How to cook apple jam: recipe. Thick apple jam

According to one version, apple jam was first prepared in the Far East, and according to another, in Ancient Rome. But the opinions of experts definitely agree on one thing - this delicacy is quite ancient. Back in 1 AD, the first mentions of jam were found in the book “Culinary Questions”.

The very name of this dish is Polish; by the way, in Poland it is called “powidla”. It is usually prepared from apples, peeled from rot and seeds, and then boiled with sugar. The most suitable fruits for this delicacy are sour varieties, because they contain more pectin, which in turn provides better thickness. To add jam special taste and aroma, you can add cinnamon, cloves or other spices to it. And to add sourness, it can be seasoned food acid, for example - lemon.

The consistency of this dish is homogeneous and dense. Often it is elastic, like jelly. But its color varies from light brown to dark brown. Jam is very high-calorie product, because it consists of almost 60% sugar, but at the same time it is healthy dish. A dessert made from apples improves digestion. You just need to use it in moderation, because it can cause dysbiosis, increase blood glucose levels, and also increase a few extra pounds. It is also not recommended to eat jam for people with diabetes.

How long to cook apple jam?

In order for the jam to succeed, it must be cooked according to all the rules. Apples should be washed well, peeled, seeds removed and chopped finely. Moreover, you can take slightly damaged or overripe fruits, but in any case they should be soft. Fruits can be processed into porridge using two methods: either grind raw through a meat grinder, or grind through a sieve (you can also grind in a blender) in already cooked form.

By the way, it is not necessary to add sugar to the jam, but if the apples were cooked without it, then they must be sterilized. But if you decide to add sugar, then it should be at least 60% of the total mass, otherwise the delicacy will ferment or become moldy. It is better to cook it in a low and wide container, so the moisture will evaporate sooner, which will give the dish best taste and color.

During the cooking process, it is better to stir the delicacy with a wooden spatula, otherwise it may burn. Also, to prevent burning, sugar should be added to the dish after the mass has thickened. On average, it takes about a couple of hours to cook jam. Its readiness can be determined as follows: run a spatula along the bottom of the pan and if a path appears, which will then slowly fill, then the jam is ready. During the cooking process, the volume of the total mass will decrease by almost 2 times compared to the initial one. The finished treat will need to be poured into sterilized jars.

IN classic recipe jam there is one key point. After it has been poured into jars, they need to be placed in a preheated oven so that a crust forms on its surface. These days this point is often missed, but oddly enough, this is the method that helps better conservation product.

How to make apple jam?

Apples are one of the most beloved and popular fruits in Russia. You can eat them all year round, and there are varieties in nature huge amount! In addition, apples are very healthy. And jam made from these fruits is perfect for homemade baked goods, because it is thick and does not spread. It’s not at all difficult to prepare such a delicacy at home, and it turns out very tasty!

Compound:

• Apples - 1 kg
• Sugar - 1 kg
• Water - 1 tbsp. (250 ml)

Preparation:

1. To begin with, you should select required quantity fruits, wash them and remove rotten areas. Then peel the fruits and cut out the cores.
2. Cut each apple into 4-6 pieces, chop in small pieces and place in a wide saucepan or basin.
3. After this, pour water over the apples and put on fire.
4. If you cook the jam in a low, wide bowl, the apples will retain their color and taste.
5. The jam also needs regular stirring and if it burns, its color and taste will deteriorate greatly.
6. After 30-40 minutes, sometimes even an hour, everything will depend on the type of apples and their softness; the mass must be placed in a colander and wiped.
7. Measure out 1 kg of sugar and add to the pureed apple mixture.
8. Then the mass with sugar should be put back on the fire and cooked until the mass thickens, this may take from 40 to 60 minutes.
9. By the way, you need to stir dishes that have been rubbed through a sieve as often as before rubbing. In this case, it is important to be careful, because the hot mass can splash heavily.
10. While the jam is cooking, you can prepare the jars. They need to be thoroughly washed and sterilized along with the lids.
11. After preparing the jam, you need to put it hot into sterilized jars and roll them up.
12. The finished product will be perfectly stored in the cellar, refrigerator or even in a cabinet when room temperature.

Apple jam in the oven: recipe

Such a delicacy as apple jam can not only be boiled over a fire, but also cooked in the oven. The dish turns out to be very tasty and thick.

Compound:

• Apples – 1.5 kg
• Sugar - 700 g
• Water - 150 ml

Preparation:

1. Wash the fruits, remove the peel and core. Then they need to be cut into small pieces and transferred to a pressure cooker or a saucepan made of stainless steel. Moreover, it is necessary to pour water into the container in advance so that the apples do not burn.
2. You need to boil apples high fire until they become soft.
3. After this, the mass should be rubbed through a sieve or crushed using a blender, mixed with sugar and transferred to a ceramic or glass heat-resistant dish with a lid and placed in the oven. Moreover, the oven should be preheated to 250 degrees, and after the mass begins to boil, the temperature should be reduced to 100 degrees and left for 3 hours.
4. While the jam is cooking, you can prepare the jars. After 3 hours, you need to check the jam - if it has a red tint, it can be put into jars while hot.
5. After laying out the product, the jars need to be rolled up.

Apple jam- a unique delicacy. Its history goes back more than 2 thousand years, but the dessert does not lose popularity to this day. It is great as a complement to tea, as well as for filling in sweet pastries.

The second half of summer and the first two months of autumn - hot time all sorts of preparations for the winter. In especially fruitful years, owners of even small plots do not have time to process the gifts of their gardens. It would be a shame to let them go to waste! So if you have a lot of fruits (especially apples, since apple trees are planted by all gardeners because they are the least picky about growing conditions and unpretentious in care), puzzle yourself on how to make jam from apples - high-quality, thick, tasty. It takes up much less space than jam or compotes, and is much more functional, since it is suitable for filling in a variety of baked goods.

What apples should I take?

The fruit should be juicy, not too hard and not too soft. Second prerequisite: amount of sugar in them. Of course, sweet varieties are also suitable, but it is difficult to calculate the amount of sugar for them and the product may turn out to be too sugary, since cooking apple jam “by eye” is fraught with bad results. The most recommended varieties are “Slavyanka”, “Pepin Lithuanian”, “Papirovka”, “Aport”, “Antonovka” and the like. Some varieties are too soft (“grushovka”, “ white filling", "melba"), so making jam from them is worth it to those who have already got their hands on it a little.

If you're wondering about the reddish color, start by buying red or spotted apples and don't skin them. You can enhance the shade by adding other berries that have the desired color to the mixture during cooking - for example, red currants or cranberries.

What you need to know about apple jam?

There are several rules, signs and observations that are worth studying and learning how to make jam from apples.

The most common recipe

Anyone who first thought about how to make jam from apples, after reading a lot cookbooks It is easy to see that the variety of methods is small. Most often, fruits, sugar and water are taken in proportions of 1 kg - 700 g - 100 ml, respectively. The apples are washed, peeled, the core is cut out, and everything else is finely chopped. The mass is poured into a basin or pan, water is poured in, and the vessel is placed on the fire for half an hour. You need to stir regularly. At the end of the period, sugar is poured in, the mass is mixed and cooled. The apples are passed through a blender, the puree is poured back into the bowl and cooked for 40 minutes over low heat. At this time, the jars are sterilized; over them, still warm, it pours finished product, the dishes are sealed, turned upside down and wrapped up. When the jars have cooled, they are hidden in the pantry.

Apple jam with “extras”

The simplest method of such preparation for the winter is described above. But if you have already mastered “primitive” apple jam, the recipe can be complicated to obtain a varied final product. For example, make it a lemon-cinnamon version. In this homemade apple jam, per kilogram of the main component, take the same amount of water and sugar, but add half a teaspoon to them lemon juice And ground cinnamon. The first half of the process proceeds as usual. However, before adding sugar, it must be mixed with cinnamon. Lemon juice is introduced into the ready mass. The end of cooking is similar to the previous method: put it in jars, roll it up and wait for it to cool.

Multicooker to the rescue

With the advent of this kitchen appliance, many culinary processes significantly simplified. That’s why housewives use it so willingly, and even figured out how to make apple jam in a slow cooker. The ratio of products is classic, but you don’t need to add any water at all. Preparing apples according to the already familiar plan: wash, peel, remove cores, cut into thin slices. Then the fruits are placed in the multicooker bowl, sugar is poured in, and the contents are mixed. The unit is set to stew for an hour and a half, since making apple jam using a multicooker is a lengthy process. Every 30 minutes the mass in the bowl must be mixed thoroughly. Last stage The preparation is the same as if you were cooking jam on a gas stove or electric stove: pour into containers, twist, turn over, cool under a blanket.

Jam from “inappropriate” apples

As already mentioned, some varieties of fruit are not entirely suitable for preparing this preparation. However, there are techniques, the use of which allows you to obtain dense, high-quality jam from “white filling” apples. The ratio of products is still the same: a kilo of apples - 700 g of sugar. But the cooking process is a little different.

Peeled and chopped apples are placed in a bowl (preferably aluminum, but enameled will do), immediately sprinkled with sugar and left for half a day so that they give juice. Then the contents are cooked over medium heat for 10 minutes (mixed continuously) - and the basin is set aside to cool for 6 hours. This will have to be done 3 or 4 times. During the last boiling, the mass is kept on the stove until all the liquid remaining in it has evaporated, that is, until it is ready, after which you need to package the jam and roll it up. In total, the entire process will take two days. But if you do everything correctly, you will get a “white filling” apple jam of a beautiful golden hue, dense, thick and not cloyingly sweet.

Five minute recipe

It is not at all necessary to prepare your delicacy for several days. It turns out to be a good apple jam, the recipe for which requires only 5 minutes of evaporation. It is intended for sour green fruits. The ratio of water, sugar and apples is standard (you can increase the proportion of sugar by 100 g if the fruits are too sour). Small pieces The fruits are boiled in water until soft. When they have cooled, they are rubbed through a sieve or colander, mixed with sugar and boiled slowly for only five minutes (the main thing is to stir continuously, preferably with a wooden spatula or spoon). The finished jam is packaged in jars while hot, twisted and hidden. Let us warn you right away: this jam is not too dense and for open pies not very suitable. However, bagels and pies with “five minutes” turn out great.

How to achieve thickness?

Housewives often set themselves the goal of cooking dense, viscous, almost elastic jam, intending to subsequently use it for open baking. The usual consistency does not suit them. In this case, you need to take into account the subtleties of how to prepare jam from apples of maximum thickness. Rule one: choose very juicy fruits to reduce the amount of water added. You can even give it up completely - just squeeze a little juice out of some of the fruits, in which the fruits will be boiled. Rule two: reduce the amount of sugar by 100-200 grams. Rule three: cook the jam for as long as possible (but be careful not to burn). The resulting color will be very dark, even impenetrable brown, but it will be so thick that a spoon will stand in it.

Secrets of long-term storage

It’s not enough to prepare something tasty, aromatic and beautiful jam from apples for the winter. I would like to ensure that it remains like this for a long time. Of course, if the jam on top is moldy, then you can remove the outer layer and use the rest - but this is a loss of a delicacy on which you spent your time and effort. And it’s not a fact that the rest of the jar will remain fresh. Sometimes, in order to save the result of summer-autumn labor, the jam is boiled again with the addition of a small amount of water. However, its quality decreases. So it’s better to take care of safety in advance.

The basic rule - to sterilize dishes - is followed by everyone. But this is not enough. Experienced craftswomen do not roll the jam hot or immediately after cooling. They leave the jars open until a thick film appears on the surface of their contents - it protects it from mold and fermentation. Formation of the film can take a day or two. If you want to speed up the process, place the containers in a heated oven with the door ajar. Jam with a crust doesn’t even need to be sealed hermetically - a piece of parchment tied around the neck will suffice.

Another way to extend the shelf life of jam (especially if you don’t like the surface film) is to sterilize already sealed jars for half an hour. Tested: the jam will remain “like it was made yesterday” for up to five years. Maybe it would have stood longer if the children had not found it in the closet.

Apple jam in a saucepan cook

Apple jam in a slow cooker cook on the "Stew" mode.

Apple jam in the bread maker cook on the "Jam" mode.

How to cook apple jam

How to cook apple jam
1. Wash the apples, peel them, cut them in half and remove the cores.
2. Thinly or finely chop the apples.
3. Place the apples in a pan, pour water and put the pan on the fire.
4. Cook apples for 30 minutes over low heat, stirring with a wooden spoon or spatula.
5. Add sugar to the apples and stir.
6. Cool the apples and puree them using a blender.
7. Return the apples to low heat and cook for 10 minutes after boiling, stirring.
8. Pour the jam into warm sterilized jars and twist, turn the jars over and wrap them in a blanket. Wait until completely cooled and store.

How to cook apple jam in a slow cooker
1. Wash, peel, cut the apples in half and cut out the cores using a knife.
2. Thinly slice and place the apples in the slow cooker.
3. Add sugar and stir.
4. Set the multicooker to the “Stew” mode.
5. Cook for an hour and a half, stirring every half hour.
6. Pour the jam into jars, twist and cool under a blanket. Then put it away for storage.

How to cook jam in a bread machine
1. Cut peeled apples into slices and place in a bread machine container, cover with sugar.
2. Set the bread machine to the “Jam” mode, time - 1 hour.
3. Boiled jam Grind using a blender, pour into jars, cool and store.

Fun facts about apple jam

The longer you cook the jam, the darker it will be.

When cooking apple jam, the initial volume of the apple mass is reduced by 2 times. It is worth considering that as it cools, the apple jam will become thicker.

The readiness of apple jam is checked as follows: place a teaspoon of the product on a plate (dry, cold). If the jam retains its shape (does not spread) - it is ready.

How much sugar to take depends on the type of apple: if the fruits are sour, increase the amount of sugar by 30%.

When cooking, you can add pieces of lemon or orange (with peel), citrus fruits will add a subtle aroma and add piquancy to the apple jam.

To cook jam without adding sugar, boil for 10 minutes apple slices in a small amount of water (for 1 kilogram of apples - 200 milliliters of water), then rub through a sieve and boil for 10 minutes. Jam cooked without sugar should only be placed in sterilized jars.

Calorie content of apple jam is 190 kcal/100 g.

The main value of apple jam is natural pectin substances, capable of removing toxins and heavy metal salts from the body.

Apple jam is used as an independent sweet dessert, and also as a filling for pancakes, pies, donuts, waffles.

Store apple jam in the dark cool place up to 3 years.

Fans of preparations will definitely like our version of fruit preparation for the winter - making jam. We will figure out how to cook jam and how much jam to cook so that the preparation turns out aromatic, thick and incredibly tasty.

Jam can be made from almost any fruit and berries, but the tastiest jam is made from apples, plums, cherries, apricots, currants and peaches.

What is the difference between jam and jam? The jam is thicker, and its boiling point is 104 degrees. The jam does not spread, it is laid out on the dish in a lump.

Making jam: how to cook jam correctly

To prepare jam, you can take not only high-quality fruits or berries, but also slightly bruised, overripe or damaged ones, but a prerequisite is ripe and soft fruits. Before cooking jam, the fruits must be washed, damaged parts removed, and then follow the recipe. But we will try to highlight the main features of making jam from any berry.

A pulp is made from berries or fruits before cooking; you can choose one of two methods: either pieces of raw fruit are passed through a meat grinder, or ground through a sieve in boiled form; instead of a sieve, you can use a blender.

Since plums or berries most often make jam liquid, apples, pears or apricots are also added.

It is necessary to cook the jam in a wide and low container, due to which the moisture evaporates quickly, and the color and taste of the jam are ideal. During cooking, the jam must be stirred with a wooden spatula so that it does not stick to the bottom and does not burn. For this reason, sugar is added after thickening the mass.

How to determine the readiness of jam? Periodically we run a spatula along the bottom of the dish where we cook the jam, and if a path appears that gradually fills, it means the workpiece is cooked. During cooking, the total volume of the mass should be reduced by half.

The jam is poured into pre-sterilized jars. Classic technology rolling jam - baking it in jars in the oven. A film forms on the surface of the jam; it is believed that this way the workpiece is stored better. How to bake jam in jars: put the jars in the oven at a low temperature, as soon as a film forms, put the jars in a warm place until they cool, roll up the lids and put them in storage.

The finished jam has a sweet and sour taste; if the fruits have low acidity, then during cooking you need to add citric or other acid. Also, spices (cinnamon, cloves, etc.) are often added to the jam for flavor.

The calorie content of jam is 250-260 kcal per 100 grams, the amount of sugar in the mass is not less than 60%, and moisture is not more than 35%.

How to cook jam: recipes for delicious preparations

Recipe for apple jam for the winter

Ingredients:

• Apples – 1 kilogram;
• Sugar – 500-700 grams (per kilogram).

How to make apple jam:

1. We peel the apples, remove the seeds, cut them into quarters and steam the pieces in a water bath, you can use a double boiler.
2. The time for steaming apples is 15-20 minutes after boiling water. Soft apples puree with a blender, using a masher or a meat grinder, then put the puree in a saucepan and boil with sugar until it becomes jam.
3. To prepare apple jam, we take varieties of apples with sourness - white filling, Antonovka, Borovinka, Semerenko, Grushovka, etc.

Pear jam is prepared in the same way as apple jam. But per kilogram of purified groups we take 4 grams of citric acid, 500-600 grams of sugar and 2-3 glasses of water. We cook the puree in the same way, but before starting we mix the mass with water (you can take the decoction after a water bath), boil it down to half the volume, and then add sugar.

Also delicious jam obtained from rose hips, blueberries, viburnum, lingonberries, cherries, etc.

Cherry jam for the winter

Ingredients:

• Sweet cherries – 1 kilogram without seeds;
• Sugar – 150-200 grams;
• Table bite - 2 tablespoons.

How to make cherry jam:

1. Wash the cherries, take out the seeds, grind them using a meat grinder, add vinegar.
2. We put the mass on slow fire and boil by half. Add sugar, stir and cook again until thick.

Blueberry jam recipe

Ingredients:

• Blueberries – 1 kilogram;
• Sugar – 600 grams.

How to make blueberry jam:

1. Mash the berries or grind them using a meat grinder.
2. Boil the mixture in a wide bowl over low heat until the volume is reduced by half.
3. Add sugar and cook until done.

Plum jam

Ingredients:

• Pitted plums – 1 kilogram;
• Sugar – 800 grams.

How to cook plum jam:

1. Wash the plums, remove the pits and steam or boil with a small amount of water in a saucepan.
2. Grind the plum mass through a sieve or puree it with a blender, but first remove the skin.
3. Add sugar to the puree and cook until tender, stirring constantly; eventually the mass should decrease by 3 times.
4. Pour the finished jam into warm jars, cover with gauze and leave for 2 days at room temperature so that a crust forms on the surface. Then we wrap the jars in parchment, cover them with sterilized plastic lids and store them for the winter.

Apricot and plum jam

Ingredients:

• Fruits – 500 grams each;
• Sugar – 600 grams.

How to make jam from apricots and plums:

1. Wash the fruits, take out the seeds and boil them in a double boiler or in a water bath until soft, remove the skin, puree with a blender or using a meat grinder.
2. In a container, boil the pureed mass by half, add sugar and cook until it reaches the consistency of jam.

As you can see, there are many recipes for making jam, but the principle itself is the same. We figured out how to make jam, now it’s time to prepare sweet preparations for the winter.

It is believed that jam was created about two hundred years ago in Poland. Why exactly there, and because the harvest of Hungarian plums in Poland is always very good, and as a result, Polish women learned not only to cook compote, but also to boil the fruits to a thick viscous mass. Initially, the jam was prepared over three days; it was a long and rather labor-intensive process. Nowadays, it is much easier to cook homemade jam, even for inexperienced, novice housewives. To make jam, you only need a large bowl, a stove, a few free hours, sugar and fruit or berries.

The name of the sweet product, jam, comes from the Polish word, and this is not surprising, “powidla”, which literally means - food product, prepared by boiling fruit or berry puree with added sugar.

You can make jam from any fruit and berries, but the most popular are desserts made from pears, apples, peaches, plums, apricots, cranberries, currants, cherries and quinces.

Compared to jam and jam, real and properly prepared jam, and this is what you will get if you prepare dessert using our recipes, has a thicker and more uniform consistency. The boiling point of the jam should be one hundred and four degrees, as a result you will get a dense one that does not spread when laid out on flat dish mass.

Basic principles and tips for making homemade, tasty, proper jam

Surprisingly, you can make sweet jam even from overripe, slightly bruised or damaged fruits and berries. The most important thing is that they must be juicy, soft and ripe. Before you start cooking, you will need to rinse the fruits thoroughly, cut off damaged or rotten areas, and then do everything according to the recipe you like best. But first, we would like to highlight some of the main principles and features of preparing the right jam.

1. Fruits can be pureed in one of the following ways:

Twisted raw through a meat grinder;

Grind using a sieve or blender, peeled and boiled.

2. From plums or berries alone, the jam usually turns out to be too liquid. To give it a thicker consistency, you can add pears, apricots or apples.

3. Sugar in jam is completely optional, it’s just that if fruits are boiled into jam without it, then before rolling they must undergo a sterilization procedure directly in the jars. If you still decide to add sugar to the jam, then keep in mind that it must be at least sixty percent of the total mass of the dessert, otherwise the jam will simply become moldy or ferment.

4. The process of cooking jam should take place in a large, but not deep, but wide container. In this case, the evaporation process will take place faster, due to which the color and taste of the dessert will be much better. Also, jam, in principle, like jam, needs to be mixed only with a wooden spatula or spoon, otherwise the dessert will burn. For this reason, sugar should be added only after the fruit mass has thickened sufficiently.

5. The readiness of the jam can be determined as follows: run a wooden spoon several times along the bottom of the basin where the jam is being cooked, if the path remains for a while and then fills quite slowly, then the jam is ready.

6. The finished dessert should be poured into sterilized jars while hot. In order to be calm about the workpiece, you can use the old traditional way creating a protective crust on the surface of the jam. To do this, place jars of jam in a preheated oven for a few minutes and bake the dessert at medium temperature until a crust forms. Afterwards, you need to put the jam in a warm place to cool, seal the now completely cooled jars and transfer to storage in a cool place.

7. The jam should be sweet and sour. If the fruits from which you will prepare dessert are too sweet, then you will need to add citric acid. In addition, you can give a pleasant spicy shade jam by adding cinnamon, cloves and other spices.

8. The finished jam should have the following proportion: no less than 60% sugar and no more than 34% moisture.

Calorie content homemade jam ranges from 250 to 260 kcal per hundred grams of dessert.

So, most popular recipes jam preparations are considered pear or apple, but we will provide you with other proven ones, non-trivial recipes this dessert.

Apple jam. Recipe

It is better to make jam from sour varieties of apples.

Ingredients:

1. Peeled apples – 1 kg

2. Sugar – from 500 to 700 g

1. How to cook apple jam? Start by peeling and removing seeds from the apples. Cut them into quarters and steam for twenty minutes steam bath, after boiling water, to soften the fruit. It is best to use a slow cooker or double boiler for this process.

2. You can chop the softened apples using a blender, meat grinder or sieve. Pour the puree into a saucepan and simmer until it reaches the desired thickness. Add sugar.

Pear jam. Recipe

Ingredients:

1. Peeled pears – 1 kg

2. Water – 2-3 tbsp.

3. Sugar – 500-600 g

4. Citric acid– 4 g

1. How to cook pear jam? The algorithm of actions is identical to the apple jam recipe, but in this case, crushed pear fruits are mixed with plain water before cooking. After half the volume has boiled down, you can add sugar.

Cherry jam. Recipe

In this way you can prepare blueberry, lingonberry, rowan, as well as jam from rose hips, cherries and other berries and fruits.

Ingredients:

1. Pitted cherries – 1 kg

2. Sugar – 150-200 g

3. Table vinegar– 2 tbsp.

1. How to cook cherry jam? Rinse the cherries, remove the seeds, mince the fruits, and mix with vinegar. Simmer over low heat in a low, wide bowl until reduced to approximately twice the original volume. Add sugar to the mixture, stir with a wooden spoon and cook the cherry jam until tender.

Blueberry jam. Recipe

Ingredients:

1. Blueberries – 1 kg

2. Sugar – 600 g

1. How to cook blueberry jam? Wash the blueberries, crush them or mince them. Place in a container with a wide bottom and let it boil. When half the original volume has boiled down, you can add sugar, stir and cook the blueberry jam until cooked.

Plum jam. Recipe

Ingredients:

1. Pitted plums – 1 kg

2. Sugar – 800 g

1. How to make plum jam? To begin, remove the pits from the plums and let them simmer in a small amount of water or steam until the fruits become soft.

2. Grind or grind the fruits through a sieve, first removing the skins from them. Add sugar to the puree and cook the plum jam until tender. Ultimately, the plum jam should decrease in volume by about three times.

3. Pour hot plum jam into sterilized jars, cover with gauze and leave for two days at room temperature. During these days, a protective crust should form, then you can seal the jars with sterile plastic lids.

Apricot-plum jam. Recipe

Ingredients:

1. Apricots – 500 g

2. Plums – 500 g

3. Sugar – 600 g

1. How to cook jam from plums and apricots? Remove the seeds from the fruit, steam the fruit in a water bath, remove the skin and puree using a blender or sieve.

2. Put on the fire and reduce by half, add sugar and you can cook the apricot-plum jam until tender.

With this set of recipes for making jam from fruits and berries, you can stock up delicious dessert throughout the fall, winter and spring. Choose the recipes you like best and don’t forget about the nuances of preparing proper, natural jam.

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