01.07.2017 28 600

Jam from apples for the winter - 5 proven and simple step-by-step recipes

With the advent of the season of harvesting, many housewives make jam from apples for the winter according to their recipes. Someone through a meat grinder, others simmer a delicacy in the oven and use a slow cooker. Various components are also added. In this article, we will look at delicious and simple recipes that you can cook at home.

For apple jam, summer or autumn varieties of apples are used, later ones do not have sufficient juiciness and aroma. You can choose sweet or sour-sweet fruits according to your desire. Usually they choose Antonovka, Aport, Grushovka, Anis. To improve the taste, lemon, cinnamon, ginger, pumpkin, plum, pear, other berries and fruits are added to the delicacy. Traditionally, sugar is used. But in order for the recipe to benefit, this sweet ingredient is excluded.

How to cook the simplest jam from apples for the winter?

A delicacy prepared according to this simple recipe can be consumed immediately or stocked up for the winter. For 1 kg of chopped fruit, 500 g of sugar will go.

1. Cut the prepared fruit into slices of 1.5-2 cm, cover with granulated sugar
2. Let it brew for an hour, stirring occasionally
3. Transfer the mass to a saucepan or cauldron. Add 150 ml of water. Boil
4. Reduce fire. Cook with constant stirring until the apples are soft. Water should be added if necessary
5. Cool down the mass. Grind by driving through a meat grinder or blender
6. Return puree to heat. Boil until desired consistency (10 to 30 minutes)
7. Roll up hot product. Put in a warm place

This delicacy is perfectly stored, suitable for diet food, baking.

Stuffing for pies, so as not to leak

To prepare a thick jam for pies, buns and bagels, you will need to do the following:

1. Rinse, peel apples from peel and seeds. Cut into slices
2. Put in a saucepan. Pour in some water. Cook until fruits are soft
3. Grind the mass through a sieve. Pour into an aluminum bowl
4. Add 700 g of granulated sugar per 1 kg of puree
5. Send the covered pan to the oven preheated to 250 degrees until boiling. Then lower the heat to the minimum mark and simmer for 3 hours
6. After the allotted time, we check the readiness. The mass will acquire a uniform consistency and an amber hue. This means that the product is ready for conservation.

Important: do not postpone conservation for later - the mass thickens quickly.

Cooking in the oven - the old proven way

This recipe is remarkable in that for its preparation there is no need to constantly stand over the pan. The delicacy is prepared independently. It is necessary to take products from the calculation: for 1 kg of apples - 800 g of granulated sugar.

Apple jam cooked in the oven - pictured

1. Put the fruits cut into small cubes in a container. Fill half with water. Add granulated sugar, mix. Before sending the container to the oven, the mass can be killed with a blender
2. Preheat oven to 250 degrees. Place a container covered with a lid
3. After boiling, reduce the temperature to 100 degrees and continue languishing for 2.5-3 hours. Also at this time, sterilize jars, lids
4. When the workpiece acquires a reddish tint and the proper consistency, roll it into jars. Turn over, wrap in a warm blanket.

The jam turns out beautiful, tasty, and the cooking process itself will save you from unnecessary splashes in the kitchen.

In a multicooker - fast and modern

A delicacy cooked in a slow cooker is different in that it is cooked without water. The amount of sugar depends on the sweetness of the fruit and the personal preferences of the hostess.

Jam from apples in a slow cooker - on the photo

1. Mix the peeled and chopped apple slices with sugar, let it brew for 30 minutes to extract the juice. To speed up the process, set the “Cooking” mode and wait until the sugar melts
2. Cook the resulting mixture for 90 minutes according to the "Extinguishing" program
3. Grind the mass through a sieve or beat with a blender. To improve the taste, you can add a pinch of cinnamon
4. Set "Extinguish" again for 20 minutes. Throughout the cooking time, stir the mass with a spatula so that it does not burn.
5. The finished dish can be rolled up

To speed up the cooking process in a pressure cooker, turn on the "Frying" or "Baking" program for 15-20 minutes with constant stirring. Then switch to the "Extinguishing" mode.

From apples without sugar - if you can’t, but you really want to!

Many people like sweets, but they cannot always afford to eat food because of the sugar content. This simple recipe will show you how to prepare sugar-free amber jam from apples until the next season.

1. Prepare 1 kg of fruit - wash, separate the seeds, cut into pieces
2. Pour in 200 ml of water. Cook over low heat for 15 minutes
3. Rub the mass through a sieve or use a blender
4. Boil puree to desired consistency.
5. Put the finished product in bottles, roll up and pasteurize for 15-20 minutes

Recipe with lemon

1. Peel the washed fruits. Cut into large slices. Clean out the seeds. For 1 kg of fruit, 600 g of sugar will be required.
2. Mix the cut pieces with granulated sugar. Pass through a meat grinder. Leave the mixture for a couple of hours to extract the juice
3. Over medium heat, bring puree to a boil. Set aside for 12 hours
4. Add half of the grated lemon to the mass, boil. Push again by 12 hours
5. In the third run, bring the mass to a boil and boil for 5-10 minutes
6. Divide into bottles. Send to a cold oven. Bring to a boil
7. roll up

apple jam with lemon - in the photo

Some practical tips for making apple jam:

• even if sweet apples are chosen, the amount of sugar should not be less than half the weight of the refined product, otherwise the brew will ferment
• when choosing a container for cooking, pay attention that the workpiece does not occupy more than 2/3 of the volume of the container. When boiling, the mass will splash
• a low and wide pan will help save time, as the evaporation area of ​​\u200b\u200bthe liquid will increase
• granulated sugar is added at the end of cooking, otherwise it will burn
• You can determine the readiness of the dish with a wooden spatula: run it along the bottom of the pan. If the resulting groove fills up slowly, the apple jam for the winter is ready.

Summer is approaching its middle and the first early varieties of apples have already ripened in the orchards. Of course, this is the well-known and beloved by many "White pouring", and after a short period of time the no less adored variety under the loud name "Glory to the winner" already keeps up with it.

It is these early apples that act as the most magnificent filling for summer pies. Lush delicious homemade pies with apples, well, who doesn't love them? Such people, most likely, do not exist in nature!

And if you decide to please your family and cook such pies with your own hands, but you don’t know how to make sure that the apple filling does not leak and burn during baking, we give a hint.

Everything is extremely simple! Apples (you can peel, you can not peel) cut into small cubes, take a large frying pan, put on the stove, heat, and, on a dry surface, pour the prepared pieces of apples. Sprinkle them with sugar on top and “fry” constantly stirring. Apples will give juice at first, but in just a couple of minutes the excess liquid will evaporate and we will get the perfect apple filling, which will definitely not flow out of the pies.

Well, if you decide to think about winter and cook thick apple jam for pies, we will be happy to reveal this recipe to you.

It is quite simple, affordable and does not require much time. To implement our plans, we need a little effort and following this recipe.

Taste Info Sweet blanks

Ingredients

• Apples (we have Glory to the winner) - 500 grams;
• Sugar sand - 500 grams;
• Water - 100 ml.

From this amount, we got one half-liter jar of chic thick apple jam. If you want to make more supplies, multiply the number of ingredients.

How to make a thick jam from apples for filling for the winter

Let's start by going to the market and buying there those apples that we like the most.

The main ingredient is there and you can start cooking apple jam. We will cook it in a pan with a wide bottom and it is desirable that it be stainless steel (enamelled dishes are not suitable for this).

We wash the apples and peel them. It is not worth throwing it away from the peel, you can make a wonderful drink.

Peeled apples cut into thin slices. We weigh the result obtained after processing and it is on the basis of this amount that we determine the amount of sugar required. The proportions are one to one.

Pour water into the bottom of the pan, pour the prepared apple slices here.

We send the pan to low heat, cover with a lid and begin to simmer the apples so that they become soft. Since the summer fruits have a rather loose pulp, five minutes will be enough for us to reach the desired condition.

We remove the pan from the heat, arm ourselves with a blender and turn the apples into a homogeneous mass.

Weigh out the required amount of sugar.

Pour it into a saucepan.

We send the pan to the fire and begin to cook apple jam. We interfere constantly (without leaving), and within about 30-40 minutes we get a thick apple jam for pies.

If you are in doubt whether the jam will turn out thick or liquid, then send a spoonful of jam in a saucer, after cooling you will see its final texture.

If you get a liquid jam, then do not thicken it with any thickeners, just boil a little longer.

As you can see, everything is extremely simple and fast, the jam is ready for the winter, look how thick it turned out, no filling will flow out.

We pack it in sterile jars and can store it at room temperature in the pantry.

Thick jam from apples can be used for any filling. Traditionally, pies, bagels, rolls are prepared with apple jam.

Antonovka - almost winter apple, fragrant, sweet and sour.

It is a pity that it is not stored for a very long time, but jam from it tastes delicious and is not difficult to cook.

If friends and acquaintances offer you a box, or even more than one Antonov apples, agree, do not hesitate. Do not eat it fresh - make jam, but such that it will take your breath away!

Antonovka jam for the winter - general principles of preparation

Apple jam for winter preparations can be cooked on the stove in thick-walled dishes, cooked in the oven or slow cooker.

It is not necessary to use quality fruits. Slightly crushed or spoiled apples will also work if the damaged areas are pre-cut.

Apples are cut into slices or halves and seeds are removed from them. After preliminary welding or baking in the oven, slightly cooled fruits are ground on a metal sieve, leaving the peel in it, or they are interrupted with a blender until smooth, carefully grinding it. Often, peeled pieces without preliminary heat treatment are crushed with a meat grinder, passing through the smallest grate.

Sugar and other ingredients are added to already crushed apples. The rate of sugar is calculated in advance by weighing apples prepared for grinding or welding.

They prepare from Antonovka for the winter not only the usual apple jam, familiar to everyone since childhood. Very often, its taste is set off by the addition of nutmeg, cocoa, cinnamon, lemons or oranges.

To preserve marmalade from Antonovka for the winter, the hot delicacy is packaged only in dry, pre-sterilized jars and hermetically sealed with thoroughly boiled lids. If the containers are not sterilized in advance, then after packaging they must be heated in the oven or kept for some time in boiling water, after which they are rolled up.

Thick apple jam from Antonovka for the winter

Ingredients:

4 kilos of Antonovka;

300 ml of drinking water;

1.8 kg of granulated sugar.

Cooking method:

1. Cut the apples rinsed with warm water into slices, remove the core from the pieces, cut off the spoiled and damaged places. Processed fruit should come out at least 3 kg.

2. Transfer the slices to any pan that is suitable in volume and pour the indicated amount of water into them.

3. Boil the fruit over low heat for about half an hour so that the pulp softens well, and remove from the stove.

4. Rub the slightly cooled apples in a colander, carefully choosing the peels so that they do not get into the finished product.

5. Pour the resulting applesauce into a wide stainless steel bowl and add sugar, mix.

6. Place the container on a small fire and boil the fruit mass until the desired density is reached. To get a very thick product, the apple mass should be boiled for at least one and a half hours.

7. Pack the finished hot jam in dry sterile jars and tighten with sterile lids.

Delicate apple jam from Antonovka for the winter with lemon

Ingredients:

Apples, fully ripe - 3 kg;

Sugar at the rate of 600 gr. for every kilogram of pulp;

Half of a small lemon.

Cooking method:

1. Rinse and rinse the apples in warm water, peel and cut into large slices, cutting out the remains of the seed box from each.

2. Weigh the peeled pieces of fruit to correctly calculate the required amount of sugar and twist in a meat grinder.

3. Pour sugar into the resulting puree, mix well and leave for a couple of hours. Then, over medium heat, bring to a boil, boil for a minute and set aside for 12 hours.

4. With a meat grinder with the smallest grate, grind half a lemon. Mix the citrus gruel with the settled applesauce, do not forget to stir, wait until it boils and set aside again for 12 hours.

5. Boil for the last time and boil for at least 6 minutes. Pour hot into clean, dry jars and place in a cold oven.

6. Bring the oven to 150 degrees, hold the jam containers in it for three minutes and immediately roll up.

The recipe for the simplest Antonovka apple jam for the winter

Ingredients:

2.3 kg moved Antonovka;

Sugar, preferably unrefined - 1.6 kg.

Cooking method:

1. Cut the peeled apples into four parts and lay them on a baking sheet in one layer. Bake the quarters at 160 degrees until the apple pulp is completely softened, then cool slightly and grind through a rare metal sieve or colander.

2. Mix the cooked applesauce and sugar, set to boil at a moderate temperature. Be sure to stir from time to time so that the mass does not burn.

3. Not earlier than an hour later, spread the jam in half-liter prepared jars and seal them tightly.

How to cook apple jam from Antonovka for the winter without sugar

Ingredients:

One kilogram of Antonovka;

Drinking filtered water - 200 ml.

Cooking method:

1. Cut apples into large slices and fill them with water.

2. Bring to a boil over low heat, then lower the heat and cook, stirring occasionally, for a quarter of an hour. Cool down.

3. Rub the cooled apple mass through a sieve with your hands and put it on a small fire again.

4. While stirring, boil until thickened, spread hot in prepared dry containers, and cover with boiled lids.

5. Without rolling, sterilize the containers in a pot of boiling water: liter for 20 minutes, half-liter for a quarter of an hour. It will take half an hour to sterilize three-liter bottles.

6. After that, roll the covers with a special key and leave to cool.

Spicy apple jam from Antonovka for the winter in a slow cooker

Ingredients per kilogram of fully peeled apples:

Half a kilo of sugar;

1/2 part of a medium-sized lemon;

Ground nutmeg - 1/4 tsp;

A third teaspoon of cinnamon powder.

Cooking method:

1. Wash the apples well under water. Cut the peel from the fruits in a thin layer, cut them into slices and cut out solid partitions with seeds from each, weigh them.

2. Measure out the amount of sugar required and sprinkle over the apple slices as you transfer them to the cooking bowl.

3. Leave the apples sprinkled with sugar for one hour so that they let the juice flow.

4. After that, mix well and turn on the slow cooker for an hour and 20 minutes in the cooking mode. Then smash the apple mass in puree with a blender and pour into dry containers processed over steam.

5. Place the filled jars on the middle shelf of the cold oven, placing them on the wire rack, and heat for 10 minutes, bringing the temperature to 120 degrees.

6. After that, carefully remove the containers from the oven and immediately roll up hermetically.

Unusual chocolate jam from Antonovka for the winter

Ingredients:

Three kilograms of ripe apples;

Two kilos of sugar;

natural butter;

Dark cocoa powder - 100 gr.

Cooking method:

1. Boil apple halves without peel and seed pods in a small amount of water, achieving complete softening.

2. Strain the apple broth, and beat the fruit pulp with a blender into a mushy mass or grind it on a rare sieve.

3. Transfer the prepared applesauce to a thick-walled pot or saucepan, mix it with sugar and put it on a small fire to boil.

4. Mix cocoa powder well with melted butter and add to the total mass 20 minutes after it has been boiled. Mix well and continue to simmer until you reach the desired consistency.

5. The finished chocolate-apple jam is preserved in the usual way without sterilization.

Fragrant jam from Antonovka for the winter with oranges

Ingredients for 1 kg of processed apples:

700 gr. Sahara;

One large orange.

Cooking method:

1. Rinse the apples, cut the cores by cutting the fruits in half. Weigh and chop the fruit together with the peel in a food processor.

2. Scald an orange with boiling water and chop it together with the zest in the same way as apples.

3. Mix the apple and citrus masses, add granulated sugar, correctly calculating its amount, mix.

4. In a thick-walled saucepan or cauldron, boil for 40 minutes over medium heat, be sure to stir often. If you are afraid of burning or there is no time for frequent stirring, you can boil it on a minimum fire. In this case, it will take more time, about an hour and a half.

5. Spread hot jam over glass jars calcined in the oven and immediately roll up with sterile lids.

Antonovka jam for the winter - cooking tricks and useful tips

The peel of Antonovka apples softens well during cooking, and if it is not peeled off, even after grinding in a meat grinder, its pieces will not be felt in the finished jam.

So that during prolonged boiling the apple mass does not burn, it must be stirred more often, and only thick-walled dishes should be used for cooking.

The wider the container, the faster the moisture will evaporate from the fruit, and the jam, accordingly, will cook faster.

After adding sugar to the applesauce, mix it well and let it stand for a while so that the sugar crystals dissolve well.

If you doubt the readiness of the jam, run a wooden spatula along the bottom of the container. If the mass does not flow onto the formed track within ten seconds, then it is ready. You can drop a little thick mass on a cold plate. If the droplet solidifies quickly and does not drip when the plate is tilted, you can remove it from the heat.

Ready jam from Antonovka can be quickly turned into marmalade. To do this, it must be laid out on a baking sheet covered with parchment with a layer of no more than 3 cm and slightly dried in the oven. Then cool the layer of marmalade, without removing it from the baking sheet, cut it into pieces of any desired size and shape and roll in powdered sugar. You can wrap the cooled layer tightly with parchment and store it in the refrigerator.

Apple jam can be prepared in the classic way, as well as using thickeners, starch, gelatin. Excellent jam is also cooked in a slow cooker. A wonderful taste is obtained if you add various berries and fruits along with apples. They go great with many flavors.

How to cook jam from apples at home

Apples are the most popular fruit available almost all year round.

The best jam is obtained from homemade apples, without nitrates, so basically such preparations for the winter are made in August-September, when the orchards are full of their ripe fruits. Such apples exude aroma, real, apple. It is these fruits that are recommended by nutritionists to reduce weight, improve digestion, and replenish body reserves with vitamins.

Due to the fact that apples naturally contain pectin, and this is a natural thickener, you can not add anything to the jam to thicken it. Just increase the cooking time. And apples go well with other fruits and even vegetables, for example, carrots. So jam options will be enough for you.

Recipes for making apple jam

To prepare any version of jam, you need to properly cook apples. To do this, you need to wash the apples, peel them, remove the seeds and coarse skins in the middle of the apples.

What kind of pot is needed to boil apples? It is best to take a stainless steel container. In enameled jam, it often burns, and in aluminum or copper, it oxidizes.

Jam from apples, a simple recipe

A recipe that even beginners can make. It is done very quickly, in the evening you can already try jam with tea or even cook pies.

We will need:

• 1 kg apples of any variety
• 1 kg sugar

Preparing apple jam

In this option, the seeds can not be cut, they will remain in the sieve, so do not do extra work.

Put the apples cut into slices in a bowl for cooking and fill with water so that it slightly covers them. Put on the stove and simmer for ten minutes, let cool slightly, drain the water, of course. Then just rub all the apples through a sieve.

Pour sugar into the resulting brew, first turn on the medium temperature, after boiling, set it to a minimum and cook, standing nearby and stirring with a wooden spoon or spatula.

Jam is boiled for about half an hour, it happens less or more depending on the juiciness of the apples. If you constantly stirred it while cooking, then the mass will turn out to be homogeneous, evenly cooked, transparent caramel color. In order to make sure that it is ready, drop a little mass on a saucer and start circling it, does the drop keep its shape? Then you can put it in banks.

Thick jam from apples for the winter

You can cook jam from apples of any consistency, someone likes it liquid, someone, on the contrary, is thick so that the spoon stands. This is what we will prepare.

For this you need:

• Kilo of apples
• glass of sugar

Jam making process

Wash apples and cut into two halves, cut out the seeds too. You can grind apples on a grater, or scroll through a meat grinder - as you like. Transfer the resulting mass to a saucepan in which you will cook the jam, only you do not need to add water, the juice that stands out will be enough.

We begin to gradually heat the apple mass, not forgetting to mix. When it softens and the pieces become transparent, you can chop it again with a blender. Next, immediately pour out the sugar and cook on the weakest fire for 40 minutes until cooked. The jam will darken and become thick, after that we lay it out in jars.

Jam from apples in a slow cooker

Thanks to this indispensable assistant in the kitchen, life has become more pleasant, how much time the multicooker saves us, because there is no need to guard, stir, be afraid that it will run away or burn.

We will need:

• Kilo of apples
• Half a kilo of sugar
• half a lemon

How to cook jam from apples in a slow cooker

Rinse the apples under running water, remove the skin and core and cut into thin slices. Now we shift it into a multicooker bowl, pour a third of a glass of water there and bring it to a soft state in the baking mode.

We check with a fork if the apples have begun to fall apart, we crush them or chop them with a blender, mix with sugar and squeeze the juice from half a lemon. Now it remains to close the lid and, choosing the same baking mode, cook our jam for an hour. When the time is right, look into the slow cooker and check the readiness. Jam in jars is laid out hot.

Jam from apples White pouring, recipe

This option is ideal for serving with desserts. If the jam will be used for baking various muffins, then it takes longer to boil the jam - 20 minutes until almost completely thickened.

You will need the following products:

• Apple varieties White filling - 2 kilograms
• Sugar - 1 kilogram
• Cinnamon - 0.5 teaspoons

How to cook jam from apples White pouring

Wash the apples, remove the stones and the core as a whole and cut into quarters. Pour apples with sugar in a ratio of 2 to 1 and mix well.

Candied apples should be infused for about 30 minutes until they give juice. After that, over medium heat, heat them for 5-7 minutes, stirring.

When all the sugar has dissolved, grind the warmed apples in a blender until smooth.

Then add half a teaspoon of cinnamon and put the brew back on the fire. Boil for 10 minutes.

Roll hot jam into jars and put in a dark, cool place for a couple of hours.

Such jam can be served with pancakes and pancakes, you can add it to pastries, or you can just eat it with tea. Bon Appetit!

Jam from apples and apricots

This jam is best made with sweet and sour apples and fully ripe apricots. This jam is useful for soaking pancakes, fillings for various muffins.

In order to make jam for the winter, pack it hot in sterilized jars.

Jam Ingredients:

• Apples - 600 grams
• Apricots - 300 grams
• Sugar - 1 kg

Cooking

Wash the apples, peel, remove the core with seeds. Grind in a food processor (nozzle - metal knife).

Place the apple chips in a saucepan, add the apricot puree (grind the pitted apricots in the same food processor).

Boil for 20 minutes, stirring constantly.

Grind the mass with a blender to a puree state. Add sugar.

Boil for 20-25 minutes, stirring constantly.

Jam from apples and apricots is ready. Such jam can be prepared for the winter by pouring it into sterilized jars and closing it with sterilized lids.

Cooking time- 1 hour 15 minutes

Exit- 1.3 liters of ready-made 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, in order to cook a real delicious fruit dessert of good quality, you need some skill and a sufficient amount of free time. But, on the other hand, if you decide to cook apple jam for the winter at home, you will get an incredibly tasty dessert that you can not only savor with tea on cold days, but also be successfully used in any pastry.

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 the apples with a little water and cook them over low heat with the lid closed.

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

Cover the saucepan with applesauce, 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.