Apple confiture. Apple jam at home: simple recipes for making delicious apple jam

Today I have for you a recipe for apple jam - an incredibly thick, aromatic, moderately sweet and tasty dessert. Natural apple jam can become not only a complete delicacy, but also a wonderful additive for home baking. After complete cooling, the jam will become even thicker, and after a few days of storage it can literally be cut with a knife.

To make apple jam, you need only 3 ingredients - apples, sugar and water. You can get a completely new product, with different shades of aroma and taste. Spices such as cinnamon, star anise, cardamom, vanilla, cloves, allspice are suitable for this - don’t be afraid to experiment in the kitchen and add whatever you like.

Ingredients:

Cooking the dish step by step with photos:

The recipe for apple jam, which we will prepare for the winter, includes simple and affordable products: apples, granulated sugar and water. By the way, water is an optional ingredient, that is, it can be reduced or not added at all. This directly depends on the juiciness of the apples that you will use when making homemade jam.

So, let's be patient and start creating. For jam, I advise you to choose sweet and sour varieties so that the finished dessert does not turn out to be cloyingly sweet. If you have sweet varieties of fruit, you can reduce the amount of sugar to taste. Absolutely any fruit is suitable for jam - crumpled, soft, broken or, conversely, unripe. Wash the apples, mercilessly cut out all the unsightly parts (including wormy ones) and throw them away. There is no need to remove the skin - we only remove the stalks.

And another little secret: we don’t throw away the seed pods that we cut out from the apples. Place them in a small saucepan and fill with water. Place on medium heat and cook under the lid until soft - 10-15 minutes is enough. What is it for? It's simple: it is in these hard partitions where the seeds live that a huge amount of pectin is contained. This is a natural substance that will help us thicken applesauce naturally.

While the seed pods with a small amount of pulp on them are boiling, chop the apple slices (2.5 kilograms). Finely chop them with a knife, pass them through a meat grinder or three on a coarse grater. Personally, I prefer the first option - the fact is that then you need to stir the contents of the dishes less. Place the pan (I have a 4-liter capacity) on low heat and cover with a lid - let it simmer slowly.

Pour it into the pan with apples. Pour 200 grams of sugar there and mix everything a little. Cover the pan with a lid and simmer the apples over medium heat until they become soft. Don't forget to stir the fruit several times to avoid sticking to the walls and bottom of the pan. If the apples are very dry, add a little more water - then it will evaporate anyway.

Depending on the variety and juiciness of the fruit, the softening process may require different time. I cooked the apples for about 25 minutes.

Now it is important to turn the fruit pieces into a completely homogeneous and smooth puree. An immersion blender will help us here - we just break through the entire contents of the pan. For food perfectionists, I can suggest another way - rub the mixture through a sieve. Then in the finished apple jam there will not be even a hint of small inclusions of fruit. But personally I don't do that.

Mix everything and cook further over low heat. Here I could do 5-6 more pieces step by step photos, showing how the mixture is reduced. But she didn’t do this not because of innate laziness, but because she had nothing to show. The contents of the pan will simply thicken and decrease in volume.

However, I have something to say. The process of boiling apple mass is long and labor-intensive. Due to lack of time, you can stretch it out over 2-3 days or stand continuously at the stove for several hours, constantly stirring the puree with a spoon. I chose the path of least resistance - I cooked the jam for 2 days (with breaks in cooking). At first, over the lowest heat, the apple mass will barely gurgle, but at the same time it will spit so much that the whole ceiling will be covered in freckles - that’s why it’s so important to stir the puree. You can cover the pan halfway with a lid - then the ceiling and everything else nearby will be safe. And also so that it doesn’t burn - very current problem. There was a moment when I got distracted and forgot about the pan for 15 minutes... I came back, and the puree had managed to stick (but not burn) to the bottom - then I mixed everything well and once again beat the mass with a submersible blender. If for some reason you need to go somewhere urgently, just turn off the heat and leave the applesauce. Then you come back and cook further. As a result, we need to boil the mass at least 2 times and get a very thick apple jam. At the end, you can turn the heat up to high and continuously stir the contents with a spoon - the liquid will evaporate literally before your eyes. A test for the readiness of the jam is its appearance and consistency - it begins to move away from the walls. Run a spoon along the bottom of the pan - there should be a groove that fills with the mass very slowly.

And even if you turn the spoon or spatula over. It's time to seal the finished apple jam for the winter.

Apples are one of the most affordable fruits in our country. They are tasty, aromatic, healthy. These fruits are good not only fresh. They make delicious preserves, jams, and confitures. Despite the fact that apples store well and can be purchased throughout the year, zealous housewives strive to prepare as many desserts as possible from them for the winter. Apple confiture is a delicious delicacy that is easy to prepare at home. Provided that sanitary requirements are met, this dessert will be stored well at room temperature for at least a year.

Cooking features

Making confiture from apples is much easier than from many other fruits. If you know the intricacies of this process, it is impossible to fail, even if you have never previously made sweet preparations for the winter.

• Autumn varieties of apples are used to prepare confiture. If they are sour, the amount of sugar indicated in the recipe can be increased.
• Apples contain a lot of pectin, so confiture from them can be prepared without adding gelling components. Gelatin, gelatin, pectin and similar ingredients should be added only if you are blending fruits or trying to reduce the preparation time for a thick delicacy as much as possible.
• The most pectin is found in apple peels. If you use apple peel decoction rather than water to prepare apple confiture, the dessert will reach the desired consistency earlier.
• Apple pulp softens greatly during prolonged cooking. There is no need to grind it with a blender or grind it through a sieve. It is enough to mash with a spoon or a device designed for making mashed potatoes.
• Cinnamon is often added to apple confiture, which goes perfectly with apples, giving the dessert a seductive aroma.
• Apple confiture is well stored at room temperature, but only if the jars into which it is poured have been previously sterilized. The lids should also be boiled. Only metal ones are suitable, with which the jars can be sealed tightly.

Apple confiture can be spread on toast, served with pancakes and pancakes, added to ice cream and cottage cheese desserts, and used to prepare sweet pastries.

A simple recipe for apple jam

Composition (per 1 l):

• apples – 1 kg;
• sugar – 0.7 kg;
• ground cinnamon (optional) - to taste.

Cooking method:

• Wash the apples and dry with a napkin. Use a vegetable peeler to remove the skins from the fruit. Cut out the seed pods.
• Coarsely grate the apple pulp, place in an enamel bowl, and cover with sugar. Leave for 2-3 hours so that the apples release their juice.
• Place the container with apples on the stove. Bring to a boil over medium heat and cook for 5 minutes, skimming off any foam.
• Reduce heat and simmer the apple mixture over low heat for 20-25 minutes.
• Add cinnamon, cook for another 5 minutes. Remove from heat.
• Sterilize the jars and boil the lids that fit them.
• Place the confiture into jars and roll them up.

The apple confiture according to this recipe is thick, but has a delicate consistency. It stands well at room temperature.

Fragrant apple confiture

Composition (per 1 l):

• apples – 1.5 kg;
• sugar – 0.5 kg;
• lemon – 1 pc.;
• ground cinnamon – 5 g;
• water – 0.2 l.

Cooking method:

• Wash the lemon and pat dry with a napkin. Squeeze the juice out of it. Grate the zest from it. Dilute lemon juice with clean boiled water.
• Peel washed and dried apples and remove their cores. Cut the pulp into small cubes. Place in a bowl.
• Pour a mixture of lemon juice and water over the apples and leave for 5 minutes. Drain all liquid from the bowl. As a result, apples treated with lemon juice will not darken. The confiture prepared from them will look very appetizing.
• Sprinkle apples with sugar. Cover the basin with a thin cloth and leave for 4-6 hours. During this time, the apples will have time to release juice, and a significant part of the sugar will dissolve in it.
• Place the container with apples on high heat. Bring to a boil, cook for 5 minutes, skimming off the foam, reduce heat.
• Simmer the apples for 15 minutes over low heat, increase the flame intensity. Let the apple mixture simmer for 5 minutes. Reduce heat again.
• Boil the apple mixture for 40 minutes, stirring occasionally to prevent burning.
• Mash the apples with a spoon. Add zest and cinnamon. Stir.
• Cook the confiture for another 5 minutes.
• Place the jam into sterilized jars and seal them tightly.

Preparing confiture according to this recipe takes a lot of time, but the result will meet your expectations. The dessert turns out aromatic, looks appetizing, and stands well at room temperature.

Confiture of apples with tangerines and ginger

Composition (for 1.5-1.75 l):

• apples – 1.5 kg;
• tangerines – 0.3 kg;
• lemons – 2 pcs.;
• ginger root – 80 g;
• sugar – 1 kg;
• cognac – 100 ml;
• gelatin for confiture – 20 g;
• star anise – 1 pc.;
• cloves – 1 pc.;
• cinnamon – 0.5 sticks.

Cooking method:

• Wash the apples, pat dry with a napkin, and peel. After cutting out the seed pods, cut the fruit into slices.
• Squeeze the juice from one lemon, pour it over the apples, and stir.
• Peel the second lemon and remove white veins, cut the lemon slices into small pieces.
• Peel the tangerines and separate them into slices. Remove the seeds. Remove the film from the slices.
• Peel the ginger and cut into thin slices.
• Mix apples with tangerines and lemon slices, add sugar, and leave for several hours.
• Drain half a glass of the juice released from the apples and mix with cognac.
• Place star anise, cloves, cinnamon and ginger in a small bowl or ladle. Pour cognac mixed with apple juice over them. Heat over low heat or a water bath for 10-15 minutes, strain.
• Add the spice mixture to the fruit.
• Place the container with the fruit on low heat. Cook, stirring occasionally and skimming off foam, for 60 minutes.
• Sprinkle with instant gelatin and stir. Wait a couple of minutes and remove from heat.
• Place the jam into prepared jars and seal them tightly.

This is one of the most refined versions of apple confiture. The citrus fruits in it resemble candied fruits. I want to eat this delicacy with spoons.

Even an inexperienced housewife can prepare apple confiture. This dessert will be inexpensive, but will delight you with its taste and aroma all year long.

Product Features

Apple jam is a natural nutritious product with a jelly-like, dense consistency. It has a universal purpose. It can be consumed as a separate dish, or you can prepare baking fillings, sauces, and even make candies.

The ease of preparation makes it possible for even the most inexperienced housewife to make her own natural and tasty product.

Fragrant, healthy, appetizing apple jam is also affordable - even if you don’t grow these fruits yourself, their cost is not high. That is, purchasing ingredients for a particular recipe will have virtually no effect on the family budget.

Recipes

There are a lot of options for preparations - they are all original and tasty. Let's get acquainted with the features of making apple jam at home. Here are the most popular and simple options.

Regular jam (classic recipe)

This jam recipe can serve as a base for all others. Based on it, by adding various components, you can achieve new amazing tastes.

Ingredients:

• apples -1 kg
• sugar - 700 g.

Instructions:

1. Peel the fruits, remove the peel and seeds. Cut the apples into quarters; if the fruit is too large, you should cut it into smaller pieces. But if, on the contrary, the apples are small, you can cut them into halves.
2. To make the fruits softer, soften them in a double boiler. In the absence of this device on the farm, use a water bath. To achieve the desired result, 15-20 minutes are enough.
3. Crush the steamed fruits into a puree. You can use a meat grinder, blender, or regular masher for this.
4. Place the applesauce in a thick-walled saucepan, add sugar and simmer over low heat until tender. On average, it takes 1-1.5 hours for the jam to acquire the proper consistency.
5. Remove from stove and cool. Once cooled, place into jars and screw the lids on tightly.

Fragrant jam from Antonovka

This recipe differs from the classic one in that it uses double the amount of sugar. Due to the fact that Antonovka is one of the most sour varieties of apples. The finished product has a unique sweet and sour taste, it turns out aromatic and thick - Antonovka contains a lot of pectin. The cooking technology is the same as in the classic recipe.

Apple jam with lemon

This delicacy always turns out very fragrant and sweet. Its sweetness is especially emphasized by a light lemon note, which does not interrupt the main taste, but makes it more piquant.

Tea drinkers can use apple jam as a spread on croutons or bread - rich and thick, it will be an excellent addition to breakfast.

Recipe information

• Type of dish: preparations
• Cooking method: boiling
• Servings: 2.1 l
• 1 hour 30 minutes

Ingredients:

• ripe apples (peeled) – 2 kg
• granulated sugar – 1.5 kg
• lemon – 1 pc.

Cooking method:

Wash the apples thoroughly cold water and dry with a kitchen towel, then cut each of them into 4 parts.


Remove peels and seeds from the resulting apple slices, as well as any darkened or damaged pulp.


Wash the lemon with a brush, peel if desired and cut into 4-5 pieces.


Using a meat grinder, turn the apples and lemon into a smooth fruit puree.


Transfer it to a deep saucepan and combine with sugar.


Mix thoroughly and immediately put on fire.


Cook the jam over medium heat for about 40 minutes after boiling. It is very important to stir it regularly with a wooden spatula; if you don’t do this, the jam will burn.


Using a large spoon, spread the boiling jam into the prepared jars and immediately seal them tightly.

Note to the owner:

• You can use any variety of apples to make jam: Antonovka, Semerenko, White filling and so on.
• Lemon can be replaced with lime or orange if desired.
• If you do not peel the lemon, the jam will be even more aromatic, but will have a slight bitter taste. To avoid this, you can separately add lemon pulp to the apples and just a little bit of its zest separately.

With cinnamon and lemon

I like this recipe for its ease of preparation and unusual, original taste. IN winter time This jam will become an indispensable means of preventing colds. And if you do get sick, the vitamin C contained in the treat will help you quickly get back on your feet. Pros:

• Beautiful dark color with a bronze tint.
• The caramel flavor comes from the cane sugar used in the recipe, and the spicy flavor comes from the cinnamon and other spices.
• Pleasant sourness due to lemon.

Ingredients:

• regular sugar - 1.5 tbsp.
• cane sugar - 0.5 tbsp.
• apples - 2-2.2 kg
• cinnamon powder - 2 tsp.
• ground cloves - 0.5 tsp.
• allspice - 1/4 tsp.
• juice of 1 lemon
• water.

Step-by-step preparation scheme:

1. Apples must be prepared in the same way as in the main recipe: wash, peel, cut into quarters.
2. Place the fruits in a saucepan, cover with water and cook for half an hour until they become soft.
3. Remove the pan from the stove and puree the mixture with a blender.
4. Put the puree back on the heat and bring to a boil.
5. Add all the remaining ingredients to the apple mixture, stir, and simmer over low heat until tender.
6. When the jam acquires a visible thick consistency and a characteristic brownish color, remove the pan from the heat and pour the puree into the prepared jars. Immediately roll up the containers with lids. It is advisable to carry out pasteurization after rolling.

Attention: do not forget to constantly stir the apple mixture - this simple measure will prevent the jam from burning to the bottom of the pan.

Apple pulp jam

If you prepare juice from apples, after using the fruit, what remains is the pulp - apple fiber from which most of the juice has been removed. If there is quite a lot of cake left, then you should not throw it away, but rather make an excellent jam. Using apples turns out to be waste-free - economical, tasty, and profitable. Subsequently, such jam will become an excellent basis for filling pies - due to its thickness, it does not spread.

Ingredients:

• cake - 1 kg
• sugar - 800 g.

Cooking process:

1. The pulp must be rubbed through a colander into the pan.
2. Add sugar and cook for half an hour, constantly stirring the mixture.
3. Place the pan in the oven and leave for 20-30 minutes. This measure will cause the jam to acquire the necessary thickness - excess moisture will evaporate.
4. Take it out and immediately put the jam into the jars. Pasteurization is necessary to remove all microorganisms.

Apple jam with condensed milk

This recipe gives us the opportunity to try a wonderfully tasty apple jam - with a creamy tint and a delicate consistency.

Note: Only add sugar to this recipe if using tart apples. If the fruit is sweet and you don’t need sugar, condensed milk will be enough. There is no need for too much sweets - few people like the sugary product.

Ingredients:

• water - 50 g
• apples - 2 kg
• sugar - to taste
• condensed milk - 450 ml.

Cooking diagram:

1. Place the prepared and quartered apples in a saucepan, pour in water, add sugar (if necessary) and cook over low heat until the fruits soften.
2. Cool the apple mixture and puree it with a blender.
3. Add condensed milk to the puree mixture and place over low heat.
4. Cook while stirring until the jam thickens.
5. Place the product in jars and roll up.

Apple jam and orange

Apple jam with the addition of oranges has a charming soft amber color, a transparent, appetizing consistency and a pleasant taste with a hint of citrus. Keep in mind that this recipe is probably the longest and most difficult to prepare of all. But if you have enough experience in cooking, you can handle it.

Ingredients:

• apples - 2 kg
• sugar - 2.5 tbsp.
• water - 600 ml
• vanilla powder - 1 tsp.
• ground cinnamon - 2 tsp.
• cloves and allspice - 1 tsp each.
• nutmeg - 0.5 tsp.
• oranges - 2 pcs.
• salt - a pinch.

How to do:

1. Pour water into a decent sized saucepan and bring to a boil over low heat.
2. Add prepared and chopped apples.
3. Cover the container with a lid and cook over low heat for 45 minutes, stirring constantly.
4. Now you need to rub the mass through a sieve, pressing the puree with a wooden spoon or masher. If there are any rough parts left, throw them away.
5. Transfer the pureed puree back into the saucepan.
6. Add sugar - taste according to your taste. Add spices, orange zest and peel, and salt to the mixture.
7. Mix everything and put it in the refrigerator overnight after cooling.
8. The next day, put the saucepan with the cooled mixture on the fire and cook for 6 hours. It is clear that the fire should be minimal. Stir every half hour at first, and every 15 minutes in the remaining 2 hours until done.

Attention: to check the readiness of the product, you can put a little jam on a saucer, cool it and put it in the freezer. After the mass becomes completely cold, run your finger over it: if a fingerprint is visible and the jam does not spread, then the product is ready.

Place the jam in jars, roll up, pasteurize.

Apple jam in the oven

This recipe allows you to prepare apple jam with a thick consistency and a rich, pleasant taste.

Ingredients:

• 5 kg of fruits;
• 700 g granulated sugar;
• water 200 ml.

Instructions:

• Grind the apples through a meat grinder.

• Place the mixture in a heatproof saucepan. Since it will go into the oven, the pan should not have plastic handles.
• Add sugar to the mixture and place everything in the oven. Temperature - 200 degrees.
• Keep an eye on the pan: as soon as you notice that the mass begins to boil, the temperature must be reduced to 50 degrees.
• After lowering the temperature, leave the puree in the oven for 3 hours.
• After the allotted time, remove the pan from the oven and place the beautiful reddish mass into the prepared jars.

Cook in a slow cooker

If you have such a modern and convenient kitchen unit as a multicooker, then you can also make apple jam in it. In this case, cooking turns into a convenient process - without any special worries and hassle - there is no need to keep watch or constantly stir, and the product will turn out tasty and aromatic.

Ingredients:

• apples - 1 kg
• sugar - 0.5 kg
• half a lemon.

Instructions:

1. Prepare the apples: wash, remove seeds, peel, cut in this case not into quarters, but into thinner slices.
2. Transfer the fruits to the multicooker bowl, pour in water (a third of a glass), set to baking mode and bring until softened.
3. Check the apples with a fork - if the fruits are already falling apart, crush them with a masher or blender.
4. Mix with sugar, squeeze lemon juice into the mixture.
5. Place the bowl with the mixture in the multicooker, select the baking mode again, and cook the jam for an hour.
6. After cooking, divide the mixture into jars.

Attention: do not fill the multicooker bowl to the very brim - leave some space - otherwise the mass will run away when boiling.

Apple and pumpkin jam

The combination of apples and pumpkin is original and delicious. In addition, pumpkin, like apples, is very healthy. In addition to vitamins, it contains a lot of fiber, which has a beneficial effect on the functioning of the stomach. We've already done this, now it's time to make the jam.

Ingredients:

• sour apples - 1200 g
• pumpkin - 800 g (it is better to take a nutmeg variety, these pumpkins have the sweetest taste and juiciness)
• sugar - 1 kg
• orange zest - 1 tbsp.

Instructions:

• Prepare the pumpkin and apples: wash, peel, remove seeds, cut into small cubes or grate on a coarse grater.

• Place the pumpkin in one pan, add a little water and simmer until softened. In another saucepan at the same time, simmer the apples.
• After softening the fruits, combine them in one pan and stir.
• Add sugar and cook the mixture over low heat. Be sure to stir - burnt jam will not have a very pleasant taste and aroma.
• When the mixture thickens thoroughly, add the remaining sugar and zest.
• When the jam begins to pull away from the walls, it is ready. Place the product in jars and roll up.

Attention: this jam does not have to be sealed in jars. You can simply cover it with parchment and tie it with ropes or threads.

Pear and apple jam

This recipe is valued for its unique taste - many remember it from childhood. This is how our grandmothers prepared the delicacy - therefore, we can say that this option is time-tested.

Ingredients:

• apples - 2 kg
• pears - 1 kg
• sugar - 2 kg

Cooking method:

1. Prepare the fruit: wash, peel, seeds and membranes, cut into pieces.
2. First, place the apples in a large saucepan, add all the sugar and cook until softened for about 20 minutes.
3. Add the pear and cook for another 20 minutes over low heat.
4. Remove the pan from the heat and use a blender to puree the mixture.
5. Cook for another 10-15 minutes until done.
6. Remove the pan from the stove and immediately pour the puree into the jars. Roll up.

In order for the jam to obtain the necessary consistency and characteristic pleasant taste, it is better to take sour varieties of apples. Ideal: Semerenko, Antonovka, white filling, boletus, etc.

Do not forget, before starting any of the recipes, to first prepare the jars in which the jam will be stored. It is better to use glass containers: they must be sterilized, dried, and have sealing or screw caps. Good sterilization and tight lids are the key to ensuring that the contents do not spoil.

Choose fruits for jam carefully. It is best to use freshly picked apples that grow locally. In this case, the treat will turn out to be truly useful. Best option- cook from your own apples, but this is not accessible to everyone. If you buy apples in a store, pay attention to domestic unsightly fruits - they have a natural aroma and are not treated with paraffin. Imported beautiful large fruits often suffer from this.

You can also combine apples with carrots, dried apricots, nuts, prunes and many other useful and interesting ingredients. At the same time, the taste of the finished product is new every time. Cook, experiment and surprise your family and guests with new original tastes.

All sorts of preparations are made from apple fruits. Particularly relevant are those preservations that do not require much time and effort to prepare. Such express preparations include apple jam for the winter, the recipes for which we will consider in more detail below.

Unlike jam, you don’t need to worry about the safety of fruit pieces in the finished dish and the transparency of the syrup. Apple jam is a versatile dish that can be used as a spread on a piece of toast or as a filling for baked goods.

Quick jam option

There is no time for preparations, but there are too many apples? We suggest using one of the quick and easy recipes for making a sweet and tasty dessert. It's time to figure out how to cook apple jam.

Products:

• apples - 3 kg;
• lemon juice- 25 ml;
• granulated sugar - 1.9 kg.

Actions:

1. Wash the fruit, remove unedible parts and skin. Cut into convenient slices and pass through a meat grinder. Add lemon juice to the prepared mixture and mix thoroughly. Add sugar, stir. Place on the stove and cook on medium heat for 40 minutes. To prevent the mixture from sticking to the bottom, it must be stirred regularly using a wooden or plastic spatula.
2. Place the finished dessert in sterile jars, close and leave for kitchen table until completely cooled. Store in the cellar.

Sweet treat with cinnamon

To prepare this recipe, you can use apples of the “Semirenko”, “Renet”, and “Golden” varieties. Making apple jam with cinnamon for the winter at home is quite easy and simple, but in the end it turns out very tasty and aromatic.

Products:

• powdered sugar - 800 g;
• apple fruits - 1 kg;
• ground cinnamon - 15 g;
• filtered water - 60 ml.

1. Rinse the fruit, cut out the unedible parts and chop into small cubes. Place apples, sugar, cinnamon and liquid in a large container. Place on the stove, set the heat to minimum and cook for 40-50 minutes, remembering to stir.
2. Place into clean jars, seal tightly and turn upside down. Leave it like this for 10-12 hours. Then put it in the cellar.

To give a brighter taste and aroma, the spice can be used in the form of a stick. The apples are boiled together with it, and 2-3 minutes before turning off the stove, they are carefully removed.

Jam in a slow cooker

Almost every housewife has a multicooker in her kitchen. With its help, you can quickly and tasty prepare porridge, a first or second course. The “miracle stove” is especially appreciated by those who prepare for the winter. Apple jam in a slow cooker is easy to make and tastes unforgettable. We invite you to consider one of the recipe options for an unusual dessert.

Products:

• apple fruits - 1.8 kg;
• citric acid - 1 tsp;
• gelatin - 7 g;
• granulated sugar - 600 g.

Operating procedure:

1. Rinse the fruit thoroughly under running water. Place in a food bowl and pour over boiling water. Cool and dry. Remove skins, seeds and other unedible areas. Chop into small cubes.
2. Place them in a blender bowl and grind. Place the finished mass in a slow cooker, add lemon juice, sugar and mix everything thoroughly. Set the “Porridge” mode and the timer for 45-50 minutes.
3. Meanwhile, in a plastic bowl, dissolve the gelatin in warm water. As soon as the multicooker beeps that the dish is ready, add gelatin. Stir well, place in clean, sterile jars and seal tightly. Turn it over and put it in the cellar.

Attention! If you add a little more gelatin to the product, you can get marmalade instead of jam.

Confiture with oranges and apples

For memories of a warm, bright and joyful summer, you need to prepare a beautiful and tasty confiture of apples with citrus fruits. The dessert will delight not only relatives, but also unexpected guests. Due to the presence of orange juice, the consistency of the treat is a bit like jelly.

Products:

• red apples - 3 kg;
• granulated sugar - 2 kg;
• warm water— 500 ml;
• lemon - 1 pc.;
• oranges - 800 g.

Now - what to do:

1. Wash the fruits and place them on a clean towel. Peel the apples and remove the seeds. Chop into medium-sized cubes, place in a saucepan, fill with boiling water. Cover and leave for half an hour.
2. Peel the oranges and remove the white film. Grind the zest finely with a knife or food processor. Cut the pulp into cubes, removing the seeds.
3. Strain the infused apples through a sieve, measure out 500 ml. Combine apples, infusion, orange, zest and granulated sugar. Place on low heat and cook until the apple pieces become translucent. Pack into jars, close tightly and turn the container over.

From apple pulp

This recipe is perfect for competent and economical housewives who know that nothing should be thrown away in the house. Cake left over from cooking apple juice, is considered a good ingredient for a winter treat. The dish does not require much effort, but the taste can surprise even a gourmet. Let's look at the step-by-step technology for making apple jam.

Products:

• apple pulp - 500 g;
• fruit juice - 250 ml;
• granulated sugar - 500 g;
• spices (cinnamon, vanilla or cloves) to taste.

Procedure:

The cake must be carefully sorted: remove seeds and other unedible parts. Place the prepared component in a suitable pan and add juice. Stir and put on the stove, after boiling, cook for a quarter of an hour. Add granulated sugar and spices, stir and continue cooking for another 7 minutes on low heat.

If the apples are sweet to taste, then you can add lemon juice. Place the finished jam into the treated jars, close tightly, and after cooling, put them in the cellar.

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 may not be removed until appearance and this will not affect the 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 membrane.
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 leaves mint or basil.

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. Every one is lubricated apple jam and roll it 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 customized to suit taste preferences household members, adjusting the composition and proportions of 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.