Apple jam recipe: culinary subtleties and serving ideas. Simple recipes for thick jam and apple confiture for the winter at home

Apple confiture is a sweet delicacy made from fruit. Every housewife prepares many different sweets from fruits and berries for the winter. We offer a recipe for apple confiture, which is ideal as a filling for pies and pies. You can also spread it on toast and serve it for breakfast, or just as a snack with tea. To give apple confiture a pleasant aroma, use lemon, lime, and orange zest. We suggest adding cinnamon - it will add a pleasant note.

Ingredients

• Apples - 1 kg
• Sugar - 700 g
• Cinnamon - 1 tbsp.

Information

Apples are one of the most affordable fruits in our country. They are tasty, aromatic, healthy. These fruits are good not only for fresh. They make them exquisite preserves, jams, confitures. Despite the fact that apples store well and can be purchased throughout the year, thrifty housewives They strive to prepare as many desserts as possible from them for the winter. Apple confiture – exquisite delicacy, which is easy to prepare at home. Subject to compliance sanitary requirements this dessert will keep well room temperature at least a year.

Cooking features

Making confiture from apples is much easier than from many other fruits. If you know the intricacies of this process, it is impossible to fail, even if you have never previously made sweet preparations for the winter.

• Autumn varieties of apples are used to prepare confiture. If they are sour, the amount of sugar indicated in the recipe can be increased.
• Apples contain a lot of pectin, so confiture from them can be prepared without adding gelling components. Gelatin, gelatin, pectin and similar ingredients should be added only if you are blending fruits or trying to reduce the preparation time for a thick delicacy as much as possible.
• The most pectin is found in apple peels. If you use apple peel decoction rather than water to prepare apple confiture, the dessert will reach desired consistency earlier.
• Apple pulp softens greatly during long-term cooking. There is no need to grind it with a blender or grind it through a sieve. It is enough to mash with a spoon or a device designed for making mashed potatoes.
• Often in apple confiture they add cinnamon, which goes perfectly with apples, giving the dessert a seductive aroma.
• Apple confiture is well stored at room temperature, but only if the jars into which it is poured have been previously sterilized. The lids should also be boiled. Only metal ones are suitable, with which the jars can be sealed tightly.

Apple confiture can be spread on toast, served with pancakes and pancakes, added to ice cream and curd desserts, use for making sweet pastries.

A simple recipe for apple jam

Composition (per 1 l):

• apples – 1 kg;
• sugar – 0.7 kg;
• ground cinnamon (optional) - to taste.

Cooking method:

• Wash the apples and dry with a napkin. Use a vegetable peeler to remove the skins from the fruit. Cut out the seed pods.
• Coarsely grate apple pulp, put in enamel basin, add sugar. Leave for 2-3 hours so that the apples release their juice.
• Place the container with apples on the stove. Bring to a boil over medium heat and cook for 5 minutes, skimming off any foam.
• Reduce heat and simmer the apple mixture over low heat for 20-25 minutes.
• Add cinnamon, cook for another 5 minutes. Remove from heat.
• Sterilize the jars and boil the lids that fit them.
• Place the confiture into jars and roll them up.

Apple confiture this recipe It turns out thick, but has a delicate consistency. It stands well at room temperature.

Fragrant apple confiture

Composition (per 1 l):

• apples – 1.5 kg;
• sugar – 0.5 kg;
• lemon – 1 pc.;
• ground cinnamon – 5 g;
• water – 0.2 l.

Cooking method:

• Wash the lemon and pat dry with a napkin. Squeeze the juice out of it. Grate the zest from it. Dilute lemon juice with clean boiled water.
• Peel washed and dried apples and remove their cores. Cut the pulp into small cubes. Place in a bowl.
• Pour a mixture of lemon juice and water over the apples and leave for 5 minutes. Drain all liquid from the bowl. As a result, apples treated with lemon juice will not darken. The confiture prepared from them will look very appetizing.
• Sprinkle apples with sugar. Cover the basin with a thin cloth and leave for 4-6 hours. During this time, the apples will have time to release juice, and a significant part of the sugar will dissolve in it.
• Place the container with apples on high heat. Bring to a boil, cook for 5 minutes, skimming off the foam, reduce heat.
• Simmer the apples for 15 minutes over low heat, increase the flame intensity. Let the apple mixture simmer for 5 minutes. Reduce heat again.
• Boil the apple mixture for 40 minutes, stirring occasionally to prevent burning.
• Mash the apples with a spoon. Add zest and cinnamon. Stir.
• Cook the confiture for another 5 minutes.
• Place the jam into sterilized jars and seal them tightly.

Preparing confiture according to this recipe takes a lot of time, but the result will meet your expectations. The dessert turns out aromatic, looks appetizing, and stands well at room temperature.

Confiture of apples with tangerines and ginger

Composition (for 1.5-1.75 l):

• apples – 1.5 kg;
• tangerines – 0.3 kg;
• lemons – 2 pcs.;
• ginger root – 80 g;
• sugar – 1 kg;
• cognac – 100 ml;
• gelatin for confiture – 20 g;
• star anise – 1 pc.;
• cloves – 1 pc.;
• cinnamon – 0.5 sticks.

Cooking method:

• Wash the apples, pat dry with a napkin, and peel. After cutting out the seed pods, cut the fruit into slices.
• Squeeze the juice from one lemon, pour it over the apples, and stir.
• Peel the second lemon and remove white veins, cut into lemon wedges in small pieces.
• Peel the tangerines and separate them into slices. Remove the seeds. Remove the film from the slices.
• Peel the ginger and cut into thin slices.
• Mix apples with tangerines and lemon slices, add sugar, and leave for several hours.
• Drain half a glass of the juice released from the apples and mix with cognac.
• Place star anise, cloves, cinnamon and ginger in a small bowl or ladle. Fill them with mixed apple juice cognac Heat over low heat or a water bath for 10-15 minutes, strain.
• Add spicy mixture to fruit.
• Place the container with fruit on slow fire. Cook, stirring occasionally and skimming off foam, for 60 minutes.
• Sprinkle with instant gelatin and stir. Wait a couple of minutes and remove from heat.
• Place the jam into prepared jars and seal them tightly.

This is one of the most exquisite options apple confiture. Citrus fruit it resembles candied candied fruits. I want to eat this delicacy with spoons.

Even an inexperienced housewife can prepare apple confiture. This dessert will be inexpensive, but will delight you with its taste and aroma all year long.

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

What to cook with

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

• « White filling»;
• "Grushovka";
• "Antonovka";
• "Slav";
• "Ranetki";
• "Simirenko".

For implementation basic recipe, in addition to apples, you only need sugar. Some sources recommend using brown cane, but using traditional white will not affect the taste of the delicacy in any way. Is it true, 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.

Some sources consider jam with pieces of fruit to be a heterogeneous (heterogeneous) variety of delicacy, while others call it 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 work: the jam will stick and burn to the bottom of the enamel container. Four subtleties of preparing delicacies.

1. Amount of sugar. The classic ratio of sugar and apples when making jam is 1:1. You can take more or a little less sugar, but you shouldn’t greatly reduce the amount of the sweet ingredient: the product can quickly deteriorate.
2. Technology. The jam is prepared in several steps, this is required in order to maintain the shape of the berries and fruits, and when making jam it is important to achieve uniformity, so the product is cooked in one go.
3. Cooking duration. Depending on the recipe, the composition can be prepared from 20-30 to 40-60 minutes. Overcooking the product negatively affects color, consistency and taste. You can’t make a delicacy without cooking: only heat treatment will help achieve the characteristic consistency of jam.
4. Laying. To preserve for the winter hot billet placed in sterilized jars to the very edges: the less air there 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 rolling.

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 flow, you can finish cooking.

Apple jam for the winter: 10 options

Wash the apples, remove the stems and core. If the skin of the fruit is thin, it may not be removed until appearance and this will not affect the taste of the jam. It is recommended to cut off the thick peel. Chop fruit small cubes or recycle coarse grater. Do apple jam you can by passing the main ingredient through a meat grinder. The finer the fruit is chopped, 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 volume of fruit with a minimum amount of ingredients.

Components:

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

Technology

1. Mix apples with sugar, add water, boil.
2. Cook for 40 minutes until the fruit softens, stir, reduce heat to low, cook for another hour, stirring occasionally.
3. After the volume of the mass has approximately halved, check the readiness of the jam.

As a fruit base, you can use both apples and pears, mixed in arbitrary proportions: this will give the preparation a unique aroma.

Fast

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

1. Mix apples with sugar and leave for 30-40 minutes to release the juice.
2. Place in an oven preheated to 250°C. After boiling, the jam is ready.
3. If desired, process the mixture with a blender or mince it, then boil and cook for one minute.

With oranges

Peculiarities. Preparing orange and apple jam for the winter requires the use of citrus zest. Therefore, the fruits need to be thoroughly washed with running water and laundry soap.

Components:

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

Technology

1. Using a fine grater, remove the zest from the oranges.
2. Divide the citrus fruits into slices and remove the white film.
3. Pour water over the apples, boil, reduce heat and cook until softened.
4. Rub the mixture through a sieve, heat and stir in the oranges and zest.
5. Cook, stirring constantly, for 12-15 minutes.

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

With lemon and cinnamon

Peculiarities. The combination of apples and cinnamon in cooking is considered classically harmonious. It is better to buy the 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

1. Mix squeezed lemon juice with apples and add sugar.
2. Leave for an hour and a half until the juice releases.
3. Pour in water, boil and cook over low heat for a quarter of an hour.
4. Remove from heat, cool slightly and beat with a blender.
5. Cook for another minute, cool.

Together with cinnamon, you can add finely grated ginger into the jam, but not more than one or two tablespoons, otherwise the taste of the preparation will be too burning. Spicy taste has a delicacy brewed with five to six fresh leaves mint or basil.

With plum

Peculiarities. The delicacy is prepared without water and therefore turns out thicker. If the plums are sour, you can increase the amount of sugar by 200-300 g. If you store the delicacy 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 each.

Technology

1. Cut the plums in half, remove the pits. Mix with apples.
2. Add sugar, cinnamon and lemon zest, leave for an hour.
3. Heat over medium heat, stirring, until the sugar is completely dissolved.
4. Reduce heat and cook for another half hour.
5. Cool the apple-plum mixture a little, grind through a sieve or beat with a blender.
6. Re-boil, cook for a minute.

Instead of plums, you can use peaches or apricots.

With pumpkin

Peculiarities. To make apple and pumpkin jam, you need to use the pulp of the sweet, bright yellow fruit. After cooling finished product You can add one or two tablespoons of honey.

Components:

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

Technology

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

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

With carrots

Peculiarities. Carrots are a hard vegetable and require a long period of cooking to soften the fruit. Choose sweet, juicy specimens that are bright orange.

Components:

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

Technology

1. Process the carrots with a coarse grater, add a glass of water and add three-quarters of a glass of sugar.
2. Heat the mixture over low heat until all the liquid has evaporated. This will take 40-50 minutes.
3. Chop apples and lemons (along with zest) into small pieces and mix with carrots.
4. Add the remaining sugar, cinnamon and ginger, pour in half a glass of water, cook until the apples soften, remove from heat, and cool.
5. Process with a blender or meat grinder.
6. Reboil, cook for one minute.

With chokeberry

Peculiarities. You can make 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

1. Pour boiling water over the berries and cook over low heat for five minutes.
2. Add the apples cut into slices (do not remove the core), cover with a lid and cook for 20 minutes, stirring from time to time.
3. After softening the berry-fruit mass, remove the pan from the heat, cool slightly and rub through a sieve to get rid of seeds and skin.
4. Add sugar to the puree, boil and cook over low heat for an hour.

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

In a slow cooker

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

Components:

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

Technology

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

The 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 in the instructions for the device.

In the microwave

Peculiarities. You can prepare a small amount of jam in the microwave, so using the device for making preparations for the winter is not advisable.

Components:

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

Technology

1. Mix sugar and apples in a microwave-safe container, cover with a lid.
2. Place the bowl in the appliance for three to four minutes, setting the heating power to maximum.
3. Allow the mixture to cool slightly and process in a blender.
4. Place in the microwave again for seven to eight minutes, with the device operating at 60-70% of its possible power.
5. Stir in lemon juice.

A delicacy with a twist

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

1. Peel decoction. If the peel is cut from the apples, you can add half a glass of water, boil for ten minutes, strain and use it instead of water when making jam. It is the skin that contains more pectin, so the delicacy with such a decoction comes out very thick.
2. Honey. By using honey instead of sugar, you can make more healthy sweets. Recommended proportions: 0.5 liters of beekeeping product per 1 kg of apples. Strong heating of honey reduces nutritional value product, so it is added to the composition after the fruit mass has been cooked and cooled to 50-60°C.
3. Cake. After harvesting the apples, the pulp remains in the juicer. This product is suitable for making jam. The delicacy is being cooked 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: seeds, skins, tails.

What to eat with

Enjoy homemade apple jam as a bite with tea or spread on crispy toast. And when you want something special, you can use the simple recipes described below.

Sweet pancakes

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

Cupcakes

1. Using a mixer, beat two eggs with a glass of sugar, add a glass of kefir.
2. Mix two cups of flour with baking powder (one and a half teaspoons) and add to the dough.
3. Continuing whipping, add two-thirds of a glass of refined vegetable oil.
4. Divide between muffin tins and spoon half a teaspoon of apple jam into each.
5. Place in an oven preheated to 180°C for 25 minutes.

Semolina porridge

1. Pour 300 ml of milk into a saucepan and heat slightly.
2. Add two and a half tablespoons of flour.
3. Bring to a boil, reduce heat, stirring, and cook until thickened for two to three minutes.
4. Turn off the stove, cover the pan with a lid and leave for three to five minutes.
5. Place on a plate and top with a tablespoon of apple jam.

The apple jam recipe can be adjusted to the taste preferences of your household by adjusting the composition and proportions of the ingredients. A delicacy in which the volume of sugar is equal to or greater than the volume of the fruit base can be stored at room temperature; if there is less sweet component, the preparation should be placed in a cool place.

Apples, like other fruits or berries, provide housewives with a wide field of activity in the culinary field. So I have repeatedly made juice, puree, and jam from apples, but I have never had the opportunity to prepare confiture. While searching for a confiture recipe, I found out that the technology for preparing this type of sweet is not much different from making jam, and is quite simple. The differences lie only in the method of chopping the apples (finely chopped, grated or in a meat grinder). And some recipes ultimately use only apple juice. So I had to think about it. But without thinking for long, I finally plucked up the courage and nevertheless prepared apple jam for testing, which I supplemented with orange.

Orange added to apples gives the confiture not only an unsurpassed aroma, but also an amazing amazing taste. Try it yourself.

Ingredients for apple jam:

kilogram of apples
a little less than a glass of water
orange
half a kilo of sugar

Method for preparing confiture according to photo recipe steps:

First, thoroughly wash the orange and grate the zest from it using a large grater.

We remove the remaining peel (white) from the orange, wash the apples, cut them into quarters and remove the core.

Cut both fruits into small cubes.

Pour water into a saucepan, put it on fire and add chopped apples and oranges.

Next we add sugar.

Constantly stirring the contents of the pan, wait for the sugar to dissolve and cook for high fire about five minutes.

Then add grated orange zest.

Cook the confiture (at least half an hour) until it thickens and spreads from a spoon (spatula).

That is, a fairly thick apple mass should form.

All that remains is to transfer the prepared apple confiture into sterile jar and close it with the same sterile lid - it will be something to remember in winter the aromas of summer. And what doesn’t fit in the jar, we put it in a vase.

Apple confiture on the website

We arm ourselves with a spoon and take a sample.

Bon appetit!

With every new year, gifts are given to cooks New Year multicooker. The question arises, what dishes to cook and on a quick fix? Where to find quick recipes for multicookers is a question that arises for any housewife in the kitchen. When it’s early in the morning and the housewife is thinking near the multicooker, what to cook for breakfast?

I don’t know how to prepare confiture correctly, but my dessert turns out just as good, and is done very quickly and simply. It was pure chance that helped me come up with this recipe. Once our apple tree produced a large harvest, but there were a lot of apples with wormholes and carrion. It was a shame to throw it away, so I decided to whip up some jam from these apples. But it turned out to be a wonderful apple confiture. Just lick your fingers! Be sure to try it. It will work out great dessert for tea. Children eat it instead of candy!

Ingredients

5,000 grams

2 glasses

4,000 grams

Preparation

For the recipe you will need apples and granulated sugar. Any apples will do durum varieties. Only White filling is not suitable. These apples are very tender and boil quickly. They are only suitable for juice and compote.

Take apples, rinse and cut into small pieces of arbitrary shape. It can also be made into long thin slices. You should not remove the skin from apples. We all know that the peels of vegetables and fruits contain the highest concentration of vitamins and useful substances. And the skin will retain the shape of the pieces and they will not fall apart during cooking.

Take an enamel or aluminum bowl for making jam, put chopped apples in it and pour in a little water. Place the bowl on the fire and stir frequently while heating so that the sugar begins to dissolve evenly and does not burn. As soon as the sugar has dissolved and the contents have boiled, let the jam cook for about 10 minutes. Then remove it from the heat and put it away overnight so that the pieces are absorbed sugar syrup. In the morning, let it simmer until a stable droplet forms from the resulting syrup.

If you pour more water, you will succeed apple jam. And if you pour in enough water to dissolve the sugar and boil it longer, then you will get a real confiture. Both the jam and confiture turn out very tasty and aromatic with the summer smell of apples. It looks like apples cooked with honey. A wonderful dessert for home tea party. Fragrant apple pieces can be used for baking pies. Prepare and spoil your family and treat your friends with this delicious dish.

This dessert can be perfectly preserved for the winter. When the confiture is ready, reduce the heat and, while hot, place it in pre-sterilized jars and seal tightly with the lids. You can even use nylon ones, treated with boiling water, so that a film of mold does not form.

Bon appetit!