And apple orchards were in almost every village. “This is how my grandmother cooked” is the best praise for hand-cooked fruit and berry goodies. To prepare a real thick and fragrant jam, you need to make a puree from the fruits, which is then boiled down with sugar. But this is only the basis of numerous variations. The subtleties of the recipe for each hostess may be different. There are really many ways to cook this sugar treat.
The five most commonly used ingredients in recipes are:
It is made from both sweet and sour varieties. It is permissible to combine apples with other fruits or berries. Plums and apricots, cherries and chokeberries, lemons and oranges are suitable for this purpose. Sometimes vanillin, cinnamon or cloves are added during the cooking process. The finished dish can be served with tea or used to make delicious desserts. An excellent filling for yeast or unleavened pies, shortbread or puff pastry, a wonderful layer for biscuits, an amazing addition to the thinnest pancakes or fluffy pancakes - all this is a fragrant and appetizing apple marmalade.
How to make marmalade jam from apples: the recipes I liked, good advice for lovers of delicious food, the nutritional value of the dish, as well as the recommendations of nutritionists
We harvest apples once every two years - sometimes thick, sometimes empty. This year we have a lot, just make sure you turn around. My husband conjures over different varieties of apple wine, I dry apples for compote, cook amber jam, make jam and jam. We especially liked jam with the addition of plums.
Ingredients
For mashing *
Apples
- plums
* proportions are approximate - there are more apples than plums
Jam layout
1300 g apple-plum puree
- 1 kg of sugar
Brief version of cooking step by step:
My apples, peel them from the core and cut, put the slices in a saucepan.
We wash the plums and let them drain, we clean them from stones and worms and add them to the apples.
Add about a glass of water, put on fire, bring to a boil, then twist the flame and cook, stirring, for 20-30 minutes to soften. We take it off the fire.
We make the mass homogeneous with a blender or meat grinder.
We put it on a small fire again, add sugar and boil the jam to the desired consistency - from about 40 minutes. up to an hour and a half.
Pour hot jam into pre-sterilized jars with a capacity of 0.5 liters, roll up, turn upside down and wrap with a blanket.
After complete cooling, transfer the jars to a cool place for storage.
Time for preparing: 3 hours.
Cooking
My apples, let the water drain.
I read from the core.
I put it in a saucepan.
My plums, sort out, let the water drain.
I take out the bones, mainly in order not to miss the wormy specimens. By the way, there are almost none of them this year - all the plums are clean.
Pour about 1 glass of water and put on fire. I let the fruits boil until they are completely boiled.
I cool a little or cool completely, for example, I make a preparation on mashed potatoes today, and I cook jam the next day. I rub boiled apples and plums through a sieve. I have this plastic sieve with slots.
I weigh the resulting puree, calculate the right amount of sugar.
I mix. The most time-consuming part of the work is done, now it remains to directly cook the jam. I put the pot on the fire and bring it to a boil.
From this moment on, there are two ways for the development of events - either I cook on the stove, stirring constantly, or I put the boiled mass in the oven. On an open fire, jam can easily burn, but it will cook (thicken) faster.
I prefer doing it in the oven. I put it at a temperature of 155 degrees and forgot for half an hour. Then she took it out, mixed it with a wooden spatula and put it back for another half an hour, or even an hour. It depends on how thick I need jam, or maybe I even swung at marmalade.
When I evaluate the density, I always mean that when hot, the jam is much thinner than when it cools. You can determine the density in the usual way - drop the hot mass on a plate and wait until it cools down.
5-10 minutes before the end of cooking, I put clean jars next to the pan in the oven. Then I take everything out, put the jam in hot jars and roll it up.
With this layout, jam can also be stored under a nylon lid, but it is still more reliable to roll up, especially since I make my apple preparations for two years.
By the way, I make part of the jam with less sugar - it is also very tasty, not sour at all, but it definitely needs to be under iron lids.
The jam is ready - even for a bun for tea, even for stuffing for pies.
Other cooking methods
The easiest recipe
It is suitable for those who have limited time or who do not like to mess with cutting apples. White filling is best suited here - you can cut into larger pieces.Ingredients:
sugar 1 kg;
water 3 tbsp. spoons.
Cooking:
Wash the apples, cut them into several pieces.
Add water and simmer them in an aluminum pan, stirring occasionally, for about 10 minutes.
Beat the mass with a blender.
Put the puree on a low heat, reduce, stirring, until tender (see the section “Helpful tips and tricks for cooking”).
Add sugar, stirring, bring to its dissolution and turn off the stove.
Pour hot jam into sterilized jars, roll up, lay 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 return these feelings. Cook strictly according to the recipe.Ingredients:
sugar 2 cups.
Wash apples, peel, cut 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.
Pour into sterilized jars and roll up.
Jam without cooking
This is the fastest apple jam. 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 the seed boxes and peel, cut them into slices.
Twist them through a meat grinder.
Pour in the sugar, stir and let it soak in (approximately 15 minutes).
Transfer the jam into sterilized jars to the very brim so that air does not get under the lids, and roll up.
Cinnamon
This is a great option for lovers of fragrant marmalade, which warms with the warmth of spices on winter evenings.Ingredients:
sugar 1 kg;
Wash and peel the apples from the core (you can leave the skin on if you wish, it will help the jam become thicker, as it contains pectin), cut them into pieces.
Layer the apples and sugar in a saucepan.
Cover with a towel and leave to soak for 8-10 hours.
Put the mass on 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.
Toward the end, add vanilla, cinnamon, citric acid and mix.
Arrange hot jam in sterile jars.
Sugarless
Many 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 apples, cut into slices, add water.
We put on fire. Cook for about 20 minutes after it boils.
When cool, puree until smooth.
Boil the mass over low heat until tender, stirring all the time.
Pour into dry jars and sterilize them for 15 minutes.
Move to a cold place for storage.
Jam for pies
When baking, it is necessary that the jam does not spread, so it should be extremely thick.Ingredients:
sugar 1 cup.
Peel the fruits from the peel and the middle, cut into slices.
Grind them in a meat grinder.
Place in a thick-bottomed saucepan and cook over low heat until soft, stirring occasionally.
Puree with a blender.
Thick jam from cake
When housewives squeeze juice from apples, cake remains. Imagine, it also makes an excellent jam for baking.Ingredients:
sugar 1.6 kg (8 cups).
Beat the cake with a blender.
Place in a heavy bottomed saucepan, add sugar and simmer over low heat, stirring occasionally, for 30 minutes.
Put in the oven with a moderate temperature and bring the jam to a thick state.
Transfer to sterilized jars and roll up.
How to make jam in the oven
A fairly simple recipe is suitable for baking, and for any dessert. And if you cook jam in rainy, damp weather, then the pleasant heat of the oven and the delicate apple smell in the kitchen will give this process a special charm.Ingredients:
sugar 1.4 kg (7 cups);
Fill a large saucepan halfway with water and add lemon juice.
Cut the washed and peeled fruits into pieces and transfer to 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.
Chilled, grind into puree.
Heat the oven to 200 degrees, pour the mass 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 multicooker
Jam cooked in a slow cooker retains all the 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 transfer to the multicooker bowl.
Add ⅔ cup of water, turn on the “baking” mode for 30 minutes.
In the meantime, put the peel and core in a regular saucepan, pour the remaining water and boil for half an hour.
Beat 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.
Transfer hot to sterile jars and roll up.
apple pear
Unforgettable aroma and taste of childhood - a grandmother holding out this sweetness on a fresh edge. Adults and children with appetite will gobble it up in the winter. It is best to cook jam from Antonovka and pears of any variety.Ingredients:
sugar 3 cups.
Wash the fruit thoroughly, cut off the tails and defects, and leave the middle and the skin.
Put in a bowl, add water and simmer for 20 minutes.
We puree the mass in any way.
We put on a small fire, add sugar.
Cook, stirring, until tender, about 1 hour.
We lay out the finished puree in a sterile dish.
You can immediately start a meal or leave it stored in a cool place.
with orange
Guests will admire the wonderful amber color and incredible festive taste of this dessert for a long time.Ingredients:
sugar 1.2 kg;
Remove the core, cut the skin into small slices.
Peeled oranges cut into cubes.
Put the fruits in a saucepan, pour less than half with hot water.
Let simmer over low heat until soft.
Rub through a sieve.
Add sugar and boil until tender.
At the end of cooking, add cinnamon.
Transfer hot to clean, dry jars, close with lids.
Apple-rowanberry
Although it takes a little more time to cook it, but this refined and spicy taste is worth it.Ingredients:
sugar 1.5 kg;
water 2 cups.
Rinse the mountain ash, dry it, place it in the freezer for several hours so that the bitterness disappears. Then defrost.
Cut clean apples into slices.
Boil syrup from water and sugar, add apples and mountain ash there, cook for 10 minutes, removing the resulting foam.
Grind until smooth, simmer for 10 minutes and leave for 6-8 hours.
Boil 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, roll up.
Store in a cold room.
Pumpkin-apple
Tasty and healthy, and what a sunny color! What else do you need to cheer up in the winter? Of course, its presence in the pantry.Ingredients:
sugar 1 kg;
Peel the fruits and cut into small cubes.
Place in a heavy bottomed pot and simmer briefly.
While hot, beat until pureed.
Add sugar and zest and boil until the mass begins to lag behind the walls 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, remove the pits.
Put everything in a bowl, pour water and cook until soft.
Let cool, then beat with a blender.
Pour sugar, simmer, stirring constantly, until the desired density.
Arrange hot in sterilized jars and close with nylon or roll up with metal lids
apple jam
If you have nowhere to put sour varieties of apples, try making jam from them. It can be added to pastries, porridge or put on bread.Ingredients:
sugar 4 cups;
water 1 glass.
Wash the fruits, cut into quarters, peel from the core, if desired - from the peel.
Grate them on a coarse grater.
Pour sugar into a saucepan, pour in water and cook the syrup, stirring occasionally, for 5-7 minutes.
Add apples and boil, stirring, 40-50 minutes.
Arrange in prepared jars, cool and store in a cold 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 jam will be the best filling for them.Ingredients:
sugar 2 kg;
- Put the fruits in a saucepan, pour in water, add sugar, and cook until softened.
Wash the apples, remove the core and cut into small pieces.
Soak dried apricots for half an hour in warm water, then cut into pieces.
We put everything in a saucepan with a thick bottom, add lemon juice, and simmer over medium heat for 30 minutes.
When cool, beat with a blender, add honey and cinnamon.
Cook over low heat until thick, about 4 hours.
Arrange in sterile jars, roll up, take out to a cool place.
Cream of apple jam
If you shift buns, cake or waffles with this cream, you will get a great dish with a minimum of fat (for those who count every calorie, you can not give sugar at all). You can add cinnamon or vanilla to taste.
Ingredients:Apples of any kind are suitable for jam: crumpled, rotten, and with wormholes - the main thing is that all these extra details are removed before cooking. How much sugar to add will depend on the variety. But the less sugar, the longer it takes to cook. You can generally do without it, but then the blanks must be sterilized. The amount of water will determine how long to cook. Also, the juicier the fruits, the less water is needed.
At home, it is best to cook jam in a wide bowl 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 not, you can grease a simple pan with olive oil. It is desirable to interfere with a wooden spatula - the taste worsens from a metal one.
At the end of cooking, you can make the fire stronger and stir continuously - the water evaporates right on the go. To find out if jam is ready, you can:
draw a spatula along the bottom - if a path forms after it, which slowly tightens;
scoop with a spoon and drop into a plate - when cooled, the drop should become thick.
You can sterilize the jars in the microwave - wash them with soda, pour a third of cold water, put in the oven and heat at the highest power for about 5 minutes.
How to make sure that the workpiece does not ferment? One hundred percent result will be obtained only 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.
The opinion of nutritionists
Apple jam promotes better digestion. Fiber and beta-carotene are preserved in it during cooking, and the pectin contained in apples helps to remove toxins and heavy metals from the body. In addition, since apples are rich in iron, the dish is indicated 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 a violation of fat metabolism, which leads to weight gain. For the same reason, it should not be used by patients with diabetes mellitus, with cholecystitis, pancreatitis, exacerbation of gastrointestinal disease.food calorie table
100 grams of finished product contains:The nutritional value
Designed for 100 grams of product. RDA - recommended daily requirement (women)To receive the best articles, subscribe to Alimero's pages at .
Pure fruits are peeled and pitted, cut into small cubes.
We put everything in a bowl, add a little water (somewhere up to half the fruit), and set to boil.
Finely chop the ginger, wrap it in gauze and lower it to the fruit.
We simmer over low heat, stirring and removing the resulting foam.
Cook the mass until it thickens.
A large number of all kinds of blanks for the winter are made from apples. Among other things, jam, which is served with tea as an independent dessert, is very popular. But more often they are used for fillings of pies and pies. The cooking technology has long departed from the classic recipe - in the annals of cooking you can find many interesting variations on this topic.
To prepare delicious jam for the winter, both parts of apples and mashed apples are used in recipes. You will need ripe fruits with a slight sourness. They are washed without fail, for some recipes they are peeled, damage is removed.
Cut into halves or quarters, remove the testicles. Then blanched over steam (under the lid) until completely softened.
To make the jam more homogeneous, it is better to puree the apples by passing through a meat grinder or a blender.
In order for the pulp not to darken during preparation, already processed fruit slices are stored in salted water, then washed.
The best jam recipes at home
Someone cooks exclusively apple jam, someone likes to combine fruits or add other ingredients. It is recommended to try all the recipes below in order to significantly diversify the winter feast.
In the classic version, the jam should be thick. Therefore, the raw material will have to be boiled in several stages. Sugar will help to thicken, which is taken 2-3 kg per 5 kg of apples. The peculiarity of the preparation of jam is the complete absence of water. The algorithm used by the hostesses is quite simple:
- steamed apples are rubbed through a sieve and laid out in a basin;
- boil down to half the volume;
- add all the sugar and continue to cook, constantly stirring.
The readiness of jam is determined by the “drop” method. Putting a small amount on a dry cold plate, allow to cool. If the drop does not blur when tilted, then the jam has thickened. You can remove from the fire, pack in jars and immediately roll up.
Thick tasty apple jam "Amber": video
The recipe is named so because the jam on the stove will not stand for long, but the preparatory moments will take time. Apples are prepared as described above. For jam, both small slices and mashed potatoes are suitable (as you like). Taking 1 kg of sugar for 2 kg of fruits, they act in this way:
- the ingredients are combined in a basin and put in a cool place overnight so that the apples release juice;
- mix well, put on fire and bring to a boil;
- adding 1 tsp. cinnamon, boil for 5 minutes and pack in jars.
Cinnamon can be replaced with vanilla sugar and, if desired, add lemon zest. Despite the quick preparation of a sweet dish, subsequent sterilization can be dispensed with.
When one dessert is complemented by another, it turns out a real "feast of tastes". Those who have not yet tried to cook jam with condensed milk can adopt this recipe:
- cutting apples (5 kg) into small pieces, put in a saucepan with a thick bottom;
- add 1 glass of water (you can’t do without liquid in this recipe);
- cover with a lid, stew for half an hour, stirring every 5 minutes;
- removing from heat, apples are pureed in any usual way;
- pour ½ cup of sugar and add 400 g of condensed milk;
- mix well, cook for 5 minutes and pack immediately.
Jam looks like condensed milk, but has an unusual taste that will appeal to all family members.
Jam, cooked separately from each type of fruit, tastes good. If you combine plums and apples in one basin, you get an unusual combination of relish and aroma. True, in the preparatory phase, 1 more stage will be added:
- ripe plums (5 kg) without wormholes are cut into halves and the pits are discarded;
- put in a basin, add a glass of water and boil in ½ volume;
- sugar (5 kg) is introduced into the plums in small portions and continue to boil with constant stirring;
- separately reduced in volume apples (5 kg) and mixed with sweetened plums.
When a drop of jam stops spreading over the saucer, you can pack it in jars.
Tasty and thick homemade jam from apples and plums for the winter: video
This recipe is similar to the previous one. Fruits (1 kg each) are harvested separately. At the same time, apples are treated as in the above options, and the following technology is used for pears:
- the fruits are freed from seed nests and cut into slices (the skin can be left);
- placed in a blanching net (colander) and placed in a water bath;
- stand until the pears are completely softened;
- then rubbed through a sieve, adding 0.5 liters of water, over which the fruit was blanched;
- spread in a basin and mixed with applesauce;
- boil down to half the volume;
- adding 0.8 kg of sugar, keep on the stove until the desired density.
Packed jam, as always, hot. Cool upside down and only then take out to a cool room.
Apple-pear jam for the winter: video
Someone prefers to chop fruits for winter preparations in a blender or food processor, but most still act the old fashioned way - they twist apples (and other components) in a meat grinder. Moreover, this tool can be used at different stages of the process.
Option 1
- Pass 2 kg of apples without seeds and peel through a meat grinder;
- mix with sugar (1.5 kg) and let it brew for 2 hours;
- bring to a boil and immediately remove from the stove;
- after 12 hours, add lemon twisted in a meat grinder to the mass;
- boil again and leave for 12 hours;
- in the third run, boil for 5-7 minutes and pack in jars.
Option 2
- sliced apples (2 kg) pour a glass of water;
- add 0.4-0.5 kg of sugar and mix well;
- bring to a boil and cook for 7-10 minutes;
- set aside so that the jam is completely cooled;
- pass through a meat grinder and add another 1 kg of sugar;
- boil for 15 minutes;
- add cinnamon to taste and after 5 minutes remove from heat.
In the second recipe, the amount of sugar can be varied at your discretion. But you need to take into account that the lack of sweet sand will make the jam too sour and it will quickly disappear.
By adding citrus to jam, you get not just a fragrant dessert - this is a great way to cheer yourself up. The dish acquires a beautiful color, and the beneficial substances that make up the orange make jam a cure for many diseases. The preparation will take the hostess a small amount of time, and it will bring a lot of pleasure:
- apples (1 kg) and orange (1 pc.) are cut into small slices, having previously removed the seeds;
- fall asleep with sugar (0.6 kg) and insist 4 hours;
- add chopped almonds or walnuts (150 g);
- cook over low heat for 1.5-2 hours, stirring constantly.
If the last stage is tiring for the hostess, you can break the cooking into several runs for 20 minutes every 12 hours. This will take only 2 days, but there will be free time for other activities. Yes, and the jam will not burn, which is an important point in the preparation.
Jam from apples, oranges and lemons for the winter: video
The combination of different fruits in one jar is a common thing, but not everyone has tried apples with vegetables. This recipe suggests combining apples with pumpkin. It is worth experimenting once and the dessert will immediately become a signature dish of the family. And the guests will rack their brains about what the jam is made of. The algorithm here is quite simple:
- 800 g of peeled pumpkin are placed in a saucepan and stewed until softened;
- then, while still warm, they are passed through a meat grinder or rubbed through a sieve;
- apples of sour varieties without skin and seeds (1.5 kg) are steamed and also pureed;
- the masses are combined and 0.5 kg of sugar is introduced;
- knead until smooth, boil by 1/3;
- add another 0.5 kg of sugar and crushed orange peel (1/4 tsp);
- languish on the stove for some more time, until the mass decreases to half the original volume.
Having packaged in jars, the dessert is not rolled up, but first the necks are covered with gauze folded in 2 layers. On the second day, waxed paper is soaked in vodka and the jars are closed with it, tied with woolen or linen twine. This jam is recommended to be used as a filling in pies, as well as served with pancakes.
This household appliance already eliminates any flaws in cooking. After all, the process is monitored by the program. But the main points still fall on the hostess:
- apples are peeled and seeds are removed;
- a glass of water is poured into the bowl and apple skins are placed;
- evaporate for 10 minutes, this is enough for the gelling pectin of the peel to remain in the liquid;
- boiled cleanings are removed, and apple slices are put in their place;
- sugar (0.8 kg) is added and the “stewing” mode is turned on;
- after 60 minutes, turn off and gently stir;
- stand for another hour, but already in the “baking” mode with the lid not completely closed.
At the last stage, the jam is mixed a couple of times. If the density seems suitable before the indicated time, you can safely turn off the slow cooker and pack in jars.
In this recipe, not all varieties of apples are suitable - you need to choose only very sweet ones. To obtain the required density, 5 parts of cut fruit are taken for each part of water (for example, 0.5 l of liquid is enough for 2.5 kg of fruit). The whole process takes a little time:
- apples are poured with water and boiled for 15-20 minutes;
- the whole mass is rubbed through a sieve;
- boiled to the desired density.
In order for the jam to last longer and not lose its taste, after packaging, the jars are subjected to sterilization - 0.5 liters for 15 minutes. It is advisable to store the workpiece in a dark, cool place.
The above recipes are variations that make it possible to understand the basic principles of making apple jam. You can combine fruits with any ingredients from the dacha, in any proportion. Even a pure apple dessert for tea, made from assorted varieties with different colors, will be incredibly tasty and fragrant.
Jam does not happen much, even if you prepare a lot of jars. One has only to open the lid, as immediately there is a desire to spread it on bread, in a thick layer, and then enjoy it with tea or milk. And the bread should be fresh with a crispy crust, spongy ... and homemade butter, with a “tear”. Delicious! Is there still some sweetness left in the jar? Don’t worry, it won’t disappear, you can make an open puff pastry pie or shortbread - bagels, yeast croissants, fried pies, roll. And what donuts turn out! The filling is fragrant, thick, does not flow out. Smell, what a smell! While describing, she herself got hungry. I propose to move from words to deeds and start preparing. You can cook on the stove, you can cook in a slow cooker, even a bread machine will help you cook an amazing jam, thick like marmalade.
Jam from apples at home a simple recipe through a meat grinder
This is a delicious treat for kids and adults. Even the most ordinary breakfast will be transformed if you spread toast with such jam. As for the cooking process itself, everything comes out easily and simply, so if you are cooking for the first time, you can be sure that everything will work out. Homemade apple jam can be eaten with warm tea, or can be used as fillings for pies and cakes. Under any circumstances, this is an incomparable dessert, especially when you personally deal with the processes. To cook thick jam from apples, you need to stock up on time, but otherwise any housewife can handle it.
Ingredients:
- 1 kg. apples
- 500gr. granulated sugar;
- 150gr. water.
How to make apple jam
This is how we prepared an excellent apple dessert for the winter.
Apple jam is the best recipe for the winter
I usually use sour varieties of apples for making jam: antonovka, pear, semerenko, white filling, idared. You can take the varieties that are in your area. Better not buy imported ones, the taste will be completely non-existent. The amount of sugar in the recipe indicated for sour varieties. If the apples are sweet, feel free to reduce. The color of the finished jam depends on the type of fruit, it can vary from light yellow to red-brown.
We will need:
- peeled apples - 1 kg;
- granulated sugar - 600-700g;
- citric acid - 1 tsp;
- water - 100-150 ml.
- non-stick saucepan with a thick bottom.
How to cook apple jam at home
Jam from apples in a slow cooker
Previously, our grandmothers cooked wonderful, fragrant, fragrant jam, without having at hand such helpers as we have in the kitchen today. They had to chop apples manually, wipe them, stir-fry them… But for us, it’s like seeds now, washed, cleaned, thrown into a newfangled device and you go about your business. Civilization! Moreover, both taste and color are preserved, and time is saved. I offer a recipe for a slow cooker. Of course, for those who are used to closing with tens of liters, you need a large basin or a saucepan of 20 liters. But if in small volumes, then a slow cooker will help.
List of products (yield - 500 grams):
- apples - 500g;
- sugar - 500 gr.
How and how much to cook apple jam in a slow cooker
I offered you three recipes with photos step by step, the methods are different, but you can’t tell by taste which one was prepared in the usual way on the stove, and which one in a slow cooker. In both cases, all useful substances are preserved. The density of the finished product can be adjusted by yourself, it all depends on your taste. In winter, open the jar and enjoy the summer aroma of an apple orchard. Or if inspiration strikes, bake shortbread baskets with apple filling, or maybe there will be enough time for a big pie. It is so nice to gather at the same table with the whole family and arrange evening gatherings with pastries, laughter, and jokes. And the winter cold outside the window does not scare at all.
Apple jam - an almost universal recipe, you can roll it up, eat it with tea or cook pies with it, any other pastries.
The basic jam recipe does not require a large number of ingredients.
Apple jam is valued for its taste and aroma.
Required products:
- one and a half kilograms of sugar;
- two and a half kilograms of apples.
Cooking process:
- First, let's prepare the fruit. They need to be washed well, remove the skin and what is in the middle, since it is hard, bones.
- Now cut into small pieces of fruit should be brought to softness. You can do this in a hot oven - 20 minutes at a temperature of 170 degrees, or simply boil them in water.
- Transfer to a bowl and puree with a sieve or blender.
- Mix with the indicated amount of sugar and put on the stove. Keep on fire until the consistency becomes more transparent and stops spreading. During cooking, it is advisable to constantly stir it. The finished product can be ordered for the winter or removed for storage in the refrigerator.
How to cook in a slow cooker for the winter?
Jam in a slow cooker is no more difficult to prepare than according to the basic recipe.
Required products:
- half a small spoon of citric acid;
- kilogram of sugar;
- two kilograms of apples;
- a little over a liter of water.
Cooking process:
- Fruits must be washed and peeled, which does not need to be thrown away, but put in a separate container. Do not forget to remove all unnecessary from the core of apples.
- Place the chopped fruit in a multicooker bowl and pour 250 milliliters of water. We set the "Extinguishing" mode for 30 minutes.
- While this process is going on, fill the skins from apples with 500 milliliters of water and keep on fire for about 20 minutes, after which we squeeze and get a fragrant apple broth.
- We turn the fruits into puree and combine with citric acid, previously diluted in 150 milliliters of water.
- Pour sugar into this mass and pour the broth from the peel.
- We cook in a slow cooker by setting the "Extinguishing" mode for 60 minutes. We put the jam in jars, roll them up. We keep it cool.
Thick apple jam
Advice! To cook apple jam of sufficient density, you just need to hold it longer on the stove.
Apple jam - the most delicate texture and delicious aroma. Required products:
- 500 grams of apples and the same amount of sugar;
- 100 milliliters of water.
Cooking process:
- We clean the fruit from the skin, cut into small pieces.
- Pour water into the bottom of the pan and add apples on top. Simmer until they become soft. Then use a blender to make a puree out of them.
- Pour sugar into the mass and put it on the stove again. Stirring constantly, bring the jam to the desired consistency. If you don't think it's thick enough, let it simmer for a while longer, but don't use artificial thickeners.
- Remove the finished jam for storage in the refrigerator or make a seam.
Cook with pears
An interesting recipe according to which jam can be cooked not only with apples, but also with the addition of pears.
Required products:
- half a kilogram of apples and pears;
- about 600 grams of sugar;
- 100 milliliters of water.
Cooking process:
- We free apples and pears from the skin and core, put them in a saucepan and pour in the indicated amount of water. Bring to a soft state on the stove.
- What happened, we interrupt in mashed potatoes, add sugar and put it on fire again.
- Without leaving the stove and constantly stirring the contents, we wait until it thickens and becomes almost transparent. We close the finished jam in jars.
Sugarless
An excellent recipe for almost dietary jam, without a drop of sugar.
Apple jam is not only a delicious treat for tea, but also a huge amount of vitamins that apples are rich in. Required products:
- 200 milliliters of water;
- kilogram of apples.
Cooking process:
- Jam without refined sugar is prepared, as well as with this component. First, we clean the fruits, cut them.
- We put everything in a saucepan, pour a glass of water and keep on fire until softened.
- After that, we grind it into a puree and put it on the stove again. Stir and cook until the mass becomes thick.
- We transfer the still warm jam into sterilized jars and close the lids. Or put it in the fridge.
With cinnamon in the oven
Cinnamon and apples are a win-win combination. And if there is such a pie, then why not make a similar jam?
Necessary products for cooking:
- kilogram of apples;
- a small spoonful of cinnamon;
- about 600 grams of sugar.
Cooking process:
- We wash the fruits well, cut off the skin from them and remove everything that is inside.
- We cut them into small pieces, put them in a large saucepan, add a little water and wait until they become soft.
- After that, we make mashed potatoes out of them using a blender or sieve.
- Pour all the sugar into the mass, mix and put the container in the oven preheated to 200 degrees. Stew the puree for about three hours until it becomes the desired consistency. After that, we lay out in sterilized jars.
Apple jam with pumpkin
Apples and pumpkins are something that in a good season you don’t know what to do with and what to cook from them. Do not throw it away, you can cook a tasty and healthy jam.
Apple-pumpkin jam will be a wonderful treat for winter days. Required products:
- a kilogram and the same amount of pumpkin;
- lemon juice;
- about 850 grams of sugar.
Cooking process:
- It is best to start cooking with a pumpkin, as apples darken quickly after peeling. The pumpkin is washed, freed from the skin and seeds, chopped into small pieces, and then rubbed on a coarse grater.
- Take a good, large container, preferably with thick walls, put the pumpkin there, sprinkle it with sugar, but not all, but 500 grams.
- Do the same with apples, also place them in a saucepan, having previously cleaned them, and cover with the remaining sugar.
- Let them stand for a while so that they release the juice. After that, we set to boil in our own syrup. When they become softer, combine them in one pan and pour in the lemon juice.
- From the resulting mass of mashed potatoes, once again bring to a boil and can be packaged in jars and closed with lids for the winter.
Antonovka jam is ideal. This is a strong, not too sweet variety, and affordable. Many grow in the garden.
If we talk about other varieties, then the following types are well suited: runet, Simirenko, Gloucester. It is very important that the selected apples are sour, then the desired level of sweetness will come out.
Only late local varieties of apples are suitable for jam. You can use Melba or Papirovka. Of these, the jam turns out to be very thick due to the content of a large amount of pectin. And the slices themselves do not lose their shape and look transparent when cooked.
Summer, juicy varieties of apples are not at all suitable for making jam, they become loose, quickly boiled soft. The result is a mushy mass. And the taste is not at all what you expect. They are sweet and, when combined with sugar, become even more cloying.
