Apple jam. Recipes for jams and jams from apples. Apple and pear jam with ginger

There are all sorts of preparations made from apples, but housewives especially appreciate those that require a minimum of time and effort to prepare. Such express preparations include jam. Unlike jam, there is no need to worry about the safety of pieces of fruit in the finished dish and the transparency of the syrup. Apple jam is a universal dish. It can be used as a spread on a piece of fresh bread, as a topping for baked goods, or as a sauce for pancakes.

You can take absolutely any variety of apples for jam, but sweet and sour varieties are especially valued. For jam with apple pieces, the initial product must have dense, juicy pulp, but jam with a homogeneous structure is mainly prepared from overripe fruits. To do this, the boiled pieces are pureed with a blender.

Should you peel apples before cooking? There is no exact answer to this question. It just depends on your taste preferences. If the apples are chopped into small cubes or ground through a meat grinder, then the peel can be left, however, jam from pre-peeled apples will be much more tender in consistency.

A selection of the most delicious apple jam recipes

Simple jam recipe

Three kilograms of apples are peeled and passed through a meat grinder. As quickly as possible, before the fruits turn black, they are sprinkled with 2 tablespoons of lemon juice and covered with 2 kilograms of sugar. The mass is thoroughly mixed and placed on medium heat. To prevent the thick mass from sticking to the bottom of the cooking container, it is constantly stirred with a wooden spatula. Cooking time is usually 30 – 40 minutes. This cooking recipe is the fastest, but due to the fact that the apples are chopped raw, the finished product takes on a dark shade. A recipe for pureeing boiled apples will help you avoid this.

A video from the Radhika channel will tell you about making jam from apples chopped through a grater

Apple jam from boiled fruits

There are two cooking options here. The first involves boiling the unpeeled slices for 10 - 15 minutes, and then grinding the mass through a metal sieve. In the second cooking method, the apples are completely peeled and cut into at least eight pieces. Sliced apples are also boiled for a quarter of an hour and then crushed using an immersion blender. For both cooking options, you must use such an amount of water that it completely covers the apple slices. After preparing thick applesauce, sugar is added to the mass at the rate of 700 grams per 1 liter of finished puree. The jam is brought to readiness by heating it for half an hour over low heat. The readiness of the product is determined by a drop of jam placed on a cold saucer. If the mass does not spread in different directions, the jam is ready.

Jam with apple pieces

Apples are peeled from skins and seeds. The purified mass is weighed. To prepare the dessert you will need 2 kilograms of sliced apples. You can chop apples in any way: thin plates or small cubes. The peelings and trimmings remaining from cutting out the seeds are poured with 200 milliliters of water and boiled for 15 minutes with the lid of the pan open. Afterwards, the remaining apples are removed from the broth, and pre-prepared apple slices are added to the hot liquid. Boil the jam for 60 - 70 minutes, removing foam if necessary. The finished jam is thick and viscous, with tasty, translucent pieces of apples.

A video from the channel “Delicious recipes for a multicooker from MamaTwice” will tell you how to make apple jam in a slow cooker.

Delicate jam from apples baked in the oven

Three kilograms of apples are peeled and seeded. The fruits are cut into four parts. The slices are laid out in a dense layer on a baking sheet lightly greased with vegetable oil. The main product for making jam is baked in the oven for 20 minutes. Oven heating temperature is 170–180 degrees. Check the readiness of the apples with a knife or skewer by piercing the pieces. The baked slices are rubbed through a fine metal sieve. The puree is covered with 1 kilogram of sugar and boiled on the stove for another 10 minutes. At the very end of cooking, add ½ teaspoon of citric acid to the apple mass.

How to diversify apple jam

There can be many additives to apples when making jam. Let's look at the most popular among chefs:

Dry spices. Apple jam takes well to additives in the form of ground cinnamon, ginger, mint and nutmeg. The amount of these ingredients must be selected individually, focusing only on your own taste preferences.
Fruits, vegetables, berries. Apple jam can be prepared in combination with any type of berries and fruits. For vegetables, you can use zucchini or pumpkin to make jam.
Dried fruits. Dried fruits perform well in jam. Dishes prepared with the addition of dried apricots, raisins or prunes are especially tasty.

How to store apple jam

In order for the product to be stored for up to two years, it is packaged in sterile, well-dried jars. The lids are also treated with boiling water or steam. The storage location can be any, but it is advisable to store the workpiece in a cool, dark room.

When the canning season is in full swing, housewives prepare both regular food and sweet desserts for the winter. One of the most original sweets is jam, which is made from the popular fruit of our country - apple. It differs from jam in its ease of preparation, taste and consistency. It can be eaten on its own or used for baking.

The peel contains pectin, a substance responsible for its jelly-like consistency. But, when making jam, the skin is cut off. To get the proper result, you have to cook it a little longer. On the one hand, this is even better, since the jam thickens well.

Some housewives leave the peel and cook apple slices with it. After this, you have to take a sieve and wipe the mass so that it becomes homogeneous. To make the fruits cook faster, they are grated or finely chopped with a knife. If you don’t want to thoroughly chop the fruit, you can cut it into 4 parts.

How to choose and prepare apples correctly

The process begins with product selection and preparation. It is better to give preference to local fruits, since imported ones are not suitable for jam. The best dessert is made from late apple varieties. Their peculiarity is the preservation of their dense structure and aesthetic appearance.

Apples picked in summer are not suitable, as they turn out loose during cooking. But some people may like the mushy state, then they should take semi-juicy fruits. Regardless of the type of jam, the fruit must be clean, without seeds or stems, and any wrinkled areas must be cut off.

How to make apple jam at home

Jelly-like apple jam is an amazing dessert that is easy to make yourself. If you don’t have cooking skills, prepare the dish according to the classic recipe. It contains a minimal number of ingredients, which does not affect the taste in any way. In the future, you can improve the recipe by adding various ingredients and using special techniques.

A simple recipe for the winter

The easiest recipe that includes only two ingredients:

apples;
sugar.

Step-by-step preparation:

Take equal amounts of apples and sugar.
Place the chopped fruits in a saucepan and add sugar.
Leave for 2 hours so that the sugar melts a little. Place on medium heat.
As soon as the mixture boils, reduce the heat, continuing to stir.
Gradually it will become thick. In this case, you need to constantly remove the foam.
To make the apple mass homogeneous, at the end of cooking, additionally chop it with a blender.

According to this recipe, jam is prepared quickly. It can be consumed immediately or preserved for the winter. In the second case, it is distributed into sterilized jars and sealed.

During cooking, make sure that the jam does not burn to the bottom of the pan.

Apple confiture with cinnamon and lemon

If not everyone in the family likes sweets due to its homogeneous structure, you should not give up the dish and your favorite apple flavor. There is a way out of the situation - cook jam. This is one of the varieties of jam. The peculiarity of confiture is that the finished product consists of pieces of aromatic apple pulp. And cinnamon and lemon will help revive the usual taste.

Apple jam with lingonberries

Apple and lingonberry jam is a classic recipe that will never lose popularity. Sweet and sour apples and tart lingonberries are a wonderful combination. The resulting product has a “zest”. The taste and color are somewhat reminiscent of currant jelly (from red currants). For cooking, fruits are taken in equal proportions or depending on taste preferences.

In a slow cooker

A multicooker can help in cooking. Every modern housewife cannot imagine cooking without this assistant. Essentially, this is the same pan, which is presented in the form of a bowl. Thanks to the uniform distribution of heat, apple jam is much more aromatic and the structure is softer. It's even easier to make than using a saucepan.

With orange

The orange in apple jam has a characteristic citrus sourness. The sweet and sour taste, bright color and rich aroma will appeal to everyone. During cooking, only orange pulp is used without transparent partitions. To further diversify the taste, aroma and consistency, the jam can be cooked with the addition of chopped zest. During the cooking process, the pieces of skin become sweet and tingle pleasantly in the mouth after chewing.

With chokeberry

People call it chokeberry - a berry with a lot of nutrients. Thanks to rowan, the color is dark and rich. Even gourmets will like the original taste. Preparation in the form of apple and rowanberry jam will provide a person with vitamins and all the necessary components in the winter.

In the bread machine

In addition to the multicooker, bread makers are no less popular. Almost everyone has a “Jam” mode. Using a device for cooking will save time for the housewife. While the apples are cooking, you can go about your other daily activities. Moreover, the taste of this jam is also wonderful.

Sugarless

If a person adheres to proper nutrition and does not want to give up apple jam, there is a way out. You can make apple jam without sugar. It turns out just as piquant and aromatic, and the cooking process is no different from the usual. Before you start cooking, you need to choose sweet apples.

Without sterilization

When making apple jam, you can bypass the sterilization process. After all, you don’t want to tinker with jars, make a steam bath, achieving almost medical sterility. Pasteurization will help ensure long-term storage. The cooked jam is placed in jars, covered with a lid and boiled in a container filled with water. The pasteurization process destroys microbes and makes the jam suitable for consumption even without sterilization.

From sour apples

Sour and sweet varieties of apples differ in taste. Some people prefer sweetness, others prefer sourness. Recipes for sour apple jam are designed for such a case. As a rule, they are tougher and have to be boiled to become soft. They have one important advantage - they are most suitable for jam due to their gelling properties.

Storage

The finished jam does not have to be sent to the shelves in the cellar or pantry. They can be enjoyed at any time of the year. If the dessert is not intended for long-term storage, it is placed in the refrigerator and eaten whenever. In this case, you need to ensure that liquid and baking crumbs do not fall into the container with the mixture. Otherwise, it will begin to deteriorate quickly.

If you think that making apple jam yourself is very difficult, then you are very mistaken, because it is quite simple to make, although it requires a lot of time. If you have this valuable resource, then be sure to make such a sweet preparation next fall, when apples will be especially tasty.

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

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 is 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;
a large spoon of 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. Place the tasty mixture in 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.

Apple jam with fruit pieces

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 cook over low heat for 60 minutes. The jam will be viscous, with translucent pieces of fruit.

When you decide 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!

Today, apples are available all year round, but this is not a reason to deny yourself the pleasure of eating the most delicious jam. It is apple confiture that is prepared easily and simply at home. Apples of any variety are suitable for confiture or jam, so feel free to experiment when creating this sweet treat.

Apple confiture for the winter is prepared relatively quickly, and the result is a tender and tasty apple mass. With this product you can easily make filling for sweet pies and cakes. Any apple confiture, the recipe for which you found, will go well with tea; you can make sweet sandwiches with it or eat it just like that. The combination of apples and cinnamon is a wonderful option for any dessert. Prepare this apple confiture; the recipe for the winter is on our website. In addition to filling for pies and pancakes, it can be used as a dessert, with ice cream. You can even just scoop it with a spoon, washing it down with tea. This option is not very sugary, but very tasty. You can evaluate such a product from photographs, which are also posted on our website. Be sure to try making apple confiture for the winter; a recipe with a photo of our chefs will help you with this.

Confiture is prepared from various fruits and berries. It can be of a uniform consistency (then it can be called jam) or with pieces of fruit and berries. Prepared in thick sugar syrup. For thickness, gelatin or agar is added to the confiture.

When cooking apple jam, several basic principles and rules should be taken into account:

Confiture is prepared from any variety of apples, and their sweetness is taken into account when determining the amount of added sugar,

To give the finished product a denser consistency, the apple mass is boiled with sugar for a long time until the volume is reduced by almost half, or special gelling additives (pectin, gelatin, starch, agar) are added to this mass after a short cooking.

Before cooking, fruits are washed and cleared of peel and seeds. The peel can be used to prepare a decoction, which is then used to prepare syrup. The peeled pulp is cut into pieces, slices (for confiture) or pureed with a grater, in a meat grinder, in a blender (for jam),

Confiture is best prepared in a thick-walled container or large stainless steel basin. An excellent result is also obtained in a slow cooker,

If you plan to make a stock of apple confiture for the winter, pour the product hot into sterile glass containers with tight metal lids.

And some more useful tips:

By chopping the apples you can achieve the desired consistency of the confiture. If you want to get a product with pieces of fruit, cut them into slices or small cubes,

Absolutely smooth apple confiture is prepared only from fruits twisted in a meat grinder or grated. You can also boil apples cut into pieces until softened and only then grind them,

Apple jam or confiture is not only a treat for tea. It is great as a filling for making buns, pies, pancakes, and desserts.

How to make thick apple jam at home for the winter according to a simple recipe? Jam for filling pies is prepared from different varieties of apples, but late-ripening varieties are better suited.

Summer varieties become loose after processing. To reduce the amount of sugar and not get compote instead, add liquid or thick pectin.

Liquid pectin is prepared at home. Boil the peels of the apples (cooking time 20-30 minutes) that you peeled to prepare the open pie. Discard the peel and drain off any cooking liquid. Put it in the refrigerator. Add a decoction of pectin instead of water when making jam.

Before making jam, the peels of the apples are cut off. But sometimes clear jam is obtained from unpeeled fruits. Catch the first recipe.

Thick apple jam with lemon at home: a simple recipe

From 1.5 kg of sour apples you get 1.7 liters of thick jam.

Ingredients:

sour apples - 1 kg;
sugar - 1.5 kg;
lemon for juice and zest - 1/2 part.

Peel the fruit from the core and cut into small pieces.

Do not remove the skin from apples; the skin contains pectin. It is necessary for removing toxins from the body and for creating jelly-like substance characteristic of confiture.

Place the pan with apples on the fire. Add 1 glass of water. Cook for 15-20 minutes, the fruit will become soft. Do you have a steamer? Boil the raiki over steam.

After 20 minutes, pour the water in which the apples were cooked into a glass. It will still be useful. Grind the boiled fruits with a blender. Set the puree aside.

Pour sugar into another bowl. Are the fruits sweet? Add sugar in a one to one ratio. Pour the water in which the fruits simmered into granulated sugar.

Cook the syrup until it thickens. Cooking time: 15-20 minutes after boiling over moderate heat. The syrup will be light in color, not caramel. There is no need to digest it. Stir the sweet syrup constantly.

Has the syrup become clear? Add 0.5 tbsp. spoons of freshly squeezed lemon juice or citric acid on the tip of a knife. The sugar will not crystallize. Chop half the lemon from which the juice was squeezed into pieces. Add the zest to the syrup.

Lemon zest can be replaced with orange zest.

You can check the readiness of the syrup like this:: From the spoon used to stir the brew, take a drop of cooled syrup onto your finger. Press the drop between your index finger and thumb. The sweetness stretches, transparent strings will appear between your fingers? The syrup is ready.

Carefully pour the puree into the syrup. If you want a clear jam, pass the applesauce through a sieve.

Using a whisk, stir the puree and syrup until smooth.

Cook for 40 minutes to 1.5 hours, stirring constantly. I recommend installing a divider on a gas stove.

Pour the hot contents into sterilized jars. We close the container with plastic or screw metal lids. The sweetness can also be stored at room temperature.

Delicious white apple jam with cinnamon: recipe for the winter with photos

Inexperienced housewives cook fruit for the winter according to the classic recipe. Have you filled your hand? I suggest experimenting with flavors. Add cinnamon and vanilla to the jam.

Ingredients: cinnamon, vanilla sugar, granulated sugar, 1 glass of boiled water at room temperature.

Cooking process:

We rinse the white filling under running water, making sure that the fruit is clean.

We cut the apples together with the skin into quarters, this makes it easier to remove the core. Then we further divide each quarter into 3-4 slices.

Fill the blender container with fruit, add cinnamon, a bag of vanilla sugar and 0.5 cups of water. Turn on the blender.

Place the puree into a saucepan and turn on the gas to low. Do not add heat during 15-20 minutes of cooking. Add granulated sugar to taste.

Apple jam is ready. Pour into sterilized jars and seal for the winter.

Apple jam in transparent pieces in a multicooker Redmond 92

Prepare confiture according to this recipe if you don’t like sugary-sweet jam. The sweeter the fruit, the less sugar.

Let's prepare:

peeled apples - 1 kg;
sugar - from 260 g to 0.5 kg to taste.

Peel the apples. We throw away the core of the rai, and put the peel in a saucepan, fill it with water and cook for 20 minutes.
We weigh the peeled apples. For 1 kilogram of apples you will need up to 0.5 kg of sugar.
Place the fruit pieces into the multicooker bowl. Drain the water in which the peels were languishing into a separate container. 150 grams of compote and pour into the multicooker bowl. Pour in sugar.
Set the “Quenching” mode. Time - 1 hour.
After an hour, open the multicooker and stir the contents. Close the lid. Set the “Baking” program for 40 minutes. If you want to preserve pieces of fruit during the stewing process, carefully stir the contents 2-3 times. During this time it will turn into jam.

You can transfer the apple jam into a prepared 700-gram jar. Turn the jar upside down before it cools. Bon appetit!

Recipe for making apple-plum jam without thickeners

Ingredients:

sweet apples - 1 kg;
prunes - 2 kg;
granulated sugar - 2 kg.

Wash the prepared fruits. Peel the apples and remove the core and seeds. Divide the plums into two halves, remove the pits.
Place the fruit for confiture in a saucepan and add sand. Cook stirring for 60 minutes. Let the jam cool.
Using an immersion blender, grind the sweetness into a homogeneous mass. Cook for another half hour after boiling. Place the jam in dry, sterilized jars with screw-on lids.
Wrap the preparations for the winter with a towel for 5-6 hours. The jam is ready.

Delicious jam made from apples, pears and plums - you'll lick your fingers

This recipe mixed 3 different flavors, but this made the finished product incredibly aromatic and tasty. If an unpretentious winter-hardy cherry plum plant grows in your garden plot, use the fruits to prepare dessert for the winter.

Ingredients:

chopped green apples - 1 kg;
pears cut into pieces without cores - 1 kg;
pitted cherry plum - 1 kg;
sugar - 3 kg;
Place apples, pears, plums in an enamel bowl.

Sprinkle fruit pieces with sugar and stir. No need to add water. The fruits will give juice and will not burn if you turn the stove on low. Add heat as the juice releases. Cook after boiling for 20 minutes.

Remove the basin from the stove and let the jam sit until the morning. Repeat the procedure in the morning. After 20 minutes of cooking, chop the fruit with a blender and cook for another 10 minutes.

Prepare the jars in advance: sterilize and dry. Pour the jam into jars and close with dry screw caps. The jam will thicken in the cellar.

A simple recipe made with apples, oranges, lemon and cinnamon

It's nice to receive a jar of fragrant, viscous jam with a rich orange flavor as a gift during the New Year or Christmas holidays. Cook with pleasure.

Ingredients: