Apple jam with amber slices - two simple but tasty recipes

Please remind me how to cook apple jam with amber slices? My grandmother also made such jam, and we all simply adored it. I still remember its taste, color and smell, but I forgot the recipe itself. I tried to cook it last year, but it didn't work. Rather, the jam came out tasty, but not as desired. The apples boiled and became porridge. Maybe I digested it?

Do you know why everyone loves apple jam with amber slices so much? The reason is not at all in the taste, because there are many recipes for different apple desserts for the winter. They combine apples well with various spices and other fruits. But in most blanks, the apples at the exit lose their shape and fall apart, which is why the jam acquires a puree-like texture. However, knowing a few tricks will help you keep the sliced apple slices intact. And the jam itself will turn out to be very beautiful and tasty, with translucent, slightly crunchy apples, in appearance and taste similar to marmalade.

There are two classic recipes, the difference between which lies in the preparation method:

without water, in its own juice;
with water, in sugar syrup.

In both cases, the secret that the slices don't fall apart is the amount of sugar and the cooking time. Sugar should be taken almost 1: 1, but not less than 700 g for every kilogram of peeled apples. And it is better to boil the workpiece in several passes, but not for long. The rest all depends on tastes: you can add spices, lemon, oranges.

Apple jam with amber wedges in its own juice

apple jam in wedges in its own juice

Prepare ingredients in equal amounts:

apples, peeled and cut into 0.5 cm thick slices;
sugar.

Fold the slices into a cauldron, cover with sugar and leave overnight. In the morning, put the cauldron on the fire, bring to a boil, removing the foam. Boil for 10 minutes and let cool completely. Ideally, you need to leave the workpiece for a day. Then repeat the procedure 1-2 more times, depending on the desired density of the jam, and roll it into jars.

Apple wedges in sugar syrup or "Pyatiminutka" jam

apple jam five minutes If you do not have time to wait for the fruit to juice under sugar, fill them with ready-made sweet syrup. The amount of ingredients remains the same, only you need another 250 ml of water.

Cooking technology:

Cook half of the required amount of sugar syrup.
Pour apple slices over them and boil them for 5 minutes.
Top with the remaining sugar over the fruit and leave for 12 hours.
Boil the workpiece again for 5 minutes and roll it up, spreading it out in jars.

Both the apple juice and the sugar syrup envelop the slices and prevent them from falling apart. And the short heat treatment time does not allow to boil. This keeps the slices intact and slightly sugared, which gives the jam its original texture.

Transparent jam from Antonovka slices