01.07.2017 28 600

Apple jam for the winter - 5 proven and simple step-by-step recipes

With the arrival of the harvesting season, many housewives make apple jam for the winter according to their own recipes. Some use a meat grinder, others simmer the 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 prepare at home.

For apple jam, summer or autumn varieties of apples are used; later varieties do not have sufficient juiciness and aroma. If you wish, you can choose sweet or sweet and sour fruits. Usually they choose Antonovka, Aport, Grushovka, Anis. To improve the taste, lemon, cinnamon, ginger, pumpkin, plum, pear, and other berries and fruits are added to the delicacy. Traditionally sugar is used. But for the recipe to be beneficial, this sweet ingredient is excluded.

How to cook the simplest apple jam for the winter?

The delicacy prepared according to this simple recipe can be consumed immediately or stocked up for the winter. For 1 kg of chopped fruits you will need 500 g of sugar.

1. Cut the prepared fruits into 1.5-2 cm slices, sprinkle with granulated sugar
2. Let sit for an hour, stirring occasionally
3. Transfer the mixture into a saucepan or cauldron. Add 150 ml water. Boil
4. Reduce heat. Cook, stirring constantly, until the apples are soft. If necessary, water should be added
5. Cool the mass. Grind by passing through a meat grinder or blender
6. Return the puree to the heat. Boil to desired consistency (10 to 30 minutes)
7. Roll up the hot product. Place in a warm place

This delicacy is perfectly stored and is suitable for dietary nutrition and baking.

Filling for pies so that it doesn’t leak out

To prepare thick jam for pies, buns and bagels, you will need to do the following:

1. Wash and remove peels and seeds from apples. Cut into slices
2. Place in a saucepan. Pour in some water. Cook until the fruits are soft
3. Grind the mixture through a sieve. Place in an aluminum pan
4. Add 700 g of granulated sugar per 1 kg of puree
5. Place the covered pan in an oven preheated to 250 degrees until it boils. Then lower the heat to minimum and simmer for 3 hours
6. After the allotted time, we check readiness. The mass will acquire a uniform consistency and an amber hue. This means the product is ready for preservation.

Important: do not put off preservation until later - the mass thickens quickly.

Cooking in the oven - an old proven method

This recipe is great because you don't have to constantly stand over the pan to prepare it. The delicacy is prepared independently. It is necessary to take products at the following rate: for 1 kg of apples - 800 g of granulated sugar.

Apple jam cooked in the oven - pictured

1. Place fruits cut into small cubes in a container. Fill halfway with water. Add granulated sugar, mix. Before putting the container in the oven, the mass can be blended 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 simmering 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 it over and wrap it 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 slow cooker - fast and modern

The delicacy prepared in a slow cooker is different in that it is prepared without water. The amount of sugar depends on the sweetness of the fruit and the personal preferences of the housewife.

Apple jam in a slow cooker - pictured

1. Mix peeled and chopped apple slices with sugar and let sit for 30 minutes to release 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 “Stewing” program
3. Grind the mixture through a sieve or beat with a blender. To improve the taste, you can add a pinch of cinnamon
4. Set “Quenching” again for 20 minutes. Stir the mixture with a spatula throughout the cooking time to prevent it from burning.
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 go to the “Extinguishing” mode.

From apples without sugar - if you can’t, but you really want to!

Many people love sweets, but cannot always afford to eat them because of the sugar content. This simple recipe will tell you how to prepare amber jam from apples without sugar until next season.

1. Prepare 1 kg of fruit - wash, separate seeds, cut into pieces
2. Pour in 200 ml of water. Cook over low heat for 15 minutes
3. Rub the mixture through a sieve or use a blender
4. Boil the puree to the required consistency
5. Place the finished product in bottles, roll up and pasteurize for 15-20 minutes

Recipe with lemon

1. Remove the skins from the washed fruits. Cut into large slices. Remove seeds. For 1 kg of fruit you will need 600 g of sugar
2. Mix the chopped pieces with granulated sugar. Pass through a meat grinder. Leave the mixture for a couple of hours to release the juices
3. Over medium heat, bring the puree to a boil. Leave for 12 hours
4. Add half of the grated lemon to the mixture and boil. Push back to 12 hours again
5. In the third batch, bring the mixture to a boil and simmer for 5-10 minutes.
6. Divide into bottles. Place in a cold oven. Bring to a boil
7. Roll up

apple jam with lemon - pictured

Some practical tips for making apple jam:

• even if you choose sweet apples, the amount of sugar should not be less than half the weight of the peeled 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 mixture will splash
• a low and wide pan will help save time, as the area of ​​liquid evaporation will increase
• granulated sugar is added at the end of cooking, otherwise it will burn
• You can determine the readiness of the dish using a wooden spatula: run it along the bottom of the pan. If the resulting groove fills slowly, the apple jam is ready for the winter

Apple jam is a delicious and healthy dessert. Fragrant, amber-golden, it pleases with its unique delicate taste, shimmering in a transparent jar and inviting you to try it. And today I will tell you a recipe for how to make delicious, tender apple jam at home. And it's very simple if you follow my simple, proven recipe with step-by-step cooking photos.

To prepare apple jam we will need:

- apples

- sugar

So, you have a certain amount of apples that you want to process into jam. It is not necessary to use perfect apples for jam. On the contrary, most often, those fruits that cannot be stored for a long time are used for processing. But even if your apples are perfect, it doesn’t matter, we’ll cook them too.

Apple jam recipe with photos

The fruits must be washed thoroughly. Remove the core and peel. Some housewives claim that it is not necessary to remove the peel - it will become soft when cooked. But I prefer the jam to have a delicate, soft consistency, and no matter how hard you try, the pieces of peel, although small and soft, will still be felt. Also remove existing defects: wormholes or rotting, if any.

If after peeling it is not possible to weigh the apples, estimate approximately - during peeling they will lose about one-third of their weight. That is, if you took 1 kilogram of apples, after peeling you will have approximately 650-700 grams of net weight left.

To ensure that your apple jam has a uniform consistency, grind the apple pieces in a meat grinder. Place the finished puree into the prepared cooking container. And add granulated sugar at the rate of 1:1, for one kilogram of apples - one kilogram of sugar.

If you know that apples themselves are sweet or you avoid a lot of sugars, it's fine to use less. After all, jam takes a long time to cook, and there is no need for a large amount of preservatives.

What to cook jam in

Apple jam, like other jams in principle, is best cooked in an enamel container, preferably without chips, cracks or deformations. Stainless steel cookware is also suitable for these purposes. It is not advisable to use aluminum cookware for cooking jam - apples contain a large amount of acids that can oxidize aluminum.

How to cook apple jam correctly?

Place apple jam mixed with sugar over medium heat and, stirring frequently, bring to a boil. The foam that will appear on the surface of the jam must be removed. You should not allow pathogenic microflora to develop in air bubbles.

After boiling, it is worth boiling the apple jam for about an hour. Stir it occasionally to distribute the sugar evenly and prevent it from burning. It is best to use a wooden spoon or spatula for these purposes.

Gradually during the cooking process, the applesauce will begin to acquire a brownish tint and become transparent. The amount of foam will gradually decrease. The jam will turn amber.

The color of the original product can vary from deep yellow to brown. It depends not only on the cooking time, but also on the type of apple. For example, jam from White filling remains light yellow even after an hour of cooking, and apples with red peel and pinkish flesh will acquire a brown tint.

During the cooking process, the jam will gradually begin to thicken. You can simmer it longer if you like it thick. Just don’t forget that after cooling, the thickness of the apple jam will increase.

Capping jam into jars

Place the finished apple jam in dry, sterilized jars and seal thoroughly. I have already written about how to sterilize jars and lids in previous articles.

Packaging apple jam should be done immediately, while it is hot and more liquid. After all, it begins to harden quite quickly.

Apple jam is thick, contains enough sugars and undergoes long-term heat treatment. Therefore, you can store closed jars of jam even at room temperature. Well, once opened, it’s still better to put them in the refrigerator.

In general, this is the whole secret of how to make apple jam at home for winter, because it is an indispensable sweet in any family. You can bake pies with it, wrap it in pancakes, and put it in grated pie. You can simply spread it on some bread and eat it with some tea.

Mmm... delicious! But making block jam according to my recipe is not troublesome and simple. Cook it with pleasure and delight yourself and your loved ones. And also do not forget about other types of self-improvement and often visit our portal of training and self-development and read about the benefits and harms of apple juice and apples, recipes for making other types of jam, as well as many other tasty and healthy sweets.

How to make homemade apple jam for the winter? This tasty and sweet dessert dish has always been appropriate to serve with tea or pastries. In general, apple jam is simply irreplaceable as a filling for pies and even for the popular charlotte. This delicacy is prepared in the form of fruit or berry puree, which is boiled with sugar to half its original volume.

Apple jam is distinguished from jam by its denser consistency. To prepare a delicious homemade dessert, take strong, ripe, sweet fruits that have a pleasant aroma and taste. Damaged and rotten areas should first be removed from such fruits.

Step-by-step recipe with photos for making apple jam for the winter:

The best jam is made from apples, although other fruits and berries can be used for its preparation - both pure and mixed with each other. In most cases, jam consisting of only berries can turn out liquid and therefore it is recommended to additionally add apples to it, which give the finished product a jelly-like consistency.

Prepared apples should be pitted, and large fruits should be cut into pieces. After which they need to be placed in a vessel, at the bottom of which a small amount of water has already been poured - at the rate of five hundred grams per kilogram of product. Next, close the lid and cook for about twenty minutes until completely softened. We wipe the boiled fruits through a colander or sieve. If the fruits are very tender, you can pass them through a meat grinder.

Then the puree should be transferred to a wide bowl, since a large surface facilitates the evaporation process, and with more intense evaporation, the cooking time is reduced and, as a result, the jam itself turns out tastier, lighter and retains the aroma of the fruit. You need to cook on low heat.

How to cook apple jam so that it does not constantly burn? During cooking, you must continuously stir the mass with a wooden spatula. To prevent burning, experts recommend lubricating the walls and bottom of the dish with olive oil or adding a glass of white or homemade apple wine to the puree.

Sugar, at the rate of about 800 grams per kilogram of puree, must be added at the end of cooking, since liquid puree evaporates faster. If it is necessary to obtain a denser jam that can be cut into pieces, then the amount of sugar should be reduced to 600 grams per kilogram of puree. Although we should not forget that the less sugar, the longer the jam cooks.

The readiness of a dessert dish is determined by cooling a small sample taken from a container on glass. If, upon cooling, a dense, non-spreading jelly is formed, then the tasty delicacy is already ready. The finished homemade jam is placed in heated, dry jars and left open to form a protective film.

Greetings to all visitors to the culinary blog “Simple Recipes”. Today I want to invite you to prepare thick apple jam. This jam can be used in winter for various baked goods (pies, pies, bagels, etc.). It is very tasty and does not spread when baking.
I also really like this jam for its not cloyingly sweet taste. Spread the jam on a bun with butter and you'll have a great breakfast or dessert for kids.

I have 2 recipes for making jam. By preparing according to the first recipe, you will get a thick, homogeneous jam of a reddish hue. For bagels, for example, this is what I use. The second recipe produces a slightly less thick jam with apple pieces. This option is better for pies and pies. Which one suits you best - choose for yourself. The apples I have at my dacha are sweet varieties. If yours is more sour, you need to add more sugar.

How to make thick jam (1st method)

Wash the apples thoroughly, remove the skin and core. We cut into 4-6 parts depending on the size of the apples. Place in a saucepan, add a small amount of water and cook until the apples are soft. Then we pass through a sieve. Place the resulting puree in an aluminum pan and add sugar. For 1 kg. puree – 700 gr. Sahara. Stir, cover with a lid and place in the oven. First, set the temperature to 250 degrees until it boils. Then set the temperature to minimum and leave for 3 hours. After 3 hours we check readiness. The jam should turn reddish. If ready, immediately pour hot into clean, dry, heated jars and seal. If you don’t pour it right away, the cooled jam will quickly thicken. Can be stored at room temperature.

This method is very convenient because you don’t have to constantly stir our brew, preventing it from burning. In addition, when cooking on the stove this jam splatters a lot, but in the oven under the lid there are no problems.

How to make thick jam (2nd method)

This method involves gradually cooking the jam so that the apple pieces remain intact. At first glance, the method may seem quite tedious. In fact, there is nothing complicated here. But the jam turns out undigested and very tasty.

In the evening, peel the required amount of apples and cut into small pieces. Place in an aluminum bowl and add sugar. The amount of sugar is the same as in the first option. Leave it overnight so the apples release their juice. In the morning, stir, put on fire, bring to a boil and cook for 10 minutes, stirring. Turn off the gas and leave the jam until the evening. In the evening we perform the same operation again and leave it until the morning. In the morning, cook for 15 minutes, stirring, and leave for 6 hours. After 6 hours - 15 minutes of cooking and again leave to cool for 6 hours. And cook for the last time until the liquid has completely boiled away. Place the hot jam into clean, dry, heated jars and immediately roll up.

I really hope you like my recipes and how to make thick jam is no longer a question. Bon appetit!

Today we’ll make homemade apple jam for the winter. The white filling ripened, and the first jars of the dessert went into my bins. Soon other varieties of apples will appear, and the rows of tasty delicacies will be replenished with delicious preparations from them. Jam is an irreplaceable thing in the household. Use it for fillings in baked goods - pies, pies, buns. Serve with donuts, casserole, cheesecakes. Place the jar on the table for breakfast and enjoy toast with coffee and tea.

How to cook dessert correctly

The secret to making delicious jam is in the right apples and a good recipe. Jam is a sweet thick mass without peel. Therefore, as a rule, the peel and seeds are removed from the fruit before cooking.

• To make apple puree, they are ground in a sieve, passed through a meat grinder, and punched with a blender.
• If you like the “clean” taste of the preparation, do not add anything.
• But for variety, you can make an unusual treat: add cinnamon, vanilla sugar, ginger, lemon, cardamom, citrus peels. Brew dessert with plums, apricots, and pears. Below you will find recipes for every taste.

Choosing apples for jam

• To make tasty jam, it is advisable to choose fruits that are easily digestible and have loose pulp.
• If you buy, be sure to smell the fruit. From fragrant apples the taste of the delicacy will be amazing.
• Take the varieties Semirenko, Gold, Delicious, Gloster, Royal Gala, Jlnagold, Idared, White filling.

Store the dessert cooked according to the rules in your apartment, pantry, cellar, basement.

Classic recipe according to GOST, just like in the store

Very thick jam, prepared according to GOST, has a thick consistency. A dessert made from apples twisted through a meat grinder is cooked very quickly and is used for baking.

• Apples – 2 kg.
• Sugar – 2 cups.

Step-by-step cooking recipe:

1. Dry the washed fruits. If the peel is thick, it is permissible not to peel it, since it contains a lot of vitamins underneath.
2. Divide the fruit into quarters, cut out the core with seeds.
3. Grind by turning through a meat grinder or food processor. Recently, a blender has been increasingly used for this purpose.
4. Transfer the mixture to a saucepan and cook over moderate heat until softened.
5. Puree the boiled mass, add sugar.
6. Reduce heat to low. Continue cooking.
7. Stir. So that the apple mixture does not burn. Determine the cooking time yourself. The consistency of the jam should become thick. To determine readiness, scoop the mixture with a spoon and turn it over. If it doesn’t fall, then you can turn off the fire.
8. Fill the jars and seal.

White jam at home

White filling is ideal for preparing jam for the winter at home. The fruits are soft and easily boiled. Very sweet, so you can use less sugar. I almost always add orange or tangerine peels. I dry them in the winter, when citrus fruits are in season.

Required:

• White filling – kilogram.
• Sugar – 600-700 gr.

How to cook:

1. Cut the fruit into pieces of any size. Discard the seed part. I don’t peel the peel; it doesn’t interfere with dessert preparation at all.
2. Cover with sugar for an hour, during which time the slices will have time to release their juice.
3. Let it cook. Cooking time depends on the ripeness of the fruit. Tune in for about an hour. Don't forget to stir so it doesn't burn. The jam becomes thick and slightly golden.

Thick apple jam pieces with lemon and ginger

The delicacy is more like jam, since the main rule of jam is not followed here - there are pieces in the syrup. But how nice it is sometimes to deviate from tradition, especially if the result turns out fantastic. Pleasant sourness will successfully complement the sweetness of apples.

Take:

• Apples - kilogram.
• Lemon – ½ part.
• Granulated sugar – 800 gr.
• Ginger root - 3 cm piece.

How to cook a delicious delicacy:

1. Squeeze the juice from half a lemon. To make the citrus release more juice, place it in boiling water for a few minutes (don’t boil, just pour in). Then cut off half and squeeze out.
2. Peel the ginger and grate it.
3. Wash the apples, divide them into halves, remove the core, remove the peel and cut into slices.
4. Place everything in a cooking vessel and add sugar. Set aside for an hour and let the fruit release its juice.
5. After the specified time, stir the mixture and turn on the heat.
6. Cook over low heat, slowly heating the contents of the pan. Typically, this approach does not create foam.
7. Cook for 1.5 hours, stirring occasionally. The mass will boil down and become thick.
8. If you still want to make mashed jam, turn off the gas and puree the mixture with a blender.
9. Pour into sterilized jars and screw on the screw caps.

The simplest apple jam

Here is a classic recipe for making a delicious winter apple preparation.

Required:

• Fruits – 1 kg.
• Sugar – 0.8-1 kg. (put more in sour ones).

How to cook:

1. Cut the fruit into quarters, place in a cooking container, pour water a finger above the apple slices.
2. Turn on the gas and cook for 10 minutes after boiling.
3. Drain off excess liquid. Rub the slightly cooled mixture through a sieve. The remaining pulp can be discarded.
4. Add sugar and put it back on the burner. Cook for 30 minutes after the puree has boiled. When the mixture becomes thick, remove from heat.
5. Distribute among jars, twist, turn over and cool. When the jars have cooled, check the seal for seals. If it does not leak, transfer it to the pantry or basement for winter storage.

Unusual homemade jam from apples and pears

An original recipe for making a delicious dessert at home. In addition to pears, the recipe includes plums and brandy. If you want to add a chocolate touch, add cocoa powder; it will also be appropriate in this recipe.

• Apples - 1 kg.
• Pears - 1 kg.
• Plums - 500 gr.
• Sugar – 200 gr.
• Brandy – ½ glass.
• Lemon juice – 2 large spoons.
• Vanilla – a pinch.
• Ground cardamom - a pinch.
• Water – 3 glasses.
• Salt – a pinch (not a joke).

Cooking process:

1. Cut the fruit into pieces. Pour water into them. Bring to a boil, simmer for 45 minutes.
2. Grind the soft slices through a meat grinder.
3. Return to the pan, add salt, cardamom, lemon juice, add sugar.
4. Stir, continue cooking for 2.5-3 hours, remembering to stir the brew.
5. When the mass thickens well, add vanillin. Let it boil strongly, remove from the stove. Fill the jars and screw them on.

Jam in the oven

There is also a way to prepare apples. The delicacy will be thick and amazingly aromatic.

You will need:

• Fruits – 1.5 kg.
• Sugar – 0.7 kg.
• Water - a glass.

1. Peel the apples and remove the seeds. Cut into small pieces.
2. Cover with water and simmer until the slices soften.
3. Drain the liquid, wipe the pieces with a sieve, grinding into a homogeneous mass.
4. Transfer the puree into a saucepan, add sugar.
5. Stir and place in the oven. Oven temperature 200 o C.
6. Wait for the puree to boil, lower the temperature to 50 o C.
7. Simmer the apple mixture for approximately three hours. The jam will turn reddish. Then pack into jars and close with screw caps.

Recipe for making jam in a slow cooker

Preparing jam at home will be speeded up by a multicooker - a faithful assistant to many housewives.

Take:

• Fruits – kilogram.
• Sugar – 0.5 kg.
• Water – 1/3 cup.
• Lemon - half.

Cooking technology:

1. Prepare the fruits for cooking: cut off the peel, remove the middle, cut into slices.
2. Place in a slow cooker, fill with water. Set the “Bake” function. Cook until the pieces are soft.
3. Grind with a blender, pour sugar into a bowl, squeeze out lemon juice.
4. Continue cooking for an hour. Spread the jam while it's hot and roll it up.

Apple pulp jam in the oven for pies

A recipe for practical housewives. As a rule, after storing juice for the winter, a lot of cake remains, suitable for further processing. The prepared delicacy will be used for baking pies, pies, and rolls.

Take:

• Cake – kilogram.
• Sugar – 800 gr.

How to prepare:

1. Wipe the squeeze through a sieve, separating the puree.
2. Transfer to a cooking vessel. Add sweetener. Cook for 30 minutes until thickened.
3. Transfer the pan to the oven. Set the temperature to 70 o C. Tomite until the desired thickness of the dessert is reached.

How to make apple jam with orange - video

Video recipe for delicious apple jam with a detailed step-by-step description of preparation. Good luck with your preparations!