Pie with apples and lemon - 11 recipes for yeast dough, kefir or sour cream

Oh, these harvests! What year is already full of apples growing. And “White filling”, “Antonovka”, and even winter varieties. We make compotes from good fruits, and those mashed and eaten by worms are used for marshmallows and jams. Amber jam is most often prepared in slices - so it is possible to remove substandard jam without damage. This selection has collected the best recipes that we put away for the winter.

But, of course, there are always nuances in preparing this delicacy.

And, first of all, we do not use aluminum cookware. If somewhere the edge has oxidized and bare iron comes out, then you can safely throw away the jar of brew. There will be no benefit, no taste.

Secondly, all housewives cook from available apples. For some these are sour varieties, for others they are sweet. Therefore, the amount of sugar is relative. Everything is done to taste.

Third, in order for the slices to become transparent, they need to be cooked for a short time, but often. The five-minute recipe is ideal. Let's consider that too.

Fourth, you may be surprised, but it is better to soak the slices for a few minutes in a soda solution. Then, when the jam is boiled, they will retain their shape and the pulp will not boil over.

Fifth, if you first cut the fruits and then started cooking the syrup and sterilizing the jars, the pulp will turn black. This happens quite quickly, especially with domestic apples. Therefore, it is better to immediately fill them with a liter of water, to which a third of a teaspoon of citric acid or the juice of the lemon itself has been added.

Well, don’t worry that the consistency may be liquid. After all, apples contain a lot of pectin and when stored, it perfectly gels the syrup.

Amber apple jam in slices - the best recipe for the winter

The easiest option to prepare. I consider it one of the best because it is clear and fast. It’s better to roll up treats in half-liter containers. This way it is eaten faster and does not have time to get dragged around the refrigerator.

Let's take:

1.7 kg chopped durum apples,
1.3 kg sugar,
water - 250 ml.

To prevent the apples from darkening, first quickly prepare the syrup. To do this, pour water into a basin or pan and dissolve granulated sugar in it. The mixture needs to be boiled.

Quickly cut the pre-washed and sorted fruits into slices. It’s convenient for me to do everything in parts so as not to take up a lot of time. Or give your child and your husband a task and let them help you slice the apples. We cut out the middle, all the damage, and sometimes I even remove the skin.

Send the pieces to the hot syrup and cook the mixture after boiling for 20 minutes over low heat. Sometimes I switch it to medium heat if the pulp seems tough.

If you want thicker jam, turn off cooking and cool it completely. Then boil again and cook for 5-10 minutes. Then unnecessary moisture will evaporate. And pectin will begin to work harder.

The thinner you cut the slices, the faster the jam will cook. And that means at least something useful will remain in it.

I make sure to sterilize the jars. I do it the old fashioned way, over steam. But you can do this in other ways, which are described here.

Apple-strawberry jam

Victoria berry in combination with apple has a pleasant taste and aroma.

strawberries - 750 g;
apples - 500 g;
granulated sugar - 750 g;
filtered water - 0.5 l.

Sort the ripe berries, remove the stem and rotten fruits. Rinse thoroughly and place in prepared bowl. Add 1 cup of liquid and place on the stove. After boiling, cook for 5-7 minutes. Place in a colander and wait for excess moisture to completely drain. Using a sieve, puree the berries.
Rinse the apples, cut into 2 parts and remove the seed box. Chop into slices. Combine in a large saucepan with granulated sugar, water and the resulting berry puree. Place the container with the contents on the stove and cook for half an hour.
Pack into clean containers. Cover and set to sterilize: 500 ml - a quarter of an hour, 1 liter - half an hour. Close tightly and store in the cellar.

Apple jam “Amber” with cinnamon

Of course, spices. Without cinnamon, you won’t feel that special apple aroma that just makes you want to eat the treat! Cinnamon just enhances it incredibly.

Let's take:

1 kg peeled apples,
1 kg sugar,
1 tsp. cinnamon.

By the way, someone is cutting the fruits with a knife. And at home we most often use a special device. And the lobes are obtained immediately and the center is immediately removed. Convenient and fast. This knife is sold in all hardware stores, but we have had it since Soviet times.

We sort through the slices and sort out the spoiled ones.

Place good specimens in a basin or pan and sprinkle with sugar 1 to 1.

It is better to do this in the evening. Leave the candied fruits covered overnight to release their juices.

In the morning, set the container to heat and boil. Then reduce the heat to medium and cook the jam for exactly 20 minutes.

But 10 minutes after boiling, add a spoonful of ground cinnamon to it.

The jam will boil down and turn into transparent amber slices.

For the winter we also close it in a sterilized container.

With vanilla and cinnamon

apples - 2 kg;
granulated sugar - 1 kg;
vanilla sugar - 30 g;
cinnamon - 10 g;
citric acid - 0.5 tsp.

Next do this:

Rinse the fruit, remove the core and other unedible parts. Place in layers in a saucepan, sprinkling each layer generously with granulated sugar. Cover with foil and leave on the kitchen counter for 6-10 hours.
After the time has passed, place the container on the fire, and after boiling, cook for a quarter of an hour. Remove from stove and cool. Repeat the cooking and cooling procedure 2 more times. At the very end, add vanilla sugar, cinnamon and citric acid, stir gently, boil and package in clean, sterile containers.

With added cinnamon

Recipe for amber jam from apples and oranges

An incredibly aromatic treat with citrus notes will be created with the addition of orange. By the way, they are very tasty for filling pies!

By the way, you can increase the number of oranges, then you will get a more pronounced taste and aroma.

Let's take:

First we deal with the orange. Rub the zest off it on the fine side of a grater. We only need the bright part - it contains the main essential oils that will be revealed in our treat. Cut the pulp into pieces. Remove the white film and seeds.

Add sugar to the mixture to release the juice. Leave this semi-finished product for about an hour.

Then boil for 20 minutes on medium heat on the stove. Turn it off and let it brew and cool completely. It may take 4 to 6 hours to cool down.

Then we boil the treat a second time for five minutes and pour it into sterile jars.

Thick jam with apples and lemon, first cook the syrup

Now this is a slightly unusual way of cooking. When the syrup is boiled first, and then the slices are sent into it. The preparation is similar to the very first recipe. But here we will also add lemon. It will add a pleasant sour note to the taste, a fresh aroma and a brighter color to the syrup.

Let's take:

apples - 1.3 kg,
lemon,
sugar - 1.3 kg,
water - a cut glass.

The first step we do is prepare the syrup. Pour 250 ml of water into the pan. Add sugar.

Bring this mixture over low heat until it boils and the sand dissolves. It needs to be stirred periodically. But, if your container is non-stick, then you don’t have to do this.

The lemon needs to be washed well.

I sometimes soak purchased vegetables and fruits in a soda solution - 1 tbsp. l. soda per 1 liter of water. So that excess nitrates come out and the soda cleans the bacteria on the peel.

While the syrup is cooking, cut the lemon into thin slices.

The seeds from the lemon must be removed, otherwise the jam will give an unpleasant bitterness. Dip the citrus slices into the syrup and cook for 6 minutes.

Cooking apples. First, wash and dry them. Next, remove the core from them, and cut the pulp itself into thin long pieces.

Send them into syrup for 5-7 minutes. Turn off the heat and let the jam cool so that the apples are saturated with the sweet mass.

Apple-pear jam with lemon and nuts

We present to your attention a wonderful recipe for homemade sweets made from apples and pears with lemons and walnuts. Citrus fruits add sourness and a pleasant aroma to these sweet fruits, and walnuts add a zesty taste.

To ensure that fruit in jam retains its shape perfectly, prepare firm, undamaged fruit with a smooth skin. By the way, there is no need to cut it off if you want to get jam with a dense texture, since the skin contains a large amount of pectin, a natural thickener.

Ingredients:

pears - 1 kg.
apples - 1 kg.
lemon - 0.5-1 pcs.
sugar - 1.5 kg.
peeled nuts - 0.3 kg.
vanillin - to taste.
water - if necessary.

Preparation:

Rinse the fruits well, dry, cut and core with seeds.
Cut apples and pears into slices or pieces of any shape. Some housewives advise pricking pear pieces with a wooden stick or toothpick in several places.
Place pieces of fruit in a container (pan) for preparing jam in layers, sprinkle each layer with sugar. Shake the basin 2-3 times to distribute the sugar evenly.
Let the fruit sit with the sugar to extract the juice needed to dissolve the sugar. Be sure to cover the container to prevent dust and debris from getting in.
When the sugar has dissolved, start cooking. If necessary, add a little water (no more than 100-150 ml) so that the fruit does not burn.
Cook over high heat, then reduce heat to medium and simmer for 15 minutes, stirring.
Turn off the heat and let sit for at least 4-6 hours.
Then repeat the first cooking step 2 more times, leaving the jam to infuse.
Shortly before cooking for the 3rd time, fry the walnuts in a dry frying pan for 5-7 minutes, stirring occasionally.
During stage 3 of cooking, add fresh lemon juice and walnuts, and a partial teaspoon of vanilla if desired.
Place the jam in dry, sterilized jars, roll up and turn over onto the lids. Let the jars cool by wrapping them in a blanket.
Move the cooled containers of aromatic sweets to a cool storage area.

Bon appetit!

Recipe for making apple slices in a slow cooker

I already wrote that I can’t imagine my life without a multicooker. Very often she helps out. Especially when it’s hot outside - summer. The kitchen is a real steam room - the stove is working, all the burners are on. Very hard. That's when you stop. You put what you need into the assistant, ventilate the room and go drink a cold gooseberry Mojito)))

Let's take:

apples without skin – 1 kg,
granulated sugar – 1.1 kg,
450 ml water.

I like the idea of first preparing the syrup for amber jam the most. Therefore, we will repeat a similar experiment using a multicooker.

Pour water and sugar into a bowl. Cook the mixture for 20 minutes on the “Cooking” or “Soup” mode.

In the meantime, we wash the apples, peel and core them.

Cut the pulp into slices. As soon as the assistant calls you with a beep. Open the lid and pour the fruit slices into the bubbling syrup.

Set the “Stew” or “Dessert” mode for 60 minutes.

By the way, the syrup can rise high, keep an eye on it sometimes so that it does not escape through the lid.

It is important to understand that everyone’s multicooker is different and some models are low-power and take longer to cook. Others, on the contrary, are similar to a pressure cooker. Therefore, the recipe is just the basis. A base for you.

How to make clear “Five Minute” jam with soda

The most transparent jam is obtained using this recipe, but you need to tinker with it a little. But the lobes simply shine through in the sun.

Let's take:

We wash the apples and cut them into slices. Cut off the center with the seed lobes and the tail.

Now prepare the soda solution. 2 tsp soda, pour 1 liter of water. Soak the fruit in it for 5 minutes. This step is very important, I advise you not to skip it. The soda will prevent the slices from boiling.

You can then rinse the fruit if you wish. Transfer them to a cooking pot. We cover all this beauty with sugar. Let's leave it for an hour.

During this time, the apples will release a little juice. Place them on the stove and cook for 5 minutes after boiling. We will do this three times with an interval of 6 hours. So that they gradually swell and become transparent.

After the third five-minute boiling, pour the jam into jars and lower them into the basement.

By the way, we check the readiness of the brew by the consistency of its drop. Drizzle syrup onto a saucer. If it doesn’t spread, it’s ready. Take out one slice and look through it at the sun - it is transparent!

That's all, my dears! Of course, you can make all sorts of additives to the base I have given. This includes cloves and bay leaves. If you add cashews or walnuts, you will get a royal treat.

I went to prepare a new selection and delight you with the following ideas!

Apple jam with lemon is an interesting alternative to the usual and familiar apple jam. We will tell you how to prepare this healthy and aromatic delicacy in this article.

Number of servings: 1
Cooking time: 30 minutes

Apples with lemon for the winter: recipe No. 1

To make this jam you will need:

2 kg apples;
1 kg granulated sugar;
2 lemons.

First you need to prepare the syrup: pour sugar into a saucepan and fill it with warm water until it just covers it. Stir until sugar is completely dissolved in water.

Wash the apples, cut into four parts, then into smaller slices, remove the cores. There is no need to cut off the skin if it is not too rough. Place apples in saucepan with syrup. Cook over low heat until the apples are translucent.

With added lemon zest

By adding lemon zest to the jam, the dish becomes more aromatic with a pronounced sour taste. Preparing dessert for the winter is not difficult, because the step-by-step technology is quite easy to understand.

apples - 2.4 kg;
granulated sugar - 2.4 kg;
lemon - 180 g.

It is important not to damage the apple slices when transferring them to jars.

Wash the fruits and cut them into 2 parts, remove the seed box and chop into slices. Remove the zest from the lemon. Using a food processor, grind. In a separate container, combine the prepared ingredients, sprinkling with sugar in layers. Squeeze lemon juice on top.
Add 200 ml of filtered water and place on the stove. After boiling, cook until the sugar is completely dissolved. Do not forget that you cannot stir the dish. Otherwise, you will end up with porridge instead of slices. Place the remaining lemon in a container with the contents, remove from heat, cover and leave to cool for 10 hours.
After the time has passed, bring to a boil again and cook for 5 minutes. Carefully remove the citrus fruit and pour into sterile jars, close tightly. Put the apple jam with lemon in the cellar.

Apples with lemon: recipe No. 2

This jam is cooked in two stages, the apple slices turn out whole and transparent. What it will need:

3kg apples;
2 large lemons or 3 small ones;
2 kg sugar;
0.5 liters of water.

Boil syrup from water and sugar over low heat, stirring so that the sugar does not burn.

Remove the seeds from the lemon, otherwise it will taste bitter. Cut it into thin slices.

Wash the apples, cut off damaged areas, cut in half. After this, remove the cores and cut the apples into thin slices.

Place the apples in a saucepan with syrup, add chopped lemons, simmer for 7 minutes, remove from heat.

Allow the apples to cool and soak in the syrup. You can leave it overnight.

In the morning, boil the apples for about half an hour until fully cooked. Place the jam hot into prepared jars and seal for the winter. After cooling, especially if you put it in the refrigerator for a while, the syrup takes on the consistency of jelly.

Both recipes are easy to prepare, and the result is excellent - aromatic and very tasty apple-lemon jam.

Winter dessert from the oven

A simple and at the same time complex process of making jam - in the oven. The dish does not require a variety of products. Everything is easy and simple.

apples - 1.5 kg;
filtered water - 100 ml;
granulated sugar - 250-300 g.

Wash the fruit, remove the core and stems. Chop into thin slices and place in a heatproof bowl in layers with sugar. Cover with gauze and leave for 3-6 hours so that the slices have time to release juice. After the time has elapsed, add the specified amount of liquid.
Preheat the oven to a temperature of 160-180 degrees. Place the container with the contents and bake until the sugar grains are completely dissolved and the slices are transparent.
Place the finished jam in clean glass jars and roll up.

Step-by-step recipe with photos

Apple jam with lemon is an excellent dessert for tea, as well as a filling for pies and cakes. Apples are cut into thin slices, which during cooking become transparent, like amber. This jam is out of season, because it can be cooked all year round.

You will need apples, lemon, sugar and water.

You need to take hard apples, otherwise you will get jam, not preserves. Each plate of finished jam should be intact and not fall apart. Wash and peel the apples.

Remove the core and cut into thin slices. We weigh it. My net weight is 900 grams.

Cook the syrup. Pour two glasses of water into the pan and add sugar. 600 grams was enough for me. It turned out quite sweet. What kind of apples is also important: sour ones require more sugar.

Place the pan on the fire and cook until the sugar dissolves.

Pour the resulting hot syrup over the apples. Let stand for 20 minutes.

Put it on the stove and start cooking. Bring to a boil, reduce heat and cook for 20 minutes. Then we remove the foam, but I practically didn’t have any. Let the jam sit for 2 hours and cook again for 20 minutes. Let it stand for 2-3 hours. Wash the lemon, remove the seeds and chop finely. Add to jam.

Cook with lemon for 20-30 minutes on low heat and turn off. The apple slices became transparent and amber.

Wonderful “Amber” apple and lemon jam is ready.

Treat storage

Apple jam should be stored at a temperature of 10 to 15 degrees plus. Also, direct sunlight should not penetrate into the room with seams. The best place for storage may be a basement, which is under no circumstances flooded with water.

Jars of apple pulp should not be exposed to temperature changes or stored in the cold. If the conditions are met, the product will be good for 3 years, but keep in mind that the taste of the seams changes every year. For this reason, it is recommended to store it for only 1 year.

Dear friends, today I want to share with you a wonderful recipe for apple jam with lemon. What's good about it? Well, firstly, it has an excellent taste - with a citrus note, apple jam is always more interesting than regular jam. Secondly, this jam from apples with lemon turns out to be unusually beautiful - transparent, light amber, very appetizing.

Thirdly, the recipe for its preparation is quite simple, just about half an hour - and it’s ready. And finally, fourthly. Due to the peculiarities of the preparation (we are talking about the fact that sugar is added in small portions over a short period of time during the cooking process), the result is not only tasty and beautiful, but also quite thick jam from apples with lemon, almost jam.

It is convenient to spread on toast with your morning cup of coffee, can be used as a filling for pies and bagels, or just make yourself a sandwich from a slice of loaf with butter. I usually make quite a lot of this apple and lemon jam for the winter, and, you know, it goes away very quickly, and by spring there’s nothing left.

I will be happy to tell you how to make apple and lemon jam so that you can treat yourself and your loved ones to such a sweet preparation during the cold season.

Ingredients:

1 kg apples;
1 kg sugar;
1 medium sized lemon.

*The weight of already prepared apples is indicated - peeled, without core. From the specified amount of ingredients you will get approximately 1.3 liters of jam.

How to make apple and lemon jam:

We choose apples of any variety, maybe bruised or with damaged skin. The main thing is to carefully cut out all damaged areas. You cannot use too unripe hard apples - they are tasteless, do not have a sufficiently pronounced aroma, and therefore the jam from them will turn out tasteless.

We wash the apples under running water and remove the skin. Then, cutting into several parts, we remove the core and poor-quality areas. Cut into small pieces of arbitrary shape, about 0.5 cm thick. The size and shape of the pieces do not matter, but it is better that the pieces are not too thick - this way they will boil faster.