Everyone knows that fruits contain a lot of vitamins and are good for eating. Apples can be attributed to one of the most healthy fruits. They contain iron, phosphorus, iodine, calcium and many other useful substances. There are several ways to preserve fruit for the winter. You can cook stewed fruit, grind with sugar, freeze in the freezer, and you can also cook jam. The seasoned jam will provide the whole family with essential vitamins throughout the year.
Transparent apple jam
You can take any apples, the variety does not matter.
Essential Ingredients:
- Apples - two kilograms.
- Sugar - three kilograms.
Cooking transparent jam
Rinse each apple well under the tap. Drain water. Cut the cores, put in a large bowl and cover with sugar. Jam from whole apples will become transparent if you leave them with sugar for eleven to twelve hours. Apples will start juice, sugar will melt and syrup will form. Put a bowl of apples in syrup on a fire. Boil on the smallest fire until boiling.
Boil for ten minutes and turn it off, allow to cool and turn on the fire again. Repeat this process three to four times. This is one of the secrets of making transparent jam from whole apples. After the last boiling, put the prepared jam in previously washed and sterilized, and most importantly, dry jars and roll up the lids. The clear jam made from whole apples prepared in this way is similar to honey. It is very tasty and healthy.
Whole Apple Jam
Making whole apple preserves is one of the common ways to preserve fresh fruits. It is in such a recipe for whole Chinese cooked jam that preserves the largest amount of vitamins. In winter, eating fruit is most necessary. And to fill in the lack of vitamins just jam prepared in the fall will help. Cooked transparent jam from whole apples, as well as from raspberries, has healing properties.
What products will be needed:
- Sugar - two kilograms.
- Apples - one and a half kilograms.
- Water - two glasses.
Cooking Jam
To make jam, you must choose Kitayka apples. They should be small and possibly about the same size. Rinse the fruits under the tap, let them dry. Poke all apples in several places. Now you need to boil the syrup. Pour sugar into a saucepan of the appropriate size, pour water and stir.
Put it on fire and bring to a boil. Then put all the apples in the syrup. Boil apples in syrup for no more than ten minutes and remove from heat. When the pan cools down, cover it with a lid or plate and put any load on top. Apples must be completely immersed in syrup. Leave the pan with the load for nine to ten hours. After the necessary time has passed, return the pan to the fire and cook for another twenty minutes from the moment of boiling.
Then remove from heat, cool, cover and press down with weight. Repeat this procedure three times. Apples should acquire a brown tint and become transparent, and the syrup should become like jelly. Jam from the whole Chinese apples, cooked, ready. In hot form, immediately distribute it on previously prepared cans and tighten the lids. Allow the banks to cool and place them in a place where there is no access to light.
Paradise Jam
Apple jam is the most common homemade treat. For the preparation, neither the variety, nor the size, nor the color matters, all fruits are suitable. Among all this diversity in a special place is jam made of small apples. Despite their size, such apples contain vitamins and minerals in much larger quantities than large varieties. In addition, jam from such small apples with ponytails looks very beautiful and unusual.
The right ingredients:
- Apples - two and a half kilograms.
- Cinnamon - two sticks.
- Water - one and a half glasses.
- Sugar - two and a half kilograms.
Making Apple Jam
Select apples, spoiled and rotten fruits set aside. Wash all the rest well, tails do not need to be torn off. All apples must be punctured several times. Next, you need to take a voluminous pan, pour water into it, pour sugar, stir well and put on fire. When the syrup boils, turn off the heat and put all the prepared apples in it. In order for the fruit to start juice, it is necessary to leave them in syrup for five hours.
After the apples give juice and soaked in syrup, turn on the heat again and cook for ten minutes. Then turn off the fire again and wait for it to cool completely. Then put cinnamon in the pan and light a fire. Bring to a boil and cook for ten minutes. Thanks to this cooking method, a clear jam is made from whole apples. Repeat the process one more time, fill the previously prepared jars with jam and roll up the lids. Delicious, delicate, slightly tart, aromatic jam from small apples with ponytails is ready.
Transparent Apple Jam with Orange
Transparent apple jam with the addition of orange peel has an unusual taste and aroma, as well as its amber-golden color.
To prepare you will need:
- Apples - two kilograms.
- Oranges - four pieces.
- Brown sugar - one kilogram.
- Water is five hundred milliliters.
Making jam
Apples for transparent jam should be selected small, as they will be cooked whole. The fruits must be whole. Rinse the apples well, put them on a towel and let them dry. Pierce the skin three to four times in different places and put in a large pan. Separately, in another bowl, you need to prepare the syrup. To do this, pour sugar into it, add water, stir and put the pan on the fire. When the syrup boils, you need to lower the zest of oranges, chopped in a spiral, into it.
Pour hot syrup with zest into a pan with apples and let it brew for about fifteen hours. Then put the pot on the fire. How much to cook clear jam from whole apples is indicated in the recipe. From the moment of boiling, the fruits need to be boiled for ten minutes and removed from the heat. Leave to cool completely. Repeat this procedure twice more. Before filling cans with prescription jam from whole apples, remove the zest of orange from it. Close the banks with lids, cover with a blanket and leave for a day. Then you can shift to another place.
Apple jam with orange, cloves and cinnamon
Essential Ingredients:
- Sugar - one and a half kilograms.
- Apples - one and a half kilograms.
- Cinnamon - two sticks.
- Orange zest - one hundred grams.
- Carnation - eight flowers.
Making jam
It is advisable to choose small apples for jam. Wash well, leave to dry. Put in a deep pan with a thick bottom and sprinkle with sugar. Apples should let the juice go, so the pan must be closed with a lid and set aside for one hour. When the sugar has completely melted, put the pan on the smallest fire. As soon as the apples boil, immediately remove from heat. The jam cools for five hours. Put the pan on the fire again and pour the grated orange zest, cloves and cinnamon to the apples. As soon as the jam boils, turn off the heat. After cooling, boil one more time, remove the cinnamon and cloves. When hot, fill the prepared jars and close the lids. Delicious transparent apple jam with oranges and cloves is ready.