How to cook apple jam or jam properly. Jam from apples

09.11.2019

Homemade apple jam and its simple recipes, what could be better for baby food and preparation on its basis of various baked goods and muffins.

Lots of rolls, cookies, pies and huge braids on the whole sheet will become branded family recipes thanks to homemade jam, without any thickeners or preservatives.

And just spread on a fresh bread, covered with a thin layer of homemade butter, and a delicious addition to tea or morning coffee is ready. I write and directly hear the delicious delicate aroma of homemade preparations, which is an indispensable part of my home menu.

Simple recipes:

It is not for nothing that apples are called the fruit of youth, and they believe that at least one apple a day must be present on the menu of every person.

The full range of vitamins and minerals, vital food acids, pectin allow a person who regularly eats these fruits to maintain youth, vigor and health until a ripe old age. And children and youths will grow up healthy and strong.

You can cook apple jam from apples alone, or you can mix it with any fruits, berries and even vegetables, an example is carrots, the scope for imagination is unusually large here. You can use starch or gelatin for greater density, or you can simply boil it down to the required consistency.

And so, he begins to prepare jam for the winter and gradually we will go from simple to more complex and time-consuming.

It is advisable to have a food processor or an electric meat grinder on hand, this will save a lot of time, but whoever does not have a simple one, the best saucepan is wide and large, made of stainless steel with a thick bottom made of several layers of metal.

This recipe will work even for someone who has never cooked jam in his life. It is prepared quickly and in the morning it is quite possible to serve it for tea.

Ingredients: by a kilogram of apples and sugar, apples are suitable for any color and taste, even unripe ones can be used.

A simple homemade recipe:

We wash the apples and quickly cut them into slices, the seeds and the seed chamber do not need to be removed, then you will understand why.
We put a saucepan on the stove, put the chopped apples, fill with a small amount of water and cook over low heat for ten minutes.
We drain the water and let it cool to a warm state.
We rub through a sieve, all the seeds and peels naturally will not pass through it.
Add sugar to the mashed potatoes and put on medium heat, bring to a boil and leave to cook on the smallest flame, stirring occasionally so that it does not stick to the bottom.
The mass should be uniform, amber, transparent and fragrant.
The readiness is checked simply - drop a drop from a spoon on a saucer. If it doesn't spread and keeps its shape, then it's done.
After cooling down, lay out in dry, clean jars, close with lids and store in a refrigerator or cellar.

Bon Appetit!

Another easy way to get a smooth jam is to mince the apples. Do not forget to remove the seeds from them, along with the seed chamber, otherwise they will get caught in the finished product and spoil the impression. It takes a little effort and time too, but it greatly improves the result.

Ingredients: three kilos of apples, two kilos of granulated sugar.

Cooking method:

We wash the apples and dry them on a towel.
Cut into pieces, removing the seed chamber.
We pass the apples through a meat grinder, put in a saucepan, and mix with granulated sugar.
We put on the stove and bring to a boil over medium heat, and then boil over low heat. Stir until the required density, which we check by dripping on a saucer.
Place in clean dry jars and store in a cool basement.

Bon appetit in winter!

I propose to look at interesting recipes on the topic of blanks:

Bell pepper lecho

Apple jam for the winter in a slow cooker - a simple recipe

It is very convenient to cook in a slow cooker - set the time and do not have to stand with a spoon, stirring so as not to burn. Apples can be used with damage, different varieties and immature too.

Ingredients: apples one kilogram, sugar one kilogram.

Let's start cooking:

Rinse and peel apples, remove the seed chamber and tails, trim off damaged areas.
Place in a food processor bowl and chop into dust.
Add sugar and beat at low speed until the granulated sugar is completely dissolved.
Put the resulting mass in the multicooker bowl and select the frying or baking mode. Bring to a boil and switch to simmering mode for 1 hour.
When ready, immediately place in sterile dry jars and roll up. Store in a cool place.

It is a pity that the volume of the microwave does not allow you to cook a lot of jam at once!

One of those that children like best and are best for baking large wicker - open cakes with a rack of dough on top.

sweet apples kilogram,
sweet ripe plums, of any color - blue, red, yellow, prunes - also a kilogram,
sugar one and a half kilograms.

The recipe is as easy as shelling pears:

Thoroughly wash the apples and plums, dry them on a towel and remove the seed chamber from the apples, and the seeds from the plums.
We pass the prepared fruit through a food processor or meat grinder.
Put in a saucepan, mix with sugar and boil over low heat for about fifteen minutes.
We leave it for twelve hours.
Bring to a boil again and simmer over low heat for another fifteen minutes.
We remove from the stove and immediately lay out in sterile dry jars, roll up and, after cooling, store in the basement.

Very tasty, aromatic and healthy!

How to cook jam with apples and pears for the winter at home

The combination of apples and pears, it must be said bluntly, is divine nectar. Such jam will not leave any of your household indifferent.

Ingredients: a kilo of pears, a pound of apples and a kilogram of granulated sugar.

Preparation:

Carefully wash the apples and pears, cut them into slices without removing the seed chambers. and put in the prepared container.
Fill with a little water and boil for ten minutes.
We drain the water and let cool until warm.
Wipe through a sieve, the seed chambers will remain on the sieve.
Put the mashed potatoes in a saucepan, mix with sugar and put on a slow heat.
After boiling, cook for about half an hour, stirring often so that it does not stick to the bottom of the pan. We check the density by dropping the jam on a saucer. If the drop spreads, then we boil for some more time.
Cool the finished jam and lay out in dry, clean jars. We store in a cold cellar.

Bon Appetit!

Useful recipes for future use:

Eggplant caviar

Apple jam with slices Pyatiminutka - clear and amber, quick and easy

This jam will take a little more time, but the result, believe me, is worth it! Guests at tea will appreciate and ask for a recipe without fail!

Ingredients: three kilos of ripe apples, sweet and sour taste, yellow color, one and a half kilos of sugar, three leaves of mint and a pinch of vanillin.

Preparation:

Wash the apples and dry them thoroughly on a towel.
He takes out the seed chamber and divides it into two parts.
Grind the first part in a food processor into dust, put the resulting puree in a saucepan, mix with sugar and put on the stove on a slow heating.
Quickly cut the second half of the apples into small slices or cubes and add to the cooked one when the puree boils.
Grind the mint leaves and also send them to the pan. We wait five minutes after boiling, stirring slightly and remove from heat.
Let it brew for 6-12 hours and again bring it to a boil on slow heating and cook for 5 minutes.
Once again let it brew for 6-12 hours and boil for another 5 minutes, adding a pinch of vanillin.
Pour hot into sterile dry jars and roll up.

We store it in the cellar, we take it out on the occasion of the reception of dear guests!

How to make apple jam White filling for the winter

White filling is such a variety of apples that it is generally ideal for making jam. It boils well and looks great in this blank.

Ingredients: Apples White pouring a kilogram, sugar half a kilogram and a couple of pinches of cinnamon.

Cooking at home:

Wash the apples thoroughly and dry on a towel.
Remove the seed chamber and run through a food processor or meat grinder.
Put the resulting puree in a saucepan and mix with sugar and cinnamon.
Simmer until tender, stirring with a wooden spatula.
Pour hot into jars and roll up. After cooling down, place in the cellar.

Classic and traditional taste, quick and easy preparation. Bon Appetit!

Jam from apples for the winter at home a simple recipe in a slow cooker

Apple jam It is simply delicious and delicious. It reminds me of my childhood - childhood, when I went out into the courtyard for a walk with a crust of bread spread with jam on it.

Apples are good for everyone for jam and other preparations in taste, color, texture, and aroma. But they have one significant drawback - they darken very quickly and oxidize in air, being cut.

There are three ways to avoid this:

Cook blanks in small volumes.
Doing everything quickly, but only very experienced housewives can do this.
Immerse the sliced apples as they are sliced in slightly acidified water - citric acid or apple cider vinegar... Then put it in a colander to drain the water and then cook according to the recipe.

For stirring jam and preserves, it is best to have a wooden flat spoon with a long handle in the kitchen, because metal tends to heat up quickly and it is quite fashionable to get a burn with frequent stirring.

Rubbing boiled fruits through a sieve is not at all scary and not for long, you just have to try and make sure of this.

You can add any berries to the jam, but then you need to choose the cooking method with rubbing through a sieve, since many berries have small seeds and bones, which have nothing to do in the jam!

You can also experiment with the addition of other fruits and even vegetables, carrots, zucchini, pumpkin, just do not forget the proportions, per kilogram of prepared raw materials at least half a kilogram of sugar.

If you are not sure that you have put enough sugar for storage under a nylon lid, then feel free to pour the jam or jam into sterile dry jars hot and roll up.

Well, perhaps that's all, bon appetit and successful preparations!

How to cook on simple recipe thick jam from apples at home for the winter? Jam for filling pies is made from different varieties of apples, but late ripening varieties are better suited.

Summer varieties become loose after processing. To reduce the amount of sugar and not get compote instead, add liquid or thick pectin.

Liquid pectin is prepared at home. Cook the peel from the apples (cooking time 20-30 minutes), which you peeled for cooking open pie... Discard the peel, and drain the liquid formed during cooking. Put it in the refrigerator. Add pectin decoction instead of water when making jam.

Before making the jam, the peel from the apples is cut off. But sometimes clear jam is also obtained from unpeeled fruits. Get the first recipe.

Thick apple and lemon jam at home: a simple recipe

From 1.5 kg of sour apples, 1.7 liters of thick jam are obtained.

Ingredients:

sour apples- 1 kg;
sugar - 1.5 kg;
lemon for juice and zest - 1/2 part.

Peel the fruit and cut into small pieces.

Do not remove the skin from apples, the skin contains pectin. It is necessary to remove toxins from the body and to create jelly-like substance characteristic of jam.

Put the saucepan with apples on the fire. Add 1 glass of water. Cook for 15-20 minutes, the fruits will become soft. Do you have a double boiler? Cook raiki over steam.

After 20 minutes, pour the water in which the apples were cooked into a glass. It will still come in handy. Grind boiled fruits with a blender. Set aside the puree.

Pour sugar into another dish. Are the fruits sweet? Add sugar in a one-to-one ratio. Pour the water into the granulated sugar, in which the fruit was languishing.

Cook the syrup until it thickens. Cooking time - 15-20 minutes after boiling over medium heat. The syrup will turn out to be light in color, not caramel. No need to digest. Stir the sweet syrup constantly.

Has the syrup become clear? Add 0.5 tbsp. tablespoons of freshly squeezed lemon juice or citric acid on the tip of a knife. The sugar will not crystallize. Chop half of the lemon from which the juice was squeezed into pieces. Add the zest to the syrup.

Lemon zest can be replaced with orange zest.

The readiness of the syrup can be checked as follows: take a drop of cooled syrup on your finger from the spoon that was used to stir the brew. Press the drop between your index finger and thumb. The sweetness lasts, transparent threads will appear between the fingers? The syrup is ready.

Gently pour the puree into the syrup. If you want to get a transparent jam at the exit, skip applesauce through a sieve.

Use a whisk and stir the puree and syrup until smooth.

Cook for 40 minutes to 1.5 hours, stirring constantly. On gas stove I recommend installing a divider.

Pour the hot contents into sterilized jars. We close the container with plastic or screw metal lids. The sweetness is stored at room temperature.

Delicious apple jam white filling with cinnamon: a recipe for the winter with a photo

Inexperienced housewives cook fruit for the winter by classic recipe... Have you got your hand filled? I suggest experimenting with tastes. Add cinnamon and vanillin to the jam.

Ingredients: cinnamon, vanilla sugar, granulated sugar, 1 glass boiled water room temperature.

Cooking process:

We wash White filling under running water, make sure the fruit is clean.

Cut the apples together with the skin into quarters, so it is easier to remove the core. Then each quarter is additionally divided into 3-4 slices.

Fill a blender container with fruit, add cinnamon, a bag of vanilla sugar and 0.5 cups of water. We turn on the blender.

Put the puree in a saucepan, turn on the gas to a minimum. We do not add fire during 15-20 minutes of cooking. Add granulated sugar to taste.

Apple jam is ready. We pour it into sterilized jars, roll it up for the winter.

Transparent pieces of apple jam in a multicooker Redmond 92

Make this recipe for jam if you don't like sugary-sweet jam. The sweeter the fruit, the less sugar.

Let's prepare:

peeled apples - 1 kg;
sugar - from 260 g to 0.5 kg to taste.

Peel the apples. Throw away the core of the crayfish, and put the peel in a saucepan, fill it with water and cook for 20 minutes.
Weigh the peeled apples. For 1 kilogram of apples, you will need up to 0.5 kg of sugar.
Put the pieces of fruit in the multicooker bowl. Pour the water in which the peel was languishing into a separate container. 150 grams of compote and pour into the multicooker bowl. Pour in the sugar.
We set the "Extinguishing" mode. Time - 1 hour.
After an hour, open the multicooker, mix the contents. Close the cover. Set the Baking program for 40 minutes. If you want to preserve the pieces of fruit during the stewing process, gently stir the contents 2-3 times. During this time, it will turn into jam.

You can transfer the apple jam to the prepared 700-gram jar. Turn the jar upside down until it cools. Bon Appetit!

Recipe for making apple-plum jam without thickeners

Ingredients:

sweet apples - 1 kg;
prunes - 2 kg;
granulated sugar - 2 kg.

Wash the prepared fruit. Peel the apples, remove the core with the seeds. Divide the plums into halves, remove the seeds.
Put the fruit for the jam into a saucepan, add the sand. Cook, stirring occasionally, for 60 minutes. Let the jam cool.
Using an immersion blender, grind the sweetness into a homogeneous mass. Cook for another half hour after boiling. Divide the jam into dry sterilized jars with screw caps.
Wrap the blanks for the winter with a towel for 5-6 hours. The jam is ready.

Delicious apple, pear and plum jam - lick your fingers

This recipe has mixed 3 different tastes, but from this the finished product turned out to be incredibly aromatic and tasty. If an unpretentious winter-hardy cherry plum plant grows on your garden plot, use the fruits to prepare a dessert for the winter.

Ingredients:

chopped green apples - 1 kg;
pears cut into pieces without cores - 1 kg;
pitted cherry plum - 1 kg;
sugar - 3 kg;
apples, pears, plums, put in an enamel basin.

Sprinkle the fruit pieces with sugar, mix. There is no need to add water. The fruit will give juice and will not burn if you turn on the stove to a minimum. Add fire as the juice is released. Cook after boiling for 20 minutes.

Remove the basin from the stove, let the jam stand until morning. Repeat the procedure in the morning. After 20 minutes of cooking, chop the fruit with a blender and cook for another 10 minutes.

Prepare jars in advance: sterilize and dry. Pour the jam into jars, close with dry screw caps. The jam will thicken in the cellar.

A simple recipe with apples, oranges, lemon and cinnamon

It's nice to receive a gift of a jar of fragrant, viscous jam with a rich orange flavor on New Year's or Christmas holidays. Enjoy cooking.

Ingredients:

sour apples of the Semerenko variety - 1 kg;
oranges - 1 kg;
lemon - 1 pc;
sugar - 800 grams;
cinnamon - 1 stick;
Imeretian saffron - 0.5 tsp.

By its structure, jam is a thick jelly-like product. Cooking it is much easier than jam, because here you do not need to try to preserve the structure of the fruit as much as possible, using a long infusion. Jams are prepared in one go.

You can use different fruits and berries, or choose one type of fruit. We will tell you how to cook using different tips and recipes.

Choosing raw materials

If you are interested in the information on how to cook, then the first question is probably related to the consistency of the finished product. A thick, viscous paste that spreads evenly on bread or is used in baked goods. - how to achieve this result at home?

Pay attention to the original product. It is best to use slightly unripe apples.

They contain more pectin, which is responsible for the density of the jam, since it is a gelling component.

Preparing apples

The fruits are washed and cut into small pieces. The cooking process will go much faster if you grate the apples. To remove the skin or not, decide for yourself. On the one hand, the peel contains useful vitamins, pectin is present. On the other hand, the skin may be too coarse, which will impair the appearance of the finished product. Such varieties as Antonovka or do not need additional cleaning, and the jam from them will turn out to be very tasty and aromatic.

How to make jam in syrup

Mix sugar (about 800 g) with water (half a glass is enough). Cook the syrup from the specified ingredients. The proportion is based on 1 kg of fresh fruit (chopped and peeled from the seed box). In order to cook apple jam at home, you need to put chopped (or grated) fruits into boiling syrup. Cook with jam for about 1 hour. Stirring constantly will reduce the risk of scorching. The resulting foam must be removed. By the way, the cooking time may differ slightly depending on the juiciness of the apples.

The classic version of pre-cooked fruits

For 1 kg of the main raw material, you need to take 1.1 - 1.150 kg of sugar. Before making apple jam, the raw materials are prepared the usual way, put in a cooking container, and boil for about 10 minutes with a little water.

Then sugar is added. The mixture must be carefully moved, brought to a boil and cooked, gradually increasing the strength of the fire.

Half an hour is enough to make a thick jam.

The finished product is laid out in jars and sealed.

with citric acid and cinnamon

Prepare the ingredients based on the portion indicated for 1 kg of the main raw materials: 3 cups of sugar (if you have, you can replace a third with cane sugar), 1 teaspoon each of cinnamon and citric acid, 3 cups of water.

The fruits are washed, cut into pieces or grated. The smaller the pieces, the faster the cooking process will take place. The main raw materials are covered with sugar, cinnamon is added.

Citric acid is pre-mixed in a small amount of water and combined with the ingredients.

If you like the recipe and want to make apple jam this way for the winter, heat the mixture over low heat. Stirring constantly will help to avoid scorching, which often occurs when cooking thick foods. The finished jam keeps its shape well and does not spread on the plate. Take 1 teaspoon of the product, put in a saucer. When cool, tilt the plate: the jam should stay in place. The product is ready to use and to further storage in banks.

Gourmet english recipe

This cooking method will certainly come in handy for those housewives who want to pamper their household with an unusual and delicious dessert.

So, 1.5 kg of the main raw material will need ginger and cinnamon (1 teaspoon each), 120 g of candied fruits, 0.5 kg of raisins, 0.7 kg of sugar, (90 g) and sherry (3 dessert spoons).

Before making apple jam according to this recipe, wash the apples, peel and cut into neat small wedges. The dishes in which the jam will be boiled are greased butter... Spread apples, raisins, pour 0.5 liters of water and boil the mixture for about 30 minutes. Next, you need to pour in the juice, add candied fruits, sugar and spices. We cook the jam for another 25 minutes, pour in the sherry and immediately put the product into prepared, warmed-up jars. We seal and store in a warm place. After a month, you can take out the jam and enjoy the unusual taste. Everyone will like this dessert.

Jam from apples-scraps

If this year the crop had to be harvested from the ground, then you can use our advice and also make a quick jam.

Wash the fruits thoroughly and peel (since they were collected from the ground, you do not need to leave the skin), cut into pieces.

For 1 kg of chopped apples, you will need 1 kg of sugar, 70 g of lemon juice. Spices (cloves, cinnamon or nutmeg) are added as desired in small amounts (0.5 teaspoon each).

Before cooking the apple jam, put the chopped fruits in a container, pour half of the sugar. The mixture must be left for a day in a dark, cold place for juice to appear. Ready mass heat over low heat, cool and pour the syrup into separate container... Apples are chopped in a blender or mixer. The syrup is cooked with the remaining sugar, spices and lemon juice, combine with boil for 12-15 minutes. The jam is ready to be capped. According to this recipe, an amazing dessert is obtained, which, due to the minimum heat treatment, has a rich aroma and taste of fresh fruits.

Apple jam in a slow cooker

Thanks to this method, you can quickly prepare a delicious finished product, saving the maximum amount of nutrients. For 1 kg of apples cut into pieces, prepare 500 g of sugar, 5-6 g of citric acid. If you are not sure that the product will turn out thick enough, a few minutes before stopping cooking, you can add gelatin to the jam (dissolve 6 g in 2 tablespoons of water).

Put apples into the multicooker bowl, add sugar and acid. After setting the "Baking" mode, heat the contents to a boil. After that we set the "Quenching" mode, cook for another 45 minutes. For the entire time, you need to mix the jam a couple of times. When the cooking session is completed, the finished product can be poured into cans, sealed and sent for storage.

Ready-made jams can be consumed with tea or used in baking.

Apples are necessary and useful for everyone. An amazing combination of taste and aroma with vitamins, acids, pectin and fiber can heal and improve the mood of everyone. The fruits of most autumn and winter varieties are well and long stored, without losing their properties, however, apple preparations for the winter have always been relevant and varied. They have a special taste, help in creating family culinary traditions save time and effort in the future.

SWEET APPLE PREPARATIONS FOR WINTER

The main apple preparations for the winter are desserts: jam, jam, marmalade. For them, cinnamon apples, anise, pepin saffron, simirenko, reneti and some others, even a very ripe Antonovka, are best suited. It is important that the apples are sweet, because sour fruits are easy to boil during cooking.

Apple jam

Traditionally, for jam apples are peeled and cut into slices no thicker than 2 cm. However, you can cook unpeeled apples either whole without a core (it is removed with a special tube), or cut into quarters. Apple jam as a preparation for the winter can be prepared in different ways.
Jam recipe ... Peel and chop 1 kg of apples, dipping the slices in acidified or salted water so as not to darken. Then rinse lightly, put in a colander, immerse in hot water for blanching for 5 - 10 minutes. Take out, put in cold water. From 3 glasses hot water from the blanching and 800 g of sugar, prepare the syrup and put the apples into it. Stand for 3 - 4 hours. Boil for 5 minutes and stand for another 8 hours. At the beginning of the second stand, add freshly brewed syrup from 0.5 kg of sugar and a glass of water. Repeat cooking another 1 - 2 times for 5 - 7 minutes. To keep the syrup liquid, at the very end, pour citric acid on the tip of a knife and stir. Refrigerate and pour into jars.
Jam recipe. Blanch the apples, peeled and chopped, (1 kg) and boil the syrup from this water in the proportion: 5 glasses of sugar and 2 glasses of water. Pour apples with it, stand for 4 hours and cook for 5 - 7 minutes 3 - 4 times until tender. If some of the slices are cooked before the rest, take them out and put them in a jar. For a strong aroma, add vanilla or citrus zest at the end.
Excellent harvesting in the winter - jam from paradise apples ... From 1 kg of apples, cut the twigs in half, remove the remnants of the sepals, wash and chop. Immerse in boiling water for 5 minutes, cool, and make syrup from this water: for 800 ml, 1.3 - 1.5 kg of sugar. Immediately pour apples over them, stand for several hours and cook the jam in several stages.

Jams

For apple preparations in the form of jams, there are no strict requirements for the variety and degree of ripeness. The final taste is controlled by the amount of sugar and the volume of water. But it is better to take apples with a sweet and sour or even sour taste.
Apple jam ... Peel 1 kg of apples and cut into small pieces, pour in a glass of sugar and pour 1.5 - 2 glasses of water, cook over low heat. When the apples begin to boil, add 2 cups of sugar and cook until tender, about 40 minutes. You can mix all the ingredients at once, bring to a boil and cook in one or several steps, but the apples must be boiled down for this to happen for sure, they are rubbed on a coarse grater.

We advise you to read: WHAT TO COOK FROM APPLES

"Five minutes" from apples

For this apple harvesting for the winter, there are exact proportions - 1 kg of fruit and 200 g of sugar, but you can also do it by eye. Apples should be taken of the same variety, then they will be ready at the same time. In a 5-liter saucepan, place the peeled and randomly chopped ripe and juicy apples... Pour 1 - 3 heaping cups of sugar, stir, cover and leave overnight for juice to appear. Then bring to a boil, cook for 10 - 15 minutes, transfer to hot sterile jars, roll up.

Apple blanks in the form of jam or five-minute have a wide range of uses; they can be both filling for pies or charlotte, and the basis of sweet and sour sauces.

Dessert apple preparations are most often made with sugar, but there is a recipe for mashed potatoes that can be prepared both sweet and natural.

Apple puree

Peel and chop the apples, add 2 cups of boiling water to 3 kg, cook for 10 - 20 minutes so that they are completely boiled. Quickly rub the hot mass through a colander, but better through a sieve, reheat for a couple of minutes, spread over hot dry liter jars, pasteurize in a water bath at 70 ° C for 30 minutes or sterilize for 15 - 20 minutes while boiling, roll up, turn over. To prevent the puree from darkening, put ascorbic acid, it slows down oxidation and lengthens the shelf life.

If there are a lot of apples, at the same time there is a volunteer or unripe and substandard apples of different varieties, it is worth making a real jam or exquisite marmalade as a blank from apples for the winter.

Apple jam

Weigh the finished unsweetened puree, put in a bowl for jam, heat to a boil. Cook for 5 - 10 minutes over medium heat to thicken a little, add 800 g of sugar per 1 kg of puree. After dissolving the sugar, increase the heat for an intense boil, stir all the time. Drop on a plate, the finished jam does not spread when cooled. You can check the readiness by temperature. If the thermometer is 106 ° C - the boiling point of the jam, everything is ready. Arrange in hot dry jars, cool for 1 - 2 days, when a film appears on the surface, cover with parchment and tie, or roll up like ordinary jam.

Marmalade

Applesauce marmalade ... For mashed potatoes, take sweet summer berries, pour the juice of sour berries and cook mashed potatoes, weigh it. Pour into a low saucepan, preferably a steel one, pour 600 g of sugar per kg of puree and cook, stirring all the time with a wooden or plastic spatula until the apple mass does not lag behind the bottom. Pour the mixture onto a coated dish or baking sheet and smooth with a knife. To sprinkle ground nuts or chopped candied fruits. When the marmalade dries slightly, roll up and cut.
Marmalade from baked apples ... Bake the apples in the oven, immediately rub quickly through a sieve and remove the skin and seeds, weigh. Put 500 g of sugar on 1 kg of ready-made apple mass, stir and cook until the marmalade is ready (if you run a spatula along the bottom, a groove will remain). Pour in a thin layer, chill, sprinkle with sugar and chop.

APPLE PREPARATIONS FOR WINTER - COMPOTES

For canned compotes take not quite ripe autumn or winter varieties with dense sour or sweet and sour pulp. It is better to put apples of only one variety in one jar, even, without flaws. Usually, the fruits are not peeled, but only quickly cut into large slices of the same size, the core is removed and, so as not to darken, they are dipped in a solution of citric acid, 3 g per liter, or salt, 20 g per liter, for no longer than half an hour.

Apple compote ... Put the prepared apples in a colander or a special basket, blanch for 5 - 7 minutes to displace air and prevent browning. Immediately transfer to chilled water for 2 minutes, drain, drain and spread over the jars, shaking them for a tight fit. Pour boiling syrup, 700 ml of water and 300 g of sugar, sterilize and roll up. For harvesting apples for the winter, a more popular option is when apples are poured with syrup, kept for 5 - 7 minutes, drained, boiled and poured again, immediately rolled up without sterilization and wrapped in a blanket for slow cooling.

Quick apple compote ... Wash thoroughly, cut quickly and immediately place in jars, just below the hangers. Pour 2/3 cup sugar on liter jar, pour boiling water over, sterilize and roll up. The syrup turns out to be quite sweet, but in winter it can be diluted with water or fruit drink.

To add decorative effect to apple blanks in the form of a compote, berries with an intense color are added to them - black currants, cherries or dark plum without pits, and red currants or gooseberries can be flavored. The amount of sugar does not need to be changed.

APPLE PREPARATIONS FOR WINTER - SEASONING FOR MEAT AND FISH

The versatility of the apple is such that it can be the main component, the soloist, not only in sweet desserts, but also in appetizers and seasonings. The number of recipes for apple snacks is quite large.

Apple seasoning ... Peel and chop 5 kg of sour, slightly unripe apples, boil in a saucepan with a small amount of water, rub through a sieve. Transfer the puree to a low saucepan. Chop 300 g of garlic and 100 - 300 g of parsley, coriander, dill and celery each, 800 g in total. Peel and finely chop 500 g of sweet pepper. Put everything in mashed potatoes, salt and sugar to taste, about 2 - 3 tbsp each. l. Cook for 10 - 15 minutes, put the hot seasoning in hot and dry jars, sterilize and twist.

Apple seasoning with horseradish ... 4 kg of apples, a glass of garlic cloves and 400 g of horseradish, peel, chop, grind with a meat grinder, season with 3 tbsp. l. salt and 2 tbsp. l. Sahara. Mix everything very well, put in clean jars, put in the refrigerator.
Apples and lingonberry seasoning. Bake 1 kg of apples and puree. Dip 1 kg of berries in boiling water for a couple of minutes, drain and put in mashed potatoes. Season 1 - 2 tbsp. l. sugar, add 4 cloves and a piece of cinnamon. If the mixture is very thick, pour a glass of water. Cook for 25 - 30 minutes, stirring, put in small jars, sterilize for 20 minutes and roll up.

URINE APPLES

Urination is an old method of harvesting apples. The easiest option is to soak together with cabbage in a barrel, when apples and cabbage with carrots are laid in layers, the brine is made according to the recipe sauerkraut... But you can cook them separately. To do this, you need to choose plucked (not falling) apples without defects in autumn or winter varieties and let them lie down after picking for 2 - 3 weeks, so that they “reach”, and part of the starch turns into sugar.

Blank pickled apples ... Wash the apples and place them in thick layers in a large enamel saucepan, feet up. At the bottom of the pan and between the layers of fruits, put leaves of currant, mint, cherry, raspberry, but preferably straw of rye or wheat. Cover the top layer with leaves, then with a boiled canvas, then put a wooden circle and bend. For brine: 15 g malt or 20 g rye flour shake in water so that there are no lumps, boil up to a liter with boiling water, boil, stand, add 50 g of sugar and 15 g of salt. Pour over the apples and leave at 10 - 15 ° С for 10 - 12 days, make sure that the apples are completely drowned in the liquid, top up if necessary. Then rearrange to a cold place, store until next harvest.

Pickling apples

Pickled apples are another type of apple preparation for the winter. Cut ripe apples without defects into 2 - 4 pieces, remove the core. Peel off the coarse skin, you can leave the thin one. Blanch at 85 ° С for 5 - 7 min, pour over cold water, put in the jars as tightly as possible, add cloves, allspice, a piece of cinnamon. Pour marinade at the rate of 1 liter of blanching water, 4 glasses of sugar, 160 g of 9% vinegar. Sterilize and roll up.

Obviously, apple preparations for the winter are not limited to these recipes. You can make wine or juice, and from the "waste" make a puree or filling for pies, which is frozen in plastic containers. It will noticeably speed up and simplify the multicooker process. Any apple preparations will help preserve everything that nature has given us for health, benefit, economy, pleasure, and for festive summer memories!

Let me tell you how to make apple jam - a delicious sweet treat for the winter. Such a dessert turns out to be very tender, thick, moderately sweet and sunny-radiant. For breakfast, you can serve it with pancakes or pancakes, make a sandwich from white bread with butter and jam. My kids just love homemade apple jam and this is not surprising - it's delicious!

It must be said that the peculiarity of this apple jam recipe is that we will not cook it with simple, but with gelling sugar. Due to this time heat treatment shrinks many times - just 2 minutes from the moment you add sugar. As a result, applesauce is not digested, and the original color and taste of fresh apples is preserved.

In addition to white granulated sugar, the gelling sugar contains pectin and lemon acid... Pectin is a natural thickener, gelling agent that is obtained from plant materials (usually fruits). Thanks to its properties, jam and jams thicken much faster, thereby ready meals more flavor, aroma and health benefits are retained.

From the specified amount of ingredients used, a little less than 2 liters of aromatic and delicate apple jam is obtained. After a few days of storage, the jam acquires the required consistency: it stabilizes, becomes very thick, gelates well and retains its shape.

Ingredients:

Cooking the dish step by step:

The recipe for apple jam for the winter includes only 2 ingredients - apples and gelling sugar. Note that this sugar, which contains pectin (a natural thickener), I have in a 1: 1 concentration. In other words, 1 kilogram of sugar is used for 1 kilogram of fruit. There are also other types - 2: 1 and 3: 1 - with them, apple jam, prepared according to this recipe, will turn out to be less sweet, but at the same time more liquid.

Apples for jam can be used of absolutely any kind - even sweet, even sweet and sour, even sour. Simply, the more acid there is in the fruit, the less the pulp will darken and, as a result, the finished jam. My apples are sweet and sour, dense and juicy, so the jam turned out to be a light, delicate sunny shade. Wash the fruit, remove the skin and cut out the seed pods. Cut the pulp itself into small slices and put it in a bowl of a suitable volume (I have 4 liters). I give a lot of apples already prepared.

We put the pan on medium heat and simmer under the lid, stirring, until the apples are soft - about 15 minutes. If the fruits are not particularly juicy, I advise you to add a little water (about a glass, no more), otherwise the apples will simply stick to the bottom and walls of the dishes ... When the wedges are soft and clear, you can punch through them with a blender if you want a completely smooth apple jam. I love it when small pieces come across in the dessert, so I just mashed the soft apples a little with a mashed potato crush.

Without stopping to stew the apple mass, pour gelling sugar into it in a thin stream. At the same time, it is important to stir the contents of the pan all the time so that the pectin contained in the sugar does not go into lumps. I removed the pan just to take a photo.

The sugar will dissolve very quickly and the fruit mixture will become quite runny. From the moment the sugar crystals are completely dissolved, cook the apple jam for no more than 2 minutes, stirring constantly. As you cook for longer, the pectin will lose its gelling properties. This completes the preparation of apple jam - quickly, right?

Pour ready-made apple jam into pre-prepared jars. Each hostess has her own favorite method, and I do it in microwave oven- I wash my cans in a soda solution, rinse them and pour about 100 ml of cold water into each one. I steam it in the microwave at the highest power for 5 minutes each. I boil the lids on the stove for about five minutes too.

Then we roll up (or tighten with screw caps) the cans.