Apple jam recipe for the winter quickly. From apple pomace after juice cooker

Jam is a sweet fruit or berry treat with a jelly-like consistency. It is prepared mainly from fruits with a high content of pectin - a natural thickener that provides the workpiece with a characteristic texture. Apples are perfect for making jam.

What to cook from

More pectin is found in strong, ripe or even slightly unripe fruits. It is these apples that you should choose to create a blank. Overripe fruits with loose pulp can be used to make marmalade, but not jam. Apples are only good fresh. Among the most suitable varieties, sweet and sour varieties are noted:

• "White filling";
• "Pear";
• "Antonovka";
• "Slav";
• "Ranetki";
• Simirenko.

To implement the basic recipe, in addition to apples, only sugar is required. Some sources recommend taking brown, cane, but the use of traditional white will not affect the taste of the delicacy. True, brown sugar will give the workpiece a beautiful caramel shade.

Other fruits, berries and even vegetables, as well as various spices, can be added to the jam as additional ingredients.

Jam with pieces of fruit is considered by some sources to be a heterogeneous (heterogeneous) variety of delicacy, while others are called confiture.

Jam is often prepared in a basin: such a vessel ensures uniform heating of the product. But a cauldron, a saucepan made of stainless steel or with a ceramic coating will also fit: the jam will stick and burn to the bottom of the enameled container. Four subtleties of cooking goodies.

1. The amount of sugar. The classic ratio of sugar and apples when making jam is 1:1. Sugar can be taken more or a little less, but you should not greatly reduce the amount of the sweet ingredient: the workpiece can quickly deteriorate.
2. Technology. Jam is prepared in several approaches, this is required in order to maintain the shape of berries and fruits, and when making jam, it is important to achieve uniformity, so the product is cooked at a time.
3. Cooking duration. Depending on the recipe, the composition can be prepared from 20-30 to 40-60 minutes. Digestion of the product adversely affects the color, texture and taste. It is impossible to make a delicacy without boiling: only heat treatment will help to achieve the characteristic consistency of jam.
4. Laying. To save for the winter, the hot billet is placed in sterilized jars to the very brim: the less air there is in the container, the longer the jam will be stored. To protect the product from mold, you need to cover the delicacy with a circle of wax paper before seaming.

To check the readiness of the product, you need to drop a small amount of it on a saucer and after one or two minutes tilt the plate: if the jam, having thickened in the air, does not drip, you can finish cooking.

Apple jam for the winter: 10 options

Rinse the apples, remove the stalks and core. If the skin of the fruit is thin, it can be left on; this will not affect the appearance and taste of the jam. It is recommended to cut off the thick skin. Chop fruits into small cubes or process with a coarse grater. You can make apple jam by passing the main ingredient through a meat grinder. The smaller the fruit is cut, the faster the delicacy will cook.

Traditional

Peculiarities. A simple recipe for apple jam is a lifesaver for busy housewives who want to quickly preserve a large amount of fruit with a minimum number of ingredients.

Components:

• apples - 1 kg;
• sugar - 1 kg;
• water - half a glass.

Technology

1. Mix apples with sugar, pour water, boil.
2. Cook for 40 minutes until the fruit softens, stir, reduce the heat to a minimum, cook for another hour, stirring occasionally.
3. After the volume of the mass decreases by about half, check the readiness of the jam.

As a fruit base, you can use apples and pears at the same time, mixed in arbitrary proportions: this will give the workpiece a unique flavor.

Fast

Peculiarities. If you don’t have time to stand at the stove, you can make jam in the oven: you can avoid long cooking.

Components:

• apples - 1 kg;
• sugar - 1 kg.

Technology

1. Mix apples with sugar, leave for 30-40 minutes to extract juice.
2. Place in an oven preheated to 250°C. After boiling, the jam is ready.
3. If desired, process the mass with a blender or pass through a meat grinder, then boil and cook for one minute.

With oranges

Peculiarities. Making jam from oranges and apples for the winter requires the use of citrus zest. Therefore, the fruits must be thoroughly washed with running water and laundry soap.

Components:

• oranges and apples - 1 kg each;
• sugar - 1.2 kg;
• water - two glasses.

Technology

1. Using a fine grater, remove the zest from the oranges.
2. Divide citrus fruits into slices and free from white film.
3. Pour apples with water, boil, reduce heat and cook until softened.
4. Rub the mass through a sieve, heat and stir in the oranges and zest.
5. Cook, stirring constantly, 12-15 minutes.

When preparing treats for diabetics, you can do without sugar: 700 g of sorbitol or 500-600 g of xylitol are taken per 1 kg of fruit base.

With lemon and cinnamon

Peculiarities. The combination of apples and cinnamon in cooking is considered classically harmonious. It is better to buy spice in sticks, and grind it with a coffee grinder or a special mill before adding it to the dish.

Components:

• apples and sugar - 1 kg each;
• lemon - one fruit;
• water - half a glass;
• ground cinnamon to taste.

Technology

1. Mix the juice squeezed from the lemon with apples, add sugar.
2. Infuse for an hour and a half before extracting juice.
3. Pour in water, boil and cook over low heat for a quarter of an hour.
4. Remove from heat, cool slightly and beat with a blender.
5. Cook for another minute, cool.

Together with cinnamon, you can add ginger processed with a fine grater to the jam, but not more than one or two tablespoons, otherwise the taste of the workpiece will be too scalding. A delicacy cooked with five or six fresh mint or basil leaves has a piquant taste.

With plum

Peculiarities. The delicacy is prepared without water and therefore turns out to be thicker. If the plums are sour, you can increase the amount of sugar by 200-300 g. If you send the delicacy to storage in the refrigerator, it will become similar in consistency to marmalade.

Components:

• plums - 1 kg;
• apples - 0.5 kg;
• sugar - 1 kg;
• cinnamon and lemon zest - a teaspoon.

Technology

1. Cut the plums in half, remove the pits. Mix with apples.
2. Add sugar, cinnamon and lemon zest to the composition, leave for an hour.
3. Heat over medium heat, stirring, until sugar is completely dissolved.
4. Reduce heat and cook for another half an hour.
5. Cool the apple-plum mass a little, grind through a sieve or beat with a blender.
6. Boil again, cook for a minute.

Peaches or apricots can be used instead of plums.

with pumpkin

Peculiarities. To make jam from apples with pumpkin, you need to use the pulp of sweet fruits of bright yellow color. After cooling the finished product, you can add one or two tablespoons of honey to the composition.

Components:

• pumpkin, apples and sugar - 1 kg each;
• lemon - one fruit;
• water - two glasses.

Technology

1. Cut the pumpkin into cubes, mix with apples, add water, boil until the fruit and vegetable mass softens.
2. Stir in sugar, squeezed lemon juice and one or two teaspoons of citrus zest.
3. After the sugar crystals have dissolved, reduce the heat and cook, stirring, until the liquid has evaporated.

To obtain a uniform consistency, you can turn the boiled mixture of apples and pumpkin into a puree with a blender before adding sugar.

with carrots

Peculiarities. Carrots are a hard vegetable, so the fruit needs to be cooked for a long time to soften. Choose sweet juicy specimens of bright orange color.

Components:

• apples - 1.2 kg;
• carrot - 1 kg;
• sugar - four glasses;
• lemons - two pieces;
• water - one and a half glasses;
• ground ginger and cinnamon - half a teaspoon each.

Technology

1. Process the carrots with a coarse grater, pour a glass of water and add three-quarters of a glass of sugar.
2. Heat the mass over low heat until all the liquid has evaporated. This will take 40-50 minutes.
3. Chop apples and lemons (with zest) into medium-sized pieces and mix with carrots.
4. Pour in the remaining sugar, cinnamon and ginger, pour in half a glass of water, cook until the apples soften, remove from heat, cool.
5. Process with a blender or meat grinder.
6. Boil again, cook for one minute.

With chokeberry

Peculiarities. You can cook apple jam of a beautiful burgundy color using ripe chokeberry berries.

Components:

• apples - 2 kg;
• sugar - 1 kg;
• chokeberry - 300 g;
• water - 0.5 l.

Technology

1. Berries pour boiling water, cook for five minutes over low heat.
2. Add apples cut into slices (do not remove the core), cover and cook for 20 minutes, stirring occasionally.
3. After softening the berry-fruit mass, remove the pan from the heat, cool a little and grind through a sieve to get rid of the seeds and skin.
4. Add sugar to the puree, boil and cook for an hour over low heat.

Instead of rowan, you can use cranberries or lingonberries. In this case, the number of berries increases to 1 kg, and sugar - up to 2 kg.

In a slow cooker

Peculiarities. Even novice housewives can make apple jam in a slow cooker. The universal device will eliminate the need to constantly be at the stove. When using a multicooker of apples, 1 kg cannot be taken.

Components:

• apples - 1 kg;
• sugar - 0.5 kg;
• water - glass.

Technology

1. Mix apples with sugar, immerse in a bowl of the appliance and set the “Extinguishing” program for an hour. The multicooker lid must be closed.
2. Stir the composition, set the "Baking" mode for 40 minutes, leaving the lid of the device slightly ajar. Stir the jam two or three times during cooking.

A delicacy can also be made in a bread machine by loading the ingredients into the bowl and setting the “Jam” mode for the time recommended by the instructions for the device.

in the microwave

Peculiarities. In the microwave, you can cook a small amount of jam, so using the device for harvesting for the winter is not practical.

Components:

• apples - two fruits;
• sugar and lemon juice - half a glass each.

Technology

1. Mix sugar and apples in a microwaveable bowl, cover with a lid.
2. Send the bowl to the appliance for three to four minutes, setting the maximum heating power.
3. Allow the mass to cool slightly, process with a blender.
4. Send it back to the microwave for seven to eight minutes, while the device should work at 60-70% of the possible power.
5. Stir in lemon juice.

Delicacy "with a twist"

To make the workpiece with a more pronounced taste, water can be replaced with freshly squeezed juice. Apple or grape is great. Here are three more ideas.

1. A decoction of the peel. If the peel is cut off from apples, it can be poured with half a glass of water, boiled for ten minutes, strained and used in the preparation of jam instead of water. It is in the skin that contains more pectin, so the delicacy with such a decoction comes out very thick.
2. Honey. Using honey instead of sugar, you can prepare a healthier sweetness. Recommended proportions: 0.5 l of bee products per 1 kg of apples. Strong heating of honey reduces the nutritional value of the product, so it is introduced into the composition after the fruit mass is cooked and cooled to 50-60°C.
3. Cake. After harvesting apples, cake remains in the juice cooker. This product is suitable for making jam. The delicacy is cooked in the traditional way, but instead of water, it is better to use freshly squeezed fruit juice, and solid particles, if any, must be removed from the cake before cooking: bones, skins, tails.

With what to eat

It is good to enjoy homemade apple jam with tea or spread it on crispy toast. And when you want something special, you can use the simple recipes described below.

Sweet pancakes

1. Beat two eggs with two tablespoons of sugar and a teaspoon of salt.
2. Mix a glass of milk, a glass of kefir and one and a half glasses of flour.
3. Using a blender or mixer, beat the dough without lumps.
4. Bake pancakes.
5. Spread each with apple jam and roll into a roll.

cupcakes

1. Using a mixer, beat two eggs with a glass of sugar, mix in a glass of kefir.
2. Mix two cups of flour with baking powder (one and a half teaspoons) and add to the dough.
3. Continuing to beat, mix in two-thirds of a glass of refined vegetable oil.
4. Divide among muffin tins, put half a teaspoon of apple jam in each.
5. Send for 25 minutes in an oven preheated to 180 ° C.

Semolina

1. Pour 300 ml of milk into a saucepan, heat a little.
2. Pour in two and a half tablespoons of flour.
3. Bring to a boil, reduce heat, and simmer until thickened, 2 to 3 minutes.
4. Turn off the stove, cover the pan with a lid and leave for three to five minutes.
5. Put on a plate, put a tablespoon of apple jam on top.

The recipe for apple jam can be customized to the taste preferences of households by adjusting the composition and proportions of the ingredients. A delicacy in which the volume of sugar is equal to or greater than the volume of the fruit base can be stored at room temperature, if there is less sweet component, the workpiece must be placed in a cool place.

Today I want to offer you a simple and unpretentious way to harvest apples. Let's prepare a spicy and very fragrant apple confiture for the winter. Such a tasty and healthy homemade preparation is a godsend for the “hot” time of harvesting apples, because the preparation of confiture involves short-term heat treatment, the minimum amount of sugar in the composition and the simplest cooking process.

This cooking option allows not only to preserve the rich natural aroma of apples, but also to emphasize their delicate taste. Due to the natural high content of pectin in the apples themselves and the addition of gelling components, the consistency of the finished apple jam is more like marmalade or jelly. And the addition of warm, spicy spices - cinnamon, vanilla, nutmeg and citrus zest - allows you to turn a handful of seemingly unremarkable fruits into a truly festive and memorable dessert with minimal effort. Try it!

To prepare apple jam for the winter, prepare the ingredients according to the list.

Remove the seed pod and cut the apples into small pieces. Add the zest of half a lemon, 1 tbsp. lemon juice and water in such an amount that it covers the apples by about 2/3.

Bring the mixture to a boil and cook, covered, for 15-20 minutes, until the apple slices are soft.

Remove the citrus zest and puree the apples. You can use a blender, rub the apples through a sieve, or even use a regular potato masher if you are not confused by the strips of apple peel in the finished marmalade.

I do not recommend peeling apples in advance - there is a lot of pectin in the apple peel, which, in combination with the gelling component, gives the jam that very appetizing “marmalade-jelly” texture.

Add spices and pectin to applesauce (I have a ready-made confiture mixture based on citrus pectin). Following the manufacturer's instructions, I premix the pectin with 2 tbsp. Sahara.

While stirring, bring the mixture to a boil over medium heat.

Add sugar. Choose the amount of sugar in accordance with the instructions on the package of pectin. My recommended ratio is 2:1, i.e. for 1 kg of peeled apples, I add 500 grams of sugar.

Bring the mixture back to a boil and, stirring, cook for another 5 minutes.

Place the hot confiture in sterilized jars, close the lids, roll up and wrap until cool.

Apple confiture for the winter is ready! Bon appetit!

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

Classic apple jam for the winter

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

Required products:

• kilogram of apples;
• about 800 grams of sugar.

Cooking process:

1. We wash the apples and immediately cut into thin slices. Moreover, it is not necessary to remove the skin from them, the middle part also remains, since it is these parts that contain a lot of tannins.
2. In a large container that can be heated, lay out the chopped apples, while sprinkling each layer with sugar. Leave the fruit for at least 8 hours at room temperature. During this period, the mass must be mixed twice.
3. We put the pan on the stove and wait for the contents to boil, then cook it for 30 minutes. In the process, moisture should evaporate, and the mass will become thick enough.
4. We distribute the finished jam into jars and close.

Cooking in a multicooker

If there is no opportunity or desire to mess around with cooking on the stove, then we will use the “services” of the multicooker.

In this device, the consistency of the jam is obtained exactly as it should, thanks to the constant uniform maintenance of the temperature during the cooking process.

Required products:

• half a kilogram of sugar;
• one glass of water;
• kilogram of apples.

Cooking process:

1. Release the apples from the skin, remove the middle and cut the pulp into slices.
2. Place fruit skins in a multicooker bowl, fill with water and boil for 10 minutes in the “Steaming” mode.
3. Then remove them from the bowl, and leave the resulting broth.
4. Pour apple slices and sugar into it yourself, mix and turn on the multicooker in the "Extinguishing" mode for 60 minutes.
5. Then again we change the program to "Baking" and continue to cook for another 40 minutes. After this time, the jam will be ready.

Apple jam can be prepared in the classic way, as well as using thickeners, starch, gelatin. Excellent jam is also cooked in a slow cooker. A wonderful taste is obtained if you add various berries and fruits along with apples. They go great with many flavors.

How to cook jam from apples at home

Apples are the most popular fruit available almost all year round.

The best jam is obtained from homemade apples, without nitrates, so basically such preparations for the winter are made in August-September, when the orchards are full of their ripe fruits. Such apples exude aroma, real, apple. It is these fruits that are recommended by nutritionists to reduce weight, improve digestion, and replenish body reserves with vitamins.

Due to the fact that apples naturally contain pectin, and this is a natural thickener, nothing can be added to the jam to thicken it. Just increase the cooking time. And apples go well with other fruits and even vegetables, for example, carrots. So jam options will be enough for you.

Recipes for making apple jam

To prepare any version of jam, you need to properly cook apples. To do this, you need to wash the apples, peel them, remove the seeds and coarse skins in the middle of the apples.

What kind of pot is needed to boil apples? It is best to take a stainless steel container. In enameled jam, it often burns, and in aluminum or copper, it oxidizes.

Jam from apples, a simple recipe

A recipe that even beginners can make. It is done very quickly, in the evening you can already try jam with tea or even cook pies.

We will need:

• 1 kg apples of any variety
• 1 kg sugar

Preparing apple jam

In this option, the seeds can not be cut, they will remain in the sieve, so do not do extra work.

Put the apples cut into slices in a bowl for cooking and fill with water so that it slightly covers them. Put on the stove and simmer for ten minutes, let cool slightly, drain the water, of course. Then just rub all the apples through a sieve.

Pour sugar into the resulting brew, first turn on the medium temperature, after boiling, set it to a minimum and cook, standing nearby and stirring with a wooden spoon or spatula.

Jam is boiled for about half an hour, it happens less or more depending on the juiciness of the apples. If you constantly stirred it while cooking, then the mass will turn out to be homogeneous, evenly cooked, transparent caramel color. In order to make sure that it is ready, drop a little mass on a saucer and start circling it, does the drop keep its shape? Then you can put it in banks.

Thick jam from apples for the winter

You can cook jam from apples of any consistency, someone likes it liquid, someone, on the contrary, is thick so that the spoon stands. This is what we will prepare.

For this you need:

• Kilo of apples
• glass of sugar

Jam making process

Wash apples and cut into two halves, cut out the seeds too. You can grind apples on a grater, or scroll through a meat grinder - as you like. Transfer the resulting mass to a saucepan in which you will cook the jam, only you do not need to add water, the juice that stands out will be enough.

We begin to gradually heat the apple mass, not forgetting to mix. When it softens and the pieces become transparent, you can chop it again with a blender. Next, immediately pour out the sugar and cook on the weakest fire for 40 minutes until cooked. The jam will darken and become thick, after that we lay it out in jars.

Jam from apples in a slow cooker

Thanks to this indispensable assistant in the kitchen, life has become more pleasant, how much time the multicooker saves us, because there is no need to guard, stir, be afraid that it will run away or burn.

We will need:

• Kilo of apples
• Half a kilo of sugar
• half a lemon

How to cook jam from apples in a slow cooker

Rinse the apples under running water, remove the skin and core and cut into thin slices. Now we shift it into a multicooker bowl, pour a third of a glass of water there and bring it to a soft state in the baking mode.

We check with a fork if the apples have begun to fall apart, we crush them or chop them with a blender, mix with sugar and squeeze the juice from half a lemon. Now it remains to close the lid and, choosing the same baking mode, cook our jam for an hour. When the time is right, look into the slow cooker and check the readiness. Jam in jars is laid out hot.

Jam from apples White pouring, recipe

This option is ideal for serving with desserts. If the jam will be used for baking various muffins, then it takes longer to boil the jam - 20 minutes until almost completely thickened.

You will need the following products:

• Apple varieties White filling - 2 kilograms
• Sugar - 1 kilogram
• Cinnamon - 0.5 teaspoons

How to cook jam from apples White pouring

Wash the apples, remove the stones and the core as a whole and cut into quarters. Pour apples with sugar in a ratio of 2 to 1 and mix well.

Candied apples should be infused for about 30 minutes until they give juice. After that, over medium heat, heat them for 5-7 minutes, stirring.

When all the sugar has dissolved, grind the warmed apples in a blender until smooth.

Then add half a teaspoon of cinnamon and put the brew back on the fire. Boil for 10 minutes.

Roll hot jam into jars and put in a dark, cool place for a couple of hours.

Such jam can be served with pancakes and pancakes, you can add it to pastries, or you can just eat it with tea. Bon appetit!

Jam from apples and apricots

This jam is best made with sweet and sour apples and fully ripe apricots. This jam is useful for soaking pancakes, fillings for various muffins.

In order to make jam for the winter, pack it hot in sterilized jars.

Jam Ingredients:

• Apples - 600 grams
• Apricots - 300 grams
• Sugar - 1 kg

Cooking

Wash the apples, peel, remove the core with seeds. Grind in a food processor (nozzle - metal knife).

Place the apple chips in a saucepan, add the apricot puree (grind the pitted apricots in the same food processor).

Boil for 20 minutes, stirring constantly.

Grind the mass with a blender to a puree state. Add sugar.

Boil for 20-25 minutes, stirring constantly.

Jam from apples and apricots is ready. Such jam can be prepared for the winter by pouring it into sterilized jars and closing it with sterilized lids.

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!