When the conservation season is in full swing, housewives prepare both regular 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. Differs from jam in simplicity of preparation, taste and consistency. It can be eaten as a stand-alone dish or used for 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 desired result, you have to cook it a little longer. On the one hand, this is even better, since the jam thickens well.

Some housewives leave the peel and boil apple slices together with her. 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 grated or finely chopped with a knife. If you don't want to chop the fruit thoroughly, you can cut it into 4 pieces.

How to choose and prepare apples

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

Apples harvested in summer are not suitable, as they are loose during the heat treatment. But someone may like a mushy state, then you should take semi-cut fruits. Regardless of the type of jam, the fruit should be clean, without seeds and stalks, crumpled places should also be cut off.

How to make apple jam at home

Jelly apple jam - amazing dessert which is easy to prepare yourself. If there are no cooking skills, they prepare a dish according to a classic recipe. It includes the minimum number of ingredients, which is not reflected in the taste. In the future, you can improve the recipe by adding various ingredients and applying special techniques.

A simple recipe for the winter

Most easy recipe, which includes only two ingredients:

• apples;
• sugar.

Step by step cooking:

• Take equal amounts of apples and sugar.
• Place the chopped fruits in a saucepan and cover with sugar.
• Leave for 2 hours to melt the sugar a little. Put on medium heat.
• As soon as the mixture boils, reduce heat while 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 additionally with a blender.

This recipe makes jam 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 loves sweetness due to the homogeneous structure, you should not give up the dish and your loved one. apple flavor... There is a way out of the situation - to cook the confiture. This is one of the varieties of jam. The peculiarity of the jam is that the finished product consists of pieces of aromatic apple pulp. And cinnamon and lemon will help to revive the familiar taste.

Apple jam with lingonberries

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

In a multicooker

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

With orange

The orange in apple jam has a characteristic citrus acidity. Sweet and sour taste, bright color and rich aroma will please every person. During cooking, only orange pulp is used without transparent partitions. To further diversify the taste, aroma and texture, jam can be cooked with the addition of crushed zest. During the cooking process, the pieces of the skin become sweet and pleasantly tingle in the mouth after chewing.

With chokeberry

People call it blackberry - a berry with big amount nutrients. Thanks to mountain ash, the color is dark and saturated. Even gourmets will like the original taste. Harvesting in the form of apple-mountain ash 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 makers are no less popular. Almost everyone has a Jam mode. Using the cooking device will save time for the hostess. While the apples are boiling, you can do other daily activities. Moreover, this jam also tastes great.

Sugarless

If a person adheres 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 to be the same spicy and aromatic, and the cooking process is no different from the usual. Before you start cooking, you need to choose sweet apples.

Without sterilization

When making apple jam, you can bypass the sterilization process. After all, you really don't want to mess with jars, make a steam bath, achieving almost medical sterility. Pasteurization will help ensure long-term storage. The cooked jam is laid out in jars, covered with a lid and boiled in a container filled with water. The pasteurization process destroys germs and makes the jam usable even without sterilization.

From sour apples

Sour and sweet apple varieties differ in taste. Someone prefers sweetness, others love sourness. For such a case, recipes for jam from sour apples... They are usually tougher and have to be boiled down to soften. 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 meant for long-term storage, put it in the refrigerator and eat it whenever you want. In this case, you need to ensure that liquid and baking crumbs do not fall into the container to the mass. Otherwise, it will start to deteriorate quickly.

What kind of blanks are not made from apples, but those who are especially appreciated by the housewives, the time and effort for the preparation of which takes a minimum. Jam can also be attributed to such express blanks. Unlike jam, there is no need to worry about the safety of fruit pieces in ready dish and the transparency of the syrup. Apple jam is a versatile dish. It can be used as a spread on a slice of fresh bread, as a filling for baked goods, or as a sauce for pancakes.

You can take absolutely any varieties of apples for jam, but sweet and sour varieties are especially appreciated. For apple chunks jam, the starting product must have a firm juicy pulp, but from overripe fruits, basically, jam is prepared with a homogeneous structure. To do this, the cooked pieces are mashed with a blender.

Should you peel apples before cooking? There is no exact answer to this question. It only depends on your taste preferences. If apples are crushed small cubes or grind through a meat grinder, then the peel can be left, however, jam from pre-peeled apples will be much softer in consistency.

A selection of the most delicious apple jam recipes

A simple jam recipe

Three kilograms of apples are peeled and minced. As soon as possible, before the fruit turns black, they are sprinkled with 2 tablespoons of lemon juice and covered with 2 kilograms of sugar. Mix thoroughly and put on medium heat. To prevent the thick mass from sticking to the bottom of the cooking container, it is constantly stirred with a wooden spatula. The cooking time is usually 30 to 40 minutes. This recipe is the fastest, but due to the fact that apples are crushed raw, the finished product takes on a dark shade. A recipe for mashed boiled apples will help to avoid this.

A video from the Radhika channel will tell you about making jam from apples, chopped through a grater

Boiled apple jam

There are two cooking options here. The first involves boiling unpeeled slices for 10 - 15 minutes, and then grinding the mass through a metal sieve. In the second cooking method, the apples are completely peeled and cut into at least eight pieces. Apple slices are also boiled for a quarter of an hour and then minced with a hand blender. Water for both cooking options must be used in such an amount that it completely covers the apple cuts. After cooking a thick applesauce, sugar is added to the mass at the rate of 700 grams per 1 liter of finished puree. The jam is brought to readiness, heating it for half an hour on minimal heat. The readiness of the product is determined by a drop of jam, laid out on a cold saucer. If the mass does not spread in different directions, the jam is ready.

Jam with apple pieces

Peel apples and seed boxes. The cleaned mass is weighed. To prepare dessert, you will need 2 kilograms of apple cuts. You can grind apples in any way: thin plates or small cubes. Peelings and trimmings left over from cutting out seeds are poured with 200 milliliters of water and boiled for 15 minutes with the lid of the pan open. After that, the remains of apples are removed from the broth, and pre-prepared apple slices are added to the hot liquid. Cook the jam for 60 - 70 minutes, removing the foam if necessary. The finished jam turns out to be thick and viscous, with delicious, translucent apple pieces.

The video from the channel “ Delicious recipes for a multicooker from MamaTwice "

Delicate jam from apples baked in the oven

Three kilograms of apples are peeled and seeds removed. At the same time, the fruits are cut into four parts. Spread the slices in a dense layer on a baking sheet, lightly greased vegetable oil... The main product for making jam is baked in the oven for 20 minutes. The oven heating temperature is 170-180 degrees. The readiness of the apples is checked with a knife or skewer, piercing the pieces. The baked slices are rubbed through a fine metal sieve. The puree is poured with 1 kilogram of sugar and boiled on the stove for another 10 minutes. At the very end of cooking, add ½ teaspoon of citric acid to the apple mass.

How to diversify apple jam

There can be many additives to apples when making jam. Consider the most popular among culinary specialists:

• Dry spices. Apple jam works well with additions of ground cinnamon, ginger, mint and nutmeg. The amount of these ingredients must be selected individually, focusing only on your own taste preferences.
• Fruits, vegetables, berries. Apple jam can be prepared in combination with any kind of berries and fruits. From vegetables for making jam, you can use zucchini or pumpkin.
• Dried fruits. Dried fruits behave well in jam. Especially tasty are the dishes prepared with the addition of dried apricots, raisins or prunes.

How to store apple jam

In order for the workpiece to be stored for up to two years, it is packaged in sterile, well-dried jars. The lids are also treated with boiling water or steam. The storage location can be any, but it is advisable to store the workpiece in a dark, cool room.

By its structure, jam is a thick jelly-like product. Cooking it is much easier than jam, because here you do not need to try to preserve the structure of the fruit as much as possible, using a long infusion. Jams are prepared in one go.

You can use different fruits and berries, or choose one type of fruit. We will tell you how to cook using different tips and recipes.

Choosing raw materials

If you are interested in the information on how to cook, then the first question is probably related to the consistency of the finished product. A thick, viscous paste that spreads evenly on bread or is used in baked goods. - how to achieve this result at home?

Pay attention to the original product. It is best to use slightly unripe apples.

They contain more pectin, which is responsible for the density of the jam, since it is a gelling component.

Preparing apples

The fruits are washed and cut into small pieces. The cooking process will go much faster if you grate the apples. To remove the skin or not, decide for yourself. On the one hand, the peel contains useful vitamins and pectin. On the other hand, the skin may be too coarse, which will worsen appearance finished product. Such varieties as Antonovka or do not need additional cleaning, and the jam from them will turn out to be very tasty and aromatic.

How to make jam in syrup

Mix sugar (about 800 g) with water (half a glass is enough). Cook the syrup from the specified ingredients. The proportion is based on 1 kg of fresh fruit (chopped and peeled from the seed box). In order to cook apple jam at home, you need to put chopped (or grated) fruits into boiling syrup. Cook with jam for about 1 hour. Stirring constantly will reduce the risk of scorching. The resulting foam must be removed. By the way, the cooking time may differ slightly depending on the juiciness of the apples.

The classic version of pre-cooked fruits

For 1 kg of the main raw material, you need to take 1.1 - 1.150 kg of sugar. Before making apple jam, the raw materials are prepared in the usual way, put in a cooking container, and boil for about 10 minutes with a small amount of water.

Then sugar is added. The mixture must be carefully moved, brought to a boil and cooked, gradually increasing the strength of the fire.

Half an hour is enough to get thick jam.

The finished product is laid out in jars and sealed.

with citric acid and cinnamon

Prepare the ingredients based on the portion indicated for 1 kg of the main raw materials: 3 cups of sugar (if there is, you can replace a third with cane sugar), 1 teaspoon each of cinnamon and citric acid, 3 cups of water.

The fruits are washed, cut into pieces or grated. The smaller the pieces, the faster the cooking process will take place. The main raw materials are covered with sugar, cinnamon is added.

Citric acid is pre-mixed in a small amount of water and combined with the ingredients.

If you like the recipe and want to make apple jam this way for the winter, heat the mixture over low heat. Stirring constantly will help avoid scorching, which often occurs when cooking thick foods. The finished jam keeps its shape well and does not spread on the plate. Take 1 teaspoon of the product, put in a saucer. When cool, tilt the plate: the jam should stay in place. The product is ready for use and for further storage in jars.

Gourmet English Recipe

This cooking method will certainly come in handy for those housewives who want to pamper their household with an unusual and delicious dessert.

So, 1.5 kg of the main raw material will need ginger and cinnamon (1 teaspoon each), 120 g of candied fruits, 0.5 kg of raisins, 0.7 kg of sugar, (90 g) and sherry (3 dessert spoons).

Before cooking apple jam according to this recipe, wash the apples, peel and cut into neat small slices. The dishes in which the jam will be boiled are greased butter... Spread apples, raisins, pour 0.5 liters of water and boil the mixture for about 30 minutes. Next, you need to pour in the juice, add candied fruits, sugar and spices. We cook the jam for another 25 minutes, pour in the sherry and immediately put the product into pre-prepared, warmed up jars. We seal and store in a warm place. After a month, you can take out the jam and enjoy unusual taste... Everyone will like this dessert.

Jam from apples-scraps

If this year the crop had to be harvested from the ground, then you can use our advice and also make a quick jam.

Wash the fruits thoroughly and peel (since they were collected from the ground, you do not need to leave the skin), cut into pieces.

For 1 kg of chopped apples, you will need 1 kg of sugar, 70 g of lemon juice. Spices (cloves, cinnamon or nutmeg) is added as desired in small amounts (0.5 teaspoon each).

Before cooking the apple jam, put the chopped fruits into a container, pour half of the sugar. The mixture must be left for a day in a dark, cold place for juice to appear. The finished mass is heated over low heat, cooled and the syrup is poured into a separate container. Apples are chopped in a blender or mixer. The syrup is cooked with the remaining sugar, spices and lemon juice, combine with boil for 12-15 minutes. The jam is ready to be capped. According to this recipe, an amazing dessert is obtained, which, thanks to the minimal heat treatment, has a rich aroma and taste of fresh fruit.

Apple jam in a slow cooker

Thanks to this method, you can quickly prepare a delicious finished product, saving the maximum amount nutrients... For 1 kg of apples cut into pieces, prepare 500 g of sugar, 5-6 g of citric acid. If you are not sure that the product will turn out to be thick enough, a few minutes before stopping cooking, you can add gelatin to the jam (dissolve 6 g in 2 tablespoons of water).

Put apples into the multicooker bowl, add sugar and acid. After setting the "Baking" mode, heat the contents to a boil. After that we set the "Quenching" mode, cook for another 45 minutes. For the whole time, you need to mix the jam a couple of times. When the cooking session is completed, the finished product can be poured into cans, sealed and sent for storage.

Ready-made jams can be used with tea or used in baking.

Jam from apples is just a salvation in a harvest apple year, when 3-4 Antonovka boxes are formed in our city apartment. By the way, you can use not only this variety, but in this case you will have to change the amount of sugar. This jam can be served with bread on sandwiches, with pancakes, and can also be used in cooking various dishes... We like to add it to our morning porridge.

Wash the apples thoroughly. I wrote 2.5 kilograms in the ingredients, but after cleaning them, about 2 kg will remain.

Peel apples - remove the seed part, peel (optional), remove spoiled areas.

I got such a dish of a peeled Antonovka.

Pour 750 grams of sugar into a saucepan, add 250 ml of water and put on fire. By heating and stirring occasionally, we will very soon get a sugar syrup (after about 5-7 minutes).

Grind the peeled apples in a blender or mince. In addition, you can use a regular grater for this.

Put the applesauce in a saucepan with sugar syrup and put on fire.

We will cook the jam for about 40-50 minutes for small fire... In this case, the contents of the pan must be stirred periodically, otherwise it will splatter during boiling.

After about 40 minutes, the consistency of apple jam will be the same as in this photo.

Pour the jam into clean jars, cool and put in the refrigerator.

Jam is very tasty when served on tea sandwiches, especially if the bread is pre-greased with butter.
Bon Appetit!

If you think that making apple jam yourself is very difficult, then you are very mistaken, because it is done quite simply, although it takes a lot of time for this. If you have this valuable resource, then be sure to make such a sweet preparation in the coming autumn, when the apples will be especially tasty.

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

Required products:

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

Cooking process:

1. Rinse the apples and immediately cut them into thin slices. Moreover, it is not necessary to remove the skin from them, the middle also remains, since it is these parts that contain a lot of tannins.
2. Put the sliced ​​apples into a large container that can be heated, 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, after which we cook it for 30 minutes. In the process, moisture should evaporate, and the mass will become thick enough.
4. Distribute the finished jam to the jars and close.

Cooking in a multicooker

If there is no possibility or desire to mess around with cooking on the stove, then we will use the "services" of a multicooker.

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

Required products:

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

Cooking process:

1. Remove the skin from the apples, remove the center and cut the flesh into slices.
2. Place the skins from the fruits in the multicooker bowl, cover with water and boil for 10 minutes in the "Steam cooking" mode.
3. Then remove them from the bowl, and leave the resulting broth.
4. Pour the apple slices and sugar into it, mix and turn the multicooker to the "Stew" 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 amount of oranges;
• 1.2 kg of sugar;

Cooking process:

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

Apple jam "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 you can cut it with a knife.

Required products:

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

Cooking process:

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

Apricot and apple jam

Required products:

• one and a half kilograms of sugar;
• a 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 chop the pulp.
2. Put some sweet sand in a saucepan and begin to lay 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 fruits will give juice, so water can be skipped... We put them to cook 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. The jam is then ready to serve.

With citric acid and cinnamon

Required products:

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

Cooking process:

1. Peel and core the fruit. Fill the slices with water and set to cook. It will be enough 30 minutes after the boiling process begins.
2. Knead the apples until puree, sprinkle with sugar, add cinnamon and citric acid... Mix well and cook for another half 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 long. After 30 minutes you can enjoy your dessert.

Required products:

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

Cooking process:

1. Peel the apples, remove the middle and grate them.
2. Sprinkle the sugar evenly and place the fruit in a microwave-safe dish. Put the tasty mixture into the appliance for 10 minutes.
3. After that, stir and heat again, but for five minutes.
4. That's all, the jam is ready. It is enough to put it in 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 do not throw them away. We also cut out the core, and chop 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 over low heat for 60 minutes. The jam will turn out to be stringy, with translucent pieces of fruit.

When deciding 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!