Apples are delicious not only fresh, but also as a base for homemade preparations. For example, you can make jam from them, which will be good in itself, and also as a filling for pies.
It is necessary
-
- For a basic jam recipe:
- 1 kg of apples;
- 1 kg of sugar;
- 1 tsp citric acid.
- For raisin jam:
- 1 kg of apples;
- 300 g raisins;
- 500 g sugar;
- 1 lemon;
- 1 tsp cinnamon;
- 1 tsp ground ginger;
- 3 tbsp white wine.
Instructions
Step 1
Try the simplest recipe for jam. To do this, peel the apples, cut in half, remove the core and chop the pulp into small pieces. Pour 1 glass of water into a saucepan, add apples and citric acid. Bring water to a boil, then add sugar. Cook the mass, stirring constantly, for half an hour or forty minutes. The jam should be fairly homogeneous. Readiness can be checked by consistency. Put jam on a plate - it shouldn't run.
Step 2
In the meantime, sterilize the jars by keeping them in boiling water along with the lids for at least 10 minutes. Let them dry and fill them with jam. Close them with tin lids and a seamer. Store the finished dessert in a cool, dark place, such as a cupboard, and after opening the jar in the refrigerator.
Step 3
Make jam with additives. To do this, in the same way as in the first case, chop the apples. Place them together with the raisins in a saucepan, preferably with a non-stick coating. Pour in three glasses of cold water. Cook the mixture, stirring regularly, for half an hour. After that add ground cinnamon and ginger powder, mix, add sugar. Also, lemon juice and the zest of the same fruit in a small amount can give an additional taste. Cook the mixture for another 15-20 minutes over low heat. At the end of cooking add dry white wine. Pack your dessert in sterilized jars. It is advisable to use it not immediately after preparation, but to let it brew for several weeks.
Step 4
If you want to achieve a completely homogeneous jam consistency, and your chosen apple variety does not boil, grate the fruit before cooking. Cook it already in this form. But in this case, the cooking can be reduced by 10-15 minutes. The main thing is that the sugar has time to completely dissolve, and the water has partially evaporated to thicken the dessert.
