Homemade apple confiture. Replace regular jam with apple confiture! Autumn chores - cooking apple confiture for the winter

Prepare delicious jam for the winter at home you can use any apples. Early summer varieties are well suited, for example, “ White filling"- the fruits boil very quickly, literally in 15 minutes they turn into solid homogeneous mass. More late varieties such as “Antonovka” or “Jonathan” are also suitable for jam, although they take longer to boil, but the jam from them is more aromatic, dense and darker in color.

Today I will cook apple jam according to the simplest recipe from white filling. The jam will be thick and homogeneous, moderately sweet, with a pleasant, barely noticeable sourness in the aftertaste. If you wish, you can always add more sugar, and if, on the contrary, you have too much sweet variety, then add a little citric acid. There is no need to add any gelling powders. Apples contain enough natural pectin, which will thicken the jam to the desired consistency.

Total cooking time: 60 minutes
Cooking time: 40 minutes
Output: 1.5 l

Ingredients

white apples – 1.5 kg (peeled)
sugar – 800 g
water – 200 ml

How to make apple jam (simple recipe)

Any apples are suitable for jam, including overripe ones and even slightly broken ones. The main thing is that the fruits are not rotten! I used white bulk apples, which I peeled and removed the skins and seeds. Net weight was 1.5 kg. It is most convenient to work with a small knife or a special vegetable peeler. And don’t rush to throw away the skins - we will still need them, put them in a separate saucepan for now.

Next, the fruit pulp needs to be cut into pieces. The finer the cut, the faster the apples will boil. Since I used white liqueur for the recipe, you don’t have to chop them, but simply cut them into 3-4 parts; they boil perfectly in puree. I sprinkled the apples with sugar and shook the container thoroughly.

The cleaning process was filled with water - you will need 500 ml of clean spring or filtered water. Boil over high heat for about 15 minutes, without a lid. Then I strained it through a sieve and measured out exactly 200 ml of apple broth.

I poured the hot broth into the pan with apples and sugar. I set it to cook medium heat, waiting for the sugar crystals to dissolve. Bring to a boil, stirring. The slices should be completely immersed in liquid. Foam forms on the surface - it needs to be removed.

As soon as the fruit mass began to boil, reduce the heat to low and cook for 20 minutes, without a lid, stirring continuously. During this time, the apples should soften and turn into puree. It is most convenient to bring it to absolute homogeneity with a submersible blender; if you do not have special equipment, then use a potato masher or rub through a sieve.

Returned the applesauce to the stove and continued to simmer until thick - another 30 minutes. Be sure to stir so it doesn't burn. You can check readiness as follows: drop some jam on a saucer and tilt it, if it doesn’t drip, it means it’s ready.

I poured the hot jam into pre-prepared sterilized jars (dry) and sealed them with clean lids. Turned it upside down and left it like that until it cooled completely. From specified quantity ingredients yield was 1.5 liters.

Completely cooled jars can be stored in a cool and dark place. Over time, the apple jam will become thicker and denser. Shelf life - 1 year.

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 make jam from these apples. a quick fix. But it turned out great 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 leave it overnight so that the pieces absorb the 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!

Apple jam is the most popular and favorite sweet treat. It is not only tasty, but also very healthy. The majority of the population does not know about many of the qualities of this product.

You should definitely know about beneficial properties apple jam. It preserves all vitamins and microelements. Them as in fresh apples, and in the boiled version there is quite a lot. Contains:

beta - carotene;
vitamins (A, B1, B2, H, C, PP);
potassium;
calcium;
sodium;
zinc;
phosphorus;
iron;
magnesium;
selenium.

All these components are fully conveyed in apple jam.

Sweet dessert promotes:

normalization of digestion;
strengthening heart muscles;
reducing blood cholesterol.

In addition to those listed beneficial effects, the product is an excellent source of vitamins, microelements, and nutrients.

Interesting apple jam recipes for the winter

Any housewife loves to experiment. Everyone probably has special recipe from grandma. There are many interesting and simple apple jam recipes that all housewives should know about.

Before starting the process of making apple jam for the winter, it is necessary to process the fruits. They should be:

Apples do not need to be peeled. However, the jam without them turns out more tender and homogeneous.

Simple apple jam recipe

This method of cooking is traditional. The composition of the sweet includes:

kilogram of apples;
a glass of water;
kilogram of sugar;
1 tsp. citric acid.

Pour pre-prepared ingredients into a cooking container.
They can be ground or finely chopped. Add all the ingredients there and put on fire. It is necessary to stir constantly so that it does not stick. After boiling, cook for about half an hour.

The jam will be thicker if you cook it over high heat. For a more liquid one, you need to reduce the heat well.

The finished dessert, when hot, is poured into sterilized jars and closed. Store preferably in a cool place.

This is a fairly simple apple jam recipe. It is convenient to cook it from any type of fruit. Overripe, sweet, and sour apples are also suitable. The result will certainly please the hostess.

Recipe with added cinnamon and vanilla

How to make apple jam with a special flavor? Just one minor ingredient can dramatically change the taste of a dish. To obtain jam from apples with a special, unusual taste, you need to add pinches of cinnamon and vanillin to it.

For preparation you will need the following components:

kilogram of apples;
kilogram of sugar;
half a glass of water;
ground cinnamon and vanilla.

Apples must be prepared in advance as indicated above. Grind in a meat grinder. Pour the resulting mixture into a saucepan with non-stick coating. Pour water over the apples and put on fire. Cook this mixture for half an hour over low heat. Throughout the cooking process, it is necessary to stir the consistency, as it gurgles and splashes around.

After 30 minutes of cooking, add sugar. Boil the almost ready apple jam over low heat for another half hour. You can add a pinch of vanillin and cinnamon along with sugar or 10 minutes later.

If you don’t like the strong aroma of cinnamon, you can boil a cinnamon stick with jam for 15–20 minutes, then remove it.

You can make apple jam for the winter using this recipe with the addition of. It is poured along with sugar.

Zest, cinnamon, and vanillin are used at the same time. The taste is extraordinary. Remove the jam from the heat and immediately roll it up.

You can add ingredients such as cinnamon, lemon, anise, and cloves to apple jam. Cherry leaves are also used for a special aroma.

Recipe for apple jam from Antonovka for the winter

There is a special ingredient in the Antonovka apple jam recipe for the winter. This is nothing more than a whole liter of water. The peculiarity lies in the variety of the fruit itself. They contain a lot of pectin, which makes liquids curdle well. For jam you need:

kilogram of prepared apples;
liter of water;
kilogram of sugar;
0.5 tsp. citric acid.

Apples must be peeled and seeded and grated on a coarse grater. Immediately pour all the ingredients into the pan and cook, stirring. After boiling, cook for another 40 minutes. Close when hot.

What makes this recipe special is the variety of apples. Jam from them turns out like marmalade. Each small segment of the fruit is preserved intact. The water turns into hard jelly.

Apple jam in a slow cooker

In addition to traditional methods of preparing sweet desserts, it is possible to use a multicooker. This device will make the housewife’s task easier and make excellent jam.

You need to take:

kilogram of apples;
0.5 kilograms of sugar;
2.5 glasses of water.

After peeling the apples, do not throw them away, but steam them in the multicooker itself, pouring 200 ml of boiling water. This will release the pectin from the skins and help the jam thicken.

Washed and peeled apples should be finely chopped and poured into a slow cooker, add the juice obtained from boiling the skins. Cover everything with sugar and put on simmer mode for 1 hour.

At the end of the mode, you need to mix everything and turn on the baking mode for 40 minutes. During the process, stir the jam several times.

Pour the finished dessert into jars and roll up. Making apple jam in a slow cooker is not difficult. You need to be careful with the heating temperature of the device. Jam is cooked no higher than 130 degrees. If it is possible to select the temperature, it must be set at exactly 130 degrees.

The number of apples for making jam in a slow cooker should not exceed 1 kg. Otherwise, the dessert will spill into the slow cooker and ruin both it and the jam.

If you follow the primitive cooking rules, it will not be difficult to cook thick, transparent apple jam of a beautiful bright shade. There is no need to think about how to make apple jam for the winter at home; it’s quite simple and quick to do.

This delicious dessert can be used both as a sweet addition to tea and for making buns and pies.

Cooking time 2 hours.

Yield 500 g.

Confiture is made from various fruits and berries. It comes with a uniform consistency or with pieces of fruit and berries. Prepared in thick sugar syrup. Sometimes jelly and agar are added to make the structure thicker and stronger. I offer a recipe without adding these substances since their use is not a prerequisite.

The preparation process of confiture is similar to jam. And is his distant French relative. It is traditionally served for breakfast fried toast and fresh baked goods.

I propose to cook not only tasty, but also healthy treat With healing properties. Ginger, which is included in the composition, is a natural healer, strengthens the immune system, improves tone, protects and treats colds, and adds a spicy pungency to the taste.

If you have a question about how to make apple confiture at home, a simple recipe will teach you how to prepare it delicious treat in proc. It is prepared in one step, the cooking process is not labor-intensive.

How to prepare apple confiture - recipe with photos step by step

We peel the apples, remove the core into small slices, and place them in the container in which we will cook.

Peel the ginger and grate it on a fine grater.

Mix apples with ginger, add lemon juice and sugar.

Mix everything thoroughly.

Cover with a towel and leave for 1 hour. The apples should be steeped to give juice, which will dissolve the sugar. Cold syrup will saturate the slices, which will improve the quality of the future confiture.

Place on the fire and bring to a boil.

Let's turn down the fire. We remove the foam. Cook over low heat, stirring occasionally, for about another hour. The apple pieces will take on a caramel color and the syrup will thicken. This will be an indication that the apple confiture is ready for the winter, and step by step recipe I helped you with this with the photo.

Bye French jam simmers on the fire, you need to take care of the container, which needs to be thoroughly washed and “fried.” This blank intended for long-term storage. Wash the jars (of any size convenient for you) well and sterilize them in the oven for 20 minutes. Boil the lids.

Place the hot confiture into the container of your choice. Close with lids.

We send it for storage or to the table.

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.

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.
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.
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.
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. You can make apple jam 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

Mix apples with sugar, add water, boil.
Cook for 40 minutes until the fruit softens, stir, reduce heat to low, cook for another hour, stirring occasionally.
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

Mix apples with sugar and leave for 30-40 minutes to release the juice.
Place in an oven preheated to 250°C. After boiling, the jam is ready.
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

Using a fine grater, remove the zest from the oranges.
Divide the citrus fruits into slices and remove the white film.
Pour water over the apples, boil, reduce heat and cook until softened.
Rub the mixture through a sieve, heat and stir in the oranges and zest.
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

Mix squeezed lemon juice with apples and add sugar.
Leave for an hour and a half until the juice releases.
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 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

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

Cut the pumpkin into cubes, mix with apples, add water, cook 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 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

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

Pour boiling water over the berries and cook over low heat for five minutes.
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.
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.
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

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.
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

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

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.
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.
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 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 lubricate apple jam and roll it into a roll.

Cupcakes

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

Semolina porridge

Pour 300 ml of milk into a saucepan and heat slightly.
Add two and a half tablespoons of flour.
Bring to a boil, reduce heat, stirring, and cook until thickened for two to three minutes.
Turn off the stove, cover the pan with a lid and leave for three to five minutes.
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 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 should be placed in a cool place.