The structure of jam is a thick jelly-like product. Cooking it is much easier than jam, because there is no need to try to preserve the structure of the fruit as much as possible using long-term infusion. Jams are prepared in one step.
You can use different fruits and berries or choose one type of fruit. We will tell you how to cook using different tips and recipes.
Choosing raw materials
If you are interested in information on how to cook, then the first question is probably related to the consistency of the finished product. A thick, viscous paste that spreads evenly on bread or used in baking. - how to achieve this result at home?
Pay attention to the original product. It is best to use slightly underripe apples.
They contain more pectin, which is responsible for the thickness of the jam, since it is a gelling component.
Preparing apples
The fruits are washed and cut into small pieces. The cooking process will go much faster if you grate the apples. To remove the skin or not, decide for yourself. On the one hand, the peel contains useful vitamins and pectin. On the other hand, the skin may be too rough, which will detract from the appearance of the finished product. Varieties such as Antonovka or do not require additional purification, and the jam from them will turn out very tasty and aromatic.
How to make jam in syrup
Mix sugar (about 800 g) with water (half a glass is enough). Prepare syrup from these ingredients. The proportion is calculated for 1 kg of fresh fruits (cut and peeled from the seed box). In order to make apple jam at home, you need to add chopped (or grated) fruits to boiling syrup. Cook the jam for about 1 hour. Constant stirring will reduce the risk of burning. The resulting foam must be removed. By the way, the cooking time may vary slightly depending on the juiciness of the apples.
The classic version of pre-cooked fruits
For 1 kg of main raw materials you need to take 1.1 - 1.150 kg of sugar. Before cooking apple jam, the raw materials are prepared in the usual way, put in a cooking container, and boil for about 10 minutes with a small amount of water.
Then sugar is added. The mixture must be carefully moved, brought to a boil and cooked, gradually increasing the strength of the fire.
Half an hour is enough to get it right thick jam.
The finished product is placed in jars and sealed.
with citric acid and cinnamon
Prepare the ingredients based on the portion indicated for 1 kg of the main raw material: 3 cups of sugar (if you have it, you can replace a third with cane sugar), 1 teaspoon each of cinnamon and citric acid, 3 cups of water.
The fruits are washed, cut into pieces or grated. How smaller pieces, the faster the cooking process will occur. The main raw materials are covered with sugar and cinnamon is added.
Citric acid is pre-mixed in a small amount of water and combined with the ingredients.
If you like the recipe and want to make apple jam for the winter this way, heat the mixture over low heat. Constant stirring will help avoid burning, which often occurs when cooking thick foods. The finished jam holds its shape well and does not spread on the plate. Take 1 teaspoon of the product and place it in a saucer. When cool, tilt the plate: the jam should stay in place. The product is ready for use and for further storage in jars.
Exquisite English recipe
This cooking method will certainly be useful to those housewives who want to pamper their household with an unusual and tasty dessert.
So, for 1.5 kg of main raw materials you will need ginger and cinnamon (1 teaspoon each), 120 g of candied fruits, 0.5 kg of raisins, 0.7 kg of sugar (90 g) and sherry (3 dessert spoons).
Before making apple jam according to this recipe, wash the apples, peel them and cut them into neat small slices. The container in which the jam will be cooked is greased with butter. Lay out apples and raisins, pour in 0.5 liters of water and boil the mixture for about 30 minutes. Next you need to pour in the juice, add candied fruits, sugar and spices. We prepare the jam for another 25 minutes, pour in the sherry and immediately put the product into pre-prepared, heated jars. Seal and store in a warm place. After a month, you can take out the jam and enjoy the unusual taste. Everyone will love this dessert.
Carrion apple jam
If you had to harvest from the ground this year, you can take our advice and also whip up some jam.
Wash the fruits thoroughly and peel them (since they were collected from the ground, there is no need to leave the skins on), cut into pieces.
For 1 kg of chopped apples you will need 1 kg of sugar, 70 g of lemon juice. Spices (cloves, cinnamon or nutmeg) are added as desired in small quantities (0.5 teaspoon each).
Before making apple jam, place the chopped fruits in a container and add half a portion of sugar. The mixture must be left for a day in a dark, cold place for the juice to appear. The finished mass is heated over low heat, cooled and the syrup is poured into a separate container. Apples are crushed in a blender or mixer. The syrup is cooked with the remaining sugar, spices and lemon juice, combined with boiling for 12-15 minutes. The jam is ready to seal. This recipe produces an amazing dessert, which, thanks to minimal heat treatment, has a rich aroma and taste of fresh fruit.
Apple jam in a slow cooker
Thanks to this method, you can quickly prepare a delicious finished product, saving maximum quantity useful substances. For 1 kg of apples cut into pieces, prepare 500 g of sugar, 5-6 g of citric acid. If you are not sure that the product will be thick enough, you can add gelatin to the jam a few minutes before stopping cooking (dissolve 6 g in 2 tablespoons of water).
Place apples in a multicooker bowl, add sugar and acid. Having set the “Baking” mode, heat the contents to a boil. Then set the “Stew” mode and cook for another 45 minutes. During this time you need to stir the jam a couple of times. When the cooking session is completed, the finished product can be poured into jars, sealed and stored.
Ready-made jams can be consumed with tea or used in baking.
When the canning season is in full swing, housewives prepare both regular food and sweet desserts for the winter. One of the most original sweets is jam, which is made from the popular fruit of our country - apple. It differs from jam in its ease of preparation, taste and consistency. It can be eaten on its own or used for baking.
The peel contains pectin, a substance responsible for its jelly-like consistency. But, when making jam, the skin is cut off. To get the proper result, you have to cook it a little longer. On the one hand, this is even better, since the jam thickens well.
Some housewives leave the peel and cook apple slices with it. After this, you have to take a sieve and wipe the mass so that it becomes homogeneous. To make the fruits cook faster, they are grated or finely chopped with a knife. If you don’t want to thoroughly chop the fruit, you can cut it into 4 parts.
How to choose and prepare apples correctly
The process begins with product selection and preparation. It is better to give preference to local fruits, since imported ones are not suitable for jam. Best dessert obtained from late varieties of apples. Their peculiarity is the preservation of their dense structure and aesthetic appearance.
Apples picked in summer are not suitable, as they turn out loose during cooking. But some people may like the mushy state, then they should take semi-juicy fruits. Regardless of the type of jam, the fruit must be clean, without seeds or stems, and any wrinkled areas must be cut off.
How to make apple jam at home
Jelly-like apple jam is an amazing dessert that is easy to make yourself. If you don’t have cooking skills, prepare the dish according to the classic recipe. It contains a minimal number of ingredients, which does not affect the taste in any way. In the future, you can improve the recipe by adding various ingredients and using special techniques.
A simple recipe for the winter
Most easy recipe, which includes only two ingredients:
- apples;
- sugar.
Step-by-step preparation:
- Take equal amounts of apples and sugar.
- Place the chopped fruits in a saucepan and add sugar.
- Leave for 2 hours so that the sugar melts a little. Place on medium heat.
- As soon as the mixture boils, reduce the heat, continuing to stir.
- Gradually it will become thick. In this case, you need to constantly remove the foam.
- To make the apple mass homogeneous, at the end of cooking, additionally chop it with a blender.
According to this recipe, jam is prepared quickly. It can be consumed immediately or preserved for the winter. In the second case, it is distributed into sterilized jars and sealed.
During cooking, make sure that the jam does not burn to the bottom of the pan.
Apple confiture with cinnamon and lemon
If not everyone in the family likes sweets due to its homogeneous structure, you should not give up the dish and your favorite apple flavor. There is a way out of the situation - cook jam. This is one of the varieties of jam. The peculiarity of confiture is that the finished product consists of pieces of aromatic apple pulp. And cinnamon and lemon will help revive the usual taste.
Apple jam with lingonberries
Jam with apples and lingonberries - classic recipe, which will never lose popularity. Sweet and sour apples and tart lingonberries - a wonderful combination. The resulting product has a “zest”. The taste and color are somewhat reminiscent of currant jelly (from red currants). For cooking, fruits are taken in equal proportions or depending on taste preferences.
In a slow cooker
A multicooker can help in cooking. Every modern housewife cannot imagine cooking without this assistant. Essentially, this is the same pan, which is presented in the form of a bowl. Thanks to the uniform distribution of heat, apple jam is much more aromatic and the structure is softer. It's even easier to make than using a saucepan.
With orange
The orange in apple jam has a characteristic citrus sourness. Sweet and sour taste, bright color and the rich aroma will appeal to everyone. During cooking, only orange pulp is used without transparent partitions. To further diversify the taste, aroma and consistency, the jam can be cooked with the addition of chopped zest. During the cooking process, the pieces of skin become sweet and tingle pleasantly in the mouth after chewing.
With chokeberry
People call it chokeberry - a berry with a large number nutrients. Thanks to rowan, the color is dark and rich. Original taste Even gourmets will like it. Preparation in the form of apple and rowanberry jam will provide a person with vitamins and all the necessary components in the winter.
In the bread machine
In addition to the multicooker, bread makers are no less popular. Almost everyone has a “Jam” mode. Using a device for cooking will save time for the housewife. While the apples are cooking, you can go about your other daily activities. Moreover, the taste of this jam is also wonderful.
No sugar
If a person adheres proper nutrition and at the same time does not want to give up apple jam - there is a way out. You can make apple jam without sugar. It turns out just as piquant and aromatic, and the cooking process is no different from the usual. Before you start cooking, you need to choose sweet apples.
Without sterilization
When making apple jam, you can bypass the sterilization process. After all, you don’t want to tinker with jars, make a steam bath, achieving almost medical sterility. Pasteurization will help ensure long-term storage. The cooked jam is placed in jars, covered with a lid and boiled in a container filled with water. The pasteurization process destroys microbes and makes the jam suitable for consumption even without sterilization.
From sour apples
Sour and sweet varieties of apples differ in taste. Some people prefer sweetness, others prefer sourness. Recipes for sour apple jam are designed for such a case. As a rule, they are tougher and have to be boiled to become soft. They have one important advantage - they are most suitable for jam due to their gelling properties.
Storage
The finished jam does not have to be sent to the shelves in the cellar or pantry. They can be enjoyed at any time of the year. If the dessert is not intended for long-term storage, it is placed in the refrigerator and eaten whenever. In this case, you need to ensure that liquid and baking crumbs do not fall into the container with the mixture. Otherwise, it will begin to deteriorate quickly.
Probably, it is impossible to imagine a single dacha without apple trees. For gardeners, the apple tree is the most favorite fruit tree, which can most often be found on personal plot or in the garden laid out around country house.
Jam
One of the reasons for this popularity is the huge number of preparations that can be prepared from apples. For example, apples can be pickled, pickled or soaked. And you can get jam, marmalade, and marmalade from apples that will make everyone lick their fingers just at the sight of them.
Among the various methods for preparing apples, there is one that, when used, can make jam within five minutes. Do you want to know how to make apple jam so quickly?
To do this, you need, per 1 kg of peeled and seeded apples, only 150-200 g granulated sugar.
The jam is prepared in this way: apples cut into pieces are placed in a saucepan and covered with granulated sugar, after which they are allowed to brew for at least an hour so that the juice is released. To make the process move faster, the mass can be stirred periodically. After the juice has released, place the pan with apples on the stove over low heat and bring to a boil.
To prevent the apple mixture from burning, it must be stirred constantly. After the contents of the pan have been boiled for about 20 minutes, the jam can be considered ready. Then you can start transferring it to glass jars and actually closing the lids. The only disadvantage of this method of preparing apples is the impossibility of storing such jam for a long time. But this apple jam is very suitable for the winter!
Another type of workpiece that is also not subject to long-term storage is jam made using the “raw” method, where apples are grated on a coarse grater and mixed with granulated sugar by volume in a 1:1 ratio. Before cooking using this method, apples should be doused with boiling water and then wiped dry. The most suitable apples for this recipe are winter varieties, which are quite juicy and firm.
In addition to the “raw” method, there is also a “dry” method of making apple jam. To prepare jam using this method, you will need, per 1 kg of apples: granulated sugar - 300 g, ground cinnamon - 1 tsp, citric acid - 5 g.
The recipe for jam prepared using the “dry” method is as follows: the seed nests are removed from the apples, then they are cut into two or four parts and boiled in 65% sugar syrup, after which they should be left to infuse in the syrup for about 8 hours. After this, the fruits are taken out of the pan and sprinkled with granulated sugar (ideally powdered sugar) mixed with cinnamon and citric acid, mixed well, while excess sugar should be sifted out, and dried at 40 degrees above the stove or in the oven, which should be periodically ventilated) for 10 hours. Store this jam in a dry place, in boxes lined with parchment.
There is another method for making this jam: the apples are also cored, then cut into large slices and placed on a baking sheet, skin side down, in one layer. Granulated sugar, citric acid and cinnamon are mixed and the apples are sprinkled with this mixture, after which they are placed in an oven preheated to 200 degrees and dried for half an hour. After the apple slices have dried, they should be removed from the oven, cooled and placed on parchment paper or food foil, previously sprinkled with granulated sugar. In this form, the apples are dried at room temperature for another 2 days. The jam can then be packed into a storage box.
Jam
You can also make jam from apples. Don't know how to make apple jam? It's no problem! For this purpose, any sour variety apples
Jam, unlike marmalade, can be cooked in one go. To do this, the peel and seed nest are removed from apples cut into 2 or 4 parts. To prevent the slices from darkening, they should be kept in water with citric acid for 20 minutes (1-2 g of acid per 1 liter of water). Then the slices need to be blanched with boiling water and only after that, while hot, transfer them to enamel dishes. Also, add 1 glass of water and 1 kg (if the apples are very sour, then 1.2 kg) of sugar per kilogram of apples to the pan. Then the pan with apples must be brought to a boil and boiled for half an hour.
To determine if the jam is ready, you can drip it onto a saucer. If the drop does not spread and thickens quickly, then you should finish cooking and proceed to pouring the hot jam into sterile jars. After pouring, you need to let the jam cool, and then the jar can be closed using parchment paper tied with an elastic band. Rolling up the cans is not necessary.
Jam
Jam, jam from apples is something else... You can also make jam from apples, storing which will not be a problem, even if it is not pasteurized. Are you interested?! Well, I’ll tell you how to cook apple jam!
By the way, jam is sweet applesauce, boiled down from the initial volume by at least a third. To prepare it for 1 kg you will need 700-800 g of sugar. Cut the washed apples into slices and put them in a container where the jam will be cooked, add a glass of water there.
This whole mass is boiled for about 10-20 minutes, until the apples soften. In this form they can easily be rubbed through a sieve. The pureed mass is again brought to a boil, granulated sugar is added to it and the whole thing is cooked until about a third of the original volume of jam remains.
The finished jam, while still hot, is placed in jars, but not closed, but allowed to “rest” for 1-2 days, as a result of which a dried crust will appear on the jam. Only after it appears cans should be closed with plastic lids.
Well, have you prepared jam, preserves and apple marmalade? Now wait until winter to try it!
If you want to learn how to make homemade jam, start with apple jam. You can easily process apples and make jam from them, which you will certainly like. Just choose your apple variety and consider whether you want to make regular apple jam or whether you'll add spices like cinnamon, ginger or nutmeg. If you like unusual recipes, you can make jam with ginger, lemon or cranberry. If you plan to eat the jam soon, you can store it in the refrigerator. If you want to preserve the jam and enjoy it on cold winter evenings, you need to preserve and sterilize it - this will allow you to store jars of jam for a year.
Ingredients
- 8–10 measuring cups (1500–1800 g) firm, crisp apples (remove skin, core, and cut apples into small cubes first)
- Water if needed
- 2 teaspoons lemon juice
- 1 teaspoon (2.5 g) ground cinnamon (optional)
- 1 teaspoon (2.5 g) ground ginger (optional)
- 1/8 teaspoon (0.3 g) ground nutmeg(optional)
- 50 grams of powdered pectin
- 4 measuring cups (770 g) granulated sugar
- 220 grams brown sugar
- 1/2 teaspoon (2 g) butter
Steps
Part 1
Making apple jam- Many varieties of apples are suitable for making jam. You can use Cortland, Pink Lady, Pepin or Jonagold apples - they will make wonderful jam. Also try combining several varieties of apples - this will make your jam more flavorful.
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Add the remaining ingredients and mix thoroughly. Add 2 tablespoons of lemon juice and 50 grams of powdered pectin to the pan. If you want, you can add spices: one teaspoon each of ground cinnamon and ginger and nutmeg on the tip of a knife. Stir the contents of the pan thoroughly to ensure that the additional ingredients are evenly mixed into the apples.
- If you add spices, apple jam will gain flavor and aroma apple pie. If you prefer the taste of apples without additives, you won't need cinnamon, ginger and nutmeg.
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Bring the mixture to a boil and add sugar. Place the pan over medium heat and heat until the contents begin to boil. Add 770 grams of granulated sugar and 220 grams of brown sugar. Stir the sugar thoroughly and bring the mixture back to a boil, stirring continuously, leaving the jam to simmer on the stove for one minute.
- Do not reduce the heat - when you stir the jam, it should be constantly simmering.
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Add butter and skim off foam. Turn off the heat and carefully transfer the pan of hot jam to a cold burner. Add half a teaspoon (2 grams) of butter to the jam. This will reduce the amount of foam and give the jam a light creamy taste. Take a large spoon and skim off any foam that has formed on the surface of the jam. When the contents of the pan have cooled slightly, taste the jam and add spices to your taste.
- If you don't remove the foam, your jam will end up with unappetizing curds and hard lumps.
Part 2
Making jam according to original recipes-
Make apple jam with honey and lemon. To make jam with a citrus flavor, you need to cook the apples prepared for the jam with lemon juice until they become soft and the mixture begins to acquire a puree-like consistency. Add natural honey and sugar and mix thoroughly. Place the pan over medium-low heat, bring to a boil and add the liquid pectin. Cook the jam for another two minutes, then add the lemon zest. If you are canning jam, you will need seven 0.5 liter glass jars. To make jam according to this recipe you will need:
- 12 measuring cups (2 kg) diced apples, peeled and cored;
- 2 measuring cups (450 ml) lemon juice;
- 2 measuring cups (680 g) honey;
- 3 measuring cups (570 g) granulated sugar;
- 100 ml of liquid pectin (can be replaced with dry pectin, at the rate of 2 teaspoons of powder instead of 1 tablespoon of liquid pectin);
- zest of three lemons.
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Try making apple jam with ginger. To prevent the taste of ginger from being too strong, you need to take 340 grams of chopped ginger root, add 240 ml of water and grind until pureed. After this, strain the resulting mass through cheesecloth - you should have about 2 cups of liquid. Pour this liquid into a large saucepan, add 1.5 kg of peeled, cored apples (cut them into cubes or grate them in advance). Add 1 kilogram of sugar to the pan, place on the stove and bring to a boil. Leave the jam to simmer for 25-30 minutes. You should have about 2.5 kilograms of finished product. If you want the jam to be stored for a long time, put it in jars and sterilize.
- If you are using a kitchen thermometer to determine if the jam is done, make sure the temperature reaches 100-105°C.
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Make apple-cranberry jam. Place prepared apples, fresh whole cranberries and sugar in a large saucepan. Add water, place the pan over high heat and wait until the contents begin to boil. Leave the pan to simmer for another 10-15 minutes, then add the juice and zest of two lemons. Simmer the jam over low heat until it thickens. If you are canning jam, you will need 4-5 0.5 liter jars. For this recipe you will need:
- 8 measuring cups (1500 g) apples;
- 4 measuring cups (400 g) whole cranberries;
- 6 measuring cups (1150 g) granulated sugar;
- 1 measuring cup (240 ml) water;
- juice and zest of two lemons.
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Try making apple jam according to a traditional American recipe. If you like the taste of apple jam but want less sugar, try making applesauce in the slow cooker. Take 2.2 kg apples, cut each into quarters and place in the bowl of the slow cooker. Add 1 measuring cup (240 ml) apple cider and 1 measuring cup (240 ml) apple cider vinegar. Cook until the apples are soft (usually 3-4 hours), then puree and press through a sieve to remove seeds and skin. Add 110 grams of brown sugar, 2 tablespoons (30 ml) to the resulting mass. maple syrup and half a teaspoon (1 g) of ground cinnamon and the same amount of ground nutmeg. Cook in the slow cooker for about two hours until your jam thickens. The finished jam should fit into three 500 ml glass jars.
- Remember, you can't just reduce the amount of sugar in a jam recipe. Sugar acts as a preservative, so if you use less sugar than the recipe calls for, your jam may spoil. Therefore, prepare apple jam, the recipe of which allows you to use less sugar.
Part 3
Canning Apple Jam-
Sterilize jars and lids. Place clean screw-on jars and lids in a large saucepan filled with water. Heat the pan until the water simmers gently but does not boil. It is best to use new screw lids for canning jam, although if your lids are in in perfect order after previous use, you can take them too.
Peel the apples and chop them. Wash the apples and peel them. Remove the core and tail from each apple. Finely chop the apples so that you get cubes no larger than 5-6 millimeters in size. Take a large measuring cup and place the chopped apples in it, then add cold water up to the 1000 ml mark. Pour the water and apple slices into a large saucepan.
Apples are the most common fruit in our country, so they were eaten fresh and processed. They are the most accessible to any family. Therefore, almost every housewife prepares apple jam for the family for the winter during the appropriate period. After all, this sweet is loved by both children and adults: it can be spread on bread or pancakes, and it is perfect as a filling for pies.
Cooking jam is very similar to making jam: it is checked for readiness in the same way - a small amount is dripped onto a snack plate and made sure it does not spread.
But there are also differences in the technological process:
- the finished dish should be poured into jars while hot, otherwise it will thicken right in the container where it was cooked;
- in order to achieve light color product, before heat treatment, you need to pour the fruit with salt water (1 liter of liquid and 1 tablespoon of salt) for 15 minutes.
How to choose and prepare apples correctly
Any variety of apples is suitable for making jam, but sweet and sour fruits are especially good. Moderately ripened fruits make jam into pieces, and overripe fruits are suitable for a dish with a uniform consistency.
To make jam, take ripe fruits. Preparing fruits involves washing, cutting out blemishes and cores with seeds. The apples are then sliced or grated to speed up their cooking.
You can remove the skin from the fruit as desired, but you need to keep in mind that the skin on apples contains pectin, and it will be more difficult to achieve a jelly-like consistency without it. If it is left, then after cooking the pulp is rubbed through a sieve.
How to make apple jam at home
Most often, jam is prepared with the addition of sugar; heat treatment is used to cook it. Apple sweets differ from each other in the presence of various ingredients and consistency, as well as appearance. Therefore, there are many recipes that combine different ingredients and the consistency of the components of the sweet product in different ways.
A simple recipe for the winter
In jam, quickly prepared by simple recipe, you only need to give fruit and sugar in equal quantities. Step by step it is prepared like this:
- the prepared fruits are placed on the bottom of the container in which they will be cooked and sprinkled with granulated sugar;
- leave for a while and begin to bring to a boil, stirring;
- when the jam boils, reduce the power of the stove and continue stirring;
- cook for 40 minutes, skimming off the foam.
If you want to get thick jam and have a homogeneous consistency, then at the end of cooking, beat the mass with a blender. After the preparation process is completed, the product is placed in sterilized jars and sealed.
Apple confiture with cinnamon and lemon
This apple product has a richer flavor than regular jam because it is cooked with lemon and cinnamon.
Ingredients:
- apples;
- sugar;
- lemon;
- water;
- cinnamon.
Refined sugar is poured into water and syrup is boiled. At the same time, prepare the apples. Then they are grated on a coarse grater and placed in syrup. Cook for an hour, stirring. At the end of the cooking process they put it there lemon juice and cinnamon. Everything is poured into sterilized jars and hermetically sealed.
Apple jam with lingonberries
This old recipe, which combines apples and lingonberries, and many people still want to cook it today.
Recipe ingredients:
- apples;
- cowberry;
- water;
- citric acid;
- granulated sugar;
- gelling agent;
- vanilla sugar.
Prepared apples are separated from the skin and core. Then they take a pan and put in what was trimmed from the fruit. Prepare a solution in another container: pour water and pour citric acid, and then the fruit pulp, which is cut into slices, is immersed there. The apples are infused in this solution for some period.
After keeping the fruit pulp in acidic water, it is poured into the container where the skins are located. Then this pan is placed on the fire and boiled for 3 minutes. The pectin from the skin goes into solution and thus the jam will become thicker.
After cooking, strain and pour the liquid back into the first pan. Boil the fruits for 10 minutes until they are softened. After this, puree with a blender, but not completely, and leave some of the pieces and add lingonberries.
The next step is to mix vanilla with regular sugar and add a gelling agent. Place on the fire and, stirring, leave for 5 minutes. Remove the boiling product and pour into prepared jars, roll up with iron lids.
In a slow cooker
Modern technology can greatly simplify the process of making apple jam. Making it in a slow cooker is very easy.
Ingredients:
- apples;
- sugar;
- water.
The fruits are prepared and the skin is removed. It is loaded into the bowl of the device, select the “Steam” function and leave for 10 minutes. Then a liquid containing pectin remains in the container, into which chopped apples and sugar are placed.
After this, turn on the “Quenching” mode and leave for 60 minutes. After preparation, pack into sterilized containers and roll up.
With orange
If you cook this aromatic jam correctly, children will especially like it.
Ingredients:
- orange;
- apples;
- water;
- sugar.
Boil the apples in water and remove them, and add sugar and chopped orange to the remaining liquid. Grated apples are also returned here. Stirring, keep them on the fire for a quarter of an hour. Pour into sterile containers and seal.
With chokeberry
This jam is a vitamin product due to the properties of chokeberry.
Recipe ingredients:
- apples;
- rowan;
- sugar;
- water.
The prepared fruits are cut into slices along with the skin and core. At the same time, the berries are also prepared. Pour water into the pan and blanch the black rowan for 5 minutes. Then add apples and cook for 20 minutes, stirring. Remove the container from the heat, cool and grind.
Add sugar to the resulting puree and cook for about an hour, stirring. Place into prepared jars and seal.
In the bread machine
This technique is quite suitable for making jams, since it has a “Jam” mode.
Components:
- apples;
- sugar.
The prepared fruits are grated on a fine grater. Then the puree is put into the device and sugar is given. Set it to the desired mode and leave it to cook. At the end, they are laid out in sterile jars and covered with lids.
No sugar
You can make wonderful jam without the presence of sugar.
Components:
- apples;
- water.
Pieces of fruit are poured with water and boiled for 20 minutes. Then the mass is ground or pureed with a blender. If you need a product with greater thickness, boil it again for several minutes. Pour into prepared jars and roll up.
Without sterilization
You can make preparations for the winter without sterilization, limiting yourself to pasteurization.
Components:
- apples;
- sugar;
- water.
The prepared fruits are cut into cubes, and water is boiled at the same time. Blanch the fruit for 10 minutes. Then the fruit is combined with sugar and half of the liquid remaining after blanching is added. Cook until done. Stir occasionally. Pour into jars and seal.
