Of all the fruits, apples are perhaps the most popular and most consumed vitamin product throughout the year. Very tasty are obtained from them and various preparations: jams, juices, fruit drinks, preserves. Also, the fruits are dried, pickled, baked. In this article you will find useful tips on how to make apple jam in different ways. There are many interpretations of this simple recipe - from thick jam to a clear mixture with thin slices. A special place among them is “Amber” apple jam. Below is a description of the preparation of a wonderful dessert.
A quick way to make “Amber” apple jam
Fruits are best taken in dense varieties, with juicy but not too soft pulp. Wash them and cut into thin slices, removing the core. It can be peeled if it is too stiff. Then pour them into a container with acidified cold water (for 2 liters add 1 tsp. "Lemons"). This is done so that the apples do not darken, becoming brownish from being in the air without a peel.
Next, cook the apple jam in a quick way. "5-minute" - the most common and the same type of recipe for heat treatment of any berries and fruits, in which you do not need to boil the mass for too long. To do this, take sugar in the same volume as whole fruits before slicing. Then fill it with water at the rate of 1 full glass per 1 kg of granular component. Bring the liquid to a boil and cook for 1-2 minutes to completely dissolve the fine particles. Remove the apples from the lemon solution, let drain in a colander. Pour dried slices into hot syrup and put on fire. Stir gently, cook for 5-7 minutes and immediately pour into jars. Prepare glass containers very carefully. They need to be sterilized over boiling water or processed by placing them in an oven or microwave for heating. It is advisable to pour jam on hot jars and close with reliable iron lids. Then turn the blanks upside down and wrap.
The way how to make jam from apples "Amber" in several stages
Prepare the fruits by cutting them into small pieces without peeling them. Then add about 750-800 g of sweet “sand” with sugar per 1 kg of apples (depending on the taste characteristics of the fruit). Cover the mass with a lid and leave to insist for 10-12 hours. Usually they prepare in the evening, and in the morning they begin to prepare jam from Yantarnoy apples. After the allotted time, the plates will release a lot of juice. Put the container with the sweet mass on the fire and boil for 5-10 minutes. Immediately set the dishes off the stove, allowing the mixture to cool until evening. Repeat boiling jam for another 2-3 times at time intervals of 10-12 hours. In the last run, let the mixture boil until the color changes to light brown - amber. Jam prepared in this way is slightly thicker than in the previous recipe, but the reliability of its storage is higher. Arrange the hot mass in jars and roll up. After cooling, the treat should be stored in a cool place until the beginning of the next apple season.