Apple jam at home and its simple recipes, what could be better for baby food and preparing various baked goods and muffins based on it.

A variety of buns, cookies, pies and huge full-sheet braids will become signature family recipes thanks to homemade jam, without any thickeners or preservatives.

And just spread on fresh bread, covered with a thin layer of homemade butter, and you have a delicious addition to tea or morning coffee. As I write, I can immediately smell the delicious, subtle aroma of home-cooked food, which is an indispensable part of my home menu.

Simple recipes:

It is not without reason that apples are called the fruit of youth and it is believed that every person’s menu should certainly include at least one apple a day.

A full range of vitamins and minerals, vital food acids, and pectin allow a person who regularly eats these fruits to maintain youth, vigor and health into old age. And children and young people will grow up healthy and strong.

You can make apple jam from apples alone, or you can mix it with any fruit, berries and even vegetables, an example is carrots; there is unusually great scope for imagination here. You can use starch or gelatin for greater thickness, or you can simply boil it to the required consistency.

And so, let’s start preparing jam for the winter and gradually move from simple to more complex and time-consuming.

It is advisable to have a food processor or electric meat grinder on hand, this will save a lot of time, but for those who don’t, a simple one will do just fine; the best pan is wide and large, made of stainless steel with a thick bottom made of several layers of metal.

This recipe will work even for someone who has never cooked jam in his life. It’s quick to prepare and you can serve it with tea in the morning.

Ingredients: a kilogram of apples and sugar, apples are suitable for any color and taste, even unripe ones can be used.

A simple recipe to make at home:

1. We wash the apples and quickly cut them into slices; you don’t need to remove the seeds and the seed chamber, then you’ll understand why.
2. Place a saucepan on the stove, lay out the chopped apples, add a small amount of water and cook over low heat for about ten minutes.
3. Drain the water and let cool until warm.
4. We wipe through a sieve; naturally, all the seeds and peels will not pass through it.
5. Add sugar to the mashed puree and place on medium heat, bring to a boil and leave to cook on the lowest heat, stirring periodically so that it does not stick to the bottom.
6. The mass should be homogeneous, amber in color, transparent and aromatic.
7. Readiness is checked simply - drop a drop from a spoon onto a saucer. If it doesn’t spread and holds its shape, it’s ready.
8. After cooling, place in dry, clean jars, close with lids and store in the refrigerator or cellar.

Bon appetit!

Another simple way to obtain a homogeneous jam is to pass the apples through a meat grinder. Do not forget to remove the seeds from them, along with the seed chamber, otherwise they will be found in the finished product and spoil the impression. This requires little effort and time, but it greatly improves the result.

Ingredients: three kilos of apples, two kilos of granulated sugar.

Cooking method:

1. Wash the apples and dry them on a towel.
2. We cut into pieces, removing the seed chamber.
3. We pass the apples through a meat grinder, put them in a saucepan, and mix with granulated sugar.
4. Place on the stove and bring to a boil over medium heat, and then simmer over low heat. Stir until required thickness, which is checked by dripping onto a saucer.
5. Place in clean, dry jars and store in a cool basement.

Bon appetit in winter!

I suggest you look at the topic of preparations at interesting recipes:

1. Bell pepper lecho

Apple jam for the winter in a slow cooker - a simple recipe

It’s very convenient to cook in a slow cooker - you set the time and you don’t have to stand with a spoon, stirring so it doesn’t burn. Apples can be used with damage, of different varieties and unripe ones too.

Ingredients: one kilogram of apples, half a kilogram of sugar.

Let's start cooking:

1. Wash and peel the apples, remove the seed chamber and tails, trim off damaged areas.
2. Place in the bowl of a food processor and chop into dust.
3. Add sugar and beat at low speed until the granulated sugar is completely dissolved.
4. Place the resulting mixture into the multicooker bowl and select the frying or baking mode. Bring to a boil and switch to simmer mode for 1 hour.
5. When ready, immediately place in sterile dry jars and roll up. Store in a cool place.

It’s a pity that the microwave’s capacity doesn’t allow you to cook a lot of jam at once!

One of those that children like best and is best suited for baking large braids - open pies with a lattice of dough on top.

• sweet apples kilogram,
• sweet ripe plums, any color - blue, red, yellow, prunes - also a kilogram,
• sugar one and a half kilograms.

The recipe is simple:

1. Wash the apples and plums thoroughly, dry them on a towel and remove the seed chamber from the apples and the seeds from the plums.
2. We pass the prepared fruits through a food processor or meat grinder.
3. Place in a saucepan, mix with sugar and simmer over low heat for about fifteen minutes.
4. Let it sit for twelve hours.
5. Bring to a boil again and simmer over low heat for another fifteen minutes.
6. Remove from the stove and immediately place in sterile dry jars, roll up and after cooling, store in the basement.

Very tasty, aromatic and healthy!

How to cook jam with apples and pears for the winter at home

The combination of apples and pears, it must be said frankly, is divine nectar. This jam will not leave any of your family indifferent.

Ingredients: a kilo of pears, half a kilo of apples and a kilo of granulated sugar.

Preparation:

1. Wash the apples and pears thoroughly and cut them into slices without removing the seed chambers. and place in the prepared container.
2. Fill with a small amount of water and boil for ten minutes.
3. Drain the water and let cool until warm.
4. We wipe through a sieve; the seed chambers will remain on the sieve.
5. Place the puree in a saucepan, mix with sugar and place on low heat.
6. After boiling, cook for about half an hour, stirring frequently so that it does not stick to the bottom of the pan. Check the thickness by dropping jam onto a saucer. If the drop spreads, then boil for some more time.
7. Cool the finished jam and place it in dry, clean jars. Store in a cold cellar.

Bon appetit!

Useful recipes for future use:

1. Eggplant caviar

Pyatiminutka apple jam in slices - transparent and amber, quick and easy

This jam will take a little more time, but the result, believe me, is worth it! Guests will appreciate the tea and will definitely ask for the recipe!

Ingredients: three kilos of ripe apples, sweet and sour taste, yellow, one and a half kilos of sugar, three mint leaves and a pinch of vanillin.

Preparation:

1. Wash and dry the apples thoroughly on a towel.
2. Takes out the seed chamber and divides it into two parts.
3. Grind the first part into dust in a food processor, put the resulting puree in a saucepan, mix with sugar and put on the stove to heat slowly.
4. Quickly cut the second half of the apples into small slices or cubes and add to the cooked mixture when the puree boils.
5. Chop the mint leaves and also add them to the pan. Wait five minutes after boiling, stirring slightly and remove from heat.
6. Let it brew for 6-12 hours and bring it back to a boil over low heat and cook for 5 minutes.
7. Once again, let it brew for 6-12 hours and boil for another 5 minutes, adding a pinch of vanillin.
8. Pour hot into sterile dry jars and seal.

We store it in the cellar and take it out on the occasion of receiving dear guests!

How to make jam from apples White filling for the winter

White filling is such a variety of apples that it is generally ideal for making jam. It cooks perfectly and looks great in this preparation.

Ingredients: One kilogram of white apples, half a kilogram of sugar and a couple of pinches of cinnamon.

Cooking at home:

1. Wash the apples thoroughly and dry on a towel.
2. Remove the seed chamber and pass through a food processor or meat grinder.
3. Place the resulting puree in a saucepan and mix with sugar and cinnamon.
4. Cook over low heat until tender, stirring with a wooden spatula.
5. Pour hot into jars and roll up. After cooling, place in the cellar.

Classic and traditional taste, quick and easy preparation. Bon appetit!

Apple jam for the winter at home, a simple recipe in a slow cooker

Apple jam is simply delicious and very tasty. It reminds me of my childhood – my childhood years, when I would go outside into the yard for a walk with a crust of bread with jam spread on it.

Apples are good for jam and other preparations because of their taste, color, consistency, and aroma. But they have one significant drawback - they darken and oxidize very quickly in the air when cut.

There are three ways to avoid this:

1. Prepare preparations in small quantities.
2. Do everything quickly, but only very experienced housewives can do this.
3. As you cut them, immerse the sliced ​​apples in slightly acidified water - citric acid or apple cider vinegar. Then place in a colander to drain the water and then cook according to the recipe.

To stir jams and preserves, it is best to have a wooden flat spoon with a long handle in the kitchen, because metal tends to heat up quickly and with frequent stirring it is quite possible to get burned.

Rubbing boiled fruits through a sieve is not at all scary and does not take long, you just have to try and be convinced of it.

You can add any berries to the jam, but then you need to choose a cooking method that involves rubbing it through a sieve, since many berries have small seeds and pits that have no place in the jam!

You can also experiment with adding other fruits and even vegetables, carrots, zucchini, pumpkin, just remember the proportions: per kilogram of prepared raw materials, at least half a kilogram of sugar.

If you are not sure that you have put enough sugar for storage under the nylon lid, then feel free to pour the jam or marmalade into sterile, dry jars hot and roll up.

Well, that’s probably all, bon appetit everyone and successful preparations!

How to make thick apple jam at home for the winter using a simple recipe? Jam for filling pies is prepared from different varieties of apples, but late-ripening varieties are better suited.

Summer varieties become loose after processing. To reduce the amount of sugar and not get compote instead, add liquid or thick pectin.

Liquid pectin is prepared at home. Boil the peels of the apples (cooking time 20-30 minutes) that you peeled to prepare the open pie. Discard the peel and drain off any cooking liquid. Put it in the refrigerator. Add a decoction of pectin instead of water when making jam.

Before making jam, the peels of the apples are cut off. But sometimes clear jam is obtained from unpeeled fruits. Catch the first recipe.

Thick apple jam with lemon at home: a simple recipe

From 1.5 kg of sour apples you get 1.7 liters of thick jam.

Ingredients:

• sour apples - 1 kg;
• sugar - 1.5 kg;
• lemon for juice and zest - 1/2 part.

Peel the fruit from the core and cut into small pieces.

Do not remove the skin from apples; the skin contains pectin. It is necessary for removing toxins from the body and for creating jelly-like substance characteristic of confiture.

Place the pan with apples on the fire. Add 1 glass of water. Cook for 15-20 minutes, the fruit will become soft. Do you have a steamer? Boil the raiki over steam.

After 20 minutes, pour the water in which the apples were cooked into a glass. It will still be useful. Grind the boiled fruits with a blender. Set the puree aside.

Pour sugar into another bowl. Are the fruits sweet? Add sugar in a one to one ratio. Pour the water in which the fruits were simmered into granulated sugar.

Cook the syrup until it thickens. Cooking time: 15-20 minutes after boiling over moderate heat. The syrup will be light in color, not caramel. There is no need to digest it. Stir the sweet syrup constantly.

Has the syrup become clear? Add 0.5 tbsp. spoons of freshly squeezed lemon juice or citric acid on the tip of a knife. The sugar will not crystallize. Chop half the lemon from which the juice was squeezed into pieces. Add the zest to the syrup.

Lemon zest can be replaced with orange zest.

You can check the readiness of the syrup like this:: From the spoon used to stir the brew, take a drop of cooled syrup onto your finger. Press the drop between your index finger and thumb. The sweetness stretches, transparent strings will appear between your fingers? The syrup is ready.

Carefully pour the puree into the syrup. If you want a clear jam, pass the applesauce through a sieve.

Using a whisk, stir the puree and syrup until smooth.

Cook for 40 minutes to 1.5 hours, stirring constantly. I recommend installing a divider on a gas stove.

Pour the hot contents into sterilized jars. We close the container with plastic or screw metal lids. The sweetness can also be stored at room temperature.

Delicious white apple jam with cinnamon: recipe for the winter with photos

Inexperienced housewives cook fruit for the winter according to the classic recipe. Have you filled your hand? I suggest experimenting with flavors. Add cinnamon and vanilla to the jam.

Ingredients: cinnamon, vanilla sugar, granulated sugar, 1 glass of boiled water at room temperature.

Cooking process:

We rinse the white filling under running water, making sure that the fruit is clean.

We cut the apples together with the skin into quarters, this makes it easier to remove the core. Then we further divide each quarter into 3-4 slices.

Fill the blender container with fruit, add cinnamon, a bag of vanilla sugar and 0.5 cups of water. Turn on the blender.

Transfer the puree into a saucepan and turn on the gas to low. Do not add heat during 15-20 minutes of cooking. Add granulated sugar to taste.

Apple jam is ready. Pour into sterilized jars and seal for the winter.

Apple jam in transparent pieces in a multicooker Redmond 92

Prepare confiture according to this recipe if you don’t like sickly sweet jam. The sweeter the fruit, the less sugar.

Let's prepare:

• peeled apples - 1 kg;
• sugar - from 260 g to 0.5 kg to taste.

1. Peel the apples. We throw away the core of the rai, and put the peel in a saucepan, fill it with water and cook for 20 minutes.
2. Weigh the peeled apples. For 1 kilogram of apples you will need up to 0.5 kg of sugar.
3. Place the fruit pieces into the multicooker bowl. Drain the water in which the peels were languishing into a separate container. 150 grams of compote and pour into the multicooker bowl. Pour in sugar.
4. Set the “Quenching” mode. Time - 1 hour.
5. After an hour, open the multicooker and stir the contents. Close the lid. Set the “Baking” program for 40 minutes. If you want to preserve pieces of fruit during the stewing process, carefully stir the contents 2-3 times. During this time it will turn into jam.

You can transfer the apple jam into a prepared 700-gram jar. Turn the jar upside down before it cools. Bon appetit!

Recipe for making apple-plum jam without thickeners

Ingredients:

• sweet apples - 1 kg;
• prunes - 2 kg;
• granulated sugar - 2 kg.

1. Wash the prepared fruits. Peel the apples and remove the core and seeds. Divide the plums into two halves, remove the pits.
2. Place the fruit for confiture in a saucepan and add sand. Cook stirring for 60 minutes. Let the jam cool.
3. Using an immersion blender, grind the sweetness into a homogeneous mass. Cook for another half hour after boiling. Place the jam in dry, sterilized jars with screw-on lids.
4. Wrap the preparations for the winter with a towel for 5-6 hours. The jam is ready.

Delicious jam made from apples, pears and plums - you'll lick your fingers

This recipe mixed 3 different flavors, but this made the finished product incredibly aromatic and tasty. If an unpretentious winter-hardy cherry plum plant grows in your garden plot, use the fruits to prepare dessert for the winter.

Ingredients:

• chopped green apples - 1 kg;
• pears cut into pieces without cores - 1 kg;
• pitted cherry plum - 1 kg;
• sugar - 3 kg;
• Place apples, pears, plums in an enamel bowl.

Sprinkle fruit pieces with sugar and stir. No need to add water. The fruits will give juice and will not burn if you turn the stove on low. Add heat as the juice releases. Cook after boiling for 20 minutes.

Remove the basin from the stove and let the jam sit until the morning. Repeat the procedure in the morning. After 20 minutes of cooking, chop the fruit with a blender and cook for another 10 minutes.

Prepare the jars in advance: sterilize and dry. Pour the jam into jars and close with dry screw caps. The jam will thicken in the cellar.

A simple recipe made with apples, oranges, lemon and cinnamon

It's nice to receive a jar of fragrant, viscous jam with a rich orange flavor as a gift during the New Year or Christmas holidays. Cook with pleasure.

Ingredients:

• sour apples of the Semerenko variety - 1 kg;
• oranges - 1 kg;
• lemon - 1 piece;
• sugar - 800 grams;
• cinnamon - 1 stick;
• Imeretian saffron - 0.5 teaspoon.

- For jam are taken away ripe fruits. Apples that are overripe or have been stored for a long time have little pectin (gelling agent) left - the jam will be liquid.

Define readiness apple jam can be reduced by 2 times the original volume. Readiness is also indicated by the fact that the jam holds its shape and does not spread on the plate.

Apples for jam treat differently: cut into pieces, grate or grind in a blender. You should not remove the peel from apples: although the jam is softer without it, with the peel it is more aromatic. Apple jam burns easily; to prevent this from happening, you need to use a gas stove divider and constantly stir the jam while cooking.

After cooking, there are practically no vitamins left in apple jam, but the jam is rich in potassium, which is very beneficial for the heart and urinary system. Main valuable ingredient apple jam - pectin, this substance normalizes cholesterol levels and helps remove harmful substances from the body.

Apple jam - excellent baking filling: It maintains its consistency when the temperature rises, so it doesn't leak out of pies and muffins.

The calorie content of apple jam is 260 kcal/100 grams. Reduce calories Apple jam can be made by reducing the amount of sugar during cooking, but then the product should be stored in the refrigerator.

Open jar of apple jam keep in the refrigerator.

- This is a traditional French recipe. It can be cooked from almost any berries, fruits or even vegetables. Let's look at how to prepare apple confiture and please your household with a delicious delicacy.

Apple confiture recipe

Ingredients:

• granulated sugar – 1 kg;
• cinnamon - a pinch;
• apples – 1 kg.

Preparation

So, first we take the apples, wash them thoroughly, cut off the peel and grate them on a grater with large holes. Then carefully pour the juice into a saucepan and pour in the sugar. Next, put on medium heat, wait until the crystals are completely dissolved, bring the mixture to a boil, stirring constantly. After this, add grated apples to the syrup and cook over high heat for about 20 minutes. Then remove the saucepan and let the delicacy cool. Then we put the apple confiture with cinnamon into clean sterilized jars, roll up the lids and put them in the refrigerator for storage.

Apple confiture in a slow cooker

Ingredients:

• apples – 1 kg;
• sugar – 500 g;
• pectin – 1 teaspoon;
• water – 50 ml;
• citric acid - a pinch.

Preparation

Wash the apples, peel the skin, remove the seeds and cut into small pieces. Then we grate them or twist them through a meat grinder. We transfer the mass together with the released juice into the multicooker bowl, add sugar to taste, pour in a little water, close the lid and set the “Stewing” mode and the time to 50 minutes. After this, add a little pectin and turn on the “Pilaf” program so that almost all the juice evaporates. Add a pinch of citric acid, mix well and transfer to a bowl. You can grind the finished confiture in a blender until smooth, or you can serve it as is – in pieces.

Confiture of apples and oranges

In this recipe, the confiture tastes quite original: the apple slightly softens it, and the ginger slightly accentuates the tart taste of citrus fruits, giving the delicacy a piquant aftertaste.

Ingredients:

• orange – 1 pc.;
• tangerine – 4 pcs.;
• apples – 3 pcs.;
• dry ground ginger – 1 teaspoon;
• granulated sugar – 600 g.

Preparation

Let's figure out how to make apple confiture. So, first, thoroughly wash and dry all the fruits. Cut the orange into slices and squeeze out the juice and pulp. Chop the tangerines along with the zest into thin slices, remove the seeds and remove the white membranes. Peel the apple and chop into arbitrary small cubes. Combine all ingredients in a saucepan, add ground dry ginger and granulated sugar. Bring the fruit mixture to a boil, reduce the heat to low and simmer the confiture for about an hour over low heat until the syrup thickens. During this time, the tangerine slices should soften and become like soft candied fruits.

Confiture of pears and apples

Ingredients:

Preparation

Let's consider another option on how to boil apples. Wash the fruits thoroughly, remove the cores, seeds and cut everything into small pieces. Place the chopped apples and pears in a saucepan, add sugar, cinnamon and citric acid. Place the pan over high heat and bring the mixture to a boil. Then add liquid pectin, mix and bring everything to a boil again. Boil the confiture for another 1 minute and turn off the heat. Carefully remove the foam that has formed on the surface and pour the delicacy into jars. Roll up the lids, sterilize in boiling water for about 5 minutes and leave to cool. That's all, wonderful apple confiture is ready for the winter!

You can make delicious jam for the winter at home from any apples. Early summer varieties are well suited, for example, “White filling” - the fruits boil very quickly, turning into a solid homogeneous mass in literally 15 minutes. Later varieties such as “Antonovka” or “Jonathan” are also suitable for jam, although they take longer to boil, but the jam they produce is more aromatic, dense and darker in color.

Today I will make apple jam according to the simplest recipe using white filling. The jam will be thick and homogeneous, moderately sweet, with a pleasant, barely noticeable sourness in the aftertaste. If you wish, you can always add more sugar, and if, on the contrary, your variety is too sweet, then add a little citric acid. There is no need to add any gelling powders. Apples contain enough natural pectin, which will thicken the jam to the desired consistency.

Total cooking time: 60 minutes
Cooking time: 40 minutes
Output: 1.5 l

Ingredients

• white apples – 1.5 kg (peeled)
• sugar – 800 g
• water – 200 ml

Preparation

Any apples are suitable for jam, including overripe ones and even slightly broken ones. The main thing is that the fruits are not rotten! I used white bulk apples, which I peeled and removed the skins and seeds. Net weight was 1.5 kg. It is most convenient to work with a small knife or a special vegetable peeler. And don’t rush to throw away the skins - we will still need them, put them in a separate saucepan for now.



Next, the fruit pulp needs to be cut into pieces. The finer the cut, the faster the apples will boil. Since I used white liqueur for the recipe, you don’t have to chop them, but simply cut them into 3-4 parts; they boil perfectly in puree. I sprinkled the apples with sugar and shook the container thoroughly.



The cleaning process was filled with water - you will need 500 ml of clean spring or filtered water. Boil over high heat for about 15 minutes, without a lid. Then I strained it through a sieve and measured out exactly 200 ml of apple broth.



I poured the hot broth into the pan with apples and sugar. I set it to cook over medium heat, waiting for the sugar crystals to dissolve. Bring to a boil, stirring. The slices should be completely immersed in liquid. Foam forms on the surface - it needs to be removed.



As soon as the fruit mass began to boil, reduce the heat to low and cook for 20 minutes, without a lid, stirring continuously. During this time, the apples should soften and turn into puree. It is most convenient to bring it to absolute homogeneity with a submersible blender; if you do not have special equipment, then use a potato masher or rub through a sieve.



Returned the applesauce to the stove and continued to simmer until thick - another 30 minutes. Be sure to stir so it doesn't burn. You can check readiness as follows: drop some jam on a saucer and tilt it, if it doesn’t drip, it means it’s ready.



I poured the hot jam into pre-prepared sterilized jars (dry) and sealed them with clean lids. Turned it upside down and left it like that until it cooled completely. From the specified amount of ingredients, the yield was 1.5 liters.

Completely cooled jars can be stored in a cool and dark place. Over time, the apple jam will become thicker and denser. Shelf life - 1 year.