in a preheated oven at 170°C for about 20 minutes until the apples are softened. Then grind them in a blender and grind through a sieve.

Place the applesauce in a heavy-bottomed saucepan and add sugar. If the apples are very sweet, the amount of sugar can be reduced.

Stirring constantly, cook the jam over high heat for 20–30 minutes. When it starts to boil and becomes translucent, put a little jam on a plate. If it does not spill or release any liquid, you can remove it from the heat.

5. Apple and pear puree

Ingredients:

250 g apples (peeled);
250 g pears (peeled);
1 tablespoon water;
300 g sugar.

Manufacturing

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

Add water and cook over low heat, covered, for about 35 minutes, until the fruit is soft. Puree them with an immersion blender.

Add sugar, stir and bring to a boil. Then cook the puree for another 2-3 minutes.

6. Apple and plum jam

Ingredients:

1 kg of apples (peeled);
1 kg plums (peeled);
1½ kg sugar;
150 ml water;
½ teaspoon citric acid.

Manufacturing

Remove the cores from the apples and cut the fruits into medium slices. Cut the plums in half lengthwise and remove the pits.

Pour sugar into a saucepan and fill with water. Place over moderate heat and, stirring, dissolve the sugar completely. Place apples and plums in syrup.

Bring the jam to a boil, simmer for 10 minutes, remove from heat and leave for 4 hours. Boil the jam in the same way two more times. At the end of extreme cooking, add citric acid, stir and cook for another 5 minutes.

7. Apple and orange jam

Ingredients:

1 kg apples (unpeeled);
1 orange;
600 g sugar.

Manufacturing

Peel the apples and remove seeds. Cut the fruits into small cubes.

Cut off the zest and white layer from the orange. Cut the zest and pitted orange pulp into pieces. Pass them through a meat grinder or grind them in a blender.

Place apples and orange in a saucepan and add sugar. Stir and bring to a boil over low heat. Cook the jam, stirring, for approximately 50 minutes.

8. Jam from apples, lemon and nuts with cognac

Ingredients:

500 g apples (peeled);
300 g sugar;
1 lemon;
50 ml water;
100 g walnuts;
40 ml cognac;
1 dried bay leaf.

Manufacturing

Cut the apples into large pieces, removing the cores. Pour sugar into a saucepan, add finely grated lemon zest, juice of a whole lemon and water.

Place the pan over low heat and cook, stirring, until it boils. The sugar should be completely dissolved.

Add the apples to the bubbling syrup and cook for 5-10 minutes until softened. Add nuts and, stirring, cook for another 10–15 minutes.

Pour in cognac and stir. After a few minutes, add the bay leaf. Boil the jam for another 15 minutes and remove the bay leaves.

Apple jam

Apple jam is always very tasty, very fragrant and very simple. Making apple jam does not require much time or special culinary skills, but there is so much usefulness in it and how much joy there is in consuming it! The rich taste and unique smell of apple jam seem to take us back to childhood, and “Culinary Eden” allows you to pamper yourself and your loved ones with this delicious delicacy.

Late sweet and sour apple varieties, such as Antonovka, Simirenko, Anis, Pepin, Ranet and Striefel, are excellent for making apple jam. For jam, it is best to use ripe and even overripe apples (except for those cases when you cook the jam in slices) - such fruits contain a lot of pectin and are better boiled during cooking. Only unripe apples with dense, juicy pulp, recently picked from the tree, are suitable for making jam in slices. If you want to get apple jam with pronounced sourness, choose Antonovka.

Before cooking, apples need to be cooked - the fruits are thoroughly washed, peeled and cored, and cut into pieces. Next, the apples are covered with sugar or immersed in ready-made sweet syrup. To vary the taste of the jam and give it a unique smell, you can add orange zest or pieces, or lemon zest. Vanilla, cardamom, cinnamon and cloves are also good additions to jam.

The best utensils for making apple jam are stainless steel utensils. Enameled containers are also suitable, while you will have to give up using duralumin dishes - the high acidity of apples can destroy the oxide film on the surface of such dishes. Apple jam can be prepared not only on the stove, but also in a slow cooker, which is especially convenient when you are limited in time.

To check if the jam is ready, place a drop on a plate and let it cool. If the drop has thickened and does not spill when you turn the plate over, the jam is ready. Even distribution of apple pieces in the syrup and clear syrup of a homogeneous mixture also indicate the readiness of the jam. To preserve more vitamins in apple jam, do not peel the apples and cook it for a short time, immediately sealing it with lids. The cooking time can be reduced by reducing the amount of fruit - the more apples are cooked, the longer you have to wait for the moment of boiling. A little advice: to avoid the appearance of mold on the surface of the jam during storage, roll up the jars when the jam has cooled, lightly sprinkling it with a small amount of sugar.

Use apple jam as the inside of pies, pies, pancakes, casseroles and pancakes, or simply enjoy the fragrant jam with tea. In addition, apple jam goes perfectly with toast and crackers. Apple jam is a wonderful delicacy that can become one of your favorite desserts if you prepare it following our tips and recipes.

Apple jam “Ordinary”

Ingredients:
1 kg apples,
500 g sugar.

Preparation:
Wash the apples, remove the skin and core and cut into small pieces. You can also grate the fruit using a medium grater. Place the apples in a saucepan and cover with sugar. Cook over low heat for about 30-40 minutes or until soft. If the jam begins to caramelize, add a little water. When the size of the apple mass is reduced to half the original amount, check the readiness of the jam.

Apple jam slices

Ingredients:
2 kg apples,
2 kg sugar.

Production:
Cut the apples into thin slices 7 to 12 mm wide. Place apple slices in layers alternately with sugar in a large saucepan or basin and leave overnight (that is, in the dark) . The next day, put the pan on the fire and cook until foam appears on the surface, but not more than 5 minutes. Let the jam cool completely, then boil again for 5 minutes, mixing carefully. Cool the jam again and boil for another 10-15 minutes until fully cooked. Place hot jam into sterilized jars and seal with lids.

Frisky apple jam

Ingredients:
2 kg apples,
500 g sugar,
spices to taste.

Preparation:
Grate peeled apples on a large grater, place in a container, cover with sugar and leave for 2 hours so that the apples release juice. After this, place the container on the stove and cook until it boils. Boil for 5 minutes, after which put the jam into jars and roll up the lids. Turn the jars upside down, cover with a blanket and let cool.

Apple jam in a slow cooker

Ingredients:
1 kg apples,
600 g sugar,
1 cinnamon stick.

Apple jam

This section contains the best apple jam recipes with step-by-step photos and instructions. We will tell you and show you how to make delicious apple jam for the winter at home!

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Apple jam recipes, 60 pcs. in the collection

Ingredients

Water – 2 glasses

Ingredients

Apples (Antonovka): 2.5 kg;

Sugar: 750 gr;

Ingredients

Apples – 900 g (clean weight)

Ingredients

Condensed milk – 1 can

Ingredients

Sugar – 2.5-3 cups

Cinnamon – 1 stick

Ginger (optional) – 3 sq.cm

Rum or cognac (optional) – 1-2 tbsp.

Ingredients

Cinnamon – 1 stick

Ingredients

Apples (peeled) – 1 kg

Water – 80-100 ml (as needed)

Cinnamon/spices – optional

Ingredients

Apples – 500 gr;

Walnuts – 100 gr;

Bay leaf – 1 piece;

Sugar 250 gr;

Ingredients

Oranges – 1 kg

Ingredients

Apples – 700 g (peeled)

Ingredients

Sugar – 600 gr;

Cinnamon – 1 stick;

Ingredients

Condensed milk with sugar – 1 can (380 g)

Ingredients

Cream 30-35% – 200 ml

Ingredients

Ground cinnamon - to taste

Ingredients

Antonovka apples – 1 kg

Ingredients

Water – as needed (approximately 1 glass)

Ground cinnamon - to taste

Vanilla sugar – 1 sachet

Ground nutmeg – 1-2 pinches

Pectin/gelling mixture – 1 package

Ingredients

Apples (hard, not crumbly) – 600 g

Plum (prune variety) – 500 g

Sugar – 500-600 g (or to taste)

Ingredients

Peeled apples – 500 g

Peeled pumpkin – 400 g

Ingredients

Hungarian plums – 0.5 kg

Citric acid – 2 pinches

Ingredients

Apples – 500 g (peeled) + 1-2 apples

Sweet sand – 2 tbsp.

Citric acid – 0.5 tsp.

Water – about 1 liter

Ingredients

Citric acid – 1/2 tsp.

Ingredients

Pumpkin (peeled) – 400 g

Apples (peeled) – 400 g

Sugar – 300-400 g

Lemon juice - to taste

Lemon zest - optional

Output: 3 containers of 0.25 l each

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Apple jam at home for the winter - the most common recipe

Making apple jam is simple and quick if you have a fairly simple and proven recipe at hand. There can be no special secrets here. The main thing is that you have two components in front of you - apples and sugar.

I recommend preparing this particular dessert without adding unnecessary ingredients or flavor enhancers. After all, apple jam {in itself} is very tasty and fragrant, especially if the fruit is sweet and sour.

For this culinary masterpiece, take the ranetkas that grow in your dacha. It is from them that this delicacy will turn out more flavorful, because they are very different in taste. After all, in the winter, we miss summer so much, but here once - I opened the jar and as if I had visited warmer lands again, my soul becomes brighter and more cheerful.

I absolutely love making jam with apples, so it can be used in pies or cakes. And even spreading butter on the freshest bread is pure pleasure. In our family it disappears almost as soon as we open the jar.

Amber jam from apple slices: the best recipe

I would like to immediately note that you choose the variety of ranetki or half-cultures yourself, exactly what they will be and will be, and the final result of the dessert will depend. I most like to make jam from sweet and sour varieties, so I take sugar in moderation, in other words, one to one. If the fruits are sweet, then you can add less sugar, for example 700 sugar, and 1 kg of apples.

You can choose the most beautiful fruits, or you can take broken ones (carrion), but then all the imperfections will need to be cut off. And in any case it will be necessary to cut out the seed box and the rough partition.

Ingredients:

peeled apples - 1 kg
sweet sand – 1 kg

Cooking steps:

Wash all collected fruits in running water. The easiest way to do this is to use a colander to drain excess moisture right away. If the apples come across very broken, then remove such specimens to the side, but if there are only minor defects, then leave them (they will simply be cut off).

Now, using a sharp kitchen knife, cut all the fruits into pieces, and I do this in random shapes. The resulting pieces are as tasty as shown in the photo. I never remove the skin; it makes the dessert even tastier and more aromatic.

Next, you need to weigh the chopped pieces on a scale to calculate the required amount of sugar. For 1 kg of apples, take 1 kg of sweet sand. If the fruit is quite sweet and there is no sourness in it, then add 700-800 g of sugar and you can add more citric acid for a special note.

Remember! If you have any doubts about sugar, you can always correct the situation. Just as you cook on the stove, you can constantly add sugar.

Add sugar to the slices and stir. Let the mixture stand for a few minutes, then stir again.

Continue stirring in this manner until juice appears. It took me 90 minutes for all the fruits to be covered with the sweet liquid.

Place the pan on the stove and cook over medium heat until the apple slices begin to boil, stirring frequently. As the mass begins to boil, note the time. Boil for another 5-7 minutes, stirring.

Turn off the pan and remove from the stove. Cover the container with a lid and leave for 3-4 hours so that the jam cools to room temperature or becomes warm.

Then repeat the function. Place the pan with the contents and with the lid open, boil the fruit slices for 2-3 minutes after boiling.

The slices will become transparent, as if amber - very beautiful!

Don’t forget to taste the dessert; if you add little sugar, add it and boil for a few minutes so that all the grains dissolve.

Sterilize glass containers in advance. And when hot, spread the apple jam into jars, screwing them on with clean metal lids. I use nylon ones. As the treat cools completely, it will become even thicker. And it will be ready for storage in the cellar or somewhere cool.

After opening the product, it is better to store it in the refrigerator, but if the jar with the delicacy is kept warm, it may begin to sugar in 5-7 days. Therefore, store in a cool place so that the dessert will amuse you for a long time.

You can make apple jam not for the winter, but just to drink tea or coffee with hot tea. How does this idea sound to you? But if the collection is still large, then I recommend stocking up for future use. I specially prepared this video for you, where I clearly showed all the stages of production.

I hope that your apple jam for the winter will turn out as beautiful and amber in color as mine. The color is so rich and catchy! The taste of the treat is sweet and sour; in general, it is pure pleasure. We cooked it with the skin on and it came out tender and soft. In general, as soon as you start eating, you immediately empty half the jar - there is no hesitation.

Bon Appetit everyone! See you soon. Join social networking groups on VKontakte, Odnoklassniki, Instagram and subscribe to the YouTube channel. Bye bye.