How many minutes to cook apple jam for the winter. Apple jam for the winter - how to cook, how to roll up? How to make jam

26.08.2019 Seafood

Apple Jam Products
Fresh apples - 1 kilogram
Sugar - 1 kilogram

How to make apple jam
1. Select fresh, ripe, dense apples for jam.
2. Wash and wipe the apples, cut in half, remove the stem and core.
3. Cut each half into slices 0.5 cm thick.
4. Put the apples in a bowl, sprinkle sugar on top, cover and leave at room temperature for 5 hours.
5. Apples should give juice. For reliability, it is worth stirring (shaking) apples once an hour or two.

6. Put a bowl of apples and sugar on a slow fire, bring to a boil, cook for 5 minutes, stirring and removing the foam, then remove the jam from the heat.
7. Cover with apple jam and leave for 6-7 hours.
8. Then repeat the procedure.
9. And again repeat the procedure, cook the jam after boiling for 5 minutes and completely cool.
10. And for the last time repeat the procedure - cook after boiling for 5 minutes with a quiet boil. Then pour hot apple jam into sterilized jars.

How to cook apple jam in a slow cooker
In a slow cooker you can cook apple jam without water, in your own juice. Cook jam from peeled apples for 1 hour in the "Stew" mode, from unpeeled apples - 1 hour 30 minutes.

How to cook apple jam in a bread maker
In the bread maker, cook apple jam for 1.5 hours, setting a spatula to mix the dough.

Jam made from fresh apples remains one of the most popular homemade desserts. It’s easy to cook, and it always tastes good. In addition, the main component goes well with most berries and fruits, so the list of recipes is impressive. With a shortage of time, a treat can be cooked in just a few minutes. Contrary to popular belief, even such a “five-minute” will easily stand all winter if the cooking process is properly organized. Before you cook the product in one of the existing ways, you should familiarize yourself with the nuances of manipulation.

Important points in the organization

Of course, in some cases, the dessert preparation procedure depends on the variety and type of apples, but there are universal rules that should never be forgotten.

Solid fruits are recommended to be blanched in boiling water beforehand. This will allow not to peel off the skin, it will soften enough already.
Apple treat is very easy to turn into porridge. To prevent this from happening, you should cook the product for a short time, but in a few steps. It is best to keep the mass on fire for no more than 10 minutes in between intervals.
If you want the jam to stand all winter, you should not reduce the recommended amount of sugar. Deficiency of the product can lead to fermentation and deterioration of the composition. Sugar is also not worth it, otherwise there is a risk of interrupting the natural taste of the fruit.
During cooking, the composition should not be mixed, but shaken. For this reason, it is worth considering in advance in which dishes the product will be prepared.
To determine the readiness of a product, it is not necessary to try it. If the jam is almost transparent, and the apple slices are evenly distributed over the thick syrup, the composition can be turned off and laid out in jars. But if pieces of fruit pop up, this indicates the need for further processing.
If desired, dessert can be cooked not on sugar, but on honey. To do this, take the most any recipe and replace the component using the same proportions.
If you don’t know how long the blank will stand, put a little citric acid into it. This will save her from sugaring.
Given the fact that apples contain a lot of acid, you need to pay special attention to which dishes to cook them in. If it is an aluminum container, the products may oxidize, which will negatively affect their condition. It is better to use enameled pots and basins.

A dish that is still sugared should simply be warmed up in a water bath right in the jar. If its volume is insignificant, it is better to even put the composition in a bowl and stir when heated.

Options for apple jam with slices

Most often, apple jam is boiled in slices. This allows you to get the most saturated product with natural taste and aroma. Most often, preparations for the winter are boiled according to one of the following options:

The classic version. For 1 kg of fruit we take 1 kg of sugar and 0.5 l of water. I wash our apples, dry them, clean them from seeds and peels, cut them into slices. Bring the water to a boil, dip the pieces of fruit into it. You need to cook them for 5 minutes, after which we fold the blanks into a colander. In the remaining fruit broth we introduce sugar and over low heat we cook the syrup. When it is ready, put apple slices into the liquid and hold, shaking regularly, until the composition is transparent and soft. We pour it into banks and close it for the winter.

Tip: If the jam is covered with mold (this is especially famous for “five-minute” cooked not according to the rules), it does not need to be thrown out. Just remove the missing part of the product with a clean spoon, and boil the rest of the mass. In this case, you should use a glass of sugar for every kilogram of the product.

Recipe without syrup.We take equal amounts of sugar and apples, we don’t use any more ingredients. We clean the fruits from seeds, cut into slices, spread in a basin and pour with layers of sugar. Leave for 8-10 hours, then shake, put on medium heat and hold until foam appears. After this, the composition should be boiled for no more than 5 minutes, carefully drowning the pop-up fruits in the syrup. After 8 hours of infusion, repeat the procedure. And again - after another 8-10 hours. The last time we hold the mass a little longer. If everything was done correctly, then after 10-15 minutes of cooking you get a transparent and fully prepared jam.

When using the described approaches, you have to independently decide how much to boil the product. It is not so difficult, just wait for the transparency of the composition. In an extreme case, you can try it, but do not forget that the hot product will infuse a little more in a closed jar.

How to cook apple jam in a few minutes?

It’s easiest to cook foods called “five minutes”. It does not necessarily indicate that the mass will be ready 5 minutes after the start of the manipulation, but very little time will have to be spent on it.

Five minutes with a cinnamon stick. At 1.5 kg of apples we take 2 times less sugar, two tablespoons of water and a stick of cinnamon. My fruit, cleaned from seeds and peel, cut into arbitrary pieces. The fruits are mixed in a suitable bowl with water, half sugar and cinnamon sticks. Keep the mass on high heat, stirring constantly, for 5 minutes. Reduce the heat to a minimum, take out the wand and boil the composition for the same amount. Remove the capacity from the stove, mix with the rest of the sugar and let the workpiece cool completely. Then again bring to a boil, make sure that the sugar has completely melted and lay out in banks.

Five minutes with lemon. For 1 kg of apples we take 1 kg of sugar, a glass of water, lemon and a tablespoon of vanilla sugar. We wash our apples, clean them from seeds and peels, cut into thin slices. Cut the lemon into very thin rings, while removing the seeds. Fruits are laid out in an enameled bowl, sprinkled with half sugar, and left overnight. In the morning we put the container on fire, add water and the rest of the sugar, as well as vanillin. Bring the composition to a boil over medium heat, after which it should be boiled, removing the foam, no more than 5 minutes. If the jam seems underexposed, it should be insisted for a couple of hours and brought to a boil again, or you can immediately put it in jars and close it for the winter.

It is not recommended to invent products that are prepared according to the "five-minute" type on their own. It is very important to sustain the right time and observe the proportions of the ingredients.

Desserts from apples and additional ingredients

Regardless of which apples the product is made from, they can be combined with a wide variety of auxiliary ingredients. Some are better combined with a universal fruit, while others give a specific taste. These jam options are especially popular.

With an orange. For 1 kg of apples we take 1 orange, a glass of water and 1 kg of granulated sugar. I wash, dry, peel the seeds and, if desired, peel them, cut them into small slices or slices. Dip the orange with boiling water, cut into very thin circles or semicircles, while removing the bones. In a saucepan, bring the water to a boil, drop an orange into it and wait 5 minutes. We fill in a little sugar, stirring the composition, wait until the crystals are completely dissolved. Remove the container from the stove, add apples to the mass, knead and leave for an hour. After that, return the pan to the stove, bring the workpiece to a boil and cook on low heat until the jam is ready.

With a plum. Take 1 kg of apples, plums and granulated sugar, a glass of water. Wash apples and plums, remove seeds, cut into slices or cubes. Put the fruits in a bowl, fill with water and start cooking until the ingredients soften. Then we fill in sugar, mix everything and cook until tender over low heat. In this case, regularly stir or shake the composition, remove the foam from the surface. We lay out the finished jam on the banks and close it for the winter.

A multi-component dessert.For 400 g of chopped apple pulp, take a pinch of cinnamon, 2 cups of water, half a cup of cranberries, a glass of apple juice, a teaspoon of lemon juice, a glass of sugar, half a tablespoon of grated ginger and the same amount of orange peel. In a saucepan, mix water, lemon and apple juices, ginger, cinnamon. Bring the composition to a boil, throw the cranberries and wait for the berries to burst. Then we spread apples, sugar and zest of citrus, cook for 1.5-2 hours, periodically stirring the composition.

Variant of pear and apple treats. The components in this case need to be taken with the same texture so that they evenly boil. We take 0.5 kg of apples and pears, 1 kg of sugar, 2 tablespoons of honey, a glass of water and a pinch of cinnamon. We wash our fruits, clean them, remove seeds and peels, cut them in equal pieces. Blanch them in boiling water, after 5 minutes put them in cold water. After another 2 minutes, drain it, and put the workpieces on a towel. From sugar, water, honey and cinnamon we cook a homogeneous syrup, in which we put the prepared fruits and cook for at least 40 minutes. Components should become transparent. Then lay out the composition on the banks and roll up for the winter.

In addition to the above options, apples go well with nuts, cherries, currants and peaches. During the preparation of products, you can use not only traditional seasonings (cinnamon, vanilla, ginger), but also rather unexpected ingredients. The aroma and taste of the dessert are given by allspice peas, bay leaves, rosemary, mint. The main thing is not to forget to catch these components until the packaging of the composition of the banks.

How to cook a treat in a slow cooker or oven?

Fans of unusual experiments can move away from the traditional approach to cooking apple jam and try one of the following methods for creating blanks.

Apple jam in a slow cooker. For 2 kg of fruit, take 2 cups of sugar. We clean the fruits from the skin and seeds, cut into cubes and put in the crock-pot, sprinkle with sugar. It is necessary to use just such a sequence of actions, because if you put sugar first, it will burn. We set the "Baking" mode, you need to cook the composition for about 40 minutes. It is better not to completely close the lid, as after the product begins to boil, it should be mixed so that the syrup is evenly distributed. If the components do not reach readiness within the specified time, increase the processing time.

An apple dessert in the oven. For 1 kg of fruit, take 2 cups of sugar. It is necessary to immediately decide in which dish to prepare such a dessert, because it cannot be filled by more than two-thirds. My fruit, clean from the core, the skin can be left. Cut them into slices and sprinkle with sugar. Place the container in a preheated oven and leave for 25 minutes. We get the workpiece, mix, reduce the heat a little and cook the mass for another 10 minutes. Again we take out the dishes, try the almost finished jam, add sugar if necessary. Cook the mass for another 10 minutes and repeat until the product reaches readiness.

When choosing a recipe, it should be remembered that an apple five-minute is much more useful than a complex multi-component dish, which takes several hours to prepare. Given the short duration of the heat treatment, in this way it is possible to save a significant part of the useful components. But this does not mean that you need to abandon other original desserts. Just their use should be normalized.

An amber hue, a terrific aroma, an addition or an independent dessert - it's all about delicious apple jam. In ancient times, eating apples and cooking from them the sweets of the hostess was accepted only after Apple Savior, at the end of summer. Now you can cook a treat at any time of the year, the main thing is to find out how to do it right.

How to Cook Apple Jam

Any apple jam for the winter is an opportunity to enjoy the taste and aroma of ripe fruit in the cold season. Sweetness is very useful, during the cooking of which many vitamins remain. What fruits to use and how to cook apple jam? You need to choose any homemade apples, but not foreign, grown in greenhouse conditions. The delicate taste, aroma and density of the dish depend on this. How to cook apple jam? Depending on the recipe and variety of apples, the process can take from 5 minutes to several days.

Apple jam - recipe

Cooking time: 2 hours.
Servings Per Container: 5 Persons.
Calorie content: 250 kcal per 100 g.
Purpose: dessert.
Cuisine: Russian.

The classic recipe for apple jam consists of the apples themselves, water, a sweetener (sugar). Cinnamon stick gives a pleasant aroma, playful taste to the dessert, this spice goes well with fruit. Ready dessert can be stored tightly closed in the refrigerator or spiced up in transparent jars for the winter to enjoy summer tastes in the winter.

Ingredients:

apples (any grade) - 1.5 kg;
water - 5 tbsp. l .;
sugar - 850 g;
cinnamon - 1 stick.

Cooking method:

Clean the washed fruits from seeds, tail, and, if desired, from the peel. Cut into small pieces.
In a container for cooking, add fruit, fill with water (you can boil water). Pour a small portion of granulated sugar, put a stick of cinnamon.
Bring to a boil over high heat, boil for 5 minutes, then reduce the heat and cook for another 5 minutes. Remove from the stove, leave to cool.
When the mass has completely cooled, add the remainder of the indicated sugar and leave to simmer until the dish is cooked. After that, the product is ready to be twisted into cans.

How to cook sliced \u200b\u200bapple jam

Cooking time: 2 hours.
Servings Per Container: 7 Persons.
Calorie content: 260 kcal per 100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty of preparation: easy.

You will have to tinker with this dessert, although the total cooking time does not take more than two hours. As a result, an amazing apple jam with slices will appear on your table, which can serve as a dessert or a snack. How to cook apple jam, which will be not only useful, but also very tasty? The recipe is useful for housewives who want to experiment a little with the usual dish. For dessert, only fruits that were recently picked, not too soft, are suitable.

Ingredients:

apples - 2.5 kg;
sugar - 2.5 kg.

Cooking method:

Wash and peel the seeds, cores, and tails from the fruit. Cut into slices that are not too thick.
Put apple slices in a stew container, sprinkling them with sugar. Leave to stand for 8-10 hours.
After the fruit has started juice, place them on the stove, on medium heat. When the syrup boils (the appearance of foam indicates this), hold the mass for another 5 minutes on fire and remove.
Dip the top layer of slices in syrup gently with a spoon, but do not bother them.
After 10 hours, repeat the cooking procedure (5 minutes after boiling the liquid), stir gently, leave for another 8-10 hours. After that, boil again for 15 minutes, until the dish is completely ready.

Five minute

Cooking time: 2.5 hours.

Servings Per Container: 7 Persons.
Calorie content: 265 kcal per 100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty of preparation: easy.

The recipe for Jam from the Five-Minute Apples is very simple, useful to a young housewife, because the preparation of the ingredients is minimal, and the delicacy is cooked quickly. If you choose acidic fruits, then the amount of sugar indicated in the recipe can be increased, and your favorite spices can be used as additives. The delicacy can be ordered in banks, hidden in the cellar, stored for a long time. If desired, you can put the product in the refrigerator. An option for dessert or breakfast.

Ingredients:

apples - 2 kg;
sugar - 350 g;
favorite spices (vanilla sugar, powder or cinnamon sticks) - to taste.

Cooking method:

Rinse and peel the fruits, remove the skin. Prepare the jars: they need to be washed and sterilized.
Grate the fruits on a coarse grater, sprinkle generously with sugar and leave for 2 hours to let the fruit drain juice.
Add the spices for dessert, leave on a slow fire. When the mass is boiling, hold for 5 minutes, stirring constantly, remove and roll into jars.

How to Make Apple Jam - Secrets

Learn how to make apple jam so that your friends dream of getting to your tea and tasting a delicious dessert with a delicate aroma:

Thorough processing of fruits is required - all the appetizing and benefits of goodies depend on it. It is necessary to wash the fruit only under running water, letting the water drain in a colander. Cut out cores, take out bones, ponytails so that nothing superfluous comes across in a dish.
If you want the fruit to retain a light color, you need to blanch them before processing in salted soda for 3 minutes.
In addition to apples and a sweetener, all kinds of spices (cinnamon, ginger, vanilla), fruits and berries (orange, plum, lemon, raspberry) are used as additional ingredients. All ingredients must be selected, without rot, damaged areas.
Sugar is better to take refined.
The dish is ready if the syrup becomes golden, uniform in color and structure. The readiness of the syrup is checked, drop by drop on a clean plate: if it drains too quickly, the dish is not yet ready.
The mass must be constantly mixed, remove the foam. If these are slices, then carefully shift them with a spoon so that the top layer is buried in the liquid. Lower the fruit periodically so that the top does not remain moist.
The cooling process in banks should be gradual. You need to follow the instructions: immediately rinse, sterilize, dry the cans. Then lay the jam after heat treatment in a pan (basin, multicooker), roll up the blanks with covers, leave to cool completely under a blanket or jacket. You can’t put it in jars over the main container, otherwise the glass may burst, fragments will ruin the dessert.
You can depart from the recipe, bring the dish to the desired consistency: pour boiled drinking water (this may be necessary if the mass is too thick), prepare your favorite spices and their mixtures, and adjust the amount of sugar.

Video

A delicious addition to fragrant freshly brewed tea will be apple jam with amber slices. It will be perfectly combined with freshly baked pancakes, it will be an ideal filling for a pie or an independent dessert that will appeal to both children and adults. And preparing such a treat is very simple.

Classic apple sliced \u200b\u200bjam

No additional ingredients are used in this recipe. Only: 1 kg of fruit, 720-920 g of granulated sugar.

The apples are washed well, but not cleaned. Each is cut and discarded from the seed box. The resulting pieces are cut into thin slices.
Fruit slices are laid out in a pan in layers. Each new one is abundantly sprinkled with sugar. Under the lid, the container is left overnight. During this time, the right amount of fluid will appear.
In the morning after boiling the mass, it boils for 5-6 minutes. In no case should fruits be disturbed.
When the pan has completely cooled, everything is again boiled for several minutes and left to cool. So the process is repeated three times.

After the last, you can pour a treat on prepared sterilized jars.

With walnut and zest

With nuts and citrus zest, the sweetness is obtained with an amazing aroma and a slightly sour taste. Ingredients: 220 g of walnut kernels, medium orange, 970 g of hard apples, about the same amount of granulated sugar.

The apples are washed, get rid of the middle and thinly cut. If you want to get a thick product, then you need to put them in a wide bowl, if liquid - in a narrow bucket. Fruits are laid out in layers, each of which is densely sprinkled with sugar.
Under parchment, the container is left for 10-11 hours. A whole spiral of orange peel is added to it.
The procedure is repeated three times: the mass is boiled for 5-6 minutes, after which it is completely cooled.
When the mass begins to boil for the last time, it can be gently mixed and sprinkled with nuts. At the end of cooking, the zest is removed from the treat.

And roll it up. Then turn them over, wrap them up with something and leave to cool. Store workpieces in a dark, cool place.

Ingredients:

1 kg of sugar.

Cooking

Peel the apples and cut into large slices. Sprinkle them with sugar, mix and leave overnight. During this time they will start up juice. Drain it into a separate pan. Transfer apples to another pan.

Put the juice pot on the fire and bring to a boil. Pour the apples in boiling juice and leave to cool completely - for about 12 hours.

Drain the juice from the apples again, bring it to a boil and pour fruit over it. Leave for another 12 hours. Repeat pouring apples in boiling juice again and leave it for 12 hours again.

Then put the pan with jam on a moderate fire and bring to a boil. Reduce heat slightly and simmer another 20 minutes.

Ingredients:

1 kg of apples (in peeled form);
1 kg of sugar;
½ teaspoon ground cinnamon.

Cooking

Ingredients:

1 kg of ranetki or other small apples;
1 kg of sugar;
250 ml of water;
¼ teaspoon of citric acid.

Cooking

On each apple, make a few deep punctures with a toothpick. But do not pierce the fruit through, otherwise the peel will peel off during cooking.

Pour sugar into a saucepan and pour over water. Put on moderate heat and wait until the sugar begins to dissolve. Add citric acid and, while stirring, cook until sugar is completely dissolved.

Put apples in syrup, mix and bring to a boil over very low heat. Cook for another 5 minutes and remove the pan from the stove.

Cover the apples with a plate and squeeze a small load, such as a jar of water. Leave the apples for 10-12 hours so that they are soaked in syrup.

Remove the load, bring the jam to a boil again over a very low heat and boil for 10 minutes. Do not mix apples so as not to damage them.

Then again put the fruits under oppression for 10-12 hours. Boil the jam for the third time - 15 minutes after boiling the syrup.

Ingredients:

2½ kg of apples (unpeeled);
1½ kg of sugar.

Cooking

Peel and peel apples. Cut the fruit into large slices and place on a baking sheet.

Place it in an oven preheated to 170 ° C for about 20 minutes until the apples are softened. Then grind them in a blender and grind through a sieve.

Transfer applesauce to a thick-bottomed pan and add sugar. If the apples are very sweet, the amount of sugar can be reduced.

Constantly stirring, cook the jam on high heat for 20-30 minutes. When it begins to boil and becomes translucent, put a little jam on a plate. If it does not spread and no liquid is released from it, you can remove it from the fire.

iamcook.ru

Ingredients:

250 g of apples (in peeled form);
250 g of pears (in purified form);
1 tablespoon of water;
300 g of sugar.

Cooking

Peel apples and pears from peel and seeds. Cut the fruit into small slices and put in a saucepan.

Add water and simmer under a lid for about 35 minutes, until the fruit is soft. Mash them with a hand blender.

Pour sugar, mix and bring to a boil. Then mashed for another 2-3 minutes.

webspoon.ru

Ingredients:

1 kg of apples (in peeled form);
1 kg plum (in purified form);
1½ kg of sugar;
150 ml of water;
½ teaspoon of citric acid.

Cooking

Remove the cores from the apples and cut the fruits into medium slices. Cut the plums in half and take out the seeds.

Pour sugar in a saucepan and pour water. Put on moderate heat and, stirring, completely dissolve the sugar. Put apples and plums in syrup.

Bring the jam to a boil, boil for 10 minutes, remove from heat and leave for 4 hours. In the same way, boil the jam twice more. At the end of the last cooking, add citric acid, mix and cook for another 5 minutes.

Ingredients:

1 kg of apples (unpeeled);
1 orange
600 g of sugar.

Cooking

Peel apples and peels. Cut the fruit into small cubes.

Cut off the zest from the orange and the white layer. Cut the zest and pitted orange pulp into slices. Pass them through a meat grinder or grind in a blender.

Put apples and orange in a saucepan and cover with sugar. Stir and bring to a boil over low heat. Cook the jam, stirring, for about another 50 minutes.