Apple jam can be cooked in the usual way or use thickeners, starch, gelatin, someone adapted to make it in a slow cooker, the same a good option. And you can also cook many variations by combining apples with various berries and fruits. They go great with many flavors.

How to make apple jam at home

Apples are probably the most familiar fruit available to us. all year round. There is always a wide variety of fruits on store shelves, so why do it, cook jam, waste your time? Some people think so. Those who do not have their own garden, and those who do not think about the quality of food. After all, not all apples are useful.

The best jam is obtained from homemade, not "seasoned" with nitrates and toxic substances. Such apples exude aroma, real, apple. It is these apples that are recommended by nutritionists to reduce weight, improve digestion, and replenish body reserves with vitamins.

Due to the fact that apples contain pectin, a natural thickener, nothing else can be added to jam. It just takes a little longer to cook. And apples are amazingly combined with other fruits and even vegetables, for example, carrots. So there will be plenty of jam options for you.

Recipes for making jam from apples for the winter

To make our jam good, thick and not burnt, you need to follow some rules:

1. Choose fruits of the same ripeness, discarding unripe and overripe ones.
2. Apples must be thoroughly washed and cut into slices, you can not remove the skin, everything is up to you, but you must remove the seeds.
3. You can chop apples different ways, wipe on a grater, pass through a meat grinder or blender. You can stew in a small amount of water and rub through a fine sieve.
4. For jam, you need a “correct” pan, oxidation occurs in aluminum or copper and the product will turn out to be not entirely useful. In enameled containers, everything often burns, it is dangerous to use such dishes. The most suitable would be a stainless steel metal saucepan.

Jam from apples - a classic recipe

A recipe that always turns out. It is done very quickly, in the evening you can already try jam with tea or even cook pies.

For jam you will need:

• A kilo of apples of any variety
• Kilo of sugar

Cooking apple jam:

In this version, the seeds can not be cut out, they will remain in the sieve, so once again do not do your job.

Put the apples cut into slices in a cooking container and fill with water so that it slightly covers them. Put on the stove and simmer for about ten minutes, let cool a little, the water, of course, needs to be drained. Then just wipe all the apples through a sieve.

Pour sugar into the resulting mass, first turn on the average temperature, after boiling set it to a minimum and cook, standing nearby and stirring with something wooden, a spoon or a spatula.

Jam is cooked enough for about half an hour, it happens less or more depending on the juiciness of the apples. If you constantly stirred it during cooking, then the mass will turn out to be homogeneous, evenly boiled, transparent color caramel. In order to make sure that it is ready, we drip a little mass on a saucer and start circling it, does the drop keep its shape? Then forward, by jars.

Thick jam from apples

You can cook jam from apples of any consistency, someone likes it liquid, someone, on the contrary, is thick so that the spoon stands. This is what we are going to cook now.

To do this, take:

• Kilo of apples
• glass of sugar

How to make jam from apples:

My apples and cut into two halves, this time the bones need to be cut out. We will grind them on a grater, you can scroll in a meat grinder if you like. The resulting mass must be transferred to where we will cook the jam, only you do not need to add water, the juice that stands out will be enough.

We begin to gradually heat the apple mass, not forgetting to mix. When it softens, the pieces become transparent, you can grind it again with an immersion blender. Then immediately pour out the sugar and cook on the weakest fire for 40 minutes until cooked. The jam will darken and become thick. Ready laid out in banks.

Apple jam in the oven

This jam also turns out thick and rich. Try the recipe for a change.

For it you will need:

• Half a kilo of apples
• 0.7 kilo sugar
• Glass of water

How to make jam from apples:

For this jam, I always peel and pit apples, so it turns out more tender both in appearance and in taste. Then I cut into slices, pour water and stew until softened. I throw it into a colander to drain the water and grind it into a homogeneous mass with a blender.

From one and a half kilograms of apples, about a kilogram of puree is obtained. It must be placed in a saucepan that can be heated in the oven, I use heat-resistant glass. Mix puree with sugar and put in the oven, with a temperature of 200 degrees. We watch carefully, as soon as it starts to boil, reduce the temperature to 50 and leave for three hours.

The finished jam will have a beautiful reddish tint, and then it will need to be laid out hot in jars.

Homemade apple jam

A simple recipe my grandmother used. I just improved it a little, just kitchen appliances make life easier, why not use it.

For the recipe we will need:

• Kilo of apples
• 0.6 kilo sugar
• Glass of water

Making jam from apples:

We prepare apples, wash them well, peel and cut out the core. You can cut into cubes, or you can cut into thin plastics, as you like. Immediately put all the pieces in a container in which we will cook, pour water there and cover everything with sugar. We leave it to brew for several hours so that our apples allocate as much juice as possible and melt the sugar.

As soon as the time has come and enough juice has stood out, you can put the apples on the stove, an hour and a half is enough for them to boil well. And so that the pieces are not felt at all, we grind everything with a blender and cook for about ten minutes. After that, we only have to decompose jam by jars.

Jam from apples in a slow cooker

Thanks to this indispensable assistant in the kitchen, life has become more pleasant, how much time the multicooker saves us, because there is no need to guard, stir, be afraid that it will run away or burn.

For him we take:

• Kilo of apples
• Half a kilo of sugar
• half a lemon

How to cook jam from apples in a slow cooker:

We wash the apples under running water, remove the skin and the middle, cut into thin slices. Now we shift it into a multicooker bowl, pour a third of a glass of water there and bring it to a soft state in the baking mode.

We check with a fork, if the apples have begun to fall apart, we crush them or chop them with a blender, mix with sugar and squeeze the juice from half a lemon. Now it remains to close the lid and, choosing the same baking mode, cook our jam for an hour. When the time is right, look into the slow cooker and check the readiness. Jam in jars is laid out hot.

When working with a slow cooker, be careful if you fill the bowl to the brim, when boiling, the jam will run away.

Jam from apples and pumpkin

If you haven't tried it yet, do it now. The delicacy is as tasty as it is healthy. Pumpkin is not only enriched with vitamins, it is rich in fiber, which has a beneficial effect on digestion.

To prepare the recipe, we will need:

• Kilo two hundred apples, better sour
• 0.8 kilo pumpkin pulp
• Kilo of sugar
• Tablespoon of orange peel

How will we cook:

I take pumpkin for jam of nutmeg varieties, it is sweet, juicy and beautiful. It needs to be peeled and cut into small cubes. We do the same with apples.

In a separate cauldron, fill the pumpkin with water, a very small amount, to slightly extinguish and make it soft. In a separate saucepan, we do the same with pieces of apples, simmer them until they become soft. Then we grind everything with a blender and combine the apple and pumpkin mass.

We put the mass into the container where we will cook it, pour half of all the sugar there and begin the cooking process. We do this on the weakest fire and stir constantly, otherwise everything will burn and be spoiled.

When the jam has thickened well, pour out the remaining sugar and orange zest. Such jam can be made very thick when it starts to flake off the walls. Then we lay it out in jars and cover with parchment, it is not necessary to roll it up.

Jam from apples and pears

A very favorite recipe for all of us since kindergarten times. Now grown-up kids are enjoying it.

We will need:

• A couple kilos of apples
• Kilo pears
• Two kilos of sugar

How to cook:

All fruits must be thoroughly washed, peeled, cores, cut into small slices.

Pour apples with sugar, fill the whole norm at once and start cooking until they are soft, about 20 minutes is enough for this. Then we send pieces of pears there, cook for another 20 minutes, our fire is weak. Then, with the help of a blender, we chop all the pieces that have not yet boiled soft and cook until cooked, this is another 10 minutes. We put the jam in jars and cork with lids.

Jam from apples, video recipe

Cook thick jam at home, it’s not difficult at all how to do it right - recipes with photos will tell you. This universal stuffing for pancakes, sand cakes and yeast pies. To prepare such a blank for the winter, you can use apples of any variety, spoiled or rotten fruits.

Grandma's apple jam

Before you cook such a delicacy at home, be sure to select an autumn or winter variety. Interesting fact- the more acidic the fruit, the thicker and more aromatic the workpiece will be.

Ingredients:

• 1.2 kg granulated sugar;
• 1 kg of green or yellow apples.

Recipe:

• Rinse fruit thoroughly and pat dry kitchen towel or disposable wipes.
• We remove the peel with a potato peeler, cut each apple in half and take out the core with partitions and seeds.

• We cover the baking sheet with parchment, preheat the oven to 180 degrees. Put pieces of fruit on the prepared sheet, bake until completely softened. The time depends on the variety of fruits and their degree of maturity.

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• We take out the workpiece from the unit, let it cool slightly, break it with a submersible blender into a puree. We grind the mass through a thick metal sieve, mix with sugar.

• Place in a heavy-bottomed dish or non-stick coating, bring to a boil.

• Cook over low heat until thickened, stirring regularly with a wooden spatula.

• Jam density is defined as follows: not a large number of Spread the mass on a saucer and draw the back of a spoon over it. If the mass holds its shape, the delicacy is ready.

• We lay it out in hot, dry-sterilized jars and roll it up immediately. We store in the cellar.

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Apple jam in a slow cooker

If the house has such a unit, you should not think about how to cook a delicacy at home. With the help of a multicooker, the product turns out to be quite thick, suitable for filling donuts and.

Ingredients:

• 1 kg of any unripe apples;
• 1/2 medium lemon;
• 2 tbsp. white granulated sugar;
• 1-1.5 st. purified drinking water.

Recipe:

• Wash and dry apples thoroughly. We cut the peel into a separate pan, cut the fruit into 4 parts. We take out the seed boxes with a knife, send them for cleaning.
• We put apple slices in a bowl, pour ½ cup of water here. Close the unit, turn on the baking mode for 30 minutes. In parallel, pour the remaining cleaning water, bring to a boil on the stove. Reduce heat, keep on fire for about 20 minutes.
• With a wooden mortar, turn the contents of the bowl into a homogeneous mass. Or we shift soft pieces together with juice into an iron saucepan and break the fruit with an immersion blender. Then we send the puree back to the slow cooker.
• Here we squeeze the juice from half of the citrus, add the amount of sugar prescribed according to the recipe. We filter the decoction of scraps to the contents of the unit, mix thoroughly. Close the lid, turn on the baking mode for 40-45 minutes.
• From time to time we check for density - different varieties apples can be boiled a little longer or faster than the specified time. We sterilize the jars in the oven at a temperature of 100 degrees for about 10 minutes, let them cool slightly.

• We lay out jam in prepared containers and roll up. Turn over, heat up. We take it out the next day to the cellar or basement.

Tip: choose not very much ripe fruit so that the workpiece is thick.

Apple jam with xylitol

Such a recipe with a photo at home is useful for sweet lovers who, for one reason or another, cannot consume sugar. It should be remembered that substitutes for obtaining high-quality fillings for pies and rolls will require somewhat less than a conventional sweetener.

Ingredients:

• 1.2 kg apples light varieties;
• 110 g xylitol;
• 1/2 st. purified drinking water.

Recipe:

• We clean the fruit from the peel and seed boxes, chop on small pieces. We put the blanks in a saucepan with a thick bottom, pour water here.

• We put the container with the fruits on the fire, bring to a boil.

• Simmer over low heat under a lid until the contents are completely softened.

• Grind apples in any convenient way, pour xylitol here. Stir, boil until desired consistency.

• We lay out the hot treat in dry-sterilized jars and seal hermetically. We cover on all sides with a warm blanket, wait a day until the jars are completely cool.

• We take it to the basement for storage.

Tip: Don't throw away fruit peels - they can be used to make delicious compote or apple cider.

Apple jam with zucchini

In the middle of summer, it remains the leader in low cost among garden products. Therefore, his participation in a sweet dessert will help save money for people who do not have their own garden.

Ingredients:

• 3 kg of young zucchini;
• 1 kg of any apples;
• 4 lemons;
• a pinch of zest;
• 4 kg of white granulated sugar.

Recipe:

• We wash vegetables and fruits in running water, dry with a kitchen towel.
• We clean the ingredients of the future jam from the peel and seed boxes, finely cut.
• We fall asleep with sugar, set aside for 6-8 hours.
• Bring the mass to a boil, reduce the heat. Cook fruits and vegetables until soft.
• Peel the lemons, cut into small pieces and mix with zucchini and apples.
• We pass everything through a meat grinder or break it with a blender.
• Boil until the desired density, 10 minutes before readiness, add a little lemon peel, if we want the taste of delicacy to become pronounced, citrus.
• Lay out hot dessert in sterilized jars, immediately roll up and insulate.
• We take it to the pantry or underground for storage.

Cooking apple jam at home is not difficult, the main thing is to follow all the recommendations. Such unusual workpiece can be served with tea or used as a filling for pies or rolls.

Fans of blanks will definitely like our version fruit preparation for the winter - cooking jam. We will figure out how to cook jam and how much jam to cook, so that the workpiece turns out fragrant, thick and incredibly tasty.

Jam is made from almost any fruit and berries, but the most delicious jam is made from apples, plums, cherries, apricots, currants and peaches.

What is the difference between jam and jam? The jam is thicker, and its boiling point is 104 degrees. The jam does not blur, it is laid out on a dish in a lump.

Cooking jam: how to cook jam correctly

For cooking jam, you can take not only high-quality, but also slightly wrinkled, overripe or damaged fruits or berries, but required condition- ripe and soft fruits. Before cooking jam, the fruits must be washed, the spoiled parts removed, and then follow the recipe. But we will try to highlight the main features of making jam from any berry.

Before cooking, gruel is made from berries or fruits, you can choose one of two ways: either slices of raw fruits are passed through a meat grinder, or they are ground through a sieve in boiled form, instead of a sieve, you can use a blender.

Since jam is most often liquid from plums or berries, apples, pears or apricots are also added.

It is necessary to cook jam in a wide and low bowl, due to which moisture evaporates quickly, and the color and taste of jam are perfect. During cooking, jam should be stirred with a wooden spatula so that it does not stick to the bottom and does not burn. For this reason, sugar is placed after thickening the mass.

How to determine the readiness of jam? From time to time we draw a spatula along the bottom of the dish, where we cook the jam, and if a path appears that slowly fills up, then the workpiece is cooked. During cooking, the total volume of the mass should be halved.

Jam is poured into jars, previously sterilized. Classic technology jamming jam - baking it in jars in the oven. A film forms on the surface of the jam, it is believed that this way the workpiece is stored better. How to bake jam in jars: put the jars in the oven at a low temperature, as soon as a film forms, put the jars in a warm place until cool, roll up the lids and put them in storage.

The finished jam has a sour-sweet taste, if the fruits are low in acidity, then citric or other acid must be added during cooking. Also, spices (cinnamon, cloves, etc.) are often added to jam for flavor.

The calorie content of jam is 250-260 kcal per 100 grams, the amount of sugar in the mass is at least 60%, and moisture is not more than 35%.

How to cook jam: recipes for delicious preparations

Winter apple jam recipe

Ingredients:

• Apples - 1 kilogram;
• Sugar - 500-700 grams (for each kilogram).

How to make apple jam:

1. We clean the apples, remove the seeds, cut them into quarters and steam the pieces in a water bath, you can use a double boiler.
2. Steaming time for apples is 15-20 minutes after boiling water. soft apples puree with a blender, with the help of a pusher or a meat grinder, then put the puree in a saucepan and boil it with sugar until jam.
3. For cooking apple jam, we take varieties of apples and with sourness - White filling, Antonovka, Borovinka, Semerenko, Grushovka, etc.

Pear jam is prepared in the same way as apple jam. But per kilogram of purified groups we take 4 grams of citric acid, 500-600 grams of sugar and 2-3 glasses of water. We cook mashed potatoes in the same way, but before starting, mix the mass with water (you can take a decoction after a water bath), boil it down to half the volume, and then add sugar.

Also, delicious jam is obtained from wild rose, blueberries, viburnum, lingonberries, cherries, etc.

Cherry jam for the winter

Ingredients:

• Sweet cherry - 1 kilogram pitted;
• Sugar - 150-200 grams;
• Table bite - 2 tablespoons.

How to make cherry jam:

1. My cherries, take out the seeds, twist with a meat grinder, add vinegar.
2. We put the weight on slow fire and boil it in half. Add sugar, stir and cook again until thick.

blueberry jam recipe

Ingredients:

• Blueberries - 1 kilogram;
• Sugar - 600 grams.

How to make blueberry jam:

1. We crush or grind the berries with a meat grinder.
2. Boil the mass in a wide bowl over low heat until the volume is halved.
3. Add sugar and cook until done.

Plum jam

Ingredients:

• Pitted plums - 1 kilogram;
• Sugar - 800 grams.

How to make plum jam:

1. My plums, remove the seeds and boil for a couple or with a small amount of water in a saucepan.
2. Grind the plum mass through a sieve or puree with a blender, but after removing the skin.
3. We put sugar in the puree and cook until tender, stirring constantly, as a result, the mass should decrease by 3 times.
4. Pour the finished jam into warm jars, cover with gauze and leave for 2 days at room temperature to form a crust on the surface. Then we wrap the jars with parchment, cover with polyethylene sterilized lids and put them in storage for the winter.

Jam from apricots and plums

Ingredients:

• Fruits - 500 grams each;
• Sugar - 600 grams.

How to make jam from apricots and plums:

1. Wash the fruits, take out the seeds and boil them in a double boiler or in a water bath to a soft consistency, remove the skin, puree with a blender or with a meat grinder.
2. In a container, boil the pureed mass by half, add sugar and cook until the consistency of jam.

As you can see, there are many jam recipes, but the principle itself is the same. We figured out how to cook jam, now it's time to roll up sweet blanks for the winter.

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 it great option processing of 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 great 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.

Classic recipe the simplest and most fast option 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. pouring 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 the majority apple slices 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 with 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 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.

Greetings friends. Summer will be over soon. Time flies so quickly and imperceptibly that it becomes even a little sad. Although each season is good in its own way. But the months of August and September usually present us with a rich harvest of fragrant apples.

First of all, you need to eat these fruits in fresh because they are very useful. And of course, you can’t eat all the stocks, so you need to do different blanks for the winter. For example, you can cook or healthy jam. These sweets are very good and are great for tea drinking or for filling, cakes.

And since we have already considered the methods of making jam, today I will dwell in detail on cooking jam from apples. Usually the cooking technology in recipes does not differ much. The only thing to add additional ingredients part. Although I prefer the classics of the genre more and add only the fruits themselves and sugar.

By the way, do not forget that from these fruits you can cook very tasty and lush. And also from ripe fruits you can make awesome homemade marmalade. I recently came across a collection of recipes describing this dessert. If you are interested, you can also get acquainted here on this site https://firstcook.ru/marmelad-iz-yablok.html.

Apple jam made at home according to a simple recipe

As I wrote above, usually they try not to put anything extra in the composition of the treat, only sugar and apples. Therefore, initially I suggest you cook classic jam. Please note that color and taste may vary depending on the type of fruit.

You can choose absolutely any variety of apples.

Ingredients:

For 1 liter jar:

• Apples - 1 kg;
• Sugar - 500 grams.

Depending on the sweetness of the fruit and your own taste, you can increase or decrease the amount of sugar.

Cooking method:

1. First of all, you need to prepare the fruits. Wash them thoroughly, and then cut into 4 pieces. Remove all seeds, stem and core. If there are bumps on the apples, bad places, cut them off too. Cut off the skin at will, I usually leave it, because this way the treat turns out to be much more useful.

• Using a double boiler: load all the slices into the compartments and put on steaming for 20 minutes;
• Using a slow cooker: just set the “stewing” mode and cook the fruits until soft;
• Using the saucepan: Pour 2 tbsp. spoons of water, place the slices, cover with a lid. Next, turn on a low heat and simmer until soft, not forgetting to stir the mass so that nothing burns.

3. Now the softened fruits need to be mashed. To do this, grind them with a blender, pusher or pass through a sieve.

If you use a sieve, then be sure to remove the skins.

4. Transfer the resulting puree to a cooking container and put on low heat. Pour in sugar, stir. Simmer for an hour, stirring occasionally.

The jam will splash a lot during the cooking process, so be careful not to burn yourself.

5. After an hour, the mass will still be liquid, but do not be alarmed. It is in the process of cooling that the delicacy will thicken. And if you hold it later in the refrigerator, it will be even thicker.

6. The hot treat should be transferred to sterile jars, screw on the lids. Next, wrap the jars with a towel and leave at room temperature until cool. Then put away in storage.

How to cook delicious and thick jam from apples for the winter

And here next recipe I propose to diversify a little and add for flavor ground cinnamon. Well, the cooking technology is slightly different from the previous version. By the way, I like her better. I love when treats are made in their own juice.

Ingredients:

• Apples - 2 kg;
• Sugar - 1 kg;
• Ground cinnamon - 1/2 teaspoon.

Cooking method:

1. Rinse and dry fruits well. Peel off the skin and remove the seeds. Cut into slices.

2. Now sprinkle the slices with sugar.

3. Stir the contents with a wooden spoon so that the sugar is evenly distributed among the pieces.

4. In this state, leave the apples for 2 hours so that they give juice.

5. After the time has elapsed, put the container on the stove and bring the mass to a boil, reduce the heat and boil for 7-10 minutes. Then remove from heat and cool. Grind fruit with a blender.

6. You should have a puree. Pour the cinnamon into it and mix everything well.

7. Put the container back on the stove, put a small fire and bring the consistency to a boil. Boil for 10 minutes. Then pour the jam into sterilized jars and roll up under metal lids.

Cool blanks and store in a cool place. It makes for a very flavorful treat!

The classic recipe for jam from apples white pouring

Well, this cooking method is good because overripe fruits are suitable for it. Plus, the use of the white filling variety allows you to make preparations very early, for example, in Tula, these fruits are already in full swing. So I already put a couple of jars in the pantry.

Ingredients:

• Apples - 1 kg;
• Sugar - 0.5 kg.

Cooking method:

1. Wash and dry fruits. Peel the fruit from the peel, remove the core and seeds.

2. Now finely chop the apples or grate them on a coarse grater.

3. Sprinkle apples with sugar, cover and leave for 30 minutes.

4. After 30 minutes, juice will appear. Stir the workpiece and put on a slow fire.

Bring to a boil and boil for 10 minutes, stirring occasionally. Then take the pan off the heat and wait until it cools down completely. When the brew has cooled, put it back on the fire and cook for another 5-10 minutes.

Repeat the procedure described above 3-4 times so that the pieces of fruit become soft and boiled. For a homogeneous consistency, you can chop the apples with a blender.

5. Ready-made delicacy should have a caramel hue and a uniform consistency. Jam should be poured hot into sterile jars and closed with lids. Then wrap the jars with a blanket and leave overnight to cool.

In the morning, store the blanks for storage in a cool and dark place.

An easy way to cook in a slow cooker

Also, apple treats can be cooked in a slow cooker. There are no difficulties here, the only thing we will add is a little water.

You will need: apples - 1 kg; sugar - 500 gr.; water - 200 ml.

Apple jam with orange for the winter

And now I propose to dilute our yummy citrus notes. Plus, you will receive amber treats. Also included are spices. You may or may not add them.

And the cooking recipe is a little more complicated than in the previous versions, but it's worth it to try it.

Ingredients:

• Apples - 2 kg;
• Brown sugar - 0.5 tbsp.;
• White sugar - 2 tbsp.;
• Apple cider vinegar - 1 tbsp.;
• Water - 3 tbsp.;
• Vanilla - 1 teaspoon;
• Cinnamon - 2 teaspoons;
• Nutmeg - 0.5 tsp;
• Orange - 2 pieces.

Cooking method:

1. Wash the fruits and cut them into quarters. Remove the core.

2. Take large saucepan and pour water into it, bite. Place the container on moderate heat. Next, bring the liquid to a boil and then add the apples.

3. Cover the pan with a lid, reduce the heat and boil the contents for 45 minutes. In this case, the fruits need to be mixed often.

4. After cooking, cool the workpiece, and then wipe through a sieve. The skin must be discarded.

5. Applesauce transfer to a saucepan and sprinkle with sugar. Next you need to add orange juice and zest, vanilla, cinnamon and nutmeg. Mix the mass well and place the container in the refrigerator overnight.

6. The first 4 hours the mass should be stirred every 30 minutes, and in the last 2 hours - every 15 minutes.

7. In the morning, pour the jam into sterile jars and cover with lids. Sterilize the blanks in the usual way for you, roll up. Cool and store away.

How to cook jam from apples through a meat grinder

Usually we always associate jam with a homogeneous puree-like mass. In previous recipes, we achieved this consistency using a blender, sieve or pusher. Now I propose to use a meat grinder, and why not? After all, it was the only one used before).

Ingredients:

• Peeled apples - 1 kg;
• Sugar - 300-400 grams.

Cooking method:

1. Wash the fruits, peel and cut into 4-5 parts. Remove bones.

2. Pass the slices through a meat grinder and sprinkle with sugar. Mix well.

3. Cook the resulting puree over low heat for 40 minutes. Don't forget to stir the contents. When the apples become soft and do not crunch, then the treat is ready.

Pour it into sterile jars and roll up. Cool and put in the cellar.

We cook quickly transparent jam from apple slices

But some people like to make this dessert the other way around, not turning the fruit into a puree, but preparing it in slices. Well, let's take a look at this technology.

Ingredients:

• Apples - 1 kg;
• Sugar - 800 gr.;
• Citric acid - 1 teaspoon;
• Water - 300 ml.

Cooking method:

1. Wash the apples, cut the core and cut them into slices. Pour water into a bowl and dilute citric acid in it. Dip the fruit slices into the liquid, but no more than 20 minutes so that the fruits do not darken.

3. This is how the workpiece should look like over time:

4. Now put the bowl on the fire and bring the mass to a boil. Then boil the delicacy for 10 minutes and remove from heat. Cool down.

5. The cooled jam must be put on fire again. Then bring it to a boil, boil for 15 minutes and cool. After cooling, repeat this procedure again.

Jam from apples at home for pies

As you can see, all recipes are almost the same and simple. The main thing to collect ripe fruit and not digest the treat. That is, boil the dessert in several approaches, with breaks for cooling.

And to consolidate, I propose to watch a detailed video on cooking classic apple jam for the winter.

This is where I end the story and say goodbye to you! Don't forget to share your recipes in social networks, write comments. And be sure to prepare in the winter a couple of jars of thick and delicious jam from apples.