One of the most popular options for harvesting fruits for the winter is cooking jam from fruits and berries. Such a treat was invented 200 years ago, when skilled Polish cooks began to boil the Hungarian plum to a paste-like state. In that distant period, the preparation of homemade jam took at least three days. But modern housewives do not need to make such sacrifices: simpler and faster, but no less tasty step by step recipes with photos and videos.
Today, thick jam from apples at home can be cooked in a slow cooker or on a stove, with and without sugar, using a meat grinder and without additional devices. Fragrant and appetizing apple jam for the winter they are often combined with pear, lemon and orange, blueberries and blackberries, cinnamon, ginger. Learn more about how to choose products and how to make the perfect sweet preparation on the all year round Read on for step by step recipes.
How to make jam from ripe apples at home
To make delicious jam at home, you should choose ripe sweet and sour apples with a thin skin. Their flesh should be juicy, but not loose. The latter are more suitable for making jam or confiture. The best varieties apples for homemade jam: Simerenko (green with small dots), Golden Delicious (yellow and slightly elongated), Red Delicious (dark red with a slight bitterness), Gloucester (solid green with a red blush), Royal Gala (yellow with a red blush) , Braeburn (light green with herbal aftertaste), Antonovka (green sour).
Essential Ingredients for Easy Homemade Apple Jam
- sweet and sour apples -1.5 kg
- lemons - 4 pcs.
- sugar -450 g
- honey -100 g
- ginger - 1 piece
Step-by-step instructions on how to cook apple jam for the winter at home
- Prepare three whole half-liter jars: wash in soda solution, rinse well and steam over boiling water.
- Peel ripe sweet and sour apples, cut in half and remove the middle. Cut the fruit into small pieces, about 1.5 by 1.5 cm.
- Put the prepared pieces of apples in a saucepan or bowl for jam, pour the juice of four lemons and 100 ml of water. Bring fruit to a boil. Then reduce the power of the burner and cook the workpiece for 20-30 minutes.
- After half an hour, remove the bowl from the stove and carefully mash the apples into a homogeneous mass. Add the right amount of sugar and continue to cook jam for another 15-20 minutes.
- At the next stage, add grated ginger and liquid honey to applesauce. Mix well delicious preparation for the winter and remove from heat.
- Using a wide-mouthed funnel, spoon the ripe apple jam into sterile jars.
- Use a glass stick or wooden skewer to mix the capacity of each jar to remove unwanted air bubbles. So bacteria will not collect in the workpiece.
- Cover the container with lids. Boil water in a wide pot with a pasteurizer stand.
- Place the jars with the workpiece on the substrate and sterilize them for at least 15 minutes.
- Take out the finished delicacy, roll it up with a key and leave it to cool completely in a home kitchen. After 4-6 hours, rearrange the apple jam to a permanent storage place until winter.
Delicious apple jam without sugar - a simple recipe
In most cases, delicious apple jam is prepared with sugar, honey, fructose, or other sweeteners. But at this time, the dessert automatically becomes taboo for diabetics or people suffering from obesity and gastrointestinal disorders. Which is very sad, given the benefits of natural pectin for children and adults. Therefore, today a simple recipe for delicious sugar-free apple jam has become very popular. If the apples for harvesting are too sour, you can simply replace the granulated sugar with erythritol, sorbitol, stevia.
Essential Ingredients for Delicious Sugar-Free Apple Jam
- apples of sweet varieties -1 kg
- drinking water - 200 ml
Step-by-step preparation of a simple and delicious jam from apples without sugar
- Select the most juicy and fleshy apples, cut them into slices and cut the seeds.
- Pour the apple slices with water and place on the burner. Boil the workpiece for 15 minutes after boiling, stirring regularly.
- After a quarter of an hour, remove the bowl from the stove and grind the apples through a fine kitchen sieve.
- Return the resulting puree to the fire and simmer for another 30-45 minutes. Check the finished delicacy for density: drip a little on a saucer and wait for it to cool.
- If the consistency of delicious sugar-free apple jam is suitable, distribute the workpiece into sterile half-liter jars.
- Cover the container with lids and pasteurize in boiling water for 10-15 minutes.
- Roll up the finished apple jam, turn it over and wrap it in a warm blanket.
Thick apple jam for the winter: video recipe
During the preparation of thick apple jam for winter consumption, the fruits must be carefully prepared: washed several times in cold water, cut off the peel and remove the seeds, cut off all spoiled, wormy or withered areas. Otherwise, the workpiece after long-term storage may become moldy, soaked with a putrid taste or acquire an unpleasant foreign smell.
See more details on how to cook thick jam from apples for the winter in the video recipe:
Jam from apples with lemon at home - a simple recipe with a photo
Apple jam for the winter is an excellent preparation not only because of its delicate taste and delicate aroma, but also because of its generous vitamin and mineral composition. One jar of goodies contains a lot of pectin, valuable fiber, beta-carotene, vitamins of groups B, C, PP. Jam from apples with lemons, well-prepared at home, will easily replace fruit puree even for the smallest sweet tooth.
Essential Ingredients for Homemade Lemon Apple Jam
- sweet and sour apples -2 kg
- sugar -1 kg
- cardamom - 10 pcs.
- lemon - 1 pc.
- filtered water - 1 tbsp.
- cinnamon - 1 stick
Step-by-step preparation of jam from apples with lemon according to a simple recipe with a photo for the winter
Simple apple jam through a meat grinder
Classic apple jam has a dark brown color and a thick texture. In some cases, the delicacy is so dense that it is easily cut with a knife. A similar effect can be achieved only if the apples are processed to a homogeneous state before boiling, and not after. A The best way puree fruits - twist them raw into a meat grinder.
Read more about how to cook simple apple jam through a meat grinder, read the following recipe.
Necessary ingredients for a simple jam from ripe apples through a meat grinder
- juicy apples -1 kg
- filtered water - 0.5 tbsp.
- sugar -600 g
- nutmeg - to taste
Step-by-step preparation of a simple apple jam for the winter through a meat grinder
- Choose the ripest apples for jam. Wash the fruit in cold water, remove the skin, cut each apple in half and remove the core with seeds. Cut the pulp into slices.
- Pass the fruit through a meat grinder, add half a glass of drinking water to the resulting puree.
- Transfer the mass to enamel pan, mix with the right amount of sugar and put on the burner.
- Cook applesauce until thickened, but not less than one hour. Stir occasionally to prevent the mixture from burning to the bottom of the pan.
- Distribute simple apple jam through a meat grinder into sterile jars. Roll up the blank for the winter with clean tin lids. Store the treat in a cool pantry or dry cellar.
Aromatic apple jam with cinnamon and star anise
Special attention should be paid to the organization and storage rules for fragrant apple jam with cinnamon and star anise. According to GOST, the blank can be pasteurized and not pasteurized. The first is stored in glass - 2 years, in a metal can - 1 year. Unpasteurized jam remains usable: without preservatives - 3 months, with preservatives - 6 months. Optimal conditions storage for a sterilized workpiece - from 0C to 25C, not sterilized (with preservatives) - from 2C to 10C, and not sterilized (without preservatives) - from 2C to 8C.
Necessary ingredients for fragrant jam from ripe apples with star anise and cinnamon
- peeled apples -1.5 kg
- water - 300 ml
- ground cinnamon - 1 tsp
- star anise - 3 pcs.
- sugar -700 g
Step-by-step cooking at home fragrant apple jam with spices
How to cook and how much to cook homemade thick jam from apples and pears: video recipe
Adding pears to apple jam gives the finished delicacy an even richer taste and appetizing aroma. This recipe contains a fairly impressive amount of sugar, so it is better to regale on the workpiece with extreme caution. Pears are a product that is difficult to digest, and in combination with an abundance of sugar, they can even cause an upset of the digestive tract. At the same time, in moderation, thick apple-pear jam does not cause the slightest problem.
Watch step by step how to cook and how much to cook homemade thick jam from apples and pears in the video recipe:
Apple jam with blackberries at home: a recipe with a photo for the winter
It is a sin not to use the generous gifts of the summer-autumn harvest season. The abundance of apples of all varieties, types and tastes allows you to prepare a popular jam for the whole year. But do not forget about other fruits. Combine the usual apples in jam with other seasonal fruits and berries to diversify the flavor palette of sweet preservation. Try to cook a new apple jam with blackberries at home according to the recipe with a photo for the winter. Treat relatives, present a jar to friends.
The necessary ingredients for making apple jam in a slow cooker for the winter
- sour apples -1.5 kg
- sugar -800 g
Step-by-step preparation of apple jam without citric acid and pasteurization in a slow cooker
- Wash ripe apples of sour varieties, wipe and cut into large pieces. Remove pits and skin from each slice.
- Using a coarse grater, meat grinder or food processor, chop fruit. Mix apples with sugar and leave warm for 1-2 hours to dissolve the sugar.
- Transfer the fruit mass to the multicooker bowl and bring to a boil in the standard “Baking” mode.
- After the jam “boils”, switch the device to the “Extinguishing” mode and leave for 1.5 hours. Remove the lid for the last half hour to let excess liquid evaporate. Do not forget to stir the workpiece.
- Distribute quick jam from apples in a slow cooker hot into clean jars, roll up and turn upside down. Maintain preservation in this position until the morning. Then move to a cool dry place.
Jam from apples, oranges and cranberries quickly for the winter
Quick apple jam is better to cook in late autumn, when cranberries ripen, oranges begin to please with a pleasant taste, and the harvest of apples is already so large that it does not even fit in the bins. The finished delicacy for the winter does not look very presentable in appearance, and its consistency leaves much to be desired. But all these little things are compensated by the magical aroma and completely unique taste of apple-citrus jam with cranberries.
Essential ingredients for apple jam with cranberries and oranges for the winter
- apples any -1.5 kg
- fresh cranberries -250 g
- large oranges - pcs.
So, for starters, wash the apples, cut off all visible damage, cut and select the core. I never take off the skin, I don’t see the need, because after boiling and pureeing I don’t feel it at all.
We cut them not into large slices and put them in a saucepan with a thick bottom. The wider the pan, the better, since we need intensive evaporation of the liquid.
Add 150 grams of water to the pan with apples and put on fire. First, we make the maximum and bring the water to a boil. Next, reduce the fire and cook our apples until softened. Mix everything periodically, swapping the top and bottom pieces. Of course, the cooking time depends on the variety of apples, but the difference here is minimal, it never took me more than 20 minutes to do this. It is possible that your variety will soften already in 10 minutes.
Next, we need to puree the entire apple mass. There are several ways. I use the easiest - I use an immersion blender. If you don’t have it, then you can cool the mass a little (so as not to burn your hands) and pass it through a meat grinder. And you can just grind everything through a sieve or a colander with medium-sized holes.
We send the applesauce back to the saucepan (if you used an immersion blender, then all the manipulations were done in the same saucepan, which is also a plus - wash less dishes), put it on the fire again and bring the future jam to a boil.
It's time for sugar and flavorings. I do not insist on my flavors, you can exclude anything, or even everything, from the list, except, of course, sugar, but personally I prefer to add all of the above, since the aroma of jam is very enriched, which cannot but rejoice.
So, in a saucepan with applesauce, add sugar, cinnamon, dry mint (you can have a couple of fresh stalks, then just select them at the end of cooking), freshly squeezed lemon juice and zest (from about half a large lemon). You can also add some vanilla sugar, but I just didn't have it on hand. Adjust the amount of sugar, because if the apples are very sour, then a little more sugar may be needed. A little - it's 100-200 grams.
Mix everything, reduce the heat to a minimum and cook for about half an hour. After cooling, the jam will become a little denser.
In the meantime, apple jam is boiled, sterilize the jars. Personally, I wash them with soda, rinse them well with hot water, and then put them in the microwave at full power for about two minutes. That's it, the jars are dry and sterile.
Apple jam is a delicious and healthy dessert. Fragrant, amber-golden, it pleases with a unique delicate taste, shimmering in a transparent jar and beckoning to try. And today I will tell you a recipe for how to make delicious, tender apple jam at home. And it's very easy if you follow my simple proven recipe with step by step photos cooking.
To prepare apple jam, we need:
- apples
- sugar
So, you have a certain amount of apples that you want to process into jam. For jam, it is not necessary to use perfect apples. On the contrary, most often, it is precisely those fruits that cannot be stored that are used for processing. for a long time. But even if your apples are perfect, it doesn’t matter, we’ll cook from them too.
Recipe for making apple jam with photos
Fruits must be thoroughly washed. Remove core and peel. Some housewives claim that it is not necessary to remove the peel, they say, - it will become soft during cooking. But I prefer the jam to have a delicate, soft texture, and no matter how hard you try, the pieces of the peel, albeit small and soft, will still be felt. Also remove existing flaws: wormholes or rot, if any.
If after peeling it is not possible to weigh the apples, estimate approximately - when peeling, they will lose about one third of the weight. That is, if you took 1 kilogram of apples, after cleaning you will have approximately 650-700 grams of net weight.
To make your apple jam have a uniform consistency, grind the pieces of apples in a meat grinder. Put the finished puree into the prepared container for cooking. And we fall asleep with sugar at the rate of 1: 1, for one kilogram of apples - one kilogram of sugar.
If you know apples are sweet on their own, or if you're avoiding a lot of sugar, it's fine to use less. After all, jam is cooked for a long time, and there is no need for a large number of preservatives.
What to cook jam
Apple jam, as well as, in principle, other jams, is best cooked in an enameled container, preferably without chips, cracks and deformations. Stainless steel cookware is also suitable for this purpose. It is not advisable to take aluminum dishes for cooking jam - apples contain a large amount of acids that can oxidize aluminum.
How to cook apple jam?
Put apple jam, mixed with sugar, over medium heat and, stirring often, bring to a boil. The foam that will appear on the surface of the jam must be removed. Do not allow pathogenic microflora to develop in air bubbles. 
After boiling, boil the apple jam for about an hour. Stir it from time to time to evenly distribute the sugar and prevent burning. It is best to use a wooden spoon or spatula for these purposes. 
Gradually, during the cooking process, applesauce will begin to acquire a brownish tint and become transparent. The amount of foam will gradually decrease. The jam will turn amber.
The color of the original product may vary from deep yellow to brown. It depends not only on the cooking time, but also on the variety of apples. For example, jam from White filling remains light yellow even after an hour of cooking, and apples with red skin and pinkish flesh will turn brown.
In the process of cooking, the jam will gradually begin to thicken. You can boil it longer if you like it thicker. Just do not forget that after cooling, the density of apple jam will increase.
Capping jam in jars
Put the finished apple jam in dry sterilized jars and carefully cork. I have already written in previous articles how to sterilize jars and lids.
Apple jam is thick, contains enough sugars and lasts a long time. heat treatment. Therefore store closed banks with jam you can even with room temperature. Well, open, it is still better to clean in the refrigerator.
In general, this is the whole secret of how to make apple jam at home for the winter, because it is an indispensable sweetness in any family. You can bake pies with it, and wrap it in pancakes, and put it in a grated pie. You can just spread it on bread and with tea in a bite.
Mmm... yummy! But I block jam according to my recipe is not troublesome and simple. Cook it with pleasure and please yourself and your loved ones. And also do not forget about other types of self-improvement and visit our learning and self-development portal more often and read about the benefits and harms apple juice and apples, recipes for making other types of jam, as well as or many other tasty and healthy sweets.
Apple jam is delicious both on its own and as a filling. Yes, even just with a bite of tea, the jam flies away instantly.
Jam is a great option for processing overripe apples. As a rule, apples are either immediately mashed or boiled into slices and then rubbed through a sieve or through a meat grinder. Today, this action can be carried out using a blender, which makes it very easy to work on jam.
To date, cooking recipes can be collected a huge amount. It is also cooked with the addition of pumpkin, pear, plum, currant, cinnamon. So you can find a recipe for every taste and color.
The classic recipe is the easiest and most fast option make jam.
Ingredients:
- 1 kg of ripe apples.
- 500 grams of sugar.
Cooking process:
Before you start cooking jam, it is important to determine how you will turn the mass into puree. Since if you pass apples through a sieve, then at the beginning it will not be necessary to cut out the middle of them and peel them, as it will remain in the sieve.
And if you want to use a meat grinder or a blender, then you need to clean and cut it out. Since rough membranes will spoil the overall picture of delicate apple jam.
I will say right away that sugar should be added to taste, since you need to look from which apples you will make jam. If the apples are sour, then you need more sugar; if the apples are sweet, then less. In general, you need to look and try. And according to GOST, sugar is added at least 50% of the total mass of apples.
1. My regimen apples into slices.
2. Put the slices in a saucepan. Fill with water and put on the stove. The water should almost cover the apples.
4. In the process of cooking, the slices should boil to a puree state. But sometimes when the apples are too dense, some slices still remain whole. Then the whole mass will need to be mashed. This can be done in three ways.
Skip the mass through a meat grinder.
Grind the mass through a sieve.
Use a blender.
If you grind on a sieve, let the mass cool first.
5. Now you have a pure apple mass from which you can cook jam. Pour the mixture into a saucepan and test for sugar. Pour the right amount, mix and put on a slow fire. Cook for 30 minutes, do not forget to stir the jam so that it does not burn, and then cook until the desired density.
6. We check the density as follows. We drip a little jam on a plate and if the drop does not spread in all directions, then you can safely lay it out in jars and prepare apple jam for the winter.
That's all classic recipe cooking apple jam bon appetit.
Thick apple jam
As you know, many people use apple jam as a filling for baking. Liquid jam is a very bad filling, so you need to cook and cook thick jam how to do it, read our recipe.
Ingredients:
- For 1 kg of apples 1 glass of sugar.
Cooking process:
1. Sort the apples, wash, cut out the middle, peel and cut into slices.
2. Twist the apple slices in a meat grinder.
3. Put the resulting mass into a saucepan and put it on the stove. Bring to a boil and cook for 10-15 minutes, stirring constantly.
4. The mass began to thicken, you can add sugar. And continue to cook until you need the thickness. This will take approximately 30-40 minutes.
5. During cooking, the jam should darken and become very thick.
6. When the desired density is reached, turn off the heat, spread the jam in sterilized jars and tighten the lids. thick jam ready for the winter bon appetit.
Jam according to an old recipe
In order to cook jam according to this recipe, you need a little patience and a lot of time. Since jam is being prepared in several approaches.
Ingredients.
- Apples 5 kg.
- Sugar 3.5 kg.
Cooking process:
1. We will sort out the apples, wash them, let the water drain. Peel and cut into small pieces of 2-3 cm. Simply put, cut the apples into cubes.
2. Place the chopped apples in a saucepan, add sugar, mix and leave overnight. Remember, according to this principle, we cooked. Where the slices were also covered with sugar and left overnight so that the juice stood out from the apples.
3. In the morning you will see that a large amount of juice has stood out. Now you can put the pan on the stove and boil the future jam for about 10-15 minutes. Next, set aside the pan and wait until the mass has completely cooled down.
4. After 5-8 hours, put the pan on the stove again and cook the mass again for 10-15 minutes after boiling. Repeat this procedure 3-4 times. During this time, the apples will boil down to the desired density. And the majority apple slices turn into puree. It is possible that already at stage 2-3 your jam will reach the consistency you need, then you should not repeat the procedure several more times. It will already be possible to lay out the jam on, and tighten the lids.
Jam from apples and pears
At the end of summer, not only apples ripen, but also pears, and why not cook apple jam with the addition of pears. Because it's so delicious.
Ingredients:
- Apples 1 kg.
- Pears 1 kg.
- Sugar 500 grams.
Cooking process:
1. We take apples and pears. For jam, fruits are suitable, so to speak, not in a presentation. Crushed with bruised sides or even overripe. But only without traces of rot. We process them, namely mine, cut off the dubious parts and cut the fruit into small slices. It is not necessary to peel off the peel and cut out the middle, since then we will pass everything through a sieve.
2. We put it in a large cauldron or pan with a double bottom and put it on the stove. You can add a little water so that the jam process starts painlessly and quickly.
3. And so apples and pears on the stove, the water boiled, it remains to stir and simmer for about 10-15 minutes so that our fruits become soft.
4. As soon as the fruits have softened, you can remove the pan from the stove and wait until it cools completely.
The process of cooling fruits can be accelerated. Place the pot of fruit in another pot or bowl with cold water. Stir the fruit from time to time and change the water when it is warm to speed up the cooling process of the fruit.
Well, or just put the pan aside and wait 5-6 hours.
Of course, you can not wait until the mass has cooled down, and then work not with your hands, but with the help of a spoon.
5. In general, when everything cools down well, we take a sieve or colander and push the fruit through the sieve. Only the bones of the partition and peel should remain in the sieve.
From the initial 2 kg, on average, 1-1.3 kg of pure jam is obtained.
6. Put the resulting mass on the stove, add sugar and cook for 45-50 minutes at least. During cooking, the jam will reach the desired density and darken a little. Stir frequently so that it doesn't burn.
7. When the mass reaches the density you need, spread it into sterilized jars and close the lids.
Pear-apple jam is ready to enjoy.
Apple jam with pumpkin
And why not try adding some pumpkin to jam. The color will be very original. Moreover, in pumpkin, as well as in apples, there are a lot of useful substances.
Ingredients:
- Apples 1 kg.
- Pumpkin 500-600 grams.
- Citric acid 3-5 grams.
- Sugar 500-600 grams.
- 350-400 water.
Cooking process:
1. Peel the pumpkin from the peel and seeds, cut into small slices. Put in a saucepan, cover with water, cook until softened.
2. Sort, wash, cut apples. Put in a saucepan, cover with water, cook until the slices are soft.
3. Pass soft slices of pumpkin through a sieve. Apple, too, through a sieve. All together with the water in which they boiled.
4. Mix the resulting masses with sugar and put on the stove.
5. Cook for 15-20 minutes, stirring constantly.
6. Add citric acid cook for another 20-25 minutes. To the desired density.
7. Arrange the finished jam in jars and tighten the lids.
8. Apple jam with the addition of pumpkin is ready to enjoy.
Apple jam with plums
Very often boil jam and with plums. Which go very well with apples. This is a great way to process plums without wasting time removing the pits from the plums.
Ingredients:
- 1 kg of apples.
- 600 grams of plums.
- 600 grams of sugar.
Cooking process:
1. Sort the apples, wash them and cut them.
2. Put in a saucepan, pour water, cook until soft.
3. Sort the plums, cut each along the bone (the bone can not be removed), put in a saucepan, pour water, cook until soft.
4. After the fruit has reached a soft state, remove from the stove and grind through a sieve.
5. Mix the resulting mass, add sugar, cook until the desired density is reached. Usually the cooking time does not exceed 40 minutes.
6. Arrange the finished product in jars and close with lids.
Secrets of making apple jam
☑ When cooking jam, do not cover the pan with a lid. So excess moisture during the cooking process will quickly evaporate.
☑ Like all other sweet preparations, the jam will finally thicken after complete cooling. But how to determine that it is already enough to boil it. You can simply transfer a spoonful of jam to a plate where it will quickly cool down and show its density. You can run a spoon over the surface and if the trace disappears quickly, the jam needs to be boiled a little more, and if the trace disappears slowly, then the jam has already reached an excellent density.
☑ Sugar put at least 50% of the total mass. So if you put less sugar, then the jam will not be suitable for long-term storage.
Apples are a frequent guest on our table, especially in late summer and early autumn. I think that every housewife asks herself the question of how to prepare them for the winter. It is best to use fresh apples, but not all varieties are well stored, in city apartments there is often not enough space to store fruit, and the price of apples in winter is not encouraging.
So what to do? Refuse pies with apple filling, delicious apple pies, desserts, compotes?
In no case!
Jam from apples "White filling"
Ingredients:
- 1 kg of apples "white filling";
- 750 grams of sugar.
Cooking:
First, take 1 kg of white apples and rinse them with running water. After that, peel the fruit from the peel and the middle. Cut into small pieces (I cut into cubes, you do as you wish). Then sprinkle everything with sugar and leave for 12 hours at least. Then put on fire and cook for 10 minutes: boiled and set aside for 6 hours. After the specified time, the procedure must be repeated. And do this three times every six hours. The third time, when you boil for 10 minutes, stir constantly so that the jam does not burn, as it will already become thick enough. Arrange in dry jars and roll up. After complete cooling, put in the pantry or cellar. Or just to a cool place in your house. Jam from apples of the White pouring variety turns out to be very tasty, beautiful color.
Jam from Antonovka
And how about making a wonderful apple treat from the most popular variety - Antonovka? Believe me, you will not regret if you choose this recipe. It is simple, although the cooking process will be lengthy. Let's find out right now how to make amber jam from Antonovka.
Ingredients:
- 2 kg of Antonovka apples;
- 3.5 kg of granulated sugar (and why are you surprised, Antonovka is usually sour);
- 1 glass of water;
- 3 tablespoons of lemon juice.
Cooking:
Wash the apples intended for jam, cut off the peel, cut the fruits themselves into pieces, pour over lemon juice, add water and simmer until soft. It is advisable to stew until you see fruit “porridge” instead of a piece of apples with water. After that, you can remove the pan with this mass from the heat, work a little on it with an immersion blender (to make it homogeneous) and only now add sugar. And then, as usual - cook jam, stirring, over low heat. Roll into sterile jars only after a noticeable thickening.
Apple jam in the oven
Ingredients:
- 1.5 kilograms of apples;
- 700 grams of sugar;
- 1 glass of water.
Cooking:
In this recipe, the difference from the rest is that you will add sugar based on the amount of puree, and not apples. So, wash the apples, peel and core them, cut each apple into 5-6 pieces. Pour in water and cook over low heat until soft. Grind the fruit through a sieve and put the resulting puree in an aluminum pan. Pour in sugar: 700 grams per 1 kg applesauce. Mix everything, cover with a lid and put in the oven at 200 degrees until it boils. Then reduce the temperature to 70 degrees and cook for three hours. After this time, the jam should turn reddish in color, if it is, then your apple jam is ready. Then take out and pour into jars and roll up. It is very important to roll up the jam while it is still hot, because then it will become thick and it will not be so convenient to put it into jars. You can store it in any cool place.
Jam from apples "Comes from childhood"
Ingredients:
- 1 kilogram of ripe apples;
- 600 grams of sugar;
- 1 glass of water.
Cooking:
Wash apples very well and peel and core. Cut into small pieces, you can cubes or slices, add 600 grams of sugar and pour 250 ml of water. Leave the future jam in the saucepan for 6 hours so that the fruit releases the juice. After the specified time, put the saucepan on the fire and cook for 1.5 hours, stirring constantly. The apples will almost boil, you will understand that the jam is ready when it sticks to the sides of the container. Use a food processor or hand blender to puree the marmalade. After this procedure, cook for another 10 minutes, then pour into dry and clean jars, roll up. Turn over jars of jam and wrap with a blanket. In this form, let it stand until the next day. Then transfer to a cool place in the house or in the cellar. This is actually a classic apple jam recipe.
Apple jam through a meat grinder
Ingredients:
- 1 kg of apples;
- 600 grams of sugar;
- 100 ml of drinking water.
Cooking:
Apples must be carefully sorted out. Only ripe fruits without obvious signs of damage can be used to make jam. Rinse the selected apples thoroughly with ice-cold running water. From each fruit, it is necessary to remove the skin with a neat thin layer. Divide the peeled fruit into two equal parts, clean the core of the apple.
Cut each fruit into small slices and place in an enamel container, fill with drinking water. Put the container on a small fire and cook for twenty minutes under the lid. Cooking time may increase or decrease depending on the variety of apples. In any case, the product can be considered ready if the apples are boiled soft. As soon as the fruits have reached the desired consistency, they must be allowed to cool, and then passed through a meat grinder while still warm. Transfer the chopped apples to another enameled pan or deep bowl. Add sugar to them, actively connect everything together and place on the stove. During the cooking process, the apple mass must be constantly stirred and carefully monitored so that the jam does not burn in any case, as this will greatly affect not only the color and aroma of the dessert, but also significantly spoil taste qualities product.
Immediately after the future jam boils, the fire must be made even smaller and cooking should continue for 45 minutes. Focus on significant thickening as an indicator of doneness. Cool the ready-made jam a little, pour it into pre-prepared and sterilized containers, and preserve it in the traditional way.
Apple jam in a slow cooker
Ingredients:
- 1 kilogram of apples;
- sugar 2 cups;
- lemon - half;
Cooking:
Wash apples, peel and core. Do not throw away the peel, it will come in handy for making a decoction. Place the sliced fruit in the multicooker bowl and add 1/3 cup of water. Dear girls, do not fill the bowl to the top, but only half, otherwise the jam may boil away. Set the "Baking" mode for 30 minutes. And on the stove in a saucepan, fold the peel and pour the remaining water, bring to a boil and cook for 20-25 minutes. Then strain and you will get a decoction. During this time, the apples in the slow cooker have become soft, mash them to a puree state. After that, pour 2 cups of sugar, pour the juice of half a lemon, mix and set to cook in the “Baking” mode for another 65 minutes. Cook under the lid, as soon as you see that the desired density is reached, then turn off the slow cooker. Put the jam in a sterilized jar, tighten the lid and wrap until completely cool. Store in a normal pantry, well worth a year or more. As you can see, jam from apples in a slow cooker - good recipe, after all, when to attract a kitchen assistant, if not in the season of harvesting for the winter?
Apple jam on xylitol
The recipe can be recommended to diabetics and other people who do not want to add a large amount of sugar to apple blanks. I also advise you to take very sweet apples. There are varieties that just taste like honey. Look for them for making jam on xylitol. Please note: sweeteners need to be added much less than granulated sugar.
Ingredients:
- 1.2 kg of apples;
- half a glass of water;
- 110 grams of xylitol.
Cooking:
Wash the apples and thinly cut the peel with a sharp knife. Then cut the peeled fruits into pieces, removing the core and seeds, put them in a heat-resistant pan with a thick bottom, pour half a glass of water and simmer the fruits until soft. Grind apple slices that have become very soft with a blender, add xylitol, mix and cook for about half an hour. Try to stir the future jam more often, and when it becomes thick, close it in sterile jars and roll it up.
Ingredients:
- 1 kilogram of apples;
- 800 grams of sugar;
- 1 glass of drinking water;
- cinnamon 0.5 teaspoon.
Cooking:
Wash and peel the apples from the skin and core, cut into slices. In a separate bowl, dissolve one glass of sugar in one glass of water. When the sugar dissolves, pour the apple slices into the syrup and put it on a small fire, gradually adding the rest of the sugar. Cook, stirring constantly, until all the sugar has dissolved. Then remove from heat and cool completely. After it has completely cooled, put it back on the fire and add the cinnamon. Bring to a boil and cook over the same low heat until the jam is ready. It should be thick and almost uniform. I'll tell you right now, it's a long time. To speed up the process, jam can be crushed with hand blenders and boiled after that for 15-20 minutes. Do not forget to stir the product during cooking. Remove from heat and wait for the jam to cool completely. Fill the jars and close the lids. It is advisable to store in a cold place.
Jam from pears and apples
Ingredients:
- apples 2 kg;
- pears 1 kg;
- sugar 2 kg.
Cooking:
As usual before cooking, wash the apples and pears under cold running water. Remove skins and cores from fruits. Cut the apples into small pieces, pour half a glass of water and put on a small fire. While stirring, look - when the apples become soft, immediately add sugar to them and cook on the same fire for 15-20 minutes. Add pears to the jam, first grate them on a coarse grater. And cook until fully cooked for another 30 minutes, constantly stirring the jam thickening before your eyes. Then pour into dry and sterilized jars, roll up and refrigerate. You can wrap it up with a warm blanket for a day. Store in a cool place. Jam from apples and pears is very beautiful, tender and tasty.
Jam from apples and apricots
A wonderful opportunity is to combine apricots and apples in one jar. Yes, not something indistinct to cook there, but to cook real jam. Thick and very tasty. I use it as a pie filling.
Ingredients:
- 3 kg of apricots;
- 1 kg of apples;
- 2 kg of sugar.
Cooking:
Wash the apples (peeled) and apricots, remove the pits from the apricots, then boil them separately with a little water until soft. Cool, wipe through a sieve. Mix fruit puree with sugar and boil until desired thickness. Pour into sterile jars and seal tightly. Too long boiling will affect the color of the jam, so it is better to cook it in small portions for 40-50 minutes. The real density appears in this blank during storage.
Jam from apples and zucchini for the winter
Do not be afraid of the name, this is a very tasty and fragrant preparation that will help you save money. Especially if you have to buy apples not cheap. But zucchini in the height of summer, as a rule, are sold quite inexpensively, so calculate for yourself what kind of savings you get - for every kilogram of apples we take 3 kilograms of zucchini and 2 lemons.
Ingredients:
- 3 kg of zucchini;
- 1 kg of apples;
- 2 large lemons;
- 4 kg of granulated sugar;
- a little lemon zest, if desired.
Cooking:
Wash apples and zucchini, peel them and cut into small cubes. Sprinkle with sugar, leave for half a day for juice to appear. Then stir and start cooking over medium heat. When the mass boils, reduce the heat, cook until the pieces soften. Then remove from heat for a short while, grind with a blender along with peeled lemon pulp and cook further until thickened. It is very interesting to watch how boiled zucchini turns into fragrant jam. Of course with apple flavor. But if you want to add a hint of citrus, a little lemon zest before jarring the marmalade will do the trick.
In conclusion, I can say that this is only a small part of jam recipes that you can use. Hope you all enjoyed them. I would be grateful if any of you, my precious readers, share your signature recipes jam from apples for the winter.
