Well, what pantry would be complete without apple jam! There are many different options for preparing this dessert for the winter. One of the most delicious is apple jam with cinnamon. After all, these 2 products combine perfectly with each other, giving rise to a unique aroma. Cinnamon apple jam also has many recipes, it can be made with cloves, ginger and even banana! And what is prepared according to the classic recipe is often called amber because of the transparency of the fruit slices and their golden color.

apples with cinnamon

Ingredients

Servings: – + 80

• Apples 1 kg
• Water 100 ml
• Granulated sugar 700 g
• Ground cinnamon 1 tsp.

Per serving

Calories: 181 kcal

Proteins: 0.23 g

Fats: 0.23 g

Carbohydrates: 44.32 g

60 min. Video recipe Print

Wash the fruits, peel off all the peels and remove the cores. We cut the fruit into slices. Don't cut them too thin - they will boil during cooking. Large pieces, in turn, will not become transparent. Classic jam should turn out amber.

We transfer the apple pieces into a bowl, cover them with sugar and leave in this state for several hours. It would be ideal if you do this in the evening and start cooking the next morning.

Add the required amount of water to the fruit and place the pan on the stove. After the jam begins to boil, simmer for about 5 minutes, stirring constantly. If foam has formed during the process, it is better to remove it. Then let the syrup with apple pieces cool (about a couple of hours).

We boil the jam again for the same amount of time as before, but there is no need to stir. And again leave for 2-3 hours.

Now we repeat the procedure again. Only at the moment of boiling you need to add cinnamon and mix everything very carefully, trying not to spoil the shape of the slices, and then immediately remove the pan from the stove.

Classic cinnamon jam is ready. While still hot, we pack it into sterilized jars and seal it. It will cool down for about a day in an inverted state. And after that you can safely transfer it to the pantry or cellar, where the apple jam will be stored all winter.

Advice: at the end, along with cinnamon, you can add a pack of vanillin or 1 vanilla stick. This will make the dessert sweeter and more pleasant to taste. However, in addition to these spices, you need to add a little citric acid or freshly squeezed citrus juice so that the sweetness does not end up being too cloying.

Apple jam with spices

Quick Apple Cinnamon Recipe

Cooking time is reduced due to the fact that there is no need to do several approaches, everything is prepared at once.

Cooking time: 2 hours 20 minutes

Number of servings: 85

Energy value

• calorie content – ​​155.06 kcal;
• proteins – 0.24 g;
• fats – 0.23 g;
• carbohydrates – 37.86 g.

Ingredients

• apples – 1 kg;
• water – 250 ml;
• sugar – 600 g;
• ground cinnamon – 2 tsp.

Step-by-step preparation

1. Wash the apples, peel and finely chop. You can even use a grater for this. We transfer the fruits into a saucepan (or, for example, a basin), add sugar and forget about them for about 5 hours - during this period the juice should appear.
2. After the specified time, put the pan with candied apples on the stove and add water to them. Cook for about an hour and a half (from the moment of boiling) until the apple pieces become transparent and the syrup begins to stick to the walls of the dish.
3. Now chop the apples using a blender. But you can skip this step - depending on who you like.
4. Add cinnamon, mix well and keep on fire for another 10 minutes.

That's all. Apple jam with cinnamon is ready. All that remains is to pour it into jars and roll up the lids. We turn our jars upside down and let them cool in this position. And after that, you can safely transfer the jam to the place provided for storing the preparations. It should be cool enough and out of direct sunlight.

This is interesting: The jam consists of fairly large integral pieces; it is often prepared in several batches so that the slices do not eventually lose their shape. To make jam, take small pieces, they are boiled, combining with syrup into one mass. And before preparing the jam, the fruits are pureed using a blender and the dessert turns out thick and jelly-like.

Recipe for apple jam with cinnamon and cloves

Cooking time: 1 hour 10 minutes

Number of servings: 110

Energy value

• calorie content – ​​198.22 kcal;
• proteins – 0.2 g;
• fats – 0.2 g;
• carbohydrates – 48.87 g.

Ingredients

• apples – 1 kg 100 g;
• sugar – 1 kg;
• water – 250 ml;
• ground cinnamon – 3 tsp. (or 3 sticks);
• cloves – 4 pcs.

Step-by-step preparation

1. Wash the apples and peel them in a thin layer. Remove the cores. We cut the fruit into slices or pieces of any other shape - it depends on your preferences.
2. Now let's prepare the syrup. We take water into a saucepan and combine it with sugar. After the liquid begins to boil, cook for a couple of minutes. Be sure to stir the contents of the pan, as sugar tends to burn.
3. Place the apples in a saucepan. Pour hot syrup over the fruit, bring to a boil and cook for just 1 minute. Remove from the stove and leave it to cool and infuse. This will take about 5-7 hours, during which the apples will be perfectly saturated with sugar syrup.
4. Boil again and add cloves and cinnamon. We wait 1 minute. It is better to stir without using a spatula. Just shake the dish a couple of times. Turn off the heat and again leave everything for several hours.
5. And finally, we cook for the last time. Here the time must be increased to a quarter of an hour. It is important to look for the apples and not miss the moment. The fruit pieces should become transparent and have a golden hue. And if you overcook, the dessert will turn into jam, which, of course, is also not bad, but is not the desired result.

Cinnamon apple jam with cloves is ready! Place it in sterile jars and seal. After it has cooled, transfer it to a cool, dark place for storage.

Advice: To prevent the apples from darkening, soak them in a saline solution (1 liter of cold water + 1 teaspoon of salt) before cooking the syrup. You should not keep fruit in it for more than an hour. Then you need to drain the liquid and dip the apple slices in a soda solution (1 liter of water + 1 level teaspoon of powder) for a couple of hours. Thanks to this, the pieces will better retain their shape.

Recipe for apple jam with cinnamon and ginger

Cooking time: 1 hour 10 minutes

Number of servings: 70

Energy value

• calorie content – ​​151.2 kcal;
• proteins – 0.28 g;
• fats – 0.26 g;
• carbohydrates – 35.98 g.

Ingredients

• apples – 1 kg;
• sugar – 3 cups;
• water (as needed) – 100 ml;
• cinnamon – 1 stick (or 1 tsp ground);
• ginger – 1 piece 3 cm2;
• cognac or rum (optional) – 1-2 tbsp.

Step-by-step preparation

1. Peel and core the apples. Cut into medium-sized pieces. Grind the ginger using a Korean carrot grater - you should get long shavings. But you can, of course, do this with an ordinary kitchen knife.
2. Sprinkle everything with sugar and add a cinnamon stick. Let the jam mixture sit for about half an hour, or even a little more. The main thing is that during this time enough juice has time to stand out - it all depends on the type of fruit. If there is still not enough liquid, then add water, but you can do without it, depending on how thick the jam you want to end up with.
3. Mix everything and put it on the stove. First you need to slightly heat the mass so that the granulated sugar dissolves, and then bring to a boil over high heat. After this, cook the jam for 30-40 minutes, reducing the flame to medium.
4. At the very end, you can add a little alcohol, but again, it all depends on your taste preferences.

The jam is almost ready. All that remains is to remove the cinnamon sticks from it, pour it into jars and seal.

Recipe for apple jam with cinnamon and banana

Cooking time: 50 minutes

Number of servings: 110

Energy value

• calorie content – ​​155.43 kcal;
• proteins – 0.49 g;
• fats – 0.22 g;
• carbohydrates – 37.71 g.

Ingredients

• apples – 1 kg;
• bananas – 500 g;
• water – 200 ml;
• sugar – 700 g;
• lemon juice – 1 tsp. (or 3 pinches of acid);
• vanillin – 1 pack;
• ground cinnamon – 1 tsp.

Step-by-step preparation

1. Peel the apples and cut out the cores. Finely chop. Place them in a saucepan and add water so that it lightly covers the fruit. Wait for it to boil and keep it on low heat for about 10 minutes.
2. Remove the bananas from their peels, chop them and add them to the pan with the apples. Add sugar, cinnamon, vanilla and lemon juice. Keep on the stove for about 7 more minutes.
3. Now you can puree the jam, turning it into jam, or just mash it a little with a masher, then you get jam. However, you can skip this step.

Banana-apple jam is ready! Pour it while it's hot. The sealed jars should be placed upside down, wrapped in something warm and left in this state until it has completely cooled (about a day).

Advice: You can sterilize jars in several ways: over steam, in the oven, in the microwave, in a slow cooker, and even just in boiling water.

The most common method is steam sterilization. To do this, you need to bring water to a boil in a small saucepan, throw the lids into it, and put a wire rack or just a few slats on top - you need to place the washed containers on them with the neck down. Sterilization time depends on the size of the container. A quarter of an hour is enough for small half-liter jars, but larger dishes will have to wait 30 minutes or even more.

This jam will brighten up any tea party and will be a wonderful filling for all kinds of pies and puff pastries. This unusual delicacy will undoubtedly please everyone without exception. And in a family with small children, there must be at least a couple of jars of cinnamon jam. Bon appetit!

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Unfortunately, nowadays not many people cook jam from such a healthy and widespread fruit.

I really love all the variations of this jam. Apple jam, cherry: I cook it according to the basic recipe: I cut the apples into slices, cut off the core with seeds and all the spots on the skin, cover the apple slices with sugar in a 1:1 ratio, i.e. For 1 kg of apples I take 1 kg of sugar and leave it overnight.

Apples produce a lot of juice overnight, so there is no need to add water. Put the jam on the fire and bring to a boil. As soon as the jam boils, remove the apple jam from the heat. We repeat this procedure three times. I add cherry leaves to this delicious jam before cooking, then, of course, I remove the leaves from the finished and cooled jam. The jam turns out very fragrant.

Ingredients: Apples, cut into slices - 1 kg.
Sugar - 1 kg
cherry leaves, 10 pcs.

You can add the following to apple jam instead of cherry leaves:
Ginger root- 50 g. or
Lemon- 1/2 pcs.

Vanilla apple jam: add a little vanilla while cooking the jam.

I love apple jam ginger: I cut fresh ginger root into small cubes and cook apple jam, as always, without adding water.

Clove apple jam: add a few cloves. This spice is very bright, you need to be careful with it, you shouldn’t put a lot of it.

Apple jam with cinnamon: add a little ground cinnamon while cooking the jam.

Apple jam with cardamom: add a little ground cardamom while cooking the jam.

Lemon apple jam: I make regular apple jam and add diced lemon along with zest to the apples, I also cook orange apple jam and original banana apple jam.

Apple jam with mint: add a little mint while cooking the jam.

Apple jam with thyme: add a little thyme while cooking the jam. Or you can add a teaspoon of ground rose petals. This will add extraordinary charm to apple jam.

In the photo - From left to right: fig syrup, fig jam, apple slices in syrup, apple jam - apple jam, apple syrup.

Apple jam

Cut the apples into slices, add chopped lemon or lime along with the zest, cover with granulated sugar, and leave to infuse for a day. The apples will give juice. Put a few cloves and bring to a boil, stirring, remove from heat. Repeat several times until the jam is ready. Apple jam is very healthy, tasty and aromatic.

Not only can ginger root be added to tea, but it can also be used to prepare many healthy dishes. From this article you will learn how to prepare healthy and tasty ginger jam according to proven recipes.

Ginger jam has a positive effect on the human body, namely:

• helps increase immune strength and remove toxic substances from the body;
• used as a remedy for the treatment of colds;
• has the ability to thin the blood;
• in women during pregnancy, it reduces the symptoms of toxicosis.

Some cooking tips:

• When purchasing ginger, choose younger root shoots.
• Ginger jam can be prepared with the addition of other ingredients, for example: dried apricots, pumpkin, apples, pears.
• Lemon can be replaced with lemon juice, sugar with honey.
• You can make jam without heat treatment to preserve all the nutrients.

Sweet and spicy ginger jam is a delicious and healthy treat.

Ginger and lemon jam recipe

Ingredients:

• ginger root - 1 part,
• granulated sugar - 1 part,
• lemon - 2 parts.

Wash the root vegetable and lemon thoroughly and cut into thin slices. Remove lemon seeds. Combine them and weigh them.

Place in a saucepan and add sugar in a 1:1 ratio to the ginger mass. Put on fire. Cook over high heat with constant stirring, otherwise it will burn on the bottom.

When the jam begins to boil rapidly, stir quickly with a wooden spoon or spatula for five minutes. Pour hot into sterile jars and wait until completely cool. Only now roll up the prepared lids.

Ginger jam with lemon and honey for immunity

• 600 g ginger root,
• 6 lemons,
• 300 g honey.

Prepare lemon and ginger: cut lemon into slices with peel, but without seeds, ginger into cubes. Grind these ingredients in a meat grinder. Place in a bowl, preferably glass. Pour honey over everything. Leave for at least one week.

To cleanse blood vessels, use 1 tbsp. in the morning before meals with 1 tbsp. water. For flu - add a little to tea 2-3 times a day.

Video recipe for a healthy preparation

Jam made from ginger, lemon and honey is a wonderful remedy for colds! And it’s very easy to prepare.

Orange jam with ginger

• 300 g ginger,
• 9 oranges,
• 6 lemons,
• 2.25 kg granulated sugar,
• 3 tbsp. water.

Mix sugar with water and cook syrup.

Checking readiness - a drop of syrup does not spread.

Cut citrus fruits into slices, preferably thinner. Ginger root – into thin strips. Pour hot syrup over these ingredients and let cool.

Put on fire and let it boil. Remove from heat and remove foam from the surface of the jam. Leave overnight.

In the morning, boil again and boil for fifteen minutes. Pack into jars and roll up. Store in a cool place.

Jam with a bright, rich taste, with a slight spiciness and citrus flavor will be a wonderful addition to tea drinking.

Pumpkin jam with ginger

For 6 0.5 l cans:

• 2 kg pumpkin,
• 2 kg granulated sugar,
• 2 lemons,
• 2 ginger roots (6 cm).

Cut the pumpkin pulp into small 2 cm cubes, mix with sugar and leave for 10-12 hours (overnight) to release the juice.

Remove seeds from lemon slices (do not peel) and grind using a food processor or meat grinder. You can also crush it with a blender.

Add this mixture to the pumpkin and add finely grated ginger root. Boil everything together for half an hour until the pumpkin is transparent. Place in clean jars and seal with sterile lids.

All the benefits of citrus fruits - lemon, orange and ginger jam

• 5 oranges,
• 2 lemons,
• 200 g ginger,
• 800 g granulated sugar,
• 2 tbsp. water.

Rinse citrus fruits well. Preferably with soap. Cut into 8 pieces. Lemons - finely chopped.

Remove the ginger root from the skin and finely grate. Place all this in an enamel-coated bowl. Add granulated sugar and water.

Bring to a boil over high heat and reduce at the first sign of boiling. Boil for about an hour, stirring occasionally. Place in jars and leave for storage in a cool place.

New Year's treat: tangerine jam with ginger

For 4 0.5 l cans:

• 15 g ginger,
• 1 kg tangerines,
• 450-500 g sugar,
• 150 ml water,
• 2 cardamom roses,
• 2 apples.

Wash the tangerines and cut them into 4 parts, remove the seeds. Place in a large container, add thin slices of peeled ginger.

Sprinkle with granulated sugar and add finely grated apple pulp without skin. Add cardamom and place on the stove. Turn on medium heat and let it boil, simmer over low heat for an hour and a half.

Make sure it doesn't boil too much. Sterilize jars and lids. Place jam in them and seal.

Zucchini jam with ginger

• 1.5 kg of zucchini pulp,
• 150 g ginger root (peeled)
• 150 ml lemon juice or 3 lemons,
• 250 g apples,
• 1.5 kg sugar.

Zucchini, apples and ginger - coarsely grate or use a food processor, but use a shredder with a large gap.

Place the prepared products in a saucepan and pour in lemon juice. Cook over medium heat, stirring to avoid burning. After 5 minutes of cooking, add granulated sugar and continue cooking until the sugar is completely dissolved.

Now you can set the heat to maximum and cook for 10-15 minutes. Remove from heat, stir. Remove the foam and pack into prepared jars.

Ginger jam with orange and lemon peels

• 225 g fresh ginger root,
• 3 oranges (zest),
• 4.5 Art. granulated sugar,
• 1.5 lemons.

Peel the ginger root, cut into pieces and place in a glass container. Pour in cold water. Place the orange peel in a second jar and also fill it with cold water. Leave for three days.

Change the water three times a day. We need to remove the bitterness.

After the soaking period has expired, drain the liquid and cut the ingredients as desired (cubes, strips).

Prepare syrup in a saucepan and add previously prepared ingredients. Place on the stove and bring to a boil. Remove from stove. Leave for three hours.

Repeat this process twice. At the last repetition, bring to a boil, add lemon juice and pack into jars. Must be stored in a cool place.

Quince jam with ginger - as easy as shelling pears!

• 3 tbsp. prepared quince,
• 1.5 ginger root,
• 3 tbsp. Sahara,
• 3 tbsp. water.

Remove the quince peel. Cut out the seeds with seals and cut into small slices.

Chop the ginger root very finely or grate it. Mix them and add water. Put on fire and let it boil. Reduce the heat immediately.

Cook until the quince pieces become soft and tender in taste. Rub the mixture through a sieve. Boil again until it reaches a jam consistency.

Simple and healthy apple and ginger jam

• 1.5 ginger shavings,
• 1.5 kg apples,
• 3 lemons,
• 1.5 kg. granulated sugar,
• 300 ml water.

Cut the washed and dried apples into medium pieces. Remove the zest from the citrus with a grater. And chop into strips. Squeeze out the juice.

Boil sugar syrup. Finely grate the ginger root. Place apples, zest mixture, squeezed lemon juice, apple pieces, and ginger into a cooking container.

Turn on medium heat and cook the jam for half an hour, shaking constantly. Remove foam. Remove from stove. Cool. Sterilize the jars, only put the jam in the dry ones.

Jam is a wonderful and healthy winter treat. The mild taste of apples is combined with the sour taste of lemon and slightly bitter ginger. You will have to make this jam yourself, because you won’t find it on store shelves.

There are plenty of ordinary apple, raspberry, and cherry ones, which are already boring. But such delicious and healthy delicacies as apple jam with ginger and lemon are nowhere to be found. The recipe is very simple, the main thing is to follow all the proportions and watch the time. Usually it takes no more than 1 hour to prepare.

Ingredients:

• 1 kg apples;
• 1 kg Sahara;
• 6cm ginger root;
• 2 lemon;
• water drinking.

  The mild taste of apples is combined with the sour taste of lemon and slightly bitter ginger.

Step-by-step recipe for apple jam, with the addition of ginger and lemon

1. First things first Prepare all the necessary ingredients, wash them thoroughly.

2. Let's start cooking with apples. Peel them, cut them in half and remove the seeds. It is very important that only the pulp remains from the apples (remove the tails, the hard tip)!

Now carefully cut them into thin slices. See to The apple slices were no more than 0.5 cm wide. The narrower the better. Place all apples in a separate bowl(not metal) and move it away.

3. Now she sent a line of lemons. Thoroughly three washed lemons on a fine grater, we need to peel off its yellow skin. From the pulp pour the juice and add it to the bowl with apples. Add the lemon zest separately!

It is very important that the dishes, in which you prepare apple jam with ginger and lemon, was not metal. Bowls or containers can be glass or ceramic, the main thing is that the active lemon acid does not react chemically with the metal.

4. While the apples are soaking in lemon juice, let's take care of the ginger root. Ginger gives this jam a tart flavor, so add it as you wish. Finely grate all the ginger you want to add.

5. Sweet syrup. Mix water and sugar together in a saucepan. We put it on a small fire and wait until all the sugar dissolves. As soon as this happened, immediately add all the apples with lemon juice. We wait about 5 more minutes.

Then add grated ginger and remaining lemon zest. Stir occasionally, remove foam and We wait about 30 more minutes. The jam should thicken.

6. While our jam is cooking, let’s prepare a jar. Lemon is a very fastidious product when it comes to storage. That's why the glass jar should be degreased and rinsed with boiling water.

Then add grated ginger and remaining lemon zest.

7. The last stage is packaging. Now that all the water has boiled away from the pan, carefully transfer the jam to a pre-prepared jar. Allow the jam to cool slightly before packaging, otherwise the bank will probably burst.

Use Cases

Your homemade, delicious jam is ready. The scope of application of this product is huge! Jam can be added to tea, used as jam and eaten with bread in the morning. In addition, use apple jam with ginger and lemon as a finished filling for pies.

1. Layered cake.

Preparing the pie will take no more than 15 minutes. You just you need to buy high-quality puff pastry, roll it out and lay out the finished filling. Bake in the oven until golden brown. With a minimum of effort, you will get original homemade baked goods that will delight your loved ones on a cold winter evening.

2. Quick milkshake.

For one serving you will need: 130 g of milk, 60 g of ice cream and 20 g of jam with apples(ginger and lemon). Mix all ingredients in a blender(using a mixer), serve cold.

Add 1 tbsp. cognac and beat with a mixer until smooth.

3. Cream for sponge cake.

Ingredients: cognac, butter, jam. Place 200 grams of jam in a blender and beat well. In another container Grind 100 grams of soft butter. Add jam to butter and mix thoroughly. Add 1 tbsp. cognac and beat with a mixer until smooth.

Take care of yourself and be healthy!

Take any apples; if the skin is too hard, you can peel it. Adjust the amount of sugar to your taste. In winter you will go crazy with apple-lemon-ginger jam, I promise you. The name of the jam is complicated, but the jam tastes amazing. Enjoy. Cook with us, be happy and loved.

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Ingredients

• Apples - 2-2.5 kg.
• Sugar - 1-1.5 kg.
• Lemons - 3-4 pieces.
• Ginger root - 100-120 grams.
• Water - 1.5-2 glasses.

How to cook?

• Wash the lemons thoroughly, grate the zest on a fine grater (only the yellow peel, the white part is bitter). Squeeze out the juice. Wash the apples thoroughly, peel (optional), cut out the core, cut the apples into slices. Sprinkle with lemon juice. Peel the ginger root and grate it on a fine grater.
• Pour water into a clean saucepan, add sugar, ginger, lemon zest and juice, bring to a boil, stir occasionally (preferably using a wooden spoon) to dissolve the sugar. Then add the apples, mix thoroughly and cook over low heat for about 30 minutes until thickened. Periodically it is necessary to remove the foam.
• Wash the jars thoroughly with baking soda and sterilize. Transfer the apple-lemon-ginger jam into warm jars and seal tightly. Turn the jars upside down; when the jam has cooled, put the jars in a cool place for storage. Bon appetit.

Apple jam is one of the most popular jams. It has a pleasant apple aroma; the apples themselves become transparent when cooked and acquire an amber color. You can add various spices to this jam, for example, cinnamon, cloves, saffron or ginger. The combination of apples with oranges and lemon or with their zest also turns out delicious. Today I will write 7 recipes for various apple jams. Write in the comments which recipe you liked best.

Do you know the difference between preserves, marmalade and marmalade? The jam should contain whole pieces of fruit or whole berries in a clear syrup. Therefore, the jam is cooked for a short time, often in several batches, to maintain its shape. Jam is also made from pieces, but they are not kept whole. That is, there will be small pieces of fruit in the jam. And jam is made from fruit puree. It should be uniform and thick.

In this article I will write how to make apple jam so that whole slices remain in it. I’ll also tell you the secrets of making thick apple jam.

Apple jam cannot be cooked in enamel containers, because the jam will stick and burn. Also, you must remove the foam from any jam when cooking. If this is not done, the jam may ferment during storage.

Apple jam should be poured hot into sterilized jars. Jars can be sterilized over steam. For example, fill a wide saucepan with water and place a wire rack on it. Place clean jars, washed with a new sponge and soda, on the wire rack upside down. Steam the jars for 15 minutes until the glass becomes clear. The jars can also be sterilized in the oven for 15 minutes at a temperature of 140-150 degrees. But you need to put the jars in a cold oven so that they don’t burst. The lids need to be boiled for 5 minutes.

Jars that are no more than 5 years old are suitable for preservation. See the year of manufacture on the bottom of the can.

With jam wedges you need to tinker more than with marmalade. Precisely because it takes a lot of time to cut fruit. But in the jam, where the pieces have been preserved whole, more useful substances that were in fresh fruits will remain. In good apple jam, the fruit slices and syrup should be transparent and have a beautiful amber color. In addition to being a treat for tea, this delicacy can be used as a filling for pies and other baked goods.

Ingredients (neat weight):

• pumpkin - 500 gr.
• apples - 500 gr.
• sugar - 1 kg
• citric acid - 0.5 tsp. or lemon juice - 1 tbsp. (for soaking)

Cooking method:

1.Make sour water by dissolving half a teaspoon of citric acid in a liter of water. Acid can be replaced with natural lemon juice. Cut the washed apples into cubes or strips and place in prepared sour water. This way the fruit will not darken and the jam will have a beautiful color.

2.Cut the pumpkin into cubes. Drain the apples and add the fruit to the pumpkin. Add sugar, stir and leave for 1-2 hours until the juice appears.

3.Now you can start making jam. Place it on the stove, bring to a boil and cook for 20 minutes, stirring occasionally. Remove the jam from the heat and let it sit for several hours, maybe a day. The next day, let the jam cook for a second time. After boiling, cook again for 20 minutes and immediately place hot in sterilized jars and seal.

This jam can also be covered with nylon lids. In this case, it can be stored for no more than 2 months.

4. It is not necessary to wrap the jam in a blanket, just let it cool at room temperature. It turns out tasty and bright!

Clear jam from whole apples

Before this, I wrote recipes for apple jam in slices. But you can make jam from whole apples. In this case, do not use heavenly (small) apples, but ordinary ones. This jam will look unusual on a plate. Although the apples will be whole, they will still be soft. Therefore, eating them will not be difficult. Of course, such jam is not suitable for filling baked goods, but it will be just right for tea.

You can make jam in the same way by cutting the apples into slices.

Ingredients:

• green apples - 2 kg
• sugar - 2 kg

How to make apple jam:

1. Take apples that are firm but ripe. Wash them and remove the core. It is convenient to use a special kitchen device for apples. Place the apples in a saucepan and cover them with sugar. Leave it like this overnight or for 12 hours so that the apples release their juice.

2. If the apples are not juicy and little juice has been released within 12 hours, add 100 ml of water so that the apples do not burn during cooking.

3. Let the jam simmer over low heat. Gradually the sugar will dissolve and the apples will give even more juice. Bring the syrup to a boil and turn off the heat. While the jam is boiling, turn the apples periodically. The side that will be in syrup will cook faster. Therefore, the fruit must be turned over. As the apples heat up, they will change color and become golden.

4.After boiling, cover the jam with a plate and place pressure, weighing about 1-1.5 kg. Pressure is needed so that all the apples are immersed in the syrup and not floating on top. Now remove the pan from the heat and let the jam cool completely.

5. Let the apples cook a second time. Bring the syrup to a boil over low heat in the same way. Remove the foam. Boil for 2-3 minutes and remove from heat. Put it under pressure and let it cool again.

6. For the third time, cook the jam after boiling for 10-12 minutes. When hot, place in sterile jars, pouring syrup over the apples. Roll up the lids and let the preserves cool. It turns out very beautiful and tasty apple jam. The syrup will be quite thick, so there is no need to cook the jam for too long, reducing it.

Making jam with apples and oranges

This is a very tasty jam, homogeneous in structure, with an orange aroma. For it, you definitely need to take only green sour apples, such as semerenko.

Ingredients (unpeeled fruit weight):

• Semerenko apples – 1 kg
• oranges - 1 kg
• lemon - 0.5 pcs.
• sugar - 800 gr.
• cinnamon stick - 1 pc.

Apple and orange jam - how to prepare:

1. Wash the apples, peel them, cut them into 4 parts, and cut out the core. Cut the apples into arbitrary medium pieces. The cutting does not matter since the jam will be crushed a little later.

2. Wash the lemon and one orange well with a brush. Grate the zest of an orange and half a lemon on a fine grater. It is important to wash only the top bright layer, not to reach the white layer of the fruit (the white part of the peel will taste bitter). Squeeze the juice from half a lemon into the apples and stir. The sour juice will help preserve the color. Lemon seeds should not get into the jam.

3. You can optionally add 1 teaspoon of Imeretian saffron to the lemon and orange zest, if available. Saffron will add brightness to the color of the jam, but you can do without it. Add the zest to the apples.

4. Peel all oranges, removing any white residue. Cut the pulp into pieces and place in apples. Add sugar to everything and mix. Leave the fruit in the sugar for several hours to release the juice. When the juice appears, you can start making jam.

5. Bring the jam to a boil and cook for 3-4 minutes, stirring occasionally. Turn off the heat and leave until completely cool. Next, let the jam cook for the second time. Bring to a boil again and simmer for 3 minutes. Let cool.

6. Grind the cooled jam with a blender. It is acceptable for small pieces of fruit to remain in the jam. Let the jam cook in crushed form. Add a cinnamon stick to the puree, which will add a special aroma. Bring the mixture to a boil over low heat, stirring, and cook for another 5 minutes. Take out the cinnamon stick, it has already given off its smell.

7. Pour the hot jam into sterilized jars and roll up. This delicacy will smell very tasty of orange and cinnamon. Enjoy your tea!

Apple jam with ginger in the microwave - a simple recipe

Ginger is added to this jam, which makes the taste of the usual jam not quite ordinary. This jam is cooked in the microwave.

Ingredients:

• apples - 500 gr.
• sugar - 500 gr.
• fresh ginger root - 20 gr.
• cinnamon - 10 gr.
• citric acid - 3 gr.

How to make apple and ginger jam:

1. Wash and peel the apples. This recipe does not use the peel; it can be used to make compote. Cut the apples into small cubes or thin slices. Weigh it already chopped and take the same amount of sugar.

2. Peel the ginger and chop it finely and thinly. You can first cut it into thin slices with a vegetable peeler, and then chop them even more.

3.Add ginger to the apples, add sugar and mix.

4.Place the sugared apples in the microwave for 9 minutes. Set the power to 700 watts. There is no need to set the power to maximum so that the jam does not boil too much and splash. Remove the jam after the allotted time. The sugar should dissolve and the apples will float in the syrup.

5.Add cinnamon to the jam and stir. And microwave for another 9 minutes. Add citric acid to the finished jam, stir, and microwave for another 30 seconds. After this, the jam needs to be poured into sterilized jars and rolled up. That's all.

Different varieties of apples can take different times to cook. Look at your apples - they should become transparent.

Thick apple jam: cooking secrets

There are some mistakes that housewives make when preparing jam. Because of these mistakes, the jam may burn and may not be thick enough. I’ll tell you how to cook delicious and thick apple jam.

It is important to choose the right apples for the jam. Take sour varieties (they have more pectin, which means the jam will thicken faster) - Antonovka, Semerenko, Granny Smith, Gloster. If you only have sweet apples, you will need to add something with a lot of pectin to them - quince, peaches, plums, citrus zest, pumpkin.

Ingredients:

• green sour apples - 2 kg
• sugar - 1.2 kg
• water - 300 ml
• lemon juice - 4 tbsp.

Cooking method:

1. Wash and peel the apples. Don't throw away the skins, they will come in handy. It is the peel that contains twice as much pectin as the apple pulp. Therefore, these peelings will be boiled together with the jam so that it thickens faster. Place the skins in gauze and tie them into a knot, leaving long tails of the gauze. You will then use these ends to remove the peel from the pan.

2. Cut the peeled apples into 4 parts and cut out the core. Weigh the peeled apples. For 1 kg of peeled apples, take 150 ml of water. Pour water into a stainless steel pan. Place apple peelings in the bottom of the water and sprinkle apple quarters on top.

3.Place the pan over high heat and bring to a boil with the lid closed. After boiling, turn the heat to medium and cook the apples for 15-20 minutes.

Do not fill the pan more than 3/4 full. Otherwise, foam will come out through the top.

4.Check the apples with a skewer - they should be soft. If this is the case, take out the cheesecloth with the peelings and wring it out of the pan. No more skins needed. Boiled apples need to be pureed. First, place them in a sieve to drain excess liquid. It does not need to be added to jam. Next, grind the apple pieces through a sieve or use an immersion blender.

5.You need to add sugar and lemon juice to the applesauce. For the perfect jam, take 600 grams of sugar per 1 kg of peeled apples. This amount will help the jam stand for a long time and not ferment, but at the same time the jam will not be cloying. Lemon juice will prevent the apples from becoming too dark. Stir the puree with sugar and juice.

6. To make the jam thick, you can simmer it over low heat. But this will happen for a very long time. To reduce the time by three times, you need to bake the jam! To do this, preheat the oven to 200 degrees. Pour applesauce and sugar onto a baking sheet and smooth out the layer. The thickness of the layer should be no more than 3 cm. The thinner it is, the faster the liquid will evaporate. The baking tray does not need to be covered or greased with anything.

7. When you put the jam in an oven preheated to 200 degrees, reduce the heat to 150 degrees and bake it for 1 hour. Meanwhile, sterilize the jars and lids.

8.Check the readiness of the jam. It should decrease in volume by about half. Place some jam on a saucer and turn it over. If it doesn't fall (like ) then it's ready.

9.Hot jam should be quickly poured into hot sterilized jars. The jars are sterilized over steam for about 15 minutes until transparent. Therefore, 15 minutes before the jam is ready, put the jars to sterilize, 5 minutes before the jam is ready, boil the lids. The jam should be placed along the “marusin belt” - this is the place of the jar where it begins to narrow (the shoulders).

Don’t forget to rinse the ladle you will use to pour the jam in boiling water.

10. To prevent the jam from becoming moldy, sprinkle sugar on top. The sugar layer should be about 5-10 mm. This is the so-called sugar castle or sugar plug. Condensation from the lid will fall not onto the jam, but onto the sugar. And immediately roll up the hot lid, which you need to remove from the boiling water and shake off all the water. Turn the jar over and check that the lid is tight and there are no leaks.

11.Now the jam is ready. Once cooled, store it in a dark, dry place where it can be stored for up to 3 years. When the jam sits for a while, it will become even thicker, almost like marmalade. Use it as a filling for bagels, pies and just for tea.

I think from these 7 recipes you can choose a recipe that will become a favorite in your family. For recipes for other jams, see the section.

Ginger is a very healthy product, but its taste is so specific that not many people like ginger in its natural form. A great idea is to add ginger root to various sweet dishes, for example, prepare apple jam with ginger, an original delicacy with a unique taste. This jam can easily be classified as a healthy sweet.

Are sweets good for you?

It is believed that simple carbohydrates are very harmful to health and figure. Nutritionists often advise giving up sugars altogether in order to get rid of extra pounds and lose weight. But not everyone is capable of such a feat: most people love sweets since childhood. Strict diets that prohibit eating sugar in any form often turn out to be ineffective simply because not everyone is able to withstand them. At the same time, diets that allow a small amount of dessert dishes are easy to follow, and as a result, losing weight is easier.

Not all sweets are suitable for those losing weight. For example, cakes with rich cream or shortbread cookies are not the best choice. It is known that the combination of carbohydrates and fats contributes to weight gain, but if you allow yourself low-fat sweets from time to time, this will not affect your figure. Thus, the most useful sweets for those who watch their figure include preserves, jellies, marmalades, marshmallows and marshmallows. A few spoons of fragrant apple jam will satisfy the need for sweets and help in the fight against stress. If the jam is made from apples with the addition of ginger, it becomes not only tasty, but also healthy.

For those who are losing weight, and not only

Ginger is widely used not only in cooking, but also in medicine. It strengthens the immune system and tones the body; in addition, this product is very effective in combating nausea, swelling, and intestinal spasms. Ginger is also used to treat various pulmonary ailments, such as bronchial asthma. It is an excellent antioxidant, helps get rid of worms and helps normalize blood pressure. Due to its anti-inflammatory properties, ginger is good for sore throats, but if the temperature is elevated, then ginger should not be used. It is not recommended to use this product for gastritis with high acidity, stomach or duodenal ulcers, inflammation of the esophagus, and some kidney diseases.

Many people use ginger for weight loss. Indeed, this spice helps you lose weight. Ginger contains a small amount of calories and a large amount of fiber; in addition, it has a pronounced tonic effect and speeds up metabolism. By adding even a small amount of ginger to your dishes, you can improve your body’s health and painlessly get rid of a couple of extra pounds.

Apple-ginger jam

For one and a half kilograms of sweet hard apples, you should take an incomplete glass of grated fresh ginger root, two glasses of water and one and a half kilograms of sugar. Fans of hot spices can add another spoonful of dried powdered ginger root to the jam at the end of cooking. In addition, you can add a few other spices to the jam - orange or lemon zest, cinnamon, ground cloves.

Boil syrup from sugar and water, add grated ginger root, simmer for a couple of minutes, add peeled and cut apples into small pieces. Cook the jam over medium heat, stirring occasionally and skimming off the foam. When the syrup thickens and the apples are cooked and become translucent, cool the jam and place it in clean, dry jars.

Maria Bykova