A simple recipe for making sour apple jam for the winter
Unripe, sour fruits are not always unfit for consumption. Various desserts are prepared from them, used as a dressing for meat dishes and sauces. One type of sweetness made from unripe fruits is jam made from sour apples. The product has a pleasant sourness and apple flavor. It will be an excellent filling for pies or an addition to tea.
Features of making sour apple jam for the winter
To make the jam fragrant, beautiful and stored for a long time, it is important to know the cooking features:
- use enamelled containers or stainless steel dishes;
- to preserve the amber color, cook the treat 3-4 times for 20 minutes;
- use fruits that are the same in maturity;
- do not overcook the dessert until the syrup darkens;
- follow the recipe.
It is allowed to change the taste of the jam, depending on preferences, add aromatic additives and fruits. However, it should be remembered that sour fruits require more sugar, an arbitrary decrease in it can lead to souring of the workpiece.
Required products for the recipe
Classic jam is made with green apples and sugar. If the syrup is thick, add a little water.
Spices help improve the taste - cinnamon, mint, vanilla. Lemon or orange will help add a touch of citrus to the treat. Make the jam useful honey.
How to choose and prepare ingredients?
The jam will turn out to be healthy and pleasant to the taste if homemade apples from your own garden are chosen for cooking. Store fruits do not have a pronounced aroma and taste.
The variety is chosen depending on personal preference. In order for the syrup to turn out transparent, and the fruit does not fall apart in the puree, use green and sour apples.
To make jam from sour apples, they take not only dense fruits from a branch, but also an unripe carrion. The main thing is that the fruits do not have signs of rotting and damage by insects.
Container preparation
Any preservation should be stored in a sterilized container. For the preparation of jam, glass transparent jars of different volumes are used. Before filling the container with the product, it is thoroughly washed with baking soda and rinsed several times with water.
Sterilization options:
- using a kettle;
- in the oven;
- in a microwave oven;
- in a double boiler or multicooker.
You can sterilize jars with contents. To do this, place the filled containers in a large pot of water and boil for 15 minutes.
You need to seal the jars with clean lids treated with boiling water.This is done just before seaming.
Cooking process
Ingredients:
- apples - 1 kg;
- sugar - 1 kg;
- water - 200 ml.
Remove the peel from apples only if they are firm.
The presence or absence of the fruit shell does not affect the taste of the jam.
Sequencing:
- The fruits are washed out, cored, cut into slices.
- Chopped fruits are placed in a container and sprinkled with sugar.
- Insist on the sweet mass for 8-10 hours.
- If the fruits have released a lot of juice, they are sent to boil, if there is little liquid, add a glass of water.
- The jam is brought to a boil and simmered over low heat for 20 minutes.
- Remove from the stove, allow to cool.
In order for the jam to be transparent in slices, the mass must be cooked in three passes for 20 minutes. In the intervals between boiling, give "rest" and brew until it cools completely.
Further storage of treats
You need to roll up the jam in sterilized jars, keep in a cool dark place. A sour apple delicacy is stored for 9-12 months. Due to the acid contained in the fruits, the dessert practically does not undergo sugaring.
An open container with jam is kept in the refrigerator. You need to consume the product within 1-2 weeks.
