Apple jam is one of the most popular jams. It has a pleasant apple aroma, the apples themselves become transparent during cooking and acquire an amber color. Various spices can also be added to such a jam, for example, cinnamon, cloves, saffron or ginger. It also turns out a delicious combination of apples with oranges and lemon or with their zest. Today I will write 7 recipes for various apple jams at once. And you write in the comments which recipe you liked the most.

Do you know the difference between jam, jam and marmalade? The jam should contain whole pieces of fruit or whole berries in a clear syrup. Therefore, the jam is boiled for a short time, often in several stages, in order to maintain its shape. Jam is also cooked from pieces, but they are not preserved whole. That is, small pieces of fruit will be found in the jam. Jam is made from fruit puree. It should be uniform and thick.

In this article I will write how to cook apple jam so that whole slices remain in it. I will also tell you the secrets of making thick apple jam.

Apple jam cannot be boiled in an enamel bowl, because the jam will stick and burn. Also, from any jam, be sure to remove the foam during cooking. If this is not done, the jam may ferment during storage.

Apple jam should be poured hot into sterilized jars. Banks can be sterilized over steam. For example, fill a wide saucepan with water, put a grate on it. Place clean cans, washed with a new sponge and soda, upside down on the wire rack. Steam the jars for 15 minutes until the glass becomes clear. Also, jars can be sterilized in the oven for 15 minutes at a temperature of 140-150 degrees. But you need to put the jars in a cold oven so that they do not burst. Boil lids for 5 minutes.

Banks that are no more than 5 years old are suitable for conservation. See the year of issue on the bottom of the can.

With jam slices you need to tinker more than with jam. It is because of the fact that a lot of time will be spent on cutting fruit. But on the other hand, in the jam, where whole pieces are preserved, there will be more useful substances that were in fresh fruits. In a good apple jam, fruit slices and syrup should be transparent, a beautiful amber color. In addition to treats for tea, such a delicacy can be used as a filling for pies and other pastries.

Ingredients (net weight):

• pumpkin - 500 gr.
• apples - 500 gr.
• sugar - 1 kg
• citric acid - 0.5 tsp or lemon juice - 1 tbsp. (for soaking)

Cooking method:

1. Make acidic water by dissolving half a teaspoon of citric acid in a liter of water. Acid can be replaced with natural lemon juice. Washed apples cut into cubes or straws and put in prepared acidic water. Thus, the fruit will not darken and the jam will be a beautiful color.

2. Cut the pumpkin into cubes. Drain the apples and add the fruit to the pumpkin. Pour in sugar, mix and leave for 1-2 hours to make juice.

3.Now you can start making jam. Put it on the stove, bring to a boil and cook for 20 minutes, stirring occasionally. Set aside the jam from the heat and let it brew for several hours, maybe a day. The next day, put the jam to cook a second time. After boiling, cook again for 20 minutes and immediately spread hot in sterilized jars and roll up.

Such jam can be closed with nylon lids. In this case, you can store it for no more than 2 months.

4. It is not necessary to wrap the jam with a blanket, just let it cool at room temperature. It turns out tasty and bright!

Whole apple clear jam

Before that, I wrote recipes for apple jam with slices. But you can make jam from whole apples. At the same time, do not use paradise (small) apples, but ordinary ones. This jam will look unusual on a plate. Although the apples will be whole, but soft. Therefore, eating them is not difficult. Of course, such jam is not suitable for filling in pastries, but it will be just right for tea.

In the same way, you can cook jam by cutting apples into slices.

Ingredients:

• green apples - 2 kg
• sugar - 2 kg

How to cook apple jam:

1. Apples take hard, but ripe. Wash them and remove the core. It is convenient to use a special kitchen device for apples. Put the apples in a saucepan and sprinkle them with sugar. Leave in this form overnight or for 12 hours so that the apples release juice.

2. If the apples are not juicy and there is little juice for 12 hours, add 100 ml of water so that the apples do not burn during cooking.

3. Put the jam on a slow fire. Gradually, the sugar will dissolve, the apples will give even more juice. Bring the syrup to a boil and turn off the heat. While the jam is simmering, turn the apples over from time to time. The side that will be in the syrup will cook faster. Therefore, fruits must be turned over. When heated, the apples will change color, become golden.

4. After boiling, cover the jam with a plate and put oppression, weighing about 1-1.5 kg. Oppression is needed so that all the apples are immersed in syrup, and not floating on top. Now take the pan off the heat and let the jam cool completely.

5. Put the apples to boil a second time. In the same way, bring the syrup to a boil over low heat. Remove foam. Boil for 2-3 minutes and remove from heat. Put the pressure on and let it cool down again.

6. For the third time, cook the jam after boiling for 10-12 minutes. Spread hot in sterile jars, pouring apples with syrup. Roll up the lids and let the preservation cool. It turns out very beautiful and tasty jam from apples. The syrup will be quite thick, so it is not necessary to cook the jam for too long, reducing it.

Cooking jam with apples and oranges

This is a very tasty jam, homogeneous in structure, with an orange flavor. For him, you must definitely take only green sour apples, such as Semerenko.

Ingredients (unpeeled fruit weight):

• Semerenko apples - 1 kg
• oranges - 1 kg
• lemon - 0.5 pcs.
• sugar - 800 gr.
• cinnamon stick - 1 pc.

Jam from apples and oranges - how to cook:

1. Wash, peel, cut the apples into 4 parts, cut out the core. Cut the apples into arbitrary medium pieces. Slicing does not matter, as the jam will be crushed a little later.

2. Wash a lemon and one orange well with a brush. From an orange and half a lemon, grate the zest on a fine grater. It is important to wash only the top bright layer, do not reach the white layer of the fruit (the white part of the peel will be bitter). Squeeze the juice from half a lemon into the apples and stir. The acidic juice will help keep the color. Lemon seeds should not get into the jam.

3. You can optionally add 1 teaspoon of Imereti saffron to the zest of lemon and orange, if one is available. Saffron will add color to the jam, but you can do without it. Pour the zest over the apples.

4. Peel all oranges, removing all white residue. Cut the pulp into pieces and put in apples. Sprinkle everything with sugar and mix. Leave the fruit in the sugar for a few hours to release the juice. When the juice appears, you can start making jam.

5. Bring the jam to a boil and cook for 3-4 minutes, stirring occasionally. Turn off the heat and leave to cool completely. Next, put the jam on the boil for the second time. Bring to a boil again and simmer for 3 minutes. Let cool.

6. Grind the cooled jam with a blender. It is acceptable that small pieces of fruit remain in the jam. Put the jam to cook already crushed. Add a cinnamon stick to the puree, which will give a special flavor. Bring the mixture to a boil over low heat, stirring, and cook for another 5 minutes. Take out the cinnamon stick, it has already given up its smell.

7. Pour hot jam into sterilized jars and roll up. Such a delicacy will smell very tasty of orange and cinnamon. Happy tea drinking!

Apple jam with ginger in the microwave - a simple recipe

Ginger is added to this jam, which makes the taste of the usual jam not quite ordinary. This jam is cooked in the microwave.

Ingredients:

• apples - 500 gr.
• sugar - 500 gr.
• fresh ginger root - 20 gr.
• cinnamon - 10 gr.
• citric acid - 3 gr.

How to cook apple jam with ginger:

1. Wash apples and peel. In this recipe, the peel is not used, you can cook compote from it. Cut apples into small cubes or thin slices. Weigh it already cut and take the same amount of sugar.

2. Peel and cut the ginger finely and thinly. You can first cut it into thin slices with a vegetable peeler, and then chop them even more.

3. Add ginger to apples, sprinkle everything with sugar and mix.

4.Put the apples in sugar in the microwave for 9 minutes. Set the power to 700 watts. You do not need to set the maximum power so that the jam does not boil too much and splash. Take out the jam after the allotted time. The sugar should dissolve and the apples will float in the syrup.

5. Add cinnamon to the jam, mix. And put in the microwave for another 9 minutes. Add citric acid to the finished jam, stir, put in the microwave for another 30 seconds. After that, the jam must be poured into sterilized jars and rolled up. That's all.

Different varieties of apples can cook for different times. Look at your apples - they should become transparent.

Thick apple jam: cooking secrets

There are some mistakes that housewives make in making jam. Because of these errors, jam can burn, not be thick enough. I'll tell you how to cook delicious and thick jam from apples.

For jam, it is important to choose suitable apples. Take sour varieties (they have more pectin, which means that the jam will thicken faster) - Antonovka, Semerenko, Granny Smith, Gloucester. If there are only sweet apples, you will need to add something with a lot of pectin to them - quince, peaches, plums, citrus zest, pumpkin.

Ingredients:

• green sour apples - 2 kg
• sugar - 1.2 kg
• water - 300 ml
• lemon juice - 4 tablespoons

Cooking method:

1. Wash apples and peel. Do not throw away the skins, they will still come in handy. It is in the peel that there is twice as much pectin as in the pulp of an apple. Therefore, these cleanings will be boiled together with jam so that it thickens faster. Put the skins in cheesecloth and tie in a knot, leaving long tails of cheesecloth. For these ends, then you will get the peel from the pan.

2. Cut the peeled apples into 4 parts and cut out the core. Weigh the peeled apples. For 1 kg of peeled apples, take 150 ml of water. Pour water into a stainless steel saucepan. Put the apple peels in the water at the bottom, pour the quarters of apples on top.

3. Put a saucepan on high heat and bring to a boil under a closed lid. After boiling, make medium heat and cook apples for 15-20 minutes.

Do not fill the pot more than 3/4 full. Otherwise, the foam will climb through the top.

4. Check the apples with a skewer - they should be soft. If this is the case, remove the cheesecloth with cleanings and wring out its pan. No more skins needed. Cooked apples need to be mashed. First, put them on a sieve to drain excess liquid. It does not need to be added to jam. Next, grind the apple slices through a sieve or use an immersion blender.

5. Add sugar and lemon juice to applesauce. For the perfect jam, 600 grams of sugar is taken per 1 kg of peeled apples. Such an amount will help the jam stand for a long time and not ferment, but at the same time, the jam will not be cloying. The lemon juice will keep the apples from getting too dark. Mix the puree with sugar and juice.

6. To make the jam thick, it can be boiled over low heat. But this will take a very long time. To cut the time in half, the jam needs to be baked! To do this, preheat the oven to 200 degrees. Pour applesauce with sugar on a baking sheet and smooth the layer. The layer thickness should be no more than 3 cm. The thinner, the faster the liquid will evaporate. The baking sheet does not need to be covered with anything and lubricated.

7. When you put the jam in an oven preheated to 200 degrees, reduce the heat to 150 degrees and bake it for 1 hour. Meanwhile, sterilize jars and lids.

8. Check the readiness of jam. It should decrease in volume by about half. Put some jam on a saucer and turn over. If it doesn't fall (like ), then it's done.

9. Hot jam must be quickly decomposed into hot sterilized jars. Over the steam, the jars are sterilized for about 15 minutes, until transparent. Therefore, 15 minutes before the jam is ready, put the jars for sterilization, 5 minutes before the readiness - boil the lids. Jam should be put on the “marusin belt” - this is the place of the can, where it begins to narrow (shoulders).

Do not forget to rinse the ladle in boiling water with which you will pour the jam.

10. So that the jam does not get moldy, pour sugar on top. The layer of sugar should be about 5-10 mm. This is the so-called sugar lock or sugar cork. The condensate from the lid will fall not on the jam, but on the sugar. And immediately roll up the hot lid, which you need to get out of boiling water and shake off all the water. Turn the jar over and check if the lid is tight, if there is any leakage.

11. This jam is ready. After cooling, store it in a dark, dry place where it can be stored for up to 3 years. When the jam stands for a while, it will become even thicker, almost like marmalade. Use it as a filling for bagels, pies and just for tea.

I think from these 7 recipes you will be able to choose a recipe that will become a favorite in your family. See the recipes for other jams in the section.

When the conservation season is in full swing, housewives prepare both ordinary food and sweet desserts for the winter. One of the most original sweets is jam, which is made from the popular fruit of our country - an apple. It differs from jam in ease of preparation, taste and texture. It can be eaten on its own or used in baking.

The peel contains pectin - a substance responsible for the jelly-like consistency. But, when making jam, the skin is cut off. To get the proper result, you have to cook it a little longer. On the one hand, it’s even better, as the jam thickens well.

Some housewives leave the peel and cook apple slices with it. After that, you have to take a sieve and wipe the mass so that it becomes homogeneous. To make the fruits cook faster, they are rubbed on a grater or finely cut with a knife. If you do not want to carefully chop the fruit, you can cut them into 4 parts.

How to choose and prepare apples

The process begins with the selection and preparation of the product. It is better to give preference to local fruits, as imported ones are not suitable for jam. The best dessert is obtained from late varieties of apples. Their feature is the preservation of a dense structure and aesthetic appearance.

Apples picked in the summer are not suitable, as they become friable during the heat treatment. But someone may like the mushy state, then you should take semi-juicy fruits. Regardless of the type of jam, the fruit must be clean, pitted and stalk-free, wrinkled places are also cut off.

How to make apple jam at home

Jelly apple jam is an amazing dessert that is easy to make on your own. If there are no skills in cooking, they prepare a dish according to the classic recipe. It includes the minimum number of ingredients, which does not appear in any way on the taste. In the future, you can improve the recipe by adding various ingredients to it and using special techniques.

Easy winter recipe

The easiest recipe that includes only two ingredients:

• apples;
• sugar.

Step by step preparation:

• Take an equal amount of apples and sugar.
• Place the crushed fruits in a saucepan and cover with sugar.
• Leave for 2 hours for the sugar to melt a little. Put on medium fire.
• As soon as the mass boils, reduce the heat, continuing to stir.
• Gradually it will become thicker. In this case, you need to constantly remove the foam.
• To make the apple mass homogeneous, at the end of cooking, grind it further with a blender.

According to this recipe, jam is prepared quickly. It can be consumed immediately or preserved for the winter. In the second case, it is distributed among sterilized jars and rolled up.

During cooking, make sure that the jam does not burn to the bottom of the pan.

Apple jam with cinnamon and lemon

If not everyone in the family likes sweetness because of the homogeneous structure, do not give up the dish and your favorite apple flavor. There is a way out of the situation - to cook confiture. This is one of the varieties of jam. The peculiarity of confiture is that the finished product consists of pieces of fragrant apple pulp. And cinnamon and lemon will help revive the familiar taste.

Apple jam with cranberries

Jam with apples and lingonberries is a classic recipe that will never lose popularity. Sweet and sour apples and tart lingonberries are the perfect combination. The resulting product has a "zest". The taste and color are somewhat reminiscent of currant jelly (from red currants). For cooking, fruits are taken in the same proportions or depending on taste preferences.

In a slow cooker

A multicooker can help with cooking. Every modern housewife cannot imagine cooking without this assistant. In fact, this is the same pan, which is presented in the form of a bowl. Due to the even distribution of heat, apple jam is much more aromatic and the structure is softer. Make it even easier compared to using a saucepan.

with orange

Orange in apple jam is felt with a characteristic citrus sourness. Sweet and sour taste, bright color and rich aroma will appeal to everyone. During cooking, only the pulp of an orange is used without transparent partitions. To further diversify the taste, aroma and texture, jam can be boiled with the addition of chopped zest. During the cooking process, the pieces of the skin become sweet and pleasantly tingle in the mouth after chewing.

With chokeberry

In the people it is called chokeberry - a berry with a lot of nutrients. Thanks to the mountain ash, the color is dark and saturated. Even gourmets will like the original taste. A blank in the form of apple-rowan jam will provide a person with vitamins and all the necessary components in the winter.

In a bread maker

In addition to the multicooker, bread machines are no less popular. Almost everyone has a "Jam" mode. Using the device for cooking will save time for the hostess. While the apples are cooking, you can do other daily activities. And the taste of this jam is also wonderful.

Sugarless

If a person adheres to proper nutrition and at the same time does not want to give up apple jam, there is a way out. You can make apple jam without sugar. It turns out just as spicy and fragrant, and the cooking process is no different from the usual. Before you start cooking, you need to choose sweet apples.

Without sterilization

When brewing apple jam, the sterilization process can be bypassed. After all, you don’t want to mess around with jars, make a steam bath, achieving almost medical sterility. Pasteurization will help ensure long-term storage. Cooked jam is laid out in jars, covered with a lid and boiled in a container filled with water. The pasteurization process destroys microbes and makes the jam suitable for consumption even without sterilization.

from sour apples

Sour and sweet varieties of apples differ in taste. Someone prefers sweetness, others like sourness. For such a case, sour apple jam recipes are designed. As a rule, they are tougher and have to be boiled down to become soft. They have one important advantage - they are most suitable for jam because of their gelling properties.

Storage

Ready jam does not have to be sent to the shelves in the cellar or pantry. They can be enjoyed at any time of the year. If the dessert is not intended for long-term storage, it is put in the refrigerator and eaten whenever you like. In this case, you need to ensure that liquid and baking crumbs do not fall into the container to the mass. Otherwise, it will quickly deteriorate.

Irina Ananchenko

Apple confiture is the easiest to prepare, economical and tasty option for harvesting for the winter. You can stock up on them at any time of the year, and it will not take you much time and material resources.

Variety of recipes and cooking options

Apple confiture can be cooked both on the stove and in a slow cooker, but the latter, contrary to all ideas, will be more difficult, since the mass will have to be digested repeatedly, and the fruit will need to be aged between the preparations.

Cooking such things on the stove is much more convenient and faster, no matter how contrary to modern ideas about the comfort of housewives.

Making jam from apples for the winter is a simple process, and even an amateur in terms of cooking can handle it.

You only need to pay attention to the quality of the base ingredient and strictly follow the instructions for preparing the dish so that the result fully satisfies you and pleases all members of your family.

The easiest way to make apple jam

The confiture recipe given in this chapter is considered the easiest to follow. Virtually no effort is required from you to cook it, except for pre-processing the fruit. You can also flavor the jam with your favorite spices and other fruits during the cooking process. Quite good apple preparations are combined with a variety of berries. You can use sour or sweet fruits, depending on which flavors of jams and preserves you prefer.

Granulated sugar is usually added to fruits in equal proportions, but if you are not a big fan of sweet jams and prefer to preserve the natural taste and aroma of fruits as much as possible, calculate the amount to your own taste.

Separately, it should be noted that to prepare apple confiture at home, you will need strong and firm fruits. We strongly do not recommend taking apples for this purpose, the pulp of which is compared with "paper". Please note that fruits should not be too "starchy"- the whole result will suffer from this, and you will be very disappointed when you open the finished jam. Therefore, it is not worth the risk - it is better to take unripe than overripe fruits.

Ingredients:

• Apples (preferably green and juicy) - 1 kg;
• Sugar (white or brown) - 1 kg (you can take less if you do not like too sweet blanks);
• Citric acid or concentrated freshly squeezed lemon juice - ½ teaspoon powder or 2 full teaspoons liquid.

Cooking method:

1. Prepare fruit. To do this, sort through the apples and immediately remove those fruits that have scratches, bruises and wormholes.
2. Wash the fruit with soap or other detergent, cut in half and discard the core.
3. The peel can be cut off, or you can leave it - if it is thin enough, it will dissolve in the syrup, and you will not notice it in the finished confiture. But if the skin is very dense, it is better to remove it with a knife.
4. Cut the fruits into small cubes or slices.
5. Place them in a pan with a thick enough bottom so that the syrup does not stick to the pan during the cooking process, but warms up as evenly as possible.
6. Sprinkle fruit with sugar and stir. Sugar will help apples not to lose their "commodity type" in the jam.
7. After that, add citric acid (or lemon juice) and rub again thoroughly with a spoon.
8. Pour the resulting mixture with a small amount of water (about 1/3 of the total volume of fruit).
9. Place the saucepan with everything in it over medium heat.
10. Bring syrup to a boil, stirring constantly.
11. When the contents of the pan boil, reduce the heat to a minimum and continue to simmer the future jam for 35-40 minutes.
12. Do not forget to stir the mass and watch the foam - it is advisable to remove it in time.
13. The readiness of confiture can be checked by dropping syrup on a saucer.
14. If the drop does not spread, your jam is ready. It remains only to pour it into sterilized glass jars of small volume.

If you like a homogeneous mass of jams or jams, use an immersion blender to achieve the readiness of the fruit and sugar mass. Some housewives prefer to grind apples to a puree state with a grater from the very beginning. You can also add cinnamon to this jam - it will give the finished mixture a special piquancy and a unique captivating aroma, so appropriate for winter tea parties.

Confiture from apples and oranges

This cooking option will give you an unprecedented rich taste of jam. It will feature not only apples, but also citrus fruits, which means it will be especially tasty.

The recipe for such confiture is also simple to execute, and its components are always available on the shelves of markets and supermarkets.

Ingredients:

• Apples (it is optimal to select fruits of sweet and sour varieties) - 2 kg;
• Oranges - 2 pieces;
• Sugar - 1 kg;
• Pure drinking water - 250 ml.

Cooking method:

1. We have already mentioned that it is best to choose sweet and sour varieties of apples, but if you come across sweet fruits, it is advisable to add a little citric acid to the future jam. So, prepare the fruits - wash, peel and cut.
2. Also wash the oranges and free them from the peel (some housewives prefer to keep the zest and add it to the confiture, after grinding it on a fine grater).
3. Cut citrus fruits into small cubes.
4. Put the sliced ​​apples in a thick-walled, non-enameled bowl.
5. Pour them with a small amount of boiling water, cover with a lid and let it brew for about half an hour.
6. In the meantime, you can chop the orange zest if you plan to add it to the jam. This can be done with a food processor or a regular grater.
7. After half an hour, add sugar to the steamed apples, as well as the pulp and zest of oranges.
8. Sprinkle the entire mixture with granulated sugar and mix several times.
9. Place the mass on medium heat and wait until it boils. As soon as the jam boils, reduce the fire to a minimum and simmer on the stove for an hour.
10. The confiture is ready when the syrup turns a beautiful amber color and the apples become transparent. You can also check the readiness of the jam with a saucer, in the standard way. Ready jam should be poured into sterilized jars and rolled up.

Such confiture is guaranteed to cheer you up during the autumn blues and strengthen your immunity in the cold winter. Invite your dearest guests to a tea party with him!

Multicooker confiture

Cooking apple jam in a slow cooker is a little more difficult and longer than on the stove. However, some people prefer this method, since the "miracle pot" does everything for the hostess. In addition, when preparing jam in a slow cooker, it definitely will not burn or boil away.

Ingredients:

• Apples - 1 kg;
• Sugar - 500 g;
• Water is a glass.

Cooking method:

1. Cut the skin off the apples, but don't throw them away. Pour it with a glass of boiling water, place it in the multicooker bowl and steam it in the “Steaming” mode for 10 minutes. This will release the pectin from them, which will give the perfect thickening of the future jam.
2. Remove the peel with a slotted spoon, and leave the liquid from it in the bowl.
3. Slice the apples and place in the bowl.
4. Pour sugar in there.
5. Cover the device with a lid and set the "Extinguishing" mode.
6. Leave to languish for an hour.
7. Open the lid and stir the resulting mass. Be sure to wipe the lid itself from condensation.
8. Close the appliance again and set the "Baking" mode for 40 minutes.
9. Do not close the lid tightly; stir the jam a couple of times during the languishing process.
10. Arrange the finished jam traditionally in sterilized jars and seal tightly.

If you think that it is very difficult to make apple jam on your own, then you are greatly mistaken, because it is quite simple to make, although it requires a lot of time. If you have this valuable resource, then be sure to make such a sweet preparation next fall, when apples are especially tasty.

Apple jam for the winter is prepared according to a traditional recipe, and then it is laid out in sterilized jars and put away for storage.

Required products:

• kilogram of apples;
• about 800 grams of sugar.

Cooking process:

1. We wash the apples and immediately cut into thin slices. Moreover, it is not necessary to remove the skin from them, the middle part also remains, since it is these parts that contain a lot of tannins.
2. In a large container that can be heated, lay out the chopped apples, while sprinkling each layer with sugar. Leave the fruit for at least 8 hours at room temperature. During this period, the mass must be mixed twice.
3. We put the pan on the stove and wait for the contents to boil, then cook it for 30 minutes. In the process, moisture should evaporate, and the mass will become thick enough.
4. We distribute the finished jam into jars and close.

Cooking in a multicooker

If there is no opportunity or desire to mess around with cooking on the stove, then we will use the “services” of the multicooker.

In this device, the consistency of the jam is obtained exactly as it should, thanks to the constant uniform maintenance of the temperature during the cooking process.

Required products:

• half a kilogram of sugar;
• one glass of water;
• kilogram of apples.

Cooking process:

1. Release the apples from the skin, remove the middle and cut the pulp into slices.
2. Place fruit skins in a multicooker bowl, fill with water and boil for 10 minutes in the “Steaming” mode.
3. Then remove them from the bowl, and leave the resulting broth.
4. Pour apple slices and sugar into it yourself, mix and turn on the multicooker in the "Extinguishing" mode for 60 minutes.
5. Then again we change the program to "Baking" and continue to cook for another 40 minutes. After this time, the jam will be ready.

How to cook with oranges

Required products:

• two glasses of water;
• a kilogram of apples and the same number of oranges;
• 1.2 kg of sugar;

Cooking process:

1. Peel oranges, divide into slices and remove all white films.
2. Grind the skin on a grater, but do not touch the white subcortical layer. For jam, you only need the zest itself.
3. We also remove the skin from the apples, cut out the hard core and grate the pulp.
4. Pour the apple mass with water and cook over medium heat until it turns into a puree.
5. Then grind it, mix with sugar, orange slices and zest.
6. What happened, heat up again and after boiling, cook for about 15 minutes.

Jam from apples "Antonovka"

Jam from Antonovka is considered one of the most delicious, and all because this variety is ideal for cooking.

The jam is so dense that it can be cut with a knife.

Required products:

• half a kilogram of sugar;
• kilogram of Antonovka apples.

Cooking process:

1. We sort the apples, it is necessary that only good and ripe fruits remain.
2. Remove the skin from them, cut out the middle and chop into small pieces.
3. We fall asleep fruit slices with sugar and leave for a day.
4. After the allotted time, we place the pan with candied apples on the stove and cook for an average of 30 minutes, but no more than 40.
5. We cool the finished jam and serve it, or we distribute it into jars, roll it up and store it until a convenient occasion.

Apricot-apple jam

Required products:

• one and a half kilograms of sugar;
• kilogram of apples;
• 600 grams of apricots.

Cooking process:

1. We wash the fruits well, the skin can not be cut off, but the bones and the hard apple middle must be removed. Then grind the pulp.
2. Pour some sweet sand into the pan and start laying out the pieces of fruit in layers. At the same time, sprinkle each of them with sugar so that it is evenly distributed.
3. Pour all the remaining sand on top and leave the future dessert alone for two hours.
4. During this time, the fruit will give juice, so you can not use water.. We put them to boil and as soon as the contents of the pan begin to boil, cook for another 20 minutes. Then we interrupt everything with a blender until smooth and boil again for five minutes. After that, the jam is ready to serve.

With citric acid and cinnamon

Required products:

• a spoonful of cinnamon;
• kilogram of apples;
• a large spoonful of citric acid;
• half a kilogram of sugar;
• 400 milliliters of water.

Cooking process:

1. Peel the fruit and cut out the core. Fill the cut with water and set to boil. It will be enough 30 minutes after the boiling process begins.
2. Mash the apples until puree, sprinkle it with sugar, put cinnamon and citric acid. Mix well and cook for another half an hour.
3. While the jam is hot, distribute it among the jars.

The easiest recipe

There is also a simple jam recipe that does not take so much time. After 30 minutes you can enjoy dessert.

Required products:

• half a kilogram of apples;
• 250 grams of sugar or to your taste.

Cooking process:

1. Peel the apples from the skin, remove the middle and grind them on a grater.
2. Sprinkle with sugar so that it is evenly distributed, and place the fruit in a microwave-safe dish. Remove the delicious mixture into the appliance for 10 minutes.
3. After that, stir and heat again, but for five minutes.
4. That's it, the jam is ready. It is enough to transfer it to a jar or put it away for storage. If the consistency of the treat is still watery, then just hold it in the microwave a little longer.

Apple jam with fruit pieces

Required products:

• two kilograms of apples;
• 200 milliliters of water;
• kilogram of sugar.

Cooking process:

1. Peel the apples, but don't throw them away. We also cut out the core, and grind the fruits themselves in any convenient way.
2. We fill them with sugar and leave for two hours to form juice.
3. Pour the skins with water and cook for about 15 minutes, after which we throw them away, and put apples with sugar in the broth and cook on low heat for 60 minutes. Jam will turn out viscous, with translucent pieces of fruit.

Having decided to make apple jam, do not forget that with the help of various additives (for example, cinnamon or vanilla), you can greatly diversify its taste. But in any case, it will remain wonderful!

Let me tell you how to make apple jam - a delicious sweet treat for the winter. Such a dessert turns out to be very tender, thick, moderately sweet and sunny-radiant. For breakfast, you can serve it with pancakes or pancakes, make a white bread sandwich with butter and jam. My kids just love homemade apple jam and there is nothing surprising in this - it's delicious!

It must be said that the peculiarity of this recipe for apple jam is that we will cook it not with simple, but with gelling sugar. Due to this, the heat treatment time is reduced many times over - only 2 minutes from the moment the sugar is added. As a result, applesauce is not digested, the original color and taste of fresh apples are preserved.

In addition to white granulated sugar, gelling sugar contains pectin and citric acid. Pectin is a natural thickener, gelling agent, which is obtained from raw materials of plant origin (usually fruits). Thanks to its properties, the thickening of jams and jams occurs much faster, thereby preserving more taste, aroma and health benefits in ready-made dishes.

From the indicated amount of ingredients used, a little less than 2 liters of fragrant and delicate apple jam is obtained. After a few days of storage, the jam acquires the necessary consistency: it stabilizes, becomes very thick, gels well and retains its shape.

Ingredients:

Cooking step by step:

The recipe for apple jam for the winter includes only 2 ingredients - apples and gelling sugar. I note that I have such sugar, which contains pectin (a natural thickener), in a concentration of 1: 1. In other words, 1 kilogram of sugar is used for 1 kilogram of fruit. There are also other types - 2:1 and 3:1 - with them, apple jam prepared according to this recipe will turn out to be less sweet, but more liquid.

You can use absolutely any variety of apples for jam - even sweet, even sweet and sour, even sour. Simply, the more acid in the fruit, the less the pulp will darken and, as a result, the finished jam. My apples are sweet and sour, dense and juicy, so the jam turned out to be a light, delicate sunny shade. Wash the fruit, remove the skin and cut out the seed boxes. We cut the pulp itself into small slices and put it in a dish that is suitable in volume (I have 4 liters). I give a lot of apples already prepared.

We put the pan on medium heat and simmer under the lid, stirring until the apples are soft - about 15 minutes. . When the slices are soft and translucent, you can pierce them with a blender if you want a completely smooth apple jam. I love it when there are small pieces in the dessert, so I just mashed the soft apples a little with a potato masher.

Without stopping to stew the apple mass, pour gelling sugar into it in a thin stream. At the same time, it is important to stir the contents of the pan all the time so that the pectin contained in sugar does not go lumpy. I took the pan off just to take a photo.

The sugar will dissolve very quickly and the fruit mixture will become quite liquid. From the moment the sugar crystals are completely dissolved, cook apple jam for no more than 2 minutes, stirring constantly. If you cook longer, the pectin will lose its gelling properties. This completes the preparation of apple jam - quickly, right?

Pour the prepared apple jam into pre-prepared jars. Each hostess has her own favorite method, and I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5 minutes each. I boil the lids on the stove for five minutes too.

Then we roll up (or twist with screw caps) the cans.