What kind of apple-based sweets have not been invented over the centuries-old history of cooking! Jams, mousses, preserves, marmalade, and also confiture, something between jam and marmalade. It is good for everyone, both in pies, as a filling, and instead of jam on a piece of loaf. And confitures, unlike other apple “jams,” are often prepared with aromatic spices - and the taste is unusual, but still apple sweetness!
Apple confiture - general principles of preparation
Confiture can be prepared from any variety of apples, no matter what they are: sweet, sour or sweet and sour. The sweetness of the fruit is taken into account only to determine the amount of added sugar, since sour varieties require almost doubling the amount.
Apple confiture is the same jam, but with a denser consistency. To achieve this result, the apple mass is boiled with sugar until its volume is reduced by almost half, or special gelling additives are added to it after a short cooking. They can be: pectin, gelatin, starch or other special thickeners for jam.
Before use, fruits are washed and cleared of peel and seeds. The peel is often used to prepare a decoction, which is then used to cook the syrup. The peeled pulp is cut into pieces, slices or pureed with a grater, in a meat grinder or blended.
Confiture, like any other jam, is prepared in thick-walled dishes or large stainless steel basins. You can also prepare this delicacy in a slow cooker.
If you want to stock up on apple confiture for the winter, the dessert is poured hot into sterile glass containers and tightly sealed with metal lids.
Ginger confiture from apples with citruses
Ingredients:
One and a half kilograms of apples;
Three large tangerines;
650 gr. Sahara;
Two lemons;
120 gr. any honey;
One small lime;
80 gr. fresh ginger;
Five spoons of cognac;
Gelatin mixture for confiture – 2 sachets;
Mix of spices (star anise, cloves, cardamom, cinnamon and saffron) - 1/2 tsp.
Cooking method:
1. Cut the peeled apples into small cubes.
2. Free the tangerines from the peel, remove all the white veins from the citruses and disassemble them into slices, remove the seeds.
3. Combine chopped apples with tangerine slices, add sugar and set aside, covering the container overnight.
4. Scald the lime with boiling water and cut it into small pieces. Cut the peeled ginger into thin slices. Peel the lemons, separate them into slices and remove their shells, cut into small pieces.
5. In a large bowl, pour the juice released from the apples over the lime slices, add honey and place on low heat. Add ginger, cut into thin slices. As soon as the mixture boils, immediately add lemon pulp and apples mixed with tangerines into it.
6. Pour in the alcohol, stir and leave to cook over low heat.
7. After forty minutes of low boiling, season with spices, and after another 10, add the confiture mixture. Mix thoroughly, simmer for another 10 minutes and only after that pour the hot mixture into sterilized jars and seal.
Apple confiture for the winter, with pectin
Ingredients:
Three kilos of sweet apples;
Seven glasses of beet sugar;
Powdered cinnamon – 1/2 tsp;
One glass of drinking filtered water;
A tablespoon of pectin.
Cooking method:
1. Sort the apples, choosing those that are not damaged by rot and without wormholes, wash the selected fruits. To ensure that fruits release as much of their juice as possible, peel them. Cut into slices and remove all hard partitions along with the seeds.
2. Pour three centimeters of water into a large saucepan, place the apple slices in it and boil them. Simmer over low heat, covered, until they are completely softened.
3. Grind the soft mass through a thin metal sieve and measure six glasses of the resulting fruit puree into a clean, thick-walled container.
4. Mix pectin with a quarter cup of granulated sugar and add the mixture to the puree. Place the container on maximum heat and wait until it boils. Then reduce the heat to low and continue cooking, stirring vigorously for another 10 minutes.
5. Add the rest of the sugar, stir and quickly boil again. Without lowering the heat, boil the confiture for at least a minute and pack into prepared jars when ready.
6. Check readiness by lifting a small amount onto a teaspoon. If the confiture does not shake off, it means it is ready.
7. Roll up the packaged delicacy with canning lids and cool for 24 hours under a warm blanket.
Apple confiture with starch - “Heavenly delight”
Ingredients:
One kilo of small “paradise” apples;
Two glasses of water;
One and a half large spoons of starch;
1.8 kg beet white sugar.
Cooking method:
1. Wash carefully selected, not overripe fruits and rinse with warm water. Pierce the peel in different places with a thin, preferably wooden, stick and place it in boiling water. After three minutes, take it out and put it in a cold place.
2. Pour 750 ml of cold filtered water into the sugar and cook a thick, clear syrup over low heat and cool. You can prepare syrup using the broth left after blanching.
3. Pour the cooled sugar syrup over the apples and leave in it for 12 hours, then put on low heat, boil and set aside until completely cooled. Repeat this procedure three more times, each time adding the remaining sugar, divided into three parts.
4. For the fourth time, cook the jam until it is ready, until the syrup turns amber in color and begins to thicken. Five minutes before readiness, add starch diluted in 150 ml of cold water and mix well.
Apple confiture for the winter with pieces of fruit
Ingredients:
Ripe apples – 1.2–1.4 kg;
500 gr. sugar, preferably unrefined;
Pectin – 1 tbsp. l.
Cooking method:
1. Wash the apples well with water and thinly cut off the peel. Do not throw away the peelings, place them on gauze and tie them in the form of a bag.
2. Cut the peeled fruits into small slices, cut out the core and place them in a large saucepan, into which place a gauze bag with the peel. For half a kilo of prepared sugar there should be about 1.2 kg of processed fruit.
3. Mix the pectin well with sugar and pour into a saucepan, put on medium heat and, after dissolving the sugar, boil, stirring occasionally, for about twenty minutes.
4. When most of the pulp has boiled into the puree, remove the bag and boil the confiture for another five minutes.
5. Quickly pour the finished jam into the jars and seal tightly with lids to seal.
Classic apple confiture for the winter without thickeners
Ingredients:
Two kilograms of ripe sweet apples;
One kilogram of sugar;
Half a glass of filtered water.
Cooking method:
1. Rinse and rinse selected fruits thoroughly with water. When peeling, place the fruits cut into slices in one pan, and the peelings (peels) in another.
2. Pour granulated sugar into a container with apples and shake several times so that it is evenly distributed.
3. Pour water into the peelings, mix well and place over medium heat. Boil for 10 minutes, set aside and cool.
4. Strain the resulting broth through cheesecloth, pour it into the apple pulp and cook over medium heat, periodically gently stirring the contents of the pan.
5. After forty minutes, reduce the flame and reduce the jam by half in one go. This may take about an hour.
6. The finished confiture does not spread on the plate and does not drain from it if the vessel is tilted.
7. Place the hot delicacy in prepared small jars and cover with boiled lids.
8. The specified amount of fruit yields a little more than one and a half liters of jam.
Apple confiture with lemon juice and zest – “Tsitronka”
Ingredients:
One kilogram of sweet and sour apples;
300 ml water;
Two large lemons;
A teaspoon of cinnamon powder;
900 gr. Sahara.
Cooking method:
1. Rinse all the fruits in warm water and cut off the peels. Then rinse again to remove any debris accidentally introduced during processing.
2. Chop coarsely and twist in a meat grinder through a wide wire rack or grate on a medium grater.
3. Add granulated sugar mixed with cinnamon. Pour in water and mix well.
4. Place the lemons in boiling water for two minutes. Then wipe them dry and scrape the zest from them with a fine grater, directly to the apples. Cut the citruses in half, squeeze out the juice and strain through a sieve, pour it into the apple mixture and stir.
5. Place on low heat and simmer until completely softened and thickened.
6. The boiled confiture can be blended until smooth with a blender, then boiled for a minute and rolled up for the winter, placed in sterile jars.
Apple confiture with gelatin in a slow cooker
Ingredients:
Two kilograms of sweet apples;
A small lemon;
600 gr. Sahara;
A teaspoon of ground ginger;
A tablespoon of cinnamon powder;
A teaspoon of “quick” gelatin.
Cooking method:
1. Cut the prepared apples into small cubes and pour into a cooking bowl.
2. Pour in freshly squeezed lemon juice, add sugar and cinnamon with ginger, stir again.
3. On the “Bake” setting, bring the contents of the bowl to a boil and immediately switch to the “Stew” mode for 1 hour.
4. Soak the gelatin in cold boiled water and completely dissolve (dissolve) it by placing the bowl with the swollen gelatin in a water bath.
5. Add melted gelatin to the confiture after the program is completed and stir well.
Apple confiture - cooking tricks and useful tips
The method of chopping apples depends on the desired consistency of the jam. If with pieces of fruit, cut into slices or small cubes.
Ideally smooth apple confiture can only be obtained from fruits twisted in a meat grinder or grated on a grater. Very often, sliced apples are boiled until softened and only then ground on a sieve.
Apple jam is not only a delicacy served with tea. This jam is ideal for filling and not only for making pies, buns, pancakes and desserts.
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! 🙂
The cat's point of view on some things does not always coincide with the owner's...
Apple jam is a dish that will appeal to both adults and children. Jam can be added to baked goods or simply spread on bread and drunk with tea.
Features of preparing apple jam
When preparing apple jam, you need to consider the following features:
- Fruits darken when exposed to air, so they need to be peeled immediately before cooking.
- When using sour varieties of fruit, the amount of sugar needs to be increased by about 1.5 times.
- It is not necessary to peel the fruit if it is light. But it is better to remove the red one, as it can spoil the appearance of the dish.
Otherwise, it is prepared in exactly the same way as from other raw materials.
Preparing apples
The fruits need to be sorted. You can use any apples, but it is better not to use apples that are too rotten. Wash them well, clean them, remove rot.
Recipes for making apple jam for the winter
Apple jam is very easy to prepare. Therefore, any housewife can prepare it on her own at home.
If desired, you can add spices and additional ingredients to your taste.
Simple recipe
To make jam according to this recipe, you will need:
- 1 kg of peeled and seeded fruits;
- 800 g granulated sugar;
- 150 ml water.
It’s very easy to cook jam by following the step-by-step recipe. First, you need to cut the apples into slices and then place them in a deep container. Pour in water, boil and cook until the fruit softens. In time it is approximately 30-40 minutes. Grind the apples using a blender or meat grinder; you can also grind the pulp through a sieve - this will make it more homogeneous.
Pour the prepared gruel back into the pan and boil. Add sugar and cook for 1-2 hours until the apple mass thickens. The longer you simmer, the thicker the consistency will be. After cooking, pack the dish into sterile jars.
In the oven
For this recipe you need to take 70-800 g of sugar per 1 kg of apples. Fruits must be peeled and seeds removed and rot removed. To prevent them from darkening in the air, it is recommended to place them in a container with acidified water - 0.5 tsp. citric acid per 5 liters of water.
Leave the apples in the liquid for 30 minutes, this will give them a more pronounced apple flavor. Then rinse them with clean water. Grind the fruits with a blender, gradually add sugar to the puree in small portions, stir well until a homogeneous paste forms.
Transfer the prepared puree into a saucepan and place in an oven preheated to 200 degrees. To cook thick jam, it must be simmered for at least 2-3 hours. Stir regularly to prevent the jam from burning. Then transfer to pasteurized jars. This needs to be done correctly - pour in small portions so that the glass jar does not burst.
In a slow cooker
To prepare apple jam in a slow cooker, you need the following ingredients:
- 1 kg apples;
- 600-700 g sugar;
- 1 tbsp. l. cinnamon;
- a pinch of citric acid.
If the apples are sour, you need to take more sugar. You can also omit the cinnamon if you wish.
Cut the fruit into thin slices. Place layers of apples, sugar and cinnamon into the multicooker bowl. Add citric acid on top. Leave for half an hour until the juice appears. Then turn on the “Stew” mode and simmer the jam for 2 hours. After this, rub through a sieve to make a homogeneous mass. Pour it back into the bowl and cook for another 20 minutes.
Apple and pumpkin jam
You can also make apple jam with pumpkin. The result is a rather unusual dish with a pronounced melon-apple aroma. But you need to choose juicy, sweet, table varieties of pumpkin. It cooks faster than apples, so you need to add it 20-30 minutes after the start of cooking the main ingredient. For 500 g of apples and 500 g of pumpkin, 600 g of sugar is required.
With apricots
To prepare apple jam with apricots you need the following ingredients:
- 1 kg apples;
- 400 g apricots;
- 1 kg sugar.
Peel the apples, remove seeds and rot, cut into slices. Remove the pit from the apricots and cut them into thin strips. Mix the fruits and sprinkle with sugar, bring to a boil and remove from heat. Wait until the mixture cools down. Grind with a blender and send further to the stove. Cook until thickened.
Jam from apples and zucchini for the winter
The zucchini itself is tasteless. In order for the jam with them to have an unusual taste and aroma, you must add citrus fruits.
To prepare jam you need to take:
- 1 kg of apple fruits;
- 500 g zucchini;
- 800 g sugar;
- half a medium lemon.
Peel the apples and cut into cubes. Remove the peel and seeds from the zucchini and cut into cubes. Remove the zest from the lemon and chop the pulp.
Place apples and zucchini in a saucepan and cook until softened. Pass through a meat grinder and put back on the fire. Cook for 10 minutes, add sugar. Simmer over low heat for 2 hours to obtain a thick jam. At the end, add the lemon pulp and zest, boil and pour into jars.
Apple jam with xylitol
If you can’t eat sugar, you can make apple jam with xylitol or sorbitol. To do this, you need to take 250 g of xylitol per 1 kg of fruit. Prepare in the same way as in the recipes above.
Apple jam with cinnamon
When you add cinnamon, the jam turns out very tasty and aromatic. For 1 kg of fruit you need to add no more than 1 tbsp. l. spices. Otherwise, the jam may be a little bitter, and the cinnamon will overwhelm the apple flavor.
Methods for storing jam
The canned product must be stored in the basement or in the refrigerator. If citric acid or lemon was added - 2 years, and if not - no longer than 1 year.
Apple confiture is the easiest to prepare, economical and delicious option for preparing for the winter. You can stock up on it at any time of the year, and it won’t take you much time or money.
Variety of recipes and cooking options
Apple confiture can be cooked both on the stove and in a slow cooker, but the latter, contrary to all ideas, will be more difficult, since the mass will have to be digested several times, and the fruit will need to be kept between preparations.
Cooking such things on the stove is much more convenient and faster, no matter how much this contradicts modern ideas about the comfort of housewives.
Preparing apple confiture for the winter is a simple process, and even an amateur cook can handle it.
You just need to pay attention to the quality of the base ingredient and strictly follow the cooking instructions so that the result fully satisfies you and pleases all members of your family.
The easiest way to make apple confiture
The confiture recipe given in this chapter is considered the easiest to follow. It requires virtually no effort from you to cook it, other than pre-processing the fruit. You can also flavor the jam with your favorite spices and other fruits during the cooking process. Apple preparations combine quite well with a variety of berries. You can use sour or sweet fruits, depending on what flavors of jams and preserves you prefer.
Granulated sugar is usually added to the fruit in equal proportions, but if you are not a big fan of sweet jams and prefer to preserve the natural taste and aroma of the fruit as much as possible, calculate the amount according to your own taste.
Separately, it should be noted that to prepare apple confiture at home you will need strong and hard fruits. We strongly do not recommend using apples for this purpose, the pulp of which is compared to “paper”. Please note that the fruit should not be too "starchy"- the whole result will suffer from this, and you will be very disappointed when you open the finished jam. Therefore, you should not take risks - it is better to take unripe fruits than overripe ones.
So, to prepare traditional apple confiture, you will need:
- Apples (preferably green and juicy) – 1 kg;
- Sugar (white or brown) – 1 kg (you can take less if you don’t like too sweet preparations);
- Citric acid or concentrated freshly squeezed lemon juice - ½ teaspoon powder or 2 full teaspoons liquid.
How to cook apple confiture correctly:
- Prepare the fruit. To do this, sort through the apples and immediately remove those fruits that have scratches, bruises and wormholes. Wash the fruit with soap or another product, cut in half and remove the core. The peel can be cut off, or you can leave it - if it is thin enough, it will dissolve in the syrup, and you will not notice it in the finished confiture. But if the skin is very thick, it is better to remove it with a knife;
- Cut the fruit into small cubes or slices;
- Place them in a saucepan with a thick enough bottom so that the syrup does not burn to the pan during the cooking process, but heats up as evenly as possible;
- Add sugar to the fruit and stir. Sugar will help apples not lose their "saleable" in the finished jam. After this, add citric acid (or lemon juice) and rub thoroughly again with a spoon;
- Pour the resulting mixture with a small amount of water (about 1/3 of the total volume of fruit);
- Place the pan with all the contents on medium heat. Bring the syrup to a boil, stirring the mixture constantly. When the contents of the pan boil, turn the heat to minimum and continue to simmer the future jam for 35-40 minutes. Do not forget to stir the mixture and watch the foam - it is advisable to remove it in time;
- You can check the readiness of the confiture by dropping the syrup on a saucer. If the drop does not spread, your jam is ready. All that remains is to pour it into small sterilized glass jars.
If you like a homogeneous mass of jams or preserves, use an immersion blender until the fruit-sugar mass is ready. Some housewives prefer to grind apples to a puree using a grater from the very beginning. You can also add cinnamon to this jam - it will give the finished mixture a special piquancy and a unique captivating aroma, so appropriate for winter tea parties.
Confiture of apples and oranges
This cooking option will give you an unprecedentedly rich taste of jam. It will contain not only apples, but also citrus fruits, which means it will be especially tasty.
The recipe for such confiture is also easy to execute, and its components are always available on the shelves of markets and supermarkets.
To prepare you will need the following ingredients:
- Apples (it is optimal to select fruits of sweet and sour varieties) – 2 kg;
- Oranges – 2 pieces;
- Sugar – 1 kg;
- Clean drinking water – 250 ml.
Cooking instructions:
- We have already mentioned that it is best to choose sweet and sour apples, but if you come across sweet fruits, it is advisable to add a little citric acid to the future jam. So, prepare the fruits - wash, peel and cut;
- Also wash and peel the oranges (some housewives prefer to save the zest and add it to the confiture, after chopping it on a fine grater). Cut the citrus fruits into small cubes;
- Place the chopped apples in a thick, non-enamel bowl. Pour a small amount of boiling water over them, cover with a lid and let sit for about half an hour;
- In the meantime, you can grate the orange zest if you plan to add it to the jam. This can be done using a food processor or a regular grater;
- After half an hour, add sugar, as well as the pulp and zest of the oranges, to the steamed apples;
- Pour granulated sugar over the entire resulting mixture and stir several times;
- Place the mixture over medium heat and wait until it boils. As soon as the jam boils, turn the heat to low and simmer on the stove for an hour;
- The confiture will be ready when the syrup acquires a beautiful amber hue and the apples become transparent. You can also check the readiness of the jam using a saucer in the standard way. The finished jam should be poured into sterilized jars and rolled up.
This confiture is guaranteed to lift your spirits during the autumn blues and strengthen your immunity in the cold winter. Invite your dearest guests to have tea with him!
Confiture from a multicooker
Cooking apple jam in a slow cooker is a little more difficult and longer than on the stove. However, some prefer this method, since the “miracle pot” does everything for the hostess. In addition, when preparing jam in a slow cooker, it will definitely not burn or boil away.
To make jam in a slow cooker, take the following ingredients:
- Apples – 1 kg;
- Sugar – 500 g;
- Water - a glass.
Cooking instructions:
- Remove the skin from the apples, but do not throw them away. Pour a glass of boiling water over it, place it in the multicooker bowl and steam in the “Steam” mode for 10 minutes. This will release pectin from them, which will give the ideal thickening to the future jam;
- Remove the peel with a slotted spoon and reserve the liquid in the bowl;
- Chop the apples and place them in the bowl of the device. Add sugar there;
- Cover the device with a lid and set the “Extinguishing” mode. Leave to simmer for an hour;
- Open the lid and stir the resulting mixture. Be sure to wipe the lid itself from condensation;
- Close the appliance again and set the “Bake” mode for 40 minutes. Do not close the lid tightly, stir the jam a couple of times during simmering;
- Traditionally, place the finished jam in sterilized jars and seal tightly.
Do not increase the quantity of products under any circumstances! If you put more than a kilogram of apples, the jam will begin to boil away and the lid will stick to the device, which will require repair.
Apple jam is delicious both on its own and as a filling. Yes, even just with tea as a bite, the jam flies away instantly.
Jam is an excellent option for processing overripe apples. As a rule, apples are either immediately ground into puree or slices are boiled and then rubbed through a sieve or through a meat grinder. Today this action can be carried out using a blender, which makes working on jam very easy.
Today, you can collect a huge number of cooking recipes. It is also cooked with the addition of pumpkin, pear, plum, currant, and cinnamon. So you can find a recipe for every taste and color.
The classic recipe is the easiest and fastest way to make jam.
Ingredients:
- 1 kg of ripe apples.
- 500 grams of sugar.
Cooking process:
Before you start cooking the jam, it is important to decide how you will turn the mass into puree. Since if you pass apples through a sieve, then at the beginning you will not need to cut out the middle and peel them, since it will remain in the sieve.
And if you want to use a meat grinder or blender, then you must clean and cut. Since rough membranes will spoil the overall picture of the delicate apple jam.
I’ll say right away that you need to add sugar to taste, since you need to look at what apples you will use to make the jam. If the apples are sour, then you need more sugar; if the apples are sweet, then less. In general, you need to watch and try. According to GOST, sugar is added to at least 50% of the total mass of apples.
1. Wash the apples into slices.
2. Place the slices in a pan. Fill with water and place on the stove. The water should almost cover the apples.
4. During the cooking process, the slices should soften to a puree. But sometimes when the apples are too dense, some slices still remain intact. Then the whole mass will need to be turned into puree. This can be done in three ways.
Pass the mass through a meat grinder.
Grind the mixture through a sieve.
Use a blender.
If you grind on a sieve, let the mixture cool first.
5.Now you have clean apple mass from which you can cook jam. Pour the mixture into a saucepan and test for sugar. Pour in the required amount, mix and place on low heat. Cook for 30 minutes, do not forget to stir the jam so that it does not burn, and then cook until the desired thickness.
6.Check the density as follows. We drop a little jam onto a plate and if the drop does not spread in all directions, then you can safely put it in jars and prepare apple jam for the winter.
That's the whole classic recipe for making apple jam. Bon appetit.
Thick apple jam
As you know, many people use apple jam as a filling for baked goods. Liquid jam makes a very bad filling, so you need to prepare and cook thick jam, see our recipe for how to do this.
Ingredients:
- For 1 kg of apples 1 glass of sugar.
Cooking process:
1. Sort the apples, wash them, cut out the cores, peel them and cut them into slices.
2. Twist the apple slices in a meat grinder.
3. Place the resulting mass in a saucepan and place on the stove. Bring to a boil and cook for 10-15 minutes, stirring constantly.
4. The mass begins to thicken, you can add sugar. And cook further until you need it to thicken. This will take approximately 30-40 minutes.
5. During cooking, the jam should darken and become very thick.
6.When the desired thickness is reached, turn off the heat, place the jam in sterilized jars and screw on the lids. Thick jam for the winter is ready. Enjoy your meal.
Jam according to the old recipe
In order to prepare jam according to this recipe you will need a little patience and a lot of time. Since the jam is prepared in several approaches.
Ingredients.
- Apples 5 kg.
- Sugar 3.5 kg.
Cooking process:
1. We will sort out the apples, wash them, and let the water drain. Peel and cut into small pieces of 2-3 cm. Simply put, cut the apples into cubes.
2. Place the chopped apples in a saucepan, add sugar, stir and leave overnight. Remember this is the principle we used to cook. Where they also covered the slices with sugar and left them overnight for the juice to release from the apples.
3. In the morning you will see that a large amount of juice has been released. Now you can put the pan on the stove and boil the future jam for about 10-15 minutes. Next, set the pan aside and wait until the mixture has cooled completely.
4.After 5-8 hours, put the pan on the stove again and cook the mass again for 10-15 minutes after boiling. Repeat this procedure 3-4 times. During this time, the apples will boil to the desired thickness. And most of the apple slices will turn into puree. It is possible that already at stage 2-3 your jam will reach the consistency you need, then it is not worth repeating the procedure several more times. You can now lay out the jam and screw on the lids.
Apple and pear jam
At the end of summer, not only apples, but also pears ripen, and why not cook apple jam with the addition of pears. It's so delicious.
Ingredients:
- Apples 1 kg.
- Pears 1 kg.
- Sugar 500 grams.
Cooking process:
1. Take apples and pears. For jam, fruits that are not marketable, so to speak, are suitable. Squashed with bruised sides or even overripe. But only without traces of rot. We process them, namely, we cut off the questionable parts and cut the fruit into small slices. There is no need to peel the peel and cut out the middle, as we will then pass everything through a sieve.
2. Place in a large cauldron or saucepan with a double bottom and place on the stove. You can add a little water so that the jam process begins painlessly and quickly.
3. And so the apples and pears are on the stove, the water has boiled, all that remains is to stir and cook over low heat for about 10-15 minutes so that our fruits become soft.
4. As soon as the fruit has softened, you can remove the pan from the stove and wait until it cools completely.
The cooling process of fruits can be accelerated. Place the pan with the fruit in another pan or bowl of cold water. Stir the fruit from time to time and change the water when it becomes warm so you will speed up the cooling process of the fruit.
Or just set the pan aside and wait 5-6 hours.
Of course, you don’t have to wait for the mass to cool down, and then work not with your hands, but with a spoon.
5. In general, when everything has cooled down well, take a sieve or colander and press the fruit through the sieve. Only the septum seeds and peels should remain in the sieve.
From the initial 2 kg, on average, 1-1.3 kg of pure jam is obtained.
6.Put the resulting mass on the stove, add sugar and cook for at least 45-50 minutes. During cooking, the jam will reach the desired thickness and darken a little. Stir the mixture often so that it does not burn.
7.When the mass reaches the thickness you need, place it in sterilized jars and close the lids.
Pear and apple jam is ready. Enjoy your meal.
Apple jam with pumpkin
Why not try adding a little pumpkin to the jam. The color will be very original. Moreover, pumpkin, like apples, contains a lot of useful substances.
Ingredients:
- Apples 1 kg.
- Pumpkin 500-600 grams.
- Citric acid 3-5 grams.
- Sugar 500-600 grams.
- 350-400 water.
Cooking process:
1. Peel the pumpkin and remove seeds, cut into small slices. Place in a saucepan, add water, cook until softened.
2. Sort the apples, wash them, cut them. Place in a saucepan, add water, cook until the slices are soft.
3.Pass soft pumpkin slices through a sieve. Apple also through a sieve. All together with the water in which they were boiled.
4. Mix the resulting masses, add sugar and place on the stove.
5.Cook for 15-20 minutes, stirring constantly.
6.Add citric acid and cook for another 20-25 minutes. To the desired thickness.
7.Pour the finished jam into jars and screw on the lids.
8.Apple jam with the addition of pumpkin is ready. Enjoy your meal.
Apple jam with plums
Very often they cook jam with plums. Which go very well with apples. This is a great option to process plums without wasting time removing pits from plums.
Ingredients:
- 1 kg apples.
- 600 grams of plums.
- 600 grams of sugar.
Cooking process:
1. Sort, wash and cut the apples.
2.Place in a saucepan, add water, cook until soft.
3. Sort the plums, cut each one along the pit (you don’t have to remove the pit), put it in a saucepan, add water, and cook until soft.
4.After the fruit reaches a soft state, remove from the stove and grind through a sieve.
5. Mix the resulting mass, add sugar, cook until the desired thickness is achieved. Usually the cooking time does not exceed 40 minutes.
6.Pour the finished product into jars and close with lids.
Secrets of making apple jam
☑ When cooking jam, do not cover the pan with a lid. This way, excess moisture will evaporate faster during the cooking process.
☑ Like all other sweet preparations, the jam will finally thicken after it has completely cooled. But how can you determine when it’s enough to boil it? You can simply transfer a spoonful of jam to a plate where it will quickly cool and show its thickness. You can run a spoon over the surface and if the mark disappears quickly, you need to cook the jam a little more, and if the mark disappears slowly, then the jam has already reached excellent thickness.
☑ At least 50% of the total mass is added to sugar. So if you add less sugar, the jam will not be suitable for long-term storage.
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