GOST 32099-2013
INTERSTATE STANDARD
JAM
General technical conditions
Powidlo. General specifications
ISS 67.080.10
67.080.20
Date of introduction 2014-07-01
Preface
The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption, application, renewal and cancellation"
Standard information
1 DEVELOPED by the State Scientific Institution All-Russian Research Institute of Canning and Vegetable Drying Industry of the Russian Academy of Agricultural Sciences (GNU VNIIKOP of the Russian Agricultural Academy)
2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology (TK 093)
3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (protocol dated June 7, 2013 N 43-2013)
The following voted for adoption:
Short name of the country according to MK (ISO 3166) 004-97 | Abbreviated name of the national standardization body |
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Kazakhstan | Gosstandart of the Republic of Kazakhstan |
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Kyrgyzstan | Kyrgyzstandard |
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Russia | Rosstandart |
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Tajikistan | Tajikstandard |
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Uzbekistan | Uzstandard |
4 By Order of the Federal Agency for Technical Regulation and Metrology dated June 28, 2013 N 334-st, the interstate standard GOST 32099-2013 was put into effect as a national standard of the Russian Federation on July 1, 2014.
5 INTRODUCED FOR THE FIRST TIME
Information about changes to this standard is published in the annual information index "National Standards", and the text of changes and amendments is published in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the monthly information index "National Standards". Relevant information, notifications and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet.
1 area of use
This standard applies to jam made from fruit or vegetable puree or a mixture thereof by boiling with sugar or sugar syrup, with or without the addition of pectin, edible citric acid and preservatives.
The jam is intended for sale in retail trade, public catering establishments and for industrial use.
This standard uses normative references to the following interstate standards:
GOST 908-2004 Food grade citric acid monohydrate. Specifications
GOST 5037-97 Metal flasks for milk and dairy products. Specifications
GOST 5194-91 Starch syrup. Specifications
GOST 5981-2011 Metal cans and lids for canned food. Specifications
GOST 8756.0-70 Canned food products. Sampling and preparing them for testing
GOST 8756.1-79 Canned food products. Methods for determining organoleptic characteristics, net weight or volume and mass fraction of components
GOST 8756.18-70 Canned food products. Method for determining the appearance, tightness of containers and the condition of the internal surface of metal containers
GOST 8777-80 Wooden jellied and dry barrels. Specifications
GOST 9338-80 Plywood drums. Specifications
GOST 10131-93 Boxes made of wood and wood materials for products from the food industry, agriculture and matches. Specifications
GOST 10444.12-88 Food products. Method for determining yeast and molds
GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms
GOST 13358-84 Wooden boxes for canned food. Specifications
GOST 13799-81 Canned fruit, berry, vegetable and mushroom products. Packaging, labeling, transportation and storage
GOST 13950-91 Welded and roll-up steel barrels with corrugations on the body. Specifications
GOST 14192-96 Marking of cargo
GOST 17065-94 Cardboard wound drums. Specifications
GOST 19360-74 Film liner bags. General technical conditions
GOST 21205-83 Food tartaric acid. Specifications
GOST 25555.0-82 Processed products of fruits and vegetables. Methods for determining titratable acidity
GOST 25555.3-82 Processed products of fruits and vegetables. Methods for determining mineral impurities
GOST 25749-2005 Metal screw caps. General technical conditions
GOST 26181-84 Processed products of fruits and vegetables. Methods for determining sorbic acid
GOST 26313-84 Products of processing of fruits and vegetables. Acceptance rules, sampling methods
GOST 26323-84 Products of processing of fruits and vegetables. Methods for determining the content of plant impurities
GOST 26669-85 Food and flavoring products. Preparation of samples for microbiological analyzes
GOST 26670-91 Food products. Methods for cultivating microorganisms
GOST 26671-85 Processed products of fruits and vegetables, canned meat and meat and vegetable products. Preparation of samples for laboratory analysis
GOST 26927-86 Raw materials and food products. Methods for determining mercury
GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements
GOST 26930-86 Raw materials and food products. Arsenic determination method
GOST 26932-86 Raw materials and food products. Lead determination methods
GOST 26933-86 Raw materials and food products. Methods for determining cadmium
GOST 26935-86 Canned food products. Tin determination method
GOST 28038-89 Processed products of fruits and vegetables. Methods for determining the mycotoxin patulin
GOST 28467-90 Processed products of fruits and vegetables. Benzoic acid determination method
GOST 28562-90 Products of processing of fruits and vegetables. Refractometric method for determining soluble solids
GOST 29186-91 Pectin. Specifications
GOST 29270-95 Products of processing of fruits and vegetables. Method for determining nitrates.
GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements
GOST 30349-96 Fruits, vegetables and their processed products. Methods for determining residues of organochlorine pesticides
GOST 30425-97 Canned food. Method for determining industrial sterility
GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method
GOST 30710-2001 Fruits, vegetables and their processed products. Methods for determining residues of organophosphorus pesticides
GOST 31659-2012 Food products. Method for detecting bacteria of the genus Salmonella
GOST 31747-2012 Food products. Methods for identifying and determining the number of coliform bacteria (coliform bacteria)
GOST 31895-2012 White sugar. Specifications
GOST 31904-2012 Food and flavoring products. Sampling methods for microbiological analyzes
GOST 32102-2013 Juice products. Concentrated fruit juices. General technical conditions.
Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or using the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.
The following terms with corresponding definitions are used in this standard:
3.1 fruit (vegetable) jam: Fruit (vegetable) preserves made from fruit (vegetable) purees, boiled with sugar or sugars with or without the addition of molasses, gelling agents, food organic acids, preservatives and representing a homogeneous thick, spreadable mass of pureed fruits (vegetables) or a mass of mixture of pureed fruits and vegetables.
3.2 heat-stable jam: Jam that retains its consistency after heating above 150 °C.
4.1 According to the manufacturing method, jam is divided into:
- sterilized, including packaged using the “hot filling” method in hermetically sealed packaging (canned food);
- unsterilized (with or without preservative);
- unsterilized - semi-finished product (with or without preservative).
4.2 According to quality indicators, jam is divided into grades: highest and first.
4.2.1 Jam, packaged in consumer packaging, made using sorbic acid and sodium benzoate, as well as from semi-finished products preserved with these preservatives, is assessed as first grade.
4.2.2 Semi-finished jam intended for industrial processing is assessed as first grade.
4.2.3 Jam packaged in packaging with a capacity of more than 1 dm is assessed as first grade.
4.3 Jam, depending on the additives used, may be heat-stable.
4.4 Jam is produced in the following types:
- from one type of fruit (vegetable) puree;
- from a mixture of two or more types of fruit and/or vegetable puree.
5.1 Jam is produced in accordance with the requirements of this standard, according to technological instructions for jam of specific names, in compliance with the requirements or regulations in force in the territory of the state that has adopted the standard.
The requirements set out in regulatory documents for specific types of jam must be no lower than those established by this standard.
5.2 Characteristics
5.2.1 In terms of organoleptic indicators, the jam must meet the requirements given in Table 1.
Table 1
Indicator name | Characteristics for the variety |
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higher | first |
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Appearance and consistency | A homogeneous thick pureed mass, without seeds, seed nests, pits and unmashed pieces of skin and other plant impurities. Allowed: The presence of hard gumy particles of pulp in pear, quince and chokeberry jam and jam, which contains these purees; The presence of single berry seeds in jam, which includes puree from strawberries (strawberries), blackberries, raspberries and black currants |
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Consistency | Thick, smearable mass. For jam from berries and stone fruits - a spreadable gelled or ungelled mass that does not spread on a horizontal surface. For jam packaged in boxes - a dense mass that retains its defined edges when cut. Sugaring is not allowed |
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Taste and smell | The taste is sour-sweet, the smell is characteristic of the puree from which the jam is made. The taste and smell are well expressed. Mild taste and smell are allowed. |
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Foreign tastes and smells are not allowed. The color characteristic of a puree or a mixture of purees subjected to boiling, from which jam is made. Allowed: For jam from light-colored fruits: light brown shades brown tones For dark-colored fruit jam: dark brown shades brownish tint |
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5.2.2 Requirements for the physical and chemical parameters of jam are given in Table 2.
table 2
Indicator name | Indicator value |
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Top grade | First class |
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Mass fraction of soluble dry substances, %, not less: | ||
In sterilized jam; | ||
Unsterilized jam, packaged: | ||
in boxes; | ||
other unsealed transport packaging; | ||
hermetic packaging made of thermoplastic polymer materials (with preservative) Mass fraction of titratable acids, %, not less, for jam: | ||
Vegetable (based on citric acid); | ||
Other types of jam, incl. from a mixture of fruits (vegetables) (based on citric acid) | ||
Mass fraction of sorbic acid, %, no more | ||
Mass fraction of benzoic acid, %, no more | ||
Mass fraction of sulfur dioxide, %, no more | ||
Mass fraction of mineral impurities, %, no more | ||
Impurities of plant origin | Not allowed |
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Foreign matter | Not allowed |
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Notes: |
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5.2.3 It is allowed to add up to 40% apple juice to the main puree instead of pectin to achieve the required consistency of the jam.
5.2.5 Microbiological safety indicators must comply with the requirements or regulations in force in the territory of the state that has adopted the standard.
5.3 Requirements for raw materials
5.3.1 The following raw materials are used to make jam:
- freshly made fruit and vegetable purees;
- fruit purees preserved with chemical preservatives;
- vegetable purees preserved with chemical preservatives;
- semi-finished fruit purees, canned aseptically or by “hot filling” method;
- semi-finished vegetable purees, canned aseptically;
- frozen semi-finished fruit purees;
- frozen semi-finished vegetable purees;
- semi-finished apple juice;
- freshly made apple juice;
- concentrated fruit juices according to GOST 32102;
- white sugar according to GOST 31895;
- natural sugary substances;
- starch syrup according to GOST 5194;
- sorbic acid;
- potassium sorbate;
- sodium benzoate;
- food grade citric acid monohydrate according to GOST 908;
- food grade tartaric acid according to GOST 21205;
- pectin according to GOST 29186;
- pectin concentrate with a mass fraction of pectin of at least 50%;
- drinking water that does not contain spores of mesophilic clostridia 100 cm, according to regulatory documents in force in the territory of the state that has adopted the standard.
It is allowed to use other types of raw materials intended for use in the food industry.
According to safety indicators, the raw materials used for the production of jam must comply with the requirements, or regulatory legal acts, in force in the territory of the state that has adopted the standard.
5.4 Packaging
5.4.1 Consumer and transport packaging and closures must be intended for use in the food industry and comply with the requirements or regulations in force in the territory of the state that has adopted the standard.
5.4.2 Jam intended for further industrial processing is packaged in transport packaging with or without a preservative.
5.4.3 Consumer and transport packaging must ensure the safety of the product and its compliance with the requirements of this standard throughout the entire shelf life, subject to the conditions of transportation and storage.
Recommended types of consumer and transport packaging for filling and packaging jam are given in Appendix B.
5.4.4 The limit of permissible negative deviations of the contents of consumer packaging from the nominal quantity must comply with GOST 8.579.
5.5 Marking
5.5.1 Labeling of products in accordance with the requirements or regulations in force in the territory of the state that has adopted the standard.
5.5.2 Jam from two or more types of fruit and/or vegetable purees is called by the name of the purees (juices) used in descending order of their mass fraction in the recipe.
The jam can be given a commercial or fantasy name.
Examples of recording the names of jam:
- Sterilized apricot jam, GOST
- Heat-stable, unsterilized apple-plum jam, GOST
- Multi-component jam "Amber" sterilized, GOST
- Semi-finished apple jam, heat-stable, unsterilized, GOST.
6.1 Acceptance rules - in accordance with GOST 26313 and this standard. The jam is taken in batches. A batch is considered a certain quantity of products of the same name, identically packaged, manufactured by one manufacturer according to one document in a certain period of time, accompanied by shipping documentation that ensures product traceability.
6.2 The quality of jam according to organoleptic and physico-chemical indicators, the net weight of the consumer packaging unit, the quality of packaging and labeling are checked in each batch.
6.3 The mass fraction of mineral impurities is determined if disagreements arise in the organoleptic assessment of the quality of jam.
6.4 Microbiological quality control of a batch of jam is carried out in accordance with the requirements in force in the territory of the state that has adopted the standard.
6.5 The frequency of testing of toxic elements, patulin mycotoxin, nitrates, pesticides, radionuclides, preservatives and microbiological indicators of non-sterilized jam is established in the production control program.
7.1 Sampling - according to GOST 8756.0 and GOST 26313, sample preparation for determining physico-chemical parameters - according to GOST 26671, mineralization for determining toxic elements - according to GOST 26929, sampling and preparation of samples for determining radionuclides - according to regulatory documents in force in the state , which has adopted the standard, sampling for microbiological analyzes - according to GOST 31904, sample preparation - according to GOST 26669, cultivation of microorganisms - according to GOST 26670.
7.2 Determination of organoleptic indicators - according to GOST 8756.1, physico-chemical indicators - according to GOST 25555.0, GOST 25555.3, GOST 25555.5, GOST 26181, GOST 26323, GOST 28467 and GOST 28562.
7.3 Determination of foreign impurities - visually.
7.4 Determination of the net mass of jam in one consumer packaging unit - according to GOST 8756.1.
7.5 Determination of the tightness of metal and glass packaging - according to GOST 8756.18.
7.6 Safety indicators are determined by:
- toxic elements - according to GOST 26927, GOST 26930, GOST 26932, GOST 26935, GOST 30178, GOST 30538;
- mycotoxin patulin - according to GOST 28038;
- organochlorine pesticides - according to GOST 30349;
- organophosphorus pesticides - according to GOST 30710;
- nitrates - according to GOST 29270.
7.7 Determination of the specific activity of radionuclides - according to regulatory documents in force in the territory of the state that has adopted the standard.
7.9* Determination of industrial sterility - according to GOST 30425.
________________
*Numbering corresponds to the original. - Database manufacturer's note.
7.10 Determination of microbiological parameters of unsterilized jam - according to GOST 10444.12, GOST 10444.15, GOST 29185, GOST 31659, GOST 31747.
8.1 Transportation and storage conditions for jam - according to GOST 13799.
Jam packaged in glass packaging must be protected from direct sunlight during storage.
8.2 The shelf life of the jam is set by the manufacturer, indicating storage conditions (recommended conditions and storage periods during which the jam retains its quality are given in Appendix B).
Appendix A
(informative)
A.1 The nutritional and energy value of 100 g of jam is given in Table A.1.
Table A.1
Product name | Carbohydrates, g | Energy value, kcal |
Jam: | ||
Sterilized; Unsterilized: | ||
packed in boxes | ||
packaged in other large packaging, | ||
packaged in packaging made of thermoplastic polymer materials |
B.1 Jam is packaged:
B.1.1 Sterilized jam is packaged in consumer packaging:
- in glass jars with a capacity of no more than 1.0 dm according to GOST 5717.2
- aluminum tubes with a capacity of no more than 0.5 dm;
- thermoformed cups and boxes with a capacity of no more than 0.5 dm;
- packaging made of thermoplastic polymer materials with a capacity of no more than 0.75 dm, approved for contact with food products according to GOST 25250
B.1.2 Sterilized jam, preserved aseptically or by the “hot filling” method, is packaged in the following types of packaging:
- in combined packaging (“bag in box”) with a capacity of over 1.0 dm to 100 dm;
- glass jars with a capacity of over 1.0 dm to 10 dm - in accordance with GOST 5717.2 or regulatory documents in force in the territory of the state that has adopted the standard;
- metal varnished cans with double varnish or enamel coating, with a capacity of over 1 dm to 10 dm - in accordance with GOST 5981 or regulatory documents in force in the territory of the state that has adopted the standard.
B.1.3 Unsterilized jam with or without a preservative is packaged:
;
- barrels, kegs, buckets, containers made of polymeric materials, with a capacity of no more than 50 dm3 according to regulatory documents in force in the territory of the state that has adopted the standard;
- buckets with a capacity of 0.5 dm, 1.0 dm, 3.0 dm, 5.0 dm, buckets with a capacity of no more than 20 dm, made of polymer materials approved for food products according to regulatory documents in force in the territory of the state that adopted standard;
- metal flasks of type FA in accordance with GOST 5037 with polyethylene bags-liners in accordance with GOST 19360;
- metal barrels in accordance with GOST 13950 and polymer barrels in accordance with regulatory documents in force in the territory of the state that has adopted the standard, with a capacity of no more than 200 dm3, with plastic liner bags in accordance with GOST 19360 GOST 25749.
Cups, boxes and other thermoformed packaging are hermetically sealed by heat sealing with polymer materials or aluminum foil with a heat-sealable coating in accordance with regulatory documents in force in the territory of the state that has adopted the standard.
B.4 Packing in transport packaging - in accordance with GOST 13799.
Recommended storage conditions and periods during which the jam retains its quality, from the date of manufacture, no more than:
- sterilized in glass jars, at temperatures from 0 °C to 25 °C - 24 months;
- sterilized in metal cans, at temperatures from 0 °C to 25 °C - 12 months;
- sterilized, packaged using the hot filling method or aseptic preservation method - 12 months;
- unsterilized (with a preservative), in non-hermetic packaging, as well as in thermoformed packaging, at a temperature from 0 ° C to 10 ° C - 6 months;
- unsterilized (without a preservative), in non-hermetic packaging, including in boxes, at a temperature from 0 ° C to 8 ° C - 3 months.
. Approved by the Decision of the Customs Union Commission of December 9, 2011, N 881
Electronic document text
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2014
One of the favorite folk sweets is apple jam. I remember it from kindergarten, where we devoured pies filled with this wonderful delicacy. We also simply spread it on bread and consumed it with tea. But it tastes best if you first spread a thin layer of butter on the bread, and then the jam. I agree, it’s very high in calories, but it’s so delicious!
There are many recipes for preparing such a treat, but in fact they all revolve around simple steps - the apples are first softened a little, then crushed and boiled to the required consistency. Just three simple steps, but it turns out so yummy. Therefore, I will not describe many recipes, this is of no use, I will focus on the most basic ones. Once you understand the essence of making jam, you can always make it, even with your eyes closed.
Not far from our house there are old abandoned gardens that previously belonged to some state farm. As often happens, the state farm was destroyed, and the gardens were left without an owner. Among the trees, local entrepreneurs organize a Zarnitsa game for children. It was in these gardens that we picked apples for jam. Unprepossessing on the outside, but ideal for our recipe, which I am introducing you to.
Ingredients:
- Apples – 1kg
- Sugar – 1:1 by mass of puree
- Water – 100-150ml.
Wash the apples and sort out any spoiled or wormy ones.
Cut into 4 parts and remove the middle part with the bones. We do not cut off the peel.
We used Ural Bulk apples. They are small, but very sweet, with thin skin. There is no need to remove the peel from these.
In general, the peel of apples cannot be removed for jam, since pectins are mainly found in it. If you cut it, you won’t get thick jam.
Place all the slices into the steamer, close the lid and set the timer for 25 minutes.
Instead of a double boiler, you can use a simple sieve. Place apple slices in it and hold over steam for 20-25 minutes.
After the time has passed, weigh the entire contents of the steamer and transfer it to a blender. By then all the slices will be soft and steamed. Grind until smooth with a puree consistency.
Take an amount of sugar equal in weight to applesauce and pour it into a saucepan or enamel basin. Add water and mix.
Place the sugar on low heat and stir until completely dissolved. After about 2-3 minutes of boiling, all the sugar will dissolve and the syrup will be ready.
Place applesauce in a container with syrup.
Stir until smooth. Cook over low heat for about 20-25 minutes.
The jam will thicken and become amber in color.
After the time has passed, pour the hot jam into jars. Be sure to leave a little time to enjoy.
That's all. The thick delicacy is ideal for pies; it does not spread and holds its shape well. Of course, there is a lot of sugar in it, but if you use it with unleavened dough, you get an interesting contrast of taste.
Bon appetit!
Thick apple jam for pies - recipe for a slow cookerIn the previous recipe, I showed how to make a very thick jam, more like jelly. It is ideal for those with a sweet tooth. But if a lot of sugar is not your thing, you can add much less. And if you are a fan of slow cooker recipes, then the following recipe will be ideal for you.
Ingredients:
- Apples – 1kg
- Sugar – 500g.
- Lemon – 1/2 pcs.
- Water – 300ml.
Pour water into the multicooker bowl and squeeze out the juice of half a lemon.
Wash the apples, sort out the spoiled ones, cut them into slices and remove the core and seeds. Then we put all the slices into the slow cooker.
Cover everything with sugar. Distribute the sugar evenly over the surface. Close the lid and turn on the “Multi-cook” mode at 120 degrees and 1 hour.
While cooking, remove the lid and watch the apples cook. If you see that they have become soft, you can turn them off.
After the time has passed, use a blender to grind the entire mass into a puree.
Thanks to lemon juice, the puree does not change color, but remains emerald green.
We can stop here. The jam is already ready. But everyone’s apples are different, dense or watery. Therefore, for greater thickness, you can turn on the “Multi-cook” mode at 120 degrees for another 15-30 minutes. Do not close the multicooker lid.
Pour the hot jam into jars and roll up the lids. It can also be stored warm.
Bon appetit!
Apple jam with orange and apricots for the winterI'm sure you've never tried this. As you know, apricots and oranges have the strongest smells, so why not add them to apples. Be sure to try it and you will be pleasantly surprised by the result.
Ingredients:
- Apples – 2 kg.
- Water – 200ml.
- Apricots – 1-1.5 kg.
- Orange – 1 large
- Sugar – 1:1 by mass of puree
Wash the apples and remove any spoiled or eaten by worms. Cut into arbitrary pieces and remove the core with seeds.
Wash the apricots, remove the pits and grind them in a blender or pass them through a meat grinder into a separate pan.
Friends, I would like to note that in every recipe, the blender can be replaced with a meat grinder with a fine grid. Here it is more convenient for anyone.
Place the apples in a saucepan, add water and place over medium heat. Boil until soft for about 15-20 minutes.
If the pan has a thin bottom, be sure to stir the mixture, otherwise it may burn.
While the fruits are cooking, grate the orange zest on a fine grater. Cut the remaining pulp into pieces so that it is convenient to put it in a blender.
Don't forget to remove the seeds and the white layer between the zest and pulp. It can give bitterness.
Grind the orange in a blender.
When the apples are completely softened, remove them from the pan, cool slightly and rub through a sieve.
Of course, you can grind it with a blender, but, friends, no matter how you look at it, unshredded pieces may remain after the blender. And only a sieve will give a uniform consistency. It is ideal if you also rub apricot puree and chopped orange through a sieve.
Then combine apricot and apple puree, add chopped orange. Determine the weight of the resulting mass and add the same amount of sugar.
A little trick: before cooking the jam, I weigh the pan in which I will combine everything. And when I mix all the fruits and orange together, I weigh the pan again. The difference in weight will be a lot of fruit puree.
Add sugar to the fruit puree. Place on low heat, bring to a boil and cook, with the lid open, for 20-30 minutes.
Boil until desired consistency. For example, if you use white apples, then after 20 minutes the jam will be thick. But if you use another variety, more watery, you will have to boil it for 30 minutes, or even more.
Place the hot jam into sterilized jars and cover with lids. We store it in any place convenient for you.
Bon appetit!
How to cook thick apple jam for piesAs you saw in previous recipes, before chopping the apples, they are slightly simmered either over steam or simply in a saucepan. But this can also be done in the oven. Read how it's done.
Ingredients:
- Apples – 2 kg.
- Sugar – 1.8 kg.
We sort the apples and wash them well.
Remove the core with the seeds and place on a baking sheet. Place the baking sheet in an oven preheated to 200 degrees and bake the apples until soft.
After about 20 minutes, the apples will soften; transfer them from the baking sheet to the pan.
Grind the hot apples with an immersion blender until pureed.
Add sugar and mix well. Place on medium heat and bring to a boil. Be sure to stir, otherwise it will burn.
Reduce heat and cook for about 40 minutes. Stir frequently.
After 40 minutes, turn off the heat and put the jam into sterile jars. When it cools down, it turns out to be a very thick sweetness.
Bon appetit!
Apple and quince jam – cooking technique from the chefThat's all for me. Today we looked at how you can prepare one of our favorite sweets. I say goodbye to you, until we meet again.
Sincerely, Alexander.
How to make marmalade jam from apples: recipes I liked, practical tips for lovers of tasty things, nutritional value of the dish, as well as recommendations from nutritionists
Our apple harvest happens once every two years – sometimes it’s thick, sometimes it’s empty. This year we have a lot of people, just make sure you turn around. My husband works his magic on different varieties of apple wine, I dry apples for compote, cook amber jam, make jam and marmalade. We especially liked the jam with the addition of plums.
Ingredients
For making puree*
Apples
- plums
*proportions are approximate – there are more apples than plums
Layout for jam
1300 g apple-plum puree
- 1 kg sugar
A short version of the preparation step by step:
Wash the apples, peel them from the core and cut them, put the slices into a saucepan.
We wash the plums and let them drain, clear them of seeds and worms and add them to the apples.
Add about a glass of water, put on the fire, bring to a boil, then turn up the flame and cook, stirring, for 20-30 minutes until softened. Remove from heat.
Make the mass homogeneous using a blender or meat grinder.
Put it on low heat again, add sugar and boil the jam to the desired consistency - about 40 minutes. up to an hour and a half.
Pour the hot jam into pre-sterilized 0.5 liter jars, roll it up, turn it upside down and wrap it in a blanket.
After cooling completely, transfer the jars to a cool storage place.
Cooking time: 3 hours.
Preparation
Wash the apples and let the water drain.
I clean from the core.
I put it in a saucepan.
I wash the plums, sort them out, and let the water drain.
I take out the seeds, mainly so as not to miss the wormy specimens. By the way, there are almost none of them this year - all the plums are clean.
I pour about 1 glass of water and put it on fire. I let the fruits simmer until they are completely softened.
I cool it a little or cool it completely, for example, I make mashed potatoes today, and cook jam the next day. I rub the boiled apples and plums through a sieve. I have this plastic sieve with slots.
I weigh the resulting puree and calculate the required amount of sugar.
I stir. The most labor-intensive part of the work is done, now all that remains is to directly cook the jam. I put the pan on the fire and bring it to a boil.
From this point on, there are two ways for events to develop - either I cook on the stove, stirring constantly, or I put the boiling mass in the oven. On an open fire, jam can easily burn, but it will cook (thicken) faster.
I prefer to do this in the oven. I set it at 155 degrees and forgot for half an hour. Then she took it out, stirred it with a wooden spatula and put it back for another half hour, or even an hour. It depends on how thick I need the jam, or maybe I even went for marmalade.
When I evaluate thickness, I always keep in mind that jam is much thinner when hot than when it cools. You can determine the thickness in the usual way - drop the hot mass onto a plate and wait for it to cool.
5-10 minutes before the end of cooking, I place clean jars in the oven next to the pan. Then I take everything out, put the jam into hot jars and roll it up.
With this layout, the jam can be stored under a nylon lid, but it is still safer to roll it up, especially since I make my apple preparations for two years.
By the way, I make some of the jam with less sugar - it’s also very tasty, not sour at all, but it definitely needs to be covered with iron lids.
The jam is ready - whether for a tea bun or as a filling for pies.
Other cooking methods The simplest recipe is suitable for those who have limited time or who do not like to bother with cutting apples. White filling is best suited here - you can cut it into larger pieces. Ingredients:sugar 1 kg;
water 3 tbsp. spoons.
Preparation:
Wash the apples and cut them into several pieces.
Add water and simmer them in an aluminum pan, stirring, for about 10 minutes.
Beat the mixture with a blender.
Place the puree on low heat, simmer, stirring, until tender (see section “helpful tips and recommendations for cooking”).
Add sugar, stirring until it dissolves and turn off the stove.
Pour the hot jam into sterilized jars, roll up, place upside down on the floor and wrap tightly.
sugar 2 cups.
Wash the apples, peel them and cut them into quarters.
Grind them in a food processor.
Place in a heavy-bottomed saucepan and cook over low heat until soft, stirring occasionally.
Puree the mass.
Place in sterilized jars and roll up.
sugar 2 kg.
Peel the washed apples from seed pods and peels, cut them into slices.
Twist them through a meat grinder.
Add sugar, stir and let it soak in (about 15 minutes).
Transfer the jam into sterilized jars up to the very edges so that no air gets under the lids, and roll up.
sugar 1 kg;
Wash and core the apples (if desired, you can leave the skin on, it will help the jam become thicker, as it contains pectin), cut them into pieces.
Place apples and sugar in layers in a saucepan.
Cover with a towel and leave to soak for 8-10 hours.
Place the mixture on the fire and simmer for about 20 minutes.
Grind the cooled mass and simmer again for 20 minutes over low heat. Do this several times until completely thickened.
Towards the end, add vanilla, cinnamon, citric acid and mix.
Place the hot jam into sterile jars.
water 600 ml.
Peel the apples, cut them into slices, add water.
We put it on fire. Cook for about 20 minutes after it boils.
When it cools down, puree until smooth.
Boil the mixture over low heat until tender, stirring all the time.
Pour into dry jars and sterilize them for 15 minutes.
We move it to a cool place for storage.
sugar 1 cup.
Peel and core the fruits and cut into slices.
Grind them in a meat grinder.
Place in a heavy-bottomed saucepan and cook over low heat until soft, stirring occasionally.
Use a blender to puree.
sugar 1.6 kg (8 cups).
Beat the cake with a blender.
Place in a thick-bottomed saucepan, add sugar and simmer over low heat, stirring, for 30 minutes.
Place in the oven at moderate temperature and bring the jam to a thick state.
Transfer to sterilized jars and seal.
sugar 1.4 kg (7 glasses);
Fill a large saucepan halfway with water and add citric acid.
Cut the washed and peeled fruits into pieces and place them in a bowl so that they are covered with water.
Drain the lemon water, add half a glass of clean water, close the lid and simmer until soft, gradually adding sugar.
Cool, grind into puree.
Heat the oven to 200 degrees, pour the mixture into a smaller container and simmer until tender, about 3 hours, stirring if it burns.
Transfer to clean, dry jars and close with lids.
sugar 2 cups;
water 1-1.5 cups.
Cut the peeled fruits into slices and place them in a multicooker bowl.
Add ⅔ glass of water, turn on the “baking” mode for 30 minutes.
Meanwhile, place the peel and core in a regular saucepan, add the remaining water and cook for half an hour.
Beat the apples with a blender, add sugar, add lemon juice and a decoction of the peel.
Turn on the “baking” mode for 60 minutes, stirring if it sticks.
While hot, transfer to sterile jars and roll up.
Ingredients:
sugar 3 cups.
Wash the fruit thoroughly, cut off the stems and defects, and leave the centers and skin.
Place in a bowl, add water and simmer for 20 minutes.
Puree the mass in any way.
Place on low heat and add sugar.
Cook, stirring, until tender, about 1 hour.
Place the finished puree in a sterile container.
You can start eating right away or leave it in a cool place.
Ingredients:
sugar 1.2 kg;
Remove the core and cut the skin into small slices.
Cut the peeled oranges into cubes.
Place the fruits in a saucepan and fill less than half with hot water.
Let it simmer over low heat until soft.
Rub through a sieve.
Add sugar and cook until done.
At the end of cooking, add cinnamon.
Transfer hot into clean, dry jars and cover with lids.
Ingredients:
sugar 1.5 kg;
water 2 glasses.
Wash the rowan, dry it, place it in the freezer for several hours so that the bitterness disappears. Then defrost.
Cut clean apples into slices.
Boil syrup from water and sugar, add apples and rowan berries, cook for 10 minutes, skimming off the resulting foam.
Grind until smooth, simmer for 10 minutes and leave for 6-8 hours.
Cook again for 10 minutes and leave for the same amount of time.
Do this several times until the puree becomes thick.
Pour hot into sterile jars and roll up.
Store in a cool place.
Ingredients:
sugar 1 kg;
Peel the fruits and cut into small cubes.
Place in a thick-bottomed bowl and simmer briefly.
While hot, beat until smooth.
Add sugar and zest and simmer until the mixture begins to pull away from the sides and bottom.
Transfer to sterilized jars and close with clean plastic lids.
Ingredients:
sugar 1.2 kg;
water 1 glass.
Wash the apples, remove the cores and cut into pieces.
Sort the plums and remove the pits.
Place everything in a bowl, add water and cook until soft.
Let cool, then beat with a blender.
Add sugar, simmer, stirring continuously, until desired thickness.
Place hot in sterilized jars and close with nylon or roll up metal lids
Ingredients:
sugar 4 cups;
water 1 glass.
Wash the fruits, cut into quarters, remove the core and, if desired, remove the peel.
Grate them on a coarse grater.
Pour sugar into a saucepan, add water and cook the syrup, stirring, for 5-7 minutes.
Add apples and cook, stirring, for 40-50 minutes.
Place into prepared jars, cool and store in a cool place.
Ingredients:
sugar 2 kg;
- Place the fruits in a saucepan, add water, add sugar, and cook until softened.
Wash the apples, remove the core and cut into small slices.
Soak the dried apricots for half an hour in warm water, then cut into pieces.
Place everything in a saucepan with a thick bottom, add lemon juice, and simmer over medium heat for 30 minutes.
When it cools down, beat with a blender, add honey and cinnamon.
Cook over low heat until thick, about 4 hours.
Place in sterile jars, roll up, and take to a cool place.
Ingredients:Apples of any kind are suitable for jam: crumpled, rotten, or with wormholes - the main thing is that all these extra parts are removed before cooking. How much sugar to add will depend on the variety. But the less sugar, the longer you need to cook. You can do without it altogether, but then the workpieces must be sterilized. The amount of water will determine how long to cook. Also, the juicier the fruit, the less water is needed.
At home, it is best to cook jam in a wide container with low walls and a thick bottom, because it is no coincidence that our mothers and grandmothers used basins for this. Then the mass will thicken faster and will not lose color. If there is none, you can grease a simple pan with olive oil. It is advisable to stir with a wooden spatula - a metal spatula will worsen the taste.
At the end of cooking, you can turn up the heat and stir continuously - the water evaporates as you go. To find out if the jam is ready:
drag along the bottom with a spatula - if a path forms behind it, which slowly tightens;
scoop with a spoon and drop into a plate - the drop should become thick as it cools.
You can sterilize jars in the microwave - wash them with baking soda, fill one third with cold water, put in the oven and heat at highest power for about 5 minutes.
How to prevent the workpiece from fermenting? A 100% result will only be obtained when a film is formed on the surface. This is achieved by drying unclosed cans in the oven, after which you need to let them cool, then roll them up. It is recommended to store the product in a cool place.
But due to the high sugar content, excessive consumption of the product can lead to disruption of fat metabolism, which leads to weight gain. For the same reason, it should not be consumed by patients with diabetes mellitus, cholecystitis, pancreatitis, or exacerbation of gastrointestinal disease. Caloric content table for 100 grams of the finished product contains:
Nutritional value Calculated per 100 grams of product. RDA - recommended daily requirement (women)To receive the best articles, subscribe to Alimero's pages.
We clean the clean fruits from the skin and seeds, cut them into small cubes.
We put everything in a bowl, add a little water (about half the fruit), and let it cook.
Finely chop the ginger, wrap it in cheesecloth and add it to the fruit.
Simmer over low heat, stirring and skimming off any foam that has formed.
Cook the mixture until it thickens.
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Peel the apples, remove the core and chop as desired.
Place them in a saucepan, add water, bring to a boil and cook until completely softened, 10-15 minutes.
Remove the pan from the heat and drain the water. Load the apple pieces into the blender (it’s best to cool the apples slightly)
Punch into a smooth, homogeneous puree.
Return the applesauce to the same pan where the apples were cooked. Add regular and vanilla sugar. Stir until the sugar has completely dissolved in the fruit mixture.
Place the pan on the stove and bring to a boil. Transfer to the lowest heat and cook, stirring occasionally, for about 50-60 minutes. Again, it all depends on the type of apple, amount of sugar, etc. Readiness during cooking is determined as follows: periodically run a spatula along the bottom of the container in which the jam is cooked; if the path that forms slowly fills, then the dessert is ready. In general, during cooking the volume of the mass remains about 3/4 compared to the original.
Pour the finished jam into a jar and let it cool. It is best to use the next day. Please also note that the cooled jam will thicken even more than when it was hot.
To be honest, I didn’t like the word “jam” as a child, I don’t know why, and I didn’t really like baking with it either. It seemed too sweet to me, and besides, it was often burnt in the fillings. But now, when you have your own garden and some years there are so many apples that you can even hand them out on the streets, you have to look for new recipes with these healthy fruits, and sometimes you come across very appetizing options for baking with apple jam.
So I rediscovered this product, and this time the acquaintance turned out to be much more successful. Firstly, apple jam is very simple and quick to prepare. Unlike the classic one, which needs to be cooked for 3 days, it takes a maximum of an hour to an hour and a half to prepare jam. Secondly, the jam turns out to be 2 times less caloric due to less sugar, that is, it is not just tasty, but also a healthy and very dietary dessert.
Apple jam prepared according to this simple recipe tastes very much like baby fruit puree, only with a thicker consistency. It turns out very tender, aromatic and moderately sweet with a refreshing rich taste of apples. This light jam can be eaten simply with a spoon, washed down with tea or coffee and at the same time receiving both pleasure and undoubted benefits. It can also be spread on bread, cookies, crackers or added to porridge, natural yogurt and cottage cheese. And, of course, it is ideal for baking, so stock up on excellent apple jam for the winter, and you will be provided with healthy, tasty and varied desserts until the next harvest.
Useful information How to make apple jam - a recipe for homemade apple jam with step-by-step photosINGREDIENTS:
- 1 kg apples
- 250 g sugar
COOKING METHOD:
1. To prepare apple jam, peel and seed the apples and grate them on a coarse grater directly into a large saucepan.
2. Place the pan over low heat and cook for 15 minutes, stirring occasionally, until the apples are completely softened. There is no need to add water, as a sufficient amount of liquid will be released from the apples. 
3. Grind the apples with a blender directly in the pan or rub them through a sieve. 
4. Add sugar to the applesauce and stir thoroughly.
At first glance, it may seem that too little sugar is added for such a number of apples. However, during the process of preparing the jam, the apple mass boils down greatly, so the concentration of sugar in the finished dish increases. I prepared this jam from sour Antonovka, and the result was a very harmonious, not cloying taste.
5. Return the pan to the stove and simmer the applesauce over low heat for 50 - 60 minutes until thick.
Attention! Apple jam has a bad tendency to splash with hot drops during cooking, so it is advisable to cover the pan with gauze or a metal mesh, but not with a lid, otherwise excess moisture will not be able to evaporate.
Very tender and fragrant apple jam is ready! If you want to save it for a long time for future use, then you can put it hot in sterilized jars and roll it up. But it’s also not forbidden to immediately pour a cup of hot tea and enjoy a freshly prepared natural and healthy dessert! 
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