Option 1: The classic five-minute apple jam recipe
Short-term cooking of apples allows you to preserve the taste and aroma of fruits, get a light and even a little amber delicacy. This is one of the most popular jam recipes worth making. Its great advantage is the economical consumption of granulated sugar. For a kilogram of fruit, only 250 grams are required. Sweet tooth can increase the rate, but this is according to your taste and desire. When using sour apples, you can also add a little more sand.
- 2 kg of apples;
- 500 g of granulated sugar.
Step-by-step recipe for five-minute jam
Apples for such jam are not peeled, since summer varieties with not very hard and thick skins are most often used. If you want to remove the skin, then this can be done. Then we cut the fruit into neat and small slices or cubes.
Jam is usually prepared in a stainless steel basin or in a saucepan; enamelware is also allowed. We spread the apples, sprinkling with sugar. All slices need to be covered, this is important. For reliability, you can also stir everything well at the end. We cover the apples, put in the refrigerator for at least eight hours, preferably twelve. Usually leave apples in sugar for the whole night.
We take out the apples and look, there should be a lot of juice in the pan, it turns out about a third, but a lot depends on the variety. We take a spoon, and even better a wooden spatula, raise the remains of granulated sugar from the bottom so that it does not burn. After stirring, put the apples on the stove.
We are waiting for boiling, we continue to stir occasionally. Soon a white foam will begin to appear, which must be caught. After boiling, we detect exactly five minutes. Banks by this point already need to be processed. They can be sterilized in any convenient way, the lids are usually boiled.
We take a clean ladle and pour the boiling mass into jars, their size does not matter, you can even use one large one, but it is more convenient to make blanks in a small container “once”. Immediately after the spill, we roll up the apple five-minute with a key.
Typically, blanks are cooled upside down, and then returned to their normal position. Unlike tomatoes and cucumbers, there is no need to wrap the jam. It can be left in the usual position, but through the bottom it is easy to check whether the lid is hermetically sealed, whether bubbles have appeared, or fermentation has begun.
Option 2: A quick recipe for five-minute apple jam
There is no easier and faster than this recipe for apple jam. The secret is in chopping fruit. This can be done on a grater, using a meat grinder, a combine and even a blender. In any case, boiling the mass will take no more than five minutes. Despite the primitiveness and simplicity of the technology, if sterility is observed, the jam will be perfectly preserved until at least the next season.
How to quickly cook a five-minute apple
We use apples for this recipe without peel, but we peel it very thinly. Then we cut into pieces and rub the pulp or twist it in any convenient way.
Pour prescription water into a basin for cooking (or into a saucepan), rinse the entire bottom, we need wet dishes, only then lay out the chopped fruit. Immediately measure and add granulated sugar. Stir, set to heat.
Let the jam boil, after which we cook for exactly five minutes. You need to have time to sterilize jars with lids or do it in advance. We lay out the boiling apple mass, put lids on the jam and immediately cork.
So that the apples do not darken when crushed, you can sprinkle them with lemon juice. It is also recommended to exclude oxidizing objects during grinding. It is advisable to use a plastic grater, cut fruit with a ceramic knife on a glass board.
Option 3: Amber apple jam “Five minutes”
This jam is cooked not for five minutes, but 3 times for so many. The result is an incredibly beautiful amber-colored delicacy. It is best to cut apples into elongated slices. In addition to granulated sugar and directly apples, you will need cinnamon for jam. It is best to use a whole stick, at the end it can be thrown away or put in a jar, it will be perfectly preserved and will continue to give its flavor to the apple delicacy.
- 2 kg of apples;
- 1.3 kg of sugar;
- 1 stick of cinnamon.
How to cook
Wash and dry the apples. Cut each into neat long slices, going around the core. We do not need it, but we must leave the peel, it will help the pieces keep their shape.
We shift the apple slices into a stainless steel pan, sprinkling with sugar, be sure to fill the top thickly. We stick a cinnamon stick, cover and put in the cold. Keep at least five hours.
We put the jam on the stove and let it boil, remove the foam, boil the apple slices for five minutes. Turn off, close, cool for eight hours. Then boil again for five minutes. If the foam appears, then remove it again, carefully collect it with a large spoon. Cool down.
The second time it is not necessary to withstand eight hours, just let the apples cool. Then boil again for five minutes and lay out the hot mass in clean jars. We cork the amber delicacy immediately.
If it was not possible to buy a cinnamon stick, then you can add a little ground spice, in this embodiment, pour it to your liking. In addition to cinnamon, jam can be supplemented with other spices, such as ginger and cloves.
Option 4: Five Minute Apple Jam with Lemon and Cinnamon
A variant of the most delicious Pyatiminutka apple jam with a very pleasant aroma of citrus and spices. It is best to cook it from soft apples, then they will be very well saturated with syrup, nothing will ferment and will not deteriorate during storage.
- 2 kg of apples;
- 1.2 kg of sugar;
- 1 tsp cinnamon;
- 1 lemon.
Step by step recipe
Wash the apples and cut into small slices, you can cubes. Cut half a lemon into small pieces, add. From the second part, we simply squeeze the juice and also send it to the apples. We make sure that the bones do not fall.
We fall asleep with sugar, leave for 5-7 hours. Be sure to cover, it is better to keep in the refrigerator. As soon as a lot of juice stands out, put the apples and lemons on the stove. Let it boil well, remove the foam and then add cinnamon. Do not put it right away, otherwise the powder will go away with the foam.
After five minutes of a good boil, pour apple jam with lemon into jars, cork, after cooling, send the delicacy to be stored in a cool place.
In exactly the same way, you can cook a five-minute apple jam with an orange or other citrus fruits and even fruits. With pears and plums, too, everything is fine.
Option 5: Five Minute Apple Jam with Blackberries
According to this principle, you can cook apple jam not only with blackberries, but also with strawberries, raspberries, and any other species. The autumn recipe with chokeberry is very popular, but in this case, the jam needs to be cooked a little longer, 7-10 minutes, since the berries have a dense skin.
- 1 kg of apples;
- 400 g blackberries;
- 0.5 lemon;
- 1 kg of sugar.
How to cook
Apples for such jam can be peeled or used with a peel. Cut into small pieces or slices. Pour into a saucepan, pour over lemon juice, stir.
We sort the blackberries, wash them, decant the water and add them to the pan with the apples. We fall asleep all this with granulated sugar, stir lightly, close. We put the apple billet in the refrigerator for the whole night.
We take out the future jam and send it to the stove. Bring to a boil over medium heat. At the very beginning, you need to stir well, as granulated sugar often settles and compacts at the bottom.
We remove the foam, boil for five minutes, after which the apple delicacy can be poured. We turn off the stove during packaging or set it to a minimum, but we do everything quickly, the jam should not cool down, we roll it up right away.
The final shade of the delicacy will depend on the color of the berries. When using dark types, it is difficult to influence it, sometimes the delicacy goes blue.
Compote is often rolled up from apples for the winter. But the fruits of these fruits are quite suitable for jam. Five-minute jam made from apples will become a real masterpiece. This fruit has many varieties. Each of them has its own taste. Apples go well with various supplements. Making apple pie is easy. Even novice cooks can do it.
Features of cooking five-minute jam from apples for the winter
Five-minute apple jam has its own cooking characteristics. Apples don’t require a lot of sugar. Its amount varies depending on the natural taste of the fruit: they are sour and sweet. The more acidic the fruit, the more sugar you need. The cooking time is relatively short.
It is unacceptable to put unripe apples in dessert. They don’t have any taste.
Whether or not to peel the fruit depends on the desired result. To obtain a gentle homogeneous mass, apples need to be peeled. To get a dessert with a characteristic aroma, the peel is left.
Preparing to make jam
Before cooking, the fruits are sorted out, choosing only full-fledged ripe fruits.
Unlike berries, slightly damaged apples are used for jam, but the damaged part is removed .
Pre-washed fruits are dried.
Five-minute apple jam cannot be made from just chopped apples. The fruits are cut into thin slices or rubbed on a grater. They can be scrolled through a meat grinder. The larger the cut, the longer the apples will cook. You can cook apple jam for the winter from July to October. Different varieties of apples will make a different dessert.
Jars for jam are washed well with baking soda and sterilized. It is better to close them with metal lids. Under the plastic coating, the jam is stored less.
How to cook apple jam “5-minute”
Five minutes of apples for the winter has many recipes. The classic simple recipe involves only apples. There are recipes for making apple jam for the winter with various additives:
The specific combination depends on the tastes of the hostess and household. Familiarity with various cooking methods will help you decide on a five-minute apple jam recipe for the winter.
To prepare the simplest apple jam for the winter, you need 1 kg of ripe fruit. They are washed and dried. The skin does not need to be removed. Fruit should be finely chopped. The method of cutting – cubes or slices – does not matter. But the cut should be fine. Apples are put in a deep saucepan, covered with 400 grams of sugar and sent to the refrigerator for a couple of hours.
During this time, the fruits will give juice. The pan is put on a slow fire and waiting for the syrup to boil. After that, the dessert is boiled for another 5 minutes and removed from heat. The finished delicacy is packaged in jars.
From apple slices
Delicious apple jam for the winter is made from apples, cut into slices. The cooking method is simple. A dessert is being prepared from the Antonovka or Semerenko varieties. Wash 1 kg of fruit, remove the core and cut into slices. Place the slices in a saucepan and add 1 kg of sugar. Leave everything overnight.
In the morning, apples will release juice, and sugar will completely dissolve. Put the pan on the gas and heat up to 100 degrees. When the syrup begins to boil, reduce the gas and let it boil for 7-8 minutes. The result is a sweet mass with whole slices. It will successfully replace marmalade.
With lemon and cinnamon
Apples go well with various spices and spices. A delicious combination is obtained if you cook an apple dessert with lemon and cinnamon. Take 1 kg of ripe apples and 1 lemon. Fruits are peeled and core, crushed. Juice is squeezed out of a lemon. The zest is rubbed. 400 mm of water are poured into a wide saucepan and 1.2 kg of sugar are poured.
Put on gas and cook until sugar dissolves. Lemon zest is added to the boiling syrup and removed from heat. Lemon syrup is allowed to brew for 10 minutes. Then it is again put on gas and heated to 100 degrees. Apples are placed in boiling syrup. The dessert is removed from the gas and left for 4 hours to cool and infuse. The cooled jam is again put on gas and brought to 100 degrees.
Boil for 5 minutes, remove and leave now for 5 hours. For the third time, the cooled jam is put on gas and heated until it boils. 5 minutes after the start of boiling, 1 teaspoon of ground cinnamon is added to it. Immediately removed from the burner and laid out in a prepared container.
Quick five-minute apple jam can be cooked with blackberries. For this unusual dessert, you will need 7 large apples and a glass of blackberries. The berries are sorted and washed. Apples are washed and peeled. The fruits, freed from the core, are cut into arbitrary pieces and placed in a saucepan. Fruits are covered with 350 grams of granulated sugar. Half a teaspoon of citric acid is added to them. Everything is poured with 100 grams of water and put on fire.
After waiting for the water to boil, continue to cook for another 20 minutes. During this time, the sugar will melt, and the fruits will boil. Blackberries are added to the boiling mass, everything is mixed and continue to cook for another 10 minutes. The jam is ready to be packed in jars for the winter.
The basis of this dessert is cranberries. It will take a kilogram. Apples are taken only 3 pieces. Lingonberries are sorted and washed. The fruit is peeled and cored, then cut randomly. Pour a glass of water into a large saucepan and lay the apple peel. The peel is boiled for 5 minutes, then removed. A kilogram of sugar is poured into the decoction of the peel and heated until the sugar dissolves. Apples are placed in boiling syrup and boiled for 5 minutes. Then lingonberries are added and boiled for another 5 minutes. An amazing dessert of northern berries and fruits is ready.
With oranges and lemons
For this jam, 1 kg of apples and the same amount of sugar are taken. There are no restrictions in oranges and lemons: from 1 piece to a kilogram. Fruits are washed. The core is removed from them. They are cut into large pieces. Lemons and oranges are peeled and cut into slices equal to apple slices. Everything is added together and covered with a kilogram of sugar. It is better to let the apple-citrus mixture stand until juice is obtained. Next, the delicacy is put on low heat and boiled for about an hour. The calculation is the time before boiling and cooking at a boil.
With ginger and almonds
It is very pleasant to eat 5-minute apple jam with ginger and almonds in winter. The recipe for this delicacy is simple. 2 kg of apples, peeled and seeded. Cut into thin slices. 2 ginger roots peeled and grated. Spread apples in a basin in layers, alternating with ginger. Sprinkle each layer with sugar. Sugar will need 2 kg. Leave the mixture sprinkled with sugar for 8 hours.
Then add half a liter of water and heat to boiling point. Boil for 5 minutes, remove from the stove and leave for 8 hours. Next, the dessert is boiled again and the grated zest of 3 lemons is added to it. All mix and keep on fire for 5 minutes. Almonds are roasted and cut or grated. Ground nuts are added to the finished hot jam. Everything is mixed and placed in jars.
In a slow cooker
Apples and sugar are taken in a 1: 1 ratio. The core is removed from the fruit. They are cut into slices and put into a multicooker container. The program “Extinguishing” is turned on. The timer is set to 1 hour. After 20 minutes from the start of stewing, the apples are pulled out. Sugar is added to them, and the program runs to the end. At the end of the program, the finished jam is laid out in jars.
In the oven
This original apple jam, cooked for the winter in the oven, is called dry. 1 kilogram of fruit should be washed, dried, rid of the cores. Cut the fruits of medium size into 8 pieces. If the apples are large, then 12 slices will be obtained from them. Mix 20 grams of ground cinnamon with 5 grams of citric acid and 250 grams of sugar. Sprinkle the apple slices laid out on a baking sheet with this mixture and send to the oven. Keep in the oven for half an hour at a temperature of 200 degrees. Then lower the temperature to 60 degrees, open the door and dry the slices. The finished delicacy is folded into sterilized glass jars for storage for the winter.
From apples White pouring
The earliest instant apple jam is made from White filling. 1 kg of apples should be prepared, as for any apple jam. Place the chopped fruits in water with the addition of citric acid. This will keep them from getting dark. Mix a glass of water with a kilogram of sugar and boil the syrup. Dip apples in boiling syrup and boil for 2 minutes. Add 5 grams of citric acid. The dessert is allowed to cool and boil again for 5 minutes. After the second boil, the delicacy is laid out in jars.
The most suitable container for storing jam is half-liter jars.
The dishes must not only be sterilized, but also dried. Lemon juice is added to sweet jam. The acid prevents fermentation.
For long-term storage, a thick dessert is more suitable. Banks are stored in a dark cool place away from direct sunlight.
The season of apple preparations begins in August and ends in late autumn. A long period makes it possible to combine a variety of fruits and berries in recipes. Ease of preparation allows you to get delicacies even for novice cooks.
Delicious and healthy desserts can be prepared quickly and diversified by adding your favorite spices, citrus fruits, and berries. Five-minute apple jam is easy to prepare, it turns out amber, fragrant and is preserved in an ordinary apartment.
“Five minutes” is a rather conditional name. Preparing apples, sterilizing dishes and the whole process takes more time. The name reflects the general principle of such recipes – fast heat treatment. This method of cooking ensures the safety of nutrients in the finished product.
In the case of apples, this is a particularly successful cooking option. The pectin contained in the fruits is at the same time a natural preservative and an excellent thickener, so that even with a 5-minute heating, the jam is thick and stored for a long time. The increased pectin content reduces the amount of sugar by more than half compared to the classic 1:1 jam ratio. Dessert cooked from apples in this way is not cloying, fragrant and retains most of the vitamins and minerals.
Preparation for cooking apples for the winter consists in cutting fruits and processing dishes. Traditionally, glass jars with tight-fitting lids are chosen for canning: plastic or iron. For 5-minute apple jam, it is convenient to use containers with a capacity of up to 0.5 liters and seal them with special lids.
All utensils involved in cooking should be sterilized, this can be easily done by dipping each item in boiling water for a few seconds. Glass containers and lids are subjected to the same treatment.
Before packaging hot blanks, jars must be not only sterile, but also dry and warm. To do this, it is convenient to turn on the oven on a small heat and place glassware there. During the cooking process, the jars will remain sterile; they can be taken out as needed.
Apples for jam are suitable for any variety. If you have a choice, you should stop at sweet and sour fruits. Preparations from them are obtained with a more pronounced harmonious taste, and the presence of acids gives a transparent, jelly-like structure. When using sweet varieties, it is worth adding a small amount of lemon juice to recipes.
The fruits should be washed, peeled, freed from the core with stones, and then cut into pieces, slices, cubes – as desired. If the apples have a thin skin, they may not be peeled before slicing.
The choice of dishes for cooking is an important element in the preparation. The best is a wide basin with a thick bottom made of stainless steel. A wide pot will work too. Copper, aluminum cans, popular in the past, are not suitable for workpieces containing acid. Active metal molecules, getting into the product, can harm the body. If an enameled container is used for cooking, you need to carefully monitor the integrity of the coating, do not use dishes with scratches, chips, exposing the metal.
There are several ways to grind apples for this recipe. The fastest is to grate the fruits, in which case the jam will resemble jam or jam in consistency. From the grated raw materials, a homogeneous, thick jam with an amber color is obtained, indispensable for filling in pies, pancakes, and any sweet pastries. You can apply a different cut: thin slices, cubes, large pieces.
- apples – 1 kg;
- sugar – 200 g;
- spices to taste: cinnamon, vanilla, cloves.
The classic combination of flavors: apples + cinnamon, not everyone likes or can get bored. It is worth trying to add new flavors to the jam with seasonings and spices. A good touch of taste will add lemon or orange zest to the dessert.
- 1. The fruits crushed in any way are placed in a cooking dish, covered with sugar and left for several hours to soak. If there is not enough time for this, then you can start heating immediately, but you will need to pour a small amount of water into the workpiece so that the sugar begins to melt and does not burn.
- 2. Heat the workpiece over low heat to a boil and continue to cook for about 5 minutes. The mass should be constantly stirred, making sure that it does not burn to the bottom.
- 3. Hot jam is packaged in jars and immediately sealed tightly with sterilized lids.
Ready canned jam should be cooled as slowly as possible. To do this, the banks are left in a warm room and wrapped for a day. Then they are sent to a permanent place. In the cellar or a cool pantry, the blanks can be stored until the next harvest, but even at home, preservation will not deteriorate until spring.
For such a recipe, apples of small varieties are well suited, for example, ranetki or fruits with dense pulp that do not crumble when cooked. For cooking you will need products:
- apples – 2 kg;
- sugar – from 250 to 500 g (depending on the sweetness of the fruit);
- drinking water – 250 ml;
- soda – 2 tablespoons;
- vanillin or cinnamon.
Apple slices are poured with water and soda and left for several hours. This technique helps to keep the plates intact. If time is short, this step is skipped.
- 1. Prepare a syrup from sugar, water and seasonings, bring it to a boil.
- 2. Fruit slices are washed from a soda solution and laid out in a saucepan or basin.
- 3. Pour apples with hot syrup and slowly bring to a boil. It is not necessary to mix the mass.
- 4. Continue heating for about 15 minutes, removing the foam. Pour hot into jars and roll up.
If you follow strictly according to the recipe, then the slices will remain intact, and the syrup will be thick and transparent. Be sure to choose a dark place to store blanks.
To get a citrus aroma and a pleasant aftertaste, lemon is added to the recipe. The ratio of products will change slightly, you only need to increase the sugar rate to compensate for the additional acid.
The sequence of work step by step:
- 1. Sliced \u200b\u200bfruits should be covered with sugar for 2 hours.
- 2. Citrus can not be peeled, but be sure to remove all the seeds. It is enough to take half a lemon for 2 kg of apples and cut it into slices.
- 3. Cooking utensils with fruits are put on a small fire and lemon is added. Stirring, achieve complete dissolution of sugar and bring the mass to a boil.
- 4. Cook for 5 minutes and remove the dishes from the heat until cool. You can leave the fruit to soak for several hours.
- 5. Heat the workpiece again and boil for 5 minutes.
After cooling, the cooking process is repeated for the last time and the dessert is laid out hot in prepared jars. There will be three heating cycles in total. The workpieces are hermetically twisted with sterile lids and covered with a dense cloth for slow cooling.
Three-stage cooking is also used for making jam in a slow cooker. Having laid the products according to the selected recipe, the workpiece is boiled 3 times for 5 minutes in the “quenching” mode with stops for 6 hours for settling and cooling. After the third cycle, the jam is packaged.
When berries are added, the jam acquires color, the taste becomes more interesting, but the heat treatment time increases slightly. The product tab is also changed:
- 1 kg of chopped fruits;
- 1.5 kg of granulated sugar;
- 0.5 kg of berries: blackberries, currants or mountain ash.
Before cooking, the berries are prepared: sorted, washed and dried. Apples are peeled and cut into pieces. The process then looks like this:
- 1. Pour the berries with half the sugar and stand until the juice is released.
- 2. Cook syrup from water and sugar residues, after dissolving the grains, boil it for several minutes.
- 3. Apples are placed in boiling syrup and blanched in it for 2 minutes.
- 4. Without removing from the heat, the released berry juice is poured into the workpiece and boiled for another 5-6 minutes.
- 5. At the end, add the berries themselves and boil for 5 minutes. Spread hot in jars.
The total heat treatment time for the jam will be a quarter of an hour. Depending on the added berries, the jam will acquire their characteristic color and aroma.
Ginger will add a spicy spiciness to the dessert and make the delicacy even more useful. Nuts and lemon zest complete a delicious ensemble and turn ordinary jam into a delicious dessert.
- apples – 2 kg;
- sugar – 2 kg;
- water – 250 ml;
- zest from 3 medium lemons;
- peeled almonds or any other nuts;
- fresh ginger root.
The number of nuts is chosen arbitrarily, and ginger is taken depending on the desired spiciness of the dish. The fruits are prepared in a standard way, the ginger is rubbed on a fine grater, the nuts are fried in a dry frying pan.
- 1. Shredded apples are mixed with grated ginger and transferred to a cooking container, sprinkled with sugar in layers.
- 2. The product is defended for at least 6 hours to impregnate the fruits and form a sufficient amount of juice.
- 3. Water is poured into the workpiece and sent to the fire. Bringing to a boil, remove from the stove and cool completely.
- 4. Reheat and cook for about 10 minutes. Add the zest and nuts and cook for another 5 minutes. Rolled into small jars while hot.
The dessert turns out incredibly tasty and fragrant. It looks unusual and strikes with a pleasant sharpness. Apple five-minute with ginger plays a preventive role in sore throats and colds.
Classic recipes for instant apples and their harvesting for the winter are very simple. The result is always predictably successful. By adding simple ingredients, this jam is easy to diversify and turn into a real culinary masterpiece. Apples are a vivid proof that sweets can not only please the palate, but also improve health.