How to quickly make jam from apples. Features of preparing apple jam

Apple jam- 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.

Apple jam at home - a simple recipe

A basic jam recipe that does not require many ingredients.

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 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 specified quantity sugar and put 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 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.

Apple jam is a delicacy for everyone. You can eat it with a spoon, or you can make it into a pie or pies. IN modern cooking V apple jam various berries are added and the result is fruit jam. Apple jam is a great way to stock up on fruit for winter period, especially since their prices are low during the season.

Most affordable product among the fruit abundance - these are apples. All recipes for apple jam for the winter involve boiling different types fruits and rolling them into sterilized jars. It is very important to know that apple contains many vitamins and they are recommended to be introduced first for complementary feeding of infants. Therefore, even the simplest apple jam recipe will save a young mother during the cold period.

Budget method

It doesn't take much effort to make apple jam at home. This recipe is also suitable for not quite ripe fruits. The amount of sugar is determined by the taste of the apples: if they are sour, it is better to increase the amount of sugar.

Ingredients:

Apples of the Simirenko variety - 1 kg.
Sugar - 1.5 kg.
Water - 500 g.

Any type of apple will do. This recipe will make a liter of jam. You can take broken, spoiled and crushed fruits. Wash all the fruits, remove the skins and cut into arbitrary pieces. Pass them through a food processor or regular meat grinder. It should be puree. After this, pour the apple mixture into the pan and add water. Cook over low heat for 35 minutes, stirring frequently with a wooden spatula. Then add sugar, if you have a sweet tooth, increase the proportion of sugar.

Cook everything together for another 20 minutes. The jam should be thick and not spread on a spoon.

Option with lemon

Using this recipe, you can make very tasty apple jam for the winter. If you follow all the recommendations and proportions, you will get excellent jam for the winter. If available a large number of fruits and there is no way to preserve them until the cold weather, in order to pamper the body with vitamins, it is better to process everything and roll it into jars.

Ingredients:

Fruits - 2 kg.
Sugar - 900 g.
Lemon - 100 g.
Juice - 100 g.
Ground cinnamon - 10 g.
Ginger.

There is no need to pay special attention to the type of juice; in this case, any juice will do.

Combine the juice with sugar to prepare syrup and put on fire for 15 minutes. When the mass thickens, the syrup is ready. It is advisable to take homemade apples with thin skin. They need to be washed, the insides removed and cut into pieces, after which all the prepared fruits must be passed through a grater. Add the grated puree to the syrup and simmer for about an hour. 15 minutes before the end, pour in the juice of one lemon, ground cinnamon and a dessert spoon of ginger. Place the warm jam into clean jars where it will be stored in the future.

This method does not involve chopping the fruit. The apples come in beautiful slices, but go through several stages of processing. But in rainy weather there will be such a treat warm memory about summer.

Ingredients:

Fruits - 5 kg.
Sugar - 2 kg.

Remove skins and seeds from all fruits and cut into slices. Pour 2.5 liters of water into a saucepan. Boil water, pour the slices into boiling water in portions - about a kilogram at a time. Boil all the fruits for 3 minutes. Remove the slices and let them drain. From the liquid in which the fruits were boiled will come out good compote, you just need to sweeten it. Place all the boiled fruits in one bowl and sprinkle with sugar. Mix and wait for the slices to release their juice.

After the juice appears, you need to put it on the fire again and boil for about 15 minutes. Cool the apple mass and repeat the boiling procedure after 10 hours. To get tender slices, you need to boil all the fruits three times and only then roll them into jars and hide them until winter. This is not the easiest recipe for making jam, but in winter you can be proud of yourself.

Jam from apples of the White filling variety

The fruits of the White filling themselves are very soft and tasty, so it is good to make preserves and jams from them. If the fruit is too sweet, then the amount of sugar should be reduced or not added at all. Required ingredients:

Apples White filling - 2 kg.
Sugar - 1 kg.
Lemon - 10 g.

Wash the fruits, cut off the skin, remove the seeds and cut into slices. Place in a saucepan, pour in 250 ml of water, sprinkle with sugar and lemon. Turn on low heat and simmer for 45 minutes, stirring thoroughly with a spatula. When the whole mass thickens, the jam is ready. Pour it into containers and place in a cool storage room.

These apple jams will serve as a sweet treat and topping for baked goods. By opening them in winter, you can get a drop of summer mood.

They go well with melon, pear and orange, and if you replace the usual white sugar brown, you will get a bright and appetizing shade. A cozy family evening will harmoniously complement tea with toast and applesauce.

How to cook simple recipe thick apple jam at home for the winter? Jam for filling pies is prepared from different varieties apples, but late-ripening varieties are better suited.

Summer varieties become loose after processing. To reduce the amount of sugar and not get compote instead, add liquid or thick pectin.

Liquid pectin is prepared at home. Boil the peels of the apples (cooking time 20-30 minutes) that you have peeled for cooking open pie. Discard the peel and drain off any cooking liquid. Put it in the refrigerator. Add a decoction of pectin instead of water when making jam.

Before making jam, the peels of the apples are cut off. But sometimes clear jam is obtained from unpeeled fruits. Catch the first recipe.

Thick apple jam with lemon at home: a simple recipe

From 1.5 kg sour apples it turns out 1.7 liters thick jam.

Ingredients:

sour apples - 1 kg;
sugar - 1.5 kg;
lemon for juice and zest - 1/2 part.

Peel the fruit from the core and cut into small pieces.

Do not remove the skin from apples; the skin contains pectin. It is necessary for removing toxins from the body and for creating jelly-like substance characteristic of confiture.

Place the pan with apples on the fire. Add 1 glass of water. Cook for 15-20 minutes, the fruit will become soft. Do you have a steamer? Boil the raiki over steam.

After 20 minutes, pour the water in which the apples were cooked into a glass. It will still be useful. Grind the boiled fruits with a blender. Set the puree aside.

Pour sugar into another bowl. Are the fruits sweet? Add sugar in a one to one ratio. IN granulated sugar pour out the water in which the fruits languished.

Cook the syrup until it thickens. Cooking time: 15-20 minutes after boiling over moderate heat. The syrup will work light color, not caramel. There is no need to digest it. Sweet syrup Stir constantly.

Has the syrup become clear? Add 0.5 tbsp. spoons of freshly squeezed lemon juice or citric acid on the tip of a knife. The sugar will not crystallize. Chop half the lemon from which the juice was squeezed into pieces. Add the zest to the syrup.

Lemon zest can be replaced with orange zest.

You can check the readiness of the syrup like this:: From the spoon used to stir the brew, take a drop of cooled syrup onto your finger. Press the drop between your index finger and thumb. The sweetness stretches, transparent strings will appear between your fingers? The syrup is ready.

Carefully pour the puree into the syrup. If you want a clear jam, pass the applesauce through a sieve.

Using a whisk, stir the puree and syrup until smooth.

Cook for 40 minutes to 1.5 hours, stirring constantly. On gas stove I recommend installing a divider.

Pour the hot contents into sterilized jars. We close the container with plastic or screw metal lids. The sweetness is also stored at room temperature.

Delicious white apple jam with cinnamon: recipe for the winter with photos

Inexperienced housewives boiling fruit for the winter classic recipe. Have you filled your hand? I suggest experimenting with flavors. Add cinnamon and vanilla to the jam.

Ingredients: cinnamon, vanilla sugar, granulated sugar, 1 cup boiled water room temperature.

Cooking process:

Rinse White filling under running water, make sure the fruit is clean.

We cut the apples together with the skin into quarters, this makes it easier to remove the core. Then we further divide each quarter into 3-4 slices.

Fill the blender container with fruits, add cinnamon, a bag vanilla sugar and 0.5 glasses of water. Turn on the blender.

Place the puree into a saucepan and turn on the gas to low. Do not add heat during 15-20 minutes of cooking. Add granulated sugar to taste.

Apple jam is ready. Pour into sterilized jars and seal for the winter.

Apple jam in transparent pieces in a multicooker Redmond 92

Prepare confiture according to this recipe if you don’t like sugary-sweet jam. How sweeter fruits, the less sugar.

Let's prepare:

peeled apples - 1 kg;
sugar - from 260 g to 0.5 kg to taste.

Peel the apples. We throw away the core of the rai, and put the peel in a saucepan, fill it with water and cook for 20 minutes.
We weigh the peeled apples. For 1 kilogram of apples you will need up to 0.5 kg of sugar.
Place the fruit pieces into the multicooker bowl. Drain the water in which the peels were languishing into a separate container. 150 grams of compote and pour into the multicooker bowl. Pour in sugar.
Set the “Quenching” mode. Time - 1 hour.
After an hour, open the multicooker and stir the contents. Close the lid. Set the “Baking” program for 40 minutes. If you want to preserve pieces of fruit during the stewing process, carefully stir the contents 2-3 times. During this time it will turn into jam.

You can transfer the apple jam into a prepared 700-gram jar. Turn the jar upside down before it cools. Bon appetit!

Recipe for making apple-plum jam without thickeners

Ingredients:

sweet apples - 1 kg;
prunes - 2 kg;
granulated sugar - 2 kg.

Wash the prepared fruits. Peel the apples and remove the core and seeds. Divide the plums into two halves, remove the pits.
Place the fruit for confiture in a saucepan and add sand. Cook stirring for 60 minutes. Let the jam cool.
Using an immersion blender, grind the sweetness into a homogeneous mass. Cook for another half hour after boiling. Place the jam in dry, sterilized jars with screw-on lids.
Wrap the preparations for the winter with a towel for 5-6 hours. The jam is ready.

Delicious jam made from apples, pears and plums - you'll lick your fingers

This recipe combines 3 different tastes, but this made the finished product incredibly aromatic and tasty. If an unpretentious winter-hardy cherry plum plant grows in your garden plot, use the fruits to prepare dessert for the winter.

Ingredients:

chopped green apples - 1 kg;
pears cut into pieces without cores - 1 kg;
pitted cherry plum - 1 kg;
sugar - 3 kg;
Place apples, pears, plums in an enamel bowl.

Sprinkle fruit pieces with sugar and stir. No need to add water. The fruits will give juice and will not burn if you turn the stove on low. Add heat as the juice releases. Cook after boiling for 20 minutes.

Remove the basin from the stove and let the jam sit until the morning. Repeat the procedure in the morning. After 20 minutes of cooking, chop the fruit with a blender and cook for another 10 minutes.

Prepare the jars in advance: sterilize and dry. Pour the jam into jars and close with dry screw caps. The jam will thicken in the cellar.

A simple recipe made with apples, oranges, lemon and cinnamon

It's nice to receive a jar of fragrant, viscous jam as a gift. rich taste orange on New Year's or Christmas holidays. Cook with pleasure.

Ingredients:

sour apples of the Semerenko variety - 1 kg;
oranges - 1 kg;
lemon - 1 piece;
sugar - 800 grams;
cinnamon - 1 stick;
Imeretian saffron - 0.5 teaspoon.

Product Features

Apple jam - natural nutritious product jelly-like, dense consistency. It has a universal purpose. It can be consumed as a separate dish, or you can prepare baking fillings, sauces, and even make candies.

The ease of preparation makes it possible to make your own natural and delicious product even the most inexperienced housewife.

Fragrant, healthy, delicious jam made from apples is also affordable - even if you don’t grow these fruits yourself, their cost is not high. That is, purchasing ingredients for a particular recipe will have virtually no effect on the family budget.

Recipes

There are a lot of options for preparations - they are all original and tasty. Let's get acquainted with the features of making apple jam at home. Here are the most popular and simple options.

Regular jam (classic recipe)

This jam recipe can serve as a base for all others. Based on it, adding various components, you can achieve new amazing tastes.

Ingredients:

apples -1 kg
sugar - 700 g.

Instructions:

Peel the fruits, remove the peel and seeds. Cut the apples into quarters; if the fruit is too large, you should cut it into smaller pieces. But if, on the contrary, the apples are small, you can cut them into halves.
To make the fruits softer, soften them in a double boiler. In the absence of this device on the farm, use a water bath. To achieve the desired result, 15-20 minutes are enough.
Crush the steamed fruits into a puree. You can use a meat grinder, blender, or regular masher for this.
Place the applesauce in a thick-walled saucepan, add sugar and simmer over low heat until tender. On average, it takes 1-1.5 hours for the jam to acquire the proper consistency.
Remove from stove and cool. Once cooled, place into jars and screw the lids on tightly.

Fragrant jam from Antonovka

This recipe is different from classic themes, that a double standard of sugar is taken here. Due to the fact that Antonovka is one of the most sour varieties of apples. The finished product has a unique sweet and sour taste, it turns out aromatic and thick - Antonovka contains a lot of pectin. The cooking technology is the same as in the classic recipe.

Apple jam with lemon

This delicacy always turns out very fragrant and sweet. Its sweetness is especially emphasized by a light lemon note, which does not interrupt the main taste, but makes it more piquant.

Tea drinkers can use apple jam as a spread on croutons or bread - rich and thick, it will be an excellent addition to breakfast.

Recipe information

Type of dish: preparations
Cooking method: boiling
Servings: 2.1 l
1 hour 30 minutes

Ingredients:

ripe apples (peeled) – 2 kg
granulated sugar – 1.5 kg
lemon – 1 pc.

Cooking method:

Wash the apples thoroughly cold water and dry with a kitchen towel, then cut each of them into 4 parts.

Remove peels and seeds from the resulting apple slices, as well as any darkened or damaged pulp.

Wash the lemon with a brush, peel if desired and cut into 4-5 pieces.

Using a meat grinder, turn the apples and lemon into a smooth fruit puree.

Transfer it to a deep saucepan and combine with sugar.

Mix thoroughly and immediately put on fire.

Cook the jam over medium heat for about 40 minutes after boiling. It is very important to stir it regularly with a wooden spatula; if you don’t do this, the jam will burn.

Using a large spoon, spread the boiling jam into the prepared jars and immediately seal them tightly.

Note to the owner:

You can use any variety of apples to make jam: Antonovka, Semerenko, White filling and so on.
Lemon can be replaced with lime or orange if desired.
If you do not peel the lemon, the jam will be even more aromatic, but will have a slight bitter taste. To avoid this, you can separately add lemon pulp to the apples and just a little bit of its zest separately.

With cinnamon and lemon

I like this recipe for its ease of preparation and unusual, original taste. IN winter time this jam will become an indispensable means of prevention colds. And if you do get sick, the vitamin C contained in the treat will help you quickly get back on your feet. Pros:

Beautiful dark color with a bronze tint.
Caramel flavor thanks to cane sugar, which is used in the recipe, and spicy taste because of cinnamon and other spices.
Pleasant sourness due to lemon.

Ingredients:

regular sugar - 1.5 tbsp.
cane sugar - 0.5 tbsp.
apples - 2-2.2 kg
cinnamon powder - 2 tsp.
ground cloves - 0.5 tsp.
allspice - 1/4 tsp.
juice of 1 lemon
water.

Step-by-step preparation scheme:

Apples must be prepared in the same way as in the main recipe: wash, peel, cut into quarters.
Place the fruits in a saucepan, cover with water and cook for half an hour until they become soft.
Remove the pan from the stove and puree the mixture with a blender.
Put the puree back on the heat and bring to a boil.
Add all the remaining ingredients to the apple mixture, stir, and simmer over low heat until tender.
When the jam acquires a visible thick consistency and a characteristic brownish color, remove the pan from the heat and pour the puree into the prepared jars. Immediately roll up the containers with lids. It is advisable to carry out pasteurization after rolling.

Attention: do not forget to constantly stir the apple mixture - this simple measure will prevent the jam from burning to the bottom of the pan.

Apple pulp jam

If you prepare juice from apples, after using the fruit, what remains is the pulp - apple fiber from which most of the juice has been removed. If there is quite a lot of cake left, then you should not throw it away, but rather cook it excellent jam. Using apples turns out to be waste-free - economical, tasty, and profitable. Subsequently this will become jam wonderful basis for filling pies - due to its thickness it does not spread.

Ingredients:

cake - 1 kg
sugar - 800 g.

Cooking process:

The pulp must be rubbed through a colander into the pan.
Add sugar and cook for half an hour, constantly stirring the mixture.
Place the pan in the oven and leave for 20-30 minutes. This measure will cause the jam to acquire the necessary thickness - excess moisture will evaporate.
Take it out and immediately put the jam into the jars. Pasteurization is necessary to remove all microorganisms.

Apple jam with condensed milk

This recipe gives us the opportunity to try a wonderfully tasty apple jam - with a creamy tint and a delicate consistency.

Note: Only add sugar to this recipe if using tart apples. If the fruit is sweet and you don’t need sugar, condensed milk will be enough. There is no need for too much sweets - few people like the sugary product.

Ingredients:

water - 50 g
apples - 2 kg
sugar - to taste
condensed milk - 450 ml.

Cooking diagram:

Place the prepared and quartered apples in a saucepan, pour in water, add sugar (if necessary) and cook over low heat until the fruits soften.
Cool the apple mixture and puree it with a blender.
Add condensed milk to the puree mixture and place over low heat.
Cook while stirring until the jam thickens.
Place the product in jars and roll up.

Apple jam and orange

Apple jam with the addition of oranges has a charming soft amber color, a transparent, appetizing consistency and pleasant taste with a hint of citrus. Keep in mind that this recipe is probably the longest and most difficult to prepare of all. But if you have enough experience in cooking, you can handle it.

Ingredients:

apples - 2 kg
sugar - 2.5 tbsp.
water - 600 ml
vanilla powder - 1 tsp.
ground cinnamon - 2 tsp.
cloves and allspice- 1 tsp each
nutmeg - 0.5 tsp.
oranges - 2 pcs.
salt - a pinch.

How to do:

Pour water into a decent sized saucepan and bring to a boil over low heat.
Add prepared and chopped apples.
Cover the container with a lid and cook over low heat for 45 minutes, stirring constantly.
Now you need to rub the mass through a sieve, pressing the puree with a wooden spoon or masher. If there are any rough parts left, throw them away.
Transfer the pureed puree back into the saucepan.
Add sugar - taste according to your taste. Add spices, orange zest and peel, and salt to the mixture.
Mix everything and put it in the refrigerator overnight after cooling.
The next day, put the saucepan with the cooled mixture on the fire and cook for 6 hours. It is clear that the fire should be minimal. Stir every half hour at first, and every 15 minutes in the remaining 2 hours until done.

Attention: to check the readiness of the product, you can put a little jam on a saucer, cool it and put it in the freezer. After the mass becomes completely cold, run your finger over it: if a fingerprint is visible and the jam does not spread, then the product is ready.

Place the jam in jars, roll up, pasteurize.

Apple jam in the oven

This recipe allows you to prepare apple jam with a thick consistency and a rich, pleasant taste.

Ingredients:

5 kg of fruits;
700 g granulated sugar;
water 200 ml.

Instructions:

Grind the apples through a meat grinder.

Place the mixture in a heatproof saucepan. Since it will go into the oven, the pan should not have plastic handles.
Add sugar to the mixture and place everything in the oven. Temperature - 200 degrees.
Keep an eye on the pan: as soon as you notice that the mass begins to boil, the temperature must be reduced to 50 degrees.
After lowering the temperature, leave the puree in the oven for 3 hours.
After the allotted time, remove the pan from the oven and place the beautiful reddish mass into the prepared jars.

Cook in a slow cooker

If you have such a modern and convenient kitchen unit as a multicooker, then you can also make apple jam in it. In this case, cooking turns into a convenient process - without any special worries and hassle - there is no need to keep watch or constantly stir, and the product will turn out tasty and aromatic.

Ingredients:

apples - 1 kg
sugar - 0.5 kg
half a lemon.

Instructions:

Prepare the apples: wash, remove seeds, peel, cut in this case not into quarters, but into thinner slices.
Transfer the fruits to the multicooker bowl, pour in water (a third of a glass), set to baking mode and bring until softened.
Check the apples with a fork - if the fruits are already falling apart, crush them with a masher or blender.
Mix with sugar, squeeze lemon juice into the mixture.
Place the bowl with the mixture in the multicooker, select the baking mode again, and cook the jam for an hour.
After cooking, divide the mixture into jars.

Attention: do not fill the multicooker bowl to the very brim - leave some space - otherwise the mass will run away when boiling.

Apple and pumpkin jam

The combination of apples and pumpkin is original and delicious. In addition, pumpkin, like apples, is very healthy. In addition to vitamins, it contains a lot of fiber, which has a beneficial effect on the functioning of the stomach. We've already done this, now it's time to make the jam.

Ingredients:

sour apples - 1200 g
pumpkin - 800 g (it is better to take a nutmeg variety, these pumpkins have the sweetest taste and juiciness)
sugar - 1 kg
orange zest - 1 tbsp.

Instructions:

Prepare the pumpkin and apples: wash, peel, remove seeds, cut into small cubes or grate on a coarse grater.

Place the pumpkin in one pan, add a little water and simmer until softened. In another saucepan at the same time, simmer the apples.
After softening the fruits, combine them in one pan and stir.
Add sugar and cook the mixture over low heat. Be sure to stir - burnt jam will not have a very pleasant taste and aroma.
When the mixture thickens thoroughly, add the remaining sugar and zest.
When the jam begins to pull away from the walls, it is ready. Place the product in jars and roll up.

Attention: this jam does not have to be sealed in jars. You can simply cover it with parchment and tie it with ropes or threads.

Pear and apple jam

This recipe is appreciated for its unique taste- many remember him from childhood. This is how our grandmothers prepared the delicacy - therefore, we can say that this option is time-tested.

Ingredients:

apples - 2 kg
pears - 1 kg
sugar - 2 kg

Cooking method:

Prepare the fruit: wash, peel, seeds and membranes, cut into pieces.
First place in large saucepan apples, add all the sugar and cook until softened for about 20 minutes.
Add the pear and cook for another 20 minutes over low heat.
Remove the pan from the heat and use a blender to puree the mixture.
Cook for another 10-15 minutes until done.
Remove the pan from the stove and immediately pour the puree into the jars. Roll up.

In order for the jam to obtain the necessary consistency and characteristic pleasant taste, it is better to take sour varieties of apples. Ideal: Semerenko, Antonovka, white filling, boletus, etc.

Do not forget, before starting any of the recipes, to first prepare the jars in which the jam will be stored. It is better to use glass containers: they must be sterilized, dried, and have sealing or screw caps. Good sterilization and tight lids are a guarantee that the contents will not spoil.

Choose fruits for jam carefully. It is best to use freshly picked apples that grow locally. In this case, the treat will turn out to be truly useful. Best option- cook from your own own apples, but this is not available to everyone. If you buy apples in a store, pay attention to domestic unsightly fruits - they have a natural aroma and are not treated with paraffin. Imported beautiful large fruits often suffer from this.

You can also combine apples with carrots, dried apricots, nuts, prunes and many other healthy and interesting ingredients. At the same time the taste finished product It turns out new every time. Cook, experiment and surprise your family and guests with new original tastes.

If you think that making apple jam yourself is very difficult, then you are very mistaken, because it is quite simple to make, although it requires a lot of time. If you have this valuable resource, then be sure to do this sweet preparation next fall, when the apples will be especially tasty.

Classic apple jam for the winter

Apple jam for the winter is prepared according to traditional recipe, and then it is laid out in sterilized jars and put away for storage.

Required Products:

kilogram of apples;
approximately 800 grams of sugar.

Cooking process:

Wash the apples and immediately cut them into thin slices. Moreover, there is no need to remove the skin from them; the middle also remains, since these are the parts that contain a lot of tannins.
Place the chopped apples in a large container that can be heated, sprinkling each layer with sugar. Leave the fruit for at least 8 hours at room temperature. During this period, the mass must be mixed twice.
Place the pan on the stove and wait for the contents to boil, then cook it for 30 minutes. During the process, the moisture should evaporate and the mass will become quite thick.
Distribute the finished jam into jars and close.

Cooking in a slow cooker

If there is no opportunity or desire to bother with cooking on the stove, then we will use the “services” of a multicooker.

In this device, the consistency of the jam is exactly as it should be, thanks to the constant uniform maintenance of temperature during the cooking process.

Required Products:

half a kilogram of sugar;
one glass of water;
kilogram of apples.

Cooking process:

Remove the skin from the apples, remove the core and cut the pulp into slices.
Place fruit skins in a multicooker bowl, add water and boil for 10 minutes in the “Steam” mode.
Then remove them from the bowl and leave the resulting broth.
Pour the apple slices and sugar into it, stir and turn on the multicooker in the “Stew” mode for 60 minutes.
Then change the program again to “Baking” and continue cooking for another 40 minutes. After this time, the jam will be ready.