Apple confiture. How to cook the most delicious apple confiture for the winter

Jam is one of the easiest and most convenient ways to prepare berries and fruits for the winter. Previously, for the winter, I stocked up exclusively with jam, all other sweets - different jams, jams, marmalade - you could always buy in the store. Now, of course, you can also buy it, but now the prices are too “bite”, and homemade, whatever one may say, turns out to be tastier and healthier. And if you have your own garden, it’s also more economical. We are now actively building a rich harvest of apples with the whole family, so today I propose to make apple jam at home. A very simple recipe. It differs from others in that it does not matter at all what kind of apples you choose - the jam will still turn out to be very thick, with the correct, jelly-like consistency. The secret is in active boiling and in the fact that when cooking, a very rich apple broth is added to the jam, made from the pectin-rich part of apples - the peel and core. It is pectin that gives the jam a special glossiness and jelly. The recipe is classic, without any additives. For cooking, only sugar, apples and water (for broth) are used. Jam is cooked quickly - literally 30 minutes, and, despite the addition of liquid, it turns out very thick, with bright, rich taste and aroma. Ideal for baking or making sandwiches.

Ingredients:

apples (I have sweet and sour) - 1 kg,
sugar - 500 g,
water - 500 ml.
Yield - 700-800 g of ready-made apple jam.

How to make easy apple jam

Wash the apples thoroughly, dry them (I quickly wipe them with a waffle towel) and peel: cut the peel as thinly as possible, cut out the core with seeds. We weigh the peeled apples - we need 1 kg.

Now we put all the cleanings in a saucepan and fill them with water, cold or hot - it doesn’t matter, I poured boiling water from the kettle. We put the saucepan on the stove and boil the contents, without closing the lid, for about 15 minutes.

During this time, cut the peeled apples into small pieces. I had medium-sized apples (about 100-120 g each), when peeling, I cut them into quarters. Then I cut each quarter into three pieces lengthwise and four pieces across.

Next, put the chopped apples in a container where the jam will be cooked. We fill them with sugar and, covering them with a lid so that nothing wakes up, shake the container vigorously several times. This is necessary so that the sugar evenly covers the apple slices.

Meanwhile, our apple broth is ready. We filter it and pour it into a saucepan with apples. I got a full glass of broth, the color resembling cranberry jelly(because the apples were red), if you have more, pour it all out.

As soon as the apple broth is poured in, we put the pan on the stove and boil the jam first on high heat. The heat does not need to be turned down, even when the jam begins to gurgle very strongly. During cooking, be sure to remove the foam and stir often so that nothing burns.

The longer the jam is boiled, the softer and more transparent it becomes. apple slices. Already after 15 minutes you will notice that the apples are almost completely boiled soft, and the color of the jam has become uniform. It remains only to boil it to the desired density - and you're done! To bring the jam to the desired density, it is enough to boil it for 30, maximum - 40 minutes. Readiness can be checked as follows: put a spoonful of jam on a plate, wait 30 seconds and hold the spoon in the middle - if the strip from the spoon remains, the jam is ready. If desired, you can bring it to homogeneity with a blender. I decided to leave it so that the pieces could be felt.

Regarding the addition of lemon juice (acid) or flavorings (cinnamon, vanillin, ginger, etc.) to jam. If you like the taste of jam with additives, feel free to put it on. If you are satisfied with the “clean” taste, do not add anything. I didn’t even add lemon juice, for my taste, the jam learned not at all sugary, apple sourness was enough for him.

We lay out the hot jam in pre-sterilized dry jars, close the lids, check for leaks (by turning the jars over onto the lids) and, if nothing leaks, after cooling, store in a cool place.

Cooking time 2 hours.

Yield 500 g.

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

Confiture is similar to jam by the cooking process. 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 heals from colds, adds a spicy pungency to the taste.

If you have a question about how to make apple jam 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 laborious.

How to cook apple jam - recipe with photo step by step

Peel my apples, remove the core mode into small slices, put in a container in which we will cook.

We clean the ginger and three on a fine grater.

Mix apples with ginger, add lemon juice and sugar.

We mix everything thoroughly.

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

Put on fire and bring to a boil.

We turn off the fire. We remove the foam. On low heat, with occasional stirring, cook for about an hour. The apple pieces will take on a caramel color and the syrup will thicken. This will be an indicator that apple confiture is ready for the winter, and step by step recipe with a photo helped you with this.

Bye french jam languishing on fire, you need to take care of the container, which must be washed and “fried” with high quality. This blank intended for long-term storage. Banks (of any size convenient for you) wash well and sterilize in the oven for 20 minutes. We boil the lids.

We lay out the hot confiture in the container of your choice. Close with lids.

We send to storage or to the table.

If you are wondering what to cook apple jam it is very difficult on your own, then you are greatly mistaken, because it is done quite simply, although it requires a lot of time for this. If you have this valuable resource, then be sure to make such sweet preparation next fall, when apples are especially tasty.

Classic apple jam for the winter

Apple jam for the winter is prepared according to traditional recipe, and then it is laid out in sterilized jars and put away for storage.

Required products:

kilogram of apples;
about 800 grams of sugar.

Cooking process:

We wash the apples and immediately cut into thin slices. Moreover, it is not necessary to remove the skin from them, the middle part also remains, since it is these parts that contain a lot of tannins.
In a large container that can be heated, lay out the chopped apples, while sprinkling each layer with sugar. Leave fruit for at least 8 hours room temperature. During this period, the mass must be mixed twice.
We put the pan on the stove and wait for the contents to boil, then cook it for 30 minutes. In the process, moisture should evaporate, and the mass will become thick enough.
We distribute the finished jam into jars and close.

Cooking in a multicooker

If there is no opportunity or desire to mess around with cooking on the stove, then we will use the “services” of the multicooker.

In this device, the consistency of the jam is obtained exactly as it should, thanks to the constant uniform maintenance of the temperature during the cooking process.

Required products:

half a kilogram of sugar;
one glass of water;
kilogram of apples.

Cooking process:

Release the apples from the skin, remove the middle and cut the pulp into slices.
Place fruit skins in a multicooker bowl, fill with water and boil for 10 minutes in the “Steaming” mode.
Then remove them from the bowl, and leave the resulting broth.
Pour apple slices and sugar into it yourself, mix and turn on the multicooker in the "Extinguishing" mode for 60 minutes.
Then again we change the program to "Baking" and continue to cook for another 40 minutes. After this time, the jam will be ready.

How to cook with oranges

Required products:

two glasses of water;
a kilogram of apples and the same number of oranges;
1.2 kg of sugar;

Cooking process:

Peel oranges, divide into slices and remove all white films.
Grind the skin on a grater, but do not touch the white subcortical layer. For jam, you only need the zest itself.
We also remove the skin from the apples, cut out the hard core and grate the pulp.
Pour the apple mass with water and cook over medium heat until it turns into a puree.
Then grind it, mix with sugar, orange slices and zest.
What happened, heat up again and after boiling, cook for about 15 minutes.

Jam from apples "Antonovka"

Jam from Antonovka is considered one of the most delicious, and all because this variety ideal for cooking.

The jam is so dense that it can be cut with a knife.

Required products:

half a kilogram of sugar;
kilogram of Antonovka apples.

Cooking process:

We sort the apples, it is necessary that only good and ripe fruits remain.
Remove the skin from them, cut out the middle and chop into small pieces.
We fall asleep fruit slices with sugar and leave for a day.
After the allotted time, we place the pan with candied apples on the stove and cook for an average of 30 minutes, but no more than 40.
We cool the finished jam and serve it, or we distribute it into jars, roll it up and store it until a convenient occasion.

Apricot-apple jam

Required products:

one and a half kilograms of sugar;
kilogram of apples;
600 grams of apricots.

Cooking process:

We wash the fruits well, the skin can not be cut off, but the bones and the hard apple middle must be removed. Then grind the pulp.
Pour some sweet sand into the pan and start laying out the pieces of fruit in layers. At the same time, sprinkle each of them with sugar so that it is evenly distributed.
Pour all the remaining sand on top and leave the future dessert alone for two hours.
During this time, the fruit will give juice, so you can not use water.. We put them to boil and as soon as the contents of the pan begin to boil, cook for another 20 minutes. Then we interrupt everything with a blender until smooth and boil again for five minutes. After that, the jam is ready to serve.

With citric acid and cinnamon

Required products:

a spoonful of cinnamon;
kilogram of apples;
a large spoonful of citric acid;
half a kilogram of sugar;
400 milliliters of water.

Cooking process:

Peel the fruit and cut out the core. Fill the cut with water and set to boil. It will be enough 30 minutes after the boiling process begins.
Mash the apples until puree, sprinkle it with sugar, put cinnamon and citric acid. Mix well and cook for another half an hour.
While the jam is hot, distribute it among the jars.

The easiest recipe

There is also a simple jam recipe that does not take so much time. After 30 minutes you can enjoy dessert.

Required products:

half a kilogram of apples;
250 grams of sugar or to your taste.

Cooking process:

Peel the apples from the skin, remove the middle and grind them on a grater.
Sprinkle with sugar so that it is evenly distributed, and place the fruit in a microwave-safe dish. take away tasty mix into the device for 10 minutes.
After that, stir and heat again, but for five minutes.
That's it, the jam is ready. It is enough to transfer it to a jar or put it away for storage. If the consistency of the treat is still watery, then just hold it in the microwave a little longer.

Required products:

two kilograms of apples;
200 milliliters of water;
kilogram of sugar.

Cooking process:

We peel the apples from the skin, but do not throw it away. We also cut out the core, and grind the fruits themselves in any convenient way.
We fill them with sugar and leave for two hours to form juice.
Pour the skins with water and cook for about 15 minutes, after which we throw them away, and put apples with sugar in the broth and on low fire cook for 60 minutes. Jam will turn out viscous, with translucent pieces of fruit.

Having decided to make apple jam, do not forget that with the help of various additives(for example, cinnamon or vanilla) you can greatly diversify its taste. But in any case, it will remain wonderful!

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

Taste Info Jam & Jam

Ingredients

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

How to cook delicious apple confiture for the winter

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

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

Peel the ginger root and chop.

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

Arrange the confiture in sterilized jars and close the lids.

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

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

What to cook from

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

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

For implementation basic recipe, in addition to apples, only sugar is required. Some sources recommend taking brown, cane, but the use of traditional white will not affect the taste of the delicacy. 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.

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

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

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

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

Apple jam for the winter: 10 options

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

Traditional

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

Components:

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

Technology

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

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

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

With oranges

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

Components:

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

Technology

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

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

With lemon and cinnamon

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

Components:

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

Technology

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

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

With plum

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

Components:

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

Technology

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

Peaches or apricots can be used instead of plums.

with pumpkin

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

Components:

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

Technology

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

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

with carrots

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

Components:

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

Technology

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

With chokeberry

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

Components:

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

Technology

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

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

In a slow cooker

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

Components:

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

Technology

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

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

in the microwave

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

Components:

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

Technology

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

Delicacy "with a twist"

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

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

With what to eat

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

Sweet pancakes

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

cupcakes

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

Semolina

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

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