Apple confiture for the winter is an excellent delicacy for children and adults, you can eat it simply with tea or use it as a filling for pies and open pastries. If during harvesting you notice that you have a lot of spoiled, frostbitten or wormy apples, you should not throw them away, they will be an excellent raw material for our harvesting (of course, the damaged parts will have to be cut off). About that, simply, quickly, very tasty, on the stove or using a slow cooker - read our article. Of course, in addition to the fruits themselves, the recipe can be supplemented with various additives, about this also will be discussed.

Apple confiture for the winter

For cooking you will need:

• 1 kilogram of peeled, peeled, damaged parts of apples;
• half a liter can of granulated sugar;
• a pinch of cinnamon.

Grate the prepared apples so that they do not darken, you can add a little lemon juice to them (or you can not add them, fruit oxidation does not affect the taste of the final product at all). Pour granulated sugar into the crushed mass, mix and let stand for a quarter of an hour, the apples should let the juice go. After that, feel free to put the pan on the stove and cook apple confiture for the winter until it thickens, it should also acquire a golden, slightly transparent color. At the very last stage of cooking, add cinnamon, mix and pour into hot jars. Store in a dark place until the onset of winter cold. By the way, to taste, instead of cinnamon, you can add cloves, a pinch of vanilla sugar and other fragrant spices.

Apple confiture for the winter "Summer flavor"

To create a fragrant, melt-in-your-mouth blank, take:

• 3 sweet apples (you can take multi-colored ones: yellow, red and green);
• 1 juicy orange;
• a quarter cup of filtered water;
• 350 g sugar.

If you want to prepare confiture for the future, proportionally increase the amount of ingredients in the recipe. Wash the apples, remove the seed chamber and cut into 2 parts. Peel the orange from seeds and peel, the latter does not need to be thrown away, it will come in handy in the cooking process. Now cut the fruit into small cubes, put the mass in a saucepan with water (50 g), add sugar and bring to a boil. Then stir, lower the heat and boil again. While the jam is on the stove, prepare some orange zest. This is easy to do: grate the remaining skin, you will need 2 teaspoons of this raw material. A couple of minutes before the confiture is ready, pour it into the pan, mix. Your workpiece should turn out to be a thick, beautiful amber-yellow color. Take a teaspoon of the mass from the dish and pour it onto a plate: the finished confiture should not spread. That's all - now pour the workpiece into jars, close the lids and send for storage.

Apple confiture in a slow cooker

It will take you very little time to prepare an excellent confiture. For him you will need:

• kilogram of fresh apples;
• 300-500 g of granulated sugar (depending on whether the fruit is sweet or not, as well as on your own preferences);
• a little bit of citric acid.

Peel the fruit, cut into slices, cubes, grate - choose the method to taste. After mixing them with granulated sugar and citric acid diluted in a teaspoon of water, put in a multicooker bowl and set to the "Baking" mode, the confiture should boil. As soon as this happens, change the mode to "Extinguishing" and leave to cook for 1 hour. After the mass, mix and pour into jars as usual. Now you have 3 excellent confiture recipes - the most delicious and natural addition to breakfast or evening tea.

Jam is one of the easiest and most convenient ways to prepare berries and fruits for the winter. Previously, for the winter, I stocked up exclusively with jam, all other sweets - various marmalades, jams, jams - you could always buy in the store. Now, of course, you can also buy it, but now the prices are too “bite”, and homemade, whatever one may say, turns out to be tastier and healthier. And if you have your own garden, it’s also more economical. We are now actively building a rich harvest of apples with the whole family, so today I propose to make apple jam at home. A very simple recipe. It differs from others in that it does not matter at all what kind of apples you choose - the jam will still turn out to be very thick, with the correct, jelly-like consistency. The secret is in active boiling and in the fact that when cooking, a very rich apple broth is added to the jam, made from the pectin-rich part of apples - the peel and core. It is pectin that gives the jam a special glossiness and jelly. The recipe is classic, without any additives. For cooking, only sugar, apples and water (for broth) are used. Jam is cooked quickly - literally 30 minutes, and, despite the addition of liquid, it turns out to be very thick, with a bright, rich taste and aroma. Ideal for baking or making sandwiches.

Ingredients:

• apples (I have sweet and sour) - 1 kg,
• sugar - 500 g,
• water - 500 ml.
• Yield - 700-800 g of ready-made apple jam.

How to make easy apple jam

Wash the apples thoroughly, dry them (I quickly wipe them with a waffle towel) and peel: cut the peel as thinly as possible, cut out the core with seeds. We weigh the peeled apples - we need 1 kg.

Now we put all the cleanings in a saucepan and fill them with water, cold or hot - it doesn’t matter, I poured boiling water from the kettle. We put the saucepan on the stove and boil the contents, without closing the lid, for about 15 minutes.

During this time, cut the peeled apples into small pieces. I had medium-sized apples (about 100-120 g each), when peeling, I cut them into quarters. Then I cut each quarter into three pieces lengthwise and four pieces across.

Next, put the chopped apples in a container where the jam will be cooked. We fill them with sugar and, covering them with a lid so that nothing wakes up, shake the container vigorously several times. This is necessary so that the sugar evenly covers the apple slices.

Meanwhile, our apple broth is ready. We filter it and pour it into a saucepan with apples. I got a full glass of broth, reminiscent of cranberry jelly in color (since the apples were red), if you have more, pour it all out.

As soon as the apple broth is poured in, we put the pan on the stove and boil the jam first on high heat. The heat does not need to be turned down, even when the jam begins to gurgle very strongly. During cooking, be sure to remove the foam and stir often so that nothing burns.

The longer the jam is boiled, the softer and more transparent the apple slices become. Already after 15 minutes you will notice that the apples are almost completely boiled soft, and the color of the jam has become uniform. It remains only to boil it to the desired density - and you're done! To bring the jam to the desired density, it is enough to boil it for 30, maximum - 40 minutes. Readiness can be checked as follows: put a spoonful of jam on a plate, wait 30 seconds and hold the spoon in the middle - if the strip from the spoon remains, the jam is ready. If desired, you can bring it to homogeneity with a blender. I decided to leave it so that the pieces could be felt.

Regarding the addition of lemon juice (acid) or flavorings (cinnamon, vanillin, ginger, etc.) to jam. If you like the taste of jam with additives, feel free to put it on. If you are satisfied with the “clean” taste, do not add anything. I didn’t even add lemon juice, for my taste, the jam learned not at all sugary, apple sourness was enough for him.

We lay out the hot jam in pre-sterilized dry jars, close the lids, check for leaks (by turning the jars over onto the lids) and, if nothing leaks, after cooling, store in a cool place.

Apple jam is the most popular and favorite sweet treat. It is not only tasty, but also very useful. The majority of the population does not know about many qualities of this product.

You should definitely know about the beneficial properties of apple jam. It contains all the vitamins and minerals. There are a lot of them both in fresh apples and in the boiled version. Contains:

• beta-carotene;
• vitamins (A, B1, B2, H, C, PP);
• potassium;
• calcium;
• sodium;
• zinc;
• phosphorus;
• iron;
• magnesium;
• selenium.

All these components are completely transferred in apple jam.

Sweet dessert contributes to:

• normalization of digestion;
• strengthening the heart muscles;
• lowering blood cholesterol.

In addition to the listed beneficial effects, the product is an excellent source of vitamins, trace elements, and nutrients.

Interesting recipes for apple jam for the winter

Any hostess loves to experiment. Each, for sure, has a special recipe from her grandmother. There are many interesting and simple recipes for apple jam that all housewives should know about.

Before starting the process of making apple jam for the winter, it is necessary to process the fruits. They should:

Apples may or may not be peeled. However, jam without them turns out to be more tender and homogeneous.

Easy Apple Jam Recipe

This is the traditional way of cooking. Sweets include:

• kilogram of apples;
• glass of water;
• kilogram of sugar;
• 1 tsp citric acid.

Pour pre-prepared into a container for cooking.
They can be ground or finely chopped. Add all the ingredients there and put on fire. It is necessary to stir constantly so that it does not stick. After boiling, cook for about half an hour.

Jam will get thicker if you cook it over high heat. For more liquid - you need to well reduce the power of fire.

The finished dessert in a hot state is poured into sterilized jars and closed. Store preferably in a cool place.

This is a fairly simple recipe for apple jam. It is convenient to cook it from any kind of fruit. Ripe, sweet, sour apples are also suitable. The result, of course, will please the hostess.

Recipe with cinnamon and vanilla

How to make apple jam with a special flavor? Just one minor ingredient can dramatically change the taste of a dish. To get jam from apples with a special, unusual taste, you need to add a pinch of cinnamon and vanillin to it.

For cooking, you will need components such as:

• kilogram of apples;
• kilogram of sugar;
• half a glass of water;
• ground cinnamon and vanilla.

Apples must be prepared in advance, as indicated above. Grind in a meat grinder. Pour the resulting mixture into a non-stick pan. Pour water over apples and put on fire. Boil this mixture for half an hour over low heat. Throughout the cooking process, it is necessary to stir the consistency, as it gurgles and splashes on the sides.

After 30 minutes of cooking add sugar. Boil almost ready apple jam over low heat for another half an hour. You can add a pinch of vanillin and cinnamon along with sugar or 10 minutes later.

If you do not like the strong aroma of cinnamon, you can boil a cinnamon stick with jam for 15 to 20 minutes, then take it out.

You can cook apple jam for the winter according to this recipe with the addition. It is sprinkled with sugar.

At the same time, zest, cinnamon, and vanillin are used. The taste is extraordinary. Jam is removed from the fire and immediately rolled up.

In apple jam, you can add ingredients such as cinnamon, lemon, anise, cloves. Cherry leaves are also used for a special flavor.

Recipe for Antonovka apple jam for the winter

There is a special ingredient in the Antonovka apple jam recipe for the winter. This is nothing but a whole liter of water. The peculiarity lies in the very variety of the fruit. They have a lot of pectin, which perfectly turns the liquid. For jam you need:

• kilogram of ready apples;
• liter of water;
• kilogram of sugar;
• 0.5 tsp citric acid.

Apples must be peeled and seeded, grated on a coarse grater. Pour all the ingredients into the saucepan immediately and stir to cook. After boiling, cook for another 40 minutes. Close while hot.

The peculiarity of this recipe lies precisely in the variety of apples. Jam from them turns out like marmalade. Each small slice of the fetus is preserved intact. Water turns into hard jelly.

Jam from apples in a slow cooker

In addition to the traditional ways of preparing a sweet dessert, it is possible to use a slow cooker. This device will facilitate the task of the hostess and prepare excellent jam.

You need to take:

• kilogram of apples;
• 0.5 kilograms of sugar;
• 2.5 cups of water.

After peeling the skins from apples, do not throw them away, but steam them in the multicooker itself, pouring 200 ml of boiling water. This will pull the pectin out of the skin and help the jam thicken.

Washed and peeled apples should be finely chopped and poured into a slow cooker, add the juice obtained from boiling the skins. Pour everything with sugar and put on the quenching mode for 1 hour.

At the end of the mode, you need to mix everything and turn on the baking mode for 40 minutes. Stir the jam several times during the process.

Pour the finished dessert into jars and roll up. Cooking apple jam in a slow cooker is not difficult. You need to be careful with the heating temperature of the device. Jam is cooked no higher than at 130 degrees. If there is a choice of temperature, it must be set exactly at 130 degrees.

The number of apples for cooking jam in a slow cooker should not exceed 1 kg. Otherwise, the dessert will pour into the slow cooker and ruin both it and the jam.

If you follow the primitive rules of cooking, it will not be difficult to cook a thick, transparent apple jam of a beautiful bright shade. No need to think about how to make apple jam for the winter at home, it's quite simple and quick to do.

This delicious dessert can be used both as a sweet addition to tea, and for making buns and pies.

Today, apples are available all year round, but this is no reason to deny yourself the pleasure of eating the most delicious confiture. It is apple confiture at home that is prepared easily and simply. Apples of any variety are suitable for confiture or jam, so feel free to experiment when creating this sweet treat.

Apple confiture for the winter is prepared relatively quickly, and the result is a tender and tasty apple mass. With such a product, you can easily make fillings for sweet pies, cakes. Any apple confiture that you have found a recipe is suitable for tea, you can cook sweet sandwiches with it or eat it just like that. The combination of apples and cinnamon is a wonderful option for any dessert. Prepare such an apple confiture, a recipe for the winter is on our website. In addition to filling for pies and pancakes, it can be used as a dessert, with ice cream. You can even just scoop it with a spoon, drinking tea. This option is not very sugary, but very tasty. You can also evaluate such a product from the photographs, which are also posted on our website. Be sure to try to cook apple jam for the winter, a recipe with a photo of our chefs will help you with this.

Confiture is made from various fruits and berries. It can be of a homogeneous consistency (then it can be called jam) or with pieces of fruits and berries. Prepared in thick sugar syrup. For density, gelatin or agar is added to the confiture.

When cooking apple confiture, several basic principles and rules should be considered:

Confiture is made from any variety of apples, and their sweetness is taken into account when determining the amount of added sugar,

To give the finished product a denser consistency, the apple mass is boiled for a long time with sugar until it is almost halved in volume, or special gelling additives (pectin, gelatin, starch, agar) are added to this mass after a short boil,

Fruits are washed and peeled before cooking. The peel can be used to make a decoction, which is then used to prepare syrup. The peeled pulp is cut into slices, slices (for confiture) or crushed into puree with a grater, in a meat grinder, in a blender (for jam),

Confiture is best cooked in thick-walled dishes or a large stainless steel basin. An excellent result is also obtained in a slow cooker,

If you plan to make a stock of apple confiture for the winter, pour the product hot into sterile glass containers with tight metal lids.

And some more helpful tips:

By chopping apples, you can achieve the desired consistency of confiture. If you want to get a product with pieces of fruit, cut them into slices or medium-sized cubes,

Absolutely smooth apple confiture is prepared only from fruits twisted in a meat grinder or rubbed on a grater. You can also boil apples cut into pieces for this until softened and only then grind,

Apple jam or confiture is not only a treat for tea. It is great as a filling in the preparation of buns, pies, pancakes, desserts.

If you want new culinary experiences, you simply must prepare this interesting and original confiture. Thanks to an interesting combination of products, the jam turns out to be very appetizing, with a refined aroma and spicy taste.
It can be added to pies, served with pancakes, pancakes and tea. The sweet and sour note of apple goes well with the sharp, spicy taste of ginger.
Apple-ginger confiture is a great option for a sweet dessert on cold winter days when you want warmth and comfort.
This "sweet medicine" is great for colds and laryngitis.
Moms who can't get their babies to gargle or drink bitter medicines can feed apple and ginger jam to their babies.

Taste Info Jam & Jam

Ingredients

• ginger root (5-6 cm);
• 1 kg of apples;
• 700 grams of sugar;
• 200 ml of water.

How to cook delicious apple confiture for the winter

Rinse apples under running water and pat dry with paper towels.
Peel the fruit from the peel and seeds, cut into small pieces.


Pour sugar into a heavy-bottomed saucepan, pour water and put it on fire.


Peel the ginger root and chop.

After the syrup boils, add apples to it and put on fire. Boil for 10-15 minutes.
Add ginger to the apple mass, mix and cook for another 30-40 minutes. It can be considered ready if, putting confiture on a saucer, it does not spread.


Arrange the confiture in sterilized jars and close the lids.


Store apple ginger jam in your pantry or cellar.
Tips:
1. Apples in the recipe can be replaced with pears.
2. The amount of ginger in the recipe can be adjusted depending on your taste preferences.
3. The best variety of apples are Antonovka, as they contain a large amount of pectin.