Healthy and tasty apple jam will be an excellent dessert for tea or pie filling in winter. You can diversify the usual apple jam with dried fruits, nuts, caramel and other additives.
It is necessary
-
- For apple jam with dried apricots:
- - 1.5 kg of apples;
- - 1.5 kg of sugar;
- - 1 glass of dried apricots;
- - juice of 1 lemon;
- - 1 glass of water.
- For apple and almond jam:
- - 2 kg of apples;
- - 2 kg of sugar;
- - 2 tbsp. l. peeled almonds;
- - zest from 3 lemons;
- - 2 cm of ginger root;
- - 2 glasses of water.
- For apple caramel jam:
- - 2 kg of Antonov apples;
- - 800 g of sugar;
- - 1 lemon;
- - 100 g of cognac or rum.
- For Paradise Apples jam:
- - 1 kg of small apples (3-4 cm in diameter);
- - 1 kg of sugar;
- - 0.5 cups of water.
Instructions
Step 1
Apple jam with dried apricots
Rinse dried apricots, cover with boiling water for a few minutes and cut into small pieces. Wash and peel the apples, then remove the core. Cut the pulp into cubes and drizzle with lemon juice.
Dissolve sugar in water and simmer for 10-15 minutes. Place apples and dried apricots in sugar syrup and bring to a boil. Remove from heat and cool to room temperature. Bring the jam to a boil again. Reduce the fire and cook for half an hour. Don't forget to skim off the foam. Pour the hot jam into sterilized jars.
Step 2
Apple jam with almonds
Wash the apples, remove the seeds and cut into wedges. Peel and chop the ginger root. Transfer apples and ginger to a large saucepan and top with sugar. After 6-8 hours, pour in 2 glasses of water. Put on low heat and simmer after boiling for 5 minutes. Leave it on for 10-12 hours. Reboil the jam for 15 minutes. Add grated lemon zest and keep on fire for another 5 minutes.
Chop the almonds and fry for 3 minutes in a skillet without oil. Pour nuts into hot jam, stir, place in sterilized jars and cover with lids.
Step 3
with caramel
Peel the apples and cut out the seed pod. Cut the apples into cubes and squeeze the lemon onto them. Dissolve 200 g sugar in 1/3 cup water. Put the mixture on fire and cook, stirring constantly, until the sugar turns yellow. Remove from heat immediately, add apples and remaining sugar and stir. Put the apples on a small fire. Cook the jam 40 minutes after boiling. Pour in alcohol (rum or cognac), stir, pour into glass jars and roll up.
Step 4
Jam "Paradise apples"
Go through the apples - only ripe, not wormy and not broken fruits are suitable for jam. Rinse the apples in running water. The core and cuttings should not be removed. Use a needle or toothpick to prick each fruit in several places.
Put the apples in an enamel bowl, cover with sugar, pour in half a glass of water and bring to a boil. Leave it at room temperature overnight. Then boil the apples again for 5 minutes and leave for another day. Cook the apples the third time in the syrup, simmering for about 10 minutes. Scald the jars with boiling water and spread the apples over them, pour the syrup. Cap, wrap and cool.
