INSTRUCTIONS AND PROPHECIES OF THE Blessed MOTHER ALIPIA GOLOSEEVSKY, Kyiv...
Summer days are running and now it's time for apples. There are a lot of apples this year, just have time to process them. After all, this is one of the most useful products for winter days. It's so nice on a cold winter day to open a jar of fragrant apple jam or, together with tea, savor apple slices in caramel syrup, or maybe nibble dry apples. And this is only a small part of what can be prepared from a wonderful fruit. But there are also compotes, and juices, and marmalades, as well as very tasty apple marshmallows.
But in this article, we will still focus on apple jam. This jam is easy to make at home, even for a novice hostess. My notes with descriptions and photos will help you with this. I bring to your attention the recipes that have been tested by our family and my friends. Choose from them those that you like best.
Apple jam with slices transparent fast and very tasty
I suggest you cook one of the most delicious options apple jam - amber apple jam. It is quite easy to prepare. The longer the apples languish on fire, the more amber their color becomes. This jam will be wonderfully combined with pancakes and pancakes, and also great for pies. For such a jam, durum apples will be puffed up. If you take soft ones or those that have been lying on the ground for a long time, then jam will turn out instead of jam. 🙂
For jam, we need the following products:
- apples - 1 kg;
- sugar - 1 kg.
Cooking jam:
1. My apples, remove the bad areas and the core and cut into slices. 
2. Place the apples in a cooking pot and cover with sugar. Leave for a few hours for the apples to release juice. 
3. Put the pan on the fire and bring the jam to a boil. Let it boil over low heat for about 10 minutes. Remove the saucepan from the heat and let the jam cool. Then we repeat everything again. 
4. This is what apple jam looks like after the second cooking. 
5. We put the jam on the fire for the third time. It should boil for 7 minutes. 
6. We lay out the apple jam in pre-prepared jars and close the lids.
7. This is the beauty we got. Happy drinking in winter.
Apple jam with cinnamon recipe for the winter
I bring to your attention a beautiful and fragrant apple jam with cinnamon. Apple slices are transparent, and the jam itself resembles marmalade. 
Composition of products:
- apples - 2 kg. purified;
- sugar - 2 kg;
- cinnamon - 1 stick.
Jam making process:
1. Wash and dry apples. 
2. Peel the skin from the apples and remove the seeds. Then cut the fruit into thin slices, about half a centimeter. 
3. Pour apples with sugar and cover with a lid. We let them stand for at least 8-9 hours. 
4. As time passes, we see that the sugar has almost completely melted and the jam is ready for further processing. Add a cinnamon stick to the pan and send everything to the fire. 
5. Let the jam boil and boil it for about 20 minutes. Do not forget to collect the foam that appears on the surface of the jam. 
6. Turn off the fire and leave our jam for another 8 hours to brew.
7. Before the next cooking, we take out the cinnamon stick and throw it away. And again put the jam on the fire for another 20 minutes. 
8. We will sterilize jars and lids in advance.
9. Pour the jam into jars and cork with lids. 
10. Now turn the jars upside down and leave to cool. 
11. In winter, open the jam and enjoy delicious apple jam with cinnamon. 
Apple jam with yellow cherry plum
Another great version of apple jam. Apples are obtained as candied fruits, and the jam itself is very thick and has a rich taste and aroma. The color of the jam is simply amazing. It is good both as an independent dessert for tea, and with various pancakes and pancakes, as well as a filling for pies.
What we need:
- apples - 1 kg;
- yellow cherry plum - 1 kg;
- sugar - 1 kg.
How to make jam:
1. My apples and cut into pieces. We spread it in a bowl for cooking jam and fall asleep with half the norm of sugar. 
2. Cherry plum is also washed and freed from stones. This is the most tedious procedure in this recipe. 🙂 Add slices of cherry plum to apples and pour out the remaining sugar. 
You can take more sugar. It all depends on the level of sweetness of the apples, as well as how sweet your jam is.
3. We leave our fruit for 9 hours so that the fruit releases juice and the sugar dissolves.
4. Now put the saucepan with fruit on the fire and bring to a boil. Let the jam boil for 10 minutes and turn it off. Leave it alone until it cools down completely. 
5. Put the saucepan back on the fire, let it boil and boil again for 10 minutes. Remove from heat and let cool completely again.
6. The third time we set to cook our jam. Now let it boil for 15 minutes and pour into pre-prepared jars.
We check the readiness of the jam as follows - we drip a drop of jam on a saucer and look, if it is frozen, then the jam is ready.
7. This is so beautiful and delicious jam we made it.
Apple jam with ginger
This jam is prepared by my friend, a big lover of ginger. The jam is incredibly delicious. On the one hand, a pronounced apple taste, on the other hand, the taste of ginger is somewhere in the distance, plus its amazing smell. If you do, you won't regret it! 
- apple - 1 kg .;
- ginger - 6-7 cm (I don’t know how much it is in grams, I’ll just write the length of the spine);
- sugar - 750 gr.;
- lemon - 1 pc.;
- water - 300 ml.
We make jam:
1. Wash the apples well and remove the skin and seeds. Then cut them into slices about 1 cm wide. 
2. Let's take a lemon. We scald it with boiling water and three with a brush. Remove the zest from the lemon and set it aside for now. 
3. Squeeze the juice from the lemon so that it turns out 2 tbsp. And we sprinkle them with apples so that they do not lose their color.
4. And now it's the turn of the syrup. Pour sugar into a saucepan and fill it with water. We put everything on fire and cook until the sugar dissolves. 
5. Put the apples in the syrup and let it boil.
6. Add lemon zest and finely chopped ginger to the boiling jam. Reduce heat to medium and bring the mixture to a boil, stirring constantly. 
7. We put the minimum fire and continue to cook for another 2 hours.
8. Pour the jam into pre-sterilized jars and close the lids.
9. Here is our apple and ginger jam ready.
Thick apple jam for the winter
And with this jam, I usually bake pies and pies. It is thick but also contains small pieces of apples. We really like it. Try it too. 
Let's prepare the following products for jam:
- apples - 1 kg;
- sugar - 1 kg.
We make jam:
1. My apples and cut into pieces. 
2. We cover everything with sugar and leave it for a while so that the apples release juice. This is approximately 3 to 9 hours. It all depends on the variety of apples. 
3. As soon as the apples have started the juice, put the pan on the fire, bring to a boil and boil for 10 minutes. Stir the jam occasionally. Then remove the saucepan from the heat and let the jam cool down. We perform such manipulations three times. 
4. After cooling, mix the jam and put on fire. Boil for 10 minutes and remove from heat to cool. 
5. And the third time we bring the jam to a boil and let it boil for 10 minutes. 
6. We lay out the finished jam in jars and close the lids. 
7. Turn the jars upside down and leave to cool completely.
Apple jam with walnuts and lemon
For this jam, you should stock up on hard apples and nuts with lemon. 
For jam, we need the following products:
- apples - 1 kg. 200 gr.;
- lemon - 1 pc.;
- sugar - 1 kg;
- water - 100 gr.;
- nuts - 1.5 tbsp.
How to make Apple Nut Jam:
1. Wash apples thoroughly.
If you know that the apples have not been pre-treated with any preservative, then you can use them with the skin on. If you are not sure about the purchased fruits, then it is better to peel them.
2. Cooking syrup. To do this, pour water into a saucepan and pour sugar into it. Then grate the lemon zest and pour lemon juice.
3. Put the saucepan on a slow fire and let the sugar dissolve completely. Stir the syrup occasionally. 
4. Cut the apples into strips or three on a grater. Here's a grater you can use. 
You should get beautiful sticks. 
5. Add nuts to apples. I have walnuts and almonds. 
6. Fill everything with syrup. We close everything with a lid and leave to warm up and soak for 12 hours. 
7. Our jam stood for 12 hours and juice stood out from the apples. The pieces themselves were saturated with syrup. 
8. Put the pan on the fire and bring to a boil. When the first bubbles appear, immediately turn off the fire. And again we leave everything for 12 hours. 
9. Put the saucepan with jam on the fire and let it boil. 
10. Remove the jam from the fire and put it in jars. 
About the popularity of apples in our country once again do not have to speak. There are a great many ways to harvest this fruit for the winter. Apples are marinated, dried, compotes and confiture are cooked from them, marmalade and jams, even frozen. But the most common harvesting option is, of course, jam.
Opening a jar of fragrant apple jam in winter, you can feel the tart and fragrant aromas of summer. It is harvested both for filling buns with pies, and as a delicious independent dessert.
Many housewives are often lost among a large number a variety of recipes. In this article, you will learn how to cook the most delicious apple jam according to the classic recipe. And lovers of unconventional tastes will like various options with the addition of unusual ingredients.
properties and calories
There are a lot of useful qualities in properly cooked apple jam. High concentration of vitamins different groups and a variety of trace elements make it an indispensable product.
First of all, apples are rich in pectin, a substance that helps to remove accumulated harmful cholesterol from the body. In addition to fighting cholesterol, pectin speeds up metabolism in the body, improves peripheral circulation, and has some sorbing properties.
B group vitamins, the presence of vitamins A, E and P, in combination with iron and potassium, helps in the fight against cardiovascular diseases, improves the condition of the skin and hair, has a beneficial effect on muscle tone and nervous system organism.
Apples are a hypoallergenic fruit. This feature allows you to diversify the diet of young children with such a dessert. And if you replace sugar with fructose or honey, then diabetics will also be able to enjoy it.
Apples containing acid can adversely affect the condition of people suffering from diseases gastrointestinal tract. However, given these features, you can choose a suitable prescription for such patients. For people who have hyperacidity stomach, use the fruits of sweet varieties, and for those whose acidity, on the contrary, is lowered, sour apple varieties are used.
Another unique factor is the ability of the apple to normalize stools in both constipation and diarrhea. Many plant fibers absorb excess moisture with toxins in the latter; at the same time, they help the movement of solid masses that provoke obstruction.
Nutritionists recommend eating apple jam for dessert, replacing them with sweets and cakes. Do not eat a lot of it, therefore carbohydrates will not exceed the norm. A coarse fiber contributes correct work intestines, which is important when dieting.
The calorie content of traditional jam is 265 kcal. But it changes significantly if the sugar included in the recipe is replaced with honey. At the same time, the issue of complex sugars disappears - the main enemy processed into fats.
Selection and preparation of products
The choice of apple variety depends on the recipe and the desired result. First of all, apples should be homemade, and not imported, bought in a store. They are of little use for this purpose.
Late varieties (Antonovka, Semerenko) have a dense texture, do not boil soft, retain a beautiful appearance after heat treatment. They are perfect for making jam slices.
If the hostess decides to cook according to this recipe from soft varieties (White filling), then the fruits should be taken unripe.
Sour varieties contain more pectin. They make great jelly-like options. For those who like sour taste, it is recommended to use green, not very ripe fruits.
Overripe apples lose their juiciness, become loose and tasteless. Jam from them also does not have high taste, so it is better not to cook from such fruits.
Separately, it is worth talking about wild, paradise and Chinese apples. They are small, they can be preserved whole, together with the stem and core. This jam has an unusual and refined appearance, surprises with a wide flavor palette.
The process of preparing the product also depends on the selected recipe. General rule is that the apples must be thoroughly washed, you can use a brush, and then dry thoroughly.
When removing the peel, it is worth remembering that a significant proportion of vitamins is lost. Blanching in boiling water for a couple of minutes can be a good alternative. In the same way, especially hard varieties can be processed. The water left after blanching is used to make syrup.
Apples are peeled, cut into pieces of the same size or scroll through a meat grinder. It all depends on the imagination of the hostess and the method of harvesting she has chosen. In some cases, the fruits must be whole, not damaged by the worm. If the task is not aesthetic finished products, then any fruits will do, the main thing is to carefully remove all the damaged parts.
Close attention must be paid to right choice utensils for cooking treats. Both the dimensions of the container and the material from which it is made are important. good choice there will be wide basins and bowls with small sides. The jam in them will warm up evenly. In a deep and narrow bowl, it will have to be stirred more often, which will certainly affect appearance and useful qualities of the product.
It is better to refuse aluminum and copper basins, since the acid contained in apples enters with these materials into chemical reaction. Jam will become dangerous to eat because of the heavy compounds that have fallen into it. Enamelware is perfect, as well as containers made of of stainless steel. At the present time, housewives often come to the rescue of a multicooker bowl.
Modern technology greatly simplifies the culinary process, delivering pleasure during cooking.
It is worth taking care of the thorough sterilization of containers for conservation. Banks must be taken with a capacity no more than 500 ml otherwise mold may form in the finished product.
When all the food and utensils are prepared, you can begin the sacrament of preparing an incredibly tasty and healthy dessert.
Recipes
Each hostess will be able to choose a recipe to her liking from a large number of variations. Time-tested classic recipes will appeal to fans of tradition, and unusual combinations products will certainly not leave indifferent lovers of exotic and non-traditional tastes.
"Five Minute"
Crazy pace of life modern women often does not leave time for winter preparations. In this case, a simple recipe for quick and “live” jam will come to the rescue. A short time heat treatment allows you to save in it maximum amount vitamins and nutrients.
Any apple will work for this recipe. Fruit may be slightly bruised or bruised. These areas need to be thoroughly cleaned. Whether to leave the peel is a personal matter of the hostess. It won't play a big role here.
Prepared fruits must be peeled and chopped. The method of shredding is also not fundamental. It can be slices, cubes; you can grate apples.
For sweet varieties, 600-800 grams of sugar is enough, and for more acidic varieties, from 1 to 1.2 kilograms per 1 kilogram of apples.
The first step is to prepare the syrup. To do this, add 1 cup of water to granulated sugar. Then dissolve the sugar over low heat, stirring constantly. Place prepared apples in a container with boiling syrup and boil for 2-3 minutes. If the jam seems too sugary, then you can add a pinch of citric acid.
After that, set the jam container aside and proceed to sterilize the jars with lids. At the final stage, the jam is boiled again, poured into prepared dishes and sealed with lids.
"Amber"
When preparing this transparent delicacy, you will have to show endurance and patience, since the process is time-consuming and energy-intensive. But the result more than compensates for the time spent.
Apples are only suitable for hard and whole, without wormholes. The finished jam will be transparent, the slices are whole, so the quality of the fruit plays a significant role.
The stronger and greener the apples, the more beautiful and transparent the slices will turn out.
They are cut with a width of approximately 1 cm. The sliced \u200b\u200bfruits are laid out in layers in an enameled container, sprinkled with fine sugar. The proportional ratio of sugar to apples in this variant is 1:1.
It is better to leave the covered apples overnight so that they let out a sufficient amount of juice.
Place the finished mass on the fire and bring to a boil. After boiling, the cooking time is only 5 minutes. Then remove the container from the heat, cover with a cotton towel and let it brew until it cools completely. Repeat the procedure 3 times. The ideal scheme is morning-evening-morning.
Pour hot jam immediately to the top into prepared sterile jars and seal with lids. Turn them upside down and wait for them to cool down.
It should be borne in mind that from 0.5 kg of apples a half-liter jar of the finished product is obtained.
"Apple and orange"
Even those who, in principle, do not like apple blanks will like this recipe. Jam with orange will turn out saturated bright color with a pleasant aftertaste. Citrus transforms the taste so much that not every sophisticated gourmet will be able to correctly identify all its components.
- 1 kg of apples;
- 0.5 kg of sugar;
- 1 orange weighing 250 grams;
First you need to profile the orange. Thoroughly peel and remove the white subcortical layer, which gives bitterness in the finished dish. Remove all bones and clear of partitions. Cut the prepared orange fillet into small cubes. The process is not difficult, but takes some time.
After that, the stage of preparation of apples begins. Peel the fruits from the peel, core and chop the same cubes of the same size. At the bottom of the basin in which the jam will be prepared, pour 50-100 ml of water. Pour apples, slices of oranges, sprinkle with sugar, mix and put on the stove. After boiling, reduce the fire to a minimum and cook for 30-40 minutes, stirring the mass every 5 minutes.
The jam will be ready when the syrup becomes thick and viscous. The boiling delicacy is packaged in a sterile container and hermetically sealed.
"Rhubarb Jam with Apples"
A sweet winter dessert is almost always associated with fruits and berries. But there are also original recipes, for example, from a stalk of rhubarb. Incredibly healthy vegetable, combined with lemon and apples, will provide the body with a colossal dose of vitamins.
When choosing rhubarb stalks, you should know a few secrets:
- the most tender petioles of the plant from May to mid-June. Stems harvested later will be too hard;
- in July, the petioles become overly acidic due to the accumulated oxalic acid;
- for winter harvesting, young stems about 20 centimeters long are ideal.
Peel 1 kilogram of petioles from the rough top layer, and cut into small pieces. Remove the zest from 1 lemon in a thin layer - this is easy to do with a grater. Chop 300 grams of apples. In an enameled bowl, mix the zest, rhubarb and apples. Add 200 ml of water.
After boiling, boil the mass over low heat for about 20-30 minutes. Then add 1 kilogram of sugar and cook for another 10 minutes until the mixture thickens. Pour the hot jam into a sterilized container and seal.
"Apple Cherry with Almonds"
A classic recipe with a twist. Very easy to prepare. For this delicious dessert you will need:
- 0.5 kg of cherries;
- 0.5 kg of apples,
- 1 kg of sugar;
- juice of 2 lemons;
- 50 grams of almonds.
Separate clean cherries from the pits, sprinkle with sugar and leave for a day to let the juice flow. After 24 hours, add grated peeled apples, lemon juice to the cherry and boil the mass over high heat for 5 minutes after boiling. Fry the almonds in a dry frying pan and add to the jam, pour into prepared containers and cover with lids.
"Apricot jam with pears and apples without sugar"
A great dessert for diabetics, which can also be used as a filling for sweet pies and buns. To prepare it, take:
- 2 kg of apricots;
- 1 kg of apples;
- 1 kg of pears;
- 1 glass of honey.
Peel apples and pears from the peel and core, cut into small pieces. Separate the apricots from the pits. Dilute honey with a small amount of warm water. Mix all the ingredients and put the container on a small fire. Bring the mixture to a boil, remove from heat and let cool completely.
Repeat the procedure several times until the jam thickens. Pour into sterile jars and seal tightly.
"Apple jam with chokeberry"
Jam made from chokeberry alone has a rather specific tart taste. In combination with apples, softness in taste, rich pleasant aroma appears. The bitterness of the mountain ash is perfectly leveled by the sweet varieties of the apple tree.
- 1 kg of chokeberry;
- 900 gr of sweet apples;
- 2 kg of sugar;
- zest of one orange;
- 250 ml of water.
On the preparatory stage chop the sorted and washed chokeberry with a blender. Grate orange zest on a fine grater. Peel the apples from the seed box and peel. Cut into medium sized wedges.
Combine all the ingredients, add water, mix thoroughly and cook over low heat until thickened. Pour hot jam into jars and seal.
"Apple with Cinnamon"
Apples with cinnamon - classic combination in many desserts. It will not be difficult to prepare such jam even for those who have never been engaged in preparations.
- 2 kg of apples;
- 1 kg of white sugar;
- 100 gr brown cane sugar;
- 1 st. a spoonful of lemon zest;
- 250 ml of water;
- 1 stick of cinnamon.
Cut the peeled apples into small cubes. Grind the cinnamon with a blender, grate the lemon zest on a fine grater.
In an enamel bowl, combine apples, lemon zest, chopped cinnamon and sprinkle with white sugar. Boil the mass for 30 minutes, stirring regularly with a wooden spoon. Add cane sugar mix well and continue cooking. The finished jam will acquire a pleasant caramel color and a thick consistency. Pack hot jam in a sterilized container.
"Melon and Apple Jam"
The fragrant summer aroma of this inimitable delicacy will bring many pleasant moments on a winter evening. It will not leave anyone indifferent. Having tasted a spoonful of this jam, it is impossible not to fall in love with it.
- 0.5 kg of apples;
- 1.5 kg of melon;
- 0.5 kg of sugar;
- 1 tsp lemon zest.
Peel the melon, cut it in half and remove the fiber with seeds with a tablespoon. Grind it in a blender or pass through a meat grinder. Cut peeled apples into small cubes.
Bring the crushed melon combined with sugar to a boil over medium heat, stirring occasionally with a spoon. Boil the mass to the consistency of honey. Add apple slices, lemon zest and mix gently. After boiling again, boil for another 5 minutes and pour into a sterilized container.
"Apple-lingonberry"
There are legends about the beneficial properties of lingonberries. And the symbiosis of apples with lingonberries can become a winter medicine that will help in the fight against beriberi, colds and general weakness of the body. Ingredients:
- 1 kg of sour apples;
- 1 kg cranberries;
- 2.5 kg of sugar;
- 2 glasses of water.
Rinse cranberries thoroughly running water. Sort out, get rid of small debris. Pour boiling water for a few minutes, then discard the berries in a colander. Thanks to such manipulations, lingonberries will lose excessive bitterness. Cut apples into cubes.
Pour water into the prepared container, add sugar, put the future syrup to boil over medium heat. Add lingonberries and apples to the boiling liquid and let it boil again. Then reduce the heat to a minimum and cook for about half an hour. Pour the thickened hot treat into jars and seal tightly with lids.
"Apple-Banana"
Even from this exotic fruit like a banana, you can easily make a great jam. Bananas in their pure form have an overly sugary taste, and apples perfectly balance it with a slight sourness.
- 2 kg of apples;
- 1 kg of bananas;
- 700 gr sugar;
- 100 ml of water.
Pour the peeled and chopped apples with water and put on the fire to cook until soft. While the apples are cooking, peel and cut the bananas. Once the apples are ready, add granulated sugar with bananas. Boil for a short time until the sugar dissolves, and then grind the ingredients with a blender. Boil the finished puree for about 20 minutes and arrange in jars.
"Paradise Apples"
Among the abundance of recipes, jam from paradise apples. Small candied fruits will not only complement the winter tea drinking, but also become beautiful decoration cakes and pastries.
- 1 kg of apples;
- 1 kg of sugar;
- 1 cinnamon stick;
- 250 ml of water.
- Carefully observe the proportions of sugar, which is a preservative. By reducing its amount, you risk getting fermented jam, and its excess will kill the apple flavor.
- If mold forms on the surface of the jam, then it can be carefully removed and the product itself boiled. For storage, it is no longer suitable, but for the filling it will do.
- Do not rush to throw away the candied jam. If it is heated in a saucepan with hot water, then the dessert will take on its original form.
- Pick apples dry, not in rainy weather. Otherwise, fruits that have absorbed moisture will make the food watery.
- Stir the jam with a long-handled wooden spoon. Wood - natural material, which does not interact with products and does not change them taste characteristics. Such jam will not oxidize, which is possible after contact with a metal spoon. The long handle will help you not get burned when handling.
- Turn rolled jars upside down until completely cool. It is better to store them in a dark, cool place, thus, safety increases significantly.
There are a number of subtleties in the sterilization of containers. To begin with, the jars must be thoroughly washed and checked for chips and cracks, and then proceed directly to the sterilization process itself.
- In the microwave. Very fast and convenient way disinfection. Pour clean filtered water into the jars, it will be enough if it covers the bottom by 2 cm. Set the microwave power to 800 W and turn it on for 3-5 minutes. During boiling, steam will be released, which will disinfect the glass containers.
- In the oven. The method is also very simple, although it takes a little more time. Put the washed jars wet in the oven. Bake them at a temperature of 160 degrees until completely dry.
- For a couple. The oldest and proven method. Draw water into a saucepan, place a metal sieve on it, and on the sieve - jars upside down. Sterilization will take about 15 minutes.
For information on how to make an unusual apple masterpiece jam, see the following video.
Posted on July 3, 2017
Apple jam, many hostesses cook and prepare in huge batches, as it scatters in an instant. apple jam very tasty and you can cook from it in winter or use jam as a filling.
Apple jam, very tasty even just with tea, spread it on a piece of bread and drink tea with jam. I have several recipes for making apple jam in my piggy bank. And be sure that when you open a jar of this jam in winter, this jar will be completely empty by the evening. And not because the jar is small, but because the jam will be so tasty that it will simply not be possible to tear yourself away from it.
Content :
Apple jam is also good to serve to cook with it. In general, finding a use for this jam is very easy.
If you are going to cook according to this recipe, then I warn you immediately be patient and time. Not because it is difficult to cook, but because it will take a lot of time for the apple slices to be properly saturated with sugar syrup. In this recipe, it is important to choose the right apples for amber jam.
For transparency choose late varieties apples with solid. Here it is important to take into account the fact that the denser the body of the apple, the more transparent it will turn out. For this recipe, I advise you to take the ingredients 1: 1, that is, for 1 kg of apples, 1 kg of sugar. More apples means more sugar. But I do not advise you to cook more than 3-4 kg of jam at a time. as it will be simply inconvenient for you to mix and monitor such a portion of jam.
INGREDIENTS:
- Sugar 2 kg.
- Apples 2 kg.
COOKING PROCESS:
1. In order for the jam to turn out, you will need to work a little with the apples before cooking, namely, remove the peel from them and cut out the rough core. So that the apple slices remain tender not only in the light, but also in taste.
2. After, we divide each apple into such slices. And put them in a saucepan in which our jam will be cooked.
3. When the last slice falls into the pan, you can sprinkle everything with sugar, mix and leave the apples for 24 hours. During this time, the slices will release juice and are well saturated with sugar. Do not forget to cover the apples with a lid so that flies and all sorts of midges do not get there.
4. After 24 hours, you will see how well the apples are soaked and how much syrup it turned out, because it can no longer be called juice.
5. We put the saucepan on the stove, stirring the jam, wait until it boils. After boiling the jam, you should reduce the heat, from a rapid boil to a weak but confident one. And so on low heat, cook the jam for 15-20 minutes.
6. After that, remove the pan from the heat until it cools completely. Usually until the next evening. That is, again, the jam should stand for 24 hours.
7. After a day, we repeat the same operation again. We wait until the jam boils, reduce the heat and cook over low heat for 15-20 minutes.
8. Next, there are two options for the outcome. If the transparency and density of the jam completely suits you, then you can lay out the jam in jars and twist the lids. But if the jam, in your opinion, is not yet thick enough and the slices are not transparent enough.
9. Then you can safely repeat the operation with boiling and cooling, 2-3 times. Of course, you will not achieve ideal transparency, the color of the slices will remain amber, but you can achieve the density you need.
Here the outcome of the situation depends on the variety of apples and on their ripeness. For this jam, it is better to choose apples that are slightly unripe.
It is better to store this type of jam in dark places so that the apple slices do not darken from the light.
Apple jam with orange peel
This apple jam with the addition of orange zest will become your #1 apple jam. You will see for yourself by reading the composition, since this is not a simple jam, it combines the color, smell of apples and the aroma of orange peel.
INGREDIENTS for syrup:
- 1 glass of water.
- 1 cup of sugar.
Jam Ingredients:
- dried apricots 2 pcs.
- prunes 2 pcs.
- 2 ripe apples.
- 2-3 raspberry leaves.
- 1 cherry branch with leaves (2-3 cm).
- zest of half an orange.
COOKING PROCESS:
1. Dissolve a glass of sugar in a glass of water.
2. We do it this way. Pour a glass of water into a saucepan, heat it up on the stove. Pour a glass of sugar into warm water and constantly stirring, let the sugar dissolve completely. We make the heating under a saucepan or saucepan small so that the sugar does not burn to the bottom.
3. Choose only real apples. Not those who have only beautiful packaging, but it is also desirable that the apples have a good natural smell. Such apples can be purchased at the grandmother's market. Who sell apples from their own orchard.
4. We cut good quality apples into beautiful slices and dry them a little in the oven for literally 3-5 minutes, so that the apples dry out, but do not fry. The slices should turn out a little wrinkled and wilted. Do not be afraid that they did not look very good during storage, the apples will gain juiciness and acquire an excellent healthy look.
5. Add a couple of raspberry leaves to the hot syrup and a couple of cherry leaves, you can take the leaves directly with the cherry branch. This will give the jam an unusual greenish tint. It will not appear immediately, but a little later.
6. While the leaves are cooking, cut the dried apricots and prunes into small pieces. Let's add them to the syrup. Dried apricots and prunes will add spice to the jam.
7. Remove the zest from half an orange, add it to the rest of the ingredients in a saucepan.
8. Cook the ingredients for 5-7 minutes, then throw in the apples and cook the apple slices for 10 minutes.
9. On this we can say the recipe for apple jam with orange zest is over. It remains to put the jam in a sterilized jar and tighten with a sterilized lid. Enjoy your meal.
Apple jam with whole orange
This is the second option for making apple and orange jam. In this recipe, not only the zest will be used, but the whole orange. Who knows, maybe you will like this apple jam recipe.
INGREDIENTS:
- apples 1 kg.
- orange 1 pc.
- sugar 0.5 kg.
COOKING PROCESS:
1. In this recipe, you will again have to peel the apples and cut out the core completely. Since the core is too rough and will only spoil delicate taste jam.
2. Cut the apples into beautiful slices or into cubes as you like.
3. We will do the following with an orange. Wash it well, cut it into slices, remove the bones and scroll it straight with the peel in a meat grinder.
4. Put apples and twisted orange in a bowl, add sugar, mix well. We leave for 5-6 hours.
5. After 5-6 hours, put the bowl on the stove and, stirring, bring the jam to a boil.
6. Cook for 50-60 minutes. After that, the jam can be put in a jar and twisted for the winter. But you can set it aside for a day and then boil it again. This will add more thickness to the apple jam. 
Apple jam with a whole orange is ready to enjoy.
Five-minute apple jam quick recipe for live jam
The advantage of such a jam is obvious; during a short boil, more useful properties are retained in an apple. Secondly, it is a huge time saving for making jam. Since it is usually not enough during the season, because in a short summer you need to have time to make a large number of blanks, or if you don’t want to mess with one jam for a long time. This recipe is especially for you.
INGREDIENTS:
- apples 1 kg.
- sugar 600 grams.
COOKING PROCESS:
To make jam from apples, choose apples that are strong, not overripe, without spoiled traces. It is unambiguously difficult to answer on the account of whether it is worth peeling apples, there is no rule for the taste and color of comrades. Whoever likes it. But you need to cut out the middle, since the membranes are quite rough and will certainly spoil the whole picture.
1. Sort apples, cut into slices, cut out the core.
2. Sprinkle the slices with sugar. Leave for 6-8 hours.
3. Put on the stove and bring to a boil. Cook for 10-15 minutes.
4. Arrange in sterile jars and tighten the lids.
5. Let the jam cool down and transfer to the pantry.
Five-minute apple jam ready bon appetit.
Whole apple jam
Very beautiful and tasty jam is obtained from Ranetki, as they have no big sizes and their bodies are thick and juicy. Jam noticeably wins in terms of aesthetic and taste qualities.
INGREDIENTS:
- 1 kg. ranetok apples.
- 1 kg of sugar.
- 1 glass of water.
- 1 teaspoon citric acid.
COOKING PROCESS:
1. Sort out apples to remove all spoiled and beaten ones. Since the jam will be from whole apples, the aesthetic side is very important.
2. It is also important to pierce each apple with a skewer or toothpick not through, but slightly deeper than the middle.
3. Pour a glass of water into the pan, pour 1 kg of sugar.
4. Put on a slow heat and cook the syrup, stirring constantly so that the sugar does not burn to the pan.
5. When the sugar dissolves and the syrup starts to boil, I add citric acid. MThere may be foam, don't worry.
6. Put apples into boiling syrup and mix gently. Further mixing is not recommended. Since you can damage the thin peel of an apple and violate the integrity of the fetus.
7. When the syrup with apples boils, reduce the heat to a minimum.
8. During cooking, bursting apples will appear; they can be removed, if desired, by grabbing the tail.
Apples burst because they are pierced through or the boil was too violent.
9. After 5 minutes of cooking, remove the pan from the stove, put it on the table and cover the jam with a plate, so that the apples are all in syrup. You can put a small oppression on a plate (half a liter jar of water).
10. Remove the plate from the apples after 12 hours. We put it on the stove on a very low heat. Bring to a boil and cook for exactly 10 minutes. Not stirring otherwise the delicate skin will crack.
11. After 10 minutes of cooking, put the plate again and put the jar on top. We have 12 more hours.
12. After 12 hours, put the jam to cook after boiling for 15-20 minutes.
The following is the outcome. If the density suits you, you can lay out the jam in jars and twist the lids. But if it seems to you that the apple jam has not reached the density you need, repeat the procedure a few more times so that the jam reaches the density you need. 
If the syrup turned out to be too much, it can be boiled down by repeating the procedure 2-3 times.
In general, cook the jam to the desired density and twist it into jars. On this, all the secrets with apple jam from ranetki are over, prepare the preservation and enjoy your meal.
Apple jam according to the classic recipe
At the end of summer, the beginning of autumn, many begin to take up the preparation of this particular jam, as late varieties of apples ripen from which juicy and tasty apple jam is obtained.
With apples, as with almost all other fruits, the cooking process is almost the same.
INGREDIENTS:
- apples 2 kg.
- sugar 1.5 kg.
- cinnamon 1 pinch.
COOKING PROCESS:
Almost all recipes say that it is better to cut apples into small cubes. This is done so that in the future this jam can be used as a filling for baking.
Apples can not be peeled from the peel, as their own beneficial features. But some still peel off. So it's up to you to decide whether to peel or not.
1. And if we are preparing jam according to the classic recipe, then we will cut the apples into small cubes.
2. Before cutting the apples, the middle part with seeds and partitions is removed from them.
3. Put the resulting apple cubes into a saucepan, sprinkle with sugar, mix well and leave to soak for 6-8 hours.
And so we repeat several times until the jam reaches the desired density.
6. At the last boil, throw a little cinnamon into the jam, which will give your treat a unique touch of taste. Cinnamon does not interrupt the smell and aroma of apples, but only slightly complements them.
7. After we lay out the jam in sterilized jars and twist the lids.
That's all, apple jam according to the classic recipe is ready. Now it can be stored for several years until you need it.
Jam boiled several times is very well stored. Therefore, do not worry if during the long winter you did not have time to get to the apple jam.
Leave your recipes in the comments. Peace and blessings to all, until we meet again.
Apples are one of the most delicious and common fruits on the Russian table. Jam, marmalade, compote are made from it, apples are frozen, dried, and even pickled. But the main delicacy is, of course, jam. Apple jam is rich, sweet, tasty and appetizing. In winter, it gives a tart taste and a summer aroma. Jam can be used as a separate dessert, can be used as a filling for pies and buns, pancakes, pancakes and casseroles are served with jam. Rolling up at least a few jars of apple jam for the winter is the duty of any good housewife. But what are the benefits of apple brew? Are vitamins preserved after heat treatment? Let's try to understand everything in order.
Benefits of apple jam
Apples are incredibly tasty and useful fruit, which saturates the body with a palette of vitamins and minerals. In order for the fruit to retain all its beneficial properties, it must be cooked correctly. Keep the apple mass on fire for no longer than five minutes so that the microbes die, and prolonged exposure to high temperatures does not affect the benefits of the product. In this case, apple jam will be no less useful than fresh fruit. How does an apple affect the human body?
- Apples improve the functioning of the respiratory system. It has been shown that people with asthma had fewer attacks if they regularly drank apple juice.
- Apple perfectly strengthen bones, making them less loose and brittle. This is especially true for women after pregnancy and during menopause.
- This fruit normalizes stools, improves digestion. Interestingly, an apple can help with both constipation and diarrhea. A large number of vegetable fibers help to push through hard stools for constipation. But with diarrhea, these fibers absorb excess moisture and toxins that provoked loose stools.
- Scientists have conducted an experiment. One group of rats was regularly given apples, but the second group was less fortunate - this fruit was not in their diet. Studies have amazed even scientists - regular consumption of apples reduces the risk of developing certain types of cancer by almost a third. More specifically, the risk of developing breast, colon and liver cancer.
- Apples improve memory, increase efficiency, activate brain activity. Regular consumption of apples reduces the risk of developing Alzheimer's disease.
- Green apples help lower cholesterol levels in the body, normalize work of cardio-vascular system reduce the risk of ischemia.
- Apples are good for diabetes They lower blood sugar levels. To make the jam safe for diabetics, instead of sugar, fructose or sorbitol should be added to it.
- This fruit perfectly cleanses the liver, has a positive effect on dental health. In addition, apples are quite low in calories, so they are part of many weight loss diets.
it traditional recipe apple jam, which will not only delight you with a deep taste, but also retain all the benefits of a fruit delicacy.
- For jam, not only strong and whole apples are suitable, but also wormy, and even impacted fruits. The main thing is to cut off all damaged areas.
- Wash the apples and wipe with a dry cloth. Whether to leave the peel is a matter of taste for every housewife. Most recipes involve peeling the fruit, but sometimes soft apples are not peeled so that they do not fall apart during the cooking process.
- Apples, sliced \u200b\u200band grated (as you like), are placed in enamelware and sprinkle with sugar. If the apples are sweet, 800 grams of sugar per kilogram of apples is enough. If sweet and sour, then the proportions should be equal. If the variety of apples is sour, then there should be more sugar, about 1.1-1.2 kg per kilogram of fruit.
- Sprinkle apples with sugar and leave for a while. At least 4-5 hours should pass, ideally apples should let juice in until morning. In the morning next day put the dishes on the fire and bring the mass to a boil. Apples should boil for no more than five minutes, otherwise they will lose their beneficial properties. After 5 minutes of boiling, turn off the heat and let the jam cool and infuse. So you need to repeat 2-3 times.
- In the process, do not forget to prepare jars. Jam is often closed in small jars so that it is convenient to eat quickly in winter. Jars should be thoroughly rinsed. You can sterilize jars in the oven, in boiling water or steam. Boil the lids in a small saucepan for at least five minutes.
- Bring the apple jam to a boil for the last time and pour into jars, roll up the lids. Turn the jars over and let them cool completely.
it classic recipe making natural and healthy apple jam.
Apple jam slices
If some prefer soft and boiled jam, then others like more decorated fruit slices in syrup. Cooking such a delicacy is not difficult, you just need to know some subtleties.
Cut the peeled apple into slices of at least 3 cm. Then dilute a teaspoon in five liters of water baking soda. Soak the apple slices in this solution so that the slices remain strong and elastic until the end of cooking. Soak the apples in the baking soda solution for 5 minutes, then drain the apples in a colander. Such a trick will allow you not only to keep the apple slices intact, but also will not change the color of the future jam. The apple will not darken after cooking, but will remain a transparent amber.
Next, cook apples, as in the previous recipe. Sprinkle fruit with sugar, leave for several hours. Then bring apple jam to a boil, let cool. Heat the jam 2-3 times. At the end, you can finish off a handful of mountain ash, currants, dark grapes. This will give the syrup a delicate pink hue, while the apples that have become caramelized will remain light. The unusual color of the jam will look beautiful and appetizing. At the end, let the jam boil for about 15 minutes so that all the ingredients grab, and then roll the dessert into jars, as usual.
This recipe was very popular a few decades ago when there was a shortage of granulated sugar. In those days, sugar was successfully replaced with honey. From this apple jam became incredibly fragrant and rich.
The most popular recipe is applesauce with honey. For him, the apples were peeled and placed in a clay pot. Then the fruit had to be baked and rubbed through a sieve. Two glasses of this puree should be mixed with 300 grams of natural flower honey. The mass must be cooked on low heat. Do not let the honey and apples boil - the delicacy will become useless. Ideally, the mixture should languish in a Russian stove, but a regular oven will do. When the mass thickens, it can be tasted or canned. The resulting golden treat will certainly please your loved ones.
Very popular honey jam with cranberries, apples and nuts. One kilogram of cranberries needs to be sorted out and poured with a glass of water. Cook over low heat until the berries are soft. Then the mass must be rubbed through a sieve, mix the syrup with honey, peeled walnuts and apple slices. Cook over low heat for about an hour. All components of this jam complement each other and the result is an incredibly tasty and rich delicacy.
Apple jam with lemon
Lemon will give the traditional taste of apple jam a subtle citrus aroma and slight sourness. For a kilogram of apples, you need a large lemon. We wash the apples, peel them from the core and peel, cut into slices. Lemon should be washed and grated on a fine grater, removing all the seeds. Pour the lemon pulp with a glass of water and cook over low heat for about an hour. Then add a kilogram of sugar to the mass and wait until it is completely dissolved. Then add the apple slices to the syrup. You do not need to immediately boil the jam, leave the container for several hours, stirring its contents regularly. This is done so that the apple absorbs the fragrant citrus taste and aroma. After a few hours, the jam can be boiled and rolled into jars.
Below are tips that reflect all the subtleties of making apple jam.
- Instead of sugar, you can add honey to any jam. In this case, honey can be added a little less, since it is usually sweeter than sugar.
- It is very important to observe the proportions of sugar, because it is a preservative. If you add less sugar, the jam will not stand for a long time - it will deteriorate and ferment. If you add more, you will not feel the apple taste. To make the jam more dietary, you need to add less sugar to it, but you need to store it in the freezer, in plastic bottle and defrost only once. Believe me, in winter such jam will delight you with summer aroma, taste and naturalness.
- Sometimes after opening the jar, mold may appear on the surface. Do not rush to throw away blanks. Upper layer you can carefully remove, and boil the remaining jam. It will not be stored for a long time, but it will fit perfectly for pies and buns.
- Candied jam? No problem! Heat it in a container of hot water until the mass is homogeneous.
- How to check if the jam is ready? Apple jam is well cooked if all the slices lie on the bottom, and do not float on the surface.
- Jam should be stirred very carefully so as not to damage the precious slices and turn the treat into porridge.
- In Russia, it was believed that for jam, apples need to be collected only after apple rescue. At this time, apples were carried to the church and illuminated. From such fruits, not only tasty, but also healing jam was obtained.
- Jam apples should not be picked in or after rain. At such a time, the fruit absorbs a lot of moisture and the jam will turn out to be watery.
- When preserving, you need to pour the jam to the very edges of the jar. The more air in the container, the more likely it is that germs or bacteria will get inside.
These simple tips will help you make not just jam from apples, but a real dessert delicacy, which is not a shame to put even in front of the most important guests.
Store jars of apple jam in a dark, cool and dry place. Do not forget to sign the conservation so that you know the date of the spins. Apple jam can be stored for several years, provided that it contains no less sugar than apples. Although it should not be exaggerated, the jam prepared according to our recipes will not survive until the next season - it is so tasty, rich and fragrant. Prepare apple jam to enjoy the taste of summer on cold winter evenings.
Video: apple jam
Apple jam for the winter can be prepared by yourself different ways. This is a five-minute meal without much hassle, and a complex jam with unusual ingredients, and just a blank for pies. In any case, the principle of preparing apples in almost any recipe is the same. Wash the apples thoroughly, cut into 6-8 pieces and remove the core with seeds. The peel, if it is tough, is better to remove, although this will deprive your jam of a tangible dose of vitamins. Especially if you are making a "quick" jam. To soften the skin and especially hard apples, it is better to blanch the fruits in boiling water for 3-5 minutes, and then cool in cold water. The water in which the apples have been blanched is good for making syrup. For simplicity and speed, a wonderful device was invented, with the help of which an apple is cut into 8 parts in one step and the core is immediately removed. Let's try to make apple jam, and in winter we will enjoy a wonderful aroma and taste.
Ingredients:
1 kg of peeled apples,
1 kg of sugar
1 stack water,
3 g citric acid.
Cooking:
Peeled apples cut into slices and put in salted or acidified water so as not to darken. Make syrup from water and sugar. Throw the apples on a sieve, dip in boiling syrup, shake the basin so that all the apples are covered with syrup, and leave for 5-6 hours. Then put the bowl of jam on the fire and bring to a boil. Remove from heat again and leave for 5-6 hours. Repeat again. If the jam is too sweet, add citric acid at the end of cooking.
Antonovka jam
Pour the peeled apple slices in layers with sugar and leave for 6-8 hours (or overnight). Then put a bowl of jam on the fire, pour in water at the rate of 1 stack per 1 kg of apples, bring to a boil and boil for 5 minutes. Remove from heat and let stand 10-12 hours. Then cook the jam until done.
Ingredients:
1 kg of apples
1.2 kg of sugar,
2 stack water.
Cooking:
Cut the stalks off the ranetki or chinese by about ⅔. Prick each apple in several places, blanch in boiling water for 2-3 minutes, then cool in ice water. Dip apples into boiling syrup, bring to a boil and remove from heat. Repeat 2-3 more times, letting the jam stand for 10-12 hours.
Ingredients:
1 kg of paradise apples,
1.5 kg of sugar,
1 stack water.
Cooking:
Shortly cut the stalks of apples, prick the fruit with a wooden toothpick and blanch in boiling water for 3-4 minutes. Cool down in cold water. Use the water in which the apples have been blanched to make the syrup. Dip apples into boiling syrup, bring to a boil and let stand for several hours. Then put on fire and cook the jam until the apples become translucent. Soak the finished jam in a cool place for a day, then transfer to prepared jars and roll up.
Ingredients:
3 kg apples,
2 cups of sugar.
Cooking:
Pour the apples cut into slices with sugar, shaking the basin so that the apples are evenly covered with sugar, and leave for 1-2 days in a cool place (not in the refrigerator). During this time, stir the apples several times. Put on fire, bring to a boil, reduce heat and simmer for 7-10 minutes. Arrange hot in sterilized jars, roll up.
Ingredients:
3-4 kg of apples,
1 - 1.5 sugars,
1 sachet of vanilla sugar or 1 vanilla bean
cinnamon, citric acid - to taste.
Cooking:
Put the apple slices in a heavy-bottomed saucepan, sprinkling with sugar. Leave overnight. The next morning, put the pan on the fire and cook for about 20 minutes. Then remove from heat and let cool. Repeat 2 more times. At the end of cooking, add cinnamon, vanilla and citric acid, place hot in sterilized jars and roll up.
Ingredients:
1 kg of apples
1 kg of oranges
2 kg sugar
1 stack water.
Cooking:
Cut apples into slices and remove seeds. Peel oranges and cut into slices. Make syrup from sugar and water by boiling it for 10 minutes. Put fruit in boiling syrup, bring to a boil three times and cool. Pour the jam into sterilized dry jars and roll up.
Ingredients:
1 kg of apples
2 oranges
1 kg of sugar
1 stack water,
cinnamon - to taste.
Cooking:
Cut the oranges with the peel into quarters, pour boiling water (1 cup) and cook until the peel softens. Then add sugar and boil the syrup. Cut the peeled apples into slices, remove the seeds and blanch in boiling water for 5 minutes. Put the apples into the boiling syrup with oranges and simmer until the apples are ready. At the end of cooking, add cinnamon to taste. Roll up.
Ingredients:
2 kg apples,
2 lemons
750-850 g of sugar,
1 tsp citric acid,
water.
Cooking:
Cut the peeled and seeded apples into slices, cut the lemons into semicircles along with the peel. Pour the fruit with a little water and cook over medium heat until tender. When fruit is soft, add sugar, increase heat and cook until thick, stirring constantly. Shortly before the end of cooking, add citric acid. Arrange the finished jam in sterilized jars, roll up.
Ingredients:
2 kg apples,
700 g sugar
1 stack water,
1 tbsp ground cinnamon.
Cooking:
Pour the prepared apples with sugar and leave for 6 hours. After that, put the bowl with apples on the fire and bring to a boil. Add cinnamon, boil for another 5 minutes and pour into jars. Roll up.
Ingredients:
1.5 kg of apples,
1 stack blackcurrant berries,
1 stack dried fruits (raisins, dried apricots or prunes),
2 kg sugar
1 stack water,
1 lemon.
Cooking:
Cut the apples into slices and remove the seeds, rinse the dried fruits thoroughly with hot water and dry, cut the lemon into slices. Prepare a syrup of sugar and water, boil it and dip all the ingredients into it. Cook from the moment of boiling for 30 minutes, pour hot into jars, roll up.
Ingredients:
1 kg of apples
1 kg of sugar
400 ml of water
zest from 1 lemon
some vanilla.
Cooking:
Boil the syrup from sugar and water, boil it to thick drops (when a drop of syrup does not spread on a plate). Peel apples, remove seeds and cut into cubes or slices. Drop the apples into the syrup and simmer for 30 minutes, being careful not to overcook the apples. Remove the zest from the lemon and add along with a pinch of vanilla to the jam. Pour the finished jam into jars and roll up.
Harvesting apples for the winter. Cut the peeled and seeded apples into small pieces and put to stew under the lid. Pour a little water into the bottom of the dish so that the apples do not burn. When the apples soften, add sugar to taste, mix and let it boil for about 5 minutes. Quickly pack the hot mass in sterilized jars, roll up.
Ingredients:
1 kg of peeled apples,
150-200 g of sugar.
Cooking:
Cut the apples into pieces and sprinkle with sugar. Leave for an hour, stirring occasionally. After the appearance of juice, put a bowl of jam on low heat, bring to a boil, stirring constantly, and place in sterilized jars. Roll up.
Ingredients:
3 kg apples,
2 stack Sahara.
Cooking:
Peeled apples grate on a coarse grater (or with food processor- so faster). Moisten the bottom of the bowl for cooking jam with water, lay out the apple mass and sprinkle with sugar. Put on fire, bring to a boil over low heat, stirring. Boil for 5-7 minutes. Pour quickly into sterilized jars and roll up immediately. Turn over, wrap.
Five-minute jam from apples with oranges
Ingredients:
1 kg prepared apples
1 kg of sugar
1 orange.
Cooking:
Pass the orange through a meat grinder along with the peel (after removing the seeds). Cut apples into cubes. Put the fruits in a container for cooking jam, sprinkle with sugar and mix. Bring to a boil over low heat, stirring occasionally, boil for 5 minutes and immediately place in sterilized jars. Roll up, turn over, wrap up.
Ingredients:
1 kg prepared apples
150-200 g of sugar.
Cooking:
Sprinkle the apples with sugar and put the bowl in the oven with medium heat. Stir the jam occasionally. When the sugar is completely dissolved and the apples become translucent, spread the jam in sterilized jars and roll up.
Apples without sugar
Grind apples without peel and seeds in a meat grinder or with a blender into a homogeneous mass. Put in a bowl and cook until thickened. In order for the apple mass not to burn during the cooking process, make water bath and cook the workpiece on it. When the apple mass is boiled down enough, put it in sterilized jars, cover with lids and set to sterilize for 10-15 minutes from the moment the water boils. Roll up.
Ingredients:
3 kg sweet and sour apples,
2 stack Sahara.
Cooking:
Peeled apples, cut into slices, put in a bowl or pan and sprinkle with sugar. Leave overnight. In the morning, put a bowl of jam on medium heat and bring to a boil, stirring constantly. Boil for 5 minutes after boiling and immediately place in sterilized jars. Roll up.
Good luck preparing!
Larisa Shuftaykina
