Apple jam is one of the most popular jams. It has a pleasant apple aroma; the apples themselves become transparent when cooked and acquire an amber color. You can add various spices to this jam, for example, cinnamon, cloves, saffron or ginger. It also turns out delicious combination apples with oranges and lemon or their zest. I will write 7 recipes at once today various jams from apples. Write in the comments which recipe you liked best.

Do you know the difference between preserves, marmalade and marmalade? The jam should contain whole pieces of fruit or whole berries in clear syrup. Therefore, the jam is cooked for a short time, often in several batches, to maintain its shape. Jam is also made from pieces, but they are not kept whole. That is, they will meet in the jam small pieces fruit. And jam is made from fruit puree. It should be uniform and thick.

In this article I will write how to make apple jam so that whole slices remain in it. I’ll also tell you the secrets of making thick apple jam.

Apple jam cannot be cooked in enamel containers, because the jam will stick and burn. Also, you must remove the foam from any jam when cooking. If this is not done, the jam may ferment during storage.

Apple jam should be poured hot into sterilized jars. Jars can be sterilized over steam. For example, fill a wide saucepan with water and place a wire rack on it. Place clean jars, washed with a new sponge and soda, on the wire rack upside down. Steam the jars for 15 minutes until the glass becomes clear. The jars can also be sterilized in the oven for 15 minutes at a temperature of 140-150 degrees. But you need to place the banks in cold oven so that they don't burst. The lids need to be boiled for 5 minutes.

Jars that are no more than 5 years old are suitable for preservation. See the year of manufacture on the bottom of the can.

With jam wedges you need to tinker more than with marmalade. Precisely because it takes a lot of time to cut fruit. But in the jam, where the pieces are preserved whole, there will be more useful substances who were in fresh fruits. In good apple jam, the fruit slices and syrup should be transparent and have a beautiful amber color. In addition to being a treat for tea, this delicacy can be used as a filling for pies and other baked goods.

Ingredients (neat weight):

• pumpkin - 500 gr.
• apples - 500 gr.
• sugar - 1 kg
• lemon acid- 0.5 tsp or lemon juice- 1 tbsp. (for soaking)

Cooking method:

1.Make sour water by dissolving half a teaspoon of citric acid in a liter of water. Acid can be replaced with natural lemon juice. Cut the washed apples into cubes or strips and place in prepared sour water. This way the fruit will not darken and the jam will have a beautiful color.

2.Cut the pumpkin into cubes. Drain the apples and add the fruit to the pumpkin. Add sugar, stir and leave for 1-2 hours until the juice appears.

3.Now you can start making jam. Place it on the stove, bring to a boil and cook for 20 minutes, stirring occasionally. Remove the jam from the heat and let it sit for several hours, maybe a day. The next day, let the jam cook for a second time. After boiling, cook again for 20 minutes and immediately place hot in sterilized jars and seal.

This jam can be closed and nylon covers. In this case, it can be stored for no more than 2 months.

4. It is not necessary to wrap the jam in a blanket, just let it cool room temperature. It turns out tasty and bright!

Clear jam from whole apples

Before this, I wrote recipes for apple jam in slices. But you can make jam from whole apples. In this case, do not use heavenly (small) apples, but ordinary ones. This jam will look unusual on a plate. Although the apples will be whole, they will still be soft. Therefore, eating them will not be difficult. Of course, such jam is not suitable for filling baked goods, but it will be just right for tea.

You can make jam in the same way by cutting the apples into slices.

Ingredients:

• green apples - 2 kg
• sugar - 2 kg

How to make apple jam:

1. Take apples that are firm but ripe. Wash them and remove the core. It is convenient to use a special kitchen device for apples. Place the apples in a saucepan and cover them with sugar. Leave it like this overnight or for 12 hours so that the apples release their juice.

2. If the apples are not juicy and little juice has been released within 12 hours, add 100 ml of water so that the apples do not burn during cooking.

3. Let the jam simmer over low heat. Gradually the sugar will dissolve and the apples will give even more juice. Bring the syrup to a boil and turn off the heat. While the jam is boiling, turn the apples periodically. The side that will be in syrup will cook faster. Therefore, the fruit must be turned over. As the apples heat up, they will change color and become golden.

4.After boiling, cover the jam with a plate and place pressure, weighing about 1-1.5 kg. Pressure is needed so that all the apples are immersed in the syrup and not floating on top. Now remove the pan from the heat and let the jam cool completely.

5. Let the apples cook a second time. Bring the syrup to a boil over low heat in the same way. Remove the foam. Boil for 2-3 minutes and remove from heat. Put it under pressure and let it cool again.

6. For the third time, cook the jam after boiling for 10-12 minutes. When hot, place in sterile jars, pouring syrup over the apples. Roll up the lids and let the preserves cool. It turns out very beautiful and delicious jam from apples. The syrup will be quite thick, so there is no need to cook the jam for too long, reducing it.

Jam with apples and oranges

This is very delicious jam, homogeneous in structure, with an orange aroma. For it, you definitely need to take only green sour apples, such as semerenko.

Ingredients (unpeeled fruit weight):

• Semerenko apples – 1 kg
• oranges - 1 kg
• lemon - 0.5 pcs.
• sugar - 800 gr.
• cinnamon stick - 1 pc.

Apple and orange jam - how to prepare:

1. Wash the apples, peel them, cut them into 4 parts, and cut out the core. Cut the apples into arbitrary medium pieces. The cutting does not matter since the jam will be crushed a little later.

2. Wash the lemon and one orange well with a brush. Grate the zest of an orange and half a lemon on a fine grater. It is important to wash only the top bright layer, not to reach the white layer of the fruit (the white part of the peel will taste bitter). Squeeze the juice from half a lemon into the apples and stir. Sour juice will help maintain color. Lemon seeds should not get into the jam.

3. You can optionally add 1 teaspoon of Imeretian saffron to the lemon and orange zest, if available. Saffron will add brightness to the color of the jam, but you can do without it. Add the zest to the apples.

4. Peel all oranges, removing any white residue. Cut the pulp into pieces and place in apples. Add sugar to everything and mix. Leave the fruit in the sugar for several hours to release the juice. When the juice appears, you can start making jam.

5. Bring the jam to a boil and cook for 3-4 minutes, stirring occasionally. Turn off the heat and leave until completely cool. Next, let the jam cook for the second time. Bring to a boil again and simmer for 3 minutes. Let cool.

6. Grind the cooled jam with a blender. It is acceptable for small pieces of fruit to remain in the jam. Let the jam cook in crushed form. Add a cinnamon stick to the puree, which will add a special aroma. Bring the mixture to a boil over low heat, stirring, and cook for another 5 minutes. Take out the cinnamon stick, it has already given off its smell.

7. Pour the hot jam into sterilized jars and roll up. This delicacy will smell very tasty of orange and cinnamon. Enjoy your tea!

Apple jam with ginger in the microwave - a simple recipe

Ginger is added to this jam, which makes it taste usual jam not quite ordinary. This jam is cooked in the microwave.

Ingredients:

• apples - 500 gr.
• sugar - 500 gr.
• fresh ginger root - 20 gr.
• cinnamon - 10 gr.
• citric acid - 3 gr.

How to make apple and ginger jam:

1. Wash and peel the apples. This recipe does not use the peel; it can be used to make compote. Slice the apples small cubes or thin slices. Weigh it already chopped and take the same amount of sugar.

2. Peel the ginger and chop it finely and thinly. You can first cut it into thin slices with a vegetable peeler, and then chop them even more.

3.Add ginger to the apples, add sugar and mix.

4.Place the sugared apples in the microwave for 9 minutes. Set the power to 700 watts. There is no need to set the power to maximum so that the jam does not boil too much and splash. Remove the jam after the allotted time. The sugar should dissolve and the apples will float in the syrup.

5.Add cinnamon to the jam and stir. And microwave for another 9 minutes. IN ready-made jam add citric acid, stir, microwave for another 30 seconds. After this, the jam needs to be poured into sterilized jars and rolled up. That's all.

Different varieties of apples can be boiled different time. Look at your apples - they should become transparent.

Thick apple jam - cooking secrets

There are some mistakes that housewives make when preparing jam. Because of these mistakes, the jam may burn and may not be thick enough. I’ll tell you how to cook delicious and thick apple jam.

It is important to choose the right apples for the jam. Take sour varieties (they have more pectin, which means the jam will thicken faster) - Antonovka, Semerenko, Granny Smith, Gloster. If you only have sweet apples, you will need to add something with them. big amount pectin - quince, peaches, plums, citrus zest, pumpkin.

Ingredients:

• green sour apples - 2 kg
• sugar - 1.2 kg
• water - 300 ml
• lemon juice - 4 tbsp.

Cooking method:

1. Wash and peel the apples. Don't throw away the skins, they will come in handy. It is the peel that contains twice as much pectin as the apple pulp. Therefore, these peelings will be boiled together with the jam so that it thickens faster. Place the skins in gauze and tie them into a knot, leaving long tails of the gauze. You will then use these ends to remove the peel from the pan.

2. Cut the peeled apples into 4 parts and cut out the core. Weigh the peeled apples. For 1 kg of peeled apples, take 150 ml of water. Pour water into a stainless steel pan. Place apple peelings in the bottom of the water and sprinkle apple quarters on top.

3.Put on strong fire pan and bring to a boil with the lid closed. After boiling, do medium heat and cook the apples for 15-20 minutes.

Do not fill the pan more than 3/4 full. Otherwise, foam will come out through the top.

4.Check the apples with a skewer - they should be soft. If this is the case, take out the cheesecloth with the peelings and wring it out of the pan. No more skins needed. Boiled apples need to be pureed. First, place them in a sieve to drain. excess liquid. It does not need to be added to jam. Next, grind the apple pieces through a sieve or use an immersion blender.

5.B applesauce you need to add sugar and lemon juice. For the perfect jam, take 600 grams of sugar per 1 kg of peeled apples. This amount will help the jam stand for a long time and not ferment, but at the same time the jam will not be cloying. Lemon juice will prevent the apples from becoming too dark. Stir the puree with sugar and juice.

6. To make the jam thick, you can simmer it over low heat. But this will happen for a very long time. To reduce the time by three times, you need to bake the jam! To do this, preheat the oven to 200 degrees. Pour applesauce and sugar onto a baking sheet and smooth out the layer. The thickness of the layer should be no more than 3 cm. The thinner it is, the faster the liquid will evaporate. The baking tray does not need to be covered or greased with anything.

7. When you put the jam in an oven preheated to 200 degrees, reduce the heat to 150 degrees and bake it for 1 hour. Meanwhile, sterilize the jars and lids.

8.Check the readiness of the jam. It should decrease in volume by about half. Place some jam on a saucer and turn it over. If it doesn't fall (like ) then it's ready.

9.Hot jam should be quickly poured into hot sterilized jars. The jars are sterilized over steam for about 15 minutes until transparent. Therefore, 15 minutes before the jam is ready, put the jars to sterilize, 5 minutes before the jam is ready, boil the lids. The jam should be placed along the “marusin belt” - this is the place of the jar where it begins to narrow (the shoulders).

Don’t forget to rinse the ladle you will use to pour the jam in boiling water.

10. To prevent the jam from becoming moldy, sprinkle sugar on top. The sugar layer should be about 5-10 mm. This is the so-called sugar castle or sugar plug. Condensation from the lid will fall not onto the jam, but onto the sugar. And roll it up right away hot cap, which you need to remove from the boiling water and shake off all the water. Turn the jar over and check that the lid is tight and there are no leaks.

11.Now the jam is ready. After cooling, put it in the dark, dry place, where it can be stored for up to 3 years. When the jam sits for a while, it will become even thicker, almost like marmalade. Use it as a filling for bagels, pies and just for tea.

I think from these 7 recipes you can choose a recipe that will become a favorite in your family. For recipes for other jams, see the section.

Good afternoon.

And today we will again stock up on vitamins for the winter. Many people have already produced early varieties of apples, we are already full of them and it’s time to think about the form in which we want to stock them. We already know how to do them, too.

The third most popular method remains on the agenda - jam. This great option, which is suitable for spreading on a sweet sandwich and as a filling for pies, and just like that, jam goes “with a bang” with tea.

By the way, if you like to cook all sorts of delicacies yourself, then you will find many recipes on the website www.legkayaeda.ru. Just recently appeared there wonderful recipe apple charlottes.

As you can see, jam can be prepared in completely different ways. You can have a consistency closer to marmalade, or closer to puree. It all depends on your personal preferences.

How to make thick apple jam for the winter

Let's start with preparation thick jam, which is impossible would be better suited for filling for pies. It will not spread or leak. Very comfortably. And very, very simple.

For filling 1 liter jar required:

• 1 kg peeled apples
• 700 g sugar
• 100 ml water

Depending on the variety and sweetness of the apples, you can add a little more or a little less sugar. TO sour apples add 900 g, for sweets - 700.

Preparation:

1. Wash the apples thoroughly, peel them and remove the cores and seeds. Cut them into small slices.

2. Pour the apples into a saucepan, add sugar and water and put it on low heat.

3. During the cooking process, juice will be released from the fruit, so there is no need to be afraid that they will burn. Stir occasionally and wait until the liquid boils. To speed up the process, cover the pan with a lid.

4. When the water boils, remove the resulting foam, cook for another 5 minutes and turn off the heat. Let the apples sit for 2-3 hours until they cool and become limp.

5. Then puree the apples with a blender.

If you don’t have a blender, you can get by with a simple masher, but it will take a long time.

6. Put the resulting puree back on the fire, bring it to a boil and transfer it hot to the bowl in advance and roll it up with sterilized lids.

7. Leave the jars to cool upside down, and then store them in a cool place.

Recipe for making amber jam with apple slices

Another great option. in which the apples are not crushed, but cut into slices. Imagine how delicious it will be and interesting filling for fried pies?

For cooking you will need apples and sugar in a ratio of 2 to 1. That is, for 1 kg of peeled apples you need to take 0.5 kg of sugar.

Preparation:

1. Peel and core the apples and cut into beautiful slices.

Then pour them into a saucepan with a thick bottom, put them on the lowest heat and sprinkle sugar on top. As soon as the sugar begins to melt, we begin to carefully stir the contents of the pan so that the slices do not burn.

2. Continue stirring periodically until the apples release juice and a a large number of liquids.

3. From now on, we will continue to cook in order to evaporate enough juice to make the jam thick. Don't forget to stir periodically.

Unfortunately, there are no clear time instructions here, since everything depends on the temperature and quantity of food.

The main indicator of readiness is that the apple slices become translucent. This usually happens when at least half of the liquid has evaporated.

4. Place the finished boiling jam into pre-sterilized jars using a ladle, filling them to the very top and not forgetting to scoop out the syrup.

5. Roll up the jars with sterilized lids and leave to cool upside down under a blanket.

After cooling, store in a cool place.

Video on how to make apple jam in the oven

Another simple way to make thick jam is to bake apples in the oven. It turns out very thick, it’s practically marmalade.

Recipe for apple jam for the winter with condensed milk in a slow cooker

But this version of jam, without a doubt, will become your children’s favorite treat. Tender puree with a sweet milky aroma. This is delicious. And still easy to prepare.

Ingredients:

• 5 kg unpeeled apples
• 1 glass of water (glass - 200 ml)
• 0.5 cups sugar
• 1 can condensed milk

Preparation:

1. Peel the apples, remove the core and cut them large pieces. The finer we cut, the faster they will boil to a puree.

Place the apples in the slow cooker, add water, select the “Stew” mode and set the time to 40 minutes.

For the pan, we do the same thing: put the apples in it, fill it with water, set the heat to low, cover with a lid and simmer for 40 minutes, stirring occasionally.

2. After 40 minutes, the apples will turn into porridge, which is exactly what you need. Now add sugar to them, stir and bring to a boil over medium heat.

3. Next the ingredient is condensed milk. It also needs to be mixed with jam and brought to a boil again.

4. You can skip the next step. Grind the resulting mass using a blender to a puree. If you do this, you will end up with puree, not jam. Now decide for yourself which consistency you like best.

5. If you choose to grind with a blender, then the resulting puree must be brought to a boil again, and then poured into pre-sterilized jars.

If you did without this, then you can put the hot jam into sterilized jars after the third step.

We fill the jars to the very top, roll them up or close them with sterilized lids and leave them upside down under a blanket until they cool completely.

In the future, store in a cool place.

The simplest recipe at home without sterilization

As you may have noticed, jam does not require sterilization of already filled jars, you just need to use pre-sterilized jars. But if this seems too tedious to you, then you can do without it altogether.

But in this case, it is very important to wash the jars well so that there are no dried residues left on the walls. The easiest way to do this is with baking soda.

In addition, be sure to use an antiseptic. In this case, citric acid.

Another feature this recipe is to use a meat grinder to chop fruit.

Ingredients:

• Apples - 1 kg (weigh unpeeled)
• Sugar - 800 g
• Citric acid at the rate of 0.5 tsp. for 3 liters of water

Preparation:

1. Wash the apples, cut them in half, remove the seeds and place them in a container with water to which citric acid has been added. Let's keep them there for about 15 minutes so that the fruits are saturated with acidified water.

After soaking, pour out the liquid; we won’t need it anymore.

2. Then we twist the apples through a meat grinder and immediately mix them with sugar.

3. Transfer the resulting mixture to a saucepan, bring it to a boil over medium heat, then reduce the heat to low and cook for another 1 hour, stirring occasionally.

4. Pour the boiling jam into cleanly washed jars, filling them to the neck. Then roll it up or cover it with a clean lid, turn it over, cover it with a blanket and leave it like that until it cools completely.

If you plan to eat the jam in the next 3-4 months, then you can safely close the jars with nylon lids and store them in the refrigerator after cooling. In this case, there is no need to turn them over when cooling, just wrap them up.

Apple jam for the winter without sugar

Well, in the end I offer another simple recipe that doesn’t even contain sugar. But, so as not to be completely boring, I suggest adding plums to the apples. If you don't want it, don't add it.

For preparation you will need apples and plums in the proportion of 3 parts apples and 1 part plums.

Preparation:

1. Core the apples and grate them on a coarse grater.

2. Cut the plums in half and remove the pits.

3. Place the fruit in a cauldron or other thick-walled dish and place it on high heat for 10 minutes so that the fruit softens and releases the juice.

4. Then reduce the heat to medium, puree the contents of the cauldron with a blender and cook for another 30 minutes, stirring occasionally.

After 15 minutes, it is advisable to blend the puree again with a blender so that it becomes even more homogeneous and tender.

5. Place the finished hot jam into sterilized jars, filling them up to the neck and screwing them on with sterilized lids.

6. Then turn the jars over, cover and leave them like this until they cool completely.

Cooled jam should be stored in a cool, dark place. A cellar or refrigerator is ideal.

While I was collecting and writing out recipes, I noticed that a meat grinder with a multicooker and a blender and simple grater. So, I think there is a cooking method here for a kitchen of any level of equipment.

So choose a recipe for yourself and start preparing. Summer and autumn always pass unexpectedly for busy people.

That's all for today, thank you for your attention.

Today apples are available all year round, but this is not a reason to deny yourself the pleasure of eating the most delicious confiture. Exactly apple confiture It is easy and simple to prepare at home. Apples of any variety are suitable for confiture or jam, so feel free to experiment when creating this sweet treat.

Apple confiture for the winter is prepared relatively quickly, and the result is a tender and tasty apple mass. With this product you can easily make filling for sweet pies and cakes. Any apple confiture, the recipe for which you found, will go well with tea; you can make sweet sandwiches with it or eat it just like that. Combination of apples and cinnamon - great option for any dessert. Prepare this apple confiture; the recipe for the winter is on our website. In addition to filling for pies and pancakes, it can be used as a dessert, with ice cream. You can even just scoop it with a spoon, washing it down with tea. This option is not very sugary, but very tasty. You can evaluate such a product from photographs, which are also posted on our website. Be sure to try making apple confiture for the winter; a recipe with a photo of our chefs will help you with this.

Confiture is prepared from various fruits and berries. It can be of a uniform consistency (then it can be called jam) or with pieces of fruit and berries. Prepared in thick sugar syrup. For thickness, gelatin or agar is added to the confiture.

When cooking apple jam, several basic principles and rules should be taken into account:

Confiture is prepared from any variety of apples, and their sweetness is taken into account when determining the amount of added sugar,

To give finished product If the apple mass has a denser consistency, it is boiled for a long time with sugar until the volume is reduced by almost half, or special gelling additives (pectin, gelatin, starch, agar) are added to this mass after a short boiling.

Before cooking, fruits are washed and cleared of peel and seeds. The peel can be used to prepare a decoction, which is then used to prepare syrup. The peeled pulp is cut into pieces, slices (for confiture) or pureed with a grater, in a meat grinder, in a blender (for jam),

Confiture is best prepared in a thick-walled container or large stainless steel basin. An excellent result is also obtained in a slow cooker,

If you plan to make a stock of apple confiture for the winter, pour the product hot into sterile glass containers with tight metal lids.

And some more useful tips:

By chopping the apples you can achieve the desired consistency of the confiture. If you want to get a product with pieces of fruit, cut them into slices or small cubes,

Absolutely smooth apple confiture is prepared only from fruits twisted in a meat grinder or grated. You can also boil apples cut into pieces until softened and only then grind them,

Apple jam or confiture is not only a treat for tea. It is great as a filling for making buns, pies, pancakes, and desserts.

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.

1. To make homogeneous apple jam for the winter at home, use a meat grinder or food processor for grinding.
2. To grind the ingredients with a blender, they must first be boiled until softened.
3. Apples have a lot of pectin, so make thick jam making apples for the winter is very simple. During the cooking process and subsequent storage, the jam will reach the required consistency.
4. 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.
5. 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

1. Chop the apples, remove the seeds, and grind through a meat grinder.
2. Pour in lemon juice, stir and place on the stove over low heat.
3. As it boils, add sugar, stirring the mixture.
4. Cook until sugar dissolves.
5. 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. Bright delicacy It cooks very quickly, given that citrus zest contains a lot of pectin, which speeds up 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

1. Cut the apples into cubes.
2. Remove the orange zest from the orange, remove the white peel, and chop the pulp finely.
3. Place apples in a saucepan, add water, simmer for 20 minutes.
4. Punch through with a blender, add sugar, add citrus zest and pulp. Cook for 15 minutes.
5. 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

1. Cut the apples into cubes, separate the plums from the seeds.
2. Combine the fruits, add water, cook for 20-30 minutes until the pieces become soft. Drain the broth into a separate container.
3. Rub through a sieve, add sugar, pour in the broth, and cook over low heat.
4. 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

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

Preparation apple jam for the winter with the addition of gelatin is somewhat different from the traditional method of cooking. 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

1. Peel the apples, chop finely, add water, boil until the pieces are soft.
2. Pour the broth into a separate container, rub the apples through a sieve, pour in the broth.
3. Add sugar and cook until the crystals dissolve. Set aside.
4. Soak gelatin in warm water.
5. Add gelatin to hot jam and stir. Cook until bubbles appear, stirring without letting it boil.
6. 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

1. Cut the peeled apples, add water, cook until the pieces are soft.
2. Rub the mixture through a sieve and cook the puree over low heat until it thickens.
3. 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

1. Peel the apples, cut into cubes, add water, cook for 20 minutes.
2. Beat the mixture with a blender, add sugar and cinnamon.
3. Simmer the mixture to the desired consistency.
4. 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

1. Peel the apples, chop finely, pour into a bowl, add sugar and water.
2. Turn on “Jam” and “Start”, remove foam, cook until beep.
3. 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.

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 Various berries are added to apple jam, 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 you have a large amount of fruit and there is no way to preserve it until the cold weather to pamper your body with vitamins, then it is better to process everything and put it in 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.