Apple jam from Antonovka "5 days", slices

Category: Blanks
Apple jam from Antonovka "5 days", slices

Ingredients

Antonovka apples, fresh, sweet and sour 1 kg. cleaned and prepared
White sugar 800 grams

Cooking method

  • Jam recipe from the "Kroshik wants to know" series! )))
  • Jam with such slices, candied fruits, marmalades (I don't even know what to call it correctly), I cook only from Antonovka. Or rarely from other apples that do not boil softly.
  • There is already enough apple jam on the forum, somehow I didn't even want to post it, but ... "Kroshik wants to know," and asks to tell and show. Well, okay ... so be it))
  • Peel Antonovka apples from stains and roots, wash, and cut into slices. I make the slicing with metal slices for chamomile fruit with a cut of the core. The slices are thicker than necessary, so I cut each slice in half.
  • I put the apples in thick-bottomed saucepan.
  • 1 day (day). I fall asleep with sugar and leave it under a towel for a day. During this time, the apples will give a lot of juice, and the sugar will completely (or completely) dissolve in the juice.
  • 2nd day. Put the pan on fire. Bring the mixture to a boil over low heat. Boil the apples over low heat for about 5 minutes. Stir the apples constantly, very gently so as not to damage the apple slices and so that they are constantly covered with hot syrup. In this case, the slices inflate inside, become fragile, at any moment they can "break", fall apart. But, the apples need to be saturated with syrup.
  • At this stage, the slices are constantly at the top of the syrup, and do not want to sink to the bottom.
  • Turn off the heat, remove the pan and leave the apples to cool and soak in hot syrup for another day. The heat accumulates in the thick bottom of the pan, does not allow the jam to cool for a long time, which is an additional heating of the jam, its gelling.
  • 3rd day. Repeat the procedure on the second day exactly.
  • The syrup will still be liquid, watery. Apples will also tend upward.
  • Remove the pan and leave it for another day. I cover the pan with a towel.
  • 4th day. Repeat the procedure again exactly. It can be seen that the syrup thickens, gradually jellies, the apples settle to the bottom.
  • But, let's boil the apples for 15 minutes (instead of five minutes).
  • At this stage, the syrup thickens, the apples gradually sink to the bottom.
  • Again, set aside the pan for a day.
  • Day 5. Now you can clearly see how the slices sank to the bottom, got gelatinized, became transparent in appearance (after 4 days of cooking and being in a saucepan).
  • Apple jam from Antonovka "5 days", slices
  • Put the jam on the fire, let it boil over low heat.
  • Slowly boil the jam for 5-7 minutes to warm the jam well, the whole mass.
  • And you can lay out the jam in clean jars, close with lids, and put on the lids until they cool completely. This jam will fit well in a pantry or cupboard.
  • Apple jam from Antonovka "5 days", slices
  • Such a long cooking does not bother me, because the jam is given attention only for about 30 minutes a day, and the rest of the time it ripens and is cooked “on self-service”. But the result is pleasing!
  • Apple jam from Antonovka "5 days", slices
  • Apple jam from Antonovka "5 days", slices
  • Apple jam from Antonovka "5 days", slices
  • Apple jam from Antonovka "5 days", slices

Note

That's the whole cooking process!
I do not pretend to be true, who and how prepares such a jam ... this is my way "from afar", and I love just this kind of apple jam with jelly wedges, so that there is something to chew and savor with tea
As a rule, we have other apple preserves and jams, and have not been in demand for years, therefore I do not cook them.
Enjoy all the blanks!

Crochet
I'm on a visit and immediately with a BIG spoon, nothing?

Tanechka, deep bow to you and HUGE human thanks for your work !!!

The recipe itself is great, and even decorated with SUCH photos, it is magnificent in a square, no), even in a cube !!!

I went to study ...

Admin

So, you will force ... both to prepare, and to the photo. Study, you will also come with a bunch of questions!
IvaNova
Excellent jam. Approximately according to this scheme, my mom cooks jam (the cooking time may differ, but not much). cooks from Antonovka. The recipe has the only (not critical for us) minus - that for several days a bowl of jam is in the kitchen, attracting flying animals (and I also have a shaggy tail, so I don't cook it). In general, the time costs are minimal, and the result is impressive
Admin
Quote: IvaNova
attracting flying animals

Ira, I cover the pan with a simple cloth towel - it helps out well from flying animals
We have a lot of small midges this year, I got it already and I only keep track of all the products and pots
Crochet
Quote: Admin
We have a lot of small midges this year, got it already

And you have, Tanyush ?!

I thought I was the only one, happy ...

This year is simply unusually generous with this petty fly ...
EEV
My mother-in-law makes jam like that. Not five days, but three. And in our family it did not take root.
Admin
Quote: EEV

My mother-in-law makes jam like that. Not five days, but three. And in our family it did not take root.

Zhenya, well, no one canceled personal preferences
And we don't eat liquid jams and apple jams
Tanyulya
In a similar way, I cook from whole apples, like amber and add mint. It turns out very thick and the apples are whole.
This year we have no apples ... are resting.
Trishka
And I didn’t cook nirazu from Antonovka, everything is eternal from what is left or caught ..
Antonovka was dried last year, a lot, there is still ...
We must try Tanya, your jam, mmmm slices ...
Thanks for the detailed recipe, and Kroshik for persistence!

I'll go to my brother's dacha to "dispossess" ...
Albina
Tatyana, could not pass by: 🔗 apple slices would slam. I know I won't cook it. Because here if there is an Antonovka, then the price is only for food.
Maya Lebedeva
We have a crazy harvest of apples this year, my husband threatened to bring 2 bags. So I'll cook !!!!
Podmosvichka
My favorite jam, I make it every year.
The only addition - at the first cooking I add a bunch of blackberries, the color is amazing
Admin

Oh, girls, the second day I play tea with apple slices so delicious when you don't eat candy
$ vetLana
I've always liked cinnamon apple jam. But I have Antonovka in my garden. I read the recipe for jam from Antonovka in the internet.
Cooked for 3 days. But before that, I soaked the apple slices in a salt solution (1 tsp for 1 liter of water) so that they do not darken. Then in a soda solution (2 tsp. Soda per 1 liter of water), so as not to boil.
Admin, Tanya, and you don't soak anything and your apples don't darken?
How I love
Quote: Admin
apple jam with jelly wedges
Admin
Quote: $ vetLana
Tanya, don't you soak anything and your apples don't darken?

Sveta, I never soak anything, only apples and sugar in jam - nothing else! And your own apple juice!
I described the recipe as I have been making jam for many years. And the color of the finished apples in the photo is so natural, you can see it in the pan in the photo, after cooking.

Apple jam from Antonovka "5 days", slices

Apples are light, there are darker oxidized ones - but natural
Mila1
Quote: Podmoskvichka

My favorite jam, I make it every year.
The only addition - at the first cooking I add a bunch of blackberries, the color is amazing
So I also cook ... with a handful of blackberries ... an amazing jam !!! And so everything is like Tanyusha's
$ vetLana
Admin, Tanya, thank you. It looks amazing. How I love. I'll try to cook as you do. I hope it works.
Admin

Sveta, try it! There is nothing complicated, and it does not take much time
If anything, knock
xelena5
Does the apple peel chew well afterwards?
Admin

Chews great, I didn't even notice her
But, if there is a problem with the love of apple peel, you can pre-peel them
xelena5
Quote: Admin

Chews great, I didn't even notice her
But, if there is a problem with the love of apple peel, you can pre-peel them
Will not fall apart without a peel
IvaNova
Quote: xelena5

Will not fall apart without a peel
No. If you take a fresh Antonovka (not "cotton"), follow the recipe and stir carefully, then the apples keep their shape well
AnnaGr
I cooked according to this recipe. The jam thickened from the first boil, in the end I decided to boil it only 3 times. The apples have fallen apart a little, but it's okay and so tasty (only in my opinion it's sweet, next time I'll put less sugar). In general, I am satisfied. Thanks for the recipe.
Admin
Anya, to your health! Antonovka has strong living properties, that's why the jelly immediately went
But to fix the apples in slices, I cook intermittently, slowly.

Although, in a hurry, I love quick cooking too
lilya 54
Tanyusha, I bring my Big thanks for the recipe !! My husband ordered jam, as my mother did, with transparent apples. And there is no recipe ... not left. Thank you to your beloved Bread Maker and especially to you! I cooked exactly according to the recipe, all five days. Awesomely tasty and beautiful, and most importantly received from * the customer * full approval!
Admin
Lily, to your health!
The customer knows what to order and where is delicious
Will now savor apple slices with tea - getting ready to open cans
Smurf
$ vetLana
Admin, Tanya, I'm brewing 1 kg now. Tomorrow will be the 5th day. A small portion is obtained. And, if in one saucepan 2 kg. Will there be a difference in taste and quality? What portions do you cook?
Admin
Sveta, I prefer to cook 1-1.5 kg. not more. Then there is little liquid-juice and it jellies better, and the lobules are drier.
Well, yes - the portion is small Put the heels of the pots in a row
In large quantities, the jam will also be tasty, but the effect of the slices will be worse
$ vetLana
Quote: Admin
Put the heels of pots in a row
I only have two
Quote: Admin
a large amount of jam will also be tasty, but the effect of the slices will be worse
I suspected.
Admin
Quote: $ vetLana

I only have two

In the tableware section, they will help you pick up a few more pieces
$ vetLana
Quote: Admin
In the tableware section, they will help you pick up a few more pieces
Thanks, Tanechka
Ikra
Quote: xelena5
Will not fall apart without a peel

Now we have finished the last can of last year. Cooked from purchased apples, winter (got on the occasion in large quantities for free). I don’t know which variety, green, but the skin of winter varieties, you know what it is: crocodile. And when I tried it right after cooking, it was, frankly, noticeable ... But, as practice has shown, everything has its time. After standing for several months, the skin softened and became completely invisible. So, if it raises doubts, then feel free to cook with it, and set it aside in distant bins, so as not to catch your eye ahead of time. And by the New Year, you can just get it and enjoy it.
Admin

Irisha, to your health! So, I completely agree that many preserves and preserves only become tastier over time
I reminded about apple jam, there are also jars of apples hidden somewhere

$ vetLana
My favorite jam
When I eat, I remember Tanya with gratitude.
Admin

Sveta, to your health! Nice to hear your feedback
Exocat
Quote: $ vetLana
Tanya, don't you soak anything and your apples don't darken? How I love
To prevent the apples from darkening, you need to cut 2-3 apples immediately fill them with some sugar, and so after every two or three apples. Then the apples will not have time to darken in the air.

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