Delicious apple jam

20.10.2019 Egg dishes

Apple jam is an almost universal recipe, you can roll it up, eat a bite with tea or cook pies with it, any other baked goods.

Apple jam at home - a simple recipe

The basic recipe for jam does not require a lot of ingredients.

Required products:

one and a half kilograms of sugar;
two and a half kilograms of apples.

Cooking process:

First, we prepare the fruit. They need to be washed well, remove the skin and what is in the middle, as it is hard, bones.
Now the fruit, cut into small pieces, should be brought to softness. This can be done in a hot oven - 20 minutes at a temperature of 170 degrees, or simply boil them in water.
Transfer to a deep bowl and puree using a sieve or blender.
Mix with the specified amount of sugar and place on the stove. We keep on fire until the consistency becomes more transparent and stops flowing. During cooking, it is advisable to constantly stir it. The finished product can be ordered for the winter or stored in the refrigerator.

How to cook in a slow cooker for the winter?

Jam in a slow cooker is prepared no more difficult than according to the basic recipe.

Required products:

half a small spoonful of citric acid;
a kilogram of sugar;
two kilograms of apples;
a little more than a liter of water.

Cooking process:

Fruit must be washed and peeled, which does not need to be thrown away, but folded into a separate container. Do not forget to remove any excess from the core of the apples.
Place the sliced fruit in a multicooker bowl and fill it with 250 milliliters of water. We set the "Extinguishing" mode for 30 minutes.
While this process is going on, pour the apple skins with 500 milliliters of water and keep on fire for about 20 minutes, after which we squeeze out and get a fragrant apple broth.
We turn the fruits into puree and combine with citric acid, previously diluted in 150 milliliters of water.
Pour sugar into this mass and pour the broth from the peel.
Cooking in a slow cooker, setting the "Stew" mode for 60 minutes. Put the jam in jars, roll them up. We keep it cool.

If you want to learn how to make homemade jam, start with apple jam. You can easily process apples and make jam from them, which will certainly suit your taste. Just pick the right apple variety and consider whether you want to make regular apple jam or add spices like cinnamon, ginger or nutmeg to it. If you like quirky recipes, you can make ginger, lemon, or cranberry jam. If you plan on eating jam soon, you can store it in the refrigerator. If you want to preserve the jam and enjoy it on cold winter evenings, you need to canned and sterilized it - this will allow you to store jars of jam for a year.

Ingredients

8-10 measuring cups (1500-1800 g) of hard, crunchy apples (first remove the skin and core and cut the apples into small cubes)
Water if needed
2 teaspoons lemon juice
1 teaspoon (2.5 g) ground cinnamon (optional)
1 teaspoon (2.5 g) ground ginger (optional)
1/8 teaspoon (0.3 g) ground nutmeg (optional)
50 grams of powdered pectin
4 measuring cups (770 g) granulated sugar
220 grams of brown sugar
1/2 teaspoon (2 g) butter

Steps

Part 1

Making apple jam

Peel the apples and slice them. Wash the apples and peel them off. Remove the core and stem from each apple. Chop the apples into small pieces to make cubes no more than 5-6 millimeters in size. Take a large measuring cup and pour the sliced apples into it, then add cold water up to the 1000 ml mark. Transfer the water and apple slices to a large saucepan.

Many varieties of apples are suitable for making jam. You can use Cortland, Pink Lady, Pepin, or Jonagold apples to make a wonderful jam. Also try combining several varieties of apples to make your jam more flavorful.

Add the rest of the ingredients and mix thoroughly. Add 2 tablespoons lemon juice and 50 grams of powdered pectin to a saucepan. If you want, you can add spices: one teaspoon each of ground cinnamon and ginger and nutmeg on the tip of a knife. Stir the contents of the saucepan thoroughly so that the additional ingredients mix evenly with the apples.
- If you add spices, the apple jam takes on the flavor and aroma of apple pie. If you prefer the apple flavor without additives, you won't need cinnamon, ginger, and nutmeg.
Bring the mixture to a boil and add sugar. Place the saucepan over medium heat and heat until the contents begin to boil. Add 770 grams of granulated sugar and 220 grams of brown sugar. Stir the sugar thoroughly and bring the mixture to a boil again, stirring continuously, let the jam simmer on the stove for one minute.
- Do not turn down the heat - when you stir the jam, it should boil constantly.
Add butter and skim off the foam. Turn off the heat and carefully move the pot of hot jam to the cold burner. Add half a teaspoon (2 grams) of butter to the jam. This will reduce foam and give the jam a light, creamy flavor. Take a large cooking spoon and skim off any foam that has formed on the surface of the jam. When the contents of the pot have cooled slightly, try the jam and season to your liking.
- If you don't skim the foam, your jam will form unappetizing clumps and tough lumps.
Part 2
Making jam according to original recipes
1. Make honey and lemon apple jam. To make citrus-flavored jam, you need to boil the apples prepared for the jam with lemon juice until they become soft and the mass begins to acquire a puree-like consistency. Add natural honey and sugar and mix thoroughly. Place a saucepan over medium-low heat, bring to a boil and add liquid pectin. Simmer the jam for another two minutes, then add the lemon zest. If you will be canning jam, you will need seven 0.5 liter glass jars. To make jam according to this recipe you will need:
  - 12 measuring cups (2 kg) diced apples, skinless and core;
  - 2 measuring cups (450 ml) lemon juice
  - 2 measuring cups (680 g) honey
  - 3 measuring cups (570 g) granulated sugar
  - 100 ml of liquid pectin (can be replaced with dry pectin, at the rate of 2 teaspoons of powder instead of 1 tablespoon of liquid pectin);
  - zest of three lemons.
2. Try apple ginger jam. To prevent the taste of ginger from being too harsh, you need to take 340 grams of chopped ginger root, add 240 ml of water and chop until puree. After that, strain the resulting mass through cheesecloth - you should get about 2 cups of liquid. Pour this liquid into a large saucepan, add 1.5 kg of peeled apples without a core there (cut them into cubes or grate them beforehand). Add 1 kilogram of sugar to a saucepan, place on the stove and bring to a boil. Leave the jam to simmer for 25-30 minutes. You should have about 2.5 kilograms of finished product. If you want the jam to be stored for a long time, put it in jars and sterilize it.
  - If you are using a kitchen thermometer to determine if the jam is done, make sure the temperature reaches 100–105 ° C.
3. Make apple cranberry jam. Place the prepared apples, fresh whole cranberries, and sugar in a large saucepan. Add water, put the pot over high heat and wait until the contents begin to boil. Leave the pot to simmer for another 10-15 minutes, then add the juice and zest of two lemons. Simmer the jam over low heat until thickened. If you will be canning jam, you will need 4–5 0.5 liter cans. For this recipe you will need:
  - 8 measuring cups (1500 g) apples;
  - 4 measuring cups (400 g) whole cranberries
  - 6 measuring cups (1150 g) granulated sugar;
  - 1 measuring cup (240 ml) water
  - juice and zest of two lemons.
4. Try a traditional American apple jam. If you like the taste of apple jam but want less sugar in your product, try making your apple jam in a slow cooker. Take 2.2 kg of apples, cut each into four pieces and place in the bowl of a slow cooker. Add 1 measuring cup (240 ml) of apple cider and 1 measuring cup (240 ml) of apple cider vinegar there. Cook until the apples are tender (usually 3-4 hours), then mash and rub through a sieve to remove seeds and skin. Add 110 grams of brown sugar, 2 tablespoons (30 ml) maple syrup and half a teaspoon (1 g) ground cinnamon and an equal amount of ground nutmeg to this mixture. Cook in a slow cooker for about two hours, until your jam thickens. The finished jam should fit in three 500 ml glass jars.
  - Remember, you can't just reduce the amount of sugar in your jam recipe. Sugar acts as a preservative, so if you use less sugar than the recipe says, your jam may go bad. So make apple cider jam, which uses less sugar in a recipe.
Part 3
Canning apple jam
1. Sterilize jars and lids. Place clean screw jars and lids in a large pot filled with water. Heat the saucepan so that the water slowly boils, but does not boil. It is best to use new screw caps for preserving jam, although if your caps are in good condition from previous use, you can use those as well.

Apple jam is delicious both in itself and as a filling. Yes, even just with a bit of tea, the jam flies away instantly.

Jam is an excellent option for processing overripe apples. As a rule, apples are either immediately ground into mashed potatoes or slices are boiled and then rubbed through a sieve or through a meat grinder. Today, this action can be carried out using a blender, which greatly facilitates the work on the jam.

To date, you can collect a huge amount of cooking recipes. It is also boiled with the addition of pumpkin, pear, plum, currant, cinnamon. So you can find a recipe for every taste and color.

The classic recipe is the easiest and fastest way to make jam.

Ingredients:

1 kg of ripe apples.
500 grams of sugar.

Cooking process:

Before you start cooking the jam, it is important to decide how you will turn the mass into mashed potatoes. Since if you pass the apples through a sieve, then at the beginning you will not need to cut out the middle and peel them, as it will remain in the sieve.

And if you want to use a meat grinder or blender, then you must clean and cut. Since rough membranes will spoil the overall picture of delicate apple jam.

I will say right away that sugar needs to be added to taste, as you need to look from which apples you will make jam. If the apples are sour, then you need more sugar, if the apples are sweet, then less. In general, you need to watch and try. And according to GOST, sugar is added at least 50% of the total mass of apples.

1.Apples my regime into slices.

2.Place the slices in a saucepan. Fill with water and place on the stove. The water should practically cover the apples.

4.During cooking, the slices should be boiled down to a puree state. But sometimes when the apples are too dense, some of the slices still remain intact. Then the whole mass will need to be turned into mashed potatoes. This can be done in three ways.

Pass the mass through a meat grinder.

Rub the mass through a sieve.

Use a blender.

If you grind on a sieve, first let the mass cool.

5. Now you have a clean apple mass from which you can cook jam. Pour the mass into a saucepan and taste for sugar. Pour in the required amount, mix and put on low heat. Cook for 30 minutes, do not forget to stir the jam so that it does not burn, and then cook until the desired density.

6. Check the density as follows. We drip a little jam on a plate and if the drop does not spread in all directions, then you can safely lay it out in jars and harvest apple jam for the winter.

That's the whole classic recipe for making apple jam Bon appetit.

Thick apple jam

As you know, many people use apple jam as a filling for baking. The filling of liquid jam is very bad, so you need to cook and boil thick jam how to do it, read our recipe.

Ingredients:

For 1 kg of apples, 1 glass of sugar.

Cooking process:

1. Sort the apples, wash, cut out the middle, peel and cut into slices.

2. Twist the apple slices in a meat grinder.

3.Place the resulting mass in a saucepan and put it on the stove. Bring to a boil, cook for 10-15 minutes, stirring constantly.

4. The mass began to thicken, you can add sugar. And cook on until you need the thickness. This will take approximately 30-40 minutes.

5.During cooking, the jam should darken and become very thick.

6. When the desired density is reached, turn off the heating, lay the jam on sterilized jars and tighten the lids. Thick jam for the winter ready to bon appetit.

Jam according to the old recipe

In order to prepare jam according to this recipe, you will need a little patience and a lot of time. Since the jam is being prepared in several approaches.

Ingredients.

Apples 5 kg.
Sugar 3.5 kg.

Cooking process:

1.We sort the apples, wash them, let them drain. Peel and cut into small pieces of 2-3 cm. Simply put, cut the apples into cubes.

2. Put the chopped apples in a saucepan, add sugar, mix and leave overnight. Remember, this is the principle we cooked. Where the slices were also covered with sugar and left overnight so that the juice would stand out from the apples.

3. In the morning you will see that a large amount of juice has come out. Now you can put the pan on the stove and boil the future jam for about 10-15 minutes. Then set aside the pan and wait until the mass has completely cooled down.

4. After 5-8 hours, put the pan on the stove again and cook the mass again for 10-15 minutes after boiling. Repeat this procedure 3-4 times. During this time, the apples will boil to the desired density. Most of the apple slices will turn into puree. It is possible that already at the 2-3 stage your jam will reach the consistency you need, then you should not repeat the procedure a few more times. It will already be possible to lay out the jam on, and tighten the lids.

Jam from apples and pears

At the end of summer, not only apples, but also pears ripen, and why not cook apple jam with pears. It's so delicious.

Ingredients:

Apples 1 kg.
Pears 1 kg.
Sugar 500 grams.

Cooking process:

1. We take apples and pears. For jam, fruit is not suitable, so to speak, not of a presentation. Crushed with bruised sides or even overripe. But only without a trace of rot. We process them, namely we cut off the dubious parts and cut the fruit into small slices. You do not need to peel off the peel and cut out the middle, since then we will pass everything through a sieve.

2. Put it in a large cauldron or pan with a double bottom and put it on the stove. You can add a little water to start the jam process painlessly and quickly.

3. And so the apples and pears are on the stove, the water boils, it remains to stir and cook over low heat for about 10-15 minutes so that our fruits become soft.

4.Once the fruit has softened, you can remove the pan from the stove and wait until it cools completely.

The cooling process of the fruit can be accelerated. Place the pot of fruit in another pot or bowl of cold water. Stir the fruit from time to time and change the water when it gets warm to speed up the cooling process of the fruit.

Or just set the pot aside and wait 5-6 hours.

You can, of course, not wait for the mass to cool down, and then work not with your hands, but with a spoon.

5. In general, when everything cools down well, take a sieve or colander and push the fruit through the sieve. Only the bones of the septum and the peel should remain in the sieve.

From the original 2 kg, on average, 1-1.3 kg of pure jam is obtained.

6.Put the resulting mass on the stove, add sugar and cook for 45-50 minutes at least. During cooking, the jam will reach the desired thickness and darken a little. Stir the mass more often so that it does not burn.

7. When the mass reaches the density you need, put it in sterilized jars and close the lids.

Pear and apple jam ready to bon appetit.

Apple jam with pumpkin

Why not try adding some pumpkin to the jam. The color will turn out to be very original. Moreover, there are a lot of useful substances in pumpkin, as well as in apples.

Ingredients:

Apples 1 kg.
Pumpkin 500-600 grams.
Citric acid 3-5 grams.
Sugar 500-600 grams.
350-400 water.

Cooking process:

1.Peel the pumpkin from the peel and seeds, cut into small wedges. Fold in a saucepan, cover with water, cook until softened.

2. Sort the apples, wash, cut. Fold in a saucepan, pour water over it, cook until the slices are soft.

3. Pass the soft pumpkin slices through a sieve. Apple cider, too, through a sieve. All along with the water in which they boiled.

4. Mix the resulting masses, cover with sugar and put on the stove.

5. Cook for 15-20 minutes, stirring constantly.

6.Add citric acid and cook for another 20-25 minutes. To the desired density.

7.Place the finished jam in the jars and tighten the lids.

8. Apple jam with pumpkin, ready to enjoy.

Apple jam with plums

Very often jam with plums is also boiled. Which go very well with apples. This is a great way to recycle plums without wasting time pitting plums.

Ingredients:

1 kg of apples.
600 grams of plums.
600 grams of sugar.

Cooking process:

1.Apples go through, wash, cut.

2.Fold in a saucepan, cover with water, cook until soft.

3. Sort out the plums, cut each along the bone (the bone can be left in place), fold it into a saucepan, pour water over it and cook until soft.

4.After the fruits have reached a soft state, remove from the stove and rub through a sieve.

5. Mix the resulting mass, cover with sugar, cook until the desired density is reached. Usually the cooking time does not exceed 40 minutes.

6. Put the finished product in the jars, close the lids.

Apple Jam Cooking Secrets

☑ When boiling jam, do not put a lid on the pot. So excess moisture will evaporate faster during cooking.

☑ Like all other sweet preparations, the jam will finally thicken after cooling completely. But how to determine that it is already enough to boil it down. You can simply put a spoonful of jam on a plate where it will quickly cool down and show its thickness. You can run a spoon over the surface and if the trail disappears quickly, the jam needs to be boiled a little more, and if the trail disappears slowly, then the jam has already reached an excellent density.

☑ Sugar is put at least 50% of the total mass. So if you put less sugar, then the jam will not be suitable for long-term storage.

Sweet, almost clear apple jam is one of the healthiest desserts around. It can be eaten with bread and just a bite with tea, used for making pastries, cakes, sweet dishes.

Apple jam is especially important 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 microelements in them makes apple jam an extremely healthy and tasty dish.

In the distant years of hoary antiquity, eating apples of the current season, and even more so making apple jam, did not begin until the end of summer. Only after August 19, the day on which the pagan Apple Savior and the Christian Transfiguration fall, the housewives began to prepare apples. Today, adhering to such a categorical framework is not at all necessary and you can cook homemade jam at any time.

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

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

Apple jam - a step-by-step recipe for cooking + 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.

Preparation:

Cut the seed box out of the fruits, peel them if desired. Cut into small random pieces.
Place in a suitable saucepan, pour in water, add most of the sugar and cinnamon stick.
Soak over high heat with constant stirring for about 5 minutes. Reduce heat and cook for another 5 minutes.
Remove from heat, let cool completely.
Add the rest of the sugar and cook over low heat until cooked through.

Apple jam in a slow cooker - a recipe with a photo

Thanks to its versatility, the multicooker is perfect for making delicious apple jam in it. Moreover, the process itself will take a couple of hours at most.

Apples - 2 kg;
Sugar - 500 g.

Preparation:

Peel the apples from the skin and cores. Cut them into random cubes and place in a bowl. Apples should always be put first, otherwise the sugar will definitely burn while they let the right juice go.

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

3. Set the appliance to the "bake" 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 the metal lids, sterilize the jars in a convenient way. Spread the ready-made jam in them 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 original recipe will do. He will tell you in detail how to cook apple jam in a conventional oven. The main thing is to find out a few tricks in advance. For example, you need to cook it in a heat-resistant container with thick walls and it will definitely 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.

Preparation:

Cut the fruits into large slices, after removing the core. If the skin is fairly thin, you do not need to peel it.
Pour sugar on top, increase the amount if necessary.
Preheat the oven to 250 ° C. Place the bowl of apples inside for 25 minutes.
Remove, mix well and return back, having previously reduced the heat to 220 ° C.
After another 10 minutes, repeat the procedure. Try the syrup this time and add some more sugar if needed.
Cook the jam in the oven for a while, depending on the desired consistency. The main thing is to prevent sugar caramelization, otherwise the mass will turn out to be too thick and viscous. As soon as the syrup has a medium thickness and the surface is covered with a light foam, it can be removed from the oven and packed into jars.

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

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

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

Preparation:

Cut the peel very thinly from the apples, remove the seed capsule and cut into medium slices. Pour boiling water over and blanch for 10 minutes, then cool immediately in very cold water.
Do not pour out the water in which the apple slices were blanched, but partially use it to prepare the syrup. To do this, dissolve 500 g of sugar in 1.5 l of liquid.
Transfer the chilled apples to a large basin, pour the obtained strictly hot syrup and let it brew for about 5-6 hours.
Then drain the syrup through a colander into an empty saucepan, add a portion (250 g) of the remaining sugar and cook for 8-10 minutes until it is completely dissolved.
Repeat the procedure until you have added the desired amount of sand. Soak apples in syrup between boils for at least 8-10 hours.
After the penultimate boil, cut the lemon into thin quarters, add them to the saucepan with apples and pour boiling syrup all together.
In the last cooking, do not drain the syrup, but cook together with the apples for 10-15 minutes until fully cooked.
At the same time, the apple slices should become completely transparent, and a drop of hot syrup should not blur on a cold plate. Then, while hot, spread the product into sterilized jars.
Immediately roll up the metal lids, which need to be boiled for about five minutes. Let cool naturally and store in a closet or basement.

How to make apple jam with wedges?

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

Apples - 2 kg;
Sugar - 2 kg.

Preparation:

Cut the not overripe or stale apples into slices 7–12 mm thick.
Weigh them and measure out exactly the same amount of sugar. Place in layers in a large container, sprinkle with sand, and leave until morning.
The next day, put on medium heat and cook after the foam appears, which means the syrup boils, no more than five minutes. In the process, very carefully drown the top layer of the apples.
Repeat the procedure in the evening, stir very gently at the end.
The next day in the morning, cook for 5 minutes, and in the evening for another 10-15 minutes until cooked.
While hot, place in glass, pre-pasteurized jars and seal.

Thick apple jam recipe

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

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

Preparation:

Remove the damaged parts, the core and, if necessary, the skin from the fruit. Chop into arbitrary cubes, put in a bowl, layered with sugar mixed with cinnamon. Leave to juice overnight.
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, a maximum of a day.
Repeat the procedure two more times at the same frequency.
Boil the jam for the last time for about 7-10 minutes, pack it hot in jars and store it sealed after cooling completely in the closet or basement.

How to make apple jam from Antonovka?

The Antonovka apple variety is best suited for making jam or marmalade, as the rather loose flesh boils down 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 describes all the steps in steps.

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

Preparation:

Cut the fruits of the same size into quarters and remove the center. Then cut into slices of the desired thickness.
Dilute 1 tsp in a liter of water. salt and pour the prepared apples with salted liquid. Citric acid can be used instead of salt in the same proportion.
After 10-15 minutes, drain the solution, rinse the apple slices and immerse them in a soda solution (for 1 liter of water - 2 teaspoons of soda).
Incubate for no more than 5 minutes, drain and rinse one more time in running water. This procedure will hold the pulp together a little and prevent it from boiling.
Place prepared apples in a saucepan, sprinkle with sugar. Incubate for several hours until juicing forms.
Put on fire and boil over strong gas. Remove from heat and let it brew for 5-6 hours.
Repeat the process 2 more times, the last one - boil the jam to the desired consistency. Put in jars without cooling and seal them tightly.

Apple jam - a step by step recipe with photos and videos

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

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

Preparation:

Cut apples in advance from bruises, cut into arbitrary pieces with the skin.
Fold in a saucepan, cover with water. Place over medium heat and simmer for 15-20 minutes, until they begin to puree.
Wipe the slightly cooled mass through a sieve a couple of times, transfer the mashed potatoes to a saucepan and bring to a boil.
Add sugar and simmer for about 20 minutes over very low heat with regular stirring.
Wait until the finished jam has completely cooled down, 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 add a more savory flavor to the jam.

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

Preparation:

Wash the apples, peel and seed pods. Grate on a coarse grater.
Boil the syrup from the specified amount of sugar and water and pour it into the grated fruit.
Put on fire and after boiling the mass, cook for about an hour, reducing the heat to minimum.
Remember to stir the applesauce from time to time while boiling.
Once the apple shavings have boiled well and the jam has reached the intended consistency, refrigerate naturally.
Arrange in jars and store under plastic lids in the refrigerator or under metal lids in the cellar.

Properly prepared apple jam retains most of the beneficial properties of the original product. And according to the following recipe, the jam is also extremely tasty.

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

Preparation:

Choose strictly whole apples without rot and wormholes. Cut a center out of each fruit. Cut into equal medium sized cubes.
Peel the oranges, remove as many white films as possible. Divide each into wedges and cut them into apple-sized slices. It is best to do this directly above the container in which the delicious apple jam will be cooked.
Put the oranges and apples together, add sugar and stir. Allow about 2-3 hours for the juice to drain.
Put on a slow gas and after boiling the syrup, cook for 10 minutes.
Then set aside and leave for a couple of hours, so that all fruits are saturated with sweet juices.
Cook for about 40 minutes on very low gas until the mixture turns golden brown. To make the jam boil evenly, do not forget to stir it from time to time with a spatula.
Put the ready-made delicious jam chilled into jars. For long-term storage, they can be rolled up with metal lids.

The simplest apple jam recipe

The preserves prepared according to this recipe are not only prepared as quickly and easily as possible, but also retains almost all the benefits of fresh fruit. It is not for nothing that it is called "five-minute".

Sugar - 300 g;
Apples - 1 kg.

Preparation:

Peel quality fruits, cut into thin strips or grate.
Sprinkle with sugar, stir, as soon as the juice comes out, put on the stove.
Let it boil on medium gas, reduce it and cook for no more than 10-15 minutes.
At this time, sterilize the cans over steam and the lids in boiling water. As soon as the jam is cooked, put the hot mass in a prepared container and seal.

Apple cinnamon jam

Cinnamon is known to go well with apples. It gives them a spicy and very interesting taste. That is why apple jam with cinnamon turns out to be even tastier and more original. And if you add a few more unusual ingredients to it, it 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 zest - ½ tablespoon;
Fresh ginger juice - ½ tbsp.

Preparation:

Pour water, lemon juice, ginger and apple into a saucepan (you can use cider). Add the cinnamon sticks. Boil the liquid over high heat.
Throw in the cranberries, and as soon as the berries begin to burst, add the sliced apples, sugar and orange zest.
Stirring occasionally, cook the jam for about an hour and a half over low heat.
When the apples are soft and the syrup thickens, take out the cinnamon sticks and pour the prepared jam into jars.

Whole apple jam

The jam with tiny whole apples floating in an amber syrup reminiscent of honey looks delicious and appetizing even in appearance. But the most amazing thing is that cooking it is very simple and easy.

Very small apples with tails - 1 kg;
Granulated sugar - 1.2 kg;
Drinking water - 1.5 tbsp.

Preparation:

Sort the fruits without breaking off the tails, wash them cleanly and dry them. To prevent them from bursting during cooking, prick each one with a toothpick (with an ordinary fork) in several places.
Make a syrup from the indicated ingredients by boiling it for 2-3 minutes over high heat.
Pour the sweet liquid over the apples in a saucepan.
After cooling completely, put on fire and bring to a boil. Reduce heat and cook for no more than 5 minutes.
Drain the syrup into a separate container and boil it slightly on medium gas for 15 minutes.
Sterilize the jars, fill them loosely with boiled apples, pour hot syrup on top.
Roll up the lids immediately. Turn upside down and cool slowly, wrapped in a warm blanket. You can store it in the basement, closet or just in the room.

Jam from apples and pears

To get the original jam, you need to select fruits that are similar in pulp structure. Remember: if you take soft pears and hard apples, or vice versa, the former will boil over, and the latter 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.

Preparation:

Remove the core from the fruit, cut into pieces of the same shape and size. Pour in boiling water, and after 5 minutes, immerse in fairly cold water.
After a couple of minutes, drain it, and dry the fruit pieces a little on a towel.
Combine sugar and water, add honey, cinnamon and boil the syrup in a large saucepan. Place the fruit in it and cook for about 40 minutes, until they become translucent.
Put the jam in jars and sterilize them for 10-15 minutes in boiling water. Roll up and store in a cool place to cool.

Apple jam with nuts

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

Apples - 1kg;
Walnut kernels - 150 g;
Medium lemon;
Sugar - 200 g;
A pair of bay leaves;
Black pepper - 3 peas.

Preparation:

Cut the cleanly washed and dried apples into cubes, at the same time removing the seed capsule.
So that they do not darken, immerse them in water with the addition of citric acid for a few minutes.

Winter blues are not terrible if a jar of aromatic apple jam is waiting in the cellar. The delicacy is served with tea, added to baked goods, and eaten with pancakes. At first glance, there are not so many recipes for apple jam for the winter, but if you get down to business creatively, adding a little sweet plum, overseas oranges, then new preparations for the winter will get into your home cookbook.

Apple Jam for Tea Party

When choosing recipes for the winter, take into account that apples have many times more pectin than cherries, apricots, and plums. A natural thickener in scientific vocabulary is called a polysaccharide or abbreviated as E440. In traditional varieties, no more than 7-10% pectin, in Lozovka, Bogdan Khmelnitsky, in the Queen of Kansas, the figure is close to 18%. The greatest amount of polysaccharide is concentrated in the skin and periospermis capsule, the peak value is in unripe apples.

Pectin is an excellent sorbent. Moving through the intestines, he collects toxins from its walls and carefully removes them from the body. A natural orderly promotes the growth of bacteria that are most beneficial for the intestinal flora, therefore apple jam is not only a delicacy, but also a home doctor. You should not abuse the product, 15 g of pectin is considered the daily norm.

A few cooking secrets

No matter how extensive the selection of popular recipes is, any kind of apple is suitable for jams. It is better to take slightly unripe ones, it is in them that the largest amount of natural thickener is concentrated. The most delicious jam is obtained from hard sweet and sour apples of the White filling, Simirenko, Antonovka varieties. You can make a blank with or without a peel. It is advisable to leave a thin skin, and cut off a dense one.

How much apple jam to cook?

Experienced hostesses recommend cooking in one step. The rule is neglected if you want to get a very thick consistency. The optimal cooking time is 20 to 60 minutes, but the longer the fruit is boiled, the less benefit it is. The crushed mass is cooked faster, therefore, before sending to the stove, the apple harvest is cut, minced or mashed with a blender.

How much sugar do you need?

White sugar and cane sugar are suitable for harvesting, but then the finished product will acquire a caramel shade. The classic ratio of sugar to fruit is 1: 1. The more granulated sugar in the composition, the longer the shelf life.

How to store?

Storage jars are small. The prepared jam is placed in them hot. The containers are filled to the very edge in order to protect the workpiece from damage.

The classic way of cooking

A simple apple jam recipe is ideal for those who are making their first preparations for the winter.

Ingredients:

The washed fruits are cut into pieces, removing the tails and seeds, and sprinkled with granulated sugar. Water is poured into the pan, the contents are sent to the stove, stirring occasionally. Simmer the apple jam for 40 minutes, until the mass softens. Reduce the heat, boil the mass for about an hour. When it is boiled down, it will become half the size. The readiness of the jam is determined by the density. If a drop of product does not spread on a flat dish, it's time to roll it into jars.

Video with three different cooking options.

How to cook assorted pears correctly?

Apples combined with pears give an amazing aroma. Mixed taste is obtained from sweet-sour apples and juicy pears with a thin skin of varieties Forest Beauty, Lyubimitsa Klappa.

It is necessary to prepare:

If the fruit is juicy with a thin skin, then it is not peeled off. The fruits are washed and freed from seeds, then cut into slices. The prepared mass is covered with sugar, left for 4 hours to separate the juice. If it is not enough, add a little water. The apple and pear mass must be boiled in three steps. Each time the fruit is simmering for 30-35 minutes. Break between heat treatments 2-3 hours. After the third cooking, the apple and pear jam is poured into jars and closed for the winter.

Orange and apple jam through a meat grinder

From apples and citrus fruits, a fragrant jam of amber color is obtained, which does not lose brightness during the entire shelf life. Thanks to the mix of traditional and overseas fruit, harvesting is becoming a favorite in many families. In addition, the recipe helps out when the harvest turned out to be great, and the thoughts of what to cook from apples are tormented.

Ingredients:

Cooking step by step with an orange:

Apple and plum jam

Thick, dark plum jam looks like marmalade. Such a delicacy is a priority for children and adults. For sour varieties of plums, the amount of sugar in the recipe can be increased.

To make apple-plum jam, you need to prepare:

The washed fruits are cut, after removing the seeds. Mix the mass with sugar, zest, cinnamon. Leave for an hour to extract juice, then put on fire, heating and stirring the mixture until sugar dissolves. After boiling, lower the temperature, simmer for half an hour. Cool, rub through a sieve to remove the peel. Another way is to puree the mass with a blender.

Return to the fire, bring to a boil, wait 1 minute. The jam is ready, it remains to pour it over the banks, roll it up and cool.

Apricot recipe

The apple-apricot preservative turns out to be bright, rather mild and very useful. Apricots give the preparation an invigorating amber color, apples take responsibility for the density. The result is an excellent thick tandem for rolls, toast, bagels.

Apple Apricot Jam Recipe:

The washed, pitted fruits are crushed in any convenient way. Spread the fruit puree in a saucepan in layers, sprinkle with sugar. Leave the mixture for 2 hours. After a sufficient amount of juice is formed, move the pan to the fire, bring the mass to a boil. Then the temperature is lowered and simmered for 20 minutes. Cool the mass a little, process it with an immersion blender. Boil again for 5 minutes, pour into jars.

Bread maker recipe

You don't need to cook apple jam on the stove if you have a bread maker in your kitchen. A technical novelty helps out more than ever if there is no time for culinary creativity. You won't be able to cook quickly in a bread maker, but your hands will be freed from routine stirring.

Ingredients for 0.5 kg of apples:

The washed fruits are cut into slices, removing the middle. Rub the pieces on a grater for uniformity of the finished product or grind with a blender. Sprinkle apples with lemon juice, add mint, sprinkle with sugar. Mashed potatoes are transferred to a bread maker, set to the "Jam" mode. Cooking time 1 hour 20 minutes.

Apple jam in a slow cooker

Thanks to the modern novelty, there is no need to stand at the stove, fearing that the fruit mass will burn. The uniform temperature in the bowl ensures uniform heating of the product, so even a schoolgirl can cook a workpiece in a multicooker.

Step-by-step instruction:

For 1 kg of apples, 0.5 kg of sugar and a glass of water.
The washed fruits are cut, removing the seeds, and poured into the multicooker bowl.
Pour water, simmer for 10 minutes in the "Steam cooking" mode.
Grind the slightly cooled mass through a sieve or use a blender.
Maintain for 60 minutes on the "Quenching" mode. If the jam is liquid, simmer for another 30-40 minutes, putting it in the "Baking" menu.

Video with a different cooking option.

Even a mother's assistant will be able to cook a fragrant apple jam at home. The secret of a tasty preparation is complete adherence to the technological process. Apples are the perfect budget fruit for culinary experiments, so you can safely get down to business.