7 recipes for amber apple jam

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

Eat the treat just like that or use it as a filling for homemade baked goods.

Prepare jam with ripe and juicy apples. First rinse the fruit, remove the rot, stalk and core, then cut into small pieces. For this treat, you can use both peeled fruits and with a peel.

To keep the already cut apples from darkening, while you prepare the rest, put them in a container with water and a pinch of citric acid.

Use a heavy-bottomed saucepan for cooking. When making mashed potatoes with sugar, lightly cover with a regular lid or use a mesh lid to keep the spray from flying in all directions. Be careful while stirring so as not to burn yourself.

Pour the finished jam into sterilized jars and close the lids. Store in a refrigerator or other cool, dark place.

1. Simple apple jam with sugar

Ingredients

• 1½ kg of apples;
• 100-120 ml of water;
• 550-600 g of sugar.

Preparation

Put the apples in a saucepan. Add water. Boil over low heat and simmer for 10-15 minutes, or a little longer, until the fruits are tender.

Grind the finished apples with a blender or grind through a sieve.

Put the resulting puree in a saucepan and mix with sugar. Simmer over high heat and stir constantly. After 15–20 minutes, the jam will thicken and can be laid out in jars.

2. Sugar-free apple jam

Ingredients

• 1 kg of apples;
• 250 ml of water.

Preparation

Place the apples in a saucepan and add water. Cook until soft, about 15 minutes. Stir constantly.

Cool the finished fruits and rub through a sieve or chop with a blender.

Put the puree in a saucepan and cook over low heat, stirring constantly. The jam will cook in 15–20 minutes.

3. Thick baked apple jam

Ingredients

• 2½ kg of apples;
• 1½ kg of sugar.

Preparation

Put the apples on a baking sheet. Bake at 170 ° C until soft, about 15-20 minutes.

Cool the finished fruit, chop with a blender or rub through a sieve.

Put the resulting puree in a saucepan and mix with sugar. Bring to a boil and simmer for about 20-30 minutes over medium heat. Stir constantly.

When the jam becomes translucent and begins to easily separate from the sides of the pan, drip a little onto a plate. If the drop retains its shape, the jam is ready. If it spreads, cook for 3-5 minutes more.

4. Apple jam in its own juice

Ingredients

• 2 kg of apples;
• 1½ kg of sugar.

Preparation

Put half of the apples in a saucepan and add 500 g of sugar, then repeat the layers. Cover and leave for 8-10 hours or overnight at room temperature.

Stir, place on the stove and cook over low heat. Stir constantly.

After about 40 minutes, remove from heat and blend into applesauce. Add remaining sugar and stir.

Bring to a boil again and simmer over low heat. Stir every couple of minutes to keep from burning. After 20 minutes, the jam is ready.

5. Apple jam with ginger and lemon

Ingredients

• 1½ kg of apples;
• 250 ml of water;
• 1 kg of sugar;
• 2-3 tablespoons of lemon juice;
• 1 teaspoon lemon or orange zest - optional;
• 1/2 teaspoon grated ginger.

Preparation

Put the apples in a saucepan, cover with water. Bring to a boil and simmer over low heat until soft, about 15-20 minutes. Cool and rub through a sieve.

Add sugar, lemon juice, zest and ginger to the finished puree. Cook over low heat for another 20-30 minutes. Stir constantly. When the volume has decreased by about a quarter, and the jam becomes transparent, remove from heat.

6. Jam from apples with pears

Ingredients

• 500 g apples;
• 500 g of pears;
• 100 ml of water;
• 600 g of sugar.

Preparation

Put the peeled apples and pears in a saucepan. Add water and cook until soft, about 15-20 minutes. Stir constantly.

Cool the finished fruit. Rub them through a sieve or grind with a blender. Add sugar and stir.

Simmer the puree over low heat and stir constantly. After about an hour and a half, the jam will decrease in volume by a third: the delicacy is ready.

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7. Apple jam with basil and cinnamon

Ingredients

• 3 kg of apples;
• 100 ml of water;
• 1 bunch of basil
• 1½ kg of sugar;
• 1 bag of vanillin;
• 1 tablespoon ground cinnamon
• 1 carnation bud;
• 1 black peppercorn

Preparation

Pour the apples with water, boil and cook over low heat. After 10 minutes, add the basil leaves and cook for another 25-30 minutes. Cool and rub through a sieve.

Add sugar, vanillin and cinnamon to the puree. Cook for another 25-30 minutes over low heat. Stir constantly. Add cloves and pepper to the finished jam.

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