Together with the cool air and the first fallen leaves, apples are a symbol of the golden age of the year and sometimes appear in our gardens in such abundance that the question arises of possible ways of harvesting. Against the background of the others, apple jam is produced with lobules, which must certainly find a place on your shelf.
Transparent apple jam slices
In order for pieces of apples to retain their shape after cooking, it is necessary to give preference to crunchy and hard varieties. The color of the fruit does not matter. Also, the cooking will prevent the cooking time of the jam from shortening. At the same time, to achieve the desired consistency, pectin is added for a minimum of time to the preform.
Ingredients:
- apples - 1.4 kg;
- sugar - 165 g;
- ground cinnamon, ginger - for ½ tsp;
- pectin - 55 g.
Preparation
Before you prepare apple jam slices, you must cut the core from the apples themselves, and then peel the fruit from the skin and divide it into large slices of approximately the same size. Fill the apple slices with granulated sugar, add spices, and after mixing leave the pieces to let the juice for about half an hour. Transfer the apples and pour the allocated juice into the enameled dishes. Pour the pectin, bring the juice to a boil and cook all about 10 minutes or exactly until the moment when the apples themselves will soften, and the secret juice will thicken. Spread the blank over clean jars, cover with lids and leave to sterilize, then roll up.
Amber apple jam with slices of lemon
Ingredients:
- apples - 1,3 kg;
- juice and peel ½ lemon;
- a handful of raisins;
- cinnamon, nutmeg (ground) - by pinch.
Preparation
Peeled apples, divide into large slices and transfer to an enamel saucepan. Pour all the lemon juice, add zest for flavor and sprinkle pieces of fruit with sugar. Complete the contents of the pot with spices. Leave the apples to let the juice run all night, and in the morning cook for about 5 minutes without boiling. After cooking, cool the jam and repeat the procedure twice more. At the final stage of cooking, you can add scalded raisins to the jam. Delicious apple jam slices distributed over sterilized jars and rolled.
Apple jam with wedges for the winter
For greater sweetness and aromatic variety, you can add pears to pieces of apples. Here you should also choose solid varieties of fruit, so that the pieces do not turn into puree during digestion.
Ingredients:
- apples - 1.2 kg;
- pears - 1,2 kg;
- lemon juice - 5 ml;
- water - 45 ml;
- sugar - 140 g.
Preparation
Peeled apples and pears peeled from the core and peel into large pieces, sprinkle with lemon juice and sprinkle with sugar. The amount of the latter depends on the sweetness of the fruits themselves. Place the dishes with pieces of apples and pears over medium heat, splash a little water so that the contents do not stick to the bottom. Cook the mixture of pears and apples for 12-15 minutes. During this time, sterilize the used containers and covers. Spread the boiling jam over the jars and roll them down immediately.
How to cook apple jam with hard lobules?
Ingredients:
- apples - 1,1 kg;
- sugar - 680 g;
- juice and a peel of one lemon.
Preparation
Peel the apple slices with sugar and sprinkle with lemon juice. After stirring, leave the apples to let the juice run for 6 hours. When syrup for apple jam slices stand out and almost covers the pieces, place the dishes on the fire and cook all about 10 minutes.