Is a traditional French recipe. It can be cooked from almost any berry, fruit or even vegetable. Let's take a look at how to make apple confiture and delight your household with a delicious treat.

Apple jam recipe

Ingredients:

• granulated sugar - 1 kg;
• cinnamon - a pinch;
• apples - 1 kg.

Preparation

So, first we take the apples, rinse them thoroughly, cut off the peel and rub on a grater with large holes. Then carefully pour the juice into a saucepan and add the sugar. Next, put on medium heat, wait until the crystals are completely dissolved, bring the mass to a boil, while stirring constantly. After that, add grated apples to the syrup and cook over high heat for about 20 minutes. Then remove the saucepan and let the treat cool. Then we lay out the apple and cinnamon jam on clean sterilized jars, roll up the lids and put it in the refrigerator for storage.

Apple jam in a slow cooker

Ingredients:

• apples - 1 kg;
• sugar - 500 g;
• pectin - 1 tsp;
• water - 50 ml;
• citric acid - a pinch.

Preparation

Wash apples, peel, remove seeds and cut into small pieces. Then we rub them on a grater, or twist them through a meat grinder. We shift the mass together with the released juice into the multicooker bowl, fill it with sugar to taste, pour a little water, close the lid and set the “Stew” mode and the time for 50 minutes. After that, add a little pectin and turn on the "Pilaf" program so that almost all the juice evaporates. Throw in a pinch of citric acid, mix well and transfer to a bowl. You can grind the finished jam with a blender until smooth, or you can serve it as it is - in pieces.

Apple and orange jam

In this recipe, the jam turns out to be quite original in taste: the apple slightly softens, and the ginger slightly sets off the tart citrus taste, giving the delicacy a piquant aftertaste.

Ingredients:

• orange - 1 pc.;
• mandarin - 4 pcs.;
• apples - 3 pcs.;
• dry ground ginger - 1 tsp;
• granulated sugar - 600 g.

Preparation

Let's figure out how to make apple jam. So, to begin with, we thoroughly wash and dry all the fruits. Cut the orange into slices and squeeze the juice with the pulp. Chop the tangerines together with the zest into thin slices, remove the seeds and remove the white films. Peel the apple and grind it into arbitrary small cubes-slices. Combine all components in a saucepan, add ground dry ginger and granulated sugar. Bring the fruit mass to a boil, reduce the heat to low and boil the confiture for about an hour over low heat until the syrup thickens. During this time, the mandarin slices should soften and become like soft candied fruits.

Pear and apple jam

Ingredients:

Preparation

Consider another option for how to cook apples. Rinse the fruit thoroughly, remove the cores, seeds and cut everything into small pieces. We shift the crushed apples and pears into a saucepan, add sugar, add cinnamon and citric acid. We put the pan on high heat, bring the mass to a boil. Then add liquid pectin, stir and bring everything to a boil again. Boil the jam for another 1 minute and turn off the heat. We remove the foam neatly formed on the surface and pour the delicacy into the jars. Roll up the lids, sterilize in boiling water for about 5 minutes and leave to cool. That's all, wonderful apple confiture is ready for the winter!

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

What to cook from

Strong, ripe or even slightly unripe fruits contain more pectin. It is these apples that should be chosen to create a blank. Overripe fruits with loose flesh can be used to make jam, but not jam. Apples are only good for fresh. Among the most suitable varieties, sweet and sour varieties are noted:

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

To implement the basic recipe, in addition to apples, only sugar is required. Some sources recommend taking brown, cane, but using traditional white will not affect the taste of the treat. True, brown sugar will give the piece a nice caramel flavor.

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

Jam with pieces of fruit is considered by some sources as a heterogeneous (heterogeneous) kind of delicacy, others are called jam.

Jam is often prepared in a bowl: such a bowl ensures uniform heating of the product. But a cauldron, a pan made of stainless steel or with a ceramic coating will also work: the jam will stick and burn to the bottom of the enameled container. Four subtleties of making a treat.

1. The amount of sugar. The classic ratio of sugar to apples when making jam is 1: 1. You can take more or a little less sugar, but you should not greatly reduce the amount of the sweet ingredient: the workpiece can quickly deteriorate.
2. Technology. The jam is prepared in several approaches, this is required in order to preserve the shape of the berries and fruits, and when making jam it is important to achieve uniformity, so the product is cooked in one go.
3. Duration of cooking. Depending on the recipe, the composition can take from 20-30 to 40-60 minutes. Digestion of the product negatively affects color, texture and taste. It is impossible to make a delicacy without boiling: only heat treatment will help to achieve the characteristic consistency of jam.
4. Styling. To preserve it for the winter, the hot billet is placed in sterilized jars to the very edges: the less air there is in the container, the longer the jam will be stored. To protect the product from mold, you need to cover the treat with a circle of waxed paper before rolling.

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

Apple jam for the winter: 10 options

Rinse the apples, remove the stalks and core. If the skin of the fruit is thin, it can be left on; this will not affect the appearance and taste of the jam. It is recommended to cut off the thick skin. Chop the fruit into small cubes or process with a coarse grater. You can make apple jam by passing the main ingredient through a meat grinder. The finer the cut of the fruit, the faster the treat will cook.

Traditional

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

Components:

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

Technology

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

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

Quick

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

Components:

• apples - 1 kg;
• sugar - 1 kg.

Technology

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

With oranges

Features. Making orange and apple jams for the winter requires the use of citrus zest. Therefore, the fruits must be thoroughly washed with running water and laundry soap.

Components:

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

Technology

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

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

With lemon and cinnamon

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

Components:

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

Technology

1. Mix juice squeezed from lemon with apples, add sugar.
2. Insist for an hour and a half before juice is released.
3. Pour in water, boil and cook over low heat for a quarter of an hour.
4. Remove from heat, cool slightly and beat with a blender.
5. Boil for another minute, cool.

Together with cinnamon, you can add ginger processed with a fine grater to the jam, but no more than one or two tablespoons, otherwise the taste of the preparation will be too scalding. A delicacy cooked with five to six fresh mint or basil leaves has a piquant taste.

With plum

Features. The delicacy is prepared without water and therefore turns out to be thicker. If the plums are sour, you can increase the amount of sugar by 200-300 g. If you send the delicacy for storage in the refrigerator, it will look like marmalade in consistency.

Components:

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

Technology

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

Instead of plums, you can use peaches or apricots.

With pumpkin

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

Components:

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

Technology

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

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

With carrots

Features. Carrots are a tough vegetable, so it takes a lot of cooking to soften. Choose sweet juicy specimens of bright orange color.

Components:

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

Technology

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

With chokeberry

Features. You can cook apple jam of a beautiful burgundy color using ripe black chokeberry berries.

Components:

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

Technology

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

Instead of mountain ash, you can use cranberries or lingonberries. In this case, the amount of berries increases to 1 kg, and sugar to 2 kg.

In a multicooker

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

Components:

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

Technology

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

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

In the microwave

Features. You can cook a small amount of jam in the microwave, so using the device for preparing preparations for the winter is impractical.

Components:

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

Technology

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

Delicacy "with a twist"

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

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

With what to eat

It is good to enjoy homemade apple jam with tea or spread over crispy toast. And when you want something special, you can use the simple recipes described below.

Sweet pancakes

1. Beat two eggs with two tablespoons of sugar and a teaspoon of salt.
2. Stir in a glass of milk, a glass of kefir and one and a half glasses of flour.
3. Use a blender or mixer to beat the dough without lumps.
4. Bake pancakes.
5. Grease each one with apple jam and roll into a roll.

Cupcakes

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

Semolina

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

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

Today I want to offer you a simple and unpretentious way to harvest apples. Let's prepare a spicy and very aromatic apple confiture for the winter. Such a tasty and healthy homemade preparation is a godsend for a "hot" harvest time for apples, because the preparation of the jam involves short-term heat treatment, the minimum amount of sugar in the composition and the most simple cooking process.

This cooking option allows not only to preserve the rich natural aroma of apples, but also to emphasize their delicate taste. Due to the naturally high content of pectin in the apples themselves and the addition of gelling components, the consistency of the finished apple confiture is more reminiscent of marmalade or jelly. And the addition of warm, spicy spices - cinnamon, vanilla, nutmeg and citrus zest - allows with minimal effort to turn a handful of at first glance unremarkable fruits into a truly festive and memorable dessert. Try it!

To make applesauce for the winter, prepare the ingredients as listed.

Remove the seed pod and cut the apples into small pieces. Add the zest of half a lemon, 1 tbsp. lemon juice and water in such an amount that it covers the apples by about 2/3.

Bring the mixture to a boil and cook, covered, for 15-20 minutes, until the apple slices are tender.

Remove the citrus zest and chop the apples until puree. You can use a blender, sieve the apples through a sieve, or even use a regular potato pusher if you don't mind the strips of apple peel in the finished jam.

I do not recommend peeling apples from the peel in advance - there is a lot of pectin in the apple peel, which in combination with the gelling component gives the jam the very appetizing “marmalade-jelly” texture.

Add spices and pectin to the applesauce (I have a ready-made mixture for making confiture, based on citrus pectin). Following the manufacturer's instructions, I pre-mix the pectin with 2 tablespoons. Sahara.

While stirring, bring the mixture to a boil over medium heat.

Add sugar. Select the amount of sugar in accordance with the instructions on the pectin package. My recommended proportions are 2: 1, i.e. for 1 kg of peeled apples, I add 500 grams of sugar.

Bring the mixture to a boil again and cook for another 5 minutes, stirring occasionally.

Place the hot jam in sterilized jars, close the lids, roll up and wrap until it cools.

Apple jam for the winter is ready! Enjoy your meal!

How to cook a thick apple jam according to a simple recipe at home for the winter? Jam for filling pies is made from different varieties of apples, but late-ripening varieties are better suited.

Summer varieties become loose after processing. To reduce the amount of sugar and not get compote instead, add liquid or thick pectin.

Liquid pectin is prepared at home. Cook the peels from the apples (cooking time 20-30 minutes), which you peeled to make an open pie. Discard the peel, and drain the liquid formed during cooking. Put it in the refrigerator. Add pectin decoction instead of water when making jam.

Before making the jam, the peel from the apples is cut off. But sometimes clear jam is also obtained from unpeeled fruits. Get the first recipe.

Thick apple and lemon jam at home: a simple recipe

From 1.5 kg of sour apples, 1.7 liters of thick jam are obtained.

Ingredients:

• sour apples - 1 kg;
• sugar - 1.5 kg;
• lemon for juice and zest - 1/2 part.

Peel the fruit and cut into small pieces.

Do not remove the skin from the apples, the skin contains pectin. It is necessary to remove toxins from the body and to create jelly-like substance characteristic of jam.

Put the saucepan with apples on the fire. Add 1 glass of water. Cook for 15-20 minutes, the fruits will become soft. Do you have a double boiler? Cook raiki over steam.

After 20 minutes, pour the water in which the apples were cooked into a glass. It will still come in handy. Grind boiled fruits with a blender. Set aside the puree.

Pour sugar into another dish. Are the fruits sweet? Add sugar in a one-to-one ratio. Pour water into granulated sugar, in which the fruit was languishing.

Cook the syrup until it thickens. Cooking time - 15-20 minutes after boiling over moderate heat. The syrup will turn out to be light in color, not caramel. No need to digest. Stir the sweet syrup constantly.

Has the syrup become clear? Add 0.5 tbsp. tablespoons of freshly squeezed lemon juice or citric acid on the tip of a knife. Sugar won't crystallize. Chop half of the lemon from which the juice was squeezed into pieces. Add the zest to the syrup.

Lemon zest can be replaced with orange zest.

The readiness of the syrup can be checked as follows: take a drop of cooled syrup on your finger from the spoon that was used to stir the brew. Press the drop between your index finger and thumb. The sweetness lasts, transparent threads will appear between the fingers? The syrup is ready.

Gently pour the puree into the syrup. If you want a clear jam at the end, pass the applesauce through a sieve.

Use a whisk and stir the puree and syrup until smooth.

Cook for 40 minutes to 1.5 hours, stirring constantly. I recommend placing a divider on the gas stove.

Pour the hot contents into sterilized jars. We close the container with plastic or screw metal lids. The sweetness is kept at room temperature.

Delicious apple jam white filling with cinnamon: a recipe for the winter with a photo

Inexperienced housewives cook fruits for the winter according to the classic recipe. Have you got your hand filled? I suggest experimenting with tastes. Add cinnamon and vanillin to the jam.

Ingredients: cinnamon, vanilla sugar, granulated sugar, 1 cup of boiled water at room temperature.

Cooking process:

We wash the white filling under running water, make sure that the fruits are clean.

Cut the apples together with the skin into quarters, so it is easier to remove the core. Then each quarter is additionally divided into 3-4 slices.

Fill a blender container with fruit, add cinnamon, a bag of vanilla sugar and 0.5 cups of water. Turn on the blender.

Put the puree in a saucepan, turn on the gas to a minimum. We do not add fire within 15-20 minutes of cooking. Add granulated sugar to taste.

Apple jam is ready. We pour it into sterilized jars, roll it up for the winter.

Transparent pieces of apple jam in a multicooker Redmond 92

Make this recipe for jam if you don't like sugary-sweet jam. The sweeter the fruit, the less sugar.

Let's prepare:

• peeled apples - 1 kg;
• sugar - from 260 g to 0.5 kg to taste.

1. Peel the apples. Throw away the core of the crayfish, and put the peel in a saucepan, fill it with water and cook for 20 minutes.
2. We weigh the peeled apples. For 1 kilogram of apples, you will need up to 0.5 kg of sugar.
3. Put the pieces of fruit in the multicooker bowl. Pour the water in which the peel was languishing in a separate container. 150 grams of compote and pour into the multicooker bowl. Pour sugar.
4. We set the "Extinguishing" mode. Time - 1 hour.
5. After an hour, open the multicooker, mix the contents. Close the cover. Set the Baking program for 40 minutes. If you want to preserve the fruit pieces during the stewing process, gently stir the contents 2-3 times. During this time, it will turn into jam.

You can transfer apple jam to the prepared 700-gram jar. Turn the jar upside down until it cools. Enjoy your meal!

Recipe for making apple-plum jam without thickeners

Ingredients:

• sweet apples - 1 kg;
• prunes - 2 kg;
• granulated sugar - 2 kg.

1. Wash the prepared fruit. Cut off the peel from the apples, remove the core with the seeds. Divide the plums into halves, remove the seeds.
2. Put the fruit for the jam into a saucepan, add the sand. Cook, stirring occasionally, for 60 minutes. Let the jam cool.
3. Use an immersion blender to grind the sweetness into a smooth paste. Cook for another half hour after boiling. Divide the jam into dry, sterilized jars with screw caps.
4. Wrap the blanks for the winter with a towel for 5-6 hours. The jam is ready.

Delicious apple, pear and plum jam - lick your fingers

This recipe mixes 3 different flavors, but from this the finished product turned out to be incredibly aromatic and tasty. If an unpretentious winter-hardy cherry plum plant grows on your garden plot, use the fruits to prepare a dessert for the winter.

Ingredients:

• chopped green apples - 1 kg;
• pears cut into pieces without cores - 1 kg;
• pitted cherry plum - 1 kg;
• sugar - 3 kg;
• apples, pears, plum, put in an enamel basin.

Sprinkle the fruit pieces with sugar, mix. There is no need to add water. The fruit will give juice and will not burn if you turn on the stove to a minimum. Add fire as the juice is released. Boil after boiling for 20 minutes.

Remove the basin from the stove, let the jam stand until morning. Repeat the procedure in the morning. After 20 minutes of cooking, grind the fruit with a blender and cook for another 10 minutes.

Prepare jars in advance: sterilize and dry. Pour the jam into jars, close with dry screw caps. The jam will thicken in the cellar.

A simple recipe with apples, oranges, lemon and cinnamon

It is nice to receive a jar of fragrant, viscous jam with a rich orange flavor as a gift on New Year's or Christmas holidays. Enjoy cooking.

Ingredients:

• sour apples of the Semerenko variety - 1 kg;
• oranges - 1 kg;
• lemon - 1 pc;
• sugar - 800 grams;
• cinnamon - 1 stick;
• imeretian saffron - 0.5 tsp.

Apple jam is one of the easiest to prepare, inexpensive and delicious sweet preparations. It can be used as a filling for pies or pies, served with pancakes, or simply spread on bread. How to make jam on your own?

Apple jam - a delicious natural dessert

Ingredients

Water 300 milliliters Lemon 0 piece (s)

• Servings:2
• Time for preparing:70 minutes

The easiest apple jam for the winter

This sweet treat is easy to prepare. Even the beginning culinary specialist will cope with the task.

To make apple jam, you need the following ingredients:

• Apples (hard and juicy) - 1 kg.
• Granulated sugar - 700 g.
• Lemon - 0.5 pcs.
• Water - 300 ml.

These are the main ingredients. If desired, you can add spices to the jam, as well as berries and fruits to your taste. But first, it's best to master the basic recipe.

Core apples. If the skin of the fruit is thin, then it can be left. If it is quite dense, then it is better to remove it. Cut the apples into small slices or cubes in a heavy-bottomed saucepan. Add sugar. Squeeze juice from half a lemon. Mix the ingredients thoroughly. Add water.

Bring the mixture to a boil over medium heat, stirring constantly. After that, reduce the heat and simmer for another 40-50 minutes, stirring from time to time and removing the foam. If you prefer a smooth jelly, you can grind the apple pieces with a blender. After that, it remains only to pour the finished jam into sterilized jars.

Apple jam: a recipe with cinnamon and orange

You will need the following ingredients:

• Apples - 1 kg.
• Granulated sugar - 0.5 kg.
• Vanilla sugar - 2 tsp
• Cinnamon - 2 tsp
• Lemon - 1 pc.
• Orange - 1 pc.
• Water - 250 ml.

Peel and core the apples. Cut into thin slices or small cubes directly into the saucepan. It should have a thick bottom. Grate lemon and orange zest on a fine grater. Cut the lemon in half and squeeze the juice from one half. Divide the orange into slices and cut each into 2-3 slices. Add sugar, vanilla sugar, zest, lemon juice, orange pulp and water.

Bring to a boil over low heat, stirring occasionally. Then reduce heat and cook for another 45-50 minutes. Add cinnamon 5 minutes before cooking, then put the jam in sterilized jars.

Apple confiture is a great option for sweet homemade products in terms of taste / cost / time ratio. Its mild aroma and wonderful taste will be appreciated by all relatives and friends of the hostess, especially on autumn or winter evenings.