Today we will tell you how to cook apple jam. This jam is a very popular product among baking lovers, as it is perfect as a filling for pies, pies, rolls and buns, as well as . Apple jam is a good breakfast staple, you can spread it on toast or bread and butter, or just eat it with tea.

Apple jam is best obtained from summer varieties of apples. For its preparation, you do not need to take selected fruits, broken and overripe apples are suitable there. As a rule, jam is made from fruit puree and syrup, there are also recipes for jam with pieces of fruit.

Apple jam recipe first, required ingredients:

Apples five kilograms;

Sugar is four kilograms.

Wash the apples, peel them off, remove the center with seeds in the same way as for cooking . Then cut into small pieces and put them in a basin. Cover the apples with sugar and let sit overnight. Stir the apples in the morning and cook for ten minutes, then remove them from heat and leave until evening.

In the evening, boil the jam again for ten minutes and leave again until morning. Then we cook again for fifteen minutes, cool and cook again for the same time. We lay out the hot jam in the jars, close them with lids, turn the neck down and leave to cool.

Jam from apples the second recipe, necessary ingredients:

Two kilograms of apples;

One and a half kilograms of sugar;

Four hundred milliliters of water.

Rinse and dry the apples, then cut them into quarters and remove the center. Then pour the apples into a pot of water and cook. When the apples begin to boil, remove them from the heat and leave to cool completely.

After that, wipe the apples through cheesecloth or a sieve in the same way as with . Add sugar to the resulting puree, mix everything well and boil for fifteen minutes. Spread hot jam in jars and roll up.

If you are a fan of very thick jam, then you just need to increase the cooking time to the required consistency. If desired, before the end of cooking, you can add a little cinnamon to the jam, then your delicacy will have a slightly oriental taste and aroma. In order for the jam to last longer and not deteriorate, store it in the refrigerator, cellar or basement.

Today I have for you a recipe for apple jam - an incredibly thick, aromatic, moderately sweet and tasty dessert. Natural apple jam can become not only a full-fledged delicacy, but also a wonderful addition for homemade baking. After cooling completely, the jam will become even thicker, and after a few days of storage it can be literally cut with a knife.

To make apple jam, you only need 3 ingredients - apples, sugar and water. You can get a completely new product, with different shades of aroma and taste. For this, spices such as cinnamon, star anise, cardamom, vanilla, cloves, allspice are suitable - do not be afraid to experiment in the kitchen and add whatever you like.

Ingredients:

Cooking a dish step by step with a photo:

The apple jam recipe, which we prepare for the winter, includes simple and affordable products: apples, granulated sugar and water. By the way, water is an optional ingredient, that is, it can be reduced or not added at all. This directly depends on the juiciness of the apples that you will use when making homemade jam.

So, we reserve ourselves with patience and begin to create. Apples for jam, I advise you to choose sweet and sour varieties so that the finished dessert does not turn out sugary-sweet. If your fruit is sweet, you can reduce the amount of sugar to taste. Absolutely any fruit is suitable for jam - crumpled, soft, broken, or, conversely, unripe. My apples, all ugly places (including wormy ones) are mercilessly cut out and thrown away. You do not need to remove the peel - we remove only the stalks.

And also a little secret: we don't throw away the seed pods that we cut from apples. We put them in a small saucepan and fill with water. We put on medium heat and cook under the lid until soft - 10-15 minutes is enough. What is it for? It's simple: it is in these rigid partitions where the seeds live that a huge amount of pectin is contained. It is a natural substance that will help us naturally thicken applesauce.

While the seed pods are boiling with a small amount of pulp on them, grind the apple slices (2.5 kilograms). Finely chop them with a knife, pass them through a meat grinder or three on a coarse grater. Personally, I prefer the first option - the fact is that then you need to mix the contents of the dishes less. We put a saucepan (I have a capacity of 4 liters) on a quiet fire and cover it with a lid - let it simmer slowly.

Pour it into a pot of apples. Pour 200 grams of sugar there, mix everything a little. Cover the pot and simmer the apples over medium heat until tender. Remember to stir the fruit several times to avoid sticking to the sides and bottom of the pot. If the apples are very dry, add a little more water - then it will evaporate anyway.

Depending on the variety and juiciness of the fruit, the softening process may take different times. I cooked the apples for about 25 minutes.

Now it's important to turn the fruit pieces into a completely smooth and smooth puree. A submersible blender will help us here - just punch through the entire contents of the pan. For perfectionists in food, I can offer another way - rub the mass through a sieve. Then in the finished apple jam there will not even be a hint of small inclusions of fruit. But personally, I don’t do that.

We mix everything and cook on low heat. Here I could take 5-6 more step-by-step photos showing how the mixture boils down. But she did not do this, not because of innate laziness, but because there is nothing to show. It's just that the contents of the pan will thicken and shrink.

Nevertheless, I have something to say. The process of boiling the apple mass is long and laborious. In the absence of time, it can be stretched for 2-3 days, or you can constantly stand at the stove for several hours, constantly stirring the mashed potatoes with a spoon. I chose the path of least resistance - I cooked jam for 2 days (with breaks in cooking). At first, on the quietest fire, the apple mass will barely gurgle, but at the same time it will spit so that the entire ceiling will be freckled - that's why it is so important to stir the puree. You can cover the pot halfway with the lid - then the ceiling and everything else nearby will be safe. And so that it does not burn is a very urgent problem. There was a moment when I was distracted and forgot about the pan for 15 minutes ... I came, and the mashed potatoes had time to boil (but not burn) to the bottom - then I mixed everything well and once again broke through the mass with an immersion blender. If for some reason you urgently need to go somewhere, just turn off the heat and leave the applesauce. Then come back and cook on. As a result, we need to boil the mass at least 2 times and get a very thick apple jam. At the end, you can make a strong fire and stir the contents steadily with a spoon - the liquid will literally evaporate before your eyes. A check for the readiness of the jam is its appearance and consistency - it begins to move away from the walls. Pass a spoon along the bottom of the pan - there should be a groove that fills with the mass very slowly.

And even if you turn over a spoon or spatula. It's time to close the finished apple jam for the winter.

One of the great options for harvesting fruits and berries for the winter is making jam. In this article, we will tell you how to cook jam properly so that it turns out thick and tasty.

Jam is believed to have been invented about 200 years ago by Polish housewives, who learned to boil the most fruitful fruit on the banks of the Vistula - Hungarian plum, to a very thick mass. Initially, it took three whole days to prepare, it was a very laborious and long process! Today, jam is much easier to prepare: all that is needed for this is an electric or gas stove, a large basin or other wide container and a few hours of free time.

The name "jam" comes from the Polish word "powidla", which literally means "a food product obtained by boiling berry or fruit puree with sugar."

You can cook jam from almost any berries and fruits, but the most popular options for this dessert are apples, pears, apricots, peaches, plums, cherries, quince, currants, cranberries.

Jam differs from jam and preserves in a more uniform and thick consistency, its boiling point is 104 degrees, it is a denser mass that does not spread when laid out in a lump on a dish.

Basic principles for making jam

You can cook jam not only from high-quality, but also from slightly damaged, crumpled or overripe berries and fruits, but they must be ripe, soft. Before cooking, the fruits must be thoroughly washed, the decayed and damaged parts must be cut off, and then everything is done according to the recipe, however, some general features and principles of preparing this dessert can be distinguished.

As a rule, the fruits are processed into gruel in one of two ways: they are twisted raw through a meat grinder, or they are rubbed through a sieve (today, of course, a blender can be used for grinding) in an already boiled and peeled form. From some berries or plums, the jam usually turns out to be watery, therefore, for the desired consistency, these fruits are combined with apricots, apples, pears. Adding sugar to the jam is not necessary, if the fruits are boiled into jam without sugar, then such blanks are necessarily sterilized. If sugar is added, it must be at least 60% of the total mass, otherwise the jam will ferment or mold. The jam should be cooked in a low wide container - this way the evaporation occurs quickly, which improves the taste and color of the product. When cooking the jam, it is necessary to stir with a wooden spatula, otherwise it will burn, for the same reason, sugar is added only after the fruit mass has been sufficiently thickened. The readiness of the jam during cooking is determined as follows: periodically run a spatula along the bottom of the container in which the jam is being cooked, if a path forms that slowly fills, then the dessert is ready. In general, during cooking, the total volume of the mass in comparison with the initial one will be at least halved. The finished jam must be poured hot into sterilized jars. One of the traditional moments in cooking according to the classical technology - baking jam in the oven in cans to form a protective film on the surface of the mass, is often skipped today, but it is recommended to do this for better preservation of the workpiece. Just put the jars of jam in the oven and bake at a slight temperature until a film forms that is visually clearly visible. Then the jam must be left warm until it cools down, capped after cooling with lids and stored in a cool place. The jam should have a sour-sweet taste, if the fruits from which it is cooked are characterized by low acidity, then you need to add citric or other food acid, in addition to the jam for taste and aroma, you can add spices (cloves, cinnamon, etc.). The finished jam should contain no more than 34% moisture, no less than 60% sugar.

The calorie content of jam varies between 250-260 kcal per 100g.

Jam recipes

With a large harvest of any berries or fruits, cooking jam from them is one of the best options. This wonderful dessert will delight you on cool autumn evenings, give a feeling of warmth in winter and energize in spring. If until now you have not dared to make such a blank, fearing that it is very difficult, then we recommend that you try it - this process is much easier than it seems.

The palm tree is the most popular among all types of jam in apple and pear. It is from these fruits that the easiest way to prepare jam of the correct density and consistency.

Apple jam recipe

You will need: for 1 kg of peeled apples, take 500-700 g of sugar.

How to cook apple jam. Peel the apples, cut out the seeds, cut into quarters, then steam to soften in a steam bath (the easiest way to do this is to use a double boiler). The total steaming time is about 15-20 minutes after boiling the water. The softened apples need to be mashed (with a blender, with a meat grinder or crush), then the mashed potatoes are put into a saucepan, boiled down to a jam with added sugar.

For apple jam, it is better to use sour apple varieties - Antonovka, Borovinka, Pear, Semerenko, Bessemyanka, White filling, Granny Smith, Jonagold, Idared, etc.

Pear jam is cooked in the same way as apple jam, proportions: for 1 kg of peeled pears 2-3 glasses of water, 500-600 g of sugar and 4 g of citric acid. The algorithm of actions is the same, but the pear puree is mixed with water before boiling (broth after steaming), boiled down to half the volume and then sugar is added.

Jam can be cooked from berries such as blueberries, rose hips, cherries, mountain ash, viburnum, lingonberry and others.

Sweet cherry jam recipe

You will need: for 1 kg of pitted cherries 150-200 g of sugar, 2 tbsp. table vinegar.

How to make sweet cherry jam. Rinse the cherries and remove the seeds, twist in a meat grinder, mix with vinegar, simmer in a bowl until boiling twice the original volume. Pour sugar into the mass, mix and cook the jam until tender.

Making blueberry jam is just as easy.

Blueberry jam recipe

You will need: for 1 kg of blueberries 600 g of sugar.

How to make blueberry jam. Crush the berries, or twist in a meat grinder, put in a wide bowl over low heat and boil twice from the original volume. Add sugar, stir and cook the jam until tender.

A very popular jam that many people like is plum jam.

Plum jam recipe

You will need: 800 g of sugar for 1 kg of pitted plums.

How to make plum jam. Remove seeds from the plums and boil with a little water, or steam until soft. Rub the plum mixture or puree with a blender, peeling off. Pour sugar in mashed potatoes, until ready to cook the jam, stirring - as a result, the mass should boil down by a third of the original volume. Pour the jam hot over warm jars, cover with gauze, leave at room temperature for 2 days - a crust should form, then wrap the jars with parchment or seal with sterile plastic lids.

Jam made from plums with apricots turns out to be very tasty.

Plum-apricot jam recipe

You will need: 600 g of sugar, 500 g of apricots and plums.

How to make apricot jam and plums. Remove pits from plums and apricots, steam them in a water bath or in a double boiler until soft, puree, peel off, boil in half, then add sugar and boil the jam until tender.

There are many recipes for jam, but the principle of preparation is always the same. Try making jam with your favorite fruits and berries and enjoy it all year round!

We do not have apple jam on sale in Germany, there are only sour jams that are not suitable for use in baking. Well, we certainly don't get upset and do everything ourselves. I want to offer you a very simple and most importantly delicious recipe. This apple jam is perfect for homemade baked goods and evening tea. So, let's get down to making apple jam.

We need 1 kg of apples and sugar. Apples, of course, are best taken sweet and sour. I have them at home, this year there was a very good harvest of apples. If you want, you can experiment and add other fruits such as plums or apricots.

Cut the apples into pieces and fill with two glasses of water, put on fire. I use a heavy-bottomed apple jam pot. The apples can be peeled if desired, but I boiled the jam with the peel.

Bring the contents of the saucepan to a boil and cook until the apples soften.

When the apples are ready we need to puree them. I do this right in the pan with a hand blender.

In the process of cooking apple jam, remove the foam.

When the mass thickens, you can turn off and transfer our apple jam to dry sterile jars. It can be stored for a long time.

One of the tasty and healthy options for preserving fruit for the winter is jam cooking. This delicacy was invented about two hundred years ago, when Polish housewives learned to boil the Hungarian plum until a thick pasty mass was obtained. In those days, jam cooking took three days. Faster and easier methods are available to modern housewives, which you will learn about from this article. The name of the delicacy comes from the Polish word "powidla", which means a product obtained by boiling fruit or berry puree with added sugar.

How to choose and prepare apples for harvesting for the winter

To cook apple jam at home for the winter, you should choose fruits that have a sweet and sour taste and thin skin. It is undesirable to peel off the latter, since it contains a lot of the natural astringent pectin, due to which the delicacy comes out thick. When buying apples, feel them: if they are hard, then their flesh is the same, and soft ones are friable. The latter are best used for making apple jam or jam.

The color of the apples must match the variety written on the price tag. For jam, it is better to select red fruits, as this will provide a beautiful color for conservation. To buy really tasty fruits, it is worth smelling them: if there is no aroma, then the taste will be mild. When purchasing apples from abroad, pay attention to the fact that producers cover them with a wax film, which is removed by washing with soap and warm water. To determine the variety, check out their main characteristics:

• Simirenko are green apples that have many small white dots under the skin. The sweet and sour taste of this variety is rich with a light wine aftertaste. The pulp is juicy, firm with a spicy aroma.
• Golden Delicious - elongated yellow fruits with little white dots. They have a sweet taste, mild aroma, juicy and friable pulp, high calorie content.
• Red Delicious - elongated large fruits of dark red color with friable pulp, sweet taste, light spicy aroma. They can have a slight bitterness, which is characteristic of all varieties of this color.
• Gloucester is an elongated green variety with a red blush, firm and crunchy pulp, wine flavor, sweet and sour taste.
• Royal Gala is a roundish yellow variety with a bright red blush, firm pulp, rich sweet taste with a slight acidity and fruity aroma.
• Braburn is a large variety of yellow or light green color with a red blush, juicy firm pulp, rich original taste with a herbal aftertaste.
• Idared - apples, yellow with a red blush, with thin skin, juicy friable pulp, kilo-sweet, pronounced taste.
• Jonagold is a large yellow variety with a red blush, loose flesh, sweet taste with a slight sourness.
• Fuji is a large variety of pale yellow color with a scarlet blush, sweet freshish taste, weak aroma, crunchy, firm pulp.
• Jonagored - have a pronounced red blush, friable pulp.
• Honey - sweet and sour hard and juicy fruits of yellow-red color.
• Antonovka is a green variety with sourness.
• White filling is a greenish-yellow variety with thin skin, loose juicy pulp, sweet and sour taste.

Preparation of fruits is as follows: apples must be washed, dried, cut into small pieces. After that, the fruits are boiled until soft. Further, the resulting apple mass turns into mashed potatoes, for which each housewife can use those devices that are more convenient for her to use. Some add gelatin to the jam so that it is not liquid. It is worth remembering that when processed in a blender, the mass becomes smooth, and when twisted in a meat grinder, the consistency turns out to be coarser.

Step-by-step recipes for delicious homemade apple jam

Apple jam is a very valuable preparation for the winter, which everyone likes because of its aroma and taste. It is often used to fill baked goods and spread over toast. The autumn period, when apples ripen on the trees, is a good time to prepare this delicacy. In terms of consistency, the jam comes out thicker than jam and preserves. To make this sweet at home for the winter, use the recipes below. For cooking, you can use a pressure cooker, a Redmond multicooker, an airfryer, a microwave oven.

Classic recipe in accordance with GOST, as in the store

According to GOST, apple jam at home has a very thick consistency. This is very convenient if the delicacy is used for filling, while it does not leak out during baking. According to this recipe, the dish comes out very tasty, economical and aromatic, but it is easy to prepare. For cooking you will need:

• sugar - 2 cups;
• apples - 2 kg.

Step by step recipe:

1. We wash the fruits thoroughly, dry them. If the peel is thick, then it needs to be peeled, and if not, it is recommended to leave it. Cut the fruits into quarters, freeing them from the core.
2. Grind apples in a food processor. This will make the brewing process quicker.
3. We transfer the apple mass to a saucepan with a thick bottom, put on a moderate fire, stir and cook until soft. After we puree.
4. Add two glasses of sugar, reduce heat to minimum. Cook until a thick mass is obtained, stirring occasionally so that it does not burn.
5. To check the readiness, put the apple mass in a spoon, turn it over: if it does not fall, but remains on the spoon, then it is ready.
6. We lay out the delicacy in sterilized jars, roll it up.

With lemon and cinnamon

Apple jam for the winter at home according to this recipe is easy to prepare. As a result, you will get an excellent treat with a beautiful bronze color. The rich and deep aroma of apples is complemented by brown sugar, which gives a subtle hint of caramel. Cinnamon, cloves, and allspice provide a spicy scent, while a little lemon juice balances the sweetness of the dish with a slightly sour taste. To make a treat, we need:

• white sugar - 1.5 cups;
• apples - 2.2 kg;
• ground cinnamon - 2 tsp;
• ground cloves - 0.5 tsp;
• ground allspice - 0.25 tsp;
• juice of one lemon.

Easy recipe step by step:

1. First, you need to sterilize the jars, lids, then put on a clean towel and let dry.
2. Cut the apples into small pieces, freeing them from the core and seeds. We transfer them to a thick-bottomed dish, put on a moderate heat and, stirring, bring them to complete softening, for 20-30 minutes.
3. Remove the apple mass from the heat, bring to a puree consistency in a blender.
4. We transfer the apple mass back to the saucepan, bring to a boil over moderate heat with constant stirring, add the juice of one lemon, white and brown sugar, cinnamon, cloves, allspice. Simmer over low heat to thicken the consistency.
5. We lay out on banks, twist, pasteurize.

From cake after juicer for pies

Practical housewives can use advice for waste-free production: after making apple juice, boil jam from the remaining cake. Such a preparation is distinguished by good density and sweetness. This is ideal for using the dish as a filling for pies, pies. Required components:

• apple cake - 1 kg;
• sugar - 800 g

Step by step recipe:

1. Squeezing after cooking the juice, grind to a state of puree through a colander.
2. We transfer the resulting mass to a thick-bottomed dish, add sugar, cook for half an hour with constant stirring.
3. We move the pan into the oven at a moderate temperature, bring it to the required degree of density.
4. We spread the mass in sterilized jars, pasteurize, roll up.

From plums and pears through a meat grinder

Adding pears and plums to apple jam gives it a more interesting rich taste. This recipe contains brandy: do not worry, alcohol evaporates during cooking, leaving behind a pleasant aroma, enhancing the taste of the workpiece, increasing its shelf life. Alcohol may be added to keep the preserves from becoming moldy. Remember that the pears must be ripe, otherwise the jam will have an unpleasant graininess. Optionally add cocoa for a beautiful color. Required Ingredients:

• apples - 1 kg;
• pears - 1 kg;
• plums - 0.5 kg;
• brandy - 0.5 cups;
• lemon juice - 2 tablespoons;
• sugar - 180 g;
• ground cardamom - 5 g;
• sea ​​salt - a pinch;
• vanilla extract - 1 tsp

Step by step recipe:

1. Pour the sliced ​​apples, plums and pears into a large saucepan, pour in three glasses of water and brandy. Bring to a boil over moderate heat, boil for 45 minutes until the fruit is soft.
2. We twist the fruit mass through a meat grinder, return to the pan, add salt, lemon juice, sugar, cardamom. Cook over low heat with frequent stirring for about 2.5-3 hours until the required consistency is obtained. Add vanilla.
3. We spread the jam on sterilized jars, pasteurize, roll up.

Sugar-free on honey with the addition of dried apricots

The generosity of the autumn apple season is a sin not to use for making homemade jam. To make it healthier and healthier, this recipe uses honey instead of sugar. Dried apricots give the jam a pleasant aroma and aftertaste. To prepare a blank for the winter according to this recipe, you will not spend much effort, and the result will surprise you. Required Ingredients:

• honey - 1 glass;
• apples - 2 kg;
• dried apricots - 1 glass;
• cinnamon - 0.5 tablespoons
• lemon juice - 3 tbsp. l.

Step by step recipe:

1. Rinse the apples, cut into small slices, removing the core. Soak dried apricots for half an hour in a little warm water, then cut into small pieces.
2. Pour dried fruits and fruits into a saucepan with a thick bottom, add lemon juice, cook over moderate heat for 20-30 minutes, until softened.
3. We turn the resulting mass into mashed potatoes with a blender, transfer back to the pan, add honey, cinnamon. Cook over low heat for about 3-5 hours until a dark color and thick consistency is obtained.
4. We lay out the apple mixture in sterilized jars, roll it up, after cooling down, send it to a cool place for storage.

With condensed milk from applesauce

There are many recipes for apple jam, among which there are very interesting options. The latter includes a delicacy with the addition of condensed milk. The jam comes out very tender with a light creamy taste. The sugar in this recipe is added if the apples are sour. Required Ingredients:

• water - 50 ml;
• apples - 2 kg;
• sugar - 3 tbsp. l .;
• condensed milk - 450 ml.

Step by step easy recipe:

1. We wash the apples, cut into slices, remove the core.
2. We shift the fruits into a saucepan, pour in water, add sugar. Cover with a lid, cook over low heat until softened.
3. Cool the apple mass, use a blender to puree it.
4. Return the mashed potatoes to the pan, add the condensed milk, cook over low heat with constant stirring until thickened.
5. We spread the mass in sterilized jars, roll it up.

With orange

If you want to make a delicious amber apple jam with orange at home for the winter, follow the step-by-step process described in this recipe carefully. The delicacy is made easily, despite the fact that it takes a long time to perfect. The addition of oranges gives the jam a pleasant citrus flavor and aroma. Required components:

• apples - 2 kg;
• brown sugar - 0.5 cups;
• white sugar - 2 cups;
• apple cider vinegar - 1 glass;
• water - 3 glasses;
• vanilla - 1 tsp;
• cinnamon - 2 tsp;
• ground cloves - 1 tsp;
• allspice - 1 tsp;
• nutmeg - 0.5 tsp;
• salt - 1 pinch;
• orange - 2 pcs.

Step by step cooking process:

1. Cut the washed apples into quarters and remove the core.
2. Pour water, vinegar into a large saucepan, put on moderate heat. Bring to a boil and add apples.
3. We cover the saucepan with a lid, reduce the heat, cook for 45 minutes, remembering to stir frequently.
4. We grind the resulting mass through a sieve, helping ourselves with a wooden spoon. Discard the remaining skin.
5. Transfer the resulting puree to a saucepan.
6. Add sugar. We taste and adjust, adding more sweetener if necessary. Pour in spices, zest, juice of two oranges, a pinch of salt.
7. Stir the contents of the saucepan, leave in the refrigerator overnight.
8. The next day we put the saucepan on low heat, cook for six hours. Stir for the first four hours every 30 minutes and for the remaining 2 hours every 15 minutes.
9. Place the saucer in the freezer to check if it is done. After it has cooled, remove the saucer, put a spoonful of jam on it, swipe with a clean finger. If it leaves a trace, and the jam does not spread, then the consistency has the desired thickness.
10. Pour the mass into sterilized jars, cover with lids, sterilize, roll up.

From ranetki and chokeberry

Autumn is not only the ripening season for apples, but also chokeberry or black chokeberry berries. This is a very healthy berry, rich in acids, iron, magnesium, manganese, fructose. Due to the coloring effect of the berry, jam with its participation has a beautiful noble shade. According to the recipe, lemon juice is added, which is necessary to neutralize the astringent properties of mountain ash. Required components:

• chokeberry - 500 g;
• apples - 1 kg;
• sugar - 2 cups;
• juice of half a lemon.

Step by step recipe:

1. We wash the apples, cut into slices, removing the core. We wash the berries.
2. We transfer the fruits to a saucepan, cook over medium heat with the addition of the juice of half a lemon until soft.
3. Grind the resulting mass through a sieve, return it to the pan, add sugar and cook until thickened. Throw away the peel.
4. We spread the jam on sterilized jars, cover with lids and pasteurize. We roll it up, after cooling we send it to storage.

Video

Each housewife for jam can select not only beautiful high-quality fruits, but also crumpled, overripe, damaged ones. But the main rule is that they must be soft and mature. Thick, aromatic jam is perfect for filling rolls, pies, pies and other baked goods. In addition, the delicacy can serve as an independent dessert for a cup of aromatic tea. If you do not know how to cook apple jam for the winter at home, we suggest that you familiarize yourself with the videos below, which clearly demonstrate the cooking process.

A store product is significantly inferior in taste and benefit to a homemade product: an abundance of preservatives, sugar kills all the beneficial properties of apples. In addition, a home-cooked delicacy is allowed even with breastfeeding and pregnancy. Therefore, it is worth learning the secrets of cooking jam for every housewife who wants to pamper her household with a quality delicacy. The cooking process is simple: you need to prepare the apples, process them to puree, boil and roll them into jars. Using the described method, you can cook apricot, plum, pear jam.

Cooking in the oven

In a multicooker

In a bread maker