Quick Apple Slice Jam
A delicious, beautiful treat for tea — sweet and fragrant! This quick apple slice jam, cooked in short five-minute bursts, comes out gorgeous and golden, with an indescribable apple aroma. For an even more fragrant jam with an extra twist, you can add ground cinnamon. Made this way, it's a wonderful treat with tea in the cold months — the apple slices hold their shape and end up almost like fruit jellies.
maraly
Recipe author
Quick Apple Slice Jam
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 %
55 g
223 kcal
GI:
9
/
0
/
91
- Start by sorting through the fruit. For sliced jam you want whole, ripe, firm apples — ideally a tart-sweet, juicy variety. Avoid mealy apples, which cook down into mush; you want the slices to hold their shape and turn "jelly-like." It's also best if the apples are unblemished, with no bruises or bad spots to cut away. That's not strictly required, but neat, even slices give the jam an impeccable, appetizing look on top of its excellent taste. So, shall we make it? Let's! Wash the chosen apples under running water and wipe them dry with a clean towel. Cut each apple in half, then each half in half again. Cut out the cores and slice the quarters into even pieces. If you like (say, if the skins are very thick), you can peel the apples — that's up to your taste. Some prefer a more delicate, skinless jam, while others find the skin a welcome addition. Layer the apple slices in a pot, sprinkling each layer with sugar. Let the apples and sugar stand for 2–3 hours at room temperature, during which the fruit will release its juice. Set the pot over low heat and bring the contents to a boil. Once boiling, cook the jam for exactly 5 minutes, then turn off the heat, cover the pot, and let the jam stand for 8 hours (overnight is convenient). Keep it at room temperature. When the time is up, set the jam back over low heat, bring to a boil, cook for 5 minutes, and again leave it covered for 8 hours. After that, put the pot over low heat a third time, bring to a boil, and cook for 5 minutes. Ladle the finished jam into clean, dry, sterile jars, seal with the lids, and turn the jars upside down. Leave them that way for a day, covered with a blanket. Then move the jam to its permanent storage spot. This jam keeps well not only in a cellar but also in an ordinary pantry, at room temperature.
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
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