Jam is a sweet fruit or berry treat with a jelly-like consistency. Prepared mainly from fruits with high content pectin is a natural thickener that provides the product with a characteristic texture. Apples are ideal for making jam.

What to cook with

More pectin is found in strong, ripe or even slightly unripe fruits. These are the apples that you should choose to create the blank. Overripe fruits with loose pulp can be used to make jam, but not jam. Only fresh apples are good. Among the most suitable varieties Sweet and sour varieties are noted:

• "White filling";
• "Grushovka";
• "Antonovka";
• "Slav";
• "Ranetki";
• "Simirenko".

For implementation basic recipe, in addition to apples, you only need sugar. Some sources recommend using brown cane, but using traditional white will not affect the taste of the delicacy in any way. Is it true, Brown sugar will give the workpiece a beautiful caramel shade.

As additional ingredients Other fruits, berries and even vegetables, as well as various spices, can be added to the jam.

Some sources consider jam with pieces of fruit to be a heterogeneous (heterogeneous) variety of delicacy, while others call it confiture.

Jam is often prepared in a basin: such a vessel ensures uniform heating of the product. But a cauldron, a saucepan made of stainless steel or with a ceramic coating will also work: the jam will stick and burn to the bottom of the enamel container. Four subtleties of preparing delicacies.

1. Amount of sugar. The classic ratio of sugar and apples when making jam is 1:1. You can take more or a little less sugar, but you shouldn’t greatly reduce the amount of the sweet ingredient: the product can quickly deteriorate.
2. Technology. The jam is prepared in several steps, this is required in order to maintain the shape of the berries and fruits, and when making jam it is important to achieve uniformity, so the product is cooked in one go.
3. Cooking duration. Depending on the recipe, the composition can be prepared from 20-30 to 40-60 minutes. Overcooking the product negatively affects color, consistency and taste. You can’t make a delicacy without cooking: only heat treatment will help achieve the characteristic consistency of jam.
4. Laying. To preserve for the winter hot billet fits into sterilized jars to the very edges: the less air there is in the container, the longer jam will be stored. To protect the product from mold, you need to cover the delicacy with a circle of wax paper before rolling.

To check the readiness of the product, you need to drop a small amount of it on a saucer and after one or two minutes tilt the plate: if the jam, having thickened in air, does not flow, you can finish cooking.

Apple jam for the winter: 10 options

Wash the apples, remove the stems and core. If the skin of the fruit is thin, it may not be removed until appearance and this will not affect the taste of the jam. It is recommended to cut off the thick peel. Chop the fruit into small cubes or process with a coarse grater. Do apple jam you can by passing the main ingredient through a meat grinder. The finer the fruit is cut, the faster the delicacy will cook.

Traditional

Peculiarities. A simple recipe for apple jam is a lifesaver for busy housewives who want to quickly preserve a large amount of fruit with minimum quantity ingredients.

Components:

• apples - 1 kg;
• sugar - 1 kg;
• water - half a glass.

Technology

1. Mix apples with sugar, add water and boil.
2. Cook for 40 minutes until the fruit softens, stir, reduce heat to low, cook for another hour, stirring occasionally.
3. After the volume of the mass has approximately halved, check the readiness of the jam.

As fruit base You can use apples and pears at the same time, mixed in arbitrary proportions: this will give the preparation a unique aroma.

Fast

Peculiarities. If you don’t have time to stand at the stove, you can make jam in the oven: you can avoid long cooking.

Components:

• apples - 1 kg;
• sugar - 1 kg.

Technology

1. Mix apples with sugar and leave for 30-40 minutes to release the juice.
2. Place in an oven preheated to 250°C. After boiling, the jam is ready.
3. If desired, process the mixture with a blender or mince it, then boil and cook for one minute.

With oranges

Peculiarities. Preparing orange and apple jam for the winter requires the use of citrus zest. Therefore, the fruits need to be thoroughly washed with running water and laundry soap.

Components:

• oranges and apples - 1 kg each;
• sugar - 1.2 kg;
• water - two glasses.

Technology

1. By using fine grater remove the zest from the oranges.
2. Divide the citrus fruits into slices and remove the white film.
3. Pour water over the apples, boil, reduce heat and cook until softened.
4. Rub the mixture through a sieve, heat and stir in the oranges and zest.
5. Cook, stirring constantly, for 12-15 minutes.

When preparing treats for diabetics, you can do without sugar: for 1 kg of fruit base, take 700 g of sorbitol or 500-600 g of xylitol.

With lemon and cinnamon

Peculiarities. The combination of apples and cinnamon in cooking is considered classically harmonious. It is better to buy the spice in sticks, and grind it with a coffee grinder or a special mill before adding it to the dish.

Components:

• apples and sugar - 1 kg each;
• lemon - one fruit;
• water - half a glass;
• ground cinnamon to taste.

Technology

1. Mix squeezed lemon juice with apples and add sugar.
2. Leave for an hour and a half until the juice releases.
3. Pour in water, boil and cook over low heat for a quarter of an hour.
4. Remove from heat, cool slightly and beat with a blender.
5. Cook for another minute, cool.

Together with cinnamon, you can add finely grated ginger into the jam, but not more than one or two tablespoons, otherwise the taste of the preparation will be too burning. Spicy taste has a delicacy brewed with five to six fresh leaves mint or basil.

With plum

Peculiarities. The delicacy is prepared without water and therefore turns out thicker. If the plums are sour, you can increase the amount of sugar by 200-300 g. If you store the delicacy in the refrigerator, it will become similar in consistency to marmalade.

Components:

• plums - 1 kg;
• apples - 0.5 kg;
• sugar - 1 kg;
• cinnamon and lemon zest - a teaspoon each.

Technology

1. Cut the plums in half, remove the pits. Mix with apples.
2. Add sugar, cinnamon and lemon zest, leave for an hour.
3. Heat over medium heat, stirring, until the sugar is completely dissolved.
4. Reduce heat and cook for another half hour.
5. Cool the apple-plum mixture a little, grind through a sieve or beat with a blender.
6. Re-boil, cook for a minute.

Instead of plums, you can use peaches or apricots.

With pumpkin

Peculiarities. To make apple and pumpkin jam, you need to use the pulp of the sweet, bright yellow fruit. After cooling finished product You can add one or two tablespoons of honey.

Components:

• pumpkin, apples and sugar - 1 kg each;
• lemon - one fruit;
• water - two glasses.

Technology

1. Cut the pumpkin into cubes, mix with apples, add water, cook until the fruit and vegetable mass softens.
2. Stir in sugar, squeezed lemon juice and one or two teaspoons of citrus zest.
3. After the sugar crystals have dissolved, reduce the heat and cook, stirring, until the liquid evaporates.

To obtain a uniform consistency, you can turn the boiled mixture of apples and pumpkin into puree using a blender before adding sugar.

With carrots

Peculiarities. Carrots are a hard vegetable and require a long period of cooking to soften the fruit. Choose sweet, juicy specimens that are bright orange.

Components:

• apples - 1.2 kg;
• carrots - 1 kg;
• sugar - four glasses;
• lemons - two pieces;
• water - one and a half glasses;
• ground ginger and cinnamon - half a teaspoon each.

Technology

1. Process the carrots with a coarse grater, add a glass of water and add three-quarters of a glass of sugar.
2. Heat the mixture over low heat until all the liquid has evaporated. This will take 40-50 minutes.
3. Chop apples and lemons (along with zest) into small pieces and mix with carrots.
4. Add the remaining sugar, cinnamon and ginger, pour in half a glass of water, cook until the apples soften, remove from heat, and cool.
5. Process with a blender or meat grinder.
6. Reboil, cook for one minute.

With chokeberry

Peculiarities. You can make apple jam of a beautiful burgundy color using ripe berries chokeberry.

Components:

• apples - 2 kg;
• sugar - 1 kg;
• chokeberry - 300 g;
• water - 0.5 l.

Technology

1. Pour boiling water over the berries and cook over low heat for five minutes.
2. Add the apples cut into slices (do not remove the core), cover with a lid and cook for 20 minutes, stirring from time to time.
3. After softening the berry-fruit mass, remove the pan from the heat, cool slightly and rub through a sieve to get rid of seeds and skin.
4. Add sugar to the puree, boil and cook over low heat for an hour.

Instead of rowan, you can use cranberries or lingonberries. In this case, the number of berries increases to 1 kg, and sugar - to 2 kg.

In a slow cooker

Peculiarities. Even novice housewives can make apple jam in a slow cooker. This universal device will eliminate the need to constantly be at the stove. When using a multicooker, you cannot take 1 kg of apples.

Components:

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

Technology

1. Mix the apples with sugar, immerse them in the bowl of the appliance and set the “Stew” program for an hour. The multicooker lid must be closed.
2. Mix the composition, set the “Baking” mode for 40 minutes, leaving the lid of the device slightly open. Stir the jam two or three times during cooking.

The delicacy can also be made in a bread machine by loading the ingredients into the bowl and setting the “Jam” mode for the time recommended in the instructions for the device.

In the microwave

Peculiarities. You can prepare a small amount of jam in the microwave, so using the device for making preparations for the winter is not advisable.

Components:

• apples - two fruits;
• sugar and lemon juice - half a glass each.

Technology

1. Mix sugar and apples in a microwave-safe container, cover with a lid.
2. Place the bowl in the appliance for three to four minutes, setting the heating power to maximum.
3. Allow the mixture to cool slightly and process in a blender.
4. Place in the microwave again for seven to eight minutes, with the device operating at 60-70% of its possible power.
5. Stir in lemon juice.

A delicacy with a twist

To make the preparation with a more pronounced taste, water can be replaced with freshly squeezed juice. Apple or grape are great. Here are three more ideas.

1. Peel decoction. If the peel is cut from the apples, you can add half a glass of water, boil for ten minutes, strain and use it instead of water when making jam. It is the skin that contains more pectin, so the delicacy with such a decoction comes out very thick.
2. Honey. By using honey instead of sugar, you can make more healthy sweets. Recommended proportions: 0.5 liters of beekeeping product per 1 kg of apples. Strong heating of honey reduces nutritional value product, so it is added to the composition after the fruit mass has been cooked and cooled to 50-60°C.
3. Cake. After harvesting the apples, the pulp remains in the juicer. This product is suitable for making jam. The delicacy is being cooked traditional way, but instead of water it is better to use freshly squeezed fruit juice, and from the cake before cooking you need to remove solid particles, if any: seeds, skins, tails.

What to eat with

Enjoy homemade apple jam as a bite with tea or spread on crispy toast. And when you want something special, you can use the simple recipes described below.

Sweet pancakes

1. Beat two eggs with two tablespoons of sugar and a teaspoon of salt.
2. Mix a glass of milk, a glass of kefir and one and a half glasses of flour.
3. Using a blender or mixer, beat the dough without lumps.
4. Bake pancakes.
5. Every one is lubricated apple jam and roll it into a roll.

Cupcakes

1. Using a mixer, beat two eggs with a glass of sugar, add a glass of kefir.
2. Mix two cups of flour with baking powder (one and a half teaspoons) and add to the dough.
3. Continuing whipping, add two-thirds of a glass of refined vegetable oil.
4. Divide among muffin tins and spoon half a teaspoon of apple jam into each.
5. Place in an oven preheated to 180°C for 25 minutes.

Semolina

1. Pour 300 ml of milk into a saucepan and heat slightly.
2. Add two and a half tablespoons of flour.
3. Bring to a boil, reduce heat, stirring, and cook until thickened for two to three minutes.
4. Turn off the stove, cover the pan with a lid and leave for three to five minutes.
5. Place on a plate and top with a tablespoon of apple jam.

The apple jam recipe can be adjusted to the taste preferences of your household by adjusting the composition and proportions of the ingredients. A treat with a volume of sugar equal to or greater than the volume of the fruit base can be stored at room temperature, if there is less sweet component, the workpiece should be placed in a cool place.

Apple jam is just a salvation in the harvest season apple year, when 3-4 Antonovka boxes form in our city apartment. By the way, you can use not only this variety, but in this case you will have to change the amount of sugar. This jam can be served with bread on sandwiches, with pancakes, and can also be used in cooking various dishes. We like to add it to our morning porridge.

Wash the apples thoroughly. In the ingredients I wrote 2.5 kilograms, but after cleaning there will be about 2 kg left.

Peel the apples - remove the seeds, peel them (optional), remove damaged areas.

I ended up with this dish of peeled Antonovka.

Pour 750 grams of sugar into a saucepan, add 250 ml of water and put on fire. By heating and stirring occasionally, we will get sugar syrup very soon (in about 5-7 minutes).

Grind the peeled apples in a blender or pass through a meat grinder. In addition, you can use a regular grater for this.

Place applesauce in a saucepan sugar syrup and put on fire.

We will cook the jam for about 40-50 minutes over low heat. In this case, the contents of the pan must be stirred periodically, otherwise it will splatter when boiling.

After about 40 minutes, the consistency of the apple jam will be the same as in this photo.

Pour the jam into clean jars, cool and put in the refrigerator.

Jam is very tasty when served on sandwiches for tea, especially if the bread is pre-greased with butter.
Bon appetit!

Apples are one of the most affordable fruits in our country. They are tasty, aromatic, healthy. These fruits are good not only for fresh. They make them exquisite preserves, jams, confitures. Despite the fact that apples store well and can be purchased throughout the year, thrifty housewives strive to prepare from them as much as possible more desserts for the winter. Apple confiture – exquisite delicacy, which is easy to prepare at home. Subject to compliance sanitary requirements This dessert will keep well at room temperature for at least a year.

Cooking features

Making confiture from apples is much easier than from many other fruits. If you know the intricacies of this process, it is impossible to fail, even if you have never previously made sweet preparations for the winter.

• Apples are used to make confiture autumn varieties. If they are sour, the amount of sugar indicated in the recipe can be increased.
• Apples contain a lot of pectin, so confiture from them can be prepared without adding gelling components. Gelatin, gelatin, pectin and similar ingredients should be added only if you are blending fruits or trying to reduce the preparation time for a thick delicacy as much as possible.
• The most pectin is found in apple peels. If for cooking apple jam use not water, but a decoction of apple peel, the dessert will reach the desired consistency earlier.
• Apple pulp in progress long cooking softens greatly. There is no need to grind it with a blender or grind it through a sieve. It is enough to mash with a spoon or a device designed for making mashed potatoes.
• Cinnamon is often added to apple confiture, which goes perfectly with apples, giving the dessert a seductive aroma.
• Apple confiture is well stored at room temperature, but only if the jars into which it is poured have been previously sterilized. The lids should also be boiled. Only metal ones are suitable, with which the jars can be sealed tightly.

Apple confiture can be spread on toast, served with pancakes and pancakes, added to ice cream and curd desserts, use for making sweet pastries.

A simple recipe for apple jam

Composition (per 1 l):

• apples – 1 kg;
• sugar – 0.7 kg;
• ground cinnamon (optional) - to taste.

Cooking method:

• Wash the apples and dry with a napkin. Use a vegetable peeler to remove the skins from the fruit. Cut out the seed pods.
• Coarsely grate apple pulp, put in an enamel bowl, cover with sugar. Leave for 2-3 hours so that the apples release their juice.
• Place the container with apples on the stove. Bring to a boil over medium heat and cook for 5 minutes, skimming off any foam.
• Reduce heat and simmer the apple mixture over low heat for 20-25 minutes.
• Add cinnamon, cook for another 5 minutes. Remove from heat.
• Sterilize the jars and boil the lids that fit them.
• Place the confiture into jars and roll them up.

Apple confiture this recipe turns out thick, but has delicate consistency. It stands well at room temperature.

Fragrant apple confiture

Composition (per 1 l):

• apples – 1.5 kg;
• sugar – 0.5 kg;
• lemon – 1 pc.;
• ground cinnamon – 5 g;
• water – 0.2 l.

Cooking method:

• Wash the lemon and pat dry with a napkin. Squeeze the juice out of it. Grate the zest from it. Dilute lemon juice with clean boiled water.
• Peel washed and dried apples and remove their cores. Cut the pulp into small cubes. Place in a bowl.
• Pour a mixture of lemon juice and water over the apples and leave for 5 minutes. Drain all liquid from the bowl. As a result, processed lemon juice the apples will not darken. The confiture prepared from them will look very appetizing.
• Sprinkle apples with sugar. Cover the basin with a thin cloth and leave for 4-6 hours. During this time, the apples will have time to release juice, and a significant part of the sugar will dissolve in it.
• Place the container with apples on high heat. Bring to a boil, cook for 5 minutes, skimming off the foam, reduce heat.
• Simmer the apples for 15 minutes over low heat, increase the flame intensity. Let the apple mixture simmer for 5 minutes. Reduce heat again.
• Boil the apple mixture for 40 minutes, stirring occasionally to prevent burning.
• Mash the apples with a spoon. Add zest and cinnamon. Stir.
• Cook the confiture for another 5 minutes.
• Place the jam into sterilized jars and seal them tightly.

Preparing confiture according to this recipe takes a lot of time, but the result will meet your expectations. The dessert turns out aromatic, looks appetizing, and stands well at room temperature.

Confiture of apples with tangerines and ginger

Composition (for 1.5-1.75 l):

• apples – 1.5 kg;
• tangerines – 0.3 kg;
• lemons – 2 pcs.;
• ginger root – 80 g;
• sugar – 1 kg;
• cognac – 100 ml;
• gelatin for confiture – 20 g;
• star anise – 1 pc.;
• cloves – 1 pc.;
• cinnamon – 0.5 sticks.

Cooking method:

• Wash the apples, pat dry with a napkin, and peel. After cutting out the seed pods, cut the fruit into slices.
• Squeeze the juice from one lemon, pour it over the apples, and stir.
• Peel the second lemon and remove white veins, cut into lemon wedges in small pieces.
• Peel the tangerines and separate them into slices. Remove the seeds. Remove the film from the slices.
• Peel the ginger and cut into thin slices.
• Mix apples with tangerines and lemon slices, add sugar, and leave for several hours.
• Drain half a glass of the juice released from the apples and mix with cognac.
• Place star anise, cloves, cinnamon and ginger in a small bowl or ladle. Pour cognac mixed with apple juice over them. Heat over low heat or a water bath for 10-15 minutes, strain.
• Add the spice mixture to the fruit.
• Place the container with the fruit on low heat. Cook, stirring occasionally and skimming off foam, for 60 minutes.
• Sprinkle with instant gelatin and stir. Wait a couple of minutes and remove from heat.
• Place the jam into prepared jars and seal them tightly.

This is one of the most exquisite options apple confiture. Citrus fruit it resembles candied candied fruits. I want to eat this delicacy with spoons.

Even apple confiture can be prepared inexperienced housewife. This dessert will be inexpensive, but will delight you with its taste and aroma all year long.

Apple jam is the most popular, familiar and widespread. It is prepared in the most different ways, but the easiest way is through a meat grinder. This technology does not require much effort, saves a lot of time, and allows for simple and quick processing. a large number of apples

Apple jam through a meat grinder - general principles of preparation

It is advisable to use sour or sweet and sour apples for jam. It is better not to take summer varieties, which quickly boil down to porridge. The fruits are washed and cut. Then grind through a meat grinder. In some recipes, apples are first steamed or baked, only then twisted and combined with sugar.

What else is added to the jam:

Other fruits;

Sometimes water is added;

Fragrant substances.

Usually spices are used for aroma: vanilla, cinnamon, cloves. Citrus zest may be added. They will give special piquancy to the jam nutmeg with ginger. Flavoring additives– it’s a personal matter, you can always adjust the quantity and assembly to suit your taste.

The main difficulty when cooking apple jam– this is the burning of the thickening mass. At the end, the thickening delicacy should be stirred as often as possible. It is advisable to use dishes with a thick bottom for cooking. Will do cast iron cauldron, stewpan, thick-walled saucepan. You need to stir the jam with a wooden spatula or spoon; it is advisable not to use metal.

Apple jam through the Yantarnoye meat grinder with triple cooking

The simplest recipe amber jam from apples through a meat grinder. The fruits are twisted along with the peel. The delicacy freezes well during storage due to pectin, maximum amount which is located just under the thin skin of the fruit.

Ingredients

2 kg sour apples;

1.2 kg sugar.

Preparation

1. Apples are cut into slices. The cores are thrown away. The total number of slices should be 2 kilograms.

2. The apples are twisted together with the peel.

3. Add sugar, stir. Cover the saucepan to prevent dust or any other debris from getting into it, and leave for a couple of hours.

4. Place on the stove and boil for a couple of minutes. Cool and leave for 10-12 hours.

5. Place it on the stove again and cook for about five minutes after boiling. Turn off and leave for another 10-12 hours.

6. Boil the apple jam for the last time for 10-15 minutes. Pour the treat into jars and roll up. Or simply put it in containers, dry jars, cover with lids and store in the refrigerator.

Apple jam through a meat grinder with steaming

This technology is different from previous recipe pre-steaming apples. Boiled fruit is much easier and easier to twist.

Ingredients

1 kg apples;

600 g sugar;

0.5 lemon;

Glass of water.

Preparation

1. This jam is also made from peeled apples. The fruits are cut into slices, placed in a pan, and a glass of water is added.

2. Close the pan with a lid, place on the stove, and simmer over low heat until the pieces soften. Remove the lid and cool.

3. Grind through a meat grinder boiled apples.

4. Immediately skip half the lemon. All the bones need to be removed. Instead of full-fledged citrus, you can take a little citric acid And dried zest.

5. Mix everything together with sugar.

6. Bring to a boil on the stove, simmer over low heat for about 25-40 minutes. Stir the treat regularly with a wooden spoon or spatula to prevent it from burning.

7. As soon as the consistency of the jam begins to suit you, you can pour it into jars, if necessary, roll it up with a special lid for long-term storage.

Baked apple jam through a meat grinder

One of most popular recipes preparing apple jam through a meat grinder. This delicacy has a special aroma and taste due to the pre-baking of the fruit in the oven. Sugar is added after baking and chopping the apples.

Ingredients

Preparation

1. Wash the apples and dry. Cut each fruit into four parts, remove part of the core and hard flaps from the corner. This is easy to do with a small knife.

2. Place the resulting slices on a baking sheet, skin side down, and bake until soft at 180 degrees. Make sure the apples don't burn. Otherwise the jam will have an unpleasant taste.

3. Remove the apples from the oven and cool.

4. Grind the baked fruits through a meat grinder. If the skins are hard, they can be removed. But with the skin, the jam turns out to be thicker, more aromatic, although not as tender.

5. If there is any leftover in the pan after boiling Apple juice, then it must be added to the total mass.

6. Now for every kilogram of twisted baked apples you need to add 700-800 g of sugar and 150 ml of water.

7. Stir and let sit for an hour until the sugar dissolves.

8. Place the mixture on the stove, cook until the desired consistency, but not less than half an hour. You can add cinnamon or ginger to the jam.

Apple jam through a meat grinder with pumpkin

Option of bright and thick jam from apples with pumpkin, which is also prepared through a meat grinder. It can be rolled up for the winter; it will be stored quietly for 2 years or consumed immediately after cooling.

Ingredients

1.2 kg apples;

0.8 kg of peeled pumpkin pulp;

1.0 kg sugar;

0.5 tsp. chopped zest;

0.5 glasses of water.

Preparation

1. Grind the pumpkin pulp through a meat grinder directly into a saucepan, add clean water, and place on the stove. Cook covered for a quarter of an hour.

2. Twist the apples together with the peel, but without cores, mix with sugar, let stand while the pumpkin cooks.

3. Add zest to pumpkin.

4. Place apples with granulated sugar in a saucepan.

5. Turn up the heat and let the mixture boil.

6. Cook the jam without a lid until full readiness. Check the consistency by dropping a little jam onto a cold plate.

7. As soon as the drop stops spreading to the sides, you can pour the treat into a dry, sterile container and close it.

Apple jam and draining through a meat grinder

Another recipe fruit jam from apples through a meat grinder. This delicacy is prepared together with plums; it will turn out darker and have a completely different aroma and taste.

Ingredients

A kilogram of apples;

Glass of water;

A kilogram of plums;

A kilogram of sugar.

Preparation

1. Rinse the plums, separate them into halves, and remove the seeds from the fruit as you go.

2. Cut the apples into any slices, throw away the cores.

3. Twist everything together through a meat grinder.

4. Add water to the fruit and granulated sugar, stir.

5. Place in the refrigerator for 5 hours. You can do all this the day before, let the fruit sit in sugar all night, and start cooking in the morning.

6. Bring the puree to a boil, simmer for 20 minutes. Cool completely.

7. Put the jam back on the stove and cook for about another hour. Stir the treat more often at the end to prevent it from burning.

Apple jam through a meat grinder with citrus fruits

A variant of an unusually aromatic and vitamin-rich delicacy made from apples with oranges and spices. To avoid a bitter taste, citrus seeds must be removed.

Ingredients

3 kg of Antonovka apples;

2 oranges;

1.8 kg sugar;

200 ml water;

1 cinnamon stick;

A piece of 10-20 g ginger;

3 carnation stars;

Vanilla is added to the preparation as desired.

Preparation

1. Cut the washed citruses into thin slices, remove the seeds.

2. Chop the apples into arbitrary pieces, but such that they fit into the hole in the meat grinder.

3. Twist the citrus fruits together with the apples, add sugar and water to them.

4. Place the pan with the mixture on the stove and heat slowly until the sugar is completely dissolved.

5. As soon as all the sand has melted, you can turn up the heat and start boiling the mass.

6. Fold a piece of gauze or bandage in half, put cloves with cinnamon and ginger, cut into slices, into the central part. You can use ginger powder, in this case 0.3 tsp is enough. Add immediately to the pan. Tie the cheesecloth into a knot, put it in jam, and cook together.

7. As soon as the mass reaches the desired consistency, you need to remove the bag of spices and squeeze it out using a second spoon.

8. Boil the delicacy for another five minutes, put it away for storage.

Apple jam through a meat grinder (with quince)

Fresh quince is not very popular, but it makes wonderful preparations, very tasty and unusually aromatic. This fruit goes perfectly with apples.

Ingredients

A kilogram of quince;

Two kilos of apples;

1.5 kilograms of sugar;

Half a liter of water.

Preparation

1. The quince is cut into pieces, twisted, filled with water and placed on the stove. Boil for fifteen minutes. If the quince is juicy, then you can add a little less water, 300-350 ml is enough.

2. During this time, you need to twist the apples, also cut into pieces.

3. Add apples to quince with water, boil for another ten minutes.

4. Add granulated sugar, stir.

5. Boil the jam to the desired thickness, approximately another 45-50 minutes.

6. Pour the hot mixture into a convenient container, cool and cover with lids. Or immediately seal it with lids so that the jam will last longer.

Apple jam is easy to make apple marmalade. Just pour the mixture onto a baking sheet and dry in the oven for about an hour at minimum temperature. Cool. The frozen delicacy needs to be cut into pieces with a knife. the desired shape and size, roll in sugar.

If you don’t want to roll the jam, you can boil it very much so that the mass begins to lag behind the walls of the dish, then put it into clean jars and cool under a layer of clean gauze. Then the gauze needs to be removed, the neck covered with wax paper soaked in vodka, and tied with thread.

Apple and cinnamon are an ideal duet for preparing various kinds of preparations, pastries and desserts. Today we will prepare aromatic apple jam with cinnamon; this preparation is universal, it is equally suitable as a dessert for tea and as a base for baking. The consistency of the jam is thick and homogeneous, so it can be safely used as a filling for pies or pancakes.

Jam can be made from apples of any variety, including slightly underripe ones or, on the contrary, overripe ones. Apple fruits are rich in pectin, so making jam without additional thickeners is very easy. It is enough to chop the apples and boil with sugar for the prescribed time.

To prepare apple jam, the moment of chopping is important; if you chop the apples before cooking, the jam will turn out to be dark in color, since the pulp of the apples oxidizes in air and quickly darkens. According to this recipe, the apples are crushed after a short cooking time, so the jam comes out light and transparent.

Taste Info Jam and marmalade

Ingredients

• Apples – 1 kg;
• Sugar – 700 g;
• Cinnamon – 1.5 tsp;
• Water – 0.5 cups.

Cooking time – 55-60 minutes.

How to make apple jam with cinnamon for the winter

For jam you can use any ripe apples. The apples must first be washed and slightly dipped in a dry, clean towel. Then, using a sharp knife, carefully remove the peel, capturing as little of the pulp as possible, and cut out the stalk and sepals. Crumpled and damaged areas also need to be cut off. To prevent peeled apples from darkening, they can be dipped in slightly acidified water.

Cut each apple into two halves, cut out the core with seeds and cut the apple pulp into medium pieces.

If desired, you can spray at this stage apple slices lemon juice, they will not only prevent the apples from darkening, but will also give a pleasant taste.

Now we need to prepare sweet syrup. To do this, we need a spacious saucepan with a volume of at least 3 liters, since chopped apples take up a lot of space. It is better not to use enamel dishes; apple jam will burn in them. A stainless steel pan with a thick bottom or a cauldron is more suitable for us. Add half a glass of water and about 300 g of sugar to the pan. Boil over low heat until the sugar is completely dissolved.

Then add the chopped apple pieces to the pan and mix everything.

Cook the apples over low heat for about 10-15 minutes. We need the apples to soften so that they can be easily chopped.

Remove the pan from the stove and cool it a little so that you don’t get burned when working with apple jam. After this, using an immersion blender, grind the apples until pureed.

Add the remaining amount of sugar, mix and return to low heat. The jam should already be thick, we need the sugar to dissolve, so simmer the apple jam for about 7-10 minutes. Do not forget to stir periodically during this time, otherwise the jam will burn.

If, in your opinion, the thickness of the jam is already optimal, then add ground cinnamon, mix everything and cook for about 3-5 minutes.

It is better to use jars for apple cinnamon jam with a volume of no more than half a liter. This number of apples yields about one liter of jam, which means we need to prepare two jars. We clean them thoroughly soda solution, rinse thoroughly under water and sterilize over steam for at least 15 minutes. While still hot, place the jam in dry jars and roll them under metal lids.

After cooling, store the apple jam with cinnamon in a dark and dry place. For short-term storage, apple cinnamon jam can be covered. plastic lids, but must be stored in the refrigerator.