Among all apple preparations for the winter, a thick and aromatic jam takes a special place. At home, it will take no more than 2 hours to prepare it, and it is not necessary to constantly monitor the process. If a few years ago such dishes could only be cooked on the stove, today they are trying to cook them with the help of modern devices. Even if this does not save time, and sometimes even increases the duration of processing, the apple dessert turns out to be more aromatic, rich and thick. Before proceeding with the manipulation, it is worth familiarizing yourself with the number important points and advice from professionals.

Despite the fact that the approaches to processing apples for jam can be different, there are a number of universal rules for making seals for the winter. They will help you get the best result when working with the main component at home:

• It is better to take soft and juicy fruits for jam, the best option summer varieties are considered. According to the recipes given above, White filling and Grushovka are the fastest to boil.
• If you want the dessert to have an attractive red tint, then you should take fruits with red or variegated skin. And you need to remember that the longer you cook the composition, the darker the final product will be.
• When deciding how many cans to take for blanks for the winter, you should know that the initial volume of apples as a result of cooking will approximately halve. In addition, the frozen jam is thicker than even hotter.

Tip: Usually all recipes involve the use of sweet or sweet and sour fruits. If used sour apples, then the recommended amount of sugar should be increased by 25-30%. Otherwise, the taste of the final product will be too specific.

• To check the readiness of the composition, you need to take a teaspoon of the mass and put it on a saucer. If the dessert retains its shape and does not spread, it is ready and can be closed for the winter.
• Jam is traditionally considered a single-ingredient delicacy, but to make it even tastier at home, housewives add slices or citrus zest, cinnamon, ginger or vanilla to applesauce.
• A properly prepared product can be stored in a cool place for up to 3 years without the risk of losing its quality.

Regardless of how much and how the jam is cooked, a lot of pectins are preserved in it. These are natural substances that promote the elimination of heavy metal salts and toxins from the body.

Classic options for making apple jam

When you want to prepare a traditional apple delicacy, the following simple recipes come to the rescue:

• The basic version of the dessert. For 1 kg of fruit we take 1 kg of granulated sugar and a glass of water. Wash the fruits, peel and seeds, cut into small pieces and put in a cooking dish. Fill the mass with water and put on medium fire, throughout the entire processing, the composition is regularly stirred. After about 40 minutes, the composition must be transferred to a colander or sieve with large holes and grind. Now add sugar to the apples and continue to cook it for an hour, stirring regularly. We check the composition for readiness, put it in jars and close for the winter.

Tip: It is best to cook the jam in a low and wide container, such as a basin. In this case, even at home it will be possible to get really tasty product with a pleasant aroma and natural color.

• A thick treat. In this case, for 1 kg of apples, we take 3 cups of sugar and half a glass of water. Wash and clean the fruits, remove the skin and cut into small pieces. Put the fruit mass in a basin, fill it with water and put it on fire. After boiling, the mass should be cooked over low heat, stirring constantly with a wooden spoon. We introduce sugar, mix everything thoroughly and wait until the crystals dissolve. Then grind the mass using a sieve, colander or hand blender. Boil the jam for another 10 minutes, without ceasing to interfere with it. We put the resulting thick delicacy in jars and close for the winter.

No store-bought product beats home-made jam. Given the simplicity of the process and the availability of ingredients, you only need to choose suitable recipe and set aside some time to implement it.

How to use a multicooker, oven and bread maker correctly?

At home, modern housewives are trying to make the process of boiling blanks for the winter as easy as possible. Some of the techniques can be used to make apple jam. The main thing is to strictly follow the recommendations on how much to process the main component when using this or that device.

• Multicooker. To cook a decent dessert, you need to thinly chop the apples peeled from all the excess, put them in a slow cooker and sprinkle with sugar. In no case do we put sugar first, it can burn. We take the ratio of the components from traditional recipes or we select it ourselves. We select the "Quenching" mode and start the process for 1.5 hours. Stir the applesauce every 30 minutes and rub it lightly with a wooden spoon. If necessary, sugar is added to the composition. This approach allows you to get an almost homogeneous composition, so you do not need to grind it additionally. We just lay out the finished product in sterile jars.

• Bread maker. Another convenient and quick option cooking jam at home. Put peeled and finely chopped fruits into the bowl of the appliance and cover with sugar. You just need to set the "Jam" mode to start processing the components. The duration of the manipulation will take about one hour. Perhaps a little more if very firm fruits were taken initially. In this case, the final product will have to be grinded with a blender or sieve. It will need to be brought to a boil again in order to achieve sterility and can be laid out in prepared containers.

• Oven. For 1.5 kg of apples, we take 2 times less sugar and two-thirds of a glass of water. Put the peeled and chopped fruits in a saucepan, add water. Stir the composition so that the apples do not burn. Cook it on high fire stirring occasionally until the apples are soft. Then we grind the workpiece, mix it with sugar and put it in a heat-resistant dish with a lid. Cook the resulting mass in a preheated oven at a temperature not exceeding 100 ° C for about 3 hours. Then we lay out the jam in sterile containers and roll it up.

Lovers diet food can cook apple dessert without added sugar. For this apple slices for 10 minutes, boil in a small amount of water (no more than a glass per 1 kg of product) and grind through a sieve. Then it is boiled for another 10 minutes and laid out in sterile jars. True, such a product should be eaten within 6-8 months.

Product features

Jam from apples is a natural nutritious product with a jelly-like, dense consistency. It has a universal purpose. It can be used as a separate dish, or you can prepare baking fillings, sauces, and even make sweets.

Ease of preparation makes it possible for even the most inexperienced housewife to make a natural and tasty product on their own.

A fragrant, healthy, appetizing apple jam is also affordable - even if you don't grow these fruits yourself, their cost is not high. That is, the purchase of ingredients for a particular recipe will practically not affect the family budget in any way.

Recipes

There are a lot of options for blanks - they are all original and tasty. Let's get acquainted with the peculiarities of making apple jam at home. Here are the most popular and uncomplicated options.

Plain jam (classic recipe)

This jam recipe can serve as a base for everyone else. On its basis, adding various components, you can achieve new amazing tastes.

Ingredients:

• apples -1 kg
• sugar - 700 g

Instructions:

1. Peel the fruits, remove the rind and seeds. Cut the apples into quarters, if the fruit is too large, then cut into smaller pieces. And if, on the contrary, the apples are small, it can be cut into halves.
2. To soften the fruits, soften them in a double boiler. In the absence of this device in the household, use a water bath. To achieve the desired result, 15-20 minutes is enough.
3. Crush the steamed fruit into mashed potatoes. You can use a meat grinder, blender, or ordinary crush for this.
4. Place the applesauce in a heavy-walled saucepan, add sugar and simmer until tender. On average, it takes 1-1.5 hours for the jam to acquire the proper consistency.
5. Remove from heat and cool. After cooling down, place in the jars and screw the lids tightly.

Fragrant jam from Antonovka

This recipe differs from the classic one in that it takes a double rate of sugar. Due to the fact that Antonovka is one of the most sour apple varieties. The finished product has a unique sweet-sour taste, it turns out fragrant and thick - there is a lot of pectin in Antonovka. The cooking technology is the same as in the classic recipe.

Apple jam with lemon

This delicacy always turns out to be very aromatic and sweet. Its sweetness is especially emphasized by a light lemon note, which does not interrupt the main taste, but makes it more piquant.

Tea lovers can use apple jam as a spread on croutons or bread - rich and thick, it will be a great addition to breakfast.

Recipe Information

• Type of dish: blanks
• Cooking method: cooking
• Servings: 2.1 L
• 1 h 30 min

Ingredients:

• ripe apples (peeled) - 2 kg
• granulated sugar - 1.5 kg
• lemon - 1 pc.

Cooking method:

Wash the apples thoroughly in cold water and pat dry with a tea towel, then cut each piece into 4 pieces.


Peel the resulting apple slices from the peel and seeds, as well as from the darkened or damaged pulp.


Wash the lemon with a brush, peel and cut into 4-5 pieces if desired.


Use a meat grinder to turn apples and lemons into a smooth fruit puree.


Putting it in a deep saucepan, combine with sugar.


Stir well and put on fire immediately.


Cook the jam over medium heat for about 40 minutes after boiling. It is very important to stir it regularly with a wooden spatula, if you do not do this, the jam will burn.


Using a large spoon, spread the boiling jam over the prepared jars and immediately roll them up tightly.

Note to the hostess:

• You can use any variety of apples for making jam: Antonovka, Semerenko, White filling, and so on.
• Lemon can be substituted with lime or orange if desired.
• If you do not remove the skin from the lemon, then the jam will turn out to be even more fragrant, but it will have a slight aftertaste of bitterness. To avoid this, you can separately add lemon pulp to the apples and separately quite a bit of its zest.

With cinnamon and lemon

I like this recipe for its simplicity of preparation and unusual, original taste. In winter, such a jam will become an irreplaceable means of preventing colds. And if you do get sick, the vitamin C in the treat will help you get back on your feet quickly. Pros:

• Beautiful dark color with a bronze sheen.
• Caramel flavor due to the cane sugar used in the recipe and spicy flavor due to cinnamon and other spices.
• Pleasant sourness from the lemon.

Ingredients:

• regular sugar - 1.5 tbsp.
• cane sugar - 0.5 tbsp
• apples - 2-2.2 kg
• cinnamon powder - 2 tsp
• ground cloves - 0.5 tsp
• allspice - 1/4 tsp
• juice of 1 lemon
• water.

Step-by-step cooking scheme:

1. Apples must be prepared in the same way as in the main recipe: wash, peel, cut into quarters.
2. Place the fruits in a saucepan, cover with water and cook for half an hour - until tender.
3. Remove the pot from the stove and puree with a blender.
4. Put the puree back on the fire, bring to a boil.
5. Add all the remaining ingredients to the apple mass, stir, simmer over low heat until tender.
6. When the jam acquires a visible thick consistency and a characteristic brownish color, remove the saucepan from the heat and spread the mashed potatoes in prepared jars. Roll up the containers immediately with the lids. It is advisable to pasteurize after rolling.

Attention: do not forget to constantly stir the apple mass - this simple measure will avoid jamming the jam to the bottom of the pan.

Apple cake jam

If you make juice from apples, after using the fruit, there is cake - apple fiber, from which most of the juice was removed. If there is a lot of cake left, then you should not throw it away, but it is better to cook an excellent jam. The use of apples turns out to be waste-free - and economical, and tasty, and profitable. Subsequently, such a jam will become wonderful foundation for filling pies - due to its density, it does not spread.

Ingredients:

• cake - 1 kg
• sugar - 800 g

Cooking process:

1. The cake must be wiped through a colander into a saucepan.
2. Add sugar and cook for half an hour, stirring constantly.
3. Place the pot in the oven and let sit for 20-30 minutes. This measure will lead to the fact that the jam will acquire the necessary density - excess moisture will evaporate.
4. Take out and immediately spread the jam among the jars. Pasteurization is required to remove all microorganisms.

Apple jam with condensed milk

This recipe gives us the opportunity to taste a deliciously delicious apple jam - with a creamy hue and a delicate texture.

Caution: Only add sugar to this recipe if using sour apples. If the fruit is sweet, sugar is not needed - condensed milk will be enough. Too much sweets is useless - very few people like a sugary product.

Ingredients:

• water - 50 g
• apples - 2 kg
• sugar - to taste
• condensed milk - 450 ml.

Cooking scheme:

1. Place the prepared and cut apples into a saucepan, add water, add sugar (if necessary) and simmer until the fruit softens.
2. Cool the apple mass, wipe it with a blender.
3. Add condensed milk to the mashed potatoes and place over low heat.
4. It is necessary to cook with stirring until the jam thickens.
5. Place the product in the jars, roll it up.

Apple and orange jam

Apple jam with the addition of oranges has a charming pale amber color, transparent appetizing texture and pleasant taste with a hint of citrus. Keep in mind that this recipe is probably the longest and most difficult recipe of all. But if you have enough cooking experience, you can do it.

Ingredients:

• apples - 2 kg
• sugar - 2.5 tbsp.
• water - 600 ml
• vanilla powder - 1 tsp
• ground cinnamon - 2 tsp
• cloves and allspice - 1 tsp each
• nutmeg - 0.5 tsp
• oranges - 2 pcs.
• salt - a pinch.

How to do:

1. Pour water into a decent sized saucepan and bring to a boil over low heat.
2. Add prepared and chopped apples.
3. Close the container with a lid and small fire cook for 45 minutes, stirring constantly.
4. Now you need to rub the mass through a sieve, pushing the puree with a wooden spoon or crush. If any rough parts remain, throw them away.
5. Transfer the mashed potatoes back to the saucepan.
6. Add sugar - taste it according to your taste. Add to the mass of spices, mashed together with the zest and peel of the orange, salt.
7. Mix everything, put in the refrigerator after cooling overnight.
8. The next day, put the saucepan with the chilled mass on the fire and cook for 6 hours. It is clear that the fire should be minimal. Stir at first every half hour, and for the remaining 2 hours until tender, every 15 minutes.

Attention: to check the readiness of the product, you can put a little jam on a saucer, cool and put in the freezer. After the mass becomes completely cold, slide your finger over it: if a fingerprint is visible and the jam does not spread, then the product is ready.

Spread the jam in jars, roll up, pasteurize.

Apple jam in the oven

This recipe allows you to make a thick apple jam with a rich, pleasant taste.

Ingredients:

• 5 kg of fruits;
• 700 g granulated sugar;
• water 200 ml.

Instructions:

• Scroll the apples in a meat grinder.

• Place in a heatproof saucepan. Since it will be sent to the oven, the pot should not have plastic handles.
• Add sugar to the mass, put everything in the oven. Temperature - 200 degrees.
• Watch the pan: as soon as you notice that the mass begins to boil, the temperature must be reduced to 50 degrees.
• After lowering the temperature, leave the puree in the oven for 3 hours.
• After the allotted time, remove the pan from the oven and spread the beautiful reddish mass in the prepared jars.

Cooking in a slow cooker

If you have such a modern and convenient kitchen unit as a multicooker, then you can also make apple jam in it. In this case, cooking turns into a convenient process - without any special worries and hassles - there is no need to watch, constantly interfere, and the product will turn out to be tasty and aromatic.

Ingredients:

• apples - 1 kg
• sugar - 0.5 kg
• half a lemon.

Instructions:

1. Prepare the apples: wash, remove the seeds, peel, cut in this case not into quarters, but into thinner slices.
2. Transfer the fruits to the multicooker bowl, pour in water (a third of a glass), put on the baking mode and bring until softened.
3. Use a fork to check the apples - if the fruits are already falling apart, crush them with a crush or blender.
4. Mix with sugar, squeeze lemon rugs juice into a mass.
5. Put the bowl with the mass in the multicooker, select the baking mode again, and cook the jam for an hour.
6. After cooking, divide the mixture into jars.

Attention: do not fill the multicooker bowl to the very edges - leave some space - otherwise the mass will run away when it boils.

Jam from apples and pumpkin

The combination of apples and pumpkin is original and tasty. In addition, pumpkin, like apples, is very useful. In addition to vitamins, it contains a lot of fiber, which has a beneficial effect on the functioning of the stomach. we already did, now it's time to cook the jam.

Ingredients:

• sour apples - 1200 g
• pumpkin - 800 g (it is better to take a copy of the nutmeg variety, these pumpkins are distinguished by the sweetest taste and juiciness)
• sugar - 1 kg
• orange peel - 1 tablespoon

Instructions:

• Prepare the pumpkin and apples: wash, peel, remove seeds, cut into small cubes or grate on a coarse grater.

• Fold the pumpkin into one saucepan, cover with a little water and simmer until softened. Simmer the apples in another saucepan at the same time.
• After softening the fruits, combine them in one saucepan, stir.
• Add sugar and cook over low heat. Be sure to stir - the burnt jam will not have a very pleasant taste and aroma.
• When the mass thickens thoroughly, add the remaining sugar and add the zest.
• When the jam begins to move away from the walls, it is ready. Divide the product into jars and roll up.

Attention: this jam does not have to be sealed in jars. You can simply cover with parchment and tie with ropes or threads.

Pear and apple jam

This recipe is appreciated for its unique taste - many remember it from childhood. Thus, our grandmothers also prepared the delicacy - therefore, we can say that this option is time-tested.

Ingredients:

• apples - 2 kg
• pears - 1 kg
• sugar - 2 kg

Cooking method:

1. Prepare the fruit: wash, peel and seeds, partitions, cut into pieces.
2. First put in a large pot apples, cover them with all the sugar and cook until softened for about 20 minutes.
3. Add pear, cook for another 20 minutes over low heat.
4. Remove the pan from heat and use a blender to puree.
5. Cook until tender for another 10-15 minutes.
6. Remove the pot from the stove and place the puree immediately in the jars. Roll up.

In order for the jam to obtain the necessary consistency and characteristic pleasant taste, it is better to take sour apple varieties. Ideal for: Semerenko, Antonovka, White filling, Borovinka, etc.

Do not forget, before proceeding with any of the recipes, first prepare the jars in which the jam will be stored. It is better to use glass containers: they must be sterilized, dried, prepared with seaming or screw caps. Good sterilization and tight lids ensure that the contents will not deteriorate.

Choose your jam carefully. It is best to use apples that are freshly harvested in your area. In this case, the delicacy will turn out to be really useful. Best option- to cook from your own apples, but this is far from available to everyone. If you buy apples in a store, pay attention to domestic unsightly fruits - they have a natural aroma and are not treated with paraffin. Imported beautiful large fruits often do this.

You can also combine apples with carrots, dried apricots, nuts, prunes and many other useful and interesting ingredients... At the same time, the taste of the finished product is new every time. Cook, experiment and surprise your family and guests with new and original flavors.

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Apples are healthy and delicious fruit rich in glands and vitamins. Apples are good in any form, especially in the form of jam. With such a dessert, you can not only drink tea, but also cook bagels and pies, and please your family fragrant pastries.

To prepare apple jam according to the simplest recipe, it is advisable to choose sweet and hard varieties apples, free of nitrates and all kinds of chemicals. If you do not have your own garden, then it is better to buy apples in the market, from a trusted hostess.

Jam can be cooked not only from apples alone. Apples go well with many fruits and even vegetables. But, first, let's learn how to cook thick jam according to the simplest recipe. There are two ways to cook such a jam.

Method one

Ingredients:

• two kilos of apples;
• two kilos of sugar.

How to cook:

• wash the fruit, peel, cut into several pieces and cut the core;
• put apple pieces in a cooking bowl and sprinkle with sugar;
• leave for several hours for the apples to start juice;
• put on fire;
• boil until the fruit puree is soft;
• kill the applesauce with a blender;
• put to cook for an hour;
• after cooking, pour the hot mass into jars.

There is another fairly simple recipe. apple dessert, however, it will take much more time to prepare it. The resulting jam will not be overcooked, with small pieces of apples.

Method two

Required products:

• sugar - one kg;
• apples - two kg.

Cooking process:

• cover the processed fruit pieces with sugar;
• leave for a day so that the apples let the juice out;
• boil the apples in the morning for ten to twenty minutes;
• leave the applesauce to cool until evening;
• in the evening, put on the fire again, and boil for no more than twenty minutes;
• leave until morning;
• in the morning, repeat the procedure and leave for six hours;
• after the time has elapsed, boil the jam for 20 minutes;
• leave again for six hours;
• put on fire and cook the fruit mass until the liquid boils away;
• pour into jars.

Little tips!

• when cooking jam, do not forget to stir it, otherwise it may burn;
• if there is no time to wait for the crushed apples to start juice, add half a glass of water to them and immediately put on the fire;
• if desired, any fruit can be added to the apple jam;
• so that the jam is not sugary-sweet, add a little lemon juice to it.

Apple jam in a slow cooker

Modern kitchen appliances makes it easier to prepare any kind of food. A blender can grind any products, a coffee maker can make aromatic coffee, and with the help of a multicooker you can make a full meal, and even make apple jam.

Apple jam in a slow cooker is a minimum of effort, and you will have a delicious fruit treat, rich taste and color. The cooking time for the jam will depend on the type of multicooker.

Products

• a kilogram of apples;
• two and a half glasses of granulated sugar;
• juice of half a lemon;

• prepare apples: peel and cut into thin slices;
• put in a bowl;
• cover with granulated sugar;
• add half a glass of water;
• put on baking mode for half an hour;
• check the softness of the fruits with a fork, if they fall apart, then you can make mashed potatoes from them;
• transfer apples to a bowl;
• grind with a blender;
• Put the applesauce back in the bowl;
• cook on the "Baking" mode for 2 hours;
• add lemon juice (optional);
• be sure to control the cooking process, and stir the puree every half hour;
• put the finished jam in a prepared glass container.

• do not fill the multicooker bowl with apples to the very edge, when the jam boils, it will "run away";
• to make mashed potatoes, it is not necessary to shift the apples from the bowl, you can gently knead them with a wooden crush;
• you can not add water to apples, just cover with sugar in a ratio of 1: 1 and let stand for several hours for the fruit to start juice.

The simplest apple jam in the oven: recipe "For lazy women"

Delicious apple jam can be cooked not only on the stove or in a slow cooker. You can cook apple jam in any type of oven: both gas and electric. Fruit dessert prepared in this way has a homogeneous, dense structure. To make jam, you need the same products:

• apples - two kilograms;
• sugar - one and a half kilograms.

The main stages of preparation

• take apples of sweet and sour varieties, for example, "Antonovka". Peel, core, cut into slices;
• put in a saucepan, pour in two glasses of water, and boil for about an hour;
• add granulated sugar to the fruit mass;
• stir thoroughly and knead;
• preheat the oven to 250-280 0 С;
• transfer the applesauce to a saucepan, cover and place in the oven;
• after boiling the fruit mixture, reduce the temperature to 100 0 С;
• cook for 3-3.5 hours;
• it is imperative to control the cooking process!
• when the jam becomes amber in color, you can remove the pan from the oven;
• pour into glass containers for storage.

Attention! Choose a high pot for cooking jam, and fill it applesauce only halfway so that the fruit mass is not splashed onto the surface of the oven during the boil.

Aromatic and spicy apple jam with cinnamon

Apple jam with cinnamon turns out to be unusually spicy and aromatic, and will become a favorite treat for the whole family. You will need the following products:

• apples - one kilogram;
• sugar - 600 grams;
• cinnamon stick;
• a teaspoon of lemon juice.

Cooking sequence:

• peel the apples, cut into thin slices, or grate;
• prepare syrup: a glass of sugar, dissolve in 200 ml of water;
• pour the syrup over the apples and put on the fire;
• simmer for at least thirty minutes, gradually adding the remaining amount of granulated sugar;
• remove from the stove, let cool completely;
• add a cinnamon stick and lemon juice;
• cook until the jam becomes thick with constant stirring;
• remove from heat, pour into glass jars.

Sugar-free dietary apple jam that even babies can use

Sugar-free apple jam is not only tasty and healthy, but also very economical. And for those who are on a diet or proper nutrition- it is also a wonderful dessert and many vitamins. How to cook such apple jam?

Products:

• apples - two kilograms;
• water - 400 ml.

Preparation:

• we clean and cut the fruits;
• put in a saucepan or basin;
• fill with water;
• we languish for forty minutes;
• let cool the fruit mass and puree;
• put on the stove again and cook until cooked for an hour and a half, not forgetting to stir the puree with a wooden spoon;
• we lay out on banks;
• we sterilize jars filled with jam;
• roll up the lids;
• we lower it into the cellar or put it in the basement.

Recipe for apple jam with condensed milk for the winter "Taste of cream"

There are a huge number of recipes for making apple jam, but the most extraordinary recipe- jam with condensed milk. Such a dessert turns out to be very tender and homogeneous, with a pleasant creamy taste... I have been cooking this recipe for 3 years already.

What is necessary:

• apples - two kilograms;
• half a glass of sugar (less can be, depending on the variety of apples);
• a can of condensed milk (not boiled);
• a bag of vanilla sugar.

Preparation:

• prepare apples, peel, cut, remove seeds, cut into thin slices;
• boil until softened, add granulated sugar and vanilla sugar;
• puree the apple mass;
• boil for another one and a half to two hours;
• half an hour before readiness, add condensed milk;
• pour the finished product into glass containers, store in a cool place.

Alternatively, you can make apple jam with condensed milk without sugar and water. Such a jam will be a little sour, and not so smooth in structure, but extremely tasty.

Special secrets on how to cook apple jam at home

There seems to be nothing complicated in making apple jam. The range of products is very modest: sugar and apples. But, for some reason, one housewife turns out a fragrant, thick and sweet apple jam, and the other - a digested, dark fruit mass. The thing is that you need to understand well how to cook jam from apples at home to find out all the tricks and nuances of the process.

Cook the jam correctly and all year round you can indulge your homemade delicious and delicious pies.

Little tricks

1. For jam, choose sweet and sour apples. It is not necessary that the fruits are whole and intact, the main condition is that they must be ripe.

• So that the jam does not darken during the cooking process: dip the apple pieces, before cooking, in water with citric acid(1 teaspoon of acid per liter of water).
• For one kilogram of apples, you need to take 800 grams of sugar. If you want to cook a thicker jam, you need to take less sugar, but increase the cooking time.
• Prepare jam with a small amount of apples. Two kilograms of apples and one and a half kilograms of sugar is the perfect proportion.

The main nuances of cooking

1. When preparing apples for boiling, there is no need to waste time peeling and coring. After the first cooking, the apples are ground through a sieve, so nothing extra will get into the jam.

• To add a spicy and piquant aroma to the finished product, during the jam cooking process, you can add:
• a bag of vanilla sugar;
• half a teaspoon of cinnamon and cardamom;
• orange or lemon zest.
• That the jam is not burnt, it is recommended to grease the bottom of a saucepan or bowl with olive oil.
• To make the jam quicker to cook, pieces of apples need to be chopped in a blender or passed through a meat grinder.
• It is necessary to cook the jam over low heat, stirring so that it does not burn.

If you have familiarized yourself with all the intricacies of cooking fruit dessert, then cook it thick and rich, which, even with long storage, will not become sugar-coated. According to the simplest recipe, ready-made apple jam is stored perfectly all winter.

How to cook jam at home

Jam is an excellent type of preparation for the winter. Preparation delicious jam involves boiling the fruit or berry mass to a very thick state. You can cook jam from almost any berries and fruits, but the most popular jam is from apples, pears, apricots, plums, currants, cherries.

Jam differs from jam and preserves in a thicker and more uniform consistency. When spreading a hot mass of boiled jam on a dish, it does not blur. When cooking jam, there are simple nuances that should be considered:

Correctly cook jam from ripe or even overripe fruits and berries;

The fruits, during the cooking of the jam, must be processed into a homogeneous puree-like mass. To do this, they are passed through a meat grinder before heat treatment or rub the already boiled, soft fruit and berry mass through a sieve (grind with a blender);

From some berries, the jam turns out to be watery - therefore, it is advisable to combine them with apples, pears, apricots;

It is not necessary to add sugar to the jam. If you boiled a mass without sugar, then at the end such a jam must be sterilized for long-term storage;

If you cook jam with sugar, then its amount is at least 60% of the total mass of the jam;

Jam is cooked in a wide bowl. So the moisture evaporates faster;

When cooking jam, stir it constantly with a wooden spoon, otherwise it will burn;

Add sugar only to a well-boiled fruit and berry mass, otherwise it may burn;

When cooking jam, the total volume of the mass is halved;

The jam is ready if, when holding a spoon along the bottom of the pan, a path is formed, which slowly fills;

Hot jam can be immediately packaged in sterilized jars and rolled up with lids for winter storage;

The jam should taste sweet and sour. If there is little natural acid in the fruits and berries from which the jam is prepared, add a little citric acid to the jam;

Store ready-made jam in a cool place.

And there were apple orchards in almost every village. “This is how my grandmother cooked” is the best praise for self-cooked fruit and berry delicacies. To make a real thick and aromatic jam, puree must be made from the fruit, which is then boiled down with sugar. But this is only the basis of the many variations. The subtleties of the recipe each housewife may have their own. There are really many ways to cook this sugar delicacy.

The five most commonly used ingredients in recipes are:

It is made from both sweet and sour varieties. It is permissible to combine apples with other fruits or berries. Suitable for this purpose are plums and apricots, cherries and chokeberry, lemons and oranges. Sometimes vanillin, cinnamon or cloves are added during the preparation process. Ready dish can be served with tea or used for making delicious desserts... An excellent filling for yeast or unleavened pies, shortbread or puff cookies, a wonderful layer for biscuits, an amazing addition to the thinnest pancakes or lush pancakes- all this fragrant and delicious apple miracle jam.