Jam from summer and autumn apples: classic and assorted. Delicious apple jam - a recipe with step-by-step photos on how to prepare a sweet preparation at home for the winter

Unlike jam, jam has a thicker and more uniform consistency. It is better to prepare sweets from ingredients rich in pectin. Autumn apples are well suited as a base for dessert. Best Recipes For making apple jam at home, read below.

Making delicious jam in the kitchen is very easy. To make a light-colored dessert, peeled apples are poured with cool water with the addition of lemon juice. The homemade apple jam recipe includes a minimum of ingredients.

A simple recipe for the winter

Ingredients:

• apples – 1 kg;
• sugar – 1 kg.

Wash fresh apples, remove stems and peel. Cut the fruit in half and remove the hard core. Further, the cutting form can be any, preferably small pieces.

Place the peeled apple pieces into a saucepan and add the specified amount of sugar. No need to stir. The mixture should sit for a couple of hours and let out the juice.

After 2 hours, place the pan with the contents on the stove, slowly bringing to a boil. During cooking, stir the jam, skimming off the foam. Cook for 20 minutes.

During this time, sterilize storage containers. Hot jam will thicken quickly, so you need to quickly pack it into jars and roll up the lids. The workpieces are cooled upside down at room temperature.

Clear jam with oranges and cinnamon

Orange or lemon will help give the dessert a gentle sourness. Cinnamon is a classic seasoning for preserves and jams, so feel free to add it to a sweet dish. Mint leaves or ginger are also used for piquancy.

Ingredients:

• oranges – 1 kg;
• apples – 1 kg;
• sugar – 1.2 kg;
• water – 2 glasses.

For jam we will use both orange pulp and zest. Therefore, I wash the oranges, and upper layer pour boiling water over it. This procedure will destroy harmful microbes on the surface of the fruit. Peel the zest, disassemble the orange into slices, remove the white veins.

Rinse the apples under running water, remove the seeds and cut into cubes. Place the fruit in a saucepan and add the specified amount clean water. Bring the mixture to a boil and cook the apples until soft, about 25 minutes. After this time, turn off the gas and let the mixture cool slightly.

Grind the boiled fruit through a meat grinder or sieve. Grate the zest on a fine grater and finely chop the orange slices. Combine the ingredients and send to cook on the stove. Once it boils, add sugar and cinnamon.

The dessert preparation time will be 15 – 20 minutes. Place the prepared jam into sterilized jars. Close the lids tightly. Apple jam with oranges and cinnamon it turns out a delicate transparent color. Store preferably in the cellar.

Apple jam with Antonovka and plums

The unsightly-looking Antonovka apple variety has a bright aroma, and the fruits are rich in pectin. It is better to use the Hungarian variety for plums, since it has juicy and fleshy fruits. But any other variety of fruit will do.

Ingredients:

• plum – 650 g;
• Antonovka apples – 1 kg;
• sugar – 850 g;
• filtered water - half a glass.

Wash a kilogram of apples, cut out the core, chop into small pieces. We do not peel the skin, this way the components will retain their shape during cooking. Most of the pectin is contained in the peel.

Place the chopped apples in a saucepan, pour in half a glass of water and put on fire. Since the fruits will not immediately release their juice, water will prevent them from burning. Cook the apple mixture over low heat until the pieces are soft.

At this time, the washed plums must be pitted. Cut the plum halves into pieces. After the contents of the pan have reduced, add the plums. The consistency will become colored during cooking. pink color, it should be cooked for 40 minutes.

Steam glass jars. You can also sterilize dishes in the oven or in boiling water. Pour the sweet apple-plum jam up to the neck and seal the lids. Wrap jars of treats in a blanket for a day. The preparations are well preserved at home at room temperature.

In a slow cooker

Making jam at home in a slow cooker is faster, and the mass does not burn. To achieve a homogeneous consistency, the mass is crushed with a submersible blender. A simple recipe for homemade dessert will definitely come in handy in everyday life. It will take no more than 15 minutes to prepare the ingredients.

Ingredients:

• apples – 1 kg;
• white sugar – 300 g;
• purified water – 200 ml.

Wash and peel the apples. Pour water over the apple skins, bring to a boil and cook in a saucepan for 10 minutes. Cut the fruit into slices and place in a multicooker bowl. Drain from pan with skins hot water into a separate container and pour the apples into it, add the amount of sugar indicated in the recipe. Select the extinguishing mode, set the time to 60 minutes.

After an hour, stir the boiled fruit.

Cook for another 35 - 40 minutes on baking mode. Close the multicooker lid tightly and stir the contents every 10 minutes.

At this time, wash the lid and 700 ml jar with soda. We sterilize the dishes with boiling water. After 40 minutes, pour the apple jam into a dry, sterile jar and seal it tightly with a lid.

Apple jam with chokeberry

Apple jam for the winter will taste better with chokeberry. The berry contains a powerful dose of vitamin C and P and goes well with apples. Vitamin jam is added to pies or just on a sandwich. In winter, this preparation is used for colds.

Ingredients:

• apples – 2 kg;
• chokeberry – 400 g;
• sugar – 1 kg;
• water – 500 ml.

Rinse the apples. Cut the fruit into small slices, do not remove the seeds. Do not peel the peel either.

Sort out the chokeberry berries well and rinse them, removing the branches. Place in a saucepan and blanch for 3-5 minutes in a small amount of water.

Then put the chopped apples into the pan, stir the mixture and cook for 20 minutes with the lid closed. Periodically the consistency needs to be stirred and the foam removed.

After 20 minutes, rub the resulting boiled ingredients through a sieve. Add sugar and put on the stove. Cook for 40 – 60 minutes until thick.

Wash glass jars with soda and heat in the oven or steam. Pour hot aromatic jam into heated sterile jars. Roll up the lids immediately. Store the preserves in a dark place at a temperature not exceeding 25 degrees.

Sugarless

Not all people can consume sugar for health reasons. However, the benefits of apples dietary nutrition it’s difficult to overestimate, so cook healthy jam You can do it without this carbohydrate. It is possible to add a sweetener if the apples are too sour. For a bright taste and aroma, add cinnamon, cloves or citrus fruits.

Ingredients:

• apples of any variety – 2 kg;
• drinking water – 400 ml;
• spices - to taste.

Pre-wash apple fruits with running water and cut into slices. Remove the core with seeds with a knife. Place the chopped fruit in a saucepan and add water. Bring to a boil, remove any foam that has formed. Cook the mixture for 20 minutes, stirring occasionally with a wooden spoon.

Then turn off the gas and remove the pan from the stove. Cool the contents naturally at room temperature. Next, rub the mixture through a colander and remove the apple pulp.

Boil the fruit puree in a saucepan for 30 minutes until the mixture thickens. Don't forget to stir the jam with a wooden spoon so it doesn't burn. Season with ground cinnamon if desired.

Pour boiling water over clean glass jars and boil the lids. Place the jam in sterile containers and close the lids. Store the finished sugar-free apple dessert in the refrigerator for no more than a year.

Jam is one of the easiest and most convenient ways to prepare berries and fruits for the winter. Previously, for the winter I stocked up exclusively on jam; all other sweets - various confitures, jams, marmalade - could always be bought in the store. Nowadays, of course, you can also buy it, but the prices these days are too high, and homemade, no matter how you look at it, turns out tastier and healthier. And if you have your own garden, it’s also more economical. Our whole family is now actively preparing a rich harvest of apples, so today I propose to make apple jam at home. A very simple recipe. It differs from others in that it doesn’t matter at all what type of apple you choose - the jam will still turn out very thick, with the correct, jelly-like consistency. The secret is in active boiling and in the fact that during cooking, a very rich apple decoction is added to the jam, made from the pectin-richest part of the apple - the peel and core. It is pectin that gives jam its special glossiness and jelly. The recipe is classic, without any additives. For preparation, only sugar, apples and water (for decoction) are used. The jam cooks quickly - literally 30 minutes, and, despite the addition of liquid, it turns out very thick, with a bright, rich taste and aroma. Ideal for baking or making sandwiches.

Ingredients:

• apples (I use sweet and sour) – 1 kg,
• sugar – 500 g,
• water – 500 ml.
• Yield: 700-800 g of finished apple jam.

How to make simple apple jam

Wash the apples thoroughly, dry them (I quickly wipe them with a waffle towel) and peel them: cut off the peel as thinly as possible, cut out the core with seeds. We weigh the peeled apples - we need 1 kg.

Now we put all the peelings into a saucepan and fill them with water, cold or hot - it doesn’t matter, I poured boiling water from a kettle. Place the saucepan on the stove and boil the contents without closing the lid for about 15 minutes.

During this time, cut the peeled apples into small pieces. I had medium-sized apples (about 100-120 g each); when peeling, I cut them into quarters. Then I cut each quarter into three pieces lengthwise and four pieces across.

Next, place the chopped apples in a container where the jam will be cooked. We fill them with sugar and, covering them with a lid so that nothing spills, shake the container vigorously several times. This is necessary so that the sugar evenly covers the apple pieces.

In the meantime, our apple broth is ready. Strain it and pour it into a saucepan with the apples. I ended up with a full glass of broth, the color of which resembled cranberry jelly (since the apples were red), if you have more, pour it all out.

As soon as you pour in the apple broth, put the pan on the stove and boil the jam first over high heat. There is no need to turn down the heat, even when the jam starts to bubble very loudly. During the cooking process, be sure to skim off the foam and stir frequently so that nothing burns.

The longer the jam cooks, the softer and more transparent the apple slices become. After about 15 minutes, you will notice that the apples have almost completely boiled down, and the color of the jam has become uniform. All that remains is to boil it to the desired thickness - and you’re done! To bring the jam to the desired thickness, it is enough to boil it for 30, maximum 40 minutes. You can check readiness like this: put a spoonful of jam on a plate, wait 30 seconds and run the spoon in the middle - if a strip from the spoon remains, the jam is ready. If desired, you can bring it until smooth with a blender. I decided to leave it so that the pieces could be felt.

Regarding adding lemon juice (acid) or flavorings (cinnamon, vanillin, ginger, etc.) to jam. If you like the taste of jam with additives, feel free to add it. If you like the “clean” taste, don’t add anything. I didn’t even add lemon juice; for my taste, the jam was not at all cloying, it had just enough apple sourness.

We put the hot jam into pre-sterilized dry jars, close the lids, check for leaks (by turning the jars over onto the lids) and, if nothing is leaking, after cooling, store in a cool place.

The most delicious and aromatic jam for the winter is made from early variety apples, such as white filling. These fruits do not last long, so fans of this variety have to prepare apple jam for the winter in order to later enjoy delicious pies and pies.

If you have ever tried homemade jam, you will definitely understand what we are talking about. Moreover, for home baking you need to work hard in winter. And then at any time of the year you will be able to prepare various puff pastries, baskets with protein cream and even croissants.

Ingredients:

• White apples - 1.1 kg;
• Granulated sugar - 800 g;
• Water - 100 g.

Apple jam for the winter: a simple recipe, how to make it

1. Once we have already selected the required amount of liquid, it is better not to allow excess moisture into the jam. Therefore, washed apples will need to be dried.

Well, regarding the selection of apples for jam for the winter, you already guessed that you can take both overripe and broken fruits. That is, those that were not suitable for cooking. But under no circumstances take rotten apples. And if you come across such ones, then you need to thoroughly clean them. And after such a cleanse, it is worth remembering the weight change. For the recipe, I took exactly 1.1 kg of good, unspoiled apples, from which only the skin was cut off and the seed box was removed.

2. Peel the apple skins. It is advisable to do this with a special knife, since it cuts very thinly. If you don’t want to bother so much, then you can make “fragrant apple jam” with the skins.

3. After cleaning, you can safely clean the family boxes and cut the fruits into slices.

4. Since “white filling” apples were used for the recipe, you can even cut them in half, that is, do not chop them into small slices. They boil up beautifully.

5. Crush the peeled apples with sugar. Moreover, the slices should not be filled in, but rather shaken. This way the juice that we need for cooking will be released faster. After about 30 minutes, you can move the fruit into the pan and add water there.

5. When you put the pan on the stove and the jam boils, at first it will seem liquid. It will look something like the photo. But don't worry. To make a thick jam, the apple mass needs to be boiled for 40 minutes. And there is a lot of pectin in apples, so there is no need to add any preserves.

6. After the above-mentioned time on low heat, the apples should be boiled and the mass will resemble puree. But if this does not happen, then you can use the flea market.

7. When preparing apple jam for the winter, you need to check it, just as you usually do. Using an ordinary saucer. Place a drop of dessert on a saucer, cool it and check the consistency. The finished jam should not flow down the surface if the saucer is turned over.

8. Containers for jam and marmalade do not need to be sterilized. But be sure to wash with soda or mustard! After rinsing, the jars must be placed on a wire rack to drain. Even better, wash these dishes in the dishwasher. So you have more free time and the jars are sterile.

Note: Fill half-liter jars with apple jam almost to the top. To be safe from oxidation of iron lids for seaming, you can not add jam to 1 finger.

9. Preserve in the usual way and insulate until completely cool.

Please note that there is no need to turn the jars over.

This recipe for apple jam for the winter is very easy to make, and it smells so delicious! You just have to feel it for yourself. Bon appetit!

This is cook apple jam. Firstly, the recipe is so simple that even a young housewife who is making jam for the winter on her own for the first time will get a tasty delicacy. Secondly, the set of ingredients is reduced to three points, which makes this recipe very economical. Thirdly, jam will come in handy in winter; it can be served with tea, spread on bread and used to make filling for pies and homemade pies.

Apple jam

Homemade apple jam- a favorite treat for children, so mommy needs to worry about preparing several jars immediately after harvesting. Beginning of September - best time To begin preparing apple jam, by this time the apples had already ripened and the trees had been harvested.

All you need to prepare is sweet fruits, granulated sugar and water. Usually in recipes the ratio of apples to sugar is observed - 2 to 1. If you take two kilos of fruit, then you will need a kilogram of granulated sugar, and half a glass of water to prepare the syrup.

The fruits for the recipe must be ripe, but if you suddenly come across unripe ones, they will not spoil the taste of the finished sweet. Since apples contain a large number of pectin, then the finished jam will gel well, and the jam will have the ideal consistency - not too thick, but not too runny.

Most of the time to cook apple jam for the winter, it will take you to peel the fruit, especially if you process several kilograms of fruit. In the process of preparing fruits, a special tool for peeling vegetables and fruits will help you; it will allow you to remove the skin with a minimum amount of pulp. When you peel the apples, you don’t need to throw away the peels, but put them in a separate bowl. We will use it when preparing the syrup to make it richer.

The peeled fruits should be cut into slices, removing the core, placed in a large saucepan and sprinkled evenly with sugar. To ensure that the sugar is distributed throughout all the apple slices, you can slightly shake the bowl of fruit.

In a separate bowl, where we put the peelings, you need to pour the specified amount of water and put the bowl on the fire. Cook the peelings for 10 minutes, then remove from heat and leave until cool. Pour the resulting broth into a separate container, squeeze the peel a little to get maximum amount apple broth, which we will use when making syrup.

One of the reasons why housewives spend time on home preparations every year is the desire to save money. family budget, because the cost of homemade products is significantly lower than store-bought treats, so we recommend preparing apple jam, simple recipe may amaze you with its practicality, because we will not throw a single piece into the trash bin, all parts of the fruit will be used - and the result will be jam with a very rich apple flavor and moderate sweetness.

Jam has a thinner consistency compared to jam, and it takes less time to prepare. First, the chopped pieces, sprinkled with sugar, must be left for some time so that a little juice is released. Then put the bowl with the fruit mixture on the fire and cook for about 40 minutes at a minimum boil. During cooking, the fruits should become soft, but be sure to stir the mass, otherwise it will burn.

During cooking, the fruits will also boil down, so after 30-40 minutes the volume of the mass will decrease by half. The finished mass can be rubbed through a sieve and brought to a boil again, then immediately put into jars and closed with lids for the winter.

Homemade apple jam

We have revealed to you the fastest and easiest way to cook apple jam recipe you can also find a more intricate one, because apples are often combined with other fruits, berries, aromatic herbs and citrus fruits. Each added ingredient imbues the jam with its unique aroma and taste.

For example, if you have already cooked and now tried apple jam, then you will probably want to see how the combination of aromatic sweet berries and sour fruits turns out. In this case, the chokeberry must be ground through a sieve with sugar to prevent the seeds and skin from getting into the homogeneous sweet mass.

IN homemade apple jam Citrus fruits are often added - lemon or orange. This delicacy has a delicate apple taste and rich citrus aroma.

Apples are often combined with plums, apricots, pears; among spices, they prefer to add ground cinnamon, and during the cooking process, dried cloves. Whatever fruits or berries you decide to add, the cooking technology will not change. Fruit slices are first boiled until softened and then crushed in a blender. To get rid of any remaining skin, the mass can be rubbed through a sieve or colander.

Citrus fruits are always peeled and pitted; some recipes call for adding only lemon or orange juice.

Some housewives, reviewing homemade recipes, in addition to the usual name “jam,” also see the word “jam.” In fact, these are almost identical dishes. Only in the first case, the consistency of the product is meant to be more uniform, and in the second case, the presence of individual pieces of apples is allowed. In addition, when making confiture, additives are often used that give the composition a jelly-like appearance.

If desired, you can prepare both for the winter. And these delicacies need to be cooked approximately according to the same scheme with minor changes. In any case, you first need to thoroughly prepare for the manipulation.

In order to prepare confiture or jam from apples, you need to choose the appropriate recipe. It is better to immediately reject options that involve the use of unnatural products and various additives. Winter preparations will turn out really tasty and will last as long as you need, if you don’t just follow the recommendations listed in the recipe, but take into account several important points:

1. If you cook jam or confiture in a slow cooker, its taste will be a little richer and fuller. But it is worth considering that this approach requires more time and energy costs.
2. For those who do not like cloying sweetness, it is recommended to add berries to the jam, which will add sourness to the product. But it’s better to add spices and spices to the confiture.
3. It is usually recommended to take the same amount of sugar as apples. It is allowed to reduce this volume, but not too much. A deficiency of a component can lead to rapid spoilage of the dish.
4. Only fresh and strong apples are suitable for preparing such desserts. Dry or porous pulp is unacceptable, as is an excessive amount of starch in it. It is better to use slightly unripe fruits, but not overripe ones.
5. Despite the fact that in some recipes it is recommended to make confiture or jam from brown sugar, this is absolutely not important for preparations for the winter.

You should not use pre-frozen or dried and soaked apples to prepare this type of rolls. Their texture will not allow you to achieve the desired consistency from the dish.

A simple recipe for classic apple confiture

To prepare dessert you need to stock up on juicy green fruits. For a kilogram of apples we take the same amount of granulated sugar, two teaspoons of lemon juice or half a teaspoon of citric acid, a little drinking water. The confiture is prepared according to the following scheme:

• First you need to prepare the fruit. Wash them thoroughly, sort them, remove the core, cut them into slices or cubes. Place the blanks in a container with a thick bottom and sprinkle with sugar.
• Mix everything carefully, then add lemon juice(or acid), stir the mixture again with a spoon. We introduce water into the container in the amount of a third of the total volume of the product.

Tip: If the skin on the apples is thin, then you don’t have to remove it; the confiture will not be harmed, the dense parts will literally dissolve. But it is better to cut off hard skins, otherwise they will curl into tubes and spoil the delicate texture of the product.

• Place the apple mixture on the stove. First, over medium heat, bring the mixture to a boil (stirring it constantly), then reduce the intensity of the heat. You need to cook the product for at least 40 minutes, stirring regularly. Be sure to keep an eye on the foam; it needs to be removed as it appears, otherwise the confiture will end up with an unnecessary aftertaste.
• Through specified time drip a little mixture onto a saucer. If the mixture does not spread, then the dessert is ready. Pour it into small sterile jars and seal it for the winter. By the way, a couple of minutes before turning off the heat, you can add a little cinnamon to the mixture. It will give the dish a special spicy aroma.

If you want to cook the most homogeneous mixture, which will then be convenient to spread on toast, then in the middle of cooking we use an immersion blender to process the boiling mass. But you shouldn’t grate apples from the very beginning; the product will quickly oxidize and lose its purity of taste.

A fragrant apple dessert with citrus notes

Such jam will delight not only with an unforgettable taste, but will also ensure the strength of the immune system throughout the winter and give good mood and endless energy. To prepare it you will need a kilogram of sweet and sour apples, a large orange, two glasses of sugar and half a glass of drinking water.

• We carry out standard fruit processing. If we had to take sweet apples, then we will additionally need half a teaspoon of citric acid.
• We remove the zest from the orange, then divide the fruit into slices and extract the pure pulp. Cut it into small cubes and grind the zest as much as possible.
• Place the apples in an enamel bowl and fill with water brought to boiling water. There is no need to cook the composition yet, just leave it for half an hour.
• After the specified time, add all the other ingredients to the apple mixture and mix everything thoroughly. Place the container over medium heat and bring the mixture to a boil. Then reduce the heat to a minimum; the future jam should be simmered for at least an hour.
• The readiness of the product will be indicated by the transparency of the apples and the beautiful amber tint of the syrup. We roll the finished confiture into jars for the winter, cool and store.

This product also welcomes the introduction of spices that enhance the aroma of the dish. The main thing is not to overdo it with additional components and not interrupt its pure taste.

How can you make apple jam in a slow cooker?

This recipe attracts housewives with a minimal set of ingredients. Just don’t count on the fact that when using innovative household appliances The jam will cook on its own. Here, too, you will have to try a lot.

• For 1 kg of apples, take half a kilogram of sugar and a glass of drinking water.
• Cut off the skin from pre-washed and seeded fruits, place it in a multicooker bowl and cook in the “Steam” mode for 10 minutes. After that, we catch the skins themselves with a slotted spoon, and leave the liquid. Thanks to this simple manipulation, we obtain pectin - a natural thickener, thanks to which the jam will obtain the desired consistency.
• We cut the apples themselves into thin slices or cubes, and then place them in apple broth. Add sugar there, mix the mixture well and close the lid.
• Set the “Quenching” mode. The mixture needs to be cooked for at least an hour. After this, we open the lid and wipe it from any condensation that has formed. Stir the half-ready jam thoroughly, you can even lightly rub it with a wooden spoon.

• Close the device again. This time we set the “Baking” mode and for no more than 40 minutes. If the design of the household appliance allows, then do not close the lid tightly. During the cooking process, it is recommended to stir the confiture several times, then it will bake more evenly.
• We check the product for readiness, then put it in pre-prepared sterile jars and roll it up.
• In the case of a multicooker, you should not exceed the recommended volumes of products, regardless of the volume of the bowl. If you try to save time and overuse the ingredients, then as soon as the mass boils, it will begin to pour out over the edges of the container.

Despite the fact that some housewives are also trying to adapt a microwave for making jam, using this approach is extremely undesirable. Firstly, the volume of components, and, therefore, the final product, will be minimal. Secondly, it is impossible to control the process, so obtaining the desired texture and pleasant taste will be problematic. In general, experienced chefs believe that no best option preparing jam or confiture than on the stove, in ordinary enamel containers with thick walls.