If you think that making apple jam yourself is very difficult, then you are very mistaken, because it is quite simple to make, although it requires a lot of time. If you have this valuable resource, then be sure to make such a sweet preparation next fall, when apples will be especially tasty.
Classic apple jam for the winter
Apple jam for the winter is prepared according to the traditional recipe, and then it is laid out in sterilized jars and stored.
Required Products:
- kilogram of apples;
- approximately 800 grams of sugar.
Cooking process:
- Wash the apples and immediately cut them into thin slices. Moreover, there is no need to remove the skin from them; the middle also remains, since these are the parts that contain a lot of tannins.
- Place the chopped apples in a large container that can be heated, sprinkling each layer with sugar. Leave the fruit for at least 8 hours at room temperature. During this period, the mass must be mixed twice.
- Place the pan on the stove and wait for the contents to boil, then cook it for 30 minutes. During the process, the moisture should evaporate and the mass will become quite thick.
- Distribute the finished jam into jars and close.
Cooking in a slow cooker
If there is no opportunity or desire to bother with cooking on the stove, then we will use the “services” of a multicooker.
In this device, the consistency of the jam is exactly as it should be, thanks to the constant uniform maintenance of temperature during the cooking process.
Required Products:
- half a kilogram of sugar;
- one glass of water;
- kilogram of apples.
Cooking process:
- Remove the skin from the apples, remove the core and cut the pulp into slices.
- Place fruit skins in a multicooker bowl, add water and boil for 10 minutes in the “Steam” mode.
- Then remove them from the bowl and leave the resulting broth.
- Pour the apple slices and sugar into it, stir and turn on the multicooker in the “Stew” mode for 60 minutes.
- Then change the program again to “Baking” and continue cooking for another 40 minutes. After this time, the jam will be ready.
Every housewife must have a jar or two of delicious fruit or berry jam in her bins. Why jam? Yes, because, having a thick, jelly-like consistency, jam is very convenient to use as a filling in homemade baked goods (pies, croissants, puff pastries). Due to its dense texture, jam does not spread on toast or biscuit slices. And as a separate dessert, jam is very tasty and nutritious.
Apples are the most suitable for making jams, preferably sour varieties. They contain the largest amount of pectin, which is a natural thickener. Usually, when preparing apple jam for the winter, a couple or three sour, unripe apples are added to the ripe fruits. Jam made from homemade apples that are not treated with various chemicals is especially tasty and natural.
Making apple jam at home is much faster and easier than jam or marmalade. You will need apples, sugar, water, some free time and apple jam, simple and flavorful, ready!
Cooking time- 60 minutes
Exit- 1 liter of prepared jam
Ingredients:
- Apples - 1.5 kg
- Sugar - 1 kg
- Water - 150 ml
How to make apple jam:
Prepare the apples. Wash them, peel them, chop them into pieces of any shape. The smaller you cut the fruit, the faster the apple jam will cook.
Add sugar and a little water to the apples. Place the pan with the fruit on the stove, turn on the lowest heat and cook the mixture until the apples are completely softened and the jam becomes thick and rich. This process will take approximately one hour (if the apples are hard, then longer).
While the jam is cooking, start sterilizing the jars. One of the quick and convenient ways is sterilization in a microwave oven. To do this, fill clean, dry jars 1/3 full with clean cold water and microwave for 3-5 minutes.
Place apple jam in prepared jars, seal and store in a dark, dry place. The product can be stored under such conditions for up to 3 years.
You already know how to make simple apple jam. But very often housewives prepare jams by combining several types of fruit, which significantly improves the taste of the dish, making it more interesting and unusual.
Apple and plum jam
Plums (especially dark varieties) give apple jam a beautiful shade and a slight sour taste.
Take a kilogram of apples and plums. Peel the apples and remove the core. Remove the pits from the plums. Finely chop the fruit using a knife. Place them in the container in which you will prepare the jam, add two kilograms of sugar and a glass of water. Simmer the dessert over low heat for half an hour, then use a blender to puree the fruit. Boil the mixture for another ten minutes, stirring vigorously.
Apple and pear jam
Pears and apples go well together. It wouldn't hurt to add lemon juice to this jam.
Pass peeled and chopped apples and pears through a meat grinder. Place the prepared puree in a saucepan and cook over medium heat until it becomes thick. Stir the mixture constantly so it doesn't burn! Add sugar, juice of half a lemon and cook the jam for another 10-15 minutes. Place hot into jars and roll up.
Flavored apple and orange jam
If apple dessert seems very sweet and even cloying to you, try adding orange slices to it. The result will pleasantly surprise you!
Grate a kilogram of peeled apples on a grater with large holes, place them in a saucepan, add 1.5 cups of water and cook the puree until soft. Remove the zest from two large oranges. Peel them, remove the white film and divide into slices. Add two kilograms of sugar, orange slices and zest to the hot applesauce. Mix thoroughly. Cook the jam for 30 minutes, stirring. Place the finished jam into sterilized jars and seal.
Lingonberry jam with apples
The special, bitterly sour taste of lingonberries will add an original note to apple jam. In addition, this red berry is a real source of vitamins.
Wash the apples, remove the peel (if it is rough), remove the core and chop finely. Place the fruits in a suitable container, add a little water and cook until soft. Carefully sort the lingonberries, remove excess debris and spoiled berries, and wash them. Pass soft apple slices through a sieve, add lingonberries and sugar. Cook the jam for 20 -25 minutes over low heat with constant stirring.
Apple jam with lemon
Grind the lemon (with peel), combine it with peeled and chopped apples. Cover the fruit with sugar and leave for 6 - 8 hours to release the juice. Cook the jam for 35 - 40 minutes (until thick).
Apple jam with cinnamon
Apples and cinnamon are a great combination! One might say, a classic of the genre.
To make apple jam cook faster, pass the prepared fruit through a meat grinder. Add water and sugar. Place the container with the puree on the stove, turn on low heat and cook the mixture until it becomes thick. At the end of cooking, add cinnamon to taste.
Chokeberry jam with apples
This jam is not just a sweet dessert, but a natural healing treat that will help support your immune system during the cold season.
Sort the chokeberries, remove the branches and rinse. Place the berries in a saucepan, add some water and blanch for five minutes. Wash the apples, remove the core, cut into slices and send to the rowan. Cover the pan with a lid and cook for 20 minutes until the apples soften. Refrigerate. Grind the mixture through a sieve. Add sugar, mix thoroughly and cook over low heat for about an hour. Place the finished jam in clean, dry jars and roll up. Store in a cool place.
Apple jam in a slow cooker
Recently, to prepare food for the winter, housewives are increasingly turning to kitchen appliances such as multicookers and bread makers. And this is not surprising - cooking using such tools is much easier and faster. There is no need to stand at the stove, endlessly stir jam or preserves, or catch sticky juice splashing in all directions.
Place the prepared apples in a multicooker bowl, add a little water (about 100 ml) and sugar. Stir. Close the multicooker lid and turn on the “Stew” mode for an hour. Then switch to “Bake” and cook the jam for another 15 minutes, stirring.
Apple jam in a bread maker
Peel and chop 500 grams of apples, add a glass of sugar and 2 tablespoons of lemon juice. Place the pan with the ingredients in the bread machine and set the “Jam” mode. After about an hour and a half, the delicious, aromatic jam is ready!
Sugar-free apple jam (dietary)
Appetizing and healthy apple jam can be made without sugar. It will be especially relevant for people who, due to some circumstances, do not eat sweets.
Boil a kilogram of peeled apples in 200 ml of water. Grind the mixture through a sieve. Cook the resulting puree over low heat until it thickens. Place hot into prepared jars and sterilize at 100 degrees for 15-20 minutes. Seal and store in a cool place.
Unlike jam, jam has a thicker and more uniform consistency. It is better to prepare sweets from ingredients rich in pectin. Autumn apples are well suited as a base for dessert. Read below for the best recipes for making apple jam at home.
Making delicious jam in the kitchen is very easy. To make a light-colored dessert, peeled apples are poured with cool water with the addition of lemon juice. The homemade apple jam recipe includes a minimum of ingredients.
A simple recipe for the winter
Ingredients:
- apples – 1 kg;
- sugar – 1 kg.
Wash fresh apples, remove stems and peel. Cut the fruit in half and remove the hard core. Further, the cutting form can be any, preferably small pieces.
Place the peeled apple pieces into a saucepan and add the specified amount of sugar. No need to stir. The mixture should sit for a couple of hours and let out the juice.
After 2 hours, place the pan with the contents on the stove, slowly bringing to a boil. During cooking, stir the jam, skimming off the foam. Cook for 20 minutes.
During this time, sterilize storage containers. Hot jam will thicken quickly, so you need to quickly pack it into jars and roll up the lids. The workpieces are cooled upside down at room temperature.
Clear jam with oranges and cinnamon
Orange or lemon will help give the dessert a gentle sourness. Cinnamon is a classic seasoning for preserves and jams, so feel free to add it to a sweet dish. Mint leaves or ginger are also used for piquancy.
Ingredients:
- oranges – 1 kg;
- apples – 1 kg;
- sugar – 1.2 kg;
- water – 2 glasses.
For jam we will use both orange pulp and zest. Therefore, wash the oranges and pour boiling water over the top layer. This procedure will destroy harmful microbes on the surface of the fruit. Peel the zest, disassemble the orange into slices, remove the white veins.
Rinse the apples under running water, remove the seeds and cut into cubes. Place the fruit in a saucepan and add the specified amount of clean water. Bring the mixture to a boil and cook the apples until soft, about 25 minutes. After this time, turn off the gas and let the mixture cool slightly.
Grind the boiled fruit through a meat grinder or sieve. Grate the zest on a fine grater and finely chop the orange slices. Combine the ingredients and send to cook on the stove. Once it boils, add sugar and cinnamon.
The dessert preparation time will be 15 – 20 minutes. Place the prepared jam into sterilized jars. Close the lids tightly. Apple jam with oranges and cinnamon turns out a delicate transparent color. Store preferably in the cellar.
Apple jam with Antonovka and plums
The unsightly-looking Antonovka apple variety has a bright aroma, and the fruits are rich in pectin. It is better to use the Hungarian variety for plums, since it has juicy and fleshy fruits. But any other variety of fruit will do.
Ingredients:
- plum – 650 g;
- Antonovka apples – 1 kg;
- sugar – 850 g;
- filtered water - half a glass.
Wash a kilogram of apples, cut out the core, chop into small pieces. We do not peel the skin, this way the components will retain their shape during cooking. Most of the pectin is contained in the peel.
Place the chopped apples in a saucepan, pour in half a glass of water and put on fire. Since the fruits will not immediately release their juice, water will prevent them from burning. Cook the apple mixture over low heat until the pieces are soft.
At this time, the washed plums must be pitted. Cut the plum halves into pieces. After the contents of the pan have reduced, add the plums. The consistency will turn pink during cooking; cook for 40 minutes.
Steam glass jars. You can also sterilize dishes in the oven or in boiling water. Pour the sweet apple-plum jam up to the neck and seal the lids. Wrap jars of treats in a blanket for a day. The preparations are well preserved at home at room temperature.
In a slow cooker
Making jam at home in a slow cooker is faster, and the mass does not burn. To achieve a homogeneous consistency, the mass is crushed with a submersible blender. A simple recipe for homemade dessert will definitely come in handy in everyday life. It will take no more than 15 minutes to prepare the ingredients.
Ingredients:
- apples – 1 kg;
- white sugar – 300 g;
- purified water – 200 ml.
Wash and peel the apples. Pour water over the apple skins, bring to a boil and cook in a saucepan for 10 minutes. Cut the fruit into slices and place in a multicooker bowl. Drain the hot water from the pan with the skins into a separate container and pour the apples into it, add the amount of sugar specified in the recipe. Select the extinguishing mode, set the time to 60 minutes.
After an hour, stir the boiled fruit.
Cook for another 35 - 40 minutes on baking mode. Close the multicooker lid tightly and stir the contents every 10 minutes.
At this time, wash the lid and 700 ml jar with soda. We sterilize the dishes with boiling water. After 40 minutes, pour the apple jam into a dry, sterile jar and seal it tightly with a lid.
Apple jam with chokeberry
Apple jam for the winter will taste better with chokeberry. The berry contains a powerful dose of vitamin C and P and goes well with apples. Vitamin jam is added to pies or just on a sandwich. In winter, this preparation is used for colds.
Ingredients:
- apples – 2 kg;
- chokeberry – 400 g;
- sugar – 1 kg;
- water – 500 ml.
Rinse the apples. Cut the fruit into small slices, do not remove the seeds. Do not peel the peel either.
Sort out the chokeberry berries well and rinse them, removing the branches. Place in a saucepan and blanch for 3-5 minutes in a small amount of water.
Then put the chopped apples into the pan, stir the mixture and cook for 20 minutes with the lid closed. Periodically the consistency needs to be stirred and the foam removed.
After 20 minutes, rub the resulting boiled ingredients through a sieve. Add sugar and put on the stove. Cook for 40 – 60 minutes until thick.
Wash glass jars with soda and heat in the oven or steam. Pour hot aromatic jam into heated sterile jars. Roll up the lids immediately. Store the preserves in a dark place at a temperature not exceeding 25 degrees.
Sugarless
Not all people can consume sugar for health reasons. However, the benefits of apples in dietary nutrition are difficult to overestimate, so you can make healthy jam without this carbohydrate. It is possible to add a sweetener if the apples are too sour. For a bright taste and aroma, add cinnamon, cloves or citrus fruits.
Ingredients:
- apples of any variety – 2 kg;
- drinking water – 400 ml;
- spices - to taste.
Pre-wash apple fruits with running water and cut into slices. Remove the core with seeds with a knife. Place the chopped fruit in a saucepan and add water. Bring to a boil, remove any foam that has formed. Cook the mixture for 20 minutes, stirring occasionally with a wooden spoon.
Then turn off the gas and remove the pan from the stove. Cool the contents naturally at room temperature. Next, rub the mixture through a colander and remove the apple pulp.
Boil the fruit puree in a saucepan for 30 minutes until the mixture thickens. Don't forget to stir the jam with a wooden spoon so it doesn't burn. Season with ground cinnamon if desired.
Pour boiling water over clean glass jars and boil the lids. Place the jam in sterile containers and close the lids. Store the finished sugar-free apple dessert in the refrigerator for no more than a year.
When the canning season is in full swing, housewives prepare both regular food and sweet desserts for the winter. One of the most original sweets is jam, which is made from the popular fruit of our country - apple. It differs from jam in its ease of preparation, taste and consistency. It can be eaten on its own or used for baking.
The peel contains pectin, a substance responsible for its jelly-like consistency. But, when making jam, the skin is cut off. To get the proper result, you have to cook it a little longer. On the one hand, this is even better, since the jam thickens well.
Some housewives leave the peel and cook apple slices with it. After this, you have to take a sieve and wipe the mass so that it becomes homogeneous. To make the fruits cook faster, they are grated or finely chopped with a knife. If you don’t want to thoroughly chop the fruit, you can cut it into 4 parts.
How to choose and prepare apples correctly
The process begins with product selection and preparation. It is better to give preference to local fruits, since imported ones are not suitable for jam. The best dessert is made from late apple varieties. Their peculiarity is the preservation of their dense structure and aesthetic appearance.
Apples picked in summer are not suitable, as they turn out loose during cooking. But some people may like the mushy state, then they should take semi-juicy fruits. Regardless of the type of jam, the fruit must be clean, without seeds or stems, and any wrinkled areas must be cut off.
How to make apple jam at home
Jelly-like apple jam is an amazing dessert that is easy to make yourself. If you don’t have cooking skills, prepare the dish according to the classic recipe. It contains a minimal number of ingredients, which does not affect the taste in any way. In the future, you can improve the recipe by adding various ingredients and using special techniques.
A simple recipe for the winter
The easiest recipe that includes only two ingredients:
- apples;
- sugar.
Step-by-step preparation:
- Take equal amounts of apples and sugar.
- Place the chopped fruits in a saucepan and add sugar.
- Leave for 2 hours so that the sugar melts a little. Place on medium heat.
- As soon as the mixture boils, reduce the heat, continuing to stir.
- Gradually it will become thick. In this case, you need to constantly remove the foam.
- To make the apple mass homogeneous, at the end of cooking, additionally chop it with a blender.
According to this recipe, jam is prepared quickly. It can be consumed immediately or preserved for the winter. In the second case, it is distributed into sterilized jars and sealed.
During cooking, make sure that the jam does not burn to the bottom of the pan.
Apple confiture with cinnamon and lemon
If not everyone in the family likes sweets due to its homogeneous structure, you should not give up the dish and your favorite apple flavor. There is a way out of the situation - cook jam. This is one of the varieties of jam. The peculiarity of confiture is that the finished product consists of pieces of aromatic apple pulp. And cinnamon and lemon will help revive the usual taste.
Apple jam with lingonberries
Apple and lingonberry jam is a classic recipe that will never lose popularity. Sweet and sour apples and tart lingonberries are a wonderful combination. The resulting product has a “zest”. The taste and color are somewhat reminiscent of currant jelly (from red currants). For cooking, fruits are taken in equal proportions or depending on taste preferences.
In a slow cooker
A multicooker can help in cooking. Every modern housewife cannot imagine cooking without this assistant. Essentially, this is the same pan, which is presented in the form of a bowl. Thanks to the uniform distribution of heat, apple jam is much more aromatic and the structure is softer. It's even easier to make than using a saucepan.
With orange
The orange in apple jam has a characteristic citrus sourness. The sweet and sour taste, bright color and rich aroma will appeal to everyone. During cooking, only orange pulp is used without transparent partitions. To further diversify the taste, aroma and consistency, the jam can be cooked with the addition of chopped zest. During the cooking process, the pieces of skin become sweet and tingle pleasantly in the mouth after chewing.
With chokeberry
People call it chokeberry - a berry with a lot of nutrients. Thanks to rowan, the color is dark and rich. Even gourmets will like the original taste. Preparation in the form of apple and rowanberry jam will provide a person with vitamins and all the necessary components in the winter.
In the bread machine
In addition to the multicooker, bread makers are no less popular. Almost everyone has a “Jam” mode. Using a device for cooking will save time for the housewife. While the apples are cooking, you can go about your other daily activities. Moreover, the taste of this jam is also wonderful.
Sugarless
If a person adheres to proper nutrition and does not want to give up apple jam, there is a way out. You can make apple jam without sugar. It turns out just as piquant and aromatic, and the cooking process is no different from the usual. Before you start cooking, you need to choose sweet apples.
Without sterilization
When making apple jam, you can bypass the sterilization process. After all, you don’t want to tinker with jars, make a steam bath, achieving almost medical sterility. Pasteurization will help ensure long-term storage. The cooked jam is placed in jars, covered with a lid and boiled in a container filled with water. The pasteurization process destroys microbes and makes the jam suitable for consumption even without sterilization.
From sour apples
Sour and sweet varieties of apples differ in taste. Some people prefer sweetness, others prefer sourness. Recipes for sour apple jam are designed for such a case. As a rule, they are tougher and have to be boiled to become soft. They have one important advantage - they are most suitable for jam due to their gelling properties.
Storage
The finished jam does not have to be sent to the shelves in the cellar or pantry. They can be enjoyed at any time of the year. If the dessert is not intended for long-term storage, it is placed in the refrigerator and eaten whenever. In this case, you need to ensure that liquid and baking crumbs do not fall into the container with the mixture. Otherwise, it will begin to deteriorate quickly.
Ingredients:
- 1 kg peeled apples
- 1 kg sugar
- 100 ml water
- a pinch of cinnamon and vanilla, optional
I give the calculation of ingredients for jam for 1 kg of apples, already peeled and seeds removed. If you have a larger number of already peeled apples, simply increase the proportions of sugar and water accordingly.
This recipe for apple jam is also good because you can use both overripe apples and carrion, which are not used, for example, for jam, and still it always turns out delicious. The jam will be especially tasty from sour or sweet and sour apples, but even if you have sweet apples, you can always add a little citric acid to it.
Preparation:
These are the beautiful fragrant apples I used this time for apple jam. They were a little overripe and weren’t very suitable for eating anymore, but they were just right for jam.
Peel the apples from skins and seeds and cut them into 4-6 pieces.
One day my mother said: “Why are you peeling the apples? You’re wasting so much time!” I obeyed and made jam, peeling only the middle of the apples. And I really regretted it! The result was a completely different apple jam than usual, not as delicate in consistency and, for me, naturally, not as tasty. You can save time on something else - peel the middle of the apple not with a knife, but with a special device.
Of course, with this method, a larger amount of pulp is cut out than when processed with a knife, but this does not sadden me at all - apple centers and skins make an excellent rich compote!
We pass the peeled apples through a meat grinder.
Transfer the mixture to a pan, preferably a non-stick one, add water, heat to a boil and cook over medium heat for 30 minutes. When heated, the apple mass begins to puff and, if it is not constantly stirred, apple splashes will scatter far beyond the stove. 🙂
After 30 minutes, add sugar.
Stir and cook for another 30 minutes, skimming off the foam. If desired, about five minutes before the end of cooking, add a pinch of cinnamon and vanillin, if you like these flavors. Instead of adding ground cinnamon, I usually add the whole stick, boil it for the last 15-20 minutes, and then fish it out and throw it away.
It’s very tasty if you add lemon zest, grated on a fine grater, along with sugar, at the rate of 1 kg of peeled apples - the zest of half a medium lemon. The jam turns out very aromatic with a wonderful lemon flavor. In this case, the addition of cinnamon and vanillin is not canceled, everything is optional. 🙂
While the apple jam is cooking, we sterilize the jars at the same time. If there are a lot of jars, it is convenient to sterilize them in the oven - the jars, washed with a sponge and detergent, are placed directly wet in a cold oven on their sides on a wire rack. Turn on the oven, heat to a temperature of 100-110 degrees, keep the jars for 10 minutes, turn off the oven and let the jars cool. This is what I always did before, when there were preparations on an “industrial” scale. Now few cans are needed, and I sterilize them one by one with strong steam, arranging this design:
It is enough to hold each jar over steam for 5-7 minutes, the jam has never soured and not a single jar has exploded. 🙂
On the advice of my reader in the commentary to this recipe, I recently began to sterilize jars in the microwave. Incredibly convenient! I pour water into clean jars to a level of 2-3 cm, put it in the microwave, as much as it will go in, and turn it on at maximum power. When the water boils, I let it simmer for three minutes and turn it off.
I just boil the lids on the stove for 5-7 minutes.
Place the finished apple jam hot into jars, trying to fill the jar evenly with the edges.
Turn the jars upside down and let cool. There is no need to wrap yourself warmly.
This apple jam is perfectly stored in a cupboard on a shelf, preferably no more than a year. It won’t spoil, of course, but time doesn’t add any flavor.
This time I had a little less than 2.5 kg of apples, of which I got 1.5 kg of peeled ones and in the end I got three half-liter jars of jam and another vase of 200 grams.
That's all the wisdom. As you can see, everything is done extremely simply, and sweet pleasure for the winter is guaranteed. Apple jam is delicious spread on fresh bread or toast, and children enjoy eating it with jam or.
You can also prepare it for the winter; it is even easier to prepare, since the plums according to this recipe are not peeled.
That's all for today. Good luck and have a nice day!
Always have fun cooking!
Smile! 🙂
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