Apple jam with chokeberry
Masha 07/30/13 very beautiful jam. I have a question, isn't it easier to drain the syrup instead of removing the apples? they usually do this.
Alena Masha, thank you for your feedback. Yes, it's easier that way. But if you are not too lazy and take out the apples, you will see that there is quite a lot of undissolved sugar left at the bottom of the bowl. If you do as usual: drain the juice, boil the syrup, pour over the apples and put on the fire, then the remaining islands of sugar will begin to burn. It is not advisable to stir apple jam so that the sugar dissolves faster; there will be a lot of broken slices. Therefore, in my opinion, it is better to take out the apple slices and cook the syrup as I described in the recipe.
Tina 08/01/13 What a luxurious apple jam you made! I can’t even believe that the apple glows like an orange slice. But most often my slices break, and the color turns out to be some kind of greenish. What's your secret?
Alena Tina, thanks for the comment. There are only three secrets: 1. To prevent the slices from breaking, do not interfere with the apple jam. In this case, there should be quite a lot of syrup, which is then slowly boiled down. 2. To make the jam a beautiful amber color, it is better to take red varieties of apples and do not cut off the peel. The natural dyes in the peel give a beautiful shade to the jam. In addition, red-skinned apples usually have white or yellowish flesh rather than green, which also affects the appearance of the jam. 3. And the third secret. The recipe usually does not indicate such an ingredient as “cook with love and a good mood,” but it is very important and really works wonders))).
Galina 08/02/13 Very appetizing. When the apples arrive at the dacha, I’ll definitely try making jam according to your recipe. It seems to me that FLORINA will be suitable. Apples of this variety are red, ruddy, sweet and sour and not loose inside. They should not fall apart during cooking.
Alena Galina, thank you for your feedback. Be sure to write later how the apple jam turned out)))
Kisa 08/10/13 Thank you, the jam turned out very tasty and beautiful! I decided to experiment - there was a large harvest of apples. I replaced the orange with lemon and added a little grated ginger at the end of cooking. Apple variety: cinnamon. It turned out very spicy.
Alena Kisa, thank you for the interesting addition to the recipe. If it’s not difficult, please specify how much ginger was put in the jam? Perhaps some of my readers will also want to make savory apple jam)))
Kisa 08/10/13 I don’t know the exact proportions, I cooked it intuitively for the first time. For 1 kg of apples, 1 kg of sugar, juice of 1 lemon, zest from half a lemon grated on a fine grater, 200 ml of water, ginger - about 1.5 cm from a small root, also grated on a fine grater and added at the very end of cooking.
Alena Kisa, thank you)))
Lida 08/30/13 I did everything as in your recipe. Of course, it was difficult to resist stirring the jam. Everyone was afraid that it would burn. But I finally resisted the temptation and the result was beautiful slices. Until the apple jam cooled down, they were brittle, but then they became like marmalade. So you can put it in a vase without any problems. Thank you, I will continue to use recipes from your site.
Angela 10/13/13 Alena, thank you for the apple jam recipe! The slices turned out beautiful, like marmalade. It's like little pieces of summer put into a jar. It will be nice to try them in winter.
Victoria 01/29/14 Apple jam is my favorite and I also like to cook it uncooked, I try to stir it less often. The only thing is that I like to add lemon instead of orange; I like sourness in jams more than sweetness).
Alena It’s delicious with lemon too)))
Marina 07/19/14 The jam turned out fragrant and beautiful, just sunny. Thank you.
Irina V. 07/23/14 Your amber apple jam is beautiful. It can be seen that the slices are dense and well cooked. As soon as the apples start growing at the dacha, I’ll definitely use your recipe, I’ve already bookmarked it.
Galina 08/16/14 Oh, what jam, pure marmalade! DREAM!!!!
Sofia 08/24/14 Yesterday I made jam strictly according to your technology. It was cooked thick, the slices were intact, but unfortunately it didn’t turn out the same amber color as in your photo. True, I made jam not from red apples, but from green ones. Do you think this is the reason?
Alena Sophia, you are right, green apples do not give such a rich amber hue as red ones. Anthocyanins are responsible for the red color of the peel - natural dyes that dissolve well in water (in syrup), which is why the jam turns out more beautiful)))
Yana 09/28/14 Jam for 5+
Mikhail 10.22.14 Here’s something else for your benefit! The apple core contains more pectin than the pulp. I boil the cores (and you can also peel them, but you need to wash them well if the fruit is purchased) and apples and quinces in a small amount of water (5-7 minutes), and after straining while warm, I add this pectin broth instead of water to the syrup during cooking. And the jam will be cooked less and healthier!
Alena Mikhail, thanks for the addition, I fully support)))
Valentina 02/19/15 To be honest, I’m surprised that there are men like Mikhail who understand cooking)). But my husband only knows how to eat, for another reason he doesn’t go near the kitchen. I took note of all the recommendations, this summer, I hope, I’ll make this apple jam in slices. Last year I only had enough for strawberry and cherry jam)). I liked that here in the photo the apples resemble amber slices; with this jam you can bake pies or put them in pies as a filling, I think it will be both tasty and beautiful.
Shura 07/23/15 The photo of your apple jam blew my mind. This is necessary, what a beauty! No doubt, I will cook this miracle!
Elena 07.28.15 I specially bought 5 kg. red apples, otherwise you can’t get such an amber color from green ones, I’ve already tried. Yesterday I cooked it, today I finished cooking it. The jam is luxurious, just like yours. From 5 kg. There were 4 full liter jars of apples and another small rosette. Thank you.
Shurik & Marishka 08/28/15 Super!!! Probably the best recipe from all over the Internet. started doing it today. RESPECT!!!!
Apple and mountain ash compote for the winter
You can make a compote from one chokeberry, but then it will turn out tart. And if you combine it with an apple, you get a very tasty and healthy drink.
You will need:
- water - 1.5 l;
- sugar - 200 g;
- apples - 3-4 pcs.;
- chokeberry - 250 g.
Cooking steps:
- Wash the apples and let them drain. Cut each fruit into several pieces, removing the middle.
- Wash the rowan and also wait until the water goes away.
- Pour water into a large container, add sugar and put on fire. Wait until it boils.
- Prepare the jars - wash and sterilize. Place chokeberries and apple pieces into a clean container.
- Pour the boiling syrup into a jar. Cover the compote with a sterile lid.
- Turn the jar over and wrap it up.
Compote prepared according to this recipe from chokeberries with apples does not need to be sterilized. It will keep well at room temperature.
Aronia liqueur
The aroma of this drink is unsurpassed, as is the taste. You can serve this liqueur for any occasion; you can’t help but like it.
You will need:
- vodka - 500 ml;
- rowan - 2 cups;
- sugar - 2 cups;
- cherry foliage - 80-100 pcs.;
- water - 1 l;
- citric acid - 1 tbsp. l.
Cooking steps:
- Initially, you should prepare the chokeberry berries. Remove them from the brushes and wash them.
- Place the rowan berries in a large saucepan, fill with water and add sugar. Place the container on the stove and keep it over medium heat for about 10 minutes after boiling. Add citric acid in 2 minutes.
- Leave the syrup to cool. Then strain, pour into glass jars and cover with lids.
- Place closed containers in a cool and dark place to infuse for at least a week.
- Then pour vodka into the syrup, close the lid and leave again for a while.
The proportions can be changed. There may be less or more vodka.
Recipe for chokeberry jelly for the winter
This delicacy can be spread on bread or placed in baked goods.
As mentioned above, chokeberry lowers blood pressure. Therefore, this jelly can be used to treat hypertension. You will need:
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Now you know the most delicious recipe for soaked apples in jars
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- chokeberry - 2.5 kg;
- water - 3 glasses;
- sugar - 1 kg.
Cooking steps:
- Remove rowan berries from the branches and wash them thoroughly.
- Place the chokeberries into a large saucepan. Pour in water and place on the stove.
- After boiling, reduce the heat and cook the berries for about 45 minutes. You should stir all the time.
- After the specified time, remove the mass and rub the berries through a sieve. The remaining cake will not be needed. It can be recycled.
- Boil the juice and pulp with sugar for a quarter of an hour. Pour the hot mixture into clean jars.
You can add less or more sugar. The optimal quantity is 1 kg.
Chokeberry recipes: tincture
Tinctures can be made with vodka, alcohol, cognac or moonshine. This drink would be perfect for a holiday. It will not only be tasty and unusual, but will also benefit the body. You should not drink this drink excessively, especially for people with low blood pressure.
You will need:
- alcohol-containing liquid - 1 l;
- rowan - 1 kg;
- sugar - optional.
Preparation:
- Pour the sorted and washed rowan into a glass container.
- Measure out the required amount of vodka and pour it into the jar. It should cover the berries by 3-4 cm.
- Add sugar if desired.
- Cover the jar with a lid and place it in a dark and cool place for two months. The jar should be shaken once a week.
- After the specified time, strain the contents, pour into glass bottles and close.
You can store this tincture for as long as you like.
By the way, many people reuse strained berries. The taste of the tincture is not much different.
