I propose to cook a delicious jam from Antonovka. Apples of this variety are excellent for such harvesting. The amount of sugar can be adjusted to your taste.

Jam is perfect for a cup of hot tea, especially for breakfast. It can be used as a filling for sweet pies, pancakes.

To prepare jam from Antonovka, take such products.

Rinse apples, remove seeds, cut into small pieces.

Pour water. Send to fire. Bring to a boil. Boil for 50-60 minutes over low heat. The mass should be reduced by about half.

Rub the resulting apple mass through a sieve. It turns out about one half-liter jar.

Place the apple mass in a saucepan for cooking. Dip the cloves packaged in gauze. Cook over low heat for 40-50 minutes.

Remove cloves, add sugar. Stir. Cook over low heat for 15-20 minutes after boiling.

Pack jam from antonovka in sterile jars, cover with a lid. Sterilize 10 minutes from the moment of boiling.

Apple jam is delicious both on its own and as a filling. Yes, even just with a bite of tea, the jam flies away instantly.

Jam is a great option for processing overripe apples. As a rule, apples are either immediately mashed or boiled into slices and then rubbed through a sieve or through a meat grinder. Today, this action can be carried out using a blender, which makes it very easy to work on jam.

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

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

Ingredients:

• 1 kg of ripe apples.
• 500 grams of sugar.

Cooking process:

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

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

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

1. My regimen apples into slices.

2. Put the slices in a saucepan. Fill with water and put on the stove. The water should almost cover the apples.

4. In the process of cooking, the slices should boil to a puree state. But sometimes when the apples are too dense, some slices still remain whole. Then the whole mass will need to be mashed. This can be done in three ways.

Skip the mass through a meat grinder.

Grind the mass through a sieve.

Use a blender.

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

5. Now you have a pure apple mass from which you can cook jam. Pour the mixture into a saucepan and test for sugar. Pour the right amount, mix and put on a slow fire. Cook for 30 minutes, do not forget to stir the jam so that it does not burn, and then cook until the desired density.

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

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

Thick apple jam

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

Ingredients:

• For 1 kg of apples 1 glass of sugar.

Cooking process:

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

2. Twist the apple slices in a meat grinder.

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

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

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

6. When the desired density is reached, turn off the heat, spread the jam in sterilized jars and tighten the lids. Thick jam for the winter is ready to enjoy.

Jam according to an old recipe

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

Ingredients.

• Apples 5 kg.
• Sugar 3.5 kg.

Cooking process:

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

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

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

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

Jam from apples and pears

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

Ingredients:

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

Cooking process:

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

2. We put it in a large cauldron or pan with a double bottom and put it on the stove. You can add a little water so that the jam process starts painlessly and quickly.

3. And so apples and pears on the stove, the water boiled, it remains to stir and simmer for about 10-15 minutes so that our fruits become soft.

4. As soon as the fruits have softened, you can remove the pan from the stove and wait until it cools completely.

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

Well, or just put the pan aside and wait 5-6 hours.

Of course, you can not wait until the mass has cooled down, and then work not with your hands, but with the help of a spoon.

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

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

6. Put the resulting mass on the stove, add sugar and cook for 45-50 minutes at least. During cooking, the jam will reach the desired density and darken a little. Stir frequently so that it doesn't burn.

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

Pear-apple jam is ready to enjoy.

Apple jam with pumpkin

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

Ingredients:

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

Cooking process:

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

2. Sort, wash, cut apples. Put in a saucepan, cover with water, cook until the slices are soft.

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

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

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

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

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

8. Apple jam with the addition of pumpkin is ready to enjoy.

Apple jam with plums

Very often boil jam and with plums. Which go very well with apples. This is a great way to process plums without wasting time removing the pits from the plums.

Ingredients:

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

Cooking process:

1. Sort the apples, wash them and cut them.

2. Put in a saucepan, pour water, cook until soft.

3. Sort the plums, cut each along the bone (the bone can not be removed) put in a saucepan, pour water, cook until soft.

4. After the fruit has reached a soft state, remove from the stove and grind through a sieve.

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

6. Arrange the finished product in jars and close with lids.

Secrets of making apple jam

☑ When cooking jam, do not cover the pan with a lid. So excess moisture during the cooking process will quickly evaporate.

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

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

A delicious dessert prepared in advance will delight the whole family on winter evenings and replenish the body's vitamin supply. Apple jam is easy to prepare. By following the simple steps of the recipes, they get a delicacy that is hard to break away from. In addition to being used as a dessert, it is used as a filling for homemade cakes.

When cooking any jam, you need to follow all the steps of the recipe, but there are unwritten rules for making dessert. Every hostess should know them.

• Cooking treats is a long process. Apples are boiled, then rubbed or twisted in a meat grinder and then boiled. It all depends on the recipe or the desire of the housewife.
• You can not cook jam in an aluminum container, it oxidizes during cooking.
• It is best to use thick-walled stainless steel cookware. Enamelware burns.

When cooking, the container does not need to be closed, so the liquid evaporates faster.

• Sugar is added at least half the weight of the fruit. So jam is stored longer.

Over time, other subtleties of cooking will appear, each housewife has her own.

Preparing apples

The first step is to prepare the main ingredient. Half the success depends on the correctness of the process. Creating suitable conditions is not difficult, you need to prepare all the ingredients and start cooking.

• Fruit sorting. Select identical copies, it is desirable to remove all suspicious ones. The rotten ones should not fall into the delicacy. They will spoil the taste of the finished dessert. Overripe specimens are also removed.
• Apples are divided into slices and the middle is cut out. Then proceed to further processing and grind with a meat grinder or food processor.

After the apples are ready, proceed to the other steps of the recipe.

Recipes for making jam from apples for the winter

The first mention of jam was noticed 250 years ago. There are a lot of recipes, each housewife chooses one according to the tastes and individual preferences of family members. Home conditions are not an obstacle to cooking this dessert.

simple recipe

The easier the preparation, the more admirers the recipe has. Making jam is not at all difficult, because it is prepared quickly. It is necessary to take 1 kg of apples and sugar. Below is a step by step procedure.

• Step 1. Randomly cut the fruits into pieces, the core does not need to be removed. Everything unusable will remain in the sieve after wiping.
• Step 2. Pour the cooked pieces with water so that it covers the apples. Boil for 10 min. When ready, drain the liquid and let cool. Then wipe the mass through a sieve.
• Step 3. Pour all the sugar into it and bring to a boil over medium heat. Then reduce the heat to the maximum and cook, stirring constantly.
• Step 4 Cooking time takes 30 minutes, maybe more or less. It depends on how juicy the apples were.
• Step 5. Arrange the finished dessert in jars and remove until completely cooled under a warm shelter.

In the oven

To cook jam in the oven, nothing complicated needs to be done. You will need:

• 1 kg of apples, preferably sweet and sour;
• 0.8 kg of granulated sugar;
• 1 tsp citric acid;
• 0.5 st. cooled boiled water;
• 0.5 tbsp cinnamon.

Cooking:

1. Cut the fruits, remove the skin and core. Cut into thin slices. Pour water into a saucepan, pour citric acid into it. Add chopped fruits to it.
2. After the mass boils for 10 minutes, drain all the water. Add 0.5 cups of boiled water with cinnamon. Continue to simmer until the apple slices are soft.
3. Grind using a blender.
4. When the oven warms up to 200 ° C, put a container with the workpiece in it, simmer for 3 hours. Stir occasionally.

Properly cooked jam will appeal to the whole family.

In a slow cooker

For those who have a slow cooker, making dessert is even easier. You need 1.5 kg of apples, 2 tbsp. granulated sugar, 1 cinnamon stick and zest of 1 lemon.

Apples are peeled, core removed and cut into slices. At the same time, lemon zest is prepared without touching the inner white layer, which is bitter in the finished delicacy. Sprinkle the cooked slices with lemon juice.

All fall asleep with sugar and mix. Put everything in the capacity of the multicooker and set the "Jam" mode for 1 hour. When time passes, everything is crushed with a blender.

Again include the same mode for 30 minutes. The finished jam is laid out in jars, put away for storage.

Jam from apples and pumpkin

To make this excellent dessert, you will need: 1.2 kg of sour apples, 0.8 kg of pumpkin, 1 kg of granulated sugar, 1 tbsp. a spoonful of orange peel.

The main ingredients are cut into cubes, it is better not to mix them together. Separately put out both components, bringing to a state of softness. Then combine and grind with a blender.

The finished mass is put on a slow fire, pour 500 g of sugar into it. Boil until the billet begins to thicken. Then pour the rest of the sugar and orange zest. The finished dessert is laid out in jars and put away for storage.

with apricots

More vitamins for the winter are stored by that hostess who is not afraid of experiments. To make jam you will need: 0.6 kg of apples, 0.5 kg of apricots, 0.5 kg of granulated sugar.

Grind peeled and cooked apples and apricots with a food processor. Put everything in a bowl for cooking. Cook over low heat for 20 minutes, add sugar to the mixture. Cook for another 20-25 minutes, stirring constantly. Pour into prepared containers and store.

Jam from apples and zucchini for the winter

By combining these ingredients together, you get an excellent dessert that amazes everyone with its taste characteristics. It will take 1 kg of zucchini, 3 kg of apples, 2.5 kg of granulated sugar, 0.5 tsp. vanillin.

Prepare the main ingredients by removing the skin and seeds. Grind and put on fire. Boil for 45 minutes, grind with a blender. Add sugar and cook for another 30 minutes. 5 minutes before readiness add vanilla. The jam will be thick. Lay the finished dessert hot in jars and put away for storage.

Apple jam on xylitol

Preparing this delicacy is easy. Required: 1.2 kg of apples, 0.5 tbsp. water, 110 g xylitol.

The recipe is suitable for diabetics.

The fruits are peeled from the skin and cores, cut into pieces and put in a container for cooking, pour water into it, put on fire. Soft fruits are crushed using a blender, xylitol is poured out, boiled for 30 minutes. The preparation must be stirred frequently. The finished dessert is poured hot into jars and put away for storage.

Jam from apples with cinnamon

This delicacy is delicious. For its preparation you will need: 1 kg of apples, 0.8 kg of sugar, 1 tbsp. water, 0.5 tsp. cinnamon.

Separately prepare syrup from a glass of water and sugar. Peel the main ingredient and cut into slices. Add chopped fruits to the finished liquid and cook, gradually pouring out all the sugar. Then remove from heat and let cool.

After cooling, add cinnamon and put on fire again. Cook until the desired degree of density is obtained. To speed up the process, grind with a hand blender. Then it will take 15-25 minutes to cook.

Jam storage methods

It is recommended to store the dessert in a twisted form. To do this, it is still hot poured into jars and rolled up. Then they are removed to cool at room temperature for a day and only then they are removed to a specially equipped room or cellar.

If you cook the delicacy correctly, observing the proportions of 1: 1, then you can store it with ordinary screw or nylon caps.

Cooking a dessert is not difficult at all, it is enough to follow exactly all the steps of the recipe.

Jam from apples, the benefits and harms, the subtleties and features of cooking, the beneficial properties of this dish are of interest to many. This delicacy has a great taste and an incredibly strong and very pleasant aroma. To begin with, it will not be superfluous to indicate the beneficial properties of this fruit.

Why do we have jam, what is the use of it?

Apples of this variety are traditionally considered one of the most useful fruits growing in latitudes not spoiled by heat. They do not require special care, and within a few years after planting in the ground, they begin to bear fruit quite actively.

Antonovka apples are a source of a large amount of iron. Regular consumption of at least one, and preferably two, fruits a day can fully cover the body's needs for this mineral, which will negate the likelihood of developing anemia.

They are a source of a significant amount of organic acids. These substances have a positive effect on the condition of the mucous membrane of different parts of the digestive tract, contributing to the normalization of digestion.

An apple is considered a hypoallergenic product. Their use, even in significant quantities, rarely leads to the development of allergic diseases. You can eat these fruits without fear even during pregnancy and lactation.

The benefits of jam from apples are mainly in the pectin contained in it. The pectin contained in the fruits is very useful for residents of megacities, and what is very important, boiling does not affect its amount. This substance is able to bind dangerous particles, thereby contributing to their neutralization and speedy removal.

I think it is already clear that we are talking about a very useful product. Taking into account the long heat treatment during the preparation of jam, as well as a significant amount of sugar added as a preservative, it is not necessary to talk about low calorie content. 100 grams of Antonovka contains 40 kilocalories, and a similar amount of jam contains at least 600. Of course, one simply does not dare to call such a delicacy dietary.

In addition, it should be understood that the maximum amount of nutrients is contained in a fresh product. During heat treatment, losses are inevitable. So, for example, ascorbic acid, which is present in significant quantities in apples, is completely absent in the finished jam (vitamin C is completely destroyed during the boiling process).

Jam from apples - harm

Even if we are talking about the most useful product in the world, there will always be conditions in which it is better to abstain from it. Antonovka jam proves this rule.

Strictly speaking, any jam, not only apple, is completely contraindicated in the presence of diabetes. Excess glucose can be harmful to health and lead to aggravation of the disease.

Previously, the calorie content of jam was mentioned. Because of this, it must be remembered that people who are obese or simply want to get rid of extra pounds should refrain from abusing this high-calorie delicacy. By the way, nutritionists recommend replacing sugar with fructose, which to some extent can correct the situation with an excess of calories.

Among other things, an excess of sugar can negatively affect the condition of tooth enamel, which is a prerequisite for the development of caries and some gum diseases.

Recipe for apple jam Antonovka

To make jam from Antonovka apples, you will need the following ingredients:

Fresh apples - 4 kilograms;
Sugar - 1.8 kg;
Water, preferably filtered (tap can spoil the taste of the finished product) - 500 grams.

Not all apples are needed to make jam. It is better to use fruits that are not broken, without signs of mold damage. Getting rid of extraneous flavors will be quite difficult.

So, apples need to be thoroughly washed, remove all signs of contamination. To cut fruit, it is better to use a special knife that allows you to remove the core and at the same time cut the fruit into small slices. When processing 4 kilograms of raw materials, the yield will be no more than three.

Sliced ​​apples should be placed in a deep saucepan, pour 500 milliliters of water into it, bring to a boil and boil for half an hour. In this case, all Antonovka slices should become soft and pliable for machining.

After cooling the apple mass, it's time to peel the pulp from the skin. To do this, you can use the most ordinary colander, which should be placed on another container, add 2 to 3 tablespoons of apples to it and, using a pusher, push the pulp through the colander cells.

The output should be the most ordinary, and, by the way, incredibly tasty apple jam. To convert this product into jam, you need to add sugar, and boil it to the desired consistency: relatively liquid or such that a spoon stands in the jam. By the way, it should be remembered that after complete cooling, the degree of density will increase even more, so it is better to approach this issue without fanaticism.

Still hot jam needs to be decomposed into small jars. I recommend containers whose volume does not exceed half a liter. Such a jar can be opened and quickly used up, say, for making pies or other delicacies.

Banks should be well sterilized, although jam, due to the high content of the preservative - sugar, will be perfectly stored even at room temperature.

One of the best ways to save apples for the winter is to make jam. This delicious treat is also very healthy. It is brewed only from fruits with the addition of sugar and water. Especially thick and tasty jam is obtained from Antonovka, because these apples contain a lot of pectin, which gels the finished product. Various fruits are suitable for cooking, even those that are not suitable for food - nailed, overripe or green, the main thing is to cut off all rotten and blackened areas. To make the jam thick, pleasant sweet and sour taste, you need to follow a few rules when cooking:

• jam must be stirred often so that it does not burn;
• it is best to cook it in a low, wide dish so that moisture evaporates;
• sugar should not be added immediately, but when the fruits are already boiled down;
• sugar should not be too much, usually 60% is added, otherwise the jam will be too liquid. If there is less sugar, then the product may ferment;
• the finished jam is laid out hot in dry sterilized jars. You can screw them with metal lids, and if you have the opportunity to store canned food in a cold place, then it is possible to close the jars with parchment;
• the readiness of jam is determined by laying a spoonful of hot mass on a dry cold dish. If it does not spread, then the product is ready.

Jam is made from boiled applesauce. You can cook it in several ways:

1. Wash fresh apples, peel and grate. You can grind the fruits in a blender. The finished puree is boiled until tender.
2. Washed and chopped apples are boiled in a saucepan with a little water. After the softened fruits have cooled slightly, they must be rubbed through a sieve.
3. Apples can also be baked in the oven or microwave. After cooling, they are wiped so that the seeds and peel do not get into the jam.

There are several ways to cook jam:

• you can cook it in a low dish with the addition of water. But the mass will need to be constantly stirred, because applesauce burns strongly;
• you can put the dishes with apples in a large pot of boiling salted water. In a water bath, the jam will burn less;
• modern housewives have adapted to cook jam in a slow cooker in the “quenching” mode or in the microwave.

There are many different recipes for making jam from Antonov apples, but the most delicious and thickest is obtained from such proportions: for 1 kilogram of fruit, you need to take 600-700 grams of sugar and half a glass of water. You can add spices during the cooking process, such as cinnamon or cloves. Jam with this method of cooking is thick and tasty and is great for sandwiches and for adding to pastries.