Apple jam. How to make apple jam

Good afternoon.

And today we will again stock up on vitamins for the winter. Many people have already produced early varieties of apples, we are already full of them and it’s time to think about the form in which we want to stock them. We already know how to do them, too.

The third most popular method remains on the agenda - jam. This great option, which is suitable for spreading on a sweet sandwich and as a filling for pies, and just like that, jam goes “with a bang” with tea.

By the way, if you like to cook all sorts of delicacies yourself, then you will find many recipes on the website www.legkayaeda.ru. Just recently a wonderful recipe for apple charlotte appeared there.

As you can see, jam can be prepared in completely different ways. You can have a consistency closer to marmalade, or closer to puree. It all depends on your personal preferences.

How to make thick apple jam for the winter

Let's start by preparing thick jam, which is perfect for filling pies. It will not spread or leak. Very comfortably. And very, very simple.

For filling 1 liter jar required:

• 1 kg peeled apples
• 700 g sugar
• 100 ml water

Depending on the variety and sweetness of the apples, you can add a little more or a little less sugar. Add 900 g to sour apples, 700 to sweet ones.

Preparation:

1. Wash the apples thoroughly, peel them and remove the cores and seeds. Cut them into small slices.

2. Pour the apples into a saucepan, add sugar and water and put it on low heat.

3. During the cooking process, juice will be released from the fruit, so there is no need to be afraid that they will burn. Stir occasionally and wait until the liquid boils. To speed up the process, cover the pan with a lid.

4. When the water boils, remove the resulting foam, cook for another 5 minutes and turn off the heat. Let the apples sit for 2-3 hours until they cool and become limp.

5. Then puree the apples with a blender.

If you don’t have a blender, you can get by with a simple masher, but it will take a long time.

6. Put the resulting puree back on the fire, bring it to a boil and transfer it hot to the bowl in advance and roll it up with sterilized lids.

7. Leave the jars to cool upside down, and then store them in a cool place.

Recipe for making amber jam with apple slices

Another great option. in which the apples are not crushed, but cut into slices. Can you imagine what a tasty and interesting filling this would be for fried pies?

For cooking you will need apples and sugar in a ratio of 2 to 1. That is, for 1 kg of peeled apples you need to take 0.5 kg of sugar.

Preparation:

1. Peel and core the apples and cut into beautiful slices.

Then pour them into a saucepan with a thick bottom, put them on the lowest heat and sprinkle sugar on top. As soon as the sugar begins to melt, we begin to carefully stir the contents of the pan so that the slices do not burn.

2. Continue stirring periodically until the apples release juice and a a large number of liquids.

3. From now on, we will continue to cook in order to evaporate enough juice to make the jam thick. Don't forget to stir periodically.

Unfortunately, there are no clear time instructions here, since everything depends on the temperature and quantity of food.

The main indicator of readiness is that the apple slices become translucent. This usually happens when at least half of the liquid has evaporated.

4. Place the finished boiling jam into pre-sterilized jars using a ladle, filling them to the very top and not forgetting to scoop out the syrup.

5. Roll up the jars with sterilized lids and leave to cool upside down under a blanket.

After cooling, store in a cool place.

Video on how to make apple jam in the oven

Another simple way to make thick jam is to bake apples in the oven. It turns out very thick, it’s practically marmalade.

Recipe for apple jam for the winter with condensed milk in a slow cooker

But this version of jam, without a doubt, will become your children’s favorite treat. Delicate puree with a sweet milky aroma. This is delicious. And still easy to prepare.

Ingredients:

• 5 kg unpeeled apples
• 1 glass of water (glass - 200 ml)
• 0.5 cups sugar
• 1 tin can of condensed milk

Preparation:

1. Peel the apples, remove the core and cut into small pieces. The finer we cut, the faster they will boil to a puree.

Place the apples in the slow cooker, add water, select the “Stew” mode and set the time to 40 minutes.

For the pan, we do the same thing: put the apples in it, fill it with water, set the heat to low, cover with a lid and simmer for 40 minutes, stirring occasionally.

2. After 40 minutes, the apples will turn into porridge, which is exactly what you need. Now add sugar to them, stir and bring to a boil over medium heat.

3. The next ingredient is condensed milk. It also needs to be mixed with jam and brought to a boil again.

4. You can skip the next step. Grind the resulting mass using a blender to a puree. If you do this, you will end up with puree, not jam. Now decide for yourself which consistency you like best.

5. If you choose to grind with a blender, then the resulting puree must be brought to a boil again, and then poured into pre-sterilized jars.

If you did without this, then you can put the hot jam into sterilized jars after the third step.

We fill the jars to the very top, roll them up or close them with sterilized lids and leave them upside down under a blanket until they cool completely.

In the future, store in a cool place.

The simplest recipe at home without sterilization

As you may have noticed, jam does not require sterilization of already filled jars, you just need to use pre-sterilized jars. But if this seems too tedious to you, then you can do without it altogether.

But in this case, it is very important to wash the jars well so that there are no dried residues left on the walls. The easiest way to do this is with baking soda.

In addition, be sure to use an antiseptic. In this case, citric acid.

Another feature of this recipe is the use of a meat grinder to chop the fruit.

Ingredients:

• Apples - 1 kg (weigh unpeeled)
• Sugar - 800 g
• Citric acid at the rate of 0.5 tsp. for 3 liters of water

Preparation:

1. Wash the apples, cut them in half, remove the seeds and place them in a container with water to which citric acid has been added. Let's keep them there for about 15 minutes so that the fruits are saturated with acidified water.

After soaking, pour out the liquid; we won’t need it anymore.

2. Then we twist the apples through a meat grinder and immediately mix them with sugar.

3. Transfer the resulting mixture to a saucepan, bring it to a boil over medium heat, then reduce the heat to low and cook for another 1 hour, stirring occasionally.

4. Pour the boiling jam into cleanly washed jars, filling them to the neck. Then roll it up or cover it with a clean lid, turn it over, cover it with a blanket and leave it like that until it cools completely.

If you plan to eat the jam in the next 3-4 months, then you can safely close the jars with nylon lids and store them in the refrigerator after cooling. In this case, there is no need to turn them over when cooling, just wrap them up.

Apple jam for the winter without sugar

Well, in the end I offer another simple recipe that doesn’t even contain sugar. But, so as not to be completely boring, I suggest adding plums to the apples. If you don't want it, don't add it.

For preparation you will need apples and plums in the proportion of 3 parts apples and 1 part plums.

Preparation:

1. Core the apples and grate them on a coarse grater.

2. Cut the plums in half and remove the pits.

3. Place the fruit in a cauldron or other thick-walled dish and place it on high heat for 10 minutes so that the fruit softens and releases the juice.

4. Then reduce the heat to medium, puree the contents of the cauldron with a blender and cook for another 30 minutes, stirring occasionally.

After 15 minutes, it is advisable to blend the puree again with a blender so that it becomes even more homogeneous and tender.

5. Place the finished hot jam into sterilized jars, filling them up to the neck and screwing them on with sterilized lids.

6. Then turn the jars over, cover and leave them like this until they cool completely.

Cooled jam should be stored in a cool, dark place. A cellar or refrigerator is ideal.

While I was collecting and writing out recipes, I noticed that a meat grinder with a multicooker, a blender and a simple grater were used for cooking. So, I think there is a cooking method here for a kitchen of any level of equipment.

So choose a recipe for yourself and start preparing. Summer and autumn always pass unexpectedly for busy people.

That's all for today, thank you for your attention.

Description

Apple jam- one of the most popular types of sweet preserves for the winter. This is because apples are a widely available and inexpensive product. You can make apple jam from absolutely any variety of this fruit. If you like more sour and concentrated jam, then buy Antonovka for cooking. White filling apples are suitable for sweet jam. An ideal, but optional addition to any jam, including apple jam, would be a stick of aromatic cinnamon. However, whether to add it or not is up to you.

We created a step-by-step and very detailed recipe for making apple jam with photos so that you can easily make a tasty and healthy fruit preparation for the winter. Even if you have never made such winter preparations before, this recipe will tell you how to properly cook and seal jam or preserves from apples. The tastiest apple jam is made at home. And what a delightful aroma will be in the kitchen when pieces of soft and juicy apples boil and cook in sugar, words cannot describe!

So, let's start making homemade apple jam for the winter!

Ingredients

Cooking steps

There is no single and best variety of apples for jam or jam: some people like sweeter fruits, others like sour ones. Therefore, purchase your favorite fruits to make apple jam, wash them thoroughly and remove all dents and damaged areas. Then cut the apples into small cubes, simultaneously cutting out the core and removing the stem. Peel the apples as desired.



Place all the chopped apples in a very deep, large saucepan. Add the specified amount of sugar there. You can let the apples brew a little and release the juice, or immediately put the pan with fruit and sugar on the fire. Constantly stirring the ingredients with a wooden spoon, cook the apples for 10-15 minutes over medium heat. Then leave the apples to cool for 2-4 hours.



After the specified time, the apples should have been saturated with syrup and softened even more. Place the pan with the apples back on low heat and cook the fruit for 20 minutes, still stirring occasionally.



Repeated cooking will allow us to almost completely soften the apple pieces and after it we need to leave the pan to cool and infuse for almost a day. The third stage of cooking will also be the final one. Place the infused apples on the fire, cook for 15 minutes and cool slightly. During this time, we wash and sterilize the jars and lids to seal them. Pour the still hot jam into the prepared jars and seal tightly.



The cooled jars can be hidden in the pantry or immediately served as a delicious dessert. Apple jam, closed for the winter, is ready.



Bon appetit!

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.

Prepare delicious jam the kitchen is very simple. 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 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.

Berries chokeberry Sort well and rinse, removing the twigs. 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 considered one of the ways to preserve apples for the winter. The technology for preparing the delicacy was developed about 200 years ago from the Hungarian plum tree. People have learned to boil it to a paste-like mass. Later, experienced housewives began experimenting with various fruits, combining them with each other. Previously, cooking jam took more than three days, today cooking is done in a matter of hours. Let's look at the important aspects in order and highlight the most delicious recipes.

Features of preparing jam

1. Select your apples carefully. Make sure that all fruits are of the same degree of ripeness. Eliminate rotten and overripe specimens.
2. Before starting the procedure, wash and dry the apples, chop them into “orange” slices. Be sure to remove the seeds. As for the peel, you don’t have to remove it, it all depends on personal preference.
3. Jam is made from chopped apples. You can achieve this consistency using a food processor, kitchen grater, or blender. Experienced housewives first prefer to stew apples, and then grind them through a sieve.
4. It is difficult to prepare a delicacy without having the right utensils on hand. The cooking pot must be thick-walled. Do not use copper or aluminum containers to prevent oxidation.
5. The most suitable vessel for cooking apple jam is a stainless steel pan. If you use an enamel container, there is a possibility of the composition sticking to the walls and bottom.

Apple jam: a classic of the genre

• apple - 2.3 kg.
• granulated sugar (preferably brown) - 1.2 kg.
• drinking water - actual quantity

1. Carry out a selection of apples, excluding unsuitable specimens. Wash the fruits, remove the stems and cores. If there are damaged areas, cut them off.
2. Prepare a deep and wide pan. Chop the apples into cubes (you can use slices) and place them in a container. It is not recommended to cook jam from apples whose quantity exceeds 2.5 kg. in one approach.
3. After preparation, pour filtered water over the fruits so that it covers the slices completely. For 1 kg. apples account for about 900 ml. clean water. After all the manipulations, place the dishes on the stove.
4. Turn the power to between medium and minimum levels. Cook for 25-35 minutes until the fruits are completely softened. Do not stew apples until final stage cooking, they should remain 20% undercooked.
5. After the specified time has passed, mash the fruits with a pestle, meat grinder, blender, or even a fork (not recommended) until you obtain a puree-like mass. Sprinkle the resulting porridge with sugar, an average of 1 kg. Apples are supposed to be 500-600 grams. sand.
6. After sprinkling, cook the apples over low heat for 1 hour. Shake the contents of the pan periodically to prevent it from sticking to the walls. You can also stir the mixture with a wooden spatula. When the puree becomes thick, remove the pan from the burner.
7. If you doubt the readiness of the jam, do a test. Take a flat dry saucer and drop 1 gram on it. composition. If the mixture does not spread, maintaining its shape, the treat is ready for further manipulation.
8. Sterilize the container for twisting, do the same with the lids. Pour jam into hot jars and seal. Turn the containers upside down, wrap them in a sweatshirt and let cool (about 10-14 hours).

• sugar - 650 gr.
• apples - 1.4-1.5 kg.
• lemon - 0.5 pcs.

1. Rinse the fruits under the tap and dry. Cut off the peel and core, and chop the fruit into very thin slices. Prepare a multicooker bowl and add apples to it.
2. Add 90 ml. drinking water, set the “Baking” program. Bring the mixture to a soft state, simmering the apples under the lid. Check the doneness periodically with a toothpick or fork.
3. When the fruit slices begin to fall apart, turn off the multicooker. Mash the contents with a blender, pestle or food processor to a puree consistency.
4. Mix sugar with lemon juice, add to chopped apples. Close the multicooker again, set the “Bake” or “Stew” function, cook for 1 hour.
5. When the specified time has elapsed, assess readiness. If the mass has become thick and homogeneous, pour it into hot sterile containers and seal.

Apple jam in the oven

• granulated sugar - 650-670 gr.
• clean water - 250 ml.
• apples - 1.8-2 kg.

1. For jam, only apples of the same variety and the same degree of maturity are used. Sort through the fruit, removing any rotten specimens. Remove the cores, cut out the stems and peel.
2. Chop the fruits into cubes or slices and simmer in a saucepan with water until softened. Prepare a sieve or colander and pour the pulp into the cavity. Drain the liquid and grind the fruits into porridge.
3. From two kilograms of apples you will get about 1.2 kg. puree. Transfer the mixture to a saucepan or ovenproof dish that is suitable for cooking in the oven.
4. Add granulated sugar, stir until smooth. Preheat the oven to 190-200 degrees, send the applesauce to cook. When the first bubbles appear, reduce the power to 60 degrees.
5. Cook the jam for 3 hours. The color will tell you when the treat is ready. The mass should turn out to be a bright orange hue. It is at this moment that you can sterilize the jars and pour the jam into them.

• apple - 1.4 kg.
• granulated sugar - 160 gr.

1. Wash the fruit and dry with towels. Chop in half, remove seeds. Prepare a fine mixture from apples using a blender, food processor, meat grinder or regular grater.
2. Transfer the apple mass along with the released juice into a stainless steel pan, do not add water. Place the dishes on the fire, heat slowly and stir.
3. Bring the mixture to a puree state. When you see that the apples have become translucent, grind them with a blender again. Immediately add granulated sugar and reduce the burner to low.
4. Cook the jam for about 45 minutes until darkened. The finished mass should become very thick. When this happens, sterilize the container, dry it and package the finished product.

Apple jam without sugar

• drinking water - 230 ml.
• apples - 1.4 kg.

1. Rinse the fruits well, dry and chop into cubes/slices. Be sure to remove the seeds and peel the skin if desired. Place the fruits in a saucepan, add water, and place on low heat.
2. Boil the mixture for a quarter of an hour, stirring constantly with a wooden spatula. After the specified time has passed, cool the fruits and grind them through a sieve.
3. Place the resulting porridge back on the stove and simmer until it thickens. When the jam reaches the required consistency, transfer it to a sterile container. Place clean lids on top, leaving a small gap.
4. Take a wide saucepan, line the bottom with a towel, and place a jar of treats inside. Fill with hot water so that it reaches the shoulders of the containers with jam.
5. Turn on the stove and start pasteurizing. When the water boils, simmer the jars for another third of an hour. After this, tighten the containers with a special key, make sure there are no leaks, and cool.

• apple - 2.3 kg.
• pear - 1.2 kg.
• granulated sugar - 1.4 kg.

1. Wash the pears and apples thoroughly and dry with towels. Chop each fruit in half and remove the core. If desired, remove the peel and chop into thin strips.
2. Sprinkle the apples with granulated sugar, place on the stove and simmer for 20 minutes. The fruits should become soft, it is at this moment that pears are added to them.
3. Cook the mixture for another third of an hour over low heat. After this, cool the mixture to an acceptable temperature and place it in a blender. If not all the fruits have softened, simmer the jam for another 10 minutes.
4. When cooking comes to an end, scald the container for twisting with boiling water and dry. Pack the finished product into jars, seal and let cool.

Apple jam with cocoa

• butter - 75 gr.
• granulated sugar - 260 gr.
• cocoa powder - 55 gr.
• apple - 1.2 kg.

1. If you wish, you can replace the cocoa powder with dry chocolate (bitter) without sugar and cream. Wash and peel the fruits, cut out the cores and stems. Do not remove the peel, immediately chop the apples with a blender, meat grinder or grater.
2. Place the apple mixture in a saucepan, set the heat to low, and cook for half an hour. After the allotted time, add sifted cocoa powder (chocolate) and melted butter.
3. Knead the jam until smooth, add granulated sugar. Place the dishes on the stove and simmer for another 25 minutes. When the mass darkens, pour it into clean containers and seal.

Apple and melon jam

• granulated sugar - 650 gr.
• melon - 700 gr.
• apple - 1.3 kg.
• citric acid - 4 gr.

1. To prepare jam according to this recipe, only ripe, juicy melon is taken. If possible, choose slightly overripe fruit. Any apples will do; you can combine sweet and sour ones.
2. Rinse the melon under the tap, use a brush for better cleaning. Using a sharp knife, remove the peel and chop the fruit into 4 sections. Remove the fibers and seeds with a tablespoon, and chop the pulp itself into cubes.
3. Prepare a deep pan, pour 130 ml into it. drinking water. Place the melon slices inside and place the pan on the burner. Cook for a third of an hour, the fruit should soften well. Stir the product constantly to avoid burning.
4. Prepare a sieve, place the hot melon on it, and wipe the pulp into a separate bowl. To avoid burning your hands, use a wooden spatula. Proceed to process the following fruits.
5. Wash the apples and chop into pieces, remove seeds and peel. Pour 160 ml into a clean pan. water, place the slices into the cavity. Cook the mixture until softened, about 20 minutes.
6. Pass the apples through a sieve after they are cooked. Next, pour into a saucepan and simmer for a quarter of an hour. Now mix the applesauce with the melon mass and put it back on the fire.
7. Start adding sugar slowly, one tablespoon at a time, until you have added half the amount. Stir the treat and cook the mixture for half an hour.
8. After this time, add the rest of the sugar and simmer the jam for another 15 minutes. Do not allow a strong dark shade to appear. When the jam is cooked, pack it into jars.

Prepare apple jam in a slow cooker or oven. Add crushed and boiled melon or pear puree, vary the proportions of sugar as you wish. Don't neglect classic technology.

Video: classic apple jam recipe

Homemade apple jam and its simple recipes, what could be better for baby food and preparing various baked goods and muffins based on it.

A variety of buns, cookies, pies and huge full-sheet braids will become signature family recipes thanks to homemade jam, without any thickeners or preservatives.

And just spread on fresh bread covered with a thin layer of homemade butter and you have a delicious addition to tea or morning coffee. As I write, I can immediately smell the delicious, subtle aroma of home-cooked food, which is an indispensable part of my home menu.

Simple recipes:

It is not without reason that apples are called the fruit of youth and it is believed that every person’s menu should certainly include at least one apple a day.

A full range of vitamins and minerals, vital food acids, and pectin allow a person who regularly eats these fruits to maintain youth, vigor and health until old age. And children and young people will grow up healthy and strong.

You can make apple jam from apples alone, or you can mix it with any fruit, berries and even vegetables, an example is carrots; there is unusually great scope for imagination here. You can use starch or gelatin for greater thickness, or you can simply boil it to the required consistency.

And so, we begin to prepare jam for the winter and gradually move from simple to more complex and time-consuming.

It is advisable to have a food processor or electric meat grinder on hand, this will save a lot of time, but for those who don’t, a simple one will do just fine; the best pan is wide and large, made of stainless steel with a thick bottom made of several layers of metal.

This recipe will work even for someone who has never cooked jam in his life. It’s quick to prepare and you can serve it with tea in the morning.

Ingredients: a kilogram of apples and sugar, apples are suitable for any color and taste qualities, you can use even unripe ones.

A simple recipe to make at home:

1. We wash the apples and quickly cut them into slices; you don’t need to remove the seeds and the seed chamber, then you’ll understand why.
2. Place a saucepan on the stove, lay out the chopped apples, add a small amount of water and cook over low heat for about ten minutes.
3. Drain the water and let cool until warm.
4. We wipe through a sieve; naturally, all the seeds and peels will not pass through it.
5. Add sugar to the mashed puree and place on medium heat, bring to a boil and leave to cook on the lowest heat, stirring periodically so that it does not stick to the bottom.
6. The mass should be homogeneous, amber in color, transparent and aromatic.
7. Readiness is checked simply - drop a drop from a spoon onto a saucer. If it doesn’t spread and holds its shape, it’s ready.
8. After cooling, place in dry, clean jars, close with lids and store in the refrigerator or cellar.

Bon appetit!

Another simple way to obtain a homogeneous jam is to pass the apples through a meat grinder. Do not forget to remove the seeds from them, along with the seed chamber, otherwise they will be found in the finished product and spoil the impression. This requires little effort and time, but it greatly improves the result.

Ingredients: three kilos of apples, two kilos of granulated sugar.

Cooking method:

1. Wash the apples and dry them on a towel.
2. We cut into pieces, removing the seed chamber.
3. We pass the apples through a meat grinder, put them in a saucepan, and mix with granulated sugar.
4. Place on the stove and bring to a boil over medium heat, and then simmer over low heat. Stir until required thickness, which is checked by dripping onto a saucer.
5. Place in clean, dry jars and store in a cool basement.

Bon appetit in winter!

I suggest you look at the topic of preparations at interesting recipes:

1. Bell pepper lecho

Apple jam for the winter in a slow cooker - a simple recipe

It’s very convenient to cook in a slow cooker - you set the time and you don’t have to stand with a spoon, stirring so it doesn’t burn. Apples can be used with damage, of different varieties and unripe ones too.

Ingredients: one kilogram of apples, half a kilogram of sugar.

Let's start cooking:

1. Wash and peel the apples, remove the seed chamber and tails, trim off damaged areas.
2. Place in the bowl of a food processor and chop into dust.
3. Add sugar and beat at low speed until the granulated sugar is completely dissolved.
4. Place the resulting mixture into the multicooker bowl and select the frying or baking mode. Bring to a boil and switch to simmer mode for 1 hour.
5. When ready, immediately place in sterile dry jars and roll up. Store in a cool place.

It’s a pity that the microwave’s capacity doesn’t allow you to cook a lot of jam at once!

One of those that children like best and is best suited for baking large braids - open pies with a lattice of dough on top.

• sweet apples kilogram,
• sweet ripe plums, any color - blue, red, yellow, prunes - also a kilogram,
• sugar one and a half kilograms.

The recipe is simple:

1. Wash the apples and plums thoroughly, dry them on a towel and remove the seed chamber from the apples and the seeds from the plums.
2. We pass the prepared fruits through a food processor or meat grinder.
3. Place in a saucepan, mix with sugar and simmer over low heat for about fifteen minutes.
4. Let it sit for twelve hours.
5. Bring to a boil again and simmer over low heat for another fifteen minutes.
6. Remove from the stove and immediately place in sterile dry jars, roll up and after cooling, store in the basement.

Very tasty, aromatic and healthy!

How to cook jam with apples and pears for the winter at home

The combination of apples and pears, it must be said frankly, is divine nectar. This jam will not leave any of your family indifferent.

Ingredients: a kilo of pears, half a kilo of apples and a kilo of granulated sugar.

Preparation:

1. Wash the apples and pears thoroughly and cut them into slices without removing the seed chambers. and place in the prepared container.
2. Fill with a small amount of water and boil for ten minutes.
3. Drain the water and let cool until warm.
4. We wipe through a sieve; the seed chambers will remain on the sieve.
5. Place the puree in a saucepan, mix with sugar and place on low heat.
6. After boiling, cook for about half an hour, stirring frequently so that it does not stick to the bottom of the pan. Check the thickness by dropping jam onto a saucer. If the drop spreads, then boil for some more time.
7. Cool the finished jam and place it in dry, clean jars. Store in a cold cellar.

Bon appetit!

Useful recipes for future use:

1. Eggplant caviar

Pyatiminutka apple jam in slices – transparent and amber, quick and easy

This jam will take a little more time, but the result, believe me, is worth it! Guests will appreciate the tea and will definitely ask for the recipe!

Ingredients: three kilos of ripe apples, sweet and sour taste, yellow, one and a half kilos of sugar, three mint leaves and a pinch of vanillin.

Preparation:

1. Wash and dry the apples thoroughly on a towel.
2. Takes out the seed chamber and divides it into two parts.
3. Grind the first part into dust in a food processor, put the resulting puree in a saucepan, mix with sugar and put on the stove to heat slowly.
4. Quickly cut the second half of the apples into small slices or cubes and add to the cooked mixture when the puree boils.
5. Chop the mint leaves and also add them to the pan. Wait five minutes after boiling, stirring slightly and remove from heat.
6. Let it brew for 6-12 hours and bring it back to a boil over low heat and cook for 5 minutes.
7. Once again, let it brew for 6-12 hours and boil for another 5 minutes, adding a pinch of vanillin.
8. Pour hot into sterile dry jars and seal.

We store it in the cellar and take it out on the occasion of receiving dear guests!

How to make jam from apples White filling for the winter

White filling is such a variety of apples that it is generally ideal for making jam. It cooks perfectly and looks great in this preparation.

Ingredients: One kilogram of white apples, half a kilogram of sugar and a couple of pinches of cinnamon.

Cooking at home:

1. Wash the apples thoroughly and dry on a towel.
2. Remove the seed chamber and pass through a food processor or meat grinder.
3. Place the resulting puree in a saucepan and mix with sugar and cinnamon.
4. Cook over low heat until tender, stirring with a wooden spatula.
5. Pour hot into jars and roll up. After cooling, place in the cellar.

Classic and traditional taste, quick and easy preparation. Bon appetit!

Apple jam for the winter at home, a simple recipe in a slow cooker

Apple jam is simply delicious and very tasty. It reminds me of my childhood – my childhood years, when I would go outside into the yard for a walk with a crust of bread with jam spread on it.

Apples are good for jam and other preparations because of their taste, color, consistency, and aroma. But they have one significant drawback– darken and oxidize very quickly in air when cut.

There are three ways to avoid this:

1. Prepare preparations in small quantities.
2. Do everything quickly, but only very experienced housewives can do this.
3. As you cut them, immerse the sliced ​​apples in slightly acidified water - citric acid or apple cider vinegar. Then place in a colander to drain the water and then cook according to the recipe.

To stir jams and preserves, it is best to have a wooden flat spoon with a long handle in the kitchen, because metal tends to heat up quickly and with frequent stirring it is quite possible to get burned.

Rubbing boiled fruits through a sieve is not at all scary and does not take long, you just have to try and be convinced of it.

You can add any berries to the jam, but then you need to choose a cooking method that involves rubbing it through a sieve, since many berries have small seeds and pits that have nothing to do with the jam!

You can also experiment with adding other fruits and even vegetables, carrots, zucchini, pumpkin, just remember the proportions: per kilogram of prepared raw materials, at least half a kilogram of sugar.

If you are not sure that you have added enough sugar to store under nylon cover, then feel free to pour the jam or marmalade into sterile, dry jars hot and roll up.

Well, that’s probably all, bon appetit everyone and successful preparations!