Replace regular jam with apple confiture! Autumn chores - cooking apple confiture for the winter

Complexity

Easily

Author of the publication

Irina Ananchenko

IA

Apple confiture is the easiest to prepare, economical and delicious option for preparing for the winter. You can stock up on it at any time of the year, and it won’t take you much time or money.

Apple confiture for the winter - a simple recipe

Keep the simplest recipe for delicious confiture prepared through a meat grinder.

Take:

• Apples (net weight) – 1 kg.
• Granulated sugar – 1 kg.
• Optional: vanilla, cinnamon, lemon or orange zest.

Step-by-step recipe:
Go through the apples, sort out the spoiled, rotten, and damaged ones. Wash the fruits and dry them a little.

Divide into halves, cut out the core with seeds.

Cut into slices of any size.

Grind by passing through a meat grinder (if it is possible to regulate, do a medium grind). Weigh and prepare the sugar according to the weight.

Transfer the mixture into a saucepan. Place on the stove. After boiling, reduce heat and cook for 10 minutes.

Add half of the specified amount of sugar. Continue cooking for another 20-30 minutes.

Add the remaining sugar, boil the confiture for another 5-10 minutes.

Distribute the finished treat into jars and screw on the screw caps. Transfer to a cool place for winter storage.

Steps

Part 1

Making apple jam

Peel the apples and chop them.

Wash the apples and peel them. Remove the core and tail from each apple. Finely chop the apples so that you get cubes no larger than 5-6 millimeters in size. Take a large measuring cup and pour the chopped apples into it, then add cold water to the 1000ml mark. Pour the water and apple slices into a large saucepan.

• Many varieties of apples are suitable for making jam. You can use Cortland, Pink Lady, Pepin or Jonagold apples and they will make great jam. Also try combining several varieties of apples - this will make your jam more flavorful.

• Add the remaining ingredients and mix thoroughly.

  Add 2 tablespoons of lemon juice and 50 grams of powdered pectin to the pan. If you want, you can add spices: one teaspoon each of ground cinnamon and ginger and nutmeg on the tip of a knife. Stir the contents of the pan thoroughly to ensure that the additional ingredients are evenly mixed into the apples.

• If you add spices, apple jam will take on the taste and aroma of apple pie. If you prefer the taste of apples without additives, you won't need cinnamon, ginger and nutmeg.

Part 3

Canning Apple Jam

1. Sterilize jars and lids.

   Place clean screw-on jars and lids in a large saucepan filled with water. Heat the pan until the water simmers gently but does not boil. It's best to use new screw-on lids for canning jam, although if your lids are in good condition from previous use, you can use these.

When the canning season is in full swing, housewives prepare both regular food and sweet desserts for the winter. One of the most original sweets is jam, which is made from the popular fruit of our country - apple. It differs from jam in its ease of preparation, taste and consistency. It can be eaten on its own or used for baking.

The peel contains pectin, a substance responsible for its jelly-like consistency. But, when making jam, the skin is cut off. To get the proper result, you have to cook it a little longer. On the one hand, this is even better, since the jam thickens well.

Some housewives leave the peel and cook apple slices with it. After this, you have to take a sieve and wipe the mass so that it becomes homogeneous. To make the fruits cook faster, they are grated or finely chopped with a knife. If you don’t want to thoroughly chop the fruit, you can cut it into 4 parts.

Homemade apple confiture with oranges

Oranges will give the delicacy an unsurpassed aroma and refreshing taste.

You will need:

• Apples – 2 kg.
• Oranges - a couple.
• Sugar – 1 kg.
• Water – 250 ml.

How to cook:

1. Peel the apples, cut into slices, and pour boiling water for 30 minutes.
2. Drain all the liquid, measure 250 ml, return to the apple slice.
3. Add sugar. Peel the oranges, chop the zest and pulp. Add to the pan.
4. Cook after boiling over low heat for about an hour. The mass should boil down well. Don't forget to stir the contents so it doesn't burn.
5. Distribute into glass containers and roll up. Let it cool and take it to the basement.

From apple pulp

This recipe is perfect for competent and economical housewives who know that nothing should be thrown away in the house. The pulp left over from making apple juice is considered a good ingredient for a winter treat. The dish does not require much effort, but the taste can surprise even a gourmet. Let's look at the step-by-step technology for making apple jam.

Products:

• apple pulp - 500 g;
• fruit juice - 250 ml;
• granulated sugar - 500 g;
• spices (cinnamon, vanilla or cloves) to taste.

Procedure:

The cake must be carefully sorted: remove seeds and other unedible parts. Place the prepared component in a suitable pan and add juice. Stir and put on the stove, after boiling, cook for a quarter of an hour. Add granulated sugar and spices, stir and continue cooking for another 7 minutes on low heat.

If the apples are sweet to taste, then you can add lemon juice. Place the finished jam into the treated jars, close tightly, and after cooling, put them in the cellar.

I use the gelling agent “Zhelfix”, but there are other analogues: Jamix, Jam for example and others. And the varieties of this remedy exist as follows: 3: 1, 2: 1 and 1: 1 (fruit: sugar). For non-acidic apples I used Zhelfix 3:1, 350 g of sugar is required per 1 kg of apples (but for cherry jam I used 2:1, i.e. 500 g of sugar per 1 kg of cherries). Apples can be peeled, or they can be cooked with the skin, they can be cut into pieces, or they can be pureed in a blender, choose the option you need. I first pour over the jars for confiture with boiling water, in which I kept the lids for them, and dry them.

I prefer not the puree-like consistency of the confiture, but the one in which the apple slices are visible and they crunch a little. Therefore, I wash the apples well, dry them, remove the core and cut them into small pieces into a cooking pot.

Next, sugar needs to be mixed with a gelling agent. (If you use 2:1 or 1:1 products, then you need to mix not with all the sugar, but with two tablespoons; the rest of the sugar will be added after the fruit boils).

Mix the apples well with the prepared sugar and place over medium heat.

Bring the fruit to a boil while stirring constantly. (At this stage, the remaining sugar is added when using 2:1 or 1:1 means). If desired, you can add cinnamon and lemon zest, the confiture will become even more tasty and aromatic!

Boil the fruit over low heat for 3 minutes. With longer boiling, the gelling properties of the mixture may decrease. Remove from heat, stir well, skim off foam if necessary.

Pour the prepared confiture into prepared jars, close the lids and turn upside down. Leave for 5 minutes. Then return the jars to their normal position and cool. Store the finished confiture in a cool place (I keep it in the pantry).

Fruits and berries

Homemade strawberry and apple confiture

Let's take it in its purest form:

• Strawberries – 1.5 kg.
• Apples – 1 kg.
• Sugar – 300-500 gr. (depending on the sweetness of the apples).

Cook:

1. Sort through the berries, pick off the stalks. Peel the apples if they are thick. Cut into cubes.
2. Place fruits and berries in a common bowl, sprinkling with sugar.
3. Leave to soak for 2-3 hours and release the juice.
4. Let it cook. Bring to a boil over moderate heat, then simmer for 5 minutes, reducing power to low.
5. Punch the mixture with a blender, but so that some of the fruit remains in pieces.
6. Place it back on the stove. Boil the confiture over low heat until the required thickness. Don't forget to skim off the foam and stir the mixture.
7. Pour the dessert into jars and seal in any way. When the workpiece has cooled, take it to the basement for permanent storage.

How to choose and prepare apples correctly

The process begins with product selection and preparation. It is better to give preference to local fruits, since imported ones are not suitable for jam. The best dessert is made from late apple varieties. Their peculiarity is the preservation of their dense structure and aesthetic appearance.

Apples picked in summer are not suitable, as they turn out loose during cooking. But some people may like the mushy state, then they should take semi-juicy fruits. Regardless of the type of jam, the fruit must be clean, without seeds or stems, and any wrinkled areas must be cut off.

Recipe for confiture with apples and cherries (pitted cherries)

The first harvest of apples coincides in ripening time with early cherries and sweet cherries. I propose to use this coincidence and prepare aromatic confiture.

Compound:

• Apples – 2 pcs.
• Cherry – 1 kg.
• Lemon.
• Sugar – 0.6 kg.

How to cook:

1. Remove pits from cherries or cherries. You should have 800 grams left. berry pulp. Add sugar and leave to steep for 30 minutes.
2. After the specified time has passed, pour in lemon juice and let it cook. When the mixture boils, skim off the foam and cook for 10-15 minutes.
3. Pour the syrup into a separate saucepan, or remove the berries from the saucepan. Instead, add apples cut into small pieces. Cook until the syrup is reduced by half.
4. Return the berries to the pan and puree the mixture with a blender.
5. Boil the confiture and simmer for 10 minutes.
6. Pour into containers and roll up. Cool slowly under blanket. Then hide it in the cellar.

Quick jam option

There is no time for preparations, but there are too many apples? We suggest using one of the quick and easy recipes for making a sweet and tasty dessert. It's time to figure out how to make apple jam.

Products:

• apples - 3 kg;
• lemon juice - 25 ml;
• granulated sugar - 1.9 kg.

Actions:

1. Wash the fruit, remove unedible parts and skin. Cut into convenient slices and pass through a meat grinder. Add lemon juice to the prepared mixture and mix thoroughly. Add sugar, stir. Place on the stove and cook on medium heat for 40 minutes. To prevent the mixture from sticking to the bottom, it must be stirred regularly using a wooden or plastic spatula.
2. Place the finished dessert in sterile jars, close and leave on the kitchen counter until completely cooled. Store in the cellar.

How to make confiture with cinnamon in a slow cooker

Homemade apple confiture is incredibly easy to prepare in a slow cooker.

Ingredients:

• Apples – 1.5 kg.
• Cinnamon - a small spoon.
• Sugar – 0.9 kg.

Preparation:

1. Peel the fruits, grind with a blender or through a meat grinder. Add cinnamon, sugar and stir.
2. Place the multi into the bowl. Set to “Extinguishing” mode. Cook with the lid closed for an hour.
3. If you want to make the confiture especially thick, switch the mode to “Baking” and cook with the lid open for another 30-40 minutes to allow more liquid to evaporate.
4. Pack the treat into jars and cool slowly under a warm shelter. Keep refrigerated.

Description

Apple confiture for the winter

Can be sealed in small quantities if you don't have a suitable place to store it.
Most often, jars for jelly or confiture are not sterilized, since such winter treats are stored exclusively in the refrigerator. You can’t leave a lot of these jars in the refrigerator even if you want to, so they don’t prepare that much confiture. This only increases its value. This amazingly simple delicacy is a pleasure to prepare. We will prepare today's apple dessert in a slow cooker.
A simple recipe with step-by-step photos will clearly tell you how to make apple confiture at home. Very often, confiture is prepared in the form of an assortment of apples and plums, because these fruits go well together and complement each other. However, even in its pure form, apple treats will be very popular in your family.

The confiture has an unusual structure and is somewhat reminiscent of very thick jam; it can be easily spread on bread, and it will not spread over its surface. In addition, this sweetness is very light, and also healthy and aromatic. Let's start closing homemade apple jam for the winter.

- 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 along 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. Shred 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.

Pear and apple confiture

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 jam 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!

What kind of apple-based sweets have not been invented over the centuries-old history of cooking! Jams, mousses, preserves, marmalade, and also confiture, something between jam and marmalade. It is good for everyone, both in pies, as a filling, and instead of jam on a piece of loaf. And confitures, unlike other apple “jams,” are often prepared with aromatic spices - and the taste is unusual, but still apple sweetness!

Delicious confiture from unripe apples (carrion)

Sometimes apple trees drop a lot of fruit. Many people don’t know what to do with them and simply throw them away. I suggest using carrion to prepare delicious confiture for the winter at home. When cooking, I advise you to add a few seasonal berries, it will be much tastier.

We take:

• Unripe apples.
• Sugar - to taste.
• Water.

How to prepare:

1. Rinse the fruits and grind them using a blender or meat grinder.
2. Splash some water (then add more if necessary). Let it cook.
3. Let the mixture boil, cook for 30 minutes, remembering to stir the future confiture.
4. Add sugar, stir, continue to cook the dessert. Add sugar at your discretion, start with half the weight of apples, then, after tasting, adjust the amount.
5. Boil until the confiture becomes quite thick. Check readiness by dripping on a saucer. If the droplet does not spread, you can turn it off.

Cooking features

• Autumn varieties of apples are used to prepare confiture. If they are sour, the amount of sugar indicated in the recipe can be increased.
• Apples contain a lot of pectin, so confiture from them can be prepared without adding gelling components. Gelatin, gelatin, pectin and similar ingredients should be added only if you are blending fruits or trying to reduce the preparation time for a thick delicacy as much as possible.
• The most pectin is found in apple peels. If you use apple peel decoction rather than water to prepare apple confiture, the dessert will reach the desired consistency earlier.
• Apple pulp softens greatly during prolonged cooking. There is no need to grind it with a blender or grind it through a sieve. It is enough to mash with a spoon or a device designed for making mashed potatoes.
• Cinnamon is often added to apple confiture, which goes perfectly with apples, giving the dessert a seductive aroma.
• Confiture is well stored at room temperature, but only if the jars into which it is poured have been previously sterilized. The lids should also be boiled. Only metal ones are suitable, with which the jars can be sealed tightly.

How to make apple confiture with agar-agar

In terms of its properties, agar-agar is superior to the popular gelatin, which housewives use to prepare especially thick apple confiture. The dessert cooks much faster and gives a more delicate taste.

Required:

• Apples – 0.5 kg.
• Sugar – 200 gr.
• Agar-agar – ½ large spoon.

How to prepare for the winter:

1. Cut the peel from the fruit, grate the apple pulp on a coarse grater. Weigh the mass and place it in a saucepan.
2. Add the required amount of sweetness. It should make up at least 40% of the total weight of the puree.
3. Add a little water, you will have to determine it by eye, so pour it carefully, in parts. Otherwise, the confiture will either have to be boiled for a long time, or more agar-agar will be added.
4. After boiling, reduce the flame power and cook for 7-12 minutes.
5. The slices will become transparent and dark golden.
6. Remove the pan from the burner. Add gelling crystals. Mix the contents thoroughly. let it sit for a while so that the agar-agar swells a little.
7. Bring the dessert back to a boil. cook for 4 minutes and immediately pour into jars.

Jam in a slow cooker

Almost every housewife has a multicooker in her kitchen. With its help, you can quickly and tasty prepare porridge, a first or second course. The “miracle stove” is especially appreciated by those who prepare for the winter. Apple jam in a slow cooker is easy to make and tastes unforgettable. We invite you to consider one of the recipe options for an unusual dessert.

Products:

• apple fruits - 1.8 kg;
• citric acid - 1 tsp;
• gelatin - 7 g;
• granulated sugar - 600 g.

Operating procedure:

1. Rinse the fruit thoroughly under running water. Place in a food bowl and pour over boiling water. Cool and dry. Remove skins, seeds and other unedible areas. Chop into small cubes.
2. Place them in a blender bowl and grind. Place the finished mass in a slow cooker, add lemon juice, sugar and mix everything thoroughly. Set the “Porridge” mode and the timer for 45-50 minutes.
3. Meanwhile, in a plastic bowl, dissolve the gelatin in warm water. As soon as the multicooker beeps that the dish is ready, add gelatin. Stir well, place in clean, sterile jars and seal tightly. Turn it over and put it in the cellar.

Attention!

If you add a little more gelatin to the product, you can get marmalade instead of jam.

Apple confiture with ginger and lemon

A dessert with an unusual spicy taste and citrus note. For preparation, take sweet and sour fruits or, as a last resort, sweet ones.

We take:

• Apples – 1 kg.
• Lemon – ½ fruit.
• Granulated sugar – 800 gr.
• Ginger root - 3 cm piece.

How to cook:

1. Wash the fruits and dry them. Peel the apples and remove the seeds. Cut into small pieces or grate.
2. Cut the zest from half a lemon and grate it. Squeeze the juice into a separate bowl. Grate the ginger using a fine mesh grater.
3. Add lemon juice to the apple slices, add granulated sugar, and stir. Set aside for an hour to allow the apples to release their juice. Stir the contents several times to help the sugar dissolve.
4. Add lemon zest and grated ginger to the pan. Place on low heat. Slowly heat the confiture until it boils, skimming off the foam as you go.
5. Cook for an hour and a half at a gentle simmer, remembering to stir occasionally so that the delicacy does not burn.
6. By the end of cooking, the liquid will evaporate greatly and the consistency will become jelly-like. At this point, you can punch the contents with a blender so that the mass becomes homogeneous. But personally I don't do this.
7. Place the jam into sterile jars and secure with screw caps. Let cool, then transfer to cold winter storage.

Variety of recipes and cooking options

Apple confiture can be cooked both on the stove and in a slow cooker, but the latter, contrary to all ideas, will be more difficult, since the mass will have to be digested several times, and the fruit will need to be kept between preparations.

Cooking such things on the stove is much more convenient and faster, no matter how much this contradicts modern ideas about the comfort of housewives.

Preparing apple confiture for the winter is a simple process, and even an amateur cook can handle it.

You just need to pay attention to the quality of the base ingredient and strictly follow the cooking instructions so that the result fully satisfies you and pleases all members of your family.

The easiest way to make apple confiture

The confiture recipe given in this chapter is considered the easiest to follow. It requires virtually no effort from you to cook it, other than pre-processing the fruit. You can also flavor the jam with your favorite spices and other fruits during the cooking process. Apple preparations combine quite well with a variety of berries. You can use sour or sweet fruits, depending on what flavors of jams and preserves you prefer.

Granulated sugar is usually added to the fruit in equal proportions, but if you are not a big fan of sweet jams and prefer to preserve the natural taste and aroma of the fruit as much as possible, calculate the amount according to your own taste.

Separately, it should be noted that to prepare apple confiture at home you will need strong and hard fruits. We strongly do not recommend using apples for this purpose, the pulp of which is compared to “paper”. Please note that the fruit should not be too starchy - this will compromise the overall result and you will be very disappointed when you open the finished jam. Therefore, you should not take risks - it is better to take unripe fruits than overripe ones.

So, to prepare traditional apple confiture, you will need:

1. Apples (preferably green and juicy) – 1 kg;
2. Sugar (white or brown) – 1 kg (you can take less if you don’t like too sweet preparations);
3. Citric acid or concentrated freshly squeezed lemon juice - ½ teaspoon powder or 2 full teaspoons liquid.

How to cook apple confiture correctly:

• Prepare the fruit. To do this, sort through the apples and immediately remove those fruits that have scratches, bruises and wormholes. Wash the fruit with soap or another product, cut in half and remove the core. The peel can be cut off, or you can leave it - if it is thin enough, it will dissolve in the syrup, and you will not notice it in the finished confiture. But if the skin is very dense, it is better to remove it with a knife;
• Cut the fruit into small cubes or slices;
• Place them in a saucepan with a thick enough bottom so that the syrup does not burn to the pan during the cooking process, but heats up as evenly as possible;
• Add sugar to the fruit and stir. Sugar will help the apples not to lose their “presentation” in the finished jam. After this, add citric acid (or lemon juice) and rub thoroughly again with a spoon;
• Pour the resulting mixture with a small amount of water (about 1/3 of the total volume of fruit);
• Place the pan with all the contents on medium heat. Bring the syrup to a boil, stirring the mixture constantly. When the contents of the pan boil, turn the heat to minimum and continue to simmer the future jam for 35-40 minutes. Do not forget to stir the mixture and watch the foam - it is advisable to remove it in time;
• You can check the readiness of the confiture by dropping the syrup on a saucer. If the drop does not spread, your jam is ready. All that remains is to pour it into small sterilized glass jars.

If you like a homogeneous mass of jams or preserves, use an immersion blender until the fruit-sugar mass is ready. Some housewives prefer to grind apples to a puree using a grater from the very beginning. You can also add cinnamon to this jam - it will give the finished mixture a special piquancy and a unique captivating aroma, so appropriate for winter tea parties.

Confiture of apples and oranges

This cooking option will give you an unprecedentedly rich taste of jam. It will contain not only apples, but also citrus fruits, which means it will be especially tasty.

The recipe for such confiture is also easy to execute, and its components are always available on the shelves of markets and supermarkets.

To prepare you will need the following ingredients:

1. Apples (it is optimal to select fruits of sweet and sour varieties) – 2 kg;
2. Oranges – 2 pieces;
3. Sugar – 1 kg;
4. Clean drinking water – 250 ml.

Cooking instructions:

• We have already mentioned that it is best to choose sweet and sour apples, but if you come across sweet fruits, it is advisable to add a little citric acid to the future jam. So, prepare the fruits - wash, peel and cut;
• Also wash and peel the oranges (some housewives prefer to save the zest and add it to the confiture, after chopping it on a fine grater). Cut the citrus fruits into small cubes;
• Place the chopped apples in a thick, non-enamel bowl. Pour a small amount of boiling water over them, cover with a lid and let sit for about half an hour;
• In the meantime, you can grate the orange zest if you plan to add it to the jam. This can be done using a food processor or a regular grater;
• After half an hour, add sugar, as well as the pulp and zest of the oranges, to the steamed apples;
• Pour granulated sugar over the entire resulting mixture and stir several times;
• Place the mixture over medium heat and wait until it boils. As soon as the jam boils, turn the heat to low and simmer on the stove for an hour;
• The confiture will be ready when the syrup acquires a beautiful amber hue and the apples become transparent. You can also check the readiness of the jam using a saucer in the standard way. The finished jam should be poured into sterilized jars and rolled up.

This confiture is guaranteed to lift your spirits during the autumn blues and strengthen your immunity in the cold winter. Invite your dearest guests to have tea with him!

Confiture from a multicooker

Cooking apple jam in a slow cooker is a little more difficult and longer than on the stove. However, some prefer this method, since the “miracle pot” does everything for the hostess. In addition, when preparing jam in a slow cooker, it will definitely not burn or boil away.

To make jam in a slow cooker, take the following ingredients:

1. Apples – 1 kg;
2. Sugar – 500 g;
3. Water - a glass.

Cooking instructions:

• Remove the skin from the apples, but do not throw them away. Pour a glass of boiling water over it, place it in the multicooker bowl and steam in the “Steam” mode for 10 minutes. This will release pectin from them, which will give the ideal thickening to the future jam;
• Remove the peel with a slotted spoon and reserve the liquid in the bowl;
• Chop the apples and place them in the bowl of the device. Add sugar there;
• Cover the device with a lid and set the “Extinguishing” mode. Leave to simmer for an hour;
• Open the lid and stir the resulting mixture. Be sure to wipe the lid itself from condensation;
• Close the appliance again and set the “Bake” mode for 40 minutes. Do not close the lid tightly, stir the jam a couple of times during simmering;
• Traditionally, place the finished jam in sterilized jars and seal tightly.

Do not increase the quantity of products under any circumstances! If you put more than a kilogram of apples, the jam will begin to boil away and the lid will stick to the device, which will require repair.

Jam is a sweet fruit or berry treat with a jelly-like consistency. It is prepared mainly from fruits with a high content of pectin, a natural thickener that provides the product with a characteristic texture. Apples are ideal for making jam.

Homemade jam with vanilla and thyme

We take:

• Apples – 1 kg.
• Sugar – 350 gr.
• Lemon.
• Vanilla – 2 pods.
• Thyme – 2 large spoons.
• Cinnamon – a pinch for each jar.

Cook:

1. Divide the apples into parts, remove the seeds. Place in a saucepan, and after boiling, cook over low heat until the slices are soft.
2. Grind the slices using a sieve, cool the puree a little.
3. Chop the vanilla pods and add to the puree.
4. Let it boil, add sugar, thyme, lemon juice.
5. Cook at a gentle simmer for exactly a quarter of an hour. Then put it in containers, throw in a pinch of cinnamon and roll it up.
6. Turn it upside down and wrap it up. Once completely cooled, store in a cool place.

The simplest apple jam in the oven: recipe “For lazy people”

Delicious apple jam can be prepared not only on the stove or in a slow cooker. You can prepare apple jam in any type of oven: gas or electric. Fruit dessert prepared in this way has a uniform, dense structure. To make jam you need the following products:

• apples – two kilograms;
• sugar – one and a half kilograms.

Basic preparation steps

• Take apples of sweet and sour varieties, for example, “Antonovka”. Peel, core, cut into slices;
• put in a saucepan, add two glasses of water, and simmer for about an hour;
• add granulated sugar to the fruit mass;
• stir and knead thoroughly;
• preheat the oven to 250-280 0 C;
• transfer the applesauce into a saucepan, cover with a lid and place in the oven;
• after the fruit mixture boils, reduce the temperature to 100 0 C;
• cook for 3-3.5 hours;
• Monitoring the cooking process is a must!
• when the jam turns amber in color, you can remove the pan from the oven;
• pour into glass containers for storage.

Attention! The pan for cooking jam should be chosen high, and fill it with applesauce only halfway, so that during boiling the fruit mass does not splash onto the surface of the oven.

Spiced apple jam

Apple jam for the winter is prepared much faster than jam, so it is not surprising that many housewives prefer to make it at home. And to make the dish spicy, you can add cinnamon, ginger or similar ingredients to your taste.

Spiced apple jam

Ingredients:

• Apples – 1 kg;
• Lemon – 1 pc.;
• Sugar – 0.8-1 kg;
• Water or juice (orange, apple) – ½ tbsp.;
• Cinnamon – 1 tsp;
• Ginger (dried, chalked) - to taste.

Preparation:

1. Apples and lemon must be washed and cut into halves. The core of the apples is removed and the skin is peeled (if it is rough).
2. Water or juice is poured into a pan and covered with sugar. The syrup is cooked until all the sugar has dissolved.
3. Apples are grated on a coarse grater and sent to syrup. The jam is cooked until the apples turn into puree, over low heat. The mixture must be stirred constantly, as it burns quickly.
4. Squeeze lemon juice into a bowl.
5. Cook the jam for up to 1 hour. 10 minutes before the end of cooking, add lemon juice, cinnamon, and ginger. The jam needs to be mixed well and poured into sterilized jars. Seal them with metal lids and cover them with a blanket until they cool completely.

To make jam, it is recommended to take varieties of soft apples, like “White filling”. They should be ripe or slightly unripe, then the taste of the dish will be rich and pleasant. But you can choose seasonings for the dish at your discretion. It can be cinnamon, vanilla, ginger or star anise; many housewives love the taste of nutmeg. This is a matter of taste, so if you don’t like cinnamon, you can replace it or simply not put it in the dish, like other seasonings.