You can make delicious jam for the winter at home from any apples. Early summer varieties are well suited, for example, "White filling" - the fruits boil very quickly, in just 15 minutes they turn into a continuous homogeneous mass. Later varieties such as "Antonovka" or "Jonathan" are also suitable for jam, although they take longer to boil, but the jam from them is more fragrant, dense and darker in color.
Today I will cook apple jam according to the simplest recipe from white filling. The jam will turn out thick and homogeneous, moderately sweet, with a pleasant, barely perceptible sourness in the aftertaste. If you wish, you can always add more sugar, and if, on the contrary, yours is too sweet, then add a little citric acid. No gelling powders need to be added. Apples have enough natural pectin, which will thicken the jam to the desired consistency.
Total cooking time: 60 minutes
Cooking time: 40 minutes
Output: 1.5 l
Ingredients
- apples white filling - 1.5 kg (peeled)
- sugar - 800 g
- water - 200 ml
How to make apple jam (easy recipe)
Any apples for jam are suitable, both overripe and even slightly beaten. The main thing is that the fruits are not rotten! I used white apples, which I peeled from the skin and seed pods. The net weight was 1.5 kg. It is most convenient to work with a small knife or a special vegetable peeler. And do not rush to throw away the skins - we still need them, put them in a separate saucepan for now.
Next, the fruit pulp must be cut into pieces. The smaller the cut, the faster the apples will boil. Since I used white filling for the recipe, they can not be chopped, but simply cut into 3-4 parts, they are perfectly boiled in mashed potatoes. I sprinkled the apples with sugar and shook the container well.
Cleaning flooded with water - you will need 500 ml of pure spring or filtered water. Boil over high heat for about 15 minutes, without a lid. Then she strained through a sieve and measured out exactly 200 ml of apple broth.
Hot broth poured into a pan with apples and sugar. I put it on medium heat, waiting for the sugar crystals to dissolve. Bring to a boil, stirring. The slices should be completely immersed in the liquid. Foam forms on the surface - it must be removed.
As soon as the fruit mass boiled, reduced the heat to a minimum and cooked for 20 minutes, without a lid, stirring constantly. During this time, the apples should soften and turn into a puree. It is most convenient to bring to absolute uniformity with a submersible blender, if you do not have special equipment, then use a potato masher or wipe through a sieve.
I returned the applesauce to the stove and continued to boil until thick - another 30 minutes. Be sure to stir so it doesn't burn. Readiness can be checked as follows: drip jam on a saucer and tilt, if it does not drain, then it is ready.
I poured hot jam into pre-prepared sterilized jars (dry) and corked with clean lids. Turned upside down and left in this form until completely cooled. From the indicated amount of ingredients, the yield was 1.5 liters.
Completely cooled jars can be transferred to storage in a cool and dark place. Over time, the apple jam will become thicker and denser. Shelf life - 1 year.
In harvest years, there are so many apples in the summer cottage that you can’t eat them fresh. All that's left is processing. From the fruits of an apple tree, you can drive juice, cook fragrant jam, and dry them. Apple jam is one of the easiest preparations. You can cook it in the way that you like best. And if you add additional ingredients, the taste will become much more refined.
According to the classification adopted in cooking, jam is a jelly-like thick mass of sugar syrup and fruits. Since whole slices should not be present in it, crushed fruits or pieces are quite suitable for cooking. This product differs from jam in a more uniform consistency. And if we compare it with confiture, then jam is inferior to it in density.
To prepare this preparation, you need fruits with a high content of pectin (plums, apples, quince). You need to cook jam according to the correct technology: first, the fire is made to the maximum, then the size of the flame is reduced. According to the classic recipe, sugar is added in small portions during the cooking process. Previously, pieces of fruit are boiled in water, and then poured with sugar syrup.
Sour varieties of apples are best suited for cooking, such as: White filling, Semerenko, Grushevka, Slavyanka. They contain the maximum amount of pectin, which will allow you to get the perfect jam consistency. Before cooking, apples should be washed, cored, cut into pieces or grated to speed up the cooking process.
On a note! It is better to remove the skin from the fruit, although this is not a prerequisite. Jam from peeled apples will turn out more tender and homogeneous.
The advantage of jam is that even "pads" are suitable for its preparation - those apples that have fallen to the ground. Such fruits deteriorate very quickly, and they need to be processed as soon as possible.
A simple recipe for apple jam for the winter at home
Each housewife chooses for herself the most convenient recipe for making apple jam. It doesn't matter how it's prepared. The main thing is that in winter you can get the blank and spread it on bread and pancakes, use it for filling in sweet pies.
Important! The jam must be poured into jars hot, otherwise it will thicken and turn into a homogeneous mass right in the container in which it was cooked.
The slow cooker is convenient because it does not require the hostess to constantly monitor the cooking process, so this method of making jam is suitable even for inexperienced cooks. It is enough to set the desired mode and the device will turn off exactly at the moment when the delicacy is ready. It is not necessary to prepare jam for future use. It can be eaten immediately after cooling.
The list of ingredients for this dish is minimal. You only need:
- 2 kg of apples;
- 900 g of granulated sugar.
Of course, you can increase the number of products by observing the proportions. Before cutting the apples into slices, it is necessary to cut off the skin from them, but do not throw it away (it is she who will give us the pectin necessary for gelling). The cut peel is placed in a multicooker container, poured with a glass of boiling water and the “steaming” mode is turned on. This cooking step will take 15 minutes, during which time you can just cut the apples.
When the peel is cooked, it must be fished out of the bowl, and apples and granulated sugar should be thrown into the resulting broth. Now you need to select the "extinguishing" mode. Cooking time will be approximately 2 hours (depending on the power of the multicooker and the variety of apples). It is permissible to leave the lid of the device open to observe the process.
Jam can be ready in 1.5 hours. This moment can be determined by the fact that the mass has reduced its volume and thickened. The finished product is poured into sterilized jars, rolled up and covered with a warm blanket. After the workpiece has cooled, it can be stored at room temperature.
To speed up the preparation of jam, some housewives leave the peel on the slices. The advantage of this method is that such a product thickens well. But still, it is recommended to wipe it through a sieve immediately after the end of cooking, so that the mass acquires a uniform consistency.
When making jam according to this recipe, there is no need to finely chop the apples at the preparatory stage, it is enough to divide them into quarters. Of the ingredients you only need:
- apples;
- sugar.
They are taken in equal quantities. Sliced fruits are placed in a saucepan and covered with sugar. Do not boil the jam right away, let the apple juice. After 2 hours, the pan is put on medium heat, bringing the mass to a boil, the flame level is reduced and the jam is cooked, stirring constantly so that the mass does not burn.
During the cooking process, foam will form, which must be removed. After thickening, applesauce can be further chopped with a blender. If the consistency does not suit you, wipe the jam through a sieve and immediately pour into sterilized jars. After that, the container must be rolled up with lids and wrapped until it cools.
Jam from apples and pears can be prepared in just 1.5 hours. This delicacy differs in that it has a bright aroma. Before you start the cooking process, you need to prepare:
- 2 kg of apples;
- 1.5 kg of pears;
- 2 kg of sugar.
According to this recipe, washed and chopped fruits must first be peeled. Fruits are mixed together and covered with sugar. The dishes are immediately put on fire, which is reduced after boiling. Stir the jam during cooking so that it does not burn. You can find out the end time of cooking by the consistency of the fruit - they should be completely boiled.
With ripe fruits, this happens after an hour, hard apples and pears can cook a little longer. If you want to get the consistency of jam, grind the apple-pear mass with a blender, and then bring to a boil again. Now the workpiece can be laid out in sterilized jars and rolled up. Lids also need to be pre-sterilized in boiling water. Filled jars are turned over and wrapped for a day.
To diversify the recipe for apple jam, try adding lemon to it, and putting honey instead of sugar. These supplements are also extremely beneficial in their own right. Due to the minimum heat treatment in such a blank, the maximum amount of vitamins, biologically active substances and useful minerals will be preserved. The list of ingredients for harvesting includes the following:
- 1 kg sweet and sour apples;
- two lemons;
- 600 ml of liquid honey;
- 1 liter of water.
At the first stage, the pan is filled with water by 3 cm and whole apples are placed there. You need to simmer them for 15 minutes on low heat so that they soften. The boiled fruits are rubbed through a sieve, while removing seeds and skins. Juice squeezed from 2 lemons is added to the resulting applesauce and boiled over low heat for 2 minutes. Liquid honey is poured into the jam cooled to 50 degrees, the mass is thoroughly mixed, poured into prepared jars and corked.
Apple jam with lemon: video
Cinnamon not only gives dishes an exquisite flavor, but also has beneficial properties. It has an anti-inflammatory, analgesic, antiseptic and diuretic effect on the body, stimulates the functioning of the liver, kidneys, gallbladder, helps to get out of depression. Add this spice to various dishes very little by little.
To make Cinnamon Apple Jam, you will need:
- 2 kg of apples;
- 500 g of sugar;
- 10 g cinnamon powder.
Slices of apples without peel are passed through a meat grinder. Sugar is poured into the resulting applesauce. The mass is immediately transferred to a saucepan and brought to a boil. Cook the jam for 30 minutes over low heat, then remove from the stove.
Then the apple is allowed to cool to room temperature, cinnamon is added and put on fire again. At this stage, you need to cook the workpiece for 10 minutes, stirring constantly.
You can check the readiness by dropping a drop of product on a saucer, it should remain convex and not spread.
Ready jam is laid out in sterilized jars, which are then closed with metal or nylon lids. It is not necessary to turn the workpiece. When the jars have cooled, they should be stored in a cool place for storage.
Apple jam with cinnamon: video
An appliance such as a bread maker can help in the preparation of apple jam. The recipe is interesting because it uses very little sugar. Here is the list of ingredients:
- 500 g peeled and chopped apples;
- 150 g of sugar;
- 1 st. a spoonful of lemon juice;
- sprig of mint.
In a bread machine, the jam will thicken without any problems. In addition to these ingredients, you can add any fresh or dried herbs, spices, lemon zest, berries.
Additives should be taken in small quantities so that they complement, and not interrupt the taste of apples. From the specified number of products, the output will be a jar of jam with a volume of 200 ml.
The finer the apples are cut, the smoother the consistency of the jam will be. In the process of peeling and cutting fruit slices, you can sprinkle with lemon juice so that they do not darken. The leaves are cut off from the sprigs of mint and added to the apples, the branches themselves need to be removed, they are too hard. Now the fruits are covered with sugar, mixed and loaded into the container of the bread machine.
The device has a special “jam” mode. Cooking time is 1 hour 20 minutes. After the cooking process is over, the jam is transferred to a sterile container and sealed. It is better to store the finished product in the refrigerator.
Apple jam or apple jam: video
There are a great many recipes for making apple jam, we have selected for you the most interesting, diverse and healthy, preserving the maximum of vitamins. This sweet delicacy will decorate your table in winter and remind you of a sunny summer with its amber color and the taste of ripe fruits.
Unlike jam, jam has a thicker and more uniform consistency. It is better to prepare sweetness from ingredients rich in pectin. Autumn varieties of apples are well suited as a dessert base. The best recipes for making apple jam at home, read below.
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 recipe for homemade apple jam includes a minimum of ingredients.
Easy winter recipe
Ingredients:
- apples - 1 kg;
- sugar - 1 kg.
Wash fresh apples, remove the stalks and peel. Cut the fruit in half, cut out the hard core. Further, the form of cutting can be any, better in small pieces.
Transfer the peeled pieces of apples to a saucepan, cover with the indicated amount of sugar. You don't need to mix. The mass should be infused for a couple of hours and let the juice flow.
After 2 hours, put the pan with the contents on the stove, slowly bringing to a boil. During the cooking process, stir the jam, removing 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, roll up the lids. The blanks are cooled at room temperature upside down.
Clear jam with oranges and cinnamon
An orange or lemon will help to give the dessert a gentle sourness. Cinnamon is a classic condiment 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 the pulp of an orange and the zest. Therefore, my oranges, and pour boiling water over the top layer. This procedure will destroy harmful microbes on the surface of the fruit. Peel the zest, cut the orange into slices, remove the white veins.
Rinse the apples under running water, cut out the seeds and cut into cubes. Put the fruit in a saucepan, pour the specified amount of clean water. Bring the mass to a boil and cook the apples until soft, about 25 minutes. After this time, turn off the gas and let the mass cool down a bit.
Grind the boiled fruits through a meat grinder or sieve. Rub the zest on a fine grater, finely chop the orange slices. Connect the components and send to cook on the stove. When it boils, add sugar and cinnamon.
The preparation time for the dessert will be 15-20 minutes. Arrange the finished jam in sterilized jars. Close lids tightly. Apple jam with oranges and cinnamon turns out to be a delicate transparent color. Store mainly in the cellar.
Apple jam with antonovka and plums
The unsightly Antonovka apple variety has a bright aroma, and the fruits are rich in pectin. Plums are better to use varieties of Hungarian, because it has juicy and fleshy fruits. But any other kind 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 off the peel, so the components will retain their shape during cooking. Most of the pectin is found in the peel.
Place the chopped apples in a saucepan, pour in half a glass of water and put on fire. Since the fruit will not immediately release the juice, the water will not let them burn. Cook the apple mass over low heat until the pieces are soft.
At this time, the washed plum must be pitted. Cut plum halves into pieces. After the contents of the pan have boiled down, add the plum. The consistency will turn pink during the cooking process, it should be cooked for 40 minutes.
Steam glass jars. You can also sterilize dishes in the oven or in boiling water. Pour sweet apple-plum jam to the very neck, cork the lids. Wrap jars with a treat in a blanket for a day. Blanks are well preserved at home at room temperature.
In a slow cooker
Harvesting jam at home in a slow cooker is faster, besides, the mass does not burn. To achieve a homogeneous consistency, the mass is crushed with an immersion blender. A simple homemade dessert recipe is sure to 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 apples. Pour the apple skins with water, bring to a boil and cook in a saucepan for 10 minutes. Cut fruit into slices, put in a multicooker bowl. Drain hot water from the pan with skins into a separate container and pour apples into it, add the amount of sugar indicated in the recipe. Select the extinguishing mode, set the time to 60 minutes.
After an hour, mix the boiled fruits.
Cook another 35 - 40 minutes on the baking mode. Close the lid of the multicooker tightly, and stir the contents every 10 minutes.
At this time, wash the lid and 700 ml jar with soda. Sterilize the dishes with boiling water. After 40 minutes, spread the apple jam in a dry sterile jar, seal tightly with a lid.
Apple jam with chokeberry
Apple jam for the winter will turn out tastier with chokeberry. The berry contains a shock dose of vitamin C and P and goes well with apples. Vitamin jam is added to pies or just on a sandwich. In winter, such a preparation is used for colds.
Ingredients:
- apples - 2 kg;
- chokeberry - 400 g;
- sugar - 1 kg;
- water - 500 ml.
Wash apples. Cut the fruit into small pieces, do not remove the seeds. Also, do not peel off the skin.
Berries of black chokeberry are well sorted out and washed, removing the twigs. Put in a saucepan, blanch for 3-5 minutes in a small amount of water.
Then put chopped apples into the pan, mix the mass and cook for 20 minutes under a closed lid. Periodically, the consistency must be stirred and the foam removed.
After 20 minutes, rub the resulting boiled ingredients through a sieve. Pour in the mass of sugar, put on the stove. Cook for 40-60 minutes until thick.
Rinse glass jars with soda, warm in the oven or steam. Pour hot fragrant jam into heated sterile jars. Roll up lids immediately. Store preservation 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 can hardly be overestimated, so you can make healthy jam without this carbohydrate. You can add a sweetener if the apples are too sour. For a bright taste and aroma, cinnamon, cloves or citrus fruits are added.
Ingredients:
- apples of any variety - 2 kg;
- drinking water - 400 ml;
- spices - to taste.
Wash apple fruits in running water, cut into slices. Remove the core with seeds with a knife. Put the chopped fruit in a saucepan and pour in the water. Bring to a boil, remove the resulting foam. Cook the mass for 20 minutes, stirring occasionally with a wooden spoon.
Then turn off the gas, remove the pan from the stove. Cool the contents naturally at room temperature. Next, wipe the consistency through a colander, remove the apple pomace.
Cook fruit puree in a saucepan for 30 minutes until the mass thickens. Remember to stir the jam with a wooden spoon so that it does not burn. Season with ground cinnamon if desired.
Pour boiling water over clean glass jars, boil the lids. Arrange the jam in sterile containers, close the lids. Store ready-made apple dessert without sugar in the refrigerator for no more than a year.
How to cook thick apple jam at home for the winter according to a simple recipe? Jam for filling pies is made from different varieties of apples, but late-ripening varieties are better suited.
Summer varieties after processing become loose. To reduce the amount of sugar and not get compote instead, add liquid or thick pectin.
Liquid pectin is prepared at home. Boil the peel of the apples (boiling time 20-30 minutes) that you have peeled for making an open pie. Discard the peel, and drain the liquid formed during cooking. Put it in the refrigerator. Add a decoction with pectin instead of water when cooking jam.
Before making jam, peel the apples off. But sometimes transparent jam is obtained from unpeeled fruits. Get the first recipe.
Thick jam from apples with lemon at home: a simple recipe
From 1.5 kg of sour apples, 1.7 liters of thick jam are obtained.
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 small pieces.
Do not remove the skin from apples, the skin contains pectin. It is necessary to remove toxins from the body and to create jelly-like substance characteristic of confiture.
Put the pot of apples on the fire. Add 1 glass of water. Boil for 15-20 minutes, the fruit will become soft. Do you have a steamer? Weld rayki over steam.
After 20 minutes, pour the water in which the apples were boiled into a glass. It will still come in handy. Grind boiled fruits with a blender. Set the puree aside.
Pour sugar into another bowl. Are fruits sweet? Add sugar in a one to one ratio. Pour the water in which the fruits languished into granulated sugar.
Boil the syrup until it thickens. Cooking time - 15-20 minutes after boiling over moderate heat. The syrup will turn out a light color, not caramel. No need to digest. Stir the sweet syrup constantly.
Is the syrup clear? Add 0.5 tbsp. spoons of freshly squeezed lemon juice or citric acid on the tip of a knife. The sugar will not crystallize. Chop the half of the lemon that you have squeezed the juice from. Add the zest to the syrup.
Lemon zest can be replaced with orange zest.
The readiness of the syrup can be checked like this: from a spoon that interfered with the brew, take a drop of cooled syrup on your finger. Press the drop between your index finger and thumb. The sweetness stretches, transparent strings appear between the fingers? The syrup is ready.
Carefully pour the puree into the syrup. If you want to get a transparent jam at the exit, pass the applesauce through a sieve.
Use a whisk, mix the puree with syrup until smooth.
Cook for 40 minutes to 1.5 hours, stirring constantly. I recommend putting a divider on the gas stove.
Pour the hot contents into sterilized jars. We close the container with plastic or screw metal lids. Sweetness is stored at room temperature.
Delicious apple jam white filling with cinnamon: a recipe for the winter with a photo
Inexperienced housewives cook fruits for the winter according to a classic recipe. Did you get your hand? I suggest experimenting with flavors. Add cinnamon and vanilla to jam.
Ingredients: cinnamon, vanilla sugar, granulated sugar, 1 cup boiled water at room temperature.
Cooking process:
We wash the white filling under running water, make sure that the fruits are clean.
We cut the apples together with the skin into quarters, so it is easier to remove the core. Then we additionally divide each quarter into 3-4 slices.
We fill the container from the blender with fruit, add cinnamon, a bag of vanilla sugar and 0.5 cups of water. We turn on the blender.
We shift the mashed potatoes into a saucepan, turn on the gas to a minimum. We do not add fire for 15-20 minutes of cooking. Add sugar to taste.
Apple jam is ready. Pour into sterilized jars, roll up for the winter.
Apple jam in transparent pieces in the multicooker Redmond 92
Make jam according to this recipe if you do not like sugary-sweet jam. The sweeter the fruit, the less sugar.
Let's cook:
- peeled apples - 1 kg;
- sugar - from 260 g to 0.5 kg to taste.
- Peel the apples. We throw out the core of the raek, and put the peel in a saucepan, fill it with water and cook for 20 minutes.
- Weigh the peeled apples. For 1 kilogram of apples, up to 0.5 kg of sugar will be required.
- Put the pieces of fruit in the multicooker bowl. Drain the water in which the peel was languishing into a separate container. 150 grams of compote and pour into the multicooker bowl. Pour out the sugar.
- We set the mode "Extinguishing". Time - 1 hour.
- After an hour, open the multicooker, mix the contents. Close the lid. Set the program "Baking" for 40 minutes. If you want to keep the pieces of fruit in the process of stewing, gently mix the contents 2-3 times. During this time, it will turn into jam.
You can transfer apple jam to a prepared 700-gram jar. Turn the jar upside down until cool. Enjoy your meal!
Recipe for making apple-plum jam without thickeners
Ingredients:
- sweet apples - 1 kg;
- prunes - 2 kg;
- granulated sugar - 2 kg.
- Wash prepared fruits. Cut the peel off the apples, remove the core with seeds. Divide the plums into two halves, remove the pits.
- Transfer fruits for confiture to a saucepan, add sand. Cook while stirring for 60 minutes. Let the jam cool down.
- With an immersion blender, grind the sweetness into a homogeneous mass. Cook for another half an hour after boiling. Arrange the jam in dry, sterilized jars with screw caps.
- Wrap the blanks for the winter with a towel for 5-6 hours. Jam is ready.
Very tasty jam from apples, pears and plums - you will lick your fingers
In this recipe, 3 different flavors were mixed, but from this the finished product turned out to be incredibly fragrant and tasty. If an unpretentious winter-hardy cherry plum plant grows on your backyard, use the fruits to make a dessert for the winter.
Ingredients:
- chopped green apples - 1 kg;
- sliced pears without cores - 1 kg;
- cherry plum pitted - 1 kg;
- sugar - 3 kg;
- put apples, pears, plums into an enamel basin.
Sprinkle fruit pieces with sugar, mix. You don't need to add water. Fruits will give juice and will not burn if you turn the stove to a minimum. Add fire as the juice is released. Boil after boiling for 20 minutes.
Remove the basin from the stove, let the jam stand until morning. Repeat the procedure in the morning. After 20 minutes of cooking, grind the fruit with a blender and cook for another 10 minutes.
Prepare jars in advance: sterilize and dry. Pour jam into jars, close with dry screw caps. The jam will thicken in the cellar.
Easy Apple, Orange, Lemon and Cinnamon Recipe
It's nice to receive a jar of fragrant, viscous jam with a rich orange flavor as a gift on New Year's or Christmas holidays. Cook with pleasure.
Ingredients:
- sour apples of the Semerenko variety - 1 kg;
- oranges - 1 kg;
- lemon - 1 pc;
- sugar - 800 grams;
- cinnamon - 1 stick;
- Imeretian saffron - 0.5 tsp.
When the conservation season is in full swing, housewives prepare both ordinary 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 - an apple. It differs from jam in ease of preparation, taste and texture. It can be eaten on its own or used in baking.
The peel contains pectin - a substance responsible for the 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, it’s even better, as the jam thickens well.
Some housewives leave the peel and cook apple slices with it. After that, you have to take a sieve and wipe the mass so that it becomes homogeneous. To make the fruits cook faster, they are rubbed on a grater or finely cut with a knife. If you do not want to carefully chop the fruit, you can cut them into 4 parts.
How to choose and prepare apples
The process begins with the selection and preparation of the product. It is better to give preference to local fruits, as imported ones are not suitable for jam. The best dessert is obtained from late varieties of apples. Their feature is the preservation of a dense structure and aesthetic appearance.
Apples picked in the summer are not suitable, as they become friable during the heat treatment. But someone may like the mushy state, then you should take semi-juicy fruits. Regardless of the type of jam, the fruit must be clean, pitted and stalk-free, wrinkled places are also cut off.
How to make apple jam at home
Jelly apple jam is an amazing dessert that is easy to make on your own. If there are no skills in cooking, they prepare a dish according to the classic recipe. It includes the minimum number of ingredients, which does not appear in any way on the taste. In the future, you can improve the recipe by adding various ingredients to it and using special techniques.
Easy winter recipe
The easiest recipe that includes only two ingredients:
- apples;
- sugar.
Step by step preparation:
- Take an equal amount of apples and sugar.
- Place the crushed fruits in a saucepan and cover with sugar.
- Leave for 2 hours for the sugar to melt a little. Put on medium fire.
- As soon as the mass boils, reduce the heat, continuing to stir.
- Gradually it will become thicker. In this case, you need to constantly remove the foam.
- To make the apple mass homogeneous, at the end of cooking, grind it further 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 among sterilized jars and rolled up.
During cooking, make sure that the jam does not burn to the bottom of the pan.
Apple jam with cinnamon and lemon
If not everyone in the family likes sweetness because of the homogeneous structure, do not give up the dish and your favorite apple flavor. There is a way out of the situation - to cook confiture. This is one of the varieties of jam. The peculiarity of confiture is that the finished product consists of pieces of fragrant apple pulp. And cinnamon and lemon will help revive the familiar taste.
Apple jam with cranberries
Jam with apples and lingonberries is a classic recipe that will never lose popularity. Sweet and sour apples and tart lingonberries are the perfect 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 the same proportions or depending on taste preferences.
In a slow cooker
A multicooker can help with cooking. Every modern housewife cannot imagine cooking without this assistant. In fact, this is the same pan, which is presented in the form of a bowl. Due to the even distribution of heat, apple jam is much more aromatic and the structure is softer. Make it even easier compared to using a saucepan.
with orange
Orange in apple jam is felt with a characteristic citrus sourness. Sweet and sour taste, bright color and rich aroma will appeal to everyone. During cooking, only the pulp of an orange is used without transparent partitions. To further diversify the taste, aroma and texture, jam can be boiled with the addition of chopped zest. During the cooking process, the pieces of the skin become sweet and pleasantly tingle in the mouth after chewing.
With chokeberry
In the people it is called chokeberry - a berry with a lot of nutrients. Thanks to the mountain ash, the color is dark and saturated. Even gourmets will like the original taste. A blank in the form of apple-rowan jam will provide a person with vitamins and all the necessary components in the winter.
In a bread maker
In addition to the multicooker, bread machines are no less popular. Almost everyone has a "Jam" mode. Using the device for cooking will save time for the hostess. While the apples are cooking, you can do other daily activities. And the taste of this jam is also wonderful.
Sugarless
If a person adheres to proper nutrition and at the same time 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 spicy and fragrant, and the cooking process is no different from the usual. Before you start cooking, you need to choose sweet apples.
Without sterilization
When brewing apple jam, the sterilization process can be bypassed. After all, you don’t want to mess around with jars, make a steam bath, achieving almost medical sterility. Pasteurization will help ensure long-term storage. Cooked jam is laid out 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. Someone prefers sweetness, others like sourness. For such a case, sour apple jam recipes are designed. As a rule, they are tougher and have to be boiled down to become soft. They have one important advantage - they are most suitable for jam because of their gelling properties.
Storage
Ready 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 put in the refrigerator and eaten whenever you like. In this case, you need to ensure that liquid and baking crumbs do not fall into the container to the mass. Otherwise, it will quickly deteriorate.
Loading...