Recipes for making jam from fresh apples. Apple jam for the winter: step-by-step recipe

Great for homemade buns or rolls. However, those with a sweet tooth will happily eat it without any additions, just as a dessert for tea. But not everyone knows how to make thick apple jam. And the store-bought version will clearly not be healthy: excessive amounts of sugar combined with preservatives reduce all the benefits of the fruit to nothing. So making apple jam is definitely worth learning for anyone who would like to learn how to make stock healthy products for winter. The process is extremely simple and will be understandable to anyone.

How to make apple jam: preparation

First of all, choose good apples. They should be firm and ripe. All damaged and rotten areas must be cut out. Also, trim off the core and cuttings. Cut the fruit into small pieces and place in a large saucepan. Please note that using aluminum utensils for jam is highly undesirable. It is advisable to stir the product during cooking with a wooden spoon with a long handle. This helps avoid oxidation of the fruit and prevents you from getting burned.

In addition, when you decide how to cook it, do not forget to prepare a container for storing it. Glass jars with tight lids need to be washed and thoroughly sterilized. After this, you won’t have to worry about the safety of the workpiece.

So, we come directly to the cooking process. After transferring the apples to the selected pan, fill them with water at a ratio of 500 milliliters per kilogram of fruit, cover with a lid and place on the stove. Cook until completely softened. This will take from a quarter to half an hour. After this, you should grind the fruits; this can be done using a meat grinder, blender or sieve. Find it for cooking applesauce dishes with a wide bottom. A large evaporation plane is needed to speed up the cooking process.

It is difficult to say for sure how long the jam takes to prepare; it all depends on the type of apples and the amount of puree. Having decided how to prepare apple jam, grease the selected container with a thin layer olive oil, so the fruit mass will not burn or stick to the walls during cooking. You can also add white wine to the apples.

The less you boil the puree, the lighter and more flavorful your jam will be. One way or another, it must be cooked over low heat and with constant stirring.

Sugar should be added to the jam only at the final stage. Take 800 g of granulated sugar per kilogram of fruit. If you want more thick product, put less sugar. Overall, the process is quite fast. Even if this method seems labor-intensive to you, you can figure out how to cook or oven according to the instructions. These are even easier ways. Whatever recipe you choose, the dessert is prepared quickly enough, so there is no reason that can stop you from enjoying the rich apple flavor all winter.

Apple jam is one of the most favorite delicacies of our households, which is so easy to prepare at home. Moreover, despite the fact that I use a simple recipe that involves processing through a meat grinder, the taste of the jam is simply amazing, and in consistency it is in no way inferior to the jam that our grandmothers prepared.

Just need to notice one thing important detail: unlike our beloved mothers and grandmothers, it will take us very little time to prepare such deliciousness. Taking into account all the processes (preparing fruits, grinding them in a meat grinder, cooking), after 50-60 minutes the hot delicacy can be transferred to sterilized jars.
For jam, you can take apples of any variety and condition, the main thing is that they are without rot. The amount of sugar indicated in the recipe is average and can be varied depending on the taste of apples and the preferences of household members. By the way, to brighten the taste, you can add a little cinnamon or vanilla to the finished jam, but this is optional.
The jam can be spread on toast, added to pies or bagels.

Apple jam is a wonderful preparation that will find fans in any home.

The sweet treat can be eaten plain or added to various dishes.

In any case, it is great, especially if made at home.

Homemade apple jam for the winter - general principles of preparation

For jam you can use overripe, crushed and broken apples. It is preferable to use summer and autumn varieties. Not suitable for harvesting winter apples, which are not juicy and do not have a pronounced aroma. The fruits are crushed before cooking or ground after steaming. Sometimes a blender is used, which shortens and makes preparing the sweet treat easier.

Apple jam can only be prepared with sugar. But increasingly, citrus fruits and other fruits and berries are added to it. There are recipes aromatic delicacy with cinnamon, vanilla, ginger.

What is most often added to apples:

Chokeberry.

Jam can be cooked in the classic way on the stove. If you have a multicooker in your kitchen, you can use this device. A tasty and aromatic jam is obtained after simmering in the oven; by the way, the recipe is just below.

Simple apple jam

The recipe itself simple jam from apples, which can be consumed immediately or rolled into jars and left until winter. If the apples are well boiled, then the mass does not even need to be chopped, which also simplifies and speeds up the cooking process.

Ingredients

1 kg apples;

500 g sugar;

100 ml water.

Preparation

1. Wash, peel the apples, cut into slices. Place the fruit pieces in a saucepan.

2. Add water to apples.

3. Cover and cook. Some varieties of apples quickly turn into puree. You just need to stir the mixture occasionally.

4. If the pieces do not fall apart, then you just need to cook them until soft. Then grind with a blender or grind through a meat grinder.

5. Add granulated sugar on prescription.

6. Place the mixture on the stove again, do not make the fire too high so that the mixture does not burn.

7. Boil the jam for 40 to 60 minutes, depending on the consistency you need.

8. Now it can be cooled and used for its intended purpose. Or pour the hot mass into jars and seal until winter.

Homemade apple jam with orange

Citrus fruits are often added when making apple jam at home. The zest gives the delicacy a wonderful aroma, makes the taste richer and deeper, while the technology for preparing jam is not much more complicated.

Ingredients

3 kg of apples (Antonovka);

2 oranges;

1.5 kg of sugar.

Preparation

1. Apples need to be washed; you don’t have to peel them. According to the recipe, the Antonovka variety is used. But you can take another similar one.

2. Cut into slices for subsequent twisting through a meat grinder or chopping in a food processor.

3. You need to remove the zest from the oranges. Take a vegetable knife or a regular grater for this. They make it easy to remove the colored skin.

5. Grind all the fruits along with the zest.

6. If the mass turns out thick, then you can add half a glass of water.

7. Put on fire, boil for a quarter of an hour.

8. Add sugar to the jam, cook it for another 30-40 minutes. Look at the consistency, the jam should become thick, homogeneous, the presence of small grains is allowed.

Apple jam in a slow cooker

Basic recipe for apple jam in a slow cooker. In a similar way, you can prepare a sweet treat with the addition of other fruits and berries.

Ingredients

1 kg apples;

1.5 glasses of water;

2.5 cups sugar.

Preparation

1. Peel the apples. Place the skins in a saucepan, add water, and place on the stove.

2. Prepare a rich decoction of apple skins rich in pectin. It is he who will give the finished jam a thick consistency. Strain the broth.

3. Cut the apples into pieces, place them in a multicooker saucepan, close the multicooker, and bake for half an hour. During this time, the apples will become soft.

4. Remove the fruit from the multicooker, chop it in any way or simply mash it.

5. Add granulated sugar, stir and return to the multicooker saucepan.

6. Pour the broth over everything. After straining it should be less than a glass, half is enough. You can pour out all of it, as much as you have. This won't make the jam any worse.

7. Turn on baking mode for another hour. Look at the thickness. Most often, 35-40 minutes are enough for the jam to become desired consistency.

Homemade apple jam for the winter with peel

Recipe for thick fragrant jam from apples for the winter. This is how it is prepared in large productions. To make everything work, a blender is used.

Ingredients

1.2 kg sugar;

2.5 kg apples;

180 g water;

3 g citric acid.

Preparation

1. Cut the washed apples into pieces; there is no need to remove the peel, but you should avoid the cores. Also cut out the hard flaps near the seeds; they are not needed.

2. Add water to the apples, cover, and simmer until soft.

3. Remove the lid, cool, but do not need to cool completely. You can grind the warm mass.

4. Immerse the blender, beat the jam until smooth, all the skins should be crushed.

5. Add sugar and lemon, stir.

6. Now put the mixture on moderate heat. To prevent it from burning, stir constantly.

7. Cook for about an hour. It should be taken into account that after cooling the jam will be even thicker, since the peel contains a lot of pectin. Therefore, there is no need to bring the sweet mass to a completely thick consistency.

Simple apple jam in the oven

The recipe for a very appetizing and simple apple jam, for the preparation of which you will need an oven. It definitely won’t burn in it, it will turn out thick and aromatic if everything is done correctly.

Ingredients

Glass of water;

1.5 kg apples;

700 g sugar.

Preparation

1. Peel the apples, cut them, put them in a saucepan. It is better to immediately use aluminum.

2. Add water, cook until soft on the stove. If the apples are ripe, this will not take more than ten minutes.

3. Mix or beat in another way until pureed.

4. Add prescription sugar, stir.

5. Cover the pan and place in the oven. Set the temperature to 200 degrees.

6. As soon as the jam begins to boil, reduce the temperature to low. For simmering, 70-80 degrees is enough.

7. Cook the jam in the oven for three hours. During this time, the mass will become dark, often reddish, and amazing aroma, the jam will become thick.

8. Place the sweet mass into sterile containers and store after complete cooling.

How to make homemade apple jam

Among the very tasty and very popular delicacies prepared for the winter is jam, invented more than two centuries ago. “Powidla” owes its birth to Polish housewives who learned to boil one of the varieties of plums to a thick, homogeneous mass and tried this method of preserving fruit on several varieties of apples.

Apple jam obtained by prolonged boiling fruit puree, has become one of the must-have desserts for many Slavic peoples. Today, several dozen recipes for its preparation are known, including original ways using spices, not requiring added sugar, using various modern household appliances.

How to make classic apple jam

The classic recipe for apple jam requires the use of one of the sweet and sour varieties of fruit, which has become the main ingredient of the dish.

A kilogram of peeled apples;
800 grams of sugar;
Half a glass of boiled water.

Steps for making apple jam at home:

The required number of apples of the preferred variety must be thoroughly washed, peeled, cut in half, cores and, if necessary, any damaged areas of the fruit removed;
Cut the peeled parts of the fruit into slices;
By choosing a deep pan made of aluminum or of stainless steel, place the fruits cut into it as described above and add water so that it completely covers the apples;
Place the covered pan on the fire and bring to a boil;
Reducing the burner heat to half, cook the apples for half an hour, stirring to prevent the slices from burning. If necessary, you can add water in a small amount;
The apples, brought to a soft state during cooking, are removed from the heat and left to cool completely;
At the next stage, the cooked apple slices are ground through a sieve or colander. As another option for a device for grinding them uniformly, you can use an immersion blender;
The puree obtained by this method is transferred to a wide bowl made of the same type of metal that was recommended for boiling apples, and again placed on the stove. The width of the diameter of the selected dish will allow the liquid in the puree to evaporate from it more quickly;
The mass must be brought to a boil and, having reduced the heat, cook, stirring, until the water has completely evaporated, after which the amount of sugar specified in the recipe is added to the puree;
It is customary to cook apple jam for several hours. Its thickness directly depends on the duration of boiling;
The finished delicacy is placed in pre-sterilized jars, rolled up with pre-heat-treated lids and covered with a blanket for a day;
After this period, the jars are taken out and left to cool at room temperature. It is recommended to store jam preserved in this way in a cool place.

Making apple jam without sugar at home

Possessing undoubtedly numerous beneficial properties apple product It will be possible to eat both for people who are forced to limit their sugar intake, and for small children who require the introduction of complementary foods into their diet, if it is prepared in the form of jam without added sugar.

The recipe for this type of preservation is quite simple. Should be paid Special attention to an important nuance in the process of cooking such jam: thorough sterilization of both the dish itself and the containers for its preservation.

Within one hour you can prepare healthy jam from just two ingredients:

Apples - 1 kilogram;
Water - 1 glass.

How to make apple jam without sugar at home:

Pre-treatment of apples is carried out using the method already described in the previous recipe;
Apple slices drenched in water must be cooked after boiling for a quarter of an hour, stirring constantly to avoid burning;
Boiled and cooled apples are rubbed using a sieve;
Placed again on the stove in a different container, they are simmered over low heat until the apple mass thickens;
The jam, brought to the desired consistency, is placed in pre-sterilized and slightly heated jars;
Depending on the volume of the jars chosen for preserving the delicacy, they and their contents are pasteurized for a quarter of an hour to half an hour, after which they are sealed with heat-treated lids;
The jars turned upside down are wrapped in a blanket and left in this position until they cool completely.

Spicy creations: apple jam with cinnamon in the oven

Spices added to apple jam will add a special unique note of taste and smell, in particular, the most common of them in cooking - cinnamon. Let's quickly look at how to make a delicious jam from apples with cinnamon in the oven.

To prepare apple jam with its addition in the oven, you will need several components:

Kilogram sweet and sour apples;
700 grams of sugar;
A teaspoon of ground cinnamon;
A teaspoon of citric acid;
Half a glass of water.

You can prepare apple cinnamon jam in the oven using the method below:

It is necessary to prepare a ten-liter saucepan or other container, devoid of enamel and plastic elements. The best option would be cast iron cauldron or aluminum pan;
Stir a teaspoon of citric acid in a bowl half filled with water. Adding citric acid to water prevents darkening apple slices, which will subsequently fill the pan;
The required number of apples is peeled and seeds concentrated in the middle, cut into thin slices and placed in a prepared pan;
When all the fruits selected for jam have been placed, water diluted with citric acid is drained from the container and half a glass of clean water is added;
In a covered saucepan, simmer chopped apples, sprinkled with ground cinnamon, over low heat until softened;
Ready and slightly cooled apple slices are brought to a homogeneous state using a submersible blender, pouring in portions the amount of sugar stated in the recipe;
The dishes are placed in an oven preheated to 200 degrees, where they are left to simmer for three hours.
Stir the mass periodically during the allotted period;
Jam prepared using this technology can be served immediately or traditional way seal in jars for future use.

Recipe for cooking in a slow cooker: apple and pumpkin jam

The presence of modern household appliances allows the housewife to simplify the process of preparing jam and reduce her work time. A multicooker has recently become an excellent assistant in this regard. To prepare apple jam with the addition of pumpkin in this unit you will need:

1200 kg of apples;
400 grams of pumpkin;
Lemon;
Cinnamon stick;
A third of a glass of sugar.

Prepare apple jam with pumpkin in a slow cooker step by step:

First of all, remove the zest from the lemon using a fine grater;
Peeled apples are cut into quarters and the seeds are removed, after which the quarters are cut crosswise into thin slices;
The slices placed in a glass container are poured with squeezed lemon juice and mixed;
The peeled pumpkin must be cut into small cubes;
They are added to a container with apples, sprinkled with sugar and mixed thoroughly;
Place the prepared ingredients in a multicooker bowl and insert a cinnamon stick between the slices;
Select the “jam” mode on the instrument panel and set the timer for an hour;
At the end of the period, the jam is returned back to the container, lemon zest is added there and pureed using an immersion blender;
The mass obtained in this way is poured back into the multicooker bowl and the “jam” mode is turned on for half an hour.

After the allotted time, the apple jam is ready to eat.

Culinary tricks

A housewife who intends to make her own apple jam should know several important nuances:

Excellent jam at home is made from sweet and sour apples with thin skin;
The red color of the fruit will provide an attractive color finished product;
The lack of aroma in apples intended for delicacy will affect the taste of the jam, which in this case will be weakly expressed;
Leaving the peel on the apple slices will make the consistency of the delicacy thicker;
Cloves introduced into jam, allspice or cinnamon guarantee the spicy smell of the delicacy;
Added lemon juice will become a component that balances the sweetness of the product.

Homemade apple jam with pumpkin

A recipe for a bright, healthy and affordable jam, to which pumpkin is added along with apples. Dry citric acid is also added according to the recipe. If you wish, you can add fresh citrus juice, it will turn out even better.

Ingredients

600 g pumpkin;

700 g apples;

700 g sugar;

2.5 g citric acid;

150 g of water.

Preparation

1. Place the peeled pumpkin, freed from all excess, in a saucepan, add the recipe water, and cook until soft.

2. While the pumpkin is cooking, you need to peel the apples and cut them in small pieces, cores and seed valves are thrown away.

3. Add the apples to the pumpkin, but only after the pieces are soft. Otherwise, the cooking process will be delayed.

4. Steam the apples and pumpkin under the lid for about ten minutes until soft. The time can be extended if required.

5. Take a masher, remember the soft pieces to puree them. If you want to get a more homogeneous and tender jam, you can cool the contents of the saucepan and puree it with a blender.

6. Now is the time to add the prescription sugar and citric acid. Or squeeze the juice from half a citrus.

7. Stir and place on the stove again.

8. Cook the jam for another half an hour, stirring regularly so that it does not burn.

9. Transfer to jars and store.

Apple jam in a slow cooker with lemon

A variant of very aromatic jam, to which, in addition to apples, lemon is also added. If the citrus is large, then you can use half.

Ingredients

1.5 kg apples;

700 g sugar.

Preparation

1. The lemon must first be washed well, then doused with boiling water. Cut into pieces, remove seeds.

2. Chop the apples too, no need to remove the peel. Make pieces of a size that will easily fit into a meat grinder. Or just cut into arbitrary pieces if you chop in a food processor.

3. Grind the fruit through a meat grinder and transfer the puree to the slow cooker.

4. If the mass is thick and the apples are not very juicy, then you can add a little water, about half a cup, to the twisted puree.

5. Close and cook on baking mode for about half an hour. You can stir occasionally.

6. Open, add granulated sugar, stir and cook for another 45 minutes, no need to change the mode.

7. Assess the consistency. If the jam is thick enough and homogeneous, then you can turn it off. For long-term storage spread the mixture while it is hot, in sterile jars, twist. If the delicacy is prepared just like that, then simply cool it.

Homemade apple and plum jam for the winter

Option sweet preparation with plums. This jam is different dark color, rich taste. The recipe is suitable even for plums that do not want to part with the seeds. To grind the fruit you will need a sieve, preferably a metal one.

Ingredients

0.5 kg plums;

1 kg apples;

1 kg sugar.

Preparation

1. Cut the apples into pieces and place in a saucepan.

2. Add plums to them. If they separate easily, remove the pit. If the plums do not want to part with the pit, just make a small cut on each piece.

3. Now pour half a cup of water into the fruit and let it steam until soft.

4. As soon as the pieces are well boiled, you can remove the pan from the heat.

5. Cool the mixture so that it does not burn your hands. Grind the puree through a sieve. Throw away the skins.

6. Add sugar to the puree and stir.

7. All that remains is to put it on the stove and cook it. Don’t forget to stir the mixture, otherwise the delicacy will quickly burn.

8. On average plum jam with apples it takes from half an hour to an hour, but bring it to the consistency you need.

9. Place the boiling treat into sterile, always dry containers. Seal tightly.

Simple apple jam with cinnamon and ginger

A version of a simple, but very aromatic and tasty apple jam. In addition to spices, it is added lemon zest. You can take fresh or dry.

Ingredients

1.5 kg apples;

750 g sugar;

1 tsp. zest;

0.5 tsp. cinnamon;

0.3 tsp. dry ginger;

0.5 tsp. citric acid.

Preparation

1. Mash the apples, with or without peel, into a paste. Transfer to a saucepan.

2. Immediately add the zest, place on the stove, and simmer for 10 minutes.

3. It's time to add granulated sugar. Cook the treat for another quarter of an hour.

4. Now pour into the jam ground cinnamon and dry ginger. If you don’t have powder, you can use fresh ginger root, just grate it finely.

5. Stir, cook the delicacy for about half an hour, look at the color and thickness.

6. For winter storage Distribute the workpiece into sterile jars, seal immediately until the mixture has cooled.

Homemade apple jam with pears

Amazing option pear-apple jam, the taste of which is also familiar to many from childhood. You can take any pears, but it’s better not too soft so that the delicacy turns out thick.

Ingredients

1 kg of pears;

1 kg apples;

1.5 kg sugar;

1 tsp. lemons.

Preparation

1. Cut the fruit into pieces; no need to remove the skin. Place in a saucepan.

2. Add a little water, a few spoons are enough. If the fruit is not very juicy, then you can pour in more, but a maximum of 200 ml.

3. Place on the stove, simmer under the lid until soft.

4. Cool the fruit.

5. Rub through a sieve. Tender puree return to pan.

6. Add citric acid, add sugar, stir.

7. Cook the jam for 35-40 minutes, stir constantly, and after boiling, turn the heat to less than medium.

8. Place in jars or simply cool, help yourself and delight your household.

Homemade apple jam for the winter - useful tips and tricks

To make the jam thicken faster, you do not need to cover the delicacy during the final cooking. For the same purpose, use wide dishes so that the evaporation area is larger.

The jam becomes thick only after it has completely cooled. But how can you determine the consistency in advance? You can drop a little hot mass onto a chilled plate, and after cooling, evaluate the consistency. Or run a spatula over the jam. If the groove disappears immediately, then the mass is not ready yet. If the left path fills slowly, then you can remove the workpiece from the heat.

How much sugar should I put in jam? Recipes often advise reducing the amount when using sweet apples. In fact, this is not entirely correct; the treat may turn sour during storage. It is recommended to add at least 50% sand of the total mass of the prepared puree. During boiling, the concentration will increase.

Apple jam can be boiled in the usual way or use thickeners, starch, gelatin, someone has adapted to making it in a slow cooker, the same a good option. You can also prepare many variations by combining apples with various berries and fruits. They get along well with many tastes.

How to make apple jam at home

Apples are probably the most familiar fruit available to us. all year round. There is always a wide variety of fruits on store shelves, so why make it, cook jam, waste your time? Some people think so. Those who do not have their own garden, and those who do not think about the quality of food. After all, not all apples are healthy.

The best jam is made from homemade ones, not “seasoned” with nitrates and toxic substances. Such apples exude a real apple aroma. These are the apples that nutritionists recommend for weight loss, improving digestion, and replenishing the body’s vitamin reserves.

Due to the fact that apples contain pectin, a natural thickener, nothing additional can be added to the jam. The cooking time will just increase a little. Apples also go surprisingly well with other fruits and even vegetables, for example, carrots. So there will be many options for jam for you.

Recipes for making apple jam for the winter

In order for our jam to turn out good, thick and not burnt, you need to adhere to some rules:

Select fruits of equal ripeness, discarding unripe and overripe ones.
The apples must be thoroughly washed and cut into slices; the skin does not need to be removed, everything is up to you, but the seeds must be removed.
You can chop apples different ways, grate, pass through a meat grinder or blender. You can simmer in a small amount of water and rub through a fine sieve.
For jam you need the “right” pan; in aluminum or copper, oxidation occurs and the product will not be entirely healthy. In enamel containers, everything often burns; it is dangerous to use such dishes. The most suitable would be a metal saucepan made of stainless steel.

Apple jam - a classic recipe

A recipe that always works. It is done very quickly, in the evening you can already try jam with tea or even make pies.

For the jam you will need:

A kilo of apples of any variety
Kilo of sugar

Preparing apple jam:

In this option, you don’t have to cut out the seeds; they will remain in the sieve, so don’t make it an extra job for yourself.

Place the apples cut into slices into a cooking container and add water to lightly cover them. Place it on the stove and simmer for about ten minutes, let it cool a little, the water, of course, needs to be drained. Then we simply rub all the apples through a sieve.

Pour sugar into the resulting mass, first turn on the medium temperature, after boiling, turn it to low and cook, standing nearby and stirring with something wooden, a spoon or spatula.

It takes about half an hour to cook the jam, it can be less or more depending on the juiciness of the apples. If you constantly stir it while cooking, the mass will turn out to be homogeneous, evenly cooked, and transparent caramel color. To make sure it’s ready, drop a little of the mixture onto the saucer and begin to swirl it around. Does the drop hold its shape? Then go ahead, into the jars.

Thick apple jam

You can make apple jam of any consistency, some like it liquid, while others like it thick enough to stand up to a spoon. This is what we will cook now.

To do this, let's take:

A kilo of apples
Glass of sugar

How to make apple jam:

Wash the apples and cut them into two halves, this time you need to cut out the seeds. We will grind them on a grater, you can grind them in a meat grinder if you like. The resulting mass needs to be transferred to the place in which we will cook the jam, but there is no need to add water, the juice that has been released will be enough.

We begin to gradually heat the apple mass, not forgetting to stir. When it softens and the pieces become transparent, you can grind it again with an immersion blender. Then immediately pour in the sugar and cook over low heat for about 40 minutes until tender. The jam will darken and become thick. Place the finished mixture into jars.

Apple jam in the oven

This jam also turns out thick and rich. Try the recipe for a change.

For it you will need:

One and a half kilos of apples
0.7 kilo sugar
Glass of water

How to make apple jam:

To make this jam, I always peel and pit apples, so it turns out more tender in appearance and taste. Then I cut it into slices, add water and simmer until softened. I put it in a colander to drain the water and grind it into homogeneous mass blender.

One and a half kilograms of apples yields about a kilogram of puree. It needs to be placed in a saucepan that can be heated in the oven, I use heat-resistant glass. Mix the puree with sugar and place in the oven at 200 degrees. We watch carefully, as soon as it starts to boil, reduce the temperature to 50 and leave for three hours.

The finished jam will have a beautiful reddish tint, and then it will need to be placed hot in jars.

Homemade apple jam

A simple recipe that my grandmother used. I just improved it a little, kitchen appliances just make life easier, why not use it.

For the recipe we will need:

A kilo of apples
0.6 kilo sugar
Glass of water

Making apple jam:

Prepare the apples by washing them thoroughly, peeling them and cutting out the core. You can cut it into cubes or into thin plastics, as you like. Immediately put all the pieces into the container in which we will cook, pour water into it and cover everything with sugar. Let it sit for several hours so that our apples release as much juice as possible and melt the sugar.

As soon as the time has come and enough juice has been released, you can put the apples on the stove; an hour and a half is enough for them to boil thoroughly. And so that you don’t feel any pieces at all, we grind everything with a blender and cook for about ten minutes. After that, all we have to do is put the finished jam into jars.

Apple jam in a slow cooker

Thanks to this indispensable assistant in the kitchen, life has become more enjoyable; a multicooker saves us so much time, because we don’t have to keep watch, stir, or be afraid that it will run away or burn.

For him we take:

A kilo of apples
Half a kilo of sugar
Half a lemon

How to cook apple jam in a slow cooker:

We wash the apples under running water, remove the skin and core, and cut into thin slices. Now we transfer it to a multi-cooker bowl, pour a third of a glass of water into it and bring it to a soft state in the baking mode.

We check with a fork, if the apples begin to fall apart, we crush them or chop them with a blender, mix them with sugar and squeeze the juice out of half a lemon. Now all that remains is to close the lid and, choosing the same baking mode, cook our jam for an hour. When the time is right, look into the slow cooker and check for readiness. The jam is placed into jars while hot.

When working with a multicooker, be careful; if you fill the bowl to the brim, the jam will run away when it boils.

Apple and pumpkin jam

If you haven't tried it yet, do it urgently. The delicacy is as tasty as it is healthy. Pumpkin is not only enriched with vitamins, it is rich in fiber, which has a beneficial effect on digestion.

To prepare the recipe we will need:

Two hundred kilos of apples, preferably sour ones
0.8 kilos pumpkin pulp
Kilo of sugar
Tablespoon orange zest

How we will cook:

I use nutmeg varieties for the jam, they are sweet, juicy and beautiful. It needs to be peeled and cut into small cubes. We do the same with apples.

In a separate cauldron, fill the pumpkin with water, a very small amount, to lightly simmer and make it soft. In a separate saucepan, do the same with the apple pieces, simmer them until they become soft. Then we grind everything with a blender and combine the apple and pumpkin mass.

We put the mass in the container where we will cook it, pour half of all the sugar into it and begin the cooking process. We do this on the lowest heat and stir constantly, otherwise everything will burn and be spoiled.

When the jam has thickened well, pour in the remaining sugar and orange zest. This jam can be made very thick when it begins to peel off from the walls. Then we put it in jars and cover with parchment, it is not necessary to roll it up.

Apple and pear jam

A very favorite recipe for all of us since kindergarten. Now the grown-up children are eating with pleasure.

We will need:

A couple of kilos of apples
Kilo of pears
Two kilos of sugar

How to cook:

All fruits need to be washed thoroughly, peeled and cored, and cut into small slices.

Cover the apples with sugar, all at once, and start cooking until they are soft, about 20 minutes is enough for this. Then we add pieces of pears there, cook for another 20 minutes, the heat is low. Then, using a blender, we chop all the pieces that have not yet boiled and cook until ready, this is another 10 minutes. We put the jam into jars and seal with lids.

Apple jam, video recipe

Hello, dear friends! This year promises to be fruitful. But what to do with fruit when there is too much of it? Have you already cooked enough and it’s not clear where else to put the remaining fruit? Then for you to come to me. I have prepared several simple recipes for apple jam at home.

This dessert can be spread on a bun and consumed with tea. You can also make wonderful cheesecakes and pies with it. Since childhood, I have loved baked goods with this filling, but I don’t like buying it in the store. It's somehow not right there. Still, homemade is better, it is prepared from natural products, without any unnecessary additives to increase shelf life.

For its preparation, you can take substandard fruits or those that have fallen to the ground. Well, it’s a shame not to throw them away. Therefore, such apples are perfect for “” or our dessert.

Before cooking, the core and peel of the apples are removed. Although sometimes the peel is left on. To get 1 kg of peeled fruit, you need to take about 1.3 kg of whole fruit.

This is the simplest and most common recipe. The dessert turns out very tasty and quite thick. From the presented ingredients, 1 liter of finished product is obtained. If you need more, then simply increase the ingredients according to the proportions.

Ingredients:

Peeled apples - 1 kg
Sugar - 500-800 gr
Water - 0.5 cups

The proportions of sugar depend on how sour your fruit is. If they are sweet enough, then you need to add less sugar. It's easier to taste while cooking and add more if necessary.

Preparation:

1. Cut the peeled apples into slices and place in a saucepan. Add sugar and water. Place the pan on low heat.

2. Stirring constantly, wait until enough juice appears. Then the fire can be added a little. When it boils, remove the foam from the surface and cook for 5 minutes. Then turn off the heat and let them sit for two to three hours to cool.

3. Once they have cooled, soften everything with an immersion blender until pureed. Place on the heat again until it boils.

If you don’t have a blender, you can simply grind the apples through a sieve or meat grinder.

4. Just put the boiled jam into sterilized jars and screw on the lids. Store in a cool place.

A simple step-by-step recipe for white jam

“White filling” is one of the early varieties and by the end of August it can be collected and prepared into wonderful jam and marmalade. Sugar is added to it in smaller proportions, since it is sweet in itself. But the dessert turns out very tender and tasty.

Ingredients:

Apples " White filling» peeled – 1 kg
Sugar - 500 gr
Cinnamon - 0.5 teaspoon

Preparation:

1. Cut the peeled apples into small pieces and add sugar. Mix well and leave for 30 minutes until the juice appears. Then transfer to a saucepan and set to heat on medium heat, about 7 minutes after boiling. Stir until all the sugar dissolves in the juice.

2. Then use an immersion blender to puree everything. Add cinnamon and return to heat. When it boils, cook for another 10 minutes. Don't forget to stir.

3. Transfer the finished jam into clean sterile jars. Screw on the lid and let cool. Then store it in cool place.

Preparing thick apple jam in pieces in a slow cooker

One of my favorite recipes. Firstly, there is no need to constantly stand and stir the jam. Secondly, I like it when it comes in small pieces. And when it cools, it becomes very thick, almost like marmalade. From the proposed amount of ingredients, 1 liter of finished product is obtained.

Ingredients:

Peeled apples - 1 kg
Sugar - 800 gr

Preparation:

1. Place peeled and sliced apples in a slow cooker. Pour sugar on top and simply smooth it over the surface. It will melt on its own during the cooking process.

2. Close the lid and put in the “stew” mode for 2 hours. After about an hour you can stir a little.

3. After the elapsed time, put the multicooker in heating mode for another 1.5 hours so that our jam languishes. Then put into jars and cover with lids. When it cools down, you can put it in a cool place for storage.

Video on how to make jam at home using a meat grinder

This cooking method is slightly different from the previous ones in its technology. But at the same time, our dessert turns out very thick after cooling and incredibly tasty. Watch the video recipe and you will understand everything yourself.

Ingredients:

Unpeeled apples - 1 kg
Sugar - 800 gr

Of course, I don’t have a stove, so I use a regular stove and cook over medium heat, stirring constantly. I like to use this jam when I make cheesecakes. Mine really like it, so I recommend you try it too.

Delicious apple and orange jam

Ingredients:

Apples – 2 kg
Oranges – 4 pcs.
Lemon - 1 pc.
Sugar - 1.5 kg
Water - 1 glass

Preparation:

1. Cut the apples and remove the core and seeds. Place in a saucepan, add water and put on fire. Once it boils and the juice begins to release, cook for 15 minutes.

2. While they are boiling, let’s take care of the citrus fruits. Remove the zest from the oranges and lemon and chop it finely. Squeeze the juice out of the lemon. Grind the oranges in a blender until pureed.

3. Grind the boiled apples in a blender or grind through a sieve to make a puree. Then add sugar, zest, lemon juice and orange puree. Mix everything.

4. Place over medium heat and cook after boiling for 20-235 minutes. Depending on how thick you want it to be.

5. Place the finished dessert in sterile jars and close the lids. Leave until cool and remove from storage.

Apple and pear jam in pieces for the winter

These fruits go very well together. And add lemon unique taste jam. It is better to take apples that are sour, and pears that are the ripest and sweetest. Substandard ingredients can be used for cooking. Just remove defective areas when peeling fruit. It will become thicker as it cools.

Ingredients:

Apples – 500 gr
Pears – 700 gr
Sugar - 700 gr
Lemon – 0.5 pcs.

Preparation:

1. Peel and pit apples and pears. Cut them into small pieces. First cut the lemon together with the skin into circles, then divide into four parts.

2. Blend the fruit in a blender until the mixture turns into small grains. There is no need to puree it.

I like to make it in pieces. But you can scroll longer to make a puree. This way it will be more tender.

3. Transfer the mixture to a saucepan and add sugar. Leave to sit for 15 minutes. After this, put it on fire. When it boils, reduce the heat, skim off the foam and cook, stirring constantly, for 30 minutes.

4. Place the finished jam in sterilized jars and screw on the lids. Turn the jars over and wrap them in a fur coat. Leave it like this until it cools down. Then you can put it away in the pantry. It can be stored wonderfully at room temperature, but can also be stored in a cool place.

That's all for today. I hope my recipes and recommendations will help you prepare such wonderful and tasty food for the winter. apple dessert. Collect your fruits, choose the method you like and delight your loved ones and friends with this deliciousness with tea or in baked goods.

Good luck with your preparations! Goodbye!

Made from apples a large number of all kinds of preparations for the winter. Among other things, jam is widely popular and is served with tea as an independent dessert. But more often they are used for filling pies and pies. Cooking technology has long moved away from classic recipe– in the annals of cooking you can find many interesting variations on this theme.

To prepare delicious jam for the winter, use both parts of apples and puree from them in recipes. Will be needed ripe fruits with a slight sourness. They must be washed, for some recipes they are peeled and damage removed.

After cutting into halves or quarters, the testes are removed. Then blanch over steam (under the lid) until completely softened.

To make the jam more uniform, apples are better puree by passing through a meat grinder or blender.

To prevent the pulp from darkening during the preparation process, the already processed fruit slices are stored in salted water and then washed.

The best jam recipes at home

Some people cook exclusively apple jam, others like to combine fruits or add other ingredients. It is recommended to try all the recipes below to significantly diversify your winter feast.

IN classic version The jam should be thick. Therefore, the raw materials will have to be boiled in several stages. Granulated sugar will help thicken it, use 2-3 kg per 5 kg of apples. The peculiarity of preparing jam is the complete absence of water. The algorithm that housewives use is quite simple:

steamed apples are rubbed through a sieve and placed in a basin;
boil to half the volume;
Add all the sugar and continue cooking, stirring constantly.

The readiness of the jam is determined by the “drop” method. Apply a small amount onto a dry, cold plate and allow to cool. If the drop does not spread when tilted, it means the jam has thickened. You can remove it from the heat, pack it into jars and roll it up immediately.

Thick, delicious apple jam “Yantarnoe”: video

The recipe is named so because the jam will not last long on the stove, but the preparatory aspects will take time. Apples are prepared as described above. Both small slices and puree (as you like) are suitable for jam. Taking 1 kg of sugar per 2 kg of fruit, proceed as follows:

the ingredients are combined in a basin and placed in a cool place overnight so that the apples release their juice;
After mixing well, put on the fire and bring to a boil;
adding 1 tsp. cinnamon, boil for 5 minutes and package in jars.

Cinnamon can be replaced vanilla sugar and add lemon zest if desired. Despite quick cooking sweet dish, you can do without subsequent sterilization.

When one dessert is complemented with another, the result is a real “feast of flavors.” Anyone who hasn’t tried making jam with condensed milk yet can try this recipe:

Having cut the apples (5 kg) into small pieces, place them in a saucepan with a thick bottom;
add 1 glass of water (you can’t do without liquid in this recipe);
cover with a lid and simmer for half an hour, stirring every 5 minutes;
After removing from the heat, the apples are pureed in any usual way;
add ½ cup of sugar and add 400 g of condensed milk;
After mixing well, cook for 5 minutes and immediately pack.

The jam looks like condensed milk, but has unusual taste, which will appeal to all family members.

Jams cooked separately from each type of fruit are pleasant to the taste. If you combine plums and apples in one bowl, you get unusual combination taste and aroma. True, in the preparatory phase one more stage will be added:

ripe plums (5 kg) without wormholes are cut into halves and the pits are thrown away;
placing in a basin, add a glass of water and boil to ½ volume;
sugar (5 kg) is introduced into the plums in small portions and continues to boil with constant stirring;
Apples were reduced in volume separately (5 kg) and mixed with sweetened plums.

When a drop of jam stops spreading over the saucer, you can pack it into jars.

Delicious and thick homemade jam from apples and plums for the winter: video

This recipe is similar to the previous one. Fruits (1 kg each) are prepared separately. In this case, apples are treated as in the above options, and the following technology is used for pears:

the fruits are freed from the seed nests and cut into slices (the skin can be left);
placed in a blanching net (colander) and placed in a water bath;
stand until the pears are completely softened;
then rub through a sieve, adding 0.5 liters of water, over which the fruit was blanched;
put in a bowl and mix with applesauce;
boil to half the volume;
adding 0.8 kg of sugar, keep on the stove until the desired thickness.

The jam is packaged hot, as always. Cool upside down and only then take it out into a cool room.

Apple and pear jam for the winter: video

Some people prefer to chop fruits for winter preparations in a blender or food processor, but most still do it the old fashioned way - grind the apples (and other ingredients) in a meat grinder. Moreover, this tool can be used on different stages technical process.

Option 1

Pass 2 kg of apples without seeds and skin through a meat grinder;
mix with sugar (1.5 kg) and let brew for 2 hours;
bring to a boil and immediately remove from heat;
after 12 hours, add lemon, twisted in a meat grinder, to the mixture;
boil again and leave for 12 hours;
in the third pass, boil for 5-7 minutes and pack into jars.

Option 2

apples cut into slices (2 kg) are poured with a glass of water;
add 0.4-0.5 kg of sugar and mix well;
bring to a boil and cook for 7-10 minutes;
set aside until the jam cools completely;
pass through a meat grinder and add another 1 kg of sugar;
cook for 15 minutes;
add cinnamon to taste and after 5 minutes remove from heat.

In the second recipe, you can vary the amount of sugar at your discretion. But you need to take into account that the lack of sweet sand will make the jam too sour and it will quickly disappear.

By adding citrus to jam, you get not only fragrant dessert- This great way cheer yourself up. The dish acquires a beautiful color, and the constituents of the orange useful material They make jam a cure for many diseases. The preparation will take the hostess a short amount of time, but will bring a lot of pleasure:

Apples (1 kg) and orange (1 pc.) are cut into small slices, having first removed the seeds;
add sugar (0.6 kg) and leave for 4 hours;
add crushed almonds or walnuts(150 g);
cook over low heat for 1.5-2 hours, stirring constantly.

If the last stage is tiring for the housewife, you can divide the cooking into several batches of 20 minutes every 12 hours. This will take only 2 days, but there will be free time for other activities. And the jam won’t burn, which is important point in the workpiece.

Jam from apples, oranges and lemons for the winter: video

Combining various fruits in one jar is common, but not everyone has tried apples and vegetables. This recipe suggests combining apples with pumpkin. It’s worth experimenting once and the dessert will become signature dish families. And the guests will rack their brains about what the jam is made from. The algorithm here is quite simple:

800 g of peeled pumpkin are placed in a saucepan and simmered until softened;
then, while still warm, it is passed through a meat grinder or rubbed through a sieve;
sour apples without skin and seeds (1.5 kg) are softened by steaming and also pureed;
the masses are combined and 0.5 kg of sugar is added;
after stirring until smooth, boil by 1/3;
add another 0.5 kg of sugar and chopped orange peel(1/4 tsp);
simmer on the stove for some more time until the mass decreases to half its original volume.

Having packaged the dessert in jars, they do not roll it up, but first cover the necks with gauze folded in 2 layers. On the second day, wax paper is soaked in vodka and the jars are closed with it, tied with wool or linen twine. This jam is recommended to be used as a filling for pies, and also served with pancakes.

This household appliance eliminates any mistakes in cooking. After all, the program monitors the process. But the main points still fall on the hostess:

apples are peeled and seeded;
pour a glass of water into the bowl and add apple skins;
evaporate for 10 minutes, this is enough for the gelling pectin of the peel to remain in the liquid;
the boiled peelings are removed and apple slices are put in their place;
add sugar (0.8 kg) and turn on the “stew” mode;
after 60 minutes, turn off and stir gently;
stand for another hour, but in the “baking” mode with the lid not completely closed.

On last stage Stir the jam a couple of times. If the thickness seems appropriate before the specified time, you can safely turn off the multicooker and pack it in jars.

Not all varieties of apples are suitable for this recipe - you only need to choose very sweet ones. To obtain the required thickness, take 5 parts of cut fruit for each part of water (for example, for 2.5 kg of fruit, 0.5 liters of liquid is enough). The whole process takes a little time:

apples are poured with water and cooked for 15-20 minutes;
the entire mass is rubbed through a sieve;
boil to the desired thickness.

So that the jam lasts longer and does not lose taste qualities, after packaging, the jars are sterilized - 0.5 liters for 15 minutes. It is advisable to store the workpiece in a cool, dark place.

The above recipes are variations that make it possible to understand the basic principles of making apple jam. You can combine fruits with any ingredients from the garden, in any proportion. Even a pure apple dessert for tea, prepared from assorted varieties with different colors, will turn out to be incredibly tasty and aromatic.