Greetings friends. Summer will be over soon. Time flies so quickly and imperceptibly that it becomes even a little sad. Although each season is good in its own way. But the months of August and September usually present us with a rich harvest of fragrant apples.

First of all, you need to eat these fruits in fresh because they are very useful. And of course, you can’t eat all the stocks, so you need to do different blanks for the winter. For example, you can cook or healthy jam. These sweets are very good and are great for tea drinking or for filling, cakes.

And since we have already considered the methods of making jam, today I will dwell in detail on cooking jam from apples. Usually the cooking technology in recipes does not differ much. The only thing you can add additional ingredients to the composition. Although I prefer the classics of the genre more and add only the fruits themselves and sugar.

By the way, do not forget that from these fruits you can cook very tasty and lush. And from ripe fruits you can make awesome homemade marmalade. I recently came across a collection of recipes describing this dessert. If you are interested, you can also get acquainted here on this site https://firstcook.ru/marmelad-iz-yablok.html.

Apple jam made at home according to a simple recipe

As I wrote above, usually they try not to put anything extra in the composition of the treat, only sugar and apples. Therefore, initially I suggest you cook classic jam. Please note that color and taste may vary depending on the type of fruit.

You can choose absolutely any variety of apples.

Ingredients:

For 1 liter jar:

• Apples - 1 kg;
• Sugar - 500 grams.

Depending on the sweetness of the fruit and your own taste, you can increase or decrease the amount of sugar.

Cooking method:

1. First of all, you need to prepare the fruits. Wash them thoroughly, and then cut into 4 pieces. Remove all seeds, stem and core. If there are bumps on the apples, bad places, cut them off too. Cut off the skin at will, I usually leave it, because this way the treat turns out to be much more useful.

• Using a double boiler: load all the slices into the compartments and put on steaming for 20 minutes;
• Using a slow cooker: just set the “stewing” mode and cook the fruits until soft;
• Using the saucepan: Pour 2 tbsp. spoons of water, place the slices, cover with a lid. Next, turn on a low heat and simmer until soft, not forgetting to stir the mass so that nothing burns.

3. Now the softened fruits need to be mashed. To do this, grind them with a blender, pusher or pass through a sieve.

If you use a sieve, then be sure to remove the skins.

4. Transfer the resulting puree to a cooking container and put on low heat. Pour in sugar, stir. Simmer for an hour, stirring occasionally.

The jam will splash a lot during the cooking process, so be careful not to burn yourself.

5. After an hour, the mass will still be liquid, but do not be alarmed. It is in the process of cooling that the delicacy will thicken. And if you hold it later in the refrigerator, it will be even thicker.

6. Hot treats should be transferred to sterile jars, screw on the lids. Next, wrap the jars with a towel and leave at room temperature until completely cool. Then put away in storage.

How to cook delicious and thick jam from apples for the winter

But the following recipe I propose to diversify a little and add for flavor ground cinnamon. Well, the cooking technology is slightly different from the previous version. By the way, I like her better. I love when treats are made in their own juice.

Ingredients:

• Apples - 2 kg;
• Sugar - 1 kg;
• Ground cinnamon - 1/2 teaspoon.

Cooking method:

1. Rinse and dry fruits well. Peel off the skin and remove the seeds. Cut into slices.

2. Now sprinkle the slices with sugar.

3. Stir the contents with a wooden spoon so that the sugar is evenly distributed among the pieces.

4. In this state, leave the apples for 2 hours so that they give juice.

5. After the time has elapsed, put the container on the stove and bring the mass to a boil, reduce the heat and boil for 7-10 minutes. Then remove from heat and cool. Grind fruit with a blender.

6. You should have a puree. Pour the cinnamon into it and mix everything well.

7. Put the container back on the stove, put a small fire and bring the consistency to a boil. Boil for 10 minutes. Then pour the jam into sterilized jars and roll up under metal lids.

Cool blanks and store in a cool place. It makes for a very flavorful treat!

The classic recipe for jam from apples white pouring

Well, this cooking method is good because overripe fruits are suitable for it. Plus the use of a variety White filling allows you to make preparations very early, for example, in Tula, these fruits are already in full swing. So I already put a couple of jars in the pantry.

Ingredients:

• Apples - 1 kg;
• Sugar - 0.5 kg.

Cooking method:

1. Wash and dry fruits. Peel the fruit from the peel, remove the core and seeds.

2. Now finely chop the apples or grate them on a coarse grater.

3. Sprinkle apples with sugar, cover and leave for 30 minutes.

4. After 30 minutes, juice will appear. Stir the workpiece and put on a slow fire.

Bring to a boil and boil for 10 minutes, stirring occasionally. Then take the pan off the heat and wait until it cools down completely. When the brew has cooled, put it back on the fire and cook for another 5-10 minutes.

Repeat the procedure described above 3-4 times so that the pieces of fruit become soft and boiled. For a homogeneous consistency, you can chop the apples with a blender.

5. The finished delicacy should have a caramel hue and a uniform texture. Jam should be poured hot into sterile jars and closed with lids. Then wrap the jars with a blanket and leave overnight to cool.

In the morning, store the blanks for storage in a cool and dark place.

An easy way to cook in a slow cooker

Also, apple treats can be cooked in a slow cooker. There are no difficulties here, the only thing we will add is a little water.

You will need: apples - 1 kg; sugar - 500 gr.; water - 200 ml.

Apple jam with orange for the winter

And now I propose to dilute our yummy citrus notes. Plus, you get an amber-colored treat. Also included are spices. You may or may not add them.

And the cooking recipe is a little more complicated than in the previous versions, but it's worth it to try it.

Ingredients:

• Apples - 2 kg;
• Brown sugar - 0.5 tbsp.;
• White sugar - 2 tbsp.;
• Apple cider vinegar - 1 tbsp.;
• Water - 3 tbsp.;
• Vanilla - 1 teaspoon;
• Cinnamon - 2 teaspoons;
• Nutmeg - 0.5 tsp;
• Orange - 2 pieces.

Cooking method:

1. Wash the fruits and cut them into quarters. Remove the core.

2. Take large saucepan and pour water into it, bite. Place the container on moderate heat. Next, bring the liquid to a boil and then add the apples.

3. Cover the pan with a lid, reduce the heat and boil the contents for 45 minutes. In this case, the fruits need to be mixed often.

4. After cooking, cool the workpiece, and then wipe through a sieve. The skin must be discarded.

5. Transfer applesauce to a saucepan and add sugar. Next you need to add orange juice and zest, vanilla, cinnamon and nutmeg. Mix the mass well and place the container in the refrigerator overnight.

6. The first 4 hours the mass should be stirred every 30 minutes, and in the last 2 hours - every 15 minutes.

7. In the morning, pour the jam into sterile jars and cover with lids. Sterilize the blanks in the usual way for you, roll up. Cool and store away.

How to cook jam from apples through a meat grinder

Usually we always associate jam with a homogeneous puree-like mass. IN previous recipes we achieved this consistency using a blender, sieve or pusher. Now I propose to use a meat grinder, and why not? After all, it was the only one used before).

Ingredients:

• Peeled apples - 1 kg;
• Sugar - 300-400 grams.

Cooking method:

1. Wash the fruits, peel and cut into 4-5 parts. Remove bones.

2. Pass the slices through a meat grinder and sprinkle with sugar. Mix well.

3. Cook the resulting puree over low heat for 40 minutes. Don't forget to stir the contents. When the apples become soft and do not crunch, then the treat is ready.

Pour it into sterile jars and roll up. Cool and put in the cellar.

We cook quickly transparent jam from apple slices

But some people like to make this dessert the other way around, not turning the fruit into a puree, but preparing it in slices. Well, let's take a look at this technology.

Ingredients:

• Apples - 1 kg;
• Sugar - 800 gr.;
• Citric acid - 1 teaspoon;
• Water - 300 ml.

Cooking method:

1. Wash the apples, cut the core and cut them into slices. Pour water into a bowl and dilute in it citric acid. Dip the fruit slices into the liquid, but no more than 20 minutes so that the fruits do not darken.

3. This is how the workpiece should look like over time:

4. Now put the bowl on the fire and bring the mass to a boil. Then boil the delicacy for 10 minutes and remove from heat. Cool down.

5. The cooled jam must be put on fire again. Then bring it to a boil, boil for 15 minutes and cool. After cooling, repeat this procedure again.

Jam from apples at home for pies

As you can see, all recipes are almost the same and simple. The main thing to collect ripe fruit and not digest the treat. That is, boil the dessert in several approaches, with breaks for cooling.

And to consolidate, I propose to watch a detailed video on cooking classic apple jam for the winter.

This is where I end the story and say goodbye to you! Don't forget to share your recipes in social networks, write comments. And be sure to prepare in the winter a couple of jars of thick and delicious jam from apples.

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

What to cook from

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

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

For implementation basic recipe, in addition to apples, only sugar is required. Some sources recommend taking brown, cane, but the use of traditional white will not affect the taste of the delicacy. 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.

Jam with pieces of fruit is considered by some sources to be a heterogeneous (heterogeneous) variety of delicacy, while others are called 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 fit: the jam will stick and burn to the bottom of the enameled container. Four subtleties of cooking goodies.

1. The amount of sugar. The classic ratio of sugar and apples when making jam is 1:1. Sugar can be taken more or a little less, but you should not greatly reduce the amount of the sweet ingredient: the workpiece can quickly deteriorate.
2. Technology. Jam is prepared in several approaches, this is required in order to maintain the shape of berries and fruits, and when making jam, it is important to achieve uniformity, so the product is cooked at a time.
3. Cooking duration. Depending on the recipe, the composition can be prepared from 20-30 to 40-60 minutes. Digestion of the product adversely affects the color, texture and taste. It is impossible to make a delicacy without boiling: only heat treatment will help to achieve the characteristic consistency of jam.
4. Laying. To save for the winter hot billet fits into sterilized jars to the very brim: the less air 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 seaming.

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 the air, does not drip, you can finish cooking.

Apple jam for the winter: 10 options

Rinse the apples, remove the stalks and core. If the skin of the fruit is thin, it can be left on appearance and the taste of the jam will not be affected. It is recommended to cut off the thick skin. Chop fruits into small cubes or process with a coarse grater. Do apple jam You can by passing the main ingredient through a meat grinder. The smaller 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 the minimum amount ingredients.

Components:

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

Technology

1. Mix apples with sugar, pour water, boil.
2. Cook for 40 minutes until the fruit softens, stir, reduce the heat to a minimum, cook for another hour, stirring occasionally.
3. After the volume of the mass decreases by about half, 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 workpiece a unique flavor.

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, leave for 30-40 minutes to extract juice.
2. Place in an oven preheated to 250°C. After boiling, the jam is ready.
3. If desired, process the mass with a blender or pass through a meat grinder, then boil and cook for one minute.

With oranges

Peculiarities. Making jam from oranges and apples for the winter requires the use of citrus zest. Therefore, the fruits must 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. Using a fine grater, remove the zest from the oranges.
2. Divide citrus fruits into slices and free from white film.
3. Pour apples with water, boil, reduce heat and cook until softened.
4. Rub the mass through a sieve, heat and stir in the oranges and zest.
5. Cook, stirring constantly, 12-15 minutes.

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

With lemon and cinnamon

Peculiarities. The combination of apples and cinnamon in cooking is considered classically harmonious. It is better to buy 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 the juice squeezed from the lemon with apples, add sugar.
2. Infuse for an hour and a half before extracting juice.
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 processed to jam fine grater ginger, but no more than one or two tablespoons, otherwise the taste of the workpiece will be too scalding. Spicy taste possesses a delicacy brewed with five or six fresh leaves mint or basil.

With plum

Peculiarities. The delicacy is prepared without water and therefore turns out to be thicker. If the plums are sour, you can increase the amount of sugar by 200-300 g. If you send the delicacy to storage 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.

Technology

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

Peaches or apricots can be used instead of plums.

with pumpkin

Peculiarities. To make jam from apples with pumpkin, you need to use the pulp of sweet fruits of bright yellow color. After cooling finished product You can add one or two tablespoons of honey to the composition.

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, boil 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 has evaporated.

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

with carrots

Peculiarities. Carrot - hard vegetable, therefore, long-term cooking of the fruit is required to soften. Choose sweet juicy specimens of bright orange color.

Components:

• apples - 1.2 kg;
• carrot - 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, pour a glass of water and add three-quarters of a glass of sugar.
2. Heat the mass over low heat until all the liquid has evaporated. This will take 40-50 minutes.
3. Chop apples and lemons (with zest) into medium-sized pieces and mix with carrots.
4. Pour in the remaining sugar, cinnamon and ginger, pour in half a glass of water, cook until the apples soften, remove from heat, cool.
5. Process with a blender or meat grinder.
6. Boil again, cook for one minute.

With chokeberry

Peculiarities. You can cook 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. Berries pour boiling water, cook for five minutes over low heat.
2. Add apples cut into slices (do not remove the core), cover and cook for 20 minutes, stirring occasionally.
3. After softening the berry-fruit mass, remove the pan from the heat, cool a little and grind through a sieve to get rid of the seeds and skin.
4. Add sugar to the puree, boil and cook for an hour over low heat.

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

In a slow cooker

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

Components:

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

Technology

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

A 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 by the instructions for the appliance.

in the microwave

Peculiarities. In the microwave, you can cook a small amount of jam, so using the appliance for preparations for the winter is impractical.

Components:

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

Technology

1. Mix sugar and apples in a microwaveable bowl, cover with a lid.
2. Send the bowl to the appliance for three to four minutes, setting the maximum heating power.
3. Allow the mass to cool slightly, process with a blender.
4. Send it back to the microwave for seven to eight minutes, while the device should work at 60-70% of the possible power.
5. Stir in lemon juice.

Delicacy "with a twist"

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

1. A decoction of the peel. If the peel is cut off from apples, it can be poured with half a glass of water, boiled for ten minutes, strained and used in the preparation of jam instead of water. It is in the skin that contains more pectin, so the delicacy with such a decoction comes out very thick.
2. Honey. Using honey instead of sugar, you can cook more healthy sweetness. Recommended proportions: 0.5 l of bee products per 1 kg of apples. Strong heating of honey reduces nutritional value product, so it is introduced into the composition after the fruit mass is cooked and cooled to 50-60°C.
3. Cake. After harvesting apples, cake remains in the juice cooker. This product is suitable for making jam. The delicacy is brewed 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: bones, skin, ponytails.

With what to eat

It is good to enjoy homemade apple jam with tea or spread it 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. Spread each with apple jam and roll into a roll.

cupcakes

1. Using a mixer, beat two eggs with a glass of sugar, mix in 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 to beat, mix in two-thirds of a glass of refined vegetable oil.
4. Divide among muffin tins, put half a teaspoon of apple jam in each.
5. Send for 25 minutes in an oven preheated to 180 ° C.

Semolina

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

The recipe for apple jam can be customized to the taste preferences of households by adjusting the composition and proportions of the ingredients. A delicacy in which the volume of sugar is 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 must be placed in a cool place.

cook delicious jam for the winter at home, you can use any apples. Early summer varieties are well suited, for example, "White filling" - the fruits boil very quickly, in just 15 minutes they turn into a continuous homogeneous mass. More late varieties type "Antonovka" or "Jonathan" are also suitable for jam, although they take longer to boil, but the jam from them is more fragrant, dense and darker in color.

Today I will cook apple jam on my own. simple recipe from white pour. The jam will turn out thick and homogeneous, moderately sweet, with a pleasant, barely perceptible sourness in the aftertaste. You can always add more sugar if you like, but if you have too much sweet variety then add some citric acid. No gelling powders need to be added. Apples have enough natural pectin, which will thicken the jam to the desired consistency.

Total cooking time: 60 minutes
Cooking time: 40 minutes
Output: 1.5 l

Ingredients

• apples white filling - 1.5 kg (peeled)
• sugar - 800 g
• water - 200 ml

How to make apple jam (easy recipe)

Any apples for jam are suitable, both overripe and even slightly beaten. The main thing is that the fruits are not rotten! I used white apples, which I peeled from the skin and seed pods. Net weight amounted to 1.5 kg. It is most convenient to work with a small knife or a special vegetable peeler. And do not rush to throw away the skins - we still need them, put them in a separate saucepan for now.

Next, the fruit pulp must be cut into pieces. The smaller the cut, the faster the apples will boil. Since I used white filling for the recipe, they can not be chopped, but simply cut into 3-4 parts, they are perfectly boiled in mashed potatoes. I sprinkled the apples with sugar and shook the container well.

Cleaning flooded with water - you will need 500 ml of pure spring or filtered water. Boiled on strong fire about 15 minutes without lid. Then she strained through a sieve and measured out exactly 200 ml of apple broth.

Hot broth poured into a pan with apples and sugar. Set to boil medium fire waiting for it to dissolve sugar crystals. Bring to a boil, stirring. The slices should be completely immersed in the liquid. Foam forms on the surface - it must be removed.

As soon as the fruit mass boiled, reduced the heat to a minimum and cooked for 20 minutes, without a lid, stirring constantly. During this time, the apples should soften and turn into a puree. It is most convenient to bring to absolute uniformity with a submersible blender, if you do not have special equipment, then use a potato masher or wipe through a sieve.

I returned the applesauce to the stove and continued to boil until thick - another 30 minutes. Be sure to stir so it doesn't burn. Readiness can be checked as follows: drip jam on a saucer and tilt, if it does not drain, then it is ready.

I poured hot jam into pre-prepared sterilized jars (dry) and corked with clean lids. Turned upside down and left in this form until completely cooled. From specified quantity ingredients yield was 1.5 liters.

Completely cooled jars can be transferred to storage in a cool and dark place. Over time, the apple jam will become thicker and denser. Shelf life - 1 year.

Let me tell you how to make apple jam - a delicious sweet treat for the winter. Such a dessert turns out to be very tender, thick, moderately sweet and sunny-radiant. For breakfast, it can be served with pancakes or pancakes, make a sandwich from white bread with butter and jam. My kids just love homemade jam from apples and there is nothing surprising in this - delicious!

It must be said that the peculiarity of this recipe for apple jam is that we will cook it not with simple, but with gelling sugar. Due to this time heat treatment is reduced many times over - only 2 minutes from the moment sugar is added. As a result applesauce is not digested, the original color and taste of fresh apples are preserved.

In addition to white granulated sugar, gelling sugar contains pectin and citric acid. Pectin is a natural thickener, gelling agent, which is obtained from raw materials. plant origin(usually fruit). Thanks to its properties, the thickening of jams and jams occurs much faster, thereby ready meals more taste, aroma and benefits are retained.

From the indicated amount of ingredients used, a little less than 2 liters of fragrant and delicate apple jam is obtained. After a few days of storage, the jam acquires the necessary consistency: it stabilizes, becomes very thick, gels well and retains its shape.

Ingredients:

Cooking step by step with photos:

The recipe for apple jam for the winter includes only 2 ingredients - apples and gelling sugar. I note that I have such sugar, which contains pectin (a natural thickener), in a concentration of 1: 1. In other words, 1 kilogram of sugar is used for 1 kilogram of fruit. There are also other types - 2:1 and 3:1 - with them, apple jam prepared according to this recipe will turn out to be less sweet, but more liquid.

You can use absolutely any variety of apples for jam - even sweet, even sweet and sour, even sour. Simply, the more acid in the fruit, the less the flesh will darken and, as a result, ready jam. My apples are sweet and sour, dense and juicy, so the jam turned out to be a light, delicate sunny shade. Wash the fruit, remove the skin and cut out the seed boxes. We cut the pulp itself into small slices and put it in a dish that is suitable in volume (I have 4 liters). I give a lot of apples already prepared.

We put the pan on medium heat and simmer under the lid, stirring until the apples are soft - about 15 minutes. . When the slices are soft and translucent, you can pierce them with a blender if you want a completely smooth apple jam. I love it when they come across in dessert small pieces, That's why soft apples I just mashed it up a bit with a mashed potato masher.

Without stopping to stew the apple mass, pour gelling sugar into it in a thin stream. At the same time, it is important to stir the contents of the pan all the time so that the pectin contained in sugar does not go lumpy. I took the pan off just to take a photo.

Sugar dissolves very quickly fruit mix becomes quite liquid. From the moment the sugar crystals are completely dissolved, cook apple jam for no more than 2 minutes, stirring constantly. If you cook longer, the pectin will lose its gelling properties. This completes the preparation of apple jam - quickly, right?

Pour the prepared apple jam into pre-prepared jars. Each hostess has her own favorite method, and I do it in microwave oven- I wash the jars in soda solution, rinse and pour about 100 ml into each cold water. I steam in the microwave at the highest power for 5 minutes each. I boil the lids on the stove for five minutes too.

Then we roll up (or twist with screw caps) the cans.

Sweet, almost transparent apple jam- one of the most healthy desserts. It can be eaten with bread and just a bite with tea, used for baking, cakes, sweet dishes.

Apple jam is especially relevant on diet days, because 100 g of the finished product contains no more than 50 kcal, despite the fact that sugar is used for its preparation. The natural sweetness of the fruits themselves, the presence of fiber, vitamins and numerous trace elements in them makes apple jam an exceptionally healthy and tasty dish.

In the distant years of hoary antiquity, they did not begin to eat apples of the current season, and even more so, cook apple jam not earlier than the end of summer. Only after August 19, the day on which the pagan Apple Spas and the Christian Transfiguration, the housewives were taken for harvesting apples. Today, it is not at all necessary to adhere to such categorical frameworks and weld homemade jam possible at any time.

In this case, you can use almost any variety of apples, but not strictly foreign, bought in a store. Depending on the initial density, juiciness and sweetness of the fruit, you can get thick jam or liquid jam with transparent slices.

Cooking time depends entirely on the desired result. Therefore, you can cook jam for several minutes or several days. The main thing is to use a time-tested recipe.

Apple jam - step by step cooking recipe + video

A simple recipe and video will tell you in detail how to make apple jam if you don't have a lot of experience.

• Apples - 1.5 kg;
• cinnamon stick;
• Sugar - 0.8 kg;
• Water - 50 ml.

Cooking:

1. Cut out the seed box from the fruits, if desired, peel them from the skin. Cut into random small pieces.
2. Put in a suitable saucepan, pour in water, add most of the sugar and cinnamon stick.
3. Cook over high heat with constant stirring for about 5 minutes. Lower the fire and cook for another 5 minutes.
4. Remove from stove, let cool completely.
5. Add the rest of the sugar and cook until fully prepared on slow fire.

Apple jam in a slow cooker - recipe with photo

Thanks to its versatility, the slow cooker is great for making delicious apple jam in it. Moreover, the process itself will take a couple of hours on the strength.

• Apples - 2 kg;
• Sugar - 500 g.

Cooking:

1. Peel the apples from the skin and cores. Cut them into arbitrary cubes and put in a bowl. Apples should always be put in first, otherwise the sugar will burn for sure until they release the right juice.

2. Sprinkle with sugar. If the fruits are too acidic, then it makes sense to slightly increase the portion of the latter.

3. Set the appliance to the "baking" mode for about 40 minutes. After the jam begins to boil slowly, it must be stirred periodically to evenly distribute the sweet syrup.

4. Boil metal lids, sterilize jars in a convenient way. Spread in them ready jam and roll up.

Apple jam in the oven

If you stand at the stove and cook apple jam in several steps, there is neither time nor desire, then another one will do. original recipe. He will tell you in detail how to cook apple jam in conventional oven. The main thing is to learn a few tricks in advance. For example, you need to cook it in a heat-resistant bowl with thick walls and it definitely will not burn. And so that the mass does not “run away”, the container should be filled only by 2/3 of its volume.

• Apples - 1 kg;
• Sugar 0.5 kg.

Cooking:

1. Cut the fruits into large slices, after removing the core. If the skin is quite thin, it is not necessary to peel it.
2. Sprinkle sugar on top, increasing if necessary.
3. Preheat the oven to 250°C. Place a bowl of apples inside for 25 minutes.
4. Remove, mix well and return back, having previously reduced the heat to 220 ° C.
5. After another 10 minutes, repeat the procedure. This time, taste the syrup and add a little more sugar if needed.
6. Cook the jam in the oven for some more time, depending on the desired consistency. The main thing is to prevent caramelization of sugar, otherwise the mass will turn out to be too thick and viscous. As soon as the syrup acquires an average density, and the surface is covered with light foam, it can be removed from the oven and packaged in jars.

Apple jam for the winter - how to cook, how to roll?

In order for apple jam to stand all winter and always be tasty, it must be cooked according to special recipe. In addition, you should take a little more sugar than usual, and prepare the fruits themselves in a special way.

• Sugar - 1.5 kg;
• Apples - 1 kg;
• Lemon.

Cooking:

1. Peel the apples very thinly, remove the seed box and cut into medium slices. Pour boiling water and blanch for 10 minutes, then immediately cool in very cold water.
2. Water in which blanched apple slices, do not pour out, but partially use to make syrup. To do this, dissolve 500 g of sugar in 1.5 liters of liquid.
3. Transfer the chilled apples to a large basin, pour over the resulting strictly hot syrup and let it brew for about 5-6 hours.
4. Next, drain the syrup through a colander into an empty saucepan, add some (250 g) of the remaining sugar and cook for 8-10 minutes until it is completely dissolved.
5. Repeat the procedure until you enter right amount sand. Leave apples in syrup for at least 8-10 hours between boils.
6. After the penultimate boil, cut the lemon into thin quarters, add them to the pan with apples and pour boiling syrup all together.
7. Do not drain the syrup into the last cooking, but cook together with apples for 10–15 minutes until fully cooked.
8. At the same time, apple slices should become absolutely transparent, and a drop of hot syrup should not blur on a cold plate. Then, while hot, spread the product into sterilized jars.
9. Immediately roll up with metal lids, which must be boiled for five minutes. Let cool well naturally and store it in a closet or basement.

How to cook apple jam slices?

To make apple jam with whole slices, you need to choose varieties with especially dense, but juicy pulp. A prerequisite: they must have been recently removed from the tree.

• Apples - 2 kg;
• Sugar - 2 kg.

Cooking:

1. Cut apples that are not overripe and not stale into slices 7–12 mm thick.
2. Weigh them and measure exactly the same amount of sugar. Fold in layers in a large container, sprinkling them with sand, and leave until morning.
3. The next day, put on medium heat and cook after the appearance of foam, which means boiling syrup, no more than five minutes. In the process, very carefully drown upper layer apples.
4. In the evening, repeat the procedure again, at the end, mix very gently.
5. The next day, in the morning, cook for 5 minutes, and in the evening for another 10-15 minutes until fully cooked.
6. When hot, place in glass, pre-pasteurized jars and seal.

Recipe for thick apple jam

The density of jam in most cases depends on the initial friability of apples. If you take fruits that are too hard and dense, they will have to be boiled for a very long time, and as a result, the jam will not turn out as thick as we would like. In addition, the fruit must be fully ripe, lying down for a day in the shade.

• Chopped slices - 3 kg;
• Sugar - 3 kg;
• Ground cinnamon - 1-2 tbsp.

Cooking:

1. Remove the damaged parts, the core and, if necessary, the skin from the fruit. Chop into arbitrary cubes, put in a basin, layered with sugar mixed with cinnamon. Leave to extract juice overnight.
2. Put on medium gas, bring to a boil, not forgetting to stir. As soon as the syrup boils, reduce the gas a little and cook for about 5-8 minutes. Remove from the stove and leave for at least a couple of hours, maximum for a day.
3. Repeat the procedure two more times at the same frequency.
4. Boil the jam for the last time for about 7–10 minutes, package hot in jars and store in a sealed form after complete cooling in the pantry or basement.

How to cook apple jam from Antonovka?

The Antonovka apple variety is best suited for making jam or marmalade, as the rather loose pulp boils very quickly. But this does not mean at all that it is impossible to get jam with slices from it. You just need to follow the recipe, which paints all the steps in steps.

• Apples - 1 kg;
• Sugar - 1 kg;
• A little salt and soda for pre-soaking.

Cooking:

1. Cut the fruits of the same size into quarters and remove the middle. Then cut into slices of the desired thickness.
2. Dilute 1 tsp in a liter of water. salt and pour prepared apples with salted liquid. Instead of salt, you can use citric acid in the same proportion.
3. After 10-15 minutes, drain the solution, rinse the apple slices and immerse them in soda solution(for 1 liter of water - 2 tsp of soda).
4. Soak for no more than 5 minutes, drain and rinse again in running water. This procedure will hold the pulp together a little and will not let it boil.
5. Put the prepared apples in a saucepan, sprinkling with sugar. Keep a few hours until the juice is formed.
6. Put on fire and boil on strong gas. Remove from the stove and let it brew for 5-6 hours.
7. Repeat the process 2 more times, the last time - boil the jam to the desired consistency. Pour into jars without cooling and seal tightly.

Apple jam - step by step recipe with photos and videos

To bake in the cold season delicious pies at the end of summer, you definitely need to make thick and tasty apple jam. And the following recipe will help in this. Apples are better to choose with juicy, loose pulp. Well-ripened fruits are suitable, perhaps even a little flattened. The main thing before cooking is to cut off everything from the fruit that can spoil the taste of the finished jam.

• Apples - 1 kg;
• Sugar - 0.7 kg;
• Drinking water - 150 ml.

Cooking:

1. Cut the apples pre-cut from bruises together with the skin into arbitrary pieces.
2. Put in a saucepan, fill with water. Place over medium heat and simmer for 15-20 minutes until they begin to puree.
3. Rub the slightly cooled mass through a sieve a couple of times, transfer the puree to a saucepan and bring to a boil.
4. Add sugar and, with regular stirring, cook for about 20 minutes over very low heat.
5. Wait until the finished jam has cooled completely, and pack it in a suitable glass container.

Apple Jam - Recipe

You can cook apple jam, as they say by eye. After all, the final consistency depends entirely on the apples used and the desired result. You can add a little lemon, orange, cinnamon, or vanillin to make the jam more savory.

• Peeled apples - 1 kg;
• Sugar - 0.75 g;
• Boiled water - ½ tbsp.

Cooking:

1. Wash the apples, peel the seed box and peel. Grate on a coarse grater.
2. From the indicated amount of sugar and water, boil the syrup and pour it into the grated fruit.
3. Put on fire and after boiling the mass, cook for about an hour, reducing the heat to a minimum.
4. While boiling, do not forget to stir the applesauce from time to time.
5. As soon as the apple chips are well boiled, and the jam has acquired the intended consistency, cool naturally.
6. Divide into jars and store plastic lids in the refrigerator or under metal in the cellar.

Delicious apple jam

Properly prepared apple jam allows you to save most of the useful properties original product. And by next recipe The jam is also amazingly delicious.

• Peeled fruits - 1 kg;
• Oranges without peel - 0.5 kg;
• Sugar - 0.5 kg.

Cooking:

1. Choose strictly whole apples without rot and wormholes. Cut out the center of each fruit. Cut into equal medium sized cubes.
2. Peel the oranges from the peel, remove as much of the white films as possible. Divide each into slices and cut them into slices corresponding to the size of an apple. It is best to do this directly above the container in which it will be cooked. delicious jam from apples.
3. Put the pieces of oranges and apples together, sprinkle with sugar and mix. Allow about 2-3 hours for the juice to release.
4. Put on slow gas and after boiling the syrup, cook for 10 minutes.
5. Then put it aside and leave for another couple of hours so that all the fruits are saturated with sweet juices.
6. Cook for about 40 minutes on very low gas, until the mass acquires golden color. To make the jam boil evenly, do not forget to stir it from time to time with a spatula.
7. Put the finished tasty jam in a chilled form into jars. For long-term storage they can be rolled up with metal lids.

The easiest apple jam - recipe

Jam prepared according to this recipe is not only as quick and easy to prepare as possible, but also retains almost all the benefits fresh fruit. It's called the "five minutes" for a reason.

• Sugar - 300 g;
• Apples - 1 kg.

Cooking:

1. Peel high-quality fruits from the cores, cut into thin strips or grate.
2. Sprinkle with sugar, mix, as soon as the juice stands out, put on the stove.
3. Let it boil on medium gas, reduce it and cook for no more than 10-15 minutes.
4. At this time, sterilize the jars over steam, and the lids in boiling water. As soon as the jam is cooked, spread the hot mass into the prepared container and seal.

Apple jam with cinnamon

Cinnamon is known to go well with apples. She gives them a spicy and very interesting taste. That is why apple jam with cinnamon is even tastier and more original. And if you add a few more unusual ingredients, and completely turns into a culinary masterpiece.

• Apples - 400 g;
• Cinnamon sticks - 2 pcs.;
• Water - 400 g;
• Cranberries - 125 g;
• Apple juice 200 ml;
• Lemon juice - 15 ml;
• Sugar - 250 g;
• Orange peel - ½ tbsp;
• Juice fresh ginger- ½ tbsp.

Cooking:

1. Pour water, lemon juice, ginger and apple juice into the pan (you can use cider). Put in the cinnamon sticks. Boil the liquid over high heat.
2. Throw in the cranberries, and as soon as the berries start to burst, add the apples cut into pieces, sugar and orange zest.
3. Stirring occasionally, cook the jam for about an hour and a half over low heat.
4. When the apples are well softened and the syrup thickens, remove the cinnamon sticks and pour the finished jam into jars.

Whole apple jam

Jam with tiny whole apples floating in amber syrup, reminiscent of honey, even looks tasty and appetizing. But the most amazing thing is that it is very simple and easy to cook it.

• Very small apples with ponytails - 1 kg;
• Sugar-sand - 1.2 kg;
• Drinking water - 1.5 tbsp.

Cooking:

1. Fruit, without breaking off the tails, sort, wash clean and dry. So that they do not burst during cooking, prick each with a toothpick (ordinary fork) in several places.
2. From the indicated ingredients, make a syrup by boiling it for 2-3 minutes over high heat.
3. Pour the sweet liquid over the apples stacked in a saucepan.
4. After cooling completely, put on fire and bring to a boil. Reduce the heat and cook for no more than 5 minutes.
5. Drain the syrup into a separate container and boil it down a little on medium gas for 15 minutes.
6. Sterilize jars, loosely fill them with boiled apples, pour hot syrup on top.
7. Roll up the lids immediately. Turn upside down and cool slowly wrapped in a warm blanket. You can store in the basement, pantry or just in the room.

Apple and pear jam

To obtain original jam it is necessary to select fruits that are similar in structure to the pulp. Remember: if you take soft pears and hard apples or vice versa, the first will boil, and the second will remain tough. Although in this version you can get a rather unusual pear-apple jam.

• Pears - 0.5 kg;
• Apples - 0.5 kg;
• Sugar - 1 kg;
• Natural honey - 2 tablespoons;
• A handful of cinnamon powder;
• Drinking water - 1 tbsp.

Cooking:

1. Remove the core from the fruit, cut into pieces of the same shape and size. Pour boiling water, and after 5 minutes, immerse in sufficiently cold water.
2. After a couple of minutes, drain it, and dry the pieces of fruit a little on a towel.
3. Mix sugar with water, add honey, cinnamon and boil the syrup in a large saucepan. Put fruits in it and cook for about 40 minutes until they become transparent.
4. Arrange the jam in jars and sterilize them for 10-15 minutes in boiling water. Roll up and put away to cool in a cool place.

Apple jam with nuts

Ordinary apple jam becomes truly original if you add a few nuts to it. Optionally, you can take walnuts, almonds, hazelnuts or even cashews.

• Apples - 1kg;
• Nuclei walnuts- 150 g;
• Medium lemon;
• Sugar - 200 g;
• A couple of bay leaves;
• Black pepper - 3 peas.

Cooking:

1. Cleanly washed and dried apples cut into cubes, while removing the seed box.
2. So that they do not darken, dip for a few minutes in water with the addition of citric acid.