Jam "Amber" (apple caramel with white chocolate)

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Ingredients

Apples
best of all their own, or "given", or from the market,
but not from the supermarket
from distant foreign countries ...
Sugar
Cinnamon to taste
Vanilla to taste
A pinch of citric acid
(on the tip of a knife)
White chocolate
(I took 100 g for 1.5 liters of ready-made jam) to taste
And patience!

Cooking method

Apples are best suited - sweet and sour or sour, not starchy ... apples (of course) wash and dry. Cut into 4 parts and remove all bad places and the core, and cut the pieces themselves into thin slices with the peel. And immediately cut into a bowl, where we will cook. The layer was cut and sprinkled with sugar to lightly cover ... How many apples and sugar ... I haven't weighed in my life yet, I did everything in the folk way: "how much it takes, how much will come in, how much will come out", etc.
And so we repeat until the apples run out or your patience or the dishes are full ... The top layer is sugar. Cover and leave for a day.
The next day we put the apples in a colander, pour the syrup into a bowl and boil for several minutes - put the apples in the boiling syrup and immediately remove from the heat. And so we repeat a couple of times: in a day we drain, boil, fall asleep ... the process is similar to the one described above. As soon as you notice that the syrup has begun to thicken, bring the apples to a boil in the syrup, but don't boil, just leave them on the hot burner.
In the end, one day you will get tired of it - then the last jerk: once again we strain the syrup, boil until thick (do not leave it so as not to burn), by this time it has already assumed a noble color, taste and consistency of caramel syrup, the apples themselves you have whole, but transparent !!! "FILLER"!
Add citric acid to the boiling syrup to taste (required!) And - at your choice - cinnamon, vanilla, grated citrus crust ... See for yourself. I chose cinnamon and vanilla. Put the apples and let it boil well 1 (one!) Time. We can finish with this ... But I also added 100 g of white chocolate.
Pour hot into clean cans - let the booty stand upwards ... Done! It remains to stick the labels and remove the sample. I have no apples left to try, one syrup is a fairy tale! it's a poem! Mmm ...

Note

I'll make a reservation right away that the recipe was not invented by me, but was "licked".

Girls who haven't tried it yet, I highly recommend it! I apologize for not being able to attach a photo of this jam at the moment, well, I don't have it anymore ... no! Too many people came running in these days for tea ... as soon as I brew a new portion, a photo from me ...
P.S. Yes, I almost forgot how you understand the amount of sugar in this recipe is arbitrary, personally it took me 25% of the weight of apples (but my family does not like sugary jam), so maybe someone, this amount of sugar may not be enough, or on the contrary, a bit too much ... In general, until you try, you don't know, so the first time, you have to act "by typing" ...
Shurshun
Actually I will cook today
Thanks for the recipe
The ingredients will be:
Apples - best of all, your own, or "given", or from the market, but not from a supermarket - from distant foreign countries ... Antonovka, other nets
Sugar 25% by weight of apples. we don't like cloying
Cinnamon to taste
Vanilla - to taste
Citric acid - a pinch (on the tip of a knife)
White chocolate - to taste (I took 100 g for 1.5 liters of ready-made jam I will see
lesik_l
How to add chocolate? If the hot jam doesn't get cloudy?
Shurshun
I haven’t gotten to chocolate yet - I’m not tired of boiling the syrup yet. Everyone is already whining, come on faster, but I’m patient))
Crochet
Quote: lesik_l

How to add chocolate? If the hot jam doesn't get cloudy?
lesik_l
I added chocolate at the last cooking along with a vanilla pod, after grating it on a coarse grater (you can break it into pieces), the syrup is boiling, the chocolate will melt anyway. As for the cloudiness of the syrup ... there is a little, but it does not bother me at all ...
Iver
Well, Baby, I started up with this jam too ... I'd like to. Let's see what happens
Anna Makl
Iver,
What kind of jam did you end up with?
Iver
The jam is still in the process of boiling The pieces have just begun to turn transparent. Already tasty, but not yet suitable for sealing (IMHO).
Anna Makl
Yeah ... a long process, though! I want to try, but the cooking time stops
Iver
I really wanted jam with transparent but dense slices in syrup. I will get it, so I will not be disappointed in the least.
touche
The jam is super, you just need patience and boil it at least three times. I had two types of apples, I set up an experiment, some turned out to be absolutely transparent, but Fuji apples are not quite suitable for this recipe. Antonovka is perfect, but where can I get it?
Krosh, Iver, thanks for the recipe.
Crochet
touche, welcome to our friendly forum !!! Join !!!

I am very glad that you enjoyed the jam !!! Eat to your health !!! Thanks for trying !!!
Special thanks for your feedback !!!

P.S. About patience and Antonovka PPKS !!!
touche
And thank you for the warm welcome
True, I do not have a bread machine, but I have a desire to cook jam, now I look at any fruits and think what is better to make of them, marmalade, jam, jelly ... I don't even think about eating fresh,
Literally at this moment, there is a plum in syrup on the stove. By analogy with an apple. I'll boil two more times and that's it. I have already added spices, but I still doubt about chocolate. I bought 70% Ghirardelli, special for baking, according to the girls, the jam with chocolate is similar to candy in taste, prunes in chocolate. Take a chance?
Crochet
Quote: touche

according to the girls' reviews, the chocolate jam is similar to candy in taste, prunes in chocolate. Take a chance?
touche
I agree, if cooked from plums with chocolate, it really is similar. With the addition of chocolate, I cooked:

chocolate plum jam

banana-chocolate jam

raspberry-chocolate confiture

cherry-chocolate confiture

Recommend ...
touche
Crochet , the plum turned out great. I put chocolate just a few squares, 100g is too much for my taste.
The rest is just perfect.
I want to say one more thank you, apart from the recipes. You radically changed my attitude to "jam jam"
Until now, I imagined it as something global, an aluminum bowl that barely fits on the stove, mountains of fruit that simply MUST be entered into and no pleasure. After I met Iver and you, life blossomed: it turns out you can brew three jars, just to eat them right there! For this simple thought that never crossed my mind, thank you both enormously.
Already bought three packets of frozen cherries

, for you girls!

P.S. She made a good friend laugh, boasted of plum jam, and he asked: "How long do you need to wait before you can eat it?"
My daughter and I were finishing the last can by that time,
Irishk @
Crochet, Innochka, that's what I was looking for. I will definitely make apples according to your recipe. The already washed ones are standing, sugar is bought, it remains to cut and fill. But this is a matter of 5 minutes. Simple and unblemished.

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