Apple jam at home: simple recipes for making delicious apple jam. A simple recipe for making jam from apples at home for the winter

Jam is considered one of the ways to preserve apples for the winter. The technology for preparing delicacy was developed about 200 years ago on the Hungarian plum. People have learned to boil it down to a paste-like mass. Later, experienced housewives began to experiment with various fruits, combining them with each other. Previously, cooking jam took more than three days, today cooking is carried out in a matter of hours. Consider the important aspects in order, highlight the most delicious recipes.

Features of cooking jam

1. Make a careful selection of apples. Make sure that all fruits are the same degree of ripeness. Eliminate rotten and overripe specimens.
2. Before starting the procedure, wash and dry the apples, chop them into "orange" slices. Be sure to remove the seeds. As for the peel, you can leave it on, it all depends on personal preferences.
3. Jam is made from crushed apples. You can achieve this consistency with the help of a food processor, kitchen grater, blender. Experienced housewives first prefer to stew apples, then grind them through a sieve.
4. It is difficult to prepare a delicacy without having the right utensils at hand. The cooking pot must be thick-walled. Do not use copper or aluminum containers to prevent oxidation.
5. The most suitable utensils for cooking apple jam is a stainless steel pan. If you use an enameled container, there is a possibility of burning the composition to the walls and bottom.

Apple jam: a classic of the genre

• apple - 2.3 kg.
• granulated sugar (preferably brown) - 1.2 kg.
• drinking water - actual quantity

1. Conduct a selection of apples, excluding unsuitable specimens. Wash the fruit, remove the stalks and cores. If there are damaged areas, cut them off.
2. Prepare a deep and wide pan. Chop apples into cubes (can be sliced), send to a container. It is not recommended to cook jam from apples, the number of which exceeds 2.5 kg. for one approach.
3. After preparation, fill the fruits with filtered water so that it covers the slices completely. For 1 kg. apples account for about 900 ml. pure water. After all the manipulations, put the dishes on the stove.
4. Turn on the power to a mark between the average and minimum level. Boil for 25-35 minutes until the fruit is completely softened. Do not stew apples until the final stage of cooking, they should remain 20% undercooked.
5. After the specified time, mash the fruits with a pestle, meat grinder, blender or even a fork (not recommended) until a puree mass is obtained. Sprinkle the resulting porridge with sugar, an average of 1 kg. apples rely 500-600 gr. sand.
6. After sprinkling, cook the apples over low heat for 1 hour. Shake the contents of the pan periodically to prevent them from sticking to the sides. You can also stir the composition with a wooden spatula. When the puree becomes thick, remove the pan from the burner.
7. If you doubt the readiness of jam, do a test. Take a flat dry saucer, drip 1 oz. composition. If the mixture does not spread, keeping its shape, the delicacy is ready for further manipulations.
8. Sterilize the twist container, do the same with the lids. Pour jam into hot jars, cork. Turn the containers upside down, wrap with a sweatshirt and let cool (about 10-14 hours).

• sugar - 650 gr.
• apples - 1.4-1.5 kg.
• lemon - 0.5 pcs.

1. Rinse the fruits under the tap, dry. Cut off the peel and remove the core, chop the fruit into very thin plates. Prepare a multicooker bowl, send apples into it.
2. Add 90 ml. drinking water, set the "Baking" program. Bring the mass to a soft state, stewing apples under the lid. Periodically check doneness with a toothpick or fork.
3. When the fruit slices begin to fall apart, turn off the slow cooker. Mash the contents with a blender, pestle or food processor to a puree-like consistency.
4. Mix sugar with lemon juice, mix with chopped apples. Close the multicooker again, set the “Baking” or “Stew” function, cook for 1 hour.
5. When the set time has elapsed, evaluate the readiness. If the mass has become thick and homogeneous, pour it into hot sterile containers and seal.

Apple jam in the oven

• granulated sugar - 650-670 gr.
• pure water - 250 ml.
• apples - 1.8-2 kg.

1. For jam, only apples of the same variety and equal degree of maturity are used. Sort through the fruit, removing any rotten specimens. Remove the middle, cut the stalks and peel.
2. Chop the fruits into cubes or slices, simmer in a saucepan with water until softened. Prepare a sieve or colander, discard the pulp into the cavity. Drain the liquid, grind the fruits into porridge.
3. With two kilograms of apples, you will get about 1.2 kg. puree. Transfer the mass to a saucepan or heat-resistant form that is suitable for cooking in the oven.
4. Add sugar, mix until smooth. Preheat the oven to 190-200 degrees, send the applesauce to cook. When the first bubbles appear, reduce the power to 60 degrees.
5. Boil jam for 3 hours. The color will tell you about the readiness of the treat. The mass should turn out to be a bright orange hue. It is at this moment that you can sterilize the jars and pour jam over them.

• apple - 1.4 kg.
• granulated sugar - 160 gr.

1. Wash fruit and dry with towels. Cut in half, remove the bones. Prepare a fine mixture from apples using a blender, food processor, meat grinder or regular grater.
2. Transfer the apple mass along with the juice that has stood out to a stainless steel pan, do not add water. Send the dishes to the fire, heat slowly and stir.
3. Bring the composition to a puree state. When you see that the apples have become translucent, chop them with a blender again. Immediately pour in the granulated sugar and reduce the burner to a minimum.
4. Simmer jam for about 45 minutes until dark. The finished mass should become very thick. When this happens, sterilize the container, dry it and package the finished product.

Apple jam without sugar

• drinking water - 230 ml.
• apples - 1.4 kg.

1. Rinse the fruits well, dry and chop into cubes / slices. Be sure to remove the seeds, the peel is peeled off as desired. Send the fruits to the pan, add water, put on a slow fire.
2. Boil the mass for a quarter of an hour, constantly stir with a wooden spatula. After the specified time has passed, cool the fruits and grind them through a sieve.
3. Send the resulting porridge to the stove again, simmer until thickened. When the jam reaches the desired consistency, move it to a sterile container. Place clean lids on top, leaving a small gap.
4. Take a wide saucepan, line the bottom with a towel, put jars of treats inside. Fill with hot water so that it reaches the shoulders of the containers with jam.
5. Turn on the stove, start pasteurization. When the water boils, simmer the jars for another third of an hour. After that, tighten the containers with a special key, make sure there are no leaks, and cool.

• apple - 2.3 kg.
• pear - 1.2 kg.
• granulated sugar - 1.4 kg.

1. Wash pears and apples thoroughly, dry with towels. Chop each fruit in half, remove the core. If desired, remove the peel, chop into thin strips.
2. Sprinkle apples with granulated sugar, send to the stove and simmer for 20 minutes. The fruits should become soft, it is at this moment that pears are added to them.
3. Cook the mass for another third of an hour over low heat. After that, cool the mixture to an acceptable temperature and send it to a blender. If not all the fruits have softened, simmer the jam for another 10 minutes.
4. When cooking comes to an end, scald the container for twisting with boiling water, dry it. Pack the finished product in jars, cork and let cool.

Apple jam with cocoa

• butter - 75 gr.
• granulated sugar - 260 gr.
• cocoa powder - 55 gr.
• apple - 1.2 kg.

1. Optionally, you can replace cocoa powder with dry chocolate (bitter) without sugar and cream. Rinse and clean the fruits, cut out the cores and stalks. Do not remove the peel, immediately chop the apples with a blender, meat grinder or grater.
2. Send the apple composition to the pan, set a slow fire, cook for half an hour. After the allotted time, add the sifted cocoa powder (chocolate) and melted butter.
3. Stir the jam until smooth, add granulated sugar. Put the dishes on the stove, simmer for another 25 minutes. When the mass darkens, pour it into clean containers and cork.

Jam from apples and melons

• granulated sugar - 650 gr.
• melon - 700 gr.
• apple - 1.3 kg.
• citric acid - 4 gr.

1. For the preparation of jam according to this recipe, only ripe juicy melon is taken. If possible, choose a slightly overripe fruit. Apples are suitable for any, you can combine sweet with sour.
2. Rinse the melon under the tap, use a brush for better cleaning. Using a sharp knife, remove the peel, chop the fruit into 4 sections. Remove the fibers and seeds with a tablespoon, chop the pulp itself into cubes.
3. Prepare a deep saucepan, pour 130 ml into it. drinking water. Send the melon slices inside, put the dishes on the burner. Boil for a third of an hour, the fruit should soften well. Constantly stir the product, excluding burning.
4. Prepare a sieve, throw a hot melon on it, wipe the pulp into a separate bowl. To avoid burning your hands, use a wooden spatula. Proceed to the processing of the following fruits.
5. Wash apples and chop into pieces, remove seeds and peel. Pour 160 ml into a clean saucepan. water, place the slices into the cavity. Simmer until the mixture softens, about 20 minutes.
6. Pass the apples through a sieve after they are cooked. Then pour into a saucepan and simmer for a quarter of an hour. Now mix applesauce with a mass of melon, again send to the fire.
7. Start slowly introducing sugar one tablespoon at a time until you pour out half the volume. Stir the delicacy and cook the mass for half an hour.
8. After this time, add the rest of the sugar, simmer the jam for another 15 minutes. Do not allow a strong dark tint to appear. When the jam is cooked, pack it in jars.

Prepare apple jam in a slow cooker or oven. Add crushed and boiled melon or pear puree, vary the proportions of sugar as you wish. Don't neglect classic technology.

Video: classic apple jam recipe

Fans of blanks will definitely like our version of fruit blanks for the winter - cooking jam. We will figure out how to cook jam and how much jam to cook, so that the workpiece turns out fragrant, thick and incredibly tasty.

Jam is made from almost any fruit and berries, but the most delicious jam is made from apples, plums, cherries, apricots, currants and peaches.

What is the difference between jam and jam? The jam is thicker, and its boiling point is 104 degrees. The jam does not blur, it is laid out on a dish in a lump.

Cooking jam: how to cook jam correctly

For cooking jam, you can take not only high-quality, but also slightly rumpled, overripe or damaged fruits or berries, but a prerequisite is ripe and soft fruits. Before cooking jam, the fruits must be washed, the spoiled parts removed, and then follow the recipe. But we will try to highlight the main features of making jam from any berry.

Before cooking, gruel is made from berries or fruits, you can choose one of two ways: either slices of raw fruits are passed through a meat grinder, or they are ground through a sieve in boiled form, instead of a sieve, you can use a blender.

Since jam is most often liquid from plums or berries, apples, pears or apricots are also added.

It is necessary to cook jam in a wide and low bowl, due to which moisture evaporates quickly, and the color and taste of jam are perfect. During cooking, jam should be stirred with a wooden spatula so that it does not stick to the bottom and does not burn. For this reason, sugar is placed after thickening the mass.

How to determine the readiness of jam? From time to time we draw a spatula along the bottom of the dish, where we cook the jam, and if a path appears that slowly fills up, then the workpiece is cooked. During cooking, the total volume of the mass should be halved.

Jam is poured into jars, previously sterilized. The classic technology for rolling jam is baking it in jars in the oven. A film forms on the surface of the jam, it is believed that this way the workpiece is stored better. How to bake jam in jars: put the jars in the oven at a low temperature, as soon as a film forms, put the jars in a warm place until cool, roll up the lids and put them in storage.

The finished jam has a sour-sweet taste, if the fruits are low in acidity, then citric or other acid must be added during cooking. Also, spices (cinnamon, cloves, etc.) are often added to jam for flavor.

The calorie content of jam is 250-260 kcal per 100 grams, the amount of sugar in the mass is at least 60%, and moisture is not more than 35%.

How to cook jam: recipes for delicious preparations

Winter apple jam recipe

Ingredients:

• Apples - 1 kilogram;
• Sugar - 500-700 grams (for each kilogram).

How to make apple jam:

1. We clean the apples, remove the seeds, cut them into quarters and steam the pieces in a water bath, you can use a double boiler.
2. Steaming time for apples is 15-20 minutes after boiling water. We puree soft apples with a blender, using a pusher or a meat grinder, then put the puree in a saucepan and boil it with sugar until jam.
3. For cooking apple jam, we take varieties of apples and with sourness - white filling, antonovka, borovinka, semerenko, pear, etc.

Pear jam is prepared in the same way as apple jam. But per kilogram of purified groups we take 4 grams of citric acid, 500-600 grams of sugar and 2-3 glasses of water. We cook mashed potatoes in the same way, but before starting, mix the mass with water (you can take a decoction after a water bath), boil it down to half the volume, and then add sugar.

Also, delicious jam is obtained from wild rose, blueberries, viburnum, lingonberries, cherries, etc.

Cherry jam for the winter

Ingredients:

• Sweet cherry - 1 kilogram pitted;
• Sugar - 150-200 grams;
• Table bite - 2 tablespoons.

How to make cherry jam:

1. My cherries, take out the seeds, twist with a meat grinder, add vinegar.
2. We put the mass on a slow fire and boil it in half. Add sugar, stir and cook again until thick.

blueberry jam recipe

Ingredients:

• Blueberries - 1 kilogram;
• Sugar - 600 grams.

How to make blueberry jam:

1. We crush or grind the berries with a meat grinder.
2. Boil the mass in a wide bowl over low heat until the volume is halved.
3. Add sugar and cook until done.

Plum jam

Ingredients:

• Pitted plums - 1 kilogram;
• Sugar - 800 grams.

How to make plum jam:

1. My plums, remove the seeds and boil for a couple or with a small amount of water in a saucepan.
2. Grind the plum mass through a sieve or puree with a blender, but after removing the skin.
3. We put sugar in the puree and cook until tender, stirring constantly, as a result, the mass should decrease by 3 times.
4. Pour the finished jam into warm jars, cover with gauze and leave for 2 days at room temperature so that a crust forms on the surface. Then we wrap the jars with parchment, cover with polyethylene sterilized lids and put them in storage for the winter.

Jam from apricots and plums

Ingredients:

• Fruits - 500 grams each;
• Sugar - 600 grams.

How to make jam from apricots and plums:

1. Wash the fruits, take out the seeds and boil them in a double boiler or in a water bath to a soft consistency, remove the skin, puree with a blender or with a meat grinder.
2. In a container, boil the pureed mass by half, add sugar and cook until the consistency of jam.

As you can see, there are many jam recipes, but the principle itself is the same. We figured out how to cook jam, now it's time to roll up sweet blanks for the winter.

Jam from apples at home and its simple recipes, what could be better for baby food and cooking various pastries and muffins based on it.

Many buns, cookies, pies and huge full-sheet braids will become signature family recipes thanks to homemade marmalade, without any thickeners or preservatives.

And just spread on fresh bread, covered with a thin layer of homemade butter and a delicious addition to tea or morning coffee is ready. I am writing and I can directly hear the delicious delicate aroma of homemade preparations, which is an indispensable part of my home menu.

Simple Recipes:

It is not for nothing that apples are called the fruit of youth and it is believed that at least one apple a day must be present in the menu of every person.

A full range of vitamins and minerals, vital food acids, pectin allow a person who regularly eats these fruits to maintain youth, vigor and health until old age. And for children and young men to grow up healthy and strong.

You can cook apple jam from apples alone, or you can mix it with any fruits, berries and even vegetables, carrots are an example, the scope for imagination here is unusually large. You can use starch or gelatin for greater density, or you can simply boil it down to the desired consistency.

And so, we begin to prepare jam for the winter and gradually go from simple to more complex and time-consuming.

It is advisable to have a food processor or an electric meat grinder on hand, this will save a lot of time, but for those who don’t have it, a simple one will do, the best pan is wide and large, made of stainless steel with a thick bottom of several layers of metal.

This recipe will turn out even for someone who has never cooked jam in his life. It is prepared quickly and in the morning it is already quite possible to serve it with tea.

Ingredients: per kilogram of apples and sugar, apples are suitable for any color and taste, even unripe ones can be used.

A simple homemade recipe:

1. We wash apples and quickly cut them into slices, you don’t need to take out the seeds and the seed chamber, then you will understand why.
2. We put a pan on the stove, spread the chopped apples, pour a small amount of water and cook over low heat for about ten minutes.
3. Drain the water and let cool until lukewarm.
4. We wipe through a sieve, all the seeds and peels naturally will not pass through it.
5. Add sugar to the puree and put on medium heat, bring to a boil and leave to cook on the smallest fire, stirring occasionally so as not to stick to the bottom.
6. The mass should be homogeneous, amber in color, transparent and fragrant.
7. Readiness is checked simply - drip a drop from a spoon on a saucer. If it does not spread and holds its shape, then it is ready.
8. After cooling, we lay out in dry, clean jars, close the lids and put them away for storage in the refrigerator or cellar.

Bon appetit!

Another easy way to get a smooth jam is to pass the apples through a meat grinder. Be sure to remove the seeds from them, along with the seed chamber, otherwise they will come across in the finished product and spoil the impression. It takes a little effort and time too, but it greatly improves the result.

Ingredients: three kilos of apples, two kilos of granulated sugar.

Cooking method:

1. My apples and dry on a towel.
2. Cut into pieces, removing the seed chamber.
3. We pass apples through a meat grinder, put them in a saucepan, and mix with granulated sugar.
4. Put on the stove and bring to a boil over medium heat, and then cook over low heat. Stirring, until the desired density, which we check by dripping on a saucer.
5. We lay out in clean, dry jars and put away to store in a cool basement.

Bon appetit in winter!

I suggest looking at the topic of blanks for interesting recipes:

1. Lecho from bell pepper

Apple jam for the winter in a slow cooker - a simple recipe

It is very convenient to cook in a slow cooker - you set the time and you don’t have to stand with a spoon, stirring so that it doesn’t burn. Apples can be used with damage, different varieties and unripe too.

Ingredients: apples one kilogram, sugar half a kilo.

Let's start cooking:

1. Rinse and peel the apples, remove the seed chamber and tails, cut off the damaged areas.
2. Place in the bowl of a food processor and chop into dust.
3. Add sugar and whisk at low speed until sugar is completely dissolved.
4. Put the resulting mass into the multicooker bowl and select the frying or baking mode. Bring to a boil and switch to simmer for 1 hour.
5. When ready, immediately put in sterile dry jars and roll up. Store in a cool place.

It is a pity that the volume of the microwave does not allow you to cook a lot of jam at once!

One of the favorites of children and best suited for baking large plaits - open pies with a lattice of pastry on top.

• apples of a sweet variety kilogram,
• ripe sweet plums, any color - blue, red, yellow, prunes - also a kilogram,
• one and a half kilograms of sugar.

The recipe is easy:

1. Thoroughly wash the apples and plums, dry them on a towel and remove the seed chamber from the apples, and the seeds from the plums.
2. We skip the prepared fruits through a food processor or meat grinder.
3. We put it in a saucepan, mix with sugar and boil for fifteen minutes over low heat.
4. We leave it for twelve hours.
5. Bring back to a boil and simmer for another fifteen minutes over low heat.
6. Remove from the stove and immediately lay out in sterile dry jars, roll up and store in the basement after cooling.

Very tasty, fragrant and healthy!

How to cook jam with apples and pears for the winter at home

The combination of apples and pears, it must be said directly, is a divine nectar. This jam will not leave anyone indifferent from your family.

Ingredients: a kilo of pears, half a kilo of apples and a kilo of granulated sugar.

Cooking:

1. Thoroughly wash apples and pears, cut into slices without removing the seed chambers. and place in prepared container.
2. Pour a little water and boil for ten minutes.
3. Drain the water and let cool until warm.
4. We wipe through a sieve, the seed chambers will remain on the sieve.
5. We put the puree in a saucepan, mix with sugar and put on slow heating.
6. After boiling, cook for about half an hour, stirring often so that it does not stick to the bottom of the pan. We check the density by dropping jam on a saucer. If the drop spreads, then boil for some more time.
7. We cool the finished jam and lay it out in dry, clean jars. We store in a cold cellar.

Bon appetit!

Useful recipes for the future:

1. eggplant caviar

Jam from apple slices Pyatiminutka - transparent and amber, quick and easy

This jam will take a little more time, but the result, believe me, is worth it! Guests will appreciate the tea and will inquire about the recipe without fail!

Ingredients: three kilos of ripe apples, sweet and sour taste, yellow, one and a half kilos of sugar, three mint leaves and a pinch of vanillin.

Cooking:

1. Wash and dry the apples thoroughly on a towel.
2. He takes out the seed chamber and divides it into two parts.
3. We grind the first part in a food processor to dust, put the resulting puree in a saucepan, mix with sugar and put on the stove for slow heating.
4. We quickly cut the second half of the apples into small slices or cubes and pour it into the cooked one when the puree boils.
5. Finely chop the mint leaves and also send them to the pan. We wait five minutes after boiling, stirring slightly and remove from heat.
6. Let it brew for 6-12 hours and again bring it to a boil on slow heating and cook for 5 minutes.
7. Once again, let it brew for 6-12 hours and boil for another 5 minutes, adding a pinch of vanillin.
8. Pour hot into sterile dry jars and roll up.

We store it in the cellar, we take it out on the occasion of the reception of dear guests!

How to make jam from apples White filling for the winter

White filling is such a variety of apples that it is generally ideal for making jam. It is perfectly boiled soft and looks great in this blank.

Ingredients: Apples White pouring a kilogram, half a kilogram of sugar and a couple of pinches of cinnamon.

Cooking at home:

1. Wash apples thoroughly and dry on a towel.
2. Remove the seed chamber and pass through a food processor or meat grinder.
3. Put the resulting puree in a saucepan and mix with sugar and cinnamon.
4. Cook over low heat until tender, stirring with a wooden spatula.
5. Pour hot into jars and roll up. After cooling, place in the cellar.

Classic and traditional taste, quick and easy preparation. Bon appetit!

Apple jam for the winter at home a simple recipe in a slow cooker

Apple jam is simply delicious and very tasty. It reminds me of childhood - childhood, when I went out into the courtyard to take a walk with a crust of bread with jam smeared on it.

Apples are all good for jam and other preparations and taste, and color, and texture, and aroma. But they have one significant drawback - they darken very quickly and oxidize in air, being cut.

There are three ways to avoid this:

1. Prepare small batches.
2. To do everything quickly, but only very experienced housewives can do it.
3. Immerse the sliced ​​apples as they are cut into slightly acidified water - citric acid or apple cider vinegar. After recline in a colander to drain the water and then cook according to the recipe.

For stirring marmalade and jams, it is best to have a wooden flat spoon with a long handle in the kitchen, because the metal tends to heat up quickly and with frequent stirring it is quite fashionable to get burned.

Wiping boiled fruit through a sieve is not at all scary and not for long, you just have to try and make sure of it.

You can add any berries to jam, but then you need to choose the cooking method with rubbing through a sieve, since many berries have small seeds and seeds that have nothing to do in jam!

You can also experiment with adding other fruits and even vegetables, carrots, zucchini, pumpkins, just remember the proportions, per kilogram of prepared raw materials, at least half a kilogram of sugar.

If you are not sure that you have put enough sugar for storage under a nylon lid, then feel free to pour the jam or jam into sterile dry jars hot and roll it up.

Well, perhaps that's all, bon appetit and successful preparations!

One of the best options for harvesting fruits and berries for the winter is making jam. In this article we will talk about how to cook jam properly so that it turns out thick and tasty.

Jam is believed to have been invented about 200 years ago by Polish housewives, who learned how to boil the most fruitful fruit on the banks of the Vistula - the Hungarian plum, to a very thick mass. Initially, it was prepared for three whole days, it was a very laborious and long process! Today, jam is much easier to make: all you need is an electric or gas stove, a large basin or other wide container, and a few hours of free time.

The name "jam" comes from the Polish word "powidla", meaning literally "a food product obtained by boiling berry or fruit puree with sugar."

You can cook jam from almost any berries and fruits, but jam from apples, pears, apricots, peaches, plums, cherries, quinces, currants, cranberries are considered the most popular options for this dessert.

Jam differs from jam and preserves in a more homogeneous and thick consistency, its boiling point is 104 degrees, it is a denser mass that does not blur when laid out in a lump on a dish.

Basic principles of jam preparation

You can cook jam not only from high-quality, but also from slightly damaged, rumpled or overripe berries and fruits, but they must be ripe and soft. Before cooking, the fruits must be properly washed, cut off the rotten and damaged parts, and then everything is done according to the recipe, however, some general features and principles for preparing this dessert can be distinguished.

As a rule, the fruits are processed into gruel in one of two ways: they are twisted through a meat grinder in their raw form, or they are rubbed through a sieve (today, of course, a blender can also be used for grinding) in an already boiled and peeled form. From some berries or plums, jam usually turns out to be watery, therefore, for the desired consistency, these fruits are combined with apricots, apples, and pears. Adding sugar to jam is not a necessary moment, if the fruits are boiled into jam without sugar, then such preparations must be sterilized. If sugar is added, it must be at least 60% of the total mass, otherwise the jam will ferment or become moldy. Jam should be cooked in a low, wide bowl - this way evaporation occurs quickly, which improves the taste and color of the product. When cooking, jam must be stirred with a wooden spatula, otherwise it will burn, for the same reason, sugar is added only after the fruit mass has sufficiently thickened. The readiness of the jam during cooking is determined as follows: periodically run a spatula along the bottom of the container in which the jam is cooked, if a path is formed that slowly fills up, then the dessert is ready. In general, during the cooking time, the total volume of the mass will decrease by at least half compared to the initial one. Ready jam should be poured hot into sterilized jars. One of the traditional moments in cooking according to the classical technology - baking jam in the oven in jars to form a protective film on the surface of the mass, is often skipped today, but it is recommended to do this for better preservation of the workpiece. Just put the jars of jam in the oven and bake at a low temperature until a film forms, which is visually clearly visible. Then the jam should be left warm until cool, corked after cooling with lids and stored in a cool place. Jam should have a sour-sweet taste, if the fruits from which it is cooked are characterized by low acidity, then you need to add citric or other food acid, you can add spices (cloves, cinnamon, etc.) to the jam for taste and aroma. In the finished jam should be no more than 34% moisture, not less than 60% sugar.

The calorie content of jam varies between 250-260 kcal per 100g.

jam recipes

With a large harvest of any berries or fruits, cooking jam from them is one of the best options. This wonderful dessert will delight you on cool autumn evenings, give you a feeling of warmth in winter and energize you in spring. If until now you have not dared to make such a blank, fearing that it is very difficult, then we recommend that you still try - this process is much simpler than it seems.

The palm in popularity among all types of jam is apple and pear jam. It is from these fruits that it is easiest to make jam of the correct density and consistency.

apple jam recipe

You will need: for 1 kg of peeled apples, take 500-700 g of sugar.

How to cook apple jam. Peel the apples, cut out the seeds, cut into quarters, then steam to soften in a steam bath (the easiest way is to use a double boiler for this). The total steaming time is about 15-20 minutes after boiling water. Softened apples need to be pureed (with a blender, using a meat grinder or crush), then the puree is placed in a saucepan, boiled down to the state of jam with the addition of sugar.

For apple jam, it is better to use sour varieties of apples - antonovka, borovinka, pear, semerenko, seedless, white filling, granny smith, jonagold, idared, etc.

Pear jam is cooked in the same way as apple jam, proportions: for 1 kg of peeled pears 2-3 glasses of water, 500-600 g of sugar and 4 g of citric acid. The algorithm of actions is the same, but pear puree is mixed with water before cooking (broth after steaming), boiled down to half the volume and then sugar is added.

Jam can be cooked from berries such as blueberries, wild roses, cherries, mountain ash, viburnum, lingonberries and others.

Cherry jam recipe

You will need: for 1 kg of pitted cherries 150-200 g of sugar, 2 tbsp. table vinegar.

How to make cherry jam. Rinse the cherries and remove the pits, twist in a meat grinder, mix with vinegar, boil over low heat in a basin until reduced by half of the original volume. Pour sugar into the mass, mix and cook jam until tender.

It's just as easy to make blueberry jam.

blueberry jam recipe

You will need: for 1 kg of blueberries 600 g of sugar.

How to make blueberry jam. Crush the berries, or twist in a meat grinder, put in a wide bowl over low heat and boil down to half the original volume. Add sugar, mix and cook jam until tender.

A very popular jam that many people like is plum jam.

plum jam recipe

You will need: for 1 kg of pitted plums 800 g of sugar.

How to make plum jam. Remove the stones from the plums and boil with the addition of a small amount of water, or steam until soft. Wipe the plum mass or puree with a blender, removing the skin. Pour sugar into the puree, until ready to cook jam, stirring - as a result, the mass should boil down to a third of the original volume. Hot pour the jam into warm jars, cover with gauze, leave at room temperature for 2 days - a crust should form, then wrap the jars with parchment or seal with sterile plastic lids.

It turns out very tasty jam made from plums with apricots.

Recipe for Plum and Apricot Jam

You will need: 600 g of sugar, 500 g of apricots and plums.

How to make jam from apricots and plums. Remove pits from plums and apricots, steam them in a water bath or in a double boiler until soft, puree, remove the skin, boil by half, then add sugar and boil the jam until tender.

There are a lot of jam recipes, but the principle of preparation is always the same. Try making jam from your favorite fruits and berries and enjoy it all year round!

It is believed that jam was created about two hundred years ago in Poland. Why exactly there, but because the harvest of the Hungarian plum in Poland is always very good, and as a result, Polish women learned not only to cook compote, but also to boil the fruits to a thick, viscous mass. Initially, jam was prepared for three days, it was a long and rather laborious process. Nowadays, homemade jam is much easier to cook, even for inexperienced, novice hostesses. All you need to make marmalade is a large bowl, a stove, a few spare hours, sugar, and fruit or berries.

The name of the sweet product, jam, comes from the Polish word, and this is not surprising, "powidla", which literally means a food product prepared by boiling fruit or berry puree with the addition of sugar.

You can cook jam from any fruits and berries, but desserts from pears, apples, peaches, plums, apricots, cranberries, currants, cherries and quince are considered the most popular.

From jam and jam, a real and properly prepared marmalade, and this will happen if you prepare a dessert using our recipes, has a thicker and more uniform consistency. The boiling point of jam should be one hundred and four degrees, as a result you will get a dense mass that does not spread when laid out on a flat dish.

Basic principles and tips for making homemade, tasty, proper jam

Surprisingly, you can cook sweet jam even from overripe, slightly rumpled or damaged fruits and berries. The most important thing is that they must be juicy, soft and ripe. Before starting cooking, the fruits will need to be thoroughly washed, cut off the damaged or rotten areas, and then everything should be done according to the recipe you like the most. But first, we still want to highlight some of the main principles and features of making the right jam.

1. Fruits can be mashed in one of the following ways:

Twisted raw through a meat grinder;

Grind with a sieve or blender, peeled and boiled.

2. From plums or berries alone, jam usually turns out to be too liquid. Pears, apricots, or apples can be added for a thicker texture.

3. Sugar in jam is completely optional, just if fruits are boiled into jam without it, then before rolling, they must undergo a sterilization procedure directly in jars. If you still decide to add sugar to jam, then keep in mind that it should be at least sixty percent of the total mass of the dessert, otherwise the jam will simply become moldy or ferment.

4. The jam cooking process should take place in a large, but not deep, but wide container. In this case, the evaporation process will be faster, so that the color and taste of the dessert will be much better. Also, jam, in principle, like jam, you need to mix only with a wooden spatula or spoon, otherwise the dessert will burn. For this reason, sugar should be added only after the fruit mass has thickened sufficiently.

5. The readiness of the jam can be determined as follows: run a wooden spoon several times along the bottom of the bowl where the jam is cooked, if the path remains for a while, and then it fills up rather slowly, then the jam is ready.

6. Ready dessert, you need to pour into sterilized jars while hot. In order to be calm about the workpiece, you can use the old traditional way of creating a protective crust on the surface of the jam. To do this, put jars of jam in a preheated oven for a few minutes and bake the dessert at medium temperature until a crust forms. After that, you need to put the jam to cool in a warm place, cork the already completely cooled cans and transfer to storage in a cool place.

7. Jam should be sweet and sour. If the fruits from which you will prepare the dessert are too sweet, then you will definitely need to add citric acid. In addition, you can give a pleasant spicy shade to jam by adding cinnamon, cloves and other spices to it.

8. Ready jam should have the following proportion: not less than 60% sugar and not more than 34% moisture.

The calorie content of homemade jam ranges from 250 to 260 kcal per hundred grams of dessert.

So, pear or apple jams are considered the most popular jam recipes, but we will provide you with other proven, non-trivial recipes for this dessert.

Apple jam. Recipe

It is better to cook jam from sour varieties of apples.

Ingredients:

1. Peeled apples - 1 kg

2. Sugar - from 500 to 700 g

1. How to cook apple jam? First, peel and remove the seeds from the apples. Cut them into quarters and steam for twenty minutes in a steam bath, after boiling water, to soften the fruit. It is best to use a slow cooker or double boiler for this process.

2. Softened apples can be chopped with a blender, meat grinder or sieve. Pour the puree into a saucepan and boil until the desired density is obtained. Add sugar.

Pear jam. Recipe

Ingredients:

1. Peeled pears - 1 kg

2. Water - 2-3 tbsp.

3. Sugar - 500-600 g

4. Citric acid - 4 g

1. How to cook pear jam? The algorithm of actions is identical to the apple jam recipe, but in this case, the crushed pear fruits are mixed with plain water before cooking. After half the volume has been reduced, sugar can be added.

Cherry jam. Recipe

Thus, you can cook blueberry, lingonberry, mountain ash, as well as jam from rose hips, cherries and other berries and fruits.

Ingredients:

1. Pitted cherries - 1 kg

2. Sugar - 150-200 g

3. Table vinegar - 2 tbsp.

1. How to cook cherry jam? Rinse the cherries, remove the seeds, pass the fruits through a meat grinder, mix with vinegar. Put to boil on a slow fire in a low and wide bowl until reduced by about twice the original volume. Add sugar to the mass, mix with a wooden spoon and cook cherry jam until tender.

Blueberry jam. Recipe

Ingredients:

1. Blueberries - 1 kg

2. Sugar - 600 g

1. How to cook blueberry jam? Wash blueberries, crush or pass through a meat grinder. Transfer to a container with a wide bottom and set to boil. When half of the original volume is boiled down, you can add sugar, mix and cook blueberry jam until tender.

Plum jam. Recipe

Ingredients:

1. Pitted plums - 1 kg

2. Sugar - 800 g

1. How to make jam from plums? To begin with, remove the seeds from the plums and put them to boil in a small amount of water, or steam, until the fruits become soft.

2. Grind or grind the fruits through a sieve, after removing the skin from them. Add sugar to the puree and cook plum jam until tender. In the end, jam from plums will have to decrease in volume by about three times.

3. Pour hot plum jam into sterilized jars, cover with gauze and leave for two days at room temperature. During these days, a protective crust should form, then you can seal the jars with polyethylene sterile lids.

Apricot-plum jam. Recipe

Ingredients:

1. Apricots - 500 g

2. Plums - 500 g

3. Sugar - 600 g

1. How to cook jam from plums and apricots? Remove seeds from fruits, steam the fruits in a water bath, remove the skin and puree with a blender or sieve.

2. Put on fire and boil twice, add sugar and you can cook apricot-plum jam until tender.

With such a set of recipes for making jam from fruits and berries, you can stock up on a delicious dessert for the whole autumn, winter and spring. Choose your favorite recipes and do not forget about the nuances of making the right, natural jam.

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