Features of the choice of fruits for harvesting for the winter. TOP-9 step-by-step recipes for delicious apple jam - classic, with citruses, strawberries, plums, bananas, spices, condensed milk. Video recipes.
Apple jam is a delicious preparation for the winter, which can be smeared on toast, eaten with fresh bread and tea, used for making various pastries - pies, pies, rolls and buns. Perfectly complements pudding, pancakes and cheesecakes. However, this delicacy is not only tasty, but also very useful, because, unlike store-bought jams, it is devoid of any preservatives, thickeners and emulsifiers. And if you add a little spice during cooking, you get an oriental jam with a burning taste, which warms well in the cold season.
Features of making apple jam for the winter
Before making apple jam, you should select the fruits. Any will do - small, not very beautiful, wrinkled, broken, with minor damage. They can be cut with a knife. However, frankly overripe and rotten, of course, should not be taken.
You can use apples of any variety and ripeness, soft or unripe, the amount of sugar is regulated during the cooking process. If the fruit is very sweet, add a little citric acid or citrus - half a lemon or an orange. However, it is better to take sweet and sour varieties so that the finished product does not turn out to be sugary.
If desired, various spices are added to the applesauce, traditionally cinnamon, cloves, anise, star anise, allspice, cardamom, vanilla. You can add an alcoholic accent by adding a little rum or liquor. Fresh mint will help you get a new taste.
Regardless of the recipe for apple jam, the technology for its preparation is about the same:
- Selected fruits must be thoroughly washed, especially if they are not homemade, but bought in a store, remove all damaged, broken, rotten and wormy areas, cut into quarters and take out the seed pods. Do not throw them away: boil for 10 minutes, the result is a fruit mass with a high content of pectin, which is suitable for thickening applesauce. It is not at all necessary to remove the skin; it also contains a lot of pectin.
- Grind apple slices into small pieces and add to a saucepan with a thick bottom. The wider the container, the more intensive the evaporation of the liquid will occur.
- Pour apples with water in a minimum amount. It is needed only at the beginning of the heat treatment of fruits, otherwise they will immediately burn. After 5-7 minutes, the apples will let out a sufficient amount of juice.
- Place the pot on the stove and bring the contents to a boil over high heat. Then we reduce it and boil the apple pieces until softened.
- When ready, remove the peel by rubbing the fruit through a sieve or colander with small holes. If you cut the skins during the preparation phase of the fruit, beat them with a hand blender or mince them for applesauce.
- Put the fruit mass back into the pot, cover halfway with the lid and place back on the stove. How much to cook apple jam depends on the variety and juiciness of the fruit, but the difference will be no more than 20 minutes.
- The boiling process is long and laborious. Stir the applesauce constantly or it will quickly burn to the sides of the pot. If you need to get somewhere, be sure to turn off the heat and continue making apple jam when you return. As a result, you need to boil the puree at least 2 times. But due to prolonged evaporation of moisture, the mass is gelled without the addition of thickeners.
- If you want to make a thick jam from apples, which can be cut with a knife after hardening, at the end of cooking, turn the heat to maximum and continuously stir the contents of the pan, evaporating the remaining liquid.
- When the mashed potatoes begin to move away from the walls of the container, leaving grooves that fill with the fruit mass very slowly, you can turn off the stove. The apple jam is ready!
If you plan to save the workpiece for the winter, it should be spread out in jars while hot. We wash them in a soda solution and steam them for about 5-7 minutes in the microwave at high power, filling them with cold water. Boil the lids for seaming cans on the stove for 5 minutes.
Fill the prepared container with boiling jam, roll up the lids and turn it upside down. Remember to carefully wrap the jars with a warm blanket or blanket. We leave them in this form until they cool completely, and can be rearranged for storage in a dark cool room - a cellar or basement.
TOP 9 apple jam recipes for the winter
A thick, dense apple jam, as my grandmother once cooked, is very simple to make, and you can use a variety of fruits - small, beaten, crumpled, "second grade", they are quite inexpensive. But, nevertheless, the preparation turns out to be insanely tasty and aromatic.
Classic apple jam
Apple jam is an ideal filling for homemade baked goods, as it does not spread and holds well inside, and is a complete treat that is great for breakfast or afternoon tea with a slice of fresh bread. And for making jam from apples, only three ingredients are required - apples, granulated sugar and water, the amount of which can be reduced depending on the juiciness of the fruit.
- Caloric content per 100 g - 197 kcal.
- Servings - 3 cans with a capacity of 0.5 L + 300 ml
- Cooking time - 3 hours
Ingredients:
- Apples - 2.5 kg
- Sugar - 800 g
- Water - 400 ml
Step by step preparation of the classic apple jam:
- Fruits must be washed, cut out spoiled and wormy places, remove the stalks. But the skin does not need to be removed.
- Cutting the apples in half, we take out the seed pods. We put them in a small saucepan and simmer over medium heat to get a mass with a high content of pectin for thickening the applesauce. It is enough to boil for 15 minutes for the seed pods to become transparent.
- At this time, finely chop the apple slices into pieces and pass through a meat grinder. You can also grind them on a coarse grater.
- Put the mass to simmer on a low heat.
- Place the boiled seed pods on a sieve and squeeze out using a spoon.
- Add them to the saucepan where the apple jam is boiling.
- Next, send 200 g of sugar and stir so that the pieces of fruit do not stick to the walls of the dishes.
- Cook the apples until tender. Cooking time depends on the juiciness and type of fruit. If the water has evaporated, add a little more.
- At the next stage of cooking apple jam, step by step, the pieces of fruit should be mashed using a hand blender. You can also rub the mass through a sieve so that the finished applesauce does not contain even small inclusions of fruit.
- Pour the remaining sugar into the fruit mass and send on to cook, half covering with a lid. Gradually, during the boiling process, the contents of the pan will decrease in volume.
- When making thick apple jam at home, it is important to stir the puree all the time, as it will gurgle and burn a lot. If you need to leave, turn off the heat.
- To boil the mass well, make a high heat at the end of cooking and stir steadily. When the mashed potatoes begin to move away from the walls of the pan, keep their shape, if you turn it over with a spoon, the product is ready, you can roll apple jam for the winter.
- To do this, fill pre-steamed jars with the finished product, screw the lids, turn upside down, wrap them up with a blanket and leave in this form until the workpiece has completely cooled down.
- Then store it in a cool place such as a basement.
Note! A couple of days after it has cooled completely, the apple jam becomes very thick, and you can cut it with a knife.
Apple jam with cinnamon
This is a fragrant delicacy for tea, coffee, milk, an original cake decoration, as well as a filling for various pastries - pies, pies, buns. And the best thing is apple and cinnamon jam on cold winter evenings! To make it amber, take red fruits.
Ingredients:
- Apples - 1 kg
- Water - 1 tbsp.
- Sugar - 3-4 tbsp.
- Cinnamon - 1/2 tsp
Step by step preparation of apple and cinnamon jam:
- Initially, the fruits need to be washed well, cut off the ugly, wormy places, remove the core and stalks. We do not remove the peel, it gives the finished product an amber color, and it also retains many useful substances and pectin.
- Further, according to the recipe for apple jam at home, you should chop the fruit into slices, pour a glass of water and boil for 15 minutes. Then knead the mass using a spoon and wipe it through a mesh colander.
- We send the resulting puree back to the fire and boil for another 15 minutes. Then we add sugar to the apple jam, focusing on the variety and your taste: for sweet fruits, 3 tbsp is enough, for sour ones - more.
- After adding sugar, mix the workpiece thoroughly and cook for another half hour.
- 10 minutes before cooking, add cinnamon to a saucepan and mix thoroughly.
- After making apple jam at home, fill steamed jars with it, seal, turn the lids down, wrap and leave as it cools.
- Now you can store the workpiece in a cool place.
Note! From the specified number of ingredients, about 0.7 liters of thick apple jam comes out, which is perfectly gelatinous.
Apple jam with oranges
This is a well-known delicacy that has a new original flavor, which is revealed in a special way in baked goods and desserts. But it also sounds good in sweet sandwiches with fresh bread. This apple jam is prepared in a slow cooker, but you can also cook it the old fashioned way - on the stove.
Ingredients:
- Apples - 1 kg
- Orange - 1 pc.
- Brown sugar - 1 tbsp
- Water - 1, 5 tbsp.
- Ground cinnamon - 1/2 tsp
Step by step preparation of apple jam with oranges:
- First, you need to thoroughly wash the fruit, cut off spoiled, bruised and wormy places, remove the peel, remove the stalks and core.
- Cut the prepared fruits into small pieces, send them to the multicooker bowl, fill them with water and cook in the "Baking" mode for half an hour.
- At this time, set the fruit peel to boil, pouring a glass of water for 20 minutes.
- Peel the orange, remove the zest, it will also be needed for making apple jam. Squeeze out the juice.
- Next, fold the fruit peel into a colander and squeeze it out with a spoon to remove excess water. It contains a lot of pectin, which contributes to the rapid thickening of the jam.
- When the apples are done, puree them using a blender.
- Add cinnamon, sugar, orange zest to the fruit mass. Pour in orange juice and apple peel decoction.
- Stir well and continue to cook the apple jam for the winter, setting the Bake setting to 1 hour.
- Fill sterile jars with hot food. Roll them up with lids, turn them upside down, wrap them up in a warm blanket and leave until they cool completely.
- Store the workpiece in a cool place.
Note! The specified amount of ingredients is enough to make 500 g of delicious apple jam.
Apple jam with lemon
According to this step-by-step recipe, apple jam is moderately thick without a thickener. A light citrus aroma will add an original touch to any baked goods and desserts. Fruit can be of any kind, even the smallest.
Ingredients:
- Apples - 3 kg
- Sugar - 2 kg
- Water - 1.5 l
- Lemon - 1 pc.
- Citric acid - 0.5 tsp
Step by step preparation of apple jam with lemon:
- First you need to wash the apples, remove the damaged and wormy places, the stalks and take out the core, cutting into 4 parts. You can not cut the peel, then quickly rub the apples through a sieve to remove it. In addition, it contains a lot of pectin, which thickens fruit puree well.
- Grind the fruit into small pieces, fill with water and set to cook, making the fire slow.
- Before making apple jam, wash, peel and chop the lemon. You can also grind it into a coarse grater.
- Add the chopped citrus fruit to the saucepan to the apples.
- Cook the fruits together over low heat for half an hour, until they are tender. Do not forget to stir the workpiece periodically, otherwise it will burn to the walls.
- At the next stage of making apple jam for the winter at home, we pass the pieces of fruit through a sieve when they cool slightly.
- Then add sugar to the puree and cook.
- Pour citric acid into the contents of the pan and boil the workpiece for another 20 minutes until thickened. Stir constantly, otherwise the apple mass will stick to the sides of the container.
- At this time, steam the jars and boil the lids.
- After the apple jam is cooked, let it cool slightly and fill the prepared container with the finished product. Roll up the cans with lids, turn upside down and wrap them up using a warm blanket.
- In this form, leave the workpiece until it cools completely, and then store it in the basement.
Apple jam with banana and rum
This recipe for homemade apple jam with a very delicate taste and a light spicy note will appeal to the most sophisticated gourmets. From the specified number of ingredients, you will get 3 jars of tasty blanks for the winter.
Ingredients:
- Apple - 4-5 pcs.
- Banana - 2 pcs.
- Sugar - 350 g
- Lemon - 0.5 pcs.
- Rum - 2 tablespoons
- Water - 100 ml
Step-by-step preparation of apple jam with banana and rum:
- At the first stage, thoroughly wash the fruits, cut off the damaged areas and skin, remove the stalks, take out the seed pods, cutting the fruit into 4 pieces.
- Chop the slices into small pieces and send to the saucepan.
- Before making apple jam at home, wash the lemon, peel it and squeeze out the juice. It needs to be added to apples.
- Wash, peel and cut into slices bananas, send to a saucepan with apple slices.
- Mix the ingredients, cover with water and cook over low heat.
- After boiling, add sugar to the pan, focusing on the variety of apples and your taste, pour in a little rum.
- Continue cooking the apple jam at home over low heat for 40 minutes. Do not forget to stir the workpiece, otherwise the contents of the pan will constantly burn to its walls.
- At this time, steam the jars and boil the lids.
- Fill the container with a hot product, roll up the lids, turn the cans upside down and warm them with a blanket or blanket.
- When they are completely cool, store them in a cool, dark place such as a basement.
Note! How much to cook jam from apples depends on their variety and juiciness.
Apple jam with strawberries
The most delicious apple jam recipe for the winter is with the addition of strawberries. The workpiece turns out to be delicious, it acquires a slight sourness in taste, a delicate aroma, and at the same time a rich color. It is not at all a shame to treat guests with such a delicacy, even if you just make sweet sandwiches. But during cooking, it is important to take into account that strawberry-apple jam cannot be classified as economical, because the berries lose a lot of moisture and, accordingly, weight.
Ingredients:
- Apples "White filling" - 500 g
- Strawberry - 500 g
- Sugar - 600 g
Step-by-step preparation of apple and strawberry jam:
- Ripe berries should be washed well in cold water, peeled from the stalks, filled with a glass of water and boiled for a few minutes until they become soft.
- Wait for the strawberries to cool slightly and then rub them through a sieve.
- Wash the apples thoroughly, remove damaged and wormy places, stalks, peel off the skin with a thin layer, take out the seed pods.
- Cut the fruit into small pieces. You can also grind apples for jam through a meat grinder.
- Place the fruit wedges in a saucepan, cover with water and set over medium heat to soften. Cook for about 10 minutes.
- Hot apple pieces must be rubbed through a sieve, the resulting puree, together with the berry mixture, is again sent to the fire.
- For Apple Strawberry Jam, cook the pot for another 10 minutes. Remember to stir continuously, otherwise it will burn.
- Pour sugar into the applesauce and cook until thick, for 40-45 minutes.
- Immediately after making the apple jam with strawberries, fill the steamed jars with hot food and seal tightly.
- Flip the lids down and wrap them carefully with a warm blanket or blanket. After the final cooling, you can send the workpiece for storage in the cellar or basement.
Note! You can make apple jam not only with strawberries, but also with other forest and garden berries. Great for cooking strawberry, raspberry, cranberry delicacies.
Apple jam with condensed milk
The original recipe for apple jam for the winter for a sweet tooth, which will especially appeal to children. This homemade product has a unique milky flavor that goes well with puddings and cheese cakes. In this case, condensed milk completely replaces sugar, but if you like sweeter, you can add a little.
Ingredients:
- Apples - 5 kg
- Sugar - 0.5 tbsp.
- Condensed milk - 1 can
- Water - 1-2 tbsp.
- Vanillin - 1 sachet
Step-by-step preparation of apple jam with condensed milk:
- First, you need to wash the fruits well, cut off the damaged areas, remove the stalks, core, remove the skin.
- Cut the fruit into quarters, twist them using a food processor or meat grinder in mashed potatoes and pour it into a saucepan.
- Add sugar, vanillin to it and fill the contents with water.
- We send the pan to the fire and cook, according to the recipe for apple jam with condensed milk, for 2 hours. At this time, do not forget to periodically stir the workpiece, otherwise it will burn to the sides of the pan.
- Pour the condensed milk into the almost finished puree and send the container back to the stove.
- Thoroughly mix the thick apple jam and boil for another 15 minutes according to the recipe.
- In the meantime, we sterilize the container for storing the workpiece.
- Fill the jars with apple jam with condensed milk, roll up the lids tightly and turn upside down.
- We insulate containers with a blanket or blanket and leave in this form until completely cooled.
- Now you can store the apple jam in a cool place.
Apple jam with mint and cloves
If you like culinary experimentation, take note of the apple jam recipe with a pungent oriental taste and rich aroma. It is prepared with the addition of various spices with warming properties, therefore it is not only incredibly tasty, but also very useful in the cold season.
Ingredients:
- Apples - 1 kg
- Sugar - 400 g
- Water - 2 tablespoons
- Cinnamon - 1/2 tsp
- Lemon juice - 2 tablespoons
- Dry mint - 1 tsp
- Allspice - 4 pcs.
- Carnation - 4 pcs.
- Vanilla sugar - optional
Step-by-step preparation of apple jam with mint and cloves:
- First, wash the fruit, remove the stalks, lesions and worm-like areas, cut into quarters and take out the core.
- Grind the apple slices into small pieces, put them in a saucepan, fill them with water and send them to the stove.
- Before making apple jam, peel half of the lemon, remove and grind the zest, squeeze out the juice.
- Next, bring the contents of the pan to a boil over maximum heat, and then reduce it and boil the fruit slices until softened. Do not forget to stir everything periodically to avoid burning.
- At the next stage, we puree the apple pieces for jam with a blender, through a meat grinder or using a sieve.
- We send the fruit mass to the pan and bring it to a boil over high heat again.
- Pour sugar into the container, adjusting its amount depending on the acidity of apples, cinnamon, dry mint, vanilla sugar.
- Add lemon juice and zest, mix thoroughly and boil over low heat for another 30 minutes.
- Meanwhile, we sterilize the jars with lids.
- We fill the container with a hot product, placing cloves and allspice on the bottom.
- We close the cans tightly with lids, turn them upside down, insulate them and leave them until they cool completely, after which they can be stored in a cool place.
Note! Instead of dry mint, you can use fresh leaves. In this case, they should be chopped with a blender along with the fruit.
Apple jam with plums
For housewives who love baking, apple and plum jam is an invaluable help, as it is ideal for making buns, pies, rolls. Apples can be of any variety and ripeness, adjusting the amount of sugar, and plums - only ripe, those that are usually used for food are better than the "Vengerka" variety. It turns out a jam with a pleasant sourness in taste, a bright raspberry-pink color.
Ingredients:
- Apples - 2 kg
- Plums - 1 kg
- Sugar - 700 g
- Water - 100 ml
Step-by-step preparation of apple jam with plums:
- Selected fruits must be thoroughly washed, rotten, overripe and wormy areas removed. You should not remove the peel, it contains a lot of pectin, which thickens the applesauce during the preparation of the jam.
- Cut the fruit into quarters, remove the seed pods and chop them into pieces.
- Pour into a saucepan, cover with water and put on low heat.
- Cook the fruit pieces until tender, about 20 minutes.
- In the meantime, we wash out the plums, remove the stalks and seeds.
- We send them to the pan to the apples and continue to cook until they are completely softened.
- After preparing the fruits for the plum and apple jam, twist them through a meat grinder or beat with a blender until puree.
- Add sugar to the fruit mass, focusing on the acidity of the fruit, mix and send it back to the fire.
- Boil the plum and applesauce over low heat until the consistency of jam is reached. Do not forget to stir periodically so that the workpiece does not burn.
- When the jam is ready, turn off the stove and pour it hot into pre-sterilized jars.
- Roll up steamed lids, turn the container upside down, warm with a blanket and leave to cool the workpiece completely.
- Store apple jam in a cool place.
