How to make apple and ginger confiture. Apple jam recipe: culinary subtleties and serving ideas

Ingredients:

• 1 kg peeled apples
• 1 kg sugar
• 100 ml water
• a pinch of cinnamon and vanilla, optional

I give the calculation of ingredients for jam for 1 kg of apples, already peeled and seeds removed. If you have large quantity already peeled apples, simply increase the proportions of sugar and water accordingly.
This recipe for apple jam is also good because you can use both overripe apples and carrion, which are not used, for example, for jam, and still it always turns out delicious. Especially delicious jam will be from sour or sweet and sour apples, but even if you have sweet apples, you can always add a little citric acid to it.

Preparation:

These are the beautiful fragrant apples I used this time for apple jam. They were a little overripe and weren’t very suitable for eating anymore, but they were just right for jam.

Peel the apples from skins and seeds and cut them into 4-6 pieces.

One day my mother said: “Why are you peeling the apples? You’re wasting so much time!” I obeyed and made jam, peeling only the middle of the apples. And I really regretted it! The result was a completely different apple jam than usual, not as delicate in consistency and, for me, naturally, not as tasty. You can save time on something else - peel the middle of the apple not with a knife, but with a special device.

Of course, with this method, a larger amount of pulp is cut out than when processed with a knife, but this does not sadden me at all - apple centers and skins make an excellent rich compote!
We pass the peeled apples through a meat grinder.

Transfer the mixture to a pan, preferably a non-stick one, add water, heat to a boil and cook over medium heat for 30 minutes. When heated, the apple mass begins to puff and, if it is not constantly stirred, apple splashes will scatter far beyond the stove. 🙂

After 30 minutes, add sugar.

Stir and cook for another 30 minutes, skimming off the foam. If desired, about five minutes before the end of cooking, add a pinch of cinnamon and vanillin, if you like these flavors. I usually add no ground cinnamon, and a whole stick, I boil it for the last 15-20 minutes, and then I fish it out and throw it away.
It’s very tasty if you add lemon zest, grated on a fine grater, along with sugar, at the rate of 1 kg of peeled apples - the zest of half a medium lemon. The jam turns out very aromatic with a wonderful lemon flavor. In this case, the addition of cinnamon and vanillin is not canceled, everything is optional. 🙂

While the apple jam is cooking, we sterilize the jars at the same time. If there are a lot of jars, it is convenient to sterilize them in the oven - washed with a sponge and detergent Place the jars directly wet in a cold oven on their sides on a wire rack. Turn on the oven, heat to a temperature of 100-110 degrees, keep the jars for 10 minutes, turn off the oven and let the jars cool. This is what I always did before, when there were preparations on an “industrial” scale. Now few cans are needed, and I sterilize them one by one with strong steam, arranging this design:

It is enough to hold each jar over steam for 5-7 minutes, the jam has never soured and not a single jar has exploded. 🙂

On the advice of my reader in the commentary to this recipe, I have recently begun to sterilize jars in microwave oven. Incredibly convenient! I pour water into clean jars to a level of 2-3 cm, put it in the microwave, as much as it will go in, and turn it on at maximum power. When the water boils, I let it simmer for three minutes and turn it off.
I just boil the lids on the stove for 5-7 minutes.

Place the finished apple jam hot into jars, trying to fill the jar evenly with the edges.

Turn the jars upside down and let cool. There is no need to wrap yourself warmly.

This apple jam is perfectly stored in a cupboard on a shelf, preferably no more than a year. It won’t spoil, of course, but time doesn’t add any flavor.
This time I had a little less than 2.5 kg of apples, of which I got 1.5 kg of peeled ones and in the end I got three half-liter jars of jam and another vase of 200 grams.

That's all the wisdom. As you can see, everything is done extremely simply, and sweet pleasure for the winter is guaranteed. Apple jam very tasty to spread on fresh bread or toasted toast, and children enjoy eating it with jam or.
You can also prepare it for the winter; it is even easier to prepare, since the plums according to this recipe are not peeled.

That's all for today. Good luck and have a nice day!

Always have fun cooking!

Smile! 🙂

The cat's point of view on some things does not always coincide with the owner's...

Cooking time 2 hours.

Yield 500 g.

Confiture is made from various fruits and berries. It comes with a uniform consistency or with pieces of fruit and berries. Prepared in thick sugar syrup. Sometimes jelly and agar are added to make the structure thicker and stronger. I offer a recipe without adding these substances since their use is not a prerequisite.

The cooking process of confiture is similar to jam. And is his distant French relative. It is traditionally served for breakfast fried toast and fresh baked goods.

I propose to cook not only tasty, but also healthy treat With healing properties. Ginger, which is included in the composition, is a natural healer, strengthens the immune system, improves tone, protects and treats colds, and adds a spicy pungency to the taste.

If you have a question about how to make apple confiture at home, a simple recipe will teach you how to prepare it delicious treat in proc. It is prepared in one step, the cooking process is not labor-intensive.

How to prepare apple confiture - recipe with photos step by step

We peel the apples, remove the core into small slices, and place them in the container in which we will cook.

Peel the ginger and grate it on a fine grater.

Mix apples with ginger, add lemon juice and sugar.

Mix everything thoroughly.

Cover with a towel and leave for 1 hour. The apples should be steeped to give juice, which will dissolve the sugar. Cold syrup will saturate the slices, which will improve the quality of the future confiture.

Place on the fire and bring to a boil.

Let's turn down the fire. We remove the foam. Cook over low heat, stirring occasionally, for about another hour. The apple pieces will take on a caramel color and the syrup will thicken. This will indicate that the apple confiture is ready for the winter, and step by step recipe I helped you with this with the photo.

Bye French jam simmers on the fire, you need to take care of the container, which needs to be thoroughly washed and “fried.” This blank intended for long-term storage. Wash the jars (of any size convenient for you) well and sterilize them in the oven for 20 minutes. Boil the lids.

Place the hot confiture into the container of your choice. Close with lids.

We send it for storage or to the table.

Apple confiture for the winter is an excellent treat for children and adults; you can eat it simply with tea or use it as a filling for pies and open baking. If during harvest you notice that you have a lot of spoiled, frostbitten or wormy apples, you should not throw them away; they will be an excellent raw material for our harvest (of course, the damaged parts will have to be cut off). Read about how simple, fast, very tasty, on the stove or using a multicooker, in our article. Of course, in addition to the fruit itself, the recipe can be supplemented with various additives, this will also be discussed.

Apple confiture for the winter

To prepare you will need:

• 1 kilogram of apples, seeds, peels and damaged parts removed;
• half a liter jar of granulated sugar;
• a pinch of cinnamon.

Grate the prepared apples so that they do not darken; you can add a little to them lemon juice(or you may not add it; oxidation of the fruit does not affect the taste of the final product at all). Pour granulated sugar into the crushed mass, stir and let stand for a quarter of an hour, the apples should release juice. After this, feel free to put the pan on the stove and cook the apple confiture for the winter until it thickens, and it should also acquire a golden, slightly transparent color. Actually last stage preparation, add cinnamon, stir and pour into jars while hot. Store in a dark place until the onset winter cold. By the way, to taste, instead of cinnamon, you can add cloves, a pinch vanilla sugar and other aromatic spices.

Apple confiture for the winter "Summer flavor"

To create a fragrant, melt-in-your-mouth preparation, take:

• 3 sweet apples (you can take multi-colored ones: yellow, red and green);
• 1 juicy orange;
• a quarter glass of filtered water;
• 350 g sugar.

If you want to make confiture for future use, increase the amount of ingredients in the recipe proportionally. Wash the apples, remove the seed chamber and cut into 2 parts. Peel the orange from seeds and peel; there is no need to throw away the latter, it will be useful to us during the cooking process. Now cut the fruit into small cubes, place the mixture in a saucepan with water (50 g), add sugar and bring to a boil. After stirring, reduce heat and boil again. While the confiture is on the stove, prepare a little orange zest. This is easy to do: grate the remaining skin; you will need 2 teaspoons of this raw material. A couple of minutes before the confiture is ready, pour it into the pan and stir. Your mixture should be thick and a beautiful amber-yellow color. Take a teaspoon of the mixture from the bowl and pour it onto a plate: the finished confiture should not spread. That's it - now pour the mixture into jars, close the lids and store.

Apple confiture in a slow cooker

You will need very little time to prepare excellent confiture. For it you will need:

• a kilogram of fresh apples;
• 300-500 g granulated sugar (depending on whether the fruit is sweet or not, as well as on your own preferences);
• a little bit of citric acid.

Peel the fruit, cut into slices, cubes, grate - choose a method to your taste. Then mix them with granulated sugar and diluted in a teaspoon of water citric acid, place in the multicooker bowl and set to “Baking” mode, the confiture should boil. As soon as this happens, change the mode to “Stew” and leave to cook for 1 hour. Afterwards, mix the mixture and pour into jars as usual. Now you have 3 great recipes confiture is the most delicious and natural addition to breakfast or evening tea.

Jam is one of the easiest and most convenient ways to prepare berries and fruits for the winter. Previously, I only stocked up on jam for the winter; all other sweets were various confitures, jams, marmalade - you could always buy them in the store. Nowadays, of course, you can also buy it, but the prices these days are too high, and homemade, no matter how you look at it, turns out tastier and healthier. And if you have your own garden, it’s also more economical. Our whole family is now actively preparing a rich harvest of apples, so today I propose to make apple jam at home. A very simple recipe. It differs from others in that it doesn’t matter at all what type of apple you choose - the jam will still turn out very thick, with the correct, jelly-like consistency. The secret is in active boiling and in the fact that during cooking, a very rich apple decoction is added to the jam, made from the pectin-richest part of the apple - the peel and core. It is pectin that gives jam its special glossiness and jelly. The recipe is classic, without any additives. For preparation, only sugar, apples and water (for decoction) are used. The jam cooks quickly - literally 30 minutes, and, despite the addition of liquid, it turns out very thick, with a bright, rich taste and aroma. Ideal for baking or making sandwiches.

Ingredients:

• apples (I use sweet and sour) – 1 kg,
• sugar – 500 g,
• water – 500 ml.
• Yield: 700-800 g of finished apple jam.

How to make simple apple jam

Wash the apples thoroughly, dry them (I quickly wipe them with a waffle towel) and peel them: cut off the peel as thinly as possible, cut out the core with seeds. We weigh the peeled apples - we need 1 kg.

Now we put all the peelings into a saucepan and fill them with water, cold or hot - it doesn’t matter, I poured boiling water from a kettle. Place the saucepan on the stove and boil the contents without closing the lid for about 15 minutes.

During this time, cut the peeled apples into small pieces. I had medium-sized apples (about 100-120 g each); when peeling, I cut them into quarters. Then I cut each quarter into three pieces lengthwise and four pieces across.

Next, place the chopped apples in a container where the jam will be cooked. Fill them with sugar and, covering them with a lid so that nothing spills, shake the container vigorously several times. This is necessary so that the sugar evenly covers the apple pieces.

In the meantime, our apple broth is ready. Strain it and pour it into a saucepan with the apples. I ended up with a full glass of decoction, the color resembling cranberry jelly(since the apples were red), if you have more, pour it all out.

As soon as you pour in the apple broth, put the pan on the stove and boil the jam first over high heat. There is no need to turn down the heat, even when the jam starts to bubble very loudly. During the cooking process, be sure to skim off the foam and stir frequently so that nothing burns.

The longer the jam cooks, the softer and more transparent it becomes. apple slices. After about 15 minutes you will notice that the apples have almost completely boiled down and the color of the jam has become uniform. All that remains is to boil it to the desired thickness - and you’re done! To bring the jam to the desired thickness, it is enough to boil it for 30, maximum 40 minutes. You can check readiness like this: put a spoonful of jam on a plate, wait 30 seconds and run the spoon in the middle - if a strip from the spoon remains, the jam is ready. If desired, you can bring it until smooth with a blender. I decided to leave it so that the pieces could be felt.

Regarding adding lemon juice (acid) or flavorings (cinnamon, vanillin, ginger, etc.) to jam. If you like the taste of jam with additives, feel free to add it. If you like the “clean” taste, don’t add anything. I didn’t even add lemon juice; for my taste, the jam was not at all cloying, it had just enough apple sourness.

We put the hot jam into pre-sterilized dry jars, close the lids, check for leaks (by turning the jars over onto the lids) and, if nothing is leaking, after cooling, store in a cool place.

Fruits and berries

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