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Choosing raw materials
If you are interested in information on how to make apple jam, then the first question is probably related to the consistency of the finished product. A thick, viscous paste that spreads evenly on bread or used in baking. - how to achieve this result at home?
Pay attention to the original product. It is best to use slightly underripe apples.
They contain more pectin, which is responsible for the thickness of the jam, since it is a gelling component.
How to make jam in syrup
Mix sugar (about 800 g) with water (half a glass is enough). Prepare syrup from these ingredients. The proportion is calculated for 1 kg of fresh fruits (cut and peeled from the seed box). In order to make apple jam at home, you need to add chopped (or grated) fruits to boiling syrup. Cook the jam for about 1 hour. Constant stirring will reduce the risk of burning. The resulting foam must be removed. By the way, the cooking time may vary slightly depending on the juiciness of the apples.
The classic version of pre-cooked fruits
For 1 kg of main raw materials you need to take 1.1 - 1.150 kg of sugar. Before cooking apple jam, the raw materials are prepared in the usual way, placed in a cooking container, and boiled for about 10 minutes with a small amount of water.
Then sugar is added. The mixture must be carefully moved, brought to a boil and cooked, gradually increasing the strength of the fire.
Half an hour is enough to get a thick jam.
The finished product is placed in jars and sealed.
Recipe No. 2: one of the simplest
Imagine, you worked a little, prepared a tasty, aromatic dish and immediately a whole world of marmalade, candied fruits, jelly, soufflé, mousses, etc. opened up. Therefore, it would be a sin not to take advantage of the fruit harvest and diversify your diet. Now we’ll tell you another recipe for making apple jam. You only need two ingredients: the fruit itself and granulated sugar - one kilogram each. For this cooking method, take medium-hard apples, wash them, remove seeds and stems, but leave the peels untouched. Cut into cubes or slices and soak for several minutes in water with a few grams of citric acid (in our case we need three grams).
In this case, the cubes will not darken. There are two more methods to choose from: instead of acid, you can add a little salt to the water or simply cover our preparations with a napkin soaked in salt water. Then we prepare a standard syrup from one glass of water and sugar, cook until it becomes transparent, and pour apple pieces into it, remembering to stir, bring to a boil and immediately turn off. After six or more hours, put it on the stove again, bring it to a boil, turn it off, and so on at least three times. Cook for the last time until done. Such a dish should turn out to be very healthy, not to mention its taste.
Apple jam: recipe with citric acid and cinnamon
Prepare the ingredients based on the portion indicated for 1 kg of the main raw material: 3 cups of sugar (if you have it, you can replace a third with cane sugar), 1 teaspoon each of cinnamon and citric acid, 3 cups of water.
The fruits are washed, cut into pieces or grated. The smaller the pieces, the faster the cooking process will occur. The main raw materials are covered with sugar and cinnamon is added.
Citric acid is pre-mixed in a small amount of water and combined with the ingredients.
If you liked the recipe and want to make apple jam for the winter this way, heat the mixture over low heat. Constant stirring will help avoid burning, which often occurs when cooking thick foods. The finished jam holds its shape well and does not spread on the plate. Take 1 teaspoon of the product and place it in a saucer. When cool, tilt the plate: the jam should stay in place. The product is ready for use and for further storage in jars.
Exquisite English recipe
This cooking method will certainly be useful to those housewives who want to pamper their household with an unusual and tasty dessert.
So, for 1.5 kg of main raw materials you will need ginger and cinnamon (1 teaspoon each), 120 g of candied fruits, 0.5 kg of raisins, 0.7 kg of sugar, lemon juice (90 g) and sherry (3 dessert spoons).
Before making apple jam according to this recipe, wash the apples, peel them and cut them into neat small slices. The container in which the jam will be cooked is greased with butter. Lay out apples and raisins, pour in 0.5 liters of water and boil the mixture for about 30 minutes. Next you need to pour in the juice, add candied fruits, sugar and spices. We prepare the jam for another 25 minutes, pour in the sherry and immediately put the product into pre-prepared, heated jars. Seal and store in a warm place. After a month, you can take out the jam and enjoy the unusual taste. Everyone will love this dessert.
Recipe for apple jam from Antonovka for the winter
There is a special ingredient in the Antonovka apple jam recipe for the winter. This is nothing more than a whole liter of water. The peculiarity lies in the variety of the fruit itself. They contain a lot of pectin, which is great for curdling liquid. For jam you need:
- kilogram of prepared apples;
- liter of water;
- kilogram of sugar;
- 0.5 tsp. citric acid.
Apples must be peeled and seeded and grated on a coarse grater. Immediately pour all the ingredients into the pan and cook, stirring. After boiling, cook for another 40 minutes. Close while hot.
What makes this recipe special is the variety of apples. Jam from them turns out like marmalade. Each small segment of the fruit is preserved intact. The water turns into hard jelly.
Carrion apple jam
If you had to harvest from the ground this year, you can take our advice and also whip up some jam.
Wash the fruits thoroughly and peel them (since they were collected from the ground, there is no need to leave the skins on), cut into pieces.
For 1 kg of chopped apples you will need 1 kg of sugar, 70 g of lemon juice. Spices (cloves, cinnamon or nutmeg) are added as desired in small quantities (0.5 teaspoon each).
Before making apple jam, place the chopped fruits in a container and add half a portion of sugar. The mixture must be left for a day in a dark, cold place for the juice to appear. The finished mass is heated over low heat, cooled and the syrup is poured into a separate container. Apples are crushed in a blender or mixer. The syrup is cooked with the remaining sugar, spices and lemon juice, combined with applesauce, and boiled for 12-15 minutes. The jam is ready to seal. This recipe produces an amazing dessert, which, thanks to minimal heat treatment, has a rich aroma and taste of fresh fruit.
Recipe with added cinnamon and vanilla
How to make apple jam with a special flavor? Just one minor ingredient can dramatically change the taste of a dish. To get apple jam with a special, unusual taste, you need to add a pinch of cinnamon and vanillin to it.
For preparation you will need the following components:
- kilogram of apples;
- kilogram of sugar;
- half a glass of water;
- ground cinnamon and vanilla.
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Apples must be prepared in advance as indicated above. Grind in a meat grinder. Pour the resulting mixture into a non-stick pan. Pour water over the apples and put on fire. Cook this mixture for half an hour over low heat. Throughout the cooking process, it is necessary to stir the consistency, as it gurgles and splashes around.
After 30 minutes of cooking, add sugar. Boil the almost ready apple jam over low heat for another half hour. You can add a pinch of vanillin and cinnamon along with sugar or 10 minutes later.
If you don’t like the strong aroma of cinnamon, you can boil a cinnamon stick with jam for 15–20 minutes, then remove it.
You can make apple jam for the winter using this recipe with the addition of lemon zest. It is poured along with sugar.
Zest, cinnamon, and vanillin are used at the same time. The taste is extraordinary. Remove the jam from the heat and immediately roll it up.
You can add ingredients such as cinnamon, lemon, orange, anise, and cloves to apple jam. Cherry leaves are also used for a special aroma.
Apple jam in a slow cooker
Thanks to this method, you can quickly prepare a delicious finished product, saving the maximum amount of nutrients. For 1 kg of apples cut into pieces, prepare 500 g of sugar, 5-6 g of citric acid. If you are not sure that the product will be thick enough, you can add gelatin to the jam a few minutes before stopping cooking (dissolve 6 g in 2 tablespoons of water).
Place apples in a multicooker bowl, add sugar and acid. Having set the “Baking” mode, heat the contents to a boil. Then set the “Stew” mode and cook for another 45 minutes. During this time you need to stir the jam a couple of times. When the cooking session is completed, the finished product can be poured into jars, sealed and stored.
Ready-made jams can be consumed with tea or used in baking.
Homemade apple jam: preparation rules
Apple jam is a true classic of home cooking. It is very simple to prepare; the main condition is to ensure that the product does not burn. Apples of any variety are suitable, including padanets and ranetki. Housewives often use substandard fruits for jam, carefully cutting out spoiled areas. The most delicious preparations are obtained from aromatic late varieties: raneta, antonovka.
Apples are rich in natural pectin, so there is no need to add gelling components to the jam to thicken it. The proportions of sugar can vary, usually it is taken in the same amount as the fruit, but if desired, the sweetness of the jam can be easily reduced. The simplest recipes include only apples and sugar; those who love original preparations should add other fruits, include a variety of spices, varying the taste of the delicacy.
You can cook jam in a regular enamel pan or in a slow cooker. The finished product is placed in small jars and screwed on with sterilized lids. It is better to keep opened jars in the refrigerator to prevent the jam from becoming moldy.
