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 you wish, you can add a little lemon juice, it will give the jam additional piquancy, but this is completely optional. 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.
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
In jam, quickly prepared by simple recipe, you only need to give fruit and sugar in 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 rubbed coarse grater and put 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. Prepare a solution in another container: pour water and pour citric acid, and then the fruit pulp, which is cut into slices, is immersed there. 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 cooking process. 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 fragrant jam That's right, 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.
When the canning season is in full swing, housewives prepare both regular 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 - apple. It differs from jam in its ease of preparation, taste and consistency. It can be eaten as independent dish or use for baking.
The peel contains pectin, a substance responsible for its 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, this is even better, since the jam thickens well.
Some housewives leave the peel and cook apple slices together with her. After this, you have to take a sieve and wipe the mass so that it becomes homogeneous. To make the fruits cook faster, they are grated or finely chopped with a knife. If you don’t want to thoroughly chop the fruit, you can cut it into 4 parts.
How to choose and prepare apples correctly
The process begins with product selection and preparation. It is better to give preference to local fruits, since imported ones are not suitable for jam. Best dessert obtained from late varieties of apples. Their peculiarity is the preservation of their dense structure and aesthetic appearance.
Apples picked in summer are not suitable, as they turn out loose during cooking. But some people may like the mushy state, then they should take semi-juicy fruits. Regardless of the type of jam, the fruit must be clean, without seeds or stems, and any wrinkled areas must be cut off.
How to make apple jam at home
Jelly-like apple jam - amazing dessert, which is easy to prepare yourself. If you don’t have cooking skills, prepare the dish according to the classic recipe. It contains a minimal number of ingredients, which does not affect the taste in any way. In the future, you can improve the recipe by adding various ingredients and using special techniques.
A simple recipe for the winter
Most easy recipe, which includes only two ingredients:
- apples;
- sugar.
Step-by-step preparation:
- Take equal amount apples and sugar.
- Place the chopped fruits in a saucepan and add sugar.
- Leave for 2 hours so that the sugar melts a little. Place on medium heat.
- As soon as the mixture boils, reduce the heat, continuing to stir.
- Gradually it will become thick. In this case, you need to constantly remove the foam.
- To make the apple mass homogeneous, at the end of cooking, additionally chop it 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 into sterilized jars and sealed.
During cooking, make sure that the jam does not burn to the bottom of the pan.
Apple confiture with cinnamon and lemon
If not everyone in the family likes sweets due to the homogeneous structure, you should not refuse the dish and your favorite apple flavor. There is a way out of the situation - cook jam. This is one of the varieties of jam. The peculiarity of confiture is that the finished product consists of pieces of aromatic apple pulp. And revive familiar taste Cinnamon and lemon will help.
Apple jam with lingonberries
Jam with apples and lingonberries - classic recipe, which will never lose popularity. Sweet and sour apples and tart lingonberries are a wonderful combination. The resulting product has a “zest”. The taste and color are somewhat reminiscent currant jelly(from red currants). For cooking, fruits are taken in equal proportions or depending on taste preferences.
In a slow cooker
A multicooker can help in cooking. Every modern housewife cannot imagine cooking without this assistant. Essentially, this is the same pan, which is presented in the form of a bowl. Thanks to the uniform distribution of heat, apple jam is much more aromatic and the structure is softer. It's even easier to make than using a saucepan.
With orange
The orange in apple jam has a characteristic citrus sourness. The sweet and sour taste, bright color and rich aroma will appeal to everyone. During cooking, only orange pulp is used without transparent partitions. To further diversify the taste, aroma and consistency, the jam can be cooked with the addition of chopped zest. During the cooking process, the pieces of skin become sweet and tingle pleasantly in the mouth after chewing.
With chokeberry
People call it chokeberry - a berry with big amount nutrients. Thanks to rowan, the color is dark and rich. Original taste Even gourmets will like it. Preparation in the form of apple and rowanberry jam will provide a person with vitamins and all the necessary components in the winter.
In the bread machine
In addition to the multicooker, bread makers are no less popular. Almost everyone has a “Jam” mode. Using a device for cooking will save time for the housewife. While the apples are cooking, you can go about your other daily activities. Moreover, 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 piquant and aromatic, and the cooking process is no different from the usual. Before you start cooking, you need to choose sweet apples.
Without sterilization
When making apple jam, you can bypass the sterilization process. 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. The cooked jam is placed 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. Some people prefer sweetness, others prefer sourness. For such a case, recipes for jam from sour apples. As a rule, they are tougher and have to be boiled to become soft. They have one important advantage - they are most suitable for jam due to their gelling properties.
Storage
The finished 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 dessert is not intended for long-term storage, put it in the refrigerator and eat it whenever you want. In this case, you need to ensure that liquid and baking crumbs do not fall into the container with the mixture. Otherwise, it will begin to deteriorate quickly.
Homemade apple preparations are always in demand among sweet tooth lovers. Of course, the simplest and most reliable way to get greatest benefit from fruits and berries - eat them fresh. It is in this form that they are saturated useful substances. However, the summer season is short and housewives strive to prepare them for the winter in the form of various home canned foods.
There are many variety of recipes from apples. They are dried, fragrant jam, marmalade, marshmallows are prepared, and compotes are boiled. One of the popular preparations is jam. It is ideal for sandwiches, it is used for filling pies, and preparing gravy for pancakes.
How to make apple jam for the winter at home, which one to use? We will look at the most popular, simple recipes today on the Popular About Health website.
Preliminary preparation
In order for your homemade apple jam to turn out great, it is better to prepare it from sweet and sour apples. If you want to cook with pieces of fruit, take dense, juicy fruits. Use overripe ones for a product with a uniform structure.
Experienced cooks It is advised to cook from slightly unripe apples, as they contain more pectin. This gelling agent is responsible for the thickness of the finished product.
Before cooking, the fruits must be washed well, the core and seeds removed and the pulp cut into pieces. small pieces. It’s even better to grate it on a coarse grater.
Many recipes involve cooking from peeled fruits. However, the choice here is yours. If you need to finely chop the apples, you can leave the skins on. However, the most delicate and homogeneous jam is obtained from fruits without peel.
There is no need to cut off the skin from the fruits of Beloye Naliv or Antonovka. The treats made from them always turn out to be the most delicious and aromatic.
For a variety of tastes, you can add various spices during cooking - cinnamon powder, nutmeg, ginger, vanilla or mint. Their number depends on your preferences.
Other fruits and berries containing pectin go well with apples - currants, gooseberries, plums, red and chokeberries.
Now let's proceed directly to preparing apple jam:
Classic recipe for home use
Us will be needed: for 1 kg of apples - 1.2 kg of sugar, a little more than half a glass of sugar.
Cooking:
Prepare the fruit as described above. Chop finely, place in a spacious, wide enamel pan. Add water and boil. Immediately after boiling, reduce the temperature and cook for 10 minutes, stirring.
Add sugar, stir. Bring to a boil again, simmer at a gentle simmer for 30-40 minutes until thickened. Stir regularly and skim off foam. Place in boiled jars and screw on the lids.
A simple recipe for apple jam
Us need to: for 1 kg - the same amount of sugar, 3 tablespoons of citrus juice: lemon, lime or orange.
Cooking:
Process the apples and chop them in a blender. Place in a bowl and quickly pour over the citrus juice before the mixture has time to darken. Add sugar, mix well.
Place in a saucepan and boil over medium heat. Immediately reduce the temperature and continue cooking, stirring and skimming off the foam. Typically the cooking time is 40 minutes.
Recipe with apple slices
Us need to: for 1 kg - 1.2 kg of sugar, half a glass of water.
Cut the washed, cored and peeled fruits into cubes or thin slices. Place in a saucepan, add water, and boil. Cook at low temperature for 15 minutes. Do not close the lid.
Add sugar, reduce heat, cook at low simmer for about an hour, stirring frequently, removing foam. Finished product All that remains is to put it in jars and screw on the lids.
Homemade cinnamon jam
Many housewives add this spice to their apple compote to give a special aroma. However, you can use it to make just as tasty and aromatic apple jam for the winter. It is ideal for tea drinking and is very good as a filling for pancakes and pies.
For this recipe prepare: for 1 kg - 800 g of sugar (it’s even better to use powdered sugar), 1 tbsp cinnamon powder (without top), half a glass of water.
Cooking:
Process the apples and chop them finely. Place in a large enamel pan. Add sugar, cinnamon, pour in water, mix thoroughly.
Place over high heat, boil, cook, stirring constantly, for 10 minutes. Then immediately reduce the temperature to low and simmer, stirring occasionally, for 45 minutes. Don't forget to remove the foam. Place the hot jam into sterile jars, screw on the lids, and turn over.
With lemon and rum
Us will be needed: for 1 kg - the same amount of sugar, half a glass of water, lemon juice, 3 tablespoons of rum.
Cooking:
Prepare the apples, finely chop or grate them. Place in the pan where you will cook. Pour in sugar, pour in water. Mix thoroughly and bring to a boil. Then reduce the heat and cook at a gentle simmer for 40 minutes. Stir occasionally and skim off foam. 5 minutes before the end, add lemon juice and rum.
Place the finished dessert hot in jars and roll up. When cool, store in a cool place.
There is nothing complicated about preparing apple treats for the winter. Work hard during the season and enjoy your tea in the cold season!
The most delicious and aromatic jam for the winter is made from early apples, for example White filling. These fruits do not last long, so fans of this variety have to prepare apple jam for the winter in order to enjoy later delicious pies and pies.
If you've ever tried homemade jam, then you will definitely understand what we are talking about. Especially for homemade baked goods you need to work hard in winter. And then at any time of the year you will be able to prepare various puff pastries, baskets with protein cream and even croissants.
Ingredients:
- White apples - 1.1 kg;
- Granulated sugar - 800 g;
- Water - 100 g.
Apple jam for the winter: a simple recipe, how to make it
1. How much have we already selected? required quantity liquid, then it is better not to allow excess moisture into the jam. Therefore, washed apples will need to be dried.
Well, regarding the selection of apples for jam for the winter, you already guessed that you can take both overripe and broken fruits. That is, those that were not suitable for cooking. But under no circumstances take rotten apples. And if you come across such ones, then you need to thoroughly clean them. And after such a cleanse, it is worth remembering the weight change. For the recipe, I took exactly 1.1 kg of good, unspoiled apples, from which only the skin was cut off and the seed box was removed. 
2. Peel the apple skins. It is advisable to do this with a special knife, since it cuts very thinly. If you don’t want to bother so much, then you can make “fragrant apple jam” with the skins. 
3. After cleaning, you can safely clean the family boxes and cut the fruits into slices. 
4. Since “white filling” apples were used for the recipe, you can even cut them in half, that is, do not chop them into small slices. They boil up beautifully. 
5. Crush the peeled apples with sugar. Moreover, the slices should not be filled in, but rather shaken. This way the juice that we need for cooking will be released faster. After about 30 minutes, you can move the fruit into the pan and add water there. 
5. When you put the pan on the stove and the jam boils, at first it will seem liquid. It will look something like the photo. But don't worry. To make a thick jam, the apple mass needs to be boiled for 40 minutes. And there is a lot of pectin in apples, so there is no need to add any preserves. 
6. After the above-mentioned time on low heat, the apples should be boiled and the mass will resemble puree. But if this does not happen, then you can use the flea market. 
7. When preparing apple jam for the winter, you need to check it, just as you usually do. Using an ordinary saucer. Place a drop of dessert on a saucer, cool it and check the consistency. The finished jam should not flow down the surface if the saucer is turned over. 
8. Containers for jam and marmalade do not need to be sterilized. But be sure to wash with soda or mustard! After rinsing, the jars must be placed on a wire rack to drain. Even better, wash these dishes in the dishwasher. So you have more free time and the jars are sterile.
Note: Fill half-liter jars with apple jam almost to the top. To protect yourself from oxidation iron caps for rolling, you can omit the jam onto 1 finger. 
9. Preserve in the usual way and insulate until completely cool. 
Please note that there is no need to turn the jars over. 
This recipe for apple jam for the winter is very easy to make, and it smells so delicious! You just have to feel it for yourself. Bon appetit!
