Recipe for apple and plum confiture. Apple and plum jam for the winter

Every year, after the harvest, every summer resident asks the question of how to preserve their fruits and what dishes can be prepared from them. In this case, you should pay attention to jam from garden apples and plums. This easy-to-prepare, but very tasty dessert is ideal for the tea table and on winter evenings will again give you a feeling of summer and a charge of vigor and vitamins.

Apple and plum jam is loved by many housewives due to its unusual taste. After all, on the one hand, the dessert has a sour tint, which is given by apples, and on the other hand, it has a sweet and juicy tint, which is given by plums. Therefore, you need to take a responsible approach to choosing fruits for making jam.

It is better to use sour varieties of apples (for example, White filling, Antonovka, Sharapai or Granny Smith). They will give the finished dish a tart taste. The plums used for cooking must be sweet, large and ripe.

For cooking, it is advisable to use large enamel dishes - it does not allow the ingredients to oxidize. If you don’t have one, then a regular copper pan will do.

Methods for making apple and plum jam

Today there are a large number of recipes for making apple and plum jam. They differ from each other in the products that need to be used, their quantity and cooking time. But, no matter what recipe the housewife chooses, the result will be a tasty and juicy dessert.

Simple recipe

This method uses a minimum of ingredients, but the taste remains just as soft and pleasant.

Required components:

• peeled apples – 900 grams;
• plums – 500 grams;
• sugar – 1 kilogram.

Cooking stages:

1. Cut the apple quarters into small slices.
2. Combine ingredients and mix.
3. Leave the mixture for four hours. During this time, the fruit will release its juice and a small amount of sugar will dissolve.
4. Place the container over low heat and bring the fruit and sugar to a boil.
5. Increase the heat and cook for ten minutes at an intense boil.
6. Remove the jam from the stove and leave to cool for 12 hours.
7. After the break, bring the dish to a boil again, hold on high heat for ten minutes and turn off.
8. Cool the jam.
9. Pour into sterilized jars. To sterilize jars, you need to either boil them or heat them in the microwave on high power for seven minutes.

Jam in a slow cooker

The method of cooking in a slow cooker is notable for the fact that it takes a small amount of time and uses a minimum of effort on the part of the housewife. But the taste still remains as rich and expressive.

You will need:

• peeled apples – 500 grams;
• plums – 500 grams;
• sugar – 800 grams.

1. Combine the prepared fruits in one container.
2. Add sugar to them and mix.
3. Leave the mixture for two hours.
4. Place it in a slow cooker and turn on the “Stew” mode for 30-40 minutes.
5. Cool and pour into sterilized jars.

Apple and plum jam with cinnamon

Although little cinnamon is used in the recipe, this spice will give the finished dessert an unusual spicy taste. Cinnamon jam is most often used as a filling for baked goods - thus, the product acquires tartness.

Required ingredients:

• water – 100 milliliters;
• peeled apples – 900 grams;
• plums – 800 grams;
• sugar – 700 grams;
• ground cinnamon – 5 grams.

Cooking steps:

1. Place the fruits in a saucepan and add water, then add sugar.
2. Place the prepared mixture on low heat and cook for about an hour, stirring occasionally. The end of cooking will be indicated when the mixture turns bright red.
3. Remove the pan from the stove and leave the dish to cool for 12 hours.
4. After a break, boil the mixture again for about an hour, then add cinnamon and keep on fire for another ten minutes.
5. Remove from heat, cool and pour into prepared jars.

Five Minute Recipe

The advantage of this recipe is that the dish is prepared quickly, but the taste is preserved. It is also suitable for those who do not have a multicooker at hand, but want to quickly make tasty and healthy jam.

Ingredients:

• peeled apples – 500 grams;
• plums – 500 grams;
• sugar – 900 grams.

Cooking sequence:

1. Mix the fruits and sprinkle them with sugar.
2. Place the mixture on high heat.
3. Bring to a boil and cook for five minutes.
4. Remove the jam from the stove and cool.
5. Repeat the entire above process 5 more times.
6. Cook the mixture for the last time for about thirty minutes.
7. Remove from heat, cool and pour into jars.

Chinese jam – a heavenly delight

Chinese is a variety of small sweet apples with slightly pinkish flesh. Let's take 2 kg of Chinese fruit, sort it, leaving only whole fruits, rinse it under water and cut off the tails. Using toothpicks or knitting needles, pierce the apples in several places, then pour boiling water over them. Pour boiling water over the prepared fruits, leaving it for 10 minutes, then cool in cold water. Thanks to these procedures, the skin of the apples will become softer. Next, we start preparing the syrup, for which we need to pour 0.5 kg of sugar and 300 ml of water into the pan. Place the pan on the fire and boil the mixture, stirring constantly. It’s easy to check the readiness of the syrup: the sugar should completely dissolve.

Chinese jam

Pour it over the china and put the delicacy on the fire, boiling the fruits until the liquid becomes transparent. Then pour the syrup into another container and put it back on the stove, boiling until thickened. Pour the thick mixture over the china again and leave overnight, boiling the apple jam again in the morning - it should acquire a light amber hue. Pour the finished hot mixture into jars and seal tightly with lids. To add a bit of oriental flavor to Chinese jam, when preparing it, add a piece of ginger root wrapped in gauze and the zest of one lemon into the mixture. Before pouring the treat, remove the bag of spices.

Storage of the finished product

Usually jam is prepared in the summer and stored for the distant winter. And therefore, to prevent the product from deteriorating within a few months, you need to adhere to storage rules. It is better to keep finished canned food in a cool, dark place, for example, in a refrigerator or cellar.

I'll tell you the story of how I learned to make apple and plum jam for the winter. I heard a lot of cooking recipes and for some reason they always indicated that you need to cut off the peel. At first, I also didn’t want to bother myself so much, and when I got married, in the first year of married life, I prepared jam from plums and apples for the winter, according to my mother-in-law’s simple recipe. In winter, I tried it at home, and then tasted it at my mother-in-law’s, and realized that I had made a mistake. My mother-in-law, Elena Vasilievna, told me that I needed to cut off the peel. But it’s a young business, and I was too lazy to do it. It was in the winter that I made a mistake. Now, despite being tired, I always cut off the peel. But the jam comes out tender and uniform in consistency. Required Products:

- 500 grams of sweet and sour apples;
— 500 grams of yellow plums, “mead” type; - 800 grams of granulated sugar; - 300 grams of water. Preparation:
Wash the apples and cut off all the peels. This process takes a lot of time, but it's worth it. Apples have a hard skin that does not become soft even after cooking the jam. Therefore, if you don’t want to ruin everything, it’s better to engage in this process. But the result will exceed all your expectations. Peeled apples, cut into medium slices. They will still boil down and become smaller in size. After removing the pit from the center, I cut the plums into small slices the size of apples. I transfer the fruits that I cut into a separate container. I make syrup from water and granulated sugar. Then I pour the prepared syrup over the apples and plums. After 40 minutes of slow simmering, the jam is ready. Spoon into well washed and dried jars. I seal them with lids: screws with screws or turnkey iron ones. It doesn't really matter. Jam under any lid will stand well and be stored in winter. It turns out very fragrant, which is also easy to prepare according to our recipe. Transparent, sweet and aromatic jam from plums and apples is ready for the winter!

Bon Appetite!

I must admit, for the first time in my life I came across canning, and in particular jam. However, after my mother left for my grandmother’s treatment, the entire burden of the harvest fell on my shoulders. And these are three plums and a giant apple tree...

Every weekend we brought 5 - 6 buckets of fruit. At first I surfed the Internet and looked for interesting recipes, but it turned out that I didn’t have time for that. I had to pour and stir everything. After three weeks, I just started to feel what and how much to add. This is my favorite and most delicious recipe! Hard-won!)))

Ingredients:

• 50% fruit (apples and plums in equal parts);
• 50% sugar.

Preparation:

First of all, prepare the ingredients. In our case, these are blue plums and apples with beautiful red pulp (a variety like “Glory to the Champion”, but juicier with less pulp). I had to make jam from padanka and unripe apples. In the latter case, it is necessary to vary the amount of sugar. But I understood the basic principle this way: the more sour it is, the less sugar you can add. This applies to both plums and apples. And this, as you know, reduces calorie content and food consumption. You can reduce sugar as much as possible to the following ratio: 60 – 65% (fruits): 40 – 45% sugar.

Wash the plums and remove the pit.

Wash the apples, cut out the insides and cut into small pieces of arbitrary shape. You can leave the skin as it becomes soft when cooked for a long time.

Then place apples, plums and sugar in a multicooker pan. I have approximately 1.1 - 1.2 kg of fruit and, accordingly, that much sugar.

Turn on the multicooker to the “Cooking” or “Stewing” mode and set the time for 1.5 – 2 hours. Depending on the density of the apples. 20 minutes before the end, using an immersion blender, grind the jam until smooth. It is important that the jam boils again after removing the blender.

Delicious jam from apples and plums can be cooked for the winter. This jam is suitable for filling all kinds of sweet pastries. The simple recipe makes it easy and straightforward to prepare.

Time: 20-30 minutes + 12 hours for infusion.

Yield: 1 half-liter jar.

Products:

• plums - 0.5 kg;
• apples - 2-3 pcs.;
• sugar - 0.5 kg;
• citric acid - a pinch.

How to make a healthy dessert with ginger?

Ginger is the ingredient that will make the jam even tastier and healthier, filling it with a lot of vitamins. This jam is the best option for the winter, since one spoon of the delicacy can stop ARVI and protect the body from viruses.

Ingredients:

• 1 kg apples;
• 1 kg sugar;
• ginger root about 5 cm long;
• half a medium lemon;
• 500 ml water.

Apple jam with ginger added

Since apples are the main component of the dessert, let's prepare them first. It is best to select fruits of the same variety and degree of maturity. Wash the selected fruits thoroughly, remove the skin and core, and divide each apple into 6 slices. At the same time, we cannot throw away the peel - we will still need it, we will make a decoction from it. Fill all the “waste” with water and put it on the fire, boiling for about 30 minutes. While the decoction is being prepared, pour sugar into an enamel pan, fill it with the decoction and cook until the granulated sugar is completely dissolved.

Throw the apples into the boiling broth and stir rhythmically, keeping the heat to a minimum. Prepare the ginger root: peel it, cut it into small and thin pieces of arbitrary shape. The root vegetable in the jam will practically not boil, which will provide our delicacy with warming properties. Add ginger to the apples, put it on the fire and dip the chopped lemon along with the peel into the sweet mixture. Boil the mixture until completely thickened. To check the readiness, you need to drop a spoonful of jam on a saucer - if the mixture begins to spread, add more to the mixture. And then pour the apple jam with ginger into jars - and your homemade remedy for the winter is ready!

How to make plum and apple jam

Pour the chopped apples into a bowl for making jam. We wash the plums under running water, and then remove the skin from the plums. Cut the plums to remove the pits. Cut the peeled plum pulp into pieces and place it after the apples in a cooking vessel.

Sprinkle the sliced ​​fruits with granulated sugar.

Add citric acid to the fruit mixture with sugar and mix.

We send the cooking utensil with a mixture of sugar and chopped fruit. Dissolve the sugar over low heat, stirring the mixture with a wooden spatula. The fruits are covered with a thick syrup, which begins to foam when boiling. We collect the foam formed on the surface.

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Cook the jam over low heat for 5-10 minutes, and then set it aside to cool for 6 hours. Then boil it again for 5-10 minutes. After cooling the jam, put it back to boil.

Cook the jam from plums and pears to the desired thickness. It should be taken into account that the finished jam will still thicken in the jars. Place hot plum jam with pears into sterilized jars and seal tightly.

Summer is not only a time for a pleasant holiday on the seaside or in the countryside, but also a season for preparations. Every good housewife tries to preserve a piece of warmth and sun in preserves, and making jam from plums and apples is considered a good tradition - this is the delicacy that will remind you of the hot season on frosty days.

The combination of sour varieties of apples and juicy plums in jam is well known to housewives, because almost everyone prepares this preparation using different recipes. There are many peculiarities and secrets of preparation, and one of them is that a lot depends on the raw materials used in preservation.

It is better to use apples that are sour but fully ripe. If the fruits are too hard, you will have to cut them into several small pieces. It is recommended to take juicy and large plums - chop into slices if necessary.

It is better to prepare canned food in an enamel container; if there are no suitable size pots in the house, take a copper container for cooking.

Plum jam - simple homemade recipes for plum jam for the winter

In recent years, many have begun to prefer all kinds of pastries and cakes for dessert. But what would freshly brewed tea be without the aromatic smell of jam?

It’s not for nothing that in the old days, buns and bagels were always served at the table, a samovar was placed, and always cups of honey and sweet boiled summer berries and fruits.

Imagine that you were served not some usual delicacy, but delicious elastic plums in amber syrup. Just think of the delicious smell that comes from it. And what a pleasure it is to bite off practically marmalade nectarines in small pieces! Introduced?

It’s not at all difficult to prepare such a delicious dessert. True, in order for the lilac or yellow magnificent fruits to give juice and become sufficiently saturated with sugar, it takes from 6 to 12 hours. But it's worth it! Moreover, to preserve the beneficial properties and vitamins, the further heat treatment process lasts only a few minutes.

Pitless plum jam for the winter - a simple five-minute recipe

If you want to maintain the elasticity of plums, you should choose fairly dense, slightly unripe fruits. Overripe specimens may simply fall apart and instead of pieces you will end up with thick jam.

Although the recipe is called “five-minute”, due to the time required for boiling over low heat, it will still require a time investment. Therefore, you should start preparing it in the evening.

No, you won't bother with it for long! Everything is done quite quickly. You just need to give the chopped plums the opportunity to release their own juice. In this way, it will be “preserved” in sugar syrup.

We will need:

• Plums – 3 kg.
• Granulated sugar – 2 kg.

Preparation:

First, you must thoroughly rinse the plums and remove the stems. If there are any damages on the skin, be sure to remove them so that the jam does not ferment later.

Cut a circle around each nectarine and remove the pit. In principle, you can cook with it. But remember that not everyone likes to “crack” with the hard core while eating. And guests, unknowingly, can accidentally break their teeth on it.

For convenience, and so that the fruit pulp gives more liquid and is then better soaked, you should pour the prepared halves into a basin and sprinkle sugar on top.

Next, it is best to leave the basin with its contents alone for 8-12 hours. Sometimes you can stir lightly so that all the meaty pieces are in the syrup.

If you used plastic dishes and not an enamel basin, then for cooking you need to pour the workpiece into a pan convenient for this.

Place it over medium heat and let it boil. Then reduce the heat slightly and let it simmer quietly in its thick syrup for just 5 minutes.

You can stir periodically, but do not squeeze so that the fruit does not lose its shape, and skim off the foam. The skin will wrinkle slightly, but this is not a big deal.

Pour the prepared jam into clean, sterile jars and seal with metal lids. Allow to cool at room temperature, and then you can take it to the cellar for storage.

On long winter evenings, enjoy the aroma and taste of summer fruits, thereby lifting the mood of everyone at home.

A classic recipe for making thick pitted plum jam

In the classic recipe, cooking occurs in one long step and there is no need to infuse the syrup for hours. The only thing is that the color in this version turns out to be a more saturated brown color due to thorough heat treatment.

But some people like it even more. Moreover, it turns out to be thicker.

We will need:

• Plums - 2 kg.
• Granulated sugar - 2 kg.
• Water - 200 gr.

Preparation:

Under running water or in a deep basin, rinse the plums and remove the tails, as well as any damage.

Remove the seeds and, if the fruits are too large, cut into slices. In the case of a small size, it is enough to leave them in the form of halves.

Prepare syrup filling, which will become the basis of sweet jam. To do this, pour sugar into a saucepan and dissolve it in water. You will get a fairly thick viscous mass.

Place on the stove and boil. To prevent the amber liquid from burning, it must be stirred constantly. And cook for 5 minutes.

Pour the hot liquid directly into a basin or pan with the prepared plum halves, and allow the contents to boil again over medium heat.

Next, you need to let the fruit simmer for about 50 minutes, so reduce the heat to a low level.

From time to time, foam will appear - it is advisable to remove it so that the jam is left without all sorts of whitish or dark inclusions. And also so that it does not ferment later.

The delicacy prepared in this way quickly thickens and becomes like jam with large pieces of plums. Therefore, it is necessary to pour into sterile jars immediately after cooking and roll up the lids.

Turn over and wrap in a warm “fur coat”. Let cool in this position for about a day. Then you can store it for a long time in any dark place.

Five-minute plum jam with pit

Undoubtedly, there are plum lovers who certainly need whole fruits. They are not at all embarrassed by the presence of a bone, and on the contrary, they enjoy the process of “gnawing” the pulp from it.

Well, you can simmer the jam on the stove for a long time according to the previous recipe. You will get fruity, almost marmalade balls in thick syrup.

However, rarely does anyone like to stand at the stove for so long. And housewives prefer to let their preparations brew overnight, but then cook and seal winter supplies one, two, three times.

We will need:

• Plums – 800 gr.
• Sugar – 600 gr.
• Water – 150 ml.

Preparation:

It’s better to prepare the liquid filling first so as not to waste time. Pour water into a saucepan and, adding in portions, dissolve the sugar.

With frequent stirring, allow the bulk product to completely dissolve and boil. To get a truly viscous syrup, it must be simmered over low heat for at least 5 minutes.

In the meantime, we are going through this process, wash the plums thoroughly, and pierce each side with a fork to create small holes with a depth right to the pit. This will allow not only the juice to stand out, but also the sweet liquid to penetrate evenly inside.

Place the prepared fruits into the amber liquid and let it brew overnight without heating. Then in the morning boil and cook for 5 minutes.

Leave to brew again for half a day and repeat the five-minute cooking. So repeat again. There should be 3 approaches in total.

As a result, the plums will really become like marmalade, and the liquid component will be completely saturated with the aroma of the fruit.

All that remains is to put it in jars and store it for the right moment to serve.

How to make delicious jam from seedless plums and without water

Do you like thick jam so that it is convenient to spread it on fresh, slightly hot toast in the morning and wash it down with a coffee or tea drink? Then this recipe is perfect for you. It turns out something similar to jam, but the plums remain beautiful elastic slices.

Do you know what the secret is? No water is added to the syrup! The fruits will be in their own juice!

We'll need it.

• Plum - 2 kg.
• Sugar – 2 kg.

Preparation:

To make the skin more tender, lightly rinse the fruit with boiling water after washing, and then cool in cool water. The skin will not come away from the pulp, but during the cooking process it will become almost as soft as the inside. Cut into halves and remove all seeds.

Add sugar and let it brew for 8 hours. During this time, the fruit juice will mix with sugar to form a syrup from its own liquid.

Place the container to heat on the stove and, as soon as the contents boil, immediately turn off the heat. Allow to cool to room temperature.

Boil and cool again in the same way. Two times is enough, but if you like it a little thicker, and so that the plum slices become almost transparent, then you can do it in three passes.

Transfer to a sterile container and roll up for winter storage.

The treat turns out thick and is completely preserved in its own juice.

Plum jam with gelatin for the winter at home

When gelatin is added to jam, a soft confiture is obtained. And somehow gelled berries and fruits taste juicier and fresher.

We will need:

• Plums – 1 kg.
• Sugar – 400 gr.
• Gelatin – 30 gr.

Preparation:

It is not necessary to dilute gelatin with water. Plums will release juice, and it will be able to swell in it. To avoid lumps, it is better to mix it with granulated sugar.

Remove the seeds from the fruit and chop into manageable pieces. You can leave it in halves - it’s whatever you like.

Fill the resulting crushed plums with the loose mixture.

To better combine the substances, you can use a spatula and mix everything carefully. Or you can simply shake the dishes thoroughly and the sugar and gelling agent will penetrate deep into the mass.

Now you should leave the workpiece overnight, covering it with a towel on top.

In the morning, place the container to heat over low heat.

The beauty of this recipe is that you don’t have to cook the jam! All you have to do is let it boil and that’s it! Place in jars, roll up and store in a cool place.

The jelly envelops the fruit, and without oxygen, it is preserved almost fresh.

Homemade apple and plum jam without sugar for the winter

No less tasty jam is made from plums and apples. And the natural pectin contained in the latter makes it possible to achieve gelling of the syrup without any additives.

And for those who, for medical reasons, cannot consume sugar, this recipe will be to their liking, because the fruit itself contains enough fructose, which will give its sweetness when cooked. Not an ounce of extra sugar!

No long infusion is required because water is added. True, you will need to cook in 4 approaches, but you won’t lose much time near a hot unit.

We will need:

• Ripe apples – 3 kg.
• Plums - 2 kg.
• Water - 3 l.

Preparation:

To avoid unnecessary inclusions from the skin, it is best to peel the apples not only from the core and stem, but also from the skin. Cut into slices of centimeter thickness.

Proceed with the plums as usual: cut in half and remove the pits.

Combine both cuts in a cooking container, add water and wait until it boils over medium heat. Then turn off the stove and let it cool completely for 8-12 hours.

Then bring to a boil again and cool again for a long time. Repeat this two more times. Although it will take about 2 days, the syrup will thicken thanks to the apples.

Pour into a sterile container and store in a cool place.

The finished jam is aromatic, tasty and is always eaten with great pleasure!

how to make chocolate plum jam

And if you have already prepared a lot of all kinds of jam and don’t know what else to surprise your household, then take a closer look at this original recipe.

This option has what is called a “twist,” and cocoa powder is used as such. The result is a favorite recipe for many people: “Plum in Chocolate”. I just adore him.

I hope that you will also appreciate it.

And also choose for yourself other methods that we have already talked about a lot today.

In addition to yellow and blue plums, you can use the given recipes to cook prunes, as well as late hybrids that ripen after the first frost.

Appetizing jam halves can easily be used in baking, to decorate desserts, and even as a flavorful ingredient when brewing herbal tea.

Bon appetit and plum mood with a cup of tea!

Source: https://sekreti-domovodstva.ru/varene-iz-slivy-domashnie-recepty.html

Preparing the main ingredients

The first thing you need to do is prepare the apples. Rinse them first, clean them, remove all wormholes, rotting or drying areas. Be sure to remove the core and then cut into quarters. If the fruits are small, it is recommended to use halves.

Rinse the plums, check for damaged areas, if there are signs of rotting or dry spots, remove them with a sharp knife. Cut the fruits into halves, remove the seeds. Next, follow the recipes - cut into smaller slices or leave it as is.

Recipe for apple jam with plums

Apples go very well with plums in jam. Due to the pectin in apples, this jam turns out thick, and plums give it a pleasant aroma and rich taste. Apple and plum jam can be used as a spread for sandwiches or a pie filling!

Recipe for apple jam with plums

Preparation:

1. Apples and plums must be washed. It is better to do this under running water, but if there is stuck dirt, you can soak them in a basin of water and then rinse them.
2. When the fruit is clean, the apples are cut into slices and the core must be cut out. You don’t have to remove the skin if it’s thin, but if you want, you can still peel the top of the apples.
3. Plums can be sweet or sour, but, of course, the sweeter the plums, the less sugar is needed. For this recipe, it is better to take sweet, autumn varieties, otherwise you will have to add more sugar than indicated in the ingredients. The plums are cut into halves and the drupes are removed, then they, along with the apples, must be covered with sugar in a common pan and left for several hours to release juice.
4. When the fruits in the pan release juice, you need to put them on the stove, turn on low heat and cook until the syrup becomes thick. The jam must be stirred constantly, otherwise it will burn!

Important! If you don’t have time to wait for the fruits to release their juice, you can immediately put them on the stove by adding ½ cup of juice (any) or plain water to the pan.

1. When the syrup becomes thick, you can increase the heat a little and continue cooking the apples and plums until they become soft.
2. Now the jam is removed from the heat, blended with a blender until smooth and put back on the stove. It must be cooked to the desired thickness. The process takes a long time, about an hour, but the jam turns out not liquid, but moderately thick.
3. It’s very easy to check if the dish is ready – you just need to drop a drop on the saucer. If it has spread, then the jam continues to be cooked; if it has retained its shape, you can turn it off.

The finished apple and plum jam is placed in dry, sterilized jars (hot) and sealed. It should cool under the blanket for at least a day and only then can it be put away in the pantry.

Methods for making apple and plum jam

There are several options for preparing aromatic preparations from plums and apples. The easiest way is to simply combine the fruit with sugar and boil until tender. There are also more complex recipes - with the addition of additional components.

If you don’t have enough time for cooking, you can use a multicooker, which will do most of the work. The jam in it turns out no worse than in a copper basin or enamel pan.

Simple recipe

The simplest preservation does not mean that it is inferior in taste to exquisite recipes. The aroma and taste of the jam will satisfy the needs of the most demanding gourmet.

Preparation:

1. Send apples cut into slices (700 g) into a container in which the preserve will be prepared, cover with sugar (350 g).
2. Place plum slices (600 g) on ​​top of the sugar, pour 400 g of sugar on top of the fruit.
3. Leave for 3 hours, no need to stir.
4. Cook the mixture, stirring, for half an hour, being sure to remove the foam.

Place the preserves in jars, seal, and check for leaks.

In a slow cooker

A multicooker will help you reduce the time and prepare aromatic preserves. There are many options for preparing the workpiece, but the recipe most often used is:

1. Place 500 g of apples and plums in a multicooker bowl.
2. Pour sugar (850 g), shake the bowl, leave for 2 hours.
3. Turn on the “Extinguishing” mode for half an hour.

Send the finished preserves into sterilized jars and seal them. Wrap the jars until they cool completely.

Cinnamon

Fruit jam with the addition of cinnamon is most often used in baking - the pies acquire a special aroma and taste.

Preparation:

1. Pour water (200 ml) into the cooking container, add apple pieces (1 kg) and drain (1 kg).
2. Cover the fruits with sugar (1.2 kg), leave for an hour.
3. Place the container on the fire, boil for half an hour, remove.
4. The next day, continue cooking, cook, stirring often, for 30 minutes. Try the jam - if there is not enough sugar, add a little.
5. 3-6 minutes before the end of cooking, add cinnamon (10 g) to the mixture.

Pour the mixture into glass containers, roll up, and turn the lid down to cool.

Important! Cinnamon can cause damage to the product, so it is recommended to play it safe and sterilize it - a quarter of an hour is enough for 0.5 ml jars.

Five Minute Recipe

You can also make jam according to the “Five Minute” recipe, popular among housewives, which is used for various fruits.

Preparation:

1. Mix 500 g of plum and apple particles.
2. Sprinkle the mixture with sugar (1 kg).
3. Place the container on the fire and cook for 5 minutes.
4. Remove the mixture and leave until completely cooled.
5. Put it back on the fire, boil again for 5 minutes.
6. Repeat the process 4 times, then cook until tender (at least half an hour).

Pack into jars and seal.

Tart delicacy with the addition of chokeberry

Chokeberry will perfectly complement sweet apple jam, giving it an unusual flavor. You will need:

• 1 kg of rowan;
• 0.7 kg apples;
• 2 glasses of water;
• 1.2 kg sugar;
• cinnamon stick;
• juice of half a lemon.

Apple and chokeberry jam

First, let's deal with chokeberry: boil water and put the berries in it for literally 3 minutes, after which the rowan needs to be cooled, which will make it softer. Next, prepare the sweet syrup: dilute 500 g of sugar in 200 ml of water, boil the mixture a little, then put the berries in it, bring to a boil and cook for no more than three minutes. After finishing cooking, leave the chokeberries in the pan for at least 8 hours. After the allotted time, put the syrup on low heat, and place the pan with the remaining water on the second burner.

We peel the apples, cut them, remove the seeds and put them in water. To prevent the fruits from darkening during cooking, add lemon juice to the water. Place the apples in boiling water for 10 minutes, then transfer them to a colander and cool under running cool water. While we are preparing the apples, the rowan syrup should already boil. Pour the remaining 700 g of sugar into it and wait until bubbles appear, then add cinnamon, a little lemon juice and apples, boil for about 10 minutes. At this stage, the consistency of the jam will be liquid, so it is better to leave the container with the delicacy on the stove overnight. After cooking the mixture for 10 minutes over low heat, you can place the dessert in sterilized containers.

Another recipe - with the addition of chokeberry, lemon and nuts. This delicacy for the winter will be incredibly useful; it will protect you from infections and colds. You will need: 0.5 kg of chokeberry, 300 g of apples of any variety, one lemon, 1 kg of granulated sugar, 0.1 kg of walnuts and a glass of water. We select the rowan, wash it, put it in a saucepan, fill it with water, add sand and put the container on the stove for half an hour. After this, add diced lemon and apple to the berries, continue cooking for 15 minutes and add chopped nuts. If the apple jam thickens too much, you can add a little water. When the delicacy has cooled, roll it into jars.

Storage of the finished product

You can preserve jam for the winter without loss only with proper storage. It is important to send the preservation to a cold basement or cellar immediately after cooling. If there are few preparations, it is recommended to use a refrigerator for storage.

Even if the storage of the preparations is carried out according to all the rules, it is necessary to regularly check whether the jam has begun to deteriorate. This often happens when cooked incorrectly.

If you can’t save the preserved food by boiling it again, throw it away immediately.

The combination of apples and plums is a traditional preparation, without which it is difficult to imagine the shelves in the basement. There are many cooking features and interesting recipes, the main thing is to adhere to all the requirements and rules. The results of painstaking work are an appetizing delicacy that can be safely served at the table as a fragrant dessert.

Methods for storing jam

It is recommended to store the dessert rolled up. To do this, it is still hot, poured into jars and rolled up. Then they are removed to cool at room temperature for a day and only then removed to a specially equipped room or cellar.

Cooking the dessert is not at all difficult, just follow all the steps of the recipe exactly.

We need ripe apples with sweet, slightly loose pulp that will boil well. Wash them thoroughly and dry them a little with a dry towel.

Peel each apple, cut out the stem and the bottom of the apple. To prevent the apples from darkening, you can briefly immerse them in cold water or sprinkle them with lemon juice.

While we are preparing the apples, we need to cook the sugar syrup at the same time. To do this, mix half a glass of water and 750 grams of granulated sugar.

Place the water and sugar on low heat and cook, stirring occasionally, until all the sugar has dissolved.

Cut the peeled apples into small slices (discard the core) and immediately throw them into the prepared syrup so that the apples do not have time to darken. We need the net weight of already peeled and cut fruits, so we can first cut some of the apples into a small cup, weigh it, and count the remaining apples by the number of full cups. Of course, the weight will be approximate, but the quality of the confiture will not suffer from this.

Mix the apple slices thoroughly with the sweet syrup and place on low heat. After boiling, cook for about 15-20 minutes. The apples should shrink in size. Then leave for several hours so that the confiture cools and thickens a little.

Using an immersion blender, puree some of the apples.

Add lemon zest and cinnamon. It is better to adjust their quantity to your taste. Place the pan with the apple confiture on the stove over low heat. Boil for another 10-15 minutes. The apple confiture is already quite thick, so it needs to be stirred frequently, otherwise it will burn.

Place the still hot confiture into dry, sterilized jars no larger than 0.5 liters. It should fill the jar completely; if voids with air have formed, then using a wooden spoon, which we stirred the jam during cooking, we push the air out.

Cover the jars with sterilized dry lids and roll them up with a key. Turn the jars over, cover with a towel and leave for several hours. After this, store the cooled apple confiture in a dark place. It stores well and does not deteriorate even at room temperature. Good luck with your preparations!

The winter blues are not scary if there is a jar of fragrant apple jam waiting in the cellar. The delicacy is served with tea, added to baked goods, and eaten with pancakes. At first glance, there are not many recipes for apple jam for the winter, but if you get creative, adding a little sweet plum and overseas oranges, then you will find new preparations for the winter in your home cookbook.

Apple jam for tea drinking

When choosing recipes for the winter, take into account that apples contain many times more pectin than cherries, apricots, and plums. In scientific vocabulary, a natural thickener is called a polysaccharide or abbreviated E440. In traditional varieties there is no more than 7-10% pectin; in Lozovka, Bohdan Khmelnitsky, and Queen of Kansas the figure is close to 18%. The largest amount of polysaccharide is concentrated in the skin and periosperm capsule, the peak value is in unripe apples.

Pectin is an excellent sorbent. Moving through the intestines, it collects waste and toxins from its walls and carefully removes them from the body. A natural health worker promotes the growth of bacteria that are beneficial for the intestinal flora, so apple jam serves not only as a delicacy, but also as a home doctor. You should not overuse the product; 15 g of pectin is considered the daily norm.

What to eat with

Enjoy homemade apple jam as a bite with tea or spread on crispy toast. And when you want something special, you can use the simple recipes described below.

Sweet pancakes

1. Beat two eggs with two tablespoons of sugar and a teaspoon of salt.
2. Mix a glass of milk, a glass of kefir and one and a half glasses of flour.
3. Using a blender or mixer, beat the dough without lumps.
4. Bake pancakes.
5. Grease each with apple jam and roll into a roll.

Cupcakes

1. Using a mixer, beat two eggs with a glass of sugar, add a glass of kefir.
2. Mix two cups of flour with baking powder (one and a half teaspoons) and add to the dough.
3. Continuing whipping, add two-thirds of a glass of refined vegetable oil.
4. Divide among muffin tins and spoon half a teaspoon of apple jam into each.
5. Place in an oven preheated to 180°C for 25 minutes.

Semolina

1. Pour 300 ml of milk into a saucepan and heat slightly.
2. Add two and a half tablespoons of flour.
3. Bring to a boil, reduce heat, stirring, and cook until thickened for two to three minutes.
4. Turn off the stove, cover the pan with a lid and leave for three to five minutes.
5. Place on a plate and top with a tablespoon of apple jam.

The apple jam recipe can be adjusted to the taste preferences of your household by adjusting the composition and proportions of the ingredients. A delicacy in which the volume of sugar is equal to or greater than the volume of the fruit base can be stored at room temperature; if there is less sweet component, the preparation should be placed in a cool place.

Apple jam is simply a salvation in a fruitful apple year, when 3-4 boxes of Antonovka are formed in our city apartment. By the way, you can use not only this variety, but in this case you will have to change the amount of sugar. This jam can be served with bread on sandwiches, with pancakes, and can also be used in preparing various dishes. We like to add it to our morning porridge.

Wash the apples thoroughly. In the ingredients I wrote 2.5 kilograms, but after cleaning there will be about 2 kg left.

Peel the apples - remove the seeds, peel them (optional), remove damaged areas.

I ended up with this dish of peeled Antonovka.

Pour 750 grams of sugar into a saucepan, add 250 ml of water and put on fire. By heating and stirring occasionally, we will get sugar syrup very soon (in about 5-7 minutes).

Grind the peeled apples in a blender or pass through a meat grinder. In addition, you can use a regular grater for this.

Place the applesauce in a saucepan with the sugar syrup and put on fire.

We will cook the jam for about 40-50 minutes over low heat. In this case, the contents of the pan must be stirred periodically, otherwise it will splatter when boiling.

After about 40 minutes, the consistency of the apple jam will be the same as in this photo.

Pour the jam into clean jars, cool and put in the refrigerator.

Jam is very tasty when served on sandwiches for tea, especially if the bread is pre-greased with butter. Bon appetit!

Step 1: prepare the apples.

First of all, apples need to be thoroughly washed with warm running water, examined from all sides and removed with a knife all damaged areas, cut out wormholes, dark spots, and so on. Dry the washed apples with paper towels and cut into medium-sized cubes. Along the way, you need to cut out the core with seeds from each fruit and pull out a branch. There is no need to remove the skin.

Step 2: make apple jam.

Take a larger saucepan and place the prepared apples in it. Sprinkle the fruit pieces with granulated sugar. Place the pan with apples over medium heat and, stirring all the time, cook for 10-15 minutes
.
The sugar should melt a little and the fruit pieces should release their juice. After the first cooking, leave the apples alone for 2-4 hours
. Let cool slightly and soak in syrup.

After a few hours, return the pan to low heat and boil the apples and sugar again, but now for 15-20 minutes

. And don’t forget to stir the future jam often.

Step 3: infuse apple jam.

After the second cooking, remove the pan from the heat and set it aside. Let the jam cool and set for 18-20 hours
. I usually cook it in the evening and then leave it overnight and a little longer.

Step 4: Bring the apple jam to full readiness.

After the apple jam has infused for several hours, it’s time to return it to low heat and boil again for 15-20 minutes
.
After which the contents of the pan must again be set aside for a while. It is best at this moment to start washing and sterilizing jars with lids. After some time, return the jam to the heat and cook for 10-15 minutes
one last time. As a result, the consistency of your brew should be thick, and the jam will also noticeably decrease in volume from what it was at the beginning. It's normal, he just boiled down. After the last cooking, hot apple jam should be poured into sterilized heated jars and closed tightly, roll up the lids. That's all, now all that remains is to cool the apple jam and put it away with other preparations in order to prepare something like that from it in winter.

Step 5: serve apple jam.

Make baked goods with apple jam, serve it with tea or with homemade buns.
In any case, you will agree that it is incredibly pleasant to open another jar of natural fruit treats in winter and share it with your loved ones. Bon appetit! To make apple jam, you can take defective fruits that have fallen on the ground, overripe, but not rotten. And it’s better to take them in a 1:1 ratio with good, strong apples.

Some housewives speed up the process of cooking apple jams and preserves by adding citric acid at the very beginning.

From the specified amount of ingredients, approximately 2 kilograms of apple jam are obtained.

Apple and plum jam - a simple step-by-step recipe for preparing for the winter with photos at home

Apple and plum jam is very easy to make with your own hands at home. This amazing sweetness will be an excellent preparation for the winter. Everyone will like this healthy delicacy, and any tea party with it will easily turn into a celebration

The beautiful color and attractive consistency will definitely attract the attention of your household while still standing on the pantry shelves. An uncorked jar will not stand on the table for long, so without hesitation, prepare several servings of this delicious jam at once

Apples will give the jam a delicate consistency that will perfectly retain its shape on a piece of loaf or in an open pie with a shortcrust pastry base. A large amount of granulated sugar will allow the ingredients to retain their beneficial substances almost unchanged, because this jam needs to be cooked very little. Plum will add a zest of color and saturate the apple taste with pleasant southern notes. All components are familiar and familiar to us. They are often found in recipes for sweet preparations for future use and go very well together. If you are reading this recipe now, it means that you are looking for the most successful and easiest way to prepare apples and plums or are prudently adding to your collection of golden recipes. Rest assured, this is exactly the same recipe! So what makes this jam amazing? The secret of its preparation and excellent storage is in the method of heat treatment of the fruit. We are almost sure that you didn’t make a single jam this way!

A simple detailed recipe with step-by-step photographs will tell you about this method, which we are in a hurry to share with you now. He will show you the entire process from start to finish. Making this delicious apple and plum jam will bring pleasure, and the result will inspire new experiments in the next harvesting season!

Apple jam recipes for the winter

Jam is also commonly called confiture. Judging by its consistency, you might think that preparing this dessert is quite difficult and time-consuming, since gelatin must be added to it. Nothing like that: thanks to the content of certain substances and microelements, apples gel themselves perfectly.

To add a special taste, spices, aromatic herbs, orange and lemon juice are added to the jam during cooking. If you have a lot of apples, you can experiment. We offer you several recipes that you can follow exactly or use as a basis for realizing your culinary fantasies.

Classic apple jam

You will need the following products:

• juicy, not overripe apples - 1 kg;
• water - 0.5 cups;
• granulated sugar - about 1 kg, depending on the sweetness of the apple variety;
• lemon - 1 piece;
• cinnamon - 1 tsp;
• ginger - to taste.

When preparing apple jam, you can deviate a little from the traditional recipe and add something of your own

Make syrup from water and sugar. Wash the fruits, cut them in half, and remove the cores. If apples have rough skin, it should be cut off.

Grate the apples on a coarse grater. Dip the resulting mass into syrup and cook over low heat until smooth. Stir regularly to prevent the jam from burning.

Cooking time will be about 60 minutes. 10 minutes before the end the jam will thicken; at this stage you need to add lemon juice, cinnamon and ginger. Mix thoroughly.

Place the finished jam in sterilized jars, roll them under the lids and wrap them in a blanket for several days.

Recipe "Economy"

A very simple recipe, with a minimum amount of ingredients and little expense of money and time. You will need:

• 2 kg apples;
• 1 kg sugar;
• 0.5 glasses of water.

For this jam, you can use slightly unripe apples. Thoroughly rinse and peel the fruits, cut them into slices. Do not throw away the cut peel, but place it in another saucepan.

Pour sugar over the chopped apples, shake well so that the whole mass is evenly distributed.

Take a saucepan with the peel, add water, place on medium heat and simmer for 10 minutes. After the peel has cooled slightly, pour the resulting liquid into the pan with the apples. Place it on the fire and cook until softened. This will take about 40 minutes. Stir thoroughly, reduce heat and leave to simmer for about another hour.

Chop the apples smaller so that the jam boils down better

After boiling, the total mass will become 2 times less than the original. At this stage, check the readiness: take a dry saucer, drop a little jam, let it cool for a couple of minutes, tilt the saucer: if the jam does not drip, it means it is ready.

Jam in a slow cooker

Classic apple jam in a slow cooker will not require much time from you. It cooks much faster than on the stove. The water boils away during the cooking process, but the apples do not burn. If your multicooker has a temperature selection function, choose the one indicated in the recipe.

Ingredients:

• 1 kg apples;
• 0.5 kg sugar;
• 1 glass of water.

For this jam, you can use any apples, even carrion apples.

A slow cooker will help you make jam faster

1. Peel the apples by cutting them into wide strips. Place the peel in a multicooker bowl, pour a glass of boiling water, turn on the “Steam” mode and let it boil for 10 minutes. During this time, pectin will boil out of the peel, the very substance that gels your jam.
2. Remove the skins from the bowl with a slotted spoon and discard. Place the apples cut into slices into the remaining broth and add sugar. Turn on the “Extinguishing” mode, time - 1 hour. Close the lid.
3. Mix the resulting mass, turn on the “Baking” program for 40 minutes. Do not close the lid tightly. During the cooking process, you need to stir the jam a couple of times.
4. After the jam is cooked (you can tell by its thickness and rich, bright color), pour it into dry, sterilized jars.

Step-by-step photo recipe on how to make apple jam for the winter in a slow cooker

Apple jam in a slow cooker is a very tasty homemade delicacy, thanks to which memories of childhood remain. It was with this jam that our grandmothers baked various pies and buns at home. Nowadays such an amazing dessert is also added to ice cream and even to curd mass. Making apple jam is very simple, especially if you use such a wonderful electrical appliance as a multicooker. All you have to do is set the desired cooking mode and the machine itself will bring the delicacy to readiness. Some housewives use a pressure cooker to prepare apple treats. With this device you can make jam even faster. Making apple jam doesn’t have to be just for the winter. This yummy dish can easily be made for every day, because it can be enjoyed immediately after cooling. Even in the summer, those with a sweet tooth will be happy with such a delicious treat. The taste and color of the jam you make will directly depend on the fruits you use. If you prepare a dessert, for example, from Antonovka or white filling apples, it will turn out to be a delicate color with a yellow tint, and a pleasant sour note will be noticeable in such jam. However, when using red-sided apple fruits, the delicacy comes out very sweet and with a red tint. So, we suggest you start creating delicious apple jam with your own hands. The recipe below with step-by-step instructions and photos will help you with this!

Apple jam in a slow cooker - recipe

First, wash the apples well.

Attention! The apple peel must be thoroughly clean, as it will also be used to prepare the dessert. Trim the skin from the apples and place it in the multicooker container.

Pour the ingredients with one glass of boiling water and prepare the apple broth using the “Steam” mode. This will take fifteen minutes. During the cooking process, the skin of the apples will release a gelling substance (pectin), thanks to which the future jam can thicken to the desired consistency. Meanwhile, core the apple pulp and cut into small pieces.

When the cooking time for the apple peels has come to an end, turn off the multicooker and use a slotted spoon to scoop out the apple peels. Place the previously chopped apples into the remaining broth and sprinkle with granulated sugar. Also put cinnamon in the bowl of the device and add freshly squeezed juice of half a lemon. Mix the treat thoroughly with a wooden spatula

Note! If suddenly you don’t have a cinnamon stick, you can easily replace it with ground cinnamon. However, then this aromatic ingredient will need to be added to the dessert not at this stage, but at the very end of cooking

Next, set the multicooker to the “Stew” mode. Using this mode, cook the jam for about two hours. The exact time depends on the variety of apples and the power of the device. During the process of stewing fruit, the multicooker lid can be open all the time. Don’t forget to periodically look at the treat and monitor its preparation.

Due to the fact that the fruit is cooked together with the apple broth, the jam may reduce and thicken even after one hour and thirty minutes. So, if necessary, turn off the device earlier and be sure to immediately remove the cinnamon stick from the treat.

Next, pour the finished apple dessert into sterilized jars and seal it tightly. Wrap the sweet preserves in something warm and leave to cool. Homemade apple jam, prepared for the winter in a slow cooker, is ready. It is stored perfectly both in a cool cellar and in a closet on a shelf at room temperature.

Approaches to making jam

Before starting cooking, housewives should decide on a number of parameters that will affect the safety and taste of the plum product.

The most important thing is the type of plum. The so-called “Hungarian” holds its shape best and requires the least amount of sugar; you get black plum jam

The second important point is to make jam from plums with or without pits. With seeds, the taste will be more interesting, but the shelf life should not exceed 2-3 months due to the hydrocyanic acid released.

Third is consistency. Uncooked halves in their juice, jam that only partially preserves the integrity of the berries, and a homogeneous mass that fits well on bread will be tasty.

Simple recipes for preparing and preserving quince for the winter. A simple recipe for apple cider vinegar at home. Walnut jam: composition, benefits and recipes. Recipes for making applesauce for the winter at home.

Fourth - additional ingredients. The jam itself is very tasty and aromatic, but you can add nuts and cocoa.