How long does it take to cook apple jam? How much and how should you cook apple jam? Apple jam with plums
Delicious dessert, prepared in advance, will delight the whole family on winter evenings and replenish the body’s vitamin reserves. Apple jam is easy to prepare. By following the simple steps of the recipe, you get a delicacy that is difficult to tear yourself away from. In addition to being used as a dessert, it is used as a filling for homemade baked goods.
When making any jam, you need to follow all the steps in the recipe, but there are unspoken rules for preparing the dessert. Every housewife should know them.
- Preparing delicacies is a long process. The apples are boiled, then pureed or minced in a meat grinder and then boiled. It all depends on the recipe or the desire of the housewife.
- You cannot cook jam in an aluminum container; it oxidizes during the cooking process.
- It is best to use thick-walled stainless steel cookware. Enameled cookware will burn.
When cooking, the container does not need to be closed, this will allow the liquid to evaporate faster.
- Granulated sugar is added at least half the weight of the fruit. This way the jam is stored longer.
Over time, other subtleties of cooking will appear; each housewife has her own.
Preparing apples
The first step is to prepare the main ingredient. Half the success depends on the correctness of the process. Creating suitable conditions will not be difficult; you need to prepare all the ingredients and start cooking.
- Fruit sorting. Select identical specimens, it is advisable to remove all suspicious ones. Rotten ones should not get into the treat. They will spoil the taste of the finished dessert. Overripe specimens are also removed.
- The apples are divided into slices and the centers are cut out. Then they begin further processing and grind it using a meat grinder or food processor.
Once the apples are ready, proceed to the other steps of the recipe.
Recipes for making apple jam for the winter
The first mention of jam was noticed 250 years ago. There are a lot of recipes, each housewife chooses one according to the tastes and individual preferences of family members. Home conditions are not an obstacle to cooking this dessert.
Simple recipe
How easier preparation, the more admirers the recipe has. Making jam is not at all difficult, because it cooks quickly. You need to take 1 kg of apples and sugar. Below is a step-by-step procedure.
- Step 1. Cut the fruits randomly into pieces; the core does not need to be removed. Anything unusable will remain in the sieve after wiping.
- Step 2. Pour water over the prepared pieces so that it covers the apples. Cook for 10 minutes. Once ready, drain the liquid and let cool. Then rub the mixture through a sieve.
- Step 3. Pour all the sugar into it and bring to a boil over medium heat. Then reduce the heat to maximum and cook, stirring constantly.
- Step 4. Cooking time takes 30 minutes, maybe more or less. It depends on how juicy the apples were.
- Step 5. Ready dessert Place in jars and place under a warm shelter until completely cooled.
In the oven
To cook jam in the oven, you don’t need to do anything complicated. You will need:
- 1 kg of apples, preferably sweet and sour variety;
- 0.8 kg granulated sugar;
- 1 tsp. citric acid;
- 0.5 tbsp. cooled boiled water;
- 0.5 tbsp. cinnamon.
Preparation:
- Cut the fruits, remove the skin and core. Cut into thin slices. Pour water into a saucepan, pour into it citric acid. Add chopped fruits there.
- After the mixture has boiled for 10 minutes, drain all the water. Add 0.5 cups of boiled water with cinnamon. Continue to simmer until the apple pieces become soft.
- Grind using a blender.
- When the oven warms up to 200⁰C, place the container with the preparation in it and simmer for 3 hours. Stir occasionally.
Properly prepared jam will please the whole family.
In a slow cooker
For those who have a slow cooker, preparing dessert is even easier. You need 1.5 kg of apples, 2 tbsp. granulated sugar, 1 cinnamon stick and zest of 1 lemon.
The apples are peeled, cored and cut into slices. At the same time, prepare the lemon zest without touching the inner white layer, which makes the finished delicacy bitter. Sprinkle lemon juice over the prepared slices.
Sprinkle everything with sugar and mix. Place everything in the multicooker container and set the “Jam” mode for 1 hour. When time passes, everything is crushed using a blender.
Turn on the same mode again for 30 minutes. The finished jam is laid out in jars and put away for storage.
Apple and pumpkin jam
To make this excellent dessert you will need: 1.2 kg sour apples, 0.8 kg pumpkin, 1 kg granulated sugar, 1 tbsp. spoon of orange zest.
The main ingredients are cut into cubes; it is better not to mix them together. Separately simmer both components until soft. Then combine and grind using a blender.
Place the finished mass on low heat and pour 500 g of sugar into it. Cook until the mixture begins to thicken. Then add the remaining granulated sugar and orange zest. The finished dessert is placed in jars and stored.
With apricots
The housewife who is not afraid of experiments stores more vitamins for the winter. To prepare jam you will need: 0.6 kg of apples, 0.5 kg of apricots, 0.5 kg of granulated sugar.
Grind the peeled and cooked apples and apricots using a food processor. Place everything in a cooking container. Cook over low heat for 20 minutes, add sugar to the mixture. Cook for another 20-25 minutes, stirring constantly. Pour into prepared containers and store.
Jam from apples and zucchini for the winter
By combining these ingredients together, you get an excellent dessert that amazes everyone with its taste characteristics. You will need 1 kg of zucchini, 3 kg of apples, 2.5 kg of granulated sugar, 0.5 tsp. vanillin.
Prepare the main ingredients by removing the skin and seeds. Grind and put on fire. Boil for 45 minutes, grind using a blender. Add sugar and cook for another 30 minutes. 5 minutes before readiness, add vanillin. The jam will be thick. Place the finished dessert hot into jars and store.
Apple jam with xylitol
This delicacy is easy to prepare. Required: 1.2 kg apples, 0.5 tbsp. water, 110 g xylitol.
The recipe is suitable for diabetics.
The fruits are peeled and cored, cut into pieces and placed in a cooking container, water is poured into it, and put on fire. The soft fruits are crushed using a blender, xylitol is added, and boiled for 30 minutes. The preparation must be stirred frequently. The finished dessert is poured hot into jars and stored.
Apple jam with cinnamon
This delicacy turns out delicious. To prepare it you will need: 1 kg of apples, 0.8 kg of sugar, 1 tbsp. water, 0.5 tsp. cinnamon.
Separately prepare syrup from a glass of water and sugar. Peel the main ingredient and cut into slices. Add chopped fruits to the prepared liquid and cook, gradually pouring in all the granulated sugar. Then remove from heat and let cool.
After cooling, add cinnamon and return to heat. Cook until desired thickness is achieved. To speed up the process, puree with a hand blender. Then it will take 15-25 minutes to cook.
Methods for storing jam
It is recommended to store the dessert rolled up. To do this, it is still hot, poured into jars and rolled up. Then remove to cool at room temperature for a day and only then they are removed to a specially equipped room or cellar.
If you cook the delicacy correctly, observing the 1:1 proportions, then you can store it with ordinary screw or nylon lids.
Cooking the dessert is not at all difficult, just follow all the steps of the recipe exactly.
Apples are a frequent guest on our table, especially in late summer and early autumn. I think that every housewife asks herself the question of how to prepare them for the winter. It is best to eat apples fresh, but not all varieties store well; in city apartments there is often not enough space to store fruit, and the price of apples in winter is not encouraging.
So what to do? Avoid pies with apple filling, delicious apple pies, desserts, compotes?
No way!
Apple jam “White filling”
Ingredients:
- 1 kg of apples “white filling”;
- 750 grams of sugar.
Preparation:
To begin, take 1 kg of white apples and rinse them with running water. After this, peel and core the fruits. Cut into small pieces (I cut into cubes, and you - as you wish). Then cover everything with sugar and leave for at least 12 hours. Then put on fire and cook for 10 minutes: boil and set aside for 6 hours. After the specified time, the procedure must be repeated. And do this three times every six hours. The third time, when you boil for 10 minutes, stir constantly so that the jam does not burn, as it will already become quite thick. Place in dry jars and roll up. Once completely cooled, place in the pantry or cellar. Or just to a cool place in your home. The jam made from White filling apples is very tasty and has a beautiful color.
Jam from Antonovka
How about making a wonderful apple delicacy from the most popular variety - Antonovka? Believe me, you will not regret if you choose this recipe. It is simple, although the cooking process will be lengthy. Let's find out right now how to make Antonovka amber jam.
Ingredients:
- 2 kg of Antonovka apples;
- 3.5 kg of granulated sugar (why are you surprised, Antonovka is usually sour);
- 1 glass of water;
- 3 tablespoons lemon juice.
Preparation:
Wash the apples intended for jam, cut off the peel, cut the fruits themselves into pieces, pour in lemon juice, add water and simmer until soft. It is advisable to simmer until you see fruit “porridge” instead of a piece of apples and water. After which you can remove the pan with this mass from the heat, work on it a little with an immersion blender (to make it homogeneous) and only now add sugar. And then, as usual, cook the jam, stirring, over low heat. Roll into sterile jars only after noticeable thickening.
Apple jam in the oven
Ingredients:
- 1.5 kilograms of apples;
- 700 grams of sugar;
- 1 glass of water.
Preparation:
The difference in this recipe from the others is that you will add sugar based on the amount of puree, not apples. So, wash the apples, peel and core them, cut each apple into 5-6 pieces. Pour in water and cook over low heat until soft. Grind the fruit through a sieve and place the resulting puree in an aluminum pan. Add sugar: 700 grams per 1 kg applesauce. Mix everything, cover with a lid and place in the oven at 200 degrees until it boils. Then reduce the temperature to 70 degrees and cook for three hours. After this time, the jam should become reddish in color, if this is the case, then your apple jam is ready. Then take it out and pour it into jars and roll it up. It is very important to roll the jam while it is still hot, because then it will become thick and it will not be so convenient to put it in jars. Can be stored in any cool place.
Apple jam “From childhood”
Ingredients:
- 1 kilogram of ripe apples;
- 600 grams of sugar;
- 1 glass of water.
Preparation:
Wash the apples very well and peel and core them. Cut into small pieces, cubes or slices, add 600 grams of sugar and pour 250 ml of water. Leave the future jam in the pan for 6 hours so that the fruit releases its juice. After the specified time has passed, put the saucepan on the fire and cook for 1.5 hours, stirring constantly. The apples will almost boil, you will know that the jam is ready when it sticks to the sides of the container. Using a masher or hand blender, puree the jam mixture. After this procedure, cook for another 10 minutes, then pour into dry and clean jars and roll up. Turn the jars of jam over and wrap them in a blanket. In this form, let it stand until next day. Then transfer to a cool place in the house or cellar. This is actually a recipe for classic apple jam.
Apple jam through a meat grinder
Ingredients:
- 1 kg apples;
- 600 grams of sugar;
- 100 ml of drinking water.
Preparation:
Apples must be sorted carefully. Only ripe fruits without obvious signs of damage can be used for making jam. Rinse the selected apples thoroughly with ice-cold running water. It is necessary to remove the skin from each fruit in a neat thin layer. Divide the peeled fruit into two equal parts and remove the core from the apple.
Cut each fruit into small slices and place in an enamel container, fill with drinking water. Place the container on low heat and cook for twenty minutes under the lid. Cooking time may increase or decrease depending on the variety of apples. In any case, the product can be considered ready if the apples are boiled. Once the fruits have reached the desired consistency, they must be allowed to cool, and then, while still warm, passed through a meat grinder. Place the chopped apples in another enamel pan or a deep bowl. Add sugar to them, actively connect everything together and place on the stove. During the cooking process, the apple mass must be constantly stirred and carefully monitored to ensure that the jam does not burn under any circumstances, as this will greatly affect not only the color and aroma of the dessert, but will also significantly spoil the taste of the product.
Immediately after the jam begins to boil, the heat must be reduced even further and cooking continued for 45 minutes. Look for significant thickening as an indicator of readiness. Cool the finished jam a little, pour it into pre-prepared and sterilized containers, and preserve it in the traditional way.
Apple jam in a slow cooker
Ingredients:
- 1 kilogram of apples;
- sugar 2 cups;
- lemon - half;
Preparation:
Wash the apples, peel and core them. Do not throw away the peel, it will be useful for preparing a decoction. Place the fruit cut into pieces into the multicooker bowl and add 1/3 cup of water. Dear girls, do not fill the bowl to the top, but only halfway, otherwise the jam may boil over. Set the “Baking” mode for 30 minutes. On the stove, put the peel in a saucepan and pour in the remaining water, bring to a boil and cook for 20-25 minutes. Then decant and you will get a decoction. During this time, the apples in the slow cooker have become soft, mash them until puree. After this, add 2 cups of sugar, pour in the juice of half a lemon, stir and set to cook in the “Baking” mode for another 65 minutes. Cook under the lid, as soon as you see that the desired thickness has been achieved, then turn off the multicooker. Place the jam in a sterilized jar, screw on the lid and wrap until completely cool. Store in a regular pantry, it will last well for a year or more. As you can see, apple jam in a slow cooker - good recipe, after all, when is the best time to hire a kitchen assistant, if not during the season of preparations for the winter?
Apple jam with xylitol
The recipe can be recommended for diabetics and other people who do not want to add large amounts of sugar to apple preparations. I also recommend taking very sweet apples. There are some varieties that just taste like honey. These are the ones you look for when making jam with xylitol. Please note: you need to add significantly less sweeteners than granulated sugar.
Ingredients:
- 1.2 kg apples;
- half a glass of water;
- 110 grams of xylitol.
Preparation:
Wash the apples and thinly cut the peel with a sharp knife. Then cut the peeled fruits into pieces, removing the core and seeds, place in a heat-resistant pan with a thick bottom, pour in half a glass of water and simmer the fruit until soft. Grind the apple slices that have become completely soft using a blender, add xylitol, stir and cook for about half an hour. Try to stir the future jam more often, and when it becomes thick, close it in sterile jars and roll it up.
Ingredients:
- 1 kilogram of apples;
- 800 grams of sugar;
- 1 glass of drinking water;
- cinnamon 0.5 teaspoon.
Preparation:
Wash and peel and core the apples and cut into slices. In a separate bowl, dissolve one glass of sugar in one glass of water. When the sugar has dissolved, pour the syrup over the apple pieces and cook over low heat, gradually adding the rest of the sugar. Cook, stirring constantly, until all the sugar has dissolved. Then remove from heat and cool completely. After cooling completely, put it back on the heat and add cinnamon. Bring to a boil and cook over the same low heat until the jam is ready. It should be thick and almost homogeneous. I’ll tell you right away - it’s a long time. To speed up the process, the jam can be ground in a hand blender and then boiled for 15-20 minutes. Don't forget to stir the product while cooking. Remove from heat and wait for the jam to cool completely. Fill the jars and close the lids. It is advisable to store in a cool place.
Pear and apple jam
Ingredients:
- apples 2 kg;
- pears 1 kg;
- sugar 2 kg.
Preparation:
As usual, wash the apples and pears under cold running water before cooking. Peel and core the fruit. Cut the apples into small pieces, add half a glass of water and place on low heat. While stirring, watch - when the apples become soft, immediately add sugar to them and cook over the same heat for 15-20 minutes. Add pears to the jam, first grate them coarse grater. And cook until fully cooked for another 30 minutes, constantly stirring the jam as it thickens before your eyes. Then pour into dry and sterilized jars, roll up and cool. For peace of mind, you can wrap it in a warm blanket for a day. Store in a cool place. The jam made from apples and pears is very beautiful, tender and tasty.
Apple and apricot jam
A great opportunity is to combine apricots and apples in one jar. Yes, not to cook something vague, but to cook real jam. Thick and very tasty. I use it as a filling for pies.
Ingredients:
- 3 kg of apricots;
- 1 kg apples;
- 2 kg sugar.
Preparation:
Wash the apples (peeled) and apricots, remove the seeds from the apricots, then boil separately with a small amount of water until soft. Cool, rub through a sieve. Mix fruit puree with sugar and cook until desired thickness. Place in sterile jars and seal tightly. Boiling for too long will affect the color of the jam, so it is better to cook it in small portions for 40-50 minutes. The real thickness appears in this product during storage.
Jam from apples and zucchini for the winter
Don't be put off by the name, this is a very tasty and aromatic preparation that will help you save money. Especially if you have to buy apples not cheap. But at the height of summer, zucchini, as a rule, sells quite inexpensively, so calculate for yourself what savings you get - for every kilogram of apples we take 3 kilograms of zucchini and 2 lemons.
Ingredients:
- 3 kg of zucchini;
- 1 kg apples;
- 2 large lemons;
- 4 kg granulated sugar;
- a little lemon zest if desired.
Preparation:
Wash the apples and zucchini, peel them and cut them into small cubes. Add sugar and leave for half a day until the juice appears. Then stir and start cooking over medium heat. When the mixture boils, reduce the heat and simmer until the pieces soften. Then remove from heat for a short while, grind in a blender along with the peeled lemon pulp and cook until thickened. It is very interesting to watch how boiled zucchini turns into aromatic jam. Of course, with apple flavor. But if you want to add a citrusy note, a little lemon zest before you put it in the jars won't hurt.
In conclusion, I can say that this is only a small part of the jam recipes that you can use. I hope you liked them all. I would be grateful if any of you, my precious readers, would share your signature recipes for apple jam for the winter.
Homemade apple jam and its simple recipes what could be better for baby food and preparing various baked goods and muffins based on it.
A variety of buns, cookies, pies and huge braids covering the entire sheet will become signature family recipes thanks to homemade jam, without any thickeners or preservatives.
And just spread it on fresh bread, covered with a thin layer of homemade butter and a delicious addition to tea or morning coffee is ready. As I write this I can immediately smell the delicious, subtle aroma. homemade, which is an indispensable part of my home menu.
Simple recipes:
It is not without reason that apples are called the fruit of youth and it is believed that every person’s menu should certainly include at least one apple a day.
A full range of vitamins and minerals, vital food acids, and pectin allow a person who regularly eats these fruits to maintain youth, vigor and health until old age. And children and young people will grow up healthy and strong.
You can make apple jam from apples alone, or you can mix it with any fruit, berries and even vegetables, an example is carrots; there is unusually great scope for imagination here. You can use starch or gelatin for greater thickness, or you can simply boil it to the required consistency.
And so, we begin to prepare jam for the winter and gradually move from simple to more complex and time-consuming.
It is advisable to have a food processor or electric meat grinder on hand, this will save a lot of time, but for those who don’t, a simple one will do just fine; the best pan is wide and large, made of stainless steel with a thick bottom made of several layers of metal.
This recipe will work even for someone who has never cooked jam in his life. It’s quick to prepare and you can serve it with tea in the morning.
Ingredients: a kilogram of apples and sugar, apples are suitable for any color and taste, even unripe ones can be used.
A simple recipe to make at home:
- We wash the apples and quickly cut them into slices; you don’t need to remove the seeds and the seed chamber, then you’ll understand why.
- Place a saucepan on the stove, lay out the chopped apples, add a small amount of water and cook over low heat for about ten minutes.
- Drain the water and let cool until warm.
- We wipe through a sieve; naturally, all the seeds and peels will not pass through it.
- Add sugar to the mashed puree and put it on medium heat, bring to a boil and leave to cook on the lowest heat, stirring periodically so that it does not stick to the bottom.
- The mass should be homogeneous, amber in color, transparent and aromatic.
- Readiness is checked simply - drop a drop from a spoon onto a saucer. If it doesn’t spread and holds its shape, it’s ready.
- After cooling, place in dry, clean jars, close with lids and store in the refrigerator or cellar.
Another simple way to obtain a homogeneous jam is to pass the apples through a meat grinder. Do not forget to remove the seeds from them, along with the seed chamber, otherwise they will be found in the finished product and spoil the impression. This requires little effort and time, but it greatly improves the result.
Ingredients: three kilos of apples, two kilos of granulated sugar.
Cooking method:
- Wash the apples and dry them on a towel.
- We cut into pieces, removing the seed chamber.
- We pass the apples through a meat grinder, put them in a saucepan, and mix with granulated sugar.
- Place on the stove and bring to a boil over medium heat, and then simmer over low heat. Stir until required thickness, which is checked by dripping onto a saucer.
- Place in clean, dry jars and store in a cool basement.
Bon appetit in winter!
I suggest you look at the topic of preparations at interesting recipes:
- Bell pepper lecho
Apple jam for the winter in a slow cooker - a simple recipe
It’s very convenient to cook in a slow cooker - you set the time and you don’t have to stand with a spoon, stirring so it doesn’t burn. Apples can be used with damage, of different varieties and unripe ones too.
Ingredients: one kilogram of apples, half a kilogram of sugar.
Let's start cooking:
- Wash and peel the apples, remove the seed chamber and tails, trim off damaged areas.
- Place in the bowl of a food processor and chop into dust.
- Add sugar and beat at low speed until the granulated sugar is completely dissolved.
- Place the resulting mixture in the multicooker bowl and select the frying or baking mode. Bring to a boil and switch to simmer mode for 1 hour.
- When ready, immediately place in sterile dry jars and roll up. Store in a cool place.
It’s a pity that the microwave’s capacity doesn’t allow you to cook a lot of jam at once!
One of those that children like best and is best suited for baking large braids - open pies with a lattice of dough on top.
- sweet apples kilogram,
- sweet ripe plums, any color - blue, red, yellow, prunes - also a kilogram,
- sugar one and a half kilograms.
The recipe is simple:
- Wash the apples and plums thoroughly, dry them on a towel and remove the seed chamber from the apples and the seeds from the plums.
- We pass the prepared fruits through a food processor or meat grinder.
- Place in a saucepan, mix with sugar and simmer over low heat for about fifteen minutes.
- Let it sit for twelve hours.
- Bring to a boil again and simmer over low heat for another fifteen minutes.
- Remove from the stove and immediately place in sterile dry jars, roll up and after cooling, store in the basement.
Very tasty, aromatic and healthy!
How to cook jam with apples and pears for the winter at home
The combination of apples and pears, it must be said frankly, is divine nectar. This jam will not leave any of your family indifferent.
Ingredients: a kilo of pears, half a kilo of apples and a kilo of granulated sugar.
Preparation:
- Wash the apples and pears thoroughly and cut them into slices without removing the seed chambers. and place in the prepared container.
- Fill with a small amount of water and boil for ten minutes.
- Drain the water and let cool until warm.
- We wipe through a sieve; the seed chambers will remain on the sieve.
- Place the puree in a saucepan, mix with sugar and place on low heat.
- After boiling, cook for about half an hour, stirring frequently so that it does not stick to the bottom of the pan. Check the thickness by dropping jam onto a saucer. If the drop spreads, then boil for some more time.
- Cool the finished jam and place it in dry, clean jars. Store in a cold cellar.
Bon appetit!
Useful recipes for future use:
- Eggplant caviar
Pyatiminutka apple jam in slices - transparent and amber, quick and easy
This jam will take a little more time, but the result, believe me, is worth it! Guests will appreciate the tea and will definitely ask for the recipe!
Ingredients: three kilos of ripe apples, sweet and sour taste, yellow, one and a half kilos of sugar, three mint leaves and a pinch of vanillin.
Preparation:
- Wash and dry the apples thoroughly on a towel.
- Takes out the seed chamber and divides it into two parts.
- Grind the first part into dust in a food processor, put the resulting puree in a saucepan, mix with sugar and put on the stove to heat slowly.
- Quickly cut the second half of the apples into small slices or cubes and add to the cooked mixture when the puree boils.
- Chop the mint leaves and also add them to the pan. Wait five minutes after boiling, stirring slightly and remove from heat.
- Let it brew for 6-12 hours and bring it back to a boil over low heat and cook for 5 minutes.
- Once again, let it brew for 6-12 hours and boil for another 5 minutes, adding a pinch of vanillin.
- Pour hot into sterile dry jars and seal.
We store it in the cellar and take it out on the occasion of receiving dear guests!
How to make jam from apples White filling for the winter
White filling is such a variety of apples that it is generally ideal for making jam. It boils perfectly and looks great in this preparation.
Ingredients: One kilogram of white apples, half a kilogram of sugar and a couple of pinches of cinnamon.
Cooking at home:
- Wash the apples thoroughly and dry on a towel.
- Remove the seed chamber and pass through a food processor or meat grinder.
- Place the resulting puree in a saucepan and mix with sugar and cinnamon.
- Cook over low heat until tender, stirring with a wooden spatula.
- Pour hot into jars and roll up. After cooling, place in the cellar.
Classic and traditional taste, quick and easy preparation. Bon appetit!
Apple jam for the winter at home, a simple recipe in a slow cooker
Apple jam is simply delicious and very tasty. It reminds me of my childhood – my childhood years, when I would go outside into the yard for a walk with a crust of bread with jam spread on it.
Apples are good for jam and other preparations because of their taste, color, consistency, and aroma. But they have one significant drawback - they darken and oxidize very quickly in the air when cut.
There are three ways to avoid this:
- Prepare preparations in small quantities.
- Do everything quickly, but only very experienced housewives can do this.
- As you cut them, immerse the sliced apples in slightly acidified water - citric acid or apple cider vinegar. Then place in a colander to drain the water and then cook according to the recipe.
To stir jams and preserves, it is best to have a wooden flat spoon with a long handle in the kitchen, because metal tends to heat up quickly and with frequent stirring it is quite possible to get burned.
Rubbing boiled fruits through a sieve is not at all scary and does not take long, you just have to try and be convinced of it.
You can add any berries to the jam, but then you need to choose a cooking method that involves rubbing it through a sieve, since many berries have small seeds and pits that have no place in the jam!
You can also experiment with adding other fruits and even vegetables, carrots, zucchini, pumpkin, just remember the proportions: per kilogram of prepared raw materials, at least half a kilogram of sugar.
If you are not sure that you have added enough sugar to store under nylon cover, then feel free to pour the jam or marmalade into sterile, dry jars hot and roll up.
Well, that’s probably all, bon appetit everyone and successful preparations!
How to make marmalade jam from apples: recipes I liked, practical tips for lovers of tasty things, nutritional value dishes, as well as recommendations from nutritionists
Our apple harvest happens once every two years - sometimes it’s thick, sometimes it’s empty. This year we have a lot of people, just make sure you turn around. The husband casts a spell over different varieties apple wine, I dry apples for compote, cook amber jam, make jam and marmalade. We especially liked the jam with the addition of plums.
Ingredients
For making puree *
Apples
- plums
* approximate proportions - more apples than plums
Layout for jam
1300 g apple-plum puree
- 1 kg sugar
A short version of the preparation step by step:
Wash the apples, peel them from the core and cut them, put the slices into a saucepan.
We wash the plums and let them drain, clear them of seeds and worms and add them to the apples.
Add about a glass of water, put on the fire, bring to a boil, then turn up the flame and cook, stirring, for 20-30 minutes until softened. Remove from heat.
Make the mass homogeneous using a blender or meat grinder.
Put it on low heat again, add sugar and boil the jam to the desired consistency - about 40 minutes. up to an hour and a half.
Pour the hot jam into pre-sterilized 0.5 liter jars, roll it up, turn it upside down and wrap it in a blanket.
After cooling completely, transfer the jars to a cool storage place.
Cooking time: 3 hours.
Preparation
Wash the apples and let the water drain.
I clean from the core.
I put it in a saucepan.
I wash the plums, sort them out, and let the water drain.
I take out the seeds, mainly so as not to miss the wormy specimens. By the way, there are almost none of them this year - all the plums are clean.
I pour about 1 glass of water and put it on fire. Let the fruits simmer until they are completely softened.
I cool it a little or cool it completely, for example, I make mashed potatoes today, and cook the jam the next day. I rub the boiled apples and plums through a sieve. I have this plastic sieve with slots.
I weigh the resulting puree and calculate the required amount of sugar.
I stir. The most labor-intensive part of the work is done, now all that remains is to directly cook the jam. I put the pan on the fire and bring it to a boil.
From this point on, there are two ways for events to develop - either I cook on the stove, stirring constantly, or I put the boiling mass in the oven. On an open fire, jam can easily burn, but it will cook (thicken) faster.
I prefer to do this in the oven. I set it at 155 degrees and forgot for half an hour. Then she took it out, stirred it with a wooden spatula and put it back for another half hour, or even an hour. It depends on how thick I want the jam, or maybe I went all out with marmalade.
When I evaluate thickness, I always keep in mind that jam is much thinner when hot than when it cools. You can determine the thickness in the usual way - drop the hot mass onto a plate and wait for it to cool.
5-10 minutes before the end of cooking, I place clean jars in the oven next to the pan. Then I take everything out, put the jam into hot jars and roll it up.
With this layout, the jam can be stored under a nylon lid, but it’s still safer to roll it up, especially since my apple preparations I do it for two years.
By the way, I make some of the jam with less sugar - it’s also very tasty, not sour at all, but it definitely needs to be covered with iron lids.
The jam is ready - whether for a bun for tea or as a filling for pies.
Other cooking methods
The simplest recipe
It is suitable for those who have limited time or who do not like to bother with cutting apples. White filling is best suited here - you can cut it into larger pieces.Ingredients:
sugar 1 kg;
water 3 tbsp. spoons.
Preparation:
Wash the apples and cut them into several pieces.
Add water and simmer them in an aluminum pan, stirring, for about 10 minutes.
Beat the mixture with a blender.
Place the puree on low heat, simmer, stirring, until tender (see section “ useful tips and recommendations for preparation").
Add sugar, stirring until it dissolves and turn off the stove.
Pour the hot jam into sterilized jars, roll up, place upside down on the floor and wrap tightly.
Recipe according to GOST
For those who are nostalgic for delicious Soviet pies with thick jam, there is an opportunity to bring back these feelings. We cook strictly according to the recipe.Ingredients:
sugar 2 cups.
Wash the apples, peel them and cut them into quarters.
Grind them in a food processor.
Place in a heavy-bottomed saucepan and cook over low heat until soft, stirring occasionally.
Puree the mass.
Place in sterilized jars and roll up.
Jam without cooking
This is the fastest apple jam. The fruits are twisted through a meat grinder, thus preserving all the vitamins. But remember that its shelf life is only 3-4 months.Ingredients:
sugar 2 kg.
Peel the washed apples from seed pods and peels, cut them into slices.
Twist them through a meat grinder.
Add sugar, stir and let it soak in (about 15 minutes).
Transfer the jam into sterilized jars up to the very edges so that no air gets under the lids, and roll up.
With cinnamon
This great option for lovers of aromatic jam, which warms with the warmth of spices on winter evenings.Ingredients:
sugar 1 kg;
Wash and core the apples (if desired, you can leave the skin on, it will help the jam become thicker, as it contains pectin), cut them into pieces.
Place apples and sugar in layers in a saucepan.
Cover with a towel and leave to soak for 8-10 hours.
Place the mixture on the fire and simmer for about 20 minutes.
Grind the cooled mass and simmer again for 20 minutes over low heat. Do this several times until completely thickened.
Towards the end, add vanilla, cinnamon, citric acid and mix.
Place the hot jam into sterile jars.
No sugar
Many people are interested in how to make jam for diabetics. This wonderful recipe will not only help save sugar, but will also be very useful for young children.Ingredients:
water 600 ml.
Peel the apples, cut them into slices, add water.
We put it on fire. Cook for about 20 minutes after it boils.
When it cools down, puree until smooth.
Boil the mixture over low heat until tender, stirring all the time.
Pour into dry jars and sterilize them for 15 minutes.
We move it to a cool place for storage.
Jam for pies
When baking, it is necessary that the jam does not spread, so it must be extremely thick.Ingredients:
sugar 1 cup.
Peel and core the fruits and cut into slices.
Grind them in a meat grinder.
Place in a heavy-bottomed saucepan and cook over low heat until soft, stirring occasionally.
Use a blender to puree.
Thick pulp jam
When housewives squeeze juice out of apples, the cake remains. Imagine, it also makes an excellent jam for baking.Ingredients:
sugar 1.6 kg (8 cups).
Beat the pulp with a blender.
Place in a thick-bottomed saucepan, add sugar and simmer over low heat, stirring, for 30 minutes.
Place in the oven at moderate temperature and bring the jam to a thick state.
Transfer to sterilized jars and seal.
How to make jam in the oven
A fairly simple recipe suitable for baking and any dessert. And if you cook jam in rainy, damp weather, then the pleasant warmth of the oven and the delicate apple smell in the kitchen will give this process a special charm.Ingredients:
sugar 1.4 kg (7 glasses);
Fill a large saucepan halfway with water and add citric acid.
Cut the washed and peeled fruits into pieces and place them in a bowl so that they are covered with water.
Drain the lemon water, add half a glass of clean water, close the lid and simmer until soft, gradually adding sugar.
Cool, grind into puree.
Heat the oven to 200 degrees, pour the mixture into a smaller container and simmer until tender, about 3 hours, stirring if it burns.
Transfer to clean, dry jars and close with lids.
In the Redmond slow cooker
Jam cooked in a slow cooker preserves all vitamins for the winter and has an unsurpassed aroma. Here's the classic recipe.Ingredients:
sugar 2 cups;
water 1-1.5 cups.
Cut the peeled fruits into slices and place them in a multicooker bowl.
Add ⅔ glass of water, turn on the “baking” mode for 30 minutes.
Meanwhile, place the peel and core in a regular saucepan, add the remaining water and cook for half an hour.
Beat the apples with a blender, add sugar, add lemon juice and a decoction of the peel.
Turn on the “baking” mode for 60 minutes, stirring if it sticks.
While hot, transfer to sterile jars and roll up.
Apple-pear
The unforgettable aroma and taste of childhood - a grandmother holding out this sweetness on a fresh crust. Adults and children will gobble it up with appetite in winter. It is best to make jam from Antonovka and pears of any variety.Ingredients:
sugar 3 cups.
Wash the fruit thoroughly, cut off the stems and defects, and leave the centers and skin.
Place in a bowl, add water and simmer for 20 minutes.
Puree the mass in any way.
Place on low heat and add sugar.
Cook, stirring, until tender, about 1 hour.
Place the finished puree in a sterile container.
You can start eating right away or leave it in a cool place.
With orange
Guests will long admire the wonderful amber color and incredible festive taste of this dessert.Ingredients:
sugar 1.2 kg;
Remove the core and cut the skin into small slices.
Cut the peeled oranges into cubes.
Place the fruits in a saucepan and fill less than half with hot water.
Let it simmer over low heat until soft.
Rub through a sieve.
Add sugar and cook until done.
At the end of cooking, add cinnamon.
Transfer hot into clean, dry jars and cover with lids.
Apple-rowanberry
Although it takes a little more time to prepare, the delicious and savory taste is worth it.Ingredients:
sugar 1.5 kg;
water 2 glasses.
Wash the rowan, dry it, place it in freezer for a few hours so that the bitterness disappears. Then defrost.
Cut clean apples into slices.
Boil syrup from water and sugar, add apples and rowan berries, cook for 10 minutes, skimming off the resulting foam.
Grind until smooth, simmer for 10 minutes and leave for 6-8 hours.
Cook again for 10 minutes and leave for the same amount of time.
Do this several times until the puree becomes thick.
Pour hot into sterile jars and roll up.
Store in a cool place.
Pumpkin-apple
Tasty and healthy, and what a sunny color! What else do you need to lift your spirits? winter time? Of course, its presence in the pantry.Ingredients:
sugar 1 kg;
Peel the fruits and cut into small cubes.
Place in a thick-bottomed bowl and simmer briefly.
While hot, beat until smooth.
Add sugar and zest and simmer until the mixture begins to pull away from the sides and bottom.
Transfer to sterilized jars and close with clean plastic lids.
Apple-plum
This jam has a beautiful plum color, and the taste is simply indescribable. It will be appreciated only by those who have tried this miracle at least once.Ingredients:
sugar 1.2 kg;
water 1 glass.
Wash the apples, remove the cores and cut into pieces.
Sort the plums and remove the pits.
Place everything in a bowl, add water and cook until soft.
Let cool, then beat with a blender.
Add sugar, simmer, stirring continuously, until desired thickness.
Place hot in sterilized jars and close with nylon or roll up metal lids
Apple jam
If you have nowhere to put sour apples, try making jam from them. It can be added to baked goods, porridge or served on bread.Ingredients:
sugar 4 cups;
water 1 glass.
Wash the fruits, cut into quarters, remove the core and, if desired, remove the peel.
Grate them on a coarse grater.
Pour sugar into a saucepan, add water and cook the syrup, stirring, for 5-7 minutes.
Add apples and cook, stirring, for 40-50 minutes.
Place into prepared jars, cool and store in a cool place.
Jam from apples, pears and plums
If you plan to bake buns, croissants or something else for your loved ones on long winter evenings, then this is the jam that will become best filling for them.Ingredients:
sugar 2 kg;
- Place the fruits in a saucepan, add water, add sugar, and cook until softened.
Wash the apples, remove the core and cut into small slices.
Soak the dried apricots for half an hour in warm water, then cut into pieces.
Place everything in a saucepan with a thick bottom, add lemon juice, and simmer over medium heat for 30 minutes.
When it cools down, beat with a blender, add honey and cinnamon.
Cook over low heat until thick, about 4 hours.
Place in sterile jars, roll up, and take to a cool place.
Apple jam cream
If you top buns, cake or waffles with this cream, you will get a wonderful dish with a minimum of fat (for those who count every calorie, you don’t have to add sugar at all). You can add cinnamon or vanilla to taste.
Ingredients:Apples of any kind are suitable for jam: crumpled, rotten, or with wormholes - the main thing is that all these extra parts are removed before cooking. How much sugar to add will depend on the variety. But the less sugar, the longer you need to cook. You can do without it altogether, but then the workpieces must be sterilized. The amount of water will determine how long to cook. Also, the juicier the fruit, the less water is needed.
At home, it is best to cook jam in a wide container with low walls and a thick bottom, because it is no coincidence that our mothers and grandmothers used basins for this. Then the mass will thicken faster and will not lose color. If there is none, you can grease a simple pan with olive oil. It is advisable to stir with a wooden spatula - a metal spatula will worsen the taste.
At the end of cooking, you can turn up the heat and stir continuously - the water evaporates as you go. To find out if the jam is ready:
drag along the bottom with a spatula - if a path forms behind it, which slowly tightens;
scoop with a spoon and drop into a plate - the drop should become thick as it cools.
You can sterilize jars in the microwave - wash them with soda, fill them to a third cold water, put in the oven and heat at the highest power for about 5 minutes.
How to prevent the workpiece from fermenting? A 100% result will only be obtained when a film is formed on the surface. This is achieved by drying unclosed cans in the oven, after which you need to let them cool, then roll them up. It is recommended to store the product in a cool place.
Nutritionist opinion
Apple jam promotes better digestion. Fiber and beta-carotene are preserved during cooking, and the pectin contained in apples helps remove toxins and heavy metals from the body. In addition, since apples are rich in iron, the dish is recommended for patients with anemia. It is also recommended to use it in the prevention of iodine deficiency and as a choleretic agent.
But due to the high sugar content, excessive consumption of the product can lead to disruption of fat metabolism, which leads to weight gain. For the same reason, it should not be used by patients with diabetes mellitus, cholecystitis, pancreatitis, or exacerbation of gastrointestinal disease.Food calorie table
100 grams of the finished product contains:Nutritional value
Calculated for 100 grams of product. RDA - recommended daily requirement (women)To receive the best articles, subscribe to Alimero's pages.
We clean the clean fruits from the skin and seeds, cut them into small cubes.
We put everything in a bowl, add a little water (about half the fruit), and let it cook.
Finely chop the ginger, wrap it in cheesecloth and add it to the fruit.
Simmer over low heat, stirring and skimming off any foam that has formed.
Cook the mixture until it thickens.
How to cook jam at home
Jam is an excellent way to prepare for the winter. Preparing a delicious jam involves boiling the fruit or berry mass to a very thick state. You can make jam from almost any berries and fruits, but the most popular jam is from apples, pears, apricots, plums, currants, and cherries.
Jam differs from jam and marmalade in a thicker and more uniform consistency. When you place the hot mass of boiled jam on a dish, it does not spread. When preparing jam, there are simple nuances that should be taken into account:
Correctly prepare jam from ripe or even overripe fruits and berries;
During the cooking of the jam, the fruits 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);
Some berries make the jam runny - so it is advisable to combine them with apples, pears, and apricots;
There is no need to add sugar to the jam. If you boiled the mass without sugar, then at the end such jam must be sterilized for long-term storage;
If you prepare jam with sugar, then its amount is at least 60% of the total mass of the jam;
Cook the jam in a wide bowl. This way the moisture evaporates faster;
When cooking jam, stir it constantly with a wooden spoon, otherwise it will burn;
Add sugar only to well-cooked fruit and berry mass, otherwise it may burn;
When cooking jam, the total volume of the mass is reduced by half;
The jam is ready if, when running a spoon along the bottom of the pan, a path is formed that slowly fills;
Hot jam can be immediately packaged in sterilized jars and covered with lids for winter storage;
The jam should have a sweet and sour taste. If the fruits and berries from which the jam is made have little natural acid, add a little citric acid to the jam;
Store the finished jam in a cool place.
