Apple confiture: a fragrant delicacy for the winter. Apple confiture

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 pungent taste.
It can be added to pies, served with pancakes, pancakes and tea. The sweet and sour note of apple goes well with the spicy, spicy taste ginger
Apple-ginger confiture – great option a sweet dessert on cold winter days when you want warmth and comfort.
This “sweet medicine” is great for colds and laryngitis.
Mothers who cannot force their babies to gargle or drink bitters can feed apple and ginger confiture to their children.

Taste Info Jam and marmalade

Ingredients

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

How to make delicious apple confiture for the winter

Rinse the apples under running water and dry with a paper towel.
Peel the fruit and remove seeds, cut into small pieces.

Pour sugar into a thick-bottomed pan, pour water and place it on the fire.

Peel the ginger root and chop it.

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

Place the jam into sterilized jars and close the lids.

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

If you are wondering what to cook apple jam It’s very difficult to do it on your own, then you’re very mistaken, because it’s quite simple to do, although it takes a lot of time. If you have this valuable resource, then be sure to do this sweet preparation next fall, when the apples will be 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;
approximately 800 grams of sugar.

Cooking process:

Wash the apples and immediately cut them into thin slices. Moreover, there is no need to remove the skin from them; the middle also remains, since these are the parts that contain a lot of tannins.
Place the chopped apples in a large container that can be heated, sprinkling each layer with sugar. Leave the fruit for at least 8 hours at room temperature. During this period, the mass must be mixed twice.
Place the pan on the stove and wait for the contents to boil, then cook it for 30 minutes. During the process, the moisture should evaporate and the mass will become quite thick.
Distribute the finished jam into jars and close.

Cooking in a slow cooker

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

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

Required Products:

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

Cooking process:

Remove the skin from the apples, remove the core and cut the pulp into slices.
Place fruit skins in a multicooker bowl, add water and boil for 10 minutes in the “Steam” mode.
Then remove them from the bowl and leave the resulting broth.
Pour the apple slices and sugar into it, stir and turn on the multicooker in the “Stew” mode for 60 minutes.
Then change the program again to “Baking” and continue cooking 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 sugar;

Cooking process:

We peel the oranges, divide them into slices and remove all the white films.
We grind the skin on a grater, but there is no need to touch the white subcortical layer. For jam you only need the zest itself.
We also peel the apples, cut out the hard core and grate the pulp.
Pour the apple mixture with water and cook over medium heat until it turns into puree.
Then we grind it, mix it with sugar, orange slices and zest.
We heat what happens again and after boiling, cook for about 15 minutes.

Apple jam "Antonovka"

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

The jam turns out 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 through the apples so that only good and ripe fruit remains.
Remove the skin from them, cut out the middle and chop into small pieces.
Cover the fruit slices with sugar and leave for a day.
After the allotted time, place the pan with candied apples on the stove and cook for an average of 30 minutes, but no more than 40.
Cool the finished jam and serve, or distribute into jars, roll up and store until convenient.

Apricot-apple jam

Required Products:

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

Cooking process:

We wash the fruit well; the skin does not need to be cut off, but the seeds and hard apple core must be removed. Then grind the pulp.
Pour some sweet sand into the pan and begin to lay out the pieces of fruit in layers. At the same time, sprinkle each of them with sugar so that it is distributed evenly.
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 don’t need to use water.. Let them cook and as soon as the contents of the pan begin to boil, cook for another 20 minutes. Then blend everything with a blender until smooth and boil again for five minutes. After this, the jam is ready to serve.

With citric acid and cinnamon

Required Products:

spoon of cinnamon;
kilogram of apples;
big spoon citric acid;
half a kilogram of sugar;
400 milliliters of water.

Cooking process:

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

The simplest recipe

There is also a simple jam recipe that doesn’t take that much time. After just 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, remove the cores and grate them.
Sprinkle with sugar until evenly distributed and place the fruit in a microwave-safe bowl. Remove delicious mixture into the device for 10 minutes.
After this, stir and heat again, but for five minutes.
That's all, the jam is ready. It is enough to put it in a jar or put it away for storage. If the consistency of the treat is still runny, just keep 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, but do not throw them away. We also cut out the core, and chop the fruits themselves in any convenient way.
Cover them with sugar and leave for two hours to form juice.
Fill the skins with water and cook for about 15 minutes, after which we throw them away, and place apples with sugar in the broth and low heat cook for 60 minutes. The jam will be viscous, with translucent pieces of fruit.

When you decide to make apple jam, don’t forget that using various additives(for example, cinnamon or vanilla) you can greatly diversify its taste. But in any case, it will remain wonderful!

Jam is one of the easiest and most convenient ways to prepare berries and fruits for the winter. Previously, I only stocked up on jam for the winter; all other sweets were various confitures, jams, marmalade - you could always buy them in the store. Nowadays, of course, you can also buy it, but the prices these days are too high, and homemade, no matter how you look at it, turns out tastier and healthier. And if you have your own garden, it’s also more economical. Our whole family is now actively preparing a rich harvest of apples, so today I propose to make apple jam at home. A very simple recipe. It differs from others in that it doesn’t matter at all what type of apple you choose - the jam will still turn out very thick, with the correct, jelly-like consistency. The secret is in active boiling and in the fact that during cooking, a very rich apple decoction is added to the jam, made from the pectin-richest part of the apple - the peel and core. It is pectin that gives jam its special glossiness and jelly. The recipe is classic, without any additives. For preparation, only sugar, apples and water (for decoction) are used. The jam cooks quickly - literally 30 minutes, and, despite the addition of liquid, it turns out very thick, with a bright, rich taste and aroma. Ideal for baking or making sandwiches.

Ingredients:

apples (I use sweet and sour) – 1 kg,
sugar – 500 g,
water – 500 ml.
Yield: 700-800 g of finished apple jam.

How to make simple apple jam

Wash the apples thoroughly, dry them (I quickly wipe them with a waffle towel) and peel them: cut off 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 peelings into a saucepan and fill them with water, cold or hot - it doesn’t matter, I poured boiling water from a kettle. Place 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, place 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 spills, shake the container vigorously several times. This is necessary so that the sugar evenly covers the apple pieces.

In the meantime, our apple broth is ready. Strain it and pour it into a saucepan with the apples. I ended up with a full glass of decoction, the color resembling cranberry jelly(since the apples were red), if you have more, pour it all out.

As soon as you pour in the apple broth, put the pan on the stove and boil the jam first over high heat. There is no need to turn down the heat, even when the jam starts to bubble very loudly. During the cooking process, be sure to skim off the foam and stir frequently so that nothing burns.

The longer the jam cooks, the softer and more transparent they become. apple slices. After about 15 minutes, you will notice that the apples have almost completely boiled down, and the color of the jam has become uniform. All that remains is to boil it to the desired thickness - and you’re done! To bring the jam to the desired thickness, it is enough to boil it for 30, maximum 40 minutes. You can check readiness like this: put a spoonful of jam on a plate, wait 30 seconds and run the spoon in the middle - if a strip from the spoon remains, the jam is ready. If desired, you can bring it until smooth with a blender. I decided to leave it so that the pieces could be felt.

Regarding adding to jam lemon juice(acids) or flavorings (cinnamon, vanillin, ginger, etc.). If you like the taste of jam with additives, feel free to add it. If you like the “clean” taste, don’t add anything. I didn’t even add lemon juice; for my taste, the jam was not at all cloying, it had just enough apple sourness.

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

Hello friends!

Apples, apples, apples... There are too many of them. Especially this year! And that is great! We have already provided all our friends and acquaintances with them :) We ourselves simply ate too much. Today I cooked a delicious one, and my daughter asked me: “Mom, are you making something out of apples again?” I answered positively. And she answered me: “I’m tired of something, apples every day.” And then I ate it myself, with a whistling sound behind my ears :)) Apples never get boring, because they are our native and favorite fruit.

I forgot when last time cooked apple jam, and even more so confiture. This September I had to remember the whole process. I recommend!

Although my blog is about low calorie food, sometimes I make an exception and add more sugar to recipes, which are mainly preparations for the winter. in winter, if you consume these sweets in moderation and take care of yourself, there will be no excess weight you are not in danger, but if you want to get better, feel free to add delicious confiture into your diet, but don’t overuse it either. Excessive amounts of sugar are equally harmful to everyone.

Here's my recipe:

Apple confiture recipe

Ingredients:

My cooking method:

Wash the apples, remove the skin and seeds
Cut into slices and add sugar
Leave until sugar is completely dissolved in the resulting juice, stirring occasionally
Bring to a boil and simmer over low heat, stirring gently, 10 - 15 minutes
Leave for 5 – 6 hours and boil again for 10 minutes, stirring continuously from bottom to top, without damaging the shape of the slices
Leave it overnight
In the morning, boil for another 10 minutes, stirring continuously.

Note: be sure to continuously stir the confiture while cooking, as it burns quickly

Apple confiture turns out transparent, amber color with the warmth of the sun, thick and very tasty!

We put it in sterile jars and close with regular plastic lids. It is advisable to store confiture in a cool place.

Good luck with your cooking! I look forward to your comments.

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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 make apple jam in my own way. simple 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

apples White filling– 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 seed pods. 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.

The hot broth was poured into a saucepan with apples and sugar. I set it to cook over medium heat, waiting for the sugar crystals to dissolve. Bring to a boil, stirring. The slices should be completely immersed in the 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.