Jam can be cooked in the usual way or use thickeners, starch, gelatin, someone has adapted to do it in a slow cooker, the same is a good option. And you can cook a lot of variations, combining apples with various berries and fruits. They get along great with many tastes.

How to make apple jam at home

Apples are probably the most common fruit available to us all year round. There is always a wide variety of fruits on store shelves, so why do it, cook jam, spend 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 healthy.

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

Due to the fact that apples contain pectin, a natural thickener, nothing can be added to the jam. Just cooking time will increase slightly. And apples are surprisingly 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

In order for our jam to turn out to be good, thick and not burnt, you need to adhere to some rules:

1. Choose fruits with the same ripeness, rejecting immature and too ripe.
2. Apples must be thoroughly washed and cut into slices, the peel can not be removed, everything is your choice, but the bones must be removed.
3. You can grind apples in various ways, wipe them with a grater, pass through a meat grinder or a blender. You can stew in a small amount of water and rub through a fine sieve.
4. For jam, you need a “proper” saucepan, oxidation occurs in aluminum or copper, and the product is not very useful. In enameled containers, often everything 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 comes 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 kind
• Kilo sugar

Cooking apple jam:

In this embodiment, the seeds can not be cut, they will remain in the sieve, so once again do not do yourself a job.

Fold the apples into slices into 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 slightly, 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 to a minimum and cook, standing next to it and stirring something with a wooden, spoon or spatula.

Jam is brewed for about half an hour, it happens less or more, depending on the juiciness of the apples. If you constantly stir it during cooking, then the mass will turn out to be a homogeneous, evenly boiled, transparent caramel color. In order to make sure that we are ready, we drop a little mass on the saucer and begin to circle it, does the drop hold its shape? Then go ahead, in jars.

Thick jam from apples

  You can cook jam from apples of any consistency, someone likes liquid, someone else is thick enough to make the spoon stand. Here is now and we will cook.

To do this, take:

• Kilo apples
• Glass of sugar

How to make jam from apples:

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

We begin to gradually warm the apple mass, not forgetting to mix. When it softens, the pieces will become transparent, you can grind it again with a submersible blender. Then immediately pour the sugar and cook on the lowest heat for 40 minutes until tender. The jam will darken and become thick. We put the finished in cans.

Apple jam in the oven

This jam is also thick and rich. Try for a change recipe.

For him you will need:

• One and a half kilos of apples
• 0.7 kilo sugar
• Glass of water

How to make jam from apples:

To do this, I always peel apples from the peel and seeds, so it turns out more tender both in appearance and in taste. Then I cut into slices, fill with water and simmer until softened. I recline in a colander to drain the water and grind it into a homogeneous mass with a blender.

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

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

Homemade apple jam

A simple recipe that my grandmother used. I just improved it a bit, just the kitchen technique makes life easier, why not take advantage.

For the recipe we will need:

• Kilo apples
• 0.6 kilo sugar
• Glass of water

We make jam from apples:

We prepare the apples, thoroughly wash them, peel them and cut out the core. You can cut into cubes, or you can use thin plastics as you like. Immediately put all the pieces in a container in which we will cook, pour water there and fill everything with sugar. We leave for several hours to insist 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 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 will grind everything with a blender and finish for about ten minutes. After us, it remains only to lay out the finished jam in jars.

Jam from apples in a slow cooker

  Thanks to this indispensable assistant in the kitchen, life has become nicer, how much time the multicooker saves us, because we do not need to watch, stir, be afraid that it will run away or burn out.

For him we take:

• Kilo apples
• A pound 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 plates. Now we put it in the multicooker bowl, pour a third of a glass of water there and bring to a mild state in the baking mode.

We check with a fork if the apples begin to fall apart, we crush them or crush them with a blender, mix with sugar and squeeze the juice out of half a lemon. Now it remains to close the lid and, having chosen the same baking mode, cook our jam for an hour. When the time is right, take a peek into the slow cooker and check if it is ready. Jam on the jars is laid out hot.

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

Jam from apples and pumpkins

  If you have not tried it, do it urgently. The treat 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:

• A kilo of two hundred apples, better than sour
• 0.8 kilo pulp of pumpkin
• Kilo sugar
• A tablespoon of orange zest

How to cook:

I take pumpkin for jam, 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, pour the pumpkin with water, in a very small amount, to slightly stew and make soft. In a separate saucepan, do the same with slices of apples, simmer them until soft. Then we grind everything with a blender and combine the apple and pumpkin mass.

We lay out the mass in the container where we will cook it, pour out half of all sugar there and start the cooking process. We do it on the lowest heat and stir constantly, otherwise everything will burn up and be spoiled.

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

Jam from apples and pears

  A very favorite recipe from all of us since kindergarten. Now adult children burst with pleasure.

We will need:

• A pair of kilo apples
• Kilo pears
• Two kilos of sugar

How to cook:

All fruits need to be thoroughly washed, peeled, middle, cut into small slices.

We fill the apples with sugar, immediately begin to cook the whole norm until they are soft, 20 minutes is enough for this. Then we send pieces of pears there, we cook for 20 minutes, the fire is weak. Then, using a blender, we chop all the pieces that have not yet been boiled, chopped and cooked until cooked, it’s another 10 minutes. We put the jam in the jars and seal with lids.

Jam from apples, video recipe

It’s not difficult to cook thick jam at home, how to do it right - the recipes with the photo will tell you. This is a universal filling for pancakes, shortbread cakes and yeast cakes. To prepare such a blank for the winter, you can use any kind of apples, spoiled or rotted fruits.

Grandma’s apple jam

Before you cook such a treat at home, be sure to select an autumn or winter variety. An interesting fact is that the more acidic the fruit, the thicker and more aromatic the resulting workpiece.

Ingredients:

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

Recipe:

• Rinse the fruit thoroughly, dry it with a kitchen towel or disposable napkins.
• Remove the peel with a potato peel, cut each apple in half and take out the core with partitions and seeds.

• We cover the baking sheet with parchment, heat the oven to 180 degrees. On the prepared sheet, lay out the pieces of fruit, bake until completely softened. Time depends on the variety of fruits and their degree of maturity.

​

• We take the workpiece from the unit, let it cool slightly, break it with a dip blender in mashed potatoes. Grind the mass through a thick metal sieve, mix with sugar.

• We put it in the dishes with a thick bottom or non-stick coating, bring to a boil.

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

• Thickness of jam is defined as follows: a small amount of mass is laid out on a saucer and the back of a spoon is drawn along it. If the mass keeps its shape - the delicacy is ready.

• We lay it out in hot, dry-sterilized cans and immediately roll it up. We put it in storage in the cellar.

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Apple jam in a slow cooker

If the house has such an aggregate, you should not think about how to cook a treat at home. Using a slow cooker, the product is quite thick, suitable for filling donuts and.

Ingredients:

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

Recipe:

• Rinse and dry the apples thoroughly. Cut the peel into a separate pan, cut the fruit into 4 parts. We take out the seed boxes with a knife, send it to the cleanings.
• Put the apple slices in the bowl, pour in ½ cup of water here. We close the unit, turn on the baking mode for 30 minutes. At the same time, fill with the remaining cleaning water, bring to a boil on the stove. Reduce heat, keep on fire for about 20 minutes.
• With a wooden mortar we turn the contents of the bowl into a homogeneous mass. Or we shift the soft pieces along with the juice into an iron pan and break the fruit with a submersible blender. Then send the mashed potatoes back to the slow cooker.
• Squeeze the juice from half of the citrus here, add the preset amount of sugar. We filter the decoction of the 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 of apples can boil 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 the jam in prepared containers and roll up. We turn over, we warm. We take out the next day to the cellar or basement.

Tip: you should choose not very ripe fruits, so that the harvest is thick.

Apple jam with xylitol

Such a recipe with a photo of home conditions will come in handy for sweet lovers who, for one reason or another, cannot consume sugar. It should be remembered that substitutes to get a quality filling for pies and rolls will require slightly less than a conventional sweetener.

Ingredients:

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

Recipe:

• We clean the fruits from the peel and seed boxes, shred into small pieces. We put the blanks in a pan with a thick bottom, pour water here.

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

• Stew on low heat under a lid until the contents are completely softened.

• We chop apples in any convenient way, pour xylitol here. Mix, boil until the desired consistency.

• We spread the hot treat in the dry-sterilized cans and hermetically sealed. We cover with a warm blanket on all sides, wait a day until the banks are completely cooled.

• We take out the storage in the basement.

Tip: do not throw away fruit peeling - on their basis you can cook a delicious compote or apple kvass.

Apple jam with zucchini

In the middle of summer, it remains the leader at a low cost among garden products. Therefore, his participation in the 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, cut finely.
• We fall asleep with sugar, set aside for 6-8 hours.
• Bring the mass to a boil, reduce the heat. Cook until soft fruits and fruits.
• We clean the lemons, cut into small pieces and mix with zucchini and apples.
• We pass everything through a meat grinder or smash it with a blender.
• Boil until the desired density, 10 minutes before cooking, add a little lemon zest, if we want the taste of the treat to become pronounced, citrus.
• We lay out the hot dessert in sterilized jars, immediately roll up and warm.
• We take to the pantry or storage subfloor.

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

Lovers of harvesting will definitely like our option of fruit harvesting for the winter - making jam. We will figure out how to cook the jam and how much to cook the jam, so that the workpiece turns out fragrant, thick and incredibly tasty.

Jam is cooked from almost any fruit and berries, but the most delicious is jam 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 rumpled, overripe or damaged fruits or berries, but a prerequisite is ripened and soft fruits. Before cooking jam, the fruits must be washed, remove the damaged parts, and then adhere to the recipe. But we will try to highlight the main features of the preparation of jam from any berry.

They make slurry of berries or fruits before cooking, you can choose one of two ways: either slices of raw fruits are passed through a meat grinder, or grind through a sieve in a boiled form, you can use a blender instead of a sieve.

Since from plums or berries it is most often that it turns out to be liquid, therefore apples, pears or apricots are also added.

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

How to determine the readiness of jam? Periodically, we hold a spatula along the bottom of the dishes, where we cook the jam, and if there is a path that is slowly filling, then the workpiece is welded. During cooking, the total volume of the mass should be halved.

Jam is poured into jars previously sterilized. The classic technology of rolling jam - its baking in banks 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 the film forms, put the jars in a warm place until they cool, roll up the lids and put them in storage.

The finished jam has a sour-sweet taste, if the fruits are of low acidity, then when cooking, you need to add citric or other acid. Also, for the flavor, spices are often added to the jam (cinnamon, cloves, etc.).

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

Apple jam recipe for the winter

Ingredients:

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

How to make apple jam:

1. We clean the apples, remove the seeds, cut into a quarter and steam the slices in a water bath, you can use a double boiler.
2. The steaming time of apples is 15-20 minutes after boiling water. Soft apples are mashed with a blender, using a pusher or a meat grinder, then put the mashed potatoes in a saucepan and boil with sugar until they are jam.
3. For cooking apple jam, we take apple varieties with sourness - white filling, Antonovka, Borovinka, Semerenko, pear, etc.

Jam from pears is prepared in the same way as apple. 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 we mix the mass with water (you can take a decoction after a water bath), boil up to half the volume, and then add sugar.

Also tasty jam is obtained from rose hips, 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 cook cherry jam:

1. My sweet cherry, get the seeds, twist with a meat grinder, add vinegar.
2. We put the mass on a slow fire and boil twice. We put sugar, mix and cook again until a thick consistency.

Blueberry jam recipe

Ingredients:

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

How to make blueberry jam:

1. Mint berries or grind 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 tender.

Plum jam

Ingredients:

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

How to cook plum jam:

1. Wash the plums, remove the seeds and boil for a couple or with a little water in the pan.
2. Rub the plum mass through a sieve or mashed with a blender, but after removing the skin.
3. 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 so that a crust forms on the surface. Then we wrap the jars with parchment, cover them with sterilized plastic covers and put them in storage for the winter.

Apricot and plum jam

Ingredients:

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

How to make jam from apricots and plums:

1. My fruits, we take out the seeds and boil them in a double boiler or in a water bath until a soft consistency, remove the skin, mashed with a blender or using a meat grinder.
2. In a container, boil the mashed mass twice, add sugar and boil the jam to the consistency.

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

Apple jam is delicious in and of itself and as a filling. Yes, even just with a little tea with jam, it flies away instantly.

Jam is a great option for processing ripe apples. As a rule, apples are either grated or mashed immediately or sliced \u200b\u200band then wiped through a sieve or through a meat grinder. Today, this action can be carried out using a blender, which greatly facilitates the work on jam.

To date, recipes can be collected a huge amount. Boil it and with the addition of pumpkins, pears, plums, currants, cinnamon. So you can find a recipe for every taste and color.

The classic recipe is the easiest and fastest option to cook jam.

Ingredients:

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

Cooking process:

Before you start to jam, it is important to determine how you will turn the mass into mashed potatoes. Since if apples are passed through a sieve, then from the beginning they will not need to cut out the middle and peel, 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. Since coarse membranes will spoil the overall picture of tender apple jam.

I will say right away that sugar needs to be added to taste since you need to look from which apples you will cook the jam. If the apples are sour, then sugar is needed more if the apples are sweet, then less. In general, you need to watch and try. And according to the guest sugar is added at least 50% of the total weight of apples.

1.Apples my regimen for slices.

2. We put slices in a pan. Fill with water and put on the stove. Water should practically cover the apples.

4. During the cooking process, the slices should break into a puree state. But sometimes when the apples are too dense some slices still remain intact. Then the whole mass will need to be turned into mashed potatoes. There are three ways to do this.

Pass the mass through a meat grinder.

Grind the mass through a sieve.

Use a blender.

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

5. Now you have a pure apple mass from which you can cook jam. Pour the mass into a saucepan and try 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.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 harvest 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 very poor in filling, so you need to cook and cook thick jam as read in our recipe.

Ingredients:

• For 1 kg of apples, 1 cup of sugar.

Cooking process:

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

2. Twist the apple slices in a meat grinder.

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

4. The mass began to thicken, you can make sugar. And cook further until you need the density. It will take about 30-40 minutes.

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

6. Upon reaching the desired density, turn off the heat, spread the jam on sterilized banks and twist the lids. Thick jam for the winter is ready to enjoy your meal.

Jam according to the old recipe

In order to cook jam for this recipe you will need a little patience and a lot of time. Since preparing jam in several approaches.

Ingredients.

• Apples 5 kg.
• Sugar 3.5 kg.

Cooking process:

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

2. Put chopped apples in a saucepan, pour sugar, mix and leave overnight. Remember by this principle we cooked. Where also sliced \u200b\u200bsugar slices and left overnight to juice stood out from apples.

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

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

Jam from apples and pears

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

Ingredients:

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

Cooking process:

1. Take apples and pears. For jam suitable fruits are not salable, so to speak. Pressed with beaten sides or even overripe. But only without a trace 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. Put in a large cauldron or pan with a double bottom and put on the stove. You can add a little water so that the jam process starts painlessly and quickly.

3. And so the 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. Once the fruit has softened, you can remove the pan from the stove and wait until it cools completely.

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

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

You can certainly not wait until the mass cools down, and then work not with your hands, but with a spoon.

5. In general, when everything is cool, take a sieve or colander and squeeze fruit through a sieve. Only the bones of the septum and peel should remain in the sieve.

From the initial 2 kg, an average of 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. Mix the mass more often so that it does not burn.

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

Pear and apple jam is ready to enjoy your meal.

Apple jam with pumpkin

And why not try adding a little pumpkin to the 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. Fold in a pan, add water, cook until soft.

2. To sort apples, wash, cut. Fold in a saucepan, pour water, cook until tender slices.

3.Pour soft slices of pumpkin through a sieve. Apple too through a sieve. All together with the water in which it was cooked.

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

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

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

7. Ready to spread the jam on the banks and tighten the lids.

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

Apple jam with plums

It is often boiled jam and with plums. Which go well with apples. This is a great option to process plums without wasting time on removing seeds from the plums.

Ingredients:

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

Cooking process:

1. To sort apples to wash cut.

2. Fold in a saucepan, add water, cook until soft.

3. To sort plums, cut each along the bone (the bone can not be removed), put in a pan, pour water and cook until soft.

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

5. Mix the resulting mass, cover with sugar, cook until the desired density is achieved. Typically, the cooking time does not exceed 40 minutes.

6. Put the finished product into banks and close with lids.

The secrets of making apple jam

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

☑ Like all other sweet preparations, the jam will finally thicken after complete cooling. But how to determine what is already enough to boil it. You can simply shift the spoon of jam on a plate where it quickly cools down and shows its density. You can draw a spoon over the surface and if the trace disappears quickly, jam you need to cook a little more, and if the trace disappears slowly, then the jam has already reached 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. Soon, summer will end. Time flies so quickly and unnoticed 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 fresh, because they are very useful. And of course, you shouldn’t eat all the supplies, so you need to make different preparations for the winter. For example, you can cook or useful jam. These sweets are very good and great for tea drinking or for toppings, cakes.

And since we have already examined the ways of making jam, today I will dwell on the preparation of jam from apples. Typically, cooking technology in recipes is not much different. The only thing you can add additional ingredients to the composition. Although I prefer the classics of the genre more and add only the fruits and sugar themselves.

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

  Jam from apples, cooked at home according to a simple recipe

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

The variety of apples you can choose absolutely anyone.

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 them into 4 parts. Remove all seeds, tail and core. If there are irregularities or bad spots on the apples, cut them too. Cut the peel at will, I usually leave it, because so the treat is much more useful.

• Using a double boiler: load all the slices into the compartments and put on steam for 20 minutes;
• Using a multicooker: just put the “stewing” mode and cook the fruits until soft;
• Using the pan: pour 2 tbsp. Into the pan tablespoons of water, place the slices, cover. Next, turn on a low fire and simmer until soft, not forgetting to stir the mass so that nothing burns.

3. Now softened fruits need to be turned into mashed potatoes. 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 mashed potatoes into a cooking container and put on low heat. Pour sugar, mix. Cook for an hour, while occasionally stirring the consistency.

The jam will splash heavily during cooking, so be careful not to burn yourself.

5. After an hour, the mass will be still liquid, but do not be alarmed. It is during the cooling process that the treat thickens. And if you then hold it in the refrigerator, it will be even thicker.

6. Hot treats should be transferred to sterile jars, tighten with lids. Next, wrap the jars with a towel and leave at room temperature until completely cooled. Then put it in storage in the pantry.

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

But the following recipe I propose to diversify a little and add ground cinnamon for aroma. Well, the cooking technology is slightly different from the previous version. By the way, I like her more. I love when treats are done in my own juice.

Ingredients:

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

Cooking method:

1. Rinse and dry the fruit well. Peel and remove 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 in pieces.

4. In this state, leave the apples for 2 hours to give the juice.

5. At the end of time, place the container on the stove and bring the mass to a boil, reduce heat and simmer for 7-10 minutes. Then remove from heat and cool. Grind fruit with a blender.

6. You should get mashed potatoes. Pour cinnamon into it and mix well.

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

Cool workpieces and store in a cool place. It turns out a very aromatic treat!

  The classic recipe for jam from apples white filling

Well, this cooking method is good because overripe fruits are suitable for it. Plus, using 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 the fruit. Peel the fruits, remove the core and seeds.

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

3. Pour the 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, periodically mixing the contents. After that remove the pan from the heat and wait until it cools completely. When the brew has cooled, put it on the fire again and cook another 5-10 minutes.

Repeat the procedure described above 3-4 times so that the pieces of fruit become soft and boil. For a uniform consistency, apples can be chopped with a blender.

5. The finished treat should have a caramel shade and a uniform consistency. Jam needs to be poured hot into sterile jars and covered with lids. Then wrap the jars with a blanket and leave the night before cooling.

In the morning, store the workpieces in a cool and dark place.

  A simple 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 some 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 delicious citrus notes. Plus, you get the amber color of the treat. Spices are also included. You can not add them.

And the recipe is a little more complicated than in the previous versions, but it is 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 tsp;
• Nutmeg - 0.5 tsp;
• Orange - 2 pieces.

Cooking method:

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

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

3. Close the pan with a lid, reduce 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 peel must be discarded.

5. Pure the applesauce in a saucepan and pour sugar. Next, add the juice of oranges and zest, vanilla, cinnamon and nutmeg. Stir the mixture well and place the container in the refrigerator overnight.

6. The first 4 hours the mass must be mixed 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 workpieces in your usual way, roll up. Cool and put in storage.

  How to make jam from apples through a meat grinder

Usually, jam is always associated with a homogeneous puree mass. In previous recipes, we achieved this consistency using a blender, sieve or crush. Now I suggest using a meat grinder, and why not? After all, before it was only used).

Ingredients:

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

Cooking method:

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

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

3. Simmer the resulting mashed potatoes over low heat for 40 minutes. Remember to mix the contents. When the apples become soft and do not crunch, then the treat is ready.

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

  We cook quickly transparent jam from apples slices

But some people like to make this dessert on the contrary, not turning fruits into mashed potatoes, but prepare it in slices. Well, let us and you and I will analyze this technology.

Ingredients:

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

Cooking method:

1. Wash the apples, cut the core and cut them into slices. Pour water into a basin and dilute citric acid in it. Dip the fruit slices into the liquid, but not more than 20 minutes, so that the fruits do not darken.

3. Here's what the workpiece should look like over time:

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

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 the recipes are almost the same and simple. The main thing is to collect ripe fruits and not digest the treat. That is, cook the dessert in several approaches, with breaks for cooling.

And to fix it, I suggest watching a detailed video on cooking classic apple jam for the winter.

This is where I finish the story and say goodbye to you! Do not forget to share recipes on social networks, write comments. And be sure to prepare a couple of jars of thick and tasty apple jam in the winter.