Thick jam, as in childhood, which is put in pies and smeared on bread, can be prepared according to one of the recipes in the article.

Jam is a canned product made from fruits and berries, obtained by boiling them with or without sugar.

The advantage of sweet preserves is that they can be prepared from almost everything, from strawberries to autumn varieties of apples. But you need to know a few secrets so that the jam is thick, tasty and stored for a long time.

How to make jam thick?

About where and when they first began to cook jam, no one will say. The name of the delicacy is of Polish origin - powidla. It differs radically from other methods of preserving fruits and berries:

• jam is made from ripe and even overripe berries and fruits
• usually, before boiling, raw materials for preservation are brought to a puree state
• there are jam recipes with and without sugar
• after boiling, the sweet mass becomes homogeneous and necessarily thick

IMPORTANT: Many housewives believe that jam should be thick enough so that it not only does not drain from a spoon, but is also cut with a knife

But how to achieve such a thick consistency?

1. It is necessary to boil fruits and berries well. Their initial volume by the end of cooking is halved
2. If jam from berries is recommended to add a certain amount of apples. These fruits are rich in pectin, a natural gelling agent.
3. You can use a jam thickener, which is sold in any supermarket today.
4. If the jam is cooked without apples and a thickener, you need to boil it in stages. After the fruit mass boils for 20 minutes, wait until it cools down completely, then boil again, and so on from three to 5 times

How much to cook jam?

Cooking time jam depends on:

• type of fruit or berry
• volume of raw materials

It must be said that the process itself is quite laborious, for many housewives the headlines of goodies take the whole day.

1. To begin with, you need to prepare a container for cooking jam - a stainless steel pan, as well as jars and lids. If sugar is used in cooking, they can simply be washed thoroughly. For jam without sugar, jars and lids are sterilized
2. Fruits or berries are washed, peeled and core (if necessary), spoiled parts are removed
3. Apples, apricots, pears, other large fruits are cut into slices
4. Raw materials for jam are always placed without sugar in a wide, non-enamelled bowl and boiled for 15-20 minutes to soften it. You can also soften fruits and berries in the oven or microwave.
5. Boiled berries and fruits are turned into puree - crushed, rubbed through a sieve, passed through a meat grinder, interrupted with a blender
6. If the jam is cooked with sugar, it's time to add it. Sugar must be at least 60% of the volume of fruit raw materials, otherwise the jam will not be stored
7. Jam is boiled with or without sugar until it is half as much.
8. During boiling, the mass of berries, fruits and sugar is constantly stirred, as it burns very strongly to the bottom and walls
9. To avoid burning, many housewives prefer to simmer the jam in the oven, they cover the pan with it with a lid

IMPORTANT: As a rule, it takes 1 to 2 hours to boil the jam to the desired consistency

Recipe for a delicious thick apricot jam for the winter

Apricot jam can turn out cloying, as overripe apricots are too sweet. Lemon will help make it taste more pleasant.

• apricots - 2 kg
• sugar - 1.5 kg
• lemon - 1 pc.
• jam thickener - 1.5 packets

1. Apricots are best cooked in a cauldron
2. The fruits are thoroughly washed and freed from stones, rotten parts are removed,
3. To homogenize the apricot mass, the fruits cut in half are placed in a cauldron and poured with 150 ml of water. After about a quarter of an hour, juice will come out of them, the apricots will become very soft
4. Achieve a homogeneous consistency of the mass in any convenient way
5. Optionally, combine apricot puree with a thickener
6. Rub washed lemon with zest into apricot puree
7. Bring the mass of apricots to a boil, gradually add sugar
8. It takes about 1 hour to cook apricot jam, after which it is laid out hot in jars and rolled up

VIDEO: Apricot jam. Preparation for the winter

Recipe for a delicious thick apple jam for the winter

Jam is a way to “take in circulation” ripe apples that have fallen to the ground and slightly spoiled. Baking with it as a filling is simply incomparable!

• apples - per 1 kg
• sugar - 600 g
• cinnamon - 1 teaspoon

1. Apples are prepared - washed, peeled, cut out ponytails, pits, black or rusty areas, cut into quarters
2. To soften the apples, you can hold them for 15 minutes in the oven on a baking sheet covered with parchment.
3. Soft apples are homogenized and combined with cinnamon
4. Apples, as mentioned above, have a lot of pectin, so you do not need to thicken them additionally.
5. Applesauce is put on fire so that it boils in its own juice.
6. Gradually add sugar to the jam, stirring constantly.
7. Cook jam for 40 minutes
8. Jam is placed in jars, rolled up

VIDEO: JAM!! as in childhood! Apple jam classic recipe

homemade strawberry jam recipe

Strawberry jam is not easy to make. Even if you follow the boiling-cooling technology, cook berries with sugar all day, the workpiece may turn out to be too liquid or too cloying. There is a trick - mix strawberries with apples!

• strawberries - per 1 kg
• apples - 600 g
• sugar - 1 kg

• Strawberries are taken ripe, soft, but not rotten and not old. It is better to cook jam in the middle of the strawberry season
• The berries are cleaned of ponytails and leaves, seasoned with sugar and slightly boiled
• Apples are prepared as indicated in the apple jam recipe.
• Strawberries are rubbed through a sieve so that the seeds do not get into the jam
• Apples are brought to a homogeneous state in any convenient way.
• Combine fruit and berry puree, boil them, gradually adding sugar and stirring constantly
• Boiling time for strawberry-apple jam - about 45 minutes

VIDEO: pear jam

How to cook currant jam?

Of course, in order to preserve the maximum amount of vitamins in the berry, it is better to freeze it or simply rub it with sugar (prepare the so-called “vitamins”).

But for the stuffing home baking you can also close a couple of jars of currant jam. There is almost as much pectin in currants as in apples, so you can easily boil it down to the consistency of marmalade.

• blackcurrant - per 1 kg
• sugar - 800 g

1. Currants are washed, sorted, cleaned of small twigs and leaves
2. You can put it in a colander and soften for a couple for about 5-7 minutes
3. Soft berries are rubbed through a sieve and mixed with 0.3 part of sugar
4. Put the jam to boil, during cooking, add the remaining sugar in two approaches
5. Currant jam is cooked for an hour and a quarter

How to make cherry jam. Cherry jam: a recipe for the winter

To improve the taste of jam from cherries or sweet cherries, citric acid or fresh lemon juice is added to it.

• cherry or sweet cherry - per 1 kg
• sugar - 600 g (if cherry), 400 g (if cherry)
• lemon juice - 1 tbsp. a spoon

1. Ripe cherries or sweet cherries get rid of bones
2. Soften the berries steam bath and then passed through a meat grinder
3. With a third of sugar and 100 ml of water, they begin to boil, stir constantly
4. After half an hour, add another third of the sugar
5. After a quarter of an hour, add the remaining sugar and lemon juice.
6. Cook until desired thickness

Recipe for a delicious thick plum jam for the winter

Any jam, including plum jam, shoots very well. To avoid washing the stove, many cook it in the oven under a lid.

• plums - per 1 kg
• sugar - 600 g
• jam thickener - 0.5 sachet

1. The cream is washed, the bones are removed from them.
2. Plums are boiled for 10 minutes, then homogenized
3. Plum puree is mixed with sugar and thickener and placed in the oven (under the lid)
4. languishing in the oven plum jam periodically check for readiness
5. This jam is prepared for up to an hour and a half

Recipe for a delicious thick raspberry jam for the winter. Jam recipe without sugar

Raspberry - very sweet berry, therefore it is better to cook jam from it without sugar at all.

1. Take the required amount of berries, wash several times
2. Raspberries are softened for a couple and rubbed through a sieve to get rid of the seeds.
3. Boil the raspberry mass to the consistency of jam
4. Jam is poured into sterile jars and rolled up with sterile lids

VIDEO: Apricot jam in a slow cooker

Cherry plum jam: a recipe for the winter. Recipe for delicious jam in a slow cooker

Jam from cherry plum in a slow cooker is easy to cook. The only downside is that it will be small.

• cherry plum - per 1 kg
• sugar - 1 kg 200 g

Cherry plum jam can be cooked in a slow cooker.

1. Cherry plum, pitted, is placed in boiling water for 5 minutes to peel off the skin
2. Pulp of cherry plum is beaten with a blender and combined with sugar
3. Place the future cherry plum jam in the multicooker bowl, select the "Baking" mode and set the time on the timer - 45 minutes
4. By the sound signal, they check the readiness of the jam, if necessary, weld it for some more time
5. Close hot cherry plum jam in jars

VIDEO: Quince Jam

Gooseberry jam: a recipe for the winter

Gooseberry jam turns out to be of good consistency, since the berries contain a sufficient amount of pectin. The greenish color and sweet and sour taste of the treats are very popular with children.

• gooseberries - per 1 kg
• sugar - 500 g

1. Before you start cooking jam, you can only wash the gooseberries. It is not necessary to carefully remove small leaves and tails - they, together with the bones, will remain on the sieve after wiping
2. The berries are boiled until they soften.
3. Rub the gooseberries through a sieve and mix with sugar
4. Jam is boiled until it thickens, then poured into jars and closed

VIDEO: Gooseberry and kiwi jam

01.07.2017 28 689

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, you can use immediately or make stocks 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 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.

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 crushed apples to another enamel 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 in 2 cups of sugar, pour in 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 stones 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.

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 saucepan 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 closet.

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

A cozy tea party will be complemented by tender jam from apples. You can make it yourself at home without any effort. Delicate sweetness is made in several ways, as well as using different kind kitchen utensils. Below are popular, not time-consuming recipes, and which one to choose is up to you.

Classic apple jam recipe

There are two options classic recipe how to cook apple jam. For the first recipe for apple sweets, you will need about a kilogram of fruit already peeled (without peel and core). 800 grams of sugar will help turn apples into jam. You should also stock up on 150 grams of boiled cooled water.

Let's start making jam:

The density of jam depends on the duration of boiling applesauce. The longer you cook, the thicker it will be.

The second method will require 2 kilograms of sweet and sour apples and about 1.2 kilograms of sugar:

Apple jam in a slow cooker

Where is the modern hostess without modernized kitchen appliances now? For those who want to save time, below is a recipe for jam from apples in a slow cooker, which will require 1.2 kg and two glasses of sugar. To add a subtle citrus note, you need the zest of 1 lemon and a cinnamon stick.

Cooking jam:

Lemon juice contributes to the harmony of sweet and sour taste in apple jam.

Apple jam in the oven

Apple jam at home can also be cooked in the oven. For such a simple delicacy, you will need to pick a kilogram of apples of sweet and sour varieties from the branches. To make them jam, you should measure 800 grams of sugar. Half a teaspoon citric acid will dilute the cloying of the dish. Finally, half a teaspoon of ground cinnamon will bring some oriental flavor. To avoid burning, half a glass of boiled cooled water will not interfere.

Cooking jam in the oven:

Jam from apples can be combined with other fruits of the garden: pumpkin, pear, carrots. Orange and lemon will bring an unusual taste to such a delicacy. Experiment with the ingredients, but be sure to follow the steps in the recipe.