Apple jam - 7 best recipes for winter cooking at home

Apple jam - an almost universal recipe, you can roll it up, have a little bite with tea or make pies with it, any other pastries.

Apple jam at home - a simple recipe

The basic jam recipe does not require a large number of ingredients.

Required Products:

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

Cooking process:

1. First, prepare the fruits. They need to be washed well, remove the skin and what is in the middle, since it is solid, the bones.
2. Now the fruit cut into small pieces should be brought to softness. You can do this in a hot oven - 20 minutes at a temperature of 170 degrees, or just boil them in water.
3. Transfer to a deep bowl and mash with a sieve or blender.
4. Mix with the indicated amount of sugar and put on the stove. Keep on fire until the consistency becomes more transparent and ceases to spread. In the process of cooking, it is advisable to constantly stir it. The finished product can be ordered for the winter or put in the refrigerator for storage.

How to cook in a slow cooker for the winter?

Jam in a slow cooker is no more difficult to prepare than with a basic recipe.

Required Products:

• half a small spoonful of citric acid;
• kilogram of sugar;
• two kilograms of apples;
• a little more than a liter of water.

Cooking process:

1. Fruits must be washed and peeled, which does not need to be thrown away, but put in a separate container. Do not forget to remove all excess from the core of apples.
2. Sliced ​​fruits are placed in a multicooker bowl and pour 250 milliliters of water. We put the "Extinguishing" mode for 30 minutes.
3. While this process is ongoing, we fill in apple skins with 500 milliliters of water and keep it on fire for about 20 minutes, after which we squeeze it and we get a fragrant apple broth.
4. Fruit is turned into mashed potatoes and combined with citric acid, previously diluted in 150 milliliters of water.
5. Pour sugar into this mass and pour the broth from the peel.
6. Cooking in a slow cooker by setting the “Extinguishing” mode for 60 minutes. We spread the jam in the jars, roll them up. Keep cool.

Thick apple jam

Advice! To cook apple jam of sufficient density, you just need to hold it on the stove for longer.

Required Products:

• 500 grams of apples and as much sugar;
• 100 milliliters of water.

Cooking process:

1. We clean the fruits from the skins, cut into small pieces.
2. Pour water into the bottom of the pan and stick apples on top. Stew until they are soft. Then, using a blender, make mashed potatoes from them.
3. Pour sugar into the mass and put it on the stove again. Constantly stirring, we bring the jam to the desired consistency. If it seems to you that it is not thick enough, keep it on fire for a while, but do not use artificial thickeners.
4. Put the jam in the refrigerator for storage or take a roll.

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Cook with pears

An interesting recipe, according to which jam can be cooked, not only with apples, but also with the addition of pears.

Required Products:

• half a kilogram of apples and pears;
• about 600 grams of sugar;
• 100 milliliters of water.

Cooking process:

1. We free the apples and pears from the skin and core, put them in a pan and pour in the indicated amount of water. Bring to a soft state on the stove.
2. What happened, interrupted in mashed potatoes, covered with sugar and put on the fire again.
3. Without leaving the stove and constantly stirring the contents, we wait until it thickens and becomes almost transparent. Ready jam is closed in banks.

Sugarless

An excellent recipe for a practically dietary jam, without a drop of sugar.

Required Products:

• 200 milliliters of water;
• kilogram of apples.

Cooking process:

1. Jam without refining is prepared, as well as with this component. First, peel the fruits, cut them.
2. Put everything in a pan, fill it with a glass of water and keep it on fire until it softens.
3. After this, grind in mashed potatoes and put on the stove again. Stir and cook until the mass becomes thick.
4. We transfer the still warm jam in sterilized jars and close the lids. Or put it in the refrigerator.

With cinnamon in the oven

Cinnamon and apples are a win-win combination. And if there is such a pie, then why not make such a jam?

Necessary products for cooking:

• a kilogram of apples;
• a small spoon of cinnamon;
• about 600 grams of sugar.

Cooking process:

1. We wash the fruits well, cut off the skin from them and remove everything that is inside.
2. We cut them into small pieces, put them in a large pot, add a little water and wait until they become soft.
3. After that we make mashed potatoes using a blender or sieve.
4. Pour all the sugar into the mass, mix and put the container in the oven preheated to 200 degrees. Stew the mashed potatoes for about three hours, until it becomes the desired consistency. After that, we lay out on sterilized banks.

Apple jam with pumpkin

Apples and pumpkin - that in a good season you do not know where to put it and what to cook from them. It’s not worth throwing, you can cook a tasty and healthy jam.

Required Products:

• a kilogram and the same amount of pumpkin;
• lemon juice;
• approximately 850 grams of sugar.

Cooking process:

1. It is best to start cooking with pumpkin, as apples quickly darken after cleaning. The pumpkin is washed, freed from the skin and seeds, crushed into small pieces, and then rubbed on a coarse grater.
2. Take a good, large container, preferably with thick walls, put the pumpkin there, sprinkle it with sugar, but not all, but 500 grams.
3. Do the same with apples, also put them in a pan, having previously cleaned them, and cover with the remaining sugar.
4. Let them stand for a while to let the juice flow. After that we set to boil in our own syrup. When they become softer, combine them in one pan and pour the lemon juice.
5. From the resulting mass of mashed potatoes, we bring it to a boil again and can be packed in jars and covered with lids for the winter.

Suitable varieties of apples for apple jam

How to cook apple jam in various ways and with additives is now clear. But what are the best varieties of apples to use for jam?

It is recommended to take the most common local varieties and it is advisable that they are late. They are quite dense and do not boil. But imported apples are completely unsuitable for this purpose.

 

It turns out ideal jam from Antonovka. This is a strong, not too sweet variety, and affordable in terms of price. Many grow on a garden plot.

If we talk about other varieties, the following species are well suited: ranet, Simirenko, Gloucester. It is very important that the selected apples are sour, then the desired level of sweetness will come out.

You can use Melba or Papirovka. From them, the jam turns out to be very thick due to the content of a large amount of pectin. And the slices themselves do not lose their shape and look transparent during cooking.

Summer, juicy apple varieties are not suitable for making jam at all, they become loose, quickly boil. The result is a mushy mass. And the taste as a result is not at all what you expect. They are sweet and, when combined with sugar, become even more sugary.