What to cook apple jam in. Apple jam - a delicious step-by-step recipe. Apple jam through a meat grinder with pumpkin

Apple jam is delicious both on its own and as a filling. Yes, even just with tea as a bite, the jam flies away instantly.

Jam is an excellent option for processing overripe apples. As a rule, apples are either immediately ground into puree or slices are boiled and then rubbed through a sieve or through a meat grinder. Today this action can be carried out using a blender, which makes working on jam very easy.

Today you can collect recipes great amount. It is also cooked with the addition of pumpkin, pear, plum, currant, and cinnamon. So you can find a recipe for every taste and color.

The classic recipe is the simplest and most quick option prepare jam.

Ingredients:

1 kg of ripe apples.
500 grams of sugar.

Cooking process:

Before you start cooking the jam, it is important to decide how you will turn the mass into puree. Since if you pass apples through a sieve, then at the beginning you will not need to cut out the middle and peel them, since it will remain in the sieve.

And if you want to use a meat grinder or blender, then you must clean and cut. Since rough membranes will spoil the overall picture of the delicate apple jam.

I’ll say right away that you need to add sugar to taste, since you need to look at what apples you will use to make the jam. If the apples are sour, then you need more sugar; if the apples are sweet, then less. In general, you need to watch and try. According to GOST, sugar is added to at least 50% of the total mass of apples.

1. Wash the apples into slices.

2. Place the slices in a pan. Fill with water and place on the stove. The water should almost cover the apples.

4. During the cooking process, the slices should soften to a puree. But sometimes when the apples are too dense, some slices still remain intact. Then the whole mass will need to be turned into puree. This can be done in three ways.

Pass the mass through a meat grinder.

Grind the mixture through a sieve.

Use a blender.

If you grind on a sieve, let the mixture cool first.

5.Now you have clean apple mass from which you can cook jam. Pour the mixture into a saucepan and test for sugar. Pour in the required amount, mix and place on low heat. Cook for 30 minutes, do not forget to stir the jam so that it does not burn, and then cook until the desired thickness.

6.Check the density as follows. We drop a little jam onto a plate and if the drop does not spread in all directions, then you can safely put it in jars and prepare apple jam for the winter.

That's the whole classic recipe for making apple jam. Bon appetit.

Thick apple jam

As you know, many people use apple jam as a filling for baked goods. Liquid jam makes a very bad filling, so you need to prepare and cook thick jam, see our recipe for how to do this.

Ingredients:

For 1 kg of apples 1 glass of sugar.

Cooking process:

1. Sort the apples, wash them, cut out the cores, peel them and cut them into slices.

2. Twist the apple slices in a meat grinder.

3. Place the resulting mass in a saucepan and place on the stove. Bring to a boil and cook for 10-15 minutes, stirring constantly.

4. The mass begins to thicken, you can add sugar. And cook further until you need it to thicken. This will take approximately 30-40 minutes.

5. During cooking, the jam should darken and become very thick.

6.When the desired thickness is reached, turn off the heat, place the jam in sterilized jars and screw on the lids. Thick jam for the winter is ready. Enjoy your meal.

Jam according to the old recipe

In order to prepare jam according to this recipe you will need a little patience and a lot of time. Since the jam is prepared in several approaches.

Ingredients.

Apples 5 kg.
Sugar 3.5 kg.

Cooking process:

1. We will sort out the apples, wash them, and let the water drain. Peel and cut into small pieces of 2-3 cm. Simply put, cut the apples into cubes.

2. Place the chopped apples in a saucepan, add sugar, stir and leave overnight. Remember this is the principle we used to cook. Where they also covered the slices with sugar and left them overnight for the juice to release from the apples.

3. In the morning you will see what has stood out a large number of juice Now you can put the pan on the stove and boil the future jam for about 10-15 minutes. Next, set the pan aside and wait until the mixture has cooled completely.

4.After 5-8 hours, put the pan on the stove again and cook the mass again for 10-15 minutes after boiling. This procedure repeat 3-4 times. During this time, the apples will boil to the desired thickness. And most of the apple slices will turn into puree. It is possible that already at stage 2-3 your jam will reach the consistency you need, then it is not worth repeating the procedure several more times. You can now lay out the jam and screw on the lids.

Apple and pear jam

At the end of summer, not only apples, but also pears ripen, and why not cook apple jam with the addition of pears. It's so delicious.

Ingredients:

Apples 1 kg.
Pears 1 kg.
Sugar 500 grams.

Cooking process:

1. Take apples and pears. For jam, fruits that are not marketable, so to speak, are suitable. Squashed with bruised sides or even overripe. But only without traces of rot. We process them, namely, we cut off the questionable parts and cut the fruit into small slices. There is no need to peel the peel and cut out the middle, as we will then pass everything through a sieve.

2. Place in a large cauldron or saucepan with a double bottom and place on the stove. You can add a little water so that the jam process begins painlessly and quickly.

3. And so the apples and pears are on the stove, the water has boiled, all that remains is to stir and cook over low heat for about 10-15 minutes so that our fruits become soft.

4. As soon as the fruit has softened, you can remove the pan from the stove and wait until it cools completely.

The cooling process of fruits can be accelerated. Place the pan with fruit in another pan or bowl with cold water. Stir the fruit from time to time and change the water when it becomes warm so you will speed up the cooling process of the fruit.

Or just set the pan aside and wait 5-6 hours.

Of course, you don’t have to wait for the mass to cool down, and then work not with your hands, but with a spoon.

5. In general, when everything has cooled down well, take a sieve or colander and press the fruit through the sieve. Only the septum seeds and peels should remain in the sieve.

From the initial 2 kg, on average, 1-1.3 kg of pure jam is obtained.

6.Put the resulting mass on the stove, add sugar and cook for at least 45-50 minutes. During cooking, the jam will reach the desired thickness and darken a little. Stir the mixture often so that it does not burn.

7.When the mass reaches the thickness you need, place it in sterilized jars and close the lids.

Pear and apple jam is ready. Enjoy your meal.

Apple jam with pumpkin

Why not try adding a little pumpkin to the jam. The color will be very original. Moreover, pumpkin, like apples, contains a lot of useful substances.

Ingredients:

Apples 1 kg.
Pumpkin 500-600 grams.
Citric acid 3-5 grams.
Sugar 500-600 grams.
350-400 water.

Cooking process:

1. Peel the pumpkin and remove seeds, cut into small slices. Place in a saucepan, add water, cook until softened.

2. Sort the apples, wash them, cut them. Place in a saucepan, add water, cook until the slices are soft.

3.Pass soft pumpkin slices through a sieve. Apple also through a sieve. All together with the water in which they were boiled.

4. Mix the resulting masses, add sugar and place on the stove.

5.Cook for 15-20 minutes, stirring constantly.

6.Add citric acid cook for another 20-25 minutes. To the desired thickness.

7.Pour the finished jam into jars and screw on the lids.

8.Apple jam with the addition of pumpkin is ready. Enjoy your meal.

Apple jam with plums

Very often they cook jam with plums. Which go very well with apples. This is a great option to process plums without wasting time removing pits from plums.

Ingredients:

1 kg apples.
600 grams of plums.
600 grams of sugar.

Cooking process:

1. Sort, wash and cut the apples.

2.Place in a saucepan, add water, cook until soft.

3. Sort the plums, cut each one along the pit (you don’t have to remove the pit), put it in a saucepan, add water, and cook until soft.

4.After the fruit reaches a soft state, remove from the stove and grind through a sieve.

5. Mix the resulting mass, add sugar, cook until the desired thickness is achieved. Usually the cooking time does not exceed 40 minutes.

6.Pour the finished product into jars and close with lids.

Secrets of making apple jam

☑ When cooking jam, do not cover the pan with a lid. This way, excess moisture will evaporate faster during the cooking process.

☑ Like all other sweet preparations, the jam will finally thicken after it has completely cooled. But how can you determine when it’s enough to boil it? You can simply transfer a spoonful of jam to a plate where it will quickly cool and show its thickness. You can run a spoon over the surface and if the mark disappears quickly, you need to cook the jam a little more, and if the mark disappears slowly, then the jam has already reached excellent thickness.

☑ At least 50% of the total mass is added to sugar. So if you add less sugar, the jam will not be suitable for long-term storage.

A large number of various preparations for the winter are made from apples. Among other things, jam is widely popular and is served with tea as an independent dessert. But more often they are used for filling pies and pies. Cooking technology has long moved away from classic recipe– in the annals of cooking you can find many interesting variations on this theme.

To prepare delicious jam for the winter, use both parts of apples and puree from them in recipes. You will need ripe fruits with a slight sourness. them in mandatory wash, for some recipes peel, remove damage.

After cutting into halves or quarters, the testes are removed. Then blanch over steam (under the lid) until completely softened.

To make the jam more homogeneous, it is better to puree the apples by passing them through a meat grinder or blender.

To prevent the pulp from darkening during the preparation process, the already processed fruit slices are stored in salted water and then washed.

The best jam recipes at home

Some people cook exclusively apple jam, others like to combine fruits or add other ingredients. It is recommended to try all the recipes below to significantly diversify your winter feast.

In the classic version, the jam should be thick. Therefore, the raw materials will have to be boiled in several stages. Granulated sugar will help thicken it, use 2-3 kg per 5 kg of apples. The peculiarity of preparing jam is complete absence water. The algorithm that housewives use is quite simple:

steamed apples are rubbed through a sieve and placed in a basin;
boil to half the volume;
Add all the sugar and continue cooking, stirring constantly.

The readiness of the jam is determined by the “drop” method. Apply a small amount onto a dry, cold plate and allow to cool. If the drop does not spread when tilted, it means the jam has thickened. You can remove it from the heat, pack it into jars and roll it up immediately.

Thick, delicious apple jam “Yantarnoe”: video

The recipe is named so because the jam will not last long on the stove, but the preparatory aspects will take time. Apples are prepared as described above. Both small slices and puree (as you like) are suitable for jam. Taking 1 kg of sugar per 2 kg of fruit, proceed as follows:

the ingredients are combined in a basin and placed in a cool place overnight so that the apples release their juice;
After mixing well, put on the fire and bring to a boil;
adding 1 tsp. cinnamon, boil for 5 minutes and package in jars.

You can replace the cinnamon with vanilla sugar and add lemon zest if desired. Despite quick cooking sweet dish, you can do without subsequent sterilization.

When one dessert is complemented with another, the result is a real “feast of flavors.” Anyone who hasn’t tried making jam with condensed milk yet can try this recipe:

Having cut the apples (5 kg) into small pieces, place them in a saucepan with a thick bottom;
add 1 glass of water (you can’t do without liquid in this recipe);
cover with a lid and simmer for half an hour, stirring every 5 minutes;
After removing from the heat, the apples are pureed in any usual way;
add ½ cup of sugar and add 400 g of condensed milk;
After mixing well, cook for 5 minutes and immediately pack.

The jam looks like condensed milk, but has an unusual taste that will appeal to all family members.

Jams cooked separately from each type of fruit are pleasant to the taste. If you combine plums and apples in one bowl, you get an unusual combination of taste and aroma. True, in the preparatory phase one more stage will be added:

ripe plums (5 kg) without wormholes are cut into halves and the pits are thrown away;
placing in a basin, add a glass of water and boil to ½ volume;
sugar (5 kg) is introduced into the plums in small portions and continues to boil with constant stirring;
Apples were reduced in volume separately (5 kg) and mixed with sweetened plums.

When a drop of jam stops spreading over the saucer, you can pack it into jars.

Delicious and thick homemade jam from apples and plums for the winter: video

This recipe is similar to the previous one. Fruits (1 kg each) are prepared separately. In this case, apples are treated as in the above options, and the following technology is used for pears:

the fruits are freed from the seed nests and cut into slices (the skin can be left);
placed in a blanching net (colander) and placed in a water bath;
stand until the pears are completely softened;
then rub through a sieve, adding 0.5 liters of water, over which the fruit was blanched;
put in a bowl and mix with applesauce;
boil to half the volume;
adding 0.8 kg of sugar, keep on the stove until the desired thickness.

The jam is packaged hot, as always. Cool upside down and only then take it out into a cool room.

Apple and pear jam for the winter: video

Some people prefer to grind fruits for winter preparations in a blender or food processor, but most still do it the old fashioned way - they grind apples (and other components) in a meat grinder. Moreover, this tool can be used on different stages technical process.

Option 1

Pass 2 kg of apples without seeds and skin through a meat grinder;
mix with sugar (1.5 kg) and let brew for 2 hours;
bring to a boil and immediately remove from heat;
after 12 hours, add lemon, twisted in a meat grinder, to the mixture;
boil again and leave for 12 hours;
in the third pass, boil for 5-7 minutes and pack into jars.

Option 2

apples cut into slices (2 kg) are poured with a glass of water;
add 0.4-0.5 kg of sugar and mix well;
bring to a boil and cook for 7-10 minutes;
set aside until the jam cools completely;
pass through a meat grinder and add another 1 kg of sugar;
cook for 15 minutes;
add cinnamon to taste and after 5 minutes remove from heat.

In the second recipe, you can vary the amount of sugar at your discretion. But you need to take into account that the lack of sweet sand will make the jam too sour and it will quickly disappear.

By adding citrus to jam, you get not just a fragrant dessert - it’s a great way to cheer yourself up. The dish acquires a beautiful color, and the constituents of the orange useful material They make jam a cure for many diseases. The preparation will take the hostess a short amount of time, but will bring a lot of pleasure:

Apples (1 kg) and orange (1 pc.) are cut into small slices, having first removed the seeds;
add sugar (0.6 kg) and leave for 4 hours;
add crushed almonds or walnuts(150 g);
cook over low heat for 1.5-2 hours, stirring constantly.

If the last stage is tiring for the housewife, you can divide the cooking into several batches of 20 minutes every 12 hours. It will only take 2 days, but you will find free time for other activities. And the jam won’t burn, which is important point in the workpiece.

Jam from apples, oranges and lemons for the winter: video

Combining various fruits in one jar is common, but not everyone has tried apples and vegetables. This recipe suggests combining apples with pumpkin. Just experiment once and the dessert will immediately become a family specialty. And the guests will rack their brains about what the jam is made from. The algorithm here is quite simple:

800 g of peeled pumpkin are placed in a saucepan and simmered until softened;
then, while still warm, it is passed through a meat grinder or rubbed through a sieve;
sour apples without skin and seeds (1.5 kg) are softened by steaming and also pureed;
the masses are combined and 0.5 kg of sugar is added;
after stirring until smooth, boil by 1/3;
add another 0.5 kg of sugar and chopped orange peel(1/4 tsp);
simmer on the stove for some more time until the mass decreases to half its original volume.

Having packaged the dessert in jars, they do not roll it up, but first cover the necks with gauze folded in 2 layers. On the second day, wax paper is soaked in vodka and the jars are closed with it, tied with wool or linen twine. This jam is recommended to be used as a filling for pies, and also served with pancakes.

This household appliance eliminates any mistakes in cooking. After all, the program monitors the process. But the main points still fall on the hostess:

apples are peeled and seeded;
pour a glass of water into the bowl and add apple skins;
evaporate for 10 minutes, this is enough for the gelling pectin of the peel to remain in the liquid;
the boiled peelings are removed and apple slices are put in their place;
add sugar (0.8 kg) and turn on the “stew” mode;
after 60 minutes, turn off and stir gently;
stand for another hour, but in the “baking” mode with the lid not completely closed.

On last stage Stir the jam a couple of times. If the thickness seems appropriate before the specified time, you can safely turn off the multicooker and pack it in jars.

Not all varieties of apples are suitable for this recipe - you only need to choose very sweet ones. To obtain the required thickness, take 5 parts of cut fruit for each part of water (for example, for 2.5 kg of fruit, 0.5 liters of liquid is enough). The whole process takes a little time:

apples are poured with water and cooked for 15-20 minutes;
the entire mass is rubbed through a sieve;
boil to the desired thickness.

In order for the jam to last longer and not lose its taste, after packaging the jars are sterilized - 0.5 liters for 15 minutes. It is advisable to store the workpiece in a cool, dark place.

The above recipes are variations that make it possible to understand the basic principles of making apple jam. You can combine fruits with any ingredients from the garden, in any proportion. Even a pure apple dessert for tea, prepared from assorted varieties with different colors, will turn out to be incredibly tasty and aromatic.

Apples are a frequent guest on our table, especially in late summer and early autumn. I think that every housewife asks herself the question of how to prepare them for the winter. It is best to eat apples fresh, but not all varieties store well; in city apartments there is often not enough space to store fruit, and the price of apples in winter is not encouraging.

So what to do? Should you give up pies with apple filling, delicious apple pies, desserts, compotes?

In no case!

Apple jam “White filling”

Ingredients:

1 kg of apples “white filling”;
750 grams of sugar.

Preparation:

To begin, take 1 kg of white apples and rinse them with running water. After this, peel and core the fruits. Cut into small pieces (I cut into cubes, and you - as you wish). Then cover everything with sugar and leave for at least 12 hours. Then put on the fire and cook for 10 minutes: boil and set aside for 6 hours. After the specified time, the procedure must be repeated. And do this three times every six hours. The third time, when you boil for 10 minutes, stir constantly so that the jam does not burn, as it will already become quite thick. Place in dry jars and roll up. Once completely cooled, place in the pantry or cellar. Or just to a cool place in your home. The jam made from White filling apples is very tasty and has a beautiful color.

Jam from Antonovka

How about making a wonderful apple delicacy from the most popular variety - Antonovka? Believe me, you will not regret if you choose this recipe. It is simple, although the cooking process will be lengthy. Let's find out right now how to make Antonovka amber jam.

Ingredients:

2 kg of Antonovka apples;
3.5 kg of granulated sugar (why are you surprised, Antonovka is usually sour);
1 glass of water;
3 tablespoons lemon juice.

Preparation:

Wash the apples intended for jam, cut off the peel, cut the fruits themselves into pieces, pour in lemon juice, add water and simmer until soft. It is advisable to simmer until you see fruit “porridge” instead of a piece of apples and water. After which you can remove the pan with this mass from the heat, work on it a little with an immersion blender (to make it homogeneous) and only now add sugar. And then, as usual, cook the jam, stirring, over low heat. Roll into sterile jars only after noticeable thickening.

Apple jam in the oven

Ingredients:

1.5 kilograms of apples;
700 grams of sugar;
1 glass of water.

Preparation:

The difference in this recipe from the others is that you will add sugar based on the amount of puree, not apples. So, wash the apples, peel and core them, cut each apple into 5-6 pieces. Pour in water and cook over low heat until soft. Grind the fruit through a sieve and place the resulting puree in an aluminum pan. Add sugar: 700 grams per 1 kg applesauce. Mix everything, cover with a lid and place in the oven at 200 degrees until it boils. Then reduce the temperature to 70 degrees and cook for three hours. After this time the jam should become reddish color, if so, then your apple jam is ready. Then take it out and pour it into jars and roll it up. It is very important to roll the jam while it is still hot, because then it will become thick and it will not be so convenient to put it in jars. Can be stored in any cool place.

Apple jam “From childhood”

Ingredients:

1 kilogram of ripe apples;
600 grams of sugar;
1 glass of water.

Preparation:

Wash the apples very well and peel and core them. Cut into small pieces, cubes or slices, add 600 grams of sugar and pour 250 ml of water. Leave the future jam in the pan for 6 hours so that the fruit releases its juice. After the specified time has passed, put the saucepan on the fire and cook for 1.5 hours, stirring constantly. The apples will almost boil, you will know that the jam is ready when it sticks to the sides of the container. Using a masher or hand blender, puree the jam mixture. After this procedure, cook for another 10 minutes, then pour into dry and clean jars and roll up. Turn the jars of jam over and wrap them in a blanket. In this form, let it stand until next day. Then transfer to a cool place in the house or cellar. This is actually a recipe for classic apple jam.

Apple jam through a meat grinder

Ingredients:

1 kg apples;
600 grams of sugar;
100 ml of drinking water.

Preparation:

Apples must be sorted carefully. You can use only ripe fruits without obvious signs damage. Rinse the selected apples thoroughly with ice-cold running water. It is necessary to remove the skin from each fruit in a neat thin layer. Divide the peeled fruit into two equal parts and remove the core from the apple.

Cut each fruit into small slices and place in an enamel container, pour drinking water. Place the container on low heat and cook for twenty minutes under the lid. Cooking time may increase or decrease depending on the variety of apples. In any case, the product can be considered ready if the apples are boiled. Once the fruits have reached the desired consistency, they must be allowed to cool, and then, while still warm, passed through a meat grinder. Place the chopped apples in another enamel pan or deep bowl. Add sugar to them, actively connect everything together and place on the stove. During the cooking process, the apple mass must be constantly stirred and carefully monitored so that the jam does not burn under any circumstances, as this will greatly affect not only the color and aroma of the dessert, but will also significantly spoil taste qualities product.

Immediately after the jam begins to boil, the heat must be reduced even further and cooking continued for 45 minutes. Look for significant thickening as an indicator of readiness. Cool the finished jam a little, pour it into pre-prepared and sterilized containers, and preserve it in the traditional way.

Apple jam in a slow cooker

Ingredients:

1 kilogram of apples;
sugar 2 cups;
lemon - half;

Preparation:

Wash the apples, peel and core them. Do not throw away the peel, it will be useful for preparing a decoction. Place the fruit cut into pieces into the multicooker bowl and add 1/3 cup of water. Dear girls, do not fill the bowl to the top, but only halfway, otherwise the jam may boil away. Set the “Baking” mode for 30 minutes. On the stove, place the peel in a saucepan and pour in the remaining water, bring to a boil and cook for 20-25 minutes. Then decant and you will get a decoction. During this time, the apples in the slow cooker have become soft, mash them until puree. After this, add 2 cups of sugar, pour in the juice of half a lemon, stir and set to cook in the “Baking” mode for another 65 minutes. Cook under the lid, as soon as you see that the desired thickness has been achieved, then turn off the multicooker. Place the jam in a sterilized jar, screw on the lid and wrap until completely cool. Store in a regular pantry, it will last well for a year or more. As you can see, apple jam in a slow cooker - good recipe, after all, when is the best time to hire a kitchen assistant, if not during the season of preparations for the winter?

Apple jam with xylitol

The recipe can be recommended for diabetics and other people who do not want to add large amounts of sugar to apple preparations. I also recommend taking very sweet apples. There are some varieties that just taste like honey. These are the ones you look for when making jam with xylitol. Please note: you need to add significantly less sweeteners than granulated sugar.

Ingredients:

1.2 kg apples;
half a glass of water;
110 grams of xylitol.

Preparation:

Wash the apples and thinly cut the peel with a sharp knife. Then cut the peeled fruits into pieces, removing the core and seeds, place in a heat-resistant pan with a thick bottom, pour in half a glass of water and simmer the fruit until soft. Grind the apple slices that have become completely soft using a blender, add xylitol, stir and cook for about half an hour. Try to stir the future jam more often, and when it becomes thick, close it in sterile jars and roll it up.

Ingredients:

1 kilogram of apples;
800 grams of sugar;
1 glass of drinking water;
cinnamon 0.5 teaspoon.

Preparation:

Wash and peel and core the apples and cut into slices. In a separate bowl, dissolve one glass of sugar in one glass of water. When the sugar has dissolved, pour the syrup over the apple pieces and cook over low heat, gradually adding the rest of the sugar. Cook, stirring constantly, until all the sugar has dissolved. Then remove from heat and cool completely. After cooling completely, put it back on the heat and add cinnamon. Bring to a boil and cook over the same low heat until the jam is ready. It should be thick and almost homogeneous. I’ll tell you right away - it’s a long time. To speed up the process, the jam can be ground in a hand blender and then boiled for 15-20 minutes. Don't forget to stir the product while cooking. Remove from heat and wait for the jam to cool completely. Fill the jars and close the lids. It is advisable to store in a cool place.

Pear and apple jam

Ingredients:

apples 2 kg;
pears 1 kg;
sugar 2 kg.

Preparation:

As usual, wash the apples and pears under cold running water before cooking. Peel and core the fruit. Cut the apples into small pieces, add half a glass of water and place on low heat. While stirring, watch - when the apples become soft, immediately add sugar to them and cook over the same heat for 15-20 minutes. Add the pears to the jam, first grate them on a coarse grater. And cook until fully cooked for another 30 minutes, constantly stirring the jam as it thickens before your eyes. Then pour into dry and sterilized jars, roll up and cool. For peace of mind, you can wrap it in a warm blanket for a day. Store in a cool place. The jam made from apples and pears is very beautiful, tender and tasty.

Apple and apricot jam

A great opportunity is to combine apricots and apples in one jar. Yes, not to cook something vague, but to cook real jam. Thick and very tasty. I use it as a filling for pies.

Ingredients:

3 kg apricots;
1 kg apples;
2 kg sugar.

Preparation:

Wash the apples (peeled) and apricots, remove the seeds from the apricots, then boil separately with a small amount of water until soft. Cool, rub through a sieve. Mix fruit puree with sugar and cook until desired thickness. Place in sterile jars and seal tightly. Boiling for too long will affect the color of the jam, so it is better to cook it in small portions for 40-50 minutes. The real thickness appears in this product during storage.

Jam from apples and zucchini for the winter

Don't be put off by the name, this is a very tasty and aromatic preparation that will help you save money. Especially if you have to buy apples not cheap. But at the height of summer, zucchini, as a rule, sells quite inexpensively, so calculate for yourself what savings you get - for every kilogram of apples we take 3 kilograms of zucchini and 2 lemons.

Ingredients:

3 kg of zucchini;
1 kg apples;
2 large lemons;
4 kg granulated sugar;
a little lemon zest if desired.

Preparation:

Wash the apples and zucchini, peel them and cut them into small cubes. Add sugar and leave for half a day until the juice appears. Then stir and start cooking over medium heat. When the mixture boils, reduce the heat and simmer until the pieces soften. Then remove from heat for a short time, grind in a blender along with the peeled lemon pulp and cook until thickened. It is very interesting to watch how boiled zucchini turns into aromatic jam. Of course, with apple flavor. But if you want to add a citrusy note, a little lemon zest before you put it in the jars won't hurt.

In conclusion, I can say that this is only small part jam recipes that you can use. I hope you liked them all. I would be grateful if any of you, my precious readers, would share your signature recipes for apple jam for the winter.

A delicious dessert prepared in advance will delight winter evenings the whole family and will replenish the body’s vitamin reserves. Apple jam is easy to prepare. By following the simple steps of the recipe, you get a delicacy that is difficult to tear yourself away from. In addition to being used as a dessert, it is used as a filling for homemade baked goods.

When making any jam, you need to follow all the steps in the recipe, but there are unspoken rules for preparing the dessert. Every housewife should know them.

Preparing delicacies is a long process. The apples are boiled, then pureed or minced in a meat grinder and then boiled. It all depends on the recipe or the desire of the housewife.
You cannot cook jam in an aluminum container; it oxidizes during the cooking process.
It is best to use thick-walled cookware made from of stainless steel. Enameled cookware will burn.

When cooking, the container does not need to be closed, this will allow the liquid to evaporate faster.

Granulated sugar is added at least half the weight of the fruit. This way the jam is stored longer.

Over time, other subtleties of cooking will appear; each housewife has her own.

Preparing apples

The first step is to prepare the main ingredient. Half the success depends on the correctness of the process. Create suitable conditions It won’t be difficult, you just need to prepare all the ingredients and start cooking.

Fruit sorting. Select identical specimens, it is advisable to remove all suspicious ones. Rotten ones should not get into the treat. They will ruin the taste of the finished dessert. Overripe specimens are also removed.
The apples are divided into slices and the centers are cut out. Then they begin further processing and grind it using a meat grinder or food processor.

Once the apples are ready, proceed to the other steps of the recipe.

Recipes for making apple jam for the winter

The first mention of jam was noticed 250 years ago. There are a lot of recipes, each housewife chooses one according to the tastes and individual preferences of family members. Home conditions are not an obstacle to cooking this dessert.

Simple recipe

How easier preparation, the more admirers the recipe has. Making jam is not at all difficult, because it cooks quickly. You need to take 1 kg of apples and sugar. Below is a step-by-step procedure.

Step 1. Cut the fruits randomly into pieces; the core does not need to be removed. Anything unusable will remain in the sieve after wiping.
Step 2. Pour water over the prepared pieces so that it covers the apples. Cook for 10 minutes. Once ready, drain the liquid and let cool. Then rub the mixture through a sieve.
Step 3. Pour all the sugar into it and bring to a boil over medium heat. Then reduce the heat to maximum and cook, stirring constantly.
Step 4. Cooking time takes 30 minutes, maybe more or less. It depends on how juicy the apples were.
Step 5. Place the finished dessert into jars and place under a warm shelter until completely cooled.

In the oven

To cook jam in the oven, you don’t need to do anything complicated. You will need:

1 kg of apples, preferably sweet and sour variety;
0.8 kg granulated sugar;
1 tsp. citric acid;
0.5 tbsp. cooled boiled water;
0.5 tbsp. cinnamon.

Preparation:

Cut the fruits, remove the skin and core. Cut into thin slices. Pour water into a pan, pour citric acid into it. Add chopped fruits there.
After the mixture has boiled for 10 minutes, drain all the water. Add 0.5 cups of boiled water with cinnamon. Continue to simmer until the apple pieces become soft.
Grind using a blender.
When the oven warms up to 200⁰C, place the container with the preparation in it and simmer for 3 hours. Stir occasionally.

Properly prepared jam will please the whole family.

In a slow cooker

For those who have a slow cooker, preparing dessert is even easier. You need 1.5 kg of apples, 2 tbsp. granulated sugar, 1 cinnamon stick and zest of 1 lemon.

The apples are peeled, cored and cut into slices. At the same time, prepare the lemon zest without touching the inner white layer, which makes the finished delicacy bitter. Lemon juice drizzle over cooked slices.

Sprinkle everything with sugar and mix. Place everything in the multicooker container and set the “Jam” mode for 1 hour. When time will pass, everything is crushed using a blender.

Turn on the same mode again for 30 minutes. The finished jam is laid out in jars and put away for storage.

Apple and pumpkin jam

To make this excellent dessert, you will need: 1.2 kg of sour apples, 0.8 kg of pumpkin, 1 kg of granulated sugar, 1 tbsp. spoon of orange zest.

The main ingredients are cut into cubes; it is better not to mix them together. Separately simmer both components until soft. Then combine and grind with a blender.

Place the finished mass on low heat and pour 500 g of sugar into it. Cook until the mixture begins to thicken. Then add the remaining granulated sugar and orange zest. The finished dessert is placed in jars and stored.

With apricots

The housewife who is not afraid of experiments stores more vitamins for the winter. To prepare jam you will need: 0.6 kg of apples, 0.5 kg of apricots, 0.5 kg of granulated sugar.

Grind the peeled and cooked apples and apricots using a food processor. Place everything in a cooking container. Cook over low heat for 20 minutes, add sugar to the mixture. Cook for another 20-25 minutes, stirring constantly. Pour into prepared containers and store.

Jam from apples and zucchini for the winter

By combining these ingredients together, you get an excellent dessert that amazes everyone with its taste characteristics. You will need 1 kg of zucchini, 3 kg of apples, 2.5 kg of granulated sugar, 0.5 tsp. vanillin.

Prepare the main ingredients by removing the skin and seeds. Grind and put on fire. Boil for 45 minutes, grind using a blender. Add sugar and cook for another 30 minutes. 5 minutes before readiness, add vanillin. The jam will be thick. Place the finished dessert hot into jars and store.

Apple jam with xylitol

This delicacy is easy to prepare. Required: 1.2 kg apples, 0.5 tbsp. water, 110 g xylitol.

The recipe is suitable for diabetics.

The fruits are peeled and cored, cut into pieces and placed in a cooking container, water is poured into it, and put on fire. The soft fruits are crushed using a blender, xylitol is added, and boiled for 30 minutes. The preparation must be stirred frequently. The finished dessert is poured hot into jars and stored.

Apple jam with cinnamon

This delicacy turns out delicious. To prepare it you will need: 1 kg of apples, 0.8 kg of sugar, 1 tbsp. water, 0.5 tsp. cinnamon.

Separately prepare syrup from a glass of water and sugar. Peel the main ingredient and cut into slices. Add chopped fruits to the prepared liquid and cook, gradually pouring in all the granulated sugar. Then remove from heat and let cool.

After cooling, add cinnamon and return to heat. Cook until desired thickness is achieved. To speed up the process, puree with a hand blender. Then it will take 15-25 minutes to cook.

Methods for storing jam

It is recommended to store the dessert rolled up. To do this, it is still hot, poured into jars and rolled up. Then remove to cool at room temperature for a day and only then they are removed to a specially equipped room or cellar.

If you cook the delicacy correctly, observing the 1:1 proportions, then you can store it with ordinary screw or nylon lids.

Cooking the dessert is not at all difficult, just follow all the steps of the recipe exactly.

How to make thick apple jam for the winter at home in a regular saucepan or progressive slow cooker, describe detailed recipes with step by step photos and video instructions. We have collected the best and most popular options for preparing delicious preserves, from the simplest and most affordable, where the apples are simply put through a meat grinder and simply boiled with sugar, to the original and unusual ones, which suggest combining fruits with pears, lemons, plums and oranges, and for enrichment add cinnamon, vanilla or nutmeg for flavor. All methods are worthy of attention and promise that in the end you will get an unusually rich, juicy and fragrant delicacy, which in the cold season will decorate an afternoon tea party or a cozy family dinner.

How to make apple jam for the winter at home - step by step recipe with photos

How to make apple jam for the winter season at home, says detailed recipe with step by step photos. The delicacy prepared in this way has a pleasant, soft consistency, a rich, moderately sweet taste and a memorable, slightly spicy aroma.

Necessary ingredients for homemade apple jam for winter

apples – 2 kg
granulated sugar – 1 kg
ground cinnamon – ½ tsp

Step-by-step instructions for a homemade winter apple jam recipe

Delicious apple jam at home - a simple recipe with photos in a slow cooker

Making apple jam at home is very convenient in a slow cooker. The whole process is described below in a simple recipe with a photo. If you want to achieve a juicier, fresher taste, you should use sour fruits. When you want to get a very sweet, rich dessert, it makes sense to take fleshy red apples and increase the amount of sugar by 10-20%.

Necessary ingredients for preparing delicious apple jam in a slow cooker

apples – 1.2 kg
lemon – ½ fruit
water – 250 ml
sugar – 2 tbsp

Step-by-step instructions for a simple recipe for homemade apple jam made in a slow cooker

Wash ripe, juicy apples in running water and dry on a kitchen towel.
Carefully peel the skin off the fruit, place it in a small saucepan, add water (250 ml) and place on the stove. When the mixture boils, turn the heat to low and cook for half an hour. Then remove the broth from heating and strain through a sieve. For jam you will need 1 faceted glass of concentrated liquid, the rest can be used to prepare compote or fruit drink.
Cut the peeled apples into quarters, remove the seed capsule, and place the pieces of pulp into a multicooker bowl and add 75 ml of water.
Close the lid, set the display to “Baking” and cook for 30 minutes.
Then open the unit and knead the processed pieces with a wooden pestle. If you want the mass to be very homogeneous and creamy, you can remove the apples from the slow cooker and puree them using a blender.
Combine the fruit with a glass of apple peel decoction, add granulated sugar and juice squeezed from half a lemon. Activate the “Bake” program and cook for 50 minutes.
Place the hot jam into sterile jars, screw the lids on tightly, turn them over, wrap them in a blanket and cool. Store in a dry cellar or pantry until winter.

Vitamin jam from apples and oranges in a slow cooker for the winter

Apple jam made for the winter in a slow cooker will sound brighter and more original if you cook it with oranges. Citrus fruits will add a marmalade consistency and enrich the taste with piquant, slightly sour tones.

Necessary ingredients for making apple-orange jam in a slow cooker

apples – 1.5 kg
oranges – 3 pcs.
sugar – 1.2 kg
vanilla sugar – 1 sachet

Step-by-step instructions for the recipe for winter jam with apples and oranges

Wash the apples well, pat dry with a napkin, remove skins, stems and seed pods, then cut into large slices.
Rinse and dry the oranges. Grate the zest on the finest grater, free the pulp from the internal white membranes and film partitions.
Combine fruits and citrus fruits together and grind through a meat grinder with a medium mesh, sprinkle with sugar, add zest, stir and place in a multicooker bowl.
Set the “Stew” program on the display, close the lid and cook for about 2 hours. Periodically look inside and stir the mixture so that the sugar dissolves evenly and does not settle at the bottom.
After time, cool the jam slightly and process using an immersion blender to make the consistency more homogeneous.
In the “Stew” mode, boil for 7-10 minutes, add vanilla sugar, stir, put into sterilized jars and immediately roll up. Cool upside down, covered first. thick fabric. Store in a cool, dark place until winter.

Ripe apple jam for the winter - recipe without sterilization

You can prepare apple jam for the winter season even without sterilization. True, according to the recipe, the process is quite painstaking and requires attention. It is very important not to leave the product unattended during cooking and stir all the time so that it does not stick to the bottom and does not burn. Otherwise, the jam will acquire a bitter taste, which even the ground cinnamon and nutmeg powder included in the delicacy cannot drown out.

Necessary ingredients for preparing apple jam without sterilization

apples – 2 kg
sugar – 4 tbsp
water – 1.5 l
nutmeg – ½ tsp
ground cinnamon – 2 tsp

Step-by-step instructions on how to make jam with ripe apples for the winter without sterilizing

Wash the apples very well in running water and dry them, spreading them out on paper napkins. Then peel the skin, remove the stem and core.
Cut the fruit into slices, place in a deep enamel pan, add water, put on the stove and bring to a boil over medium heat.
When the liquid begins to actively boil, reduce the heating level to low, cover the container with a lid and boil for about 25-30 minutes.
When the apple pieces have softened, remove the pan from the stove, cool slightly, transfer to a food processor and turn into a smooth fruit puree.
Return the semi-finished product to the pan, add sugar, ground nutmeg and cinnamon powder, mix thoroughly and simmer over low heat for an hour. Do not leave the jam even one step and stir it constantly so that it does not burn.
Place the boiling mass in sterilized jars, roll up under tin lids, turn upside down, wrap in a thick blanket and leave to cool for a day. Then store it in the pantry, placing it so that direct sunlight does not fall on the jam.

How to quickly make jam from apples and pears for the winter at home - video recipe

Very simple and quick way Making apple and pear jam at home for the winter is described in this video recipe. Its convenience is that the fruit does not even need to be peeled and seeded. The fruit halves are simply boiled until soft, and then rubbed through a fine kitchen sieve. With this processing option, the mass acquires complete homogeneity and a pleasant, soft consistency. The treat does not need sterilization either. Immediately after boiling, the jam can be eaten or rolled into jars for long-term winter storage.

Low-calorie apple jam at home - a recipe for the winter without sugar

To prepare low-calorie jam without sugar at home for the winter, you will need fleshy, very ripe apples of the sweetest varieties possible. If you take juicy sour or sweet and sour fruits, the dessert will turn out to be too watery and will have a too sharp, offensive taste. In order for the jam not to ferment and to “wait” for the cold season safely and soundly, it will certainly need to be sterilized. For half-liter jars, 10-15 minutes will be enough, but liter containers will have to be processed a little longer (from 25 minutes to half an hour). But after this procedure, hermetically sealed preservation can be stored at room temperature for 12 months.

Necessary ingredients for making sugar-free apple jam

ripe sweet apples - 3 kg
filtered water – 600 ml

Step-by-step instructions on how to make homemade jam with apples and without sugar for the winter

Wash the apples thoroughly in cool water and place them on a linen towel so that excess liquid drains faster and is absorbed into the fabric.
Peel the dry fruits, cut out the core with seeds, and chop the pulp into small slices.
Place the prepared apples in a deep enamel pan, fill with filtered water and place on the stove. Bring to a boil over medium heat, then reduce heat to medium, cover the pan with a lid and simmer the fruit for 20 minutes.
Remove from the stove and cool slightly. Rub the contents through a kitchen sieve twice, put them back into the pan and place on low heat.
Constantly stirring the fruit mixture, boil to the desired thickness.
When the jam reaches the desired condition, spoon it into clean jars, sterilize it for the required amount of time, roll it under tin lids, turn it upside down, cover it with a warm blanket and leave it like that until completely cooled. Store until winter in a dry, dark place at room temperature.

Plum and apple jam - a simple recipe for the winter without sugar

Useful dietary product- apple-plum jam - the author of the video recipe suggests preparing it without sugar. To make the dessert rich, thick and juicy, you will need very ripe, fleshy apples of the sweet variety and dense, not overripe Ugorka plums. By combining these components in the proportions indicated in the video, you can provide yourself with a low-calorie, but at the same time tasty and aromatic product for the cold season.

Apple jam with cinnamon and lemon - the best recipe for the winter

Thick, jelly-like consistency, original sweet and sour taste and a pronounced, memorable aroma. Here are the main advantages of apple jam prepared for the winter with lemon and cinnamon: simple recipe. The product is perfect for consumption with tea, coffee and other hot drinks, or can serve as a filling for homemade baked goods.

Necessary ingredients for winter apple-lemon jam with cinnamon

apples – 2 kg
lemon – 2 pcs.
sugar – 1.5 kg
cinnamon – 3 tsp

Step-by-step instructions on how to prepare aromatic apple jam with lemon and cinnamon for the winter season

Wash fruits and citrus fruits thoroughly and dry. Peel the apples, remove the seeds and cut into slices. Chop the lemons with skin into rings and then into quarters.
Place the processed components in an enamel container, sprinkle with sugar and leave for 2-3 hours to release the juice. Stir occasionally, otherwise the sugar will settle to the bottom.
Then place the pan on a burner with a divider, bring to a boil, reduce heat, simmer for 5-7 minutes, remove from heat and cool.
Repeat the procedure a second time, and before the third boil, add cinnamon, stir thoroughly and beat with a blender.
Bring to a boil, then reduce the heat to low and simmer for half an hour, gradually evaporating the liquid. Be sure to stir so that the mixture does not stick to the bottom and does not burn.
While boiling, pack into jars, seal tightly and cool upside down, always covering with a blanket or blanket. Store in a pantry or cellar until winter.

How to make homemade thick apple jam in the oven

If you really want to make the thickest possible apple jam for the winter, you should pay attention to the recipe for preparing this dessert in the oven. Of course, such processing takes quite a lot of time, but the consistency is very dense, and the chance that the delicacy will burn and lose its bright flavors is reduced to almost zero.

Necessary ingredients for preparing thick apple jam in the oven

apples – 2 kg
sugar – 1.5 kg
citric acid – 1 tsp

Step-by-step instructions on how to make thick and dense apple jam in the oven

Wash the apples thoroughly in running water, pat dry with a paper towel, peel, cut out the seeds and chop into slices.
Fill a deep enamel pan with water. Dissolve citric acid in it, place apple slices in this solution and leave for 10-15 minutes. Then drain the liquid, add half a faceted glass to the apples clean water and place the pan on the stove.
Cover with a lid and simmer over low heat for 30 to 40 minutes.
Then remove from the heat, cool slightly and use an immersion blender to turn the apples into a smooth puree. At the same time, add the entire amount of sugar in small portions. The output should be a dense mass of medium thickness without lumps or clots.
Preheat the oven to 200 °C and place the pan with the semi-finished product there. Activate convection mode and cook for 2.5-3 hours.
Periodically open the oven, remove the pan and stir the jam with a wooden spatula so that the liquid evaporates evenly.
After the allotted time has passed, turn off the oven, remove the pan, put the jam into prepared dry jars, seal it tightly with lids, turn it over and cool, covering it with a thick warm cloth or towel. Send to the cellar for storage.

Apple jam with peel at home for the winter - recipe with photo through a meat grinder

The jam prepared according to this recipe from apples, rolled through a meat grinder along with the peel, turns out to be very dense and resembles marmalade in consistency. This effect can be achieved by boiling the fruit mass three times. During the process of intensive heat treatment, apples release a large amount of natural gelling substance - pectin, which provides the delicacy with the necessary thickness. The finished jam freezes well and can be used not only as a sweet dessert and addition to tea or coffee, but also as a filling for various homemade baked goods, for example, pies, puff pastries, buns or cheesecakes.

Necessary ingredients for preparing jam for winter from peeled apples, minced through a meat grinder

apples – 2 kg
sugar – 1.5 kg

Step-by-step instructions on how to make apple jam at home using a meat grinder

Sort out the apples. Wash ripe fruits with smooth, whole, undamaged skin well in running water, dry on a kitchen towel, cut into slices and remove the stalks and seed pods. Do not peel off the peel.
Twist through a meat grinder with a medium mesh, place in an enamel pan, add sugar, mix very well, cover with a lid and leave for 2-3 hours to release the fruit juice.
After the allotted time has passed, place it on the stove, boil and simmer for 5 minutes, regularly removing the foam that forms on the surface.
Remove from heat, cover again to keep dust out, and cool and leave overnight.
In the morning, bring to a boil, boil for 5-7 minutes and cool a second time and leave for 10-12 hours.
The next day, boil for a third time for about 10-15 minutes. Be sure to stir so that the fruit does not stick to the bottom.
When hot, place in sterilized jars, roll up with metal lids, turn over, cover with a thick terry towel, let cool completely and store in a cool place, protected from direct sunlight.