Hello, dear friends! This year promises to be fruitful. But what to do with fruit when there is too much of it? Have you already cooked enough and it’s not clear where else to put the remaining fruit? Then for you to come to me. I have prepared several simple recipes for apple jam at home.
This dessert can be spread on a bun and consumed with tea. You can also make wonderful cheesecakes and pies with it. Since childhood, I have loved baked goods with this filling, but I don’t like buying it in the store. It's somehow not right there. Still, homemade is better, it is prepared from natural products, without any unnecessary additives to increase shelf life.
For its preparation, you can take substandard fruits or those that have fallen to the ground. Well, it’s a shame not to throw them away. Therefore, such apples are perfect for “” or our dessert.
Before cooking, the core and peel of the apples are removed. Although sometimes the peel is left on. To get 1 kg of peeled fruit, you need to take about 1.3 kg of whole fruit.
This is the simplest and most common recipe. The dessert turns out very tasty and quite thick. The ingredients presented make 1 liter. finished product. If you need more, then simply increase the ingredients according to the proportions.
Ingredients:
- Peeled apples - 1 kg
- Sugar - 500-800 gr
- Water - 0.5 cups
The proportions of sugar depend on how sour your fruit is. If they are sweet enough, then you need to add less sugar. It's easier to taste while cooking and add more if necessary.
Preparation:
1. Cut the peeled apples into slices and place in a saucepan. Add sugar and water. Place the pan on low heat.
2. Stirring constantly, wait until enough juice appears. Then the fire can be added a little. When it boils, remove the foam from the surface and cook for 5 minutes. Then turn off the heat and let them sit for two to three hours to cool.
3. Once they have cooled, soften everything with an immersion blender until pureed. Place on the heat again until it boils.
If you don’t have a blender, you can simply grind the apples through a sieve or meat grinder.
4. Just put the boiled jam into sterilized jars and screw on the lids. Store in a cool place.
A simple step-by-step recipe for white jam
“White filling” is one of the early varieties and by the end of August it can be collected and prepared into wonderful jam and marmalade. Sugar is added to it in smaller proportions, since it is sweet in itself. But the dessert turns out very tender and tasty.
Ingredients:
- Apples " White filling» peeled – 1 kg
- Sugar - 500 gr
- Cinnamon - 0.5 teaspoon
Preparation:
1. Cut the peeled apples into small pieces and add sugar. Mix well and leave for 30 minutes until the juice appears. Then transfer to a saucepan and heat over medium heat, about 7 minutes after boiling. Stir until all the sugar dissolves in the juice.
2. Then use an immersion blender to puree everything. Add cinnamon and return to heat. When it boils, cook for another 10 minutes. Don't forget to stir.
3. Transfer the finished jam into clean sterile jars. Screw on the lid and let cool. Then store in a cool place.
Preparing thick apple jam in pieces in a slow cooker
One of my favorite recipes. Firstly, there is no need to constantly stand and stir the jam. Secondly, I like it when it comes in small pieces. And when it cools, it becomes very thick, almost like marmalade. From the proposed amount of ingredients, 1 liter of finished product is obtained.
Ingredients:
- Peeled apples - 1 kg
- Sugar - 800 gr
Preparation:
1. Place peeled and sliced apples in a slow cooker. Pour sugar on top and simply smooth it over the surface. It will melt on its own during the cooking process.
2. Close the lid and put in the “stew” mode for 2 hours. After about an hour you can stir a little.
3. After the elapsed time, put the multicooker in heating mode for another 1.5 hours so that our jam languishes. Then put into jars and cover with lids. When it cools down, you can put it in a cool place for storage.
Video on how to make jam at home using a meat grinder
This cooking method is slightly different from the previous ones in its technology. But at the same time, our dessert turns out very thick after cooling and incredibly tasty. Watch the video recipe and you will understand everything yourself.
Ingredients:
- Unpeeled apples - 1 kg
- Sugar - 800 gr
Of course, I don’t have a stove, so I use a regular stove and cook over medium heat, stirring constantly. I like to use this jam when I make cheesecakes. Mine really like it, so I recommend you try it too.
Delicious apple and orange jam
Ingredients:
- Apples – 2 kg
- Oranges – 4 pcs.
- Lemon - 1 pc.
- Sugar - 1.5 kg
- Water - 1 glass
Preparation:
1. Cut the apples and remove the core and seeds. Place in a saucepan, add water and put on fire. Once it boils and the juice begins to release, cook for 15 minutes.
2. While they are boiling, let’s take care of the citrus fruits. Remove the zest from the oranges and lemon and chop it finely. Squeeze the juice out of the lemon. Grind the oranges in a blender until pureed.
3. Grind the boiled apples in a blender or grind through a sieve to make a puree. Then add sugar, zest, lemon juice and orange puree. Mix everything.
4. Place over medium heat and cook after boiling for 20-235 minutes. Depending on how thick you want it to be.
5. Ready dessert Place in sterile jars and close with lids. Leave until cool and remove from storage.
Apple and pear jam in pieces for the winter
These fruits go very well together. And add lemon unique taste jam. It is better to take apples that are sour, and pears that are the ripest and sweetest. Substandard ingredients can be used for cooking. Just remove defective areas when peeling fruit. It will become thicker as it cools.
Ingredients:
- Apples – 500 gr
- Pears – 700 gr
- Sugar - 700 gr
- Lemon – 0.5 pcs.
Preparation:
1. Peel and pit apples and pears. Cut them into small pieces. First cut the lemon together with the skin into circles, then divide into four parts.
2. Blend the fruit in a blender until the mixture turns into small grains. There is no need to puree it.
I like to make it in pieces. But you can scroll longer to make a puree. This way it will be more tender.
3. Transfer the mixture to a saucepan and add sugar. Leave to sit for 15 minutes. After this, put it on fire. When it boils, reduce the heat, skim off the foam and cook, stirring constantly, for 30 minutes.
4. Place the finished jam in sterilized jars and screw on the lids. Turn the jars over and wrap them in a fur coat. Leave it like this until it cools down. Then you can put it away in the pantry. It can be stored wonderfully room temperature, but you can put it in a cool place.
That's all for today. I hope my recipes and recommendations will help you prepare such wonderful and tasty food for the winter. apple dessert. Collect your fruits, choose the method you like and delight your loved ones and friends with this deliciousness with tea or in baked goods.
Good luck with your preparations! Goodbye!
Apple jam is the most popular, familiar and widespread. It is prepared in the most different ways, but the easiest way is through a meat grinder. This technology does not require much effort, saves a lot of time, and allows for simple and quick processing. a large number of apples
Apple jam through a meat grinder - general principles of preparation
It is advisable to use sour or sweet and sour apples for jam. It's better not to take it summer varieties, which quickly boil down to porridge. The fruits are washed and cut. Then grind through a meat grinder. In some recipes, apples are first steamed or baked, only then twisted and combined with sugar.
What else is added to the jam:
Other fruits;
Sometimes water is added;
Fragrant substances.
Usually spices are used for aroma: vanilla, cinnamon, cloves. Can be added citrus zest. They will give special piquancy to the jam nutmeg with ginger. Flavoring additives– it’s a personal matter, you can always adjust the quantity and assembly to suit your taste.
The main difficulty when cooking apple jam is the burning of the thickening mass. At the end, the thickening delicacy should be stirred as often as possible. It is advisable to use dishes with a thick bottom for cooking. A cast iron cauldron, stewpan, or thick-walled saucepan will do. You need to stir the jam with a wooden spatula or spoon; it is advisable not to use metal.
Apple jam through the Yantarnoye meat grinder with triple cooking
The simplest recipe amber jam from apples through a meat grinder. The fruits are twisted along with the peel. The delicacy hardens well during storage due to pectin, the maximum amount of which is located under the thin skin of the fruit.
Ingredients
2 kg sour apples;
1.2 kg sugar.
Preparation
1. Apples are cut into slices. The cores are thrown away. The total number of slices should be 2 kilograms.
2. The apples are twisted together with the peel.
3. Add sugar, stir. Cover the saucepan to prevent dust or any other debris from getting into it, and leave for a couple of hours.
4. Place on the stove and boil for a couple of minutes. Cool and leave for 10-12 hours.
5. Place it on the stove again and cook for about five minutes after boiling. Turn off and leave for another 10-12 hours.
6. Boil for the last time apple jam 10-15 minutes. Pour the treat into jars and roll up. Or simply put it in containers, dry jars, cover with lids and store in the refrigerator.
Apple jam through a meat grinder with steaming
This technology differs from the previous recipe by pre-steaming the apples. Boiled fruit is much easier and easier to twist.
Ingredients
1 kg apples;
600 g sugar;
0.5 lemon;
Glass of water.
Preparation
1. This jam is also made from peeled apples. The fruits are cut into slices, placed in a pan, and a glass of water is added.
2. Close the pan with a lid, place it on the stove, and boil low heat until the pieces soften. Remove the lid and cool.
3. Grind through a meat grinder boiled apples.
4. Immediately skip half the lemon. All the bones need to be removed. Instead of full-fledged citrus, you can take a little citric acid and dried zest.
5. Mix everything together with sugar.
6. Bring to a boil on the stove, simmer over low heat for about 25-40 minutes. Stir the treat regularly with a wooden spoon or spatula to prevent it from burning.
7. As soon as the consistency of the jam begins to suit you, you can pour it into jars, if necessary, roll it up with a special lid for long-term storage.
Baked apple jam through a meat grinder
One of most popular recipes preparing apple jam through a meat grinder. This delicacy has a special aroma and taste due to the pre-baking of the fruit in the oven. Sugar is added after baking and chopping the apples.
Ingredients
Preparation
1. Wash the apples and dry. Cut each fruit into four parts, remove part of the core and hard flaps from the corner. This is easy to do with a small knife.
2. Place the resulting slices on a baking sheet, skin side down, and bake until soft at 180 degrees. Make sure the apples don't burn. Otherwise the jam will have an unpleasant taste.
3. Remove the apples from the oven and cool.
4. Grind the baked fruits through a meat grinder. If the skins are hard, they can be removed. But with the skin, the jam turns out to be thicker, more aromatic, although not as tender.
5. If there is any leftover in the pan after boiling Apple juice, then it must be added to the total mass.
6. Now for every kilogram of twisted baked apples you need to add 700-800 g of sugar and 150 ml of water.
7. Stir and let sit for an hour until the sugar dissolves.
8. Place the mixture on the stove, cook until the desired consistency, but not less than half an hour. You can add cinnamon or ginger to the jam.
Apple jam through a meat grinder with pumpkin
A variant of bright and thick apple and pumpkin jam, which is also prepared through a meat grinder. It can be rolled up for the winter; it will be stored quietly for 2 years or consumed immediately after cooling.
Ingredients
1.2 kg apples;
0.8 kg of peeled pumpkin pulp;
1.0 kg sugar;
0.5 tsp. chopped zest;
0.5 glasses of water.
Preparation
1. Grind the pumpkin pulp through a meat grinder directly into a saucepan, add clean water, and place on the stove. Cook covered for a quarter of an hour.
2. Twist the apples together with the peel, but without cores, mix with sugar, let stand while the pumpkin cooks.
3. Add zest to pumpkin.
4. Place apples with granulated sugar in a saucepan.
5. Turn up the heat and let the mixture boil.
6. Cook the jam without a lid until full readiness. Check the consistency by dropping a little jam onto a cold plate.
7. As soon as the drop stops spreading to the sides, you can pour the treat into a dry, sterile container and close it.
Apple jam and draining through a meat grinder
Another recipe for fruit jam made from apples through a meat grinder. This delicacy is prepared together with plums; it will turn out darker and have a completely different aroma and taste.
Ingredients
A kilogram of apples;
Glass of water;
A kilogram of plums;
A kilogram of sugar.
Preparation
1. Rinse the plums, separate them into halves, and remove the seeds from the fruit as you go.
2. Cut the apples into any slices, throw away the cores.
3. Twist everything together through a meat grinder.
4. Add water to the fruit and granulated sugar, stir.
5. Place in the refrigerator for 5 hours. You can do all this the day before, let the fruit sit in sugar all night, and start cooking in the morning.
6. Bring the puree to a boil, simmer for 20 minutes. Cool completely.
7. Put the jam back on the stove and cook for about another hour. Stir the treat more often at the end to prevent it from burning.
Apple jam through a meat grinder with citrus fruits
A variant of an unusually aromatic and vitamin-rich delicacy made from apples with oranges and spices. To avoid a bitter taste, citrus seeds must be removed.
Ingredients
3 kg of Antonovka apples;
2 oranges;
1.8 kg sugar;
200 ml water;
1 cinnamon stick;
A piece of 10-20 g ginger;
3 carnation stars;
Vanilla is added to the preparation as desired.
Preparation
1. Cut the washed citruses into thin slices, remove the seeds.
2. Chop the apples into arbitrary pieces, but such that they fit into the hole in the meat grinder.
3. Twist the citrus fruits together with the apples, add sugar and water to them.
4. Place the pan with the mixture on the stove and heat slowly until the sugar is completely dissolved.
5. As soon as all the sand has melted, you can turn up the heat and start boiling the mass.
6. Fold a piece of gauze or bandage in half, put cloves with cinnamon and ginger, cut into slices, into the central part. You can use ginger powder, in this case 0.3 tsp is enough. Add immediately to the pan. Tie the cheesecloth into a knot, put it in jam, and cook together.
7. As soon as the mass reaches the desired consistency, you need to remove the bag of spices and squeeze it out using a second spoon.
8. Boil the delicacy for another five minutes, put it away for storage.
Apple jam through a meat grinder (with quince)
Quince in fresh not very popular, but it makes wonderful preparations, very tasty and unusually aromatic. This fruit goes perfectly with apples.
Ingredients
A kilogram of quince;
Two kilos of apples;
1.5 kilograms of sugar;
Half a liter of water.
Preparation
1. The quince is cut into pieces, twisted, filled with water and placed on the stove. Boil for fifteen minutes. If the quince is juicy, then you can add a little less water, 300-350 ml is enough.
2. During this time, you need to twist the apples, also cut into pieces.
3. Add apples to quince with water, boil for another ten minutes.
4. Add granulated sugar, stir.
5. Boil the jam to the desired thickness, approximately another 45-50 minutes.
6. Pour the hot mixture into a convenient container, cool and cover with lids. Or immediately seal it with lids so that the jam will last longer.
Apple jam is easy to make apple marmalade. Just pour the mixture onto a baking sheet and dry in the oven for about an hour at minimum temperature. Cool. The frozen delicacy needs to be cut into pieces with a knife. the desired shape and size, roll in sugar.
If you don’t want to roll the jam, you can boil it very much so that the mass begins to lag behind the walls of the dish, then put it into clean jars and cool under a layer of clean gauze. Then the gauze needs to be removed, the neck covered with wax paper soaked in vodka, and tied with thread.
Apple jam can be boiled in the usual way or use thickeners, starch, gelatin, someone has adapted to making it in a slow cooker, the same a good option. You can also prepare many variations by combining apples with various berries and fruits. They get along well with many tastes.
How to make apple jam at home
Apples are probably the most familiar fruit available to us. all year round. There is always a wide variety of fruits on store shelves, so why make it, cook jam, waste your time? Some people think so. Those who do not have their own garden, and those who do not think about the quality of food. After all, not all apples are healthy.
The best jam is made from homemade ones, not “seasoned” with nitrates and toxic substances. Such apples exude a real apple aroma. These are the apples that nutritionists recommend for weight loss, improving digestion, and replenishing the body’s vitamin reserves.
Due to the fact that apples contain pectin, a natural thickener, nothing additional can be added to the jam. The cooking time will just increase a little. Apples also go surprisingly well with other fruits and even vegetables, for example, carrots. So there will be many options for jam for you.
Recipes for making apple jam for the winter
In order for our jam to turn out good, thick and not burnt, you need to adhere to some rules:
- Select fruits of equal ripeness, discarding unripe and overripe ones.
- The apples must be thoroughly washed and cut into slices; the skin does not need to be removed, everything is up to you, but the seeds must be removed.
- You can chop apples in different ways, grate them, put them through a meat grinder or blender. You can simmer in a small amount of water and rub through a fine sieve.
- For jam you need the “right” pan; in aluminum or copper, oxidation occurs and the product will not be entirely healthy. In enamel containers, everything often burns; it is dangerous to use such dishes. The most suitable would be a metal saucepan made of stainless steel.
Apple jam - a classic recipe
A recipe that always works. It is done very quickly, in the evening you can already try jam with tea or even make pies.
For the jam you will need:
- A kilo of apples of any variety
- Kilo of sugar
Preparing apple jam:
In this option, you don’t have to cut out the seeds; they will remain in the sieve, so don’t make it an extra job for yourself.
Place the apples cut into slices into a cooking container and add water to lightly cover them. Place it on the stove and simmer for about ten minutes, let it cool a little, the water, of course, needs to be drained. Then we simply rub all the apples through a sieve.
Pour sugar into the resulting mass, first turn on the medium temperature, after boiling, turn it to low and cook, standing nearby and stirring with something wooden, a spoon or spatula.
It takes about half an hour to cook the jam, it can be less or more depending on the juiciness of the apples. If you constantly stir it while cooking, the mass will turn out to be homogeneous, evenly cooked, and transparent caramel color. To make sure it’s ready, drop a little of the mixture onto the saucer and begin to swirl it around. Does the drop hold its shape? Then go ahead, into the jars.
Thick apple jam
You can make apple jam of any consistency, some like it liquid, while others like it thick enough to stand up to a spoon. This is what we will cook now.
To do this, let's take:
- A kilo of apples
- Glass of sugar
How to make apple jam:
Wash the apples and cut them into two halves, this time you need to cut out the seeds. We will grind them on a grater, you can grind them in a meat grinder if you like. The resulting mass needs to be transferred to the place in which we will cook the jam, but there is no need to add water, the juice that has been released will be enough.
We begin to gradually heat up apple mass, remembering to mix. When it softens and the pieces become transparent, you can grind it again with an immersion blender. Then immediately pour in the sugar and cook over low heat for about 40 minutes until tender. The jam will darken and become thick. Place the finished mixture into jars.
Apple jam in the oven
This jam also turns out thick and rich. Try the recipe for a change.
For it you will need:
- One and a half kilos of apples
- 0.7 kilos of sugar
- Glass of water
How to make apple jam:
To make this jam, I always peel and pit apples, so it turns out more tender in appearance and taste. Then I cut it into slices, add water and simmer until softened. I put it in a colander to drain the water and grind it into homogeneous mass blender.
One and a half kilograms of apples yields about a kilogram of puree. It needs to be placed in a saucepan that can be heated in the oven, I use heat-resistant glass. Mix the puree with sugar and place in the oven at 200 degrees. We watch carefully, as soon as it starts to boil, reduce the temperature to 50 and leave for three hours.
The finished jam will have a beautiful reddish tint, and then it will need to be placed hot in jars.
Homemade apple jam
A simple recipe that my grandmother used. I just improved it a little, kitchen appliances just make life easier, why not use it.
For the recipe we will need:
- A kilo of apples
- 0.6 kilo sugar
- Glass of water
Making apple jam:
Prepare the apples by washing them thoroughly, peeling them and cutting out the core. You can cut it into cubes or into thin plastics, as you like. Immediately put all the pieces into the container in which we will cook, pour water into it and cover everything with sugar. Let it sit for several hours so that our apples release as much juice as possible and melt the sugar.
As soon as the time has come and enough juice has been released, you can put the apples on the stove; an hour and a half is enough for them to boil well. And so that you don’t feel any pieces at all, we grind everything with a blender and cook for about ten minutes. After that, all we have to do is put the finished jam into jars.
Apple jam in a slow cooker
Thanks to this indispensable assistant in the kitchen, life has become more enjoyable; a multicooker saves us so much time, because we don’t have to keep watch, stir, or be afraid that it will run away or burn.
For him we take:
- A kilo of apples
- Half a kilo of sugar
- Half a lemon
How to cook apple jam in a slow cooker:
We wash the apples under running water, remove the skin and core, and cut into thin slices. Now we transfer it to a multi-cooker bowl, pour a third of a glass of water into it and bring it to a soft state in the baking mode.
We check with a fork, if the apples begin to fall apart, we crush them or chop them with a blender, mix them with sugar and squeeze the juice out of half a lemon. Now all that remains is to close the lid and, choosing the same baking mode, cook our jam for an hour. When the time is right, look into the slow cooker and check for readiness. The jam is placed into jars while hot.
When working with a multicooker, be careful; if you fill the bowl to the brim, the jam will run away when it boils.
Apple and pumpkin jam
If you haven't tried it yet, do it urgently. The delicacy is as tasty as it is healthy. Pumpkin is not only enriched with vitamins, it is rich in fiber, which has a beneficial effect on digestion.
To prepare the recipe we will need:
- Two hundred kilos of apples, preferably sour ones
- 0.8 kilos pumpkin pulp
- Kilo of sugar
- Tablespoon orange zest
How we will cook:
I use nutmeg varieties for the jam, they are sweet, juicy and beautiful. It needs to be peeled and cut into small cubes. We do the same with apples.
In a separate cauldron, fill the pumpkin with water, a very small amount, to lightly simmer and make it soft. In a separate saucepan, do the same with the apple pieces, simmer them until they become soft. Then we grind everything with a blender and combine the apple and pumpkin mass.
We put the mass in the container where we will cook it, pour half of all the sugar into it and begin the cooking process. We do this on the lowest heat and stir constantly, otherwise everything will burn and be spoiled.
When the jam has thickened well, pour in the remaining sugar and orange zest. This jam can be made very thick when it begins to peel off from the walls. Then we put it in jars and cover with parchment, it is not necessary to roll it up.
Apple and pear jam
A very favorite recipe for all of us since kindergarten. Now the grown-up children are eating with pleasure.
We will need:
- A couple of kilos of apples
- Kilo of pears
- Two kilos of sugar
How to cook:
All fruits need to be washed thoroughly, peeled and cored, and cut into small slices.
Cover the apples with sugar, the whole amount at once, and start cooking until they are soft, about 20 minutes is enough for this. Then we add pieces of pears there, cook for another 20 minutes, our fire is low. Then, using a blender, we chop all the pieces that have not yet boiled and cook until ready, this is another 10 minutes. We put the jam into jars and seal with lids.
Apple jam, video recipe
Apple jam is a wonderful preparation that will find fans in any home.
The sweet treat can be eaten plain or added to different dishes.
In any case, it is great, especially if made at home.
Homemade apple jam for the winter - general principles of preparation
For jam you can use overripe, crushed and broken apples. It is preferable to use summer and autumn varieties. Not suitable for harvesting winter apples, which are not juicy and do not have a pronounced aroma. The fruits are crushed before cooking or ground after steaming. Sometimes a blender is used, which shortens and makes preparing the sweet treat easier.
Apple jam can only be prepared with sugar. But increasingly, citrus fruits and other fruits and berries are added to it. There are recipes aromatic delicacy with cinnamon, vanilla, ginger.
What is most often added to apples:
Jam can be cooked in the classic way on the stove. If you have a multicooker in your kitchen, you can use this device. A tasty and aromatic jam is obtained after simmering in the oven; by the way, the recipe is just below.
Simple apple jam
The recipe itself simple jam from apples, which can be consumed immediately or rolled into jars and left until winter. If the apples are well boiled, then the mass does not even need to be chopped, which also simplifies and speeds up the cooking process.
Ingredients
1 kg apples;
500 g sugar;
100 ml water.
Preparation
1. Wash, peel the apples, cut into slices. Place the fruit pieces in a saucepan.
2. Add water to apples.
3. Cover and cook. Some varieties of apples quickly turn into puree. You just need to stir the mixture occasionally.
4. If the pieces do not fall apart, then you just need to cook them until soft. Then grind with a blender or grind through a meat grinder.
5. Add granulated sugar according to recipe.
6. Place the mixture on the stove again, do not make the fire too high so that the mixture does not burn.
7. Boil the jam for 40 to 60 minutes, depending on the consistency you need.
8. Now it can be cooled and used for its intended purpose. Or pour the hot mass into jars and seal until winter.
Homemade apple jam with orange
Citrus fruits are often added when making apple jam at home. The zest gives the delicacy a wonderful aroma, makes the taste richer and deeper, while the technology for preparing jam is not much more complicated.
Ingredients
3 kg of apples (Antonovka);
2 oranges;
1.5 kg of sugar.
Preparation
1. Apples need to be washed; you don’t have to peel them. According to the recipe, the Antonovka variety is used. But you can take another similar one.
2. Cut into slices for subsequent twisting through a meat grinder or chopping in a food processor.
3. You need to remove the zest from the oranges. Take a vegetable knife or a regular grater for this. They make it easy to remove the colored skin.
5. Grind all the fruits along with the zest.
6. If the mass turns out thick, then you can add half a glass of water.
7. Put on fire, boil for a quarter of an hour.
8. Add sugar to the jam, cook it for another 30-40 minutes. Look at the consistency, the jam should become thick, homogeneous, the presence of small grains is allowed.
Apple jam in a slow cooker
Basic recipe apple jam in a slow cooker. In a similar way, you can prepare a sweet treat with the addition of other fruits and berries.
Ingredients
1 kg apples;
1.5 glasses of water;
2.5 cups sugar.
Preparation
1. Peel the apples. Place the skins in a saucepan, add water, and place on the stove.
2. Prepare a rich decoction of apple skins rich in pectin. It is he who will give ready-made jam thick consistency. Strain the broth.
3. Cut the apples into pieces, place them in a multicooker saucepan, close the multicooker, and bake for half an hour. During this time, the apples will become soft.
4. Remove the fruit from the multicooker, chop it in any way or simply mash it.
5. Add granulated sugar, stir and return to the multicooker saucepan.
6. Pour the broth over everything. After straining it should be less than a glass, half is enough. You can pour out all of it, as much as you have. This won't make the jam any worse.
7. Turn on baking mode for another hour. Look at the thickness. Most often, 35-40 minutes are enough for the jam to reach the desired consistency.
Homemade apple jam for the winter with peel
Recipe for thick fragrant jam from apples for the winter. This is how it is prepared large productions. To make everything work, a blender is used.
Ingredients
1.2 kg sugar;
2.5 kg apples;
180 g water;
3 g citric acid.
Preparation
1. Cut the washed apples into pieces; there is no need to remove the peel, but you should avoid the cores. Also cut out the hard flaps near the seeds; they are not needed.
2. Add water to the apples, cover, and simmer until soft.
3. Remove the lid, cool, but do not need to cool completely. You can grind the warm mass.
4. Immerse the blender, beat the jam until smooth, all the skins should be crushed.
5. Add sugar and lemon, stir.
6. Now put the mixture on moderate heat. To prevent it from burning, stir constantly.
7. Cook for about an hour. It should be taken into account that after cooling the jam will be even thicker, since the peel contains a lot of pectin. Therefore, there is no need to bring the sweet mass to a completely thick consistency.
Simple apple jam in the oven
The recipe for a very appetizing and simple apple jam, for the preparation of which you will need an oven. It definitely won’t burn in it, it will turn out thick and aromatic if everything is done correctly.
Ingredients
Glass of water;
1.5 kg apples;
700 g sugar.
Preparation
1. Peel the apples, cut them, put them in a saucepan. It is better to immediately use aluminum.
2. Add water, cook until soft on the stove. If the apples are ripe, this will not take more than ten minutes.
3. Mix or beat in another way until pureed.
4. Add prescription sugar, stir.
5. Cover the pan and place in the oven. Set the temperature to 200 degrees.
6. As soon as the jam begins to boil, reduce the temperature to low. For simmering, 70-80 degrees is enough.
7. Cook the jam in the oven for three hours. During this time, the mass will become dark, often reddish, and amazing aroma, the jam will become thick.
8. Place the sweet mass into sterile containers and store after complete cooling.
Homemade apple jam with pumpkin
A recipe for a bright, healthy and affordable jam, to which pumpkin is added along with apples. Dry citric acid is also added according to the recipe. If you wish, you can add fresh citrus juice, it will turn out even better.
Ingredients
600 g pumpkin;
700 g apples;
700 g sugar;
2.5 g citric acid;
150 g of water.
Preparation
1. Place the peeled pumpkin, freed from all excess, in a saucepan, add the recipe water, and cook until soft.
2. While the pumpkin is cooking, you need to peel the apples, cut them into small pieces, discard the cores and seed flaps.
3. Add the apples to the pumpkin, but only after the pieces are soft. Otherwise, the cooking process will be delayed.
4. Steam the apples and pumpkin under the lid for about ten minutes until soft. The time can be extended if required.
5. Take a masher, remember soft pieces to puree them. If you want to get a more homogeneous and tender jam, you can cool the contents of the saucepan and puree it with a blender.
6. Now is the time to add the prescription sugar and citric acid. Or squeeze the juice from half a citrus.
7. Stir and place on the stove again.
8. Cook the jam for another half an hour, stirring regularly so that it does not burn.
9. Transfer to jars and store.
Apple jam in a slow cooker with lemon
A variant of very aromatic jam, to which, in addition to apples, lemon is also added. If the citrus is large, then you can use half.
Ingredients
1.5 kg apples;
700 g sugar.
Preparation
1. The lemon must first be washed well, then doused with boiling water. Cut into pieces, remove seeds.
2. Chop the apples too, no need to remove the peel. Make pieces of a size that will easily fit into a meat grinder. Or just cut into arbitrary pieces if you chop in a food processor.
3. Grind the fruit through a meat grinder and transfer the puree to the slow cooker.
4. If the mass is thick and the apples are not very juicy, then you can add a little water, about half a cup, to the twisted puree.
5. Close and cook on baking mode for about half an hour. You can stir occasionally.
6. Open, add granulated sugar, stir and cook for another 45 minutes, no need to change the mode.
7. Assess the consistency. If the jam is thick enough and homogeneous, then you can turn it off. For long-term storage, place the mixture while it is hot in sterile jars and seal. If the delicacy is prepared just like that, then simply cool it.
Homemade apple and plum jam for the winter
Option sweet preparation with plums. This jam is different dark color, rich taste. The recipe is suitable even for plums that do not want to part with the seeds. To grind the fruit you will need a sieve, preferably a metal one.
Ingredients
0.5 kg plums;
1 kg apples;
1 kg sugar.
Preparation
1. Cut the apples into pieces and place in a saucepan.
2. Add plums to them. If they separate easily, remove the pit. If the plums do not want to part with the pit, just make a small cut on each piece.
3. Now pour half a cup of water into the fruit and let it steam until soft.
4. As soon as the pieces are well boiled, you can remove the pan from the heat.
5. Cool the mixture so that it does not burn your hands. Grind the puree through a sieve. Throw away the skins.
6. Add sugar to the puree and stir.
7. All that remains is to put it on the stove and cook it. Don’t forget to stir the mixture, otherwise the delicacy will quickly burn.
8. On average plum jam with apples it takes from half an hour to an hour, but bring it to the consistency you need.
9. Place the boiling treat into sterile, always dry containers. Seal tightly.
Simple apple jam with cinnamon and ginger
A simple but very flavorful option delicious jam from apples. In addition to spices, it is added lemon zest. You can take fresh or dry.
Ingredients
1.5 kg apples;
750 g sugar;
1 tsp. zest;
0.5 tsp. cinnamon;
0.3 tsp. dry ginger;
0.5 tsp. citric acid.
Preparation
1. Mash the apples, with or without peel, into a paste. Transfer to a saucepan.
2. Immediately add the zest, place on the stove, and simmer for 10 minutes.
3. It's time to add granulated sugar. Cook the treat for another quarter of an hour.
4. Now pour into the jam ground cinnamon and dry ginger. If you don’t have powder, you can use fresh ginger root, just grate it finely.
5. Stir, cook the delicacy for about half an hour, look at the color and thickness.
6. For winter storage Distribute the workpiece into sterile jars, seal immediately until the mixture has cooled.
Homemade apple jam with pears
Amazing option pear-apple jam, the taste of which is also familiar to many from childhood. You can take any pears, but it’s better not too soft so that the delicacy turns out thick.
Ingredients
1 kg of pears;
1 kg apples;
1.5 kg sugar;
1 tsp. lemons.
Preparation
1. Cut the fruit into pieces; no need to remove the skin. Place in a saucepan.
2. Add a little water, a few spoons are enough. If the fruit is not very juicy, then you can pour in more, but a maximum of 200 ml.
3. Place on the stove, simmer under the lid until soft.
4. Cool the fruit.
5. Rub through a sieve. Tender puree return to pan.
6. Add citric acid, add sugar, stir.
7. Cook the jam for 35-40 minutes, stir constantly, after boiling, reduce the heat to less than medium.
8. Place in jars or simply cool, help yourself and delight your household.
Homemade apple jam for the winter - useful tips and tricks
To make the jam thicken faster, you do not need to cover the delicacy during the final cooking. For the same purpose, use wide dishes so that the evaporation area is larger.
The jam becomes thick only after it has completely cooled. But how can you determine the consistency in advance? You can drop a little hot mass onto a chilled plate, and after cooling, evaluate the consistency. Or run a spatula over the jam. If the groove disappears immediately, then the mass is not ready yet. If the left path fills slowly, then you can remove the workpiece from the heat.
How much sugar should I put in jam? Recipes often advise reducing the amount when using sweet apples. In fact, this is not entirely correct; the treat may turn sour during storage. It is recommended to add at least 50% sand of the total mass of the prepared puree. During boiling, the concentration will increase.
Greetings to all visitors to the culinary blog “Simple Recipes”. Today I want to invite you to cook thick jam from apples. This jam can be used in winter for various baked goods(pies, pies, bagels, etc.). It is very tasty and does not spread when baking.
I also really like this jam because it’s not cloying. sweet taste. Spread the jam on the bun with butter, and it will make a great breakfast or dessert for children.
I have 2 recipes for making jam. By preparing according to the first recipe, you will get a thick, homogeneous jam of a reddish hue. For bagels, for example, this is what I use. The second recipe produces a slightly less thick jam with apple pieces. This option is better for pies and pies. Which one suits you best - choose for yourself. The apples I have at my dacha are sweet varieties. If yours is more sour, you need to add more sugar.
How to make thick jam (1st method)
Wash the apples thoroughly, remove the skin and core. We cut into 4-6 parts depending on the size of the apples. Place in a saucepan and add a small amount of water and cook until the apples are soft. Then we pass through a sieve. Place the resulting puree into aluminum pan and add sugar. For 1 kg. puree – 700 gr. Sahara. Stir, cover with a lid and place in the oven. First, set the temperature to 250 degrees until it boils. Then set the temperature to minimum and leave for 3 hours. After 3 hours we check readiness. The jam should turn reddish. If ready, immediately pour hot into clean, dry, heated jars and seal. If you don’t pour it right away, the cooled jam will quickly thicken. Can be stored at room temperature.
This method is very convenient because you don’t have to constantly stir our brew, preventing it from burning. In addition, when cooking on the stove this jam splatters a lot, but in the oven under the lid there are no problems.
How to make thick jam (2nd method)
This method involves gradually cooking the jam so that the apple pieces remain intact. At first glance, the method may seem quite tedious. In fact, there is nothing complicated here. But the jam turns out undigested and very tasty.
Cleanse in the evening required quantity apples and cut into small pieces. Place in an aluminum bowl and add sugar. The amount of sugar is the same as in the first option. Leave it overnight so the apples release their juice. In the morning, stir, put on fire, bring to a boil and cook for 10 minutes, stirring. Turn off the gas and leave the jam until the evening. In the evening we perform the same operation again and leave it until the morning. In the morning, cook for 15 minutes, stirring, and leave for 6 hours. After 6 hours - 15 minutes of cooking and again leave to cool for 6 hours. And cook for the last time until the liquid has completely boiled away. Place the hot jam into clean, dry, heated jars and immediately roll up.
I really hope you like my recipes and how to make thick jam is no longer a question. Bon appetit!
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