Clear apple jam in syrup for the winter: recipe + 8 step-by-step photos

Classic apple jam is quite cloudy. But it can also be made in clear syrup. Even the slices will be translucent. You don't have to preserve the original color of the slices for this to work. Let them darken, but they will still be delicious and beautiful.

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: 20 min
Time in the kitchen: 20 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

This recipe calls for cinnamon to be added to the apples. However, it's optional. You can also use vanilla extract, vanilla sugar, or other flavorings, from lemon zest to cloves, star anise, and nutmeg.

Also note that apples are boiled using the same technique as candied fruit. If desired, you can dry them and make dried jam instead of canning them in jars. This can be done outdoors for three days in good weather, or in an oven at 60 degrees Celsius with the door open, or in a dehydrator for an hour.

Recipe with step-by-step photos

Clear jam made from apple slices in syrup

Ingredients

Servings

Apples

1 kg
Sugar

700 G
Cinnamon

to taste

Preparation

Step 1

Wash the apples, remove only the core, and then cut into thin slices. It's best to set aside any pieces with damaged skin and not use them. Without the skin, the slices will inevitably break and the jam won't be as beautiful.

Step 2

Sprinkle the apples with sugar.

Step 3

Mix carefully, trying to keep the slices whole.

Step 4

Let the apples soak in the sugar overnight, covered. During this time, all the sugar will dissolve, and the fruit will release juice. This juice will form the basis of the syrup for the jam, without adding any water.

Step 5

Place the apples in a saucepan over high heat. Bring to a boil, occasionally dipping the apple slices into the syrup and stirring to prevent the tops from drying out. After 5 minutes, turn off the heat, cover, and let steep at room temperature for 8-10 hours.

Step 6

Place the saucepan back on the stove, bring to a boil, and cook for 5 minutes. Then let it steep again. Repeat 2-3 times.

Step 7

During the final cooking, add a little cinnamon to the boiling jam. ½ teaspoon is enough for 1 kg of apples.

Step 8

Transfer the jam into hot, sterilized jars. Fill to the top with syrup, then seal.

A similar video recipe: Apple jam in syrup with slices

This recipe uses a different technique for making apple jam. Instead of trying to enhance the brown color, the author suggests preserving the apples' light color. It's not that difficult. You just need to soak the apple slices in a special solution first, then simmer them with lemon juice. You'll find the exact proportions and other secrets of this method in the video.

About adding spices to jam

When stored for a long time, the spices will continue to flavor the jam. This can result in the jam becoming too spicy. It's best to either use them sparingly, as in the recipe, or remove them from the syrup after cooking. This is much easier if the spices are whole. You can also place them in a cloth bag.

Try making apple jam and be sure to share your results in the comments!

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