When the canning season is in full swing, housewives prepare both regular food and sweet desserts for the winter. One of the most original sweets is a jam that is made from popular fruit our country - an apple. It differs from jam in its ease of preparation, taste and consistency. It can be eaten as independent dish or use for baking.

The peel contains pectin, a substance responsible for its jelly-like consistency. But, when making jam, the skin is cut off. To get the proper result, you have to cook it a little longer. On the one hand, this is even better, since the jam thickens well.

Some housewives leave the peel and cook apple slices together with her. After this, you have to take a sieve and wipe the mass so that it becomes homogeneous. To make the fruits cook faster, they are grated or finely chopped with a knife. If you don’t want to thoroughly chop the fruit, you can cut it into 4 parts.

How to choose and prepare apples correctly

The process begins with product selection and preparation. It's better to give preference local fruits, since imported ones are not suitable for jam. Best dessert obtained from late varieties apples Their peculiarity is the preservation of their dense structure and aesthetic appearance.

Apples picked in summer are not suitable, as they turn out loose during cooking. But some people may like the mushy state, then they should take semi-juicy fruits. Regardless of the type of jam, the fruit must be clean, without seeds or stems, and any wrinkled areas must be cut off.

How to make apple jam at home

Jelly-like apple jam - amazing dessert, which is easy to prepare yourself. If you don’t have cooking skills, prepare the dish according to the classic recipe. It contains a minimal number of ingredients, which does not affect the taste in any way. In the future, you can improve the recipe by adding various ingredients and using special techniques.

A simple recipe for the winter

Most easy recipe, which includes only two ingredients:

• apples;
• sugar.

Step-by-step preparation:

• Take equal amounts of apples and sugar.
• Place the chopped fruits in a saucepan and add sugar.
• Leave for 2 hours so that the sugar melts a little. Place on medium heat.
• As soon as the mixture boils, reduce the heat, continuing to stir.
• Gradually it will become thick. In this case, you need to constantly remove the foam.
• To make the apple mass homogeneous, at the end of cooking, additionally chop it with a blender.

By this recipe The jam is prepared quickly. It can be consumed immediately or preserved for the winter. In the second case, it is distributed into sterilized jars and sealed.

During cooking, make sure that the jam does not burn to the bottom of the pan.

Apple confiture with cinnamon and lemon

If not everyone in the family likes sweets due to the homogeneous structure, you should not refuse the dish and your favorite apple flavor. There is a way out of the situation - cook jam. This is one of the varieties of jam. The peculiarity of the confiture is that finished product consists of pieces of aromatic apple pulp. And revive familiar taste Cinnamon and lemon will help.

Apple jam with lingonberries

Jam with apples and lingonberries - classic recipe, which will never lose popularity. Sweet and sour apples and tart lingonberries - great combination. The resulting product has a “zest”. The taste and color are somewhat reminiscent currant jelly(from red currants). For cooking, fruits are taken in equal proportions or depending on taste preferences.

In a slow cooker

A multicooker can help in cooking. Each modern housewife I can’t imagine cooking without this helper. Essentially, this is the same pan, which is presented in the form of a bowl. Thanks to uniform heat distribution, apple jam It turns out much more aromatic, and the structure is softer. It's even easier to make than using a saucepan.

With orange

The orange in apple jam has a characteristic citrus sourness. Sweet and sour taste, bright color and rich aroma every person will like it. During cooking, only orange pulp is used without transparent partitions. To further diversify the taste, aroma and consistency, the jam can be cooked with the addition of chopped zest. During the cooking process, the pieces of skin become sweet and tingle pleasantly in the mouth after chewing.

With chokeberry

People call it chokeberry - a berry with big amount nutrients. Thanks to rowan, the color is dark and rich. Original taste Even gourmets will like it. Preparation in the form of apple and rowanberry jam will provide a person with vitamins and all the necessary components in the winter.

In the bread machine

In addition to the multicooker, bread makers are no less popular. Almost everyone has a “Jam” mode. Using a device for cooking will save time for the housewife. While the apples are cooking, you can go about your other daily activities. Moreover, the taste of this jam is also wonderful.

Sugarless

If a person adheres proper nutrition and at the same time does not want to give up apple jam - there is a way out. You can make apple jam without sugar. It turns out just as piquant and aromatic, and the cooking process is no different from the usual. Before you start cooking, you need to choose sweet apples.

Without sterilization

When making apple jam, you can bypass the sterilization process. After all, you don’t want to mess around with jars, do steam bath, achieving almost medical sterility. Pasteurization will help ensure long-term storage. The cooked jam is placed in jars, covered with a lid and boiled in a container filled with water. The pasteurization process destroys microbes and makes the jam suitable for consumption even without sterilization.

From sour apples

Sour and sweet varieties of apples differ in taste. Some people prefer sweetness, others prefer sourness. For such a case, recipes for jam from sour apples. As a rule, they are tougher and have to be boiled to become soft. Possess one important advantage- most suitable for jam due to its gelling properties.

Storage

The finished jam does not have to be sent to the shelves in the cellar or pantry. They can be enjoyed at any time of the year. If dessert is not intended for long-term storage, put it in the refrigerator and eat it whenever you want. In this case, you need to ensure that liquid and baking crumbs do not fall into the container with the mixture. Otherwise, it will begin to deteriorate quickly.

Apple confiture is one of the easiest to prepare, inexpensive and delicious sweet preparations. It can be used as a filling for pies or pies, served with pancakes or simply spread on bread. How to make your own confiture?

Apple confiture - a delicious natural dessert

Ingredients

Water 300 milliliters Lemon 0 item(s)

• Number of servings: 2
• Cooking time: 70 minutes

The simplest apple confiture for the winter

This sweet treat is easy to prepare. Even a novice cook can cope with the task.

For cooking apple jam You will need the following ingredients:

• Apples (hard and juicy) – 1 kg.
• Granulated sugar – 700 g.
• Lemon – 0.5 pcs.
• Water – 300 ml.

These are the main ingredients. If desired, you can add spices to the confiture, as well as berries and fruits to your taste. But first it is better to master the basic recipe.

Remove the core from the apples. If the skin of the fruit is thin, then you can leave it. If it is quite dense, then it is better to remove it. Cut the apples into small slices or cubes into a saucepan with a thick bottom. Add sugar. Squeeze juice from half a lemon. Mix the ingredients thoroughly. Add water.

Over medium heat, stirring constantly, bring the mixture to a boil. After this, reduce the heat and simmer for another 40-50 minutes, stirring from time to time and skimming off the foam. If you prefer confiture with a homogeneous consistency, you can chop the apple pieces using a blender. After this, all that remains is to pour the finished confiture into sterilized jars.

Apple confiture: recipe with cinnamon and orange

The following ingredients will be required:

• Apples – 1 kg.
• Granulated sugar – 0.5 kg.
• Vanilla sugar – 2 tsp.
• Cinnamon – 2 tsp.
• Lemon – 1 pc.
• Orange – 1 pc.
• Water – 250 ml.

Peel and core the apples. Slice thin slices or small cubes directly into the pan. It should have a thick bottom. On fine grater grate the zest of the lemon and orange. Cut the lemon in half and squeeze the juice from one half. Divide the orange into segments and cut each into 2-3 pieces. Add sugar vanilla sugar, zest, lemon juice, orange pulp and water.

Bring to a boil over low heat, stirring occasionally. Then reduce the heat and cook for another 45-50 minutes. Add cinnamon 5 minutes before readiness, then place the confiture in sterilized jars.

Apple confiture is great option sweet homemade in terms of taste/cost/time ratio. His mild aroma and the wonderful taste will be appreciated by all relatives and friends of the hostess, especially on autumn or winter evenings.

I use the gelling agent "Zhelfix", but there are other analogues: Jamix, Jam for example and others. And the varieties of this remedy exist as follows: 3: 1, 2: 1 and 1: 1 (fruit: sugar). For non-acidic apples I used Zhelfix 3:1, 350 g of sugar is required per 1 kg of apples (but for cherry jam I used 2:1, i.e. 500 g of sugar per 1 kg of cherries). Apples can be peeled, or they can be cooked with the skin, they can be cut into pieces, or they can be pureed in a blender, choose the option you need. I first pour over the jars for confiture with boiling water, in which I kept the lids for them, and dry them.

I prefer not the puree-like consistency of the confiture, but the one in which the apple slices are visible and they crunch a little. Therefore, I wash the apples well, dry them, remove the core and cut them in small pieces into a cooking pot.

Next, sugar needs to be mixed with a gelling agent. (If you use 2:1 or 1:1 products, then you need to mix not with all the sugar, but with two tablespoons; the rest of the sugar will be added after the fruit boils).

Mix the apples well with the prepared sugar and place over medium heat.

Bring the fruit to a boil while stirring constantly. (At this stage, the remaining sugar is added when using 2:1 or 1:1 means). If desired, you can add cinnamon and lemon zest, the confiture will become even more tasty and aromatic!

Boil the fruit over low heat for 3 minutes. With longer boiling, the gelling properties of the mixture may decrease. Remove from heat, stir well, skim off foam if necessary.

Pour the prepared confiture into prepared jars, close the lids and turn upside down. Leave for 5 minutes. Then return the jars to their normal position and cool. Store the finished confiture in a cool place (I keep it in the pantry).

Fruits and berries

Description

Apple confiture for the winter can be closed in small quantities, if you don't have a suitable place to store it. Most often, jars for jelly or confiture are not sterilized, since such winter treats are stored exclusively in the refrigerator. You can’t leave a lot of these jars in the refrigerator even if you want to, so they don’t prepare that much confiture. This only increases its value. This amazingly simple delicacy is a pleasure to prepare. We will prepare today's apple dessert in a slow cooker.

A simple recipe with step by step photos will clearly tell you how to prepare apple confiture at home. Very often, confiture is prepared in the form of an assortment of apples and plums, because these fruits go well together and complement each other. However, even in pure form Apple treats will be very popular in your family. The confiture has an unusual structure and is somewhat reminiscent of thick jam, it can be easily spread on bread, and it will not spread over its surface. In addition, this sweetness is very light, and also healthy and aromatic. Let's start closing homemade apple jam for the winter.

Apple jam is the most popular and favorite sweet treat. It is not only tasty, but also very healthy. The majority of the population does not know about many of the qualities of this product.

You should definitely know about beneficial properties apple jam. It preserves all vitamins and microelements. Them as in fresh apples, and in the boiled version there is quite a lot. Contains:

• beta - carotene;
• vitamins (A, B1, B2, H, C, PP);
• potassium;
• calcium;
• sodium;
• zinc;
• phosphorus;
• iron;
• magnesium;
• selenium.

All these components are fully conveyed in apple jam.

Sweet dessert promotes:

• normalization of digestion;
• strengthening heart muscles;
• reducing blood cholesterol.

In addition to those listed beneficial effects, the product is great source vitamins, microelements, nutrients.

Interesting apple jam recipes for the winter

Any housewife loves to experiment. Everyone probably has special recipe from grandma. There are many interesting and simple apple jam recipes that all housewives should know about.

Before starting the process of making apple jam for the winter, it is necessary to process the fruits. They should be:

Apples do not need to be peeled. However, the jam without them turns out more tender and homogeneous.

Simple apple jam recipe

This method of cooking is traditional. The composition of the sweet includes:

• kilogram of apples;
• glass of water;
• kilogram of sugar;
• 1 tsp. citric acid.

Pour prepared ones into a cooking container.
They can be ground or finely chopped. Add all the ingredients there and put on fire. It is necessary to stir constantly so that it does not stick. After boiling, cook for about half an hour.

The jam will be thicker if you cook it over high fire. For a more liquid one, you need to reduce the heat well.

The finished dessert, when hot, is poured into sterilized jars and closed. Store preferably in a cool place.

This is a fairly simple apple jam recipe. It is convenient to cook it from any type of fruit. Overripe, sweet, and sour apples are also suitable. The result will certainly please the hostess.

Recipe with added cinnamon and vanilla

How to make apple jam with a special flavor? Just one minor ingredient can dramatically change the taste of a dish. To obtain jam from apples with a special, unusual taste, you need to add pinches of cinnamon and vanillin to it.

For preparation you will need the following components:

• kilogram of apples;
• kilogram of sugar;
• half a glass of water;
• ground cinnamon and vanilla.

Apples must be prepared in advance as indicated above. Grind in a meat grinder. Pour the resulting mixture into a saucepan with non-stick coating. Pour water over the apples and put on fire. Cook this mixture for half an hour over low heat. Throughout the cooking process, it is necessary to stir the consistency, as it gurgles and splashes around.

After 30 minutes of cooking, add sugar. Boil the almost ready apple jam over low heat for another half hour. You can add a pinch of vanillin and cinnamon along with sugar or 10 minutes later.

If you don’t like the strong aroma of cinnamon, you can boil a cinnamon stick with jam for 15–20 minutes, then remove it.

You can make apple jam for the winter using this recipe with the addition of. It is poured along with sugar.

Zest, cinnamon, and vanillin are used at the same time. The taste is extraordinary. Remove the jam from the heat and immediately roll it up.

You can add ingredients such as cinnamon, lemon, anise, and cloves to apple jam. Cherry leaves are also used for a special aroma.

Recipe for apple jam from Antonovka for the winter

There is a special ingredient in the Antonovka apple jam recipe for the winter. This is nothing more than a whole liter of water. The peculiarity lies in the variety of the fruit itself. They contain a lot of pectin, which is great for curdling liquid. For jam you need:

• kilogram of prepared apples;
• liter of water;
• kilogram of sugar;
• 0.5 tsp. citric acid.

Apples must be peeled and seeded and grated on a coarse grater. Immediately pour all the ingredients into the pan and cook, stirring. After boiling, cook for another 40 minutes. Close while hot.

What makes this recipe special is the variety of apples. Jam from them turns out like marmalade. Each small segment of the fruit is preserved intact. The water turns into hard jelly.

Apple jam in a slow cooker

Except traditional ways When preparing a sweet dessert, it is possible to use a multicooker. This device will make the housewife’s task easier and make excellent jam.

You need to take:

• kilogram of apples;
• 0.5 kilograms of sugar;
• 2.5 glasses of water.

After peeling the apples, do not throw them away, but steam them in the multicooker itself, pouring 200 ml of boiling water. This will release the pectin from the skins and help the jam thicken.

Washed and peeled apples should be finely chopped and poured into a slow cooker, add the juice obtained from boiling the skins. Cover everything with sugar and put on simmer mode for 1 hour.

At the end of the mode, you need to mix everything and turn on the baking mode for 40 minutes. During the process, stir the jam several times.

Pour the finished dessert into jars and roll up. Making apple jam in a slow cooker is not difficult. You need to be careful with the heating temperature of the device. Jam is cooked no higher than 130 degrees. If it is possible to select the temperature, it must be set exactly at 130 degrees.

The number of apples for making jam in a slow cooker should not exceed 1 kg. Otherwise, the dessert will spill into the slow cooker and ruin both it and the jam.

If you follow the primitive cooking rules, it will not be difficult to cook thick, transparent apple jam of a beautiful bright shade. There is no need to think about how to make apple jam for the winter at home; it’s quite simple and quick to do.

This delicious dessert can be used both as a sweet addition to tea and for making buns and pies.