Transparent whole apple jam: a step-by-step recipe for preparing it for the winter

Prepared by: Yana Gornostaeva

03/15/2019 Cooking time: 12 hours 0 minutes

Whole apple jam - general principles of preparation

To prepare this delicacy you will need small or not too large apples of any variety. This can be Chinese, Ranetki, Siberian and other varieties with a diameter of no more than 3-3.5 cm. To make the jam not just tasty, but also beautiful, choose fruits of the same size for each batch.

The apples are first sorted, removing withered, rotten fruits, then thoroughly washed and dried. To prevent apples from becoming bruised, cracked or bursting during cooking, they are pierced in several places with a needle or toothpick immediately before cooking.

Apples with tails look charming, so this part of the fruit is not removed, which greatly simplifies the process of pre-processing the fruit.

In addition to apples, the jam must include sugar syrup, in which the apples are infused and boiled. The syrup is made from sugar and plain water. Cook it, stirring so that it does not burn and acquire an unpleasant rancid taste.

Also, to add new interesting flavors, you can additionally add any other fruits and berries to the jam: oranges, lemons, chokeberries, hawthorn and others. And for a special refined aroma, vanilla pods and cinnamon sticks are added.

Whole apple jam is a wonderful dessert for tea and coffee. In addition, fragrant caramel apples can be used to decorate tarts, cakes, and pastries.

Ingredients

Ranetki, paradise apples, Chinese 1 kg
Granulated sugar 1 kg
Water 1 glass

After the charming miniature apples have been collected, we proceed to their careful preparation. First, wash the fruits of paradise very well, and then cut their stalks in half.

Now you need to make several punctures on each apple using a toothpick . This must be done so that during cooking the skin of the apples does not burst and the apple pulp does not boil.

Next, the pierced fruits should be blanched so that when preparing jam they remain just as beautiful and bright . To do this, pour one glass of boiling water over the apples for five minutes. Afterwards, the water from the apples must be drained into a separate saucepan, and the remaining blanched fruits must be rinsed in cold water.

We take the water that we got after processing the apples and add granulated sugar to it.

Then mix the liquid well and then boil for a couple of minutes. As a result, we got a sweet syrup for apples.

Pour the hot syrup over the fruits and then mix them gently. Next, leave the fruits in the syrup for twelve hours.

The next day, put the infused apples on the stove to cook. After boiling, boil the apple delicacy for five minutes and leave to steep again for twelve hours.

This procedure with jam must be carried out at least three times. Each time, the apples should be left to infuse for twelve hours, or even more.

The third cooking of the jam will be the last. This time it needs to be boiled until fully cooked. This will take approximately twenty minutes.

We put the finished heavenly delicacy in sterilized jars, but we don’t roll it up right away, but wait until the jam cools down.

After this, the transparent jam from paradise apples is hermetically sealed and sent to the pantry. Of course, don’t forget to try the treat.

Recipe 1. Transparent jam from whole apples

Ingredients:

• 1.2 kg of small apples;

• glass of water;

• 220 g sugar.

Preparation:

1. Sort the apples, place them in a large bowl and rinse thoroughly under cold running water.

2. We pierce each fruit in several places with a needle or toothpick.

3. Transfer the prepared apples to a large saucepan.

4. Cook the sugar syrup in a small saucepan: boil water, pour sugar into it, simmer over low heat until all grains of sugar are completely dissolved.

5. Carefully pour the hot syrup over the apples. Don't mix.

6. Remove the pan with apples in syrup to infuse for a day.

7. Place the jam on low heat and cook for five to six minutes after boiling.

8. Infuse the apples again for 24 hours.

9. Boil the apples for ten minutes, then place them hot in sterile jars.

10. Cool the workpiece, wrap the container in a warm blanket, and transfer it to a cool place for storage.

How to make jam from heavenly apples with tails

The process of preparing this delicious dish is long and lasts for three days. After all, it takes a lot of time to stand, and it is cooked in several stages. I was ready for this. Therefore, she decisively took action. Eh, I was there, I wasn’t, I’m starting.

And I started with syrup. I measure out the water in glasses and pour it into the pan. I add the required amount of sugar there. I stir and put on fire.

Over medium heat, stirring until the sugar dissolves, bring the syrup to a boil. Now I reduce the heat. I let it simmer for 3-5 minutes over low heat. And I turn it off.

In the meantime, I'll take care of the apples. While the syrup was boiling, in another pan I heated 2-2.5 liters of water until hot, almost boiling. Then she lowered the fruits into it. I kept them in the hot liquid for 2-3 minutes, drained them, and filled them with cold tap water.

I transfer the cooled fruits into a container in which I will later cook the jam. I fill it with ready-made hot sugar syrup. This must be done carefully so as not to damage the fruits. Apples float to the surface. Using a spoon or slotted spoon, I immerse them in the sweet liquid. And cover it with a lid.

In this state, the fruits are left to stand for 8-10 hours before cooking.

The apples stood in the syrup for 10 hours. As you can see, they have changed a little in appearance, and the syrup has already turned a rich pink color. I put the pan on the stove. Bring to a boil over medium heat.

During the heating process, foam begins to form. I remove it carefully so as not to damage the fruit.

But it is better and more convenient to remove it after cooking and when the jam has already cooled. The fruit already sinks into the liquid, and the foam is easy to remove.

After boiling, cook the mixture for 5-7 minutes. Then I turn it off. Cover with a lid, leaving a gap (you can use a clean towel). I leave it for 10-12 hours.

After 12 hours I put it on the fire again. Bring to a boil over medium heat and cook for 5-7 minutes. I turn off the heat and leave it again for 10-12 hours.

We start the next cooking after the last 12 hours. Once again, after boiling, cook for 5-7 minutes and turn off. As you can see, the liquid is becoming less, it is already gradually thickening. Again I leave it for 10-12 hours.

And finally, after 12 hours, the last cooking. I put it on medium heat, bring it to a boil and let it simmer for 5-7 minutes. I turn it off. The jam is ready.

To be absolutely sure that the food is ready, as usual, I check with a drop. I drip it onto a plate and the syrup doesn’t spread. That's right, the jam is ready.

Carefully, trying not to damage the fruits, I put the hot jam into pre-sterilized jars. I add syrup to the very top.

Well, the last stage. I screw the lids on the jars tightly. I had three jars with screw caps and one plain one. For a simple one, I used a seaming machine.

I turn all the jars upside down. I wrap them up warmly. And I leave them in warm clothes until they cool completely.

I have about half a liter of jam left. I could have screwed up another jar, but I really wanted to enjoy this deliciousness. And when the leftovers stood in the refrigerator, the syrup became like jelly.

The jam turned out really very tasty and aromatic. The apples retained their shape. They can also be placed on the cake as a decoration. And although the color (probably influenced by the type of fruit here) turned out to be a dark cherry-colored brew, it retained its transparency, and every berry is visible.

Well, a few words about my mistakes. First: during all the cooking, I stirred the fruit with a spoon. At first they were hard, I thought that I couldn’t damage them. But, alas, several apples burst during stirring, which slightly spoiled the beauty of the brew. I came to the conclusion - either this needs to be done very carefully and delicately, or not touch the fruit at all. I put it on the fire, boiled it and turned it off.

And the second mistake, rather a flaw: during the last cooking, instead of 7 minutes, I cooked for 10. And you know, this affected the color of the food. Instead of a pinkish-burgundy hue, it became brownish-burgundy. At first glance, these are small things. But anyway.

Because of these mistakes, I was unable to achieve complete ideality of the dish, when everything in it is perfect. But the jam really turned out extraordinary. How do you make jam from these fruits? Write in the comments.

Author of the publication

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Recipe 2. Jam from whole apples with lemon in a slow cooker

Ingredients:

• 1 kg 350 g apples;

• two lemons;

• 1 kg 100 g sugar;

• 250 ml water.

Preparation:

1. Wash the apples thoroughly, after sorting them out. Let's dry.

2. Wash the lemons, rubbing the peel with a brush, cut into small cubes along with the zest.

3. Place the apples mixed with lemon into a multi-cooker bowl and sprinkle with granulated sugar. Fill with water.

4. Turn on the “Quenching” mode for 3 hours. From time to time, open the lid of the multicooker and carefully mix the jam, trying not to put too much pressure on the apples so that they do not burst.

5. Place the finished treat into sterilized jars and roll up.

Recipe 3. Whole apple jam with orange and cinnamon in a slow cooker

Ingredients:

• 1.7 kg ranetki;

• two large oranges;

• 600 g sugar;

• cinnamon stick (can be replaced with a teaspoon of ground cinnamon).

Preparation:

1. Pour boiling water over the washed oranges, sort through the apples and rinse thoroughly.

2. Peel the oranges, remove the white partitions, chop the pulp, removing the seeds, and grate the zest.

3. Place the zest, orange pulp and whole apples in random order into the multicooker bowl, sprinkle with granulated sugar.

4. Sprinkle cinnamon powder on top or place a cinnamon stick.

5. Set the “Stew” mode and cook the jam for 2 hours.

6. After the allotted time, open the lid of the device and let the jam cool.

7. We turn on the previous mode again, but now for one hour.

8. Roll the finished jam into sterilized jars, not forgetting to first remove the cinnamon stick.

How to make delicious jam at home?

How to make apple jam at home? There are many options for preparing sweet treats for the winter: slices, whole fruits, in clear syrup, five-minute jam, heavenly apples. Fans of original homemade preparations will find something to add to their collection, because apples go well with certain types of spices, nuts, and tart berries. To master the basics and learn how to make apple jam at home, watch the video, which shows the whole process step by step.