Korichnevka is a variety of apples that ripen at the very beginning of autumn in the central regions of Russia. Small, sour-sweet in taste, with yellowish tender flesh, these apples have a cinnamon aroma, which is where they get their name. Cinnamon apple jam, cooked in slices, is very beautiful, transparent, pieces of fruit are separated from each other. Any housewife can prepare such a delicacy.
Features of making brown apple jam
Thanks to its early ripening, you can enjoy brown grass as early as early September. Since these apples have a delicate texture, they should not be allowed to fall to the ground, which means they must be picked before they are fully ripe.
It is recommended to use the fruits immediately for harvesting, since such apples do not store well. The difference between brown apples and other varieties is their unusual spicy taste, and due to their low calorie content they are considered a dietary product.
Selection and preparation of raw materials
The taste and consistency of the delicacy depends on how correctly the fruits are selected. You need to take apples that are firm, free from rot and stains. Before making jam, they must be thoroughly washed, peeled, seeds removed, and then dried well.
The weight of apples must be calculated already in prepared form.
How to properly prepare containers
The jars in which the jam will be stored must be sterilized. You can do this in the microwave, oven or steam. If you have a large container, you can boil the jars by placing them upside down or on their side.
It is important to remember that glassware can only be placed in cold water, as the jar may burst when immersed in boiling water. Before starting sterilization, it is recommended to check whether the container is rusty, chipped or cracked, and then thoroughly wash the jars with laundry soap or soda.
The covers must be smooth, intact, and without dents. Each one should have an elastic band under the headband.
The selected lids are pre-washed, then placed in a pan of water and boiled.
How to make jam at home
To make jam, it is advisable to use enamel dishes, preferably a basin.
There is no need to stir the jam during the cooking process.When the delicacy is ready, it is placed in sterilized jars and sealed with pre-boiled lids.
The simplest recipe
For the simplest jam recipe you need the following ingredients:
- brown apples – 3.5 kg;
- sugar – 1.7 kg.
The prepared apples are cut into quarters, covered with sugar and left to infuse for 1 hour so that they give juice. After this, put them on low heat, let them boil and cook for half an hour.
Beat the jam a little with a blender, bring it to a boil again and turn off the stove. Hot jam is placed into jars and sealed. Turn the container over and cover until completely cool.
Clear apple jam in slices
There are several recipes for making jam in slices. This delicacy is perfect not only for tea, but also as a filling for a delicious apple pie.
Recipe 1:
- apples – 5 kg;
- sugar – 5 kg.
We cut the prepared apples into slices, put them in layers in a bowl where they will be cooked, sprinkling each layer with sugar. Let stand until the syrup releases. Boil, cool, then do this procedure two more times. Place the finished jam into jars.
Recipe 2:
- apples – 2 kg;
- sugar – 2 kg;
- water – 0.3 l;
- soda – 2 tbsp;
- vanillin and cinnamon to taste.
We prepare the fruits and cut them into slices. In order for the slices to be intact, first soak them overnight (at least 4 hours) in a soda solution (1 tablespoon per 1 liter of water), pressing the dishes down with something heavy.
Cook sugar syrup. Pour sugar into boiling water, stirring, bring to a boil. As a result, the sugar should dissolve.
We take the apple pieces out of the solution, wash them, and put them in hot syrup. Add vanilla and cinnamon.Turn on the stove over high heat and cook, shaking the pan occasionally and skimming off the foam for 20 minutes. Pour into jars, roll up the lids.
Recipe 3:
You can make clear jam from green apples:
- unripe apples – 1 kg;
- sugar – 1 kg.
Prepare the apples as usual, cut them into thin slices. Pour half the sugar into the chopped pieces and let it brew for several hours under pressure. Drain the resulting juice, add the remaining sugar to it and let it simmer. Place apple slices into the resulting syrup and cook for 20 minutes.
Remove from heat, leave to stand for at least 8 hours, and then cook again for about 10 minutes. Place in jars, close them and turn them upside down.
Further storage
The jam should be stored at above-zero temperatures of no higher than 15 C, in a dark and dry place. If stored properly, jam can be eaten for 3 years. If the delicacy is covered with mold, you need to carefully remove it, boil the jam again and use it as a pie filling.
