TOP 3 recipes for transparent jam with cinnamon apple slices
Brown is a variety of apples that ripen at the very beginning of autumn in the central regions of Russia. Small, sour-sweet in taste, with a yellowish delicate pulp, these apples have the aroma of cinnamon, from which they got their name. Cinnamon apple jam, cooked in wedges, is very beautiful, transparent, the fruit pieces are separated from each other. Any housewife can prepare such a delicacy.
Features of making brown apple jam
Due to its early ripening, you can feast on brownish in early September. Since these apples have a delicate texture, they should not be allowed to fall to the ground, which means that they must be picked without waiting for full ripeness.
It is recommended to use fruits for harvesting immediately, since such apples are poorly stored. Brown apples differ from other varieties in their unusual spicy taste, and due to their low calorie content, they are considered a dietary product.
Selection and preparation of raw materials
The taste and consistency of the delicacy depends on how correctly the fruits are selected. You need to take apples that are dense, without rot and stains. Before making jam, they must be thoroughly washed, peeled, seeds removed, and then dried well.
The weight of apples must be counted already prepared.
How to properly prepare containers
The jars in which the jam will be stored must be sterilized. You can do this in a microwave, oven, or steam. If you have a large container, you can boil the jars by placing them with their neck up or laying them sideways.
It is important to remember that glassware can only be placed in cold water, since the jar may burst when immersed in boiling water. Before starting sterilization, it is recommended to check if the container has any rust, chips and cracks, and then thoroughly wash the jars with laundry soap or soda.
The lids must be flat, intact, without dents. Each should have an elastic band under the rim.
Selected lids are pre-washed, then put into a pot of water and boiled.
How to make jam at home
For making jam, it is advisable to use enameled dishes, preferably a basin.
You do not need to stir the jam during cooking. When the delicacy is ready, it is folded into sterilized jars and rolled up with pre-boiled lids.
The easiest recipe
For the simplest jam recipe, you need the following ingredients:
- brown apples - 3.5 kg;
- sugar - 1.7 kg.
Prepared apples are cut into quarters, covered with sugar and left to infuse for 1 hour so that they give juice. After that, they are put on a small fire, allowed to boil and boiled for half an hour.
Beat the jam a little with a blender, bring it to a boil again and turn off the stove. Hot jam is laid out in jars and rolled. The container is turned over and covered until it cools completely.
Clear apple jam with wedges
There are several recipes for making jam with slices. Such a delicacy is perfect not only for tea, but also as a filling for a delicious apple pie.
Recipe 1:
- apples - 5 kg;
- sugar - 5 kg.
Cut the prepared apples into slices, put them in layers in a bowl, where they will boil, sprinkling each layer with sugar. Leave to stand until the syrup is released. Boil, cool, then do this procedure two more times. We put the finished jam in jars.
Recipe 2:
- apples - 2 kg;
- sugar - 2 kg;
- water - 0.3 l;
- soda - 2 tablespoons;
- vanillin and cinnamon to taste.
We prepare the fruits and cut them into slices. In order for the slices to be intact, pre-soak them overnight (at least 4 hours) in a solution of soda (1 tablespoon per 1 liter of water), crushing the dishes with something heavy.
Cooking sugar syrup. Pour sugar into boiling water, stirring occasionally, bring to a boil. As a result, the sugar should dissolve.
We take the apple pieces out of the solution, rinse, put in hot syrup. Add vanilla and cinnamon. We turn on the stove over high heat, cook, periodically shaking the dishes and removing the foam for 20 minutes. Pour into jars, roll up lids.
Recipe 3:
You can make clear green apple jam:
- unripe apples - 1 kg;
- sugar - 1 kg.
Prepare the apples as usual, cut them into thin slices. Pour half of the sugar into the chopped pieces, let it brew for several hours under pressure. Drain the resulting juice, add the remaining sugar to it and set to boil. Put apple slices in the resulting syrup, cook for 20 minutes.
Remove from heat, leave to stand for at least 8 hours, and then cook again for about 10 minutes. Put them in the jars, close them and turn them upside down.
Further storage
You need to store the jam at a plus temperature of no higher than 15 C, in a dark and dry place. If stored properly, the jam can be eaten for 3 years. If the delicacy has become moldy, you must carefully remove it, boil the jam again and use it as a pie filling.
