8 best apple jam recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Transparent, amber, with whole apples, pears, plums, citrus fruits and cognac - whichever recipe you choose, the jam will turn out delicious and aromatic.

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

1. Transparent apple jam with slices

Ingredients:

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

Preparation

Peel the apples and cut into large wedges. Cover them with sugar, stir and leave overnight. During this time, they will let the juice out. Drain it into a separate saucepan. Transfer the apples to another saucepan.

Put a saucepan of juice on a fire and bring to a boil. Pour the boiling juice over the apples and leave to cool completely - about 12 hours.

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

Then put the jam on a moderate heat and bring to a boil. Reduce heat slightly and simmer for another 20 minutes.

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2. Amber apple jam

Ingredients:

• 1 kg of apples (peeled);
• 1 kg of sugar;
• 1/2 teaspoon ground cinnamon.

Preparation

Peel the apples and cut into small, thin slices. Add sugar to the apples and stir. Leave it on for a few hours or overnight for them to drain the juice.

Then transfer the fruit and juice to a saucepan and put it on very low heat. Cook, stirring occasionally, for 1½ – 2 hours.

At the end of cooking add cinnamon and stir well. The apples should be clear and the syrup should thicken and take on an amber hue.

3. Jam from whole apples

Ingredients:

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

Preparation

On each apple, make several deep punctures with a toothpick. But do not pierce the fruit through, otherwise the rind will peel off during cooking.

Pour sugar into a saucepan and cover with water. Put on a moderate heat and wait for the sugar to begin to dissolve. Add citric acid and, stirring occasionally, cook until the sugar is completely dissolved.

Place apples in 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, such as a jar of water. Leave the apples for 10-12 hours to soak in the syrup.

Remove the weight, bring the jam to a boil again over very low heat and boil for 10 minutes. Do not stir the apples to avoid damaging them.

Then put the fruits under the oppression again 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 of sugar.

Preparation

Peel and seed apples. Cut the fruit into large wedges and place on a baking sheet.

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

Transfer the applesauce to a heavy-bottomed saucepan and add the 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, place some jam on a plate. If it does not spread and no liquid is released from it, you can remove it from the fire.

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5. Apples and pears puree

Ingredients:

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

Preparation

Peel and seed apples and pears. Cut the fruit into small wedges and place in a saucepan.

Add water and simmer, covered, for about 35 minutes, until the fruit is tender. Purée them with a hand blender.

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

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6. Jam from apples and plums

Ingredients:

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

Preparation

Core the apples and cut into medium slices. Cut the plums in half lengthways and remove the seeds.

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

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

10 simple pies with plums for lovers of light sourness →

7. Apple and orange jam

Ingredients:

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

Preparation

Peel apples and seeds. Cut the fruit into small cubes.

Trim the zest and the white layer off the orange. Cut the zest and pitted orange pulp into slices. Pass them through a meat grinder or chop them in a blender.

Place apples and orange in a saucepan and cover with sugar. Stir and bring to a boil over low heat. Cook the jam, stirring occasionally, for about 50 more minutes.

8. Jam from apples, lemon and nuts with cognac

Ingredients:

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

Preparation

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 saucepan over low heat and simmer, stirring occasionally, until boiling. The sugar should be completely dissolved.

Place apples in boiling syrup and cook for 5-10 minutes, until softened. Add the nuts and cook for another 10-15 minutes, stirring occasionally.

Pour in the cognac and stir. Add the bay leaf after a couple of minutes. Boil the jam for another 15 minutes and remove the lavrushka.