How to cook jam and confiture from apples. How to make apple jam

Apples are the most common fruit in our country, so they were eaten fresh and processed. They are the most accessible to any family. Therefore, almost every housewife prepares apple jam for the family for the winter during the appropriate period. After all, this sweet is loved by both children and adults: it can be spread on bread or pancakes, and it is perfect as a filling for pies.

Cooking jam is very similar to making jam: it is checked for readiness in the same way - not a large number of drip onto a snack plate and make sure it doesn’t spread.

But there are also differences in the technological process:

the finished dish should be poured into jars while hot, otherwise it will thicken right in the container where it was cooked;
in order to achieve light color product, before heat treatment, you need to pour the fruit with salt water (1 liter of liquid and 1 tablespoon of salt) for 15 minutes.

How to choose and prepare apples correctly

Any variety of apples is suitable for making jam, but sweet and sour fruits are especially good. Moderately ripened fruits make jam into pieces, and overripe fruits are suitable for a dish with a uniform consistency.

To make jam take ripe fruits. Preparing fruits involves washing, cutting out blemishes and cores with seeds. The apples are then sliced or grated to speed up their cooking.

You can remove the skin from the fruit as desired, but you need to keep in mind that the skin on apples contains pectin, and it will be more difficult to achieve a jelly-like consistency without it. If it is left, then after cooking the pulp is rubbed through a sieve.

How to make apple jam at home

Most often, jam is prepared with the addition of sugar; heat treatment. Apple sweets differ from each other in the presence of various ingredients and consistency, as well as appearance. Therefore, there are many recipes where they are combined in different ways. various ingredients and consistency of the components of the sweet product.

A simple recipe for the winter

In jam, quickly prepared by simple recipe, you only need to give fruit and sugar in equal quantities. Step by step it is prepared like this:

the prepared fruits are placed on the bottom of the container in which they will be cooked and sprinkled with granulated sugar;
leave for a while and begin to bring to a boil, stirring;
when the jam boils, reduce the power of the stove and continue stirring;
cook for 40 minutes, skimming off the foam.

If you want to receive thick jam and have a homogeneous consistency, then at the end of cooking, beat the mass with a blender. After the preparation process is completed, the product is placed in sterilized jars and sealed.

Apple confiture with cinnamon and lemon

This apple product has a richer taste than regular jam, since it should be cooked with the addition of lemon and cinnamon.

Ingredients:

apples;
sugar;
lemon;
water;
cinnamon.

Refined sugar is poured into water and syrup is boiled. At the same time, prepare the apples. Then they are grated on a coarse grater and placed in syrup. Cook for an hour, stirring. At the end of the cooking process they put it there lemon juice and cinnamon. Everything is poured into sterilized jars and hermetically sealed.

Apple jam with lingonberries

This old recipe, which combines apples and lingonberries, and many people still want to cook it today.

Recipe ingredients:

apples;
cowberry;
water;
lemon acid;
granulated sugar;
gelling agent;
vanilla sugar.

Prepared apples are separated from the skin and core. Then they take a pan and put in what was trimmed from the fruit. A solution is prepared in another container: water is poured in and citric acid is poured in, and then the fruit pulp, which is cut into slices, is immersed in it. The apples are infused in this solution for some period.

After keeping the fruit pulp in acidic water, it is poured into the container where the skins are located. Then this pan is placed on the fire and boiled for 3 minutes. The pectin from the skin goes into solution and thus the jam will become thicker.

After cooking, strain and pour the liquid back into the first pan. Boil the fruits for 10 minutes until they are softened. After this, puree with a blender, but not completely, and leave some of the pieces and add lingonberries.

The next step is to mix the vanilla with regular sugar, and adding a gelling agent. Place on the fire and, stirring, leave for 5 minutes. Remove the boiling product and pour into prepared jars, roll up with iron lids.

In a slow cooker

Modern technology can greatly simplify the process of making apple jam. Making it in a slow cooker is very easy.

Ingredients:

apples;
sugar;
water.

The fruits are prepared and the skin is removed. It is loaded into the bowl of the device, select the “Steam” function and leave for 10 minutes. Then a liquid containing pectin remains in the container, into which chopped apples and sugar are placed.

After this, turn on the “Quenching” mode and leave for 60 minutes. After preparation, pack into sterilized containers and roll up.

With orange

If you cook this fragrant jam That's right, children will especially like it.

Ingredients:

orange;
apples;
water;
sugar.

Boil the apples in water and remove them, and add sugar and chopped orange to the remaining liquid. Grated apples are also returned here. Stirring, keep them on the fire for a quarter of an hour. Pour into sterile containers and seal.

With chokeberry

This jam - vitamin product due to the properties of chokeberry.

Recipe ingredients:

apples;
Rowan;
sugar;
water.

The prepared fruits are cut into slices along with the skin and core. At the same time, the berries are also prepared. Pour water into the pan and blanch the black rowan for 5 minutes. Then add apples and cook for 20 minutes, stirring. Remove the container from the heat, cool and grind.

Add sugar to the resulting puree and cook for about an hour, stirring. Place into prepared jars and seal.

In the bread machine

This technique is quite suitable for making jams, since it has a “Jam” mode.

Components:

apples;
sugar.

Prepared fruits are grated onto fine grater. Then the puree is put into the device and sugar is given. Set it to the desired mode and leave it to cook. At the end, they are laid out in sterile jars and covered with lids.

Sugarless

You can make wonderful jam without the presence of sugar.

Components:

apples;
water.

Pieces of fruit are poured with water and boiled for 20 minutes. Then the mass is ground or pureed with a blender. If you need a product with greater thickness, boil it again for several minutes. Pour into prepared jars and roll up.

Without sterilization

You can make preparations for the winter without sterilization, limiting yourself to pasteurization.

Components:

apples;
sugar;
water.

The prepared fruits are cut into cubes, and water is boiled at the same time. Blanch the fruit for 10 minutes. Then the fruit is combined with sugar and half of the liquid remaining after blanching is added. Cook until done. Stir occasionally. Pour into jars and seal.

Step-by-step recipes for apple jam with skins, agar-agar, lemon and apricots

2018-08-01 Marina Vykhodtseva

Grade
recipe

1667

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

44 gr.

176 kcal.

Option 1: Classic apple jam (recipe without skins)

Classic natural apple jam is prepared by boiling the ingredients with added sugar. Here is the usual recipe without the peel. Below you can find economical options that allow you to prepare a treat with virtually no waste. We take any variety of apples that we have or that we like. Even wormy, broken and slightly spoiled fruits can be added to the jam, but we simply cut off all excess and bring it to required quantity. By the way, the weight of pure pieces, not apples, is lower.

Ingredients

1.5 kg apples;
1 kg sugar;
100 ml water.

Step by step recipe classic jam from apples

We peel the apples, but remove the peel very carefully and only the skin itself, since it contains tannins. Cut into thin slices, throw into a bowl, sprinkling the layers with granulated sugar. You can immediately add water. Leave to release the juice for five hours or overnight.

Place the apples on the fire, stir, and cook until softened for about half an hour. Hard fruits may take a little longer to cook. Then stir vigorously and boil by half. There is no need to chop the pieces. Since there are no skins, they will gradually fall apart on their own.

While the apple jam is preparing, sterilize the jars and also place the saucer in the refrigerator (or better yet, in the freezer). Then take out the plate, stir the jam and drop a small amount onto the cooled surface. Checking the consistency. If the jam does not spread, the thickness suits you, move on to the next stage.

Take a clean ladle or large spoon, place the sterile jar on a plate, and fill it with hot jam to the top. We transfer it to the table, if the edges of the jar get dirty, then immediately wipe it with a dry and clean napkin. Now put on the lid and roll it up.

As the jam thickens, it often starts to burn. It is for this reason that it is recommended to cook it in a container with a thick and even bottom. To stir, you need to use a flat spatula, which will qualitatively lift the lower layers.

Option 2: Quick apple jam recipe

The apples for this jam are not peeled, but crushed. You can twist or chop pieces of fruit food processor. Additionally, you will need a little lemon juice for preparation. If the apples are sour varieties, then the quantity can be reduced by two or three times.

Ingredients

1.5 kg apples;
1 kg sugar;
25 ml lemon juice.

How to quickly make apple jam

Cut the apples into pieces, going around the cores, then chop them in a convenient way. Add granulated sugar. Take a spoon and stir vigorously. Leave for ten minutes. Stir well again. If the juice has released and the sugar melts well, then put it on the stove, but keep the heat low for now.

Heat the jam until it boils for about 25 minutes so that all the grains dissolve, then turn up the heat and begin to boil the mass by a third or half, it all depends on the desired thickness. We check with a drop on a chilled saucer, the method is described in the recipe above.

As soon as the consistency begins to suit you, add the specified amount of lemon juice to the jam, stir and you can start putting it into jars, then seal them hermetically.

If you have a lot of free time, then it is advisable to let the chopped apples sit with sugar for an hour or even two. The more juice is released, the faster it will boil away and the tastier the jam will be.

Option 3: Economical apple jam (recipe with boiled peel)

The recipe is virtually zero waste. The result is a very thick and rich jam. The whole secret is in the boiled peel. By boiling, tannins are released from it, which remarkably thicken the workpiece. This number of apples will yield 1.5 liters of jam, or 1.6 liters, which is quite a lot for this type of preparation. The exact amount depends on the boiling time, the thickness of the cut peel, and the consistency of the workpiece.

Ingredients

2 kg apples;
1 kg sugar;
130 ml water.

How to cook

Wash the apples, peel all the peels, place in a saucepan. You can also add bits. Pour in the recipe water, put it on the stove and cook under the lid for fifteen minutes. Do not let the water evaporate. Then cool and squeeze out the peel.

Cut the peeled apples into small slices, sprinkle with sugar, leave for a couple of hours, then add the decoction from the peel. Place on the stove and cook the jam until the pieces are soft for half an hour.

Now mix the apples well so that they soften and boil the mass by almost half. Ready jam check for thickness, taste, for taste you can squeeze a little lemon or pour in concentrated dry acid. Place the apple jam in jars and seal.

Here is a recipe for jam with chunks, but not everyone likes this preparation. If you want to get a perfectly smooth and homogeneous delicacy, like jam, then you will need to additionally chop the pieces. It is convenient to do this in the middle of cooking with a blender. If it is not there, then the apples can be twisted raw, then sprinkled with granulated sugar.

Option 4: Apple and apricot jam

Summer and very sunny recipe apple jam. Apricots need to be ripe and soft, the number of pitted halves is indicated. We take summer apples, they are also quite soft and cook quickly.

Ingredients

1 kg apples;
1 kg of apricots;
1.3 kg sugar.

Step by step recipe

Grind the apples and apricots, add granulated sugar to them and leave for a couple of hours so that it melts a little. Or we do it in the evening and make jam in the morning.

We put our preparation on the stove, boil after boiling for 40-60 minutes until the desired thickness, be sure to stir. Lay out apricot-apple jam into jars, roll them up.

In the same way, jam is prepared from apples with plums, peaches, and various berries that coincide in ripening time.

Option 5: Light apple jam (recipe with agar-agar)

The recipe for light apple jam, which is easy to prepare and not at all cloying, is perfect for preparing a variety of homemade desserts. Agar-agar, a natural thickener, is used for thickening. The delicacy is often prepared with pectin, which can now also be easily purchased in the store.

Ingredients

2 kg apples;
1.3 kg sugar;
2 tbsp. water;
8 g agar-agar.

How to cook

Peel the apples and cut into arbitrary pieces, but preferably into thin slices so that they boil faster. Sprinkle with sugar and leave for a couple of hours. Then add one glass of water, put it on the stove and cook until completely softened. This is approximately 20-30 minutes after boiling.

We heat the second glass of water, make a pleasantly warm liquid, add agar-agar, stir and pour into our jam. From this point on, cook for exactly six minutes.

Pour the jam into jars until it is liquid, but as it cools it will thicken beautifully. Close with airtight lids.

It is not necessary to add water to the future jam; you can use apple or any other juice.

Option 6: Apple jam with lemon

Another jam recipe with separate boiling of the peel, but additional citrus is added. Lemon will be used here; with orange it also turns out tasty and aromatic.

Ingredients

2 kg apples;
1 lemon;
1.2 kg sugar;
150 ml water.

How to cook

Peel the apples, cut them into small slices or cubes, pour them into a saucepan, add sugar and stir a little, let them brew for a couple of hours. We remove the zest, but do not crush it, leaving large skins. Separately squeeze the lemon juice.

Boil the peel and zest in the prescribed amount of water, squeeze out all the skins, pour the liquid into the apples with sugar, put them on the stove and start cooking the jam directly. At first, you don't have to stir it often. We wait until the apples soften, then they need to be mashed a little.

Now we just boil the mass, and at the end we season the apple jam with lemon juice. Let it boil well and pack into sterile jars.

If an orange is used instead of a lemon, there will be much more juice; it can be added to the peel instead of water or partially replaced.

We need ripe apples with sweet, slightly loose flesh that will boil well. Wash them thoroughly and dry them a little with a dry towel.

Peel each apple, cut out the stem and the bottom of the apple. To prevent the apples from darkening, they can be briefly dipped in cold water or sprinkle with lemon juice.

While we are preparing the apples, we need to cook them at the same time. sugar syrup. To do this, mix half a glass of water and 750 grams of granulated sugar.

Place the water and sugar on low heat and cook, stirring occasionally, until all the sugar has dissolved.

Cut the peeled apples into small slices (discard the core) and immediately throw them into the prepared syrup so that the apples do not have time to darken. We need net weight already peeled and chopped fruits, so you can first cut some of the apples into a small cup, weigh it, and count the rest of the apples by the number of full cups. Of course, the weight will be approximate, but the quality of the confiture will not suffer from this.

Mix the apple slices thoroughly with the sweet syrup and place on low heat. After boiling, cook for about 15-20 minutes. The apples should shrink in size. Then leave for several hours so that the confiture cools and thickens a little.

Using an immersion blender, puree some of the apples.

Add lemon zest and cinnamon. It is better to adjust their quantity to your taste. Place the pan with the apple confiture on the stove over low heat. Boil for another 10-15 minutes. Apple confiture It is already quite thick, so it needs to be stirred frequently, otherwise it will burn.

Place the still hot confiture into dry, sterilized jars no larger than 0.5 liters. It should fill the jar completely; if voids with air have formed, then using a wooden spoon, which we stirred the jam during cooking, we push the air out.

Cover the jars with sterilized dry lids and roll them up with a key. Turn the jars over, cover with a towel and leave for several hours. After this, store the cooled apple confiture in a dark place. It stores well and does not deteriorate even with room temperature. Good luck with your preparations!

Apples - healthy and delicious fruit, rich in glands and vitamins. Apples are good in any form, and especially in the form of jam. With this dessert you can not only drink tea, but also make bagels and pies, and please your family with aromatic pastries.

To prepare apple jam according to the simplest recipe, it is advisable to choose sweet and durum varieties apples, without nitrates and all sorts of chemicals. If you don’t have your own garden, then it’s better to buy apples at the market from a trusted owner.

Jam can be made not only from apples alone. Apples go well with many fruits and even vegetables. But first, let's learn how to cook. thick jam according to the simplest recipe. There are two ways to cook this jam.

Method one

Ingredients:

two kilos of apples;
two kilos of sugar.

How to cook:

wash the fruit, peel it, cut it into several pieces and cut out the core;
Place the apple pieces in a cooking bowl and sprinkle with sugar;
leave for several hours so that the apples release their juice;
put on fire;
boil until fruit puree it will not become soft;
puree applesauce in a blender;
set to cook for an hour;
After cooking, pour the hot mixture into jars.

There is another fairly simple recipe apple dessert, although it will take much more time to prepare it. The resulting jam will be undigested, with small pieces of apples.

Method two

Required Products:

sugar – one kg;
apples – two kg.

Cooking process:

Cover the processed pieces of fruit with sugar;
leave for a day so that the apples release their juice;
In the morning, boil the apples for ten to twenty minutes;
leave the applesauce to cool until evening;
in the evening put it on the fire again and boil for no more than twenty minutes;
leave until morning;
In the morning, repeat the procedure and leave for six hours;
after the time has passed, boil the jam for 20 minutes;
leave again for six hours;
put on fire and cook the fruit mixture until the liquid boils away;
pour into jars.

Little tips!

When cooking jam, do not forget to stir it, otherwise it may burn;

if you don’t have time to wait for the chopped apples to release their juice, add half a glass of water to them and immediately put on the fire;

If desired, you can add any fruit to the apple jam;

To prevent the jam from being cloyingly sweet, add a little lemon juice to it.

Apple jam in a slow cooker

Modern kitchen appliances makes it easier to prepare any dish. Blender to grind any products, coffee maker to brew flavored coffee, and with the help of a multicooker you can prepare a full meal, and even make apple jam.

Apple jam in a slow cooker is a minimum of effort, and you will get delicious fruit treat, rich taste and colors. The jam preparation time will depend on the type of multicooker.

Products

kilogram of apples;
two and a half glasses of granulated sugar;
juice of half a lemon;

prepare apples: peel and cut into thin slices;
put in a bowl;
sprinkle with granulated sugar;
add half a glass of water;
put on baking mode for half an hour;
check the softness of the fruits with a fork; if they fall apart, you can puree them;
transfer apples to a bowl;
grind with a blender;
Place the applesauce back into the bowl;
cook on the “Baking” mode for 2 hours;
add lemon juice (optional);
be sure to monitor the cooking process and stir the puree every half hour;
put the finished jam into the prepared glass containers.

You should not fill the multicooker bowl with apples to the very edge; when it boils, the jam will “run away”;
To prepare the puree, it is not necessary to transfer the apples from the bowl; you can gently mash them with a wooden masher;
You don’t have to add water to the apples, just add sugar in a 1:1 ratio and let it sit for several hours so that the fruit releases its juice.

The simplest apple jam in the oven: recipe “For lazy people”

Delicious apple jam Can be cooked not only on the stove or in a slow cooker. You can prepare apple jam in any type of oven: gas or electric. Fruit dessert prepared in this way has a uniform, dense structure. To make jam you need the following products:

apples – two kilograms;
sugar – one and a half kilograms.

Basic preparation steps

Take apples of sweet and sour varieties, for example, “Antonovka”. Peel, core, cut into slices;
put in a saucepan, add two glasses of water, and simmer for about an hour;
add granulated sugar to the fruit mass;
stir and knead thoroughly;
preheat the oven to 250-280 0 C;
transfer the applesauce into a saucepan, cover with a lid and place in the oven;
after boiling fruit mixture, reduce the temperature to 100 0 C;
cook for 3-3.5 hours;
Monitoring the cooking process is a must!
when the jam turns amber in color, you can remove the pan from the oven;
pour into glass containers for storage.

Attention! The pan for cooking jam should be chosen high, and fill it applesauce only up to half, so that during boiling the fruit mass does not splash onto the surface of the oven.

Fragrant and spicy apple jam with cinnamon

Apple jam with cinnamon is unusually spicy and aromatic, and will become a favorite treat for the whole family. The following products will be needed:

apples – one kilogram;
sugar – 600 grams;
cinnamon stick;
a teaspoon of lemon juice.

Cooking sequence:

Peel the apples, cut into thin slices, or grate;
prepare the syrup: a glass of sugar, dissolved in 200 ml of water;
pour syrup over apples and put on fire;
simmer for at least thirty minutes, gradually adding the remaining amount of granulated sugar;
Remove from heat and let cool completely;
add cinnamon stick and lemon juice;
cook until the jam becomes thick with constant stirring;
Remove from heat and pour into glass jars.

Dietary apple jam without sugar, which is suitable even for kids

Sugar-free apple jam is not only tasty and healthy, but also very economical. And for those who are on a diet or proper nutrition- it’s also a wonderful dessert and full of vitamins. How to prepare this apple jam?

Products:

apples – two kilograms;
water – 400 ml.

Preparation:

we clean and cut the fruits;
put in a pan or basin;
fill with water;
simmer for about forty minutes;
let the fruit mass cool and puree;
put it on the stove again and cook until done for an hour and a half, remembering to stir the puree with a wooden spoon;
put into jars;
sterilize jars filled with jam;
roll up the lids;
we lower it into the cellar or put it in the basement.

Recipe for apple jam with condensed milk for the winter “Taste of cream”

Exists great amount recipe for making apple jam, but the most extraordinary recipe- jam with condensed milk. This dessert turns out very tender and smooth, with a pleasant creamy taste. I have been making this recipe for 3 years now.

What is necessary:

apples – two kilograms;
half a glass of sugar (or less, depending on the type of apple);
a can of condensed milk (not boiled);
a packet of vanilla sugar.

Preparation:

prepare apples, peel, cut, remove seeds, cut into thin slices;
boil until softened, add granulated sugar and vanilla sugar;
puree the apple mass;
boil for another one and a half to two hours;
half an hour before readiness add condensed milk;
Pour the finished product into glass containers and store in a cool place.

As an option, you can prepare apple jam with condensed milk without sugar and water. This jam will be a little sour and not so smooth in structure, but extremely tasty.

Special secrets on how to cook apple jam at home

There seems to be nothing complicated about making apple jam. The range of products is very modest: sugar and apples. But for some reason, one housewife ends up with a fragrant, thick and sweet apple jam, while the other ends up with an overcooked, dark fruit mass. The whole point is that you need to understand well how to cook apple jam at home and find out all the tricks and nuances of the process.

Prepare the jam correctly and all year round you can pamper your family with mouth-watering and delicious pies.

Little tricks

To make jam, choose apples of sweet and sour varieties. It is not necessary that the fruits be whole and undamaged, the main condition is that they must be ripe.

To prevent the jam from darkening during cooking: dip the apple pieces in water with water before cooking. citric acid(1 teaspoon of acid per liter of water).
For one kilogram of apples you need to take 800 grams of sugar. If you want to make thicker jam, you need to use less sugar, but increase the cooking time.
Prepare jam from small quantity apples Two kilograms of apples and one and a half kilograms of sugar is the ideal proportion.

Basic cooking nuances

When preparing apples for cooking, there is no need to waste time cutting off the skin and core. After the first boiling, the apples are ground through a sieve, so nothing extra will get into the jam.

To add spice and spicy aroma finished product, during the cooking process of jam you can add:
a bag of vanilla sugar;
half a teaspoon each of cinnamon and cardamom;
orange or lemon zest.
If the jam does not burn, it is recommended to grease the bottom of the pan or basin with olive oil.
To make the jam cook faster, the apple pieces need to be chopped in a blender or passed through a meat grinder.
It is necessary to cook the jam over low heat, stirring so that it does not burn.

If you have familiarized yourself with all the intricacies of cooking fruit dessert, then cook it thick and rich, which will not become sugary even after long storage. Ready-made apple jam according to the simplest recipe can be stored well all winter.

Prepared apple jam for the winter will be an excellent help for thrifty housewives who like to pamper their relatives during the cold season interesting desserts, homemade cakes With fruit filling. The delicacy will appeal not only to adults, but also to picky little gourmets.

How to make apple jam for the winter?

It’s very easy to make delicious apple jam for the winter. No sweets needed to create special devices or special knowledge, it is important to simply follow the verified experienced chefs recommendations and arm yourself interesting recipe. The first step is to determine what consistency the treat should be: homogeneous, jelly-like, or with small soft pieces.

To make homogeneous apple jam for the winter at home, use a meat grinder or food processor for grinding.
To grind the ingredients with a blender, they must first be boiled until softened.
Apples contain a lot of pectin, so making thick apple jam for the winter is very easy. During the cooking process and subsequent storage, the jam will reach the required consistency.
If you want the jam to have tangible pieces, cut the apples into medium-sized cubes. You shouldn’t chop it too finely if you don’t want the delicacy to come out pureed.
During processing, apples tend to darken. To stop the oxidation process, pour a little lemon juice into the raw, just processed mass.

Making apple jam through a meat grinder for the winter is very simple. You can use pieces with the peel, but without the seed box. You shouldn’t keep the delicacy on the stove for a long time, otherwise you’ll end up with a completely different product – jam. Visually you need to determine the required consistency - the mass should become transparent, slightly liquid, and the jam will gel during storage.

Ingredients:

apples – 1 kg;
sugar – 600 g;
lemon juice – 50 ml.

Preparation

Chop the apples, remove the seeds, and grind through a meat grinder.
Pour in lemon juice, stir and place on the stove over low heat.
As it boils, add sugar, stirring the mixture.
Cook until sugar dissolves.
Pour into a sterilized container, screw on the lid, and store.

Prepared apple and orange jam for the winter has an extraordinary taste and color. The bright delicacy is prepared very quickly, given that citrus zest contains a lot of pectin, which accelerates the process of thickening the mass. It is not necessary to add lemon juice; the acid of the orange is enough to prevent the workpiece from darkening.

Ingredients:

apples – 1 kg;
sugar – 700 g;
water – 400 ml;
orange – 2 pcs.

Preparation

Cut the apples into cubes.
Remove the orange zest from the orange, remove the white peel, and chop the pulp finely.
Place apples in a saucepan, add water, simmer for 20 minutes.
Punch through with a blender, add sugar, add citrus zest and pulp. Cook for 15 minutes.
Place in jars, seal and store the apple and orange jam in a cool room for the winter.

Apple-plum jam for the winter is prepared from minimum quantity ingredients. To make a uniform delicacy with an extraordinary taste, you need to spend a lot of time and effort, but all your efforts will pay off with delicious qualities sweet preservation. To obtain a smooth fruit mass, it is not enough to punch the ingredients with a blender; it is better to use a sieve and grind them.

Ingredients:

apples – 1 kg;
plums – 1 kg;
water – 2 tbsp.;
sugar – 1.5 kg.

Preparation

Cut the apples into cubes, separate the plums from the seeds.
Combine the fruits, add water, cook for 20-30 minutes until the pieces become soft. Drain the broth into a separate container.
Rub through a sieve, add sugar, pour in the broth, and cook over low heat.
Simmer for 15 minutes, pour into steamed jars, and seal.

– tasty treat With classic taste, because this fruit combination has been used since ancient times. In order for the jam to turn out transparent and glossy, you don’t need to cook it for long at all; you don’t have to worry that the workpiece turns out runny; it will gel during storage.

Ingredients:

apples – 1 kg;
pears – 1 kg;
sugar – 1.2 kg;
lemon juice – 100 ml;
boiled water – 100 ml.

Preparation

Peel apples and pears, remove seeds, cut into cubes.
Pour in lemon juice, stir, add water, and put on low heat.
Gradually add sugar and cook until the crystals dissolve.
Simmer for 20 minutes, pour into jars, seal, put the apple and pear jam in the basement for the winter.

Preparing apple jam for the winter with the addition of gelatin is somewhat different from the traditional cooking method. The delicacy does not take long to cook, so it also turns out to be healthy. It is important to remember that gelatin cannot be boiled; it is added to hot jam, heated until the first bubbles appear and immediately poured into jars.

Ingredients:

apples – 2 kg;
sugar – 1.5 kg;
water – 300 ml;
gelatin – 50 g.

Preparation

Peel the apples, chop finely, add water, boil until the pieces are soft.
Pour the broth into a separate container, rub the apples through a sieve, pour in the broth.
Add sugar and cook until the crystals dissolve. Set aside.
Soak gelatin in warm water.
Add gelatin to hot jam and stir. Cook until bubbles appear, stirring without letting it boil.
Pour over liquid jam into steamed jars, seal, put the apple jam in a cool place for the winter.

When storing sugar-free apple jam for the winter, you need to understand that the main preservative is missing, so you need to take care of the safety of the product. A good and proven option is sterilization; at home, the idea is implemented using a large pan of water. The blanks are placed in it, the jam in the jar should boil for 10 minutes, after which the blank is sealed.

Ingredients:

apples – 1 kg;
water – 200 ml.

Preparation

Cut the peeled apples, add water, cook until the pieces are soft.
Rub the mixture through a sieve and cook the puree over low heat until it thickens.
Pour into a jar and set to sterilize. After 10 minutes of boiling, seal the jars, wrap them in a warm blanket, and after a day put the apple jam in a cool place for the winter.

Fragrant has a spicy and very harmonious taste. The delicacy turns out to be thick; in the cool season, you can not only treat your family with tea, but also fill any baked goods, diversifying the usual taste of pies. From specified quantity ingredients you will get 2 jars of 0.5 liters each.

Ingredients:

apples – 1.5 kg;
sugar – 1 kg;
cinnamon – 2 tsp;
water – 150 ml;
lemon juice – 50 ml.

Preparation

Peel the apples, cut into cubes, add water, cook for 20 minutes.
Beat the mixture with a blender, add sugar and cinnamon.
Simmer the mixture to the desired consistency.
Pour into jars, roll up the lids.

Cooking apple juice is easier than traditional way. It is important to remember that you need to fill the bowl halfway, and monitor the process until the mixture boils, removing the foam. The smart device will do everything itself, cook and mix. To make the jam more homogeneous, chop the apples into small cubes.

Ingredients:

apples – 1 kg;
sugar – 500 g;
water – 150 ml.

Preparation

Peel the apples, chop finely, pour into a bowl, add sugar and water.
Turn on “Jam” and “Start”, remove foam, cook until beep.
Pour the jam into jars, seal, and put in a cool room for the winter.

Apple cake is prepared according to the principle of a bread machine; you also cannot fill the bowl more than half, remove the foam, but in this case the mass must be stirred periodically. If the device does not have a “Jam” mode, you can confidently use “Soup” or “Stew”, extending the time to 2 hours.