Apple jam with lemon slices

Beautiful, amber, with a spicy citrus aroma! Apple jam with lemon is a great dessert for tea, as well as a filling for pies and pies. Fruits for him are cut into slices, which in the process of cooking become transparent, like amber. This delicacy can be cooked all year round.
hallen-bunnyAuthor avatar
Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 0 % 0 g
Carbohydrates 100 % 36 g
148 kcal
GI: 14 / 0 / 86

Step-by-step cooking

Cooking time: 6 h 30 min
  1. Step 1:

    Step 1.

    How to cook apple jam with lemon slices so that the apples do not turn out to be boiled? You will need apples a little more than a kilogram, one lemon, sugar from 600 grams (if you don't like too sweet) to 1 kilogram (if you want sweeter) and two glasses of water.

  2. Step 2:

    Step 2.

    Choose apples of solid autumn varieties, otherwise they will boil and you will get jam, not jam slices. Each slice of apple in the finished jam should be whole and not fall apart. Wash and peel the apples. Remove the core and cut into thin slices (plates). Weigh it. I have a net weight of 1000 grams.

  3. Step 3:

    Step 3.

    Now let's start cooking syrup, it is the secret of the right jam slices. Pour two glasses of water into a saucepan and pour out the required amount of sugar. 750 grams was enough for me. It turned out quite sweet, but not cloying. It is also important which apples you use: sour ones require more sugar.

  4. Step 4:

    Step 4.

    Put the pan on a low heat and cook until the sugar dissolves, stirring constantly so that the sugar does not burn to the bottom of the pan.

  5. Step 5:

    Step 5.

    Pour the resulting hot syrup over the apples. Let them infuse in the syrup for 30 minutes.

  6. Step 6:

    Step 6.

    Then put the pan on the fire and start making jam. First bring to a boil, then reduce the heat and cook the jam for 20 minutes. If foam has formed, remove it with a spoon. I didn't have one. Let the jam cool for 2 hours and boil again for 20 minutes.

  7. Step 7:

    Step 7.

    Then cool the jam again for 2-3 hours. Wash the lemon, remove all the bones and finely chop. Add lemon to the jam. Cook with lemon for 20-30 minutes on low heat.

  8. Step 8:

    Step 8.

    The plates of apples on the eyes will become transparent and amber. And when the jam stands a little, then the lemon will be equal in color with apples and will become transparent. The tastiest "Amber" jam from apples with lemon slices is ready.

Lemon gives a pleasant sourness, which is not present in apples, even if they are not very sweet.

Prepare suitable sized glass jars for harvesting for the winter. Wash them thoroughly, then sterilize them in any way convenient for you: in the oven, steamed or in a slow cooker. Boil the lids for them in water for 10-15 minutes (if the lids are metal!). Put the finished jam in jars and roll it up. The recipe does not require additional sterilization. Store in a cellar, in a closet or any cool dark place.

Bon appetit!

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.

How to calculate the number of cans, why banks explode and how to avoid it, as well as secrets and life hacks, read the article about preparations for the winter.

Caloric content of the products possible in the composition of the dish

  • Apples - 47   kcal/100g
  • Dried apples - 210   kcal/100g
  • Canned apple mousse - 61   kcal/100g
  • Lemon - 16   kcal/100g
  • Lemon zest - 47   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Water - 0   kcal/100g

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