How to make apple and ginger confiture. Apple confiture: a fragrant delicacy for the winter

Apples are one of the most affordable fruits in our country. They are tasty, aromatic, healthy. These fruits are good not only for fresh. They make them exquisite preserves, jams, confitures. Despite the fact that apples store well and can be purchased throughout the year, thrifty housewives They strive to prepare as many desserts as possible from them for the winter. Apple confiture – exquisite delicacy, which is easy to prepare at home. Subject to compliance sanitary requirements This dessert will keep well at room temperature for at least a year.

Cooking features

Making confiture from apples is much easier than from many other fruits. If you know the intricacies of this process, it is impossible to fail, even if you have never previously made sweet preparations for the winter.

Apples are used to make confiture autumn varieties. If they are sour, the amount of sugar indicated in the recipe can be increased.
Apples contain a lot of pectin, so confiture from them can be prepared without adding gelling components. Gelatin, gelatin, pectin and similar ingredients should be added only if you are blending fruits or trying to reduce the preparation time for a thick delicacy as much as possible.
The most pectin is found in apple peels. If you use not water to prepare apple confiture, but a decoction of apple peel, the dessert will reach the desired consistency earlier.
Apple pulp softens greatly during prolonged cooking. There is no need to grind it with a blender or grind it through a sieve. It is enough to mash with a spoon or a device designed for making mashed potatoes.
Often in apple confiture they add cinnamon, which goes perfectly with apples, giving the dessert a seductive aroma.
Apple confiture is well stored at room temperature, but only if the jars into which it is poured have been previously sterilized. The lids should also be boiled. Only metal ones are suitable, with which the jars can be sealed tightly.

Apple confiture can be spread on toast, served with pancakes and pancakes, added to ice cream and curd desserts, use for making sweet pastries.

A simple recipe for apple jam

Composition (per 1 l):

apples – 1 kg;
sugar – 0.7 kg;
ground cinnamon (optional) - to taste.

Cooking method:

Wash the apples and dry with a napkin. Use a vegetable peeler to remove the skins from the fruit. Cut out the seed pods.
Coarsely grate apple pulp, put in an enamel bowl, cover with sugar. Leave for 2-3 hours so that the apples release their juice.
Place the container with apples on the stove. Bring to a boil over medium heat and cook for 5 minutes, skimming off any foam.
Reduce heat and simmer apple mass over low heat for 20-25 minutes.
Add cinnamon, cook for another 5 minutes. Remove from heat.
Sterilize the jars and boil the lids that fit them.
Place the confiture into jars and roll them up.

Apple confiture this recipe It turns out thick, but has a delicate consistency. It stands well at room temperature.

Fragrant apple confiture

Composition (per 1 l):

apples – 1.5 kg;
sugar – 0.5 kg;
lemon – 1 pc.;
ground cinnamon – 5 g;
water – 0.2 l.

Cooking method:

Wash the lemon and pat dry with a napkin. Squeeze the juice out of it. Grate the zest from it. Dilute lemon juice with clean boiled water.
Peel washed and dried apples and remove their cores. Cut the pulp into small cubes. Place in a bowl.
Pour mixture over apples lemon juice and water, leave for 5 minutes. Drain all liquid from the bowl. As a result, apples treated with lemon juice will not darken. The confiture prepared from them will look very appetizing.
Sprinkle apples with sugar. Cover the basin with a thin cloth and leave for 4-6 hours. During this time, the apples will have time to release juice, and a significant part of the sugar will dissolve in it.
Place the container with apples on high heat. Bring to a boil, cook for 5 minutes, skimming off the foam, reduce heat.
Simmer the apples for 15 minutes over low heat, increase the flame intensity. Let the apple mixture simmer for 5 minutes. Reduce heat again.
Boil the apple mixture for 40 minutes, stirring occasionally to prevent burning.
Mash the apples with a spoon. Add zest and cinnamon. Stir.
Cook the confiture for another 5 minutes.
Place the jam into sterilized jars and seal them tightly.

Preparing confiture according to this recipe takes a lot of time, but the result will meet your expectations. The dessert turns out aromatic, looks appetizing, and stands well at room temperature.

Confiture of apples with tangerines and ginger

Composition (for 1.5-1.75 l):

apples – 1.5 kg;
tangerines – 0.3 kg;
lemons – 2 pcs.;
ginger root – 80 g;
sugar – 1 kg;
cognac – 100 ml;
gelatin for confiture – 20 g;
star anise – 1 pc.;
cloves – 1 pc.;
cinnamon – 0.5 sticks.

Cooking method:

Wash the apples, pat dry with a napkin, and peel. After cutting out the seed pods, cut the fruit into slices.
Squeeze the juice from one lemon, pour it over the apples, and stir.
Peel the second lemon and remove white veins, cut into lemon wedges in small pieces.
Peel the tangerines and separate them into slices. Remove the seeds. Remove the film from the slices.
Peel the ginger and cut into thin slices.
Mix apples with tangerines and lemon slices, add sugar, and leave for several hours.
Drain half a glass of the juice released from the apples and mix with cognac.
Place star anise, cloves, cinnamon and ginger in a small bowl or ladle. Fill them with mixed apple juice cognac Heat over low heat or a water bath for 10-15 minutes, strain.
Add spicy mixture to fruit.
Place the container with the fruit on low heat. Cook, stirring occasionally and skimming off foam, for 60 minutes.
Sprinkle instant gelatin, stir. Wait a couple of minutes and remove from heat.
Place the jam into prepared jars and seal them tightly.

This is one of the most exquisite options apple confiture. Citrus fruit it resembles candied candied fruits. I want to eat this delicacy with spoons.

Even an inexperienced housewife can prepare apple confiture. This dessert will be inexpensive, but will delight you with its taste and aroma all year long.

We need ripe apples with sweet, slightly loose pulp that will boil well. Wash them thoroughly and dry them a little with a dry towel.

Peel each apple, cut out the stem and the bottom of the apple. To prevent the apples from darkening, they can be briefly dipped in cold water or sprinkle with lemon juice.

While we are preparing the apples, we need to cook them at the same time. sugar syrup. To do this, mix half a glass of water and 750 grams of granulated sugar.

Place the water and sugar on low heat and cook, stirring occasionally, until all the sugar has dissolved.

Cut the peeled apples into small slices (discard the core) and immediately throw them into the prepared syrup so that the apples do not have time to darken. We need the net weight of already peeled and cut fruits, so we can first cut some of the apples into a small cup, weigh it, and count the remaining apples by the number of full cups. Of course, the weight will be approximate, but the quality of the confiture will not suffer from this.

Mix the apple slices thoroughly with the sweet syrup and place on low heat. After boiling, cook for about 15-20 minutes. The apples should shrink in size. Then leave for several hours so that the confiture cools and thickens a little.

Using an immersion blender, puree some of the apples.

Add lemon zest and cinnamon. It is better to adjust their quantity to your taste. Place the pan with the apple confiture on the stove over low heat. Boil for another 10-15 minutes. The apple confiture is already quite thick, so it needs to be stirred frequently, otherwise it will burn.

Place the still hot confiture into dry, sterilized jars no larger than 0.5 liters. It should fill the jar completely; if voids with air have formed, then using a wooden spoon, which we stirred the jam during cooking, we push the air out.

Cover the jars with sterilized dry lids and roll them up with a key. Turn the jars over, cover with a towel and leave for several hours. After this, store the cooled apple confiture in a dark place. It stores well and does not deteriorate even at room temperature. Good luck with your preparations!

How to cook simple recipe thick apple jam at home for the winter? Jam for filling pies is prepared from different varieties apples, but late-ripening varieties are better suited.

Summer varieties after processing they become loose. To reduce the amount of sugar and not get compote instead, add liquid or thick pectin.

Liquid pectin cooked at home. Boil the peels of the apples (cooking time 20-30 minutes) that you have peeled for cooking open pie. Discard the peel and drain off any cooking liquid. Put it in the refrigerator. Add a decoction of pectin instead of water when making jam.

Before making jam, the peels of the apples are cut off. But sometimes clear jam is obtained from unpeeled fruits. Catch the first recipe.

Thick apple jam with lemon at home: a simple recipe

From 1.5 kg sour apples it turns out 1.7 liters thick jam.

Ingredients:

sour apples - 1 kg;
sugar - 1.5 kg;
lemon for juice and zest - 1/2 part.

Peel the fruit from the core and cut into big pieces.

Do not remove the skin from apples; the skin contains pectin. It is necessary for removing toxins from the body and for creating jelly-like substance characteristic of confiture.

Place the pan with apples on the fire. Add 1 glass of water. Cook for 15-20 minutes, the fruit will become soft. Do you have a steamer? Boil the raiki over steam.

After 20 minutes, pour the water in which the apples were cooked into a glass. It will still be useful. Grind the boiled fruits with a blender. Set the puree aside.

Pour sugar into another bowl. Are the fruits sweet? Add sugar in a one to one ratio. IN granulated sugar pour out the water in which the fruits languished.

Cook the syrup until it thickens. Cooking time: 15-20 minutes after boiling over moderate heat. The syrup will be light in color, not caramel. There is no need to digest it. Sweet syrup Stir constantly.

Has the syrup become clear? Add 0.5 tbsp. tablespoons freshly squeezed lemon juice or citric acid on the tip of the knife. The sugar will not crystallize. Chop half the lemon from which the juice was squeezed into pieces. Add the zest to the syrup.

Lemon zest can be replaced with orange zest.

You can check the readiness of the syrup like this:: From the spoon used to stir the brew, take a drop of cooled syrup onto your finger. Press the drop between your index finger and thumb. The sweetness stretches, transparent strings will appear between your fingers? The syrup is ready.

Carefully pour the puree into the syrup. If you want clear jam at the end, skip applesauce through a sieve.

Using a whisk, stir the puree and syrup until smooth.

Cook for 40 minutes to 1.5 hours, stirring constantly. On gas stove I recommend installing a divider.

Pour the hot contents into sterilized jars. We close the container with plastic or screw metal lids. The sweetness can also be stored at room temperature.

Delicious white apple jam with cinnamon: recipe for the winter with photos

Inexperienced housewives boiling fruit for the winter classic recipe. Have you filled your hand? I suggest experimenting with flavors. Add cinnamon and vanilla to the jam.

Ingredients: cinnamon, vanilla sugar, granulated sugar, 1 cup boiled water room temperature.

Cooking process:

We rinse the white filling under running water, making sure that the fruit is clean.

We cut the apples together with the skin into quarters, this makes it easier to remove the core. Then we further divide each quarter into 3-4 slices.

Fill the blender container with fruits, add cinnamon, a bag vanilla sugar and 0.5 glasses of water. Turn on the blender.

Place the puree into a saucepan and turn on the gas to low. Do not add heat during 15-20 minutes of cooking. Add granulated sugar to taste.

Apple jam is ready. Pour into sterilized jars and seal for the winter.

Apple jam in transparent pieces in a multicooker Redmond 92

Prepare confiture according to this recipe if you don’t like sugary-sweet jam. How sweeter fruits, the less sugar.

Let's prepare:

peeled apples - 1 kg;
sugar - from 260 g to 0.5 kg to taste.

Peel the apples. We throw away the core of the rai, and put the peel in a saucepan, fill it with water and cook for 20 minutes.
We weigh the peeled apples. For 1 kilogram of apples you will need up to 0.5 kg of sugar.
Place the fruit pieces into the multicooker bowl. Drain the water in which the peels were languishing into a separate container. 150 grams of compote and pour into the multicooker bowl. Pour in sugar.
Set the “Quenching” mode. Time - 1 hour.
After an hour, open the multicooker and stir the contents. Close the lid. Set the “Baking” program for 40 minutes. If you want to preserve pieces of fruit during the stewing process, carefully stir the contents 2-3 times. During this time it will turn into jam.

Can be shifted apple jam into a prepared 700 gram jar. Turn the jar upside down before it cools. Bon appetit!

Recipe for making apple-plum jam without thickeners

Ingredients:

sweet apples - 1 kg;
prunes - 2 kg;
granulated sugar - 2 kg.

Wash the prepared fruits. Peel the apples and remove the core and seeds. Divide the plums into two halves, remove the pits.
Place the fruit for confiture in a saucepan and add sand. Cook stirring for 60 minutes. Let the jam cool.
Using an immersion blender, grind the sweetness into homogeneous mass. Cook for another half hour after boiling. Place the jam in dry, sterilized jars with screw-on lids.
Wrap the preparations for the winter with a towel for 5-6 hours. The jam is ready.

Delicious jam made from apples, pears and plums - you'll lick your fingers

This recipe combines 3 different tastes, but from this finished product It turned out incredibly aromatic and tasty. If an unpretentious winter-hardy cherry plum plant grows in your garden plot, use the fruits to prepare dessert for the winter.

Ingredients:

chopped green apples - 1 kg;
pears cut into pieces without cores - 1 kg;
pitted cherry plum - 1 kg;
sugar - 3 kg;
Place apples, pears, plums in an enamel bowl.

Sprinkle fruit pieces with sugar and stir. No need to add water. The fruits will give juice and will not burn if you turn the stove on low. Add heat as the juice releases. Cook after boiling for 20 minutes.

Remove the basin from the stove and let the jam sit until the morning. Repeat the procedure in the morning. After 20 minutes of cooking, chop the fruit with a blender and cook for another 10 minutes.

Prepare the jars in advance: sterilize and dry. Pour the jam into jars and close with dry screw caps. The jam will thicken in the cellar.

A simple recipe made with apples, oranges, lemon and cinnamon

It's nice to receive a jar of fragrant, viscous jam as a gift. rich taste orange on New Year's or Christmas holidays. Cook with pleasure.

Ingredients:

sour apples of the Semerenko variety - 1 kg;
oranges - 1 kg;
lemon - 1 piece;
sugar - 800 grams;
cinnamon - 1 stick;
Imeretian saffron - 0.5 teaspoon.

I use the gelling agent "Zhelfix", but there are other analogues: Jamix, Jam for example and others. And the varieties of this remedy exist as follows: 3: 1, 2: 1 and 1: 1 (fruit: sugar). For non-acidic apples I used Zhelfix 3:1, 350 g of sugar is required per 1 kg of apples (but for cherry jam I used 2:1, i.e. 500 g of sugar per 1 kg of cherries). Apples can be peeled, or they can be cooked with the skin, they can be cut into pieces, or they can be pureed in a blender, choose the option you need. I first pour over the jars for confiture with boiling water, in which I kept the lids for them, and dry them.

I prefer not the puree-like consistency of the confiture, but the one in which you can see apple slices and they crunch a little. Therefore, I wash the apples well, dry them, remove the core and cut them into small pieces into a cooking pot.

Next, sugar needs to be mixed with a gelling agent. (If you use 2:1 or 1:1 products, then you need to mix not with all the sugar, but with two tablespoons; the rest of the sugar will be added after the fruit boils).

Mix the apples well with the prepared sugar and place over medium heat.

Bring the fruit to a boil while stirring constantly. (At this stage, the remaining sugar is added when using 2:1 or 1:1 means). If desired, you can add cinnamon and lemon zest, the confiture will become even more tasty and aromatic!

Boil the fruit over low heat for 3 minutes. With longer boiling, the gelling properties of the mixture may decrease. Remove from heat, stir well, skim off foam if necessary.

Pour the prepared confiture into prepared jars, close the lids and turn upside down. Leave for 5 minutes. Then return the jars to their normal position and cool. Store the finished confiture in a cool place (I keep it in the pantry).

I don’t know how to prepare confiture correctly, but my dessert turns out just as good, and is done very quickly and simply. It was pure chance that helped me come up with this recipe. Once our apple tree produced a big harvest, but there were a lot of apples with wormholes and carrion. It was a shame to throw it away, so I decided to make jam from these apples. a quick fix. But it turned out to be a wonderful apple confiture. Just lick your fingers! Be sure to try it. It will work out great dessert for tea. Children eat it instead of candy!

Ingredients

5,000 grams

2 glasses

4,000 grams

Preparation

For the recipe you will need apples and granulated sugar. Any apples will do durum varieties. Not suitable only White filling. These apples are very tender and boil quickly. They are only suitable for juice and compote.

Take apples, rinse and cut into small pieces of arbitrary shape. It can also be made into long thin slices. You should not remove the skin from apples. We all know that the peels of vegetables and fruits contain the highest concentration of vitamins and useful substances. And the skin will retain the shape of the pieces and they will not fall apart during cooking.

Take an enamel or aluminum bowl for making jam, put chopped apples in it and pour in a little water. Place the bowl on the fire and stir frequently while heating so that the sugar begins to dissolve evenly and does not burn. As soon as the sugar has dissolved and the contents have boiled, let the jam cook for about 10 minutes. Then remove it from the heat and leave it overnight so that the pieces absorb the sugar syrup. In the morning, let it simmer until a stable droplet forms from the resulting syrup.

If you pour more water, you will succeed apple jam. And if you pour in enough water to dissolve the sugar and boil it longer, then you will get real confiture. Both the jam and confiture turn out very tasty and aromatic with the summer smell of apples. It looks like apples cooked with honey. Wonderful dessert for home tea. Fragrant apple pieces can be used for baking pies. Prepare and spoil your family and treat your friends with this delicious dish.

This dessert can be perfectly preserved for the winter. When the confiture is ready, reduce the heat and, while hot, place it in pre-sterilized jars and seal tightly with the lids. You can even use nylon ones, treated with boiling water, so that a film of mold does not form.

Bon appetit!