Apple jam is a delicious treat. And if it is with transparent syrup and amber slices, then it is also beautiful. Making such a jam will not be difficult. The main thing is to choose the right apple variety and observe the cooking time.
Selection of apples
Not all apple varieties are suitable for transparent amber jam. It is better to choose fruits of late ripening, such as Semerenko, Antonovka. They are dense, and therefore tolerate long-term heat treatment well. If you work properly with such apples, the result will definitely please.
Clear apple slices jam
Having decided on the variety of apples, it is necessary to choose not overripe fruits, otherwise the slices may boil over and the syrup will become cloudy. There are only two ingredients in this jam - apples and sugar. They go in equal proportions - for 1 kg of apples, 1 kg of granulated sugar is required.
Cooking instructions
- Rinse the apples thoroughly.
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Remove the core and seeds from the fruit, cut into slices.
Image - Fold the apple slices into a container where the jam will be cooked. Cover the fruits with granulated sugar. Leave for 10 hours, covering the pan with gauze.
- When the apples give juice, and the sugar is partially dissolved, you can start the cooking process.
- Bring apples to a boil. Remove the foam. Cook over medium heat for 7 minutes. Leave the jam to cool at room temperature.
- It is necessary to put the jam on the stove again and, after boiling, cook for 10 minutes. Leave to cool completely.
- The third time you need to cook the treat for about 10 minutes.
- Arrange hot jam in carefully sterilized jars. Roll up. Place the jars upside down and cover with a blanket. Once the apple jam has cooled, you can put it away in a cool place.
The jam is perfectly stored throughout the winter, not only in a cool room, but also at an average room temperature.
Quick apple jam
If there is no time to cook the jam in 3 approaches, then you can adopt a quick recipe. To prepare such an apple delicacy for 1 kg of fruit, you will need 250 ml of water, 1 kg of granulated sugar and 1 pinch of citric acid.
Cooking instructions
- Wash the apples thoroughly. Remove cores and seeds from them. Cut into wedges. You do not need to fill them with sugar.
- Pour 600 g of granulated sugar into a saucepan, pour water over it. Bring to a boil, stirring constantly.
- Dip the apple slices in the syrup, simmer over medium heat for 7 minutes.
- Remove the jam from the stove, cover with the remaining granulated sugar. Leave on for 10 hours.
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Put the container with cold jam on the stove, bring to a boil, boil for 5 minutes. The apples should become amber and transparent.
Image - Add 1 pinch of citric acid. Cook for 1 minute.
- Arrange the jam in sterile jars. Roll up. Place upside down, cover with something warm. After a day, remove the fruit treat to a cool place.
