Replace regular jam with apple jam! Autumn chores - we cook apple confiture for the winter. Apple jam for the winter
What apple-based sweets have not been composed over the centuries of culinary history! Jams, mousses, preserves, marmalade, and also confiture, a cross between jam and marmalade. It is good for everyone, both in pies, as a filling, and instead of jam on a slice of a loaf. And confitures, unlike other apple “jams”, are often cooked with aromatic spices - and the taste is unusual, and yet apple sweetness!
Apple Confiture - General Cooking Principles
Confiture can be made from any variety of apples, regardless of whether they are sweet, sour or sweet and sour. The sweetness of the fruit is taken into account only to determine the amount of added sugar, since sour varieties require almost doubling its rate.
Apple jam is the same jam, but with a denser consistency. To achieve this result, the apple mass is boiled with sugar until it is almost halved in volume, or special gelling additives are added to it after a short cooking. They can be: pectin, gelatin, starch or other special jam thickeners.
Before use, fruits are washed and cleaned of peel and seeds. Often the peel is used in the preparation of a decoction, on which the syrup is then boiled. The peeled pulp is cut into pieces, slices or crushed into puree with a grater, in a meat grinder or interrupted with a blender.
Confiture, like any other jam, is prepared in thick-walled dishes or large stainless steel basins. You can cook such a delicacy in a slow cooker.
If you want to stock up on apple confiture for the winter, hot dessert is poured into sterile glass containers and tightly sealed with metal lids.
Ginger confiture from apples with citruses
Ingredients:
One and a half kilograms of apples;
Three large tangerines;
650 gr. Sahara;
Two lemons;
120 gr. any honey;
One small lime;
80 gr. fresh ginger;
Five spoons of cognac;
Gelatin mixture for confiture - 2 sachets;
A mixture of spices (star anise, cloves, cardamom, cinnamon and saffron) - 1/2 tsp.
Cooking method:
1. Cut the peeled apples into medium-sized cubes.
2. Free the tangerines from the peel, remove all white veins from the citruses and disassemble them into slices, remove the seeds.
3. Combine chopped apples with tangerine slices, sprinkle with sugar and set aside, covering the container with a lid overnight.
4. Scald the lime with boiling water and cut it into medium-sized pieces. Cut peeled ginger into thin slices. Peel the lemons, disassemble into slices and remove from their shell, cut into medium-sized pieces.
5. In a large bowl, pour lime slices with juice from apples, put honey and put on a small fire. Add thinly sliced ginger. As soon as the mixture boils, immediately dip the lemon pulp and apples mixed with tangerines into it.
6. Pour in alcohol, stir and leave to cook over low heat.
7. After forty minutes of a slight boil, season with spices, and after another 10, add the confiture mixture. Mix thoroughly, simmer for another 10 minutes and only after that pour the hot mass into sterilized jars and roll up.
Apple confiture for the winter, with pectin
Ingredients:
Three kilos of sweet varieties of apples;
Seven glasses of beet sugar;
Powdered cinnamon - 1/2 tsp;
One glass of drinking filtered water;
Tablespoon of pectin.
Cooking method:
1. Sort apples, choosing not damaged by rot and without wormholes, wash the selected fruits. In order for the fruits to give as much of their juice as possible, peel them. Cut into slices and remove all hard partitions along with the seeds.
2. Pour three centimeters of water into a large saucepan, put apple slices in it and boil them. Boil over low heat under a lid until they are completely softened.
3. Grind the soft mass through a rare metal sieve and measure six glasses of the resulting fruit puree into a clean thick-walled bowl.
4. Mix the pectin with a quarter cup of granulated sugar and pour the mixture into a puree. Put the container on maximum heat and wait for it to boil. Then reduce the heat to the lowest level and continue cooking, stirring vigorously for another 10 minutes.
5. Add the rest of the sugar, stir and boil again quickly. Without lowering the heat, boil the confiture for at least a minute and pack in prepared jars when ready.
6. Check readiness by prying a small amount of it onto a teaspoon. If the confiture does not shake off, then it is ready.
7. Roll up the packaged treat with canning lids and refrigerate for a day under a warm blanket.
Confiture from apples with starch - "Paradise Delight"
Ingredients:
One kilo of small "paradise" apples;
Two glasses of water;
One and a half large spoons of starch;
1.8 kg of beet white sugar.
Cooking method:
1. Carefully selected, not overripe fruits, rinse and rinse with warm water. Pierce the peel in different places with a thin, preferably wooden, stick and lower it into boiling water. After three minutes, remove and transfer to cold.
2. Pour 750 ml of cold filtered water into sugar and cook a thick, clear syrup with low heat, cool. You can prepare the syrup on the broth left after blanching.
3. Pour apples with cooled sugar syrup and leave in it for 12 hours, then put on a small fire, boil and set aside until completely cooled. Repeat this procedure three more times, each time adding the remaining sugar, divided into three parts.
4. For the fourth time, boil the jam until tender, until the syrup turns amber and begins to thicken. Five minutes before readiness, add starch diluted in 150 ml of cold water to it and mix well.
Apple confiture for the winter with pieces of fruit
Ingredients:
Ripe apples - 1.2–1.4 kg;
500 gr. sugar, preferably unrefined;
Pectin - 1 tbsp. l.
Cooking method:
1. Wash the apples well with water and thinly cut the peel from them. Do not throw away cleanings, fold them on cheesecloth and tie in a bag.
2. Cut the peeled fruit into medium-sized slices, cut out the core from them and put them in a large saucepan, into which you also lower the gauze bag with the peel. About 1.2 kg of processed fruits should come out per pound of cooked sugar.
3. Mix pectin well with sugar and pour into a saucepan, put on medium heat and, after dissolving sugar, boil, stirring occasionally, for about twenty minutes.
4. When the main part of the pulp is boiled into puree, remove the bag, and boil the confiture for another five minutes.
5. Quickly place the finished jam in jars and seal tightly with seaming lids.
Classic apple confiture for the winter without thickeners
Ingredients:
Two kilograms of ripe sweet apples;
One kilogram of sugar;
Half a glass of filtered water.
Cooking method:
1. Rinse and rinse the selected fruit thoroughly with water. When peeling, put the sliced \u200b\u200bfruits in one pan, and the peels (peel) in another.
2. Pour granulated sugar into a container with apples and shake it several times so that it is evenly distributed.
3. Pour water into the cleaning, mix well and place on medium heat. Boil for 10 minutes, set aside and cool.
4. Straining the resulting broth through gauze, pour it into the apple pulp and cook over medium heat, periodically stirring the contents of the pan gently.
5. After forty minutes, reduce the flame and boil the jam twice in one go. This may take about an hour.
6. Ready confiture does not spread on the plate and does not drain from it if the vessel is tilted.
7. Arrange the hot treat in prepared small jars, and roll up with boiled lids.
8. A little more than one and a half liters of jam comes out of the indicated amount of fruit.
Apple confiture with lemon juice and zest - "Citronka"
Ingredients:
A kilogram of sweet and sour apples;
300 ml of water;
Two large lemons;
a teaspoon of cinnamon powder;
900 gr. Sahara.
Cooking method:
1. Rinse all fruits in warm water and cut off the peel from them. Then rinse again to remove debris accidentally caught during processing.
2. Cut coarsely and twist in a meat grinder through a rare grill or grate on a medium grater.
3. Add granulated sugar mixed with cinnamon. Pour in water and mix well.
4. Dip the lemons for two minutes in boiling water. Then wipe dry and scrape the zest from them with a fine grater, directly to the apples. Cut the citruses in half, squeeze the juice and, straining through a sieve, pour it into the apple mass, mix.
5. Put on low heat and boil until completely softened and thickened.
6. Boiled confiture can be smashed until smooth with a blender, then boil for a minute and roll up for the winter, spreading out in sterile jars.
Apple confiture with gelatin in a slow cooker
Ingredients:
Two kilograms of sweet apples;
A small lemon;
600 gr. Sahara;
a teaspoon of ground ginger;
a tablespoon of cinnamon powder;
A teaspoon of "fast" gelatin.
Cooking method:
1. Cut the prepared apples into medium-sized cubes and pour into the cooking bowl.
2. Pour in freshly squeezed lemon juice, add sugar and cinnamon with ginger, mix again.
3. On the “Baking” settings, bring the contents of the bowl to a boil and immediately switch to the “Extinguishing” mode, lasting 1 hour.
4. Soak gelatin in cold boiled water and completely dissolve (dissolve) it by placing a bowl with swollen gelatin in a water bath.
5. Add the melted gelatin to the marmalade at the end of the program and mix well.
Apple Confiture - Cooking Tricks and Useful Tips
The method of chopping apples depends on the desired consistency of the confiture. If with pieces of fruit - cut into slices or medium-sized cubes.
Perfectly smooth apple confiture can only be obtained from fruits twisted in a meat grinder or grated on a grater. Very often, apples cut into pieces are boiled until softened and only after that they are ground on a sieve.
Apple jam is not only a delicacy served with tea. This jam is ideal for filling and not only for making pies, buns, pancakes and desserts.
Ingredients:
- 1 kg peeled apples
- 1 kg sugar
- 100 ml water
- pinch of cinnamon and vanilla, optional
I give the calculation of ingredients for jam for 1 kg of apples, already peeled and seeds. If you have more apples already peeled, just increase the proportions of sugar and water accordingly.
This recipe for apple jam is also good because you can use both overripe apples and carrion, which do not go, for example, for jam, and it always turns out delicious anyway. Especially delicious jam will be made from sour or sweet and sour apples, but if you have sweet apples, you can always add a little citric acid to it.
Cooking:
These are the beautiful fragrant apples I used this time for apple jam. They were a little overripe and were no longer very suitable for food, but they were just right for jam.
We clean the apples from the skin and seeds and cut into 4-6 parts.
One day my mother said: "Well, why are you peeling apples from the skin? You are wasting so much time!" I obeyed and made jam, cleaning out only the middle of the apples. And very sorry! It turned out to be a completely different apple jam than usual, not so delicate in texture and, of course, not so tasty for me. And you can save time on something else - to clean the middle of the apple not with a knife, but with a special device.
Of course, with this method, more pulp is cut out than with a knife, but this does not sadden me at all - an excellent rich compote is obtained from apple centers and skins!
We pass the peeled apples through a meat grinder.
We shift the mass into a saucepan, preferably non-stick, add water, heat to a boil and cook over medium heat for 30 minutes. When heated, the apple mass begins to puff and, if it is not constantly stirred, the apple splashes will scatter far beyond the stove. 🙂
After 30 minutes, add sugar.
Stir and cook for another 30 minutes, removing the foam. Optionally, five minutes before the end of cooking, add a pinch of cinnamon and vanilla, if you like these flavors. I usually add not ground cinnamon, but a whole stick, boil it for the last 15-20 minutes, and then I catch it and throw it away.
It is very tasty if, simultaneously with sugar, add lemon zest, grated on a fine grater, based on 1 kg of peeled apples - the zest of half a medium lemon. Jam is very fragrant with a wonderful lemon flavor. At the same time, the addition of cinnamon and vanillin is not canceled, everything is optional. 🙂
While the apple jam is cooking, we sterilize the jars in parallel. If there are a lot of jars, it is convenient to sterilize them in the oven - the jars washed with a sponge and detergent are placed directly wet in a cold oven on a barrel on a wire rack. We turn on the oven, heat it to a temperature of 100-110 degrees, hold the jars for 10 minutes, turn off the oven and let the jars cool. So I always did before, when there were blanks on an "industrial" scale. Now few jars are required, and I sterilize them one by one with strong steam, arranging this design:
It is enough to hold each jar over the steam for 5-7 minutes, the jam has never turned sour and not a single jar has exploded. 🙂
On the advice of my reader in the comments to this recipe, I recently began to sterilize jars in the microwave. Incredibly convenient! I pour water into clean jars to a level of 2-3 cm, put it in the microwave, how much will go in, and turn it on at maximum power. When the water boils, I let it boil for about three minutes and turn it off.
I just boil the lids on the stove for 5-7 minutes.
We lay out the finished apple jam hot in jars, trying to fill the jar on a par with the edges.
Turn the jars upside down and let cool. Warm wrapping is not required.
Such apple jam is perfectly stored in a closet on a shelf, preferably no more than a year. It will not spoil, of course, but time does not add taste.
This time I had a little less than 2.5 kg of apples, of which 1.5 kg of peeled ones turned out, and as a result, three half-liter jars of jam came out and another 200 gram vase.
That's all wisdom. As you can see, everything is extremely simple, and a sweet treat for the winter is guaranteed. Apple jam is very tasty to spread on fresh bread or toasted toast, and children are happy to eat with jam or.
You can also cook for the winter, cooking it is even easier, since the plums according to this recipe are not peeled.
That's all for today. Good luck and have a nice day!
Always cook with pleasure!
Smile! 🙂
The cat's point of view on some things does not always coincide with the owner's ...
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:
- 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.
- 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.
- 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.
- 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:
- Release the apples from the skin, remove the middle and cut the pulp into slices.
- Place fruit skins in a multicooker bowl, fill with water and boil for 10 minutes in the “Steaming” mode.
- Then remove them from the bowl, and leave the resulting broth.
- Pour apple slices and sugar into it yourself, mix and turn on the multicooker in the "Extinguishing" mode for 60 minutes.
- Then again we change the program to "Baking" and continue to cook for another 40 minutes. After this time, the jam will be ready.
Apples, like other fruits or berries, provide hostesses with an extensive field of activity in the culinary field. So I have repeatedly made juice, mashed potatoes, jam from apples, but somehow I have not been able to cook confiture. In search of a confiture recipe, I found out that the technology for preparing this type of sweet is not much different from cooking jam, and is quite simple. The differences are only in the method of chopping apples (finely chopped, grated or minced). And in some recipes, ultimately, only apple juice is used. So I had to think. But without thinking twice, I plucked up the courage and nevertheless prepared apple confiture for testing, which I added with an orange.
Apple confiture to the site The orange added to apples gives the confiture not only an unsurpassed aroma, but also a surprisingly amazing taste. Try it yourself.
Apple Jam Ingredients:
Apple confiture to the site kilogram of apples
a little less than a glass of water
orange
half a kilo of sugar
The method of preparing confiture according to the photo steps of the recipe:
Initially, we thoroughly wash the orange and rub the zest from it on a grater (large).
Apple confiture to the site We remove the remains of the peel (white) from the orange, wash the apples, cut into quarters and remove the core.
Apple confiture to the site Both fruits are cut into small cubes.
Apple confiture to the site Pour water into a saucepan, put on fire and add chopped apples with orange.
Apple confiture to the site Then add sugar.
Apple confiture to the site Constantly stirring the contents of the pan, wait for the sugar to dissolve and cook over high heat for about five minutes.
Apple confiture to the site Then add the grated orange zest.
Apple confiture to the site Cook the confiture (at least half an hour) until it thickens and spreads from a spoon (scapula).
Apple confiture to the site 
Apple confiture to the site That is, a fairly thick apple mass should form.
Apple confiture to the site It remains to transfer the finished apple confiture to a sterile jar and close it with the same sterile lid - there will be something to remember the aromas of summer in winter. And what did not fit in the jar, we put it in a vase.
Apple confiture to the site
We arm ourselves with a spoon and take a sample.
Apple confiture to the site Bon appetit!
With each new year, cooks are given a multicooker for the new year. The question arises, what dishes to cook and in haste? Where to find quick recipes for multicookers, such a question arises for any housewife in the kitchen. When it’s early in the morning and the hostess is thinking near the multicooker, what to cook for breakfast?
Apple confiture is one of the easiest to prepare, inexpensive and delicious sweet preparations. It can be used as a filling for pies or pies, served with pancakes, or simply spread on bread. How to make confiture yourself?
Apple confiture - a delicious natural dessert
Ingredients
Water 300 milliliters Lemon 0 piece(s)
- Servings: 2
- Cooking time: 70 minutes
The easiest apple confiture for the winter
This sweet treat is easy to make. Even a novice cook will cope with the task.
To prepare apple jam, you will need the following ingredients:
- Apples (hard and juicy) - 1 kg.
- Sugar - 700 g.
- Lemon - 0.5 pcs.
- Water - 300 ml.
These are the main ingredients. If desired, you can add spices to the confiture, as well as berries and fruits to your taste. But first, it is better to master the basic recipe.
Remove core from apples. If the skin of the fruit is thin, then it can be left. If it is quite dense, then it is better to remove it. Cut apples into small slices or cubes in a saucepan with a thick bottom. Pour in sugar. Squeeze juice from half a lemon. Mix ingredients thoroughly. Add water.
On medium heat, stirring constantly, bring the mixture to a boil. After that, reduce the heat and simmer for another 40-50 minutes, stirring from time to time and removing the foam. If you prefer confiture of a homogeneous consistency, then you can chop the pieces of apples with a blender. After that, it remains only to pour the finished confiture into sterilized jars.
Apple Confiture: Recipe with Cinnamon and Orange
You will need the following ingredients:
- Apples - 1 kg.
- Granulated sugar - 0.5 kg.
- Vanilla sugar - 2 tsp
- Cinnamon - 2 tsp
- Lemon - 1 pc.
- Orange - 1 pc.
- Water - 250 ml.
Peel the apples and remove the core. Cut into thin slices or small cubes directly into the pan. It must have a thick bottom. Finely grate lemon and orange zest. Cut the lemon in half and squeeze the juice from one half. Cut the orange into slices and cut each into 2-3 pieces. Add sugar, vanilla sugar, zest, lemon juice, orange pulp and water.
On low heat, stirring, bring to a boil. Then reduce the heat and cook for another 45-50 minutes. Add cinnamon 5 minutes before readiness, then spread the confiture in sterilized jars.
Apple confiture is a great option for a sweet home-made preparation in terms of taste / cost / time. Its soft aroma and marvelous taste will be appreciated by all relatives and friends of the hostess, especially in autumn or winter evenings.
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