Proven recipes for making apple jam for the winter will help you treat your family with delicious pastries and toasts all year round with the addition of such healthy and tasty apple jam.
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Apple jam for the winter in a slow cooker - recipe with photo
The most common jam cooked in a slow cooker from garden apples. From the specified number of ingredients, a 700-gram jar of jam and one serving per sample are obtained.
Ingredients:
- A kilogram of apples;
- 500 grams of sugar.
How to make jam step by step:
Wash the apples thoroughly, cut into 4 parts and remove the seed box.
Now you need to soften the apples. You can use a double boiler, or the mode of "quenching" in a slow cooker. Put apples and add 2 tablespoons of water. Simmer until soft.
Using a blender, turn apples into mashed potatoes.
Set the mode "Steaming" and bring the applesauce to a boil. Then set the temperature to 110 degrees in the Multi-Cook mode. Cook for half an hour with the lid closed. Open the lid, mix with a clean spoon and reduce the temperature to 95 degrees. Track another half hour.
Place apple jam in sterile jars and cork with lids. If it seems to you that it is too liquid, keep in mind that it will very thicken when it cools.
Quick apple jam in the oven
This jam does not need to interfere. For cooking you will need a pan with a thick bottom.
Ingredients:
- A kilogram of apples;
- A kilogram of sugar;
- A pinch of ground cinnamon.
Cooking:
Peel the apples from the peel and seeds, add sugar and add cinnamon. Grind in a puree blender, or pass through a meat grinder.
Preheat the oven to 250 degrees and put applesauce in it.
Wait for boiling and boil for a couple of minutes. Pour jam into jars immediately; it is suitable for long-term storage despite the speed of preparation.
Jam from apples and plums for the winter
If you use acid plums to make jam, increase the amount of sugar by 100 grams. The cooled plum-apple jam is very dense, similar to marmalade.
Ingredients:
- A kilogram of plums;
- 500 grams of apples;
- A kilogram of sugar;
- A teaspoon of cinnamon.
Cooking:
Rinse the plums and apples thoroughly. Cut each plum in half and remove the stone. Apples also need to be peeled from seeds. Do not touch the peel. Cut apples into pieces of arbitrary shape.
Pour sugar, mix and leave for an hour.
Add cinnamon, put a pan with apples and plums on medium heat, heat to a boil. Stir until sugar is completely dissolved. Then reduce the gas and cook for 30 minutes, stirring occasionally.
Cool the mass a little and wipe through a sieve to get rid of the skin of plums and apples.
Boil the jam again and boil for 2 minutes. Pour into sterile jars.
Pumpkin and Apple Jam
For the preparation of jam, only bright yellow pulp is used. Seeds, peel and fibrous part are removed, it is unsuitable. Varieties for jam are taken only sweet.
Ingredients:
- A kilogram of sugar;
- A kilogram of peeled apples;
- A kilogram of peeled pumpkin;
- One medium-sized lemon;
- 400 ml of water.
Cooking:
Peel the pumpkin and apples. Cut into large cubes. Pour boiling water and cook until apples and pumpkin are soft.
Wash the lemon thoroughly and remove the zest with a fine grater. Squeeze the juice.
Add lemon juice, zest and sugar to pumpkin and apples. Cook, stirring, until sugar is completely dissolved.
Grind the mass in a puree with a blender and cook for 40 minutes over low heat.
Apple jam with oranges
Especially delicious apple jam for citrus lovers.
Ingredients:
- 2 kilograms of apples;
- 300 grams of oranges;
- A kilogram of sugar;
- 250 ml of water.
Step by step recipe:
Wash the apples, peel the seeds and peel, cut into slices. If a variety of apples that are well-cooked, cut them into 4 parts.
Wash the oranges, remove the zest with a grater, without affecting the white part. Peel oranges, free from pits and scabs, chop. Or just squeeze the juice and strain it through a sieve.
Pour apples in a glass of boiling water and leave under the lid for half an hour to insist.
Add sugar, zest and orange juice to the apples, mix. Put the pan on the fire and wait for it to boil. After boiling, immediately reduce the gas to a minimum and simmer the apples without covering, for an hour, stirring every 10 minutes. Apples must be mashed without slices. If the pieces are left, about 10 minutes before being ready, beat the jam with a blender.
Apple jam with carrots
Incredibly beautiful sunny color. Even adding pumpkin does not make apple jam so vibrant.
Ingredients:
- 1.2 kg of sugar;
- 1 kg of carrots;
- A kilogram of sugar;
- 1 lemon
- 400 ml of water;
- Half a teaspoon of cinnamon;
- Optionally, add half a teaspoon of ground ginger.
Cooking:
Peel and grate the carrots on a coarse grater. Pour a glass of water and pour a glass of sugar. Cook after boiling for 50 minutes over low heat.
Peel apples and seeds, cut into small pieces of arbitrary shape. Remove the zest from the lemon with a fine grater and add to the apples. Squeeze the juice from the lemon. Send apples, zest and lemon juice to the carrots, pour the remaining water, pour sugar. Add cinnamon and ginger. Shuffle. Cook for 20 minutes until the apples are soft. After softening the apples, the whole mass must be beaten with a blender in mashed potatoes. Cook for another 15 minutes and pour into banks.
Pear and apple jam for the winter
Take pears only fully matured, without signs of spoilage.
Ingredients:
- A kilogram of apples;
- A kilogram of pears;
- A kilogram of sugar;
- 1 lemon.
Cooking:
Peel apples and pears, weigh. Prepared raw materials should be exactly 2 kilograms. If the apple variety you use to make jam is sour, add 200 grams of sugar.
Grind apples and pears in a puree with a blender, or pass through a meat grinder. Remove the zest from the lemon and squeeze the juice. Add in mashed potatoes with sugar. Put on fire and wait for boiling. Reduce the gas to a minimum and cook, stirring, for 30 minutes.
Simple apple jam
For this recipe, apples of the White Bulk variety were used. The total cooking time is 60 minutes, three jars of 0.5 liter jar come out.
Ingredients:
- 2 kg of apples;
- 800 grams of granulated sugar;
- 500 ml of purified water.
How to cook a delicious homemade jam:
First, wash the apples, peel them and cut into two halves. Cut the seeds. Do not throw away cleanings, they will be useful to us for making jam.
Cut apples into slices. The finer they are sliced, the faster they will boil. It is enough to cut the white filling into 4 parts.
After the apples are peeled from seeds and peel, their weight should be 1.5 kilograms. If you succeed, remove the excess apples so as not to upset the ratio of the ingredients.
Sprinkle the chopped apples with sugar and mix.
Apple peel pour half a liter of water. Boil for 15 minutes over high heat. Then take a sieve and strain the broth. Measure out 200 ml and pour in apples with sugar.
Place a pan of apples on the stove. The fire is medium. Cook, stirring, until sugar is completely dissolved. Clean the foam that will appear during cooking immediately with a spoon. After the sugar has completely dissolved, reduce the heat to a minimum and continue cooking for 20 minutes, stirring occasionally. There is no need to close the lid. The apples will boil very much and will look like mashed potatoes with slices.
Take a hand blender and mashed boiled apples. Then return the pan to the stove and cook, stirring, for another 30 minutes to achieve the desired density. You can check the readiness of apple jam by dropping jam on a clean saucer and tilting it. If the mass does not drain, then the jam is ready. After cooling, it will become even thicker.
How to sterilize jars, spill and store apple jam
- Wash jars thoroughly with soda, mustard or laundry soap. Do not use dishwashing detergents. The same laundry soap is absolutely environmentally friendly, safe and will wash banks no worse.
- Use a new sponge for washing cans and lids. It is important to prevent the entry of germs so that the jam does not deteriorate.
- Sterilize thoroughly washed cans in the oven or microwave. These methods are preferable, since moisture is not allowed when preserving jam.
- Put wet cans in the oven and set the temperature sensor to 120 degrees. When the oven with cans is warm, spot 15 minutes. Do not put the jars in the hot oven, they will burst.
- Covers in the oven can only be sterilized with iron without sealing gum.
- In a microwave oven, lids cannot be sterilized at all. You will have to boil the water and lower the iron covers into it for 3 minutes, and then dry it on an ironed cotton towel.
- In a microwave oven, sterilize cans at maximum power for 5 minutes.
- Do not cover apple jam in jars with a volume of more than 1 liter, since the shelf life of an open jam under a plastic cover in the refrigerator is no more than 1 week.
- The ideal option is to roll jam into 0.5-liter jars.
- Cold jam can only be covered with plastic covers. Store in the refrigerator for 3 months.
- Pour jam into jars immediately after cooking. Seal with airtight caps.
- All banks need to be turned upside down and covered with a blanket. Leave at room temperature for a day.
- Then take the cans to storage in the pantry, where there is no sunlight and a temperature of 3 to 15 degrees.
- Store properly cooked and rolled jam up to 24 months.