Delicious apple jam for the winter. Apple jam at home - simple recipes for apple jam for the winter

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 for apple jam at home.

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 shame 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 from 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 with 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!

Product Features

Apple jam is a natural nutritious product with a jelly-like, dense consistency. It has a universal purpose. It can be consumed as a separate dish, or you can prepare baking fillings, sauces, and even make candies.

The ease of preparation makes it possible for even the most inexperienced housewife to make her own natural and tasty product.

Fragrant, healthy, appetizing apple jam is also affordable - even if you don’t grow these fruits yourself, their cost is not high. That is, purchasing ingredients for a particular recipe will have virtually no effect on the family budget.

Recipes

There are a lot of options for preparations - they are all original and tasty. Let's get acquainted with the features of making apple jam at home. Here are the most popular and simple options.

Regular jam (classic recipe)

This jam recipe can serve as a base for all others. Based on it, by adding various components, you can achieve new amazing tastes.

Ingredients:

• apples -1 kg
• sugar - 700 g.

Instructions:

1. Peel the fruits, remove the peel and seeds. Cut the apples into quarters; if the fruit is too large, you should cut it into smaller pieces. But if, on the contrary, the apples are small, you can cut them into halves.
2. To make the fruits softer, soften them in a double boiler. In the absence of this device on the farm, use a water bath. To achieve the desired result, 15-20 minutes are enough.
3. Crush the steamed fruits into a puree. You can use a meat grinder, blender, or regular masher for this.
4. Place the applesauce in a thick-walled saucepan, add sugar and simmer over low heat until tender. On average, it takes 1-1.5 hours for the jam to acquire the proper consistency.
5. Remove from stove and cool. Once cooled, place into jars and screw the lids on tightly.

Fragrant jam from Antonovka

This recipe differs from the classic one in that it uses double the amount of sugar. Due to the fact that Antonovka is one of the most sour varieties of apples. The finished product has a unique sweet and sour taste, it turns out aromatic and thick - Antonovka contains a lot of pectin. The cooking technology is the same as in the classic recipe.

Apple jam with lemon

This delicacy always turns out very fragrant and sweet. Its sweetness is especially emphasized by a light lemon note, which does not interrupt the main taste, but makes it more piquant.

Tea drinkers can use apple jam as a spread on toast or bread - rich and thick, it will become great addition for breakfast.

Recipe Information

• Type of dish: preparations
• Cooking method: boiling
• Servings: 2.1 l
• 1 hour 30 minutes

Ingredients:

• ripe apples (peeled) – 2 kg
• granulated sugar – 1.5 kg
• lemon – 1 pc.

Cooking method:

Wash the apples thoroughly cold water and dry with a kitchen towel, then cut each of them into 4 parts.


Remove peels and seeds from the resulting apple slices, as well as any darkened or damaged pulp.


Wash the lemon with a brush, peel if desired and cut into 4-5 pieces.


Using a meat grinder, turn the apples and lemon into a smooth fruit puree.


Transfer it to a deep saucepan and combine with sugar.


Mix thoroughly and immediately put on fire.


Cook the jam over medium heat for about 40 minutes after boiling. It is very important to stir it regularly with a wooden spatula; if you don’t do this, the jam will burn.


Using a large spoon, spread the boiling jam into the prepared jars and immediately seal them tightly.

Note to the owner:

• You can use any variety of apples to make jam: Antonovka, Semerenko, White filling and so on.
• Lemon can be replaced with lime or orange if desired.
• If you do not peel the lemon, the jam will be even more aromatic, but will have a slight bitter taste. To avoid this, you can separately add lemon pulp to the apples and just a little bit of its zest separately.

With cinnamon and lemon

I like this recipe for its ease of preparation and unusual, original taste. In winter, this jam will become an indispensable means of prevention. colds. And if you do get sick, the vitamin C contained in the treat will help you quickly get back on your feet. Pros:

• Beautiful dark color with a bronze tint.
• Caramel flavor due to the cane sugar used in the recipe and spicy taste because of cinnamon and other spices.
• Pleasant sourness due to lemon.

Ingredients:

• regular sugar - 1.5 tbsp.
• cane sugar - 0.5 tbsp.
• apples - 2-2.2 kg
• cinnamon powder - 2 tsp.
• ground cloves - 0.5 tsp.
• allspice - 1/4 tsp.
• juice of 1 lemon
• water.

Step-by-step preparation scheme:

1. Apples must be prepared in the same way as in the main recipe: wash, peel, cut into quarters.
2. Place the fruits in a saucepan, cover with water and cook for half an hour until they become soft.
3. Remove the pan from the stove and puree the mixture with a blender.
4. Put the puree back on the heat and bring to a boil.
5. Add all the remaining ingredients to the apple mixture, stir, and simmer over low heat until tender.
6. When the jam acquires a visible thick consistency and a characteristic brownish color, remove the pan from the heat and pour the puree into the prepared jars. Immediately roll up the containers with lids. It is advisable to carry out pasteurization after rolling.

Attention: do not forget to constantly stir the apple mixture - this simple measure will prevent the jam from burning to the bottom of the pan.

Apple pulp jam

If you prepare juice from apples, after using the fruit, what remains is the pulp - apple fiber from which most of the juice has been removed. If there is quite a lot of cake left, then you should not throw it away, but rather make an excellent jam. Using apples turns out to be waste-free - economical, tasty, and profitable. Subsequently, such jam will become an excellent basis for filling pies - due to its thickness, it does not spread.

Ingredients:

• cake - 1 kg
• sugar - 800 g.

Cooking process:

1. The pulp must be rubbed through a colander into the pan.
2. Add sugar and cook for half an hour, constantly stirring the mixture.
3. Place the pan in the oven and leave for 20-30 minutes. This measure will cause the jam to acquire the necessary thickness - excess moisture will evaporate.
4. Take it out and immediately put the jam into the jars. Pasteurization is necessary to remove all microorganisms.

Apple jam with condensed milk

This recipe gives us the opportunity to taste wonderfully delicious apple jam- with a creamy tint and delicate consistency.

Note: Only add sugar to this recipe if using tart apples. If the fruit is sweet and you don’t need sugar, condensed milk will be enough. There is no need for too much sweets - few people like the sugary product.

Ingredients:

• water - 50 g
• apples - 2 kg
• sugar - to taste
• condensed milk - 450 ml.

Cooking diagram:

1. Place the prepared and quartered apples in a saucepan, pour in water, add sugar (if necessary) and cook over low heat until the fruits soften.
2. Cool the apple mixture and puree it with a blender.
3. Add condensed milk to the puree mixture and place over low heat.
4. Cook while stirring until the jam thickens.
5. Place the product in jars and roll up.

Apple jam and orange

Apple jam with the addition of oranges has a charming soft amber color, a transparent, appetizing consistency and a pleasant taste with a hint of citrus. Keep in mind that this recipe is probably the longest and most difficult to prepare of all. But if you have enough experience in cooking, you can handle it.

Ingredients:

• apples - 2 kg
• sugar - 2.5 tbsp.
• water - 600 ml
• vanilla powder - 1 tsp.
• ground cinnamon - 2 tsp.
• cloves and allspice - 1 tsp each.
• nutmeg - 0.5 tsp.
• oranges - 2 pcs.
• salt - a pinch.

How to do:

1. Pour water into a decent sized saucepan and bring to a boil over low heat.
2. Add prepared and chopped apples.
3. Cover the container with a lid and cook over low heat for 45 minutes, stirring constantly.
4. Now you need to rub the mass through a sieve, pressing the puree with a wooden spoon or masher. If there are any rough parts left, throw them away.
5. Place the pureed puree back into the saucepan.
6. Add sugar - taste according to your taste. Add spices, orange zest and peel, and salt to the mixture.
7. Mix everything and put it in the refrigerator overnight after cooling.
8. The next day, put the saucepan with the cooled mixture on the fire and cook for 6 hours. It is clear that the fire should be minimal. Stir every half hour at first, and every 15 minutes in the remaining 2 hours until done.

Attention: to check the readiness of the product, you can put a little jam on a saucer, cool it and put it in the freezer. After the mass becomes completely cold, run your finger over it: if a fingerprint is visible and the jam does not spread, it means the product is ready.

Place the jam in jars, roll up, pasteurize.

Apple jam in the oven

This recipe allows you to prepare apple jam with a thick consistency and a rich, pleasant taste.

Ingredients:

• 5 kg of fruits;
• 700 g granulated sugar;
• water 200 ml.

Instructions:

• Grind the apples through a meat grinder.

• Place the mixture in a heatproof saucepan. Since it will go into the oven, the pan should not have plastic handles.
• Add sugar to the mixture and place everything in the oven. Temperature - 200 degrees.
• Keep an eye on the pan: as soon as you notice that the mass begins to boil, the temperature must be reduced to 50 degrees.
• After lowering the temperature, leave the puree in the oven for 3 hours.
• After the allotted time, remove the pan from the oven and place the beautiful reddish mass into the prepared jars.

Cook in a slow cooker

If you have such a modern and convenient kitchen unit as a multicooker, then you can also make apple jam in it. In this case, cooking turns into a convenient process - without any special worries and hassle - there is no need to keep watch, constantly stir, and the product will turn out tasty and aromatic.

Ingredients:

• apples - 1 kg
• sugar - 0.5 kg
• half a lemon.

Instructions:

1. Prepare the apples: wash, remove seeds, peel, cut in this case not into quarters, but into thinner slices.
2. Transfer the fruits to the multicooker bowl, pour in water (a third of a glass), set to baking mode and bring until softened.
3. Check the apples with a fork - if the fruits are already falling apart, crush them with a masher or blender.
4. Mix with sugar, squeeze lemon juice into the mixture.
5. Place the bowl with the mixture in the multicooker, select the baking mode again, and cook the jam for an hour.
6. After cooking, divide the mixture into jars.

Attention: do not fill the multicooker bowl to the very brim - leave some space - otherwise the mass will run away when boiling.

Apple and pumpkin jam

The combination of apples and pumpkin is original and tasty. In addition, pumpkin, like apples, is very healthy. In addition to vitamins, it contains a lot of fiber, which has a beneficial effect on the functioning of the stomach. We've already done this, now it's time to make the jam.

Ingredients:

• sour apples - 1200 g
• pumpkin - 800 g (it is better to take a nutmeg variety, these pumpkins have the sweetest taste and juiciness)
• sugar - 1 kg
• orange zest - 1 tbsp.

Instructions:

• Prepare the pumpkin and apples: wash, peel, remove seeds, cut into small cubes or grate on a coarse grater.

• Place the pumpkin in one pan, add a little water and simmer until softened. In another saucepan at the same time, simmer the apples.
• After softening the fruits, combine them in one pan and stir.
• Add sugar and cook the mixture over low heat. Be sure to stir - burnt jam will not have a very pleasant taste and aroma.
• When the mixture thickens thoroughly, add the remaining sugar and zest.
• When the jam begins to pull away from the walls, it is ready. Place the product in jars and roll up.

Attention: this jam does not have to be sealed in jars. You can simply cover it with parchment and tie it with ropes or threads.

Pear and apple jam

This recipe is valued for its unique taste - many remember it from childhood. This is how our grandmothers prepared the delicacy - therefore, we can say that this option is time-tested.

Ingredients:

• apples - 2 kg
• pears - 1 kg
• sugar - 2 kg

Cooking method:

1. Prepare the fruit: wash, peel, seeds and membranes, cut into pieces.
2. First place in large saucepan apples, add all the sugar and cook until softened for about 20 minutes.
3. Add the pear and cook for another 20 minutes over low heat.
4. Remove the pan from the heat and use a blender to puree the mixture.
5. Cook for another 10-15 minutes until done.
6. Remove the pan from the stove and immediately pour the puree into the jars. Roll it up.

In order for the jam to obtain the necessary consistency and characteristic pleasant taste, it is better to take sour varieties of apples. Ideal: Semerenko, Antonovka, white filling, boletus, etc.

Do not forget, before starting any of the recipes, to first prepare the jars in which the jam will be stored. It is better to use glass containers: they must be sterilized, dried, and have sealing or screw caps. Good sterilization and tight lids are the key to ensuring that the contents do not spoil.

Choose fruits for jam carefully. It is best to use freshly picked apples that grow locally. In this case, the treat will turn out to be truly useful. Best option- cook from your own apples, but this is not accessible to everyone. If you buy apples in a store, pay attention to domestic unsightly fruits - they have a natural aroma and are not treated with paraffin. Imported beautiful large fruits often suffer from this.

You can also combine apples with carrots, dried apricots, nuts, prunes and many other useful and interesting ingredients. At the same time, the taste of the finished product is new every time. Cook, experiment and surprise your family and guests with new original tastes.

The second half of summer and the first two months of autumn are a busy time for all sorts of preparations for the winter. In particular productive years owners of even small plots do not have time to process the gifts of their gardens. It would be a shame to let them go to waste! So if you have a lot of fruits (especially apples, since apple trees are planted by all gardeners because they are the least picky about growing conditions and unpretentious in care), puzzle yourself on how to make jam from apples - high-quality, thick, tasty. It takes up much less space than jam or compotes, and is much more functional, since it is suitable for filling in a variety of baked goods.

What apples should I take?

The fruit should be juicy, not too hard and not too soft. Second required condition: amount of sugar in them. Of course, sweet varieties are also suitable, but it is difficult to calculate the amount of sugar for them and the product may turn out to be too sugary, since cooking apple jam “by eye” is fraught with bad results. The most recommended varieties are “Slavyanka”, “Pepin Lithuanian”, “Papirovka”, “Aport”, “Antonovka” and the like. Some varieties are too soft (“grushovka”, “white filling”, “melba”), so making jam from them is worth it to those who have already got their hands on it a little.

If you're wondering about the reddish color, start by buying red or spotted apples and don't skin them. The shade can be enhanced by introducing into the mass during cooking other berries that have desired color- for example, red currants or cranberries.

What you need to know about apple jam?

There are several rules, signs and observations that are worth studying and learning how to make jam from apples.

The most common recipe

Anyone who first thought about how to make jam from apples, after reading many cookbooks, will easily be convinced that the variety of methods is small. Most often, fruits, sugar and water are taken in proportions of 1 kg - 700 g - 100 ml, respectively. The apples are washed, peeled, the core is cut out, and everything else is finely chopped. The mass is poured into a basin or pan, water is poured in, and the vessel is placed on the fire for half an hour. You need to stir regularly. At the end of the period, sugar is poured in, the mass is mixed and cooled. The apples are passed through a blender, the puree is poured back into the bowl and cooked for 40 minutes over low heat. At this time, the jars are sterilized; The finished product is poured over them, still warm, the dishes are sealed, turned upside down and wrapped. When the jars have cooled, they are hidden in the pantry.

Apple jam with “extras”

The simplest method of such preparation for the winter is described above. But if you have already mastered “primitive” apple jam, the recipe can be complicated to obtain a varied final product. For example, make it a lemon-cinnamon version. In such homemade jam From apples, per kilogram of the main component, take the same amount of water and sugar, but add half a teaspoon of lemon juice and ground cinnamon. The first half of the process proceeds as usual. However, before adding sugar, it must be mixed with cinnamon. Lemon juice is added to the prepared mass. The end of cooking is similar to the previous method: put it in jars, roll it up and wait for it to cool.

Multicooker to the rescue

With the advent of this kitchen appliance, many culinary processes have become significantly simplified. That’s why housewives use it so willingly, and even figured out how to make apple jam in a slow cooker. The ratio of products is classic, but you don’t need to add any water at all. Preparing apples according to the already familiar plan: wash, peel, remove cores, cut into thin slices. Then the fruits are placed in the multicooker bowl, sugar is poured in, and the contents are mixed. The unit is set to stew for an hour and a half, since making jam from apples using a multicooker is a lengthy process. Every 30 minutes the mass in the bowl must be mixed thoroughly. Final stage The preparation is the same as if you were cooking jam on a gas stove or electric stove: pour into containers, twist, turn over, cool under a blanket.

Jam from “inappropriate” apples

As already mentioned, some varieties of fruit are not entirely suitable for preparing this preparation. However, there are techniques, the use of which allows you to obtain dense, high-quality jam from “white filling” apples. The ratio of products is still the same: a kilo of apples - 700 g of sugar. But the cooking process is a little different.

Peeled and chopped apples are placed in a bowl (preferably aluminum, but enameled will do), immediately sprinkled with sugar and left for half a day so that they give juice. Then the contents are cooked over medium heat for 10 minutes (mixed continuously) - and the basin is set aside to cool for 6 hours. This will have to be done 3 or 4 times. During the last boiling, the mass is kept on the stove until all the liquid remaining in it has evaporated, that is, until it is ready, after which you need to package the jam and roll it up. In total, the entire process will take two days. But if you do everything correctly, you will get a “white filling” apple jam of a beautiful golden hue, dense, thick and not cloyingly sweet.

Five minute recipe

It is not at all necessary to prepare your delicacy for several days. It turns out to be a good apple jam, the recipe for which requires only 5 minutes of evaporation. It is intended for sour green fruits. The ratio of water, sugar and apples is standard (you can increase the proportion of sugar by 100 g if the fruits are too sour). Small pieces of fruit are boiled in water until soft. When they have cooled, they are rubbed through a sieve or colander, mixed with sugar and boiled slowly for only five minutes (the main thing is to stir continuously, preferably with a wooden spatula or spoon). The finished jam is packaged in jars while hot, twisted and hidden. Let us warn you right away: this jam is not too dense and is not suitable for open pies. However, bagels and pies with “five minutes” turn out great.

How to achieve thickness?

Housewives often set themselves the goal of cooking dense, viscous, almost elastic jam, intending to subsequently use it for open baking. The usual consistency does not suit them. In this case, you need to take into account the subtleties of how to prepare jam from apples of maximum thickness. Rule one: choose very juicy fruits to reduce the amount of water added. You can even give it up completely - just squeeze a little juice out of some of the fruits, in which the fruits will be boiled. Rule two: reduce the amount of sugar by 100-200 grams. Rule three: cook the jam for as long as possible (but be careful not to burn). The resulting color will be very dark, even impenetrable brown, but it will be so thick that a spoon will stand in it.

Secrets of long-term storage

It’s not enough to prepare tasty, aromatic and beautiful apple jam for the winter. I would also like to ensure that it remains like this for a long time. Of course, if the jam on top is moldy, then you can remove the outer layer and use the rest - but this is a loss of a delicacy on which you spent your time and effort. And it’s not a fact that the rest of the jar will remain fresh. Sometimes, in order to save the result of summer-autumn labor, the jam is boiled again with the addition of a small amount of water. However, its quality decreases. So it’s better to take care of safety in advance.

The basic rule - to sterilize dishes - is followed by everyone. But this is not enough. Experienced craftswomen do not roll the jam hot or immediately after cooling. They leave the jars open until a thick film appears on the surface of their contents - it protects it from mold and fermentation. Formation of the film can take a day or two. If you want to speed up the process, place the containers in a heated oven with the door ajar. Jam with a crust doesn’t even need to be sealed hermetically - a piece of parchment tied around the neck will suffice.

Another way to extend the shelf life of jam (especially if you don’t like the surface film) is to sterilize already sealed jars for half an hour. Tested: the jam will remain “like it was made yesterday” for up to five years. Maybe it would have stood longer if the children had not found it in the closet.

Great for homemade buns or rolls. However, those with a sweet tooth will happily eat it without any additions, just as a dessert for tea. But not everyone knows how to make thick apple jam. And the store-bought version will clearly not be healthy: excessive amounts of sugar combined with preservatives reduce all the benefits of the fruit to nothing. So making apple jam is definitely worth learning for anyone who would like to learn how to stock up on healthy foods for the winter. The process is extremely simple and will be understandable to anyone.

First of all, choose good apples. They should be firm and ripe. All damaged and rotten areas must be cut out. Also, trim off the core and cuttings. Cut the fruit into small pieces and place in a large saucepan. Please note that using aluminum utensils for jam is highly undesirable. It is advisable to stir the product during cooking with a wooden spoon with a long handle. This helps avoid oxidation of the fruit and prevents you from getting burned.

In addition, when you decide how to cook it, do not forget to prepare a container for storing it. Glass jars with tight lids need to be washed and thoroughly sterilized. After this, you won’t have to worry about the safety of the workpiece.

So, we come directly to the cooking process. After transferring the apples to the selected pan, fill them with water at a ratio of 500 milliliters per kilogram of fruit, cover with a lid and place on the stove. Cook until completely softened. This will take from a quarter to half an hour. After this, you should grind the fruits; this can be done using a meat grinder, blender or sieve. Find a wide-bottomed container for preparing applesauce. A large evaporation plane is needed to speed up the cooking process.

It is difficult to say for sure how long the jam takes to prepare; it all depends on the type of apples and the amount of puree. Having decided how to prepare apple jam, grease the selected container with a thin layer of olive oil, so the fruit mass will not burn or stick to the walls during cooking. You can also add white wine to the apples.

The less you boil the puree, the lighter and more flavorful your jam will be. One way or another, it must be cooked over low heat and with constant stirring.

Sugar should be added to the jam only at the final stage. Take 800 g of granulated sugar per kilogram of fruit. If you want a thicker product, add less sugar. Overall, the process is quite fast. Even if this method seems labor-intensive to you, you can figure out how to cook or oven according to the instructions. These are even easier ways. Whatever recipe you choose, the dessert is prepared quickly enough, so there is no reason that can stop you from enjoying the rich apple flavor all winter.

Cooking time- 1 hour 15 minutes

Exit- 1.3 liters of prepared jam

It is believed that jam was first brewed in Poland more than 200 years ago. Translated from Polish, the word “jam” means a product made from fruit or berry puree, boiled with sugar until thick.

You can prepare a sweet treat from absolutely any berries and fruits, but the most common is apple jam.

Many housewives know how to make apple jam at home, but not many people cook it. After all, to cook a real delicious fruit dessert good quality, you need a certain skill and a sufficient amount of free time. But, on the other hand, if you decide to cook apple jam for the winter at home, you will get incredible delicious dessert, which can not only be savored with tea on cold days, but can also be successfully used in any baking.

It is good to cook apple jam from ripe, even overripe fruits. You can use slightly crushed fruit, as long as there are no rotten spots on them. After all, fruits with rotten sides contain mycotoxins, which is unsafe for our body.

Apples are crushed raw using a meat grinder. Or apple slices Boil until soft, and then grind them through a sieve or puree them with a blender. Then the fruit puree is boiled with sugar to a thick consistency. During the cooking process, the apple mass should decrease by half. When the finished apple jam hardens, it should have such a consistency that it can be cut with a knife.

The principle of how to make jam from apples is clear to us. But, when cooking fruit puree, you may encounter the fact that it burns to the bottom of the pan or “shoots”. This problem can be solved by preparing apple jam in a slow cooker. The modern assistant to many housewives can significantly simplify and speed up the process of preparing dessert.

The hot jam is placed in clean glass containers and covered with lids. Some housewives additionally bake jam in jars in the oven. At the same time, a dense protective film is formed on the surface of the mass, thanks to which the workpiece is stored for the winter much longer.

Apple jam, the recipe with step-by-step photos is presented below, is thick, aromatic with a natural fruity taste.

How to make apple jam at home for the winter:

Wash ripe, fragrant apples, peel and chop into pieces of arbitrary size.

Pour a little water over the apples and cook them over low heat with the lid closed.

Now soft fruit pieces can be easily pureed using a blender.

Cover the pan with applesauce, place on low heat and cook for 25 - 30 minutes. Be sure to stir periodically with a wooden spatula or spoon to prevent the mixture from heating up.

Add sugar to the hot fruit puree, mix thoroughly and simmer on low until thick. Take note - the jam preparation time directly depends on several factors. For example, if the apples are juicy, then they need to be cooked longer. But if you use a bowl with a wide bottom for jam, then the liquid from the fruit puree will evaporate much faster, so the cooking time is significantly reduced.

Check the degree of readiness of the jam like this. Scoop some sweet mixture into a spoon and let it cool. If the jam holds firmly in the spoon, does not spread or fall out, then it’s ready! While hot, place the jam into clean jars and roll up.