How to cook apple jam? Apple jam in the oven: recipe. Jam for the winter

Jam is a boiled puree of fruits, berries or vegetables with sugar. Often acid and favorite spices are added to the jam. Of course, the cooking process is quite long and laborious. But the housewives know - it is utterly delicious.
How to cook apple jam and which apples are best to use, we will now tell.
For the preparation of jam, it is important to use apples with a high content of pectin. I always use Antonovka. Pectin is especially abundant in the peel. And the combination of apples and cinnamon is a classic. We offer a simple recipe for making apple jam at home.

Taste Info Jam & Jam

Ingredients

• Apples - 5 kg
• Water - 400 g
• Sugar - 2 kg
• Cinnamon - 2 tsp

How to make delicious apple jam at home

We thoroughly wash the apples from dirt and dust.


I cut apples with a special device. It removes the core and cuts the apples into 8 slices.


We remove spoiled dark places. We put the apples in a large saucepan and pour water into it. Put on fire to boil.


You need to boil the apples over low heat for half an hour until soft. In volume, they will become 2-3 times smaller. Let the apples cool and rub them through a colander. Attention! It will not work to rub apples through a sieve, as the sieve quickly clogs. F3


Put the resulting mass into a bowl. We put our jam to cook on low heat. When the mass boils, you need to fill in sugar and cinnamon. Cinnamon should be used in the finest grind. Cook the mass until the desired jam density is reached.

When cooking, you need to be careful, as the boiling jam "shoots". My jam was cooked for about 2 and a half hours. The boiled boiling jam is carefully laid out in pre-sterilized perfectly dry jars.


We twist absolutely dry clean lids.


For me, jam is thick if there is a spoon in it.


This jam is perfect for pancakes and pancakes, for filling pies and pies, and just for morning sandwiches.

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Recipe number 2 Apple jam with caramel at home

This jam has an unusual taste and a very beautiful amber color. In addition to regular sugar, it also uses caramelized sugar. It is he who gives the jam a peculiar aftertaste. When preparing caramel, it is very important not to overheat the sugar, otherwise it will have a bitter taste, and the jam, accordingly, will be spoiled. This jam can be prepared not only from sour apples, but even from sweet ones, although it will be much tastier from sour ones. In the summer, apples of the White Pouring variety are quite suitable, and in the fall - Antonovka.

Ingredients:

• Lemons - 1 pc.
• Apples - 2.3 kg
• Granulated sugar - 1 kg
• Water - 100 ml

Recipe for making delicious jam from apples with caramel

Peel apples and seeds, cut into slices, put in a saucepan, pour over lemon juice and 50 ml of water.

Steam the slices until soft for 15 minutes.

Rub the boiled apples through a sieve with small cells.

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Put 300 g of sugar in a pan and add 50 ml of water.

Cook with stirring until a light brown caramel is obtained.

Pour the caramel over the applesauce, add the remaining sugar.

Mix the mass, bring to a boil and boil until thickened.

Immediately pour homemade apple jam into sterilized jars, cork with boiled canning lids and put upside down (for additional sterilization of the neck of the jar and lid) for 5 minutes.

A good housewife always tries to make preparations from fruits and berries for the winter. Jam is one of the options not only tasty, but also healthy. Children especially like fragrant jam. And adults are unlikely to refuse pancakes, buns or pies with this delicious dessert. Initially, the process of making jam was laborious and long. But today it is much easier to prepare a delicacy from berries and fruits. All you need is a gas stove, a large container and a few hours of free time. And we will tell you how to make jam so that this dessert will please you and energize you in the cold season.

Preparing jam

The history of jam has about 200-300 years and is not known for certain. But we can say with confidence that the preparation of jam has become relevant in areas where there are many fruit trees and berries. It is believed that Polish housewives were the first to boil fruits and berries to a very thick mass. The jam was boiled for three days, and then it was placed in clay pots, in which the jam was stored all winter.

If until now you have not made such a delicious preparation, fearing difficulties, we will tell you how to make jam without much effort. For the preparation of jam, you can use almost any berries and fruits. It can be: peaches, plums, cranberries, quinces, apricots, pears, apples, currants and everything that grows in your garden. If the berries and fruits contain an insufficient amount of pectin, then applesauce (at least 50%) or special gelling agents are added to the puree from such fruits. For young housewives, it will be easiest to make jam of the right consistency and density from apples and pears. It is also important to know that the consistency of jam depends on the amount of sugar added to it.

Fruits and berries may be slightly damaged, but must be ripe and soft. First, the fruits must be washed several times in water and the damaged parts cut off from them. Then the fruits are processed into gruel. This can be done in two ways: raw fruits are twisted through a meat grinder; and already boiled and peeled - rubbed through a sieve or crushed with a blender.

Jam can be prepared with or without sugar. If you boil fruits without sugar, then do not forget that such blanks must be sterilized. When adding sugar and not sterilizing the jam, keep in mind that sugar must be at least 60% of the total mass, otherwise the jam may become moldy or ferment. Sugar is added in small portions, most often at the end of cooking, after the fruit mass has thickened. This avoids burning.

During boiling, the total volume of the fruit mass is reduced by 2 times (due to evaporation of moisture). So that the color and taste of the product do not deteriorate, boil the jam in a wide container - so evaporation will occur faster. When cooking, be sure to stir the jam with a wooden spatula, otherwise burning cannot be avoided. A single boil is enough, but some housewives boil jam for 2-3 days (bring to a boil once a day and leave until the next time). To enhance the taste and aroma during the cooking process, you can add cinnamon or cloves. The readiness of jam is determined simply - it does not spread and has a thick consistency. The moisture content in the finished product is not more than 34%.

Hot jam should be transferred to sterilized jars. You can roll the jam immediately after the formation of a protective film on its surface. To speed up this process, you can put the jars of jam in the oven and bake at a low temperature until a dense crust appears. Then we roll up the jars, leave them warm until they cool completely and put them away for storage in a cool place.

How to make jam

The origin of jam is unknown. But this sweet delicacy became widespread in England and is still considered one of the traditional British breakfast foods. In our area, this product is less popular, so few people know how to make jam with excellent taste characteristics.

To make jam, choose only high-quality ripe berries and fruits. Prepared fruits are crushed: small berries can be mashed, and cherries or plums can be better passed through a meat grinder. Next, the mixture is boiled in a small amount of water, after which the first part of the sugar is poured in and the syrup is poured in. To prepare jam according to the classic recipe, take equal parts of fruit and sugar (1: 1). To avoid burning, the heated mixture is stirred and the rest of the sugar is gradually introduced. After a few hours, we check the readiness: the mixture should be homogeneous, and when cooled, it should acquire a jelly-like consistency. A gelling agent may be added to obtain the desired consistency. Ready jam is closed in the same way as regular jam and stored in a dark place.

Jam from apples

Jam can be made from various fruits and berries, but jam from apples is considered traditional in Russia. Usually, sour apples are taken for its preparation, since they contain a high percentage of pectins. The process of making apple jam is simple: chopped apples are boiled, then rubbed through a sieve. Sugar is added to the resulting puree and boiled to the desired consistency.

Apples are rich in trace elements and vitamins. Unfortunately, after heat treatment, no more than 30% of useful substances remain in the finished product. If the amount of sugar used exceeds 60%, then the use of jam can lead to an increase in blood glucose levels. Therefore, for people with diabetes, as well as for children, it is advisable to cook apple jam without adding sugar. And remember, jam will only benefit if used in moderation.

Jam is not only a delicious delicacy, it is also a very simple preparation that allows you to quickly process large volumes of berries and fruits of various qualities. It was the invention of the jam recipe that once helped the savvy Poles save a huge crop of the famous Hungarian plum. And until now, housewives put aside ingenious jam recipes and undertake to cook jam when a large number of fruits need to be used.

To make jam, fruit or berry puree is made, and then it is boiled with sugar. The result is a sweet and sour delicacy that is smooth in texture without hard spools or pieces. At the same time, good jam does not resemble syrup, it is always thick.

Jam is often confused with jam, jam or confiture, but these blanks differ in the manufacturing process and appearance. Jam is made from pieces of fruit in sugar syrup so that they retain their shape. Confiture and jelly - dense and transparent, like glass, they are made from fruit and berry juice with good gelling properties or with the addition of thickeners. In confiture, pieces of fruit are evenly distributed, in jelly they are not.

Most often, confusion is obtained when distinguishing between jam and marmalade. Jam is made from pieces of ripe fruit, and jam from fruit puree. Fruit raw materials for jam are quickly boiled into a single mass over high heat, so the pectin is not destroyed, and the workpiece is thick, but the jam is slowly boiled over low heat.

The technology for making jam is very simple, but in order for the delicacy to turn out delicious and last until winter, you need to follow these steps:

The big plus of jam is that it can be prepared from raw materials of any quality, the main thing is to take ripe, fairly soft berries and fruits. They do not have to be perfect - overripe, damaged, rumpled fruits are also suitable. Before cooking, they should only be carefully cleaned and washed, and damaged segments removed.

Jam has a strong association with apples, but preparations are also made from other fruits and berries - for example, recipes for plum, pear, apricot jam are very popular. You can also make a variety of assorted. In addition, various spices are often added to jam - cinnamon, mint, basil, cloves.

It is believed that the ideal jam should have a sweet and sour taste, so if the fruits from which the preparation is made are very sweet, it is recommended to add a little citric acid to the recipe at the final stage.

Jam can be prepared in two ways:

1. from pieces or halves of peeled fruits (for example, from plums or apricots),
2. from fruit and berry puree.

There are several options for obtaining gruel of the desired consistency from fruits:

• Grind raw berries or fruits with a meat grinder,
• Rub already boiled and peeled fruits through a sieve (you can use a blender instead of a sieve, then the yield of the finished product will be greater).

To prepare the fruits for grinding with a sieve, they should not be boiled for a long time, it is enough to soften the peel. You need to put the berries or fruits, cut into pieces, in a saucepan, pour a little water on the bottom so that the fruits do not burn at the first moment, and heat it up, while kneading it a little with a wooden spoon or crusher. In addition, you can soften the fruit in a steam bath - for example, using a slow cooker.

If you take some berries for jam and rub them through a sieve, the output will be a liquid syrup or a workpiece that looks more like jelly, in this case it is better to make combo options, combining berries with apples, pears and other fleshy fruits.

When the fruit mass is ready, you can start boiling the jam. For this procedure, it is necessary to prepare wide stainless steel dishes, in such a container the liquid from the puree will evaporate faster - as a result, the heat treatment period can be reduced.

After pouring the fruit mass into a saucepan, it must be brought to a boil over low heat. And then boil until the desired density. All this time, the workpiece must be stirred with a wooden spoon to prevent burning. Sugar is added to the jam in small portions only when it begins to thicken.

The degree of readiness is of fundamental importance for jam, so experienced housewives have several ways to determine at once that it is time to remove the workpiece from the fire:

1. If the path that is formed when you run along the bottom of the saucepan is visible and fills slowly, then the jam is ready.
2. An indirect sign of the readiness of jam can be its volume - it should decrease by about half, compared with the original.
3. A spoonful of ready-made jam on a cold saucer or five minutes in the refrigerator, hardens a little and stops spreading.

Often the question arises whether it is possible not to twist the jam. The answer depends on the ingredients and cooking time. If the jam is normally boiled down, and granulated sugar is added to it in a 1: 1 ratio (or even 1.5 kg of sugar per 1 liter of applesauce), then there will be no problems with storing cans if the following conditions are met:

• The jam must be carefully poured hot into sterilized jars, wait until the jam has cooled completely, and a film forms on the surface. After that, you can close the jars with ordinary screw caps.
• The ideal conditions for storing such jam would be a dry, dark, well-ventilated place, without temperature changes - in such conditions it can be stored for 2 years. If jam is planned to be stored in an apartment, then it must be kept away from batteries and other heat sources.
• There is one more step, which involves the traditional technology of making jam - baking the workpiece to form a protective crust. Modern housewives often skip this stage, considering it too time-consuming. In fact, it is enough to load the jars into the oven and hold them there at a low temperature until a film forms. This simple procedure will increase the shelf life of jam. After baking, you need to wait until the workpiece has cooled down and cork the jars.
• When the hostess has a seaming machine in use and they want to close the jam with turnkey metal lids, then this should be done without waiting for cooling, immediately after pouring the hot jam.
• If sugar is not added to the jam or it has undergone a very short heat treatment, then the filled jars must be further sterilized. It is better to close such a workpiece hermetically with a seaming machine or store it in the refrigerator.
• Some housewives put quite a bit of sugar in jam (1 cup per 1 kg), the safety of such jam even under metal lids is a concern. Plus, sometimes there are not enough glass jars for harvesting. Here the thought appears - is it possible to freeze jam like fruit puree. In principle, this is possible - seal the workpiece in plastic containers and send it to the freezer. However, there is one minus - after defrosting, the jam will become more watery, and in order to return the proper density, it will have to be boiled again.

Even such a simple process as harvesting has its own marmalade, has its own subtleties, non-observance of which can lead to undesirable results:

Almost all of these problems can be solved by strictly following the cooking technology and making adjustments to the recipe.

A distinctive feature of jam is its thick consistency, therefore, when starting to make this dessert, you need to know how much moisture the finished jam contains. In an ideal workpiece, there should not be more than 35% moisture. Also, the density is related to the amount of sugar - in traditional jam it should be at least 60%, although now there are recipes without sugar.

If the jam does not thicken, you need to add sugar or continue boiling. Also, we must take into account that when cooled, the workpiece will become much thicker. Experienced housewives sometimes cook jam not at once, but with a break of several hours, so you can check whether the dessert will be thick after cooling.

Mold spots appear on the surface of the jam if the following mistakes were made during the preparation, capping or storage of the workpiece:

• jam was undercooked,
• hot jam was closed leaky, and condensation formed inside,
• the jam was not completely cooled, they did not wait for the formation of a protective crust before closing with screw or polyethylene lids.

Many housewives simply remove the mold layer by 1-1.5 cm, and digest the jam with the addition of sugar. However, this is a risky undertaking, because. if the mold has settled from above, then its spores have already penetrated the entire workpiece through and through and boiling is unable to destroy all the toxins that they managed to isolate.

Burning sharply worsens the taste of jam and changes the natural color of the fruit from which it is made, so it is very important to cook the dessert according to all the rules. Jam is prepared in any wide stainless steel bowl, constantly stirring with a wooden spatula or spoon.

Namely, in order to avoid burning, the workpiece is first boiled down, and then sugar is carefully kneaded and continues to be heated over low heat. Also, you can not take on too large volumes of cooking jam (more than 10 kg), because. such a quantity of the workpiece cannot be stirred normally, and the jam will inevitably burn.

Burnt jam contains toxins, so it is undesirable to eat it. However, there are housewives who dare to save the top of the jam by boiling it with citrus fruits to kill the smell.

The dishes in which jam has burnt can be quickly brought to perfect condition - just boil water with citric acid in it and rub the surface with a sponge with a rough surface.

Any blanks, including jam, should be checked more often. If bubbles appear on the surface, then it is better to open the jam and smell it. The presence of a sour smell reminiscent of wine will mean that the workpiece has begun to ferment. Fermentation usually has two causes:

• Lack of granulated sugar, ideally, it should be contained in jam in a ratio of 1: 1 (and for some fruits it is better to put 1.5 kg of sand per 1 liter of fruit puree).
• Non-compliance with the cooking technology - for example, the jam was not cooked.

Fermented jam can be digested with the addition of granulated sugar (about 100-150 g per 1 kg of dessert) for 5-7 minutes. If foam appears during this process, it must be carefully removed. It is better to decompose the reanimated jam into small jars and send it to the refrigerator;

Jam for baking

Jam is one of the most popular fillings for a variety of pastries. However, even a thick-looking blank often presents surprises; when heated, it begins to melt, softening the dough. That's why housewives are puzzled over why jam flows out of pies and how to make jam thick for baking.

I would very much like the fruit dessert to be as firmly sealed in a pie as syrup in a fruit candy. The hostess has many ways to help solve the problem of liquid filling. The amount of thickener is always individual, it depends on the density of the original product.

• Add 1 teaspoon of semolina to 1 cup of jam and leave for 15 minutes, then bring to a boil and cool. The jam becomes thicker, and the semolina does not change the original taste of the dessert.
• Rolled out dough for pies can be sprinkled with a little starch (preferably corn starch). In the oven, the jam will boil, the starch will dissolve, and the filling will become thicker. If you need to decide how to thicken the jam with starch for a large pie, then you can add 1 teaspoon of starch with a slide (diluted in a small amount of water) to 1 cup of jam and boil, the dessert will thicken when it cools.
• Add ground biscuits with a neutral taste to the jam, the biscuits can be crushed with a rolling pin.
• Add pectin, agar-agar, berry puree powder or other gelling agents to the jam.
• Combine jam with wheat flour, oatmeal or breadcrumbs in a proportion of about 1 tablespoon per glass of jam.
• Whisk the egg whites vigorously until foamy and add to the jam.

Jam is, first of all, a fragrant delicacy, it cannot be perceived as a healthy product that can be eaten in jars. Long-term boiling eliminates almost all vitamins from jam, especially vitamin C and B vitamins suffer. Heat treatment does not affect only pectin, organic acids and minerals. But sugar does not go anywhere during cooking, so eating a sweet dessert without measure can lead to heart problems, obesity, increased blood glucose levels, and irritation of the gastric mucosa.

If you care about the figure, it is always better to choose a spoonful of homemade jam than a piece of store-bought cake. However, it is impossible to say unequivocally whether it is possible to jam when losing weight, because. a negative or positive answer depends on how much sugar is in the dessert.

If about 600-700 g of sugar was added per 1 kg of fruit puree, then the calorie content of jam per 100 g is 250 Kcal, this is a very large figure, you can eat quite a bit of such a dessert. It is a completely different matter if the preparation is made without sugar, or only 100-200 g of granulated sugar per 1 kg of product, in this case, a fruit dessert will be a welcome delicacy on the menu of a losing weight person.

Homemade jam has a very simple composition - fruits, berries, water, sugar - all these ingredients are not fast, so this preparation can be used in Lent. In many monasteries, many jars of marmalade and jam made from fruits grown by monks or donated by parishioners are closed every year.

Despite the proven composition of homemade jam, there are conditions in which it should be used with caution. If there is a history of chronic diseases, you should familiarize yourself with the following range of questions:

Jam is more useful for a patient with pancreatitis than purchased sweets. Moreover, jam is made from grated fruits that have undergone heat treatment - this is the consistency of dishes recommended for people suffering from pancreatitis.

However, it can be introduced into the diet only in a state of stable remission, because. It is a product rich in glucose. For its processing requires insulin produced by the pancreas. It is this organ that becomes inflamed with pancreatitis, and it cannot be loaded.

When the aggravation has receded, you can try a homemade delicacy, you should start with one teaspoon of jam, mixed in a drink. If the body responds normally to the dessert, the serving can be increased to 2-3 teaspoons per day. Preference should be given to jam from sweet fruits, a good solution would be harvesting with a small amount of sugar or no sugar at all.

In acute gastritis with pain, a person chooses the most sparing food that will gently affect the inflamed gastric mucosa, so eating jam is not recommended. In the chronic course of the disease, homemade jam can be introduced into the diet in small doses. With gastritis with high acidity, jam from sweet berries and fruits should be chosen so as not to activate excessive gastric secretion and the production of hydrochloric acid. A diet for gastritis with low acidity should act in the opposite way, so sour jam is more suitable for it.

The calorie content of traditional jam with sugar is at least 250-260 kcal per 100 g of product. It would seem that such figures completely exclude this dessert from the diet of diabetics. However, there are many jam recipes that can lower the glycemic index of this treat. The first option is to make jam with one of the sweeteners (for example, take xylitol or sorbitol in the same amount in which sugar is required according to the recipe; a little more sorbitol is required). The second way is to cook jam without sugar at all, in this case, the workpiece must be stored in the refrigerator or sterilized and rolled up on a turnkey basis. It is best to boil this jam for 4-5 days for 10-15 minutes.

There are such periods in life when the selection of products is of key importance, so it is imperative to have information on the following points:

A woman carrying a child under her heart should be very careful in choosing a diet. Purchased sweets may contain various preservatives, so it is better for a pregnant woman not to touch them, but high-quality homemade jam is a suitable dessert for a future mother. However, even such a harmless, at first glance, delicacy should be eaten in moderation - 2-3 tablespoons a day, because. traditional jam is a very high-calorie product, and a pregnant woman needs to follow her figure. Excessive weight gain can complicate pregnancy. Jam is also contraindicated in such a serious complication as gestational diabetes.

The period of breastfeeding is a very crucial moment, at which the mother's diet must be carefully formed; the baby tries all the products together with the mother through breast milk. Homemade jam, without additives and preservatives, is one of the most suitable desserts, however, it is better to try to introduce this sweetness into the diet not earlier than when the baby grows up to 3-4 months, and he will have a period of colic and other stomach troubles.

If the season did not allow you to first try a fresh berry or fruit in small quantities, in order to find out if the child has an allergy or an undesirable reaction from the gastrointestinal tract, then you should start with 1 spoonful of jam in tea. If everything is in order, then the portion can be increased to 2-3 tablespoons per day.

In the menu of a child, starting from 2-3 years old, jam can become a rare, and not a daily delicacy. It is permissible to introduce 1-2 teaspoons into the diet 1-2 times a week, if the child has no additional contraindications. The main thing is that the child should drink a treat, then "fast" carbohydrates will enter the body in a diluted form.

Today I have a recipe for apple jam for you - an incredibly thick, fragrant, moderately sweet and tasty dessert. Natural jam from apples can become not only a full-fledged delicacy, but also a wonderful addition to home baking. After complete cooling, the jam will become even thicker, and after a few days of storage it can be literally cut with a knife.

To make apple jam, you need only 3 ingredients - apples, sugar and water. You can get a completely new product, with different shades of aroma and taste. Spices such as cinnamon, star anise, cardamom, vanilla, cloves, allspice are suitable for this - do not be afraid to experiment in the kitchen and add whatever you like.

Ingredients:

Cooking step by step with photos:

The recipe for apple jam, which we will prepare for the winter, includes simple and affordable products: apples, granulated sugar and water. By the way, water is an optional ingredient, that is, it can be reduced or not added at all. It directly depends on the juiciness of the apples that you will use when making homemade jam.

So, let's be patient and start creating. I advise you to choose sweet and sour varieties for jam, so that the finished dessert does not turn out to be sugary-sweet. If you have fruits of sweet varieties, the amount of sugar can be reduced to taste. For jam, absolutely any fruit is suitable - crumpled, soft, beaten, or, conversely, unripe. My apples, all ugly places (including wormy ones) are mercilessly cut out and thrown away. It is not necessary to remove the skin - we remove only the stalks.

And a little secret: we don’t throw away the seed boxes that we cut out of apples. Put them in a small saucepan and fill with water. We put on medium heat and cook under the lid until soft - about 10-15 minutes is enough. What is it for? It's simple: it is in these rigid partitions where the seeds live that a huge amount of pectin is contained. This is a natural substance that will help us naturally thicken applesauce.

While the seed pods are cooking with a small amount of pulp on them, chop the apple slices (2.5 kilograms). Finely chop them with a knife, pass through a meat grinder or three on a coarse grater. Personally, I prefer the first option - the fact is that then you need to interfere less with the contents of the dishes. We put the pan (I have a capacity of 4 liters) on a quiet fire and cover with a lid - let it slowly stew.

Pour it into a bowl with apples. Pour 200 grams of sugar there, mix everything a little. Close the pan with a lid and simmer the apples over medium heat until they are soft. Do not forget to stir the fruit several times so that it does not stick to the walls and bottom of the pan. If the apples are very dry, add a little more water - then it will evaporate anyway.

Depending on the variety and juiciness of the fruit, the softening process may take different times. I cooked apples for about 25 minutes.

Now it is important to turn the fruit pieces into a completely smooth and smooth puree. An immersion blender will help us here - we just break through the entire contents of the pan. For perfectionists in food, I can offer another way - rub the mass through a sieve. Then in the finished apple jam there will not even be a hint of small inclusions of fruit. But personally I don't do that.

Mix everything and cook further on a quiet fire. Here I could take another 5-6 step-by-step photos, showing how the mixture is boiled down. But she did not do this not because of innate laziness, but because there was nothing to show. Just the contents of the pan will thicken and decrease in volume.

However, I have something to say. The process of boiling the apple mass is long and laborious. For lack of time, it can be stretched for 2-3 days, or you can stand inseparably at the stove for several hours, constantly stirring the puree with a spoon. I chose the path of least resistance - I cooked jam for 2 days (with breaks in cooking). At first, on the quietest fire, the apple mass will barely gurgle, but at the same time spit so that the entire ceiling will be freckled - that's why it's so important to stir the puree. You can cover the pot halfway with a lid - then the ceiling and everything else nearby will be safe. And to not burn - a very urgent problem. There was a moment when I was distracted and forgot about the pan for 15 minutes ... I come, and the mashed potatoes managed to boil (but not burn) to the bottom - then I mixed everything well and pierced the mass again with a submersible blender. If for some reason you need to go somewhere urgently, just turn off the fire and leave the applesauce. Then come back and keep cooking. As a result, we need to boil the mass at least 2 times and get a very thick apple jam. At the end, you can make a strong fire and inseparably stir the contents with a spoon - the liquid will evaporate literally before your eyes. A test for the readiness of jam is its appearance and consistency - it begins to move away from the walls. Run a spoon along the bottom of the pan - a groove should remain, which is filled with mass very slowly.

And even if you turn the spoon or spatula over. It's time to close the finished apple jam for the winter.

The most delicious way to store apples is to make jam from them. Its pleasant aroma and delicate taste will remind you of summer and give you real pleasure. We will give simple and overnight amazing recipes for this delicacy.

About taste

For the preparation of apple jam, it is not necessary to select elite sweet varieties. This winter harvesting will be quite successful from sour mixed fruits. The main thing is that they are fully ripe, and the pulp is well separated from the skin.

The finished product will turn out to be homogeneous, with a pleasant aroma and a delicately sweet taste, with a thick amber-colored consistency. The recipe does not involve the use of complex fruit processing technology and the presence of hard-to-reach ingredients. Even a novice hostess can make such a seaming.

What apples are better to take for jam

Perfect for making jam dessert varieties of apples with juicy pulp and thin skin. They can be fresh or fallen and dried. The best varieties are considered, "Jonagored", "Fuji" and others.

If you want the preservation to be a transparent, pale pink shade, you can give preference to red fruits. You should also pay attention to the aroma of fresh apples - in its absence, you can use or zest.

Preparing jars and lids

At the preparatory stage, you should take care of the availability of clean containers for seaming. In the case of jam, it is best to give preference to half-liter jars and varnished metal lids.

Washed containers must be sterilized. To this end, it is immediately placed in the oven and the temperature is set to 60 degrees. The processing process will end when the moisture completely evaporates from the cans. After that, they are removed to the prepared table.
In the meantime, the covers must be carefully examined, rejecting those in which the rubber ring is not solid, and there are also dents, cracks and other defects. Suitable specimens are dipped for 5 minutes in boiling water, after which they are put in a separate bowl.

Recipe 1

This method of making homemade jam from apples consists in a two-time heat treatment of peeled fruits. From 1 kilogram of apples at the output we get 1 liter of seaming. There is no easier recipe.

Kitchen utensils and appliances

To make this jam, we need:

• deep enameled pan with a lid;
• kitchen knife;
• waste container;
• kitchen measure or scales;
• wooden spoon for stirring;
• seaming key;
• blender;
• cooking spoon;
• plate.

Required Ingredients

• 1 kilogram of apples peeled from the core;
• 500 grams of granulated sugar;
• 0.5 liters of water;
• cinnamon and lemon zest (optional)

Cooking method

Before proceeding with the step-by-step instructions below, the fruit should be thoroughly washed and dried. Then they are cut into large pieces, removing the seed chambers. Then proceed as follows:

Video: jam recipe

Important! When preparing homemade jam, you should not use a meat grinder, since the finished product after such processing will have a rough, heterogeneous consistency.

Recipe 2

The second way to make homemade apple jam is to use the oven. During the cooking process, the finished product seems too liquid, but after cooling it acquires the consistency of marmalade. The ingredients listed in the recipe are for 4 half-liter jars.

Kitchen utensils and appliances

In order to implement this recipe in practice, we need:

• oven with enameled baking sheet;
• plate;
• enameled bowl;
• wooden spatula for stirring:
• pouring spoon;
• kitchen measure;
• kitchen knife;
• waste container;
• spoon for removing foam;
• blender;
• closing key.

Required Ingredients

Jam is prepared from:

• 2 kilograms of sour apples;
• 1.5 kilograms of sugar.

Important! If the jam does not thicken, you need to add a bag of thickener (Jelfix, Confiture) to it.

Cooking method

The first step is to thoroughly wash the apples and peel them from the core. Then follow the instructions: