Thick apple jam for the winter. Apple confiture: a fragrant delicacy for the winter. A few cooking secrets

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, literally in 15 minutes they turn into a solid homogeneous mass. Later varieties such as “Antonovka” or “Jonathan” are also suitable for jam, although they take longer to boil, but the jam they produce is more aromatic, dense and darker in color.

Today I will make apple jam according to the simplest recipe using white filling. The jam will be thick and homogeneous, moderately sweet, with a pleasant, barely noticeable sourness in the aftertaste. If you wish, you can always add more sugar, and if, on the contrary, your variety is too sweet, then add a little citric acid. There is no need to add any gelling powders. Apples contain 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

• white apples – 1.5 kg (peeled)
• sugar – 800 g
• water – 200 ml

Preparation

Any apples are suitable for jam, including overripe ones and even slightly broken ones. The main thing is that the fruits are not rotten! I used white bulk apples, which I peeled and removed the skins and seed pods. Net weight was 1.5 kg. It is most convenient to work with a small knife or a special vegetable peeler. And don’t rush to throw away the skins - we will still need them, put them in a separate saucepan for now.



Next, the fruit pulp needs to be cut into pieces. The finer the cut, the faster the apples will boil. Since I used white liqueur for the recipe, you don’t have to chop them, but simply cut them into 3-4 parts; they boil perfectly in puree. I sprinkled the apples with sugar and shook the container thoroughly.



The cleaning process was filled with water - you will need 500 ml of clean spring or filtered water. Boil over high heat for about 15 minutes, without a lid. Then I strained it through a sieve and measured out exactly 200 ml of apple broth.



The hot broth was poured into a saucepan with apples and sugar. I set it to cook over 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 needs to be removed.



As soon as the fruit mass began to boil, reduce the heat to low and cook for 20 minutes, without a lid, stirring continuously. During this time, the apples should soften and turn into puree. It is most convenient to bring it to absolute homogeneity with a submersible blender; if you do not have special equipment, then use a potato masher or rub through a sieve.



Returned the applesauce to the stove and continued to simmer until thick - another 30 minutes. Be sure to stir so it doesn't burn. You can check readiness as follows: drop some jam on a saucer and tilt it, if it doesn’t drip, it means it’s ready.



I poured the hot jam into pre-prepared sterilized jars (dry) and sealed them with clean lids. Turned it upside down and left it like that until it cooled completely. From the specified amount of ingredients, the yield was 1.5 liters.

Completely cooled jars can be stored in a cool and dark place. Over time, the apple jam will become thicker and denser. Shelf life - 1 year.

Antonovka jam, probably one of the simplest and most versatile types of jam that I make at home. Its versatility lies in the fact that we often use it in baking, for example in. Apples of the Antonovka variety are the leader in pectin content; due to this, the jam turns out thick, with a minimum liquid content, so it is ideal for fillings.

I cook this jam with minimal labor costs, at a time, without any intermediate stages of standing between cooking, etc. I store it in refrigerators or in the cellar, however, even just in a cool place in the apartment, the jam is stored quite well all winter.

For apple jam you will need:

• Green apples. 2 kg. The best one is Antonovka.
• Sugar. 1.8 kg.
• Chokeberry - a few berries for color. Completely optional ingredient. The jam turns out great without it.

About Antonovka.

A very tasty, sweet and sour variety of apples. Antonovka is often used in cooking - like pork, fried as a side dish, soaked, etc. The main reason for such frequent and varied use of this variety of apples is not only the wonderful taste, but also the unique aroma of Antonovka.

Unfortunately, these apples do not tolerate long-term storage. Therefore, you can only buy them in the fall, since apples are autumn. What is often passed off as Antonovka in markets, especially in winter, is not this variety. Only in the fall can you buy a truly real Antonovka.

Making apple jam.

I repeat, I make this jam very simply, the way my grandmothers made it. Moreover, in this case there is no goal to preserve the shape of the apples or their pieces, although the pieces still retain their shape. I am completely satisfied with the result, so it is unlikely that I will switch to any other technology.

And further. You can peel the apples or leave them on. I personally like it better with the peel because the jam is more aromatic. My family is of the opposite opinion; they don’t like apple peels in jam, so they have to peel them. This time I combined - I peeled most of the apples, but still left a couple of them with the peel.

So, we peel the apples, cut out the seed capsule and cut the apples into small pieces.

Pour all the chopped apples into a bowl for making jam and cover them with sugar.

Gently mix the apples with sugar with your fingers, adding a few chokeberries if desired and possible.

We leave the apples with sugar to stand for 40-60 minutes so that they give juice. This is necessary so that when heated, the sugar does not start to melt and burn.

Place the bowl of apples on low heat and bring the jam to a boil. After which we reduce the heat further and leave the jam to cook until done, avoiding rapid boiling - let it gurgle slightly lazily.

If any foam forms, carefully remove it. It is not advisable to stir the jam - you can gently shake and lightly shake the entire bowl so that the contents are gently mixed.

We cook the jam for about an hour and a half, you will see for yourself that it begins to thicken a little, and all the apple pieces will begin to become transparent.

Every housewife must have a jar or two of delicious fruit or berry jam in her bins. Why jam? Yes, because, having a thick, jelly-like consistency, jam is very convenient to use as a filling in homemade baked goods (pies, croissants, puff pastries). Due to its dense texture, jam does not spread on toast or biscuit slices. And as a separate dessert, jam is very tasty and nutritious.

Apples are the most suitable for making jams, preferably sour varieties. They contain the largest amount of pectin, which is a natural thickener. Usually, when preparing apple jam for the winter, a couple or three sour, unripe apples are added to the ripe fruits. Jam made from homemade apples that are not treated with various chemicals is especially tasty and natural.

Making apple jam at home is much faster and easier than jam or marmalade. You will need apples, sugar, water, some free time and apple jam, simple and flavorful, ready!

Cooking time- 60 minutes

Exit- 1 liter of prepared jam

Ingredients:

• Apples - 1.5 kg
• Sugar - 1 kg
• Water - 150 ml

How to make apple jam:

Prepare the apples. Wash them, peel them, chop them into pieces of any shape. The smaller you cut the fruit, the faster the apple jam will cook.

Add sugar and a little water to the apples. Place the pan with the fruit on the stove, turn on the lowest heat and cook the mixture until the apples are completely softened and the jam becomes thick and rich. This process will take approximately one hour (if the apples are hard, then longer).

While the jam is cooking, start sterilizing the jars. One of the quick and convenient ways is sterilization in a microwave oven. To do this, fill clean, dry jars 1/3 full with clean cold water and microwave for 3-5 minutes.

Place apple jam in prepared jars, seal and store in a dark, dry place. The product can be stored under such conditions for up to 3 years.

You already know how to make simple apple jam. But very often housewives prepare jams by combining several types of fruit, which significantly improves the taste of the dish, making it more interesting and unusual.

Apple and plum jam

Plums (especially dark varieties) give apple jam a beautiful shade and a slight sour taste.

Take a kilogram of apples and plums. Peel the apples and remove the core. Remove the pits from the plums. Finely chop the fruit with a knife. Place them in the container in which you will prepare the jam, add two kilograms of sugar and a glass of water. Simmer the dessert over low heat for half an hour, then use a blender to puree the fruit. Boil the mixture for another ten minutes, stirring vigorously.

Apple and pear jam

Pears and apples go well together. It wouldn't hurt to add lemon juice to this jam.

Pass peeled and chopped apples and pears through a meat grinder. Place the prepared puree in a saucepan and cook over medium heat until it becomes thick. Stir the mixture constantly so it doesn't burn! Add sugar, juice of half a lemon and cook the jam for another 10-15 minutes. Place hot into jars and roll up.

Flavored apple and orange jam

If apple dessert seems very sweet and even cloying to you, try adding orange slices to it. The result will pleasantly surprise you!

Grate a kilogram of peeled apples on a grater with large holes, place them in a saucepan, add 1.5 cups of water and cook the puree until soft. Remove the zest from two large oranges. Peel them, remove the white film and divide into slices. Add two kilograms of sugar, orange slices and zest to the hot applesauce. Mix thoroughly. Cook the jam for 30 minutes, stirring. Place the finished jam into sterilized jars and seal.

Lingonberry jam with apples

The special, bitterly sour taste of lingonberries will add an original note to apple jam. In addition, this red berry is a real source of vitamins.

Wash the apples, remove the peel (if it is rough), remove the core and chop finely. Place the fruits in a suitable container, add a little water and cook until soft. Carefully sort the lingonberries, remove excess debris and spoiled berries, and wash them. Pass soft apple slices through a sieve, add lingonberries and sugar. Cook the jam for 20 -25 minutes over low heat with constant stirring.

Apple jam with lemon

Grind the lemon (with peel), combine it with peeled and chopped apples. Cover the fruit with sugar and leave for 6 - 8 hours to release the juice. Cook the jam for 35 - 40 minutes (until thick).

Apple jam with cinnamon

Apples and cinnamon are a great combination! One might say, a classic of the genre.

To make apple jam cook faster, pass the prepared fruit through a meat grinder. Add water and sugar. Place the container with the puree on the stove, turn on low heat and cook the mixture until it becomes thick. At the end of cooking, add cinnamon to taste.

Chokeberry jam with apples

This jam is not just a sweet dessert, but a natural healing treat that will help support your immune system during the cold season.

Sort the chokeberries, remove the branches and rinse. Place the berries in a saucepan, add some water and blanch for five minutes. Wash the apples, remove the core, cut into slices and send to the rowan. Cover the pan with a lid and cook for 20 minutes until the apples soften. Refrigerate. Grind the mixture through a sieve. Add sugar, mix thoroughly and cook over low heat for about an hour. Place the finished jam in clean, dry jars and roll up. Store in a cool place.

Apple jam in a slow cooker

Recently, to prepare food for the winter, housewives are increasingly turning to kitchen appliances such as multicookers and bread makers. And this is not surprising - cooking using such tools is much easier and faster. There is no need to stand at the stove, endlessly stir jam or preserves, or catch sticky juice splashing in all directions.

Place the prepared apples in a multicooker bowl, add a little water (about 100 ml) and sugar. Stir. Close the multicooker lid and turn on the “Stew” mode for an hour. Then switch to “Baking” and cook the jam for another 15 minutes, stirring.

Apple jam in a bread maker

Peel and chop 500 grams of apples, add a glass of sugar and 2 tablespoons of lemon juice. Place the pan with the ingredients in the bread machine and set the “Jam” mode. After about an hour and a half, the delicious, aromatic jam is ready!

Sugar-free apple jam (dietary)

Appetizing and healthy apple jam can be made without sugar. It will be especially relevant for people who, due to some circumstances, do not eat sweets.

Boil a kilogram of peeled apples in 200 ml of water. Grind the mixture through a sieve. Cook the resulting puree over low heat until it thickens. Place hot into prepared jars and sterilize at 100 degrees for 15-20 minutes. Seal and store in a cool place.

Jam is a sweet fruit or berry treat with a jelly-like consistency. It is prepared mainly from fruits with a high content of pectin - a natural thickener that provides the product with a characteristic texture. Apples are ideal for making jam.

What to cook with

More pectin is found in strong, ripe or even slightly unripe fruits. These are the apples that you should choose to create the blank. Overripe fruits with loose pulp can be used to make jam, but not jam. Only fresh apples are good. Among the most suitable varieties are sweet and sour varieties:

• "White filling";
• "Grushovka";
• "Antonovka";
• "Slav";
• "Ranetki";
• "Simirenko".

To implement the basic recipe, in addition to apples, you only need sugar. Some sources recommend using brown cane, but using traditional white will not affect the taste of the delicacy in any way. True, brown sugar will give the product a beautiful caramel shade.

Other fruits, berries and even vegetables, as well as various spices, can be added to the jam as additional ingredients.

Some sources consider jam with pieces of fruit to be a heterogeneous (heterogeneous) variety of delicacy, while others call it confiture.

Jam is often prepared in a basin: such a vessel ensures uniform heating of the product. But a cauldron, a saucepan made of stainless steel or with a ceramic coating will also work: the jam will stick and burn to the bottom of the enamel container. Four subtleties of preparing delicacies.

1. Amount of sugar. The classic ratio of sugar and apples when making jam is 1:1. You can take more or a little less sugar, but you shouldn’t greatly reduce the amount of the sweet ingredient: the product can quickly deteriorate.
2. Technology. The jam is prepared in several steps, this is required in order to maintain the shape of the berries and fruits, and when making jam it is important to achieve uniformity, so the product is cooked in one go.
3. Cooking duration. Depending on the recipe, the composition can be prepared from 20-30 to 40-60 minutes. Overcooking the product negatively affects color, consistency and taste. It is impossible to make a delicacy without cooking: only heat treatment will help achieve the characteristic consistency of jam.
4. Laying. To preserve it for the winter, the hot preparation is placed in sterilized jars up to the very edges: the less air there is in the container, the longer the jam will be stored. To protect the product from mold, you need to cover the delicacy with a circle of wax paper before rolling.

To check the readiness of the product, you need to drop a small amount of it on a saucer and after one or two minutes tilt the plate: if the jam, having thickened in air, does not flow, you can finish cooking.

Apple jam for the winter: 10 options

Wash the apples, remove the stems and core. If the skin of the fruit is thin, it does not need to be removed; this will not affect the appearance and taste of the jam. It is recommended to cut off the thick peel. Chop the fruit into small cubes or process with a coarse grater. You can make apple jam by passing the main ingredient through a meat grinder. The finer the fruit is cut, the faster the delicacy will cook.

Traditional

Peculiarities. A simple recipe for apple jam is a lifesaver for busy housewives who want to quickly preserve a large amount of fruit with a minimum amount of ingredients.

Components:

• apples - 1 kg;
• sugar - 1 kg;
• water - half a glass.

Technology

1. Mix apples with sugar, add water, boil.
2. Cook for 40 minutes until the fruit softens, stir, reduce heat to low, cook for another hour, stirring occasionally.
3. After the volume of the mass has approximately halved, check the readiness of the jam.

As a fruit base, you can use both apples and pears, mixed in arbitrary proportions: this will give the preparation a unique aroma.

Fast

Peculiarities. If you don’t have time to stand at the stove, you can make jam in the oven: you can avoid long cooking.

Components:

• apples - 1 kg;
• sugar - 1 kg.

Technology

1. Mix apples with sugar and leave for 30-40 minutes to release the juice.
2. Place in an oven preheated to 250°C. After boiling, the jam is ready.
3. If desired, process the mixture with a blender or mince it, then boil and cook for one minute.

With oranges

Peculiarities. Preparing orange and apple jam for the winter requires the use of citrus zest. Therefore, the fruits need to be thoroughly washed with running water and laundry soap.

Components:

• oranges and apples - 1 kg each;
• sugar - 1.2 kg;
• water - two glasses.

Technology

1. Using a fine grater, remove the zest from the oranges.
2. Divide the citrus fruits into slices and remove the white film.
3. Pour water over the apples, boil, reduce heat and cook until softened.
4. Rub the mixture through a sieve, heat and stir in the oranges and zest.
5. Cook, stirring constantly, for 12-15 minutes.

When preparing treats for diabetics, you can do without sugar: for 1 kg of fruit base, take 700 g of sorbitol or 500-600 g of xylitol.

With lemon and cinnamon

Peculiarities. The combination of apples and cinnamon in cooking is considered classically harmonious. It is better to buy the spice in sticks, and grind it with a coffee grinder or a special mill before adding it to the dish.

Components:

• apples and sugar - 1 kg each;
• lemon - one fruit;
• water - half a glass;
• ground cinnamon to taste.

Technology

1. Mix squeezed lemon juice with apples and add sugar.
2. Leave for an hour and a half until the juice releases.
3. Pour in water, boil and cook over low heat for a quarter of an hour.
4. Remove from heat, cool slightly and beat with a blender.
5. Cook for another minute, cool.

Together with cinnamon, you can add finely grated ginger into the jam, but not more than one or two tablespoons, otherwise the taste of the preparation will be too burning. A delicacy cooked with five to six fresh mint or basil leaves has a piquant taste.

With plum

Peculiarities. The delicacy is prepared without water and therefore turns out thicker. If the plums are sour, you can increase the amount of sugar by 200-300 g. If you store the delicacy in the refrigerator, it will become similar in consistency to marmalade.

Components:

• plums - 1 kg;
• apples - 0.5 kg;
• sugar - 1 kg;
• cinnamon and lemon zest - a teaspoon each.

Technology

1. Cut the plums in half, remove the pits. Mix with apples.
2. Add sugar, cinnamon and lemon zest and leave for an hour.
3. Heat over medium heat, stirring, until the sugar is completely dissolved.
4. Reduce heat and cook for another half hour.
5. Cool the apple-plum mixture a little, grind through a sieve or beat with a blender.
6. Re-boil, cook for a minute.

Instead of plums, you can use peaches or apricots.

With pumpkin

Peculiarities. To make apple and pumpkin jam, you need to use the pulp of the sweet, bright yellow fruit. After the finished product has cooled, you can add one or two tablespoons of honey.

Components:

• pumpkin, apples and sugar - 1 kg each;
• lemon - one fruit;
• water - two glasses.

Technology

1. Cut the pumpkin into cubes, mix with apples, add water, cook until the fruit and vegetable mass softens.
2. Stir in sugar, squeezed lemon juice and one or two teaspoons of citrus zest.
3. After the sugar crystals have dissolved, reduce the heat and cook, stirring, until the liquid evaporates.

To obtain a uniform consistency, you can turn the boiled mixture of apples and pumpkin into puree using a blender before adding sugar.

With carrots

Peculiarities. Carrots are a hard vegetable and require a long period of cooking to soften the fruit. Choose sweet, juicy specimens that are bright orange.

Components:

• apples - 1.2 kg;
• carrots - 1 kg;
• sugar - four glasses;
• lemons - two pieces;
• water - one and a half glasses;
• ground ginger and cinnamon - half a teaspoon each.

Technology

1. Process the carrots with a coarse grater, add a glass of water and add three-quarters of a glass of sugar.
2. Heat the mixture over low heat until all the liquid has evaporated. This will take 40-50 minutes.
3. Chop apples and lemons (along with zest) into small pieces and mix with carrots.
4. Add the remaining sugar, cinnamon and ginger, pour in half a glass of water, cook until the apples soften, remove from heat, and cool.
5. Process with a blender or meat grinder.
6. Reboil, cook for one minute.

With chokeberry

Peculiarities. You can make apple jam of a beautiful burgundy color using ripe chokeberry berries.

Components:

• apples - 2 kg;
• sugar - 1 kg;
• chokeberry - 300 g;
• water - 0.5 l.

Technology

1. Pour boiling water over the berries and cook over low heat for five minutes.
2. Add the apples cut into slices (do not remove the core), cover with a lid and cook for 20 minutes, stirring from time to time.
3. After softening the berry-fruit mass, remove the pan from the heat, cool slightly and rub through a sieve to get rid of seeds and skin.
4. Add sugar to the puree, boil and cook over low heat for an hour.

Instead of rowan, you can use cranberries or lingonberries. In this case, the number of berries increases to 1 kg, and sugar - to 2 kg.

In a slow cooker

Peculiarities. Even novice housewives can make apple jam in a slow cooker. This universal device will eliminate the need to constantly be at the stove. When using a multicooker, you cannot take 1 kg of apples.

Components:

• apples - 1 kg;
• sugar - 0.5 kg;
• water - glass.

Technology

1. Mix the apples with sugar, immerse them in the bowl of the appliance and set the “Stew” program for an hour. The multicooker lid must be closed.
2. Mix the composition, set the “Baking” mode for 40 minutes, leaving the lid of the device slightly open. Stir the jam two or three times during cooking.

The delicacy can also be made in a bread machine by loading the ingredients into the bowl and setting the “Jam” mode for the time recommended in the instructions for the device.

In the microwave

Peculiarities. You can prepare a small amount of jam in the microwave, so using the device for making preparations for the winter is not advisable.

Components:

• apples - two fruits;
• sugar and lemon juice - half a glass each.

Technology

1. Mix sugar and apples in a microwave-safe container, cover with a lid.
2. Place the bowl in the appliance for three to four minutes, setting the heating power to maximum.
3. Allow the mixture to cool slightly and process in a blender.
4. Place in the microwave again for seven to eight minutes, with the device operating at 60-70% of its possible power.
5. Stir in lemon juice.

A delicacy with a twist

To make the preparation with a more pronounced taste, water can be replaced with freshly squeezed juice. Apple or grape are great. Here are three more ideas.

1. Peel decoction. If the peel is cut from the apples, you can add half a glass of water, boil for ten minutes, strain and use it instead of water when making jam. It is the skin that contains more pectin, so the delicacy with such a decoction comes out very thick.
2. Honey. By using honey instead of sugar, you can make a healthier sweet. Recommended proportions: 0.5 liters of beekeeping product per 1 kg of apples. Strong heating of honey reduces the nutritional value of the product, so it is added to the composition after the fruit mass has been boiled and cooled to 50-60°C.
3. Cake. After harvesting the apples, the pulp remains in the juicer. This product is suitable for making jam. The delicacy is cooked in the traditional way, but instead of water it is better to use freshly squeezed fruit juice, and from the cake before cooking you need to remove solid particles, if any: seeds, skins, tails.

What to eat with

Enjoy homemade apple jam as a bite with tea or spread on crispy toast. And when you want something special, you can use the simple recipes described below.

Sweet pancakes

1. Beat two eggs with two tablespoons of sugar and a teaspoon of salt.
2. Mix a glass of milk, a glass of kefir and one and a half glasses of flour.
3. Using a blender or mixer, beat the dough without lumps.
4. Bake pancakes.
5. Grease each with apple jam and roll into a roll.

Cupcakes

1. Using a mixer, beat two eggs with a glass of sugar, add a glass of kefir.
2. Mix two cups of flour with baking powder (one and a half teaspoons) and add to the dough.
3. Continuing whipping, add two-thirds of a glass of refined vegetable oil.
4. Divide among muffin tins and spoon half a teaspoon of apple jam into each.
5. Place in an oven preheated to 180°C for 25 minutes.

Semolina

1. Pour 300 ml of milk into a saucepan and heat slightly.
2. Add two and a half tablespoons of flour.
3. Bring to a boil, reduce heat, stirring, and cook until thickened for two to three minutes.
4. Turn off the stove, cover the pan with a lid and leave for three to five minutes.
5. Place on a plate and top with a tablespoon of apple jam.

The apple jam recipe can be adjusted to the taste preferences of your household by adjusting the composition and proportions of the ingredients. A delicacy in which the volume of sugar is equal to or greater than the volume of the fruit base can be stored at room temperature; if there is less sweet component, the preparation should be placed in a cool place.

The winter blues are not scary if there is a jar of fragrant apple jam waiting in the cellar. The delicacy is served with tea, added to baked goods, and eaten with pancakes. At first glance, there are not many recipes for apple jam for the winter, but if you get creative, adding a little sweet plum and overseas oranges, then you will find new preparations for the winter in your home cookbook.

Apple jam for tea drinking

When choosing recipes for the winter, take into account that apples contain many times more pectin than cherries, apricots, and plums. In scientific vocabulary, a natural thickener is called a polysaccharide or abbreviated E440. In traditional varieties there is no more than 7-10% pectin; in Lozovka, Bohdan Khmelnitsky, and Queen of Kansas the figure is close to 18%. The largest amount of polysaccharide is concentrated in the skin and periosperm capsule, the peak value is in unripe apples.

Pectin is an excellent sorbent. Moving through the intestines, it collects waste and toxins from its walls and carefully removes them from the body. A natural health worker promotes the growth of bacteria that are beneficial for the intestinal flora, so apple jam serves not only as a delicacy, but also as a home doctor. You should not overuse the product; 15 g of pectin is considered the daily norm.

A few cooking secrets

No matter how extensive the selection of popular recipes is, any variety of apples is suitable for jams. It is better to take slightly unripe ones, as they contain the largest amount of natural thickener. The most delicious jam is obtained from hard, sweet and sour apples of the White Naliv, Simirenko, and Antonovka varieties. You can make the preparation with or without the peel. It is advisable to leave the thin skin and cut off the thick skin.

• How long does it take to cook apple jam?

Experienced housewives recommend cooking in one step. The rule is neglected if you want to get a very thick consistency. The optimal heat treatment time is from 20 to 60 minutes, but the longer the fruit is cooked, the less beneficial it is. It is faster to cook the crushed mass, so before sending it to the stove, the apple collection is chopped, passed through a meat grinder or pureed with a blender.

• How much sugar do you need?

White and cane sugar are suitable for preparation, but then the finished product will take on a caramel hue. The classic ratio of sugar to fruit is 1:1. The more granulated sugar in the composition, the longer the shelf life.

• How to store?

Small jars are used for storage. The prepared confiture is placed in them hot. Fill the containers to the very edge to protect the workpiece from damage.

Classic cooking method

A simple apple jam recipe is ideal for those who are making preparations for the winter for the first time.

Ingredients:

The washed fruits are cut into pieces, removing the stems and seeds, and sprinkled with granulated sugar. Pour water into the pan and place the contents on the stove, stirring occasionally. Simmer the apple jam for 40 minutes until the mixture softens. Reduce heat and simmer for about another hour. When it boils down, it will become half the size. The readiness of the jam is determined by its thickness. If a drop of the product does not spread on a flat dish, it’s time to roll it into jars.

Video with three different cooking options.

How to properly cook assorted pears?

Apples combined with pears give an amazing aroma. The mixed flavor is obtained from sweet and sour apples and juicy thin-skinned pears of the Forest Beauty and Klappa's Favorite varieties.

You need to prepare:

If the fruits are juicy with thin skin, then it is not peeled off. The fruits are washed and freed from seeds, then cut into slices. The prepared mass is covered with sugar and left for 4 hours to separate the juice. If there is not enough of it, add a little water. The apple and pear mass needs to be boiled in three steps. Each time the fruits are simmered for 30-35 minutes. The break between heat treatments is 2-3 hours. After the third cooking, the apple and pear jam is poured into jars and closed for the winter.

Orange-apple jam through a meat grinder

Apples and citruses produce a fragrant, amber-colored jam that does not lose its brightness throughout the entire shelf life. Thanks to the mix combination of traditional and overseas fruit, the preparation becomes a favorite in many families. In addition, the recipe helps out when the harvest has been great, and you are tormented by thoughts of what to cook with apples.

Ingredients:

Step by step preparation with orange:

Apple-plum jam

Thick, dark plum jam looks like marmalade. This delicacy is a priority among children and adults. For sour varieties of plums, the amount of sugar in the recipe can be increased.

To make plum-apple jam, you need to prepare:

The washed fruits are cut, after removing the seeds. Mix the mixture with sugar, zest and cinnamon. Leave for an hour to release the juice, then put on the fire, heating and stirring the mixture until the sugar dissolves. After boiling, reduce the temperature and simmer for half an hour. Cool, rub through a sieve to remove the peel. Another way is to puree the mass with a blender.

Return to the heat, bring to a boil, wait 1 minute. The jam is ready, all that remains is to pour it into jars, roll it up and cool.

Apricot recipe

The apple-apricot preservative turns out to be bright, quite soft and very useful. Apricots give the preparation an invigorating amber color, apples are responsible for the thickness. The result is an excellent thick tandem for buns, toast, and bagels.

Recipe for apple jam with apricots:

The washed, pitted fruits are crushed in any convenient way. Place the fruit puree in a saucepan in layers, sprinkling with sugar. Leave the mixture for 2 hours. After a sufficient amount of juice has formed, move the pan to the fire and bring the mixture to a boil. Then reduce the temperature and simmer for 20 minutes. Cool the mass slightly and process it with an immersion blender. Boil again for 5 minutes, pour into jars.

Bread machine recipe

It is not necessary to make apple jam on the stove if you have a bread maker in the kitchen. A technical innovation helps out more than ever if you don’t have time for culinary creativity. You won’t be able to cook quickly in a bread machine, but your hands will be freed from routine stirring.

Ingredients for 0.5 kg of apples:

The washed fruits are cut into slices, removing the centers. Grate the pieces to smooth the finished product or grind them with a blender. Sprinkle apples with lemon juice, add mint, sprinkle with granulated sugar. The puree is transferred to the bread maker and the “Jam” mode is set. Cooking time 1 hour 20 minutes.

Apple jam in a slow cooker

Thanks to this modern innovation, there is no need to stand at the stove, fearing that the fruit mass will burn. Uniform temperature in the bowl ensures uniform heating of the product, so even a schoolgirl can prepare the product in a multicooker.

Step-by-step instruction:

1. For 1 kg of apples, 0.5 kg of sugar and a glass of water.
2. The washed fruits are cut, removing the seeds, and poured into the multicooker bowl.
3. Pour in water and simmer for 10 minutes in the “Steam” mode.
4. Grind the slightly cooled mass through a sieve or use a blender.
5. Leave for 60 minutes in the “Quenching” mode. If the jam is liquid, simmer for another 30-40 minutes, setting it to “Baking” in the menu.

Video with a different cooking option.

Even my mother’s assistant can make aromatic apple jam at home. The secret to a tasty preparation is complete adherence to the technological process. Apples are an ideal budget fruit for culinary experiments, so you can safely get down to business.