Apples are necessary and useful to everyone. An amazing combination of taste and aroma with vitamins, acids, pectin and fiber can heal and improve the mood of everyone. The fruits of most autumn and winter varieties are stored well and for a long time, without losing their properties, however, apple blanks for the winter have always been relevant and varied. They have a special taste, help in creating family culinary traditions, save future time and effort.

SWEET PREPARATIONS FROM APPLES TO WINTER

The main apple blanks for the winter are desserts: jam, jam, marmalade. Cinnamon apples, anise, saffron pepin, simirenko, ranets and some others, even a very ripe Antonovka, are best suited for them. It is important that the apples are sweet, because the acidic fruits are easily digested during cooking.

Apple jam

Traditionally, for apples, apples are peeled and cut into slices no thicker than 2 cm. However, you can cook unpeeled apples either whole without a core (it is removed with a special tube), or sliced \u200b\u200binto quarters. Apple jam as a preparation for the winter can be prepared in different ways.
Jam recipe . Peel and chop 1 kg of apples, dipping slices in acidified or salted water, so as not to darken. Then rinse slightly, put in a colander, dip in hot water for blanching for 5 - 10 minutes. Take out, dip in cold water. From 3 cups of hot water from blanching and 800 g of sugar, prepare the syrup and transfer apples to it. Stand for 3 to 4 hours. Boil for 5 minutes and stand for another 8 hours. At the beginning of the second rack add freshly made syrup from 0.5 kg of sugar and a glass of water. Repeat cooking another 1 - 2 times for 5 - 7 minutes. To keep the syrup liquid, pour citric acid on the tip of the knife at the very end and mix. Cool and pour into jars.
Jam recipe. Peeled and chopped apples, (1 kg), blanch and boil the syrup from this water in proportion: 5 cups of sugar and 2 cups of water. Pour them apples, stand for 4 hours and cook for 5 - 7 minutes 3 - 4 times until cooked. If some slices are cooked before the rest, remove them and transfer to a jar. For a strong aroma, vanilla or citrus zest can be added at the end.
  Excellent harvesting in the winter - paradise apple jam . For 1 kg of apples, cut the branches in half, remove the remaining sepals, wash and chop. Dip for 5 minutes in boiling water, cool, and make syrup from this water: 1.3 to 1.5 kg of sugar per 800 ml. Immediately pour apples on them, stand for several hours and cook jam in several stages.

Jams

For apple blanks in the form of jams, there are no strict requirements for the variety and degree of ripeness. The final taste is controlled by the amount of sugar and the volume of water. But it is better to take apples with a sweet and sour or even sour taste.
Apple jam . Peel 1 kg of apples and cut into small pieces, pour a glass of sugar and pour 1.5 - 2 cups of water, cook over low heat. When the apples begin to boil, pour 2 cups of sugar and cook until tender, about 40 minutes. You can immediately mix all the ingredients, bring to a boil and cook in one or more steps, but the apples must be boiled so that this happens for sure, they are rubbed on a coarse grater.

We recommend reading: WHAT TO PREPARE FROM APPLES

"Five Minute" of apples

For this harvest of apples for the winter, there are exact proportions - 1 kg of fruit and 200 g of sugar, but you can do it by eye. Apples should be taken in one variety, then they will be ready at the same time. In a 5-liter pan, put peeled and arbitrarily chopped ripe and juicy apples. Pour 1 - 3 cups of sugar with a slide, mix, close and leave overnight to make juice. Then bring to a boil, cook for 10 - 15 minutes, transfer to hot sterile jars, roll up.

Apple blanks in the form of jam or five minutes have a wide range of uses, they can be a filling for pies or charlotte, and the basis of sweet and sour sauces.

Dessert blanks from apples are most often made with sugar, but there is a recipe for mashed potatoes, which can be prepared both sweet and natural.

Apple puree

Peel and chop the apples, add 2 cups of boiling water to 3 kg, cook for 10 - 20 minutes, so that they are completely boiled. Quickly wipe the hot mass through a colander, but it is better through a sieve, warm it up again for a couple of minutes, put it in hot dry liter jars, pasteurize in a water bath at 70 ° C for 30 minutes or sterilize for 15 - 20 minutes when boiling, roll up, turn over. To make the mashed potatoes not darken, put ascorbic acid, it slows down the oxidation and lengthens the shelf life.

If there are a lot of apples, at the same time there is carrion or unripe and substandard apples of different varieties, it is worth making real jam or exquisite marmalade as apple blanks for the winter.

Apple jam

Weigh the ready unsweetened mashed potatoes, put in a bowl for jam, heat to a boil. Cook for 5 - 10 minutes over medium heat, to a little thicken, add 800 g of sugar per 1 kg of mashed potatoes. After the sugar has dissolved, intensify the heating for an intense boil, stir all the time. Put on a plate, the finished jam does not spread when cooled. You can check the readiness by temperature. If on a thermometer 106 ° С - the boiling temperature has seen, everything is ready. Arrange in hot dry jars, cool for 1 - 2 days, when a film appears on the surface, cover with parchment and tie, or roll up, as usual jam.

Marmalade

Applesauce marmalade . For mashed potatoes, take sweet summer berries, pour juice of sour berries and prepare mashed potatoes, weigh it. Pour into a low saucepan, preferably steel, pour 600 g of sugar per kg of mashed potatoes and cook, stirring all the time with a wooden or plastic spatula until the apple mass falls behind the bottom. Pour the mixture onto a coated dish or baking sheet, level with a knife. Sprinkle with ground nuts or chopped candied fruits. When the marmalade is slightly dry, roll up and chop.
Baked apple marmalade . Bake apples in the oven, immediately quickly wipe through a sieve and remove the skin and seeds, weigh. For 1 kg of finished apple mass, put 500 g of sugar, stir and cook until the marmalade is ready (if you put a rasp on the bottom, a groove will remain). Pour in a thin layer, cool, sprinkle with sugar and chop.

PREPARATIONS FROM APPLES TO WINTER - COMPOTES

For canned compotes, they take not quite ripe autumn or winter varieties with dense sour or sweet and sour flesh. In one jar it is better to put apples of only one grade, smooth, without flaws. Typically, the fruit is not peeled, but only quickly cut into large slices of the same size, removed the core and, so as not to darken, dip in a solution of citric acid, 3 g per liter, or salt, 20 g per liter, no longer than half an hour.

Stewed apples . Put prepared apples in a colander or in a special basket, blanch for 5-7 minutes to displace air and prevent darkening. Immediately transfer to chilled water for 2 minutes, drain, drain and place in banks, shaking them for a tight packing. Pour boiling syrup, 700 ml of water and 300 g of sugar, sterilize and roll up. For harvesting apples for the winter, the more popular option is when apples are poured with syrup, kept for 5-7 minutes, drained, boiled and refilled, immediately rolled up without sterilization and wrapped in a blanket for slow cooling.

Quick apple compote . Wash thoroughly, quickly chop and immediately spread into banks, just below the coat hanger. Pour sugar at the rate of 2/3 cup per liter jar, pour boiling water, sterilize and roll up. The syrup is quite sweet, but in winter it can be diluted with water or fruit drink.

To add decorativeness to apple blanks in the form of compote, berries with intensive coloring are added to them - blackcurrant, cherry or dark seedless plum, and redcurrant or gooseberry can be flavorings. The amount of sugar does not need to be changed.

PREPARATIONS FROM APPLES FOR WINTER - SEASONS TO MEAT AND FISH

The universality of the apple is such that it can be the main component, the soloist, not only in sweet desserts, but also in appetizers and seasonings. The number of recipes for snack apple blanks is quite large.

Apple seasoning . Peel and chop 5 kg of sour, slightly unripe apples, boil in a saucepan with a small amount of water, wipe through a sieve. Transfer mashed potatoes to a low saucepan. Grind 300 g of garlic and 100 - 300 g of parsley, coriander, dill and celery, total 800 g. Peel and chop finely 500 g of sweet pepper. Put everything in mashed potatoes, salt and sugar to taste, approximately 2 to 3 tbsp. l Cook for 10-15 minutes, put the hot seasoning in hot and dry jars, sterilize and tighten.

Horseradish Apple Seasoning . 4 kg of apples, a glass of garlic cloves and 400 g of horseradish, peel, chop, chop with a meat grinder, season with 3 tbsp. l salt and 2 tbsp. l Sahara. Mix everything very well, put it in clean jars, put in the refrigerator.
Seasoning from apples and lingonberries. Bake 1 kg of apples and cook mashed potatoes. Dip 1 kg of berries in boiling water for a couple of minutes, drain and put in mashed potatoes. Flavor 1 - 2 tbsp. l sugar, put 4 cloves and a slice of cinnamon. If the mass is very thick, pour a glass of water. Cook for 25-30 minutes, stirring, put into small banks, sterilize for 20 minutes and roll up.

Soaked apples

Urination is an old method of harvesting apples. The easiest option is to soak together with cabbage in a barrel, when apples and cabbage with carrots are laid in layers, the brine is made according to the recipe for sauerkraut. But you can cook them separately. To do this, select ripped (not scalloped) apples without defects of autumn or winter varieties and let them lie down after harvesting for 2 to 3 weeks, so that they “reach”, and part of the starch turns into sugar.

Harvested soaked apples . Wash the apples and put them in thick layers in a large enameled pan with the legs up. At the bottom of the pan and between the layers of fruits, put the leaves of currant, mint, cherry, raspberry, but it is better to straw rye or wheat. Cover the top layer with leaves, then boiled canvas, then put a wooden circle and oppress. For brine: mix 15 g of malt or 20 g of rye flour in water so that there are no lumps, brew boiling water to a liter, boil, stand, add 50 g of sugar and 15 g of salt. Pour the apples and leave at 10 - 15 ° C for 10 - 12 days, make sure that the apples are completely drowned in liquid, if necessary, top up. Then rearrange in a cold place, store until the next harvest.

Pickling apples

Pickled apples are another type of apple harvest for the winter. Cut ripe apples without defects into 2 - 4 parts, remove the core. Peel off coarse skins, thin can be left. Blanch at 85 ° C for 5 to 7 minutes, pour cold water over it, arrange in banks as tightly as possible, add cloves, allspice, a slice of cinnamon. Pour marinade at the rate of 1 liter of water from blanching, 4 cups of sugar, 160 g of 9% vinegar. Sterilize and roll up.

Obviously, apple recipes for the winter are not limited to these recipes. You can make wine or juice, and from the "waste" to prepare mashed potatoes or filling for pies, which are frozen in plastic containers. It will significantly speed up and simplify the multicooking process. Any apple blanks will help preserve everything that nature has given us for health, benefits, savings, pleasure, and for festive memories of the summer!

If you follow the established culinary terminology, then our harvest should not be called jam from apples, but rather - thick jam. But in fact, this is something between jam and jam - the product is more dense than jam, but whole pieces of apples are stored in it. It is this consistency that has its advantages - on the one hand, this jam does not need to be boiled for so long as the classic one, on the other - it can be used as a filling for pies without additionally making starch.

The harder and more acidic the apples are, the better their slices will be preserved in the finished product.

Ingredients

• apples - 1 kg
• sugar - 1 kg

How to make jam from apples

  1. The most important thing in the recipe is apples. They should be tight and not overripe. Choose a variety of your choice, but the sweeter the fruit, the less sugar will be needed. I always recommend using seasonal products - they are much fresher, more fragrant and they have less preservatives and other industrial impurities. Wash the apples thoroughly, remove the peel and core. If there are slightly wrinkled parts, they must be cut off. Do not be lazy to choose fruits well.

  2. Finely chop the fruit, pieces should be about half a centimeter in size. There is a lot of pectin in apples, so this jam will be well gelled. The smaller you cut the apples, the more creamy the dessert structure will be.

  3. Put the apples in a pan and add sugar. If you have a sweet variety, the amount of sugar can be reduced, and if you are an incorrigible sweet tooth, focus on your taste. If you wish, you can add a little lemon juice, it will give the jam extra piquancy, but this is not necessary. In apples with sugar, add 3 tbsp. l water.

  4. Then everything is very simple: put on fire, bring to a boil, reduce power and cook for 30-40 minutes. Stir the jam periodically so that the liquid evaporates evenly. Soon you will notice how it will acquire a pleasant jelly-like structure.

5. Determining the readiness is very simple: you need to drop a little jam on a plate and let cool. If it holds well and does not drain, then everything turned out as it should.

  6. Jam can be tasted as soon as it cools down, or it can be stored for a long time and enjoyed throughout the year. To do this, pre-sterilize the cans, scalding them with boiling water, and, of course, do not forget about the lids. We shift the still hot jam and immediately close it tightly. Allow to cool completely by wrapping the cans “in a fur coat” - a blanket or other heat-saving item. Store in a cool and dry place.

  Apple jam is a piece of summer that will delight you in the cold autumn, and will come in handy during the New Year holidays.

Mistress note

1. It would seem that the quality of water for sugar syrup does not matter: the fruits will be boiled in it for a long time - it will acquire a peculiar aftertaste. This is true, but nevertheless two points should be taken into account: firstly, neither tableware nor medicinal minerals are used in the preservation process; secondly, the liquid that flows from the tap in most CIS countries has not yet earned the title of drinking water. For cooking, including home cooking, you need a high-quality filtered, if there is nowhere to get a spring or well.

2. White filling allows you to cook jam not in the autumn, but in June, because the fruits of this variety ripen early. One caveat: such as in the photo, the delicacy will not work, because the flesh of the delicate June apples as a result of heat treatment will turn into a heterogeneous mashed potatoes. Though lumpy, it’s tasty.

3. Any apple sweets are traditionally complemented with cinnamon. At the beginning of heating the jam, while it is completely liquid, with intense stirring, add powder spice or independently chopped stick. There is an opportunity to facilitate the task - to buy a culinary essence, only you need to purchase a natural one. For a half-liter capacity it will require very little - 2-3 drops.

Probably not a single country house can be imagined without apple trees. For gardeners, the apple tree is the most beloved fruit tree, which can most often be found on a personal plot or in a garden, broken around a country house.

Jam
  One of the reasons for this fame can be called a huge number of blanks, which can be prepared from apples. So, for example, apples can be salted, pickled or soaked. A jam, jam, jam from apples, you can get such that only at their sight all fingers lick.

Among the various methods of harvesting apples, there is one, when used, which jam can be prepared within five minutes. Want to know how to make apple jam so fast?

For this you need, based on 1 kg of peeled and seed nest apples, only 150-200 g of granulated sugar.

Jam is prepared in this way: sliced \u200b\u200bapples are placed in a pan and covered with sugar, after which they are allowed to infuse for at least an hour in order for the juice to stand out. To make the process move faster, the mass can be stirred periodically. After the juice stands out put the pan with apples on a stove with low heat and bring to a boil.

So that the apple mass does not burn, it must be constantly stirred. After the contents of the pan are boiled for about 20 minutes, you can assume that the jam is ready. Then you can proceed to shifting it into glass jars and actually closing them with lids. The only drawback of this method of harvesting apples is the inability to store such jam for a long time. But such jam from apples for the winter is very good!

Another type of harvesting also not subject to long-term storage is jam obtained by the "raw" method, where apples are rubbed on a coarse grater and mixed with sugar in volume in a ratio of 1: 1. Before cooking in this way, apples should be doused with boiling water and then wiped dry. More than others, apples of winter varieties that are quite juicy and hard are suitable for this recipe.

In addition to the "raw" there is also a "dry" method of cooking jam from apples. To make jam in this way you, per 1 kg of apples, will need: granulated sugar - 300 g, ground cinnamon - 1 tsp, citric acid - 5 g.

The recipe for jam prepared in a “dry” way is as follows: seed nests are removed from apples, then they are cut into two or four parts and boiled in 65% sugar syrup, after which they should be left to infuse in syrup for about 8 hours. After that, the fruits are removed from the pots and sprinkled with granulated sugar (ideally powdered sugar) mixed with cinnamon and citric acid, mixed well, and the excess sugar should be sifted out, and dried at 40 degrees above the stove or in the oven, which should be periodically ventilated) on for 10 hours. This jam is stored in a dry place, in boxes lined with parchment.

There is another method of cooking such jam: apples are also peeled from the core, then cut into large slices and laid on a baking sheet peeled down in one layer. Sugar, citric acid and cinnamon are mixed and apples are sprinkled with this mixture, after which they are placed in an oven preheated to 200 degrees and dried for half an hour. After the apple slices have dried, they should be removed from the oven, cooled and laid out on parchment paper or food foil pre-sprinkled with sugar. In this form, the apples are dried at room temperature for another 2 days. Then the jam can be packed in a storage box.

Jam

You can also make jam from apples. Not sure how to make apple jam? It doesn’t matter! For this purpose, any sour variety of apples is more suitable.

Jam, unlike jam, can be cooked in one go. To do this, peel, seed nest is removed from apples cut into 2 or 4 parts. So that the slices do not darken, they should be held for 20 minutes in water with citric acid (1-2 g of acid per 1 liter of water). Then the slices need to be blanched with boiling water and only after that, when hot, put them in an enameled dish. Also, add 1 glass of water and 1 kg (if the apples are very sour, then 1.2 kg) of sugar per each kilogram of apples to the pan. Then the pan with apples must be brought to a boil and boiled for half an hour.

To determine if jam is ready, you can drip it on a saucer. If the drop did not spread and quickly thickened, then you should finish cooking and proceed to pour the hot jam into sterile jars. After the transfusion, let the jam cool, and then the can can be closed with parchment paper pulled with an elastic band. Rolling cans is optional.

Jam

Jam, jam from apples - that’s what ... Jam can also be made from apples, storage of which will not be a problem, even if it is not pasteurized. Interested in ?! Well, I’ll tell you how to cook jam from apples!

By the way, jam - this is a sweet apple puree, boiled from the initial volume by at least a third. For its preparation per 1 kg, you will need 700-800 g of sugar. Cut the washed apples into slices and put them in a container, where it will cook the jam, add a glass of water there.

All this mass is boiled for about 10-20 minutes, until the apples are softened. In this form, they can be easily wiped through a sieve. The mashed mass is again brought to a boil, sugar is added to it, and all this is boiled until about a third of the original volume of jam is left.

Ready jam is still hot laid out on the banks, but not closed, but allowed to “rest” for 1-2 days, as a result of which a dried crust will appear on the jam. Only after its appearance cans should be closed with plastic lids.

Well, what have they prepared jam, jam and jam from apples? Now wait for the winter to try it!

What kind of blanks are not made from apples, but those whose time and effort to prepare them take a minimum are especially appreciated by the hostesses. These express blanks can be attributed to jam. Unlike jam, there is no need to worry about the preservation of fruit slices in the finished dish and the transparency of the syrup. Apple jam is a versatile dish. It can be used as a spread on a piece of fresh bread, as a filling for baking, or as a sauce for pancakes.

Apples for jam can be taken absolutely any grades, but sweet and sour grades are especially appreciated. For jam with apple slices, the initial product should have a dense juicy pulp, but from overripe fruits, basically, jam is prepared homogeneous in structure. To do this, boiled pieces are mashed with a blender.

Do I peel apples before cooking? There is no exact answer to this question. It only depends on your taste preferences. If the apples are crushed in small cubes or rubbed through a meat grinder, then the peel can be left, however, jam from pre-peeled apples will be much more tender in consistency.

A selection of the most delicious apple jam recipes

A simple jam recipe

Three kilograms of apples are peeled and passed through a meat grinder. As soon as possible, until the fruits are blackened, they are sprayed with 2 tablespoons of lemon juice and covered with 2 kilograms of sugar. The mass is thoroughly mixed and put on medium heat. So that the thick mass does not stick to the bottom of the cooking vessel, it is constantly mixed with a wooden spatula. Cooking time is usually 30 to 40 minutes. This cooking recipe is the fastest, but, due to the fact that the apples are chopped raw, the finished product takes on a darker shade. To avoid this, a recipe with mashed boiled apples will help.

Video from the channel "Radhika" tells about the preparation of jam from apples, crushed through a grater

Cooked apple jam

There are two cooking options. The first involves boiling for 10 to 15 minutes the unpeeled slices, and then grinding the mass through a sieve of metal. In the second cooking method, the apples are completely peeled and cut into at least eight parts. Apple slices are also boiled for a quarter of an hour, and then chopped using a hand blender. Water for both cooking options must be used in such a quantity that it completely covers the apple slicing. After preparing the thick applesauce, sugar is added to the mass at the rate of 700 grams per 1 liter of finished mashed potatoes. The jam is brought to readiness, warming it for half an hour on minimal heat. Product readiness is determined by a drop of jam laid out on a cold saucer. If the mass does not spread in different directions, the jam is ready.

Jam with apple slices

Apples are peeled from skins and seed boxes. The purified mass is weighed. To prepare a dessert, you need 2 kilograms of apple slicing. You can chop apples in any way: thin plates or small cubes. Cleaning and trimming left over from cutting seeds is poured with 200 milliliters of water and boiled for 15 minutes with the lid of the pan open. After that, the remains of apples are extracted from the broth, and pre-prepared apple slices are added to the hot liquid. Cook jam for 60 - 70 minutes, removing foam if necessary. The finished jam turns out to be thick and viscous, with delicious, translucent slices of apples.

About how to cook apple jam in a multicooker will tell the video from the channel "Delicious recipes for a multicooker from MamaTwice"

Gentle apple baked jam

Three kilograms of apples are peeled and peeled. The fruits are cut into four parts. Cut the spread in a dense layer on a baking sheet, slightly greased with vegetable oil. The main product for making jam is baked in the oven for 20 minutes. The temperature of the oven is 170-180 degrees. The readiness of apples is checked with a knife or skewer, piercing the pieces. Baked slices are wiped through a fine metal sieve. Pour mashed potatoes with 1 kilogram of sugar and boil on the stove for another 10 minutes. At the very end of cooking, ½ teaspoon of citric acid is added to the apple mass.

How to diversify apple jam

Additives to apples, when cooking jam, can be many. Consider the most popular among cooks:

• Dry spices. Apple jam perceives additives well in the form of ground cinnamon, ginger, peppermint and nutmeg. The amount of these ingredients must be selected individually, focusing only on their own taste preferences.
• Fruits, vegetables, berries. Jam from apples can be prepared in combination with any kind of berries and fruits. Of vegetables for making jam, you can use zucchini or pumpkin.
• Dried fruits. Dried fruits behave perfectly in jam. Especially delicious are dishes prepared with the addition of dried apricots, raisins or prunes.

How to store apple jam

In order for the preform to be stored for up to two years, it is packaged in sterile, well-dried cans. Lids are also treated with boiling water or steam. The storage location can be any, but it is advisable to store the workpiece in a dark, cool room.

Harvested apple jam for the winter will be a great help for thrifty housewives who in the cold season love to pamper their relatives with interesting desserts, homemade pastries with fruit filling. The delicacy will appeal not only to adults, but also to choosy little gourmets.

How to cook jam from apples for the winter?

Making delicious apple jam for the winter is very easy. To create sweets, special devices or special knowledge are not needed, it is important to simply follow the recommendations verified by experienced chefs and arm yourself with an interesting recipe. First of all, you need to determine what consistency should be a delicacy: homogeneous, jelly or with small soft pieces.

1. To make a homogeneous apple jam for the winter at home, use a meat grinder or a combine for grinding.
2. To grind the ingredients with a blender, they must first be boiled until soft.
3. There is a lot of pectin in apples, so making a thick jam from apples for the winter is very simple. In the process of cooking and subsequent storage, the jam will reach the required consistency.
4. If you want the jam to turn out with tangible pieces, cut the apples into a medium-sized cube. Do not grind too finely if you do not want the delicacy to turn out puree.
5. During processing, apples tend to darken. To stop the oxidation process in the raw, just processed mass, pour a little lemon juice.

Making jam from apples through a meat grinder for the winter is very simple. You can use pieces with a peel, but without a seed box. You should not keep a treat on the stove for a long time, otherwise a completely different piece will come out - it’s bad. Visually, you need to determine the necessary consistency - the mass should become transparent, a little liquid, during storage the jam is gelled.

Ingredients:

• apples - 1 kg;
• sugar - 600 g;
• lemon juice - 50 ml.

Cooking

1. Cut apples, remove seeds, scroll through a meat grinder.
2. Pour in lemon juice, mix, put on the stove for minimal heat.
3. As it boils, add sugar, stirring the mass.
4. Cook until sugar dissolves.
5. Pour into a sterilized container, tighten the lid, put into storage.

Harvested jam from apples and oranges for the winter has an unusual taste and color. A bright treat is prepared very quickly, given that the citrus zest contains a lot of pectin, which speeds up the process of thickening the mass. Lemon juice is not necessary to add, orange acid is enough to prevent the harvesting from darkening.

Ingredients:

• apples - 1 kg;
• sugar - 700 g;
• water - 400 ml;
• orange - 2 pcs.

Cooking

1. Dice apples.
2. Remove the orange peel from the orange, remove the white peel, finely chop the flesh.
3. Put apples in a saucepan, pour in water, simmer for 20 minutes.
4. Punch with a blender, add sugar, add zest and pulp of citrus. Cook for 15 minutes.
5. Arrange in jars, cork and remove jam from apples and oranges for the winter in a cool room.

Winter plum jam is made from the minimum amount of ingredients. To make a homogeneous delicacy with an unusual taste, you need to spend a lot of time and effort, but all efforts will pay off with the delightful qualities of sweet preservation. To obtain a smooth fruit mass, it is not enough to break through the ingredients with a blender; it is better to use a sieve and grind them.

Ingredients:

• apples - 1 kg;
• plums - 1 kg;
• water - 2 tbsp .;
• sugar - 1.5 kg.

Cooking

1. Dice apples, separate plums from seeds.
2. Combine fruit, add water, cook for 20-30 minutes, until the pieces are soft. Drain the broth into a separate container.
3. Rub through a sieve, pour in sugar, pour in a decoction, put to simmer on a minimum fire.
4. Strain for 15 minutes, pour into steamed jars, cork.

  - A delicious treat with a classic taste, because this fruit combination has been used since ancient times. To make the jam transparent and glossy, you need to cook it for a short time, do not worry that the workpiece turns out to be liquidish, during storage it is gelled.

Ingredients:

• apples - 1 kg;
• pears - 1 kg;
• sugar - 1.2 kg;
• lemon juice - 100 ml;
• boiled water - 100 ml.

Cooking

1. Peel apples, pears, remove seed boxes, cut into cubes.
2. Pour in lemon juice, mix, add water, put on low heat.
3. Pour in sugar gradually, cook until crystals are dissolved.
4. To simmer for 20 minutes, pour into banks, cork, remove jam from apples and pears in the basement for the winter.

The preparation of apple jam for the winter with the addition of gelatin is somewhat different from the traditional method of cooking. The delicacy does not cook for a long time, therefore it also turns out to be useful. It is important to remember that gelatin should not be boiled, it is added to hot jam, warmed up until the first bubbles appear and is immediately poured into jars.

Ingredients:

• apples - 2 kg;
• sugar - 1.5 kg;
• water - 300 ml;
• gelatin - 50 g.

Cooking

1. Peel the apples, chop finely, add water, boil until soft slices.
2. Pour the broth into a separate container, rub the apples through a sieve, pour the broth.
3. Pour sugar, cook until crystals are dissolved. To leave.
4. Soak gelatin in warm water.
5. Introduce gelatin into the hot jam, mix. Cook until bubbles appear, mix to prevent boiling.
6. Pour liquid jam into steamed jars, cork, remove jam from apples for the winter in a cool place.

Closing apple jam without sugar for the winter, you need to understand that there is no main preservative, so you need to take care of the preservation of the workpiece. A good and proven option is sterilization, at home the idea is realized using a large pot of water. The blanks are placed in it, the jam in the jar should boil for 10 minutes, after which the blank is corked.

Ingredients:

• apples - 1 kg;
• water - 200 ml.

Cooking

1. Cut peeled apples, add water, cook slices until soft.
2. Rub the mass through a sieve, put the mashed potatoes on a minimum heat until thickened.
3. Pour into a jar, put sterilized. After 10 minutes of boiling, cork the jars, wrap in a warm blanket, and after a day put jam from apples for the winter in cool.

Fragrant has a piquant and very harmonious taste. The delicacy turns out to be thick, in the cool period of the year they can not only treat the family to tea, but also fill any pastries, diversifying the usual taste of pies. From the specified amount of ingredients, 2 banks of 0.5 liters will be obtained.

Ingredients:

• apples - 1.5 kg;
• sugar - 1 kg;
• cinnamon - 2 tsp;
• water - 150 ml;
• lemon juice - 50 ml.

Cooking

1. Peel apples, cut into cubes, add water, cook for 20 minutes.
2. Beat the mass with a blender, add sugar and cinnamon.
3. Strain the mass to the desired consistency.
4. Pour into jars, roll up the lids.

Cooking apple is easier than in the traditional way. It is important to remember that you need to fill the cup to half the total volume, and follow the process until the mass boils, removing the foam. A smart device will do everything by itself, cook and mix. To make the jam more uniform, chop the apples in a small cube.

Ingredients:

• apples - 1 kg;
• sugar - 500 g;
• water - 150 ml.

Cooking

1. Peel the apples, chop finely, pour them into the bowl, add sugar and water.
2. Turn on "Jam" and "Start", remove the foam, cook until the signal.
3. Pour jam into jars, cork, put in a cool room for the winter.

Apple is prepared according to the principle of a bread machine, just as you can’t fill the cup for more than half, remove the foam, but in this case, the mass must be periodically mixed. If the device does not have the “Jam” mode, you can surely use “Soup” or “Stewing”, extending the time to 2 hours.