Homemade apple confiture jam. Apple confiture: a fragrant delicacy for the winter

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

Today I will cook apple jam by itself 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 seeds. Net weight was 1.5 kg. It is most convenient to work with a small knife or a special vegetable peeler. And don’t rush to throw away the skins - we will still need them, put them in a separate saucepan for now.

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

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

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

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

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

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

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

Hello friends!

Apples, apples, apples... There are too many of them. Especially this year! And that's wonderful! 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, there was a whistle 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 overweight you are not in danger, and whoever wants 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:

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

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

Join my groups

I use the gelling agent "Zhelfix", but there are other analogues: Jamix, Jam for example and others. And the varieties of this remedy exist as follows: 3: 1, 2: 1 and 1: 1 (fruit: sugar). For non-acidic apples I used Zhelfix 3:1, 350 g of sugar is required per 1 kg of apples (but for cherry jam I used 2:1, i.e. 500 g of sugar per 1 kg of cherries). Apples can be peeled, or they can be cooked with the skin, they can be cut into pieces, or they can be pureed in a blender, choose the option you need. I first pour over the jars for confiture with boiling water, in which I kept the lids for them, and dry them.

I prefer not the puree-like consistency of the confiture, but the one in which you can see apple slices and they crunch a little. Therefore, I wash the apples well, dry them, remove the core and cut them into small pieces into a cooking pot.

Next, sugar needs to be mixed with a gelling agent. (If you use 2:1 or 1:1 products, then you need to mix not with all the sugar, but with two tablespoons; the rest of the sugar will be added after the fruit boils).

Mix the apples well with the prepared sugar and place over medium heat.

Bring the fruit to a boil while stirring constantly. (At this stage, the remaining sugar is added when using 2:1 or 1:1 means). If desired, you can add cinnamon and lemon zest, the confiture will become even more tasty and aromatic!

Boil the fruit over low heat for 3 minutes. With longer boiling, the gelling properties of the mixture may decrease. Remove from heat, stir well, skim off foam if necessary.

Pour the prepared confiture into prepared jars, close the lids and turn upside down. Leave for 5 minutes. Then return the jars to their normal position and cool. Store the finished confiture in a cool place (I keep it in the pantry).

will become the perfect dessert for apple lovers. There are plenty of these fruits during the season, so stock them up for the winter like this in an original way very simple. Even a novice cook can figure it out.

There are several suitable recipes.

Classical apple confiture

The recipe for this preparation is extremely simple. You will need a kilogram of apples, five hundred grams granulated sugar, one hundred milliliters of water. It won’t take much time to prepare, and the resulting product can not only be enjoyed with a cup of tea, but also filled into homemade pies or layered into cakes. Before doing this, you need to rinse thoroughly, peel and core, and grate everything. After this, add sugar to the fruit, mix everything and leave for a quarter of an hour to release the juice. Drain it into a saucepan, dilute with water and bring to a boil, add apples there. Cook the dessert for about twenty minutes, stirring it occasionally. Sterilize glass jars and pour still hot apple jam into them. Recipe learned! You'll probably use it often. Connoisseurs of more spicy aromas may

use the following cooking method.

Fragrant apple confiture

The recipe for this dessert is distinguished by the use of cinnamon. For a kilogram of peeled apples you will need five hundred grams of granulated sugar and a little cinnamon. If you don't like sweets too much, you can reduce the amount of sugar. Wash and peel the apples, remove the seeds and grate the fruit. Add sugar, stir and leave for ten minutes. Place on the stove and bring to a boil. After this, simmer the mixture over low heat until thickened. The confiture should also become lighter and translucent; this will take about a quarter of an hour. Before turning off the heat, add cinnamon and stir the confiture. Place the still boiling mass into clean glass jars and roll them up in sterilized containers.

boiling water with lids. The dessert should be stored in a cool place, for example, in the refrigerator.

Original apple confiture

The recipe for this preparation is the most unusual, as you will need ginger and lemon. The taste is very bright and pleasant. Take one and a half kilograms of one lemon, peeled and cut into slices, a kilogram of granulated sugar, one hundred grams of ginger root. Cut the apples into small cubes, finely grate the peeled ginger. Heat two hundred milliliters of water with lemon juice and sugar, bring to a boil and cook for five minutes. Pour the resulting syrup over the apples and ginger, stir and cook over low heat for forty-five minutes. If the fruits are not softened, grind the mixture using a blender, let it boil a little more, so the consistency of the confiture will become especially tender. Place the finished dessert while still hot on clean glass jars and store in a dry and cool place.

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 put 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 large number pectin