In good years, there are so many apples on the dacha plot that it is impossible to eat them fresh. All that remains is to do the processing. You can extract juice from apple fruits, make aromatic jam, and dry them. Apple jam is one of the simplest preparations. You can cook it in the way you like best. And if you add additional ingredients, the taste will become much more refined.

According to the classification accepted in cooking, jam is considered a jelly-like thick mass of sugar syrup and fruits. Since it does not need to contain whole slices, crushed fruit or pieces are quite suitable for preparation. This product differs from jam in a more uniform consistency. And if you compare it with confiture, then jam is inferior to it in terms of density.

To prepare this preparation, you need fruits with a high pectin content (plums, apples, quinces). You need to cook jam using the correct technology: first make the fire as high as possible, then reduce the flame size. According to the classic recipe, sugar is added in small portions during the cooking process. First, pieces of fruit are boiled in water, and then poured with sugar syrup.

Sour apple varieties are best suited for cooking, such as: White filling, Semerenko, Grushevka, Slavyanka. They contain the maximum amount of pectin, which will allow you to get the ideal jam consistency. Before cooking, apples should be washed, cored, cut into pieces or grated to speed up the cooking process.

On a note! It is better to remove the skin from the fruit, although this is not a prerequisite. Jam made from peeled apples will be more tender and homogeneous.

The advantage of jam is that even “fallen apples” - those apples that fell to the ground - are suitable for making it. Such fruits spoil very quickly, and they need to be processed as soon as possible.

A simple recipe for apple jam for the winter at home

Each housewife chooses the most convenient recipe for making apple jam. It doesn't really matter how it's prepared. The main thing is that in winter you can get the preparation and spread it on bread and pancakes, and use it as a filling in sweet pies.

Important! The jam must be poured into jars while hot, otherwise it will thicken and turn into a homogeneous mass right in the container in which it was prepared.

A multicooker is convenient because it does not require the housewife to constantly monitor the cooking process, so this method of preparing jam is suitable even for inexperienced cooks. It is enough to set the required mode and the device will turn off exactly at the moment when the treat is ready. It is not necessary to make jam for future use. It can be eaten immediately after cooling.

The list of ingredients for this dish is minimal. All you need is:

• 2 kg apples;
• 900 g granulated sugar.

Of course, you can increase the quantity of products by observing the proportions. Before cutting apples into pieces, it is necessary to cut off the skin from them, but do not throw it away (it is this that will give us the pectin necessary for gelling). The cut peel is placed in a multicooker container, poured with a glass of boiling water and the “steaming” mode is turned on. This cooking stage will take 15 minutes, during which time you can cut the apples.

When the peel is cooked, it must be caught from the bowl, and apples and granulated sugar should be added to the resulting broth. Now you need to select the “quenching” mode. The cooking time will be approximately 2 hours (depending on the power of the multicooker and the variety of apples). It is permissible to leave the lid of the device open to observe the process.

Jam can be ready in 1.5 hours. This moment can be determined by the fact that the mass has reduced its volume and thickened. The finished product is poured into sterilized jars, rolled up and covered with a warm blanket. After the workpiece has cooled, it can be stored at room temperature.

To speed up the preparation of jam, some housewives leave the peel on the slices. The advantage of this method is that such a product thickens well. But still, it is recommended to rub it through a sieve immediately after cooking so that the mass acquires a uniform consistency.

When preparing jam according to this recipe, there is no need to finely chop the apples at the preparatory stage; just divide them into quarters. The only ingredients you will need are:

• apples;
• sugar.

They are taken in equal quantities. The chopped fruits are placed in a saucepan and covered with sugar. Do not cook the jam right away; let the apple release its juice. After 2 hours, place the pan on medium heat, bringing the mass to a boil, reduce the flame level and cook the jam, stirring constantly so that the mass does not burn.

During the cooking process, foam will form, which must be skimmed off. After thickening, the applesauce can be further ground in a blender. If you are not satisfied with the consistency, rub the jam through a sieve and immediately pour into sterilized jars. After this, the containers must be rolled up with lids and wrapped until cool.

Apple and pear jam can be prepared in just 1.5 hours. This delicacy is distinguished by the fact that it has a bright aroma. Before you begin the cooking process, you need to prepare:

• 2 kg apples;
• 1.5 kg of pears;
• 2 kg sugar.

According to this recipe, washed and chopped fruits must first be peeled. The fruits are mixed together and covered with sugar. The dishes are immediately placed on the fire, which is reduced after boiling. Stir the jam while cooking to prevent it from burning. You can find out the end of cooking time by the consistency of the fruits - they should be completely boiled.

With ripe fruits this happens after an hour; firm apples and pears may take a little longer to cook. If you want to get a jam consistency, puree the apple and pear mixture in a blender and then bring to a boil again. Now the workpiece can be placed in sterilized jars and rolled up. Lids also need to be sterilized in boiling water first. Filled jars are turned over and wrapped for a day.

To diversify your apple jam recipe, try adding lemon to it and using honey instead of sugar. These supplements themselves are also extremely useful. Thanks to minimal heat treatment, such a preparation will retain the maximum amount of vitamins, biologically active substances and useful minerals. The list of ingredients for the preparation includes the following:

• 1 kg sweet and sour apples;
• two lemons;
• 600 ml liquid honey;
• 1 liter of water.

At the first stage, fill the pan with 3 cm of water and place whole apples there. You need to simmer them for 15 minutes on low heat until they soften. The cooked fruits are rubbed through a sieve, simultaneously removing seeds and skin. Add juice squeezed from 2 lemons to the resulting applesauce and cook over low heat for 2 minutes. Liquid honey is poured into the jam, cooled to 50 degrees, the mass is thoroughly mixed, poured into prepared jars and sealed.

Apple jam with lemon: video

Cinnamon not only adds a delicious aroma to dishes, but also has beneficial properties. It has an anti-inflammatory, analgesic, antiseptic and diuretic effect on the body, stimulates the liver, kidneys, gall bladder, and helps get out of depression. This spice is added to various dishes little by little.

To make apple cinnamon jam, you will need:

• 2 kg apples;
• 500 g sugar;
• 10 g cinnamon powder.

Peeled apple slices are passed through a meat grinder. Sugar is poured into the resulting applesauce. The mixture is immediately transferred to a saucepan and brought to a boil. You need to cook the jam for 30 minutes over low heat, then remove from the stove.

Then the apple is allowed to cool to room temperature, cinnamon is added and put back on the fire. At this stage, you need to cook the mixture for 10 minutes, stirring constantly.

You can check readiness by dropping a drop of product on a saucer; it should remain convex and not spread.

The finished jam is placed in sterilized jars, which are then closed with metal or nylon lids. There is no need to turn the workpiece over. When the jars have cooled, they should be stored in a cool place.

Apple jam with cinnamon: video

A device such as a bread maker can help in making apple jam. The interesting thing about this recipe is that it uses very little sugar. Here's the list of ingredients:

• 500 g peeled and chopped apples;
• 150 g sugar;
• 1 tbsp. spoon of lemon juice;
• sprig of mint.

In a bread machine, the jam will thicken without any problems. In addition to these ingredients, you can add any fresh or dried herbs, spices, lemon zest, and berries.

Additives should be taken in small quantities so that they complement and do not interrupt the taste of apples. From the specified amount of products, the output will be a 200 ml jar of jam.

The finer the apples are cut, the more uniform the consistency of the jam will be. During the process of peeling and slicing, you can sprinkle the fruit slices with lemon juice to prevent them from darkening. The leaves of the mint sprig are torn off and added to the apples; the branches themselves need to be removed, they are too tough. Now the fruits are covered with sugar, mixed and loaded into the bread maker container.

The device has a special “jam” mode. Cooking time is 1 hour 20 minutes. After the cooking process is completed, the jam is transferred to a sterile container and sealed. It is better to store the finished product in the refrigerator.

Apple jam or apple confiture: video

There are a great many recipes for making apple jam; we have selected for you the most interesting, varied and healthy ones that retain maximum vitamins. This sweet delicacy will decorate your table in winter and remind you of sunny summer with its amber color and taste of ripe fruit.

Apple jam will complement a cup of hot tea on cold winter evenings and give warm memories of the past summer. There are a great many recipes for this amber, thick and aromatic dessert and they are all quite simple to prepare, but when cooked in a slow cooker, it will not cause any additional trouble and will turn out very tasty and healthy.

The benefits of jam

Apple jam, despite its high sugar content, is a healthy product for the human body. It contains apples, sugar and water, and it is worth noting that apples provide invaluable benefits to the body. The vitamins and minerals they contain do not lose their properties during heat treatment.

Did you know? In Scandinavian mythology, apples were considered the food of the Gods, giving them eternal youth, and were closely guarded by the goddess of eternal youth - Idun.

Pectins in jam are natural absorbents, help improve the functioning of the digestive system, and accelerate metabolic processes. The absorbent properties of pectin help bind cholesterol and remove it from the body, thus reducing its level.

The minerals contained in the dessert, such as potassium, calcium, magnesium, iron and manganese, help improve blood quality and strengthen the heart muscle, thus supporting the entire cardiovascular system. Vitamins A, C, E, K, PP and group B saturate the body, prevent the occurrence of vitamin deficiencies and reduce the level of infectious and bacterial diseases transmitted by airborne droplets. Antioxidants and flavonoids in the composition slow down the aging of the body and reduce the risk of cancer.

It is also worth noting that apple jam helps reduce body weight, but provided it is consumed in small quantities, because Sugar added during cooking gives the dessert a high calorie content. Its energy value is 265 kcal.

Important! People with diabetes or prone to allergic reactions should take this dessert with caution. Also, the acids contained in apples can adversely affect tooth enamel, destroying it.

The above can be summarized with a quote from the ancient Greek physician Hippocrates - “everything is good in moderation.”

Recipe

Recipes for making apple dessert are simple. All you need to prepare it is the availability of the necessary products, kitchen utensils and the correct sequence of actions.

Kitchen appliances and supplies

To make apple jam you need the following kitchen equipment:

• multicooker;
• blender;
• sterilized jars for bottling and subsequent storage;
• cutting board for preparing the base;
• ladle, knife and potholders.

Required Ingredients

To diversify the taste of the dessert, the standard recipe can be supplemented with any fruit. For preparation you will need:

• 500 grams of apples;
• 500 grams of oranges;
• 1 kilogram of sugar.

From this quantity of products the output is 1 liter of apple-orange jam.

Step by step recipe

So, let's go directly to the recipe for the delicacy:

Important!If the “Multi-cook” or “Stew” programs have an excessive degree of boiling, then at the initial stage the jam must be cooked with the lid completely open.

The initially seemingly liquid consistency of apple-orange jam will thicken when completely cooled and acquire the desired jelly-like consistency.

Storage

The shelf life of the prepared dessert is directly dependent on the amount of sugar added during its preparation. The fact is that sugar is a natural preservative and its use extends shelf life.

The proportions of sugar for preparing the apple-orange dessert ensure good preservation and taste for 12 months from the date of preservation. It is worth considering that the amount of vitamins and minerals contained in the dessert decreases over time, which means there will also be less benefit to the body.

Did you know? In Slavic mythology, the apple is revered as a symbol of marriage and the birth of healthy offspring.

The dessert did not undergo an additional stage of sterilization (i.e. additional heat treatment), so it is recommended to store it in a dark and cool place at an air temperature of 10...20 ° C. But the most suitable place for storage is the bottom shelf of the refrigerator.
Apple jam is a delicious dessert with easy preparation. The excellent combination of apples with other fruits and berries provides a variety of its types. The thick and jelly-like consistency of the dessert does not allow it to spread when used, which gives it its main quality - fatness. Among other things, apple jam contains many nutrients and has great benefits for the human body.

Recipes from netizens

I tried apple and banana jam. Beauty! It was cooked in an hour. Didn't interfere. Then she brought it to a boil in an ordinary aluminum pan and rolled it into jars while boiling.

http://forum.hlebopechka.net/index.php?s=&showtopic=2770&view=findpost&p=141638

I accidentally came across this recipe and it immediately captivated me with its ease of preparation. I’ll try to make my PLUM MARMALADE in the same way. I quote without abbreviations. "Recipe: Apple jam (photo not inserted) Ingredients - Apple jam: approximately 600-800 g apples 300-350 g sugar 3-5 g citric acid Apple jam - recipe:

I would like to say a huge thank you to Ira (Shusha) and Tanya (Kaveva) for this recipe.

A slow cooker is, of course, an extraordinary thing. It replaces almost all kitchen appliances from frying pans to ovens. You can cook almost everything in it, from soup and porridge to casseroles and baking bread. But when it comes to making jam, everything is not so clear. After all, we make jam in basins, kilograms and tens of liters, and in the largest cartoon the bowl can hold at most 6 liters. Therefore, jam in a slow cooker is prepared more for the pleasure of drinking tea than for preparations for the winter. Although, if the family is small, and 2-3 jars are enough for the winter, you can make jam in a small helper.

Not everyone will like cooking jam in a slow cooker, if only because jam prepared in such a modern way is still not entirely authentic. The principle of making jam is boiling down the moisture from berries or fruits. When cooking in a basin without a lid, this process goes quickly, the jam thickens, becoming viscous. In a multicooker, the moisture does not have time to evaporate, although the berries or pieces of fruit are already ready by the end of the mode. But if the appearance and consistency of the jam is not so important to you, then you can try cooking it in a slow cooker.

Handling a multicooker requires some caution. To make jam, you should not pour undissolved sugar into the bowl, as when stirring it can damage the coating of the bowl. When pouring jam, you should use silicone or plastic ladles. The multicooker bowl should not be filled more than ⅓, and ¼ is better, since during cooking the jam tends to escape from the multicooker through the valve cover onto the table. It is better to cook jam using the “Stew” or “Soup” mode (different manufacturers call this mode differently), that is, use the simmering mode. In this mode, the jam does not burn, the berries do not boil, although the jam is not too thick. It is best to remove the steam valve immediately - this will allow more moisture to evaporate from the jam. There is no need to add water as when cooking on the stove. True, a multicooker does not relieve you of the obligation to remove foam.

The slow cooker is ideal for preparing berries without sugar. Just put the berries in the multicooker bowl, set the “Stew” mode and stir occasionally, skimming off the foam. The cooking time depends on the number of berries, but in any case, cook the berries without sugar for at least an hour. Place the berries in sterilized jars and seal immediately. Before rolling, you can sprinkle a little vodka on the lids for a guaranteed result. Immediately turn the rolled cans upside down and wrap them in a blanket.

The ratio of sugar and berries for jam in a slow cooker is often the same as when cooking on the stove. The amount of sugar can be reduced, but be sure to seal the jars and store them in a cool place.

strawberry

Ingredients:
1 kg strawberries,
1 kg sugar.

Preparation:
Pour sugar and berries into the multicooker bowl, mix gently and set the “Stew” mode for 1 hour. Pour into sterilized jars and seal.

Apple jam in a slow cooker

Peel the apples, cut them and place them in the multicooker bowl. Place apples in half a 2.7-liter multicooker bowl and take 500 g of sugar. Set the “Stew” mode for 2.5 hours and cook, stirring occasionally. Place the hot jam into sterilized jars and roll up.

Ingredients:
1 liter jar of currants,
1 liter jar of sugar.

Preparation:
Wash and dry the berries, add sugar and leave overnight. Place in the multicooker bowl, close the lid and set the “Stew” mode for 1 hour. Pour the finished jam into sterilized jars and roll up.

Ingredients:
2 kg red currants,
1.5 kg of sugar.

Preparation:
Sort the berries, rinse and dry on a towel. Place in the multicooker bowl, set the “Stew” mode and wait for the juice to release. Boil without adding sugar for 20 minutes. Add sugar, stir and leave in “Keep Warm” mode. Meanwhile, prepare the jars, pour the jam and seal.

Ingredients:
700-800 g gooseberries,
3 stacks Sahara.

Preparation:
Sort the berries, cut off the dry tails and remove the branches. Place the gooseberries in a bowl, add sugar and close the lid. Set the “Extinguishing” mode for 1.5 hours. Open the lid periodically to see how things are going. Once all the sugar has melted, stir the berries. Crush the berries with a spatula and cook the jam under the lid. Pour into jars and roll up.

Ingredients:
1 kg of prepared cherries or cherries,
1.5 kg sugar,
1-2 g citric acid.

Preparation:
Cover the berries with sugar and leave overnight to release their juice. The next morning, stir, transfer to the multicooker bowl, close the lid and set the “Stew” mode for 1 hour. At the end of cooking, add citric acid. Place the finished jam in sterilized jars and seal.

Ingredients:
1-liter jar of prepared berries,
1 stack sugar for cooking + sugar to taste,
2 tbsp. instant gelatin.

Preparation:
Cover the berries with sugar and let stand until the juice releases. Stir, transfer to the multicooker bowl, set the “Stew” mode for 1 hour and close the lid. Separately, dissolve the gelatin in the berry juice and pour it into the multicooker bowl about 30 minutes after the start of cooking. After the end signal, add more sugar to the multicooker bowl to taste (1-2 cups, depending on the acidity of the berries) and stir with a silicone spatula until it is completely dissolved. Transfer the finished jam into sterilized hot jars and seal immediately.

Ingredients:
700-800 g apples,
300-400 g sugar,
3-5 g of citric acid.

Preparation:
Peel the apples and cut into slices. Stir in sugar and citric acid. Place the food in the multicooker bowl, set the “Baking” mode and bring to a boil with the lid open. Grind the apples using an immersion blender (be careful, if the “leg” of the blender is made of metal, it can damage the coating of the bowl!), close the lid and set the “Stew” program for 1 hour.

Ingredients:
600 g apricots,
300 g sugar,
½ lemon (juice).

Preparation:
Remove the pits from the washed apricots and place the fruit in a multicooker bowl. Add sugar, add lemon juice and set the “Baking” mode for 60 minutes. Be sure to keep an eye on the jam, stirring it occasionally, otherwise it may burn. The jam can also be prepared using the “Stew” mode, but it will be liquid. Place 3-4 apricot kernels in each sterilized jar, fill with jam and roll up.

Ingredients:
1 kg apples,
500 g sugar.

Preparation:
Wash the apples, wipe thoroughly, remove the core and cut into slices. Place half of the prepared apples in the multicooker bowl, add sugar, place the remaining apples on top and compact well. Close the lid and set the “Extinguishing” mode for 90 minutes. 45 minutes after the start of the mode, remove the steam valve. The multicooker bowl in this recipe can be filled completely, the jam will not run away.

Pear jam

Ingredients:
500 g pears,
500 g sugar,
1 tsp citric acid,
½ cup water.

Preparation:
Peel and cut the pears into slices, place in a multicooker bowl, add sugar and add citric acid and water. Close the lid, set the “Baking” mode for 20 minutes, then the “Stewing” mode for 1 hour. Place the finished jam into jars and roll up.

Ingredients:
500 g pears,
500 g oranges,
1 kg sugar.

Preparation:
Cut the pears into slices, oranges with skin into half circles. Place in the multicooker bowl, add sugar and set the “Stew” mode for 90 minutes. Remove the steam valve.

Ingredients:
2 kg pears,
2 multi-cups sugar,
5 g citric acid,
⅓ multi-cup orange peels, minced.

Preparation:
Finely chop the peeled pears and place in a slow cooker along with the orange peels. Add sugar, add citric acid, close the lid and set the “Stew” mode for 2 hours. Stir several times. Transfer the finished jam into jars and roll up.

Ingredients:
400 g zucchini,
1 stack Sahara,
1 orange,
1 lemon.

Preparation:
Grate the young zucchini on a Korean salad grater and squeeze lightly. Scald the lemon and orange with boiling water and pass through a meat grinder. Place the products in the multicooker bowl, add sugar and set the “Baking” mode for 20 minutes with the lid open. Then set the “Extinguishing” mode for 2 hours. Transfer the finished jam into jars and roll up.

Ingredients:
1 kg lingonberries,
1 tbsp. honey,
600 g sugar,
½ lemon
3-4 buds of cloves.

Preparation:
Place the washed and dried lingonberries into the multicooker bowl, add sugar, honey and lemon, minced or crushed with a blender along with the peel. Close the lid, set the “Extinguishing” mode for 1 hour. After the signal about the end of the mode, leave the jam in the “Warming” mode for 2 hours. Pour into jars and seal.

Ingredients:
700 g apples,
2 multi-cups sugar,
3 g citric acid,
1 orange.

Preparation:
Peel the apples and cut into small cubes, scald the orange and pass through a meat grinder. Place in a multicooker bowl, add sugar, add citric acid and set the “Steam” mode. Bring the jam to a boil, switch to the “Stew” mode for 1 hour and cook until signal.

Ingredients:
1 kg plums,
3 multi-cups sugar,
2 g citric acid,
5 g gelatin.

Preparation:
Scald the plums with boiling water, peel and pit them and chop using a blender. Place in a multicooker bowl, add sugar and citric acid and bring to a boil on the “Baking” mode. Then switch the mode to “Extinguishing” for 1 hour. After cooking, add dissolved in 2 tbsp. water gelatin, mix and pour into jars. You can put 2-3 almond kernels in each jar.

Plum jam with kiwi

Ingredients:
1 kg plums,
5-6 kiwis,
1 kg sugar.

Preparation:
Remove the pits from the plums, place them in a multicooker bowl and add sugar. Set the “Baking” mode and bring to a boil. Add kiwi, cut into slices, stir and cook for another 5 minutes. Pour into jars and roll up.

Ingredients:
1 apple,
1 pear,
5 apricots,
2 multi-cups sugar,
1 tsp lemon juice.

Preparation:
Cut the fruit into slices, remove the pits from the apricots. Place in a multicooker bowl, add sugar, add citric acid and set the “Stew” mode for 1 hour.

Ingredients:
1 liter jar of blueberries,
1 apple,
3 multi cups sugar.

Preparation:
Cut the apple into cubes, rinse the blueberries and dry on a towel. Place the berries and apple slices in the multicooker bowl, add sugar and cook the jam on the “Stew” mode for an hour.

Ingredients:
1 kg pumpkin,
900 g sugar,
2 lemons (juice),
3-4 buds of cloves,
½ tsp. cinnamon,
¼ tsp. cardamom,
1 packet of vanilla sugar.

Preparation:
Peel the pumpkin and cut into small cubes. Place in a multicooker bowl, add sugar, lemon juice and spices and set the “Stew” mode for 1 hour. After the end of the mode, set the “Baking” mode for 20 minutes and watch the jam so that it does not burn. After the end of the mode, puree the contents of the bowl with a blender, removing the cloves, and transfer to jars.

Ingredients:
1.5 kg melon,
1 kg sugar,
1 lemon,
a pinch of ginger.

Preparation:
Remove the zest from the lemon. Cut the peeled melon into cubes. Pour sugar into the multicooker bowl, add lemon juice and zest and cook on the “Steam” mode until the sugar is completely dissolved. Add melon cubes and cook at the same setting until boiling. Set the “Stew” mode for 1 hour and pour into jars.

Happy preparations!

Larisa Shuftaykina

Autumn tale: secrets of making apple jam

Autumn is coming, and the apple harvest is already making housewives worry about whether they will have time to cope with the preparations. Drying, juices, compotes - we are already accustomed to this, so we suggest you prepare something new, namely apple jam. This dessert is perfect for tea, and also as a filling for pies, biscuits, puff pastries and other baked goods.

Beneficial features

Apples are perhaps the most common fruit in our latitudes. Nature has made sure that we receive many of the substances the body needs from accessible sources. Apples contain fructose, vitamin C, B vitamins, potassium, magnesium and many other compounds.

Fructose supplies the body with quick energy and supplies nutrients to brain cells. Vitamin B5 is responsible for this, accelerating the absorption of fats and sugars. Vitamin C strengthens the immune system and removes toxins from the body.

Pectins and fiber are responsible for the proper functioning of the digestive system, potassium for the kidneys, and iron for hematopoiesis. Vitamins A, B, C, E, P in combination with manganese, copper and herbal antibiotics-phytoncides help improve immunity, strengthening the body's protective resources.

Apples are the most common fruit crop in our latitudes; they can be used to make many preparations for the winter

The British have a proverb: “Two apples a day will help you forget about doctor’s visits.” Scientific research confirms that eating apples in your daily diet will help you rejuvenate your body and prolong your life. Epicatechin polyphenol contained in these fruits improves blood circulation, keeping the heart in good shape and maintaining the elasticity of blood vessels.

Apples are 85% water, so they will quickly help you replenish the lack of fluid in your body. In addition, a very important advantage of these fruits is their low calorie content and rapid digestibility. That is, you will not gain weight from apples, no matter how many of them you eat!

Recipes

Jam is also commonly called confiture. Judging by its consistency, you might think that preparing this dessert is quite difficult and time-consuming, since gelatin must be added to it. Nothing like that: thanks to the content of certain substances and microelements, apples gel themselves perfectly.

To add a special taste, spices, aromatic herbs, orange and lemon juice are added to the jam during cooking. If you have a lot of apples, you can experiment. We offer you several recipes that you can follow exactly or use as a basis for realizing your culinary fantasies.

Classic apple jam

You will need the following products:

• juicy, not overripe apples – 1 kg;
• water – 0.5 cups;
• granulated sugar - about 1 kg, depending on the sweetness of the apple variety;
• lemon – 1 piece;
• cinnamon – 1 tsp;
• ginger - to taste.

Please note: the water in this recipe can be replaced with juice - apple, grape. If you use brown sugar, the jam will take on a beautiful color.

When preparing apple jam, you can deviate a little from the traditional recipe and add something of your own

Make syrup from water and sugar. Wash the fruits, cut them in half, and remove the cores. If apples have rough skin, it should be cut off.

Grate the apples on a coarse grater. Dip the resulting mass into syrup and cook over low heat until smooth. Stir regularly to prevent the jam from burning.

Cooking time will be about 60 minutes. 10 minutes before the end the jam will thicken; at this stage you need to add lemon juice, cinnamon and ginger. Mix thoroughly.

Place the finished jam in sterilized jars, roll them under the lids and wrap them in a blanket for several days.

Recipe "Economy"

A very simple recipe, with a minimum amount of ingredients and little expense of money and time. You will need:

• 2 kg apples;
• 1 kg sugar;
• 0.5 glasses of water.

For this jam, you can use slightly unripe apples. Thoroughly rinse and peel the fruits, cut them into slices. Do not throw away the cut peel, but place it in another saucepan.

Pour sugar over the chopped apples, shake well so that the whole mass is evenly distributed.

Take a saucepan with the peel, add water, place on medium heat and simmer for 10 minutes. After the peel has cooled slightly, pour the resulting liquid into the pan with the apples. Place it on the fire and cook until softened. This will take about 40 minutes. Stir thoroughly, reduce heat and leave to simmer for about another hour.

Chop the apples smaller so that the jam boils down better

After boiling, the total mass will become 2 times less than the original. At this stage, check the readiness: take a dry saucer, drop a little jam, let it cool for a couple of minutes, tilt the saucer: if the jam does not drip, it means it is ready.

Jam in a slow cooker

Classic apple jam in a slow cooker will not require much time from you. It cooks much faster than on the stove. The water boils away during the cooking process, but the apples do not burn. If your multicooker has a temperature selection function, choose the one indicated in the recipe.

Ingredients:

• 1 kg apples;
• 0.5 kg sugar;
• 1 glass of water.

For this jam, you can use any apples, even carrion apples.

A slow cooker will help you make jam faster

• Peel the apples by cutting them into wide strips. Place the peel in a multicooker bowl, pour a glass of boiling water, turn on the “Steam” mode and let it boil for 10 minutes. During this time, pectin will boil out of the peel, the very substance that gels your jam.
• Remove the skins from the bowl with a slotted spoon and discard. Place the apples cut into slices into the remaining broth and add sugar. Turn on the “Extinguishing” mode, time – 1 hour. Close the lid.
• Mix the resulting mass, turn on the “Baking” program for 40 minutes. Do not close the lid tightly. During the cooking process, you need to stir the jam a couple of times.
• After the jam is cooked (you can tell by its thickness and rich, bright color), pour it into dry, sterilized jars.

Please note: when preparing jam in a slow cooker, you should not increase the amount of ingredients. There should be no more than a kilogram of apples, otherwise the jam will boil away during cooking and ruin your device. The lid may stick so tightly that special cleaning products are required.

Jam from apples and other products

We already said above that apple jam can be “diluted” with various ingredients to get an unusual taste. Try making assorted jam using other fruits and berries besides apples - you won’t regret it!

Apples and pears

In this combination, the apples give their sourness to the pears, and the pears give the apples a unique aroma. Be sure to add oranges or lemons.

You will need:

• 1 kg of pears;
• 1 kg apples;
• juice of 1 lemon or orange;
• 1-2 kg of sugar.

These proportions allow you to make a choice. For example, the amount of sugar depends on the sweetness of the apples and whether you like sweet or sour jam. You can also use more lemons and oranges if you want a pronounced citrus taste.

Apples and pears are a great combination for jam

Peel apples and pears. Cut the fruit into pieces and puree using a blender or food processor.

Place the mixture in a deep bowl. Add juice or puree from lemon peel and grind.

Place the pan with the mixture on low heat. Cook, stirring frequently, until the jam thickens and sticks strongly to the sides.

Place the finished jam into jars.

Apples and oranges

Ingredients:

• 1 kg apples;
• 1 kg orange;
• 1.2 kg sugar;
• 2 glasses of water.

• Wash the oranges thoroughly. Peel the peel, divide into slices, remove the white films. Grate the orange peels without touching the inner white layer.
• Wash the apples, peel and core them, grate them on a coarse grater. Cover with water and cook until the apples soften into a puree.
• Rub the hot puree through a sieve. Add sugar, orange slices and zest.
• Stir the mixture and cook for 15 minutes. Don't forget to stir constantly. Once the jam is ready, pour it into jars and close the lids.

When making apple jam with oranges and lemons, try to maintain the proportions of sugar

You can make apple and lemon jam in the same way. The only difference is that you need to take more sugar (for example, 1.5 - 2 kg) so that the sour taste of lemon does not predominate in the dessert.

Apples and plums

Your family will definitely love this jam. Its little secret is cinnamon, which adds piquancy to the taste.

Ingredients:

• 1 kg yellow plums;
• 1 kg apples;
• 1.5 kg sugar;
• 1 cinnamon stick.

Plums are a great addition to apple jam.

• Wash the fruits and let them dry. Peel the apples, remove the core and damaged areas, and cut into slices.
• Plums for jam should be ripe or slightly overripe, not rotten and without wormholes. Remove the pits from the plums.
• Place the prepared fruits in a suitable pan and cover with sugar. Leave for 6-7 hours to release the juice.
• Place the pan over medium heat. Add a cinnamon stick to the mixture and bring to a boil. After boiling, reduce heat and simmer until tender, stirring constantly.
• Once the plum-apple jam has thickened, remove it from the heat, remove the cinnamon and place it in the jars.

Video about making apple jam

How to store it correctly?

To keep your jam for a long time and not spoil over the winter, package it in clean, sterilized jars, thoroughly dried. The metal lids with which you will roll up the jars must first be boiled and dried. This jam can be stored both in cold rooms and at room temperature.

If you plan to store jam under nylon lids, they should be washed thoroughly.

Follow the storage rules so that the jam does not lose its taste and quality.

At room temperature, you can store jam, when preparing it, the proportions of fruit and sugar are 1:1. If there is significantly less sugar, store the jam in the refrigerator or basement.

The room intended for storage must be clean, dry, and well ventilated. Otherwise, the jam may become sugary, moldy or ferment.

The recipes for these wonderful desserts are sure to become one of your favorites. Be sure to please your family, loved ones and friends with apple jam. Share your recipes and secrets of preparing such dishes in the comments.

An apple is one of those few fruits that can be stored for a long time and enjoyed fresh even in winter. But during storage they lose many of their beneficial properties, and over time their taste is no longer so rich.

Of course, fresh apples are sold on the market all year round, but it is better to take care of preparations for the winter in the summer or autumn. How to make apple jam at home, whether it can be cooked without sugar and how to diversify the taste of this dessert, read on.

Apple jam: classic recipe

Before you try to surprise your household with an unusual taste, you should learn how to properly prepare apple jam according to the classic recipe.

Important: The list of ingredients indicates the weight of apples already peeled and cored.

For apple jam, loose apples are best; they boil quickly, turning into a homogeneous mass even before you grind them through a sieve. These are varieties such as Papirovka and White filling. But you can also use Antonovka. This variety is considered one of the best for making jams, as it has a rich taste.

Ingredients

Servings: – +

• apples 1 kg
• sugar 500 g
• water ½ l

Per serving

Calories: 32 kcal

Proteins: 0.1 g

Fats: 1 g

Carbohydrates: 8 g

1 hour. 30 min. Video recipe Print

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Important: During the cooking process, the mass must be stirred regularly so that it does not burn to the bottom of the pan. Also periodically remove the foam that forms during boiling. If jam is made with gelatin, it will be thicker.

To diversify the taste of apple jam, you can add a little cinnamon or any other spice to it. Lemon juice will remove the cloying sweetness.
Watch the video for more details:

Apple jam: not a gram of sugar

Due to its high glucose content, apple jam should not be eaten by people with diabetes. But there is a solution: you can make apple jam without sugar.

Cooking time: 2 hours

Number of servings: 40

Energy value

• proteins - 0.1 g;
• fats - 0 g;
• carbohydrates - 2.3 g;
• calorie content - 9 kcal.

Ingredients

• apples - 1 kg;
• water - 200 ml.

Advice: Since this recipe does not include sugar, it is better to use sweet varieties of apples for this recipe, rather than sweet and sour ones.

Step-by-step preparation

1. Wash the apples, dry them, peel and core them.
2. Cut the peeled fruits into small pieces or mince them, add water and boil for 20 minutes. When the boiled apples have cooled, grind through a sieve or blender and put back on the fire.
3. Cook the applesauce over low heat, stirring regularly, until it thickens to your desired consistency.
4. Place the finished jam into the jars, cover with lids, put clamps on them and place in a pan, on the bottom of which you must first lay a soft cloth.
5. Fill the jars with water. This must be done so that it does not reach the lids by 2 cm. Sterilize the jam jars for half an hour.
6. After this, roll up the jars. Let them cool and then put them in a cool, dark place.

Advice: If sweetness is still not enough for you, and consuming sugar is contraindicated for you for some reason, you can use fructose instead.

Apple-orange jam

You can give apple jam a more exotic taste if you cook it with oranges.

Cooking time: 2 hours

Number of servings: 30

Energy value

A serving of the finished product contains:

• proteins - 0.1 g;
• fats - 0 g;
• carbohydrates - 9 g;
• calorie content - 36 kcal.

Ingredients

• apples - 0.5 kg;
• oranges - 300 g;
• sugar - 0.5 kg;
• water - 200 ml.

Step-by-step preparation

1. Wash the apples, peel, remove the core and cut into small pieces.
2. Do not peel oranges completely. Using a grater, remove the zest from them. It will also come in handy in the process of making jam. Divide into slices, remove seeds and membranes. They give off bitterness, so it is not advisable to use them.
3. Pour water over the chopped apples, put on fire, bring to a boil and simmer for 20-30 minutes. Cooking time depends on how loose the apples you use.
4. Cool the finished mass, rub through a sieve or turn into puree using a blender.
5. Place the resulting mass on the fire again, add sugar, prepared orange and orange zest.
6. Cook until the jam thickens to your desired consistency. In this case, it is necessary to stir constantly.
7. Place the hot jam into sterilized jars and seal.
8. Once completely cooled, store in a cool, dark place.

Features of cooking in a multicooker

You can make apple jam in a pressure cooker or microwave, but it is better in a bread maker or slow cooker. If your device does not have a special “jam” mode, you need to cook it either in the “stew”, “soup” or “baking” mode. In the first case, the jam will turn out watery. So it’s better to first cook for 30 minutes in the “soup” or “baking” mode, and then turn on the “stew”. Cooking time depends on the quantity and power of the device. Judge readiness by consistency.

Apple jam is a tasty and healthy treat that can be eaten with tea instead of honey or added to baked goods. No matter how you use it, homemade apple jam will always outperform store-bought ones. And as you can see, the recipe is simple. So don’t be lazy in the summer to make sure that you have a delicious and healthy dessert on your table in winter. Good luck with your preparations and have a sweet winter!

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