Clear apple jam in slices for the winter—a recipe for the topping and layering with step-by-step photos

Jam requires boiling every 8 hours. In this case, the apples need to be briefly cooked for 5-7 minutes. Then, let them cool and soak in the syrup before boiling again. This gives the jam a marmalade-like texture, with all the apple slices remaining whole and translucent.

Nutritional value per serving

0 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 25 min
Time in the kitchen: 25 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Transparent apple jam in slices for the winter

Ingredients

Servings

Apples

1 kg
Sugar

400 G

Preparation

Step 1

Cut the washed apples in half, remove the cores and seeds. Cut into 3-5 mm thick slices and immediately place in a suitable cooking vessel. Leave the skins on to ensure the apples retain their shape and release as much pectin as possible. Sprinkle with sugar, shake, and then stir. Leave the apples overnight to release their juices.

Step 2

Place the pan over the stove and bring to a boil, stirring occasionally. Reduce the heat and continue cooking for another 5 minutes. Remove from the stove and let steep for about 8 hours.

Step 3

We repeat the cooking once more for 5 minutes, after which we let the jam steep again for 8-12 hours.

Step 4

After the third boiling and steeping, the apple jam will become translucent and very soft. Cook it for the last time until it thickens, stirring gently. As soon as a drop of jam begins to hold its shape on an upturned saucer, stop cooking.

Step 5

Pour the still-hot jam into sterilized jars, but don't seal them with lids right away. Cover them with a kitchen towel. Let it cool completely until a thick film forms on top. Then seal them with screw-on lids, plastic lids, or machine-sealed metal lids. Don't turn the jars upside down; it's not necessary.

Step 6

The clear apple jam is ready. If you sealed the jars with plastic lids, store them in the refrigerator or a cool place to enjoy the prepared treat right away. Once sealed for the winter, store them in the pantry.

It's best to use late-ripening apples for this recipe, as they're firmer and won't deform during cooking. Simirenko apples, for example, are perfect for this purpose. A slight tartness will only enhance the overall flavor profile of the dessert.

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