Recipe for apple jam for the winter. Secrets of long storage

Wash apples, peel them, remove the core and cut into pieces. We place in a container for cooking jam.

Next, you need to make puree from apples. Usually a little water is added to the fruits and boiled until soft. But we want to get thick jam, so we don’t need extra liquid. Sprinkle apples with a small amount of sugar (2-3 tbsp), mix and leave for 20-30 minutes to let the juice flow.

Once apple slices begin to release moisture, cover the pot with fruit with a lid, send it to a slow fire and cook, stirring with a spoon, for 10 - 15 minutes.

Puree soft apples with an immersion blender. You can also grind fruits by rubbing them through a sieve or mashing them with a potato masher.

In the prepared apple mass, put the cinnamon and the remaining granulated sugar. We mix the components, put on medium heat and cook, stirring constantly until the water has completely evaporated. Jam begins to thicken before our eyes! The longer we give in applesauce cooked, the thicker and darker it will become.

It usually takes me 20-25 minutes for the jam to get the right consistency. We lay out the finished apple jam for the winter in clean, dry jars (we first remove the cinnamon stick from the sweet mass). If you plan to keep it long term, then it makes sense for greater reliability to sterilize and roll up jars metal lids. If you plan to use jam in the near future (2 - 4 weeks), then you can take it under nylon cover and store in the refrigerator.

Apple jam is delicious and healthy dessert. Fragrant, amber-golden, it pleases with a unique delicate taste, shimmering in a transparent jar and beckoning to try. And today I will tell you a recipe for how to make delicious, tender apple jam at home. And it's very easy if you follow my simple proven recipe with step by step photos counties cooking.

To prepare apple jam, we need:

- apples

- sugar

So, you have a certain amount of apples that you want to process into jam. For jam, it is not necessary to use perfect apples. On the contrary, most often, it is precisely those fruits that cannot be stored that are used for processing. for a long time. But even if your apples are perfect, it doesn’t matter, we’ll cook from them too.

Recipe for making apple jam with photos

Fruits must be thoroughly washed. Remove core and peel. Some housewives claim that it is not necessary to remove the peel, they say, - it will become soft during cooking. But I prefer the jam to have a delicate, soft texture, and no matter how hard you try, the pieces of the peel, albeit small and soft, will still be felt. Also remove existing flaws: wormholes or rot, if any.

If after peeling it is not possible to weigh the apples, estimate approximately - when peeling, they will lose about one third of the weight. That is, if you took 1 kilogram of apples, after cleaning you will have approximately 650-700 grams of net weight.

To make your apple jam have a uniform consistency, grind the pieces of apples in a meat grinder. Put the finished puree into the prepared container for cooking. And we fall asleep with sugar at the rate of 1: 1, for one kilogram of apples - one kilogram of sugar.

If you know apples are sweet on their own, or if you're avoiding a lot of sugar, it's fine to use less. After all, jam is cooked for a long time, and there is no need for a large number of preservatives.

What to cook jam

Apple jam, as well as, in principle, other jams, is best cooked in an enameled container, preferably without chips, cracks and deformations. Also suitable for these purposes are dishes from of stainless steel. It is not advisable to take aluminum dishes for cooking jam - apples contain a large number of acids that can oxidize aluminium.

How to cook apple jam?

Put apple jam, mixed with sugar, over medium heat and, stirring often, bring to a boil. The foam that will appear on the surface of the jam must be removed. Do not allow pathogenic microflora to develop in air bubbles.

After boiling, boil the apple jam for about an hour. Stir it from time to time to evenly distribute the sugar and prevent burning. It is best to use a wooden spoon or spatula for these purposes.

Gradually, during the cooking process, applesauce will begin to acquire a brownish tint and become transparent. The amount of foam will gradually decrease. The jam will turn amber.

Color original product may vary from deep yellow to brown. It depends not only on the cooking time, but also on the variety of apples. For example, jam from White filling remains light yellow even after an hour of cooking, and apples with red skin and pinkish flesh will turn brown.

In the process of cooking, the jam will gradually begin to thicken. You can boil it longer if you like it thicker. Just do not forget that after cooling, the density apple jam will increase.

Capping jam in jars

Put the finished apple jam in dry sterilized jars and carefully cork. I have already written in previous articles how to sterilize jars and lids.

Packaging apple jam should be done immediately, while it is hot and more liquid. After all, it begins to freeze quite quickly.

Apple jam is thick, contains enough sugars and lasts a long time. heat treatment. Therefore store closed banks with jam you can even with room temperature. Well, open, it is still better to clean in the refrigerator.

In general, this is the whole secret of how to make apple jam at home for the winter, because it is an indispensable sweetness in any family. You can bake pies with it, and wrap it in pancakes, and put it in a grated pie. You can just spread it on bread and with tea in a bite.

Mmm... yummy! But I block jam according to my recipe is not troublesome and simple. Cook it with pleasure and please yourself and your loved ones. And also do not forget about other types of self-improvement and visit our learning and self-development portal more often and read about the benefits and harms apple juice and apples, recipes for making other types of jam, as well as or many other tasty and healthy sweets.

How to make for the winter thick jam from apples at home regular saucepan or a progressive multicooker, describe detailed recipes with step-by-step photos and video instructions. We have collected the best and most popular cooking options delicious preservation, from the simplest and most affordable, where apples are just scrolled through a meat grinder and simply boiled with sugar, to original and unusual ones, offering to combine fruits with pears, lemons, plums and oranges, and add cinnamon, vanilla or nutmeg. All methods are worthy of attention and promise that in the end you will get an unusually rich, juicy and odorous delicacy, which in cold season Perfect for an afternoon tea party or a cozy family dinner.

How to make jam from apples for the winter at home - a recipe with a photo step by step

How to make at home winter season jam from apples, tells detailed recipe with step by step photos. A delicacy prepared in this way is distinguished by a pleasant, soft texture, moderately rich sweet taste and a memorable, slightly spicy aroma.

Essential Ingredients for Homemade Apple Jam for Winter

apples - 2 kg
granulated sugar - 1 kg
ground cinnamon - ½ tsp

Step-by-step instructions for homemade winter apple jam recipe

Delicious jam from apples at home - a simple recipe with a photo in a slow cooker

Making jam from apples at home is very convenient in a slow cooker. The whole process is described below by a simple recipe with a photo. If you want to get more juicy, fresh taste, you should use fruits of acidic varieties. When there is a desire to get a very sweet, rich dessert, it makes sense to take fleshy red apples for 10-20% more sugar.

The necessary ingredients for making delicious apple jam in a slow cooker

apples - 1.2 kg
lemon - ½ fruit
water - 250 ml
sugar - 2 tbsp

Step-by-step instructions for a simple recipe for homemade jam from apples made in a slow cooker

ripe juicy apples wash in running water and dry on a kitchen towel.
Carefully peel off the skin from the fruit, put it in a small saucepan, pour water (250 ml) and put on the stove. When the composition boils, make a low fire and cook for half an hour. Then remove the decoction from the heating and strain through a sieve. For jam, you need 1 faceted glass of concentrated liquid, the rest can be used to make compote or fruit drink.
Peeled apples cut into quarters, remove the seed box, and put the pieces of pulp in a multicooker bowl and pour 75 ml of water.
Close the lid, set the "Baking" mode on the display and cook for 30 minutes.
Then open the unit and knead the processed pieces with a wooden pestle. If you want the mass to be very homogeneous and creamy, you can remove the apples from the slow cooker and turn them into puree using a blender.
Combine fruits with a glass of apple peel decoction, add granulated sugar and juice squeezed from half a lemon. Activate the "Baking" program and cook for 50 minutes.
Spread the hot jam over sterile jars, tightly tighten the lids, turn over, wrap in a blanket and cool. Until winter, store in a dry cellar or pantry.

Vitamin jam from apples and oranges in a slow cooker for the winter

Apple jam made for the winter in a slow cooker will sound more vivid and original if you cook it with oranges. Citrus fruits will give the consistency of marmalade and enrich the taste with spicy, slightly sour shades.

Necessary ingredients for cooking apple-orange jam in a slow cooker

apples - 1.5 kg
oranges - 3 pcs
sugar - 1.2 kg
vanilla sugar- 1 sachet

Step-by-step instructions for the recipe for winter jam with apples and oranges

Wash the apples well, blot with a napkin, peel the skins, stalks and seed pods, then cut into large slices.
Rinse and dry oranges. Grate the zest on the smallest grater, free the pulp from the internal white membranes and film partitions.
Combine fruits and citrus fruits together and scroll through a meat grinder with a medium grid, sprinkle with sugar, add zest, stir and send to a multicooker bowl.
Set the “Extinguishing” program on the display, close the lid and cook for about 2 hours. Periodically look inside and stir the mass so that the sugar dissolves evenly and does not settle at the bottom.
After the time has elapsed, let the jam cool slightly and process with an immersion blender to make the consistency more homogeneous.
In the “Extinguishing” mode, boil for 7-10 minutes, add vanilla sugar, mix, put into sterilized jars and immediately roll up. Cool upside down, previously covered with a thick cloth. Store in a cool, dark place until winter.

Jam from ripe apples for the winter - a recipe without sterilization

You can cook apple jam for the winter season even without sterilization. True, according to the recipe, the process is quite painstaking and requires attention. It is very important not to leave the product unattended during cooking and stir all the time so as not to stick to the bottom and burn. Otherwise, the jam will acquire a bitter taste that even ground cinnamon and nutmeg powder, which are part of the delicacy.

Necessary ingredients for cooking without sterilization of apple jam

apples - 2 kg
sugar - 4 tbsp
water - 1.5 l
nutmeg - ½ tsp
ground cinnamon - 2 tsp

Step-by-step instructions on how to make jam with ripe apples for the winter without sterilizing

Wash the apples very well in running water and dry them on paper napkins. Then peel the skin, remove the stalk and core.
Cut fruit into slices, place in a deep enamel pan, add water, put on the stove and bring to a boil over medium heat.
When the liquid begins to actively boil, reduce the heating level to low, cover the container with a lid and boil for about 25-30 minutes.
When the apple pieces are softened, remove the pan from the heat, cool slightly, transfer to a food processor and puree into a smooth fruit puree.
Return the semi-finished product to the pan, add sugar, ground nutmeg and cinnamon powder, mix thoroughly and simmer over low heat for an hour. Do not move away from the jam a single step and stir it constantly so that it does not burn.
Arrange the boiling mass in sterilized jars, roll up under tin lids, turn upside down, wrap in a thick blanket and leave to cool for a day. Then put away for storage in the pantry, arranging so that direct sunlight does not fall on the jam.

How to quickly make jam from apples and pears for the winter at home - a video recipe

Very simple and fast way cooking at home for the winter apple pear jam described in this video recipe. Its convenience is that the fruit is not even peeled and seeded. Halves of the fruit are simply boiled until soft, and then rubbed through a fine kitchen sieve. With this processing option, the mass acquires complete uniformity and a pleasant, soft texture. Sterilization is also not needed. Immediately after boiling, jam can be eaten or rolled into jars for long-term winter storage.

Low-calorie apple jam at home - a recipe for the winter without sugar

To prepare low-calorie jam without sugar for the winter at home, you will need fleshy, very ripe apples of the sweetest varieties. If you take juicy sour or sweet and sour fruits, the dessert will turn out to be too watery and will have a too sharp, mouth-watering taste. So that the jam does not ferment and “wait” for the cold season safe and sound, it will certainly need to be sterilized. For half liter jars 10-15 minutes is enough, and a liter container will have to be processed a little longer (from 25 minutes to half an hour). But after this procedure, hermetically sealed preservation can be stored at room temperature for 12 months.

Necessary ingredients for making sugar-free jam from apples

ripe apples of a sweet variety - 3 kg
filtered water - 600 ml

Step-by-step instructions on how to make homemade jam for the winter with apples and no sugar

Wash the apples thoroughly in cool water and put on a linen towel so that excess liquid faster than glass and absorbed into the fabric.
Peel dry fruits, cut out the core with seeds, and chop the pulp into medium-sized slices.
Fold the prepared apples in a deep enameled pan, pour filtered water and put on the stove. Bring to a boil over medium heat, then reduce the heat to a moderate level, cover the pan with a lid and boil the fruit for 20 minutes.
Remove from stove and cool slightly. Rub the contents twice through a kitchen sieve, put back into the saucepan and put on low heat.
Constantly stirring the fruit mass, boil to the desired density.
When the jam reaches the desired condition, pack it with a spoon according to clean banks, sterilize required amount time, roll up under tin lids, turn upside down, cover with a warm blanket and leave in this form until completely cooled. Store until winter in a dry dark place at room temperature.

Plum and apple jam - a simple recipe for the winter without sugar

Useful dietary product — apple-plum jam- the author of the video recipe suggests cooking without sugar. To make the dessert rich, thick and juicy, you will need very ripe, fleshy sweet apples and dense, not overripe Ugorka plums. By combining these components in the proportion indicated in the video, you can provide yourself with a low-calorie, but at the same time tasty and aromatic product for the cold season.

Apple jam with cinnamon and lemon - the best recipe for the winter

Dense, jelly-like consistency, original sweet and sour taste and a pronounced, memorable aroma. Here are the main advantages of apple jam prepared for the winter with lemon and cinnamon according to this simple recipe. The product is perfect for drinking with tea, coffee and other hot drinks, or can be used as a filling for homemade sweet pastries.

Essential Ingredients for Winter Apple Lemon Cinnamon Jam

apples - 2 kg
lemon - 2 pcs
sugar - 1.5 kg
cinnamon - 3 tsp

Step-by-step instructions on how to prepare fragrant jam from apples with lemon and cinnamon for the winter season

Wash fruits and citrus fruits thoroughly and dry. Peel apples, remove seeds and cut into slices. Chop lemons with skin into rings, and then into quarters.
Place the processed components in an enameled container, sprinkle with sugar and leave for 2-3 hours to separate the juice. Stir occasionally, otherwise the sugar will settle to the bottom.
Then put the pan on a burner with a divider, bring to a boil, reduce heat, boil for 5-7 minutes, remove from the stove and cool.
Repeat the procedure a second time, and before the third boil, add cinnamon, mix thoroughly and beat with a blender.
Boil, and then reduce the heat to a minimum and simmer for half an hour, gradually evaporating the liquid. Be sure to stir so that the mass does not stick to the bottom and does not burn.
In boiling form, pack in jars, seal tightly and cool upside down, be sure to cover with a blanket or blanket. Store until winter in the pantry or cellar.

How to cook homemade thick jam from apples in the oven

If you really want to make the most thick apple jam for the winter, you should pay attention to the recipe for making this dessert in the oven. Of course, it takes quite a lot of time for such processing, but the consistency is very dense, and the chance that the delicacy will burn and lose its bright flavors is reduced to almost zero.

Necessary ingredients for making thick apple jam in the oven

apples - 2 kg
sugar - 1.5 kg
citric acid - 1 tsp

Step-by-step instructions on how to make thick and dense jam from apples in the oven

Wash the apples thoroughly in running water, blot with a paper towel, peel, cut out the seed box and chop into slices.
Fill a deep enameled pot with water. Dissolve citric acid in it, place slices of apples in this solution and leave for 10-15 minutes. Then drain the liquid, add half a faceted glass of clean water to the apples and send the pan to the stove.
Cover with lid and simmer low fire 30 to 40 minutes.
Then remove from the stove, cool slightly and use an immersion blender to turn the apples into a smooth puree. In parallel, in small portions, introduce the entire volume of sugar. The output should be a dense mass of medium density without lumps and clots.
Preheat the oven to 200 ° C and send the pan with the semi-finished product there. Activate the convection mode and cook for 2.5-3 hours.
Periodically open the oven, remove the pan and stir the jam with a wooden spatula so that the liquid evaporates evenly.
After the set time has elapsed, turn off the oven, remove the pan, put the jam in pre-prepared dry jars, seal tightly with lids, turn over and cool, covering with a thick warm cloth or towel. Send to the cellar for storage.

Apple jam with peel at home for the winter - a recipe with a photo through a meat grinder

Jam prepared according to this recipe from apples, rolled through a meat grinder along with the peel, turns out to be very dense and resembles marmalade in consistency. This effect can be achieved by boiling the fruit mass three times. In the process of intensive heat treatment, a large amount of natural gelling agent, pectin, is released from apples, which provides the delicacy with the necessary density. The finished jam freezes perfectly and can be used not only as a sweet dessert and addition to tea or coffee, but also as a filling for various home baking, for example, pies, puffs, buns or cheesecakes.

The necessary ingredients for harvesting for the winter jam from apples with peel, scrolled through a meat grinder

apples - 2 kg
sugar - 1.5 kg

Step-by-step instructions on how to make apple jam at home using a meat grinder

Pick apples. Ripe fruits with a smooth, whole, unspoiled skin, wash well in running water, dry on a kitchen towel, cut into slices and remove the stalks and seed pods. Do not peel the skin.
Twist through a meat grinder with a medium grid, put in an enamel pan, add sugar, mix very well, cover with a lid and leave for 2-3 hours to separate the fruit juice.
After the set time has elapsed, place on the stove, boil and boil for 5 minutes, regularly removing the foam that forms on the surface.
Remove from heat, cover again to keep dust out, cool and leave overnight.
In the morning bring to a boil, boil for 5-7 minutes and cool a second time and insist for 10-12 hours.
The next day, boil for the third time for about 10-15 minutes. Be sure to stir so that the fruit does not stick to the bottom.
Place hot in sterilized jars, roll up with metal lids, turn over, cover with a thick terry towel, allow to cool completely and store in cool place protected from direct sunlight.

If you are interested in whether it is possible to cook jam from apples at home, then you are here! The jam turns out to be thick, no worse than purchased, but, of course, without a set of any unpleasant thickeners and regulators. We will not add newfangled “jelly” or “confiture” to the jam, but we will cook it, so to speak, in the old fashioned way. Let's take the recipe the real one, grandma's. Only two lines are written by hand on a piece of paper: apples - 1 kg, sugar - 1 kg. So here it is: strictly and impressively, without unnecessary lyrics and boring explanations. Just go try to make jam according to this recipe! :) Of course, our grandmothers remembered everything anyway. That apples must first be boiled, then mashed, mixed with sugar and boiled for a long time until the excess liquid evaporates, and the jam acquires a caramel color. When hot, it is more like syrup, but when it cools down, it thickens so much that you can spread it on bread or make pies out of it, which the grandchildren will then crush on both cheeks.

Ingredients:

1 kg apples
1 kg of sugar.

From this amount of products, approximately 600 g of jam comes out. When choosing a variety of apples, give preference to dense, not very juicy fruits - these will not give large losses in volume, and they will boil faster. In total, it will take you about an hour to prepare jam.

How to make apple jam at home

Wash apples and cut into quarters. Do not complicate your work and do not try to do it carefully and clean it from seeds - later the mass will still need to be rubbed through a sieve, and therefore nothing extra will get into the jam.

Put the apples in a bowl for making jam and add a little water (0.5-0.7 cups).

Put the apples on the fire and boil them until they start to break down (about 10 minutes depending on the variety). You can also bake apples in microwave oven until ready.

Rub the boiled apples through a sieve. The water in which they were boiled does not need to be drained.

You will get a smooth, smooth puree.

At this stage, the puree is still too liquid, and therefore it still needs to be boiled down. Pour the puree back into the bowl in which the apples were boiled. Add sugar to puree and stir.

Bring the mass to a boil and reduce the heat. Boil jam for 30-35 minutes until it becomes caramel in color. Stir the jam from time to time so that it cooks evenly.

Pour the hot mass into sterilized jars and tightly close the lids. Be careful: the jam is very hot.

Cool the jam by turning the jars upside down and wrapping them tightly in a large towel or blanket.

Enjoy your meal!

Galina Artemenko

One of great options preparations for the winter of fruits and berries - cooking jam. In this article we will talk about how to cook jam properly so that it turns out thick and tasty.

Jam is believed to have been invented about 200 years ago by Polish housewives, who learned how to boil the most fruitful fruit on the banks of the Vistula - the Hungarian plum, to a very thick mass. Initially, it was prepared for three whole days, it was a very laborious and long process! Today, jam is much easier to cook: all you need is an electric or gas stove, a large basin or other wide container and a few hours of free time.

The name "jam" comes from the Polish word "powidla", meaning literally " food product, obtained by boiling berry or fruit puree with sugar".

You can cook jam from almost any berries and fruits, but jam from apples, pears, apricots, peaches, plums, cherries, quinces, currants, cranberries are considered the most popular options for this dessert.

From jam and jam jam differs in a more uniform and thick consistency, its boiling point is 104 degrees, it is a denser mass that does not blur when laid out in a lump on a dish.

Basic principles of jam preparation

You can cook jam not only from high-quality, but also from slightly damaged, rumpled or overripe berries and fruits, but they must be ripe and soft. Before cooking, the fruits must be properly washed, cut off the rotten and damaged parts, and then everything is done according to the recipe, however, some general features and principles for preparing this dessert can be distinguished.

As a rule, the fruits are processed into gruel in one of two ways: they are twisted through a meat grinder in their raw form, or they are rubbed through a sieve (today, of course, a blender can also be used for grinding) in an already boiled and peeled form.
From berries or plums alone, jam usually turns out to be watery, so for desired consistency these fruits are combined with apricots, apples, pears.
Adding sugar to jam is not a necessary moment, if the fruits are boiled into jam without sugar, then such preparations must be sterilized. If sugar is added, it must be at least 60% of the total mass, otherwise the jam will ferment or become moldy.
Jam should be cooked in a low, wide bowl - this way evaporation occurs quickly, which improves the taste and color of the product. When cooking, jam must be stirred with a wooden spatula, otherwise it will burn, for the same reason, sugar is added only after the fruit mass has sufficiently thickened.
The readiness of the jam during cooking is determined as follows: periodically run a spatula along the bottom of the container in which the jam is cooked, if a path is formed that slowly fills up, then the dessert is ready. In general, during the cooking time, the total volume of the mass will decrease by at least half compared to the initial one.
Ready jam should be poured hot into sterilized jars. One of the traditional moments in cooking classical technology- baking jam in the oven in jars to form a protective film on the surface of the mass is often skipped today, but it is recommended to do this for better preservation of the workpiece. Just put the jars of jam in the oven and bake at a low temperature until a film forms, which is visually clearly visible. Then the jam should be left warm until cool, corked after cooling with lids and stored in a cool place.
Jam should have a sour-sweet taste, if the fruits from which it is cooked are characterized by low acidity, then you need to add lemon or another food acid, additionally spices (cloves, cinnamon, etc.) can be added to jam for taste and aroma.
In the finished jam should be no more than 34% moisture, not less than 60% sugar.

The calorie content of jam varies between 250-260 kcal per 100g.

jam recipes

With a large harvest of any berries or fruits, cooking jam from them is one of the best options. This wonderful dessert will delight you on cool autumn evenings, give you a feeling of warmth in winter and energize you in spring. If until now you have not dared to make such a blank, fearing that it is very difficult, then we recommend that you still try - this process is much simpler than it seems.

The palm in popularity among all types of jam is apple and pear jam. It is from these fruits that it is easiest to make jam of the correct density and consistency.

apple jam recipe

You will need: for 1 kg of peeled apples, take 500-700 g of sugar.

How to cook apple jam. Peel the apples, cut out the seeds, cut into quarters, then steam to soften for steam bath(The easiest way is to use a double boiler for this). The total steaming time is about 15-20 minutes after boiling water. Softened apples need to be pureed (with a blender, using a meat grinder or crush), then the puree is placed in a saucepan, boiled down to the state of jam with the addition of sugar.

For apple jam, it is better to use sour varieties of apples - Antonovka, Borovinka, Grushovka, Semerenko, Bessemyanka, White filling, Granny Smith, Jonagold, Idared, etc.

Pear jam is cooked in the same way as apple jam, proportions: for 1 kg of peeled pears 2-3 glasses of water, 500-600 g of sugar and 4 g citric acid. The algorithm of actions is the same, but pear puree it is mixed with water before cooking (decoction after steaming), boiled down to half the volume and then sugar is added.

Jam can be cooked from berries such as blueberries, wild roses, cherries, mountain ash, viburnum, lingonberries and others.

Cherry jam recipe

You will need: for 1 kg of pitted cherries 150-200 g of sugar, 2 tbsp. table vinegar.

How to make cherry jam. Rinse the cherries and remove the pits, twist in a meat grinder, mix with vinegar, boil over low heat in a basin until reduced by half of the original volume. Pour sugar into the mass, mix and cook jam until tender.

It's just as easy to make blueberry jam.

blueberry jam recipe

You will need: for 1 kg of blueberries 600 g of sugar.

How to make blueberry jam. Crush the berries, or twist in a meat grinder, put in a wide bowl on slow fire and boil twice the original volume. Add sugar, mix and cook jam until tender.

A very popular jam that many people like is plum jam.

plum jam recipe

You will need: for 1 kg of pitted plums 800 g of sugar.

How to make plum jam. Remove the stones from the plums and boil with the addition of a small amount of water, or steam until soft. Wipe the plum mass or puree with a blender, removing the skin. Pour sugar into the puree, until ready to cook jam, stirring - as a result, the mass should boil down to a third of the original volume. Hot pour the jam into warm jars, cover with gauze, leave at room temperature for 2 days - a crust should form, then wrap the jars with parchment or seal with sterile plastic lids.

It turns out very tasty jam made from plums with apricots.

Recipe for Plum and Apricot Jam

You will need: 600 g of sugar, 500 g of apricots and plums.

How to make jam from apricots and plums. Remove pits from plums and apricots, steam them in a water bath or in a double boiler until soft, puree, remove the skin, boil by half, then add sugar and boil the jam until tender.

There are a lot of jam recipes, but the principle of preparation is always the same. Try making jam from your favorite fruits and berries and enjoy it all year round!