Apple jam with lemon without water

Add a citrus note to ordinary jam! It will be delicious! Sliced apple jam with lemon turns out even tastier than usual. For an excellent result, it is imperative to choose apples that are firm and sour, but at the same time it is better that they are juicy. The apple slices in the jam are translucent and “marmalade-like,” and the citrus note improves and enriches the taste.

Main
Recipe groups
Apple jam with lemon without water

Ingredients and how to cook

ingredients for 20 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	215 kcal
Belkov:	0 g
Zhirov:	0 g
Carbohydrates:	53 g
Used:	0 / 0 / 100
N 9 / C 0 / B 91

Production time: 13 hours 30 minutes

manufacturing method

For making such jam, it is imperative to choose whole apples, without spoiled places, of approximately the same size. This is necessary so that the slices are beautiful and even. Wash the apples and dry them with a clean towel, then cut them into quarters. We cut out the stalks and cores, then cut each quarter into slices.

Place apple slices in layers in a huge enamel pan, sprinkling them with sugar. You can also use a thick-bottomed stainless steel pan. Then put the pan with the fruit slices on medium heat.

Keep the future jam on medium heat until all the sugar crystals have dissolved. During this period of time, the apples will have to release juice. From time to time, do not forget to stir the contents of the pan. We are waiting for the future jam to begin to boil. After boiling, cook the jam for 15 minutes, stirring during the process.

Wash the lemons. We do this perfectly - using the back of the dishwashing lip, under warm running water. This is necessary in order to wash off all the harmful substances that are used to process citrus fruits from the skin. Afterwards, dry the lemons and cut off the zest using a special knife in a thin layer, trying not to touch the bottom snow-white layer (otherwise the jam will be unnecessarily bitter). The zest can be cut with an ordinary knife, but very carefully.

Next, cut the lemons into quarters and squeeze out the juice. Remove the seeds. Pour the juice into a saucepan with apple slices, and add the zest there. There is no need to cut it, we send it in large layers, as we cut it. Mix everything and cook everything together for another 15 minutes over medium heat. Maybe a little more time will be needed - the apple slices should become translucent in appearance.

Turn off the heat, cover the pan with apple jam with a lid and leave to stand for 10-12 hours.

When this time has passed, the lemon zest must be removed from the jam.

We sterilize jars using any convenient method. They must be sterile and dry. We also sterilize the lids.

Place the pan on medium heat again and bring its contents to a boil. Place the hot jam into the prepared jars, close them tightly with lids and turn them upside down. You can additionally cover the jars with a blanket.

We are waiting for the jam in the jars to cool completely. Usually it takes at least a day. Afterwards we remove the jam to the storage space. It is best to keep it cool.

TOP 10 recipes for making savory apple and lemon jam for the winter

In August it’s time to cook sweet preparations for the winter from the fruits of the garden. The most popular type of jam is made from apples. It is recommended to pay attention to recipes for apple jam with lemon. This dessert looks great and is useful in winter, when the body lacks vitamins.

1 Individualities of winter preparation of apple jam with lemon
- 1.1 Selection and preparation of main ingredients
- 1.2 Sterilization of containers
2 Popular Apple Lemon Sweet Recipes
- 2.1 Conventional manufacturing method
- 2.2 Recipe with lemon zest
- 2.3 With walnuts
- 2.4 With vanilla and cinnamon
- 2.5 With ginger
- 2.6 Delicate and transparent apple jam in slices
- 2.7 In a slow cooker
- 2.8 “Five Minute” Recipe
- 2.9 Amber with lemon
- 2.10 Thick apple jam with citrus
3 Duration and storage conditions of preservation

Individualities of winter preparation of apple jam with lemon

Having collected apples, you want to keep them not only fresh for the winter. After all, you can enjoy the fruits only for 3 months. That’s why it’s worth making jam from apples. The pieces in the sweet syrup will be amber and savory. At the same time, fruits retain their beneficial properties. You can add lemon to the syrup, which will add sourness to sweet varieties of apples.

Selection and preparation of main ingredients

The main component of jam is apples. It is necessary to choose fruits that are undamaged and only ripe. It should be cooked in slices. That’s why they carefully wash the apples and cut out the middle. The remaining part is used for slices.

It is necessary to remove the seeds and dense white veins from the lemon.

It is better to cook the food in a special pan and constantly stir with a wooden spoon so that it does not burn.

Sterilization of containers

Glass containers for jam should be chosen with a volume of 0.7-1.0 liters. It is not allowed to take cans with cracks or chips. After painstakingly washing the container, it is sterilized using:

oven;
pressure cooker;
multicooker;
pan with bubbling water.

The jars should be kept over steam for 10 minutes. Seaming lids are taken with a varnished surface; they are also sterilized in the oven together with the jars. Jam is perfectly stored in the cellar under nylon lids.

Popular Apple Lemon Sweet Recipes

There are many methods for how to cook apples with lemon for the winter. To prevent the apple slices from boiling over and turning into porridge, it is better to first prepare a sweet syrup.

Conventional manufacturing method

An apple dessert for the winter is quickly prepared like this:

Boil syrup from 1 kilogram of sugar and a glass of water until transparent.
2 kilograms of apples are peeled and cut into even slices.
Dip the cooked pieces of fruit into the syrup.
Cook until boiling over medium heat, reducing intensity once foam appears.
Remove the foam and, stirring, boil until tender.
Add pieces of 2 lemons.
After 5 minutes, remove from heat.

After carefully mixing the apple-lemon mixture, place it in jars.

Recipe with lemon zest

Those who love the spicy taste of jam are recommended to add lemon zest to the syrup along with apples. It is removed from citrus fruits with a grater. After boiling the apple slices in sweet syrup until transparent, add the prepared zest. Then, after mixing, add pieces of lemon pulp without seeds. Cook for a couple of minutes and remove from heat. After cooling slightly, transfer to a container.

With walnuts

Spicy and breathtakingly tasty jam comes from:

a kilogram of winter apples;
lemon;
150 grams of peeled walnuts.

Place apples cut into pieces, lemon slices, 2-3 aromatic peppercorns and a bay leaf into the pan. Pour in 600 grams of sugar and add half a glass of water.

After mixing carefully, place on the stove and bring to a boil. After boiling for 10-15 minutes, remove the pan and leave for half an hour. Take out the spices.

Dump out the pieces of nuts, lightly fried in a dry frying pan, and cook for 20 minutes.

With vanilla and cinnamon

Cooked pieces of apples and lemon are covered with sugar. After holding for 20 minutes, put on the fire to cook. You can use half a lemon instead of a whole lemon. Also cut half the orange pulp.

You need to boil the pieces of fruit for 40-45 minutes with constant stirring. Then, 5 minutes before the end of the manufacturing procedure, add a teaspoon of cinnamon and vanilla.

Finish the dessert with the following placement in jars.

With ginger

Syrup is made from a kilogram of sugar. Once it becomes transparent, add apples in a 1:1 ratio to sugar. It is better to soak the pieces with the juice of 1 lemon. Boil for 5-10 minutes. At this time, the grated ginger root is ready. You need to take a root 6 cm long. Add pieces of the pulp of 1 lemon along with grated ginger.

Cook for half an hour after boiling. It is recommended to remove the foam at all times.

Tender and transparent apple jam in slices

You can get a tender apple-lemon mass by pouring sugar into sliced fruits at night (that is, in the dark) . Stir during the day and put on fire. Cook after boiling for 8-10 minutes.

In a slow cooker

A household device will help you cook a delicacy for the winter quickly, without wasting effort and time.

Pieces of apples (1 kilogram) and lemon are placed in the bowl one by one. You need 1 kilogram of sugar. Be sure to pour in a quarter glass of water. Mix everything, then turn on the “Quenching” mode.

It takes 30-40 minutes to cook.

Five Minute Recipe

To make syrup, take half the amount of sugar. A little water is added to it. The syrup is considered ready when it has reached transparency. Pour it over cooked pieces of apples and lemon. Leave it overnight (that is, in the dark) . The next day, add the remaining sugar and bring to a boil. After 5 minutes, remove from the stove and cool. The function is repeated 2 times.

Amber with lemon

To make a wonderful amber dessert, you need to take lemon and orange with peel. All fruits must be chopped into pieces, removing seeds and hard centers. Sprinkle everything with sugar, leaving for 3-4 hours.

Now put on medium heat and cook until boiling. Remove the foam, reducing the intensity of the fire. Now you need to stir the treat for 40 minutes.

You can cook the fruit mass in 3-4 batches of 10 minutes each with a break of 3 hours.

Thick apple jam with citrus

For thick jam, apples with a huge pectin content are needed. The most ideal varieties are Antonovka and Semerenko.

Apples are peeled. But they don’t throw it away, but put it in a gauze bag. Half a glass of water is poured into the pan, a kilogram of fruits, peeled and cut into large pieces, is placed on top. Lower the gauze bag so that the ties look out of the container. Now you need to cook at a boil for 20 minutes. When the apples become soft, remove the pan from the stove.

The gauze bag is removed, and the pieces of fruit are freed from excess water. Then, through a sieve or blender, turn the fruit into puree.

For a kilogram of apples, take 600 grams of sugar, which is poured over the apple mass. Add the juice of 1 lemon there.

Boil the jam for a long time over low heat. You can use the oven. Spread the apple mixture on a baking sheet in a narrow layer and place it in a cabinet heated to 200 degrees. You need to keep it inside for 1 hour, lowering the temperature by 50 degrees.

It is recommended to place the jam into jars when it is hot.

Duration and storage conditions of preservation

Apple and citrus jam is stored under regular lids in a cool place. The product is eaten during the winter.

You can also prepare a delicacy for twisting, but you need to make sure that the lids are covered with varnish.

The best storage temperature for workpieces is up to +5 degrees. At room temperature, jam in perfectly sterilized jars does not spoil.

6 best recipes for making apple and lemon jam for the winter

Apple jam is one of the most favorite options for lemon rolls. During the heat treatment process, the apple actually does not lose its own necessary parameters, and in combination with lemon it has a very unusual taste. In addition, amber apple jam is very easy to prepare, and the ingredients for it can be found in any housewife’s refrigerator. We present for you several sweet recipes.

Secrets of making apple and lemon jam for the winter

In order for the fruit mass not to lose its own necessary parameters and to be stored for a long time, the following reasons must be taken into account:

Apple pulp should not be cooked in enamel dishes, because it sticks and burns in it.
During the cooking process, remove the foam, because otherwise the dessert will ferment.
To avoid destroying the slices, stir the mixture with a wooden spoon. Alternatively, you can not use a spoon, but shake the pan with radial movements.

How to select and prepare raw materials?

To make fruit rolls, only ripe apples are chosen. Overripe or unripe fruits should be tossed for jam.

First, all the fruits are washed. The seeds are removed from the lemon so that the jam does not become bitter. Next, cut into slices. The damaged areas of the apples are removed and cut into 2 parts, after which the core is removed and also cut into slices.

Preparing dishes for the start of the process

For preserving apple mass, jars that are no more than 5 years old are suitable. The year of manufacture can be found on the bottom of the can itself. After this, all containers and lids must be sterilized. There are different options, but the most popular are the following:

In the microwave.

For this option, wash the containers and lids with soda, and then fill them with water at a level of up to 2 cm from the bottom. After this, turn on the microwave for 5 minutes at maximum power.

The jars and lids are washed with soda and thoroughly wiped. The entire container is placed neck down in the oven for 15-25 minutes.

How to make apple jam with lemon at home?

Making savory apple jam is very simple because it does not require a huge amount of ingredients and does not take much time.

Traditional recipe

To make a delicious dessert you will need:

lemon – 2 pcs.;
sweet sand – 1 kg;
apples – 2 kg.

Pour the sugar into a saucepan and pour warm water over it, stirring until completely dissolved. After this, the apples are placed in a saucepan and cooked until the fruits become transparent. Then place lemon slices into the apple mixture and cook for 5 minutes.

After production, the dessert is immediately placed into jars.

A quick recipe in a slow cooker

To make jam in a slow cooker you will need:

apples – 1 kg;
lemon – 1 pc.;
sugar – 1 kg.

After preparing the fruits, the fruits are placed in a slow cooker in such a way that they occupy about a third of the total size. Then add 2 tablespoons of water and sugar. After this, place the lemon in the slow cooker and set it for 25 minutes in the “Stew” mode.

With orange and cinnamon

For production you will need:

apples – 1 kg;
½ lemon;
½ orange;
sugar – 500 g;
cinnamon – 2 teaspoons.

Bulgarian jam

Bulgarian jam has a marmalade structure, and to make it you take:

apples – 1 kg;
water – 500 ml;
sand – 1 kg;
citric acid – 1 teaspoon;
vanilla sugar – 10 g.

Add sugar to a saucepan filled with water and cook over medium heat for 10 minutes. After this, all the fruit slices are placed in the bubbling syrup and stirred from time to time. The apple mass is cooked for 45 minutes, after which citric acid and vanilla sugar are added.

With ginger

apples – 1 kg;
sweet sand – 1 kg;
ginger root – 6 cm;
lemon – 2 pcs.;
water.

Sugar is added to water and boiled until it dissolves. Then add apples with lemon juice and cook for about 5 minutes. Then grated ginger and the remaining lemon are poured into the jam. Stir the mixture from time to time, remove the foam and cook for 30 minutes.

Clear apple jam slices

After preparation, all the fruits are placed in a saucepan where the jam will be cooked, covered with sugar and left for 1 night (that is, in the dark) . During the day, put the amber jam on the fire and stir until it boils, then cook for 8 minutes.

Sweets storage

Apple jam must be stored at a temperature of 10 to 15 degrees plus. Also, direct sunlight should not leak into the room with seams. The best place for storage may be a basement, which under no circumstances is flooded with water.

Jars with apple mass should not be exposed to temperature changes, nor should they be stored in the cold. If the criteria are met, the product will be good for 3 years, but keep in mind that the taste of the seams changes every year. For this reason, it is recommended to store it for only 1 year.

How to make apple and lemon jam

Apple jam with lemon is a fascinating alternative to the usual and familiar apple jam. We will tell you how to prepare this healthy and fragrant delicacy in this article.

Number of servings: 1
Production time: 30 minutes

Apples with lemon for the winter: recipe No. 1

To make this jam you will need:

2 kg apples;
1 kg of sweet sand;
2 lemons.

First you need to prepare the syrup: pour the sugar into a saucepan and pour warm water over it until it just covers it. Stir until sugar is completely dissolved in water.

Wash the apples, cut into four parts, later into much smaller slices, remove the cores. There is no need to cut off the skin unless it is very rough. Place apples in saucepan with syrup. Cook over low heat until the apples are transparent.

While the jam is cooking, prepare containers and lids. They must be thoroughly washed and sterilized.

Remove the zest from the lemons with a small grater. Cut the lemon into thin slices or quarters. Remove seeds. Throw a couple of thin circles or semicircles for decoration.

When the apples have become translucent or pureed, add the zest and chopped lemons to the pan. Cook for no more than 5 minutes. Carefully pour the finished jam into jars. Place the slices left for decoration on the edge of the jars so they can be seen. Seal the jars with airtight lids. You can store it in the cellar or pantry at room temperature.

Apples with lemon: recipe No. 2

This jam is cooked in two stages, the apple slices turn out whole and transparent. What will be useful for him:

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 at night (that is, in the dark) .

In the morning, boil the apples for about half an hour until fully cooked. Place the jam hot in prepared jars and seal for the winter. After cooling, especially if put in the refrigerator for a short time, the syrup acquires the thickness of jelly.

Both recipes are simple to make, and the result is good - fragrant and very tasty apple-lemon jam.