Today we will tell you how to cook apple jam. This jam is a very popular product among baking lovers, since it is perfect as a filling for pies, pies, rolls and buns, as well as . Apple jam is good product for breakfast, it can be spread on toast or bread and butter, or simply eaten as a snack with tea.
Apple jam is best made from summer apples. To prepare it, you don’t need to take selected fruits; broken and overripe apples will do. As a rule, jam is made from fruit puree and syrup; there are also recipes for jam with pieces of fruit.
Apple jam recipe one, required ingredients:
Five kilograms of apples;
Four kilograms of sugar.
Wash the apples, peel them, remove the core and seeds in the same way as for cooking . Then cut into small pieces and place them in a bowl. Cover the apples with sugar and leave them to stand overnight. In the morning, stir the apples and cook for ten minutes, then remove them from the heat and leave until evening.
In the evening, boil the jam again for ten minutes and leave again until the morning. Then cook again for fifteen minutes, cool and cook again for the same time. We put the hot jam into jars, close them with lids, turn them upside down and leave them to cool.
Jam second recipe from apples, necessary ingredients:
Two kilograms of apples;
One and a half kilograms of sugar;
Four hundred milliliters of water.
Wash and dry the apples, then cut them into four parts and remove the center. Then pour the apples into a pan of water and cook. When the apples begin to soften, remove them from the heat and leave to cool completely.
Then rub the apples through cheesecloth or a sieve in the same way as for . Add sugar to the resulting puree, mix everything well and boil for fifteen minutes. Place the hot jam into jars and roll up.
If you are a fan of very thick jam, then you just need to increase the cooking time to the required consistency. If desired, before finishing cooking, you can add a little cinnamon to the jam, then your delicacy will have a slightly oriental taste and aroma. To keep the jam longer and not spoil, store it in the refrigerator, cellar or basement.
Apple jam is a wonderful preparation that will find fans in any home.
The sweet treat can be eaten plain or added to various dishes.
In any case, it is great, especially if made at home.
Homemade apple jam for the winter - general principles of preparation
For jam you can use overripe, crushed and broken apples. It is preferable to use summer and autumn varieties. Winter apples that are not juicy and do not have a pronounced aroma are not suitable for harvesting. The fruits are crushed before cooking or ground after steaming. Sometimes a blender is used, which shortens and makes preparing the sweet treat easier.
Apple jam can only be prepared with sugar. But increasingly, citrus fruits and other fruits and berries are added to it. There are recipes for aromatic delicacies with cinnamon, vanilla, and ginger.
What is most often added to apples:
Jam can be cooked in the classic way on the stove. If you have a multicooker in your kitchen, you can use this device. A tasty and aromatic jam is obtained after simmering in the oven; by the way, the recipe is just below.
Simple apple jam
The recipe itself simple jam from apples, which can be consumed immediately or rolled into jars and left until winter. If the apples are well boiled, then the mass does not even need to be chopped, which also simplifies and speeds up the cooking process.
Ingredients
1 kg apples;
500 g sugar;
100 ml water.
Preparation
1. Wash, peel the apples, cut into slices. Place the fruit pieces in a saucepan.
2. Add water to apples.
3. Cover and cook. Some varieties of apples quickly turn into puree. You just need to stir the mixture occasionally.
4. If the pieces do not fall apart, then you just need to cook them until soft. Then grind with a blender or grind through a meat grinder.
5. Add granulated sugar according to the recipe.
6. Place the mixture on the stove again, do not make the fire too high so that the mixture does not burn.
7. Boil the jam for 40 to 60 minutes, depending on the consistency you need.
8. Now it can be cooled and used for its intended purpose. Or pour the hot mass into jars and seal until winter.
Homemade apple jam with orange
Citrus fruits are often added when making apple jam at home. The zest gives the delicacy a wonderful aroma, makes the taste richer and deeper, while the technology for preparing jam is not much more complicated.
Ingredients
3 kg of apples (Antonovka);
2 oranges;
1.5 kg of sugar.
Preparation
1. Apples need to be washed; you don’t have to peel them. According to the recipe, the Antonovka variety is used. But you can take another similar one.
2. Cut into slices for subsequent twisting through a meat grinder or chopping in a food processor.
3. You need to remove the zest from the oranges. Take a vegetable knife or a regular grater for this. They make it easy to remove the colored skin.
5. Grind all the fruits along with the zest.
6. If the mass turns out thick, then you can add half a glass of water.
7. Put on fire, boil for a quarter of an hour.
8. Add sugar to the jam, cook it for another 30-40 minutes. Look at the consistency, the jam should become thick, homogeneous, the presence of small grains is allowed.
Apple jam in a slow cooker
Basic recipe for apple jam in a slow cooker. In a similar way, you can prepare a sweet treat with the addition of other fruits and berries.
Ingredients
1 kg apples;
1.5 glasses of water;
2.5 cups sugar.
Preparation
1. Peel the apples. Place the skins in a saucepan, add water, and place on the stove.
2. Prepare a rich decoction of apple skins rich in pectin. It is he who will give the finished jam a thick consistency. Strain the broth.
3. Cut the apples into pieces, place them in a multicooker saucepan, close the multicooker, and bake for half an hour. During this time, the apples will become soft.
4. Remove the fruit from the multicooker, chop it in any way or simply mash it.
5. Add granulated sugar, stir and return to the multicooker saucepan.
6. Pour the broth over everything. After straining it should be less than a glass, half is enough. You can pour out all of it, as much as you have. This won't make the jam any worse.
7. Turn on baking mode for another hour. Look at the thickness. Most often, 35-40 minutes are enough for the jam to reach the desired consistency.
Homemade apple jam for the winter with peel
Recipe for thick fragrant jam from apples for the winter. This is how it is prepared large productions. To make everything work, a blender is used.
Ingredients
1.2 kg sugar;
2.5 kg apples;
180 g water;
3 g citric acid.
Preparation
1. Cut the washed apples into pieces; there is no need to remove the peel, but you should avoid the cores. Also cut out the hard flaps near the seeds; they are not needed.
2. Add water to the apples, cover, and simmer until soft.
3. Remove the lid, cool, but do not need to cool completely. You can grind the warm mass.
4. Immerse the blender, beat the jam until smooth, all the skins should be crushed.
5. Add sugar and lemon, stir.
6. Now put the mixture on moderate heat. To prevent it from burning, stir constantly.
7. Cook for about an hour. It should be taken into account that after cooling the jam will be even thicker, since the peel contains a lot of pectin. Therefore, there is no need to bring the sweet mass to a completely thick consistency.
Simple apple jam in the oven
The recipe for a very appetizing and simple apple jam, for the preparation of which you will need an oven. It definitely won’t burn in it, it will turn out thick and aromatic if everything is done correctly.
Ingredients
Glass of water;
1.5 kg apples;
700 g sugar.
Preparation
1. Peel the apples, cut them, put them in a saucepan. It is better to immediately use aluminum.
2. Add water, cook until soft on the stove. If the apples are ripe, this will not take more than ten minutes.
3. Mix or beat in another way until pureed.
4. Add prescription sugar, stir.
5. Cover the pan and place in the oven. Set the temperature to 200 degrees.
6. As soon as the jam begins to boil, reduce the temperature to low. For simmering, 70-80 degrees is enough.
7. Cook the jam in the oven for three hours. During this time, the mass will become dark, often turning reddish, an amazing aroma will appear, and the jam will become thick.
8. Place the sweet mass into sterile containers and store after complete cooling.
Homemade apple jam with pumpkin
A recipe for a bright, healthy and affordable jam, to which pumpkin is added along with apples. Dry citric acid is also added according to the recipe. If you wish, you can add fresh citrus juice, it will turn out even better.
Ingredients
600 g pumpkin;
700 g apples;
700 g sugar;
2.5 g citric acid;
150 g of water.
Preparation
1. Place the peeled pumpkin, freed from all excess, in a saucepan, add the recipe water, and cook until soft.
2. While the pumpkin is cooking, you need to peel the apples, cut them into small pieces, discard the cores and seed flaps.
3. Add the apples to the pumpkin, but only after the pieces are soft. Otherwise, the cooking process will be delayed.
4. Steam the apples and pumpkin under the lid for about ten minutes until soft. The time can be extended if required.
5. Take a masher, remember the soft pieces to puree them. If you want to get a more homogeneous and tender jam, you can cool the contents of the saucepan and puree it with a blender.
6. Now is the time to add the prescription sugar and citric acid. Or squeeze the juice from half a citrus.
7. Stir and place on the stove again.
8. Cook the jam for another half an hour, stirring regularly so that it does not burn.
9. Transfer to jars and store.
Apple jam in a slow cooker with lemon
A variant of very aromatic jam, to which, in addition to apples, lemon is also added. If the citrus is large, then you can use half.
Ingredients
1.5 kg apples;
700 g sugar.
Preparation
1. The lemon must first be washed well, then doused with boiling water. Cut into pieces, remove seeds.
2. Chop the apples too, no need to remove the peel. Make pieces of a size that will easily fit into a meat grinder. Or just cut into arbitrary pieces if you chop in a food processor.
3. Grind the fruit through a meat grinder and transfer the puree to the slow cooker.
4. If the mass is thick and the apples are not very juicy, then you can add a little water, about half a cup, to the twisted puree.
5. Close and cook on baking mode for about half an hour. You can stir occasionally.
6. Open, add granulated sugar, stir and cook for another 45 minutes, no need to change the mode.
7. Assess the consistency. If the jam is thick enough and homogeneous, then you can turn it off. For long-term storage Place the mixture while it is hot into sterile jars and seal. If the delicacy is prepared just like that, then simply cool it.
Homemade apple and plum jam for the winter
Option sweet preparation with plums. This jam is different dark color, rich in taste. The recipe is suitable even for plums that do not want to part with the seeds. To grind the fruit you will need a sieve, preferably a metal one.
Ingredients
0.5 kg plums;
1 kg apples;
1 kg sugar.
Preparation
1. Cut the apples into pieces and place in a saucepan.
2. Add plums to them. If they separate easily, remove the pit. If the plums do not want to part with the pit, just make a small cut on each piece.
3. Now pour half a cup of water into the fruit and let it steam until soft.
4. As soon as the pieces are well boiled, you can remove the pan from the heat.
5. Cool the mixture so that it does not burn your hands. Grind the puree through a sieve. Throw away the skins.
6. Add sugar to the puree and stir.
7. All that remains is to put it on the stove and cook it. Don’t forget to stir the mixture, otherwise the delicacy will quickly burn.
8. On average, plum jam with apples takes from half an hour to an hour to prepare, but bring it to the consistency you need.
9. Place the boiling treat into sterile, always dry containers. Seal tightly.
Simple apple jam with cinnamon and ginger
A version of a simple, but very aromatic and tasty apple jam. In addition to spices, lemon zest is added to it. You can take fresh or dry.
Ingredients
1.5 kg apples;
750 g sugar;
1 tsp. zest;
0.5 tsp. cinnamon;
0.3 tsp. dry ginger;
0.5 tsp. citric acid.
Preparation
1. Mash the apples, with or without peel, into a paste. Transfer to a saucepan.
2. Immediately add the zest, place on the stove, and simmer for 10 minutes.
3. It's time to add granulated sugar. Cook the treat for another quarter of an hour.
4. Now add ground cinnamon and dry ginger to the jam. If you don’t have powder, you can use fresh ginger root, just grate it finely.
5. Stir, cook the delicacy for about half an hour, look at the color and thickness.
6. For winter storage, distribute the workpiece into sterile jars, seal immediately until the mass has cooled.
Homemade apple jam with pears
A variant of amazing pear and apple jam, the taste of which is also familiar to many from childhood. You can take any pears, but it’s better not too soft so that the delicacy turns out thick.
Ingredients
1 kg of pears;
1 kg apples;
1.5 kg sugar;
1 tsp. lemons.
Preparation
1. Cut the fruit into pieces; no need to remove the skin. Place in a saucepan.
2. Add a little water, a few spoons are enough. If the fruit is not very juicy, then you can pour in more, but a maximum of 200 ml.
3. Place on the stove, simmer under the lid until soft.
4. Cool the fruit.
5. Rub through a sieve. Return the tender puree to the pan.
6. Add citric acid, add sugar, stir.
7. Cook the jam for 35-40 minutes, stir constantly, after boiling, reduce the heat to less than medium.
8. Place in jars or simply cool, help yourself and delight your household.
Homemade apple jam for the winter - useful tips and tricks
To make the jam thicken faster, you do not need to cover the delicacy during the final cooking. For the same purpose, use wide dishes so that the evaporation area is larger.
The jam becomes thick only after it has completely cooled. But how can you determine the consistency in advance? You can drop a little hot mass onto a chilled plate, and after cooling, evaluate the consistency. Or run a spatula over the jam. If the groove disappears immediately, then the mass is not ready yet. If the left path fills slowly, then you can remove the workpiece from the heat.
How much sugar should I put in jam? Recipes often advise reducing the amount when using sweet apples. In fact, this is not entirely correct; the treat may turn sour during storage. It is recommended to add at least 50% sand of the total mass of the prepared puree. During boiling, the concentration will increase.
Jam is a boiled puree of fruits, berries or vegetables with sugar. Acid and favorite spices are often added to jam. Of course, the preparation process is quite long and labor-intensive. But housewives know that it is extremely tasty.
We will now tell you how to cook apple jam and which apples are best to use.
To make jam, it is important to use apples with a high pectin content. I always use Antonovka. There is especially a lot of pectin in the peel. And the combination of apples and cinnamon is a classic. We offer a simple recipe for making apple jam at home.
Taste Info Jam and marmalade
Ingredients
- Apples – 5 kg
- Water – 400 g
- Sugar – 2 kg
- Cinnamon – 2 tsp.
How to make delicious apple jam at home
We thoroughly wash the apples to remove dirt and dust. 
I cut apples with a special device. It removes the core and cuts the apples into 8 slices. 
We remove damaged dark places. Place the apples in a large saucepan and add water. Place on the fire to boil. 
Boil the apples over low heat for half an hour until soft. Their volume will decrease by 2-3 times. Let the apples cool and rub them through a colander. Attention! You won’t be able to rub the apples through a sieve, as the sieve gets clogged quickly. F3 
Place the resulting mass into a saucepan. Let our jam cook over low heat. When the mixture boils, add sugar and cinnamon. The cinnamon should be finely ground. Cook the mixture until the desired jam thickness is achieved. 
When cooking, you need to be careful, as boiling jam “shoots.” My jam took about 2 and a half hours to cook. Carefully place the cooked boiling jam into pre-sterilized, perfectly dry jars. 
Screw on completely dry, clean lids. 
For me, jam is thick if there is a spoon in it. 
This jam is perfect for pancakes and pancakes, for filling pies and pies, and just for morning sandwiches.
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Recipe No. 2 Apple jam with caramel at home
This jam has unusual taste and a very beautiful amber color. In addition to regular sugar, it also uses caramelized sugar. It is this that gives the jam its peculiar flavor. When preparing caramel, it is very important not to overheat the sugar, otherwise it will have a bitter taste and the jam will accordingly be spoiled. This jam can be made not only from sour apples, but even from sweet ones, although it will be much tastier from sour ones. In the summer, apples of the White Fill variety are quite suitable, and in the fall - Antonovka.
Ingredients:
- Lemons – 1 pc.
- Apples – 2.3 kg
- Granulated sugar – 1 kg
- Water – 100 ml
Recipe for making delicious apple jam with caramel
Peel and seed the apples, cut into slices, place in a saucepan, add lemon juice and 50 ml of water.
Steam the slices until soft for 15 minutes.
Press the boiled apples through a fine mesh sieve.
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Place 300 g of sugar in a frying pan and add 50 ml of water.
Cook while stirring until light brown caramel is obtained.
Pour the caramel over the applesauce and add the remaining sugar.
Stir the mixture, bring to a boil and cook until thickened.
Immediately pour homemade apple jam into sterilized jars, seal with boiled canning lids and place upside down (for additional sterilization of the jar neck and lid) for 5 minutes.
Apple jam is a delicious and healthy dessert. Fragrant, amber-golden, it pleases with its unique delicate taste, shimmering in a transparent jar and inviting you to try it. And today I will tell you a recipe for how to make delicious, tender apple jam at home. And it's very simple if you follow my simple proven recipe with step by step photos preparations.
To prepare apple jam we will need:
- apples
- sugar
So, you have a certain amount of apples that you want to process into jam. It is not necessary to use perfect apples for jam. On the contrary, most often, those fruits that cannot be stored for a long time are used for processing. But even if your apples are perfect, it doesn’t matter, we’ll cook them too.
Apple jam recipe with photos
The fruits must be washed thoroughly. Remove the core and peel. Some housewives claim that it is not necessary to remove the peel - it will become soft when cooked. But I prefer the jam to have a delicate, soft consistency, and no matter how hard you try, the pieces of peel, although small and soft, will still be felt. Also remove existing defects: wormholes or rotting, if any.
If after peeling it is not possible to weigh the apples, estimate approximately - during peeling they will lose about one-third of their weight. That is, if you took 1 kilogram of apples, after peeling you will have approximately 650-700 grams of net weight left.
To ensure that your apple jam has a uniform consistency, grind the apple pieces in a meat grinder. Place the finished puree into the prepared cooking container. And add granulated sugar at the rate of 1:1, for one kilogram of apples - one kilogram of sugar.
If you know that apples themselves are sweet or you avoid a lot of sugars, it's fine to use less. After all, jam takes a long time to cook, and there is no need for a large amount of preservatives.
What to cook jam in
Apple jam, like other jams in principle, is best cooked in an enamel container, preferably without chips, cracks or deformations. Stainless steel cookware is also suitable for these purposes. It is not advisable to use aluminum cookware for cooking jam - apples contain a large number of acids that can oxidize aluminum.
How to cook apple jam correctly?
Place apple jam mixed with sugar over medium heat and, stirring frequently, bring to a boil. The foam that will appear on the surface of the jam must be removed. You should not allow pathogenic microflora to develop in air bubbles. 
After boiling, it is worth boiling the apple jam for about an hour. Stir it occasionally to distribute the sugar evenly and prevent it from burning. It is best to use a wooden spoon or spatula for these purposes. 
Gradually during the cooking process, the applesauce will begin to acquire a brownish tint and become transparent. The amount of foam will gradually decrease. The jam will turn amber.
The color of the original product can vary from deep yellow to brown. It depends not only on the cooking time, but also on the type of apple. For example, jam from White filling remains light yellow even after an hour of cooking, and apples with red peel and pinkish flesh will acquire a brown tint.
During the cooking process, the jam will gradually begin to thicken. You can simmer it longer if you like it thick. Just don’t forget that after cooling, the thickness of the apple jam will increase.
Capping jam into jars
Place the finished apple jam in dry, sterilized jars and seal thoroughly. I have already written about how to sterilize jars and lids in previous articles.
Apple jam is thick, contains enough sugars and undergoes long-term heat treatment. Therefore, you can store closed jars of jam even at room temperature. Well, once opened, it’s still better to put them in the refrigerator.
In general, this is the whole secret of how to make apple jam at home for winter, because it is an irreplaceable sweet in any family. You can bake pies with it, wrap it in pancakes, and put it in grated pie. You can simply spread it on some bread and eat it with some tea.
Mmm... delicious! But making block jam according to my recipe is not troublesome and simple. Cook it with pleasure and delight yourself and your loved ones. And also don’t forget about other types of self-improvement and visit our training and self-development portal more often and read about the benefits and harms apple juice and apples, recipes for making other types of jam, as well as many other tasty and healthy sweets.
Its consistency is formed naturally. There is no need to cook with gelatin and other additives.
The article presents 7 recipes with different compositions and cooking methods. Choose a couple that you like and compare the results based on taste. You'll probably like both options. At the same time, find out which cooking method you like.
I am happy to share with you classic recipe jam that reminisces the taste of childhood. IN Soviet times there were other GOSTs. Nowadays you can't find such jam. Luckily, you can make it yourself.
We need two ingredients:
- 2.5 kg of sour apples;
- 1.5 kg granulated sugar.
- We take the liqueurs, wash them, remove the skins and seeds, then cut them into random pieces.
- Place the slices on a baking dish and place in the oven. Preheat it to 180 degrees.
- Bake for 20 minutes.
- The fruit pieces will reach a soft consistency.
- Cool and place the apples in a blender.
- Then we rub the resulting puree through a sieve. Why is it not advisable to start this step right away, without electrical appliances? A blender will make your work easier. We want to prepare the preparation quickly and simply.
- Place the mixture in a bowl with a thick bottom and non-stick coating.
- Add sugar and mix ingredients until smooth.
- Turn on medium heat and cook the jam, remembering to stir.
- Gradually the color of the puree will darken.
- When the mass begins to lag behind the walls and becomes transparent, check it for readiness.
- Take a tablespoon of jam and put it on a saucer. The thick consistency says it’s time to turn off the stove and pour the sweet paste into jars.
It turns out to be jam, just like in a USSR store. Store the twists in a dark, cool and dry place.
It will come in handy! You can cook soft apples not only in the oven. Use a double boiler or boil the fruits in a saucepan.
White apple jam with orange and lemon
The jam turns out super thick. I suggest you see how it holds its shape visually in the video. —
We need fruits:
- apples - on a pan;
- oranges – 2 pcs.;
- lemon.
And additional components:
- sugar - equivalent to the weight of the resulting apple puree;
- water – 200 ml.
Preparation steps:
Core the apples and cut them as desired. Pieced apple mixture is easier to cook.
Place the slices in a saucepan, add a glass of water and set to cook.
At this time, let's deal with the rest of the fruit.
First, remove the zest and grate it on a fine grater.
Grind the orange pulp in a blender.
We pass the lemon through a juicer.
After about 15 minutes the liqueurs are already soft – just crush them a little and grind them through a sieve. You can pass all the fruits through a meat grinder.
For each kilogram of the resulting puree, add 1000 grams of sugar. You can add spices at this stage. Orange goes well with cinnamon, for example.
Add citrus zest and lemon juice. Then the pulp from the rolled oranges.
Turn on the stove - medium mode and cook the resulting paste.
After boiling, boil the mixture for another 25 minutes. Monitor the readiness and do not forget to stir.
Pour the finished jam into containers.
Turn the jars upside down and wrap them in a blanket. It is customary to cool preparations for the winter in this position. Don't forget to sterilize the containers and lids - otherwise the treats won't survive until the first snow.
Advice! For a thinner consistency, reduce the cooking time by 5-10 minutes. Increasing the time will cause the jam to harden.
Apple and lemon jam in a slow cooker: my favorite recipe
The jam from green apples turns out light due to lemon juice. Citrus does not spoil the taste.
Ingredients:
- 1 kg of green apples;
- granulated sugar – 500 g;
- half a lemon;
- water – 300 ml.
- Pour water into the multicooker bowl, then add citrus juice. No sour fruit sour fruit? Dilute citric acid in liquid. Some people do it with vinegar – it’s up to you.
- Cut clean apples into arbitrary pieces, cut off the middle and throw them immediately into water with a squeeze of lemon. This way, the fruits will not darken - which means the jam will turn out to be a beautiful color.
- Sprinkle granulated sugar on top.
- Close the lid and set the “multi-cook” mode. Time – 1 hour. We periodically check the consistency - the apples will become soft before the end of the program.
- Beat the mixture with an immersion blender. The paste turns out homogeneous, without lumps.
- Then close the multicooker again and set the “stew” program for 15 minutes.
Now you can start twisting.
For lovers of liquid desserts, I suggest you look at the recipe for apple puree with condensed milk, five-minute applesauce and other fruit preparations - “ “.
How to make jam from pears and apples at home
Jam is usually made from sour apples. The Antonovka variety is well suited. However, it is no less tasty from red fruits with the addition of honey liqueurs.
List of required products:
- apples and pears – 3 kg in total;
- granulated sugar – 1 kg.
- Cut the fruit into arbitrary pieces, remove the seeds.
- Cook the slices with sugar for half an hour. Then we leave them overnight. We do not add water. The fruits are given own juice, which is enough.
- The next morning, grind the mixture in a blender and boil it again for 30 minutes.
- The result is a thick paste - pour it into treated containers and swirl.
Containers and lids must be dry - moisture ingress will lead to spoilage of the treat.
For variety, try adding other ingredients instead of pears. For example, jam made from pumpkin and apples turns out to be unusual and aromatic.
A simple recipe for apple and plum jam without added sugar
Desserts without sugar are much healthier, especially for your figure. So write down the following recipe.
Components:
- apples;
- plums
The number of components is taken depending on the volume of the cooking vessel.
Preparation:
- Grate the apples on a coarse grater. It is not necessary to cut the peel - it comes off by itself.
- Place the grated pulp into a saucepan with a thick bottom.
- Remove the pits from the plums and place them in the same container.
- Turn on the heat and cook the fruit for about 10 minutes. During this time, the ingredients will release juice and become soft.
- At this stage, grind the mass with a submersible blender.
- Then reduce the heat and continue cooking for another 30 minutes.
- During the second cooking (middle of the process), grind the puree again.
We put the finished jam into jars, which we pre-sterilize. Turn the containers upside down and cover them with a warm blanket.
For those who do not know how to store apple jam, you need a dry, dark and cool place.
Jam like marmalade: recipe
The jam, when cooled, turns out so thick that it looks like marmalade. This consistency is suitable for pies, buns and other baked goods.
We take the following ingredients:
- apples – 2 kg;
- granulated sugar – 1800 g.
Cooking step by step:
We cut out the cores of the apples using a special knife. The fruits remained intact. Place the fruit in the oven preheated to 200 degrees. Bake them until soft.
Place the hot baked apples in a non-stick dish. Then grind the liqueurs into puree. Do this with an immersion blender. Sprinkle the paste with sugar.
Mix the ingredients and place the pan over medium heat. When the pasta boils, reduce the heat and cook for another 40 minutes. Don't forget to stir the jam throughout the process.
Did foam form at the end of cooking? Take it off. Check the jam for readiness.
Pour the treat into pre-treated containers. From the specified amount of products you get 4 half-liter jars and a bowl for testing.
On a note! For jam, it is advisable to take sour or sweet and sour apples.
Recipe for jam for pies
The end of August, September is the time of mass ripening of vegetables and fruits. The season for preparing delicious preparations is in full swing. I suggest housewives make apple jam at home; a simple recipe for the winter in video format gets likes on YouTube every day.
The beginning video blogger of the “Cooking at Home” channel assures that thick apple jam is suitable for.
And Internet users say: “White filling is better for sweetness. The jam turns out thick. The aroma is fragrant, the taste is incomparable.”
For the sake of experiment, boil one apple in water. Has Ryka turned to mush? Make jam, jam. If you come across a hard type of fruit, roll it up.
We will bake apples in the oven. So we turn on the oven. Temperature: 180 degrees.
How to cook apple jam?
