Apple jam like in childhood. Apple jam for the winter “Soviet”

Remember that same apple jam for the winter in large tin cans that was given to us in the canteen with bread in kindergarten and school? Despite the fact that Soviet times and the times of perestroika were not the best, the apple jam was really very tasty.

This fall I closed several jars of this wonderful jam made from autumn apples of the “Glory to the Winner” variety for the winter. The apple jam for the winter turned out to have a neutral taste, tender, and very thick. An excellent filling for pies, buns, pancakes, or a layer for sponge cakes.

Due to the high content of natural pectin in apples, apple jam does not leak out of baked goods, and perfectly retains its marmalade structure.

You can add cinnamon, orange zest, cognac, liqueur to the finished apple jam and get new and interesting flavors every time.

Preparing apple jam for the winter is very simple, and the recipe for apple jam for the winter will not cause you any special difficulties. The most time-consuming part is preparing the apples, and the stove will do the rest.

Ingredients:

Apples (peeled and chopped) 1 kg
Sugar 600 grams
Water 250 ml.

How to make apple jam for the winter:

Wash and peel the apples, remove the core and cut into pieces.

Pour the apples into a saucepan or enamel basin, add sugar, pour in water, and mix. We leave the future jam to release juice for 5-6 hours.

When the apples release their juice, put the jam on the fire and bring to a boil.

Cook the jam for 1.5 hours until the apples become soft and transparent. You will know that the jam is ready when it starts to stick to the walls of the pan.

Turn the jam into puree using an immersion blender. Or in any other way convenient for you. It is not necessary to puree the jam, then it will come out in pieces.

Usually, everyone has a lot of ripe apples in their garden. They break, become damaged and no longer look very attractive. But don't despair and throw them away. From such fruits you can prepare a wonderful treat - a delicious thick jam of a beautiful amber color.

You can enjoy it right away, spread it on toast or just as a snack, or prepare it for the winter. And then use it as a filling for pies, bagels, pies, rolls and cakes.

Fruits of various varieties are suitable, but better with sourness. You can mix them. The amount of sugar and cooking time, as well as the need to use additional acid, depend on the type chosen.

Making this dish is quite simple and quick. To do this, boil chopped apples directly with their skins with a small amount of water and grind them through a sieve, and then cook them with sugar. Or they are first peeled, crushed in different ways: with a blender or by passing through a meat grinder, and then also boiled in sugar syrup.

Jam is prepared only from apples or additional ingredients are added to obtain a brighter taste and aroma. These can be oranges, lemons, pumpkin, ginger root, cinnamon, etc.

Today I present several options for your consideration. Choose the cooking method that suits you best. Cook with love, and your sunny treat will surely win the hearts of your family and friends!

Apple jam for the winter (simple recipe)

Very tasty, tender and aromatic jam of a beautiful amber color and with a pleasant consistency. It's quite thick. It will not leak if used for filling in pies and layers in cakes. K and will also come in handy. So be sure to prepare it, especially since it’s quite simple!

Ingredients:

Peeled chopped apples - 1.5 kg.
Sugar - 1 kg.
Lemon juice - 2-3 tbsp. l.
Water - 250 ml.
Lemon or orange zest - optional
Cinnamon, ginger root - optional

Preparation:

1. Peel the apples and cut them into arbitrary pieces (cubes, slices).

Immerse in a bowl of acidified water (add a little citric acid) to prevent the fruit from darkening. Then drain the water. Transfer to a thick-bottomed cooking container.

2. Add a glass of water. Place on the fire and bring to a boil. Simmer over low heat until soft for about 15-20 minutes with the lid closed.

If desired, you can add lemon or orange zest, cinnamon and ginger root for flavor.

3. Let it cool a little. Pass through a sieve to form a puree.

4. Add sugar and lemon juice. Cook for 20-30 minutes, stirring occasionally with a spatula, until the mass has reduced by 25%.

Apple jam “shoots” a lot when cooked. Therefore, it is better to work with gloves. And use a special device for safety, covering the mass with it when stirring - a lid with holes through which excess moisture will also evaporate.

5. Check for readiness. To do this, put a little jam on a saucer. It should be light amber in color and hold its shape without spreading over the surface.

6. Pour the finished product into jars, previously well washed and dried.

Screw on with sterilized lids.

How to cook apple jam for the winter at home?

An appetizing thick sunny jam that can be spread even just on a piece of bread, and it will already be delicious! And you can prepare it yourself, at home, with just two ingredients. Use it and enjoy!

Ingredients:

Apples - 2 kg.
Sugar - 1.5 kg.

Preparation:

1. Sterilize the dishes in advance. To do this, put the jars with a small amount of water in the microwave for 5-7 minutes, and boil the lids for 2-3 minutes.

2. Wash the apples, divide them in half, cut out the core. Cut into thin slices.

3. Add 1 kg of sugar (first half of all apples - half of sugar, then the rest).

Cover with a lid and leave overnight to form a syrup.

4. Place on the stove, after boiling, reduce the heat and cook for 40 minutes without covering. Stir every 10 minutes to prevent burning.

5. After using a blender, turn the contents into puree, add another 500 g of sugar, and send it to cook again, this time, stirring every 2-3 minutes.

Cook for 20 minutes, covering lightly with a lid.

6. Pour into jars, roll up the lids.

Turn it over.

After cooling, put it in a pantry or storage cabinet.

Recipe for apple jam for pies for the winter:

Homemade delicious natural jam of a beautiful color with a pleasant grainy consistency, according to grandma's method without any household appliances. A great treat that can be made from fruits that simply fall to the ground.

Very well suited for a variety of baked goods: yeast pies, grated shortbread, sponge rolls, filling baskets, etc.

Ingredients:

Apples - 2 kg.
Water - 1 glass
Sugar - 600 g.

Preparation:

1. Wash the apples, remove cores and damage, cut into pieces.

Place in a saucepan and fill with water. We put it on fire. Cook for 25-30 minutes at a temperature slightly below average. Cover with a lid.

Cooking time depends on the variety of fruit you choose and their degree of ripeness.

2. Grind into a puree through a sieve using a masher, immediately into a bowl with a thick bottom (not enameled, so as not to burn).

3. Sprinkle the puree with sugar.

4. Place on the stove. Clean the inside walls of the pan with a silicone spatula. Cover lightly with a lid to prevent splashes from scattering and excess moisture to evaporate. Stir frequently and make sure that the puree does not stick to the bottom.

To stir, use a wooden spoon with a long handle so as not to scald yourself with hot drops due to the active gurgling of the boiling mass.

If the fruits are too sweet, you can add a pinch of citric acid. Thanks to it, the color of the finished product will be more saturated.

5. Place in pre-sterilized jars and close with lids.

This jam keeps well even at room temperature.

How to make apple and orange jam at home for the winter?

Very aromatic and delicious apple jam (jam) with oranges and lemon. Beautiful, bright, thick, holds its shape perfectly! A ready-made, independent, wonderful dessert or an excellent filling for confectionery products. Be sure to prepare it and you won’t be disappointed!

Ingredients:

Apples - 2 kg.
Water - 1 glass
Lemon - 1 pc.
Orange - 2 pcs.
Sugar - 2 kg.

Preparation:

1. Wash the apples, remove the cores, cut into arbitrary pieces.

Place in a deep saucepan and fill with water. Cook until soft for 15 minutes.

2. Using a grater, remove the zest from oranges and lemons. Squeeze the juice from the lemon. We remove the unnecessary white layer from the oranges. Cut them into pieces and grind in a blender.

3. Cool the boiled fruits a little and grind through a sieve.

4. Add sugar, citrus zest, lemon juice and whipped orange mixture. Mix.

5. Place on medium heat without covering with a lid. After boiling, cook for 20-25 minutes.

If you want to get a thicker jam so that you can cut it with a knife, then increase the cooking time to 30-35 minutes.

6. Place in sterile jars and screw on the lids. Turn it upside down and wrap it in a warm blanket. Leave until completely cool.

Cook apple and pumpkin jam according to a simple recipe:

An incredibly tasty and healthy sweet treat for your family and friends! Beautiful, bright, thick apple and pumpkin jam will be a wonderful cozy decoration for your home tea party! And it is very easy to prepare by following this recipe.

Ingredients:

Peeled apples - 1 kg.
Pumpkin - 2 kg.
Sugar - 1.5-2 kg.
Lemon - 1 pc.

Preparation:

1. Peel apples and pumpkin and remove seeds. Cut into pieces.

Pass it through a meat grinder.

It is better to choose a juicy, bright orange pumpkin.

2. Add sugar and lemon juice to the resulting pumpkin-apple puree and mix everything.

3. Put it on fire. After boiling, collect the foam and cover with a special mesh lid to avoid splashing. Cook for 40-50 minutes at medium temperature, stirring occasionally.

4. Wash glass jars and metal lids with baking soda. Sterilize in the oven at 100 degrees for half an hour.

5. Pour into jars. For convenience, we use a funnel. Screw on the lids.

From this amount of ingredients you get approximately 4 liters of jam.

Homemade jam from apples “White filling” for the winter

Let's make a delicious jam from “white filling” - apples of a variety with sourness, which are very suitable for this type of preparation for the winter. You can eat it just like that. And pies and bagels with such filling will be simply magical!

Ingredients:

Apples (“white filling” of medium ripeness) - 1 kg.
Sugar - 1 kg.
Water - 200 ml.

Preparation:

1 Wash the apples well and cut them into pieces. Place in a large saucepan. Fill with water.

Simmer over medium heat for 30-40 minutes, stirring occasionally.

2. Blend the boiled fruits into a puree with a blender.

3. Add sugar and mix well.

Boil over low heat until thick for about 40 minutes, with the lid on, as the mass will gurgle a lot. And then without a lid - another 20 minutes.

4. Check readiness. To do this, drop the jam onto a saucer and let it cool for 2 minutes. If it doesn't drain, it means it's ready.

5. Pour into sterile jars. Roll up the previously boiled lids. Turn over and cover with a warm towel.

As you can see, all the recipes are simple and tasty. So, cook, enjoy yourself and make your family and friends happy!

Hello friends. Summer will be over very soon. Time flies so quickly and imperceptibly that it even becomes a little sad. Although every time of year is good in its own way. But the months of August and September usually present us with a rich harvest of fragrant apples.

First of all, you need to eat these fruits fresh, because they are very healthy. And of course, you can’t eat all the supplies, so you need to make different preparations for the winter. For example, you can make healthy jam. These sweets are very good and are great for tea drinking or for filling and cakes.

And since we have already discussed the methods of making jam, today I will dwell in detail on preparing apple jam. Typically, the cooking technology in recipes does not vary much. The only thing you can do is add additional ingredients to the composition. Although I prefer the classics of the genre and add only the fruits themselves and sugar.

By the way, do not forget that from these fruits you can prepare very tasty and lush. You can also make awesome homemade marmalade from ripe fruits. I recently came across a collection of recipes describing this dessert. If you are interested, you can also check it out on this website https://firstcook.ru/marmelad-iz-yablok.html.

Apple jam made at home using a simple recipe

As I wrote above, usually they try not to put anything extra into the treat, just sugar and apples. Therefore, initially I suggest you make classic jam. Please note that color and taste may vary depending on the type of fruit.

You can choose absolutely any variety of apples.

Ingredients:

For 1 liter jar:

Apples - 1 kg;
Sugar - 500 grams.

Depending on the sweetness of the fruit and your own taste, you can increase or decrease the amount of sugar.

Cooking method:

1. First of all, you need to prepare the fruits. Wash them thoroughly and then cut them into 4 pieces. Remove all seeds, stem and core. If there are any uneven spots or bad spots on the apples, cut them off too. Cut off the skin as desired, I usually leave it, because this makes the treat much healthier.

Using a steamer: load all the slices into the compartments and steam for 20 minutes;
Using a multicooker: just set the “stew” mode and cook the fruits until soft;
To use the pan: Pour 2 tbsp into the pan. spoons of water, place the slices, cover with a lid. Next, turn on low heat and simmer until soft, remembering to stir the mass so that nothing burns.

3. Now the softened fruits need to be turned into puree. To do this, grind them using a blender, masher, or pass through a sieve.

If you use a sieve, then be sure to remove the skins.

4. Transfer the resulting puree into a cooking container and place on low heat. Add sugar and stir. Cook for an hour, stirring the mixture occasionally.

The jam will splatter a lot during cooking, so be careful not to get burned.

5. After an hour, the mixture will still be liquid, but don’t be alarmed. It is during the cooling process that the delicacy will thicken. And if you then keep it in the refrigerator, it will be even thicker.

6. Hot treats should be transferred to sterile jars and screwed on with lids. Next, wrap the jars with a towel and leave at room temperature until completely cool. Then store it in the pantry.

How to cook tasty and thick apple jam for the winter

But I suggest diversifying the next recipe a little and adding ground cinnamon for flavor. Well, the cooking technology is slightly different from the previous version. By the way, I like her better. I love it when the treat is made in its own juice.

Ingredients:

Apples - 2 kg;
Sugar - 1 kg;
Ground cinnamon - 1/2 teaspoon.

Cooking method:

1. Rinse the fruits well and dry. Peel and remove seeds. Cut into slices.

2. Now sprinkle the slices with sugar.

3. Stir the contents with a wooden spoon so that the sugar is evenly distributed among the pieces.

4. Leave the apples in this state for 2 hours so that they give juice.

5. After the time has passed, place the container on the stove and bring the mixture to a boil, reduce the heat and simmer for 7-10 minutes. Then remove from heat and cool. Grind the fruits using a blender.

6. You should now have puree. Pour cinnamon into it and mix everything well.

7. Place the container on the stove again, turn the heat to low and bring the mixture to a boil. Boil for 10 minutes. Then pour the jam into sterilized jars and roll under metal lids.

Cool the workpieces and store in a cool place. It turns out to be a very flavorful treat!

Classic recipe for white apple jam

Well, this cooking method is good because overripe fruits are suitable for it. Plus, using the white filling variety allows you to make preparations very early, for example, here in Tula these fruits are already in full production. So I already put a couple of jars in the pantry.

Ingredients:

Apples - 1 kg;
Sugar - 0.5 kg.

Cooking method:

1. Wash and dry the fruits. Peel the fruit, remove the core and seeds.

2. Now finely chop the apples or grate them on a coarse grater.

3. Sprinkle apples with sugar, cover with a lid and leave for 30 minutes.

4. After 30 minutes, juice will appear. Stir the mixture and place on low heat.

Bring to a boil and simmer for 10 minutes, stirring the contents occasionally. Then remove the pan from the heat and wait until it cools completely. When the brew has cooled, put it back on the heat and cook for another 5-10 minutes.

Repeat the procedure described above 3-4 times so that the fruit pieces become soft and boiled. For a homogeneous consistency, you can chop the apples using a blender.

5. The finished treat should have a caramel color and a uniform consistency. The jam should be poured hot into sterile jars and closed with lids. Then cover the jars with a blanket and leave overnight until cool.

In the morning, store the workpieces in a cool and dark place.

A simple way to cook in a slow cooker

You can also cook the apple treat in a slow cooker. There are no difficulties here, the only thing we will add is a little water.

You will need: apples - 1 kg; sugar - 500 gr.; water - 200 ml.

Apple jam with orange for the winter

And now I propose to dilute our deliciousness with citrus notes. Plus, you'll get an amber-colored treat. It also contains spices. You don't have to add them.

And the cooking recipe is a little more complicated than in previous versions, but it’s worth trying.

Ingredients:

Apples – 2 kg;
Brown sugar – 0.5 tbsp;
White sugar – 2 tbsp;
Apple cider vinegar – 1 tbsp;
Water – 3 tbsp;
Vanilla – 1 teaspoon;
Cinnamon – 2 teaspoons;
Nutmeg – 0.5 teaspoon;
Orange – 2 pieces.

Cooking method:

1. Wash the fruits and cut them into quarters. Remove the core.

2. Take a large saucepan and pour water into it, bite. Place the container over moderate heat. Next, bring the liquid to a boil and then add the apples.

3. Close the pan with a lid, reduce the heat and boil the contents for 45 minutes. In this case, the fruits need to be stirred frequently.

4. After cooking, cool the workpiece and then rub through a sieve. The peel needs to be thrown away.

5. Place the applesauce in a saucepan and add sugar. Next you need to add orange juice and zest, vanilla, cinnamon and nutmeg. Mix the mixture well and place the container in the refrigerator overnight.

6. During the first 4 hours, the mass must be stirred every 30 minutes, and in the last 2 hours - every 15 minutes.

7. In the morning, pour the jam into sterile jars and cover with lids. Sterilize the workpieces in your usual way and roll them up. Cool and store.

How to make apple jam using a meat grinder

Usually we always associate jam with a homogeneous puree-like mass. In previous recipes, we achieved this consistency using a blender, sieve or masher. Now I suggest using a meat grinder, and why not? After all, that was the only thing they used before).

Ingredients:

Peeled apples - 1 kg;
Sugar - 300-400 grams.

Cooking method:

1. Wash the fruits, peel and cut into 4-5 parts. Remove the seeds.

2. Pass the slices through a meat grinder and add sugar. Mix everything well.

3. Cook the resulting puree over low heat for 40 minutes. Don't forget to stir the contents. When the apples become soft and do not crunch, the treat is ready.

Pour it into sterile jars and roll up. Cool and store in the cellar.

Quickly cook transparent apple jam in slices

But some people like to make this dessert the other way around, without turning the fruit into puree, but prepare it in slices. Well, let’s take a look at this technology.

Ingredients:

Apples - 1 kg;
Sugar - 800 gr.;
Citric acid - 1 teaspoon;
Water - 300 ml.

Cooking method:

1. Wash the apples, remove the core and cut them into slices. Pour water into a bowl and dilute citric acid in it. Dip fruit slices into the liquid, but for no more than 20 minutes, so that the fruits do not darken.

3. This is what the workpiece should look like after time:

4. Now put the bowl on the fire and bring the mixture to a boil. Next, boil the delicacy for 10 minutes and remove from heat. Cool.

5. The cooled jam must be put back on the fire. Then bring it to a boil, boil for 15 minutes and cool. After cooling, repeat this procedure again.

Homemade apple jam for pies

As you can see, all the recipes are almost the same and simple. The main thing is to collect ripe fruits and not to overcook the treat. That is, boil the dessert in several approaches, with breaks for cooling.

And to reinforce this, I suggest watching a detailed video on cooking classic apple jam for the winter.

This is where I end the story and say goodbye to you! Don't forget to share recipes on social networks and write comments. And be sure to prepare a couple of jars of thick and tasty apple jam in the winter.

I notice that more and more people I know around me want to return to the USSR. Back to Soviet Russia. I accept this as eccentricity, but I can understand people.

I myself remember stagnant socialism only when it comes to products. I’m not arguing here: if there was vodka on a Soviet counter, then it was vodka, and not an alcohol-containing product; if there was cheese (a very rare picture), then it was not a cheese product, but cheese. And so on. From this point of view, socialism, of course, was simpler.

I have loved jam since Soviet times. But not what is now passed off as jam, but a properly cooked fruit product. And when I bought Belarusian jam to try, I had a crazy thought: “Or maybe they haven’t forgotten how to cook jam in the neighboring state?”

You look at a glass jar closed with a tin lid, and it seems that this jam came in a time machine from socialism. Something dear is remembered so vividly that your eyes are ready to be moistened with a stingy male tear. How familiar this is to me! Even the label is stuck on a little crookedly, and this is just a distinctive sign of how people didn’t care about the appearance of the product back then. Why? But because every person in production was not interested in the results of his labor! How familiar is this...

A glass jar containing 600 grams of the most wonderful jam! I didn’t believe it until I tested half a jar. It’s cooked as it should be, without any violations of technology, so you can eat it and eat it! For adults and children, all lovers of sweet and healthy foods! Why useful? Have you looked at the composition?

Ingredients: apples, sugar.

That's it, nothing extra, just something nice in a jar. And the consistency is correct, not liquid jam.

It’s so thick that you don’t have to eat it with a spoon, but use a knife to cut the plastic into bread.

I bought specially good white bread for tasting. You spread a piece with Belarusian butter, which I recently wrote about, and on top there is a layer of apple jam. What a delicious treat!

So explain to me: why do we put all sorts of additives into our jam? Are there any citric acids or thickeners/stabilizers? Or maybe they just forgot how to cook jam properly, in good conscience?

Excellent jam, such a product pleases anyone who eats it. I immediately figured that the most wonderful ingredient for homemade baking is that it is not liquid and will not drip or leak. For open pies, cheesecakes and other sweet delights. Belarusian jam should be on our tables!

Apple jam is rightfully considered the best type of jam. Due to the fact that apple jam is prepared from ripe, fresh, mashed apples with added sugar, it retains all the valuable qualities inherent in the original fruit.

Apple jam is a universal product for almost any need in our household, that is, in the kitchen. Apple jam is used in making pies, pancakes and other flour products. Not to mention the fact that apple jam can simply be spread on bread. After all, apple jam is very tasty and falls into your mouth on its own.

Apple jam is a familiar taste from childhood... Each of us knows how beneficial apples can be for the body, and when processed into jam, jam, juice, these fruits give everyone an unforgettable taste, many vitamins and a variety of flavors.

Often those who have apple trees growing in their garden make their own jam, but today apple jam can be bought in a store or ordered directly from the manufacturer.

Jam is a boiled puree made from berries or fruits with sugar. The most common types are apple jam with sugar, apricot, pear, cranberry, plum and cherry. To add sourness to the mass, some recipes allow the addition of lemon juice or acid, and spices such as ginger, cinnamon, cloves, and vanilla can also serve as flavoring agents. Therefore, the production of apple jam is divided into three types:

Sterilized apple jam of the first and highest grade. Our plant produces a tasty mass in accordance with the parameters specified in the relevant GOST 6929-88, which ensures complete preservation of nutrients and taste.

Apple jam, which has the highest and first grade categories, can be prepared without sterilization. As a rule, preparing apple jam in this way does not contain preservatives and has a short shelf life. The products manufactured by the plant are designed to be not only tasty, but also healthy.

Homemade apple jam, not subject to sterilization. Making jam at home can be done according to different recipes with the addition of other fruits.

Before you buy jam from natural apples, you need to carefully examine its appearance, because the quality of the purchased product depends on it. It should be a spreadable mass that does not have any streaks or cracks on the horizontal surface and no signs of sugaring. Apple jam can be sold in cardboard drums, plastic buckets, glass and iron containers, and packaging is also possible upon agreement.

Buying apple jam GOST 6929-88 with delivery is easy and simple! Just contact our managers or leave a request on the website!