Apple jam in the oven recipe for the winter. Orange-apple jam through a meat grinder

Apples are necessary and beneficial for everyone. An amazing combination of taste and aroma with vitamins, acids, pectin and fiber can improve the health and mood of every person. The fruits of most autumn and winter varieties They are stored well and for a long time without losing their properties, however, apple preparations for the winter have always been relevant and varied. They have a special taste and help in creating family culinary traditions, save time and effort in the future.

SWEET PREPARATIONS FROM APPLES FOR THE WINTER

The main preparations from apples for the winter are desserts: jam, jam, marmalade. The best apples for them are cinnamon apples, anise, pepin saffron, simirenko, renets and some others, even very ripe Antonovka. It is important that the apples are sweet, because the sour fruits are easily boiled during cooking.

Apple jam

Traditionally, for jam, apples are peeled and cut into slices no thicker than 2 cm. However, you can also cook unpeeled apples either whole without the core (it is removed with a special tube), or cut into quarters. Apple jam can be prepared in different ways as a preparation for the winter.
Jam recipe . Peel and cut 1 kg of apples, dipping the slices in acidified or salted water to prevent them from browning. Then rinse lightly, place in a colander, and place in hot water to blanch for 5 to 10 minutes. Take it out, put it in cold water. From 3 glasses hot water From blanching and 800 g of sugar, prepare syrup and add apples to it. Stand for 3 – 4 hours. Boil for 5 minutes and stand for another 8 hours. At the beginning of the second stand, add freshly brewed syrup from 0.5 kg of sugar and a glass of water. Repeat cooking 1 – 2 more times for 5 – 7 minutes. To keep the syrup liquid, pour in at the very end. citric acid on the tip of a knife and stir. Cool and pour into jars.
Jam recipe. Blanch apples, peeled and cut (1 kg), and boil syrup from this water according to the proportion: 5 cups of sugar and 2 cups of water. Pour it over the apples, let sit for 4 hours and cook for 5-7 minutes 3-4 times until tender. If some of the slices are cooked before the rest, take them out and put them in a jar. For a strong aroma, you can add vanilla or citrus zest.
Excellent workpiece in winter - jam from apples of paradise . Cut the branches of 1 kg of apples in half, remove the remaining sepals, wash and chop. Place in boiling water for 5 minutes, cool, and make syrup from this water: 1.3 - 1.5 kg of sugar per 800 ml. Immediately pour it over the apples, let sit for several hours and cook the jam in several batches.

Jams

For apple preparations in the form of jam, there are no strict requirements for the variety and degree of ripeness. The final taste is controlled by the amount of sugar and the volume of water. But it’s better to take apples with sweet and sour or even sour taste.
Apple jam . Peel 1 kg of apples and cut into small pieces, add a glass of sugar and pour 1.5 - 2 glasses of water, cook over low heat. When the apples begin to soften, add 2 cups of sugar and cook until tender, about 40 minutes. You can immediately mix all the ingredients, bring to a boil and cook in one or several steps, but the apples must be boiled, for this to happen for sure, they are grated coarse grater.

We recommend reading: WHAT TO COOK FROM APPLES

“Five-minute” apples

For this preparation of apples for the winter, there are exact proportions - 1 kg of fruit and 200 g of sugar, but you can also do it by eye. You should take apples of the same variety, then they will be ready at the same time. Place peeled and randomly chopped ripe and juicy apples. Pour 1 - 3 heaping cups of sugar, stir, close and leave overnight until the juice appears. Then bring to a boil, cook for 10 - 15 minutes, transfer to hot sterile jars, and roll up.

Apple preparations in the form of jam or five minutes have a wide range of uses; they can be a filling for pies or charlotte, and the basis for sweet and sour sauces.

Dessert preparations from apples are most often made with sugar, but there is a recipe for puree that can be prepared both sweet and natural.

Apple puree

Peel and chop the apples, add 2 cups of boiling water per 3 kg, cook for 10 - 20 minutes until they are completely boiled. Quickly rub the hot mass through a colander, but better through a sieve, reheat for a couple of minutes, put into hot, dry liter jars, pasteurize in a water bath at 70°C for 30 minutes or sterilize for 15-20 minutes at a boil, roll up, turn over. To prevent the puree from darkening, add ascorbic acid, it slows down oxidation and extends shelf life.

If there are a lot of apples, there is also carrion or unripe and substandard apples different varieties, it is worth making real jam or exquisite marmalade from apples for the winter.

Apple jam

Weigh the finished unsweetened puree, put it in a jam bowl, and heat to a boil. Cook for 5 - 10 minutes over medium heat to thicken a little, add 800 g of sugar per 1 kg of puree. After the sugar has dissolved, increase the heat to an intense boil, stirring all the time. Drop onto a plate; the finished jam will not spread when cooled. You can check readiness by temperature. If the thermometer shows 106°C - the boiling point of the jam, everything is ready. Place in hot dry jars, cool for 1 - 2 days, when a film appears on the surface, cover with parchment and tie, or roll up like regular jam.

Marmalade

Marmalade from applesauce . Use sweet ones for puree summer berries, pour in the juice of sour berries and prepare a puree, weigh it. Pour into a low saucepan, preferably a steel one, pour 600 g of sugar per kg of puree and cook, stirring all the time with a wooden or plastic spatula until the apple mass leaves the bottom. Pour the mixture onto a coated dish or baking sheet and level with a knife. Sprinkle with ground nuts or chopped candied fruits. When the marmalade dries slightly, roll it up and cut it.
Marmalade from baked apples . Bake the apples in the oven, immediately quickly rub through a sieve, remove the skins and seeds, and weigh. For 1 kg of prepared apple mass, put 500 g of sugar, stir and cook until the marmalade is ready (if you run a spatula along the bottom, a groove will remain). Pour into a thin layer, cool, sprinkle with sugar and cut into pieces.

APPLE PREPARATIONS FOR THE WINTER - COMPOTES

For canned compotes take not quite ripe autumn or winter varieties with dense sour or sweet and sour pulp. It is better to put apples of only one variety in one jar, smooth and without flaws. Usually the fruits are not peeled, but only quickly cut into large slices of the same size, the core is removed and, to avoid darkening, they are dipped in a solution of citric acid, 3 g per liter, or salt, 20 g per liter, for no longer than half an hour.

Apple compote . Place the prepared apples in a colander or a special basket and blanch for 5–7 minutes to displace air and prevent darkening. Immediately transfer to chilled water for 2 minutes, drain, drain and place in jars, shaking them to pack tightly. Pour boiling syrup, 700 ml of water and 300 g of sugar, sterilize and roll up. For preparing apples for the winter, a more popular option is when the apples are poured with syrup, kept for 5–7 minutes, drained, boiled and poured again, immediately rolled up without sterilization and wrapped in a blanket to cool slowly.

Quick apple compote . Wash thoroughly, quickly cut and immediately place in jars, just below the hangers. Pour sugar at the rate of 2/3 cup per liter jar, pour boiling water, sterilize and roll up. The syrup turns out quite sweet, but in winter it can be diluted with water or fruit drink.

To add decorativeness to apple preparations in the form of compote, intensely colored berries are added to them - black currants, cherries or dark seedless plums, and red currants or gooseberries can be flavored. There is no need to change the amount of sugar.

APPLE PREPARATIONS FOR THE WINTER - SEASONING FOR MEAT AND FISH

The versatility of the apple is such that it can be the main component, the soloist, not only in sweet desserts, but also in snacks and seasonings. The number of recipes for apple snacks is quite large.

Apple seasoning . 5 kg sour, a little unripe apples peel and cut, boil in a saucepan with a small amount of water, rub through a sieve. Transfer the puree into a low saucepan. Grind 300 g of garlic and 100 - 300 g each of parsley, coriander, dill and celery, 800 g in total. Peel and chop very finely 500 g of sweet pepper. Put everything in puree, add salt and sugar to taste, approximately 2 - 3 tbsp. l. Cook for 10 – 15 minutes, place the hot seasoning into hot and dry jars, sterilize and seal.

Apple relish with horseradish . 4 kg of apples, a glass of garlic cloves and 400 g of horseradish, peeled, chopped, minced, seasoned with 3 tbsp. l. salt and 2 tbsp. l. Sahara. Mix everything very well, put it in clean jars, and put it in the refrigerator.
Seasoning made from apples and lingonberries. Bake 1 kg of apples and prepare puree. Place 1 kg of berries in boiling water for a couple of minutes, drain and put into puree. Season with 1 - 2 tbsp. l. sugar, put 4 cloves and a piece of cinnamon. If the mass is very thick, pour a glass of water. Cook for 25 - 30 minutes, stirring, put into small jars, sterilize for 20 minutes and roll up.

SOAKED APPLES

Urine is an ancient method of preparing apples. The easiest option is to soak together with cabbage in a barrel, when apples and cabbage with carrots are laid in layers, the brine is made according to the recipe sauerkraut. But you can cook them separately. To do this, you need to select picked (not fallen) apples without defects from autumn or winter varieties and let them sit for 2-3 weeks after picking so that they “arrive” and some of the starch turns into sugar.

Blank soaked apples . Wash the apples and place them in thick layers in a large enamel pan legs up. Place currant, mint, cherry, raspberry leaves at the bottom of the pan and between the layers of fruit, but preferably rye or wheat straw. Cover the top layer with leaves, then with boiled canvas, then put a wooden circle and pressure. For brine: 15 g malt or 20 g rye flour stir in water so that there are no lumps, brew up to a liter of boiling water, boil, let stand, add 50 g of sugar and 15 g of salt. Pour over the apples and leave at 10–15°C for 10–12 days, make sure that the apples are completely submerged in the liquid, and add more if necessary. Then move to a cool place and store until the next harvest.

MARINATED APPLES

Pickled apples are another type of apple preparation for the winter. Ripe apples cut into 2–4 pieces without defects, remove the core. Remove the coarse skin, leaving the fine skin on. Blanch at 85°C for 5 – 7 minutes, pour over cold water, arrange in jars as tightly as possible, add cloves, allspice, and a piece of cinnamon. Pour in marinade per 1 liter of blanching water, 4 cups of sugar, 160 g of 9% vinegar. Sterilize and roll up.

Obviously, these recipes are not the only way to prepare apples for the winter. You can make wine or juice, and from the “waste” you can make puree or pie filling, which is frozen in plastic containers. A multicooker will significantly speed up and simplify the process. Any apple preparations will help preserve everything that nature has given us for health, benefit, savings, pleasure, and for festive memories of summer!

If we follow established culinary terminology, then our preparation should not be called apple jam, but rather - thick jam. But in fact, it is something between jam and jam - the product is thicker than jam, but it retains the apple pieces intact. It is this consistency that has its advantages - on the one hand, this jam does not need to be boiled for as long as classic jam, on the other hand, it can be used as a filling for pies without brewing additional starch.

The harder and more sour the apples, the better their slices will be preserved in the finished product.

Ingredients

apples – 1 kg
sugar – 1 kg

How to make apple jam

1. The most important thing in the cooking recipe is apples. They should be firm and not overripe. Choose the variety at your discretion, but the sweeter the fruit, the less sugar you will need. I always recommend using seasonal products - they are much fresher, more flavorful and contain fewer preservatives and other industrial impurities. Wash the apples thoroughly, remove the peel and core. If there are slightly dented parts, they need to be cut off. Don't be lazy to choose your fruits well.

2. Finely chop the fruits, the pieces should be about half a centimeter in size. Apples have a lot of pectin, so this jam will gel well. The smaller you cut the apples, the more creamy the texture of the dessert will be.

3. Place apples in a saucepan and add sugar. If you have a sweet variety, you can reduce the amount of sugar, but if you have an incorrigible sweet tooth, be guided by your taste. If desired, you can add a little lemon juice, it will add additional piquancy to the jam, but this is not at all necessary. Add 3 tbsp to apples and sugar. l. water.

4. Then everything is very simple: put it on the fire, bring it to a boil, reduce the power and cook for 30-40 minutes. Stir the jam periodically so that the liquid evaporates evenly. Soon you will notice how it will acquire a pleasant jelly-like structure.

5. Determining readiness is very simple: you need to drop a little jam onto a plate and let it cool. If it holds well and does not flow, then everything turned out as it should.

6. You can try the jam as soon as it cools down, or you can store it for a long time and enjoy it throughout the year. To do this, we first sterilize the jars by scalding them with boiling water, and, of course, do not forget about the lids. Transfer the still hot jam and immediately seal it tightly. Let it cool completely, wrapping the jars “in a fur coat” - a blanket or other heat-saving item. Store in a dry and cool place.

Apple jam is a piece of summer that will delight you in the cold autumn, and will come in handy during the New Year holidays.

Note to the hostess

1. It would seem that the water quality for sugar syrup it doesn’t matter: the fruit will be boiled in it for a long time - it will acquire a peculiar taste. This is true, but two points should still be taken into account: firstly, neither table waters nor medicinal mineral waters are used in the conservation process; secondly, the liquid that flows from the tap in most CIS countries has not yet earned the title of drinking water. For cooking, including homemade preparations, you need high-quality filtered water if there is no place to get spring or well water.

2. White filling allows you to make jam not in the fall, but in June, because the fruits of this variety ripen early. One caveat: the delicacy will not turn out like the one in the photo, because the pulp of tender June apples will turn into a heterogeneous puree as a result of heat treatment. Although it is lumpy, it is tasty.

3. Any apple sweets are traditionally supplemented with cinnamon. At the beginning of heating the jam, while it is completely liquid, powdered spice or a self-ground stick is added to it with vigorous stirring. There is an opportunity to make the task easier - buy culinary essence, you just need to buy a natural one. A half-liter container will require very little of it - 2-3 drops.

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

Apple jam for tea drinking

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

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

A few cooking secrets

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

How long does it take to cook apple jam?

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

How much sugar do you need?

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

How to store?

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

Classic cooking method

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

Ingredients:

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

Video with three different options preparations.

How to properly cook assorted pears?

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

You need to prepare:

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

Orange-apple jam through a meat grinder

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

Ingredients:

Step by step preparation with orange:

Apple-plum jam

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

To do plum and apple jam, you need to prepare:

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

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

Apricot recipe

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

Recipe for apple jam with apricots:

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

Bread machine recipe

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

Ingredients for 0.5 kg of apples:

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

Apple jam in a slow cooker

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

Step-by-step instruction:

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

Video with a different cooking option.

Even my mother’s assistant can make aromatic apple jam at home. Secret delicious preparation– full compliance technological process. Apples are an ideal budget fruit for culinary experiments, so you can safely get down to business.

Apples are the most common fruit in our country, so they were eaten fresh and processed. They are the most accessible to any family. Therefore, almost every housewife prepares apple jam for the family for the winter during the appropriate period. After all, this sweet is loved by both children and adults: it can be spread on bread or pancakes, and it is perfect as a filling for pies.

Cooking jam is very similar to making jam: it is checked for readiness in the same way - not a large number of drip onto a snack plate and make sure it doesn’t spread.

But there are also differences in the technological process:

the finished dish should be poured into jars while hot, otherwise it will thicken right in the container where it was cooked;
in order to achieve light color product, before heat treatment, you need to pour the fruit with salt water (1 liter of liquid and 1 tablespoon of salt) for 15 minutes.

How to choose and prepare apples correctly

Any variety of apples is suitable for making jam, but sweet and sour fruits are especially good. Moderately ripened fruits make jam into pieces, and overripe fruits are suitable for a dish with a uniform consistency.

To make jam, take ripe fruits. Preparing fruits involves washing, cutting out blemishes and cores with seeds. The apples are then sliced or grated to speed up their cooking.

You can remove the skin from the fruit as desired, but you need to keep in mind that the skin on apples contains pectin, and it will be more difficult to achieve a jelly-like consistency without it. If it is left, then after cooking the pulp is rubbed through a sieve.

How to make apple jam at home

Most often, jam is prepared with the addition of sugar; heat treatment. Apple sweets differ from each other in the presence of various ingredients and consistency, as well as appearance. Therefore, there are many recipes that combine various ingredients and the consistency of the components of the sweet product in different ways.

A simple recipe for the winter

For jam, quickly prepared according to a simple recipe, you only need to add fruit and sugar to equal quantities. Step by step it is prepared like this:

the prepared fruits are placed on the bottom of the container in which they will be cooked and sprinkled with granulated sugar;
leave for a while and begin to bring to a boil, stirring;
when the jam boils, reduce the power of the stove and continue stirring;
cook for 40 minutes, skimming off the foam.

If you want to receive thick jam and have homogeneous consistency, then at the end of cooking, beat the mass with a blender. After the preparation process is completed, the product is placed in sterilized jars and sealed.

Apple confiture with cinnamon and lemon

This apple product has a richer flavor than regular jam because it must be cooked with lemon and cinnamon.

Ingredients:

apples;
sugar;
lemon;
water;
cinnamon.

Refined sugar is poured into water and syrup is boiled. At the same time, prepare the apples. Then they are grated on a coarse grater and placed in syrup. Cook for an hour, stirring. At the end of the cooking process they put it there lemon juice and cinnamon. Everything is poured into sterilized jars and hermetically sealed.

Apple jam with lingonberries

This old recipe, which combines apples and lingonberries, and many people still want to cook it today.

Recipe ingredients:

apples;
cowberry;
water;
lemon acid;
granulated sugar;
gelling agent;
vanilla sugar.

Prepared apples are separated from the skin and core. Then they take a pan and put in what was trimmed from the fruit. A solution is prepared in another container: water is poured in and citric acid is poured in, and then the fruit pulp, which is cut into slices, is immersed in it. The apples are infused in this solution for some period.

After keeping the fruit pulp in acidic water, it is poured into the container where the skins are located. Then this pan is placed on the fire and boiled for 3 minutes. The pectin from the skin goes into solution and thus the jam will become thicker.

After cooking, strain and pour the liquid back into the first pan. Boil the fruits for 10 minutes until they are softened. After this, puree with a blender, but not completely, and leave some of the pieces and add lingonberries.

The next step is to mix vanilla with regular sugar and add a gelling agent. Place on the fire and, stirring, leave for 5 minutes. Remove the boiling product and pour into prepared jars, roll up with iron lids.

In a slow cooker

Modern technology can greatly simplify the process of making apple jam. Making it in a slow cooker is very easy.

Ingredients:

apples;
sugar;
water.

The fruits are prepared and the skin is removed. It is loaded into the bowl of the device, select the “Steam” function and leave for 10 minutes. Then a liquid containing pectin remains in the container, into which chopped apples and sugar are placed.

After this, turn on the “Quenching” mode and leave for 60 minutes. After preparation, pack into sterilized containers and roll up.

With orange

If you cook this aromatic jam correctly, children will especially like it.

Ingredients:

orange;
apples;
water;
sugar.

Boil the apples in water and remove them, and add sugar and chopped orange to the remaining liquid. Grated apples are also returned here. Stirring, keep them on the fire for a quarter of an hour. Pour into sterile containers and seal.

With chokeberry

This jam is a vitamin product due to the properties of chokeberry.

Recipe ingredients:

apples;
Rowan;
sugar;
water.

The prepared fruits are cut into slices along with the skin and core. At the same time, the berries are also prepared. Pour water into the pan and blanch the black rowan for 5 minutes. Then add apples and cook for 20 minutes, stirring. Remove the container from the heat, cool and grind.

Add sugar to the resulting puree and cook for about an hour, stirring. Place into prepared jars and seal.

In the bread machine

This technique is quite suitable for making jams, since it has a “Jam” mode.

Components:

apples;
sugar.

The prepared fruits are grated on a fine grater. Then the puree is put into the device and sugar is given. Set it to the desired mode and leave it to cook. At the end, they are laid out in sterile jars and covered with lids.

Sugarless

You can make wonderful jam without the presence of sugar.

Components:

apples;
water.

Pieces of fruit are poured with water and boiled for 20 minutes. Then the mass is ground or pureed with a blender. If you need a product with greater thickness, boil it again for several minutes. Pour into prepared jars and roll up.

Without sterilization

You can make preparations for the winter without sterilization, limiting yourself to pasteurization.

Components:

apples;
sugar;
water.

The prepared fruits are cut into cubes, and water is boiled at the same time. Blanch the fruit for 10 minutes. Then the fruit is combined with sugar and half of the liquid remaining after blanching is added. Cook until done. Stir occasionally. Pour into jars and seal.

Apple jam is the most popular and favorite sweet treat. It is not only tasty, but also very healthy. The majority of the population does not know about many of the qualities of this product.

You should definitely know about beneficial properties apple jam. It preserves all vitamins and microelements. Them as in fresh apples, and in the boiled version there is quite a lot. Contains:

beta - carotene;
vitamins (A, B1, B2, H, C, PP);
potassium;
calcium;
sodium;
zinc;
phosphorus;
iron;
magnesium;
selenium.

All these components are fully conveyed in apple jam.

Sweet dessert promotes:

normalization of digestion;
strengthening heart muscles;
reducing blood cholesterol.

In addition to those listed beneficial effects, the product is an excellent source of vitamins, microelements, and nutrients.

Interesting apple jam recipes for the winter

Any housewife loves to experiment. Everyone probably has special recipe from grandma. There are many interesting and simple recipes apple jam, which all housewives should know about.

Before starting the process of making apple jam for the winter, it is necessary to process the fruits. They should be:

Apples do not need to be peeled. However, the jam without them turns out more tender and homogeneous.

Simple apple jam recipe

This method of cooking is traditional. The composition of the sweet includes:

kilogram of apples;
glass of water;
kilogram of sugar;
1 tsp. citric acid.

Pour prepared ones into a cooking container.
They can be ground or finely chopped. Add all the ingredients there and put on fire. It is necessary to stir constantly so that it does not stick. After boiling, cook for about half an hour.

The jam will be thicker if you cook it over high heat. For a more liquid one, you need to reduce the heat well.

The finished dessert, when hot, is poured into sterilized jars and closed. Store preferably in a cool place.

This is a fairly simple apple jam recipe. It is convenient to cook it from any type of fruit. Overripe, sweet, and sour apples are also suitable. The result will certainly please the hostess.

Recipe with added cinnamon and vanilla

How to make apple jam with a special flavor? Just one minor ingredient can dramatically change the taste of a dish. To obtain jam from apples with a special, unusual taste, you need to add pinches of cinnamon and vanillin to it.

For preparation you will need the following components:

kilogram of apples;
kilogram of sugar;
half a glass of water;
ground cinnamon and vanilla.

Apples must be prepared in advance as indicated above. Grind in a meat grinder. Pour the resulting mixture into a non-stick pan. Pour water over the apples and put on fire. Cook this mixture for half an hour over low heat. Throughout the cooking process, it is necessary to stir the consistency, as it gurgles and splashes around.

After 30 minutes of cooking, add sugar. Boil the almost ready apple jam over low heat for another half hour. You can add a pinch of vanillin and cinnamon along with sugar or 10 minutes later.

If you don’t like the strong aroma of cinnamon, you can boil a cinnamon stick with jam for 15–20 minutes, then remove it.

You can make apple jam for the winter using this recipe with the addition of. It is poured along with sugar.

Zest, cinnamon, and vanillin are used at the same time. The taste is extraordinary. Remove the jam from the heat and immediately roll it up.

You can add ingredients such as cinnamon, lemon, anise, and cloves to apple jam. Cherry leaves are also used for a special aroma.

Recipe for apple jam from Antonovka for the winter

There is a special ingredient in the Antonovka apple jam recipe for the winter. This is nothing more than a whole liter of water. The peculiarity lies in the variety of the fruit itself. They contain a lot of pectin, which is great for curdling liquid. For jam you need:

kilogram of prepared apples;
liter of water;
kilogram of sugar;
0.5 tsp. citric acid.

Apples must be peeled and seeded and grated on a coarse grater. Immediately pour all the ingredients into the pan and cook, stirring. After boiling, cook for another 40 minutes. Close while hot.

What makes this recipe special is the variety of apples. Jam from them turns out like marmalade. Each small segment of the fruit is preserved intact. The water turns into hard jelly.

Apple jam in a slow cooker

Except traditional ways When preparing a sweet dessert, it is possible to use a multicooker. This device will make the housewife’s task easier and make excellent jam.

You need to take:

kilogram of apples;
0.5 kilograms of sugar;
2.5 glasses of water.

After peeling the apples, do not throw them away, but steam them in the multicooker itself, pouring 200 ml of boiling water. This will release the pectin from the skins and help the jam thicken.

Washed and peeled apples should be finely chopped and poured into a slow cooker, add the juice obtained from boiling the skins. Cover everything with sugar and put on simmer mode for 1 hour.

At the end of the mode, you need to mix everything and turn on the baking mode for 40 minutes. During the process, stir the jam several times.

Pour the finished dessert into jars and roll up. Making apple jam in a slow cooker is not difficult. You need to be careful with the heating temperature of the device. Jam is cooked no higher than 130 degrees. If it is possible to select the temperature, it must be set exactly at 130 degrees.

The number of apples for making jam in a slow cooker should not exceed 1 kg. Otherwise, the dessert will spill into the slow cooker and ruin both it and the jam.

If you follow the primitive cooking rules, it will not be difficult to cook thick, transparent apple jam of a beautiful bright shade. There is no need to think about how to make apple jam for the winter at home; it’s quite simple and quick to do.

This delicious dessert can be used both as a sweet addition to tea and for making buns and pies.