Simple recipes for making apple jam at home for the winter
When the conservation 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 - an apple. Differs from jam in ease of preparation, taste and texture. It can be eaten as a stand-alone dish or used for baking.
Cooking specifics
The peel contains pectin, a substance responsible for the jelly-like consistency. But, when making jam, the skin is cut off. To get the desired 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 boil the apple slices with it. After that, 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 cut with a knife. If you don't want to chop the fruit thoroughly, you can cut it into 4 pieces.
How to choose and prepare apples
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 obtained from late varieties of apples. Their feature is the preservation of a dense structure and aesthetic appearance.
Apples harvested in summer are not suitable, as they are loose during heat treatment. But someone may like the mushy state, then you should take semi-cut fruits. Regardless of the type of jam, the fruit should be clean, without seeds and stalks, crumpled places should also be cut off.
How to make apple jam at home
Jelly apple jam is an amazing dessert that is easy to make yourself. If there are no cooking skills, they prepare a dish according to a classic recipe. It includes the minimum number of ingredients, which is not reflected in the taste. In the future, you can improve the recipe by adding various ingredients to it and using special techniques.
A simple recipe for the winter
The easiest recipe with just two ingredients:
- apples;
- sugar.
Step by step cooking:
- Take equal amounts of apples and sugar.
- Place the chopped fruits in a saucepan and cover with sugar.
- Leave on for 2 hours to melt the sugar a little. Put on medium heat.
- As soon as the mixture boils, reduce heat while continuing to stir.
- Gradually it will become thicker. In this case, you need to constantly remove the foam.
- To make the apple mass homogeneous, at the end of cooking, grind it additionally with a blender.
This recipe makes jam quickly. It can be consumed immediately or preserved for the winter. In the second case, it is distributed among sterilized jars and rolled up.
During cooking, make sure that the jam does not burn to the bottom of the pan.
Apple jam with cinnamon and lemon
If not everyone in the family loves sweetness because of the homogeneous structure, you should not give up the dish and your favorite apple flavor. There is a way out of the situation - to boil the confiture. This is one of the varieties of jam. The peculiarity of the jam is that the finished product consists of pieces of aromatic apple pulp. And cinnamon and lemon will help revive the familiar taste.
Apple jam with lingonberries
Jam with apples and lingonberries is a classic recipe that will never lose popularity. Sweet and sour apples and tart lingonberries are a great combination. The resulting product has a "zest". The taste and color is somewhat reminiscent of currant jelly (from red currant). For cooking, fruits are taken in the same proportions or depending on taste preferences.
In a multicooker
A multicooker can help in cooking. Every modern housewife cannot imagine cooking without this assistant. In fact, this is the same saucepan that is presented in the form of a bowl. Thanks to the even distribution of heat, apple jam is much more aromatic and the structure is softer. Making it even easier than using a saucepan.
With orange
The orange in apple jam has a characteristic citrus acidity. Sweet and sour taste, bright color and rich aroma will please every person. During cooking, only orange pulp is used without transparent partitions. To further diversify the taste, aroma and texture, jam can be boiled with the addition of crushed zest. During the cooking process, the pieces of the skin become sweet and pleasantly tingle in the mouth after chewing.
With black chokeberry
People call it blackberry - a berry with a lot of nutrients. Thanks to mountain ash, the color is dark and saturated. Even gourmets will like the original taste. Harvesting in the form of apple-mountain ash jam will provide a person with vitamins and all the necessary components in the winter.
In a bread maker
In addition to the multicooker, bread makers are no less popular. Almost everyone has a Jam mode. Using the cooking device will save time for the hostess. While the apples are boiling, you can do other daily activities. Moreover, this jam also tastes great.
Sugarless
If a person adheres to the correct diet and does not want to give up apple jam, there is a way out. You can make apple jam without sugar. It turns out to be the same spicy and aromatic, and the cooking process is no different from the usual. Before you start cooking, you need to choose sweet apples.
Without sterilization
When making apple jam, you can bypass the sterilization process. After all, you don't want to mess with jars, do a steam bath, achieving almost medical sterility. Pasteurization will help ensure long-term storage. The cooked jam is laid out in jars, covered with a lid and boiled in a container filled with water. The pasteurization process destroys germs and makes the jam usable even without sterilization.
From sour apples
Sour and sweet apples differ in taste. Someone prefers sweetness, others love sourness. For such a case, recipes for jam from sour apples are designed. They tend to be tougher and have to be boiled down to soften. They have one important advantage - they are most suitable for jam because of their gelling properties.
Storage
The finished jam does not have to be sent to the shelves in the cellar or pantry. They can be enjoyed at any time of the year. If the dessert is not intended for long-term storage, put it in the refrigerator and eat it whenever you want. In this case, you need to ensure that liquid and baking crumbs do not fall into the container to the mass. Otherwise, it will quickly deteriorate.
