How to cook apple jam at home. Step-by-step instructions on how to prepare aromatic apple jam with lemon and cinnamon for the winter season

Apple jam can be cooked in the usual way or use thickeners, starch, gelatin, someone has adapted to making it in a slow cooker, the same good option. You can also prepare many variations by combining apples with various berries and fruits. They get along well with many tastes.

How to make apple jam at home

Apples are probably the most familiar fruit available to us. all year round. There is always a wide variety of fruits on store shelves, so why make it, cook jam, waste your time? Some people think so. Those who do not have their own garden, and those who do not think about the quality of food. After all, not all apples are healthy.

The best jam is made from homemade ones, not “seasoned” with nitrates and toxic substances. Such apples exude a real apple aroma. These are the apples that nutritionists recommend for weight loss, improving digestion, and replenishing the body’s vitamin reserves.

Due to the fact that apples contain pectin, a natural thickener, nothing additional can be added to the jam. The cooking time will just increase a little. Apples also go amazingly well with other fruits and even vegetables, for example, carrots. So there will be many jam options for you.

Recipes for making apple jam for the winter

In order for our jam to turn out good, thick and not burnt, you need to adhere to some rules:

Select fruits of the same ripeness, discarding unripe and overripe ones.
The apples must be thoroughly washed and cut into slices; the skin does not need to be removed, everything is up to you, but the seeds must be removed.
You can chop apples in different ways, grate, pass through a meat grinder or blender. You can simmer in a small amount of water and rub through a fine sieve.
For jam you need the “right” pan; in aluminum or copper, oxidation occurs and the product will not be entirely healthy. In enamel containers, everything often burns; it is dangerous to use such dishes. The most suitable would be a metal saucepan made of stainless steel.

Apple jam - a classic recipe

A recipe that always works. It is done very quickly, in the evening you can already try jam with tea or even make pies.

For the jam you will need:

A kilo of apples of any variety
Kilo of sugar

Preparing apple jam:

In this option, you don’t have to cut out the seeds; they will remain in the sieve, so don’t make it an extra job for yourself.

Place the apples cut into slices into a cooking container and add water to lightly cover them. Place it on the stove and simmer for about ten minutes, let it cool a little, the water, of course, needs to be drained. Then we simply rub all the apples through a sieve.

Pour sugar into the resulting mass, first turn on the medium temperature, after boiling, turn it to low and cook, standing nearby and stirring with something wooden, a spoon or spatula.

It takes about half an hour to cook the jam, it can be less or more depending on the juiciness of the apples. If you constantly stir it while cooking, the mass will turn out to be homogeneous, evenly cooked, and transparent caramel color. To make sure it’s ready, drop a little of the mixture onto the saucer and begin to swirl it around. Does the drop hold its shape? Then go ahead, into the jars.

Thick apple jam

You can make apple jam of any consistency, some like it liquid, while others like it thick enough to stand up to a spoon. This is what we will cook now.

To do this, let's take:

A kilo of apples
Glass of sugar

How to make apple jam:

Wash the apples and cut them into two halves, this time you need to cut out the seeds. We will grind them on a grater, you can grind them in a meat grinder if you like. The resulting mass needs to be transferred to the place in which we will cook the jam, but there is no need to add water, the juice that has been released will be enough.

We begin to gradually heat the apple mass, not forgetting to stir. When it softens and the pieces become transparent, you can grind it again with an immersion blender. Then immediately pour in the sugar and cook over low heat for about 40 minutes until tender. The jam will darken and become thick. Place the finished mixture into jars.

Apple jam in the oven

This jam also turns out thick and rich. Try the recipe for a change.

For it you will need:

One and a half kilos of apples
0.7 kilo sugar
Glass of water

How to make apple jam:

To make this jam, I always peel and pit apples, so it turns out more tender in appearance and taste. Then I cut it into slices, add water and simmer until softened. I put it in a colander to drain the water and grind it into homogeneous mass blender.

One and a half kilograms of apples yields about a kilogram of puree. It needs to be placed in a saucepan that can be heated in the oven, I use heat-resistant glass. Mix the puree with sugar and place in the oven at 200 degrees. We watch carefully, as soon as it starts to boil, reduce the temperature to 50 and leave for three hours.

The finished jam will have a beautiful reddish tint, and then it will need to be placed hot in jars.

Homemade apple jam

A simple recipe that my grandmother used. I just improved it a little, kitchen appliances just make life easier, why not use it.

For the recipe we will need:

A kilo of apples
0.6 kilo sugar
Glass of water

Making apple jam:

Prepare the apples by washing them thoroughly, peeling them and cutting out the core. You can cut it into cubes or into thin plastics, as you like. Immediately put all the pieces into the container in which we will cook, pour water into it and cover everything with sugar. Let it sit for several hours so that our apples release as much juice as possible and melt the sugar.

As soon as the time has come and enough juice has been released, you can put the apples on the stove; an hour and a half is enough for them to boil thoroughly. And so that you don’t feel any pieces at all, we grind everything with a blender and cook for about ten minutes. After that, all we have to do is put the finished jam into jars.

Apple jam in a slow cooker

Thanks to this indispensable assistant in the kitchen, life has become more enjoyable; a multicooker saves us so much time, because we don’t have to keep watch, stir, or be afraid that it will run away or burn.

For him we take:

A kilo of apples
Half a kilo of sugar
Half a lemon

How to cook apple jam in a slow cooker:

We wash the apples under running water, remove the skin and core, and cut into thin slices. Now we transfer it to a multi-cooker bowl, pour a third of a glass of water into it and bring it to a soft state in the baking mode.

We check with a fork, if the apples begin to fall apart, we crush them or chop them with a blender, mix them with sugar and squeeze the juice out of half a lemon. Now all that remains is to close the lid and, choosing the same baking mode, cook our jam for an hour. When the time is right, look into the slow cooker and check for readiness. The jam is placed into jars while hot.

When working with a multicooker, be careful; if you fill the bowl to the brim, the jam will run away when it boils.

Apple and pumpkin jam

If you haven't tried it yet, do it urgently. The delicacy is as tasty as it is healthy. Pumpkin is not only enriched with vitamins, it is rich in fiber, which has a beneficial effect on digestion.

To prepare the recipe we will need:

Two hundred kilos of apples, preferably sour ones
0.8 kilos pumpkin pulp
Kilo of sugar
Tablespoon orange zest

How we will cook:

I use nutmeg varieties for the jam, they are sweet, juicy and beautiful. It needs to be peeled and cut into small cubes. We do the same with apples.

In a separate cauldron, fill the pumpkin with water, a very small amount, to lightly simmer and make it soft. In a separate saucepan, do the same with the apple pieces, simmer them until they become soft. Then we grind everything with a blender and combine the apple and pumpkin mass.

We put the mass in the container where we will cook it, pour half of all the sugar into it and begin the cooking process. We do this on the lowest heat and stir constantly, otherwise everything will burn and be spoiled.

When the jam has thickened well, pour in the remaining sugar and orange zest. This jam can be made very thick when it begins to peel off from the walls. Then we put it in jars and cover with parchment, it is not necessary to roll it up.

Apple and pear jam

A very favorite recipe for all of us since kindergarten. Now the grown-up children are eating with pleasure.

We will need:

A couple of kilos of apples
Kilo of pears
Two kilos of sugar

How to cook:

All fruits need to be washed thoroughly, peeled and cored, and cut into small slices.

Cover the apples with sugar, all at once, and start cooking until they are soft, about 20 minutes is enough for this. Then we add pieces of pears there, cook for another 20 minutes, our heat is low. Then, using a blender, we chop all the pieces that have not yet boiled and cook until ready, this is another 10 minutes. We put the jam into jars and seal with lids.

Apple jam, video recipe

Its consistency is formed naturally. There is no need to cook with gelatin and other additives.

The article presents 7 recipes with different compositions and methods of preparation. Choose a couple that you like and compare the results based on taste. You'll probably like both options. At the same time, find out which cooking method you like.

I am happy to share with you classic recipe jam that reminisces the taste of childhood. IN Soviet times there were other GOSTs. Nowadays you can't find such jam. Luckily, you can make it yourself.

We need two ingredients:

2.5 kg sour apples;
1.5 kg granulated sugar.

We take the liqueurs, wash them, remove the skins and seeds, then cut them into random pieces.
Place the slices on a baking dish and place in the oven. Preheat it to 180 degrees.
Bake for 20 minutes.
The fruit pieces will reach a soft consistency.
Cool and place the apples in a blender.
Then we rub the resulting puree through a sieve. Why is it not advisable to start this step right away, without electrical appliances? A blender will make your work easier. We want to prepare the preparation quickly and simply.
Place the mixture in a thick-bottomed bowl and non-stick coating.
Add sugar and mix ingredients until smooth.
Turn on medium heat and cook the jam, not forgetting to stir.
Gradually the color of the puree will darken.
When the mass begins to lag behind the walls and becomes transparent, check it for readiness.
Take a tablespoon of jam and put it on a saucer. The thick consistency says it’s time to turn off the stove and pour sweet pasta by banks.

It turns out to be jam, just like in a USSR store. Store the twists in a dark, cool and dry place.

It will come in handy! Prepare soft apples You can do it not only in the oven. Use a double boiler or boil the fruits in a saucepan.

White apple jam with orange and lemon

The jam turns out super thick. I suggest you see how it holds its shape visually in the video. —

We need fruits:

apples - on the pan;
oranges – 2 pcs.;
lemon.

And additional components:

sugar - equivalent to the weight of the resulting apple puree;
water – 200 ml.

Preparation steps:

Core the apples and cut them as desired. Pieced apple mixture is easier to cook.

Place the slices in a saucepan, add a glass of water and set to cook.

At this time, let's take care of the rest of the fruit.

First, remove the zest and grate it on a fine grater.

Grind the orange pulp in a blender.

We pass the lemon through a juicer.

After 15 minutes, the liqueurs will already become soft - crush them a little and grind them through a sieve. You can pass all the fruits through a meat grinder.

For each kilogram of the resulting puree, add 1000 grams of sugar. You can add spices at this stage. Orange goes well with cinnamon, for example.

Add citrus zest and lemon juice. Then the pulp from the rolled oranges.

Turn on the stove - medium mode and cook the resulting paste.

After boiling, boil the mixture for another 25 minutes. Monitor the readiness and do not forget to stir.

Pour the finished jam into containers.

Turn the jars upside down and wrap them in a blanket. It is customary to cool preparations for the winter in this position. Don't forget to sterilize the containers and lids - otherwise the treats won't survive until the first snow.

Advice! For a thinner consistency, reduce the cooking time by 5-10 minutes. Increasing the time will cause the jam to harden.

Apple and lemon jam in a slow cooker: my favorite recipe

The jam from green apples turns out light due to lemon juice. Citrus does not spoil the taste.

Ingredients:

1 kg of green apples;
granulated sugar– 500 g;
half a lemon;
water – 300 ml.

Pour water into the multicooker bowl, then add citrus juice. No sour fruit sour fruit? Dissolve in liquid citric acid. Some people do it with vinegar – it’s up to you.
We cut clean apples into arbitrary pieces, cut off the middle and throw them immediately into water with a squeeze of lemon. This way, the fruits will not darken - which means the jam will turn out to be a beautiful color.
Sprinkle granulated sugar on top.
Close the lid and set the “multi-cook” mode. Time – 1 hour. We periodically check the consistency - the apples will become soft before the end of the program.
Beat the mixture with an immersion blender. The paste turns out homogeneous, without lumps.
Then close the multicooker again and set the “stew” program for 15 minutes.

Now you can start twisting.

For lovers of liquid desserts, I suggest you look at the recipe for apple puree with condensed milk, five-minute applesauce and other fruit preparations - “ “.

How to make jam from pears and apples at home

Jam is usually made from sour apples. The Antonovka variety is well suited. However, it is no less tasty from red fruits with the addition of honey liqueurs.

List of required products:

apples and pears – 3 kg in total;
granulated sugar – 1 kg.

Cut the fruit into arbitrary pieces, remove the seeds.
Cook the slices with sugar for half an hour. Then we leave them overnight. We do not add water. The fruits are given own juice, which is enough.
The next morning, grind the mixture in a blender and boil it again for 30 minutes.
It turns out thick paste– pour it into treated containers and twist.

Containers and lids must be dry - moisture ingress will lead to spoilage of the treat.

For variety, try adding other ingredients instead of pears. For example, jam made from pumpkin and apples turns out to be unusual and aromatic.

A simple recipe for apple and plum jam without added sugar

Desserts without sugar are much healthier, especially for your figure. So write it down next recipe.

Components:

apples;
plums

The number of components is taken depending on the volume of the cooking vessel.

Preparation:

Grate the apples coarse grater. There is no need to cut off the peel - it comes off by itself.
Place the grated pulp into a saucepan with a thick bottom.
Remove the pits from the plums and place them in the same container.
Turn on the heat and cook the fruit for about 10 minutes. During this time, the ingredients will release juice and become soft.
At this stage, grind the mass with a submersible blender.
Then turn down the heat and continue heat treatment another 30 minutes.
During the second cooking (middle of the process), grind the puree again.

We put the finished jam into jars, which we pre-sterilize. Turn the containers upside down and cover them with a warm blanket.

For those who do not know how to store apple jam, you need a dry, dark and cool place.

Jam like marmalade: recipe

The jam, when cooled, turns out so thick that it looks like marmalade. This consistency is suitable for pies, buns and other baked goods.

We take the following ingredients:

apples – 2 kg;
granulated sugar – 1800 g.

Cooking step by step:

Core the apples using special knife. The fruits remained intact. Place the fruit in the oven preheated to 200 degrees. Bake them until soft.

Hot baked apples transfer to non-stick dishes. Then grind the liqueurs into puree. Do this with an immersion blender. Sprinkle the paste with sugar.

Mix the ingredients and place the pan over medium heat. When the pasta boils, reduce the heat and cook for another 40 minutes. Don't forget to stir the jam throughout the process.

Did foam form at the end of cooking? Take it off. Check the jam for readiness.

Pour the treat into pre-treated containers. From specified quantity Products make 4 half-liter jars and a bowl for testing.

Note! For jam, it is advisable to take sour or sweet and sour apples.

Recipe for jam for pies

The end of August, September is the time of mass ripening of vegetables and fruits. The height of the cooking season begins delicious preparations. I suggest housewives make apple jam at home; a simple recipe for the winter in video format gets likes on YouTube every day.

The beginning video blogger of the “Cooking at Home” channel assures that thick apple jam is suitable for.

And Internet users say: “ White filling It's better suited for sweets. The jam turns out thick. The aroma is fragrant, the taste is incomparable.”

For the sake of experiment, boil one apple in water. Has Ryka turned to mush? Make jam, jam. If you get caught hard grade fruit, roll up.

We will bake apples in the oven. So we turn on the oven. Temperature- 180 degrees.

How to cook apple jam?

So, first, wash the apples, trim off all visible damage, cut them and select the core. I never remove the skin; I don’t see the need, because after boiling and pureeing I don’t feel it at all.

We don't cut them large slices and place in a saucepan with a thick bottom. The wider the pan, the better, since we need intense evaporation of the liquid.

Add 150 grams of water to the apples and put on fire. First, make the maximum and bring the water to a boil. Next, reduce the heat and cook our apples until softened. Stir everything periodically, swapping the top and bottom pieces. Of course, the cooking time depends on the type of apple, but the difference here is minimal; this task has never taken me more than 20 minutes. It is quite possible that your variety will soften in just 10 minutes.

Next, we need to puree the entire apple mass. There are several ways. I use the easiest one - I use an immersion blender. If you don’t have it, you can cool the mass a little (so as not to burn your hands) and pass it through a meat grinder. Or you can simply grind everything through a sieve or colander with small holes.

We send the applesauce back to the pan (if you used an immersion blender, then all manipulations were done in the same pan, which is also a plus - wash less dishes), put it on the fire again and bring the jam to a boil.

It's time for sugar and flavoring additions. I don’t insist on my flavors, you can exclude anything, or even everything, from the list, except, of course, sugar, but personally I prefer to add all of the above, since the aroma of the jam is very enriched, which is good news.

So, in a saucepan with applesauce add sugar, cinnamon, dry mint (you can use a couple of fresh stalks, then just select them at the end of cooking), freshly squeezed lemon juice and zest (from about half a large lemon). You can also add a little vanilla sugar, but I just didn’t have it on hand. Adjust the amount of sugar, because if the apples are very sour, you may need a little more sugar. A little - that's 100-200 grams.

Mix everything, reduce heat to low and cook for about half an hour. After cooling, the jam will become a little denser.

While the apple jam is boiling, sterilize the jars. Personally, I wash them with baking soda and rinse them thoroughly hot water, and then put it in the microwave at full power for about two minutes. That's it, the jars are dry and sterile.

How to cook homemade jam from apples for the winter? This tasty and sweet dessert dish has always been appropriate to serve with tea or pastries. In general, apple jam is simply irreplaceable as a filling for pies and even for the popular charlotte. This delicacy is prepared in the form of fruit or berry puree, which is boiled with sugar to half its original volume.

Apple jam is distinguished from jam by its denser consistency. To prepare delicious homemade dessert Take strong, ripe, sweet fruits that have a pleasant aroma and taste. Damaged and rotten areas should first be removed from such fruits.

Step-by-step recipe with photos for making apple jam for the winter:

The most best jam It is obtained from apples, although other fruits and berries can be used for its preparation - both pure and mixed with each other. In most cases, jam consisting of only berries can turn out liquid and therefore it is recommended to additionally add apples to it, which add finished product jelly-like consistency.

Prepared apples should be pitted and large fruits- cut into pieces. After which they need to be placed in a vessel, at the bottom of which a small amount of water has already been poured - at the rate of five hundred grams per kilogram of product. Next, close the lid and cook for about twenty minutes until completely softened. We wipe the boiled fruits through a colander or sieve. If the fruits are very tender, you can pass them through a meat grinder.

Then the puree should be transferred to a wide bowl, since a large surface facilitates the evaporation process, and with more intense evaporation, the cooking time is reduced and, as a result, the jam itself turns out tastier, lighter and retains the aroma of the fruit. You need to cook on low heat.

How to cook apple jam so that it does not constantly burn? During cooking, you must continuously stir the mass with a wooden spatula. To prevent burning, experts recommend lubricating the walls and bottom of the cookware. olive oil or add a glass of white or homemade apple wine to the puree.

Sugar, at the rate of about 800 grams per kilogram of puree, must be added at the end of cooking, since liquid puree evaporates faster. If it is necessary to obtain a denser jam that can be cut into pieces, then the amount of sugar should be reduced to 600 grams per kilogram of puree. Although we should not forget that the less sugar, the longer the jam cooks.

Readiness dessert dish determined by cooling a small sample taken from a vessel on glass. If upon cooling a dense, non-spreadable jelly forms, it means tasty treat it's already ready. The finished homemade jam is placed in heated, dry jars and left open to form a protective film.

Greetings to all visitors culinary blog « Simple recipes" Today I want to invite you to cook thick jam from apples. This jam can be used in winter for various baked goods(pies, pies, bagels, etc.). It is very tasty and does not spread when baking.
I also really like this jam because it’s not cloying. sweet taste. Spread the jam on the bun with butter, and it will make a great breakfast or dessert for children.

I have 2 recipes for making jam. By preparing according to the first recipe, you will get a thick, homogeneous jam of a reddish hue. For bagels, for example, this is what I use. The second recipe produces a slightly less thick jam with apple pieces. This option is better for pies and pies. Which one suits you best - choose for yourself. The apples I have at my dacha are sweet varieties. If yours is more sour, you need to add more sugar.

How to make thick jam (1st method)

Wash the apples thoroughly, remove the skin and core. We cut into 4-6 parts depending on the size of the apples. Place in a saucepan, add a small amount of water and cook until the apples are soft. Then we pass through a sieve. Place the resulting puree in an aluminum pan and add sugar. For 1 kg. puree – 700 gr. Sahara. Stir, cover with a lid and place in the oven. First, set the temperature to 250 degrees until it boils. Then set the temperature to minimum and leave for 3 hours. After 3 hours we check readiness. The jam should turn reddish. If ready, immediately pour hot into clean, dry, heated jars and seal. If you don’t pour it right away, the cooled jam will quickly thicken. Can be stored at room temperature.

This method is very convenient because you don’t have to constantly stir our brew, preventing it from burning. In addition, when cooking on the stove this jam splatters a lot, but in the oven under the lid there are no problems.

How to make thick jam (2nd method)

This method involves gradually cooking the jam so that the apple pieces remain intact. At first glance, the method may seem quite tedious. In fact, there is nothing complicated here. But the jam turns out undigested and very tasty.

Cleanse in the evening required quantity apples and cut in small pieces. Place in an aluminum bowl and add sugar. The amount of sugar is the same as in the first option. Leave it overnight so the apples release their juice. In the morning, stir, put on fire, bring to a boil and cook for 10 minutes, stirring. Turn off the gas and leave the jam until the evening. In the evening we perform the same operation again and leave it until the morning. In the morning, cook for 15 minutes, stirring, and leave for 6 hours. After 6 hours - 15 minutes of cooking and again leave to cool for 6 hours. AND last time Boil until the liquid has completely boiled away. Place the hot jam into clean, dry, heated jars and immediately roll up.

I really hope you like my recipes and how to make thick jam is no longer a question. Bon appetit!