Apple jam
Apple jam with lemon. A very unusual “live” jam made from apples and lemons! A relative gave me this recipe the other day. The jam does not need to be cooked, thanks to which all the vitamins will be preserved in it and it will be especially useful in winter, during the cold season.
What we need:
- apples - 1 kg
- lemons - 2 pieces
- sugar - 1 kg
Yield: 1.5 liters (i.e. 3 half-liter jars).
Wash the fruits.
We cut the apples into quarters, immediately cutting out the centers with seeds. Cut the lemons into small pieces so that they fit into the meat grinder. If there are any bones, remove them. Pass apples and lemons through a meat grinder.
Add 1 kilogram of sugar and mix everything together thoroughly.
We sterilize the jars, pour live jam from apples and lemons into jars. You can close it with regular lids or roll it up. Since we don’t make this jam, it needs to be stored in the refrigerator.
Using the same principle, you can make live jam from any berries and fruits.
Apple jam with lemon
Apple jam slices with cinnamon and cloves
Hard apples are suitable for this jam, as in the recipe above. You can make jam from hard pears in the same way. Whole pieces of apples remain in the jam, which acquire an amber color, and the syrup remains transparent. Cinnamon and cloves add extra flavor.
Ingredient:
- apples - 1 kg (peeled)
- sugar - 1 kg
- water – 250 ml
- cinnamon - 3 teaspoons
- cloves - 4 pcs.
Preparation:
- Wash the apples and cut into desired pieces. There may be cubes, there may be slices, the taste will not change from cutting. Of course, remove the core and stems.
- To prevent apples from darkening, they must be added to the saline solution while slicing. To make the mixture, place 1 teaspoon of salt in a liter of cold water, stir until the salt dissolves. Don't worry, it won't make the apples salty. But do not keep the fruit in this water for more than 1 hour.
- Then drain the water and soak the apples in a soda solution for 2 hours. This solution will make the apples firmer and prevent them from turning into mush during cooking. To prepare a soda solution, combine 1 liter of water and 1 level tablespoon of soda. After 2 hours, rinse the apples well under running water in a colander.
- Boil the syrup. In this recipe, you do not need to add sugar to the apples and wait for the juice to release. Here the slices are filled with sugar syrup. To prepare it, pour 250 ml of water into a saucepan and add 1 kg of sugar. Bring the syrup to a boil, be sure to stir constantly, otherwise the sugar will burn. Cook the syrup for 2-3 minutes.
- Place the washed apples into the pan where you will cook the jam. Pour boiling syrup over them, stir, bring to a boil and cook for 1 minute. Remove the jam from the stove and let it cool completely (5-10 hours). During this time, the apples will release their juice and become saturated with syrup.
- Let the jam cook a second time. Bring to a boil and add cinnamon and cloves. You can take cinnamon with sticks, or you can use ground cinnamon. Cook for another 1 minute. It is better to stir the jam not with a spoon or spatula, but by shaking the pan. Leave the jam to cool again for several hours.
- All that's left is to make the jam one last time. This time bring it to a boil and cook for 10-15 minutes. The jam is ready when the apples have become transparent and golden in color. The main thing is not to overcook, otherwise it will turn out to be jam.
- Place the jam in sterilized jars and seal. Cool and store in a dark place. Believe me, this jam turns out to be very aromatic, the apple pieces look like marmalade, the syrup becomes quite thick and transparent.
This jam can be used in winter as a filling for pancakes, pies and simply as a dessert.
Apple jam
What we need:
- apples - 3 kg
- sugar - 2 cups
Yield: 5 jars with a volume of 0.7 liters.
Wash the apples, remove the seeds, cut into slices into about 8 pieces. Cover the apples with sugar and leave for a day in a cool place (not in the refrigerator). Stir occasionally to dissolve the sugar. When the sugar has dissolved, put it on the stove and boil for exactly 8 minutes over low heat. If the apples are too hard, you can cook them a little longer, otherwise they will be hard when finished. Roll the apple jam into sterilized jars. You can store it at room temperature for quite a long time, but, of course, not a year.
This jam is great as a filling for pies and pies.
Apple jam. Find out the 7 best apple jam recipes
We continue the topic of harvesting fruit and berry crops for the winter. Apple jam is of interest to many residents of temperate countries. Among all fruits in human nutrition, apples occupy first place. There is only one reason for their recognition - apples contain a lot of fiber, which makes you feel full. That is why those who want to lose weight willingly include them in their diet.
Apples are the most accessible source of pectin. The high content of pectin substances is interconnected with their medicinal properties.
To make apple jam, we will use apples with a beautiful appearance and high-quality ripeness.
Apple jam - a delicious recipe for the winter (slices)
Since apples have dense pulp, jam from them is prepared by repeated cooking. When cooking in one step, the fruits are not cooked, the syrup quickly thickens, the jam is unstable and does not impress in taste and appearance.
Preparation of the recipe - Apple jam:
- Wash and peel the apples, remove the core. Cut the peeled apples into 2 cm thick slices, blanch them by placing them in boiling water for 3 - 15 minutes (depending on density). The apples should soften to the full thickness of the slices. Then you need to quickly cool the apples in cold water.
- If apples with loose pulp, such as Antonovka, it is recommended to soak them in a saturated solution of baking soda for 5 minutes before blanching.
- To prevent chopped apples from darkening, before and after blanching, place them in salted or acidified water (1 teaspoon of salt or 2 g of citric acid per 1 liter of water), but for no more than 1 hour.
- You need to prepare the syrup using the water remaining after blanching.
To do this, take 700 g of sugar and dissolve it in 11/2 glasses of water. - Pour boiling syrup over the apples and leave for 3 - 4 hours.
Then put on low heat and bring to a boil. Stir occasionally. Boil for 5 - 7 minutes and set aside for 6 - 8 hours. Then bring it to a boil again, add the remaining sugar in the form of syrup (600 g of sugar per 1 glass of water) and set aside again. We repeat such operations 1 - 2 more times. Cook for the last time until done.
During the second or third cooking, add 2 - 3 g of citric acid to low-acid apples.
Preparation:
- Select apple fruits of the same size and degree of ripeness. wash well and prick with a pointed wooden stick.
- Apple fruits need to be poured with hot water and cooked over low heat for 5 minutes. Then separate the apples and cover with cold water for 7 - 8 hours.
- Prepare syrup from sugar and water in which apples were boiled.
- Then put apples in boiling syrup and set aside for 10 hours.
After this, strain the syrup, bring to a boil, remove the film, put apples in the syrup and cook over low heat.
until ready, about 20 minutes.
Raspberry jam
What we need:
- berries - 1.5 kg
- sugar - 1 kg
The jam is not made from raspberries and currants, but separately raspberries and separately currants. It’s just that the recipe is almost the same, so I’ll describe it in one. We sort out the raspberries. We sort the currants, wash them, dry them, and puree them in a blender. Cover the berries with sugar and leave overnight at room temperature, stirring occasionally to melt the sugar. Then pour the jam into sterilized jars and close with plastic lids. This jam can be stored in the refrigerator for about 5 months.
Secrets of making apple and lemon jam for the winter
To ensure that the fruit mass does not lose its beneficial properties and is stored for a long time, the following factors must be taken into account:
- Apple mass cannot be cooked in enamel dishes, as it sticks and burns.
- During the cooking process, remove the foam, otherwise the dessert will ferment.
- To avoid damaging the slices, stir the mixture with a wooden spoon. Alternatively, instead of using a spoon, you can shake the pan in a circular motion.
How to select and prepare raw materials?
To prepare fruit rolls, only ripe apples are chosen. Overripe or unripe fruits should be left for jam.
First, all the fruits are washed. The seeds are removed from the lemon so that the jam does not become bitter. Next, cut into slices. Damaged areas are removed from the apples and cut into 2 parts, after which the core is removed and also cut into slices.
Preparing dishes for the start of the process
Jars that are no more than 5 years old are suitable for preserving apple pulp. The year of manufacture can be found on the bottom of the can itself. After this, all containers, as well as lids, must be sterilized. There are various options, but the most popular are the following:
- In the microwave.
For this option, wash the containers and lids with soda, and then fill them with water at a level of up to 2 cm from the bottom. After this, turn on the microwave for 5 minutes at maximum power.
- In the oven.
The jars and lids are washed with soda and wiped thoroughly. The entire container is placed neck down in the oven for 15-25 minutes.
Strawberry jam
What we need:
- strawberries - 5 glasses
- sugar - 7 glasses
We wash the strawberries, remove the sepals, and puree them in a blender. Add sugar and leave at room temperature for 24 hours, stirring from time to time to dissolve the sugar. Pour into jars and place in the refrigerator. By the way, I have one very interesting way of preparing strawberries for the winter. Be sure to check out the recipe! You will definitely like it. According to this recipe, strawberries need to be mixed with cream and sugar and stored in the freezer. Make a delicious dessert! I have a whole drawer full of this deliciousness in my freezer.
