Recipe for apple jam. How to cook apple jam at home for the winter

Summer is approaching its middle and the first early varieties of apples have already ripened in the orchards. Of course, this is the well-known and beloved by many "White pouring", and after a short period of time the no less adored variety under the loud name "Glory to the winner" already keeps up with it.

It is these early apples that act as the most magnificent filling for summer pies. Lush delicious homemade pies with apples, well, who doesn't love them? Such people, most likely, do not exist in nature!

And if you decide to please your family and cook such pies with your own hands, but you don’t know how to make sure that the apple filling does not leak and burn during baking, we give a hint.

Everything is extremely simple! Apples (you can peel, you can not peel) cut into small cubes, take a large frying pan, put on the stove, heat, and, on a dry surface, pour the prepared pieces of apples. Sprinkle them with sugar on top and “fry” constantly stirring. Apples will initially give juice, but in just a couple of minutes the excess liquid will evaporate and we will get the perfect apple filling, which will definitely not flow out of the pies.

Well, if you decide to think about winter and cook thick apple jam for pies, we will be happy to reveal this recipe to you.

It is quite simple, affordable and does not require much time. To implement our plans, we need a little effort and following this recipe.

Taste Info Sweet blanks

Ingredients

• Apples (we have Glory to the winner) - 500 grams;
• Sugar sand - 500 grams;
• Water - 100 ml.

From this amount, we got one half-liter jar of chic thick apple jam. If you want to make more supplies, multiply the number of ingredients.

How to make a thick jam from apples for filling for the winter

Let's start by going to the market and buying there those apples that we like the most.

The main ingredient is there and you can start cooking apple jam. We will cook it in a pan with a wide bottom and it is desirable that it be stainless steel (enamelled dishes are not suitable for this).

We wash the apples and peel them. It is not worth throwing it away from the peel, you can make a wonderful drink.

Peeled apples cut into thin slices. We weigh the result obtained after processing and it is on the basis of this amount that we determine the amount of sugar required. The proportions are one to one.

Pour water into the bottom of the pan, pour the prepared apple slices here.

We send the pan to low heat, cover with a lid and begin to simmer the apples so that they become soft. Since the summer fruits have a rather loose pulp, five minutes will be enough for us to reach the desired condition.

We remove the pan from the heat, arm ourselves with a blender and turn the apples into a homogeneous mass.

Weigh out the required amount of sugar.

Pour it into a saucepan.

We send the pan to the fire and begin to cook apple jam. We interfere constantly (without leaving), and within about 30-40 minutes we get a thick apple jam for pies.

If you are in doubt whether the jam will turn out thick or liquid, then send a spoonful of jam in a saucer, after cooling you will see its final texture.

If you get a liquid jam, then do not thicken it with any thickeners, just boil a little longer.

As you can see, everything is extremely simple and fast, the jam is ready for the winter, look how thick it turned out, no filling will flow out.

We pack it in sterile jars and can store it at room temperature in the pantry.

Thick jam from apples can be used for any filling. Traditionally, pies, bagels, rolls are prepared with apple jam.

Home-made preparations are a great opportunity to reduce family budget expenses, which is why many housewives in our country are busy preparing preserves in summer and early autumn: they pickle cucumbers and tomatoes, make salads with zucchini and eggplant, and close sweets in jars jam apples for the winter. In addition to savings, there is another important plus for homemade preparations: you provide proper and healthy nutrition for your family, because you cook all the preservation only from tasty and high-quality vegetables, without adding harmful flavors and dyes.

Jam from apples: a recipe for the winter

Jam from apples for the winter- a great option for harvesting fruits. At any time in winter, you can please your loved ones with a delicious treat by simply opening a jar of fragrant sweet jam: you can serve it simply with tea, pancakes, bake pies or grated. In the cookbook you will find many recipes for delicious pastries, for which you can use apple jam or made from other berries and fruits.

Despite the fact that jam is a quite familiar and everyday sweet for our housewives, it is prepared in all regions of our country, in fact, the recipe has foreign roots. It is believed that it was first cooked about 200 years ago, and Polish housewives came up with a recipe. The first delicacy was not apple at all, but plum, because at that time on the banks of the Vistula, the Hungarian plum gave huge harvests every year, and it was the Polish housewives who came up with a version of its preparation, in which the plum mass was boiled down to a very thick state. Of course, the first cooking recipe required both a lot of effort and a lot of time, because the plum mass was boiled for three days. Today you can cook it without wasting time in just a few hours in your kitchen, and all you need is a stove and a suitable container for cooking fruit mass.

Almost all fruits and berries are suitable for making treats, but pears, apples, peaches, apricots, plums and quince are popular, cranberries and currants are used from berries, and you can also cook amazingly healthy.

Jam is characterized by a thicker and more uniform consistency, without solid inclusions, which is how it differs from jam or less thick jam. If you put a spoonful of properly prepared Polish delicacy on a saucer, then it should not spread on a plate, but retain its shape.

Jam from apples for the winter

If out of the many cooking options, you decide to prepare exactly jam from apples, recipe for the winter you will like its simplicity, but before that you have to select fruits for this delicacy. It is not at all necessary to choose only high-quality apples with a smooth skin, the fruits can be damaged, wrinkled and even overripe. The main thing is to cut out all damaged and rotten areas before starting cooking. Be sure to choose soft and ripe apples, it is advisable to give preference to sweet varieties.

There are several general rules for making thick jam: you need to process the fruits into gruel, for this you can use a meat grinder, then the fruits are twisted while still raw. In the second version, the fruits are pre-boiled and then rubbed through a sieve, which makes it possible to achieve a very homogeneous mass, without lumps. Modern housewives can use a blender to process boiled fruits, which greatly speeds up the cooking process.

Usually a plum or berry delicacy turns out to be liquid, and in order to achieve the necessary density, berries and plums are combined with pears or apples.

A few words should also be said about sugar, as an integral ingredient of any jam. If the fruits are very sweet, then sugar can not be added, but in this case, the blanks must be sterilized before rolling in boiling water. The amount of sugar that should be added to the fruit mass should be at least 60% of the volume of the fruit puree, otherwise your jam will ferment.

Since the fruit mass must be boiled for a long time in order for it to boil down to the desired density, it is imperative to choose the right dishes. It is advisable to choose a low, wide pot or basin, so that the evaporation of excess liquid will occur faster. Be sure to stir regularly during the cooking process using a wooden spatula. And sugar is not added at the very beginning of cooking, but only when the mass becomes thick enough, otherwise it will burn.

It is important to know how to correctly determine what is ready jam from apples for the winter, step by step recipe you are offered this way to find out the degree of readiness: you should run a spatula along the bottom of the container, and if a groove forms after it, which is very slowly filled with a sweet mass, then the delicacy is ready. It can be laid out in jars and closed with lids. As a rule, during the cooking process, the volume of fruit puree will decrease by half compared to the original.

It is imperative to prepare sterilized jars for the preparation of jam, only in this case it can be guaranteed that the sweetness will not ferment, and mold will not appear on the surface.

There is another traditional way of harvesting, which modern housewives have begun to forget: after the sweet has taken its place in a clean jar, it must be put in a preheated oven and baked for several minutes so that a protective film forms on the surface. You can also resort to this step if you want your blanks to be stored not for one year, but for 4-5, without losing their taste.

Store jam jars in a cool place out of direct sunlight.

If apples have been mutilated in your garden, be sure to prepare and, which is especially useful for children.

Thick jam from apples for the winter

classic thick jam from apples for the winter should taste sweet and sour. If you used very sweet fruits for cooking, then you can add citric acid to get the desired acidity. Cinnamon and cloves are also added during cooking to get a unique flavor.

If you are thinking about which fruits to choose for making jam, then pay attention to those fruits that are especially born this year. The most popular are recipes from pears or apples. In winter and autumn, the delicacy will surely cheer up your loved ones, it can be served with tea, with sweet cereals, used as a filling for baking. And if it seems to you that the technology of its preparation is too complicated, then we suggest that you start with the simplest recipe, guided by our advice.

An apple recipe involves the use of apples and sugar in the following proportion: for each kilogram of fruit, about 600 grams of granulated sugar should be taken.

First of all, the fruits must be peeled: cut the skin with a vegetable cutter and remove the seeds with seed plates. Cut each apple into four pieces. For this recipe, we have chosen to pre-treat the fruits with steam, so the slices must be laid out on a steam bath. This option will especially appeal to those housewives who use a double boiler for cooking.

If you don't have a double boiler, you can place a colander over a large pot of water or use a mesh. Slices should be steamed within 20 minutes from the moment the water boils. When the slices are soft enough, they can be put in a blender and pureed until smooth. Also, the fruits can be passed through a meat grinder or mashed with a crush.

After that, fruit puree can be transferred to a bowl and put on fire. As we have already said, sugar should be added to fruits only after the puree becomes thick.

The most delicious jam is obtained if you take sour varieties of apples - Borovinka, Antonovka, Semerenko, Grushovka are also suitable, White pouring and others are very popular with housewives. The fruits of these varieties have a natural sourness, which is complemented by sugar and the perfect taste of delicacy is obtained.

It is worth noting that pear jam is cooked in the same way, only pear puree is mixed with water before cooking, and since the pear is a fruit too sweet, citric acid is also added to the finished sweetness. For one kilogram of fruit - 2.5 cups of water and 4 g of citric acid.

How to cook jam from apples for the winter

To surprise your loved ones with a truly exotic delicacy, you can prepare fragrant jam, the recipe of which includes not only apples, but also citrus fruits - lemons and oranges, so this thick jam is provided with natural sourness. Another feature of this recipe is that for it we will use the latest advances in home technology, which should make every housewife's homework easier, because we will cook it in a slow cooker.

For the first preparation, we suggest you take a small amount of ingredients: five large apples, three oranges and half a lemon. Sugar for such an amount of fruit will need half a kilogram, since we add a large amount of sour citrus fruits, and the finished jam should turn out sweet.

The first stage of preparation remains unchanged: the fruits must be prepared - peeled and cut, please note that citrus fruits should not only be peeled, but also all seeds removed.

Sliced ​​fruits should be put in a multicooker bowl and cooked in the "Extinguishing" mode for 2.5 hours. When the cooking time has elapsed, the lid can be opened, let the fruit mass cool slightly and grind in a blender. Delicious, one might say, exotic delicacy is ready.

In the slow cooker, you can cook another sweet dessert for your family -.

Jam from apples for the winter: a step by step recipe

Housewives constantly surprise with their imagination, because they are not interested in taking a recipe from a cookbook and repeating it: every housewife wants to add her own zest to the classic version, how to cook jam from apples for the winter. For example, they add ground cinnamon for flavor and lemon juice to apples, which gives the delicacy the necessary sourness.

In this recipe, for one kilogram of already prepared (peeled and seeded) apples, add 700 g of sugar sand, 3/4 cup of water, half a teaspoon of lemon juice and ground cinnamon.

Prepared apples are boiled in the specified amount of water, and then crushed with a sieve. Then sugar and cinnamon are added to the applesauce and boiled in an enameled bowl until the desired density, only at the very end adding lemon juice.

According to the hostesses, it also turns out unique if you add a pinch of ground cinnamon and lemon zest.

One of the great 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.

From jam and jam jam differs in a more uniform 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!

Cooking time- 1 hour 15 minutes

Exit- 1.3 liters of ready-made jam

It is believed that jam was first brewed in Poland over 200 years ago. Translated from Polish, the word "jam" means a product made from fruit or berry puree, boiled with sugar to a thick state.

You can prepare a sweet treat from absolutely any berries and fruits, but the most common is apple jam.

How to cook jam from apples at home is known to many housewives, but not many cook it. After all, in order to cook a real tasty fruit dessert of good quality, you need some skill and a sufficient amount of free time. But, on the other hand, if you decide to cook apple jam for the winter at home, you will get an incredibly tasty dessert that you can not only savor with tea on cold days, but also successfully use it in any pastry.

Jam from apples is good to cook from ripe, even overripe fruits. You can use slightly crushed fruits, as long as they do not have rotten spots. After all, fruits with rotten sides contain mycotoxins, which is unsafe for our body.

Apples are crushed raw with a meat grinder. Or apple slices are boiled until soft, and then they are ground through a sieve or mashed with a blender in a puree. Then the fruit puree is boiled with sugar to a thick consistency. During the cooking process, the apple mass should decrease by half. Ready jam from apples, when solidified, should be of such a consistency that it can be cut with a knife.

The principle of how to make jam from apples is clear to us. But, when cooking fruit puree, you may encounter the fact that it burns to the bottom of the pan or “shoots”. This problem can be solved by making jam from apples in a slow cooker. A modern assistant to many housewives is able to greatly simplify and speed up the process of preparing a dessert.

Hot jam is laid out in clean glass containers and closed with lids. Some housewives additionally bake jam in jars in the oven. At the same time, a dense protective film is formed on the surface of the mass, due to which the workpiece for the winter is stored much longer.

Apple jam, a recipe with a step-by-step photo of which is presented below, is thick, fragrant with a natural fruity taste.

How to make jam from apples at home for the winter:

Rinse ripe, fragrant apples, peel and chop into pieces of arbitrary size.

Pour the apples with a little water and cook them over low heat with the lid closed.

Now soft fruit pieces can be easily pureed using a blender.

Cover the saucepan with applesauce, place on a quiet fire and cook for 25 - 30 minutes. Be sure to stir occasionally with a wooden spatula or spoon so that the mass does not warm up.

Add sugar to the hot fruit puree, mix thoroughly and boil on the slowest until thick. Take note - the time it takes to make jam depends on several factors. For example, if apples are juicy, then they need to be cooked longer. But if you use dishes with a wide bottom for jam, then the liquid from the fruit puree will evaporate much faster, so the cooking time is significantly reduced.

Check the degree of readiness of jam like this. Dial a little sweet mass into a spoon, cool. If the jam is firmly held in a spoon, does not spread and does not fall out, then it's ready! Put the jam hot in clean jars and roll up.

One of the tasty and healthy options for preserving fruits for the winter is cooking jam. This delicacy was invented about two hundred years ago, when Polish housewives learned how to boil the Hungarian plum until a thick paste-like mass was obtained. In those days, the preparation of jam took three days. Faster and easier methods are available to modern housewives, which you will learn about from this article. The name of the delicacy comes from the Polish word "powidla", which means a product obtained by boiling fruit or berry puree with the addition of sugar.

How to choose and prepare apples for harvesting for the winter

To prepare apple jam for the winter at home, you should choose fruits that are distinguished by a sweet and sour taste and thin skin. It is undesirable to clean off the latter, since it contains a lot of natural astringent pectin, due to which the delicacy comes out thick. When buying apples, feel them: if they are hard, then their flesh is the same, and soft ones are loose. The latter are best used for making five-minute apple jam or jam.

The color of the apples must match the variety written on the price tag. For jam, it is better to select red fruits, as this will provide a beautiful preservation color. To buy really tasty fruits, you should smell them: if there is no aroma, then the taste will be mild. When purchasing foreign apples, pay attention to the fact that manufacturers cover them with a wax film, which is removed by washing with soap and warm water. To determine the variety, check out their main characteristics:

• Simirenko - green apples that have many small dots of white under the skin. The sweet and sour taste of this variety is rich with a slight wine flavor. The pulp is juicy, firm with a spicy aroma.
• Golden Delicious - elongated yellow fruits with small white dots. They have a sweet taste, mild aroma, juicy and friable pulp, high calorie content.
• Red Delicious - elongated large fruits of dark red color with loose pulp, sweet taste, light spicy aroma. They may have a slight bitterness, which is characteristic of all varieties of this color.
• Gloucester is an elongated green variety with a red blush, firm and crisp flesh, wine flavor, sweet and sour taste.
• Royal Gala is a round yellow variety with a bright red blush, firm flesh, rich sweet taste with a slight sourness and a fruity aroma.
• Braeburn is a large variety of yellow or light green color with a red blush, juicy firm flesh, rich in a peculiar taste with a herbal aftertaste.
• Idared - yellow apples with a red blush, with a thin skin, juicy friable pulp, a pronounced kilo-sweet taste.
• Jonagold is a large yellow variety with a red blush, loose flesh, sweet taste with a slight sourness.
• Fuji is a large variety of pale yellow color with a scarlet blush, sweet freshish taste, low aroma, crispy, firm flesh.
• Jonagored - have a pronounced red blush, loose flesh.
• Honey - sweet and sour hard and juicy fruits of yellow-red color.
• Antonovka is a green variety with sourness.
• White filling - a greenish-yellow variety with a thin skin, loose juicy pulp, sweet and sour taste.

Fruit preparation is as follows: apples must be washed, dried, cut into small pieces. After that, the fruits are boiled until soft. Further, the resulting apple mass turns into puree, for which each housewife can use those devices that are more convenient for her to use. Some people add gelatin to the jam so that it is not liquid. It is worth remembering that when processed in a blender, the mass becomes smooth, and when twisting in a meat grinder, the consistency comes out coarser.

Step-by-step recipes for delicious homemade apple jam

Apple jam is a very valuable preparation for the winter, which everyone likes because of its aroma and taste. Often it is used for filling pastries, as well as spreading on toast. The autumn period, when apples ripen on the trees, is the right time to prepare this delicacy. Jam in consistency comes out thicker than jam and preserves. To prepare this sweet at home for the winter, use the recipes below. For cooking, you can use a pressure cooker, a Redmond multicooker, an air grill, a microwave.

Classic recipe according to GOST, as in a store

Apple jam at home according to GOST has a very thick consistency. This is very convenient if the delicacy is used for filling, while it does not flow out during baking. According to this recipe, the dish comes out very tasty, economical and fragrant, and it is easy to prepare. For cooking you will need:

• sugar - 2 cups;
• apples - 2 kg.

Step by step recipe:

1. We wash the fruits thoroughly, dry them. If the peel is thick, then it needs to be peeled, and if not, then it is recommended to leave it. Cut the fruit into quarters, freeing from the core.
2. Grind apples in a food processor. This will make the cooking process faster.
3. We shift the apple mass into a saucepan with a thick bottom, put on a moderate fire, stir and cook until soft. After we puree.
4. Add two cups of sugar, reduce the fire to a minimum. Cook until a thick mass is obtained, stirring occasionally so that it does not burn.
5. To check the readiness, type the apple mass into a spoon, turn it over: if it doesn’t fall, but remains on the spoon, then it’s ready.
6. We lay out the delicacy in sterilized jars, roll up.

With lemon and cinnamon

Apple jam for the winter at home according to this recipe is easy to prepare. As a result, you will get an excellent delicacy of a beautiful bronze color. The rich and deep apple flavor is complemented by brown sugar that lends a subtle hint of caramel. Cinnamon, cloves and allspice provide a spicy flavor, while a dash of lemon juice balances out the sweetness of the dish with a touch of acidity. To prepare a treat, we need:

• white sugar - 1.5 cups;
• apples - 2.2 kg;
• ground cinnamon - 2 tsp;
• ground cloves - 0.5 tsp;
• ground allspice - 0.25 tsp;
• juice of one lemon.

Easy step by step recipe:

1. First you need to sterilize the jars, lids, then put on a clean towel, let dry.
2. Cut the apples into small pieces, freeing from the core, seeds. We shift them into a thick-bottomed dish, put on moderate heat and, stirring, bring to complete softening, 20-30 minutes.
3. Remove the apple mass from the heat, bring to the consistency of mashed potatoes in a blender.
4. We shift the apple mass back into the pan, bring to a boil over moderate heat with constant stirring, add the juice of one lemon, white and brown sugar, cinnamon, cloves, allspice. Simmer over low heat to thicken the consistency.
5. We lay out on the banks, twist, pasteurize.

From cake after juice cooker for pies

Practical housewives can use the advice for waste-free production: after making apple juice, cook jam from the remaining cake. This preparation has a good density, sweetness. This is ideal for using the dish as a filling for pies, pies. Required components:

• apple cake - 1 kg;
• sugar - 800 g.

Step by step recipe:

1. Squeeze after boiling the juice, grind to a state of puree through a colander.
2. We shift the resulting mass into a thick-bottomed dish, add sugar, cook for half an hour with constant stirring.
3. We rearrange the pan in the oven at a moderate temperature, bring to the required degree of density.
4. We lay out the mass in sterilized jars, pasteurize, roll up.

From plums and pears through a meat grinder

Adding pears and plums to apple jam gives it a more interesting rich taste. This recipe contains brandy: don't worry, alcohol evaporates during cooking, leaving behind a pleasant aroma, enhancing the taste of the workpiece, increasing its shelf life. Alcohol may be added to keep the preserve from mold. Remember that the pears must be ripe, otherwise the jam will have an unpleasant graininess. Optionally, you can add cocoa for a beautiful color. Required Ingredients:

• apples - 1 kg;
• pears - 1 kg;
• plums - 0.5 kg;
• brandy - 0.5 cups;
• lemon juice - 2 tablespoons;
• sugar - 180 g;
• ground cardamom - 5 g;
• sea ​​salt - a pinch;
• vanilla extract - 1 tsp

Step by step recipe:

1. Pour chopped apples, plums and pears into a large saucepan, pour in three glasses of water, brandy. Bring to a boil over moderate heat, boil for 45 minutes until the fruit is soft.
2. We twist the fruit mass through a meat grinder, return to the pan, add salt, lemon juice, sugar, cardamom. Cook over low heat with frequent stirring for about 2.5-3 hours until the desired density is obtained. Add vanilla.
3. We lay out the jam in sterilized jars, pasteurize, roll up.

Without sugar on honey with the addition of dried apricots

The generosity of the autumn apple season is a sin not to use for making homemade jam. To make it healthier, this recipe uses honey instead of sugar. Dried apricots give jam a pleasant aroma and aftertaste. To prepare a blank for the winter according to this recipe, you will not spend much effort, and the result will surprise you. Required Ingredients:

• honey - 1 glass;
• apples - 2 kg;
• dried apricots - 1 cup;
• cinnamon - 0.5 tbsp.
• lemon juice - 3 tbsp. l.

Step by step recipe:

1. We wash the apples, cut into small slices, removing the core. Soak dried apricots for half an hour in a small amount of warm water, then cut into small pieces.
2. Pour dried fruits and fruits into a saucepan with a thick bottom, add lemon juice, cook over moderate heat for 20-30 minutes, until softened.
3. We turn the resulting mass into puree with a blender, transfer it back to the pan, add honey, cinnamon. Cook over low heat for about 3-5 hours until dark in color and thick consistency.
4. We lay out the apple mixture in sterilized jars, roll it up, after cooling we send it to a cool place for storage.

With applesauce condensed milk

There are many recipes for apple jam, among which there are very interesting options. The latter includes a delicacy with the addition of condensed milk. Jam comes out very tender with a light creamy taste. Sugar is added in this recipe if the apples are sour. Required Ingredients:

• water - 50 ml;
• apples - 2 kg;
• sugar - 3 tbsp. l.;
• condensed milk - 450 ml.

Step by step easy recipe:

1. We wash the apples, cut into slices, remove the core.
2. We shift the fruits into a saucepan, pour in water, pour in sugar. Cover with a lid, cook over low heat until softened.
3. Cool the apple mass, using a blender, bring to a state of puree.
4. We return the puree to the pan, add the condensed milk, cook over low heat with constant stirring until thickened.
5. We lay out the mass in sterilized jars, roll up.

with orange

If you want to make delicious amber apple jam with orange at home for the winter, carefully follow the step-by-step process described in this recipe. The delicacy is easy to make, despite the fact that it takes a lot of time to bring to perfection. The addition of oranges gives the jam a pleasant citrus flavor and aroma. Required Components:

• apples - 2 kg;
• brown sugar - 0.5 cups;
• white sugar - 2 cups;
• apple cider vinegar - 1 cup;
• water - 3 glasses;
• vanilla - 1 tsp;
• cinnamon - 2 tsp;
• ground cloves - 1 tsp;
• allspice - 1 tsp;
• nutmeg - 0.5 tsp;
• salt - 1 pinch;
• orange - 2 pcs.

Step by step cooking process:

1. Cut the washed apples into quarters, remove the core.
2. Pour water, vinegar into a large saucepan, put on moderate heat. Bring to a boil and add apples.
3. We cover the saucepan with a lid, reduce the heat, cook for 45 minutes, not forgetting to stir often.
4. We grind the resulting mass through a sieve, helping ourselves with a wooden spoon. Discard the rest of the skin.
5. Transfer the resulting puree to a saucepan.
6. Add sugar. Taste and adjust, adding more sweetener if needed. Pour spices, zest, juice of two oranges, a pinch of salt.
7. Mix the contents of the saucepan, leave overnight in the refrigerator.
8. The next day, put the saucepan on a slow fire, cook for six hours. Stir every 30 minutes for the first four hours and every 15 minutes for the remaining 2 hours.
9. Place the saucer in the freezer to check for doneness. After it has cooled, take out the saucer, put a spoonful of jam on it, swipe it with a clean finger. If it leaves a mark, but the jam does not spread, then the consistency has the desired density.
10. Pour the mass into sterilized jars, cover with lids, sterilize, roll up.

From ranetki and chokeberry

In autumn, not only the ripening season of apples comes, but also chokeberry or chokeberry berries. This is a very useful berry, rich in acids, iron, magnesium, manganese, fructose. Thanks to the coloring action of the berry, jam with its participation has a beautiful noble shade. According to the recipe, lemon juice is added, which is necessary to neutralize the astringent properties of mountain ash. Required components:

• chokeberry - 500 g;
• apples - 1 kg;
• sugar - 2 cups;
• juice of half a lemon.

Step by step recipe:

1. We wash the apples, cut into slices, removing the core. We wash the berries.
2. We shift the fruits into the pan, cook over moderate heat with the addition of the juice of half a lemon until soft.
3. We grind the resulting mass through a sieve, return to the pan, add sugar and cook until thickened. Throw away the skin.
4. We lay out the jam in sterilized jars, cover with lids and pasteurize. We roll up, after cooling we send it to storage.

Video

Each housewife for jam can select not only beautiful high-quality fruits, but also dented, overripe, damaged ones. But the main rule is that they should be soft and mature. Thick, fragrant jam is perfect for filling buns, pies, pies and other pastries. In addition, the delicacy can serve as an independent dessert for a cup of aromatic tea. If you don’t know how to cook apple jam for the winter at home, we suggest that you familiarize yourself with the videos below, which clearly demonstrate the cooking process.

A store-bought product is significantly inferior in taste and benefits to a homemade product: an abundance of preservatives and sugar kills all the beneficial properties of apples. In addition, a home-cooked delicacy is allowed even with breastfeeding and pregnancy. Therefore, every housewife who wants to pamper her household with a quality delicacy is worth learning the secrets of cooking jam. The cooking process is simple: you need to prepare apples, process them to a puree state, boil and roll them into jars. According to the described method, you can cook apricot, plum, pear jam.

Cooking in the oven

In a slow cooker

In a bread maker