Apple jam can be cooked in the classic way, as well as using thickeners, starch, gelatin. Excellent jam can also be cooked in a slow cooker. A wonderful taste is obtained if you add various berries and fruits along with apples. They go well with many flavors.
How to make apple jam at home
Apples are the most popular fruit, available almost all year round.
The best jam is made from homegrown apples, without nitrates, so basically such preparations for the winter are made in August-September, when the gardens are full of their own ripe fruits. Such apples exude a real apple aroma. These are the fruits that nutritionists recommend for weight loss, improving digestion, and replenishing the body’s vitamin reserves.
Due to the fact that apples by nature contain pectin, and this is a natural thickener, you don’t need to add anything to the jam to thicken it. Just increase the cooking time. Apples also go well with other fruits and even vegetables, for example, carrots. So there will be enough jam options for you.
Apple jam recipes
To prepare any version of jam, you need to properly cook the apples. To do this, you need to wash the apples, peel them, remove the seeds and rough skins in the middle of the apples.
What kind of pan is needed to boil apples? It is best to take a stainless steel container. In enamel, jam often burns, and in aluminum or copper it oxidizes.
Apple jam, a simple recipe
A recipe that even beginners can succeed in. It is done very quickly, in the evening you can already try jam with tea or even make pies.
We will need:
- 1 kg apples of any variety
- 1 kg sugar
Making apple jam
In this option, you don’t have to cut out the seeds; they will remain in the sieve, so don’t do extra work.
Place the apples cut into slices into a cooking container and add water to lightly cover them. Place on the stove and simmer for about ten minutes, let cool slightly, drain the water, of course. Then simply rub all the apples through a sieve.
Pour sugar into the resulting brew, first turn on medium heat, after boiling, turn it to low and cook, standing nearby and stirring with a wooden spoon or spatula.
The jam is cooked for about half an hour, sometimes less or more depending on the juiciness of the apples. If you constantly stir it while cooking, the mass will be homogeneous, evenly cooked, and transparent caramel color. To make sure it’s ready, drop a little mixture onto a saucer and start swirling it around. Does the drop hold its shape? Then you can put it in jars.
Thick apple jam for the winter
You can make apple jam of any consistency, some like it liquid, while others like it thick enough to stand up to a spoon. This is what we will prepare.
To do this you need:
- A kilo of apples
- Glass of sugar
The process of making jam
Wash the apples and cut them into two halves, cutting out the seeds too. You can grate the apples, or grind them in a meat grinder - whatever suits you. Transfer the resulting mass into a saucepan in which you will cook the jam, but you don’t need to add water, the juice that has been released will be enough.
We begin to gradually heat the apple mass, not forgetting to stir. When it softens and the pieces become transparent, you can grind it again with a blender. Next, immediately pour in the sugar and cook over low heat for about 40 minutes until tender. The jam will darken and become thick, after which we put it into jars.
Apple jam in a slow cooker
Thanks to this indispensable assistant in the kitchen, life has become more enjoyable; a multicooker saves us so much time, because we don’t have to keep watch, stir, or be afraid that it will run away or burn.
We will need:
- A kilo of apples
- Half a kilo of sugar
- Half a lemon
How to cook apple jam in a slow cooker
Rinse the apples under running water, remove the skin and core and cut into thin slices. Now we transfer it to a multi-cooker bowl, pour a third of a glass of water into it and bring it to a soft state in the baking mode.
We check with a fork, if the apples begin to fall apart, we crush them or chop them with a blender, mix them with sugar and squeeze the juice from half a lemon. Now all that remains is to close the lid and, choosing the same baking mode, cook our jam for an hour. When the time is right, look into the slow cooker and check for readiness. The jam is placed into jars while hot.
White filling apple jam, recipe
This option is ideal for serving with desserts. If the jam will be used for baking various pastries, then the jam should be boiled longer - about 20 minutes until almost completely thickened.
You will need the following products:
- White filling apples - 2 kilograms
- Sugar - 1 kilogram
- Cinnamon - 0.5 teaspoons
How to make jam from apples White filling
Wash the apples, remove seeds and cores and cut into quarters. Add sugar to the apples in a 2 to 1 ratio and mix well.
The candied apples should sit for about 30 minutes until they release juice. After that, heat them over medium heat for 5-7 minutes, stirring.
When all the sugar has dissolved, grind the heated apples in a blender until smooth.
Then add half a teaspoon of cinnamon and return the brew to the heat. Cook for 10 minutes.
Roll the hot jam into jars and place in a cool, dark place for a couple of hours.
This jam can be served with pancakes and pancakes, added to baked goods, or simply eaten with tea. Bon appetit!
Apple and apricot jam
This jam is best prepared from sweet and sour apples and fully ripe apricots. This jam is useful for soaking pancakes and filling various baked goods.
To make jam for the winter, pack it hot in sterilized jars.
Ingredients for making jam:
- Apples – 600 grams
- Apricots - 300 grams
- Sugar – 1 kg
Preparation
Wash the apples, peel them, remove the core and seeds. Grind in a food processor (attachment - metal blade).
Place the apple chips in a saucepan, add the apricot puree (grind the pitted apricots in the same food processor).
Boil for 20 minutes, stirring constantly.
Grind the mixture using a blender until pureed. Add sugar.
Boil for 20-25 minutes, stirring constantly.
The apple and apricot jam is ready. This jam can be prepared for the winter by pouring it into sterilized jars and closing with sterilized lids.
In Germany we do not have apple jam for sale, we only have sour jams, which are not suitable for use in baking. Well, of course, we don’t get upset and do everything ourselves. I want to offer you a very simple and most important delicious recipe. This apple jam perfect for homemade baked goods and evening tea. So, let's start making apple jam.
We will need 1 kg of apples and sugar. Of course, it is best to take sweet and sour apples. I have them at home; this year there was a very good harvest of apples. If you wish, you can experiment and add other fruits, such as plums or apricots.
Cut the apples into pieces and pour in two glasses of water and put on fire. I use a pan with a thick bottom to make apple jam. You can peel the apples if you wish, but I cooked the jam with the peel on.
Bring the contents of the pan to a boil and cook until the apples soften.
When the apples are ready we need to puree them. I do this directly in the pan with an immersion blender.
During the cooking process of apple jam, remove the foam.
When the mass thickens, you can turn off and transfer our apple jam to dry, sterile jars. It can be stored for a long time.
Hello, dear friends! This year promises to be fruitful. But what to do with fruit when there is too much of it? Have you already cooked enough and it’s not clear where else to put the remaining fruit? Then for you to come to me. I have prepared several simple recipes homemade apple jam.
This dessert can be spread on a bun and consumed with tea. You can also make wonderful cheesecakes and pies with it. Since childhood, I have loved baked goods with this filling, but I don’t like buying it in the store. It's somehow not right there. Still, homemade is better, it is prepared from natural products, without any unnecessary additives to increase shelf life.
For its preparation, you can take substandard fruits or those that have fallen to the ground. Well, it’s a pity not to throw them away. Therefore, such apples are perfect for “” or our dessert.
Before cooking, the core and peel of the apples are removed. Although sometimes the peel is left on. To get 1 kg of peeled fruit, you need to take about 1.3 kg of whole fruit.
This is the simplest and most common recipe. The dessert turns out very tasty and quite thick. From the presented ingredients, 1 liter of finished product is obtained. If you need more, then simply increase the ingredients according to the proportions.
Ingredients:
- Peeled apples - 1 kg
- Sugar - 500-800 gr
- Water - 0.5 cups
The proportions of sugar depend on how sour your fruit is. If they are sweet enough, then you need to add less sugar. It's easier to taste while cooking and add more if necessary.
Preparation:
1. Cut the peeled apples into slices and place in a saucepan. Add sugar and water. Place the pan on low heat.
2. Stirring constantly, wait until enough juice appears. Then the fire can be added a little. When it boils, remove the foam from the surface and cook for 5 minutes. Then turn off the heat and let them sit for two to three hours to cool.
3. Once they have cooled, soften everything with an immersion blender until pureed. Place on the heat again until it boils.
If you don’t have a blender, you can simply grind the apples through a sieve or meat grinder.
4. Just put the boiled jam into sterilized jars and screw on the lids. Store in a cool place.
A simple step-by-step recipe for white jam
“White filling” is one of the early varieties and by the end of August it can be collected and prepared into wonderful jam and marmalade. Sugar is added to it in smaller proportions, since it is sweet in itself. But the dessert turns out very tender and tasty.
Ingredients:
- Peeled white apples – 1 kg
- Sugar - 500 gr
- Cinnamon - 0.5 teaspoon
Preparation:
1. Cut the peeled apples into small pieces and add sugar. Mix well and leave for 30 minutes until the juice appears. Then transfer to a saucepan and heat over medium heat, about 7 minutes after boiling. Stir until all the sugar dissolves in the juice.
2. Then use an immersion blender to puree everything. Add cinnamon and return to heat. When it boils, cook for another 10 minutes. Don't forget to stir.
3. Transfer the finished jam into clean sterile jars. Screw on the lid and let cool. Then store in a cool place.
Preparing thick apple jam in pieces in a slow cooker
One of my favorite recipes. Firstly, there is no need to constantly stand and stir the jam. Secondly, I like it when it comes in small pieces. And when it cools, it becomes very thick, almost like marmalade. From the proposed amount of ingredients, 1 liter of finished product is obtained.
Ingredients:
- Peeled apples - 1 kg
- Sugar - 800 gr
Preparation:
1. Place peeled and sliced apples in a slow cooker. Pour sugar on top and simply smooth it over the surface. It will melt on its own during the cooking process.
2. Close the lid and put in the “stew” mode for 2 hours. After about an hour you can stir a little.
3. After the elapsed time, put the multicooker in heating mode for another 1.5 hours so that our jam languishes. Then put into jars and cover with lids. When it cools down, you can put it in a cool place for storage.
Video on how to make jam at home using a meat grinder
This cooking method is slightly different from the previous ones in its technology. But at the same time, our dessert turns out very thick after cooling and incredibly tasty. Watch the video recipe and you will understand everything yourself.
Ingredients:
- Unpeeled apples - 1 kg
- Sugar - 800 gr
Of course, I don’t have a stove, so I use a regular stove and cook over medium heat, stirring constantly. I like to use this jam when I make cheesecakes. Mine really like it, so I recommend you try it too.
Delicious apple and orange jam
Ingredients:
- Apples – 2 kg
- Oranges – 4 pcs.
- Lemon - 1 pc.
- Sugar - 1.5 kg
- Water - 1 glass
Preparation:
1. Cut the apples and remove the core and seeds. Place in a saucepan, add water and put on fire. Once it boils and the juice begins to release, cook for 15 minutes.
2. While they’re cooking, let’s take care of the citrus fruits. Remove the zest from the oranges and lemon and chop it finely. Squeeze the juice out of the lemon. Grind the oranges in a blender until pureed.
3. Grind the boiled apples in a blender or grind through a sieve to make a puree. Then add sugar, zest, lemon juice and orange puree. Mix everything.
4. Place over medium heat and cook after boiling for 20-235 minutes. Depending on how thick you want it to be.
5. Place the finished dessert in sterile jars and close the lids. Leave until cool and remove from storage.
Apple and pear jam in pieces for the winter
These fruits go very well together. And the lemon will add a unique taste to the jam. It is better to take apples that are sour, and pears that are the ripest and sweetest. Substandard ingredients can be used for cooking. Just remove defective areas when peeling fruit. It will become thicker as it cools.
Ingredients:
- Apples – 500 gr
- Pears – 700 gr
- Sugar - 700 gr
- Lemon – 0.5 pcs.
Preparation:
1. Peel and pit apples and pears. Cut them into small pieces. First cut the lemon together with the skin into circles, then divide into four parts.
2. Blend the fruit in a blender until the mixture turns into small grains. There is no need to puree it.
I like to make it in pieces. But you can scroll longer to make a puree. This way it will be more tender.
3. Transfer the mixture to a saucepan and add sugar. Leave to sit for 15 minutes. After this, put it on fire. When it boils, reduce the heat, skim off the foam and cook, stirring constantly, for 30 minutes.
4. Place the finished jam in sterilized jars and screw on the lids. Turn the jars over and wrap them in a fur coat. Leave it like this until it cools down. Then you can put it away in the pantry. It can be stored wonderfully at room temperature, but can also be stored in a cool place.
That's all for today. I hope my recipes and recommendations will help you prepare such a wonderful and delicious apple dessert for the winter. Collect your fruits, choose the method you like and delight your loved ones and friends with this deliciousness with tea or in baked goods.
Good luck with your preparations! Goodbye!
How to cook homemade jam from apples for the winter? This tasty and sweet dessert dish has always been appropriate to serve with tea or pastries. In general, apple jam is simply irreplaceable as a filling for pies and even for the popular charlotte. This delicacy is prepared in the form of fruit or berry puree, which is boiled with sugar to half its original volume.
Apple jam is distinguished from jam by its denser consistency. To prepare a delicious homemade dessert, take strong, ripe, sweet fruits that have a pleasant aroma and taste. Damaged and rotten areas should first be removed from such fruits.
Step-by-step recipe with photos for making apple jam for the winter:
The best jam is made from apples, although other fruits and berries can be used for its preparation - both pure and mixed with each other. In most cases, jam consisting of only berries can turn out liquid and therefore it is recommended to additionally add apples to it, which give the finished product a jelly-like consistency.
Prepared apples should be pitted, and large fruits should be cut into pieces. After which they need to be placed in a vessel, at the bottom of which a small amount of water has already been poured - at the rate of five hundred grams per kilogram of product. Next, close the lid and cook for about twenty minutes until completely softened. We wipe the boiled fruits through a colander or sieve. If the fruits are very tender, you can pass them through a meat grinder.
Then the puree should be transferred to a wide bowl, since large surface facilitates the evaporation process, and with more intense evaporation, the cooking time is reduced and, as a result, the jam itself turns out tastier, lighter and retains the aroma of the fruit. You need to cook on low heat.
How to cook apple jam so that it does not constantly burn? During cooking, you must continuously stir the mass with a wooden spatula. To prevent burning, experts recommend lubricating the walls and bottom of the dish with olive oil or adding a glass of white or homemade apple wine to the puree.
Sugar, at the rate of about 800 grams per kilogram of puree, must be added at the end of cooking, since liquid puree evaporates faster. If it is necessary to obtain a denser jam that can be cut into pieces, then the amount of sugar should be reduced to 600 grams per kilogram of puree. Although we should not forget that the less sugar, the longer the jam cooks.
The readiness of a dessert dish is determined by cooling a small sample taken from a container on glass. If upon cooling a dense, non-spreadable jelly forms, it means tasty treat it's already ready. The finished homemade jam is placed in heated, dry jars and left open to form a protective film.
Wash the apples, peel them, remove the core and cut into pieces. Place in a container for cooking jam.
Next, you need to make puree from the apples. Usually a little water is added to the fruit and boiled until soft. But we want to get a thick jam, so excess liquid We don't need it. Sprinkle the apples with a small amount of sugar (2-3 tbsp), mix and leave for 20-30 minutes to release the juice.
As soon as apple slices will begin to release moisture, cover the pan with the fruit, put it on low heat and cook, stirring with a spoon, for 10 - 15 minutes.
Puree soft apples with an immersion blender. You can also chop fruits by rubbing them through a sieve or mashing them with a potato masher.
Add cinnamon and remaining granulated sugar to the prepared apple mixture. Mix the ingredients, put on medium heat and cook, stirring constantly until the water has completely evaporated. The jam is starting to thicken before our eyes! The longer we cook the applesauce, the thicker and darker it will become.
Usually it takes me 20 - 25 minutes for the jam to reach the desired consistency. Place the finished apple jam for the winter in clean, dry jars (first remove the cinnamon stick from the sweet mass). If you plan to store it for a long time, then it makes sense to sterilize and seal the jars with metal lids for greater reliability. If you plan to use the jam in the near future (2-4 weeks), then you can take it under a nylon lid and store it in the refrigerator.