Apples are rich in various vitamins and other useful substances. They cannot be stored in the freezer, so they are used to make preparations for the winter in the form of jams and preserves.
There are few people who refuse a bun with a sweet apple dessert. Products from these fruits, made at enterprises, are not as tasty as apple jam made in a slow cooker. The whole process takes little time if you follow simple recipes.
Cooking features
Jam can be prepared in a pressure cooker and in a slow cooker. All models differ from each other, the program is selected from the following:
- extinguishing;
- jam;
- bakery products.
Those housewives who already have a special mode for jam in this kitchen appliance simply follow the instructions for the slow cooker. But if there is no such program, they use the universal one - “extinguishing”. The number of apples and sugar is selected by each independently, since the volume of bowls for all models is different.
Selection of apples for jam
If you plan to make jam apple slices, then the fruits are selected not overripe and without damage. Any juicy apples of normal ripeness are suitable for granular.
Fruits are washed and peeled, the core is removed. For one part of apples, it is enough to add half as much sugar.
On its own site, all the fruits are healthy, without chemistry. But if they are purchased in stores, then you should pay attention to such a sign of unreliable products as a glossy peel without the slightest flaw.
As a rule, harmful substances are most contained in the skin and you can get rid of them if you simply remove it from the fruit. But still, it is better to choose fresh and grown without nitrates.
Methods for making apple jam in a slow cooker
You can cook a delicacy from the fruits of an apple tree in any models of multicookers. Below are a few recipes, simple following which will bring excellent results.
Recipe "Five Minute"
To cook this wonderful amber jam, you need apples and sugar in a 1: 1 ratio. If the fruits are very sweet, then less sugar will be needed. According to the recipe, 1 kg of ingredients is taken.
The fruits are thoroughly washed and dried. They are peeled from the core and cut into slices. Apples are placed in a slow cooker, the “stewing” program is turned on for 1 hour. After 20 minutes, sugar is added to the bowl and mixed with apple slices.
The finished jam is poured into pre-sterilized jars.
Clear jam
In order to cook this dessert, you need:
- Apples - 1 kg.
- Sugar - 800 g.
- Water - 2-3 liters.
- Vanillin and cinnamon.
For future jam, juicy and large fruits are selected. In general, all varieties are suitable, but if sour apples come across, then it is better to increase the amount of granulated sugar to 1 kg.
Due to the fact that the fruits are cut into slices, even damaged specimens and collected from the ground are taken. They are well washed under running water, dents and stains are removed. Then they are cut into slices, and the cores are thrown away.
Peeled and crushed fruits are lowered into a basin with water, in which 1 tsp is previously dissolved. citric acid. This procedure is necessary in order to protect the apples from browning when exposed to air.
The slices are taken out and dried, then mixed with sugar. Pour 1 tbsp into the multicooker bowl. water and apples in sugar. The product is cooked with the lid open, stirred with a wooden spoon every 5 minutes.
To start, the “stewing” or “cooking” program is selected. On average, it takes half an hour to make jam. After this time, vanilla and cinnamon are added to the bowl, the lid is closed, the dessert is cooked for another 5 minutes.
Cinnamon
For cooking you need to take:
- Apples - 2 kg.
- Sugar - 2 kg.
- Cinnamon - 2 sticks or 2 tsp
Ripe and hard fruits are selected for jam. They are washed under running warm water, cut into slices or pieces together with the skin. The core is completely removed.
Prepared apples are moved into the multicooker bowl, covered with sugar, the ingredients are gently mixed and left for 5 hours so that the sugar mixes with apple juice.
After the specified amount of time, cinnamon is added to the bowl, after which the future delicacy begins to cook. The display selects the extinguishing mode. At the first stage, apples in syrup are cooked for 10 minutes.
In total, 3 sets are performed, each for 10 minutes. If the multicooker has a “Multipovar” mode, then you can select it for jam. The temperature is set at 100 degrees.
While the apple dessert is being prepared, it is not mixed, but the slices are gently dipped into the syrup with a wooden spoon. Each subsequent cooking contributes to the thickening of the syrup, and the fruits eventually become transparent.
Hot jam is placed in clean, sterilized and dry jars. The container is rolled up with metal lids.
Storage
After preparing the jam and cooling it, the jars are sent to be stored for the winter in a cool place. Basements and cellars are considered the most favorable for placing blanks. But even at room temperature, nothing will happen to the jam. It retains its useful and taste qualities over the course of 2 years.
If the harvest of apples turned out to be large and you can’t eat all the fruits, then you can cook from them fragrant jam in a multicooker. This sweet dessert is perfect for pancakes, pancakes and just for tea. Baking with it is amazing. Jam is enjoyed by both adults and children.
apple jam - good way save your harvest. This sweet dish turns out to be very tasty, as well as healthy. You can use it with fragrant fresh buns or just with toast, and also use it as a filling in pies, in addition, it is also suitable for strudel. Because how to make apple jam, the recipe for it is of great interest to many housewives.
Currently, you can cook jam not only in an ordinary saucepan, gradually boiling apples, but you can also use the achievements of technology, for example, a microwave oven and a slow cooker, this is what we will discuss, dear reader.
Microwave Apple Jam - Recipe #1
It is worth noting that jam is more useful when it is subjected to minimal heat treatment, for example, when it is cooked in microwave oven. The preparation time will take only ten minutes, and the taste of the delicacy will turn out to be simply excellent.
Therefore, having prepared at least once so quickly apple jam in the microwave, you will again have the desire to use this method of preparing a sweet dish. So what are the ingredients needed?
Fresh apples - 500 grams (it is better to choose green fruits, as they have the least amount of juice, which is important when making jam);
Sugar - three tablespoons;
Juice of half a medium lemon.
First of all, you need to prepare the apples, for this they are peeled with a special knife, or you can use a vegetable peeler. After the skin is removed, the entire core should be cut out, not forgetting to get all the bones, and the stalk is also removed.
Then the fruits are cut into quarters, it is worth noting that you need to cut the apples as quickly as possible, since if they lie for a long time, they can darken, which will worsen the color of the future jam.
Further, it is recommended to grate the peeled and chopped fruits on a coarse grater. Then it is necessary to add lemon juice to the grated apples, making sure that the bones from citrus fruits do not get into the future delicacy. After that, add the prescribed amount of granulated sugar and mix all the ingredients.
We put the whole mass in a special container and put it in the microwave. We turn on the device at full power, the exposure time (exposure) is approximately five minutes, during this period the mass of fruit will warm up a little.
After that, we take out the container from the microwave and use a blender to bring the mass to the consistency of jam, this will also take no more than five minutes. If the delicacy is quite thick, you can pour in a small amount of boiled water, after which it should be mixed well. If desired, you can put a little vanilla and a few pinches of cinnamon, which will greatly enhance the taste of the dish. Bon Appetit!
Apple jam in a slow cooker - recipe number 1
You can make apple jam using a relatively recent invention - a slow cooker. As a result, the delicacy will turn out to be thick and fragrant, in addition, it can be whipped with a blender, which will give it more smoothness, or left in such a form when small pieces of fruit will be felt when tasting it.
Such jam is suitable as an independent dish, and it can also be used as a filling for pies. So, let's find out what ingredients are required for cooking delicious treats.
Fresh whole apples - 1 kilogram;
Sugar - 500 grams;
Glass of water.
So, in a slow cooker, jam is prepared as follows. It is necessary to prepare apples, while you can use any fruit, even the so-called "carrion", which usually accumulates quite a lot among those involved in gardening.
It is necessary to thoroughly clean the apples, removing all rotten places, as well as removing the core along with the seeds. You can not throw away a good skin, but also put it in a slow cooker, pouring a glass of boiling water, while setting the “Steaming” mode for 10 minutes. As a result, valuable pectin substances are boiled out of the skin, which have a so-called gelling effect, which will ensure the density of the future jam.
The decoction obtained from apple skins should be kept in the multicooker bowl, and the boiled skin itself can be thrown away. Then the fruits are cut into small slices and placed in the broth, granulated sugar is poured there, everything is mixed well and the “Extinguishing” mode is turned on on the device for one hour, not forgetting to close the lid tightly.
Then the mass is mixed and the “Baking” program is set for forty minutes, while the lid is not tightly closed. During cooking, mix the contents again. At the end of a long cooking time, the delicacy will become a rich, bright color, and will also thicken well.
Ready apple jam can be placed in jars, which should be sterilized beforehand, each housewife has her own methods. Then the container is closed with tin lids and left to cool, and then transferred to a cool place, for example, you can simply put the container in the refrigerator. After such preparation, an appetizing delicacy will be stored for a long time, throughout the winter.
It is important not to increase the number of apples, put them no more than one kilogram, otherwise, during the cooking process, the contents of the multicooker will begin to boil away, which can lead to damage to the device.
Cook with pleasure, choosing any method of making apple jam, be it a multi-arc or a microwave oven. Bon Appetit!
In our family, everyone loves to eat delicious properly prepared jam in the winter. It can be jam from strawberries, apricots, raspberries, blueberries, pears and any other fruit. The fruit itself does not play such a role as the fact that the jam must really be jam. Not always, unfortunately, the correct consistency of this delicious delicacy is obtained. Then it becomes so offensive to wasted products. And the worst thing is that you can't fix anything.
For many housewives, jam is still an unknown desert, and they have no choice but to purchase treasured jars of this sweetness in the store. But if you have a multicooker in your house, it will save you! You can make amazing jam with it! And today we will tell you how to do it.
apple jam in a slow cooker for the winter - a recipe for cooking. 
Prepare the following ingredients for apple jam:
- sweet and sour apples - 750 g,
- granulated sugar - 300 g.,
- citric acid - 3 g.
How to cook with a photo step by step
So, it will take only 1.5 hours to cook apple jam in a slow cooker, and in the end you will get jam perfectly cooked according to all the rules! To begin with, we thoroughly rinse all the apples under running water. cold water. Throw them in a colander, let the water drain. Then, using a vegetable peeler or a sharp knife, remove the entire skin. Cut the apples in half and also remove the seed chambers. 
Cut the apples into small cubes. 
We send them all to the bowl of the Philips multicooker. 
Add granulated sugar to apples and citric acid. Using the "menu" button, select the "baking" mode. In this mode, bring the mixture to a boil. After we turn it off and go to the "extinguishing" mode. In this mode, stew apple jam in a slow cooker for one hour. Then we put it in clean and dry jars, cork them with boiled lids. Let cool and store in a cold place. 
We have already made a delicious apple jam for the winter according to this recipe, it’s amazing what a pleasant taste and texture it is, isn’t it? And we’ll also tell you a little secret, we noticed that when cooking jams and jams in small portions, they turn out to be much tastier than when cooking large volumes. So decide for yourself what portions you will cook these delicacies, and we hope that very soon we will share with you more recipes for making jams and preserves from other fruits! 
Author: arivederchy
Recall that last time we cooked
A multicooker is, of course, an unusual thing. It replaces almost all kitchen appliances from the frying pan to the oven. You can cook almost everything in it, from soup and porridge to casseroles and baking bread. But with jam cooking, everything is not so simple. After all, we cook jam in basins, kilograms and tens of liters, and in the largest cartoon, the bowl will pull 6 liters at most. Therefore, jam in a slow cooker is prepared more for the pleasure of drinking tea than for preparations for the winter. Although, if the family is not numerous, and 2-3 jars for the winter is enough, you can cook jam in a little helper. 
Not everyone will like to cook jam in a slow cooker, if only because jam prepared in such a modern way is still not quite authentic. The principle of jam cooking is the digestion of moisture from berries or fruits. When cooking in a basin without a lid, this process takes place quickly, the jam thickens, becoming viscous. In a slow cooker, the moisture does not have time to evaporate, although the berries or pieces of fruit are already ready by the end of the regime. But if appearance and the consistency of the jam is not so important for you, then you can try to cook it in a slow cooker.
Handling the multicooker requires some caution. When making jam, do not pour undissolved sugar into the bowl, as stirring it can damage the coating of the bowl. When pouring jam, you should use silicone or plastic ladles. The multicooker bowl should not be filled more than ⅓, but 
better by ¼, because when cooking, the jam strives to escape from the multicooker through the valve cover onto the table. It is better to cook jam in the “Stew” or “Soup” mode (different manufacturers call this mode differently), that is, use the languishing mode. In this mode, the jam does not burn, the berries do not boil soft, however, the jam is not too thick. It is best to remove the steam valve immediately - this way more moisture will evaporate from the jam. Water, as when cooking on the stove, does not need to be added. True, the multicooker does not release from the obligation to remove the foam.
The slow cooker is ideal for harvesting berries without sugar. Just put the berries in the multicooker bowl, set the "Extinguishing" mode and stir occasionally, removing the foam. The cooking time depends on the number of berries, but in any case, boil the berries without sugar for at least an hour. Transfer the berries to sterilized jars and roll up immediately. On the lids before rolling, you can splash a little vodka - for a guaranteed result. Roll up the jars immediately turn upside down and wrap with a blanket.
The ratio of sugar and berries for jam in a slow cooker is often the same as when cooking on the stove. The amount of sugar can be reduced, but be sure to roll up the jars and store them in a cool place.
from strawberries
Ingredients:
1 kg strawberries,
1 kg of sugar.
Cooking:
Pour sugar and berries into the multicooker bowl, mix gently and set the “Extinguishing” mode for 1 hour. Pour into sterilized jars and roll up.
Apple jam in a slow cooker
Peel the apples, chop and put in the multicooker bowl. Put apples in half a multicooker bowl with a volume of 2.7 liters and take 500 g of sugar. Set the "Extinguishing" mode to 2.5 hours and cook, stirring occasionally. Arrange the hot jam in sterilized jars and roll up.
Ingredients:
1 liter jar of currant berries,
1 liter jar of sugar.
Cooking:
Rinse and dry the berries, sprinkle with sugar and soak overnight. Transfer to the multicooker bowl, close the lid and set the "Extinguishing" mode for 1 hour. Pour the finished jam into sterilized jars and roll up.
Ingredients:
2 kg red currant,
1.5 kg of sugar.
Cooking:
Sort the berries, rinse and dry on a towel. Put in a multicooker bowl, set the "Extinguishing" mode and wait until the juice is released. Boil without adding sugar for 20 minutes. Pour sugar, mix and leave in the "Heating" mode. In the meantime, prepare the jars, pour over the jam and roll up.
Ingredients:
700-800 g gooseberries,
3 stack. Sahara.
Cooking:
Sort the berries, cut off the dry tails and remove the twigs. Put the gooseberries in a bowl, sprinkle with sugar and close the lid. Set the "Extinguishing" mode to 1.5 hours. Open the lid periodically to see how things are going. Once all the sugar has melted, stir in the berries. Crush the berries with a spatula and cook the jam under the lid. Pour into jars and roll up.
Ingredients:
1 kg of prepared cherries or cherries,
1.5 kg of sugar,
1-2 g of citric acid.
Cooking:
Sprinkle the berries with sugar and leave overnight to extract the juice. In the morning, stir, transfer to the multicooker bowl, close the lid and set the “Extinguishing” mode for 1 hour. At the end of cooking, add citric acid. Arrange the finished jam in sterilized jars and roll up.
Ingredients:
1 liter jar of prepared berries,
1 stack sugar for cooking + sugar to taste,
2 tbsp instant gelatin.
Cooking:
Pour the berries with sugar and let stand until the juice is released. Stir, transfer to the multicooker bowl, set the “Extinguishing” mode for 1 hour and close the lid. Separately, dissolve the gelatin in the berry juice and pour it into the multicooker bowl about 30 minutes after the start of cooking. After the end signal, add more sugar to taste (1-2 stacks, depending on the acidity of the berries) into the multicooker bowl and stir with a silicone spatula until it is completely dissolved. Transfer the finished jam to sterilized hot jars and seal immediately.
Ingredients:
700-800 g apples,
300-400 g of sugar,
3-5 g of citric acid.
Cooking:
Peel the apples and cut into slices. Mix with sugar and citric acid. Transfer the products to the multicooker bowl, set the “Baking” mode and bring to a boil with the lid open. Grind the apples with a submersible blender (be careful if the "leg" of the blender is made of metal, it can damage the coating of the bowl!), close the lid and set the "Stew" program for 1 hour.
Ingredients:
600 g apricots,
300 g sugar
½ lemon (juice)
Cooking:
Remove the pits from the washed apricots and put the fruit in a multicooker bowl. Sprinkle with sugar, add lemon juice and set the “Baking” mode for 60 minutes. Be sure to keep an eye on the jam, stirring it occasionally, otherwise it may burn. Jam can also be prepared in the "Extinguishing" mode, but it will be liquid. In each sterilized jar, put 3-4 nucleoli from apricot kernels, fill with jam and roll up.
Ingredients:
1 kg of apples
500 g sugar.
Cooking:
Rinse the apples, wipe thoroughly, remove the core and cut into slices. Put half of the prepared apples into the multicooker bowl, sprinkle with sugar, lay the remaining apples on top and compact well. Close the lid and set the "Extinguishing" mode for 90 minutes. Remove the steam valve 45 minutes after the start of the cycle. The multicooker bowl in this recipe can be filled completely, the jam will not run away.
Pear jam
Ingredients:
500 g pears,
500 g sugar
1 tsp citric acid,
½ stack water.
Cooking:
Peel the pears and cut into slices, put in a multicooker bowl, add sugar and add citric acid and water. Close the lid, set the "Baking" mode for 20 minutes, then the "Stew" mode for 1 hour. Arrange the finished jam in jars and roll up.
Ingredients:
500 g pears,
500 g oranges,
1 kg of sugar.
Cooking:
Cut the pears into slices, oranges with the skin - into semicircles. Put in a multicooker bowl, sprinkle with sugar and set the “Extinguishing” mode for 90 minutes. Remove the steam valve.
Ingredients:
2 kg pears,
2 multi-cups of sugar
5 g citric acid,
⅓ multi-cup orange peels, minced
Cooking:
Finely chop the peeled pears and put them in a slow cooker along with orange peels. Sprinkle with sugar, add citric acid, close the lid and set the "Extinguishing" mode for 2 hours. Stir several times. Transfer the finished jam to jars and roll up.
Ingredients:
400 g zucchini,
1 stack Sahara,
1 orange
1 lemon.
Cooking:
Grate young zucchini Korean salads and squeeze lightly. Scald lemon and orange with boiling water and pass through a meat grinder. Put the products in the multicooker bowl, sprinkle with sugar and set the “Baking” mode for 20 minutes with the lid open. Then set the "Extinguishing" mode to 2 hours. Transfer the finished jam to jars and roll up.
Ingredients:
1 kg cranberries,
1 tbsp honey,
600 g sugar
½ lemon
3-4 cloves.
Cooking:
Pour the washed and dried lingonberries into the multicooker bowl, add sugar, honey and lemon, passed through a meat grinder or chopped with a blender along with the peel. Close the lid, set the "Extinguishing" mode to 1 hour. After the signal about the end of the mode, leave the jam in the “Heating” mode for 2 hours. Pour into jars and seal.
Ingredients:
700 g apples
2 multi-cups of sugar
3 g citric acid,
1 orange.
Cooking:
Peel the apples and cut into small cubes, scald the orange and pass through a meat grinder. Put in a multicooker bowl, sprinkle with sugar, add citric acid and set the “Steam cooking” mode. Bring the jam to a boil, switch to the “Extinguishing” mode for 1 hour and cook until the signal.
Ingredients:
1 kg plums,
3 multi-cups of sugar
2 g citric acid,
5 g gelatin.
Cooking:
Scald plums with boiling water, peel and pit and chop with a blender. Put in a multicooker bowl, add sugar and citric acid and bring to a boil in the “Baking” mode. Then switch the mode to "Extinguishing" for 1 hour. After cooking, add dissolved in 2 tbsp. water gelatin, mix and pour into jars. You can put 2-3 almond kernels in each jar.
Plum jam with kiwi
Ingredients:
1 kg plums,
5-6 kiwi,
1 kg of sugar.
Cooking:
Remove the pits from the plums, put them in a multicooker bowl and sprinkle with sugar. Set the "Baking" mode and bring to a boil. Add sliced kiwifruit, stir and cook for another 5 minutes. Pour into jars and roll up.
Ingredients:
1 apple
1 pear
5 apricots,
2 multi-cups of sugar
1 tsp lemon juice.
Cooking:
Cut the fruits into slices, remove the stones from the apricots. Put in a multicooker bowl, sprinkle with sugar, add citric acid and set the “Extinguishing” mode for 1 hour.
Ingredients:
1 liter can of blueberries
1 apple
3 multi-cups of sugar.
Cooking:
Cut the apple into cubes, wash the blueberries and dry them on a towel. Put the berries and apple slices into the multicooker bowl, sprinkle with sugar and cook the jam in the “Stewing” mode for an hour.
Ingredients:
1 kg pumpkin,
900 g sugar
2 lemons (juice)
3-4 cloves,
½ tsp cinnamon,
¼ tsp cardamom,
1 sachet of vanilla sugar.
Cooking:
Peel the pumpkin and cut into small cubes. Put in a multicooker bowl, add sugar, lemon juice and spices and set the “Stewing” mode for 1 hour. After the end of the mode, set the "Baking" mode for 20 minutes and watch the jam so that it does not burn. After the end of the mode, puree the contents of the bowl with a blender, removing the cloves, and transfer to jars.
Ingredients:
1.5 kg of melon,
1 kg of sugar
1 lemon
pinch of ginger
Cooking:
Remove the zest from the lemon. Cut the peeled melon into cubes. Pour sugar into the multicooker bowl, add lemon juice and zest and cook on the “Steaming” mode until the sugar is completely dissolved. Add melon cubes and cook on the same mode until boiling. Set the "Extinguishing" mode for 1 hour and pour into jars.
Good luck preparing!
Larisa Shuftaykina
In harvest years, there are so many apples in the summer cottage that you can’t eat them fresh. All that's left is processing. From the fruits of an apple tree, you can drive juice, cook fragrant jam, and dry them. Apple jam is one of the most simple blanks. You can cook it in the way that you like best. And if you add additional ingredients, the taste will become much more refined.
According to the classification adopted in cooking, jam is a jelly-like thick mass of sugar syrup and fruits. Since whole slices should not be present in it, crushed fruits or pieces are quite suitable for cooking. This product differs from jam in a more uniform consistency. And if we compare it with confiture, then jam is inferior to it in density.
To prepare this preparation, you need fruits with a high content of pectin (plums, apples, quince). You need to cook jam according to the correct technology: first, the fire is made to the maximum, then the size of the flame is reduced. By classic recipe sugar is added during the cooking process in small portions. Previously, pieces of fruit are boiled in water, and then poured with sugar syrup.
Sour varieties of apples are best suited for cooking, such as: White filling, Semerenko, Grushevka, Slavyanka. They contain the maximum amount of pectin, which will allow you to get the perfect jam consistency. Before cooking, apples should be washed, cored, cut into pieces or grated to speed up the cooking process.
On a note! It is better to remove the skin from the fruit, although this is not a prerequisite. Jam from peeled apples will turn out more tender and homogeneous.
The advantage of jam is that even "pads" are suitable for its preparation - those apples that have fallen to the ground. Such fruits deteriorate very quickly, and they need to be processed as soon as possible.
A simple recipe for apple jam for the winter at home
Each housewife chooses for herself the most convenient recipe for making apple jam. It doesn't matter how it's prepared. The main thing is that in winter you can get the blank and spread it on bread and pancakes, use it for filling in sweet pies.
Important! The jam must be poured into jars hot, otherwise it will thicken and turn into a homogeneous mass right in the container in which it was cooked.
The slow cooker is convenient because it does not require the hostess to constantly monitor the cooking process, so this method of making jam is suitable even for inexperienced cooks. It is enough to set the desired mode and the device will turn off exactly at the moment when the delicacy is ready. It is not necessary to prepare jam for future use. It can be eaten immediately after cooling.
The list of ingredients for this dish is minimal. You only need:
- 2 kg of apples;
- 900 g of granulated sugar.
Of course, you can increase the number of products by observing the proportions. Before cutting the apples into slices, it is necessary to cut off the skin from them, but do not throw it away (it is she who will give us the pectin necessary for gelling). The cut peel is placed in a multicooker container, poured with a glass of boiling water and the “steaming” mode is turned on. This cooking step will take 15 minutes, during which time you can just cut the apples.
When the peel is cooked, it must be fished out of the bowl, and apples and granulated sugar should be thrown into the resulting broth. Now you need to select the "extinguishing" mode. Cooking time will be approximately 2 hours (depending on the power of the multicooker and the variety of apples). It is permissible to leave the lid of the device open to observe the process.
Jam can be ready in 1.5 hours. This moment can be determined by the fact that the mass has reduced its volume and thickened. The finished product is poured into sterilized jars, rolled up and covered with a warm blanket. After the workpiece has cooled, it can be stored at room temperature.
To speed up the preparation of jam, some housewives leave the peel on the slices. The advantage of this method is that such a product thickens well. But still, it is recommended to wipe it through a sieve immediately after the end of cooking, so that the mass acquires a uniform consistency.
When making jam according to this recipe, there is no need to finely chop the apples at the preparatory stage, it is enough to divide them into quarters. Of the ingredients you only need:
- apples;
- sugar.
They are taken in equal quantities. Sliced fruits are placed in a saucepan and covered with sugar. Do not boil the jam right away, let the apple juice. After 2 hours, the pan is put on medium heat, bringing the mass to a boil, the flame level is reduced and the jam is cooked, stirring constantly so that the mass does not burn.
During the cooking process, foam will form, which must be removed. After thickening applesauce can be further crushed with a blender. If the consistency does not suit you, wipe the jam through a sieve and immediately pour into sterilized jars. After that, the container must be rolled up with lids and wrapped until it cools.
Jam from apples and pears can be prepared in just 1.5 hours. This delicacy differs in that it has a bright aroma. Before you start the cooking process, you need to prepare:
- 2 kg of apples;
- 1.5 kg of pears;
- 2 kg of sugar.
According to this recipe, washed and chopped fruits must first be peeled. Fruits are mixed together and covered with sugar. The dishes are immediately put on fire, which is reduced after boiling. Stir the jam during cooking so that it does not burn. You can find out the end time of cooking by the consistency of the fruit - they should be completely boiled.
With ripe fruits, this happens after an hour, hard apples and pears can cook a little longer. If you want to get the consistency of jam, grind the apple-pear mass with a blender, and then bring to a boil again. Now the workpiece can be laid out in sterilized jars and rolled up. Lids also need to be pre-sterilized in boiling water. Filled jars are turned over and wrapped for a day.
To diversify the recipe for apple jam, try adding lemon to it, and putting honey instead of sugar. These supplements are also extremely beneficial in their own right. Due to the minimum heat treatment in such a workpiece, the maximum amount of vitamins, biologically active substances and useful minerals. The list of ingredients for harvesting includes the following:
- 1 kg sweet and sour apples;
- two lemons;
- 600 ml of liquid honey;
- 1 liter of water.
At the first stage, the pan is filled with water by 3 cm and whole apples are placed there. You need to simmer them for 15 minutes on low heat so that they soften. The boiled fruits are rubbed through a sieve, while removing seeds and skins. Juice squeezed from 2 lemons is added to the resulting applesauce and boiled over low heat for 2 minutes. Liquid honey is poured into the jam cooled to 50 degrees, the mass is thoroughly mixed, poured into prepared jars and corked.
Apple jam with lemon: video
Cinnamon not only gives dishes an exquisite aroma, but also has useful properties. It has an anti-inflammatory, analgesic, antiseptic and diuretic effect on the body, stimulates the functioning of the liver, kidneys, gallbladder, helps to get out of depression. Add this spice to various dishes quite a bit.
To make Cinnamon Apple Jam, you will need:
- 2 kg of apples;
- 500 g of sugar;
- 10 g cinnamon powder.
Slices of apples without peel are passed through a meat grinder. Sugar is poured into the resulting applesauce. The mass is immediately transferred to a saucepan and brought to a boil. Cook the jam for 30 minutes over low heat, then remove from the stove.
The apple is then allowed to cool until room temperature, add cinnamon and put on fire again. At this stage, you need to cook the workpiece for 10 minutes, stirring constantly.
You can check the readiness by dropping a drop of product on a saucer, it should remain convex and not spread.
Ready jam is laid out in sterilized jars, which are then closed with metal or nylon lids. It is not necessary to turn the workpiece. When the jars have cooled, they should be stored in a cool place for storage.
Apple jam with cinnamon: video
An appliance such as a bread maker can help in the preparation of apple jam. The recipe is interesting because it uses very little sugar. Here is the list of ingredients:
- 500 g peeled and chopped apples;
- 150 g of sugar;
- 1 st. a spoonful of lemon juice;
- sprig of mint.
In a bread machine, the jam will thicken without any problems. In addition to these ingredients, you can add any fresh or dried herbs, spices, lemon zest, berries.
Additives should be taken in small quantities so that they complement, and not interrupt the taste of apples. From the specified number of products, the output will be a jar of jam with a volume of 200 ml.
The finer the apples are cut, the smoother the consistency of the jam will be. In the process of peeling and cutting fruit slices can be sprinkled lemon juice so they don't darken. The leaves are cut off from the sprigs of mint and added to the apples, the branches themselves need to be removed, they are too hard. Now the fruits are covered with sugar, mixed and loaded into the container of the bread machine.
The device has a special “jam” mode. Cooking time is 1 hour 20 minutes. After the cooking process is over, the jam is transferred to a sterile container and sealed. It is better to store the finished product in the refrigerator.
Apple jam or apple jam: video
There are a great many recipes for making apple jam, we have selected for you the most interesting, diverse and healthy, preserving the maximum of vitamins. This sweet delicacy will decorate your table in winter and remind you of a sunny summer with its amber color and the taste of ripe fruits.
