How to make apple jam. Apple jam: preparations for the winter

Apple jam - This sweet preparation, which has won the hearts of many gourmets. If you have never tried to cook it, we advise you to fix that. So take advantage of our recipes.

Apple jam: recipe

Wash 1 kg of apple fruits, cut off the peel, chop into slices, and boil for 15 minutes over low heat in a small amount of water. If you have selected thin-skinned fruits, you can use them with the peel on. Add 1.2 kg of sugar, cook the mixture in one go, gradually increasing the heat. Be sure to stir the contents and skim off the foam. Cooking continues for about 30 minutes after the start of boiling. Place the finished jam into prepared containers while still hot.

Apple jam for the winter

You will need:

Cardamom
- granulated sugar – 0.7 kg
- sour apples – 0.35 kg
- black currant – 0.9 kg
- juice from half a lemon

Pour sugar into a frying pan and heat in the oven for 10 minutes. Peel the apples and chop them into cubes. Fill in fruit slices Place 150 ml of water in a saucepan, boil, cook for 15 minutes. Add black currants, cook for 8 minutes until the juice releases. Add sugar, season with cardamom, combine with lemon juice. Boil the mixture over low heat, wait 20 minutes after boiling. Remove the cardamom, pour into sterile jars, and cover with airtight lids.

Consider and

Apple jam - a recipe for the winter

Compound:

Water – 3.5 cups
- apples – 0.3 kg
- dogwood – 1 kg
- granulated sugar – 1 kg

Wash ripe and overripe fruits, remove the seeds, place in a basin, cook for 15 minutes with added water. Combine boiled dogwood with applesauce, add granulated sugar, boil until tender.

Homemade apple jam

Compound:

Granulated sugar – 1 kg
- lemon juice – 0.125 l
- apple – 5 pcs.
- rhubarb – ? kg
- water – 0.125 l

Mix chopped rhubarb, thinly sliced fruit. Add lemon juice and water in a large saucepan. Reduce heat, simmer, cover with a lid. The process will take 20 minutes. Thanks to this, the fruits will not be boiled. Weigh fruit mixture. Measure out 165 g of granulated sugar. This required amount for every 250 g of fruit. Return the mixture along with the sugar to the container, stir over the heat. Don't bring it to a boil, you just want the sugar to dissolve. Boil without covering with a lid. Stir for about 10 minutes. Pour over hot billet screw into baked jars.

What do you think?

Homemade apple jam

Ingredients:

Sugar – 0.8 kg
- pear - ? kg
- sour apple – ? kg
- 1 kg black currants

Subtleties of preparation:

Remove the peel from the fruit, chop it into slices, and remove the seed nests. Wash the blackcurrants, dry them, place them in a saucepan, and mash them lightly with a wooden spoon. Add apple and pear slices, cook over low heat until they become soft. Add sugar and cook until done.

Cook and...

Apple jam - a simple recipe

Cowberry
- quince – 1 kg
- apples – 1 kg
- granulated sugar – 0.6 kg

Peel the quince and apples and add a small amount of water, boil until soft. Pass the fruit through a meat grinder, squeeze, combine with lingonberries. The berries should first be sorted, washed in several waters and weighed after drying. Sprinkle the total mass with sugar and cook further to achieve gelling. Use a wooden spoon or slotted spoon to remove any foam that forms. Fill the jars to the brim by wrapping them in a damp towel, quickly wipe the edges and roll up.

How to make apple jam

Granulated sugar – 0.45 g
- apples – ? kg
- blackberries – 0.3 kg

Boil whole apples covered with a small amount of water. Add washed and sorted berries and boil until softened. Rub through a sieve. Combine the puree with sugar and cook until tender. If whole fruits are not cooked well, peel them and chop them into small pieces.

Apple jam photo:

Recipe with dogwood

Water – 3.5 cups
- sugar – approximately 1 kg
- apples – 0.3 kg
- dogwood – 1 kg

Rinse the dogwood, remove the seeds, place in an enamel bowl, and cook for 10 minutes adding water. Combine boiled dogwood with applesauce, add granulated sugar, cook until tender.

Simple apple jam

Water – 3.1 tbsp. l.
- sugar – 0.8 kg
- apples – 1 kg

Wash the apples, cut half of the fruit into slices, place in a saucepan, add water, cook until softened. Grind the boiled fruit through a sieve. Mix the resulting puree with sugar and boil until completely dissolved. Peel the remaining half of the apples from peel and seeds, chop into slices, and place in hot puree. Cook in one go until done. Distribute the finished treat into jars.

Description

Apple jam- one of the most popular types sweet preservation for the winter. This is because apples are a widely available and inexpensive product. You can make apple jam from absolutely any variety of this fruit. If you like more sour and concentrated jam, then buy Antonovka for cooking. White filling apples are suitable for sweet jam. An ideal, but optional addition to any jam, including apple jam, would be a stick aromatic cinnamon. However, whether to add it or not is up to you.

Step by step and very detailed recipe Making apple jam with photos was created by us so that you can easily make a tasty and healthy fruit preparation for the winter. Even if you've never done anything like this before winter preparations, this recipe will tell you how to properly cook and seal apple jam or preserves. The tastiest apple jam is made at home. Which one then delicious aroma will hover in the kitchen when pieces of soft and juicy apples, words cannot describe it!

So, let's start making homemade apple jam for the winter!

Ingredients

Cooking steps

One and the same the best variety There are no apples for jam or preserves: some people like sweeter fruits, others prefer sour ones. Therefore, purchase your favorite fruits to make apple jam, wash them thoroughly and remove all dents and damaged areas. Then cut the apples into small cubes, simultaneously cutting out the core and removing the stem. Peel the apples as desired.

Place all the chopped apples in a very deep, large saucepan. We fall asleep there specified quantity Sahara. You can let the apples brew a little and release the juice, or immediately put the pan with fruit and sugar on the fire. Constantly stirring the ingredients with a wooden spoon, cook the apples for 10-15 minutes over medium heat. Then leave the apples to cool for 2-4 hours.

After the specified time, the apples should have been saturated with syrup and softened even more. Place the pan with the apples back on low heat and cook the fruit for 20 minutes, still stirring occasionally.

Repeated cooking will allow us to almost completely soften the apple pieces and after it we need to leave the pan to cool and infuse for almost a day. The third stage of cooking will also be the final one. Place the infused apples on the fire, cook for 15 minutes and cool slightly. During this time, we wash and sterilize the jars and lids to seal them. Pour the still hot jam into the prepared jars and seal tightly.

Cooled jars can be stored in the pantry or served immediately delicious dessert to the table. Apple jam, closed for the winter, is ready.

Bon appetit!

The most delicious and fragrant jam for the winter it is obtained from apples of an early variety, for example white filling. These fruits do not last long, so fans of this variety have to prepare apple jam for the winter in order to enjoy later delicious pies and pies.

If you have ever tried homemade jam, you will definitely understand what we are talking about. Especially for homemade baked goods you need to work hard in winter. And then at any time of the year you will be able to prepare various puff pastries, baskets with protein cream and even croissants.

Ingredients:

White apples - 1.1 kg;
Granulated sugar - 800 g;
Water - 100 g.

Apple jam for the winter: a simple recipe, how to make it

1. How much have we already selected? required quantity liquid, then it is better not to allow excess moisture into the jam. Therefore, washed apples will need to be dried.

Well, regarding the selection of apples for jam for the winter, you already guessed that you can take both overripe and broken fruits. That is, those that were not suitable for cooking. But under no circumstances take rotten apples. And if you come across such ones, then you need to thoroughly clean them. And after such a cleanse, it is worth remembering the weight change. For the recipe, I took exactly 1.1 kg of good, unspoiled apples, from which only the skin was cut off and the seed box was removed.

2. Peel the apple skins. It is advisable to do this with a special knife, since it cuts very thinly. If you don’t want to bother so much, then you can make “fragrant apple jam” with the skins.

3. After cleaning, you can safely clean the family boxes and cut the fruits into slices.

4. Since “white filling” apples were used for the recipe, you can even cut them in half, that is, do not chop them into small slices. They boil up beautifully.

5. Crush the peeled apples with sugar. Moreover, the slices should not be filled in, but rather shaken. This way the juice that we need for cooking will be released faster. After about 30 minutes, you can move the fruit into the pan and add water there.

5. When you put the pan on the stove and the jam boils, at first it will seem liquid. It will look something like the photo. But don't worry. To make it work thick jam, the apple mass needs to be boiled for 40 minutes. And there is a lot of pectin in apples, so there is no need to add any preserves.

6. After the above-mentioned time on low heat, the apples should be boiled and the mass will resemble puree. But if this does not happen, then you can use the flea market.

7. When preparing apple jam for the winter, you need to check it, just as you usually do. Using an ordinary saucer. Place a drop of dessert on a saucer, cool it and check the consistency. Ready jam should not flow down the surface if the saucer is turned over.

8. Containers for jam and marmalade do not need to be sterilized. But be sure to wash with soda or mustard! After rinsing, the jars must be placed on a wire rack to drain. Even better, wash these dishes in the dishwasher. So you have more free time and the jars are sterile.

Note: Fill half-liter jars with apple jam almost to the top. To protect yourself from oxidation iron caps for rolling, you can omit the jam onto 1 finger.

9. Preserve in the usual way and insulate until completely cool.

Please note that there is no need to turn the jars over.

This recipe for apple jam for the winter is very easy to make, and it smells so delicious! You just have to feel it for yourself. Bon appetit!

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 - a small amount is dripped onto a snack plate and made sure it does not 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 get 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, add 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. Prepare a solution in another container: pour water and pour citric acid, and then the fruit pulp, which is cut into slices, is immersed there. 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 aromatic jam correctly, 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.

The prepared fruits are grated on a 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.

The winter blues are not scary if there is a jar of fragrant apple jam waiting in the cellar. The delicacy is served with tea, added to baked goods, and eaten with pancakes. At first glance, there are not many recipes for apple jam for the winter, but if you get creative, adding a little sweet plum, overseas oranges, then to home cookbook There will be new products for the winter.

Apple jam for tea drinking

When choosing recipes for the winter, take into account that apples contain many times more pectin than cherries, apricots, and plums. In scientific vocabulary, a natural thickener is called a polysaccharide or abbreviated E440. In traditional varieties there is no more than 7-10% pectin; in Lozovka, Bohdan Khmelnitsky, and Queen of Kansas the figure is close to 18%. The largest amount of polysaccharide is concentrated in the skin and periosperm capsule, the peak value is in unripe apples.

Pectin is an excellent sorbent. Moving through the intestines, it collects waste and toxins from its walls and carefully removes them from the body. A natural health worker promotes the growth of bacteria that are beneficial for the intestinal flora, so apple jam serves not only as a delicacy, but also as a home doctor. You should not overuse the product; 15 g of pectin is considered the daily norm.

A few cooking secrets

No matter how extensive the selection popular recipes, any varieties of apples are suitable for jams. It’s better to take slightly unripe ones, as they contain the most greatest number natural thickener. Most delicious jam obtained from solid sweet and sour apples varieties White filling, Simirenko, Antonovka. You can make the preparation with or without the peel. It is advisable to leave the thin skin and cut off the thick skin.

How long does it take to cook apple jam?

Prepare experienced housewives recommended in one go. The rule is ignored if you want to get absolutely thick consistency. The optimal heat treatment time is from 20 to 60 minutes, but the longer the fruit is cooked, the less beneficial it is. It is faster to cook the crushed mass, so before putting it on the stove apple picking chopped, passed through a meat grinder or pureed with a blender.

How much sugar do you need?

Suitable for workpiece white sugar and cane, but then the finished product will take on a caramel hue. The classic ratio of sugar to fruit is 1:1. The more granulated sugar in the composition, the longer the shelf life.

How to store?

Small jars are used for storage. The prepared confiture is placed in them hot. Fill the containers to the very edge to protect the workpiece from damage.

Classic cooking method

A simple apple jam recipe is ideal for those who are making preparations for the winter for the first time.

Ingredients:

The washed fruits are cut into pieces, removing the stems and seeds, and pour granulated sugar. Pour water into the pan and place the contents on the stove, stirring occasionally. Simmer the apple jam for 40 minutes until the mixture softens. Reduce heat and simmer for about another hour. When it boils down, it will become half the size. The readiness of the jam is determined by its thickness. If a drop of the product does not spread on a flat dish, it’s time to roll it into jars.

Video with three different options preparations.

How to properly cook assorted pears?

Apples combined with pears give an amazing aroma. The mixed flavor is obtained from sweet and sour apples and juicy pears with thin skin varieties Forest Beauty, Klappa's Favorite.

You need to prepare:

If the fruits are juicy with thin skin, then it is not peeled off. The fruits are washed and freed from seeds, then cut into slices. The prepared mass is covered with sugar and left for 4 hours to separate the juice. If there is not enough of it, add a little water. The apple and pear mass needs to be boiled in three steps. Each time the fruits are simmered for 30-35 minutes. The break between heat treatments is 2-3 hours. After the third cooking, the apple and pear jam is poured into jars and closed for the winter.

Orange-apple jam through a meat grinder

Apples and citruses produce a fragrant, amber-colored jam that does not lose its brightness throughout the entire shelf life. Thanks to the mix combination of traditional and overseas fruit the preparation is becoming a favorite in many families. In addition, the recipe helps out when the harvest has been great, and you are tormented by thoughts of what to cook with apples.

Ingredients:

Step by step preparation with orange:

Apple-plum jam

Thick, dark plum jam looks like marmalade. This delicacy is a priority among children and adults. For sour varieties of plums, the amount of sugar in the recipe can be increased.

To do plum and apple jam, you need to prepare:

The washed fruits are cut, after removing the seeds. Mix the mixture with sugar, zest and cinnamon. Leave for an hour to release the juice, then put on the fire, heating and stirring the mixture until the sugar dissolves. After boiling, reduce the temperature and simmer for half an hour. Cool, rub through a sieve to remove the peel. Another way is to puree the mass with a blender.

Return to the heat, bring to a boil, wait 1 minute. The jam is ready, all that remains is to pour it into jars, roll it up and cool.

Apricot recipe

The apple-apricot preservative turns out to be bright, quite soft and very useful. Apricots give the preparation an invigorating amber color, apples are responsible for the thickness. The result is an excellent thick tandem for buns, toast, and bagels.

Recipe for apple jam with apricots:

The washed, pitted fruits are crushed in any convenient way. Posted fruit puree into the pan in layers, sprinkling with sugar. Leave the mixture for 2 hours. After a sufficient amount of juice has formed, move the pan to the fire and bring the mixture to a boil. Then reduce the temperature and simmer for 20 minutes. Cool the mass slightly and process it with an immersion blender. Boil again for 5 minutes, pour into jars.

Bread machine recipe

It is not necessary to make apple jam on the stove if you have a bread maker in the kitchen. A technical innovation helps out more than ever if you don’t have time for culinary creativity. You won’t be able to cook quickly in a bread machine, but your hands will be freed from routine stirring.

Ingredients for 0.5 kg of apples:

The washed fruits are cut into slices, removing the centers. Grate the pieces for uniformity finished product or grind with a blender. Sprinkle apples with lemon juice, add mint, sprinkle with granulated sugar. The puree is transferred to the bread maker and the “Jam” mode is set. Cooking time 1 hour 20 minutes.

Apple jam in a slow cooker

Thanks to this modern innovation, there is no need to stand at the stove, fearing that the fruit mass will burn. Uniform temperature in the bowl ensures uniform heating of the product, so even a schoolgirl can prepare the product in a multicooker.

Step-by-step instruction:

For 1 kg of apples, 0.5 kg of sugar and a glass of water.
The washed fruits are cut, removing the seeds, and poured into the multicooker bowl.
Pour in water and simmer for 10 minutes in the “Steam” mode.
Grind the slightly cooled mass through a sieve or use a blender.
Leave for 60 minutes in the “Quenching” mode. If the jam is liquid, simmer for another 30-40 minutes, setting it to “Baking” in the menu.

Video with a different cooking option.

Even my mother’s assistant can make aromatic apple jam at home. Secret delicious preparation– full compliance technological process. Apples are the ideal budget fruit for culinary experiments, so you can safely get down to business.