Apple jam with cinnamon. How much sugar to put in apple jam for the winter, how much to cook

Getting ready for winter in advance, replenishing our supplies with delicious homemade apple jam with cinnamon. This combination is quite successful; cinnamon, like no other spice, perfectly complements and emphasizes the taste of apples. Prepare homogeneous jam, optionally in slices.

As a result, we get a taste that is not too cloying, the jam is moderately sweet and with a subtle hint of kritsa. You can serve the jam on freshly baked buns or toast; such jam will be an excellent filling for pies and pies. So, let’s prepare everything we need and get started.

Ingredients:

apples – 1100 g

sugar – 650 g

ground cinnamon – 2-2.5 tsp.

water – 150 ml.

Apple jam with cinnamon: Preparation process

We choose apples at the market or pick them in the garden, preferably sweet and sour, dense in structure, and strong. Wash the apples under cool water and dry. From our quantity of apples - 1100 g, we cut out the core, in the end we get one kilogram of peeled apples. Cut the peeled apples into arbitrary pieces.

Take a blender bowl and install a “metal knife” attachment; if you don’t have a blender, you can use a regular grater or meat grinder; a food processor with a “grater” attachment is also suitable. In general, we do what is easier and faster. We throw all the apple slices into the blender; if the volume of the bowl does not allow, we do the process in portions.

Pour in a portion of filtered water, turn on the blender at full power, grind everything for a few minutes until you end up with a fine-grained mass.

Transfer the apple puree into a thick-bottomed saucepan or saucepan.

Add a portion of granulated sugar to the apples.

Next, pour the required amount of ground cinnamon into the apples. If you use cinnamon sticks, add two pieces; after cooking the jam, be sure to filter them. You can also replace cinnamon with vanilla or your favorite spice. Add all spices solely according to your taste preferences.

Place the saucepan on the stove, turn on the burner to moderate heat, and cook the apple jam for one hour, with not much bubbling. After one hour, you will notice that the jam begins to “stick” to the walls of the saucepan, turn off the stove. Take an immersion blender, puree for a few minutes until smooth, leaving pieces if desired. Boil the jam in last time– 3-4 minutes.

We pack the hot aromatic mixture into dry and sterile jars, which we took care of in advance.

Seal the jam hermetically with a screw key. We turn the jars upside down, immediately wrap them in a warm blanket, and leave them for a day. To store the jam, put it in a cool room.

You thought you knew everything about making homemade apple jam, maybe you do, but we'll try to surprise you with a few original recipes, based on a not entirely original combination of apples and. The latter, in the recipes below, will be supplemented with a variety of spices, along with other fruits. It will turn out delicious and original, we promise.

Apple jam with cinnamon - recipe

Let's start with the simplest and most basic recipe, in which apple slices are prepared only with granulated sugar and cinnamon. Having such a base on hand, you can further vary the recipe by adding your favorite ingredients to taste.

Ingredients:

• apples - 2.1 kg;
• granulated sugar - 910 g;
• ground cinnamon - 1 teaspoon;
• pinch

Preparation

After peeling the apples from the core, cut them into slices of any shape and size, and then place them in an enamel container, sprinkling each layer with granulated sugar. Leave the fruit to stand in sugar overnight, and then put the future jam on the fire and cook 3 times for 20 minutes, with breaks to allow the delicacy to cool completely before each subsequent cooking. During the final placement on the fire, add citric acid and cinnamon to the jam. Stir and pour into sterile jars while still bubbling.

Transparent apple jam slices with cinnamon

Ingredients:

• apples - 2.4 kg;
• granulated sugar - 960 g;
• cinnamon sticks - 2-3 pcs.;
• cloves - 10 buds.

Preparation

Making apple cinnamon jam should begin by preparing the main ingredient - apples. Remove the washed fruit from the core and cut into large slices. Place the fruit slices in an enamel bowl and sprinkle everything with granulated sugar. Leave the apples to sit with the sugar overnight until the apple juice releases, dissolving the crystals and forming a syrup. In the morning, pour the syrup into a separate bowl and put on fire along with cinnamon and cloves. Boil the syrup by a third, and then put the apple slices in it and wait until the syrup thickens, and it thickens quite quickly, since apple slices contain a lot of pectin. Afterwards, you need to seal the apple cinnamon jam for the winter, pouring it while still hot into clean and sterile jars.

Apple jam with cranberries, ginger and cinnamon

Ingredients:

• cranberries - 125 g;
• apples - 370 g;
• water - 440 ml;
• apple juice - 210 ml;
• lemon juice - 15 ml;
• cinnamon sticks - 2 pcs.;
• ginger juice - 1/2 tbsp. spoons;
• orange zest - 1/2 tbsp. spoons;
• granulated sugar - 245 g.

Preparation

Place a saucepan with water, apple juice (or cider), lemon juice and ginger juice on the fire. The latter can be obtained by finely grating ginger and then squeezing out the excess juice. When the liquid boils, put the cranberries in it and wait until they start to burst. Once this happens, place the apple slices in a container, add the zest, sugar and cinnamon, and leave everything to cook for about an hour and a half, waiting for the apples to soften and the syrup to thicken. Next, the apple jam with cinnamon can be poured into sterile jars and rolled up.

Ingredients:

Preparation

Place the chopped apples in an enamel pan, pour lemon juice, mix with sugar, zest and cinnamon, and then bring the liquid to a boil, remove the dish from the heat and leave the apples overnight. Pour bourbon over the cherries and leave overnight as well. Mix the apples with the cherries and cook them for about 5 minutes, then add the sliced ​​almonds and leave for another 10 minutes. Place the thick, hot jam into a sterile container and close tightly.

Step-by-step recipes for making apple cinnamon jam with nuts, lemon and pears

2018-06-25 Yakovleva Kira

Grade
recipe

9626

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

0 gr.

Carbohydrates

44 gr.

176 kcal.

Option 1: Apple jam with cinnamon - classic recipe

Apple jam is one of the healthiest and most versatile desserts. It can be eaten as a snack with tea, spread on a bun, or used for baking. Due to low content calories, jam can be eaten during a diet, despite the fact that it contains sugar. Previously, apples were used to make jam Yablochny Spas, today you can prepare it at any time, because fruit can be bought all year round.

Ingredients:

• 1 kg apples;
• 100 ml water;
• 0.7 kg sugar;
• 1 teaspoon cinnamon.

Step-by-step recipe for apple jam with cinnamon:

Wash the apples, remove cores and peels, cut off any broken spots.

Cut the apples into small slices. If you make them too thin, they will fall apart during cooking, and if they are too large, they will not give the jam the classic transparent amber effect.

Cover the fruit slices with sugar and leave for several hours to let them release their juice.

Add water to the apples and put on fire.

Bring to a boil, stirring constantly so that the apples are evenly distributed in the syrup.

After boiling, cook for another five minutes, then immediately remove from the stove and let cool (at least two hours).

Put the apples on the stove again, wait until they boil, boil for five minutes, stirring. Leave for two to three hours.

Put it on the fire again, add cinnamon, stirring carefully so as not to damage the apple slices.

Wash the jars with hot water and soda.

As soon as the jam boils, pour it into jars, order and turn upside down.

To make classic apple jam you need only two ingredients - apples and sugar. Other products can be added to taste. For example, make a fruit platter using tangerines, pears, lemon, oranges or even pumpkin.

Option 2: Quick recipe for apple jam with cinnamon for the winter

Real jam is prepared in stages, only then can decent quality and taste be achieved. Gradually boiling the apples will give them transparency and an amber tint. In order to speed up the cooking process a little, the first two steps of this recipe can be done in the evening, and cook the jam in the morning.

Ingredients:

• 1 kg apples;
• 250 ml water;
• 600 grams of sugar;
• 2 teaspoons cinnamon.

How to quickly make apple jam with cinnamon for the winter

Wash the fruits, peel and cut into pieces or grate, pour into a saucepan.

Add sugar and water to the apples, mix and leave for five hours to release the juice.
Step 3:

Place the mixture on the stove, bring to a boil, then cook for an hour and a half until the apples become transparent and the jam begins to stick to the walls of the pan.

Grind the apples into puree using a mixer.

Add cinnamon, stir, cook for another ten minutes.

Place in pre-prepared jars, roll up the lids, turn over and leave in this position until completely cooled.

It is important to let the finished dessert cool gradually; it is even recommended to cover the jars with a blanket. Only turn them over when they are completely cool.

Option 3: Cinnamon Apple Jam with Nuts and Lemon

You can make regular apple jam tastier by adding nuts and a little lemon. The benefits of such a treat are obvious; it contains a lot of vitamins and microelements necessary for the normal functioning of the body.

Ingredients:

• 1 lemon;
• 1 kg apples;
• 200 grams of sugar;
• 2 bay leaves;
• 150 grams of walnuts;
• 3 black peppercorns.

Step by step recipe

Cut the apples into small cubes and place them in water mixed with a pinch of citric acid for a couple of minutes.

Strain the liquid, place the apples in a saucepan and add sugar.

Wash the lemon and cut into cubes along with the peel.

Add lemon slices and bay leaves to the pan.

Bring to a boil without stirring, cook for ten minutes.

Chop the nuts.

Remove the lemon and bay leaves from the pan, add the nuts, stir, and cook until the apples become translucent.

Add pepper, cook for another two minutes.

Cool the jam and put it into jars.

To ensure that the delicacy is served perfectly, it is better to use enameled or stainless steel dishes with a thick bottom. To prevent the fruits from burning, the jam must be carefully stirred with a wooden spoon during cooking.

Option 4: Winter jam with cinnamon from apples and pears

Those with a sweet tooth will definitely love the apple and pear jam option. The main thing is to choose ripe, juicy fruits and follow them exactly step by step instructions prescription

Ingredients:

• 1 kg sugar;
• 0.5 kg of pears;
• 0.5 kg apples;
• 1 glass of water;
• 2 tbsp. spoons of honey;
• 4 teaspoons cinnamon.

How to cook

Core the pears and apples, cut them into equal pieces, and pour boiling water over them for five minutes.

Drain the boiling water, cover with cold water for two minutes, remove the fruit and dry on a towel.

Mix water with sugar, honey, cinnamon and boil the syrup in a large saucepan.

Add pears and apples to the pan and cook for forty minutes until they become translucent.

Place the jam in jars, sterilize for fifteen minutes, roll up and leave to cool.

Apples contain a lot of vitamin C, which helps cope with winter colds, and the pectins they contain fight cholesterol. During cooking, the jam retains almost all the beneficial substances contained in apples, so this treat is especially appreciated during the cold season.

Option 5: Cinnamon jam from apples (whole)

Delicious and unusual jam can be made from small apples - kitoyanok, they are used together with the tails. During cooking, the fruit softens and becomes almost transparent.

Ingredients:

• 1.2 kg sugar;
• 1.5 glasses of water;
• 1 kg small apples.

Step by step recipe

Sort the apples, wash and dry, do not break off the stems.

Pierce each apple with a fork or toothpick in several places (so as not to burst during cooking), place in a saucepan.

Boil water and sugar for three minutes, pour over apples, cool.

Place the apples and sugar on the fire and cook after boiling for five minutes over medium heat.

Place apples in jars, pour syrup, roll up lids.

Do not forget that the jars must be turned upside down, covered with a warm blanket and left until completely cooled.

Option 6: Apple cinnamon jam for the winter in the oven

The jam is prepared very easily and quickly in the oven. In this case, you can use apples of any variety, make jam from whole fruits, cut into slices or completely grated. The cooking time directly depends on what result you want to get - thick jam or transparent liquid jam.

Ingredients:

• 1 kg apples;
• 0.5 kg sugar.

Step by step recipe

Cut the apples into large pieces, first removing the core and peeling.

Sprinkle fruit with sugar.

Preheat the oven to 250 degrees, put the apples in there for twenty minutes.

Stir the fruit, reduce the temperature to 220 degrees and cook for another ten minutes if you need to add more sugar.

Divide the jam into jars.

You can store the finished jam in any dark, cool place - kitchen cabinet, cellar, basement.

Option 7: Cinnamon Apple and Pumpkin Jam

It is best to make jam according to this recipe in the fall, when apples and pumpkins are ripe. The latter will add benefits and make the taste and color of the finished dish more rich.

Ingredients:

• 1 lemon;
• 1 kg apples;
• 1 kg pumpkin;
• 5 grams of cinnamon;
• 800 grams of sugar;
• 100 ml apple juice.

Step by step recipe

Peel the pumpkin, cut it, add 300 ml of water and boil for ten minutes.

Cut the peeled apples into pieces and add to the pumpkin.

Squeeze the juice from the lemon, pour into the pan, and cook for ten minutes.

Add apple juice.

Grind all ingredients using a mixer or blender.

After the jam boils, boil for another five minutes, add cinnamon, stir and place in jars.

You can eat the jam immediately after it has cooled or leave it for the winter.

The apple season is coming to an end and we continue to stock up on vitamins for the winter.

I like apple jam in slices because you can eat it not only on its own, but also use these same slices in other dishes. For example for .

There are a lot of options for making apple jam; in this article I tried to choose ones that would simplify the cooking process as much as possible, but without losing taste.

Apple jam slices “amber”: recipe with photo

To begin with, I offer you a classic recipe for amber jam, which uses only apples and sugar.

Ingredients:

• Apples – 1 kg
• Sugar – 1 kg

That is, for every kilogram of apples, you need to take 1 kilogram of sugar. Decide for yourself how much jam you want to make.

Preparation:

Wash the apples well and wipe them thoroughly - we don't need any extra liquid.

Remove the core from the apples and cut them into slices.

If the apples are fresh with a thin peel, then peeling is not necessary. If it is dense and hard, then it is better to peel the apples

In this multi-layer design, the last thing to be added is sugar.

Cover the bowl with a lid or towel and leave it until the apples release their juice. This usually takes from 12 to 20 hours.

The fact that the apples are ready will be evident by the fact that the top layers of sugar will completely dissolve, and a lot of liquid will appear in the bowl.

Transfer the apples from the bowl to a deep saucepan. Add the juice and sugar from the bottom of the bowl there. Place the pan over medium heat and bring the future jam to a boil. After boiling, cook for another 5 minutes, then turn off and wait until the pan cools completely.

Then boil the jam again and cook it for 10 minutes. Turn off again and let the pan cool.

The third boiling will be the final one. When the jam boils, cook it for 5 to 30 minutes, depending on what color you want. The longer you cook, the darker the color of the jam.

Several rounds of boiling and boiling are necessary so that the apples have time to boil, but retain their shape, and the sugar does not darken and turn into caramel. If you want to boil everything in one go for 40-50 minutes, you will end up with an unattractive dark slurry

Now the jam is ready and can be spread out. Fill the jars up to the shoulders, compacting them tightly but without damaging the slices.

Then we close the jars with lids and leave them to cool upside down. There is no need to cover the jars, otherwise the apple slices will boil and fall apart.

After cooling, store the jars in a cool, dark place.

Quick five-minute apple jam

The peculiarity of this recipe is that we do not wait for the apples to “release their juice” and the resulting syrup is suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.

But this speed will have to be paid for by the meticulous preparation of the fruit.

It’s no secret that the speed at which apples soak directly depends on the size of the slices into which you cut the apples. Classic recipe“Five-minute” generally means grating apples on a coarse grater.

But we need slices. So that's what we'll do.

Ingredients:

• Apples – 1 kg
• Sugar – 1 kg
• Water - 1 glass (250 ml)
• Citric acid - 1 pinch

Preparation:

The better we prepare the apples, the better they will be soaked in syrup. Therefore, we not only remove the core of apples, but also peel them. After that, cut them into slices as thin as the sharpness of your knife allows.

Now let's start preparing the syrup. This is incredibly simple - pour one kilogram of sugar into one glass of water, put it on low heat and cook the syrup until the sugar is completely dissolved.

Don't forget to stir periodically.

While making the syrup, pour salted water over the apple slices to prevent them from browning.

When the water boils and the sugar dissolves, add apples to the pan and boil them for just two minutes. Then turn off the stove and leave the jam to cool.

When it has cooled, take a sample - if the jam is too cloying and sweet, add a pinch of citric acid to it.

After the first cooling, turn the heat back on low and bring the jam to a boil again. After which you can immediately put it into sterilized jars.

Apple jam slices “amber with orange”

Let's start adding other ingredients to apple jam to delight ourselves with a variety of flavors.

First, add an orange to the apple jam.

Ingredients:

• Apples – 1 kg
• Oranges – 1 kg
• Sugar - 0.5 kg

This amount will make one liter jar of apple jam.

Preparation:

Peel the apples, cut out the core and cut into slices.

And we cut the oranges, take out the seeds and pass them through a meat grinder along with the peel.

After this, combine all the ingredients in one pan, put it on the fire and cook over low heat for 50 minutes, stirring occasionally.

For making jam, the best choice would be enamel dishes (saucepan or basin)

When the jam is cooked, the apple slices should become transparent, and the syrup should flow heavily from a spoon (like honey).

Once you have reached this consistency, you can put the finished jam into sterilized jars.

Store cooled jars in a cool, dark place.

Transparent apple jam “amber with lemon”

Theoretically, apple jam with lemon can be prepared according to the same principle as with oranges. But I tried to select such recipes, each of which has its own distinguishing feature. In this option we will do without a meat grinder.

Ingredients:

• 1.5 kg apples
• 1 lemon
• 1 kg sugar
• 1 glass of water

Preparation:

The first step is to prepare the syrup. Add 1 kg of sugar to 1 glass of water (250 ml) and bring the syrup over low heat until it boils and the sugar is completely dissolved.

While the syrup is cooking, prepare the fruit.

Cut the lemon into small slices along with the peel.

Don't forget to remove the seeds from the lemon, otherwise the jam will taste bitter.

Place the lemon in the boiling syrup and cook for 5-7 minutes.

Wash the apples, remove the core and cut into small half-centimeter slices.

One and a half kilograms of apples should yield approximately 1 kilogram of apple slices

Add apples to syrup and cook for another 5 minutes.

After this, turn off the heat and let the jam cool completely. Then turn the heat back on low, bring to a boil and cook the jam for another 30 minutes until thickened.

After this, you can either let it cool and put it in clean jars (without sterilization) for storage in the refrigerator (for 3-4 months), or put the still hot jam in sterilized jars and safely store it in the cellar for a whole year.

Long-term storage is ensured by the citric acid content in the jam, which acts as a preservative.

Apple jam slices from ranetki: video recipe

And here it is very interesting recipe ranetka jam. The process is shown in great detail, so I recommend watching it. Moreover, the video lasts only 6 minutes.

Apple jam with cinnamon

Well, the last recipe, which completes the familiar methods of making apple jam in slices, is a recipe with the addition of cinnamon. Cinnamon complements the taste of apples very well, giving them a special aroma.

This recipe does not require long-term storage and can be stored in the refrigerator for 1 month.

Ingredients:

• Apples – 1.5 kg
• Sugar - 800 g
• Water 50 ml
• Cinnamon 1 stick

Preparation:

Peel the apples, remove the core and cut into small slices.

Place the apples in a deep saucepan, pour in 50 ml of cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.

Place the pan over high heat and bring the syrup to a boil, stirring constantly. After boiling, reduce the heat to low and cook, stirring, for another 10 minutes.

Then turn off the heat and let the jam cool for one hour.

Then put the pan back on the fire, add the remaining sugar and cook over medium heat for another 1 hour, stirring occasionally.

During this time, the apples become transparent and the syrup becomes thick.

After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling, the apple jam is ready for use.

Whatever you are not ready to eat right now, put it in jars with lids and put them in the refrigerator. Do not put cinnamon sticks in jars.

As you can see, clear apple jam in slices can be prepared in completely different ways: with or without preliminary sugaring. You can cook for 5 minutes so as not to lose the vitamins, or you can cook for an hour to get thick jam.

I hope I helped you decide what you need.

Thank you for your attention.

Autumn has arrived, and with it a rich harvest of apples, and with it the main question arises, how best to process and preserve it. We are sharing a recipe for apple jam with cinnamon for the winter - it’s new, unusual, delicious treat, and spreading it on crispy fresh bread, you can immerse yourself in pleasant childhood memories. And for this we will prepare it with the addition of cinnamon, it will give the delicately sweet apple taste the Christmas aroma that has been loved since childhood.
For cooking, it is better to take sweet and sour apples, then the taste will be more subtle.



Compound:

- ripe juicy apples - 1 kg,
- granulated sugar - 600 g,
- spice, ground cinnamon -2 tsp (can be replaced with 2 chopsticks),
- water - 250 ml.




Wash and peel the prepared apples, finely chop or chop using a food processor.
Place the resulting apple mass in a saucepan, preferably with a thick bottom, or in a basin. Previously, jam was cooked in a copper basin, but in the absence of one, today it is quite possible to use an enameled one.

Add water and sugar to them and mix.

Leave for 5-6 hours, then let the apples release their juice.

Then put the mixture on low heat and quickly bring to a boil. When the jam starts to boil, immediately reduce the heat and continue cooking it for 1.5 hours, stirring regularly, otherwise it may burn. Be sure to remove the foam from the jam that forms during cooking, otherwise it will sour very quickly. We monitor the consistency of the jam; as it cooks, it will thicken, and when the jam starts to stick to the dishes, it’s time to turn it off.
This is a very important point, because if we overcook the jam, it will be tasteless, and if it is not ready yet, it will quickly spoil. To check readiness, we will take a teaspoon of jam, cool slightly and place it on a saucer. If a drop of jam does not lose its shape and does not spread, then we have done everything correctly, our jam is ready.
If we want to get a homogeneous apple mass, then we need to beat the jam using a submersible mixer or rub it through a sieve.
Add ground cinnamon to the jam, mix well and cook over low heat for another 10-15 minutes so that the apples absorb its pleasant aroma, as well as its warm and sweet taste.

To prevent the process of jam fermentation, we make sure to sterilize the jars by steaming or in the oven.
Place hot apple jam into the prepared jars, close, check for leaks, turn over and wrap. After a couple of days, we put the jars for storage in a dry place, away from heat.

Bon appetit.




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