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Happy owners of at least one apple tree are forced to process a large number of apples at home, preparing juice, jam, confiture, jam, jam, marmalade for the winter. Apple jam is good for ease of preparation and versatility of use.
Preparation of ingredients
Jam is made from apples, sugar and water, and it can be cooked from fruits of any variety, any degree of maturity, even using overripe and fallen from the tree.
Apples are thoroughly washed with running water, for special cases using a brush, then they take out the middle with seeds, peel them. Cleanings should not be thrown away, because, in addition to useful substances, they contain a large amount of pectin, which gives the dessert a thick consistency.
It is easy to guess how to make a decoction from the cleanings: they are poured with water, boiled for 12–15 minutes, filtered, then the decoction made in this way is used to cook the main dish.
Peeled apples are crushed, they can simply be cut, passed through a meat grinder or grated. The blender is usually used when the fruit has already softened, before being boiled until tender.
If other fruits are used to make jam, then the seeds are removed from them, and citrus fruits are still peeled from the white film to avoid unnecessary bitterness.
Video “Apple jam recipe without preservatives”
In this video, you will learn how to make delicious and healthy apple jam without preservatives.
Recipes
Probably everyone knows how to make classic apple jam, every housewife has a recipe that she inherited from her grandmother. But many people like to experiment, and apples are a very grateful material, they go well with other fruits, different spices. In addition, new appliances appear in our kitchens, which, on the one hand, make work easier, and on the other hand, change the taste of familiar desserts. All this inspires, I want to prepare jams for the winter, cooked according to new recipes.
Simple
The simplest, traditional jam is made from apples of all varieties. For him take:
- 1 kg of prepared peeled apples;
- 0,5–1 kg of sugar (depending on the sweetness of the fruit and the preferences of the hostess);
- 1,5 a glass of water.
The crushed fruits are placed in a bowl for cooking, sugar is poured on top, a decoction prepared from peelings is poured. Dissolve sugar over medium heat, bring to a boil. Then they reduce the heat, boil for about 30 minutes over low heat until the syrup becomes thick and the apple slices are transparent.
Boiling time depends on the variety of apples and their degree of maturity. So, White filling falls apart after 20 minutes, and Antonovka will have to be cooked for at least 40 minutes. To prevent the dessert from sweet apples from turning out cloying, it is recommended to add 2-3 greenish fruits or the juice of half a lemon.
Banks must be prepared in advance by sterilizing them in any way – over steam, in the oven or microwave. Hot jam is laid out in jars, the lids are rolled up.
With plums
Sourness, a pleasant aroma and a brighter color will add plums to the dessert. For 1 kg of prepared apples, take 1 kg of plums, 1 kg of sugar, 1,5–2 cups of water.
Cut pitted fruits are placed in a bowl, covered with sugar, water (or a decoction of apple skins) is added, and put on fire. After boiling, remove the foam, mix, boil until tender. Softened fruits can be crushed with a blender, and then boiled for another 5 minutes if you want to get a completely homogeneous mass.
To check the jam for readiness, you need to put a spoonful of dessert on a saucer, and then draw the edge of the spoon in the middle – if a furrow remains, it’s time to turn off the fire and lay it out in containers.
With vanilla and cinnamon
Adding vanilla and / or cinnamon will diversify the apple delicacy. Cinnamon pairs very well with apples, and vanilla evokes a delicious sweet dessert even before tasting.
A pinch of vanilla is thrown 5-10 minutes before the end of cooking, then you can put ground cinnamon, or you can throw a whole stick from the very beginning, boil it together with the whole mass, and take it out before packaging.
These spices usually cause a feeling of sweetness, so they put a little less sugar than without them. A very pleasant aroma will give the zest of a lemon or orange, it is added from the beginning of cooking.
In a bread maker
Modern bread machines have a “Jam” mode, this must be used. It is enough to put 0,5 kg of chopped fruit, 1 cup of sugar, 2 tablespoons of lemon juice into the mold, place the mold in the unit, turn on the mode for 1,5 hours. After that, you can take out the form with the finished dessert, transfer it to a jar.
In the multivariate
The multicooker bowl should be filled no more than ⅓, for example, in a 5-liter Redmond bowl, you can put 700 g of apples, 400 g of sugar, 1 glass of water. The multicooker is set to the “Quenching” mode for 1 hour, then for another 15 minutes to the “Baking” mode, the steam outlet valve is opened or removed completely, if possible. During this time, it is necessary to open several times, check, mix, remove the foam. Still hot ready-made jam is transferred to a prepared jar, tightly closed.
Sugarless
Not all people can eat a lot of sugar, but tasty and very healthy apple jam, especially in winter, will benefit everyone without exception. Therefore, it can be cooked completely without sugar. To do this, 1 kg of apples is poured into 200 ml of water, boiled until soft, rubbed through a sieve, then boiled until thickened over low heat.
The hot mass is laid out in jars, covered with lids, placed in a large saucepan with hot water reaching the jars “up to the shoulders”, sterilized in boiling water for at least 20 minutes, after which the lids are rolled up and put away for storage. It is recommended to put a towel on the bottom of the pan under the jars, but most importantly, make sure that the water is not colder than the jam jars themselves.
Of course, these examples do not exhaust the list of possible options. A very tasty jam is obtained with fruits that ripen at the same time as apples, it is boiled with apricots, peaches, pears.
An interesting bitterness is given to the jam by lingonberries, tenderness by orange, and the aroma is enriched by mint, star anise, cherry leaves.
The orange is disassembled into slices, the white film is peeled, cut into pieces commensurate with apple ones, and boiled from the very beginning. And cherry leaves are thrown 15 minutes before the end of cooking, and then they are taken out.