How to make jam or jam from apples. Exquisite English Recipe

When the conservation season is in full swing, housewives prepare both ordinary food and sweet desserts for the winter. One of the most original sweets is jam, which is made from the popular fruit of our country - an apple. It differs from jam in ease of preparation, taste and texture. It can be eaten as independent dish or use for baking.

The peel contains pectin - a substance responsible for the jelly-like consistency. But, when making jam, the skin is cut off. To get the proper result, you have to cook it a little longer. On the one hand, it’s even better, as the jam thickens well.

Some housewives leave the peel and boil apple slices together with her. After that, you have to take a sieve and wipe the mass so that it becomes homogeneous. To make the fruits cook faster, they are rubbed on a grater or finely cut with a knife. If you do not want to carefully chop the fruit, you can cut them into 4 parts.

How to choose and prepare apples

The process begins with the selection and preparation of the product. It is better to give preference to local fruits, as imported ones are not suitable for jam. Best Dessert obtained from late varieties of apples. Their feature is the preservation of a dense structure and aesthetic appearance.

Apples picked in the summer are not suitable, as they become friable during the heat treatment. But someone may like the mushy state, then you should take semi-juicy fruits. Regardless of the type of jam, the fruit must be clean, pitted and stalk-free, wrinkled places are also cut off.

How to make apple jam at home

Jelly apple jam - amazing dessert which is easy to make yourself. If there are no skills in cooking, they prepare a dish according to the classic recipe. It includes the minimum number of ingredients, which does not appear in any way on the taste. In the future, you can improve the recipe by adding various ingredients to it and using special techniques.

Easy winter recipe

Most easy recipe, which includes only two ingredients:

apples;
sugar.

Step by step preparation:

Take equal amount apples and sugar.
Place the crushed fruits in a saucepan and cover with sugar.
Leave for 2 hours for the sugar to melt a little. Put on medium fire.
As soon as the mass boils, reduce the heat, continuing to stir.
Gradually it will become thicker. In this case, you need to constantly remove the foam.
To make the apple mass homogeneous, at the end of cooking, grind it further with a blender.

According to this recipe, jam is prepared quickly. It can be consumed immediately or preserved for the winter. In the second case, it is distributed among sterilized jars and rolled up.

During cooking, make sure that the jam does not burn to the bottom of the pan.

Apple jam with cinnamon and lemon

If not everyone in the family loves sweetness because of the homogeneous structure, do not give up the dish and your favorite. apple flavor. There is a way out of the situation - to cook confiture. This is one of the varieties of jam. The peculiarity of confiture is that the finished product consists of pieces of fragrant apple pulp. And revive habitual taste cinnamon and lemon will help.

Apple jam with cranberries

Jam with apples and lingonberries - classic recipe that will never lose popularity. Sweet and sour apples and tart lingonberries are a great combination. The resulting product has a "zest". Taste and color somewhat reminiscent of currant jelly(from red currant). For cooking, fruits are taken in the same proportions or depending on taste preferences.

In a slow cooker

A multicooker can help with cooking. Every modern housewife cannot imagine cooking without this assistant. In fact, this is the same pan, which is presented in the form of a bowl. Due to the even distribution of heat, apple jam it turns out much more aromatic, and the structure is softer. Make it even easier compared to using a saucepan.

with orange

Orange in apple jam is felt with a characteristic citrus sourness. Sweet and sour taste, bright color and rich aroma will appeal to everyone. During cooking, only the pulp of an orange is used without transparent partitions. To further diversify the taste, aroma and texture, jam can be boiled with the addition of chopped zest. During the cooking process, the pieces of the skin become sweet and pleasantly tingle in the mouth after chewing.

With chokeberry

In the people it is called chokeberry - a berry with large quantity nutrients. Thanks to the mountain ash, the color is dark and saturated. original taste Even gourmets will love it. A blank in the form of apple-rowan jam will provide a person with vitamins and all the necessary components in the winter.

In a bread maker

In addition to the multicooker, bread machines are no less popular. Almost everyone has a "Jam" mode. Using the device for cooking will save time for the hostess. While the apples are cooking, you can do other daily activities. And the taste of this jam is also wonderful.

Sugarless

If a person adheres proper nutrition and at the same time does not want to give up apple jam - there is a way out. You can make apple jam without sugar. It turns out just as spicy and fragrant, and the cooking process is no different from the usual. Before you start cooking, you need to choose sweet apples.

Without sterilization

When brewing apple jam, the sterilization process can be bypassed. After all, you don’t want to mess around with jars, do steam bath achieving almost medical sterility. Pasteurization will help ensure long-term storage. Cooked jam is laid out in jars, covered with a lid and boiled in a container filled with water. The pasteurization process destroys microbes and makes the jam suitable for consumption even without sterilization.

from sour apples

Sour and sweet varieties of apples differ in taste. Someone prefers sweetness, others like sourness. For such a case, sour apple jam recipes are designed. As a rule, they are tougher and have to be boiled down to become soft. They have one important advantage - they are most suitable for jam because of their gelling properties.

Storage

Ready jam does not have to be sent to the shelves in the cellar or pantry. They can be enjoyed at any time of the year. If the dessert is not intended for long-term storage, it is put in the refrigerator and eaten whenever you want. In this case, you need to ensure that liquid and baking crumbs do not fall into the container to the mass. Otherwise, it will quickly deteriorate.

Apple jam - almost universal recipe , you can roll it up, eat it with tea or cook pies with it, any other pastries.

Apple jam at home - a simple recipe

The basic recipe for jam does not require a large number ingredients.

Required products:

one and a half kilograms of sugar;
two and a half kilograms of apples.

Cooking process:

First, let's prepare the fruit. They need to be washed well, remove the skin and what is in the middle, since it is hard, bones.
Now cut into small pieces of fruit should be brought to softness. You can do this in hot oven- 20 minutes at a temperature of 170 degrees, or simply boil them in water.
Transfer to a bowl and puree with a sieve or blender.
Mix with the indicated amount of sugar and put on the stove. Keep on fire until the consistency becomes more transparent and stops spreading. During cooking, it is advisable to constantly stir it. The finished product can be ordered for the winter or removed for storage in the refrigerator.

How to cook in a slow cooker for the winter?

Jam in a slow cooker is no more difficult to prepare than according to the basic recipe.

Required products:

half a small spoon of citric acid;
kilogram of sugar;
two kilograms of apples;
a little over a liter of water.

Cooking process:

Fruits must be washed and peeled, which does not need to be thrown away, but put in a separate container. Do not forget to remove all unnecessary from the core of apples.
Place the chopped fruit in a multicooker bowl and pour 250 milliliters of water. We set the "Extinguishing" mode for 30 minutes.
While this process is going on, fill the skins from apples with 500 milliliters of water and keep on fire for about 20 minutes, after which we squeeze and get a fragrant apple broth.
Fruits are mashed and combined with citric acid, previously diluted in 150 milliliters of water.
Pour sugar into this mass and pour the broth from the peel.
We cook in a slow cooker by setting the "Extinguishing" mode for 60 minutes. We put the jam in jars, roll them up. We keep it cool.

Today, apples are available all year round, but this is no reason to deny yourself the pleasure of eating the most delicious confiture. It is apple confiture at home that is prepared easily and simply. Apples of any variety are suitable for confiture or jam, so feel free to experiment when creating this sweet treat.

Apple confiture for the winter is prepared relatively quickly, and the result is a tender and tasty apple mass. With such a product, you can easily make fillings for sweet pies, cakes. Any apple confiture that you have found a recipe is suitable for tea, you can cook sweet sandwiches with it or eat it just like that. The combination of apples and cinnamon - wonderful option for any dessert. Prepare such an apple confiture, a recipe for the winter is on our website. In addition to filling for pies and pancakes, it can be used as a dessert, with ice cream. You can even just scoop it with a spoon, drinking tea. This option is not very sugary, but very tasty. You can also evaluate such a product from the photographs, which are also posted on our website. Be sure to try to cook apple jam for the winter, a recipe with a photo of our chefs will help you with this.

Confiture is made from various fruits and berries. He happens uniform consistency(then it can be called jam) or with pieces of fruits and berries. Prepared in thick sugar syrup. For density, gelatin or agar is added to the confiture.

When cooking apple confiture, several basic principles and rules should be considered:

Confiture is made from any variety of apples, and their sweetness is taken into account when determining the amount of added sugar,

To give finished product of a denser consistency, the apple mass is boiled for a long time with sugar until it is almost halved in volume, or special gelling additives (pectin, gelatin, starch, agar) are added to this mass after a short boil,

Fruits are washed and peeled before cooking. The peel can be used to make a decoction, which is then used to prepare syrup. The peeled pulp is cut into slices, slices (for confiture) or crushed into puree with a grater, in a meat grinder, in a blender (for jam),

Confiture is best cooked in thick-walled dishes or a large stainless steel basin. An excellent result is also obtained in a slow cooker,

If you plan to make a stock of apple confiture for the winter, pour the product hot into sterile glass containers with tight metal lids.

And some more helpful tips:

By chopping apples, you can achieve the desired consistency of confiture. If you want to get a product with pieces of fruit, cut them into slices or medium-sized cubes,

Absolutely smooth apple confiture is prepared only from fruits twisted in a meat grinder or rubbed on a grater. You can also boil apples cut into pieces for this until softened and only then grind,

Apple jam or confiture is not only a treat for tea. It is great as a filling in the preparation of buns, pies, pancakes, desserts.

Step-by-step recipes for apple jam with skins, agar-agar, lemon and apricots

2018-08-01 Marina Vykhodtseva

Grade
prescription

1667

Time
(min)

servings
(people)

In 100 grams ready meal

0 gr.

carbohydrates

44 gr.

176 kcal.

Option 1: Classic Apple Jam (recipe without skins)

The classic natural apple jam is prepared by boiling down the ingredients with the addition of sugar. Here is the usual recipe without the peel. Below you can find economical options, which allow you to prepare a delicacy with virtually no waste. We take any variety of apples that we have or like to taste. Even wormy, broken and slightly spoiled fruits can be put into jam, but we just cut off everything superfluous, bring it to the right amount. By the way, the weight of clean pieces, not apples, is lower.

Ingredients

1.5 kg of apples;
1 kg of sugar;
100 ml of water.

Step by step recipe classic jam from apples

We peel the apples, but remove the peel very carefully and only the skin itself, since it contains tannins. Cut into thin slices, throw into a bowl, pouring layers of sugar. You can immediately add water. Leave to extract juice for five hours or overnight.

We put the apples on the fire, stir, cook until softened for about half an hour. Fruit durum varieties may take a little longer to prepare. Then stir vigorously, boil twice. The pieces do not need to be crushed. Since there are no skins, they will gradually fall apart on their own.

While the apple jam is being prepared, we sterilize the jars, and also put the saucer in the refrigerator (and preferably in the freezer). Then we take out the plate, stir the jam and drip a small amount onto the chilled surface. We check the consistency. If the jam does not spread, the density suits, proceed to the next step.

We take a clean ladle or a large spoon, put a sterile jar on a plate, put hot jam to the top. We transfer it to the table, if the edges of the jar are dirty, then immediately wipe it with a dry and clean cloth. Now we put on the lid, roll it up.

Jam tends to burn as it thickens. It is for this reason that it is recommended to cook it in a dish with a thick and even bottom. For stirring, you need to use a flat spatula, which will qualitatively lift the lower layers.

Option 2: Quick Apple Jam Recipe

Apples for such jam are not peeled, but crushed. You can twist or chop pieces of fruit with a food processor. Additionally, you will need a little lemon juice for cooking. If the apples are sour varieties, then the amount can be reduced by two or three times.

Ingredients

1.5 kg of apples;
1 kg of sugar;
25 ml lemon juice.

How to quickly make apple jam

Cut the apples into slices, going around the cores, then chop in a convenient way. Add granulated sugar. Take a spoon and stir vigorously. Leave for ten minutes. Mix well again. If the juice stands out and the sugar melts well, then we put it on the stove, but for now we make the fire small.

We heat the jam until boiling for about 25 minutes, so that all the grains dissolve, then we add fire and begin to boil the mass by a third or half, it all depends on the desired density. We check with a drop on a chilled saucer, the method is described in the recipe above.

As soon as the consistency begins to suit, add the indicated amount of lemon juice to the jam, stir and you can start laying out in jars, then close them tightly.

If there is a lot of free time, then it is advisable to let the chopped apples stand with sugar for an hour or even two. The more juice is released, the faster it will boil away and the jam will be tastier.

Option 3: Economical Apple Jam (recipe with boiled peel)

The recipe is virtually waste-free. The result is a very thick and rich jam. The whole secret is in the boiled peel. By boiling, tannins are released from it, which remarkably thicken the workpiece. From this number of apples, 1.5 liters of jam will turn out, and 1.6 liters can come out, which is quite a lot for this type of preparation. The exact amount depends on the boiling time, the thickness of the cut peel, the consistency of the workpiece.

Ingredients

2 kg of apples;
1 kg of sugar;
130 ml of water.

How to cook

Wash the apples, peel all the peel, put in a saucepan. Studs can also be added. Pour prescription water, put on the stove and cook for fifteen minutes under the lid. Don't let the water evaporate. Then cool and squeeze the peel.

Peeled apples cut into small slices, sprinkle with sugar, leave for a couple of hours, then add a decoction of the peel. We put on the stove and cook the jam first until the pieces are soft for half an hour.

Now mix the apples well so that they knead and boil down the mass by almost half. We check the finished jam for density, try it, for taste, you can squeeze a little lemon or pour concentrated dry acid. We send apple jam in jars, cork.

Here is a recipe for jam with pieces, but not everyone likes such a preparation. If you want to get a perfectly smooth and uniform delicacy, like jam, then you will need to grind the pieces further. It is convenient to do this in the middle of cooking with a blender. If it is not there, then the apples can be twisted raw, then sprinkled with granulated sugar.

Option 4: Jam from apples with apricots

summer and very solar recipe apple jam. Apricots are needed ripe and soft, the number of pitted halves is indicated. We take summer apples, they are also quite soft and cook quickly.

Ingredients

1 kg of apples;
1 kg of apricots;
1.3 kg of sugar.

Step by step recipe

Grind apples and apricots, add granulated sugar to them and leave for a couple of hours to melt a little. Or we do it in the evening, and in the morning we cook jam.

We put our workpiece on the stove, boil after boiling for 40-60 minutes until the desired density, be sure to stir. Lay out apricot-apple jam in banks, roll up.

In the same way, jam is prepared from apples with plums, peaches, various berries, which coincide in maturation time.

Option 5: Light Apple Jam (Agar Agar Recipe)

The recipe for light apple jam, which is easy to prepare and not at all cloying, is great for making a variety of homemade desserts. For thickening, agar-agar, a natural thickener, is used. Often they prepare a delicacy with pectin, which can now also be easily purchased at the store.

Ingredients

2 kg of apples;
1.3 kg of sugar;
2 tbsp. water;
8 g of agar-agar.

How to cook

We clean the apples and cut them into arbitrary pieces, but it is better to thin slices so that they boil faster. Sprinkle with sugar, leave for a couple of hours. Then we introduce one glass of water, put on the stove and cook until completely softened. This is about 20-30 minutes after boiling.

We heat the second glass of water, make a pleasantly warm liquid, add agar-agar, stir and pour into our jam. From now on, cook for exactly six minutes.

Pour the jam into jars while it is liquid, but as it cools, it thickens beautifully. Close with sealed lids.

It is not necessary to add water to the future jam, you can use apple or any other juice.

Option 6: Apple Lemon Jam

Another recipe for jam with a separate cooking of the peel, but citrus is additionally added. Lemon will be used here, with orange it also turns out tasty and fragrant.

Ingredients

2 kg of apples;
1 lemon;
1.2 kg of sugar;
150 ml of water.

How to cook

Peel the apples, cut into small slices or cubes, pour into a saucepan, add sugar and stir a little, let it brew for a couple of hours. We remove the zest, but do not grind, leaving large skins. Squeeze lemon juice separately.

Boil the peel with zest in the prescribed amount of water, squeeze all the skins, pour the liquid to the apples with sugar, send it to the stove and start cooking the jam directly. At first, you can often do not stir. We wait until the apples soften, then they need to be mashed a little.

Now we just boil the mass, at the end we season the apple jam lemon juice. Let it boil well, pack in sterile jars.

If an orange is used instead of a lemon, then there will be much more juice, it can be added instead of water to the peel or partially replaced.

Time for preparing- 1 hour 15 minutes

Exit- 1.3 liters ready jam

It is believed that jam was first brewed in Poland over 200 years ago. Translated from Polish, the word "jam" means a product made from fruit or berry puree, boiled with sugar to a thick state.

You can prepare a sweet treat from absolutely any berries and fruits, but the most common is apple jam.

How to cook jam from apples at home is known to many housewives, but not many cook it. After all, to cook a real delicious fruit dessert good quality, requires a certain skill and the presence of a sufficient amount of free time. But, on the other hand, deciding to cook apple jam for the winter at home, you will get an incredible delicious dessert, which can not only be savored with tea on cold days, but also successfully used in any pastries.

Jam from apples is good to cook from ripe, even overripe fruits. You can use slightly crushed fruits, as long as they do not have rotten spots. After all, fruits with rotten sides contain mycotoxins, which is unsafe for our body.

Apples are crushed raw with a meat grinder. Or apple slices are boiled until soft, and then they are ground through a sieve or mashed with a blender in a puree. Then the fruit puree is boiled with sugar to a thick consistency. During the cooking process, the apple mass should decrease by half. Ready jam from apples, when solidified, should be of such a consistency that it can be cut with a knife.

The principle of how to make jam from apples is clear to us. But when cooking fruit puree you may encounter the fact that it burns to the bottom of the pan or “shoots”. This problem can be solved by making jam from apples in a slow cooker. A modern assistant to many housewives is able to greatly simplify and speed up the process of preparing a dessert.

Hot jam is laid out in clean glass containers and closed with lids. Some housewives additionally bake jam in jars in the oven. At the same time, a dense protective film is formed on the surface of the mass, due to which the workpiece for the winter is stored much longer.

Apple jam, a recipe with a step-by-step photo of which is presented below, is thick, fragrant with a natural fruity taste.

How to make jam from apples at home for the winter:

Rinse ripe, fragrant apples, peel and chop into pieces of arbitrary size.

Pour apples a small amount water and cook them over low heat with the lid closed.

Now soft fruit pieces can be easily puréed using a blender.

saucepan with applesauce close the lid, place on a quiet fire and cook for 25 - 30 minutes. Be sure to stir occasionally with a wooden spatula or spoon so that the mass does not warm up.

Add sugar to the hot fruit puree, mix thoroughly and boil on the slowest until thick. Take note - the time it takes to make jam depends on several factors. For example, if apples are juicy, then they need to be cooked longer. But if you use dishes with a wide bottom for jam, then the liquid from the fruit puree will evaporate much faster, so the cooking time is significantly reduced.

Check the degree of readiness of jam like this. Dial a little sweet mass into a spoon, cool. If the jam is firmly held in a spoon, does not spread and does not fall out, then it's ready! Put the jam hot in clean jars and roll up.