How to make tasty and healthy homemade jam for the winter? Recipes and video tutorial. Delicious apple jam for the winter

One of the excellent options for preparing fruits and berries for the winter is making jam. In this article we will talk about how to cook jam correctly so that it turns out thick and tasty.

The jam is believed to have been invented about 200 years ago by Polish housewives who learned to boil the most fruitful fruit on the banks of the Vistula - the Hungarian plum - to a very thick mass. Initially, it was prepared for three whole days, it was a very labor-intensive and long process! Today, making jam is much easier: all you need is an electric or gas stove, a large basin or other wide container and a few hours of free time.

The name “jam” comes from the Polish word “powidla,” which literally means “a food product obtained by boiling berry or fruit puree with sugar.”

You can make jam from almost any berries and fruits, but the most popular versions of this dessert are considered to be jam made from apples, pears, apricots, peaches, plums, cherries, quinces, currants, and cranberries.

From jam and jam The jam has a more uniform and thick consistency, its boiling point is 104 degrees, it is a denser mass that does not spread when laid out in a lump on a dish.

Basic principles of making jam

You can make jam not only from high-quality, but also from slightly damaged, bruised or overripe berries and fruits, but they must be ripe and soft. Before cooking, the fruits must be thoroughly washed, rotten and damaged parts must be cut off, and then everything is done according to the recipe, however, some general features and principles for preparing this dessert can be identified.

As a rule, fruits are processed into pulp in one of two ways: they are twisted through a meat grinder in their raw form, or rubbed through a sieve (today, of course, you can use a blender for grinding) in an already boiled and peeled form.
From berries or plums alone, the jam usually turns out to be runny, so to achieve the desired consistency, these fruits are combined with apricots, apples, and pears.
Adding sugar to jam is not necessary; if the fruits are boiled into jam without sugar, then such preparations must be sterilized. If sugar is added, it must be at least 60% of the total mass, otherwise the jam will ferment or become moldy.
The jam should be cooked in a low, wide container - this way evaporation occurs quickly, which improves the taste and color of the product. When cooking the jam, it is necessary to stir it with a wooden spatula, otherwise it will burn; for the same reason, sugar is added only after the fruit mass has sufficiently thickened.
The readiness of the jam during cooking is determined as follows: periodically run a spatula along the bottom of the container in which the jam is cooked; if a path forms that slowly fills, then the dessert is ready. In general, during cooking, the total volume of the mass compared to the original will decrease by at least half.
The finished jam should be poured hot into sterilized jars. One of the traditional moments in cooking using classical technology - baking jam in the oven in jars to form a protective film on the surface of the mass, today is often skipped, but it is recommended to do this for better preservation of the workpiece. Just put the jars of jam in the oven and bake at a low temperature until a film forms, which is visually clearly visible. Then the jam should be left warm until it cools, sealed with lids after cooling and stored in a cool place.
The jam should have a sour-sweet taste; if the fruits from which it is cooked are characterized by low acidity, then you need to add citric or other food acid; in addition, spices (cloves, cinnamon, etc.) can be added to the jam for taste and aroma.
The finished jam should contain no more than 34% moisture and no less than 60% sugar.

The calorie content of jam varies between 250-260 kcal per 100g.

Recipes for making jam

If there is a large harvest of any berries or fruits, cooking jam from them is one of the best options. This wonderful dessert will delight you on cool autumn evenings, give you a feeling of warmth in winter and energize you in spring. If until now you have not decided to make such a preparation, fearing that it is very difficult, then we recommend that you try it anyway - this process is much simpler than it seems.

Apple and pear are the most popular among all types of jam. It is from these fruits that it is easiest to prepare jam of the correct thickness and consistency.

Apple jam recipe

You will need: for 1 kg of peeled apples, take 500-700 g of sugar.

How to make apple jam. Peel the apples, remove the seeds, cut into quarters, then steam to soften in a steam bath (the easiest way is to use a double boiler for this). The total steaming time is about 15-20 minutes after the water boils. The softened apples need to be pureed (with a blender, using a meat grinder or masher), then the puree is placed in a saucepan and boiled to a jam with added sugar.

For apple jam, it is better to use sour varieties of apples - Antonovka, Borovinka, Grushovka, Semerenko, seedless, white filling, Granny Smith, Jonagold, Idared, etc.

Pear jam is cooked in the same way as apple jam, proportions: for 1 kg of peeled pears, 2-3 glasses of water, 500-600 g of sugar and 4 g of citric acid. The algorithm of actions is the same, but the pear puree is mixed with water (decoction after steaming) before cooking, boiled to half the volume and then sugar is added.

Jam can be made from berries such as blueberries, rose hips, cherries, rowan berries, viburnum, lingonberries and others.

Recipe for making cherry jam

You will need: for 1 kg of pitted cherries 150-200 g of sugar, 2 tbsp. table vinegar.

How to make cherry jam. Wash the cherries and remove the pits, grind in a meat grinder, mix with vinegar, simmer over low heat in a basin until reduced to twice the original volume. Pour sugar into the mixture, stir and cook the jam until tender.

It’s just as easy to make blueberry jam.

Blueberry jam recipe

You will need: for 1 kg of blueberries 600 g of sugar.

How to make blueberry jam. Crush the berries, or grind in a meat grinder, place in a wide bowl over low heat and boil to half the original volume. Add sugar, stir and cook the jam until tender.

A very popular jam that many people like is plum jam.

Recipe for making plum jam

You will need: for 1 kg of pitted plums 800 g of sugar.

How to make plum jam. Remove the pits from the plums and boil with a small amount of water or steam until soft. Rub the plum mass or puree it in a blender, removing the skin. Pour sugar into the puree, cook the jam until it is ready, stirring - eventually the mass should boil down to a third of its original volume. Pour the jam hot into warm jars, cover with gauze, leave at room temperature for 2 days - a crust should form, then wrap the jars with parchment or seal with sterile plastic lids.

The jam made from plums and apricots is very tasty.

Recipe for plum and apricot jam

You will need: 600g sugar, 500g each of apricots and plums.

How to make jam from apricots and plums. Remove the seeds from the plums and apricots, steam them in a water bath or in a double boiler until soft, puree, remove the skin, boil by half, then add sugar and boil the jam until tender.

There are many recipes for jam, but the cooking principle is always the same. Try making jam from your favorite fruits and berries and enjoy it all year round!

Today we’ll make homemade apple jam for the winter. The white filling ripened, and the first jars of the dessert went into my bins. Soon other varieties of apples will appear, and the rows of tasty delicacies will be replenished with delicious preparations from them. Jam is an irreplaceable thing in the household. Use it for fillings in baked goods - pies, pies, buns. Serve with donuts, casserole, cheesecakes. Place the jar on the table for breakfast and enjoy toast with coffee and tea.

How to cook dessert correctly

The secret to making delicious jam is in the right apples and a good recipe. Jam is a sweet thick mass without peel. Therefore, as a rule, the peel and seeds are removed from the fruit before cooking.

To make apple puree, they are ground in a sieve, passed through a meat grinder, and punched with a blender.
If you like the “clean” taste of the preparation, do not add anything.
But for variety, you can make an unusual treat: add cinnamon, vanilla sugar, ginger, lemon, cardamom, citrus peels. Brew dessert with plums, apricots, and pears. Below you will find recipes for every taste.

Choosing apples for jam

To make tasty jam, it is advisable to choose fruits that are easily digestible and have loose pulp.
If you buy, be sure to smell the fruit. From fragrant apples the taste of the delicacy will be amazing.
Take the varieties Semirenko, Gold, Delicious, Gloster, Royal Gala, Jlnagold, Idared, White filling.

Store the dessert cooked according to the rules in your apartment, pantry, cellar, basement.

Classic recipe according to GOST, just like in the store

Very thick jam, prepared according to GOST, has a thick consistency. A dessert made from apples twisted through a meat grinder is cooked very quickly and is used for baking.

Apples – 2 kg.
Sugar – 2 cups.

Step-by-step cooking recipe:

Dry the washed fruits. If the peel is thick, it is permissible not to peel it, since it contains a lot of vitamins underneath.
Divide the fruit into quarters, cut out the core with seeds.
Grind by turning through a meat grinder or food processor. Recently, a blender has been increasingly used for this purpose.
Transfer the mixture to a saucepan and cook over moderate heat until softened.
Puree the boiled mass, add sugar.
Reduce heat to low. Continue cooking.
Stir. So that the apple mixture does not burn. Determine the cooking time yourself. The consistency of the jam should become thick. To determine readiness, scoop the mixture with a spoon and turn it over. If it doesn’t fall, then you can turn off the fire.
Fill the jars and seal.

White jam at home

White filling is ideal for preparing jam for the winter at home. The fruits are soft and easily boiled. Very sweet, so you can use less sugar. I almost always add orange or tangerine peels. I dry them in the winter, when citrus fruits are in season.

Required:

White filling – kilogram.
Sugar – 600-700 gr.

How to cook:

Cut the fruit into pieces of any size. Discard the seed part. I don’t peel the peel; it doesn’t interfere with dessert preparation at all.
Cover with sugar for an hour, during which time the slices will have time to release juice.
Let it cook. Cooking time depends on the ripeness of the fruit. Tune in for about an hour. Don't forget to stir so it doesn't burn. The jam becomes thick and slightly golden.

Thick apple jam pieces with lemon and ginger

The delicacy is more like jam, since the main rule of jam is not followed here - there are pieces in the syrup. But how nice it is sometimes to deviate from tradition, especially if the result turns out fantastic. Pleasant sourness will successfully complement the sweetness of apples.

Take:

Apples - kilogram.
Lemon – ½ part.
Granulated sugar – 800 gr.
Ginger root - 3 cm piece.

How to cook a delicious delicacy:

Squeeze the juice from half a lemon. To make the citrus release more juice, place it in boiling water for a few minutes (don’t boil, just pour in). Then cut off half and squeeze out.
Peel the ginger and grate it.
Wash the apples, divide them into halves, remove the core, remove the peel and cut into slices.
Place everything in a cooking vessel and add sugar. Set aside for an hour and let the fruit release its juice.
After the specified time, stir the mixture and turn on the heat.
Cook over low heat, slowly heating the contents of the pan. Typically, this approach does not create foam.
Cook for 1.5 hours, stirring occasionally. The mass will boil down and become thick.
If you still want to make mashed jam, turn off the gas and puree the mixture with a blender.
Pour into sterilized jars and screw on the screw caps.

The simplest apple jam

Here is a classic recipe for making a delicious winter apple preparation.

Required:

Fruits – 1 kg.
Sugar – 0.8-1 kg. (put more in sour ones).

How to cook:

Cut the fruit into quarters, place in a cooking container, pour water a finger above the apple slices.
Turn on the gas and cook for 10 minutes after boiling.
Drain off excess liquid. Rub the slightly cooled mixture through a sieve. The remaining pulp can be discarded.
Add sugar and put it back on the burner. Cook for 30 minutes after the puree has boiled. When the mixture becomes thick, remove from heat.
Distribute among jars, twist, turn over and cool. When the jars have cooled, check the seal for seals. If it does not leak, transfer it to the pantry or basement for winter storage.

Unusual homemade jam from apples and pears

An original recipe for making a delicious dessert at home. In addition to pears, the recipe includes plums and brandy. If you want to add a chocolate touch, add cocoa powder; it will also be appropriate in this recipe.

Apples - 1 kg.
Pears - 1 kg.
Plums - 500 gr.
Sugar – 200 gr.
Brandy – ½ glass.
Lemon juice – 2 large spoons.
Vanilla – a pinch.
Ground cardamom - a pinch.
Water – 3 glasses.
Salt – a pinch (not a joke).

Cooking process:

Cut the fruit into pieces. Pour water into them. Bring to a boil, simmer for 45 minutes.
Grind the soft slices through a meat grinder.
Return to the pan, add salt, cardamom, lemon juice, add sugar.
Stir, continue cooking for 2.5-3 hours, remembering to stir the brew.
When the mass thickens well, add vanillin. Let it boil strongly, remove from the stove. Fill the jars and screw them on.

Jam in the oven

There is also a way to prepare apples. The delicacy will be thick and amazingly aromatic.

You will need:

Fruits – 1.5 kg.
Sugar – 0.7 kg.
Water - a glass.

Peel the apples and remove seeds. Cut into small pieces.
Cover with water and simmer until the slices soften.
Drain the liquid, wipe the pieces with a sieve, grinding into a homogeneous mass.
Transfer the puree into a saucepan, add sugar.
Stir and place in the oven. Oven temperature 200 o C.
Wait for the puree to boil, lower the temperature to 50 o C.
Simmer the apple mixture for approximately three hours. The jam will turn reddish. Then pack into jars and close with screw caps.

Recipe for making jam in a slow cooker

Preparing jam at home will be speeded up by a multicooker - a faithful assistant to many housewives.

Take:

Fruits – kilogram.
Sugar – 0.5 kg.
Water – 1/3 cup.
Lemon - half.

Cooking technology:

Prepare the fruits for cooking: cut off the peel, remove the middle, cut into slices.
Place in a slow cooker, fill with water. Set the “Bake” function. Cook until the pieces are soft.
Grind with a blender, pour sugar into a bowl, squeeze out lemon juice.
Continue cooking for an hour. Spread the jam while it's hot and roll it up.

Apple pulp jam in the oven for pies

A recipe for practical housewives. As a rule, after storing juice for the winter, a lot of cake remains, suitable for further processing. The prepared delicacy will be used for baking pies, pies, and rolls.

Take:

Cake – kilogram.
Sugar – 800 gr.

How to prepare:

Wipe the squeeze through a sieve, separating the puree.
Transfer to a cooking vessel. Add sweetener. Cook for 30 minutes until thickened.
Transfer the pan to the oven. Set the temperature to 70 o C. Tomite until the desired thickness of the dessert is reached.

How to make apple jam with orange - video

Video recipe for delicious apple jam with a detailed step-by-step description of preparation. Good luck with your preparations!

One of the excellent options for preparing fruits and berries for the winter is making jam. In this article we will talk about how to cook jam correctly so that it turns out thick and tasty.

The name “jam” comes from the Polish word “powidla,” which literally means “a food product obtained by boiling berry or fruit puree with sugar.”

Jam differs from jam and preserves in a more uniform and thick consistency, its boiling point is 104 degrees, it is a denser mass that does not spread when laid out in a lump on a dish.

Basic principles of making jam

As a rule, fruits are processed into pulp in one of two ways: they are twisted through a meat grinder in their raw form, or rubbed through a sieve (today, of course, you can use a blender for grinding) in an already boiled and peeled form. From berries or plums alone, the jam usually turns out to be runny, so to achieve the desired consistency, these fruits are combined with apricots, apples, and pears. Adding sugar to jam is not necessary; if the fruits are boiled into jam without sugar, then such preparations must be sterilized. If sugar is added, it must be at least 60% of the total mass, otherwise the jam will ferment or become moldy. The jam should be cooked in a low, wide container - this way evaporation occurs quickly, which improves the taste and color of the product. When cooking the jam, it is necessary to stir it with a wooden spatula, otherwise it will burn; for the same reason, sugar is added only after the fruit mass has sufficiently thickened. The readiness of the jam during cooking is determined as follows: periodically run a spatula along the bottom of the container in which the jam is cooked; if a path forms that slowly fills, then the dessert is ready. In general, during cooking, the total volume of the mass compared to the original will decrease by at least half. The finished jam should be poured hot into sterilized jars. One of the traditional moments in cooking using classical technology is baking jam in the oven in jars to form a protective film on the surface of the mass, today it is often skipped, but it is recommended to do this for better preservation of the workpiece. Just put the jars of jam in the oven and bake at a low temperature until a film forms, which is visually clearly visible. Then the jam should be left warm until it cools, sealed with lids after cooling and stored in a cool place. The jam should have a sour-sweet taste; if the fruits from which it is cooked are characterized by low acidity, then you need to add citric or other food acid; in addition, spices (cloves, cinnamon, etc.) can be added to the jam for taste and aroma. The finished jam should contain no more than 34% moisture and no less than 60% sugar.

The calorie content of jam varies between 250-260 kcal per 100g.

Recipes for making jam

Apple and pear are the most popular among all types of jam. It is from these fruits that it is easiest to prepare jam of the correct thickness and consistency.

Apple jam recipe

You will need: for 1 kg of peeled apples, take 500-700 g of sugar.

For apple jam, it is better to use sour varieties of apples - Antonovka, Borovinka, Grushovka, Semerenko, Seedless, White filling, Granny Smith, Jonagold, Idared, etc.

Jam can be made from berries such as blueberries, rose hips, cherries, rowan berries, viburnum, lingonberries and others.

Recipe for making cherry jam

You will need: for 1 kg of pitted cherries 150-200 g of sugar, 2 tbsp. table vinegar.

It’s just as easy to make blueberry jam.

Blueberry jam recipe

You will need: for 1 kg of blueberries 600 g of sugar.

How to make blueberry jam. Crush the berries, or grind in a meat grinder, place in a wide bowl over low heat and boil to half the original volume. Add sugar, stir and cook the jam until tender.

A very popular jam that many people like is plum jam.

Recipe for making plum jam

You will need: for 1 kg of pitted plums 800 g of sugar.

The jam made from plums and apricots is very tasty.

Recipe for plum and apricot jam

You will need: 600g sugar, 500g each of apricots and plums.

There are many recipes for jam, but the cooking principle is always the same. Try making jam from your favorite fruits and berries and enjoy it all year round!

Apples are a healthy and tasty fruit, rich in glands and vitamins. Apples are good in any form, and especially in the form of jam. With this dessert you can not only drink tea, but also make bagels and pies, and please your family with aromatic pastries.

To prepare apple jam according to the simplest recipe, it is advisable to choose sweet and firm varieties of apples, without nitrates and all sorts of chemicals. If you don’t have your own garden, then it’s better to buy apples at the market from a trusted owner.

Jam can be made not only from apples alone. Apples go well with many fruits and even vegetables. But first, let's learn how to prepare thick jam according to the simplest recipe. There are two ways to cook this jam.

Method one

Ingredients:

two kilos of apples;
two kilos of sugar.

How to cook:

wash the fruit, peel it, cut it into several pieces and cut out the core;
Place the apple pieces in a cooking bowl and sprinkle with sugar;
leave for several hours so that the apples release their juice;
put on fire;
Boil until the fruit puree becomes soft;
puree applesauce in a blender;
set to cook for an hour;
After cooking, pour the hot mixture into jars.

There is another fairly simple recipe for apple dessert, although it will take much more time to prepare. The resulting jam will be undigested, with small pieces of apples.

Method two

Required Products:

sugar – one kg;
apples – two kg.

Cooking process:

Cover the processed pieces of fruit with sugar;
leave for a day so that the apples release their juice;
In the morning, boil the apples for ten to twenty minutes;
leave the applesauce to cool until evening;
in the evening put it on the fire again and boil for no more than twenty minutes;
leave until morning;
In the morning, repeat the procedure and leave for six hours;
after the time has passed, boil the jam for 20 minutes;
leave again for six hours;
put on fire and cook the fruit mixture until the liquid boils away;
pour into jars.

Little tips!

When cooking jam, do not forget to stir it, otherwise it may burn;

if you don’t have time to wait for the chopped apples to release their juice, add half a glass of water to them and immediately put on the fire;

If desired, you can add any fruit to the apple jam;

To prevent the jam from being cloyingly sweet, add a little lemon juice to it.

Apple jam in a slow cooker

Modern kitchen appliances make it easier to prepare any dish. A blender can grind any food, a coffee maker can brew aromatic coffee, and using a multicooker you can prepare a full meal, and even make apple jam.

Apple jam in a slow cooker requires a minimum of effort, and you will get a delicious fruit delicacy, rich in taste and color. The cooking time for the jam will depend on the type of multicooker.

Products

kilogram of apples;
two and a half glasses of granulated sugar;
juice of half a lemon;

prepare apples: peel and cut into thin slices;
put in a bowl;
sprinkle with granulated sugar;
add half a glass of water;
put on baking mode for half an hour;
check the softness of the fruits with a fork; if they fall apart, you can puree them;
transfer apples to a bowl;
grind with a blender;
Place the applesauce back into the bowl;
cook on the “Baking” mode for 2 hours;
add lemon juice (optional);
be sure to monitor the cooking process and stir the puree every half hour;
Place the finished jam into a prepared glass container.

You should not fill the multicooker bowl with apples to the very edge; when it boils, the jam will “run away”;
To prepare the puree, it is not necessary to transfer the apples from the bowl; you can gently mash them with a wooden masher;
You don’t have to add water to the apples, just add sugar in a 1:1 ratio and let it sit for several hours so that the fruit releases its juice.

The simplest apple jam in the oven: recipe “For lazy people”

Delicious apple jam can be prepared not only on the stove or in a slow cooker. You can prepare apple jam in any type of oven: gas or electric. Fruit dessert prepared in this way has a uniform, dense structure. To make jam you need the following products:

apples – two kilograms;
sugar – one and a half kilograms.

Basic preparation steps

Take apples of sweet and sour varieties, for example, “Antonovka”. Peel, core, cut into slices;
put in a saucepan, add two glasses of water, and simmer for about an hour;
add granulated sugar to the fruit mass;
stir and knead thoroughly;
preheat the oven to 250-280 0 C;
transfer the applesauce into a saucepan, cover with a lid and place in the oven;
after the fruit mixture boils, reduce the temperature to 100 0 C;
cook for 3-3.5 hours;
Monitoring the cooking process is a must!
when the jam turns amber in color, you can remove the pan from the oven;
pour into glass containers for storage.

Attention! The pan for cooking jam should be chosen high, and fill it with applesauce only halfway, so that during boiling the fruit mass does not splash onto the surface of the oven.

Fragrant and spicy apple jam with cinnamon

Apple jam with cinnamon is unusually spicy and aromatic, and will become a favorite treat for the whole family. The following products will be needed:

apples – one kilogram;
sugar – 600 grams;
cinnamon stick;
a teaspoon of lemon juice.

Cooking sequence:

Peel the apples, cut into thin slices, or grate;
prepare the syrup: a glass of sugar, dissolved in 200 ml of water;
pour syrup over apples and put on fire;
simmer for at least thirty minutes, gradually adding the remaining amount of granulated sugar;
Remove from heat and let cool completely;
add cinnamon stick and lemon juice;
cook until the jam becomes thick with constant stirring;
Remove from heat and pour into glass jars.

Dietary apple jam without sugar, which is suitable even for kids

Sugar-free apple jam is not only tasty and healthy, but also very economical. And for those who adhere to a diet or proper nutrition, this is also a wonderful dessert and many vitamins. How to prepare this apple jam?

Products:

apples – two kilograms;
water – 400 ml.

Preparation:

we clean and cut the fruits;
put in a pan or basin;
fill with water;
simmer for about forty minutes;
let the fruit mass cool and puree;
put it on the stove again and cook until done for an hour and a half, remembering to stir the puree with a wooden spoon;
put into jars;
sterilize jars filled with jam;
roll up the lids;
we lower it into the cellar or put it in the basement.

Recipe for apple jam with condensed milk for the winter “Taste of cream”

There are a huge number of recipes for making apple jam, but the most unusual recipe is jam with condensed milk. This dessert turns out very tender and smooth, with a pleasant creamy taste. I have been making this recipe for 3 years now.

What is necessary:

apples – two kilograms;
half a glass of sugar (or less, depending on the type of apple);
a can of condensed milk (not boiled);
a bag of vanilla sugar.

Preparation:

prepare apples, peel, cut, remove seeds, cut into thin slices;
boil until softened, add granulated sugar and vanilla sugar;
puree the apple mass;
boil for another one and a half to two hours;
half an hour before readiness add condensed milk;
Pour the finished product into glass containers and store in a cool place.

As an option, you can prepare apple jam with condensed milk without sugar and water. This jam will be a little sour and not so smooth in structure, but extremely tasty.

Special secrets on how to cook apple jam at home

There seems to be nothing complicated about making apple jam. The range of products is very modest: sugar and apples. But for some reason, one housewife ends up with a fragrant, thick and sweet apple jam, while the other ends up with an overcooked, dark fruit mass. The whole point is that you need to understand well how to cook apple jam at home and find out all the tricks and nuances of the process.

Prepare the jam correctly and all year round you can pamper your family with mouth-watering and delicious pies.

Little tricks

To make jam, choose apples of sweet and sour varieties. It is not necessary that the fruits be whole and undamaged, the main condition is that they must be ripe.

To prevent the jam from darkening during cooking: dip the apple pieces in water with citric acid (1 teaspoon of acid per liter of water) before cooking.
For one kilogram of apples you need to take 800 grams of sugar. If you want to make thicker jam, you need to use less sugar, but increase the cooking time.
Prepare jam from a small amount of apples. Two kilograms of apples and one and a half kilograms of sugar is the ideal proportion.

Basic cooking nuances

When preparing apples for cooking, there is no need to waste time cutting off the skin and core. After the first boiling, the apples are ground through a sieve, so nothing extra will get into the jam.

To add a spicy and piquant aroma to the finished product, during the cooking process of jam you can add:
a bag of vanilla sugar;
half a teaspoon each of cinnamon and cardamom;
orange or lemon zest.
If the jam does not burn, it is recommended to grease the bottom of the pan or basin with olive oil.
To make the jam cook faster, the apple pieces need to be chopped in a blender or passed through a meat grinder.
It is necessary to cook the jam over low heat, stirring so that it does not burn.

If you have familiarized yourself with all the intricacies of preparing a fruit dessert, then cook it thick and rich, which will not become candied even after long-term storage. Ready-made apple jam according to the simplest recipe can be stored well all winter.

Apple jam can be prepared in the classic way, as well as using thickeners, starch, and gelatin. Excellent jam can also be cooked in a slow cooker. A wonderful taste is obtained if you add various berries and fruits along with apples. They go well with many flavors.

How to make apple jam at home

Apples are the most popular fruit, available almost all year round.

The best jam is made from homegrown apples, without nitrates, so basically such preparations for the winter are made in August-September, when the gardens are full of their own ripe fruits. Such apples exude a real apple aroma. These are the fruits that nutritionists recommend for weight loss, improving digestion, and replenishing the body’s vitamin reserves.

Due to the fact that apples by nature contain pectin, and this is a natural thickener, you don’t need to add anything to the jam to thicken it. Just increase the cooking time. Apples also go well with other fruits and even vegetables, for example, carrots. So there will be enough jam options for you.

Apple jam recipes

To prepare any version of jam, you need to properly cook the apples. To do this, you need to wash the apples, peel them, remove the seeds and rough skins in the middle of the apples.

What kind of pan is needed to boil apples? It is best to take a stainless steel container. In enamel, jam often burns, and in aluminum or copper it oxidizes.

Apple jam, a simple recipe

A recipe that even beginners can succeed in. It is done very quickly, in the evening you can already try jam with tea or even make pies.

We will need:

1 kg apples of any variety
1 kg sugar

Making apple jam

In this option, you don’t have to cut out the seeds; they will remain in the sieve, so don’t do extra work.

Place the apples cut into slices into a cooking container and add water to lightly cover them. Place on the stove and simmer for ten minutes, let cool slightly, drain the water, of course. Then simply rub all the apples through a sieve.

Pour sugar into the resulting brew, first turn the temperature on to medium, after boiling, turn it to low and cook, standing nearby and stirring with a wooden spoon or spatula.

The jam is cooked for about half an hour, sometimes less or more depending on the juiciness of the apples. If you constantly stir it while cooking, the mass will be homogeneous, evenly cooked, and transparent caramel color. To make sure it’s ready, drop a little mixture onto the saucer and start swirling it, does the drop hold its shape? Then you can put it in jars.

Thick apple jam for the winter

You can make apple jam of any consistency, some like it liquid, while others like it thick enough to stand up to a spoon. This is what we will prepare.

To do this you need:

A kilo of apples
Glass of sugar

The process of making jam

Wash the apples and cut them into two halves, cutting out the seeds too. You can grate the apples, or grind them in a meat grinder - whatever suits you. Transfer the resulting mass into a saucepan in which you will cook the jam, but you don’t need to add water, the juice that has been released will be enough.

We begin to gradually heat the apple mass, not forgetting to stir. When it softens and the pieces become transparent, you can grind it again with a blender. Next, immediately pour in the sugar and cook over low heat for about 40 minutes until tender. The jam will darken and become thick, after which we put it into jars.

Apple jam in a slow cooker

Thanks to this indispensable assistant in the kitchen, life has become more enjoyable; a multicooker saves us so much time, because we don’t have to keep watch, stir, or be afraid that it will run away or burn.

We will need:

A kilo of apples
Half a kilo of sugar
Half a lemon

How to cook apple jam in a slow cooker

Rinse the apples under running water, remove the skin and core and cut into thin slices. Now we transfer it to a multi-cooker bowl, pour a third of a glass of water into it and bring it to a soft state in the baking mode.

We check with a fork, if the apples begin to fall apart, we crush them or chop them with a blender, mix them with sugar and squeeze the juice from half a lemon. Now all that remains is to close the lid and, choosing the same baking mode, cook our jam for an hour. When the time is right, look into the slow cooker and check for readiness. The jam is placed into jars while hot.

White filling apple jam, recipe

This option is ideal for serving with desserts. If the jam will be used for baking various pastries, then the jam should be boiled longer - about 20 minutes until almost completely thickened.

You will need the following products:

White filling apples - 2 kilograms
Sugar - 1 kilogram
Cinnamon - 0.5 teaspoons

How to make jam from apples White filling

Wash the apples, remove seeds and cores and cut into quarters. Add sugar to the apples in a 2 to 1 ratio and mix well.

The candied apples should sit for about 30 minutes until they release juice. After that, heat them over medium heat for 5-7 minutes, stirring.

When all the sugar has dissolved, grind the heated apples in a blender until smooth.

Then add half a teaspoon of cinnamon and return the brew to the heat. Cook for 10 minutes.

Roll the hot jam into jars and place in a cool, dark place for a couple of hours.

This jam can be served with pancakes and pancakes, added to baked goods, or simply eaten with tea. Bon appetit!

Apple and apricot jam

This jam is best prepared from sweet and sour apples and fully ripe apricots. This jam is useful for soaking pancakes and filling various baked goods.

To make jam for the winter, pack it hot in sterilized jars.

Ingredients for making jam:

Apples – 600 grams
Apricots - 300 grams
Sugar – 1 kg

Preparation

Wash the apples, peel them, remove the core and seeds. Grind in a food processor (attachment - metal blade).

Place the apple chips in a saucepan, add the apricot puree (grind the pitted apricots in the same food processor).

Boil for 20 minutes, stirring constantly.

Grind the mixture using a blender until pureed. Add sugar.

Boil for 20-25 minutes, stirring constantly.

The apple and apricot jam is ready. This jam can be prepared for the winter by pouring it into sterilized jars and closing with sterilized lids.