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

Apples for jam can be taken of absolutely any variety, but sweet and sour varieties are especially appreciated. For jam with apple pieces, the original product must have a dense juicy pulp, but from overripe fruits, they mainly prepare jam that is homogeneous in structure. To do this, boiled pieces are pureed with a blender.

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

A selection of the most delicious apple jam recipes

Easy Jam Recipe

Three kilograms of apples are peeled and passed through a meat grinder. 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. The mass is thoroughly mixed and put on medium fire. To prevent the thick mass from sticking to the bottom of the cooking container, it is constantly stirred with a wooden spatula. Cooking time is usually 30-40 minutes. This recipe is the fastest, but due to the fact that the apples are crushed raw, the finished product acquires a dark shade. A recipe with mashed boiled apples will help to avoid this.

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

Apple jam from boiled fruits

There are two cooking options here. The first involves boiling for 10 - 15 minutes unpeeled slices, 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 chopped with an immersion blender. Water for both cooking options must be used in such an amount that it completely covers the apple slices. After making thick applesauce, sugar is added to the mass at the rate of 700 grams per 1 liter of finished puree. Jam is brought to readiness by heating it for half an hour on a minimum fire. 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

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

How to cook apple jam in a slow cooker will tell the video from the channel " Delicious recipes for the multicooker from MamaTwice»

Delicate jam from apples baked in the oven

Three kilograms of apples are peeled and seeds are removed. The fruits are then cut into four parts. The slices are laid out 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 temperature is 170-180 degrees. Readiness of apples is checked with a knife or a skewer, piercing pieces. The baked slices are rubbed through a fine metal sieve. Puree is poured with 1 kilogram of sugar and boiled on the stove for another 10 minutes. At the very end of cooking, ½ teaspoon of citric acid is added to the apple mass.

How to diversify apple jam

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

• Dry spices. Apple jam is well tolerated by additives in the form 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 delicious are 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. 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.

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 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 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. Best Dessert 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 - amazing dessert which is easy to make yourself. 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

Most easy recipe, which 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 loves 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 - 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 big amount 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 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, jam recipes are designed from sour apples. 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 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 quickly deteriorate.

Jam is a sweet fruit or berry treat with a jelly-like consistency. It is prepared mainly from fruits with a high content of pectin - a natural thickener that provides the workpiece with a characteristic texture. Apples are perfect for making jam.

What to cook from

More pectin is found in strong, ripe or even slightly unripe fruits. It is these apples that you should choose to create a blank. Overripe fruits with loose pulp can be used to make marmalade, but not jam. Apples are only good fresh. Among the most suitable varieties, sweet and sour varieties are noted:

• "White filling";
• "Pear";
• "Antonovka";
• "Slav";
• "Ranetki";
• Simirenko.

For implementation basic recipe, in addition to apples, only sugar is required. Some sources recommend taking brown, cane, but the use of traditional white will not affect the taste of the delicacy. True, brown sugar will give the workpiece a beautiful caramel shade.

Other fruits, berries and even vegetables, as well as various spices, can be added to the jam as additional ingredients.

Jam with pieces of fruit is considered by some sources to be a heterogeneous (heterogeneous) type of delicacy, while others are called confiture.

Jam is often prepared in a basin: such a vessel ensures uniform heating of the product. But a cauldron, a saucepan made of stainless steel or with a ceramic coating will also fit: the jam will stick and burn to the bottom of the enameled container. Four subtleties of cooking goodies.

1. The amount of sugar. The classic ratio of sugar and apples when making jam is 1:1. Sugar can be taken more or a little less, but you should not greatly reduce the amount of the sweet ingredient: the workpiece can quickly deteriorate.
2. Technology. Jam is prepared in several approaches, this is required in order to maintain the shape of berries and fruits, and when making jam, it is important to achieve uniformity, so the product is cooked at a time.
3. Cooking duration. Depending on the recipe, the composition can be prepared from 20-30 to 40-60 minutes. Digestion of the product adversely affects the color, texture and taste. It is impossible to make a delicacy without cooking: only heat treatment will help to achieve the characteristic consistency of jam.
4. Laying. To save for the winter, the hot billet is placed in sterilized jars to the very brim: the less air there is in the container, the longer the jam will be stored. To protect the product from mold, you need to cover the delicacy with a circle of wax paper before seaming.

To check the readiness of the product, you need to drop a small amount of it on a saucer and after one or two minutes tilt the plate: if the jam, having thickened in the air, does not drip, you can finish cooking.

Apple jam for the winter: 10 options

Rinse the apples, remove the stalks and core. If the skin of the fruit is thin, it can be left on appearance and the taste of the jam will not be affected. It is recommended to cut off the thick skin. Chop fruits into small cubes or process with a coarse grater. You can make apple jam by passing the main ingredient through a meat grinder. The smaller the fruit is cut, the faster the delicacy will cook.

Traditional

Peculiarities. A simple recipe for apple jam is a lifesaver for busy housewives who want to quickly preserve a large amount of fruit with the minimum amount ingredients.

Components:

• apples - 1 kg;
• sugar - 1 kg;
• water - half a glass.

Technology

1. Mix apples with sugar, pour water, boil.
2. Cook for 40 minutes until the fruit softens, stir, reduce the heat to a minimum, cook for another hour, stirring occasionally.
3. After the volume of the mass decreases by about half, check the readiness of the jam.

As a fruit base, you can use apples and pears at the same time, mixed in arbitrary proportions: this will give the workpiece a unique flavor.

Fast

Peculiarities. If you don’t have time to stand at the stove, you can make jam in the oven: you can avoid long cooking.

Components:

• apples - 1 kg;
• sugar - 1 kg.

Technology

1. Mix apples with sugar, leave for 30-40 minutes to extract juice.
2. Place in an oven preheated to 250°C. After boiling, the jam is ready.
3. If desired, process the mass with a blender or pass through a meat grinder, then boil and cook for one minute.

With oranges

Peculiarities. Making jam from oranges and apples for the winter requires the use of citrus zest. Therefore, the fruits must be thoroughly washed with running water and laundry soap.

Components:

• oranges and apples - 1 kg each;
• sugar - 1.2 kg;
• water - two glasses.

Technology

1. Using a fine grater, remove the zest from the oranges.
2. Divide citrus fruits into slices and free from white film.
3. Pour apples with water, boil, reduce heat and cook until softened.
4. Rub the mass through a sieve, heat and stir in the oranges and zest.
5. Cook, stirring constantly, 12-15 minutes.

When preparing treats for diabetics, you can do without sugar: 700 g of sorbitol or 500-600 g of xylitol are taken per 1 kg of fruit base.

With lemon and cinnamon

Peculiarities. The combination of apples and cinnamon in cooking is considered classically harmonious. It is better to buy spice in sticks, and grind it with a coffee grinder or a special mill before adding it to the dish.

Components:

• apples and sugar - 1 kg each;
• lemon - one fruit;
• water - half a glass;
• ground cinnamon to taste.

Technology

1. Mix the juice squeezed from the lemon with apples, add sugar.
2. Infuse for an hour and a half before extracting juice.
3. Pour in water, boil and cook over low heat for a quarter of an hour.
4. Remove from heat, cool slightly and beat with a blender.
5. Cook for another minute, cool.

Together with cinnamon, you can add ginger processed with a fine grater to the jam, but not more than one or two tablespoons, otherwise the taste of the workpiece will be too scalding. Spicy taste enjoys a delicacy brewed with five or six fresh mint or basil leaves.

With plum

Peculiarities. The delicacy is prepared without water and therefore turns out to be thicker. If the plums are sour, you can increase the amount of sugar by 200-300 g. If you send the delicacy to storage in the refrigerator, it will become similar in consistency to marmalade.

Components:

• plums - 1 kg;
• apples - 0.5 kg;
• sugar - 1 kg;
• cinnamon and lemon zest - a teaspoon.

Technology

1. Cut the plums in half, remove the pits. Mix with apples.
2. Add sugar, cinnamon and lemon peel, insist hour.
3. Heat over medium heat, stirring, until sugar is completely dissolved.
4. Reduce heat and cook for another half an hour.
5. Cool the apple-plum mass a little, grind through a sieve or beat with a blender.
6. Boil again, cook for a minute.

Peaches or apricots can be used instead of plums.

with pumpkin

Peculiarities. To make jam from apples with pumpkin, you need to use the pulp of sweet fruits of bright yellow color. After cooling the finished product, you can add one or two tablespoons of honey to the composition.

Components:

• pumpkin, apples and sugar - 1 kg each;
• lemon - one fruit;
• water - two glasses.

Technology

1. Cut the pumpkin into cubes, mix with apples, add water, boil until the fruit and vegetable mass softens.
2. Stir in sugar, squeezed lemon juice and one or two teaspoons of citrus zest.
3. After the sugar crystals have dissolved, reduce the heat and cook, stirring, until the liquid has evaporated.

To obtain a uniform consistency, you can turn the boiled mixture of apples and pumpkin into a puree with a blender before adding sugar.

with carrots

Peculiarities. Carrots are a hard vegetable, so the fruit needs to be cooked for a long time to soften. Choose sweet juicy specimens of bright orange color.

Components:

• apples - 1.2 kg;
• carrot - 1 kg;
• sugar - four glasses;
• lemons - two pieces;
• water - one and a half glasses;
• ground ginger and cinnamon - half a teaspoon each.

Technology

1. Process the carrots with a coarse grater, pour a glass of water and add three-quarters of a glass of sugar.
2. Heat the mass over low heat until all the liquid has evaporated. This will take 40-50 minutes.
3. Chop apples and lemons (with zest) into medium-sized pieces and mix with carrots.
4. Pour in the remaining sugar, cinnamon and ginger, pour in half a glass of water, cook until the apples soften, remove from heat, cool.
5. Process with a blender or meat grinder.
6. Boil again, cook for one minute.

With chokeberry

Peculiarities. You can cook apple jam of a beautiful burgundy color using ripe chokeberry berries.

Components:

• apples - 2 kg;
• sugar - 1 kg;
• chokeberry - 300 g;
• water - 0.5 l.

Technology

1. Berries pour boiling water, cook for five minutes over low heat.
2. Add apples cut into slices (do not remove the core), cover and cook for 20 minutes, stirring occasionally.
3. After softening the berry-fruit mass, remove the pan from the heat, cool a little and grind through a sieve to get rid of the seeds and skin.
4. Add sugar to the puree, boil and cook for an hour over low heat.

Instead of rowan, you can use cranberries or lingonberries. In this case, the number of berries increases to 1 kg, and sugar - up to 2 kg.

In a slow cooker

Peculiarities. Even novice housewives can make apple jam in a slow cooker. The universal device will eliminate the need to constantly be at the stove. When using a multicooker of apples, 1 kg cannot be taken.

Components:

• apples - 1 kg;
• sugar - 0.5 kg;
• water - glass.

Technology

1. Mix apples with sugar, immerse in a bowl of the appliance and set the “Extinguishing” program for an hour. The multicooker lid must be closed.
2. Stir the composition, set the "Baking" mode for 40 minutes, leaving the lid of the device slightly ajar. Stir the jam two or three times during cooking.

A delicacy can also be made in a bread machine by loading the ingredients into the bowl and setting the “Jam” mode for the time recommended by the instructions for the device.

in the microwave

Peculiarities. In the microwave, you can cook a small amount of jam, so using the appliance for preparations for the winter is impractical.

Components:

• apples - two fruits;
• sugar and lemon juice- half a cup.

Technology

1. Mix sugar and apples in a microwaveable bowl, cover with a lid.
2. Send the bowl to the appliance for three to four minutes, setting the maximum heating power.
3. Allow the mass to cool slightly, process with a blender.
4. Send it back to the microwave for seven to eight minutes, while the device should work at 60-70% of the possible power.
5. Stir in lemon juice.

Delicacy "with a twist"

To make the workpiece with a more pronounced taste, water can be replaced with freshly squeezed juice. Apple or grape is great. Here are three more ideas.

1. A decoction of the peel. If the peel is cut off from apples, it can be poured with half a glass of water, boiled for ten minutes, strained and used in the preparation of jam instead of water. It is in the skin that contains more pectin, so the delicacy with such a decoction comes out very thick.
2. Honey. Using honey instead of sugar, you can cook more healthy sweetness. Recommended proportions: 0.5 l of bee products per 1 kg of apples. Strong heating of honey reduces nutritional value product, so it is introduced into the composition after the fruit mass is cooked and cooled to 50-60°C.
3. Cake. After harvesting apples, cake remains in the juice cooker. This product is suitable for making jam. The delicacy is cooked in the traditional way, but instead of water, it is better to use freshly squeezed fruit juice, and from the pomace before cooking you need to remove solid particles, if any: bones, skin, ponytails.

With what to eat

It is good to enjoy homemade apple jam with tea or spread it on crispy toast. And when you want something special, you can use simple recipes described below.

Sweet pancakes

1. Beat two eggs with two tablespoons of sugar and a teaspoon of salt.
2. Mix a glass of milk, a glass of kefir and one and a half glasses of flour.
3. Using a blender or mixer, beat the dough without lumps.
4. Bake pancakes.
5. Every grease apple jam and roll into a roll.

cupcakes

1. Using a mixer, beat two eggs with a glass of sugar, mix in a glass of kefir.
2. Mix two cups of flour with baking powder (one and a half teaspoons) and add to the dough.
3. Continuing to beat, mix in two-thirds of a glass of refined vegetable oil.
4. Divide among muffin tins, put half a teaspoon of apple jam in each.
5. Send for 25 minutes in an oven preheated to 180 ° C.

Semolina

1. Pour 300 ml of milk into a saucepan, heat a little.
2. Pour in two and a half tablespoons of flour.
3. Bring to a boil, reduce heat, and simmer until thickened, 2 to 3 minutes.
4. Turn off the stove, cover the pan with a lid and leave for three to five minutes.
5. Put on a plate, put a tablespoon of apple jam on top.

Apple jam recipe can be customized taste preferences households by adjusting the composition and proportions of ingredients. A delicacy in which the volume of sugar is equal to or greater than the volume of the fruit base can be stored at room temperature, if there is less sweet component, the workpiece must be placed in a cool place.

Today, apples are available all year round, but this is no reason to deny yourself the pleasure of eating the most delicious confiture. It is apple confiture at home that is prepared easily and simply. Apples of any variety are suitable for confiture or jam, so feel free to experiment when creating this sweet treat.

Apple confiture for the winter is prepared relatively quickly, and the result is a tender and tasty apple mass. With such a product, you can easily make fillings for sweet pies, cakes. Any apple confiture that you have found a recipe is suitable for tea, you can cook sweet sandwiches with it or eat it just like that. The combination of apples and cinnamon - wonderful option for any dessert. Prepare such an apple confiture, a recipe for the winter is on our website. In addition to filling for pies and pancakes, it can be used as a dessert, with ice cream. You can even just scoop it with a spoon, drinking tea. This option is not very sugary, but very tasty. You can also evaluate such a product from the photographs, which are also posted on our website. Be sure to try to cook apple jam for the winter, a recipe with a photo of our chefs will help you with this.

Confiture is made from various fruits and berries. It can be of a homogeneous consistency (then it can be called jam) or with pieces of fruits and berries. Prepared in thick sugar syrup. For density, gelatin or agar is added to the confiture.

When cooking apple confiture, several basic principles and rules should be considered:

Confiture is made from any variety of apples, and their sweetness is taken into account when determining the amount of added sugar,

To give the finished product a denser consistency, the apple mass is boiled for a long time with sugar until it is almost halved in volume, or special gelling additives (pectin, gelatin, starch, agar) are added to this mass after a short boil,

Fruits are washed and peeled before cooking. The peel can be used to make a decoction, which is then used to prepare syrup. The peeled pulp is cut into slices, slices (for confiture) or crushed into puree with a grater, in a meat grinder, in a blender (for jam),

Confiture is best cooked in thick-walled dishes or a large stainless steel basin. An excellent result is also obtained in a slow cooker,

If you plan to make a stock of apple confiture for the winter, pour the product hot into sterile glass containers with tight metal lids.

And some more helpful tips:

By chopping apples, you can achieve the desired consistency of confiture. If you want to get a product with pieces of fruit, cut them into slices or medium-sized cubes,

Absolutely smooth apple confiture is prepared only from fruits twisted in a meat grinder or rubbed on a grater. You can also boil apples cut into pieces for this until softened and only then grind,

Apple jam or confiture is not only a treat for tea. It is great as a filling in the preparation of buns, pies, pancakes, desserts.

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 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!