Apple confiture. Apple confiture: a fragrant delicacy for the winter

Today I want to offer you a simple and unpretentious way to harvest apples. Let's cook spicy and very fragrant confiture from apples for the winter. So tasty and healthy homemade- a godsend for the "hot" time of harvesting apples, because the preparation of confiture involves short-term heat treatment, the minimum amount of sugar in the composition and the simplest cooking process.

This cooking option allows not only to preserve the rich natural aroma of apples, but also to emphasize them. delicate taste. Due to the natural high content of pectin in the apples themselves and the addition of gelling components, the consistency of the finished apple jam is more like marmalade or jelly. And the addition of warm spicy spices- cinnamon, vanilla, nutmeg and citrus peel - allows minimal effort turn a handful of fruit, unremarkable at first glance, into a truly festive and memorable dessert. Try it!

To prepare apple jam for the winter, prepare the ingredients according to the list.

Remove the seed pod and cut the apples into small pieces. Add the zest of half a lemon, 1 tbsp. lemon juice and water in such an amount that it covers the apples by about 2/3.

Bring the mixture to a boil and cook, covered, for 15-20 minutes, until the apple slices are soft.

Extract citrus peel and grind the apples to a puree. You can use a blender, rub the apples through a sieve, or even use a regular potato masher if you are not confused by the strips of apple peel in the finished marmalade.

I do not recommend peeling apples in advance - there is a lot of pectin in the apple peel, which, in combination with the gelling component, gives the jam that very appetizing “marmalade-jelly” texture.

To applesauce add spices and pectin (I have a ready-made mixture for making confiture, based on citrus pectin). Following the manufacturer's instructions, I premix the pectin with 2 tbsp. Sahara.

While stirring, bring the mixture to a boil over medium heat.

Add sugar. Choose the amount of sugar in accordance with the instructions on the package of pectin. My recommended ratio is 2:1, i.e. for 1 kg of peeled apples, I add 500 grams of sugar.

Bring the mixture back to a boil and, stirring, cook for another 5 minutes.

Place the hot confiture in sterilized jars, close the lids, roll up and wrap until cool.

Apple confiture for the winter is ready! Enjoy your meal!

Jam is a sweet fruit or berry treat with a jelly-like consistency. It is prepared mainly from fruits with high content pectin - a natural thickener that provides the workpiece with a characteristic texture. Apples are perfect for making jam.

What to cook from

More pectin is found in strong, ripe or even slightly unripe fruits. It is these apples that you should choose to create a blank. Overripe fruits with loose pulp can be used to make marmalade, but not jam. Apples are only good fresh. Among the most suitable varieties sweet and sour varieties are noted:

"White filling";
"Pear";
"Antonovka";
"Slav";
"Ranetki";
Simirenko.

For implementation basic recipe, in addition to apples, only sugar is required. Some sources recommend taking brown, cane, but the use of traditional white will not affect the taste of the delicacy. Truth, Brown sugar will give the workpiece a beautiful caramel shade.

As additional ingredients other fruits, berries and even vegetables, as well as various spices, can be added to the jam.

Jam with pieces of fruit is considered by some sources to be a heterogeneous (heterogeneous) type of delicacy, while others are called confiture.

Jam is often prepared in a basin: such a vessel ensures uniform heating of the product. But a cauldron, a saucepan made of stainless steel or with a ceramic coating will also fit: the jam will stick and burn to the bottom of the enameled container. Four subtleties of cooking goodies.

The amount of sugar. The classic ratio of sugar and apples when making jam is 1:1. Sugar can be taken more or a little less, but you should not greatly reduce the amount of the sweet ingredient: the workpiece can quickly deteriorate.
Technology. Jam is prepared in several approaches, this is required in order to maintain the shape of berries and fruits, and when making jam, it is important to achieve uniformity, so the product is cooked at a time.
Cooking duration. Depending on the recipe, the composition can be prepared from 20-30 to 40-60 minutes. Digestion of the product adversely affects the color, texture and taste. It is impossible to make a delicacy without cooking: only heat treatment will help to achieve the characteristic consistency of jam.
Laying. To save for the winter hot billet fits into sterilized jars to the very brim: the less air is in the container, the longer the jam will be stored. To protect the product from mold, you need to cover the delicacy with a circle of wax paper before seaming.

To check the readiness of the product, you need to drop a small amount of it on a saucer and after one or two minutes tilt the plate: if the jam, having thickened in the air, does not drip, you can finish cooking.

Apple jam for the winter: 10 options

Rinse the apples, remove the stalks and core. If the skin of the fruit is thin, it can be left on appearance and the taste of the jam will not be affected. It is recommended to cut off the thick skin. chop fruit small cubes or recycle coarse grater. Do apple jam You can by passing the main ingredient through a meat grinder. The smaller the fruit is cut, the faster the delicacy will cook.

Traditional

Peculiarities. A simple recipe for apple jam - a lifesaver for busy housewives who want to quickly preserve a large amount of fruit with a minimum amount of ingredients.

Components:

apples - 1 kg;
sugar - 1 kg;
water - half a glass.

Technology

Mix apples with sugar, pour water, boil.
Cook for 40 minutes until the fruit softens, stir, reduce the heat to a minimum, cook for another hour, stirring occasionally.
After the volume of the mass decreases by about half, check the readiness of the jam.

As a fruit base, you can use apples and pears at the same time, mixed in arbitrary proportions: this will give the workpiece a unique flavor.

Quick

Peculiarities. If you don’t have time to stand at the stove, you can make jam in the oven: you can avoid long cooking.

Components:

apples - 1 kg;
sugar - 1 kg.

Technology

Mix apples with sugar, leave for 30-40 minutes to extract juice.
Place in an oven preheated to 250°C. After boiling, the jam is ready.
If desired, process the mass with a blender or pass through a meat grinder, then boil and cook for one minute.

With oranges

Peculiarities. Making jam from oranges and apples for the winter requires the use of citrus zest. Therefore, the fruits must be thoroughly washed with running water and laundry soap.

Components:

oranges and apples - 1 kg each;
sugar - 1.2 kg;
water - two glasses.

Technology

Using a fine grater, remove the zest from the oranges.
Divide citrus fruits into slices and free from white film.
Pour apples with water, boil, reduce heat and cook until softened.
Rub the mass through a sieve, heat and stir in the oranges and zest.
Cook, stirring constantly, 12-15 minutes.

When preparing treats for diabetics, you can do without sugar: 700 g of sorbitol or 500-600 g of xylitol are taken per 1 kg of fruit base.

With lemon and cinnamon

Peculiarities. The combination of apples and cinnamon in cooking is considered classically harmonious. It is better to buy spice in sticks, and grind it with a coffee grinder or a special mill before adding it to the dish.

Components:

apples and sugar - 1 kg each;
lemon - one fruit;
water - half a glass;
ground cinnamon to taste.

Technology

Mix the juice squeezed from the lemon with apples, add sugar.
Infuse for an hour and a half before extracting juice.
Pour in water, boil and cook over low heat for a quarter of an hour.
Remove from heat, cool slightly and beat with a blender.
Cook for another minute, cool.

Together with cinnamon, you can add ginger processed with a fine grater to the jam, but not more than one or two tablespoons, otherwise the taste of the workpiece will be too scalding. Spicy taste possesses a delicacy brewed with five or six fresh leaves mint or basil.

With plum

Peculiarities. The delicacy is prepared without water and therefore turns out to be thicker. If the plums are sour, you can increase the amount of sugar by 200-300 g. If you send the delicacy to storage in the refrigerator, it will become similar in consistency to marmalade.

Components:

plums - 1 kg;
apples - 0.5 kg;
sugar - 1 kg;
cinnamon and lemon zest - a teaspoon.

Technology

Cut the plums in half, remove the pits. Mix with apples.
Add sugar, cinnamon and lemon peel, insist hour.
Heat over medium heat, stirring, until sugar is completely dissolved.
Reduce heat and cook for another half an hour.
Cool the apple-plum mass a little, grind through a sieve or beat with a blender.
Boil again, cook for a minute.

Peaches or apricots can be used instead of plums.

with pumpkin

Peculiarities. To make jam from apples with pumpkin, you need to use the pulp of sweet fruits of bright yellow color. After cooling finished product You can add one or two tablespoons of honey to the composition.

Components:

pumpkin, apples and sugar - 1 kg each;
lemon - one fruit;
water - two glasses.

Technology

Cut the pumpkin into cubes, mix with apples, add water, boil until the fruit and vegetable mass softens.
Stir in sugar, squeezed lemon juice and one or two teaspoons of citrus zest.
After the sugar crystals have dissolved, reduce the heat and cook, stirring, until the liquid has evaporated.

To obtain a uniform consistency, you can turn the boiled mixture of apples and pumpkin into a puree with a blender before adding sugar.

with carrots

Peculiarities. Carrots are a hard vegetable, so the fruit needs to be cooked for a long time to soften. Choose sweet juicy specimens of bright orange color.

Components:

apples - 1.2 kg;
carrot - 1 kg;
sugar - four glasses;
lemons - two pieces;
water - one and a half glasses;
ground ginger and cinnamon - half a teaspoon each.

Technology

Process the carrots with a coarse grater, pour a glass of water and add three-quarters of a glass of sugar.
Heat the mass over low heat until all the liquid has evaporated. This will take 40-50 minutes.
Chop apples and lemons (with zest) into medium-sized pieces and mix with carrots.
Pour in the remaining sugar, cinnamon and ginger, pour in half a glass of water, cook until the apples soften, remove from heat, cool.
Process with a blender or meat grinder.
Boil again, cook for one minute.

With chokeberry

Peculiarities. You can cook apple jam of a beautiful burgundy color using ripe berries chokeberry.

Components:

apples - 2 kg;
sugar - 1 kg;
chokeberry - 300 g;
water - 0.5 l.

Technology

Berries pour boiling water, cook for five minutes over low heat.
Add apples cut into slices (do not remove the core), cover and cook for 20 minutes, stirring occasionally.
After softening the berry-fruit mass, remove the pan from the heat, cool a little and grind through a sieve to get rid of the seeds and skin.
Add sugar to the puree, boil and cook for an hour over low heat.

Instead of rowan, you can use cranberries or lingonberries. In this case, the number of berries increases to 1 kg, and sugar - up to 2 kg.

In a slow cooker

Peculiarities. Even novice housewives can make apple jam in a slow cooker. The universal device will eliminate the need to constantly be at the stove. When using a multicooker of apples, 1 kg cannot be taken.

Components:

apples - 1 kg;
sugar - 0.5 kg;
water - glass.

Technology

Mix apples with sugar, immerse in a bowl of the appliance and set the “Extinguishing” program for an hour. The multicooker lid must be closed.
Stir the composition, set the "Baking" mode for 40 minutes, leaving the lid of the device slightly ajar. Stir the jam two or three times during cooking.

A delicacy can also be made in a bread machine by loading the ingredients into the bowl and setting the “Jam” mode for the time recommended by the instructions for the appliance.

in the microwave

Peculiarities. In the microwave, you can cook a small amount of jam, so using the appliance for preparations for the winter is impractical.

Components:

apples - two fruits;
sugar and lemon juice- half a cup.

Technology

Mix sugar and apples in a microwaveable bowl, cover with a lid.
Send the bowl to the appliance for three to four minutes, setting the maximum heating power.
Allow the mass to cool slightly, process with a blender.
Send it back to the microwave for seven to eight minutes, while the device should work at 60-70% of the possible power.
Stir in lemon juice.

Delicacy "with a twist"

To make the workpiece with a more pronounced taste, water can be replaced with freshly squeezed juice. Apple or grape is great. Here are three more ideas.

A decoction of the peel. If the peel is cut off from apples, it can be poured with half a glass of water, boiled for ten minutes, strained and used in the preparation of jam instead of water. It is in the skin that contains more pectin, so the delicacy with such a decoction comes out very thick.
Honey. Using honey instead of sugar, you can cook more healthy sweetness. Recommended proportions: 0.5 l of bee products per 1 kg of apples. Strong heating of honey reduces nutritional value product, so it is introduced into the composition after the fruit mass is cooked and cooled to 50-60°C.
Cake. After harvesting apples, cake remains in the juice cooker. This product is suitable for making jam. The delicacy is brewed traditional way, but instead of water it is better to use freshly squeezed fruit juice, and from the cake before cooking you need to remove solid particles, if any: bones, skin, ponytails.

With what to eat

It is good to enjoy homemade apple jam with tea or spread it on crispy toast. And when you want something special, you can use simple recipes described below.

Sweet pancakes

Beat two eggs with two tablespoons of sugar and a teaspoon of salt.
Mix a glass of milk, a glass of kefir and one and a half glasses of flour.
Using a blender or mixer, beat the dough without lumps.
Bake pancakes.
Every grease apple jam and roll into a roll.

cupcakes

Using a mixer, beat two eggs with a glass of sugar, mix in a glass of kefir.
Mix two cups of flour with baking powder (one and a half teaspoons) and add to the dough.
Continuing to beat, mix in two-thirds of a glass of refined vegetable oil.
Divide among muffin tins, put half a teaspoon of apple jam in each.
Send for 25 minutes in an oven preheated to 180 ° C.

Semolina

Pour 300 ml of milk into a saucepan, heat a little.
Pour in two and a half tablespoons of flour.
Bring to a boil, reduce heat, and simmer until thickened, 2 to 3 minutes.
Turn off the stove, cover the pan with a lid and leave for three to five minutes.
Put on a plate, put a tablespoon of apple jam on top.

The recipe for apple jam can be customized to the taste preferences of households by adjusting the composition and proportions of the ingredients. A treat with a volume of sugar equal to or greater than the volume of the fruit base can be stored at room temperature if there is less sweet component, the workpiece must be placed in coolness.

If you want new culinary experiences, you simply must prepare this interesting and original confiture. Thanks to an interesting combination of products, the jam turns out to be very appetizing, with a refined aroma and spicy taste.
It can be added to pies, served with pancakes, pancakes and tea. Sweet and sour note of apple goes well with spicy, spicy taste ginger.
Apple Ginger Confiture - great option sweet dessert on cold winter days when you want warmth and comfort.
This "sweet medicine" is great for colds and laryngitis.
Moms who can't get their babies to gargle or drink bitter medicines can feed apple and ginger jam to their babies.

Taste Info Jam & Jam

Ingredients

ginger root (5-6 cm);
1 kg of apples;
700 grams of sugar;
200 ml of water.

How to cook delicious apple confiture for the winter

Rinse apples under running water and pat dry with paper towels.
Peel the fruit from the peel and seeds, cut into small pieces.

Pour sugar into a heavy-bottomed saucepan, pour water and put it on fire.

Peel the ginger root and chop.

After the syrup boils, add apples to it and put on fire. Boil for 10-15 minutes.
Add ginger to the apple mass, mix and cook for another 30-40 minutes. It can be considered ready if, putting confiture on a saucer, it does not spread.

Arrange the confiture in sterilized jars and close the lids.

Store apple ginger jam in your pantry or cellar.
Tips:
1. Apples in the recipe can be replaced with pears.
2. The amount of ginger in the recipe can be adjusted depending on your taste preferences.
3. best variety apples are Antonovka, as they contain a large number of pectin.

Hello friends!

Apples, apples, apples... There are very many of them. Especially this year! And that's great! We have already provided all our friends and acquaintances with them :) We just overate ourselves. Today I cooked delicious, and my daughter asks me: “Mom, are you doing something from apples again?” I answered positively. And she answered me: "I'm tired of something, every day apples." And then she ate it herself, there was a whistle behind her ears :)) Apples never get boring, because this is our native and favorite fruit.

I forgot when last time cooked apple jam, and even more so, confiture. This September I had to remember the whole process. I recommend!

Although my blog is about low calorie food, sometimes I make an exception and add to recipes, and these are mainly preparations for the winter, more sugar. in winter if you use these sweets in moderation and take care of yourself, no excess weight you are not threatened, and who wants to get better, feel free to add delicious confiture in your diet, but also do not abuse. Too much sugar is bad for everyone.

Here is my recipe:

apple jam recipe

Ingredients:

My cooking method:

Wash apples, remove skin and seeds
Cut into slices and sprinkle with sugar
Leave until the sugar is completely dissolved in the resulting juice, stirring occasionally.
Bring to a boil and simmer over low heat, stirring gently, 10 to 15 minutes.
Leave for 5 - 6 hours and boil again for 10 minutes, continuously stirring from the bottom up, without damaging the shape of the slices
We leave for the night
In the morning, boil for another 10 minutes, with continuous stirring.

Note: be sure to stir the confiture continuously while cooking, as it burns quickly

Apple confiture becomes transparent, amber color with the warmth of the sun, thick and very tasty!

We put it in sterile jars and close with the usual plastic lids. Preferably store confiture in cool place.

Good luck with your cooking! I look forward to your comments.

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We need ripe apples with sweet, slightly loose flesh that will boil well. Wash them thoroughly and pat dry with a dry towel.

Remove the skin from each apple, cut out the stalk and the bottom of the apple. So that the apples do not darken, they can be briefly lowered into cold water Or drizzle with lemon juice.

While we are preparing apples, we need to cook in parallel sugar syrup. To do this, mix half a glass of water and 750 grams of granulated sugar.

We put water with sugar on slow fire and cook, stirring occasionally, until all the sugar is dissolved.

Cut the peeled apples into small slices (discard the core) and immediately throw them into ready syrup so that the apples do not have time to darken. We need the net weight of already peeled and chopped fruit, so you can first cut some of the apples into a small cup, weigh it, and count the rest of the apples already by the number of full cups. Of course, the weight will turn out to be approximate, but the quality of the confiture will not suffer from this.

Mix apple slices well with sweet syrup and put on a slow fire. After boiling, cook for about 15-20 minutes. Apples should decrease in size. Then we leave for several hours so that the confiture cools down and thickens a little.

Using an immersion blender, puree some of the apples.

Add lemon zest and cinnamon. Their quantity is best adjusted to your liking. We put the pan with apple jam on the stove over a slow fire. Boil for another 10-15 minutes. Apple jam is already quite thick, so it must be stirred often, otherwise it will burn.

In dry sterilized jars with a volume of not more than 0.5 liters, lay out still hot confiture. It should fill the jar completely, if voids with air have formed, then using a wooden spoon, which we interfered with the confiture during cooking, we push the air out.

We cover the jars with sterilized dry lids and roll them up with a key. We turn the jars over, cover with a towel and leave for several hours. After that, the cooled confiture from apples is removed for storage in a dark place. It keeps well and does not deteriorate even at room temperature. Good luck with your preparations!