How to make jam from whole paradise apples. How to make apple jam from wild game

If you come across some unusual little apples, be sure to hurry and buy them. This variety of apples is called “Paradise”. And it’s not just like that! Transparent jam with tails is made from heavenly apples and is simply delicious!

Yes, yes, you heard right - jam is made from whole fruits, directly with the stalks (tails). After all, this detail is the so-called “calling card” of this famous delicacy.

The “Paradise” apples themselves have a rather tart taste (not for everyone), and they are stored for a short period of time, no more than 2 months, after which they begin to lose their taste qualities. But their jam turns out to be unusually tasty and beautiful, with a transparent amber tint.

Note to the housewife: If you want to make amber jam from whole fruits, you should follow certain cooking secrets: clear jam is cooked in short bursts over 3 days. Otherwise, you will just end up with “apple porridge” with tails.

Transparent paradise apple jam with tails

Components:

• “Paradise” apples (without rot or wormholes) – 1 kg;
• White crystalline sugar – 0.8 kg;
• Lemon – 1 pc.;
• Water – 400 ml.

Step-by-step description of preparation:

1. Wash the apples thoroughly, removing leaves and receptacles if necessary. Then prick each fruit in several places using a toothpick.
2. Dip the chopped apples into boiling water for a few seconds, then immediately remove them and place them in a bowl of cold water.
3. Next, start preparing the sugar syrup. To do this, you should enter the amount of sugar indicated in the list of ingredients. hot water(400 ml) and bring the resulting liquid to a boil. After 3 minutes of simmering, remove syrup from heat and cool slightly (syrup should remain warm).
4. Remove the apples from the water and place them in a wide bowl intended for making jam. Then pour warm syrup over them and leave until the syrup has cooled completely;
5. Next, put the basin on the fire, bring its contents to a boil and cook for no more than 10 minutes at a low boil;
6. A day later, add sliced ​​lemon to the apples and put the bowl back on the fire. Bring the contents to a boil, set aside for 10 minutes and remove the basin from the stove. Remember, you can’t stir the jam! Just shake lightly. Otherwise, you risk damaging the integrity of the fruit;
7. The next day, repeat all the above cooking steps. After this, you will only need to carefully package the beautiful amber jam into a previously prepared container and seal it tightly.

If you think that it is quite difficult to cook exquisite amber jam from heavenly apples entirely in syrup for the winter, you are deeply mistaken. Using the video recipe below, you can easily prepare it yourself. So, don’t hesitate – be sure to prepare it! Your household will be delighted!

Whole small apple jam with cinnamon

Ingredients for cooking:

• Small apples “Paradise” - 1 kg;
• Granulated sugar – 1 kg;
• Apple juice – 1 tbsp.;
• Cinnamon - 1 tsp if in powder, 1 tsp if in whole sticks;
• Oranges – 2 pcs.

Step-by-step description of preparation:

1. Making jam from small apples is very convenient because the fruits do not require special processing or preparation. They do not need to be peeled and cored and then cut into slices. Everything is extremely simple - you just need to select good apples (without damage, wormholes or rot), wash them thoroughly, dry them and prick them in several places with a toothpick or skewer. Then the chopped fruit is dipped in boiling water for 2-3 seconds and immediately transferred to a bowl filled with cold water.
2. Cut the washed oranges and zest into slices, pour in apple juice and boil until soft. Then add granulated sugar and stir until it is completely dissolved.
3. After the sugar has dissolved, dip the prepared apples into the orange syrup, bring to a boil and after 10-12 minutes remove from the heat. Leave it overnight.
4. The next day, put the future jam back on the stove, boil (always over low heat) and cook for about 10 minutes. Remove from heat again and leave to steep overnight.
5. On last stage preparation, after a day, cinnamon is added to the apples, the mass is lightly mixed by lightly shaking the container and boiled again at a low boil for 10 minutes.
6. Place the finished jam in sterile jars, roll it up and turn it upside down, leave until cooled. Store in a basement or storage room.

To ensure that the delicacy is transparent, the jam from paradise apples with tails should be cooked only over low heat. Since intense boiling helps to change the characteristic amber shade into a darker one. And besides, the taste of jam is lost due to intense boiling and becomes caramel-sticky (like burnt sugar).

Chinese jam (paradise apples)

Miniature apples (Chinese)

There are several ways to make jam from apples of paradise - small apples similar in size and long stem to very large cherries. They are also called China apples (or Chinese apples), and they grow on the plum-leaved apple tree.

Other small-fruited apples are ranetki, which are a close relative of the Chinese apple. Therefore, jam from small ranetki and from paradise apples is cooked according to the same recipes.

Bowl with Chinese

Chinese tails for jam are shortened by a third

On the left is a Chinese apple, on the right is a medium-sized apple

Bowl of Chinese apples

What do you do with china before making jam?

This is common to all recipes, and the differences and proportions for syrup (sugar + water) and the weight of apples for it are given in the table (see below).

At the same time, no more than 2 kg of paradise apples or apple slices. Otherwise it will be difficult to stir and cook for a long time.

1. Shorten the ponytail

Most often, paradise apple jam is made from whole fruits with tails. The tails are shortened (the hardest upper part, approximately 1/3 of the tail, is cut off).

Why do they leave a tail?: Firstly, the tail is not so easy to tear off (unlike cherries). And secondly, heavenly apples with tails are more convenient to remove from the syrup and eat.

2. Blanch and chop

• Throw the apples into boiling water and blanch for about 5 minutes. Then remove them from the boiling water and immediately cool (immerse in cold water).
• Prick the cooled apples in several places with a wooden toothpick or pin (so that they are better soaked in syrup during the jam making process).

Prick each apple with a toothpick

3. Infuse apples in syrup

• Immerse the chopped apples in boiling syrup (do not cook, turn off immediately).
• Leave for several hours (from 6 to 12, depending on the recipe and your free time).

4. Make jam

After infusion, jam is cooked in two ways:

• in 1 dose (immediately until ready).
• five minutes (3 times after a certain time).

Very little foam is formed; I did not remove them at all, so as not to damage the apples. Stir with a wooden or Teflon spoon (also to keep the delicate Chinese skin intact or not to crush the apple pieces).

During pauses between cooking, the jam should be covered with a lid.

Proportions, time and other cooking features for different jam recipes are given in the table (see below), individual recipes are illustrated step by step photos preparations.

Jam is ready

Readiness is judged either by time (for example, the recipe limits cooking time = 20-40 minutes), or by external signs:

• the apples should become translucent (which does not always happen and not for everyone);
• a wrinkled film will appear on the surface of the syrup (which means it is already quite thick);
• When stirred, the jam does not flow from the walls of the basin like water, but sticks to them.

Some housewives advise judging by a drop that does not spread over the saucer (as in ordinary jam). However, it is worth considering that apples rich in pectin produce jelly jam. Therefore, in order not to overcook and thicken the jam unnecessarily (thick jam, when frozen, will become even thicker, closer to candied fruits, and will not be as tender), it is better to follow the principle by which readiness is judged - as soon as it starts to stick to the walls, it’s ready .

Paradise apples in syrup

This is how you get apples in jam

Chinese jam in slices

There is an option for making jam in slices. Cooking in slices or pieces is convenient when not all apples are perfect. Then you need to remove the bad part and put the good part into the jam.

When cooking in slices, the Chinese do not need to be blanched or pricked. Just cut into 4 parts, remove the core and tail (after cleaning and discarding, I got 1.5 kg of jam slices from 2.5 kg of china). Using the same recipes, you can cook large apples, cut into pieces or slices.

The slices are covered with sugar (either mixed or in layers: apples-sugar-apples-sugar). And infuse with sugar for 10-12 hours at room temperature. And then they cook it by adding a little water. The further technology for cooking Chinese slices is the same as for jam from whole apples with a tail (in one step or in several steps over five minutes).

Chinese jam recipes

Recipe No.	Cooking method	Proportions
		apples	Sugar	Water
Five-minute jam from Chinese or small ranetki
1	Infuse in syrup for 6-8 hours. Then cook 3 times for 12 minutes at intervals to infuse the jam (pauses = 2 hours). That is, the first time: bring to a boil (low heat) and cook for 12 minutes. Leave for 2 hours. Then repeat all this 2 more times. Place into prepared jars and close.	1 kg	1.2 kg	0.6 l
2	The syrup is first made at the rate of 1 kg of apples and 1 kg of sugar. Leave for 10-12 hours. Cook in 3 batches (each cooking time is 15-20 minutes). Pauses 1) 8 hours; 2) 3-4 hours; 3) boil and cover. During the second cooking, add the rest of the sugar specified in the recipe.	1 kg	1.3 kg	0.5 l
3	Jam in slices: Pour water over the slices steeped with sugar and bring to a boil over low heat (stirring). Juice will come out. Cook in 3 steps for 5 minutes, pauses for 6-12 hours. After the third time, close the jam.	1 kg	0.6 kg	2/3 cup
3.1.	Jam slices with orange or lemon: leave the slices with sugar for 6-10 hours. Add 2/3 cup of water with juice (add the juice of 1 orange or lemon with water to 2/3 cup), if desired, add zest (fine grater). Bring to a boil over low heat. Cook in 3 steps for 5 minutes, pauses for 6-12 hours. After the third time, close the jam.	1 kg	0.6 kg	2/3 cup
Jam in 1 serving from Chinese or small ranetki
4	Infuse in syrup for 10 hours. Then remove the apples from the syrup and bring the empty syrup to a boil. Return the apples and cook over low heat for about 20 minutes (if the apples are more than 1 kg, the cooking time may increase to 30-40 minutes).	1 kg	1 kg	1 glass
5	Jelly jam slices: cut into 2 or 4 parts, add water. Cook in a saucepan covered for 25-30 minutes. Fish out the apples with a holey spoon. Add sugar to the broth and bring to a boil. Return the apples to the resulting syrup and cook until tender (the drop does not spread).	1 kg	0.5 kg	2 glasses

You can close the jam with iron (ordinary) lids.

Cooking in pictures

Recipe No. 4 (jam from a whole Chinese jam with a tail, in 1 serving)

Paradise apples (Chinese)
Prick blanched and cooled apples
Syrup for Chinese

Immerse apples in boiling syrup. Turn off the fire. We insist.
Using a holey spoon, remove the apples from the syrup.
Remove the apples, bring the syrup to a boil and return the apples

Dry the washed jars, then rinse with boiling water
Pour the jam into the jar and close the lid
The syrup turns out transparent

Jam from tiny apples (Chinese)

Recipe No. 3.1 (with orange)

Miniature apples (Chinese)
Chinese, cleared of seeds and tails (slices)
Sprinkle the slices with sugar and leave

Bring the slices in sugar with water and juice to a boil
This is how you make jam from Chinese wedges
Dry, steam or pour over boiling water

Transfer the jam into jars
Closing the jam
Close the lid. It is not necessary to turn over (unless you check for leaks)

We select the apples and wash them. We cut off their tails (not completely, rather just trim them a little). Now we pierce each apple several times with a toothpick. This is necessary so that the fruit does not burst during cooking. Now you will need a saucepan with water (this is not the 250 ml of water that is indicated in the ingredients). The pan should be large enough to hold all the apples, and there should be enough water to cover the fruit. Bring the water to a boil. As soon as this happens, throw apples into it for 5 minutes. After this time, the apples will immediately need to be cooled under cold water.

Separately, prepare sugar syrup for our jam. To do this, mix water (250 ml) with sugar in a separate container. Bring them to a boil (over low heat) and leave them in this state until we are sure that all the sugar has dissolved. Pour the resulting sugar syrup over the apples and keep them on the stove for 10-15 minutes. Be sure to skim off any foam that forms.

Then turn off the heat and cover the pan with apples in syrup with a lid. Leave them like this for about 2-3 hours to infuse. Then boil again (also 10-15 minutes). That's it! The finished jam can be cooled and tasted immediately. Or you can pour it hot into jars and roll it up.

People have learned to preserve their harvest for the winter in different ways. When it’s time to pick apples, fruits rich in fiber and vitamins C and K are prepared in the form of compotes, jams, and drying. Apple slices, buried in a clear syrup that resembles honey in appearance, are a delicious, aromatic delicacy. But there is an easier way to preserve the beneficial substances of this fruit for the winter: prepare whole apples in amber syrup.

Recipes for jam from whole apples: step-by-step pictures

How to make clear apple jam? The easiest way is to follow the step-by-step recipe with pictures. The set of necessary ingredients indicating their quantity represents only half of the recipe, and the other part describes the stages of preparing jam with explanations and photos, which is convenient both before and during the preparation process. Therefore, using step by step recipes, you can definitely prepare a sweet treat for the winter from whole apples.

Transparent from small apples with zest

Those who like to make sweet preparations for the winter should implement a recipe that makes clear jam from apples. Any variety is suitable, but the size and appearance matter, because transparent jam is made from whole fruits, and citrus zest is added to give transparency and a unique aroma. Sour apple varieties make less sweet jam, but the fruits do not become soggy when cooked. To make it easy to remove the zest after cooking, remove it from an orange or lemon using a vegetable peeler in a spiral.

For cooking clear jam you will need the following ingredients:

• 1 kg apples (small);
• 3 oranges (lemons);
• 250 ml water;
• 200 g sugar.

Cooking process:

1. Small-sized fruits must be thoroughly washed, dried, and then each apple must be pierced in several places either with a toothpick or a needle. Place the prepared fruits in a saucepan.
2. You can add orange (lemon) zest in different ways: grate and mix with sugar syrup, cut into a spiral with a vegetable peeler and remove from the jam before rolling.
3. We use another container to boil sugar syrup. While still hot, pour over the apples, add the zest, and then leave for a day to infuse.
4. Then put the jam with apples on low heat again, boil for about five minutes, and leave to steep again for a day.
5. The third time, cook the apples for 10 minutes, remove the zest if added, put it in jars, roll up, covering with warm material.

Paradise apples with lemon in a slow cooker

The multicooker, an indispensable assistant in the kitchen, has another use. With its help you can make jam from their heavenly apples for the winter, which is recommended to be included in the diet when breastfeeding- that's how useful they are considered. Appetizing in appearance and no less tempting in taste, this homemade delicacy with the aroma of lemon is eaten as a snack with tea or used to decorate pastries, cocktails, and dessert dishes. During the cooking process, you can add a little nuts or cinnamon to taste.

To prepare heavenly apples, we take the following products:

• 1-1.2 kg apples (small);
• 1-2 lemons;
• 1 kg sugar;
• 250 ml water.

Cooking process:

1. The fruits are thoroughly washed, dried, the lemon, if the peel is not very thick, is cut into small pieces, and if it is thick, then it must first be removed.
2. The prepared products are placed in a bowl, sugar is poured on top.
3. Prepare paradise apples by setting the multicooker to the “Stew” mode. It will take two hours to prepare clear jam, but the homemade delicacy must be stirred from time to time.
4. When the heavenly apples with lemon are ready, they are placed in pre-sterilized jars, covered with a lid, and allowed to cool.

Fragrant jam with orange and cinnamon

You can prepare fragrant jam with a warming effect for future use based on this original recipe. Those who prepare jam with cinnamon and orange for the winter can relax with a cup of tea, inhaling the delicate aroma of ripe apples when it’s frosty outside. If you want the taste to be subtle, then take a cinnamon stick, and jam with ground spices will get a richer aroma and taste.

Ingredients:

• 1.5 kg apples;
• 2 oranges;
• 500 g sugar;
• 1 teaspoon or stick of cinnamon.

Cooking process:

1. Wash the fruits thoroughly and pour boiling water over the oranges.
2. Small apples are harvested whole, and large or damaged ones are cut into slices, cored and peeled. It is healthier to harvest apples whole, because the peel contains pectin, which also helps the homemade delicacy solidify, with a consistency reminiscent of liquid honey.
3. Remove the zest from the orange, cut it, removing the partitions, seeds, leaving the pulp.
4. Combine fruits with cinnamon and sugar, stir.
5. If you prepare jam in a slow cooker, you do not need to add water, since oranges give a lot of juice. Set the “Quenching” mode, the whole process will take about 2 hours.
6. You need to prepare the jam on the stove in 2 stages, boiling for 5-10 minutes each time and letting the mixture cool completely. On the third pass, the homemade preparations are laid out in pre-sterilized jars, rolled up, and wrapped in warm material until they cool completely.

Winter jam from Antonovka and lingonberries

Leisurely drinking tea on long winter evenings can be diversified with an original homemade delicacy. The combination of the delicate, sweet taste of apples with the sour, refreshing lingonberries creates a piquant contrast that you want to enjoy again and again. Therefore, don’t be surprised if jars of homemade jam quickly run out, because once you try apple and lingonberry jam at least once, you won’t be able to put it down.

Ingredients:

• 1 kg of small apples;
• 300 g lingonberries;
• 300 g sugar;
• 250 ml water;
• 1 cinnamon stick.

Cooking method:

1. Sort through lingonberries, apples, set aside unripe berries and damaged fruits.
2. Wash the fruits and dry them, placing them on a towel.
3. Boil the sugar syrup so that the water saturates the granulated sugar. It is easy to determine the readiness of the thick syrup: it will stretch out like a thread if you scoop it up with a spoon.
4. Pour lingonberries into it, boil for 10 minutes, turn off the heat and leave the container to steep for 1 hour.
5. Apples (small fruits) are dipped whole in syrup with lingonberries, brought to a boil, and cooked for 10 minutes. Remove from the stove and allow to cool completely, repeat once again.
6. The third time, when the fruits and berries are boiled, add a cinnamon stick for a subtle aroma, cook for a quarter of an hour, take it out.
7. While still hot, the jam is poured into jars, closed for the winter with a lid, leaving under warm material until it cools completely.

Thick jam with walnuts in the oven

A couple of centuries ago, housewives could prepare homemade delicacies for the winter only in the oven. Its modern analogue - the oven - still remains a worthy competitor to the multicooker, microwave oven. Delicious apple jam based on an old recipe will appeal to everyone without exception, because as a highlight it contains: walnuts. This unusual homemade delicacy is rich, aromatic and rightfully bears the name “royal”.

To prepare thick jam, you need to take the following ingredients:

• 1 kg apples;
• 200 g nuts (walnuts);
• 200 g sugar;
• 1 lemon.

Cooking process:

1. Wash the fruits thoroughly and dry. Remove the peel from the lemon and finely chop the walnuts. Mix everything.
2. Place the mixture of apples, lemon, and nuts in pre-prepared sugar syrup. Boil for about 10 minutes.
3. Transfer the half-finished homemade delicacy into a clay pot or cauldron.
4. Preheat the oven to 250 degrees, put the jam in it. When it boils, reduce the temperature to 100 and cook for about 3 hours. The homemade delicacy is ready if it has acquired a transparent tint and the consistency resembles honey.
5. The jam is poured into jars while still hot and stored for the winter, leaving to cool completely.

Amber apple jam with vanilla

You can diversify sweet homemade apple preparations with the help of spices. Let cinnamon remain the classic combination option, but add original taste Vanillin can make jam. The delicate aroma of apples will be preserved by the sweet amber syrup, and the unique taste, warming, appetizing, relaxing, will be imparted only thanks to this special spice.

To prepare a sweet homemade delicacy, you need products in the following proportions:

• 1 kg of small-sized apples;
• 1 kg granulated sugar;
• 400 ml water;
• half a teaspoon of vanillin;
• half a teaspoon of citric acid.

Cooking process:

1. Wash the apples thoroughly, dry them and place them on a towel.
2. Boil thick sugar syrup (its drops should not spread).
3. Add apples to it, cook them for at least half an hour, stirring and removing the foam from time to time.
4. Five minutes before the end of cooking, add citric acid and vanillin. The thicker the sweet homemade delicacy turns out, the better.
5. While hot, it is poured into jars, rolled up, and left to cool.

Whole apple jam with rowan berries

The specific taste of rowan is not a reason to refuse it when preparing for the winter. The perfect combination rich in amino and organic acids, vitamins, microelements, pectin, essential oils I found the berry with apples. Jam prepared for future use using them will captivate you with its delicate aroma and invigorating tart taste. To make several jars of original jam for the winter, you need to take the following ingredients:

• 1 kg apples;
• 250 g of rowan (chokeberry);
• 1 kg sugar.

Preparation:

1. Sort the rowan, disconnecting it from the branches. Rinse the berries along with the apples before harvesting.
2. Boil a thick syrup from water and sugar, then add the prepared fruits and berries to it.
3. Cook over low heat, stirring and skimming off the foam. After 10 minutes from the moment of boiling, turn off the heat and leave the pan with the jam to cool.
4. Then put it on the fire again, boil, but no more than 5 minutes, and let it cool again.
5. On the third pass, bring the jam to a boil, pour it into jars, and roll up the lids.

Quick and Clear Sugar Syrup

Not only the appearance, taste, proportions of products in the recipe play a role important role. In order for homemade preparations for the winter to turn out tasty and the color to resemble the amber consistency of honey, you need to properly cook the sugar syrup. There are several secrets to making the jam mixture transparent, one of them is dishes, preferably with a thick bottom, aluminum. More will be needed wooden spoon and a little time to master the recommendations from the video below. A nice bonus is that you will learn how to prepare sugar syrup using a quick fix.

How to make delicious jam at home?

How to make apple jam at home? There are many options for preparing sweet treats for the winter: slices, whole fruits, in clear syrup, five-minute jam, heavenly apples. Fans of original homemade preparations will find something to add to their collection, because apples go well with certain types of spices, nuts, and tart berries. To master the basics and learn how to make apple jam at home, watch the video, which shows the whole process step by step.

Golden ranetki with tails

Amber heavenly apples

Fruits and berries

Description

Whole Chinese jam represents classic recipe canned food that everyone simply must try. Not only yours appearance, but this preparation also differs in taste from other apple jams. This is because the Chinese has an exceptional taste, slightly tart, unusually sweet and attractive. This variety of miniature apples has dozens of other subspecies that were bred on the basis of the Chinese apple. In this step by step simple photo In the recipe for making hearty jam for the winter, we will use small bright red apples, which cope well with the cold and always show a high yield.

Due to its unique taste, Chinese is also often prepared various drinks like cider or wine. Jam from such apples is prepared entirely because it would be wasteful to chop what are already some of the smallest apples. Moreover, very often jam is made from china with a tail in order to make them more convenient to eat later. The cooking method we chose today will allow us to completely preserve the shape of the apples and even partially their density. Chinese food is rich in vitamins and microelements, which will become indispensable for the immune system in winter. Let’s start preparing delicious and healthy Chinese jam, whole with tails, at home for the winter.

Ingredients

Steps

The china season occurs at the end of summer, it is during this period that you should throw away your laziness and go picking delicious miniature apples, from which you get one of the most delicious jams for the winter. The collected china must be thoroughly washed, given the opportunity to dry, after which you should not remove it, but only shorten the stalk with scissors. After this, you should weigh the fruits, because for this recipe it is very important to strictly follow the quantitative ratio of the ingredients.



When all the preliminary steps are completed, put small apples in a saucepan and fill them with pre-prepared boiling water as shown in the photo. In this form, we leave the apples to brew for the next 8-10 minutes and soften a little, because the Chinese apple is a fairly dense variety of apples.



Place the apples in a colander and place them under the stream cold water in order to stop the softening process. It is these manipulations that will allow us to enjoy whole, delicious apples in syrup in the future..



Also, to preserve the shape of the Chinese fruit, we will need to pierce each fruit in several places, using a very ordinary toothpick. It may seem that it would be easier to do this with a needle or pin, but then you risk leaving unpresentable rusty marks on the apples from contact with metal.



Now let's start preparing the syrup. To do this, pour the specified volume of clean cold water into the pan, add all the prepared granulated sugar there, mix the ingredients thoroughly, bring the liquid to a boil and prepare the syrup until all the sugar crystals are completely dissolved.



Carefully pour the china into the syrup boiling on the stove; under no circumstances stir the apples with a spoon, just shake the bowl or pan so that the fruits are evenly distributed in the sugar syrup. Turn off the heat and leave the apples in this form for the next 3-4 hours to cool and infuse.



After the specified time has passed, return the pan with the china to the stove, bring the sugar syrup to a boil again and leave again until it cools completely for 1-2 hours. Afterwards, we taste the jam and, if desired, finish cooking the preparation until ready.



We sterilize jars for storing jam together with tin lids, pour the prepared, still hot jam into them and immediately roll them up. We leave the preserved food upside down in the kitchen until it cools completely, and then put it in the pantry. Now you know how to cook delicious and healthy Chinese jam, whole with tail, according to the most delicious recipe.



Bon appetit!