Apple jam is one of the excellent options for preparing this fruit for the winter. The description of the preparation will help you prepare the jam so that it turns out tasty and thick. At the same time, you will get apple jam at home much better than what is sold in stores. Indeed, in the first case, every housewife will know what it consists of, and in the future she will be able to experiment with other fruits.
To this day, no one knows exactly who and when made apple jam for the first time. There are many versions, but they are not confirmed by anything. One version says that it was first prepared by Polish housewives about 200 years ago, boiling the fruit to a thick mass. They cooked it for about 3 days. It was a very long and difficult process.
Today, making apple jam is much easier and faster. Overall, it only takes about 2 hours to prepare. In addition, you can prepare it not only from apples, but also from other fruits.
Jam and marmalade should not be confused with marmalade; they have different consistencies and methods of preparation, although the recipes are similar. This delicacy is valued all over the world for its taste and aroma.
Classic recipe
This recipe for apple dessert is prepared not only from high-quality fruits, but you can also take damaged ones, the main thing is that they are ripe.
To prepare you will need:
- sugar - 500 g;
- apples - 1 kg;
- water - 150 ml.
First, take the apples, wash them and peel them. It is not advisable to cook jam with the peel; it will be felt when you eat it. Cut the apples into 4 parts, peel the core and seeds. Grate it, you can do it on a coarse grater or twist it through a meat grinder - the taste will not change.
Take a saucepan and put the grated apples in it. Pour out the water and bring to a boil. After boiling, turn down the heat and continue cooking the jam over low heat, stirring constantly. After approximately 30 min. the apples should become soft. If this happens, you need to remove it from the stove and wait until the mass cools down.
Now you should familiarize yourself with how to cook until thickened. After cooling, grind the mass using a blender or grind it again in a meat grinder into a puree. Place on low heat again, add sugar and cook until tender. Do not forget to stir, as it can quickly burn and the taste will be spoiled. After approximately 15 min. you will see that the mass begins to thicken. At this stage, it’s up to you to decide how thick the apple jam should be.
Prepare, pour it into jars and close the lids. Wrap the jars in a warm blanket and leave until completely cool. After which you can store it in the cellar or refrigerator.
You can add the finished product to pies, baked pies, muffins, rolls - that is, wherever you want.
Recipe with whole apple slices
This method takes longer to prepare apple jam than the first one, due to the gradual cooking, which is necessary so that the apple pieces remain intact and the jam turns out undigested and tasty.
To make apple jam you will need:
- apples - 1 kg;
- sugar - 500 g.
Preparation should begin in the evening. Wash the apples, peel and cut into slices. Take an aluminum bowl and place them there. After cleaning everything, add sugar to release the juice and leave overnight.
In the morning, stir the mixture and place on low heat. This is exactly what an aluminum bowl was needed for: so that without transferring the apples, you could immediately start cooking them.
After the mixture has boiled, boil for another 10 minutes. and turn it off, leaving it until the evening to cool to room temperature. In the evening, repeat the same steps and leave again until the morning. In the morning, boil for 15 minutes, stirring constantly to prevent burning, and leave for 6 hours. After the time has passed, bring to a boil and simmer for 15 minutes. and again leave for the same amount of time. Finally, boil the mixture one last time until the liquid has completely evaporated. Then you need to package it.
Take clean and dry jars, lay them out and immediately roll them up. Screw-on lids can be used. To preserve apple jam for the winter, it is better to put it in the refrigerator or cellar.
This delicacy will look very beautiful if you add it to the pie. The recipes for these preparations are very diverse, because you can add any other fruit to this jam if desired.
Jam without sugar
The calorie content of this jam is very low. Despite the fact that it is prepared without adding sugar, it turns out no less tasty and thick. Suitable for those who prefer fruits without sugar.
The fruits themselves contain a certain amount of sugar, so it is not necessary to add sugar, only such apple preparations for the winter need to be sterilized.
To prepare you will need:
- apples - 1 kg;
- water - 200 ml.
So, how to make jam without sugar? The answer to this question is very close. To do this, take apples, wash, peel and cut into slices, removing the core with seeds. Place them in an aluminum bowl and cover with water. Place on the fire and cook until boiling over low heat, stirring constantly. It is advisable to stir with a wooden spoon - this way there will be no iron taste. Once boiling, remove from heat and wait until it cools.
Rub the cool jam through a sieve or beat with a blender until mushy. The resulting mass must again be put on low heat and cooked until thickened. Here you choose how thick you want the delicacy to be.
Take dry, clean and sterilized jars. Place the resulting jam there and cover with boiled lids.
Half-liter jars need to be sterilized for 15 minutes. Then wrap it in a towel and leave until cool. Store in a cellar or other cold place.
This apple jam has a completely non-sweet taste. Can be spread on bread or roll with butter for breakfast. A simple jam recipe and an easy cooking method will allow you to easily prepare such a delicious dish for the winter.
To the question of how to cook apple jam, the answers may be different, since the recipes are very diverse. You can cook with other fruits and berries, but the technology does not change.
Homemade preparations are a great opportunity to reduce the expenses of the family budget, which is why many housewives in our country are busy preparing preserves in the summer and early autumn: they pickle cucumbers and tomatoes, make salads with zucchini and eggplants, put sweets in jars apple jam for the winter. In addition to saving, there is another important advantage of homemade preparations: you provide proper and healthy nutrition for your family, because you prepare all the preserves only from tasty and high-quality vegetables, without adding harmful flavors and dyes.
Apple jam: a recipe for the winter
Apple jam for the winter- an excellent option for preparing fruit. At any time in winter, you can please your loved ones with a delicious delicacy by simply opening a jar of aromatic sweet jam: it can be served simply with tea, with pancakes, baked pies or grated. In the cookbook you will find many recipes for delicious baked goods, for which you can use apple jam or made from other berries and fruits.
Despite the fact that jam is a quite familiar and everyday sweet for our housewives, it is prepared in all regions of our country; in fact, the recipe has foreign roots. It is believed that it was first prepared approximately 200 years ago, and the recipe was invented by Polish housewives. The first delicacy was not apple at all, but plum, because at that time, on the banks of the Vistula, the Hungarian plum produced huge harvests every year, and it was Polish housewives who came up with a variant of its preparation, in which the plum mass was boiled to a very thick state. Of course, the first preparation recipe required a lot of effort and a lot of time, because the plum mass was boiled for three days. Today you can prepare it without wasting time in just a few hours in your kitchen, and all you need is a stove and an appropriate container for cooking the fruit mass.
Almost all fruits and berries are suitable for preparing delicacies, but pears, apples, peaches, apricots, plums and quinces are popular, cranberries and currants are used from berries, and you can also make surprisingly healthy ones.
Jam is characterized by a thicker and more uniform consistency, without solid inclusions, which is how it differs from jam or less thick jam. If you place a spoonful of properly prepared Polish delicacy on a saucer, it should not spread across the plate, but retain its shape.
Apple jam for the winter
If, out of many cooking options, you decide to prepare exactly apple jam, recipe for the winter you will like it for its simplicity, but before that you have to select the fruits for this delicacy. It is not at all necessary to choose only high-quality apples with smooth skin; the fruits can be damaged, wrinkled and even overripe. The main thing is to cut out all damaged and rotten areas before starting cooking. Be sure to choose soft and ripe apples; it is advisable to give preference to sweet varieties.
There are several general rules for making thick jam: you need to process the fruits into a pulp, for this you can use a meat grinder, then the fruits are twisted while still raw. In the second option, the fruit is pre-boiled and then rubbed through a sieve, which allows you to achieve a very homogeneous mass, without lumps. Modern housewives can use a blender to process boiled fruits, which significantly speeds up the cooking process.
Usually plum or berry delicacy turns out to be liquid, and to achieve the required thickness, berries and plums are combined with pears or apples.
A few words should be said about sugar, as an integral ingredient of any jam. If the fruits are very sweet, then sugar may not be added, but in this case the preparations must be sterilized before rolling in boiling water. The amount of sugar that should be added to the fruit mass must be at least 60% of the volume of fruit puree, otherwise your jam will ferment.
Since the fruit mass must be cooked for a long time in order for it to boil down to the desired thickness, it is imperative to choose the right container. It is advisable to choose a low, wide pan or basin, so that the evaporation of excess liquid will occur faster. Be sure to stir the mixture regularly during the cooking process using a wooden spatula. And sugar is not added at the very beginning of cooking, but only when the mass becomes thick enough, otherwise it will burn.
It is important to know how to correctly determine what is ready apple jam for the winter, step-by-step recipe offers you this way to find out the degree of readiness: you should run a spatula along the bottom of the container, and if after it a groove is formed, which very slowly fills with a sweet mass, then the delicacy is ready. It can be placed in jars and covered with lids. As a rule, during the cooking process the volume of fruit puree will decrease by half compared to the original.
It is imperative to prepare sterilized jars for making jam; only in this case can you guarantee that the sweetness will not ferment and mold will not appear on the surface.
There is another traditional method of preparation, which modern housewives have begun to forget about: after the sweet takes its place in a clean jar, it must be placed in a preheated oven and baked for several minutes so that a protective film forms on the surface. You can also resort to this step if you want your preparations to be stored for not one year, but 4-5, without losing their taste.
Jars of jam must be stored in a cool place out of direct sunlight.
If there are no apples in your garden, be sure to prepare and, which is especially useful for children.
Thick apple jam for the winter
Classic thick apple jam for the winter It should taste sweet and sour. If you used very sweet fruits for cooking, then to obtain the desired acidity, you can add citric acid. Cinnamon and cloves are also added during cooking to create a unique aroma.
If you are thinking about which fruits to choose for making jam, then pay attention to those fruits that have been particularly fruitful this year. The most popular are recipes made from pears or apples. In winter and autumn, the delicacy will definitely cheer up your loved ones; it can be served with tea, sweet porridges, or used as a filling for baked goods. And if you think that the technology for preparing it is too complicated, then we suggest you start with the simplest recipe, guided by our advice.
The apple recipe involves using apples and sugar in the following proportion: for every kilogram of fruit you should take about 600 grams of granulated sugar.
First of all, the fruits must be cleaned: cut off the skin with a vegetable peeler and remove the seeds with seed plates. Cut each apple into four parts. For this recipe, we chose to pre-treat the fruit with steam, so the slices should be placed in a steam bath. This option will especially appeal to those housewives who use a double boiler for cooking.
If you don't have a steamer, you can place a colander over a large pot of water or use a mesh. The slices should be steamed for 20 minutes from the moment the water boils. When the slices are soft enough, they can be placed in a blender and pureed until smooth. The fruits can also be passed through a meat grinder or pureed with a masher.
After this, the fruit puree can be transferred to a bowl and put on fire. As we have already said, sugar should be added to fruits only after the puree becomes thick.
The most delicious jam is obtained if you take sour varieties of apples - Borovinka, Antonovka, Semerenko, Grushovka are also suitable, White filling and others are very popular with housewives. The fruits of these varieties have a natural sourness, which is complemented by sugar and produces the perfect taste of the delicacy.
It is worth noting that pear jam is cooked according to the same procedure, only the pear puree is mixed with water before cooking, and since the pear fruit is too sweet, citric acid is also added to the finished sweetness. For one kilogram of fruit - 2.5 glasses of water and 4 g of citric acid.
How to cook apple jam for the winter
To surprise your loved ones with a truly exotic delicacy, you can prepare aromatic jam, the recipe of which includes not only apples, but also citrus fruits - lemons and oranges, so this thick jam is guaranteed to have a natural sourness. Another feature of this recipe is that for it we will use the latest advances in home appliances, which should make the homework of every housewife easier, because we will cook it in a slow cooker.
For the first preparation, we suggest you take a small amount of ingredients: five large apples, three oranges and half a lemon. For this amount of sugar, the fruit will need half a kilogram, since we add a large amount of sour citrus fruits, and the finished jam should turn out sweet.
The first stage of preparation remains unchanged: the fruits must be prepared - peeled and cut, please note that citrus fruits should not only be peeled, but also all seeds should be removed.
Place the chopped fruits in a multicooker bowl and cook on the “Stew” mode for 2.5 hours. When the cooking time has expired, you can open the lid, let the fruit mass cool slightly and grind in a blender. A delicious, one might say exotic, delicacy is ready.
In a slow cooker you can prepare another sweet dessert for your family -.
Apple jam for the winter: step-by-step recipe
Housewives constantly surprise with their imagination, because they are not interested in taking a recipe from a cookbook and repeating it: every housewife wants to add her own twist to the classic version, how to cook apple jam for the winter. For example, they add ground cinnamon to apples for flavor and lemon juice, which gives the delicacy the necessary sourness.
In this recipe, for one kilogram of already prepared (peeled and seeded) apples, add 700 g of granulated sugar, 3/4 cup of water, half a teaspoon of lemon juice and ground cinnamon.
Prepared apples are boiled in the specified amount of water and then crushed using a sieve. Then add sugar and cinnamon to the applesauce and cook in an enamel bowl until the desired thickness, adding lemon juice only at the very end.
According to housewives, it also turns out unique if you add a pinch of ground cinnamon and lemon zest.
Apple jam - an almost universal recipe, you can roll it up, eat it as a snack with tea, or make pies or any other baked goods with it.
A basic jam recipe that does not require many ingredients.
Apple jam is valued for its taste and aroma.
Required Products:
- one and a half kilograms of sugar;
- two and a half kilograms of apples.
Cooking process:
- First, prepare the fruit. They need to be washed well, remove the skin and what is in the middle, since it is hard, the bones.
- Now the fruits, cut into small pieces, should be brought to softness. This can be done in a hot oven - 20 minutes at a temperature of 170 degrees, or simply boil them in water.
- Transfer to a deep bowl and puree using a sieve or blender.
- Mix with the specified amount of sugar and place on the stove. Keep it on the fire until the consistency becomes more transparent and stops spreading. It is advisable to stir it constantly during the cooking process. The finished product can be ordered for the winter or stored in the refrigerator.
How to cook in a slow cooker for the winter?
Preparing jam in a slow cooker is no more difficult than following the basic recipe.
Required Products:
- half a small spoon of citric acid;
- kilogram of sugar;
- two kilograms of apples;
- a little more than a liter of water.
Cooking process:
- The fruits must be washed and peeled, which should not be thrown away, but placed in a separate container. Don't forget to remove any excess from the core of the apples.
- Place the chopped fruits in the multicooker bowl and add 250 milliliters of water. Set the “Extinguishing” mode for 30 minutes.
- While this process is going on, pour the apple skins with 500 milliliters of water and keep them on the fire for about 20 minutes, after which we squeeze them out and get a fragrant apple decoction.
- We turn the fruit into puree and combine it with citric acid, previously diluted in 150 milliliters of water.
- Pour sugar into this mixture and pour out the decoction from the peel.
- Cook in a slow cooker, setting the “Stew” mode for 60 minutes. We put the jam into jars and roll them up. Keep it cool.
Thick apple jam
Advice! To cook apple jam of sufficient thickness, you just need to keep it on the stove longer.
Apple jam has the most delicate texture and delicious aroma. Required Products:
- 500 grams of apples and the same amount of sugar;
- 100 milliliters of water.
Cooking process:
- Peel the fruits and cut them into small pieces.
- Pour water into the bottom of the pan and add apples on top. Simmer until they become soft. Then use a blender to puree them.
- Pour sugar into the mixture and put it on the stove again. Stirring constantly, bring the jam to the desired consistency. If you think it's not thick enough, keep it on the heat for a while longer, but don't use artificial thickeners.
- Store the finished jam in the refrigerator or roll it up.
Cook with the addition of pears
An interesting recipe according to which you can cook jam not only with apples, but also with the addition of pears.
Required Products:
- half a kilogram of apples and pears;
- about 600 grams of sugar;
- 100 milliliters of water.
Cooking process:
- We remove the skins and cores from apples and pears, put them in a saucepan and pour in the indicated amount of water. Bring to a soft state on the stove.
- We puree what we get, add sugar and put it back on the fire.
- Without leaving the stove and constantly stirring the contents, wait until it thickens and becomes almost transparent. We close the finished jam into jars.
Sugarless
An excellent recipe for practically dietary jam, without a drop of sugar.
Apple jam is not only a delicious treat for tea, but also a huge amount of vitamins that apples are rich in. Required Products:
- 200 milliliters of water;
- kilogram of apples.
Cooking process:
- Jam without refined sugar is prepared in the same way as with this component. First, we clean the fruits and cut them.
- Place everything in a saucepan, add a glass of water and keep on fire until softened.
- After that, grind it into puree and put it on the stove again. Stir and cook until the mixture becomes thick.
- Transfer the still warm jam into sterilized jars and cover with lids. Or we put it in the refrigerator.
With cinnamon in the oven
Cinnamon and apples are a win-win combination. And if there is such a pie, then why not make similar jam?
Necessary products for cooking:
- kilogram of apples;
- a small spoon of cinnamon;
- about 600 grams of sugar.
Cooking process:
- We wash the fruits well, cut off the skin and remove everything inside.
- Cut them into small pieces, place them in a large saucepan, add a little water and wait until they become soft.
- After this, we puree them using a blender or sieve.
- Pour all the sugar into the mass, mix and place the container in an oven preheated to 200 degrees. Simmer the puree for about three hours until it reaches the desired consistency. After this, put it in sterilized jars.
Apple jam with pumpkin
Apples and pumpkins are something that in a good season you don’t know where to put or what to cook from them. You shouldn’t throw it away, you can make tasty and healthy jam.
Apple and pumpkin jam will be a wonderful treat for winter days. Required Products:
- kilogram and the same amount of pumpkin;
- lemon juice;
- approximately 850 grams of sugar.
Cooking process:
- It is best to start cooking with pumpkin, since apples quickly darken after peeling. The pumpkin is washed, freed from skin and seeds, chopped into small pieces, and then grated on a coarse grater.
- Take a good, large container, preferably with thick walls, place the pumpkin there, sprinkle it with sugar, but not all of it, but 500 grams.
- Do the same with the apples, also place them in the pan, after peeling them, and cover with the remaining sugar.
- Let them sit for a while to release their juices. After this, let it cook in its own syrup. When they become softer, combine them in one pan and add lemon juice.
- From the resulting mass, puree it, bring it to a boil again and can be packaged in jars and covered with lids for the winter.
Antonovka jam is ideal. This is a strong, not too sweet variety, and is affordable. Many grow it in their garden plot.
If we talk about other varieties, the following types are well suited: Ranet, Simirenko, Gloster. It is very important that the selected apples are sour, then the desired level of sweetness will be obtained.
Only late local varieties of apples are suitable for jam. You can use Melba or Papirovka. They make jam very thick due to the content of a large amount of pectin. And the slices themselves do not lose their shape and look transparent when cooked.
Summer, juicy varieties of apples are not at all suitable for making jam; they become loose and boil quickly. The result is a mushy mass. And the resulting taste is not at all what you expect. They are sweet and when combined with sugar they become even more cloying.
Apples are the most beloved of all existing fruits that ripen in our gardens. And, besides, they are enjoyed throughout the year, keeping winter varieties of fruit fresh or sealing jars of apple delicacies in the cold. Good taste has made apples an indispensable component of many dishes. These include juicy pies and original salads... And also the main ingredient of a large number of preserves, among which are apple jam. This preservation, characterized by a rather thick consistency and concentrated taste, is indispensable in the kitchen. They put it simply as a treat on the table, and how delicious are baked goods with such a filling!
Apple juice is prepared quite simply from readily available products. If you choose the optimal amount of granulated sugar, the taste will not be cloying, but very pleasant and rich. The density is controlled by the duration of cooking: some people settle on a soft, “spreading” mass, others bring the brew to a gelatinous state. By the way, as an experiment, jam is prepared both homogeneously and with small pieces of fruit. The second one is more suitable for filling pie and bagels; but the homogeneous one is certainly irreplaceable as a dessert.
Delicious " Apple jam" recipe All you need is fruit, granulated sugar and water. Juicy, ripe apple fruits must be thoroughly washed in warm water, and after washing, the cores are cut out of them and, if there are spoiled areas or damage, then defective areas. Next, the “clean” pulp is cut into neat slices and transferred to a large cooking container. It is better to give preference to wide enamel cookware, which reduces the risk of burning. The original product is not loaded into the pan with its entire mass, but 2-3 kilograms each. This batch cooking allows you to reduce the time for preliminary preparation of fruits and temporary losses for boiling the mass, during which useful microelements and vitamins are lost.
So, the measured weight of peeled fruits is filled with water, focusing on the following proportions: per kilogram of apples, approximately a glass of liquid. And the pan is placed on the fire. The issue of water is controversial; its quantity can vary or be eliminated altogether, so as not to bother with evaporating water in the future. Average, homemade apple jam boil for about half an hour, until the slices soften and are partially pureed. To speed up the process, you can knead the pieces without waiting for them to boil on their own and become a homogeneous substance.
It is the type of fruit that initially determines the duration of cooking, the volume of water added and the need to knead the slices. Late apples often provide difficulty, but summer, fleshy ones are easier to work with. By the way, sometimes fresh raw materials are first ground in a meat grinder, and the puree-like mass is subjected to heat treatment.
Boiled puree or a mass with small pieces of fruit is sprinkled with granulated sugar. Once again, the weight of the sweet crystals depends on the type of apple and, of course, the individual taste of the eater. But, as is customary among culinary specialists, approximately 500-700 g of sugar is usually added to the jam for each kilo of puree. Further making apple jam It is carried out over low heat, stirring the brew and not allowing it to burn. You can remove it from the stove when the dish reaches the desired thickness and consistency.
Inexperienced cooks who have doubts about the complete readiness of the delicacy can easily check the mass by dropping a couple of drops of the substance on a saucer and checking for spreading. “Elastic”, strong droplets that have retained their original state will indicate the high quality of the dish. The jam is rolled hot into pre-sterilized jars. The preservation must be turned upside down and wrapped in a blanket, after which it is left to cool and gel.
It's prepared a little differently. You should start with preparatory work: thoroughly washing the fruit, cleaning them from the outer peel and inner cores. Then the fruits, guided by the eye according to the original size, are cut into 4-6 slices and poured into a saucepan, where they are cooked until softened with a small amount of added water (liquid is poured only into dry apples, not juicy ones). The cooking time is short, since the goal is to soften it, and not to “turn” it into porridge. So, the stewed, moderately soft slices are simmered on a sieve, and the processed puree is poured into a clean pan and covered with granulated sugar. The calculation is similar to the first recipe: per kilogram of puree - 0.7 kg of sugar.
The raw puree is mixed, covered with a lid and put into the oven at a temperature of 250 degrees until it boils. After waiting for the boil to begin, the heating of the cabinet is reduced to a minimum, and the dishes with fruit contents are kept in it for about 3 hours. During this time, the substance will become an appetizing reddish color, and you can check it for readiness. Apple jam for the winter It is packaged in clean, small-capacity jars that have been heated by steam or in the same oven, and is immediately rolled up. If you delay capping, the apple mass will quickly harden and problems will arise with filling the glass container.
This method is attractive because it eliminates the annoying stirring of the mass on the stove, and also does not lead to burning and splashing of the boiling puree. Under the lid, in a closed oven, everything happens safely for the cook and is much easier, although the time investment is high. By the way, if you don’t add water and keep the jam a little longer in a hot cupboard, you’ll get apple juice, which is also a very tasty treat. The storage conditions for thick jam and marshmallows are similar - a ventilated room with moderate (room) temperature.
Another " Apple jam. Recipe for the winter"also gives a rather thick consistency, but at the same time leaves the fruit slices intact. This happens during gradual cooking, which sometimes repels cooks with its duration and some prolongation. But in fact, everything is extremely simple. And the melted fruit pieces that fall into the total mass pleasantly amaze the taste and act as the highlight of the dish. And the overall impression of the delicacy is somewhat different: surprising and new.
For this dish, the available apples are peeled and cut into neat, small slices. The slices are transferred to a wide aluminum basin and covered with sugar sand on top. Per kilo of “clean” fruit weight – 0.6-0.7 kg of sweet sand. In order for the crystals to “soak” to the bottom, the dishes need to be shaken carefully 2-3 times, but do not overdo it. And the container is left overnight for the apples to juice. According to the “” technology, it is not recommended to stir the pieces during this time or shake them additionally.
But the next morning the mass even needs to be stirred. And the dishes with their contents are set to boil for about 10 minutes. During the cooking process - both the initial and subsequent ones - the substance is certainly mixed! After boiling for ten minutes, the heat is turned off and the unfinished dish is left until evening. The cooking is repeated at intervals of 6 hours, and they now last 15 minutes. For a high-quality delicacy, you will need to carry out 5-6 heat treatments, during which the unnecessary liquid will evaporate, and the mass will thicken and become rich and somewhat viscous. The last cooking can take longer, since it is this that brings the dish to its final form. Upon completion, the brew is placed in baked jars and closed. The novelty of the treat will certainly surprise the eaters; although already at " Apple jam" photo all the delights of the dish are visible.
A spicy version of the apple treat is also possible. It is saturated with all kinds of additives in the form of spices and herbs, and its taste may seem too “spicy” at the first try. But amateurs will appreciate the taste. For the recipe, prepare a kilogram of peeled apple slices, 150 ml of water, 400-500 g of granulated sugar, vanilla, 4 buds of cloves, ? tsp cinnamon, 1 tsp. grated lemon zest, 4 allspice peas, a pinch of dried mint, 2 tbsp. freshly squeezed lemon juice. and other savory inclusions can be further enriched or, conversely, eliminated from one or another component of the recipe if it is not acceptable to the individual tastes of consumers.
Washed apples are cleared of cores, peels (optional) and damage, and cut into not too large pieces. They are placed in a thick-walled pan; and the wider it is, the faster and more intense the liquid will evaporate and the better it will come out homemade apple jam. Water is added to the container and it is placed on the stove over high heat, where it is boiled. Then the fire is turned on and the apples are cooked until moderately softened. During the 20-minute cooking, the slices must be carefully stirred, swapping layers and immersing the pieces in the syrup.
After boiling, the entire fruit mass is pureed. The easiest way is to grind it with a blender or pass it through a meat grinder, but giving it the opportunity to cool before so as not to scald your hands. For some, it will be easier to strain through a fine colander or sieve. The resulting puree-like substance is poured back into the cooking container and brought to a boil. It's time for some spicy additions and sugar. So, all the granulated sugar and some of the spices (cinnamon stick, dry or fresh mint leaves, lemon zest and juice, vanilla) are poured into the pan at once. The mixture is stirred and simmered on low heat for about half an hour.
While the future jam is languishing, the seaming jars undergo sterilization. A couple of allspice peas and 2-3 buds of cloves are thrown into them to the bottom. Hot brew is poured on top, which will thicken significantly after cooling. Mint leaves are removed before packaging. There is no need to rush into seaming, but it is better to wait until it cools down properly and forms a film over the surface. And then you can close it with nylon lids and store it right in the kitchen until the cold weather. But after the first opening and tasting, it is advisable to move the delicacy to the refrigerator.
Everyone is attractive and carnation. But experiments are being carried out not only with spices, but also with other additives. For example, combined with other fruits. The combination with pears is popular. Way " How to make apple jam and pears” is prepared in the following proportions: 2 kg of apples, a kilogram of pears, 2 kg of sand-sugar.
The fruits are rinsed with cold water and peeled and cored. Then the apples are cut into small cubes, pieces, 100 ml of cool water are poured in and placed on the fire, where they are brought to a boil. As soon as they soften, in " Apple jam. Recipe photo“sweet sand is poured in and boiling continues for a quarter of an hour (sometimes late varieties need to sweat longer).
The next step is to add pears, grated on a fairly coarse grater. Both fruits are simmered for 30 minutes or until fully cooked. The rapidly thickening mass towards the end of heat treatment should be stirred vigorously. The dish is poured into sterilized jars and hermetically preserved. The roll is cooled by wrapping it in a blanket and taken to a cool place for storage.
A good option that can be brought to the state of jam by additional boiling. Plums add their own specificity to the recipe, a slight tartness and acidity. Among the varieties of jam, there are methods of cooking in a slow cooker, which make the cook’s life easier and free him from overheating at the stove. Fans of fruit blending will be delighted by combining apples with apricots, rose hips or red rowan, blackberries; unusual way of assorted dishes. And don’t forget, even failed jam can be saved by turning it into marmalade or marshmallow.
Cooking time- 1 hour 15 minutes
Exit- 1.3 liters of prepared jam
It is believed that jam was first brewed in Poland more than 200 years ago. Translated from Polish, the word “jam” means a product made from fruit or berry puree, boiled with sugar until thick.
You can prepare a sweet treat from absolutely any berries and fruits, but the most common is apple jam.
Many housewives know how to make apple jam at home, but not many people cook it. After all, in order to cook a real tasty fruit dessert of good quality, you need a certain skill and a sufficient amount of free time. But, on the other hand, if you decide to cook apple jam at home for the winter, you will get an incredibly tasty dessert that can not only be savored with tea on cold days, but can also be successfully used in any baked goods.
It is good to cook apple jam from ripe, even overripe fruits. You can use slightly crushed fruit, as long as there are no rotten spots on them. After all, fruits with rotten sides contain mycotoxins, which is unsafe for our body.
Apples are crushed raw using a meat grinder. Or boil apple slices until soft, and then grind them through a sieve or puree them with a blender. Then the fruit puree is boiled with sugar to a thick consistency. During the cooking process, the apple mass should decrease by half. When the finished apple jam hardens, it should have such a consistency that it can be cut with a knife.
The principle of how to make jam from apples is clear to us. But, when cooking fruit puree, you may encounter the fact that it burns to the bottom of the pan or “shoots”. This problem can be solved by preparing apple jam in a slow cooker. The modern assistant to many housewives can significantly simplify and speed up the process of preparing dessert.
The hot jam is placed in clean glass containers and covered with lids. Some housewives additionally bake jam in jars in the oven. At the same time, a dense protective film is formed on the surface of the mass, thanks to which the workpiece is stored for the winter much longer.
Apple jam, the recipe with step-by-step photos is presented below, is thick, aromatic with a natural fruity taste.
How to make apple jam at home for the winter:
Wash ripe, fragrant apples, peel and chop into pieces of arbitrary size.
Pour a little water over the apples and cook them over low heat with the lid closed.
Now soft fruit pieces can be easily pureed using a blender.
Cover the pan with applesauce, place on low heat and cook for 25 - 30 minutes. Be sure to stir periodically with a wooden spatula or spoon to prevent the mixture from heating up.
Add sugar to the hot fruit puree, mix thoroughly and simmer on low until thick. Take note - the jam preparation time directly depends on several factors. For example, if the apples are juicy, then they need to be cooked longer. But if you use a bowl with a wide bottom for jam, then the liquid from the fruit puree will evaporate much faster, so the cooking time is significantly reduced.
Check the degree of readiness of the jam like this. Scoop a little sweet mass into a spoon and let it cool. If the jam holds firmly in the spoon, does not spread or fall out, then it’s ready! While hot, place the jam into clean jars and roll up.
