What to make jam from
Jam is brewed from fruits and berries, choosing mainly based on the season. Apricot and strawberry jams are brewed in May. In June, jams of currants (red and black) and cherries, strawberries are cooked. In the middle of summer, they begin to cook with raspberries, apples and plums. In August and early September, jams from apples, lingonberries, gooseberries, hawthorns are cooked. As a rule, each of the stages of the fruitful season has its own "golden" time, when you can buy fruits and berries at a very low price in the market or in the villages. Especially if the harvest is good - they will give it away with a big discount, just to get rid of poorly stored products.

How much jam to cook
Depending on the type of fruit and juiciness, the preparation time can take up to a day, and the cooking time will be 15-25 minutes.

Whether to add pectin (agar-agar, gelatin)
The main "highlight" of the jam is its pleasant jelly structure, thanks to which the jam is moderately sweet and high in calories. Therefore, in general cases, pectin is useful.

Natural pectin is found in apples and apricots, gooseberries, plums and currants. However, when cooking, keep in mind that jam made from them without pectin in powder will need to be boiled for a rather long time and it will turn out to be very concentrated.

How to make jam - general rules
1. Wash the fruits and shake slightly in a colander to get rid of excess moisture. The bones, if any, should be removed.
2. Cover with sugar, and wait 1-8 hours, depending on the type of fruit, so that they give juice.
3. Prepare the gelling component: for example, the gelatin should be diluted with water and heated (the exact recipe depends on the type of gelatin). 4. Rub the fruits through a sieve, remove the skin, put the mixture in a saucepan and boil for 10 minutes.
5. Pour in the pectin, mix thoroughly, turn off the heat when boiling.
What to add to jam
Firstly, when making jam, you can combine fruits and berries with each other. Citric acid and, of course, spices - star anise, cardamom, cinnamon, cloves will be appropriate in any jam.

You can add nuts to the jam - almonds or walnuts. From dried fruits, you can add raisins or prunes.

In order for fragrant fruits and berries to delight you in winter and give you a truly summer mood, you need to make the right preparations. We will tell you how to make jam and preserves.

We already you how to cook and jam and properly prepare fruits, sterilize jars and blanks, how many and how to store them. Today we will tell you what is better to cook jam and preserves, how they differ from each other and what are the subtleties in cooking.

Jam

You need to cook the jam for a long time so that the fruits and berries are boiled and form a thick mass resembling jelly. The consistency of the jam is suitable for spreading on bread, biscuits or cakes.

What to cook from

In order for the jam to turn out thick, it needs fruits and berries with pectin content. Slightly unripe fruits contain more pectin.

Pectin is a natural thickener found in the skins and seeds of fruits and berries. You can't make jam without it.

A lot of pectin contains:

• in apples;
• in black and red currants;
• in quince;
• in gooseberries;
• in plums;
• in citrus zest

The least pectin is in cherries, blackberries, pears, and strawberries. If you want to make jam from these fruits, you will need either powdered pectin or you will need to add the pectin-infused fruit.

How to cook

In order to cook jam, the fruit for it must be washed and left to dry, and then cut. Then they are boiled until soft over low heat in a little water, and only then sugar is added. After that, add the fire and cook the jam, stirring, until it thickens. As with jam, there are rules and tricks for making jam:

• like jam, jam should be cooked in a thick-walled enamel bowl or copper basin;
• the ratio of sugar and fruit is about 1: 1 - if the fruit is too sweet, you can put less sugar;
• coarse sugar will dissolve more slowly, and the jam will be tastier than with fine granulated sugar;
• if you add a little citric acid to the jam, it will help draw pectin out of the fruit;
• if you have very sweet fruits, Jamie Oliverrecommends add a little alcohol: it will help balance the taste and aroma;
• juicy berries can be cooked without water, but they need to be stirred so that they do not burn;
• if you are making jam with dry pectin, add it 5 minutes before the jam is done. Mix pectin with sugar or sugar syrup, add to jam, mix well. Bring to a boil, boil a little and turn off the heat;
• jam is ready if a drop of it does not spread on a cold plate.

Jam in a well-sterilized jar will last for 1 year or more.

Jam

Jam is an excellent filling for pies and pies. Thick and aromatic, it can also be spread on bread.

What to cook from

Unlike jam, the most delicious jam is obtained from overripe fruits and berries. You can also use rejected ones: dented, with small wormholes. The main thing is to cut out all the pieces that are not suitable for eating. Best suited for jam:

• apples;
• pears;
• plums;
• apricots.

How to cook

Cooking jam is a little more difficult than jam:

• first sort out the fruits, peel them and cut them;
• boil them over medium heat in a little water: for 1 kilogram of fruit, you need about 1 glass of water. If the fruits or berries are very juicy, you can take less water;
• rub the boiled fruit through a sieve to make a puree. If you are cooking jam from berries, the puree may look more like syrup. To achieve a puree consistency, add a little fruit puree;
• weigh the puree to find out how much sugar to put in. Usually, a 1: 1 ratio is used, if the fruit is sour, more sugar is required: 1.5 or even 2 parts;
• simmer the fruit puree over low heat until thickened;
• after that add sugar, mix and cook to the desired consistency - the thicker the better;
• if the fruit is too sweet, add citric acid to taste;
• spread the hot jam in hot sterilized jars and cool it;
• on the cooled jam, a dense crust should form, which will keep it from damage. The banks can now be closed. If you roll up the jars with a special machine, you do not need to wait until the jam has cooled.

How to know if the jam is ready

There are several ways to understand if the jam has boiled down enough:

• run the spoon along the bottom of the pot or basin. If the bottom is clearly visible, and the "lane" fills up slowly, the jam is ready;
• jam is boiled down about twice. If the finished mass is 2 times less than the initial puree, the jam is ready;
• if you put a spoonful of jam in a cold plate, it will harden and will not shake when you shake the plate.

Jam in a well-sterilized jar will last for 1 year or more.

* Photos taken from open sources on the Internet

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How to make jam from different fruits and berries. Advice

Every hostess needs to know how to cook jam, jam or jams from various fruits or berries for the winter. Homemade delicious preserves, jams and jamwill become a delicious sweet treat for your family. A spoonful of tea jam in winter will warm you up and give you the delight of summer taste from a jar.Summer and autumn are seasons of a large number of crops of various fruit and berries... Such a variety allows you to make many different tasty sweets for the winter.

Cook jam or jam can be made from all fruits and berries... But this must be done correctly so as not to spoil the taste and get the right consistency. Different berries and fruits also require different amounts of sugar. After all, their acidity is different and it is impossible, for example, to cook an apple with the same amount of sugar as a cherry. Likewise, the cooking time for each berry or fruit is completely different and all these nuances must be taken into account.

Basic rules for making jam

The main rule of cooking any jam or jam is dishesin which they boil. It is necessary to take only aluminum or stainless steel cookware. Never use enameled dishes, they always burn in such dishes.

Also best suited for making jam wide crockeryfor example the pelvis. When boiling jam, more liquid evaporates in the bowl, and therefore the jam will be thicker, and the berries or fruits do not boil and remain intact.

Another important rule for making jam is cooking temperature... The jam is cooked over low heat, do not let it boil violently.Jam cooking time is always detected after boiling.

Now let's take a look at each fruit and berry separately:

Pear

(How to cook jam and pear jam)

Various jams are made from pears. It can be boiled in chunks or you can make a delicious pear jam. Different pears need to be chosen for different purposes.

Pear jam

If you want to cook jam, then you need to take well-ripened and already soft pears, such pears will boil well until mashed potatoes. The pears must be peeled and cored. Cut as small as possible. For jam, you do not need a lot of sugar, for 1 kg of pears you need to take 500 g of sugar, you do not need to put it any more, the pear is not sour fruit and does not require a lot of additional sugar.

If the pears are a little dry, be sure to add a little water so that it is at least a little on the bottom and the pears do not stick. It is necessary to cook the jam on low heat, do not rush to cook the jam quickly, this is a long process. Cook the jam until the pear is tender. Make sure that it does not burn to the bottom.

Pear jam

In order to cook pear jam, it is necessary to choose hard pear varieties and it is better to take unripe pears, they will better keep their shape. Always peel pears, they are tough and will separate from the pulp. To make jam, more sugar is needed than for jam, although the pear is sweet, but in order to cook it in pieces, syrup is needed. For jam you need 1 kg of sugar for 1 kg of pears.

You do not need to cook the jam for a long time. After boiling, the pears are boiled for no more than 15 minutes. Better to boil them three times for 5 minutes from the moment of boiling. Letting them cool down after each cooking.

Apples

(How to cook jam and apple jam)

Jam and jam are also made from apples, but jam can only be made from certain varieties and there are very few of them. But jam can be made from any kind of apple.

Apple jam

To make jam from apples, they are always peeled and cored. Chop apples randomly, but not coarsely. For 1 kg of apples, you need to take 500-700 g of sugar, its amount depends on the acidity of the apples, respectively, the higher it is, the more sugar you need. Pour some water into the bottom of the pan before cooking. Jam is always cooked over low heat, it is necessary to cook until the apples are boiled.

Apple jam

From apples, jam is cooked exclusively from the "Raika" apple variety, it is small and therefore it can be cooked as a whole without letting it boil down. (Of course, you can take other varieties, but it is from this variety of apples that the jam is simply amazing). Jam apples are not peeled. You can even leave ponytails, it is more convenient to eat it this way. For jam, you need to take 1 kg of sugar per 1 kg of apples. This jam is cooked for 2 days, every day it is boiled 2 times for 10 minutes from the moment of boiling, allowing it to cool. The apples will remain intact and transparent.

Plum

(How to make plum jam and jam)

Plum is a very popular fruit for jam. Plums are used to make delicious preserves and jams. All types of plums are used for them.

Plum jam

Plum jam is prepared with and without pits. For pitted jam, the plum is divided in half and the pitted is removed. For jam, 800-1000 grams are used, depending on the acidity of the plum. Pitted jam is cooked within 10-15 minutes after boiling.

Pitted jam is cooked from whole plums, the proportions of sugar for such jam are the same as for split pitted plums. It takes 15-20 minutes to cook such a jam on low heat.

Plum jam

Plum is perfect for a variety of jams. To prepare the plum, the bone is divided and removed. Then the plums are passed through a meat grinder with a fine mesh, or through a Strumok juicer, or are interrupted by a blender. So de you can pre-steam and grind them through a sieve, but this is a very long and complicated process, because the methods given above are used more often. For cooking, you need 1 kg of sugar to drain 1 kg. Jam is cooked over low heat, be sure to stir constantly so that it does not burn. After boiling, it is boiled for 20 minutes.

Apricots

(How to make jam, jam or apricot jam)

Various preserves, marmalades and jams are prepared from apricots. Apricots are always prepared quickly and always tasty aromatic jam is obtained. Before cooking, apricots are thoroughly washed, because their surface is fleecy, there is always a lot of dust on them, which is difficult to wash off.

Apricot jam

Apricot jam is made from dense apricots; for this, slightly unripe apricots are picked. Bones are removed. For cooking, you need to take 1 kg of sugar for 1 kg of apricot. Jam is brewed in several approaches. After boiling, boil for 5 minutes, then cool and repeat the procedure several times. This is the only way to make apricot jam so that they remain intact.

Apricot jam

Apricot jam cooks faster than pear or apple jam. For jam, you need well-ripened apricots, which have already become soft. For him, apricots are needed, in which there are no hard veins, because no matter how much you cook it, they will only become tougher and the jam will not be so tender. To prepare jam, you need to take 500-600 g of sugar per 1 kg of apricots. A little water must be poured into the bottom of the dish so that the apricots do not burn. Jam is cooked until the apricots are boiled to the state of jam.

Apricot jam

Well-ripened apricots are always chosen for jam, they should become soft. To prepare jam, they are passed through a meat grinder with a fine mesh, or a Strumok juicer, or interrupted with a blender. For cooking, you need to take 800 g of sugar per 1 kg of apricots. Boil the jam after boiling for 15 minutes. It must be constantly stirred to prevent sticking.

Cherry

(How to make cherry jam or jam)

Cherries are good for making preserves and preserves. Cherry preserves and jams are very tasty and aromatic.

Cherry jam

Cherry jam is prepared with pitted and pitted.

Before making jam with a stone, cherries are always soaked in water for half an hour. This is necessary so that if there are worms in the cherry, then they come out of the berry and in winter there will be no surprise for you in the jam. To prepare for 1 kg of cherries, you need to take 1 kg of sugar. The seed jam is cooked for 10-15 minutes after boiling.

To make pitted jam, you need to wash the cherries and remove the pits from them. For cooking, you need to take 1 kg of sugar per 1 kg of cherries already without pits. This jam is cooked within 10 minutes after boiling.

Cherry jam

Pits are removed from cherries to make jam. Then you need to skip the cherry through a meat grinder with a fine mesh or interrupt with a blender. For 1 kg of pitted cherries, you need to take 1 kg of sugar. The jam must be cooked for 10 minutes.

Raspberries

(How to cook raspberry jam. Raspberry with sugar)

Raspberry jam for the winter is not only delicious, but also helping the whole family with colds. Jam is made from raspberries and ground with sugar to preserve the fresh taste and all the benefits of raspberries.

Raspberry jam

For making jam, raspberries are not washed, they are never washed at all. The main thing is to make sure that there are no spoiled berries. For jam, you need to take 1 kg of raspberries and 800 g of sugar. Cook the raspberries over medium heat, never let the raspberries boil too much. It is necessary to cook the jam no longer than 10 minutes after boiling.

Raspberries, grated with sugar

Raspberries, grated with sugar, are an excellent preparation for the winter. In order to prepare such raspberries, you need to take 1 kg of raspberries and 1 kg of sugar. It is recommended to add 1 tablespoon of vodka to each jar. It is necessary to store such a workpiece only in the cold.

Strawberry

(How to make strawberry jam)

Strawberry jam in winter is always a real delight. Making strawberry jam is easy. It can be prepared in two flavors; you can boil whole strawberries or grind them.

Strawberry jam

Always rinse the strawberries well before cooking, the berries grow close to the ground, they may have soil on them that can carry botulism. Be sure to sort out the berries, you need to remove all spoiled ones, because strawberries are very prone to fermentation. For jam, you need to take 1 kg of sugar and 1 kg of strawberries. Strawberry jam is cooked over medium heat. It is necessary to cook no longer than 10-12 minutes after boiling.

Chopped strawberry jam

For the preparation of such a jam, berries are also prepared. Then they are interrupted with a blender and rubbed through a sieve. For 1 kg of strawberries, you need to take 1 kg of sugar. It must be cooked over medium heat no longer than 10 minutes after boiling.

Currant

(How to make jam and currant jam)

Currants are another very popular berry for making jam for the winter. Jam is made from currants, and delicious jams are made from currants.

Currant jam

To make currant jam from berries, it is necessary to remove the remnants of the inflorescence, if any, the tails are also cut off. For cooking, 800-1000 g of sugar is taken for 1 kg of currants, depending on how sour it is. Such jam is cooked within 10 minutes after boiling.

Currant jam

To make currant jam, it must be peeled in the same way as for jam. Then it is crushed in a meat grinder with a fine mesh or interrupted by a blender, then it is wiped through a sieve, this is done so that there are no seeds, but if they do not bother you, then you can simply chop the currants without grinding it through a sieve. For 1 kg of currants, you need to take 1 kg of sugar. Jam is boiled for 10-15 minutes after boiling.

Gooseberry

(How to make gooseberry jam and jam)

Gooseberries are very often used in preserves and preserves. Any kind of gooseberry is suitable for jam and jam.

Gooseberry jam

Any gooseberry is suitable for jam, you can take both unripe and fully ripe gooseberries. Unripe gooseberries produce denser berries, while ripe gooseberries will produce softer ones. Be sure to cut off the rest of the inflorescence and tail of the berry. For cooking, take 600-1000 g of sugar per 1 kg of gooseberries, depending on the degree of maturity of the gooseberries. The more ripe the gooseberries are, the less sugar you need. It is necessary to cook the jam within 15-20 minutes from the moment of boiling.

Gooseberry jam

To make jam, the remains of inflorescences and tails are also removed from the berries. For jam, gooseberries are passed through a meat grinder with a fine mesh, and then you can still grind them with a blender. It is difficult to wipe gooseberries through a sieve, therefore they are often left simply chopped. To make jam, you also need to take 600-1000 g per 1 kg of gooseberries, depending on the degree of maturity of the gooseberries. Jam is brewed for 15-20 minutes over low heat, stirring constantly.

Throughout the summer, a large abundance of fruits and berries will allow you to choose exactly what you want to prepare for the winter for your family.

Make delicious jams and jams and enjoy delicious and natural sweets all winter long!

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The most popular berry in the world is by far the strawberry. Its unusual aroma, sour-sweet taste and soft texture delight many. One of the favorite desserts is considered strawberry jam, the recipe for which is simple and every housewife can cook. How to make thick strawberry jam for the winterusing simple recipes described in this article.

Strawberry jam is very useful, especially in winter when vitamins are so lacking. To cook jam can be done in several ways: traditional, in a slow cooker, in a bread maker, with gelatin and with pectin. Each of them has a different preparation method, but the jam always turns out to be tasty and aromatic.

Cooking secrets homemade strawberry jam

Classical a simple recipe for the winter

This method is the easiest and most widely used one. In order to make a delicious and aromatic strawberry jam, you need three ingredients:

• sugar - 1 kg;
• strawberries - 1 kg;
• juice of half a lemon;

How to make jam:

1. The berries should be washed, sorted and sprinkled with sugar, after which they should be left for 2-3 hours so that the strawberries begin to secrete juice.
2. The resulting syrup should be drained into a large container and put on fire.
3. When the liquid boils, you need to add berries and sugar there and boil for 10 minutes. Next, add lemon juice to add a spicy flavor to the dessert and remove excess sweetness.
4. If you want a more uniform consistency, the berries, boiled in syrup, are cooled and ground with a blender, after which the resulting mass is put on fire and boiled for another 20-30 minutes.
5. Ready jam should be poured into dry and sterilized jars.

Watch the video! Strawberry jam for the winter in five minutes!

Strawberry jam five minutes

This recipe is one of the most common and easy methods for making jam. This method is used by many housewives, since it is simple and quick.

• sugar 0.8 kg;
• strawberries 2 kg.

How to cook:

1. The berries should be washed, sorted out, peeled from the stalks.
2. Using a meat grinder or blender, chop the strawberries in mashed potatoes and cover with sugar.
3. Put the finished mixture on fire, wait until it boils, remove the foam and cook for about 5 minutes.
4. Then the mass is cooled and the procedure is repeated twice to make the jam thicker.

Multicooker recipe

Modern appliances make kitchen work much easier these days. You can make delicious jam in a slow cooker. This device will not only allow the hostess to save a lot of time, but also change the usual consistency of the delicacy, making it tender, dense and rich.

For cooking you will need:

• sugar - 0.7 kg;
• strawberries - 1 kg;
• citric acid - 0.5 tsp;
• gelatin - 1 tsp, (gelatin must first be diluted in 100 ml of warm water).

The very principle of cooking remains the same as when using a simple saucepan (described above). With one difference:

• Strawberry puree should be cooked in a separate container, and only after that, transfer the mixture to a slow cooker.
• Then you need to select the "Quenching" program and leave for 1 hour.
• Gelatin is added at will, to give more thickness to the jam.
• Prepared jam is poured into pre-prepared jars.

Strawberry jam prepared according to this recipe can not only become a decoration of any dish, but also an independent dessert that will fill the cold season with the aroma of summer and warmth.

Watch the video! Strawberry jam in a slow cooker - video recipe

Delicious and thick strawberry jam with orange

Very often, housewives use not only standard ingredients for making strawberry jam, which include strawberries, lemon juice and sugar, but also other components that will make the taste original and unusual. Most often used as such components:

• orange;
• apple;
• mint;
• white chocolate.

Advice! It is not worth adding all these ingredients at the same time, since they can strongly interrupt each other's taste.

You can use the following recipe:

• sugar - 1kg;
• strawberries - 2 kg;
• orange pulp - 0.5 kg;
• gelatin - 40 g, previously diluted in 100 g of warm water.

The thick and delicious strawberry jam is prepared as follows:

1. Berries should be prepared: remove rotten and crumpled fruits, peel off the stalk and green leaves, wash.
2. The oranges must be peeled and chopped with a blender.
3. Chop the strawberries until smooth.
4. Before cooking, add orange pulp and sugar in mashed potatoes, then put on fire and cook for about 20 minutes.
5. Stir constantly so that the mixture warms up evenly and the sugar dissolves faster. Then you can add additional ingredients as desired.
6. Then the container should be removed and covered with gauze or a towel so that the fabric absorbs excess moisture and the jam becomes thicker. The cooking procedure is recommended to be carried out 2 times to obtain an optimal consistency. At the time of the last cooking, you can add gelatin in a thin stream, stirring continuously.

Watch the video! Strawberry jam with orange

Recipe with gelatin

The jam prepared according to this recipe turns out to be 100% thick. Gelatin will not spoil the taste at all and will help to give the jam the necessary consistency.

For cooking you will need:

• strawberries - 1 kg;
• sugar - 1 glass;
• gelatin - 1 sachet (20 g).

How to make homemade strawberry jam with gelatin.

The principle of making jam is quite simple:

• The berries should be washed and sorted out, then grind or twist in a meat grinder.
• In a cooking container, mix strawberry mass, sugar, gelatin.
• The mixture is placed on a fire and waited for a boil. Do not forget about constant stirring so that the jam does not burn.
• When the strawberry-sugar mixture begins to boil, reduce the heat to a minimum and cook for another 2-3 minutes.
• The jam is removed from the fire.
• You can check the readiness by dripping jam on a cold plate. If the drop shape holds, then the jam can be poured into jars. As it cools, the jam will thicken even more.

Homemade jamfrom forest strawberries for the winter

Forest strawberries have a wonderful aroma and taste. In winter, such a dessert can be a good addition to tea drinking.

To make forest strawberry jam you will need:

• Forest strawberry - 3kg;
• sugar - 3 kg.

Cooking process:

• Prepared berries are ground in a large container with sugar; for this, use a sieve or meat grinder.
• Strawberries are a very juicy berry, so you shouldn't add water to the mixture.
• The jam is put on a slow fire and waiting for it to boil, stirring constantly.
• After that, the jam is boiled for 20 minutes, not forgetting to stir and skim. Then they are cooled. The cooking procedure is recommended to be carried out 2 times. The mixture should boil down enough and acquire a thick consistency.
• Prepare jam jars in advance.
• After boiling, the hot mass is laid out in jars, twisted, covered and left to cool.

Recipe without cooking

• 1 kg of berries;
• 1 kg of sugar.

Cooking method:

1. The berries are sorted out, only strong fruits are chosen.
2. Then the strawberries are washed several times and dried on a towel.
3. Only then are they cleaned of green tails. With a different sequence, the strawberries will be watery.
4. Interrupt the berries with a blender into a homogeneous mass.
5. Pour mashed potatoes into a bowl, cover with sugar.
6. Everything is thoroughly mixed and insisted for half an hour.
7. Stir and transfer the finished jam into dry sterilized jars and tighten the lids.

Store the jam in a cool place. Can also be placed in plastic containers and frozen.

Watch the video! Strawberry jam without cooking

Enjoy your meal!

Apples are the most common fruits in our country, so they were eaten fresh and processed. They are the most accessible to any family. Therefore, almost every housewife is engaged in harvesting apple jam for the family for the winter in the appropriate period. After all, this sweetness is loved by both children and adults: it can be spread on bread or pancakes, and it is great as a filling in pies.

Cooking jam is very similar to making jam: it is checked for readiness in the same way - a small amount is dripped onto a snack plate and watched so that it does not spread.

But there are also differences in the technological process:

• the finished dish should be poured into jars in a hot state, otherwise it will thicken right in the container where it was cooked;
• in order to achieve a light color of the product, before heat treatment, pour the fruit with salt water (1 liter of liquid and 1 tablespoon of salt) for 15 minutes.

How to choose and prepare apples

Apples are suitable for making jam of any kind, but sweet and sour fruits are especially good. From moderately ripe fruits, jam is obtained in pieces, and overripe fruits are suitable for a dish with a uniform consistency.

To make jam, ripe fruits are taken. Preparation of fruit consists of washing, cutting out flaws and core with seeds. The apples are then chopped or grated to speed up cooking.

Remove the skin from the fruit as desired, but keep in mind that the skin on apples contains pectin, and it will be more difficult to achieve a jelly-like consistency without it. If it is left, then after cooking, the pulp is rubbed through a sieve.

How to make apple jam at home

Most often, jam is prepared with the addition of sugar; heat treatment is used to cook it. Apple sweets differ among themselves by the presence of various ingredients and consistency, as well as appearance. Therefore, there are many recipes where the various ingredients and consistency of the constituents of the sweet product are combined in different ways.

A simple recipe for the winter

In a jam, quickly made according to a simple recipe, you only need to give fruit and sugar in equal amounts. Step by step it is prepared like this:

• the prepared fruits are placed on the bottom of the container in which they will cook, and sprinkled with granulated sugar;
• insist for some time and begin to bring to a boil, stirring;
• when the jam boils, reduce the power of the stove and continue to stir;
• cook for 40 minutes, skimming off the foam.

If you want to get a thick jam and have a uniform consistency, then at the end of cooking, beat the mass with a blender. After the end of the cooking process, the product is placed in sterilized jars and sealed.

Apple jam with cinnamon and lemon

This apple product tastes richer than regular jam because it should be boiled with lemon and cinnamon.

Ingredients:

• apples;
• sugar;
• lemon;
• water;
• cinnamon.

Refined sugar is poured into the water and syrup is boiled. Apples are being prepared in parallel. Then they are rubbed on a coarse grater and put in syrup. Cook for an hour, stirring occasionally. At the end of the cooking process, add lemon juice and cinnamon. Everything is poured into sterilized jars and hermetically sealed.

Apple jam with lingonberries

This is an old recipe that combines apples and lingonberries, and many people still wish to make it today.

Ingredients of the recipe:

• apples;
• lingonberry;
• water;
• lemon acid;
• granulated sugar;
• gelling agent;
• vanilla sugar.

The prepared apples are separated from the skin and core. Then take the pan and fold what has been cut from the fruit. A solution is prepared in another container: water is poured and citric acid is poured, and then the fruit pulp is immersed there, which was cut into slices. For a certain period, apples are infused in this solution.

After keeping the fruit pulp in acidic water, it is poured into the container where the skins are. Then this pan is put on fire and boiled for 3 minutes. From the peel, the pectin goes into solution and thus the jam becomes thicker.

After cooking, strain and pour the liquid back into the first pan. Boil the fruit for 10 minutes, until they are boiled. After that, puree with a blender, but not completely, and leave some of the pieces and give the lingonberries.

The next step is mixing vanilla with regular sugar, and adding a gelling agent. Put on fire and, stirring, stand for 5 minutes. The boiling product is removed and poured into prepared cans, rolled up with iron lids.

In a multicooker

Modern technology can greatly simplify the process of making apple jam. Making it in a multicooker is very simple.

Ingredients:

• apples;
• sugar;
• water.

Prepare the fruits and peel them. It is loaded into the bowl of the device, the "Steam" function is selected and held for 10 minutes. Then a liquid containing pectin remains in the container, into which crushed apples and sugar are placed.

After that, turn on the "Quenching" mode and leave for 60 minutes. After cooking, pack in sterilized containers and roll up.

With orange

If you cook this fragrant jam correctly, then children will especially like it.

Ingredients:

• orange;
• apples;
• water;
• sugar.

Boil the apples in water and remove them, and put sugar and chopped orange into the remaining liquid. The grated apples are also returned here. While stirring, keep them on fire for a quarter of an hour. Poured into sterile containers, sealed.

With chokeberry

This jam is a vitamin product due to the properties of chokeberry.

Ingredients of the recipe:

• apples;
• rowan;
• sugar;
• water.

The prepared fruit is cut into slices along with the skin and the middle. Berries are also cooked in parallel. Water is poured into a saucepan and black rowan is blanched for 5 minutes. Then add apples and cook for 20 minutes, stirring occasionally. The container is removed from the heat, cooled and ground.

Sugar is added to the resulting puree and cook for about an hour, stirring. They are laid out on prepared banks and rolled up.

In a bread maker

This technique is quite suitable for making jams, as it includes the "Jam" mode.

Components:

• apples;
• sugar.

Prepared fruits are rubbed on a fine grater. Then the mashed potatoes are put into the device and sugar is given. Set to the desired mode and leave to cook. At the end, they are laid out in sterile jars and closed with lids.

Sugarless

You can cook a wonderful jam without the presence of sugar.

Components:

• apples;
• water.

Pieces of fruit are poured with water and boiled for 20 minutes. Then the mass is grinded or mashed with a blender. If you need a product with a greater density, it is boiled again for several minutes. Poured into prepared jars and rolled up.

Without sterilization

You can make preparations for the winter without sterilization, limiting yourself to pasteurization.

Components:

• apples;
• sugar;
• water.

Prepared fruits are cut into cubes, and water is boiled in parallel. Blanch the fruit for 10 minutes. Then the fruit is combined with sugar and half of the liquid remaining after blanching is added. Cook until tender. Stir occasionally. Poured into jars and sealed.

From sour apples

To make jam according to this recipe, apples with pronounced gelling properties are chosen, which should be thoroughly boiled.

Components:

• apple slices;
• sugar;
• lemon juice.

Water is poured into a container and fruits are blanched. Then they are combined with sugar and brought to a boil and cooked for half an hour. Purée with a blender and add lemon juice. Poured into prepared jars and rolled up after cooling. There will be a hard film on the surface of the jam in each container.

Storage

After the rolled jars have cooled, they are taken out to a cellar or other cool place. Shelf life of seals is 1 year.

Making jam is a troublesome business, but in winter it is nice to bring a sweaty jar with a sweet product from the cellar, open it and hear the aroma of summer gifts.