Apple jam with cocoa. Apple jam with white chocolate for the winter

Among the many original recipes for applesauce, chocolate is perhaps the most interesting and unusual, because we will prepare it with the addition of butter and cocoa powder. Despite such a complex and tasty name, it is actually quite simple to prepare; even a young, inexperienced housewife can prepare it.

If such a wonderful puree is served with morning pancakes or pancakes, then such a breakfast will become a real holiday for your children; they will happily eat everything they can spread puree on. It can also be used for filling rolls, pies, and tartlets.

We pour ourselves a large cup of fragrant herbal tea, take the treasured jar of chocolate delicacy, cover ourselves with a blanket and devour this delicacy, forget about diets, problems, and bad mood.

It is very important to choose the right apples during the cooking process in order to get a subtle delicate aroma; we take only ripe, juicy apples of sweet and sour varieties. Be sure to remove the peel and remove wormholes and seeds.

We use only the freshest and highest quality butter, making sure that its fat content is not lower than 82.5%.

It is best to take regular cocoa powder, which we brew in milk. Because soluble granulated cocoa contains many additives that are completely unnecessary in our preservation.

We prepare jars for puree in advance; for this we wash and sterilize them by steaming or in the oven, and boil the lids. Thus, we will do everything to make ours last longer.

Ingredients:

- sweet and sour apples - 1 kg,
- butter 82.5% - 70 g,
- granulated sugar - 250g,
- cocoa powder - 2 tbsp. l.

We wash the prepared apples, peel them with a vegetable peeler, then cut them into halves and be sure to remove the seeds and core.
Then we chop the apples either on a grater or using a food processor to obtain a homogeneous thick apple mass.

Place the resulting applesauce in a thick-bottomed pan or basin in which we usually make jam. Quickly bring the mixture to a boil, skim off the first foam, turn off the heat and simmer for another 30-40 minutes, skim off the foam that periodically appears on the surface of the puree.

Now add butter, sugar and cocoa powder.

Mix thoroughly.

We continue to simmer our chocolate applesauce over low heat for another half hour.

Place hot chocolate applesauce into prepared jars and immediately seal with lids. Turn the jars upside down, cover them with a blanket and leave them like that until they cool completely.

In a few days, the applesauce will be ready and can be stored.
Bon appetit!

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Always reminds us of the taste of childhood.

Very often you want to pamper yourself and your loved ones with a delicious treat, which, moreover, is very healthy and does not contain unnecessary additives or dyes.

In addition, during the cold season, the chocolate-apple taste of summer will always be there, by the way, both as a breakfast and as a dessert.

Apple-chocolate jam, recipe

Ingredients:

Apples – 5-6 pcs.;

Cocoa – 2 tbsp;

Cinnamon – 1 tsp;

Sugar – 4 tbsp.

Cooking method:

Apples need to be washed and dried. We will also measure out the required amount of cocoa.

Peel the apples from the centers. If you have apples with thick skin, then it is better to peel it. However, this may affect the aroma of the future jam.

Apples need to be minced through a meat grinder. If you have a juicer or juicer, you can make jam from processed fruits. This will turn out to be even more economical, despite the fact that in the end you will have both juice and jam for the winter.

Place the resulting mixture in a saucepan with a thick bottom and simmer over low heat for at least one hour along with sugar. The amount of sugar can be reduced or increased depending on which jam you like best.

You should also take into account that some apples may be sour, then you will need a little more sugar than usual. My apples were sweet, so there was less sugar.

The mixture must be stirred constantly to prevent it from burning.

After this you can add it to the cocoa mixture. For a richer flavor, you can add a little more cinnamon.

Now you need to mix all this thoroughly and put the jam back on low heat for half an hour.

The jar needs to be scalded and only after that it needs to be filled with ready-made jam. You can also sterilize the jar in another way.

Boil the lid for a few minutes. Now you can roll up the jam.

To be sure that the rolling was a success, you should leave the apple-chocolate jam upside down for several days. After this, we send it to be stored in a dark, cool place until winter.

Bon appetit!

I really want to diversify the apple jam I’ve been accustomed to since childhood! This is just one way - to boil apples with... white chocolate! The result will be amber, delicious jam that will definitely warm you up in winter.

Ingredients

This jam is prepared in the same way as regular jam.

I had tiny apples that were all about to... hmm... disposed of)))) I decided to save them.

So, cut the washed apples into slices (naturally, remove all the bad parts and the core). I cut it straight into a container where I will then cook the jam.

I cut a layer and sprinkled it with sugar to lightly cover the apples. Another layer, more sugar. And we repeat this until we run out of apples)))) Therefore, I indicated the quantity of ingredients very approximate (I never weigh how much sugar the jam will take!)

Leave the apples in this form, covered with sugar, for about a day. They will actively release juice.

The next day, drain the apples in a colander, pour the syrup into a bowl and boil for a few minutes. We put the apples into the boiling syrup and immediately (!) remove from the heat. We repeat this procedure with the syrup several times - after a day we drain the syrup again, boil it, add it, cool it....

Usually on the third day all this gets boring. Which means it's time to finish. Strain the syrup again and boil it until thick (be sure to stir so it doesn’t burn!). The syrup should be transparent, caramel in color. Add citric acid to the boiling syrup (to taste, try it! This is your jam! Make it the way you like), vanilla, cinnamon, citrus zest... Or whatever else you want))) I limited myself to citric acid and vanilla.

So, the syrup is ready. Yours is the most delicious! Add apples to it. And let it boil well once.

I don’t remember when there was such a harvest of apples in our garden... There are really a lot of them: we don’t have time to eat them, even if numerous relatives and friends come to our aid. And all our varieties are such that they are not stored for a long time, so you cannot leave apples for the winter. It’s a shame to watch them disappear...

There is only one way out - to cover all kinds of jams and preserves. The simplest and my favorite recipe is apple jam. There are already a dozen neat jars of it in the pantry.

But this time I decided to experiment a little and change the taste of the usual apple jam by adding a little cocoa to it. It turned out very great: both tasty and aromatic... And the color! You can’t imagine – dark brown, very beautiful... Just chocolate spread, not jam! A true sweet tooth's dream!

We choose apples of any variety, any size. Only the sweetness of the apples should be the same - then the cooking time will be the same.

You can put 1.5 tablespoons of cocoa - the jam will be the color of milk chocolate. If you add more cocoa, the jam will turn out to be a very dark color.

Ingredients:

1 kg apples;
250 g sugar;
2 tablespoons of cocoa (heaped);
50 ml water.

The weight of apples is indicated already peeled and without core. This amount makes about 1 liter of jam.

Preparation:

The amount of sugar can be increased slightly to suit your taste (I indicated the amount for sweet apples - that’s exactly what I had).

We start by preparing the apples. Wash the apples and peel the skins. Then cut into 4 parts and cut out the core. Since apples quickly darken in air, we immediately lower them into a prepared container with cold water. There should be a lot of water so that all the apples are covered.

When we peel all the apples, don’t forget to weigh them to determine the right amount of sugar.

Then finely chop the apples. The shape of the pieces doesn't matter. It is important that the pieces are thin (they will cook faster) and approximately the same size.

Pour water into the bottom of the pan in which we will cook the jam. Pour in the apples, cover with a lid and put on fire. First, heat the apples over medium heat until the water begins to sizzle.

Then reduce the heat to minimum and simmer for 15-30 minutes until soft (cooking time is very approximate, depending on the type of apple).

While the apples are stewing, prepare the jars and lids. First, wash them with water and baking soda. Then rinse. Boil the lids for 4-5 minutes, and sterilize the jars in any way convenient for you.

When all the apples are soft, remove them from the heat and cool slightly. Then puree with a blender or pass through a sieve.

Combine sugar with cocoa and mix well.

Pour the mashed apples back into the pan. Sprinkle sugar and cocoa on top. And mix well.

Place the jam on the fire, bring to a boil and cook over low heat for 10-15 minutes. Stir every 5-7 minutes so that the jam does not burn.

Place the finished jam into hot, wiped-dry jars and immediately seal them hermetically.

Turn the jars upside down and set aside to cool. After cooling, the jars are sent to a permanent storage location. We store this jam in a cool, dark place.

Let's make a very interesting preparation - apples with cocoa for the winter? However, you can first try it on a small portion, cook it just to eat, and then calculate how much raw material you will need. If this combination scares you, then you shouldn’t. Of course, everyone has different tastes. But the two main components combine in this recipe better than you might initially imagine.

This preparation is also called so - apple jam with cocoa. However, in my opinion, this dessert only vaguely resembles jam. But apples in chocolate caramel are quite accurate! Caramel is formed from apple juice, which is independently released from the fruit, sugar and traditional cocoa powder. I would not recommend taking various cocoa drinks or mixtures with sugar and other additives. They contain little cocoa itself, a natural product. But there are a lot of unnecessary things.

The recipe for preparing apples for the winter with the photo of which you are now studying is also suitable for filling pies and pies. Or you can simply serve it additionally with pie, muffins, cookies, bread or ice cream. And it’s delicious just with tea.

When making apples with cocoa for the winter, it is important to decide on the proportions of the products. Let's start with the ratio of apples to sugar. I suggest giving preference to the classic version - 1:1. That is, as many apples as there are sugar. But we measure the apples already prepared - the weight of the core with seeds is thus not taken into account.

Next is cocoa. Here the matter is even more individual. How chocolatey a taste do you want to get when preparing apples with cocoa for the winter? The more chocolatey, the correspondingly more cocoa powder. I took 6 tbsp for 1 kg of apples. cocoa. It's very chocolatey as I just love that flavor! You can take, for example, 4 tbsp. But cocoa differs from different producers. It seems that some people mix in starch or something like that to increase weight at minimal cost.

By the way, the consistency of the caramel apples directly depends on the amount of cocoa, as well as water. I got a very thick one. But you can make it more liquid, and below I will tell you in more detail how.

So, here is a recipe for preparing apples for the winter with photos!

Ingredients:

apples - 1 kg (peeled weight)
sugar - 1 kg
cocoa powder - 6 tbsp. (or less to taste)
water - 150 ml (or more to taste)

I washed the apples thoroughly with a brush and laundry soap, since the peels will also be used. Cut it into small cubes.

I covered it with sugar.

Immediately mixed the apples with sugar to start the process of releasing juice.

An hour later the apples had already given off enough juice. But it depends on the variety. You may have to wait a little longer - 2-3 hours.

I put the pan on gas and brought it to a boil.

Boil for 15-20 minutes. Took it off the fire. Let it cool completely. It turned out to be apples in caramel.
To make the mixture cool faster, I placed the pan in a bowl of cold water.

I put the cooled apples back on the gas. Bring to a boil again and cook for 15 minutes. Let it cool. At this stage, apple pieces already look like candied fruits in syrup. Let it cool again.

Bring the contents of the pan to a boil again. At this time, I diluted cocoa powder in water.

Added the chocolate mixture to the boiling apples.

Stir thoroughly and let it boil again. In principle, the apples and cocoa are ready for the winter, you can turn off the gas.

But I boiled it for 10 minutes until it became thicker. Attention! As it cools, the apple and cocoa jam thickens significantly!

Let me remind you that I got a thick consistency. And it depends on a lot of things - the variety of apples, the amount of cocoa and water, the cooking time after adding cocoa mass.
That's all, here is a preparation of apples for the winter. Save the recipe with the photo and stock up on caramel-chocolate-apple deliciousness;)

I divided it into four small jars. I first sterilized them and boiled the lids. I left a little for food too! I liked apples in chocolate caramel with tea, coffee, and just with a bun!

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