Apples are not only healthy and tasty - this fruit does not cause allergies. It can be consumed fresh or harvested for the winter. To do this, you can choose different methods.
You can make many delicious preparations from apples - jam, jam, jam and so on. Many housewives prefer to make jam - it is not difficult to cook it, with some skill you can use sugar more economically than for jam. The resulting product is used both for sandwiches and for baking; cottage cheese, pancakes and pancakes are eaten with it.
Preparing fruit for cooking jam
There are no big differences in the recipes for fruit preparations - the ingredients may change in the composition, but heat treatment is always required. As a rule, apples are boiled with sugar, sometimes lemon is added for sourness or berries in order to diversify the taste.
To get a liter of apple jam, you need 1 kg of apples and 0.5 kg of sugar. Its quantity can be increased or decreased, depending on the taste of the selected fruit variety and on how you want to get the initial product.
You can choose any variety of apples. Prepare them before cooking. The fruits are thoroughly washed, cut into quarters, then the core, tail and seeds must be removed. The peel is optionally cut or left intact - it contains useful vitamins. It is better to remove it from apples bought in a store.
How to cook apple jam
Before cooking apple jam, the prepared fruits should be softened. To do this, you can choose one of the following methods:
- Pour the prepared apples into the multicooker bowl, set the "stewing" mode. Bring the fruit to softness.
- Using a double boiler. Load the apple slices into the compartments, steam for 20 minutes.
- Pour water into the bottom of a saucepan, put pieces of apples, close the lid. Turn on the minimum heat on the stove, simmer until soft. The mass must be mixed from time to time.
After softening, the fruits must be mashed. They are crushed with a pusher or blender, you can rub through a sieve. For apples that have not been skinned, the latter method will not work.
Fold the resulting puree into a suitable container for subsequent cooking. Turn on a small fire under it, wait for the mass to warm up, and add sugar. You need to cook for about an hour. Stir the mixture regularly in a saucepan. After an hour, it will still be liquid, but this is normal - the jam thickens as it cools. You can then put it in the refrigerator - it will be even denser.
While the jam is cooling, it is necessary to sterilize the cans and lids for it. If the mass is intended for long-term storage, it should be laid out hot, then tightened with lids. The closed jars are covered with a warm blanket or thick towel, left to cool completely at room temperature. Then you can put them away for storage in the cellar or pantry.
