Apple jam with slices: a quick recipe for cooking for the winter, storage rules

It's not for nothing that apples are considered the best seasonal fruits available to everyone. They are remarkable in that they are consumed both raw and after heat treatment. Jam made at home from apple slices is a honey-colored dessert that the whole family will be delighted with. The fruits go well with other fruits: plums, oranges, apricots, cherries. This allows the hostess to improvise with the tastes of homemade preparations.

Features of cooking amber jam from apple slices

To properly prepare an apple treat, it is important to remember the signs of readiness:

a drop of syrup on a saucer does not spread when cooled, keeping its shape;
fruit cut into pieces are evenly distributed throughout the liquid and do not float near the surface;
jam transparent, homogeneous consistency.

To slightly change the taste of the finished product, zest, orange or lemon juice, vanilla, cardamom or cinnamon are added to the recipe, if desired.

Required Ingredients

For the preparation of apple dessert, it is better to choose the following varieties: Renet Simirenko, Borovinka, Antonovka, Anis, Saffron, Pepin and the like. To make the jam acquire an unusual taste, different varieties of apples are used.

Before buying fruits for harvesting, you need to make sure that the apples are ripe, with firm, juicy pulp of a sweet taste. Overripe foods and those with wormholes will not work.

Green fruits are suitable for lovers of sour treats.

Preparing food

After the apples are purchased and ready for further processing, they are washed very well using a soft brush or cloth, laid out on a towel and wiped with a paper towel.

Washed and dried fruits should be cut properly. To do this, the fruit is cut into 4 slices, and the seed box is removed. Then each piece is divided into 3-4 parts. Do not cut too thin slices, as during heat treatment such apples can significantly boil down and harden. In this regard, the workpiece is cut to medium thickness.

So that the slices do not darken, they are blanched in boiling water for about three minutes or kept for about an hour in s alted water (10-20 grams of s alt per 1 liter of water).

How to prepare the container?

To make jam according to the rules, it is important not to miss a single detail. The technology suggests that even kitchen utensils can affect the final result, and if the recommendations are not followed, the delicacy will not last long and explode, leaving the family without sweet supplies in the cold season. This is due to the fruit being cooked in the wrong container and the liquid reacted with the metal and oxidized.

The container for making apple dessert should be exclusively made of stainless steel or enameled, without chips. It is better to use a bowl of large diameter so that the jam is evenly cooked and does not burn.

To increase the shelf life of the workpiece, 750-gram glass jars are taken, washed with soda solution, poured with 100 milligrams of water, put in the microwave and sterilized for three minutes at maximum power.

Step by step cooking recipe for the winter

Jam can be boiled quickly, but repeated cooking of such food is preferable, because it allows you to better keep the shape of the slices and get a clear syrup. The quick method involves boiling for five minutes - this is a common and uniform recipe for the heat treatment of fruits and berries that do not need to be cooked for too long.

Quick method for making jam from apples:

Step 1. So that the prepared slices do not darken, they are laid out in a bowl of acidified cold water (1 teaspoon of lemon juice per 2 liters of liquid).
Step 2. Sugar (in the same volume as fruit before cutting) is poured into a saucepan, poured with water at the rate of 1 full glass per 1 kilogram of bulk component. The syrup is brought to a boil and boiled for 1-2 minutes to dissolve the particles.The finished liquid is removed from the fire.
Step 3. The apples are drained into a colander for a couple of minutes to drain the water, and laid out in hot syrup.
Step 4. The workpiece is placed on the stove, brought to a boil, with constant stirring, simmered over low heat for 5 to 7 minutes. Immediately poured into hot jars, rolled up, turned over and wrapped up for 20 hours.

Method of making jam with apple slices in several steps:

Step 1. The slices are laid out in a cooking pot and covered with fine sugar at the rate of 750-800 grams (depending on the taste characteristics of the fruit) per kilogram of apples.
Step 2. The mixture is covered and left for 10-12 hours. After the allotted time, put on fire, bring to a boil and cook for about 10 minutes. After that, the dishes are removed from the stove.Cooking is repeated 2-3 more times, with time intervals of 10-12 hours. At the last stage, the mixture is allowed to boil until the color becomes light brown-amber. Dessert prepared this way is slightly thicker than the previous recipe, and storage is more reliable.
Step 3. The hot mass is laid out in a glass container, rolled up, turned upside down and settled under a blanket until cool.

How to properly store blanks?

You can save jam until next season by placing filled jars in the cellar, refrigerator or any other cool room.

Large time interval does not spoil the spins, preserving the beneficial properties, taste and smell of apples. But if this is not possible, then the jars are placed in a dark cabinet, while the shelf life will be reduced to six months.