Quick Apple Slice Jam
A recipe for a beautiful amber jam made from apple slices. This sliced-apple jam comes together fast—you won't spend much time on it. The bulk of the work is prepping the apples: peeling and slicing them. You can serve the jam as a dessert with tea or use it as a pie filling or a cake decoration.
Cooking method
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Step 1:
Gather the few ingredients on the list. Use sweet-tart apples—green ones are best—juicy but firm, so the slices hold their shape during cooking instead of turning into a shapeless mush.
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Step 2:
Wash the apples well and let them drain. If the skin is undamaged, you don't have to peel them. Slice the apples, cutting out the cores.
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Step 3:
Put the sugar in a sauté pan or basin, add the water, and cook a sugar syrup, stirring constantly, bringing it to a boil until the sugar crystals are completely dissolved.
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Step 4:
Add the apple slices to the syrup. Stir gently so all the slices are coated, and bring to a boil. Cover the pot for 5 minutes—that way the apples cook evenly, with no half-dry slices left behind, as so often happens with apple jam. Take off the lid, give the apples a shake, and turn off the heat. Let the jam cool.
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Step 5:
Repeat the cooking a couple more times, letting it cool in between, until the jam is done. In the end, the actual cooking takes only about 20 minutes—the rest of the time is resting and cooling.
- Sliced apple jam is a beautiful and tasty treat. It's best cooked in small batches—in a large quantity, the apple slices go soft before they have a chance to soak up the syrup, so the apples just cook down into a (still tasty) mush.
- Remember that ingredients like salt, sugar, vinegar, and its substitutes serve in winter-preserve recipes not just for flavor but, above all, as preservatives. So never reduce the amount of salt or sugar, and never swap vinegar (or its concentrate) for a weaker one than the recipe specifies—otherwise the vinegar (or salt/sugar) won't do its preserving job and the preserve will spoil.
- It's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can give the dish an off, characteristic aftertaste.
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
