Apple jam ... memories of summer spilled in transparent jars, the smell of honey and cinnamon, the amber light of the sun. But to create in your kitchen this little miracle is not at all difficult.
I had to try apple jam in a variety of ways: with lemon, cinnamon, nuts, mint, kiwi and even zucchini. I wanted to share the most delicious recipes with you.
Sliced apple jam
These are whole translucent slices of apples in golden syrup, with a breathtaking smell of cinnamon and vanilla.
We need 2 kg of medium-sized sour apples, the same amount of sugar, 300 ml of water, a little cinnamon and vanilla sugar, a little soda - about 2 tablespoons.
We clean the apples from the peel and cores, cut into medium-sized even slices.
The secret is to keep the slices intact during cooking: they must be soaked in a mixture of water and baking soda (two tablespoons of baking soda are enough for this volume of apples, and water so that it only covers the apples), put oppression on top. In such a solution, apples must be aged for at least four hours, and it is better to leave it overnight.
While the apples are soaked, you need to make sugar syrup and sterilize the jars.
Sugar syrup: mix water with sugar, add spices - cinnamon and vanilla, bring to a boil. If the apples are sweet, then sugar will need a little less than indicated in the recipe.
We wash apples from soda and pour into our hot syrup. We put it on the fire to cook.
Another secret: this apple jam can not be actively mixed. Therefore, it is best to cook it in a wide basin and just shake it periodically.
During the cooking process, foam will appear all the time - you need to carefully remove it with a spoon .. and give it to your household for tasting. After boiling, keep the jam for 20 minutes on fire. Then we shift it into sterile jars, roll it up, wrap it up, wait until it cools down, and put it in the pantry.
Five Minute Apple Jam
This option is perfect as a future filling for pies and pancakes. It is called a “five minute” - because it is cooked and eaten in exactly five minutes.
We will need 2 kg of any, even spoiled, apples, 300 grams of sugar and, if desired, our favorite apple spices: cinnamon, vanilla.
We clean the apples from damage, remove the peel and core, three on a fine grater. Then mix with sugar and leave to stand for two hours. During this time, the apple mass will change its color, become light brown. But this is not scary - this is how the normal oxidation process goes.
At this time, we sterilize the banks.
Then we put thick-walled dishes with apples on the fire for boiling, stir. As they boiled, we wait another five minutes, stirring too. Remove from the stove, put in sterile jars to the very top, roll up - and that’s it, apple jam is ready. The sweet and sour taste of fresh apples is maximally preserved in it.
Apple jam with lemon
The combination of lemon acidity and a delicate apple flavor is my favorite, most wonderful jam.
All the same 2 kg of any apples, 1.5 - 1.8 kg of sugar (depending on the acid of the apples), half a lemon.
We clean the apples, as in the previous recipes, cut into small slices, cover with sugar and leave for two hours. Stir periodically so that the apples absorb sugar well. We put on the fire.
At this time, half the lemon is finely chopped along with the peel, sprinkled with apples. We boil all together for 15 minutes, removing the foam. Turn off the fire, let the future jam cool. In a similar way, boil and cool again. And for the third time, you can already lay out in sterile jars and roll up.
Well, and finally, the most important secret ingredient of any dish ... Guess what? Of course, this is a sunny mood and a desire to bring joy to your loved ones.
Your love, a little apples, sugar - that's all that is needed for the most delicious jam in the world.