Apple jam slices quickly

Recipe for beautiful amber jam from apple slices. Jam from apples in slices - it is prepared quickly, not much time is spent. The main time will be spent on processing apples - cleaning and slicing. Jam slices can be served as a dessert for tea or used as a pie filling, cake decoration.

naniki

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 45 g

183 kcal

GI: 11 / 0 / 89

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the products according to the suggested small list. Take sweet and sour apples, preferably green, juicy, but dense, so that when cooking apple slices retain their shape and do not turn into a shapeless mass.
Step 2:
Wash the apples well, let the water drain. The skin, if it is not damaged, does not have to be cut off. Cut the apples into slices, removing the core.
Step 3:
Pour sugar into a saucepan or basin, add water and cook sugar syrup with constant stirring, bringing it to a boil and completely dissolving sugar crystals.
Step 4:
Add sliced apples to the syrup. Stir gently so that all the slices are covered with syrup and bring to a boil. Cover the pan with a lid for 5 minutes – so the apples will boil at the same time, there will be no semi-dry slices, as is often the case in apple jam. Remove the lid, shake the apples and turn off the stove. Cool the jam.
Step 5:
Repeat cooking a couple more times, with a cooling tincture – until the jam is ready. As a result, the jam is cooked directly for only 20 minutes. The rest of the time is exposure and cooling.

Apple jam with slices is a beautiful and delicious treat. It is better to cook it in small batches. In a large volume, the apple slices will soften before they have time to soak in the syrup. Apples will simply cook and turn out to be porridge-like, although delicious consistency.

Remember that spices such as salt, sugar, as well as vinegar and its substitutes are used in recipes for winter preparations not only for taste, but primarily as preservatives. Therefore, in no case should you reduce the concentration of salt and sugar, and also replace vinegar (essence) with a weaker concentration than indicated in the recipe, otherwise vinegar (salt / sugar) will not show their preservative properties and the workpiece will be spoiled.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.