Proven recipes for making apple jam for the winter will help you treat your loved ones with delicious pastries and toasts all year round with the addition of such a healthy and tasty apple jam.
Apple jam for the winter in a slow cooker - a recipe with a photo
The most common jam, cooked in a slow cooker, from garden apples. From the specified amount of ingredients, a 700 gram can of jam and one serving per sample is obtained.
Ingredients:
- A kilogram of apples;
- 500 grams of sugar.
How to make jam step by step:
Wash the apples thoroughly, cut into 4 pieces and remove the seed box.
Now you need to soften the apples. You can use a double boiler, or the "quenching" mode in a multicooker. Lay out the apples and add 2 tablespoons of water. Simmer until soft.
Use a blender to puree the apples.
Set to Steam and bring the applesauce to a boil. Then set the temperature to 110 degrees in the “Multi-cook” mode. Simmer for half an hour with the lid closed. Open the lid, stir with a clean spoon and reduce the temperature to 95 degrees. Timed another half hour.
Arrange the apple jam in sterile jars and seal with lids. If you think it is too runny, keep in mind that it will thicken very much when it cools.
Quick apple jam in the oven
This jam doesn't need to be mixed. For cooking, you need a saucepan with a thick bottom.
Ingredients:
- A kilogram of apples;
- A kilogram of sugar;
- A pinch of ground cinnamon.
Preparation:
Peel the apples and seeds, cover with sugar and add cinnamon. Grind with a blender in mashed potatoes, or pass through a meat grinder.
Preheat the oven to 250 degrees and put the applesauce in it.
Wait for it to boil and boil for a couple of minutes. Pour jam into jars immediately, it is suitable for long-term storage, despite the speed of preparation.
Jam from apples and plums for the winter
If you use sour plums to make your jam, add 100 grams of sugar. Chilled apple-plum jam is very dense in consistency, similar to marmalade.
Ingredients:
- A kilogram of plums;
- 500 grams of apples;
- A kilogram of sugar;
- A teaspoon of cinnamon.
Preparation:
Rinse plums and apples thoroughly. Cut each plum in half and remove the pit. Apples also need to be peeled from seeds. Do not touch the peel. Cut the apples into freeform pieces.
Pour in sugar, stir and leave for an hour.
Add cinnamon, place a saucepan with apples and plums over medium heat, heat to a boil. Stir until the sugar is completely dissolved. Then reduce the gas and cook for 30 minutes, stirring occasionally.
Cool the mixture slightly and rub through a sieve to get rid of the skins of plums and apples.
Boil the jam again and simmer for 2 minutes. Pour into sterile jars.
Pumpkin and apple jam
Only bright yellow pulp is used to make jam. Seeds, peel and fibrous part are removed, it is unusable. Only sweet varieties are taken for jam.
Ingredients:
- A kilogram of sugar;
- A kilogram of peeled apples;
- A kilogram of peeled pumpkin;
- One medium lemon;
- 400 ml of water.
Preparation:
Peel the pumpkin and apples. Cut into large cubes. Pour boiling water over and cook until apples and pumpkin are tender.
Wash the lemon thoroughly and remove the zest with a fine grater. Squeeze out the juice.
Add lemon juice, zest and sugar to pumpkin and apples. Cook, stirring occasionally, until the sugar is completely dissolved.
Puree the mixture with a blender and simmer for 40 minutes over low heat.
Apple jam with oranges
Especially delicious apple jam for citrus lovers.
Ingredients:
- 2 kilograms of apples;
- 300 grams of oranges;
- A kilogram of sugar;
- 250 ml of water.
Step-by-step cooking recipe:
Wash apples, peel and cut, cut into wedges. If the apple variety is one that boils well, cut them into 4 pieces.
Wash the oranges, remove the zest with a grater, without touching the white part. Peel oranges, free from seeds and films, cut. Or simply squeeze out the juice and strain it through a sieve.
Pour the apples with a glass of boiling water and leave under the lid for half an hour to infuse.
Add sugar, zest and orange juice to the apples, stir. Put the pot on fire and let it boil. After boiling, immediately reduce the gas to a minimum and simmer the apples, uncovered, for an hour, stirring every 10 minutes. Apples should be cooked in puree without chunks. If the pieces remain, beat with jam with a blender 10 minutes before readiness.
Jam from apples with carrots
Incredibly beautiful sunny color. Even adding pumpkin doesn't make apple jam that bright.
Ingredients:
- 1, 2 kg of sugar;
- 1 kg of carrots;
- A kilogram of sugar;
- 1 lemon;
- 400 ml of water;
- Half a teaspoon of cinnamon
- Optionally add half a teaspoon of ground ginger.
Preparation:
Peel and grate the carrots. Pour in a glass of water and add a glass of sugar. After boiling, simmer for 50 minutes over low heat.
Peel and seed apples, cut into small pieces of arbitrary shape. Remove the zest from the lemon with a fine grater and add to the apples. Squeeze the juice out of the lemon. Send apples, zest and lemon juice to carrots, pour out remaining water, add sugar. Add cinnamon and ginger. Stir. Cook for about 20 minutes, until the apples are tender. After softening the apples, mix the whole mass with a blender in mashed potatoes. Cook for another 15 minutes and pour into jars.
Jam from pears and apples for the winter
Take pears only fully ripe, without traces of damage.
Ingredients:
- A kilogram of apples;
- A kilogram of pears;
- A kilogram of sugar;
- 1 lemon.
Preparation:
Peel apples and pears from seeds and weigh. The prepared raw material should be exactly 2 kilograms. If the apple you are using to make the jam is sour, add 200 grams of sugar.
Grind apples and pears with a blender in mashed potatoes, or pass through a meat grinder. Remove the zest from the lemon and squeeze the juice. Add to the puree along with the sugar. Put on fire and wait until it boils. Reduce the gas to a minimum and cook, stirring occasionally, for 30 minutes.
Simple apple jam
For this recipe, apples of the "White filling" variety were used. The total cooking time is 60 minutes, three jars of jam with a volume of 0.5 liters come out.
Ingredients:
- 2 kg of apples;
- 800 grams of granulated sugar;
- 500 ml of purified water.
How to make delicious homemade jam:
First, wash the apples, peel them and cut them in half. Cut out the seeds. Do not throw away the cleanings, they will be useful to us for making jam.
Cut the apples into wedges. The finer they are cut, the faster they boil. It is enough to cut the white filling into 4 parts.
After the apples are peeled from seeds and peels, their weight should be 1.5 kilograms. If you get more, remove the extra apples so that the ratio of the ingredients is not disturbed.
Sprinkle the sliced apples with sugar and stir.
Fill the apple peel with half a liter of water. Boil over high heat after boiling for 15 minutes. Then take a sieve and strain the broth. Measure out 200 ml and pour over the apples with sugar.
Place the pot of apples on the stove. Average fire. Cook, stirring occasionally, until the sugar is completely dissolved. Remove foam that will appear during cooking with a spoon immediately. After the sugar has completely dissolved, reduce the heat to low and continue to cook for 20 minutes, stirring occasionally. You do not need to close the lid. The apples will boil very hard and will look like mashed potatoes with chunks.
Take a hand blender and mash the boiled apples. Then return the pan to the stove and cook, stirring occasionally, for another 30 minutes to achieve the desired consistency. You can check the readiness of the apple jam by dropping the jam on a clean saucer and tilting it. If the mass does not drain, then the jam is ready. After cooling, it will become even thicker.
How to sterilize jars, bottle and store apple jam
- Wash the jars thoroughly with baking soda, mustard or laundry soap. Do not use chemical dishwashing detergents for washing. The same laundry soap is absolutely environmentally friendly, safe and will wash cans just as well.
- Use only a new sponge for cleaning jars and lids. It is important to exclude the ingress of germs so that the jam does not spoil.
- Sterilize thoroughly washed jars in the oven or microwave. These methods are more preferable, since the ingress of moisture is unacceptable when preserving jam.
- Put wet cans in the oven and set the temperature sensor to 120 degrees. When the oven with cans is warmed up, timed 15 minutes. Do not put jars in a hot oven, they will burst.
- Oven lids can be sterilized only with iron ones without rubber bands.
- Lids cannot be sterilized in a microwave oven at all. You will have to boil the water and lower the iron lids in it for 3 minutes, and then dry it on an ironed cotton towel.
- In a microwave oven, sterilize the jars at maximum power for 5 minutes.
- Do not close apple jam in jars of more than 1 liter, as the shelf life of open jam under a plastic lid in the refrigerator is no more than 1 week.
- The ideal option is to roll the jam into 0.5 liter jars.
- Cold jam can only be covered with plastic lids. Store in refrigerator for up to 3 months.
- Pour jam into jars immediately after cooking. Seal with airtight lids.
- All cans must be turned upside down and covered with a blanket. Leave at room temperature for a day.
- Then take the jars for storage to the pantry, where there is no sunlight and temperatures from 3 to 15 degrees.
- Properly prepared and rolled jam can be stored for up to 24 months.
Helpful hints:
- Good jam is obtained only from ripe apples. For jam, you can use carrion and apples that are ripe.
- Never use spoiled apples. Cut out the darkened areas along with some of the white flesh.
- The variety also plays a big role. There are varieties such as Pepin saffron, they do not boil at all. The best varieties for making jam are Antonovka and other late varieties of apples.
- Don't buy imported apples. From them, the jam turns out to be tasteless, since they are loose.
- If you do not want to cut off the peel from the apples, cut them into slices, and after heat treatment, grind through a sieve. It takes longer, but there is less waste.
- Cook apple jam in a thick-walled saucepan. Stainless steel cookware works best. Cast iron can be used. Enamelled and aluminum cookware is not suitable.
