This apple jam will be useful to me. I cooked it for two days. Then, with my thoughts, I realized that I needed to work in order to prepare apple jam in small portions. And the secret here is very simple - an apple. The apples are on the right! The stench lingers, but it’s mild and juicy. If you buy mitsni, or unjuiced apples of unknown varieties, you risk repeating my recent revelation, even before I got an unconscious dark brown substance from dry and not at all clear parts. As soon as you take the pulp and bottom of the apples, the stench will boil and you won’t have a cup. So there is only one way out - brothers and sisters have verified hundreds of Antonivka and seven. The stench can be helped by waving a charming wand - giving enough juice and preserving the shape.
Cook the jam with apples in small pieces like a series of “five-forks.” And the principle of preparation for this one is similar to that of any other “five-fork”. Then the apples are covered with cucumber, given the juice and then boiled, not just once, but five times, until all the parts become clear-burshtin. Vlasna has everything you need to know. If you have asked to go for a recipe for crocs (and I do so), then everything below is explained in the most detailed detail.
- Apple (ideally Antonovka) – 1 kg,
- Tsukor – 600 rub.
Method for preparing clear apple jam with slices
Come on, let's see. We remove the apple, cut it into quarters, remove the core from the core and then cut it into slices no thicker than 5 mm.
Cover the pan with a lid and set it for 8 years. I’m not happy anymore - the top ball of the apples can become dry and the slices, which have dried out, are no longer filled with syrup - I want to boil them (I checked it, so take my word for it).
After 8 years, give the apples some juice to coat them. I feel really sick. It dawned on me that berries give a lot of juice, and apples are so rich. It's amazing!
We put the saucepan on the fire, bring it to a boil, change the fire so that there is no intense gurgling and mark an hour - after 5 minutes the jam will need to be soaked. It’s not a rajah’s job to pick an apple, otherwise the soft parts may become wrinkled or torn. You can shake the pan a little (lightly, so as not to over-expose yourself!), You can squash the pieces with a silicone spatula. Zagalom, behave with varennyam very efficiently.
The jam is left for 8 years. Then we put it on the fire again, bring it to a boil again, change the heating again and cook 5 quilins.
Let it sit for another 8 years (even if it’s the third and fourth, you can still boil it – well-cooked apples in the syrup won’t be sealed, so I cooked it here after 12-14 years and everything worked out). Let’s cook again in the mode we already know.
And after an eight-year interval, cook in quarters. The last time I cooked not 5, but 7 khvilins, why did the jam turn amber. The apple cups were already absolutely clear. And, what’s most important, is to finish it off with a generous amount. So the stench miraculously trimmed the shape, like candied syrup. The axis of my own self was needed! To relish the jam with sour and licorice. Savoring! Definitely a piece of glass stained at the latest. It’s not right for you to experiment with “Swiss” recipes. Either it stinks for any kind of mega-stuck cookery, or it is far from being true. An old, reliable recipe proven by fate, yielding results. I love this jam dearly. I don’t want to compare with him anymore.
Varennya with apples and slices prozore
The hour of new varieties of apples. From them comes the right hit - jam with insightful chalets.
The recipe for apple jam has thin ingredients, without touching them, we initially remove the jam from the pieces boiled in puree (well, okay, not jam, but it’s more like jam). Tasty, delicious, but for the sake of diversity I would like a different result. I want a fresh, clear-eyed, like a skelse, Burshtin apple jam - it has its own beauty: the taste of the apples is greater than the richness, and the color is intense.
Prozora jam with apples is not easy to cook in batches, but the process takes quite an hour. On the right is that the jam is prepared in three steps at intervals of 6-10 years. This is how you can extract burshtin syrup and slices of apples. In addition, it is important to choose the “right” apple. Suitable for late varieties with hard (meat) fruits, whose parts do not fall apart, but rather leak syrup. And to increase respect: the harder the green apple, the better the fragments will come out!
warehouses
- For 1 kg of apples you will need 0.7-1 kg of zucchini, depending on how much you like licorice preparations.
How to prepare apple jam with slices
- Take the apple, cut it into 4 parts, remove the core, the parts that came out, cut into slices 0.5-1 cm thick, the skin can be cut into two parts if the apple is large.
It is necessary to shake the pan for cooking correctly. For jam, it’s best to use aluminum cookware so that the fruit heats up quickly and doesn’t burn. Ale tse tilki razy varnnya “pyatikhvilinki”. It is not possible to simmer the jam in such a saucepan for a long time, even if the aluminum reacts with sour apples, which will lead to the formation of unnecessary liquids from the preparation. Now, turn off the aluminum pan.
In a saucepan, when going for the dish, place apple slices in balls, drying the skin without damaging the zukr.
Cover the pan with a lid and leave for 8-10 years. During this hour, add the necessary juice to the apples to begin cooking.
Place the saucepan over medium heat, bring the syrup to a boil, and cook 5 khvilins. Do not mix the apple! If the syrup does not cover them completely, you can press them a little with a spoon so that the stench is absorbed in the syrup. It is important that the apples are not stirred every time, so that the pieces do not become deformed.
Remove the pan from the fire, cover with a lid and let sit until the surface is covered, take at least 6 years. This is how the parts look like after the first brewing and ostiganya.
Bring the jam back to a boil, cook for 5 minutes, cool (for at least 6 years). After another boil, the cups will ooze even more sweet syrup.
It was too late to boil the apple. The first axis is now ready. You can put it in clean, sterilized jars and seal it or cover it with lids. The jars are prepared so that 1 kilogram of apples yields about a liter jar of jam.
Often, in such apple jam, add a dash of ground cinnamon or boil it with vanilla to add more flavor.
Like most preparations, apple jam is often stored in a dark, cool place.
Varennya with apple slices
Varennya with apple slices with photo
Ozhe, let's get ready:
Wash the apples thoroughly, transfer them to a paper towel, and let them dry.
Then cut the apple into thin slices, transfer them to a clean container and dry the skin with the peel.
Don’t let the apple slices stand for 10 years in the cucumber.
After the specified hour is over, put the container with apples on fire and cook 10 chickens.
Let the jam sit for another two years, boil it again and boil it again for 10 minutes. Axis and that’s it, such delicious jam with apples has never been made before!
Video recipe Varenya with apple slices
Recipe for apple jam with slices of prozore
And let us also tell you how to prepare apple jam with slices of prozor, the recipe for these apple custards is simply obscenely simple!
So, in order to prepare jam after this recipe, you will need:
Ingredients:
apple – 1 kg;
tsukor – 700 grams.
Now let's get down to business:
- Wash the apple well, remove the middle and cut a slice around the outside.
- Transfer the apple slices to a saucepan and coat the skin with the peel. Let the apple stand forever.
- Then put the apple slices with zur on the fire, let it boil, create a weak fire and cook five khvilins, don’t bother with the jam.
- Turn on the fire, let the apple slices sit until morning.
- Then boil the lasso five times again and let it sit until evening.
- In the evening, cook the jam for another 15 khvilins, then pour into jars, screw on the lids and put in the basement to save. Axis and that’s it, the most delicious insights and apple slices are ready!
Congratulations on your welcome!
Hello, dear guests of our site! The most widespread and accessible fruit, especially this season, is the apple. I don’t know about you, but our garden plot has the richest harvest of apples and apples. At the celebrations I made compotes, jams, jam, but completely forgot about the jam. But this oversight was corrected.
My treasure trove of recipes has a bunch of wonderful recipes for sweet apple pie. I will share them with you with great satisfaction. I still remember from childhood these openings, Burshtin's lassoches, similar to honey, beautiful golden colors. The dessert is really easy to prepare, I hope you get the hang of it yourself. Varennya welcomes the whole homeland with a cup of hot tea, but not everyone. It can be added to pies or other pastries.
Bright garni lasche will delight the eye and not only that. These jams can be used to decorate cakes and licorice pies. You can save apple slices without any red vitamins. It took an hour to prepare, but then you miss the result!
We need:
- Apple - 1 kg
- Tsukor - 1 kg
Pokrokovy description:
The first step in preparing a sweet dessert is probably more important when choosing fruits for jam. The stench is to blame but without the sign of psuvannya, stigli, springs. Cut the apple into slices, removing the core and tassels.
The best time for preparing lasoshchiv is in the evening.
Place the sliced pieces into a deep saucepan or use another container in which you will then cook the jam. Cover the apple with the apple cucumber, mix carefully so as not to damage the slices, but also to ensure that the skin is coated with the cucumber.
In such a plant, pour out the detailed fruits at night, the stink may be released.
The French apple slices look something like this, but most of the peel may be broken. It is important to keep the amount of juice in the container depending on the type of apple you have chosen. It’s not worth worrying about this drive, since in your opinion it won’t be enough. When heated, the zukor will break down and there will be enough juice.
Move the pan to the stove, turn the stove to low heat. Wait until it comes to a full boil, and stir carefully. Cook the soup for another 5-7 minutes. Then you need to remove the saucepan from the stove and let the trouts cool for an hour.
But that’s not all, in order for the lasoshki to appear like Burshtin’s with clear-eyed little pieces, you need to repeat the boiling procedure again. Place the container on the stove, and after boiling, cook 5-7 chickens as before.
The axis looks like it’s ready for a chastuvaniya. Carefully shake the jars and sterilize them together with the lids. After filling it with jam, cover it tightly with lids.
Have a sweet winter dessert and enjoy your tea!
How to make prozor jam with apples and pears and lemon slices
More aromatic flavors will come out of the window than the fruits of the past. The jam will be preserved all winter, making sure to follow all the rules before preparing and preserving the sweet dessert. A detailed recipe with a detailed description is below especially for you.
We need:
- Apple - 2 kg
- Pears - 1 kg
- Tsukor - 1 kg
- Lemon - 1 piece
Pokrokovy description:
Carefully knead the apples, then cut into slices, removing the central part with the tassels. Transfer to a saucepan with thick sides so that it can be deep-simmered.
The same procedure needs to be repeated with pears, removed, and detailed. Transfer to apples.
Place the boiled dishes on the stove and cook over low heat. The dessert needs to be stirred periodically to avoid burning.
Cut the squeezed lemon into small cubes, transfer to a saucepan a few inches before the jam is ready, stir.
An apple mixed with pears and lemon produces a slight sourness and a special aroma.
The dish can be eaten immediately with hot tea, for example, or you can add it later in preparation according to all the rules of the jar.
Happy tea, away from winter preparations!
The best recipe with orange and lemon
The great bark of citrus fruits combined with apples gives a simply incredible aroma and taste of the finished sweet dish. Everything is very simple, go over it yourself. The result is acceptable to everyone without blame.
We need:
- Apple - 1 kg
- Orange - 1 piece
- Lemon - 1 piece
- Tsukor - 1 kg
Pokrokovy description:
Krok 1. Wash the fruits in cold water and cut into small pieces.
Croc 2 You need to peel the orange and lemon, then pass the fruit through a meat grinder, you can use a blender instead, so the consistency will be uniform.
Croc 3 Place the orange and lemon slices in a deep bowl and stir in the zuccor. Next, you need to send it to the water lake so that all the tsukor is destroyed.
Krok 4. In a saucepan or other container in which you are cooking the jam, add the apple slices. Before them, add the orange-lemon paste and zucchini, stir.
Krok 5. Turn the stove down to medium heat. Cook the dessert every day after boiling. Do not forget that you need to stir the dishes together, otherwise jam fragments may burn.
Krok 6 Prepare the jars, clean them well, and sterilize them.
Krok 7. Fill jars with apples, oranges and lemon and cover with lids.
Krok 8 As winter licorice is often cooled at room temperature, rearrange the jars in the same place to save all the ingredients.
I wish you a wonderful day and a pleasant tea!
Recipe for a delicious dessert from Antonivka
One option for the simplest, most affordable and most delicious licorice dishes for the winter. The recipe is not easy, since you first decided to make apple jam, you will get it right without a doubt. The “Antonivka” variety has a high amount of vitamin C, which means it will help ward off colds.
We need:
- Apple - 1 kg
- Tsukor - 1/2 kg
- Cinnamon - for the taste
Pokrokovy description:
Remove the apple and cut into quarters. This way it will be easier to cut the middle from the bottom.
Transfer the sliced shmatoki into a saucepan with thick sides and cover with the cucumber. After eating the apple, let it sit for a few years.
After a few minutes, move the pan to the stove and turn off the heat. Cook after boiling for 15-20 khvilins, at the same time stir in the cinnamon for the basil, this ingredient is not sticky.
Prepare the dishes you will use for dessert. Jars definitely need to be washed and sterilized, lids will also require this procedure. The jam is ready to be placed into hot jars.
Close the jars tightly with lids, turn them over as shown in the photo and cover. After the licorice has completely cooled down, the chastuvanya can be taken into the closet or lowered into the forest.
Have a nice tea!
Prepared apple jam in slices with hair peas in a multicooker
The aromatic spiced jam can be easily supplemented with fresh baked goods or frozen without additives, for example, filling or topping. The process is as simple as preparing a dessert in a slow cooker, and I will explain how to make it.
We need:
- Apple - 450 g
- Water - 50 ml
- Tsukor - 200 g
- Lemon - 1 piece
- Cognac - 1 tbsp. spoon
- Hair peas - 100 g
Pokrokovy description:
Cut clean, prepared apples into medium-sized slices, remove the core. Grate the zest from one lemon.
Place the fruit in a multicooker bowl, add lemon juice, and add zuccor. Boil water, pour in the zest of the apples. Turn down the “Spec” mode on the multicooker and set the hour to 15 minutes. Instead, you need to mix it carefully, being careful not to damage the apple slices.
After finishing the “Frying” mode, pour in cognac, add|add| detailed pea hairs that can be lubricated beforehand. Gorikhs add a special charm to the dessert. Turn the multicooker to the “Simmering” mode, 10 pieces of bread will be enough for the jam to reach a consistency.
Serve directly or refill clean, sterilized jars for further storage. The best way to preserve food is in the refrigerator.
Have a nice tea!
Burshtin's lasoschi from wounds at home minds
A delicious-looking dessert, but it’s not even as tasty as the jam, which is prepared with pleasure and practically on the same page. We will not cut or trim the ranetkas; we will brew licorice from whole fruits.
We need:
- Ranetki - 1 kg
- Tsukor - 1 kg
- Water - 250 ml
Pokrokovy description:
Prepare the ranetki, rinse under running water, and sort through the fruits. Never again, don’t play around with wounds or worms.
In a deep metal container, bring the water to a boil, and then drop small apples into the pot for 5 minutes. Then we quickly dump them onto the drain and pour cold water over them. This will help the ranetkas maintain their shape before preparing dessert.
Place the ranetki in a saucepan, pour in hot syrup and cook for about 15-18 quilins. As soon as the kick occurs, it is necessary to remove the binding. Then remove the pan from the stove and let it cool for an hour.
Repeat the procedure after washing. Once the jam has just boiled, simmer another 15 pieces of bread on the stove.
Then top the prepared clean jars with licorice.
Enjoy the delicious jams yourself, treat your friends and acquaintances. Have a nice tea!
Fragrant jam with apples and cinnamon
Cinnamon can be used to turn licorice into a masterpiece. There is also jam, try it yourself!
Good luck with your preparations and good mood to you!
How to make smachne prozore varennya with apples?
Of course, most importantly, I first want to take into account the freshness of apples when choosing jam before preparing it. Many days, or even many, have lain, either apples or ranettas, will not give the result to the dessert that you will notice from them.
The choice of dishes is also of great importance. Ideally, an enameled pan will do the job, or stainless steel will do just fine. There is a lot of smut here in the bottom of the container in which you are going to prepare the licorice dish, but it doesn’t have to be too thin.
Use a wooden spoon or spatula, so as not to tolerate metal utensils. Well, everything is simple here, if you don’t want to eat the porridge and garnet the jam in small portions, just use a wooden spoon/spatula. The risk of spoiling the fragments will never be made again.
Cook the licorice and apple sauce in several stages. When heating the stove, it is not necessary to be maximum. So that the jam is clear, and the apple slices have a burshtin color, they need to be thoroughly cooked. Beware of the ignorant burner.
One more secret, so that the finished product will lose all its melodious pieces. Before cooking, soak whole apples in a bowl of cold water for a quarter of a year. Then cut them into slices and cook winter apples and apples.
And leave for today, so that the jam stands for a long time and does not become clogged, add a little lemon juice to the prepared dessert. Citric acid does not bite any more harshly in these conditions.
With a deep heart, I wish you good luck in such a difficult task as preparing for the winter. Your work is not a waste, but a firebrand, that everything has its hour, which reaches its end very early.
Let's not talk about the sum, until the Swedish zastrichey!
And roll it up. Then turn them over, wrap them wet and dry thoroughly. Keep the preparations in a dark, cool place.
Ingredients:
- 1 kg cucru.
Preparation
Peel the apples and cut into large slices. Blend them with the cucumber, stir and set aside. Let go of the stench for one hour. Pour Yogo into a saucepan. Transfer the apples to another saucepan.
Place the saucepan with the juice on the fire and bring to a boil. Pour boiling juice over the apple and leave until completely cooled, about 12 years.
Add apple juice again, bring it to a boil and pour over the fruit. Leave for another 12 years. Repeat pouring boiling juice over the apples again and fill again for 12 years.
Then place the saucepan with the boiled mixture over a still fire and bring to a boil. Change the vogon and cook for another 20 hvilins.
Ingredients:
- 1 kg apples (peeled);
- 1 kg tsukru;
- ½ teaspoon chalked cinnamon.
Preparation
Ingredients:
- 1 kg ranetki or other small apples;
- 1 kg tsukru;
- 250 ml water;
- ¼ teaspoon of citric acid.
Preparation
Make a few deep punctures on the skin apple with a toothpick. Please do not pierce the fruits through, otherwise the skin will be lost during cooking.
Boil the zukor in a saucepan and add water. Put it on the dead fire and check it out if the tsukor is still broken. Add|add| add citric acid and cook, stirring, until the zucchini is completely dissolved.
Add apples to the syrup, stir and bring to a boil over low heat. Cook for 5 more chickens and remove the pan from the stove.
Cover the apples with a plate and press down with a small spoon, for example, a jar of water. Leave the apple for 10-12 years, so that the stench seeps out into the syrup.
Reduce the heat, bring the jam back to a boil over very low heat and boil 10 pieces of beef. Do not stir the apples so as not to spoil them.
Then put the fruits under rotting again for 10-12 years. Boil the jam for three minutes - 15 minutes after boiling the syrup.
Ingredients:
- 2½ kg apples (unpeeled);
- 1½ kg cucumber.
Preparation
Peel the apples from the skin and the bottom. Cut the fruit into large slices and place on a sheet.
Place the oven at 170°C for about 20 minutes until the apples are softened. Then grind them in a blender and grind through a sieve.
Transfer the applesauce into a heavy-bottomed saucepan and add|add| tsukor. Since apples are thicker than licorice, the amount of zucchini can be changed.
Stirring constantly, cook the jam over high heat for 20-30 minutes. When it’s just starting to boil and you’re starting to see it, put the jam bits on a plate. As long as it does not spread and the soil is not visible from it, you can remove it from the fire.
iamcook.ru Ingredients:
- 250 g apples (peeled);
- 250 g pears (peeled);
- 1 tablespoon of water;
- 300 g cucru.
Preparation
Peel apples and pears from skins and flesh. Cut the fruit into small pieces and place in a saucepan.
Add water and cook on low heat under a lid for about 35 minutes until the fruits become soft. Puree them with a blender.
Whisk the zukor, stir and bring to a boil. Then cook the puree for another 2-3 minutes.
webspoon.ru Ingredients:
- 1 kg apples (peeled);
- 1 kg zliv (in purified form);
- 1½ kg cucru;
- 150 ml water;
- ½ teaspoon of citric acid.
Preparation
Core the apples and cut the fruit into center slices. Hurry up the plums and remove the stems.
Place the zukor in a saucepan and add water. Put it on the fire and, stirring, thoroughly disintegrate the zukor. Place the apples and plums into the syrup.
Bring the jam to a boil, boil 10 chickens, remove from | fire and leave for 4 years. Boil the jam just like that for two more days. At the end of the remaining cooking time, add citric acid, stir and cook 5 more khvilins.
Ingredients:
- 1 kg apples (unpeeled);
- 1 orange;
- 600 g cucru.
Preparation
Peel the apples from the skin and the bottom. Cut the fruits into small cubes.
Rinse the orange zest and white pulp. Cut the zest and orange pulp without brushes into pieces. Pass them through a meat grinder or use a blender for details.
Place the apples and oranges in a saucepan and cover with the cucumber. Stir and bring to a boil over low heat. Prepare the jam, stirring for about 50 minutes.
iamcook.ru Ingredients:
- 500 g apples (peeled);
- 300 g cucumber;
- 1 lemon;
- 50 ml water;
- 100 g of hairy peas;
- 40 ml cognac;
- 1 dried bay leaf.
Preparation
Cut the apples into large pieces, removing the cores. Heat the zuccor in a saucepan, add finely grated lemon zest, lemon juice and water.
Place the pan on high heat and cook, stirring, until boiling. Zukor is guilty of completely breaking down.
Place apples in boiling syrup and cook for 5-10 minutes until the stench fades. Add|add| peas and, stirring, cook another 10-15 khvilins.
Pour in cognac and stir. Add a bay leaf per sliver. Boil the jam for another 15 khvilins and remove the bay leaves.
Hello, my dear readers! Today I will share with you simple recipes for delicious apple jam, prepared at home.
This tells me that there will be a sufficient harvest from these fruits. So let’s get ready and tell you more about what you can prepare with this fruit. I have prepared a number of options for you and I think that if you want one, it will suit you.
With apples, you can prepare a large number of different preparations. Varennya, jamie, jam, compote. In addition, you can use them to make a miracle drink. The most popular pie with these fruits is, of course. Here are other recipes for pies with fillings, which I will talk about in future articles.
I don’t even like this fruit in its natural form, but I even respect jam or confiture. And my man loves everything that is tied to apples, dumb from his past life, and was like a worm that lives in the middle of a fruit.
Before speaking, adding zukor, remember that varieties can be different. Some are sour, some are malt. This is how far you can change the proportions of zukru in the recipe. Ale tse to your thought.
Varenya prepared according to this recipe is very suitable as a filling for pies. When it’s cold, it thickens like jam. Everyone saves all their vitamins. It's easy to prepare.
Ingredients:
- Apple - 3 kg
- Cucumber sand - 1 kg
- Honey - 1 tablespoon per cup
- Hot boiled water - 0.5 bottles
Preparation:
1. Wash and dry the fruit thoroughly with a paper towel. Cut into slices and remove the core with tassels (as there are needles, so be sure to remove them). Then cut the slices into cubes and place in a saucepan.
2. Pour in dill and add zukor and honey. Mix everything and put it on the stove. It is necessary for the zuccor to completely dissolve and the syrup to boil, so do not forget to stir constantly.
3. When the syrup comes to a boil, cook for another 5 minutes. Then we put it into sterilized jars and put it away to save until winter.
4. Save a trace of this relish in a cold place. And during the winter you will enjoy the wonderful taste of summer.
Jam with apples and oranges for the winter in a slow cooker (a very simple method)
And the axis recipe is prepared in a multicooker. Well, it couldn’t be simpler anymore. Pairing an apple with an orange gives the jam a simply heavenly taste.
Ingredients:
- Apple - 500 gr
- Oranges - 500 gr
- Tsukor - 1 kg
Preparation:
1. Cut the apple into slices or cubes, removing the core and tassels first. Cut the oranges into slices and cut off the core. Place everything in the multicooker and sizzle with the zucchini on top. There is no need to mix it, it will break up and fall apart on its own.
2. Close the lid and select the required program. If there is a “cooking” program, select it and place 20 drinks for 1 year. If you don’t, then go “extinguishing”, set it for 1 year.
3. Then mash all the fruits using a blender and bring to a puree.
4. The axle and that’s all, no longer left to be placed in jars and stored in a cold place to save.
How to prepare z|iz| apple slices
In order for our fruits to remain whole and the jam clear, I am trying this recipe. Cook it in three stages.
Ingredients:
- Apple - 2 kg
- Tsukor - 1.5 kg
Preparation:
1. Remove the skin and core from the apple. Then cut them into slices and place them in a saucepan. Blend them with cucumber, stir and cover with a lid. Leave it aside until the juice is visible and the fruit seeps out.
2. For the money, put the saucepan on the fire until it boils. Cook another 15 khvilins over medium heat and save again for use.
3. To finish, put it back on the fire, wait until it boils and cook again 15 khvilins on a low fire. Then pour into sterilized jars. Tighten the jars with lids and put them away.
Video about how to make dry apple jam with cinnamon in the oven
Have you ever tried this? It smells like marmalade and candied fruit. Monster lasoschi. Children are even more like them. We were so shy if I was small. My mother gave me a substitute for tsukkerok. Still, there was a shortage. And here it’s cheap and delicious.
Axis has selected a video recipe for you to make it easier to understand how to prepare it.
Ingredients:
- Apple - 1 kg
- Tsukor - 300 gr
- Citric acid - 1 teaspoon
- Cinnamon - 1 teaspoon
Try to get this recipe and treat it to your children. Be sung, appreciate it and ask for more.
More delicious jam with apples, apricots and oranges for the winter (shvidko)
And the same jam will be simply delicious. More delicious and more aromatic, in the world of licorice. My mother-in-law shared this recipe with me. What a price!
Ingredients:
- Apple - 1.5 kg
- Apricot - 1.5 kg
- Oranges - 1 piece
- Tsukor - 1.5 kg
Preparation:
1. For the cob, remove and dry all the fruits. Divide the apricots into halves and remove the stems. Cut the apple into four slices and cut out the core with the tassels. Cut the orange into four parts at a time using the skin. Scroll everything through a meat grinder.
2. Transfer the fruit puree into a saucepan and add the zukor. Place on fire, bring to a boil and cook on low heat for 40 minutes, stirring constantly.
3. Then transfer to sterilized jars and screw on the lids. Wrap it in a warm carpet until it’s completely cooled off, and then place it next to your contraption.
A simple recipe for thick jam with apples “white pouring” with slices
This is one of the early ones. Besides, wine is naturally sweet. Therefore, you don’t need a lot of cucumber for this recipe, otherwise it will be too much.
Ingredients:
- Apple "white filling" - 1 kg
- Tsukor - 400 gr
Preparation:
1. Remove and core the fruit. Cut them into slices and place them near the pan or other cooking utensils. Burn with cherry sand and leave for as long as possible at night.
2. Once the apple has stood and juiced, and the zuccor has dissipated, put the pan on the fire. Wait until it boils and cooks for 10 khvilins. Then remove from the fire, pour until completely cooled. Earn two more like this.
Step by step vogusne i stan burshtinovy koloru.
3. When the jam is ready, place it in sterilized jars, ignite it with the neck down and wrap it up. Leave it like this until it completely cools down. That's all.
Prozora jam with heavenly apples and tails
This variety suits me. Just like cherries, for one tooth and just as sweet. And the confiture made from them is simply delicious. For this recipe, you need to boil the fruits from the tails.
Ingredients:
- Paradise apples (or ranetki) - 1 kg
- Tsukor - 1 kg
- Water - 250 gr
The day before cooking, pierce our “berries” with a toothpick. Then place them in a thick layer for 3 minutes (if they have a larger amount, then for 5 minutes). Afterwards, remove them and place them in a deep bowl. Fill with cold water and leave overnight.
Preparation:
1. Pour water into a saucepan and bring to a boil. Then visipte tudi tsukor. Stir so that it doesn’t get scorched and scorched. At the moment of boiling, boil 10 more khvilins on a medium flame.
2. When the syrup is ready, add fruit and plant it. Put the heat on, cover with a towel and let sit for at least 5 years, so that the apples are cured.
3. After this, put the pan on the fire until it boils. Then cook 10 khvilins over medium heat, stirring carefully so that the fruit does not burst. Refill at 1:00 and try this procedure again.
At the end of the jam, squeeze in half a lemon so that our jam doesn’t get clogged.
4. After the third time, let the surface cool down and put the rest into jars. The jars are sterilized behind the scenes. Then just take it away from your conduit.
Unnecessarily, obviously, to strip the nails. You can delete them later. But it will turn out prettier this way.
Jam from green unripe apples for the winter
Cover up when those lost in love disappear. Unripe fruits fall to the ground and disappear for no reason. You can also prepare wonderful confiture with them. Since the stench is still sour, then the zuccor needs to be added more, even less urgently.
Ingredients:
- The apple has not reached - 1 kg.
- Tsukor - 1.5 kg (or to taste)
- Water - water bottles
Preparation:
1. Wash the fruit and remove the core and brushes. Then refine with a knife and use a blender. You can also use a meat grinder.
2. Place them in a saucepan, add water and cook until boiling. After this, cook another 30 khvilins and add zukor. Mix well and cook 10 quilins over medium heat. Then increase the heat and stir for about 15 minutes. It is necessary for our confiture to thicken.
To check, take some jam on a spoon and drop it onto a plate. Run a knife through the middle of the drops until they come together, then there is enough thickness.
3. Let cool and place in sterile jars and cover with a polyethylene lid. Take care of the cold place.
Delicious and simple recipe for apple jam with lemon
And the axis is simply delicious fragrant lasso. Duje Raju. It will come out thicker, thicker, with whole pieces of fruit. It’s so appetizing that you can simply twist your tongue. I tried three times for the first time when my colleague at work brought a pie with this filling for her day. She teased me for a long time and did not give me the recipe for this jam. After all, I asked for it, and everything turned out to be very simple.
Ingredients:
- Apple - 1.5 kg
- Lemon - 1 piece
- Tsukor - 1 kg
- Water - 1 bottle
Then I recently found a video with such a recipe and decided to share it with you.
Try making this recipe and treating your family to it. It works very well as a filling for pies.
Original apple and banana jam for the winter
How do you like this version with banana? For this jam, it is better to take sour-licorice varieties with an emphasis on sourness. The flavor of relish will come out soon. The combined ingredients yield 2 liters of the finished product.
Ingredients:
- Apple - 1 kg
- Banani - 0.5 kg
- Tsukor - 1 kg
- Citric acid - 0.5 teaspoon
Preparation:
1. Peel the apple and remove the core. Cut them into small cubes. Peel the bananas and cut into cubes.
2. Place the sliced fruits in a saucepan and cover with the zucchini. Stir and leave for two years until the stench is gone.
3. After this, put it on low heat and cook for 20 minutes until it boils. After 20 minutes, add|add| citric acid. Mix well and cook for another 15 khvilins.
4. Then put everything into sterilized jars and seal with boiled lids. Pour until finished and clean up.
Well, my dears, I finished today. Well, I bet you could find out what’s new and good. Cook with love and satisfaction and everything will be delicious.
I wish you a good harvest and away from harvesting! Boo.
Licorice, practically speaking, apple jam is one of the best desserts. You can eat it with bread or just as a snack with tea, or you can steep it to make tarts, cakes, and licorice herbs.
Apple jam is especially relevant during the day of childhood, even if 100 g of the finished product contains no more than 50 kcal, regardless of the fact that zukor is used for its preparation. The natural maltiness of the fruits themselves, the presence of cellulose, vitamins and numerous microelements comes from boiled apples, including cinnamon and savory herbs.
In the distant past, apples are in season, and they started making apple jam no earlier than the end of summer. Just after the 19th sickle, the day on which the pagan Apple Savior and Christian Transfiguration falls, the gentlemen began preparing apples. Today, it is not at all difficult to adhere to such categorical frameworks and you can make homemade jam at any time.
In this case, you can choose practically any variety of apples, other than foreign ones, bought from a store. Depending on the yield thickness, juiciness and maltiness, the fruits can be separated into thick jam or sometimes jam with clear slices.
Allow the cooking time to depend on the desired result. Therefore, you can cook jam for a few minutes or a few days. Golovne, vikoristati perevіreniya hourly recipe.
Yabluchne varennya - a simple recipe for preparing
A simple recipe and video will clearly explain how to prepare apple jam, as there is no great shame.
- Apple – 1.5 kg;
- Cinnamon stick;
- Zukor – 0.8 kg;
- Water – 50 ml.
Preparation:
- Remove the fruit pod from the fruit to remove the skins. Cut into small pieces.
- Place a saucepan over the top, pour in water, add most of the zucchini and cinnamon stick.
- Over high heat with constant stirring, stir for about 5 minutes. Change the vogon and cook for 5 more hvilins.
- Remove from the stove and let the surface cool.
- Add|add| Add the excess zukru and cook until fully cooked over low heat.
Yablunevo jam in a multivart.
Due to its versatility, the multicooker is wonderfully suitable for preparing savory apple jam. More importantly, the process itself takes only a few years.
- Apple – 2 kg;
- Zukor - 500 rub.
Preparation:
- Peel the apples, removing the skin and cores. Cut them into sufficient cubes and place in a bowl. The apples must be put in first, otherwise the zucchin will definitely burn and the juice will stink.
2. Sizzle with tsukr. Since the fruits are too sour, it is best to increase the portion of the rest a little.
3. Set the equipment to high power mode for approximately 40 minutes. After the jam is slowly boiling, it needs to be stirred periodically to distribute the sweet syrup evenly.
4. Boil the metal lids and sterilize the jars by hand. They are ready to spread the jam and roll it up.
Apple jam in the oven
If you stand on the stove and cook apple jam for a long time, then another original recipe is in order. We'll tell you how to make apple jam using your original oven. Golovne, there are a bunch of cunning people to recognize in advance. For example, you need to cook it in a hot pot with thick walls to ensure it doesn’t burn. To ensure that the butter does not leak, fill the volume of the liquid by 2/3.
- Apple – 1 kg;
- Tsukor Vaga: 0.5 kg.
Preparation:
- Cut the fruit into large slices, removing the core first. If the skin is dry enough, there is no need to clean it.
- Soak the beast with cucumber, and consume more of it.
- Preheat the oven to 250°C. Place a bowl of apples in the middle for 25 minutes.
- Remove, stir well and turn back, first changing the heat to 220°C.
- After another 10 minutes, repeat the procedure. This time, taste the syrup for relish and add a little more cucumber if necessary.
- Cook the jam in the oven for another ten hours until it reaches a rich consistency. For the smut, do not allow the caramelization of the zucchini, otherwise the masa will become very thick and viscous. As the syrup adds medium thickness, and the top is covered with light foam, it can be removed from the oven and packaged in jars.
Apple jam for the winter - how to cook it, how to settle it?
In order for the apple jam to stand all winter and always be tasty, you need to cook it using a special recipe. In addition, take a little more of the zucchini, and prepare the fruits themselves in a special way.
- Tsukor – 1.5 kg;
- Apple – 1 kg;
- Lemon.
Preparation:
- Cut the skin of the apples very thinly, remove the inner boll and cut into the middle pieces. Pour in the dill and blanch 10 quilins, then carefully cool in cold water.
- Do not pour in the water in which the apple slices were blanched, but stir occasionally to prepare the syrup. For this, chop 500 g of zukru into 1.5 liters.
- Place the cooled apple in a large bowl, pour in the hot syrup and let sit for about 5-6 years.
- Next, pour the syrup through a drainer in an empty saucepan, add a portion (250 g) of zucchini and cook for 8-10 pieces until completely dissolved.
- Repeat the procedure until you have entered the required acidity. Between boils, soak the apples in the syrup for at least 8–10 years.
- After boiling thoroughly, cut the lemon into thin quarters, add them to the pan with apples and pour boiling syrup all at once.
- At the end of the day, do not add the boiled syrup, but cook 10-15 quills at a time with apples until ready.
- The apple slices remain completely crisp, and the drops of hot syrup do not melt on the cold plate. After that, when hot, place the product in a sterilized jar.
- Immediately roll up the metal lids as you need to boil five quills. Let it cool off with natural sludge and save it in the closet or basement.
How to prepare apple jam in small batches?
In order for the apple jam to come out with whole slices, it is necessary to select varieties with especially thick, ale-juicy pulp. Obovyazkova umova: the stench lingers but has recently been taken out of the tree.
- Apple – 2 kg;
- Tsukor – 2 kg.
Preparation:
- Cut apples that are not overcooked or lying down into slices 7-12 mm thick.
- Respect them and respect them equally. Place the balls in a large bowl, pour them over with sand and pour into the wound.
- The next day, put it on medium heat and cook until the peaks appear, which means the syrup has boiled for no more than five minutes. During this process, carefully submerge the top ball of the apple.
- In the evening, repeat the procedure again, finally stirring thoroughly.
- The next day, cook 5 khvilins, and in the evening another 10-15 khvilins until ready.
- When hot, place in a glass, pre-pasteurized jars and seal.
Recipe for thick apple jam
The thickness of the jam will lie in the exiting fluff of the apples. If you take too hard and thick fruits, they will have to be boiled for a long time, and as a result the jam will not be as thick as you would like. Before that, the fruits were completely rotten because they had been lying in the shade for a day.
- Sliced pieces – 3 kg;
- Tsukru – 3 kg;
- Melena cinnamon – 1–2 tbsp.
Preparation:
- Remove the damaged parts, core and, if necessary, skin from the fruit. Chop into sufficient cubes, place in a bowl, stir in the zucchini and mix with cinnamon. Leave the juice aside for the night.
- Place on medium gas, bring to a boil, don’t forget to stir. Once you boil the syrup, change the gas a little and cook for about 5-8 minutes. Remove from the stove and set aside for at least a couple of years, maximum until enough time.
- Repeat the procedure two more times at the same frequency.
- The next time, boil the jam for about 7-10 pieces, pack it hot into jars and store it in a sealed container after refrigeration in a room or basement.
How to prepare apple jam?
The Antonivka apple variety is best suited for making jam or marmalade, as the pulp will quickly boil after adding fluff. Ale does not at all mean that it is impossible to get jam with chaplets. You just need to follow the recipe that describes all the recipes.
- Apple – 1 kg;
- Tsukor – 1 kg;
- A little bit of salt and soda for pre-soaking.
Preparation:
- Cut fruits of the same size into quarters and remove the center. Then cut into slices of the required goods.
- Dilute 1 tsp in a liter of water. salt and pour salted raisins over the prepared apple. Instead of salt, you can substitute citric acid in the same proportion.
- After 10-15 minutes, pour out the apple slices, rinse the apple slices and soak them in soda water (for 1 liter of water - 2 tsp of soda).
- Wash for no more than 5 minutes, soak and rinse again under running water. This procedure will help keep the pulp together and prevent it from overcooking.
- Place the prepared apples in a saucepan, pouring over the zur. Let it sit for a few years until the juice has dissolved.
- Place on fire and boil over high gas. Remove from stove and let steep for 5-6 years.
- Repeat the process 2 more times, the rest of the time boil the jam to the required consistency. While not chilled, place in jars and seal them tightly.
Apple jam - a simple recipe with photos and videos
In order to bake savory pies during the cold season at the end of summer, you immediately need to make thick and delicious apple jam. I will help you with this recipe. It is better to choose an apple from the juiced, fluffy pulp. The fruits that are well ripened can be harvested. Before preparing the smut, cut all the fruit from the fruit so that you can capture the taste of the finished jam.
- Apple – 1 kg;
- Tsukor – 0.7 kg;
- Nutritional water – 150 ml.
Preparation:
- Next, cut the apple from the creases and use the skin to cut them into strips.
- Place in a saucepan and fill with water. Place on medium heat and cook for 15–20 khvilins until the stench is pureed.
- Lightly strain the masa, rub it through a sieve a couple of times, transfer the puree to a saucepan and bring to a boil.
- Add the zuccor and cook for another 20 minutes, stirring regularly. there's a lot of fire in the little ones.
- Wait until the jam is ready to cool, and package it in a suitable container.
Apple jam - recipe
You can make apple jam, which is called “vechko”. Even the puffy consistency will lie in the vicinity of the apples for the best result. To enhance the savory flavor of the jam, you can add a dash of lemon, orange, cinnamon or vanilla to the eggplants.
- Peeled apples – 1 kg;
- Tsukor - 0.75 g;
- Boiled water - ½ tbsp.
Preparation:
- Wash the apples, remove the bolls and skins. Grate on a coarse grater.
- Z|iz| With the appropriate amount of zucchini and water, boil the syrup and pour it into the grated fruit.
- Place on fire and after boiling, cook the mixture for about one year, reducing the heat to minimum.
- During the boiling hour, do not forget to add some applesauce.
- Once the apple chips are thoroughly boiled, and the jam reaches the intended consistency, cool naturally.
- Place in a jar and store under plastic lids in the refrigerator or under metal lids in the cellar.
Smachne yabluchne varennya
Properly prepared apple jam allows you to save most of the brown properties of the final product. And for the next recipe, the jam will be incredibly tasty.
- Peeled fruits – 1 kg;
- Oranges without skin – 0.5 kg;
- Tsukor - 0.5kg.
Preparation:
- Choose strictly without rotting or wormholes in the apple. Cut the middle out of the skin of the fruit. Cut into medium sized cubes.
- Peel the skins from the oranges and remove as much of the liquid as possible. Divide the skin into pieces and cut them into slices the size of an apple. The best thing to do is to cook the apple jam in a pot.
- Place the slices of oranges and apples at once, add the zest and mix. Give the juice about 2-3 years.
- Place on high gas and after boiling the syrup, cook 10 quilins.
- After removing the meat, leave it for another couple of years, so that all the fruits are saturated with sweet juices.
- Cook for about 40 minutes on low gas until the mixture is golden brown. So that the jam is boiled step by step, do not forget to stir it with a spatula every now and then.
- When the jam is ready, place it in a jar when cooled. To preserve them thoroughly, you can roll them up with slimy crusts.
The simplest apple jam - recipe
The jam prepared following this recipe is not only as smooth and easy to prepare, but it retains almost all the bark of fresh fruit. It’s not for nothing to be called “pyatikhvilinka.”
- Zukor – 300 g;
- Apple – 1 kg.
Preparation:
- Peel the sour fruit from the core, cut into thin strips or grate.
- Sift the cucumber, stir until juice is visible, and place on the stove.
- Let it boil over medium gas, change it and cook for no more than 10-15 minutes.
- In the meantime, sterilize the jars over steam, and sprinkle the crusts. Once the jam is ready, place the hot mixture into the prepared container and seal.
Apple jam with cinnamon
Apparently, cinnamon goes well with apples. It infuses it with a piquant and even zesty relish. This makes apple jam with cinnamon even more delicious and original. And if you add even more unexpected ingredients, it completely transforms into a culinary masterpiece.
- Apple – 400 g;
- Cinnamon sticks – 2 pcs.;
- Water – 400 g;
- Crane – 125 g;
- Apple juice 200ml;
- Limonium juice – 15 ml;
- Tsukor - 250 g;
- Orange zest – ½ tbsp;
- Fresh ginger juice -? tbsp
Preparation:
- Pour water, lemon juice, ginger and apple into a saucepan (you can also add cider). Place brown sticks. Boil the mixture over high heat.
- Throw a crane into it, and until the berries begin to burst, add chopped apples, zucchini and orange zest.
- From time to time, cook the jam again and again over low heat.
- When the apple is softened and the syrup is thickened, remove the cinnamon sticks and pour the jam into jars.
Varennya with whole apples
The jam with crunchy whole apples that float in burshtin syrup, which resembles honey, looks delicious and appetizing. You will find something that makes it even easier to cook.
- Even smaller apples with tails – 1 kg;
- Tsukor-pisok - 1.2 kg;
- Drinking water – 1.5 tbsp.
Preparation:
- Sort out the fruits without breaking the stems, wash them cleanly and dry them. To prevent the stench from bursting by the time of cooking, prick the skin with a toothpick (or a vigil) in several places.
- From the indicated ingredients, make syrup by boiling it for 2-3 minutes over high heat.
- Pour the licorice over the apples and place them in a saucepan.
- After cooling, place on fire and bring to a boil. Change the heat and cook for more than 5 minutes.
- Pour the syrup into a container and boil it on medium gas for 15 minutes.
- Sterilize the jars, lightly fill them with boiled apples, and pour hot syrup over the top.
- Roll it up with crackers right away. Turn it upside down and let it cool completely, covered with a warm blanket. You can save in the basement, room, or just in the room.
Varennya with apples and pears
To taste the original jam, it is necessary to select fruits similar to the structure of the pulp. Remember: as soon as you take the flesh of a pear and the firmness of an apple, the first ones will boil, and the others will lose their hardness. If you want, in this option you can also opt to finish the original pear-apple jam.
- Pears – 0.5 kg;
- Apple – 0.5 kg;
- Tsukor – 1 kg;
- Natural honey – 2 tbsp.
- A squeeze of cinnamon powder;
- Drinking water – 1 tbsp.
Preparation:
- Core the fruit and cut it into the same shape as the size of a skewer. Pour in the dill, and after 5 minutes add cold water.
- Pour them through a splint of quills, and dry the pieces of fruit on a towel.
- Mix the zukor with water, add honey, cinnamon and boil the syrup in a large saucepan. Place fruit in it and cook for about 40 minutes until the stench disappears.
- Place the jam in a jar and sterilize it for 10-15 minutes in boiling water. Roll up and store for cooling in a cold place.
Apple jam with peas
The original apple jam becomes truly original if you add a few more peas. For eggplants you can use walnuts, almonds, hazelnuts or cashews.
- Apple – 1kg;
- Hairy pea kernels – 150 g;
- Medium lemon;
- Tsukor - 200 g;
- A pair of bay leaves;
- Black pepper – 3 peas.
Preparation:
- Clean and cut the dried apple into cubes, immediately removing the boll.
- To prevent it from darkening, place it on a splinter in water with added citric acid.
- Leave aside, transfer the apple cubes to a saucepan, and add the zucchini.
- Cut the lemon into large pieces using the skin and add to the apples. Place bay leaves around the edge and, without stirring, place the pan over low heat.