How to make quick apple jam. Fragrant apple dessert with citrus notes

It cannot be denied that the simplest and in the best possible way To get the full benefit of fruits and berries is to consume them before harvesting, because that is when they are saturated with taste, nutrients and vitamins. But summer doesn't always last all year round.

What is jam

Jams allow you to keep fruits at home longer thanks to sugar, which is a natural preservative. That is why they, like jam, jam and other homemade fruit preparations, give us the opportunity to enjoy the taste of fruits and berries at any time of the year.

Jam is obtained by boiling fruits, berries and some vegetables until thickened. To obtain the necessary jelly-like consistency, pectin, citric acid and sugar are added to whole or cut fruits. A number of recipes involve the addition of spices and spices, including mint and lemon balm, cinnamon, vanilla, cardamom, allspice and nutmeg.

The easiest to prepare are homemade apple preparations, since usually the fruits used already have enough acid and pectin to gel the final product.

Let us note that the the best dishes for making jams are still copper basin and saucepan. Successful options are obtained when cooking in slow cookers and multicookers. In small portions, you can cook jams with the help of an air grill.

Other pectin-containing fruits go well with apples when cooked hot, including red rowan, plum, chokeberry(rowan), gooseberry, quince, black and red currant.

Quality homemade jams, regardless of cooking recipes, should solidify almost instantly when ready. So, to check the readiness of an apple product at home, one drop is enough on a cold surface.

By the way: thanks to its main ingredient, apple jams help to reduce the absorption of cholesterol and fat into the blood and contribute to normalization of intestinal transit.

Apple jam recipes with photos

Vanilla Apple Jam

This is the easiest homemade apple jam recipe you can make for the winter.

Take a kilogram of strong sour apples and a kilogram of powdered sugar.

Prepare for the finished jam suitable containers with lids without flaws. Dip them in boiling water, let them boil for five minutes, turn off the heat, remove the jars from boiling water and, without wiping, put them on a clean towel. Let them dry.

Rinse the apples in warm water, peel, remove the core from them, and cut into small pieces.

Choose a saucepan, saucepan or basin for cooking so that the volume of the cooking dish is at least twice the volume of the contents. This will make it easier for you to digest.

Mix apples and sugar. Keep warm tightening cling film And Close the lid until the sugar is completely dissolved.

When the powdered sugar is completely dissolved and the apple pieces give juice, put on high heat and bring the mixture to a boil. Stirring constantly, let simmer for five minutes. The start time of cooking is determined by the moment of strong boiling of the mixture. Turn off the heat and wait for the end of the boil inside the jam, carefully remove the foam with a slotted spoon.

Fill your pot jars with hot jam. Seal them and invert them immediately for complete sterilization.

Let the jars cool slowly.

Recipe tip.

Try adding regular sugar vanilla sugar. You will get a completely new pleasant aroma.

Of course, you know about apple compote with cinnamon, but apple jam with it is very tasty! It is very easy to prepare, and it is able to create a delicacy from an ordinary slice of toasted bread, a bun or a pancake.

Per kilogram of Golden, Renet or Semirenko apples take the following products:

800 grams of powdered sugar,
a tablespoon of ground cinnamon
50 ml of water.

Wash the apples, remove the core and cut small pieces.

Place apples, sugar, cinnamon and water in large saucepan. Simmer over high heat, stirring continuously, after ten minutes, reduce heat to very low, cover and simmer, stirring occasionally, for about 45 minutes.

Divide the hot jam into sterilized jars, seal immediately and invert immediately.

Leave them in this position to complete the sterilization overnight.

Recipe advice.

You can use the cinnamon stick by removing it shortly before the end of the boil.

Apple Jam with Cinnamon and Lemon

To prepare this recipe take the following products:

apples 2.5 kilograms,
lemon,
water,
powdered sugar,
ground cinnamon.

Wash, peel and finely chop the apples. Put them in a cooking pot. Squeeze lemon juice in there.

Pour over chopped fruit cold water so that it completely covers them, and bring to a boil over medium heat.

Reduce heat to low and simmer, stirring occasionally, for about an hour until pureed.

Strain the resulting puree through cheesecloth or a sieve. You can leave to strain all night, but not more than 12 hours.

Return the pulp to the saucepan and measure the amount of juice produced.

Prepare sugar and cinnamon based on the following proportion: for half a liter of juice ─ 375 grams of sugar and a teaspoon of cinnamon.

Return the juice to the cooking pot.

Add sugar, heat gently and mix well. Once the sugar has dissolved, bring to a boil and add the cinnamon.

Boil the jam until tender, checking the drop for solidification.

At the end of cooking, heat the sterilized jars and pour hot jam over them.

Seal immediately and let cool, covered with a thick towel, blanket or blanket.

Jam will be especially good about a month after preparation.

Recipe advice.

You can use carrion apples or wild apples for this jam.

You can use some finely grated lemon zest for flavor.

Fragrant apple jam for the winter

Per kilogram of peeled and chopped apples prepare the products in the following proportions:

Sterilize jars and lids in boiling water for 10 minutes.

Place apples in a saucepan, add water and lemon juice. Cover and cook for ten to twenty minutes.

Add pectin and bring to a boil covered.

Remove the cover. Add sugar and boil for about a minute until sugar dissolves.

Remove from heat and add brown sugar and spices.

Fill the jars up to a centimeter from the edge. Wipe the edges and put the lids on.

Sterilize jars.

Recipe advice.

The jam in this recipe won't get any worse if you don't like spices and don't use them.

Jam for the winter from apples and rum

Per kilogram of peeled and diced pitted apples take the following ingredients:

700 grams of powdered sugar or sand
glass of water
juice of two lemons
3 tablespoons rum

Mix all the ingredients in a saucepan or large food processor and simmer for an hour from the moment of boiling.

Stir regularly to prevent the jam from sticking to the bottom of the dish.

Fill the pre-boiled jars with hot jam, wipe the edges and seal the jars tightly.

Recipe advice.

You can substitute some cinnamon for the rum if you don't like the rum.

apple jam recipes

Apple jam is just a salvation in the fruitful apple year, when 3-4 boxes of Antonovka are formed in our city apartment. By the way, you can use not only this variety, but in this case you will have to change the amount of sugar. This jam can be served with bread on sandwiches, with pancakes, and also used in cooking. various dishes. We love adding it to our morning porridge.

Wash apples properly. In the ingredients, I wrote 2.5 kilograms, but after cleaning them, about 2 kg will remain.

Peel apples - remove the seed part, peel (optional), eliminate spoiled places.

I got such a dish of purified Antonovka.

Pour 750 grams of sugar into a saucepan, add 250 ml of water and put on fire. With heating and stirring occasionally, we will get a sugar syrup very soon (after about 5-7 minutes).

Grind the peeled apples in a blender or pass through a meat grinder. In addition, you can use a regular grater for this.

Pour the applesauce into a bowl sugar syrup and put on fire.

We will cook jam for about 40-50 minutes over low heat. In this case, the contents of the pan must be stirred periodically, otherwise it will splatter when boiling.

After about 40 minutes, the consistency of apple jam will be the same as in this photo.

Pour the jam into clean jars, cool and put in the refrigerator.

Jam is very tasty when served on sandwiches for tea, especially if the bread is pre-greased with butter.
Bon appetit!

A number of nutritionists, connoisseurs proper nutrition believe that apples are the most healthy fruits among the whole set, since they contain many vitamins, minerals, fiber, pectin, which is very useful for digestion. Such fruits are grown in the zone of residence of a potential consumer, which gives sweet and sour plants an even greater plus. Consider the best proven recipes apple jam that will appeal to both beginners in cooking and craftsmen.

How to choose and prepare apples for harvesting for the winter

The main factor determining the possibility long storage apples, this is their variety. Early ripening, early types of fruits will not be able to overwinter even if the most right conditions. Such varieties need to be preserved, dried, and jams should be made from them.
It is necessary to choose whole apples that have not been subjected to external damage. Broken fruits or those gathered under the tree are best eaten or cooked right away, as they will not last long.
Do not collect for winter preparation unripe fruit. Although they are hard, they will quickly deteriorate and do not have good taste. To check the degree of ripeness of an apple, select a few pieces, cut in half. Brown, dark pits inside the fruit will indicate that the fruit is ripe and ready for consumption or storage.
For harvesting in jars in the form of jams, preserves, pieces, not the highest quality fruits may be suitable, because during the cooking process you will still cut the fruit into pieces and you can discard the bad parts.
When preparing apple dishes for the winter, remember what more blank boiled, steamed or fried, the less useful substances remain in it.

What utensils do you need

Containers for washing fruits, their sorting. These can be large bowls, basins, pots or buckets.
Utensils for cooking on the stove (cooking, frying, stewing).
A knife for peeling apples from excess, unwanted parts.
Spoon or large scoop.
Sieve, colander or stretched mesh, gauze.
Banks with lids or twists for rolling up for the winter.
Seaming key if classic tin lids are selected.

Step by Step Recipes for Delicious Homemade Apple Jam

Homemade apple jam is good for daily use with tea, for making pies, cookies, pancakes, fruit baskets or desserts. Such a preparation is always found in caring hostess. Making apple jam is not so difficult, the main thing is to stock up on desire, patience, good fruit. Learning to do classic dish, in the future, a novice cook will be able to experiment with various additives taste. Among original recipes allocate desserts with dried apricots, carrots, condensed milk. Consider the most delicious options.

With cinnamon and lemon

Homemade apple jam with lemon, cinnamon will be delicious if the bulk of the apples are very sweet. Sour fruits will require a lot of sugar, which is not an economical, costly moment. Varieties like Antonovka are best used for other dishes. Dessert with cinnamon has an incredibly pleasant smell and unusual taste that even gourmets will love.

Ingredients:

1 kg each of ripe sweet, sweet and sour fruits (the Polish variety is well suited);
1-2 lemons;
ground cinnamon- 1 tsp;
water - up to 1 liter;
sugar - up to 1 kg.

Cooking:

Rinse all purchased or self-picked fruit under running water.
Peel each apple with a knife. You can use for this special device, which quickly peels off the skin.
Rinse the apples under running water again, as dust particles could get on them when peeling them.
Cut into 4 slices and cut out the core with bones.
For quick jam preparation, you can grate the fruit or chop it in a food processor. But this step can be omitted.
Add sugar to fruits (according to taste preferences, fruit variety), lemon juice, cinnamon. Stir.
Cook the mixture over low heat until the mixture becomes soft.
Remove from the stove and beat the mass into a mousse with a blender.
Boil the resulting dessert for 1 minute or put in the microwave for five minutes, then refrigerate.
The dish is ready to eat. If you need to save the jam for the winter, then put the hot jam in sterilized jars and roll up iron lids.
For long-term storage choose the coldest place in the house and put containers with the workpiece there.

With honey without sugar

There is no need to talk about the benefits of apples and honey for a long time, every housewife knows about it. And if you prepare dietary jam with these ingredients for the winter, then viruses and diseases will bypass you. Such a dish can also be recommended for people who are forbidden to eat sugar, since only fructose is present here. The most natural, healthy and low-calorie jam is apple-honey. How to prepare a dish?

Ingredients:

fruits of sweet and sour varieties, ripe, juicy (ranetki are ideal) - 1 kg;
melted or hard honey - according to taste preferences, up to 0.5 l;
lemon - 1-2 pcs.;
water - up to 1 liter.
spices - according to taste preferences (vanillin, cinnamon, cloves, ginger).

Cooking steps:

Prepare fruits, wash them under running water, dry with towels or napkins.
Place a saucepan or other container of water on a lit stove. The liquid level should be minimal, about 2-3 cm from the bottom.
Put the apples in a saucepan, simmer them there for 10-20 minutes over low heat, until the fruits become soft and pliable.
In a colander or sieve, wipe the stewed fruit, removing excess skins, seeds and entrails.
Add the juice of one or two lemons to the resulting mixture, spices, according to taste preferences.
Boil the mousse for 1-2 minutes, then cool to 50-60 degrees.
Add honey and mix well. Ready!
The resulting mixture can be put into jars with twists and stored all winter in a cold room.

Transparent confiture with orange

To make it easy to remember a warm and joyful summer in winter, prepare a beautiful and very delicious confiture using apples, oranges. Such a dish will not only please the hosts, but also surprise the guests. Confiture is a bit like jelly, but due to the presence in it orange juice, the dessert turns into an unusual jam.

Ingredients:

1.5-2 kg ripe apples reddish tint;
1 kg of sugar;
boiled water- 250-300 ml;
lemon (if the fruit variety is sweet);
orange - 1 large or several per 300-400 g.

Step by step recipe:

We wash all the fruits under running water, dry them a little.
We clean the apples from the skin, internal parts.
We cut the pulp of sweet and sour fruits into cubes, put them in a saucepan, pour boiling water over it so that it does not reach the edge a little.
Cover with a lid and let them steam for 25-30 minutes.
We clean the orange from the skin.
The pulp is cut into the same parts as apples. Three zest on a grater or grind automatically with a blender.
Next, we take infused apples, decant excess water, leaving about 200-250 ml of liquid at the bottom.
Add the cooked zest, orange pulp and granulated sugar.
Cook the resulting mixture for an hour on minimum heat until the apples become transparent. After that, the confiture is ready for rolling into jars and long-term storage.

From apple pomace after juice cooker

Competent and economical hostess knows that nothing in the house should be wasted or thrown away. And the cake left after the juice has separated from the apples is excellent ingredient for making jam. Such a dish does not require much effort, but the result can amaze even a gourmet.

Ingredients:

apple pomace- 1 kg;
apple juice or other freshly squeezed fruit juice - 0.5 l;
white sugar - depending on the type of fruit, up to 1 kg;
spices, according to taste preferences (ground cinnamon and cloves, about 1-2 tablespoons)

Step by step recipe:

If apple pomace does not contain skins, then it is allowed to use it immediately. If there are unnecessary parts (bones, entrails, ponytails), they should be separated.
Place the resulting ingredient in a saucepan or pressure cooker, mix it with fruit juice and cook for up to 10 minutes.
Add sugar, spices (cinnamon, cloves). If the apple variety was sweet, you can acidify the dish with lemon juice or acid.
Mix well and boil the mixture for a few more minutes over low heat.
Ready meal put in glass container and roll up tin lids to enjoy in winter delicious jam. Bon appetit!

With cranberries without sterilization

To apple jam turned out refined and unusual, they add to it different berries and fruits (gooseberries, cherry plums, bananas, blackberries). If the second ingredient is red, blue, purple or other saturated bright color, then the jam will be not only tasty, but also very beautiful, unusual. Recipe apple dish with lingonberries conquered more than one hostess with its simplicity and excellent results. What do you need to prepare such a dessert and how to make it?

Ingredients:

peeled apples of sweet and sour green varieties without peel, core - about 500 g;
ripe red lingonberries - 500 g (you can take soft berries);
white sugar - 500 g;
water.

How to cook:

Peeled apples need to be cut into small pieces of any shape.
Put them in a saucepan or large bowl for later cooking on the stove.
Add water so that the bottom of the fruit does not burn. Enough liquid at the level of 1 cm.
Cook over low heat for about 20-25 minutes.
Lingonberries must be sorted out well, washed under running water several times and allowed to dry.
Add red berries to apples and continue cooking for up to half an hour, until the puree begins to thicken.
After that, you need to put sugar so that the boil does not stop. It is better to do this gradually or in stages.
When the sugar is added, the jam needs to boil for about 5 minutes until the substance is completely dissolved, and it is ready to be placed in jars.
When maintaining a cold air temperature, you can store lingonberry-apple jam for several years.

With plums and pears through a meat grinder

Apples tend to oxidize in the air, so lemon juice is added during their preparation to keep the color light and transparent. But some housewives specifically omit this item and add other fruits to the jam, which can give a different color and taste to the dessert. A dish with apples, plums, pears is very popular. Often such fruits are found in the household. Taste qualities such a jam high level and the cooking method is very simple.

Ingredients:

apples sweet and sour or sour - 1 kg;
plums are soft, ripe, with a well-separated stone - 1 kg;
late autumn pears, juicy, ripe, without astringency - 1 kg;
spices to taste, but it works well without them;
white sugar - according to taste preferences, up to 500 g;
water.

How to cook using a meat grinder for cooking:

We wash all the fruits, dry them on a dry towel.
We clean the apples from the peel and the inner core with a special knife.
We clean pears in the same way.
Remove the pits and skins from plums. If the peel of the fruit is difficult to remove, you can leave it.
We skip all the fruits through a meat grinder. If the mass is very thick, add to it a small amount of water (up to 200 ml) and set to boil on the stove.
After half an hour of boiling, we taste the fruit mixture, add sugar, spices. If the future jam is not sour enough, you can put lemon juice or acid in it.
Cook for another 15-20 minutes after adding spices and put in sterilized jars.
We roll up with tin lids, store in the cold until eating.

From white filling and chokeberry

The earliest variety of apples is popular for making jams because it does not have much juice in the fruit. When boiled, the white filling becomes translucent, so the jam turns out to be spectacular in appearance. If you add a little to such a dessert chokeberry, then the color will be pink, pale purple, but remain light.

Ingredients:

white apples - 2 kg;
ripe chokeberry - 300-400 g;
sugar - up to 500 g.
water.

Cooking:

Apple varieties " White filling» Rinse under running water, dry. We do the same with chokeberry berries.
We put all the ingredients in a large container, add 150-200 grams of water there, set to boil.
When in the process of stewing all the fruits become limp, cool them to a temperature of 40-50 degrees and wipe through a sieve, colander. Discard all skins, bones, core.
Add sugar to the resulting fruit mousse. If the taste calls for acidity, you can add some lemon juice.
Boil the jam for 15 minutes, put in glass jars with twists.
We store apple jam with mountain ash for up to 2-3 years in a cold place. Bon appetit!

With gelatin or gelfix in a slow cooker

Making apple jam for the winter in a slow cooker is very simple, even the youngest housewife will perform such a recipe. The main plus when using this kitchen appliance is that it does not take much time and effort. It is necessary to put the fruits in a slow cooker (Redmond, Panasonic, Polaris or others), put them in the “Extinguishing” mode and then add sugar. But there is more gourmet recipes apple jams, consider one of them.

Gelatin Apple Jam Ingredients:

sweet apples - 1.5 kg;
citric acid or lemon juice - according to taste preferences;
gelatin or gelfix - 5 g;
water;
white sugar - up to 500 g.

Step by step recipe:

We wash the fruits well and scald them with boiling water.
We clean the apples from the peel, the inner core, and other unnecessary parts, cut into small pieces different shapes.
Using a blender, grind the apples to make a mousse.
We spread the resulting gruel in a slow cooker, add lemon juice and sugar, mix well.
We put the future dessert on cooking in the "Milk porridge" mode for 40-50 minutes.
Dissolve in warm water gelatin and, when the jam is ready, mix these ingredients. If you add a little more gelfix to the fruit pulp, you get marmalade.
Jam is ready for packaging in jars. Bon appetit!

Video

Apple jam is not complex dish, but its preparation will still require knowledge and skills. It is important here not only to choose the right ingredients for dessert, but also to accurately perform all technological processes. If you are making apple jam at home for the first time, learn from other people's examples, watch instructional videos in which experienced chefs showcase their skills. So you can learn some of the details that are required for making desserts.

Easy and quick oven recipe

Recipe for baking in a bread machine

In a slow cooker

Homemade apple preparations are always in demand among sweet lovers. Of course, the easiest and most reliable way to get the greatest benefit from fruits and berries - eat them fresh. It is in this form that they are saturated beneficial substances. However, the summer season is short and housewives tend to prepare them for the winter in the form of various home-made preserves.

There are many a variety of recipes from apples. They are dried, fragrant jam, marmalade, marshmallow are prepared, compotes are cooked. One of the popular preparations is jam. It is ideal for sandwiches, it is used for stuffing pies, preparing gravy for pancakes.

How to cook apple jam for the winter at home, which one to use? most popular, not complicated recipes we will consider today on the site "Popular about health".

Preliminary preparation

In order for apple jam made with your own hands to turn out well, it is better to cook it from sweet and sour apples. If you want to cook with pieces of fruit, take firm, juicy fruits. Overripe, use for a product with a uniform structure.

Experienced chefs advise cooking from slightly unripe apples, as they contain more pectin. This gelling agent is responsible for the density of the finished product.

Before cooking, the fruits must be washed well, the core with seeds removed and the pulp cut into small pieces. Even better rub on coarse grater.

Many recipes involve cooking from fruits with a cut peel. However, here the choice is yours. If you need to finely chop the apples, then the skin can be left. However, the most tender and homogeneous jam is obtained from fruits without peel.

It is not necessary to cut the skin from the fruits of White filling or Antonovka. Treats from them always turn out to be the most delicious and fragrant.

For a variety of tastes, when cooking, you can add various spices - cinnamon powder, nutmeg, ginger, vanilla or mint. Their number depends on your preferences.

Other fruits and berries containing pectin are perfectly combined with apples - currants, gooseberries, plums, red and chokeberry.

Now let's proceed, directly, to the preparation of apple jam:

Classic homemade recipe

Us need: for 1 kg of apples - 1.2 kg of sugar, a little more than half a glass of sugar.

Cooking:

Prepare fruit as described above. Finely chop, put in a spacious, wide enamel pan. Add water, boil. Immediately after boiling, lower the temperature, cook for 10 minutes, stirring occasionally.

Pour in sugar, mix. Boil again, reduce at a gentle boil, 30-40 minutes, until thickened. Stir regularly, remove the foam. Arrange in boiled jars, tighten the lids.

Easy Apple Jam Recipe

Us need to: per 1 kg - the same amount of sugar, 3 tablespoons of citrus juice: lemon, lime or orange.

Cooking:

Process the apples, chop with a blender. Put in a bowl and quickly pour over the citrus juice until the mass has time to darken. Pour in sugar, mix well.

Put in a saucepan, boil over medium heat. Lower the temperature immediately, continue to cook, stirring and removing the foam. The typical cooking time is 40 minutes.

Recipe with apple slices

Us need to: per 1 kg - 1.2 kg of sugar, half a glass of water.

Washed, peeled and peeled fruits, cut into cubes or thin slices. Transfer to a saucepan, add water, boil. Simmer at low heat for 15 minutes. Do not close the lid.

Pour sugar, reduce heat, cook at a low boil for about an hour, stirring often, removing the foam. finished product it remains to decompose into jars and tighten the lids.

Homemade cinnamon jam

Many housewives add this spice to apple compote for a special flavor. However, with it you can cook the same delicious and fragrant jam from apples 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 is even better to use powdered sugar), 1 tbsp of cinnamon powder (without top), half a glass of water.

Cooking:

Process apples, cut finely. Place in a large enamel bowl. Add sugar, cinnamon, pour in water, mix thoroughly.

Put on a strong fire, boil, cook like this, stirring constantly, 10 minutes. Then immediately reduce the temperature to low, boil, stirring occasionally, for 45 minutes. Don't forget to remove the foam. Arrange hot jam in sterile jars, tighten the lids, turn over.

With lemon and rum

Us need: per 1 kg - the same amount of sugar, half a glass of water, lemon juice, 3 tablespoons of rum.

Cooking:

Prepare apples, finely chop or grate. Put in the pot where you will cook. Pour sugar, pour in water. Mix thoroughly, bring to a boil. Then reduce the heat, cook at a light boil, 40 minutes. Stir occasionally, remove foam. 5 minutes before the end, add lemon juice and rum.

Arrange the finished dessert hot in jars, roll up. When cool, transfer to storage in a cool place.

There is nothing difficult in harvesting apple treats for the winter. Work hard in the season and enjoy tea drinking in the cold season!

Some housewives, when reviewing recipes for homemade preparations, in addition to the usual name “jam”, also see the word “confiture”. In fact, these are almost the same dishes. Only in the first case, the consistency of the product is meant to be more homogeneous, and in the second, the presence of individual pieces of apples is allowed. In addition, in the manufacture of confiture, additives are often used that give the composition the appearance of jelly.

If desired, for the winter, you can prepare both. Yes, and you need to cook these delicacies in approximately the same way with minor changes. In any case, the manipulation must first be thoroughly prepared.

In order to prepare confiture or jam from apples, you need to select suitable recipe. It is better to immediately dismiss options that involve the use of non-natural products and various additives. Preparations for the winter will turn out really tasty and will last as long as you need, if you do not just follow the recommendations listed in the recipe, but take into account several important points:

If you cook jam or confiture in a slow cooker, its taste will be a little more saturated and full. But it is worth considering that this approach requires more time and energy costs.
For those who do not like sugary sweetness, it is recommended to add berries to the jam, which will add sourness to the product. But it is better to introduce spices and spices into confiture.
Sugar is usually recommended to take as much as apples. It is allowed to reduce this volume, but not too much. Deficiency of the component can lead to rapid spoilage of the dish.
For the preparation of such desserts, only fresh and strong apples are suitable. Dryish or porous flesh is unacceptable, as well as excessive amount it has starch in it. It is better to use slightly unripe fruits, but not overripe.
Despite the fact that in some recipes confiture or jam is recommended to be made from brown sugar, this is absolutely not important for preparations for the winter.

You should not use pre-frozen or dried and soaked apples to prepare this type of seaming. Their texture will not allow you to achieve the desired consistency from the dish.

A simple recipe for classic apple jam

To prepare a dessert, you need to stock up on juicy green fruits. For a kilogram of apples, we take the same amount of granulated sugar, two teaspoons of lemon juice or half a teaspoon citric acid, some drinking water. Confiture is prepared according to the following scheme:

First you need to prepare the fruit. Wash them thoroughly, sort them out, remove the core, cut into slices or cubes. We place the blanks in a container with a thick bottom and sprinkle with sugar.
Gently mix everything, then add lemon juice (or acid), again stir the mass with a spoon. We introduce water into the container in the amount of a third of the total volume of the product.

Tip: If the skin on apples is thin, then you can not remove it, the confiture will not suffer from this, the dense parts will literally dissolve. But it is better to cut hard skins, otherwise they will curl up into tubes and spoil the delicate texture of the product.

We put the composition of apples on the stove. First, over medium heat, bring the mass to a boil (constantly interfering with it), after which we reduce the intensity of the heat. Cook the product for at least 40 minutes, stirring regularly. Be sure to follow the foam, it must be removed as it appears, otherwise the confiture will turn out with an unnecessary aftertaste.
After the specified time, we drip a little composition on a saucer. If the mixture does not spread, then the dessert is ready. We pour it into small sterile jars and roll it up for the winter. By the way, a couple of minutes before turning off the fire, you can add a little cinnamon to the mass. It will give the dish a special spicy flavor.

If you want to cook the most homogeneous composition, which will then be convenient to spread on toast, then in the middle of cooking we use an immersion blender to process the boiling mass. But from the very beginning, you should not grate apples, the product will quickly oxidize and lose its purity of taste.

Fragrant apple dessert with citrus notes

Such a jam will delight not only with an unforgettable taste, but will also provide immunity strength for the whole winter, give a good mood and endless energy. To prepare it, you will need a kilogram of sweet and sour apples, a large orange, two glasses of sugar and half a glass of drinking water.

We carry out standard processing of fruits. If the apples had to be taken sweet, then in addition we will need half a teaspoon of citric acid.
We remove the zest from the orange, after which we divide the fruit into slices and extract the pulp in pure form. Cut it into small cubes, and chop the zest as much as possible.
We spread the apples in an enamel bowl and fill it with water brought to a state of boiling water. So far, you do not need to cook the composition, just insist it for half an hour.
After the specified time, add to apple composition all other ingredients and mix thoroughly. We place the container on medium heat, bring the workpiece to a boil. Then we reduce the heat to a minimum, the future jam needs to be darkened for at least an hour.
The readiness of the product will be indicated by the transparency of the apples and the beautiful amber shade of the syrup. We roll up the finished confiture for the winter in jars, cool and store.

This product also welcomes the introduction of spices that enhance the flavor of the dish. The main thing is not to overdo it with additional components and not to interrupt its pure taste.

How can you cook apple jam in a slow cooker?

This recipe attracts housewives with a minimum set of components. Just do not count on the fact that when using innovative household appliances, jam will cook on its own. Here, too, you will have to try hard.

For 1 kg of apples we take half a kilogram of sugar and a glass of drinking water.
We cut off the skin from the previously washed and seeded fruits, place it in the multicooker bowl and cook in the "Steam" mode for 10 minutes. After that, we catch the skins themselves with a slotted spoon, and leave the liquid. Thanks to such a simple manipulation, we get pectin - a natural thickener, thanks to which the jam will get the desired consistency.
The apples themselves are cut into thin slices or cubes, and then placed in apple broth. Pour sugar there, knead the composition well and close the lid.
We set the mode "Extinguishing". The mass must be cooked for at least an hour. After that, we recline the lid, wipe it from the formed condensate. Stir the half-finished jam thoroughly, you can even lightly grind it with a wooden spoon.

Close the device again. This time we set the “Baking” mode and no more than 40 minutes. If the design of the household appliance allows, then do not close the lid tightly. During the cooking process, it is recommended to stir the confiture several times, then it will bake more evenly.
We check the product for readiness, after which we lay it out in pre-prepared sterile jars and roll it up.
In the case of a slow cooker, do not exceed the recommended volumes of products, regardless of the volume of the bowl. If you try to save time and abuse the components, then as soon as the mass boils, it will begin to pour over the edges of the container.

Despite the fact that some housewives are also trying to adapt the microwave for making jams, this approach is highly undesirable. Firstly, the volume of components, and, therefore, the final product, will be minimal. Secondly, it is impossible to control the process, so the desired texture and pleasant taste it will be difficult to get. And generally speaking, experienced chefs think no the best option cooking jam or confiture than on the stove, in a normal enamelware with thick walls.