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Apple jam with ground cinnamon. Apple cinnamon jam: a traditional combination

Apple cinnamon jam is great dish, which would be appropriate as on festive table as a dessert, and for every day, if served with tea for breakfast or dinner. Moreover, if you are tired of the usual jam from apples or other fruits, you will definitely like the recipe with cinnamon.

Below we will not only share a recipe for delicious cinnamon and apple jam, but also tell you about the benefits of apples and cinnamon separately.

Apple dishes

Everyone knows that apples contain a large amount of vitamins and are very beneficial for our health. Thanks to their use, you will not only make up for the lack of vitamins in the body, but also strengthen the immune system. Naturally, the maximum amount of useful components is contained in raw apples... However, apple dishes prepared according to different recipes, also include such components, and people do not always like to consume these fruits in their pure form.

Many people love to make such apple dishes as:

  • jams;
  • pies and pastries;
  • compotes;
  • jam;
  • jam.

Moreover, if heat treatment If apples were not strong, then the fruit will retain most of its beneficial properties.

Why apples and apple dishes are useful

If you eat apples and cook based on them all the time, you can protect yourself from diseases such as:

However, there are also contraindications for eating apples. Their should not be consumed in the presence of such diseases:

  • kidney disease;
  • diseases of the pancreas;
  • problems with the gastrointestinal tract.

However, not in all cases with such diagnoses, apples are contraindicated for patients. It is allowed to use them without skin, in mashed or baked form.

As for the apple cinnamon jam, the recipe for which you read below, it includes many vitamins and substances that are present in cinnamon and apples.

Cinnamon and its benefits

Cinnamon, like the apple, is also very healthy. She includes the following components:

It has the following medicinal properties:

Apple cinnamon jam: recipe

In order to prepare two liters of apple and cinnamon jam according to this recipe, you need collect the following ingredients:

  • fresh apples of any kind - 2-2.5 kg;
  • sugar - from 800 g to 1 kg, depending on the acidity of the apples;
  • drinking water - a glass and a half;
  • 3.5 cinnamon sticks or ground teaspoon.

In addition, you will need a special machine and lids for rolling up the canning.

For of this recipe it is better to choose apples of sweet and sour varieties and hard ones, but if you like others, then the choice is yours. Remember that the sour the fruit, the more sugar needed... And if the variety is sweeter, the less sugar you will need for the syrup for this jam. Naturally, for girls, the second option is more preferable, since it will help maintain a figure.

Progress

Apples need to be washed and peeled, stalks and seed nests. Chop them into medium sized pieces. Then the jam syrup is prepared:

  • warm up the water;
  • put sugar there and dissolve it whole;
  • add cinnamon and cook over medium heat until the jam is not too thick, but does not remain liquid. Remove the jam from the stove and let cool.

When the syrup has cooled down a little, you need to add chopped apples, then the jam is boiled over moderate heat, stirring constantly, but not bringing it to a boil. The dish will be ready in about 40 minutes, it should thicken enough and acquire a clear amber hue. Then the jam is removed from the fire and cooled. If you used cinnamon sticks, then remove them.

Ready hot jam is laid out in hot jars, prepare the lids and roll up with a special key. Next, the cans need to be turned upside down and placed on the lids. Then they are wrapped in a warm blanket or blanket until morning, until they cool down.

In the morning, the jam must be rearranged in a safe corner so that the jars do not accidentally touch or break. And if you plan to eat it immediately after cooking, then you do not need to roll it up. Enough cooked jam in jars cover with parchment and tie... In this form, it is stored in the refrigerator. But when rolled up, conservation can be stored for years, if everything is done correctly.

Recipe for rolling conservation

Before you roll up hermetically for long-term storage, you should prepare containers, lids and special tools for work. In some cases, people pull the lids out of hot water after sterilization with forks or other devices.

The jars need to be rinsed very well with baking soda and rinsed so that they literally sparkle. It is best to sterilize cans under the steam of boiling water until the moment when you need to lay out the jam itself, to ensure a comfortable temperature.

Sterilization time depends on the capacity of the jar:

  • if it has a volume of 0.5 l, then the processing time is 10 minutes;
  • 1 liter - 20 minutes;
  • a jar with a capacity of one and a half liters is boiled for half an hour;
  • two liter jar subject to 40 minutes of sterilization;
  • a three-liter container is sterilized for about an hour.

However, such requirements are approximate, the time can be added and subtracted as needed. When sterilization is over, hot jars are removed with oven mitts so as not to burn yourself. Then you need them put on a dry surface with the neck up, and the surface itself must first be covered with cardboard or film.

As you can see, the recipe for making apple jam along with cinnamon is relatively simple and almost any housewife can find time to make it for herself and her loved ones. It's so great when New Year you can delight guests with delicious apple jam with cinnamon for tea.

Step-by-step recipes for making apple cinnamon jam with nuts, lemon and pears

2018-06-25 Yakovleva Kira

Grade
recipe

9626

Time
(min)

Servings
(people)

In 100 grams of finished dish

0 gr.

0 gr.

Carbohydrates

44 gr.

176 kcal.

Option 1: Apple Cinnamon Jam - The Classic Recipe

Apple jam- one of the most useful and universal desserts... It can be eaten with tea, spread on a roll, or used for baking. Due to the low calorie content, the jam can be eaten during the diet, despite the fact that the composition contains sugar. Previously, apples were used to make jam for the Apple Savior, today you can make it whenever you want, because you can buy fruit all year round.

Ingredients:

  • 1 kg of apples;
  • 100 ml of water;
  • 0.7 kg of sugar;
  • 1 teaspoon of cinnamon.

Step-by-step apple cinnamon jam recipe:

Wash the apples, remove the core and peel, cut off the broken places.

Cut the apples into small wedges. If you make them too thin, then they fall apart during cooking, and too large will not give jam the classic transparent amber effect.

Cover the fruit wedges with sugar and leave for a few hours to let the juice flow.

Add water to apples and put on fire.

Bring to a boil, stirring constantly, so that the apples are evenly distributed in the syrup.

After boiling, cook for another five minutes, then immediately remove from the stove and allow to cool (at least two hours).

Put the apples on the stove again, wait until they boil, boil for five minutes, you need to stir. Leave on for two to three hours.

Put it on the fire again, add cinnamon, mix carefully so as not to damage the apple slices.

Wash the jars with hot water and baking soda.

As soon as the jam boils, pour it into the jars, order and turn it upside down.

To make classic apple jam, you only need two ingredients - apples and sugar. The rest of the products can be added to taste. For example, make a fruit platter using tangerines, pears, lemons, oranges, or even pumpkin.

Option 2: A quick recipe for apple and cinnamon jam for the winter

Real jam is prepared in stages, only then can a decent quality and taste be achieved. The gradual boiling down of the apples will give them a clarity and amber hue. In order to speed up the cooking process a little, the first two steps of this recipe can be done in the evening, and the jam can be boiled in the morning.

Ingredients:

  • 1 kg of apples;
  • 250 ml of water;
  • 600 grams of sugar;
  • 2 teaspoons of cinnamon.

How to quickly make apple and cinnamon jam for the winter

Wash fruits, peel and cut into pieces or grate, pour into a saucepan.

Add sugar, water to the apples, stir and leave for five hours to release the juice.
Step 3:

Put the workpiece on the stove, bring to a boil, then cook for an hour and a half, until the apples become transparent and the jam begins to stick to the sides of the pan.

Grind apples into puree with a mixer.

Add cinnamon, stir, cook for another ten minutes.

Arrange in pre-prepared jars, roll up the lids, turn over and leave in this position until they cool completely.

It is important to let the finished dessert cool down gradually, it is even recommended to cover the jars with a blanket. Turn them over only when they are completely cooled.

Option 3: Apple Cinnamon Jam with Nuts and Lemon

You can make regular apple jam tastier by adding nuts and a little lemon to it. The benefits of such a treat are obvious, it contains a lot of vitamins and minerals necessary for the normal functioning of the body.

Ingredients:

  • 1 lemon;
  • 1 kg of apples;
  • 200 grams of sugar;
  • 2 bay leaves;
  • 150 grams of walnuts;
  • 3 black peppercorns.

Step by step recipe

Cut apples into small cubes, immerse in water mixed with a pinch for a couple of minutes citric acid.

Strain the liquid, put the apples in a saucepan and add sugar.

Wash the lemon and cut into cubes with the peel.

Add lemon slices and bay leaves to a saucepan.

Bring to a boil without stirring, cook for ten minutes.

Chop the nuts.

Remove the lemon and lavrushka from the pan, add the nuts, stir, cook until the apples become transparent.

Add pepper, boil for another two minutes.

Cool the jam and put in jars.

To make the delicacy work wonderfully well, it is better to use enameled or stainless steel with a thick bottom. To prevent the fruits from burning, the jam during the cooking process must be gently mixed with a wooden spoon.

Option 4: Jam for the winter with cinnamon apples and pears

Those with a sweet tooth will definitely love the apple and pear jam option. The main thing is to choose ripe, juicy fruits and follow exactly step by step instructions recipe.

Ingredients:

  • 1 kg of sugar;
  • 0.5 kg of pears;
  • 0.5 kg of apples;
  • 1 glass of water;
  • 2 tbsp. spoons of honey;
  • 4 teaspoons of cinnamon.

How to cook

Cut the core out of pears and apples, cut into equal pieces, pour boiling water for five minutes.

Drain boiling water, pour cold water for two minutes, remove the fruit and dry on a towel.

Mix water with sugar, honey, cinnamon and boil the syrup in a large saucepan.

Add pears and apples to a saucepan, cook for forty minutes, until they become transparent.

Arrange the jam in jars, sterilize for fifteen minutes, roll up and leave to cool.

Apples contain a lot of vitamin C, which helps to cope with winter colds, and pectins in the composition fight cholesterol. During cooking, the jam retains almost everything useful material, which are contained in apples, therefore such a treat is especially appreciated in the cold season.

Option 5: Apple Cinnamon Jam (Whole)

Delicious and unusual jam can be made from small apples - kitoyanochek, they are used together with tails. During cooking, the fruit softens and becomes almost transparent.

Ingredients:

  • 1.2 kg of sugar;
  • 1.5 cups of water;
  • 1 kg of small apples.

Step by step recipe

Sort the apples, wash, and dry, do not break off the tails.

Pierce each apple with a fork or a toothpick in several places (so as not to burst during cooking), put in a saucepan.

Boil water and sugar for three minutes, pour apples, cool.

Put apples with sugar on fire, cook after boiling for five minutes over medium heat.

Put the apples in jars, pour over the syrup, roll up the lids.

Do not forget that the cans must be turned over with the lids down, cover with a warm blanket and leave until completely cooled.

Option 6: Cinnamon apple jam for the winter in the oven

It is very easy and fast enough to cook the jam in the oven. In this case, you can use apples of any kind, make jam from whole fruits, cut into slices or completely grated. The cooking time directly depends on what kind of result you want to get - thick jam or clear liquid jam.

Ingredients:

  • 1 kg of apples;
  • 0.5 kg of sugar.

Step by step recipe

Cut the apples into large pieces, first removing the core and peeling.

Sprinkle sugar over the fruit.

Preheat the oven to 250 degrees, put apples there for twenty minutes.

Stir the fruit, reduce the temperature to 220 degrees and cook for another ten minutes if more sugar is needed.

Arrange the jam in the jars.

You can store ready-made jam in any cool dark place - a kitchen cabinet, cellar, basement.

Option 7: Apple Cinnamon Pumpkin Jam

It is best to prepare jam according to this recipe in the fall, when the apples and pumpkin are ripe. The latter will add benefits and make the taste and color of the finished dish more intense.

Ingredients:

  • 1 lemon;
  • 1 kg of apples;
  • 1 kg pumpkin;
  • 5 grams of cinnamon;
  • 800 grams of sugar;
  • 100 ml of apple juice.

Step by step recipe

Peel the pumpkin, cut it, add 300 ml of water and boil for ten minutes.

Cut the peeled apples into a piece, add to the pumpkin.

Squeeze the juice out of the lemon, pour into a saucepan, cook for ten minutes.

Add apple juice.

Grind all ingredients with a mixer or blender.

After the jam boils, boil for another five minutes, add cinnamon, mix and arrange in jars.

You can eat the jam immediately after it has cooled down or leave it for the winter.

The apple season is in full swing, and the filling apples are just begging to be put in your mouth. And the apples that were knocked down by the wind, we gladly send to the jar, cutting off the broken sides. Apple jam, prepared according to this recipe, turns out to be amber, apple slices are transparent, and the aroma of cinnamon makes the preparation unique! This wonderful jam will become tasty addition for tea, pancakes, excellent filling for pies and buns. Boil aromatic jam from apples with cinnamon and on cold winter evenings it will remind you of a warm summer!

Ingredients

To make apple cinnamon jam, we need:
1 kg of apples, peeled and cut from broken barrels;
0.7 kg of sugar;
1 tsp cinnamon;
100 ml of water.

From the indicated amount of ingredients, I got 3 jars of 0.35 liters.

Cooking steps

We cut the apples into medium slices (if the slices are thin, then they will fall apart during cooking, if the slices are very large, then most likely the amber-transparent effect will not work).

Then put the apples on the fire and bring them to a boil over low heat, stirring occasionally, evenly distributing them in the syrup.
Cook over low heat for 5 minutes and immediately turn off the heat.

Let the apple slices cool and soak in the syrup for 2 hours.

Leave the apples in the syrup for a couple of hours.

You don't need to wrap such a jam, but it is imperative to turn it upside down so that the lid "grabs".

Pleasant blanks to you, hostesses!

The apple season is coming to an end and we continue to stock up on vitamins for the winter.

I like apple jam slices because you can eat it not only by itself, but also use these slices in other dishes. For example for.

There are a lot of options for making apple jam, in this article I tried to choose such that the cooking process was as simple as possible, but without losing taste.

Apple jam with slices "amber": a recipe with a photo

To begin with, I offer you a classic recipe. amber jam which uses only apples and sugar.

Ingredients:

  • Apples - 1 kg
  • Sugar - 1 kg

That is, for every kilogram of apples, you need to take 1 kilogram of sugar. And how much jam you want to make, decide for yourself.

Preparation:

We wash the apples well and wipe them thoroughly - we don't need extra liquid.

Remove the core from the apples and cut them into slices.

If the apples are fresh with a thin skin, it is not necessary to remove the skin. If it is dense and tough, then it is better to peel the apples.


In this multi-layer construction, the last should be sugar.


Cover the bowl with a lid or a towel and leave it until the apples are juiced. This usually takes 12 to 20 hours.

The fact that the apples are ready will be seen by the fact that the top layers of sugar will completely dissolve, and a lot of liquid will appear in the bowl.


Transfer the apples from the bowl to a deep saucepan. Send the juice and sugar from the bottom of the bowl to the same place. Place a saucepan over medium heat and bring the future jam to a boil. After boiling, cook it for another 5 minutes, and then turn it off and wait for the pan to cool completely.

Then boil the jam again and cook it for 10 minutes. Turn off again and let the pan cool.

The third boil will already be final. When the jam boils, cook it for 5 to 30 minutes, depending on what color you want to get. The longer you cook, the darker the color of the jam will turn out.

Several passes of boiling and boiling are necessary so that the apples have time to boil, but retain their shape, and the sugar does not darken and turn into caramel. If you want to boil everything in one go in 40-50 minutes, you will get an unattractive dark slurry


The jam is now ready and can be spread over. Fill the jars up to the "shoulders", tamping tightly enough, but without damaging the slices.

Then close the jars with lids and leave them to cool upside down. You do not need to cover the cans, otherwise the apple slices will boil and fall apart.

After cooling, store the jars in a cool dark place.


Five-minute apple quick jam

The peculiarity of this recipe is that we do not wait for the apples to "let the juice" and get a syrup suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.

But this speed will have to pay off with the scrupulousness of fruit preparation.

It is no secret that the speed of soaking apples directly depends on the size of the slices into which you cut these apples. Classic recipe"Five minutes" generally means grating apples on a coarse grater.

But we need slices. So we will do so.


Ingredients:

  • Apples - 1 kg
  • Sugar - 1 kg
  • Water - 1 glass (250 ml)
  • Citric acid - 1 pinch

Preparation:

The better we prepare the apples, the better they will be soaked in syrup. Therefore, we not only remove the core of apples, but also peel them. After that, we cut them into slices as thin as the sharpness of your knife allows.


Now let's get down to making the syrup. This is outrageously simple - pour one kilogram of sugar into one glass of water, put it on a slow fire and cook the syrup until the sugar is completely dissolved.

Do not forget to stir periodically.

While making the syrup, pour over the apple slices with salted water to keep them from darkening.


When the water boils and the sugar dissolves, put the apples in a saucepan and boil them for just two minutes. Then turn off the stove and leave the jam to cool.

When it cools down, take a sample - if the jam is too sugary and sweet - add a pinch of citric acid to it.

After the first cooling down, put a small fire again and bring the jam to a boil again. Then you can immediately lay it out in sterilized jars.

Apple jam with slices "amber with orange"

Let's start adding apple jam and other ingredients to indulge in a variety of flavors.

First, add an orange to the apple jam.


Ingredients:

  • Apples - 1 kg
  • Oranges - 1 kg
  • Sugar - 0.5 kg

This amount will make one liter jar of apple jam.

Preparation:

Peel the apples, cut out the core and cut into slices.

And we cut the oranges, take out the seeds and pass them through a meat grinder along with the peel.


After that, we combine all the ingredients in one saucepan, put it on fire and cook on the lowest heat for 50 minutes, stirring occasionally.

For cooking jam, the best choice would be an enamel cookware (saucepan or basin)


When the jam is boiled, the apple wedges should become transparent, and the syrup should be difficult to drain from the spoon (like honey).

After waiting for such a consistency, you can lay out the finished jam in sterilized jars.


Store the cooled jars in a cool, dark place.

Transparent apple jam "amber with lemon"

In theory, apple jam with lemon can be made in the same way as with oranges. But I tried to pick up such recipes, each of which has its own distinctive feature... In this version, we will do without a meat grinder.


Ingredients:

  • 1.5 kg apples
  • 1 lemon
  • 1 kg sugar
  • 1 glass of water

Preparation:

The first step is to prepare the syrup. Pour 1 kg of sugar into 1 glass of water (250 ml) and bring the syrup to a boil over low heat and completely dissolve the sugar.


While the syrup is cooking, prepare the fruit.

Cut the lemon into small slices together with the peel.

Do not forget to remove the seeds from the lemon, otherwise the jam will taste bitter.

Dip the lemon in boiling syrup and cook for 5-7 minutes.


Wash the apples, remove the core and cut into small slices of half a centimeter.

One and a half kilogram of apples should make approximately 1 kilogram of apple slices

Add apples to syrup and cook for another 5 minutes.


After that, turn off the heat and let the jam cool completely. Then turn on low heat again, bring to a boil and cook the jam for another 30 minutes until thickened.


After that, you can either let it cool down and put it in clean jars (without sterilization) for storage in the refrigerator (for 3-4 months), or put the hot jam in sterilized jars and safely store it in the cellar for a whole year.

Long-term storage is ensured by the content of citric acid in the jam, which acts as a preservative

Apple jam with ranetki wedges: video recipe

And here it is very interesting recipe jam from ranetki. The process is shown in great detail, so I recommend watching. Moreover, the video is only 6 minutes long.

Apple cinnamon jam

Well last recipe The one that completes the familiar apple jam wedge methods is the cinnamon recipe. Cinnamon complements the taste of apples very well, giving them a special aroma.

This recipe does not require long-term storage and can be stored in the refrigerator for up to 1 month.


Ingredients:

  • Apples - 1.5 kg
  • Sugar - 800 g
  • Water 50 ml
  • Cinnamon 1 stick

Preparation:

Peel the apples, remove the core and cut into small slices.

Put the apples in a deep saucepan, pour 50 ml of cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.


Put the saucepan over high heat and bring the syrup to a boil, stirring constantly. After boiling, reduce the heat to minimum and cook, stirring for another 10 minutes.

Then turn off the heat and let the jam cool for one hour.

Then we put the pan on the fire again, add the remaining sugar and cook over medium heat for another 1 hour, stirring occasionally.

During this time, the apples become transparent, and the syrup thick


After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling down, the apple jam is ready to eat.

Pour what you are not ready to eat right now into jars with lids and put them in the refrigerator. Do not put a cinnamon stick in jars.


As you can see, transparent apple jam with slices can be prepared absolutely different ways: it is possible with preliminary sugar, and it is possible without it. You can cook for 5 minutes so as not to lose vitamins, or you can cook for an hour to get thick jam.

I hope I helped you decide what is right for you.

Thank you for the attention.

Have you tried apple cinnamon jam? If not yet, urgently fix it! Delicate apple jam with a subtle spicy cinnamon flavor is sure to please.

This year, my piggy bank of recipes was replenished with another recipe for apple jam - with a taste of Christmas ... without exaggeration, I can say that this delicacy has an exceptionally festive taste, and if you want to create a festive atmosphere at home, make toast with this jam, or use it in as a filling for buns and pies.

Do not be surprised if you suddenly hear the ringing of bells, and the motives of the Christmas song "Jingl Bells"

The jam is moderately sweet, with a slight cinnamon aftertaste and a delicate aroma of summer apples.

The jam recipe is very simple, without the intricacies and dances with tambourines around the stove.

Ingredients:

  • Apples (peeled and chopped) 1 kg
  • Sugar 600 grams
  • Ground cinnamon 2 tsp (or 2 sticks)
  • Water 250 ml.

Preparation:

Wash and peel the apples, take out the core, and cut into pieces. You can also grate to make the process easier.

Pour apples into a saucepan, or an enamel basin, add sugar, pour in water, stir. We leave the future jam to let juice for 5-6 hours.

When the apples are juiced, we put the jam on the fire and bring to a boil.

Cook the jam for 1.5 hours, until the apples are soft and transparent. You will know that the jam is ready when it starts to stick to the sides of the pot.

We turn the jam into puree using an immersion blender (you can rub through a sieve if there is no blender). It is not at all necessary to puree the jam, then it will turn out in pieces, but still thick.

Add ground cinnamon, cook for another 10 minutes, and put it hot in prepared sterile jars.

We seal with lids, and turn the cans over until they cool completely.

You can store such apple and cinnamon jam at room temperature.