Apple jam liquid. Apple jam slices
There is no need to talk about the popularity of apples in our country once again. There are a great many ways to harvest this fruit for the winter. Apples are pickled, dried, compotes and confiture are cooked from them, marmalade and jams, even frozen. But the most common harvesting option is, of course, jam.
Opening a jar of aromatic apple jam, you can feel the tart and fragrant aromas of summer. It is prepared both for filling buns with pies, and as a delicious independent dessert.
Many housewives are often lost among a large number of different recipes. In this article, you will learn how to cook the most delicious apple jam according to the classic recipe. And lovers of unconventional tastes will like various options with the addition of unusual ingredients.
properties and calories
There are a lot of useful qualities in properly cooked apple jam. A high concentration of vitamins of different groups and a variety of trace elements make it an indispensable product.
First of all, apples are rich in pectin, a substance that helps to remove accumulated harmful cholesterol from the body. In addition to fighting cholesterol, pectin speeds up metabolism in the body, improves peripheral circulation, and has some sorbing properties.
B group vitamins, the presence of vitamins A, E and P, in combination with iron and potassium, helps in the fight against cardiovascular diseases, improves the condition of the skin and hair, has a beneficial effect on muscle tone and nervous system organism.
Apples are a hypoallergenic fruit. This feature allows you to diversify the diet of young children with such a dessert. And if you replace sugar with fructose or honey, then diabetics will also be able to enjoy it.
Apples containing acid can adversely affect the condition of people suffering from diseases gastrointestinal tract. However, given these features, one can choose suitable recipe and for such patients. For people who have hyperacidity stomach, use the fruits of sweet varieties, and for those whose acidity, on the contrary, is lowered, sour apple varieties are used.
Another unique factor is the ability of the apple to normalize stools in both constipation and diarrhea. A bunch of vegetable fibers absorb excess moisture with toxins in the latter; at the same time, they help the movement of solid masses that provoke obstruction.
Nutritionists recommend eating apple jam for dessert, replacing them with sweets and cakes. Do not eat a lot of it, therefore carbohydrates will not exceed the norm. A coarse fiber promotes correct work intestines, which is important when dieting.
calories traditional jam is 265 kcal. But it changes significantly if the sugar included in the recipe is replaced with honey. At the same time, the issue of complex sugars disappears - the main enemy processed into fats.
Selection and preparation of products
The choice of apple variety depends on the recipe and the desired result. First of all, apples should be homemade, and not imported, bought in a store. They are of little use for this purpose.
Late varieties (Antonovka, Semerenko) have a dense texture, do not boil soft, retain a beautiful appearance after heat treatment. They are perfect for making jam slices.
If the hostess decides to cook according to this recipe from soft varieties ( White filling), then the fruits should be taken unripe.
Sour varieties contain more pectin. They make great jelly-like options. For those who like sour taste, it is recommended to use green, not very ripe fruits.
Overripe apples lose their juiciness, become loose and tasteless. Jam from them also does not have high palatability Therefore, it is better not to cook from such fruits.
Separately, it is worth talking about wild, paradise and Chinese apples. They are small, they can be preserved whole, together with the stem and core. This jam has an unusual and refined appearance, surprises with a wide flavor palette.
The process of preparing the product also depends on the selected recipe. General rule is that the apples must be thoroughly washed, you can use a brush, and then dry thoroughly.
When removing the peel, it is worth remembering that a significant proportion of vitamins is lost. Blanching in boiling water for a couple of minutes can be a good alternative. In the same way, it is possible to process hard varieties. The water left after blanching is used to make syrup.
Apples are peeled, cut into pieces of the same size or scroll through a meat grinder. It all depends on the imagination of the hostess and the method of harvesting she has chosen. In some cases, the fruits must be whole, not damaged by the worm. If the task is not aesthetic finished products, then any fruits will do, the main thing is to carefully remove all the damaged parts.
Close attention must be paid to right choice utensils for cooking treats. Both the dimensions of the container and the material from which it is made are important. A good choice would be wide basins and bowls with small sides. The jam in them will warm up evenly. In a deep and narrow bowl, it will have to be stirred more often, which will certainly affect appearance And useful qualities product.
It is better to refuse aluminum and copper basins, since the acid contained in apples enters with these materials into chemical reaction. Jam will become dangerous to eat because of the heavy compounds that have fallen into it. Enamelware is perfect, as well as containers made of of stainless steel. At the present time, housewives often come to the rescue of a multicooker bowl.
Modern technology greatly simplifies culinary process bringing pleasure while cooking.
It is worth taking care of the thorough sterilization of containers for preservation. Banks must be taken with a capacity no more than 500 ml, otherwise in finished product mold may form.
When all the food and utensils are prepared, you can begin the sacrament of preparing an incredibly tasty and healthy dessert.
Recipes
Each hostess will be able to choose a recipe to her liking from a large number of variations. Time-tested classic recipes will appeal to fans of tradition, and unusual combinations products will certainly not leave indifferent lovers of exotic and non-traditional tastes.
"Five Minute"
The crazy pace of life of modern women often leaves no time for winter preparations. In this case, a simple recipe for quick and “live” jam will come to the rescue. A short time heat treatment allows you to save in it maximum amount vitamins and useful substances.
Any apple will work for this recipe. Fruit may be slightly bruised or bruised. These areas need to be thoroughly cleaned. Whether to leave the peel is a personal matter of the hostess. It won't play a big role here.
Prepared fruits must be peeled and chopped. The method of shredding is also not fundamental. It can be slices, cubes; you can grate apples.
For sweet varieties, 600-800 grams of sugar is enough, and for more acidic varieties, from 1 to 1.2 kilograms per 1 kilogram of apples.
The first step is to prepare the syrup. To do this, add 1 cup of water to granulated sugar. Then dissolve the sugar in big fire, constantly stirring the mass. Place prepared apples in a container with boiling syrup and boil for 2-3 minutes. If the jam seems too sugary, then you can add a pinch of citric acid.
After that, set the jam container aside and proceed to sterilize the jars with lids. At the final stage, the jam is boiled again, poured into prepared dishes and sealed with lids.
"Amber"
When preparing this transparent delicacy, you will have to show endurance and patience, since the process is time-consuming and energy-intensive. But the result more than compensates for the time spent.
Apples are only suitable for hard and whole, without wormholes. The finished jam will be transparent, the slices are whole, so the quality of the fruit plays a significant role.
The stronger and greener apples, the more beautiful and transparent the slices will turn out.
They are cut with a width of approximately 1 cm. The sliced \u200b\u200bfruits are laid out in layers in an enameled container, sprinkled with fine sugar. The proportional ratio of sugar to apples in this variant is 1:1.
It is better to leave the covered apples overnight so that they are allowed to enough juice.
Place the finished mass on the fire and bring to a boil. After boiling, the cooking time is only 5 minutes. Then remove the container from the heat, cover with a cotton towel and let it brew until it cools completely. Repeat the procedure 3 times. The ideal scheme is morning-evening-morning.
Pour hot jam immediately to the top into prepared sterile jars and cork with lids. Turn them upside down and wait for them to cool down.
It should be borne in mind that from 0.5 kg of apples a half-liter jar of the finished product is obtained.
"Apple and orange"
This recipe will appeal even to those who, in principle, do not like apple blanks. Jam with orange will turn out saturated bright color with a pleasant aftertaste. Citrus transforms the taste so much that not every sophisticated gourmet will be able to correctly identify all its components.
- 1 kg of apples;
- 0.5 kg of sugar;
- 1 orange weighing 250 grams;
First you need to profile the orange. Thoroughly peel and remove the white subcortical layer that gives bitterness in ready dish. Remove all bones and clear of partitions. Finished fillet cut the orange into small cubes. The process is not difficult, but takes some time.
After that, the stage of preparation of apples begins. Peel the fruits from the peel, core and chop the same cubes of the same size. At the bottom of the basin in which the jam will be prepared, pour 50-100 ml of water. Pour apples, slices of oranges, sprinkle with sugar, mix and put on the stove. After boiling, reduce the fire to a minimum and cook for 30-40 minutes, stirring the mass every 5 minutes.
The jam will be ready when the syrup becomes thick and viscous. The boiling delicacy is packaged in a sterile container and hermetically sealed.
"Rhubarb Jam with Apples"
Sweet winter dessert almost always associated with fruits and berries. But there are also original recipes, for example, from a stalk of rhubarb. Incredibly healthy vegetable, combined with lemon and apples, will provide the body with a colossal dose of vitamins.
When choosing rhubarb stalks, you should know a few secrets:
- the most tender petioles of the plant from May to mid-June. Stems harvested later will be too hard;
- in July, the petioles become overly acidic due to the accumulated oxalic acid;
- For winter preparations young stems about 20 centimeters long are ideal.
1 kg of petioles, remove the coarse top layer, and cut in small pieces. Remove the zest from 1 lemon in a thin layer - this is easy to do with a grater. Chop 300 grams of apples. In an enameled bowl, mix the zest, rhubarb and apples. Add 200 ml of water.
After boiling, boil the mass over low heat for about 20-30 minutes. Then add 1 kilogram of sugar and cook for another 10 minutes until the mixture thickens. Pour the hot jam into a sterilized container and seal.
"Apple Cherry with Almonds"
A classic recipe with a twist. Very easy to prepare. For this delicious dessert you will need:
- 0.5 kg of cherries;
- 0.5 kg of apples,
- 1 kg of sugar;
- juice of 2 lemons;
- 50 grams of almonds.
Separate clean cherries from the pits, sprinkle with sugar and leave for a day to let the juice flow. After 24 hours, add grated peeled apples, lemon juice to the cherry and boil the mass over high heat for 5 minutes after boiling. Fry the almonds in a dry frying pan and add to the jam, pour into prepared containers and cover with lids.
"Apricot jam with pears and apples without sugar"
A great dessert for diabetics, which can also be used as a filling for sweet pies and buns. To prepare it, take:
- 2 kg of apricots;
- 1 kg of apples;
- 1 kg of pears;
- 1 glass of honey.
Peel apples and pears from the peel and core, cut into small pieces. Separate the apricots from the pits. Dilute honey with a small amount warm water. Mix all the ingredients and put the container on small fire. Bring the mixture to a boil, remove from heat and let cool completely.
Repeat the procedure several times until the jam thickens. Pour into sterile jars and seal tightly.
"Apple jam with chokeberry"
Jam made from chokeberry alone has a rather specific tart taste. In combination with apples, softness in taste appears, rich pleasant aroma. The bitterness of the mountain ash is perfectly leveled by the sweet varieties of the apple tree.
- 1 kg of chokeberry;
- 900 gr of sweet apples;
- 2 kg of sugar;
- zest of one orange;
- 250 ml of water.
On preparatory stage sorted and washed chokeberry chop with a blender. Grate the zest of the orange fine grater. Peel the apples from the seed box and peel. Cut into medium sized wedges.
Combine all the ingredients, add water, mix thoroughly and cook over low heat until thickened. Pour hot jam into jars and seal.
"Apple with Cinnamon"
Apples with cinnamon - classic combination in many desserts. It will not be difficult to prepare such jam even for those who have never been engaged in preparations.
- 2 kg of apples;
- 1 kg of white sugar;
- 100 gr brown cane sugar;
- 1 st. a spoonful of lemon zest;
- 250 ml of water;
- 1 stick of cinnamon.
Cut the peeled apples into small cubes. Grind the cinnamon with a blender, grate the lemon zest on a fine grater.
Combine the apples in an enamel bowl, lemon peel, chopped cinnamon and sprinkle with white sugar. Boil the mass for 30 minutes, stirring regularly with a wooden spoon. Add cane sugar mix well and continue cooking. The finished jam will acquire a pleasant caramel color and thick consistency. Pack hot jam in a sterilized container.
"Melon and Apple Jam"
The fragrant summer aroma of this inimitable delicacy will bring many pleasant moments. winter evening. It will not leave anyone indifferent. Having tasted a spoon this jam It's impossible not to fall in love with him.
- 0.5 kg of apples;
- 1.5 kg of melon;
- 0.5 kg of sugar;
- 1 tsp lemon zest.
Peel the melon, cut it in half and remove the fiber with seeds with a tablespoon. Grind it in a blender or pass through a meat grinder. Cut peeled apples into small cubes.
Bring the crushed melon combined with sugar to a boil over medium heat, stirring occasionally with a spoon. Boil the mass to the consistency of honey. Add apple slices, lemon zest and mix gently. After re-boiling boil for another 5 minutes and pour into a sterilized container.
"Apple-lingonberry"
There are legends about the beneficial properties of lingonberries. And the symbiosis of apples with lingonberries can become a winter medicine that will help in the fight against vitamin deficiency, colds and general weakness of the body. Ingredients:
- 1 kg of sour apples;
- 1 kg cranberries;
- 2.5 kg of sugar;
- 2 glasses of water.
Rinse cranberries thoroughly under running water. Sort out, get rid of small debris. Pour boiling water for a few minutes, then discard the berries in a colander. Thanks to such manipulations, lingonberries will lose excessive bitterness. Cut apples into cubes.
Pour water into the prepared container, add sugar, put the future syrup to boil over medium heat. Add lingonberries and apples to the boiling liquid and let it boil again. Then reduce the heat to a minimum and cook for about half an hour. Pour the thickened hot treat into jars and seal tightly with lids.
"Apple-Banana"
Even from this exotic fruit like a banana, you can easily make a great jam. bananas in pure form have too much sugary taste, and apples perfectly balance it with a slight sourness.
- 2 kg of apples;
- 1 kg of bananas;
- 700 gr sugar;
- 100 ml of water.
Pour the peeled and chopped apples with water and put on the fire to cook until soft. While the apples are cooking, peel and cut the bananas. Once the apples are ready, add granulated sugar with bananas. Boil for a short time until the sugar dissolves, and then grind the ingredients with a blender. Ready puree boil for about 20 minutes more and arrange in jars.
"Paradise Apples"
Among the abundance of recipes, jam from paradise apples. Small candied fruits will not only complement winter tea, but will become beautiful decoration cakes and pastries.
- 1 kg of apples;
- 1 kg of sugar;
- 1 cinnamon stick;
- 250 ml of water.
- Carefully observe the proportions of sugar, which is a preservative. By reducing its amount, you risk getting fermented jam, and its excess will kill the apple flavor.
- If mold forms on the surface of the jam, then it can be carefully removed and the product itself boiled. For storage, it is no longer suitable, but for the filling it will do.
- Do not rush to throw away the candied jam. If it is heated in a saucepan with hot water, then the dessert will take on its original form.
- Pick apples dry, not in rainy weather. Otherwise, fruits that have absorbed moisture will make the food watery.
- Stir the jam with a long-handled wooden spoon. Wood is a natural material that does not interact with products and does not change them. taste characteristics. Such jam will not oxidize, which is possible after contact with a metal spoon. The long handle will help you not get burned when handling.
- Turn rolled jars upside down until completely cool. It is better to store them in the dark cool place, thus, safety increases at times.
There are a number of subtleties in the sterilization of containers. To begin with, the jars must be thoroughly washed and checked for chips and cracks, and then proceed directly to the sterilization process itself.
- In the microwave. Very fast and convenient way disinfection. Pour clean filtered water into the jars, it will be enough if it covers the bottom by 2 cm. Set the microwave power to 800 W and turn it on for 3-5 minutes. During boiling, steam will be released, which will disinfect the glass containers.
- In the oven. The method is also very simple, although it takes a little more time. Put the washed jars wet in the oven. Bake them at a temperature of 160 degrees until completely dry.
- For a couple. The oldest and proven method. Draw water into a saucepan, place a metal sieve on it, and on the sieve - jars upside down. Sterilization will take about 15 minutes.
About how to cook unusual jam "Apple masterpiece"See the next video.
Homemade apple jam is prepared according to the most different recipes. At home, for the winter it is boiled in slices, amber and transparent, and some prefer simple five-minute jam or thick with cinnamon or plums, others make jam from paradise apples right with tails, entirely ... and this is not all of its varieties. There is nothing surprising in such a variety of recipes, because from time immemorial, the apple has been given a special significant place: poets endowed it with mythical qualities, artists painted still lifes, and even modern perfumers and designers are inspired by the perfect beauty of this fruit. However, we love apples for their wonderful aroma and different shades of taste that we want to keep for a long time. Apple jam prepared for the future retains its taste and vitamins for a long time. We offer the most interesting recipes apple jam, and step-by-step photos will help you easily prepare a treat at home!
The best recipes with photos
The last notes
I bring to your court a simple recipe for making at home a very beautiful and, undoubtedly, delicious jam from heavenly apples. It is not only tasty, but also cooked from the whole fruit and even with tails looks charming in a jar, and laid out in a vase.
Apple jam for the winter can be prepared by yourself different ways. This and five minutes without special trouble, and compound jam with unusual ingredients, and just a blank for pies. In any case, the principle of preparing apples in almost any recipe is the same. Wash the apples thoroughly, cut into 6-8 pieces and remove the core with seeds. The peel, if it is tough, is better to remove, although this will deprive your jam of a tangible dose of vitamins. Especially if you are making a "quick" jam. To soften the skin and especially hard apples it is better to blanch the fruits in boiling water for 3-5 minutes, and then cool in cold water. The water in which the apples have been blanched is good for making syrup. For simplicity and speed, a wonderful device was invented, with the help of which an apple is cut into 8 parts in one step and the core is immediately removed. Let's try to make apple jam, and in winter we will enjoy a wonderful aroma and taste.
Ingredients:
1 kg of peeled apples,
1 kg of sugar
1 stack water,
3 g citric acid.
Cooking:
Peeled apples cut into slices and put in salted or acidified water so as not to darken. Make syrup from water and sugar. Throw the apples on a sieve, dip in boiling syrup, shake the basin so that all the apples are covered with syrup, and leave for 5-6 hours. Then put the bowl of jam on the fire and bring to a boil. Remove from heat again and leave for 5-6 hours. Repeat again. If the jam is too sweet, add citric acid.
Antonovka jam
Pour the peeled apple slices in layers with sugar and leave for 6-8 hours (or overnight). Then put a bowl of jam on the fire, pour in water at the rate of 1 stack per 1 kg of apples, bring to a boil and boil for 5 minutes. Remove from heat and let stand 10-12 hours. Then cook the jam until done.
Ingredients:
1 kg of apples
1.2 kg of sugar,
2 stack water.
Cooking:
Cut the stalks off the ranetki or chinese by about ⅔. Prick each apple in several places, blanch in boiling water for 2-3 minutes, then cool in ice water. Dip apples into boiling syrup, bring to a boil and remove from heat. Repeat 2-3 more times, letting the jam stand for 10-12 hours.
Ingredients:
1 kg of paradise apples,
1.5 kg of sugar,
1 stack water.
Cooking:
Cut the apple stalks shortly, prick the fruit with a wooden toothpick and blanch in boiling water for 3-4 minutes. Cool down in cold water. Use the water in which the apples have been blanched to make the syrup. Dip apples into boiling syrup, bring to a boil and let stand for several hours. Then put on fire and cook the jam until the apples become translucent. Soak the finished jam in a cool place for a day, then transfer to prepared jars and roll up.
Ingredients:
3 kg apples,
2 cups of sugar.
Cooking:
Pour the apples cut into slices with sugar, shaking the basin so that the apples are evenly covered with sugar, and leave for 1-2 days in a cool place (not in the refrigerator). During this time, stir the apples several times. Put on fire, bring to a boil, reduce heat and simmer for 7-10 minutes. Arrange hot in sterilized jars, roll up.
Ingredients:
3-4 kg of apples,
1 - 1.5 sugars,
1 sachet vanilla sugar or 1 vanilla pod
cinnamon, citric acid - to taste.
Cooking:
Put the apple slices in a heavy-bottomed saucepan, sprinkling with sugar. Leave overnight. The next morning, put the pan on the fire and cook for about 20 minutes. Then remove from heat and let cool. Repeat 2 more times. At the end of cooking, add cinnamon, vanilla and citric acid, place hot in sterilized jars and roll up.
Ingredients:
1 kg of apples
1 kg of oranges
2 kg sugar
1 stack water.
Cooking:
Cut apples into slices and remove seeds. Peel oranges and cut into slices. Make syrup from sugar and water by boiling it for 10 minutes. Put fruit in boiling syrup, bring to a boil three times and cool. Pour the jam into sterilized dry jars and roll up.
Ingredients:
1 kg of apples
2 oranges
1 kg of sugar
1 stack water,
cinnamon - to taste.
Cooking:
Cut the oranges together with the peel into quarters, pour boiling water (1 cup) and cook until the peel softens. Then add sugar and boil the syrup. Cut the peeled apples into slices, remove the seeds and blanch in boiling water for 5 minutes. Put the apples into the boiling syrup with oranges and simmer until the apples are ready. At the end of cooking, add cinnamon to taste. Roll up.
Ingredients:
2 kg apples,
2 lemons
750-850 g of sugar,
1 tsp citric acid,
water.
Cooking:
Cut the peeled and seeded apples into slices, cut the lemons into semicircles along with the peel. Pour fruit not big amount water and put to boil medium fire until ready. When fruit is soft, add sugar, increase heat and cook until thick, stirring constantly. Shortly before the end of cooking, add citric acid. Arrange the finished jam in sterilized jars, roll up.
Ingredients:
2 kg apples,
700 g sugar
1 stack water,
1 tbsp ground cinnamon.
Cooking:
Pour the prepared apples with sugar and leave for 6 hours. After that, put the bowl with apples on the fire and bring to a boil. Add cinnamon, boil for another 5 minutes and pour into jars. Roll up.
Ingredients:
1.5 kg of apples,
1 stack blackcurrant berries,
1 stack dried fruits (raisins, dried apricots or prunes),
2 kg sugar
1 stack water,
1 lemon.
Cooking:
Cut the apples into slices and remove the seeds, rinse the dried fruits thoroughly with hot water and dry, cut the lemon into slices. Prepare a syrup of sugar and water, boil it and dip all the ingredients into it. Cook from the moment of boiling for 30 minutes, pour hot into jars, roll up.
Ingredients:
1 kg of apples
1 kg of sugar
400 ml of water
zest from 1 lemon
some vanilla.
Cooking:
Boil the syrup from sugar and water, boil it to thick drops (when a drop of syrup does not spread on a plate). Peel apples, remove seeds and cut into cubes or slices. Drop the apples into the syrup and simmer for 30 minutes, being careful not to overcook the apples. Remove the zest from the lemon and add along with a pinch of vanilla to the jam. Pour the finished jam into jars and roll up.
Harvesting apples for the winter. Cut the peeled and seeded apples into small pieces and put to stew under the lid. Pour a little water into the bottom of the dish so that the apples do not burn. When the apples soften, add sugar to taste, mix and let it boil for about 5 minutes. Quickly pack the hot mass in sterilized jars, roll up.
Ingredients:
1 kg of peeled apples,
150-200 g of sugar.
Cooking:
Cut the apples into pieces and sprinkle with sugar. Leave for an hour, stirring occasionally. After the appearance of juice, put a bowl of jam on low heat, bring to a boil, stirring constantly, and place in sterilized jars. Roll up.
Ingredients:
3 kg apples,
2 stack Sahara.
Cooking:
Grate peeled apples coarse grater(or using a food processor - it's faster). Moisten the bottom of the bowl for cooking jam with water, lay out the apple mass and sprinkle with sugar. Put on fire, bring to a boil over low heat, stirring. Boil for 5-7 minutes. Pour quickly into sterilized jars and roll up immediately. Turn over, wrap.
Five-minute jam from apples with oranges
Ingredients:
1 kg prepared apples
1 kg of sugar
1 orange.
Cooking:
Pass the orange through a meat grinder along with the peel (after removing the seeds). Cut apples into cubes. Put the fruits in a container for cooking jam, sprinkle with sugar and mix. Bring to a boil over low heat, stirring occasionally, boil for 5 minutes and immediately place in sterilized jars. Roll up, turn over, wrap up.
Ingredients:
1 kg prepared apples
150-200 g of sugar.
Cooking:
Sprinkle the apples with sugar and put the bowl in the oven with medium heat. Stir the jam occasionally. When the sugar is completely dissolved and the apples become translucent, spread the jam in sterilized jars and roll up.
Apples without sugar
Grind apples without peel and seeds in a meat grinder or with a blender into a homogeneous mass. Put in a bowl and cook until thickened. In order for the apple mass not to burn during the cooking process, make water bath and cook the workpiece on it. When the apple mass is boiled down enough, put it in sterilized jars, cover with lids and set to sterilize for 10-15 minutes from the moment the water boils. Roll up.
Ingredients:
3 kg sweet and sour apples,
2 stack Sahara.
Cooking:
Peeled apples, cut into slices, put in a bowl or pan and sprinkle with sugar. Leave overnight. In the morning, put a bowl of jam on medium heat and bring to a boil, stirring constantly. Boil for 5 minutes after boiling and immediately place in sterilized jars. Roll up.
Good luck preparing!
Larisa Shuftaykina
Apples are one of the most delicious and common fruits on the Russian table. Jam, marmalade, compote are made from it, apples are frozen, dried, and even pickled. But the main delicacy is, of course, jam. Apple jam is rich, sweet, tasty and appetizing. In winter it gives tart taste and summer scent. Jam can be used as a separate dessert, can be used as a filling for pies and buns, pancakes, pancakes and casseroles are served with jam. Rolling up at least a few jars of apple jam for the winter is the duty of any good housewife. But what are the benefits of apple brew? Are vitamins preserved after heat treatment? Let's try to understand everything in order.
Benefits of apple jam
Apples are incredibly tasty and useful fruit, which saturates the body with a palette of vitamins and minerals. In order for the fruit to retain all its beneficial properties, it must be cooked correctly. Keep the apple mass on fire for no longer than five minutes so that the microbes die, and prolonged exposure high temperatures did not affect the usefulness of the product. In this case, apple jam will be no less useful than fresh fruits. How does an apple affect the human body?
- Apples improve the functioning of the respiratory system. It has been shown that people with asthma had fewer attacks if they regularly drank apple juice.
- Apple perfectly strengthen bones, making them less loose and brittle. This is especially true for women after pregnancy and during menopause.
- This fruit normalizes stools, improves digestion. Interestingly, an apple can help with both constipation and diarrhea. A large number of vegetable fibers help to push through hard stools for constipation. But with diarrhea, these fibers absorb excess moisture and toxins that provoked loose stools.
- Scientists have conducted an experiment. One group of rats was regularly given apples, but the second group was less fortunate - in their diet this fruit did not have. Studies have amazed even scientists - regular consumption of apples reduces the risk of developing certain types of cancer by almost a third. More specifically, the risk of developing breast, colon and liver cancer.
- Apples improve memory, increase efficiency, activate brain activity. Regular consumption of apples reduces the risk of developing Alzheimer's disease.
- Green apples help lower cholesterol levels in the body, normalize work of cardio-vascular system reduce the risk of ischemia.
- Apples are good for diabetes They lower blood sugar levels. To make the jam safe for diabetics, instead of sugar, fructose or sorbitol should be added to it.
- This fruit perfectly cleanses the liver, has a positive effect on dental health. In addition, apples are quite low in calories, so they are part of many weight loss diets.
This traditional recipe apple jam, which will not only delight you with a deep taste, but also retain all the benefits of a fruit delicacy.
- For jam, not only strong and whole apples are suitable, but also wormy, and even impacted fruits. The main thing is to cut off all damaged areas.
- Wash the apples and wipe with a dry cloth. Whether to leave the peel is a matter of taste for every housewife. Most recipes involve peeling the fruit, but sometimes soft apples do not clean so that they do not fall apart during the cooking process.
- Apples, cut into slices or grated (as you like), are placed in an enamel bowl and sprinkled with sugar. If the apples are sweet, 800 grams of sugar per kilogram of apples is enough. If sweet and sour, then the proportions should be equal. If the variety of apples is sour, then there should be more sugar, about 1.1-1.2 kg per kilogram of fruit.
- Sprinkle apples with sugar and leave for a while. At least 4-5 hours should pass, ideally apples should let juice in until morning. In the morning next day put the dishes on the fire and bring the mass to a boil. Apples should boil for no more than five minutes, otherwise they will lose their beneficial properties. After 5 minutes of boiling, turn off the heat and let the jam cool and infuse. So you need to repeat 2-3 times.
- In the process, do not forget to prepare jars. Jam is often closed in small jars so that it is convenient to eat quickly in winter. Jars should be thoroughly rinsed. You can sterilize jars in the oven, in boiling water or steam. Boil the lids in a small saucepan for at least five minutes.
- IN last time bring the apple jam to a boil and pour into jars, roll up the lids. Turn the jars over and let them cool completely.
This classic recipe preparation of natural and healthy apple jam.
Apple jam slices
If some prefer soft and boiled jam, then others like more decorated fruit slices in syrup. Cooking such a delicacy is not difficult, you just need to know some subtleties.
Cut the peeled apple into slices of at least 3 cm. Then dilute a teaspoon in five liters of water baking soda. Soak the apple slices in this solution so that the slices remain strong and elastic until the end of cooking. Hold the apples soda solution 5 minutes, and then drain the apples in a colander. Such a trick will allow you not only to keep the apple slices intact, but also will not change the color of the future jam. The apple after cooking will not darken, but will remain transparent amber.
Next, cook the apples, as in previous recipe. Sprinkle fruit with sugar, leave for several hours. Then bring apple jam to a boil, let cool. Heat the jam 2-3 times. At the end, you can finish off a handful of mountain ash, currants, dark grapes. This will give the syrup a gentle pink shade, despite the fact that apples that have become caramel will remain light. The unusual color of the jam will look beautiful and appetizing. At the end, let the jam boil for about 15 minutes so that all the ingredients grab, and then roll the dessert into jars, as usual.
This recipe was very popular a few decades ago when there was a shortage of granulated sugar. In those days, sugar was successfully replaced with honey. From this apple jam became incredibly fragrant and rich.
Most popular recipe It's applesauce with honey. For him, apples were peeled and placed in clay pot. Then the fruit had to be baked and rubbed through a sieve. Two glasses of this puree should be mixed with 300 grams of natural flower honey. The mass must be cooked on low heat. Do not let the honey and apples boil - the delicacy will become useless. Ideally, the mixture should languish in a Russian stove, but conventional oven. When the mass thickens, it can be tasted or canned. The resulting golden treat will certainly please your loved ones.
Very popular honey jam with cranberries, apples and nuts. One kilogram of cranberries needs to be sorted out and poured with a glass of water. Cook over low heat until the berries are soft. Then the mass must be rubbed through a sieve, mix the syrup with honey, peeled walnuts And apple slices. Cook over low heat for about an hour. All components of this jam complement each other and the result is an incredibly tasty and rich delicacy.
Apple jam with lemon
Lemon will give the traditional taste of apple jam a subtle citrus aroma and light sourness. For a kilogram of apples, you need a large lemon. We wash the apples, peel them from the core and peel, cut into slices. Lemon should be washed and grated on a fine grater, removing all the seeds. Pour the lemon pulp with a glass of water and cook over low heat for about an hour. Then add a kilogram of sugar to the mass and wait until it is completely dissolved. Then add the apple slices to the syrup. You do not need to immediately boil the jam, leave the container for several hours, stirring its contents regularly. This is done so that the apple absorbs the fragrant citrus taste and aroma. After a few hours, the jam can be boiled and rolled into jars.
Below are tips that reflect all the subtleties of making apple jam.
- Instead of sugar, you can add honey to any jam. In this case, honey can be added a little less, since it is usually sweeter than sugar.
- It is very important to observe the proportions of sugar, because it is a preservative. If you add less sugar, the jam will not stand for a long time - it will deteriorate and ferment. If you add more - apple flavor you won't feel. To make the jam more dietary, you need to add less sugar to it, but you need to store it in the freezer, in plastic bottle and defrost only once. Believe me, in winter this jam will delight you. summer scent, taste and naturalness.
- Sometimes after opening the jar, mold may appear on the surface. Do not rush to throw away blanks. Upper layer you can carefully remove, and boil the remaining jam. It will not be stored for a long time, but it will fit perfectly for pies and buns.
- Candied jam? No problem! Heat it in a container of hot water until the mass is homogeneous.
- How to check if the jam is ready? Apple jam is well cooked if all the slices lie on the bottom, and do not float on the surface.
- Jam should be stirred very carefully so as not to damage the precious slices and turn the treat into porridge.
- In Rus', it was believed that for jam, apples should be collected only after the Apple Savior. At this time, apples were carried to the church and illuminated. From such fruits, not only tasty, but also healing jam was obtained.
- Jam apples should not be picked in or after rain. At such a time, the fruit absorbs a lot of moisture and the jam will turn out to be watery.
- When preserving, you need to pour the jam to the very edges of the jar. The more air in the container, the more likely it is that germs or bacteria will get inside.
These simple tips will help you make not just jam from apples, but a real dessert delicacy, which is not a shame to put even in front of the most important guests.
Store jars of apple jam in a dark, cool and dry place. Do not forget to sign the conservation so that you know the date of the spins. Apple jam can be stored for several years, provided that it contains no less sugar than apples. Although it should not be exaggerated, the jam prepared according to our recipes will not survive until the next season - it is so tasty, rich and fragrant. Prepare apple jam to enjoy the taste of summer on cold winter evenings.
Video: apple jam
Apple jam is one of the most popular jams. It has a pleasant apple aroma, the apples themselves become transparent during cooking and acquire an amber color. Various spices can also be added to such a jam, for example, cinnamon, cloves, saffron or ginger. It also turns out delicious combination apples with oranges and lemon or with their zest. I will write 7 recipes at once today various jams from apples. And you write in the comments which recipe you liked the most.
Do you know the difference between jam, jam and marmalade? The jam should contain whole pieces of fruit or whole berries in clear syrup. Therefore, the jam is boiled for a short time, often in several stages, in order to maintain its shape. Jam is also cooked from pieces, but they are not preserved whole. That is, small pieces of fruit will be found in the jam. And jam is made from fruit puree. It should be uniform and thick.
In this article I will write how to cook apple jam so that whole slices remain in it. I will also tell you the secrets of making thick apple jam.
Apple jam cannot be cooked in enamelware because the jam will stick and burn. Also, from any jam, be sure to remove the foam during cooking. If this is not done, the jam may ferment during storage.
Apple jam should be poured hot into sterilized jars. Banks can be sterilized over steam. For example, fill a wide saucepan with water, put a grate on it. Put on the grate clean jars, washed with a new sponge with soda, upside down. Steam the jars for 15 minutes until the glass becomes clear. Also, jars can be sterilized in the oven for 15 minutes at a temperature of 140-150 degrees. But you need to put banks in cold oven so they don't burst. Boil lids for 5 minutes.
Banks that are no more than 5 years old are suitable for conservation. See the year of issue on the bottom of the can.
With jam slices you need to tinker more than with jam. It is because of the fact that a lot of time will be spent on cutting fruit. But on the other hand, in the jam, where whole pieces are preserved, there will be more useful substances that were in fresh fruits. In good apple jam, fruit slices and syrup should be transparent, beautiful amber color. In addition to treats for tea, such a delicacy can be used as a filling for pies and other pastries.
Ingredients (net weight):
- pumpkin - 500 gr.
- apples - 500 gr.
- sugar - 1 kg
- citric acid - 0.5 tsp or lemon juice - 1 tbsp. (for soaking)
Cooking method:
1. Make acidic water by dissolving half a teaspoon of citric acid in a liter of water. Acid can be replaced with natural lemon juice. washed apples cut into cubes or strips and put in prepared sour water. Thus, the fruit will not darken and the jam will be a beautiful color.
2. Cut the pumpkin into cubes. Drain the apples and add the fruit to the pumpkin. Pour in sugar, mix and leave for 1-2 hours to make juice.
3.Now you can start making jam. Put it on the stove, bring to a boil and cook for 20 minutes, stirring occasionally. Set aside the jam from the heat and let it brew for several hours, maybe a day. The next day, put the jam to cook a second time. After boiling, cook again for 20 minutes and immediately spread hot in sterilized jars and roll up.
This jam can be closed and nylon lids. In this case, you can store it for no more than 2 months.
4. It is not necessary to wrap the jam with a blanket, just let it cool when room temperature. It turns out tasty and bright!
Whole apple clear jam
Before that, I wrote recipes for apple jam with slices. But you can make jam from whole apples. At the same time, do not use paradise (small) apples, but ordinary ones. This jam will look unusual on a plate. Although the apples will be whole, but soft. Therefore, eating them is not difficult. Of course, such jam is not suitable for filling in pastries, but it will be just right for tea.
In the same way, you can cook jam by cutting apples into slices.
Ingredients:
- green apples - 2 kg
- sugar - 2 kg
How to cook apple jam:
1. Apples take hard, but ripe. Wash them and remove the core. It is convenient to use a special kitchen device for apples. Put the apples in a saucepan and sprinkle them with sugar. Leave in this form overnight or for 12 hours so that the apples release juice.
2. If the apples are not juicy and there is little juice for 12 hours, add 100 ml of water so that the apples do not burn during cooking.
3. Put the jam on to boil slow fire. Gradually, the sugar will dissolve, the apples will give more more juice. Bring the syrup to a boil and turn off the heat. While the jam is simmering, turn the apples over from time to time. The side that will be in the syrup will cook faster. Therefore, fruits must be turned over. When heated, the apples will change color, become golden.
4. After boiling, cover the jam with a plate and put oppression, weighing about 1-1.5 kg. Oppression is needed so that all the apples are immersed in syrup, and not floating on top. Now take the pan off the heat and let the jam cool completely.
5. Put the apples to boil a second time. In the same way, bring the syrup to a boil over low heat. Remove foam. Boil for 2-3 minutes and remove from heat. Put the pressure on and let it cool down again.
6. For the third time, cook the jam after boiling for 10-12 minutes. Spread hot in sterile jars, pouring apples with syrup. Roll up the lids and let the preservation cool. It turns out very beautiful and delicious jam from apples. The syrup will be quite thick, so it is not necessary to cook the jam for too long, reducing it.
Jam with apples and oranges
This is very delicious jam, homogeneous in structure, with an orange flavor. For him, it is necessary to take only green sour apples, such as Semerenko.
Ingredients (unpeeled fruit weight):
- Semerenko apples - 1 kg
- oranges - 1 kg
- lemon - 0.5 pcs.
- sugar - 800 gr.
- cinnamon stick - 1 pc.
Jam from apples and oranges - how to cook:
1. Wash, peel, cut the apples into 4 parts, cut out the core. Cut the apples into arbitrary medium pieces. Slicing does not matter, as the jam will be crushed a little later.
2. Wash a lemon and one orange well with a brush. From an orange and half a lemon, grate the zest on a fine grater. It is important to wash only the top bright layer, do not reach the white layer of the fruit (the white part of the peel will be bitter). Squeeze the juice from half a lemon into the apples and stir. sour juice will help keep the color. Lemon seeds should not get into the jam.
3. You can optionally add 1 teaspoon of Imereti saffron to the zest of lemon and orange, if one is available. Saffron will add color to the jam, but you can do without it. Pour the zest over the apples.
4. Peel all oranges, removing all white residue. Cut the pulp into pieces and put in apples. Sprinkle everything with sugar and mix. Leave the fruit in the sugar for a few hours to release the juice. When the juice appears, you can start making jam.
5. Bring the jam to a boil and cook for 3-4 minutes, stirring occasionally. Turn off the heat and leave to cool completely. Next, put the jam on the boil for the second time. Bring to a boil again and simmer for 3 minutes. Let cool.
6. Grind the cooled jam with a blender. It is acceptable that small pieces of fruit remain in the jam. Put the jam to cook already crushed. Add a cinnamon stick to the puree, which will give a special flavor. Bring the mixture to a boil over low heat, stirring, and cook for another 5 minutes. Take out the cinnamon stick, it has already given up its smell.
7. Pour hot jam into sterilized jars and roll up. Such a delicacy will smell very tasty of orange and cinnamon. Happy tea drinking!
Apple jam with ginger in the microwave - a simple recipe
Ginger is added to this jam, which makes the taste of the usual jam not quite ordinary. This jam is cooked in the microwave.
Ingredients:
- apples - 500 gr.
- sugar - 500 gr.
- fresh ginger root - 20 gr.
- cinnamon - 10 gr.
- citric acid - 3 gr.
How to cook apple jam with ginger:
1. Wash apples and peel. In this recipe, the peel is not used, you can cook compote from it. Cut apples into small cubes or thin slices. Weigh it already cut and take the same amount of sugar.
2. Peel and cut the ginger finely and thinly. You can first cut it into thin slices with a vegetable peeler, and then chop them even more.
3. Add ginger to apples, sprinkle everything with sugar and mix.
4.Put the apples in sugar in the microwave for 9 minutes. Set the power to 700 watts. You do not need to set the maximum power so that the jam does not boil too much and splash. Take out the jam after the allotted time. The sugar should dissolve and the apples will float in the syrup.
5. Add cinnamon to the jam, mix. And put in the microwave for another 9 minutes. IN ready jam add citric acid, stir, microwave for another 30 seconds. After that, the jam must be poured into sterilized jars and rolled up. That's all.
Different varieties of apples can be boiled different time. Look at your apples - they should become transparent.
Thick apple jam - cooking secrets
There are some mistakes that housewives make in making jam. Because of these errors, jam can burn, not be thick enough. I'll tell you how to cook delicious and thick jam from apples.
For jam it is important to choose matching apples. Take sour varieties (they have more pectin, which means that the jam will thicken faster) - Antonovka, Semerenko, Granny Smith, Gloucester. If there are only sweet apples, you will need to add something with a lot of pectin to them - quince, peaches, plums, citrus zest, pumpkin.
Ingredients:
- green sour apples - 2 kg
- sugar - 1.2 kg
- water - 300 ml
- lemon juice - 4 tablespoons
Cooking method:
1. Wash apples and peel. Do not throw away the skins, they will still come in handy. It is in the peel that there is twice as much pectin as in the pulp of an apple. Therefore, these cleanings will be boiled together with jam so that it thickens faster. Put the skins in cheesecloth and tie in a knot, leaving long tails of cheesecloth. For these ends, then you will get the peel from the pan.
2. Cut the peeled apples into 4 parts and cut out the core. Weigh the peeled apples. For 1 kg of peeled apples, take 150 ml of water. Pour water into a stainless steel saucepan. Put the apple peels in the water at the bottom, pour the quarters of apples on top.
3. Put a saucepan on high heat and bring to a boil under a closed lid. After boiling, make medium heat and cook apples for 15-20 minutes.
Do not fill the pot more than 3/4 full. Otherwise, the foam will climb through the top.
4. Check the apples with a skewer - they should be soft. If this is the case, remove the cheesecloth with cleanings and wring out its pan. No more skins needed. Cooked apples need to be mashed. First, put them on a sieve to drain excess liquid. It does not need to be added to jam. Next, grind the apple slices through a sieve or use an immersion blender.
5. Add sugar and lemon juice to applesauce. For perfect jam 600 grams of sugar is taken per 1 kg of peeled apples. Such an amount will help the jam stand for a long time and not ferment, but at the same time, the jam will not be cloying. Lemon juice keep the apples from getting too dark. Mix the puree with sugar and juice.
6. To make the jam thick, it can be boiled over low heat. But this will take a very long time. To cut the time in half, the jam needs to be baked! To do this, preheat the oven to 200 degrees. Pour applesauce with sugar on a baking sheet and smooth the layer. The layer thickness should be no more than 3 cm. The thinner, the faster the liquid will evaporate. The baking sheet does not need to be covered with anything and lubricated.
7. When you put the jam in an oven preheated to 200 degrees, reduce the heat to 150 degrees and bake it for 1 hour. Meanwhile, sterilize jars and lids.
8. Check the readiness of jam. It should decrease in volume by about half. Put some jam on a saucer and turn over. If it doesn't fall (like ), then it's done.
9. Hot jam must be quickly decomposed into hot sterilized jars. Over the steam, the jars are sterilized for about 15 minutes, until transparent. Therefore, 15 minutes before the jam is ready, put the jars for sterilization, 5 minutes before the readiness - boil the lids. Jam should be put on the “marusin belt” - this is the place of the can, where it begins to narrow (shoulders).
Do not forget to rinse the ladle in boiling water with which you will pour the jam.
10. So that the jam does not get moldy, pour sugar on top. The layer of sugar should be about 5-10 mm. This is the so-called sugar castle or sugar cork. The condensate from the lid will fall not on the jam, but on the sugar. And immediately roll up hot lid, which you need to get out of boiling water and shake off all the water. Turn the jar over and check if the lid is tight, if there is any leakage.
11. This jam is ready. After cooling, store it in a dark, dry place where it can be stored for up to 3 years. When the jam stands for a while, it will become even thicker, almost like marmalade. Use it as a filling for bagels, pies and just for tea.
I think from these 7 recipes you will be able to choose a recipe that will become a favorite in your family. See the recipes for other jams in the section.
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