TOP 3 recipes for making jam from summer varieties of apples

In summer, juicy apples, rich in vitamins and pectins, ripen in the gardens. The first fruits are very tender and juicy, therefore they cannot be stored for a long time. In the summer, many people watch their figure and try to keep themselves in shape. At this time, jam made from aromatic summer apples will become especially important due to its low calorie content. The natural sweetness gives the dessert a unique flavor, which is why the jam is often eaten long before winter begins.

Features of making summer apple jam for the winter

According to the degree of maturity, apples are divided into two types: removable and consumer. In the stage of removable maturity, the fruits stop growing, and in the consumer stage they acquire varietal color, taste and aroma. But this applies to late varieties; in summer species, maturity stages occur simultaneously. Therefore, culinary processing is required to preserve them.

The cooking time of the jam is determined based on the desired result. If you need to get dense fruits and syrup, then a few minutes will be sufficient, and for a soft dessert you will need to prepare it in several stages. Do not make jam in large quantities. To get a beautiful, appetizing and tasty product, it is better to cook it in a small bowl.

Popular summer varieties

When the first summer varieties ripen, harvesting for the winter begins. These varieties include:

• White filling;
• Melba;
• Borovinka;
• Glory to the winner;
• Yandykovskys;
• Folding;
• Grushovka Moscow.

Fruit selection rules

The fruits for harvesting should be selected depending on the recipe:

• for jam from slices, freshly picked fruits with a dense and juicy pulp will be required, even slightly unripe are suitable;
• small fruits are suitable for jam from whole apples. To preserve their original shape before cooking, they must be pierced with a toothpick or fork so that the peel does not burst.

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How to prepare containers

Containers for ready-made jam are usually jars of up to 500-600 ml. You need to prepare them in three stages:

1. The washing up. To do this, use a new dish sponge and a mixture of mustard powder with soda or laundry soap
2. Sterilization using various methods such as boiling. Banks with lids are placed in a container with hot water, boiled for up to 10 minutes.
3. Drying. The jars are placed on a clean kitchen towel until they are completely dry.

Cooking recipes

Recipes for making summer apple jam are simple, with a minimum set of components.

Whole apple jam

Such a delicacy can be prepared from small fruits, for example, paradise or Chinese.

Method number 1. Ingredients:

• small fruits - 1 glass;
• granulated sugar - 1 glass;
• water - 2-2.5 tbsp. l.

Preparation:

1. Put the washed fruits, peeled from twigs in an enamel bowl, cover with sugar, add water.
2. Leave on the table until the next day.
3. Put on low heat, cook for 1.5-2 hours.

The readiness of the jam is determined by the drop. If the syrup does not spread, keeping its shape, the dessert is ready.

Method number 2. Ingredients:

• the smallest apples with stalks - 1 kg;
• granulated sugar - 1.2 kg;
• water - 1.5 cups.

Preparation:

1. Chop the washed, dried apples in 2-3 places so that the skin does not burst during cooking.
2. Boil syrup from water and sugar, simmer over high heat for 2-3 minutes.
3. Put the apples in an enamel container, pour over the syrup.
4. After the syrup has cooled, bring the jam to a boil, cook over low heat for 5 minutes.
5. Pour the syrup into another saucepan, cook it over medium heat for 15 minutes.
6. Fill the prepared jars with apples, pour over the syrup.

Cool jars of jam upside down under a thick blanket.

Clear jam slices

The recipe for Amber Sliced ​​Jam is pretty simple, but it takes a long time to prepare.

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Ingredients:

• apple slices - 1 kg;
• granulated sugar - 1 kg.

Preparation:

1. Peel the apples, remove the core, cut into slices.
2. Put the fruits and sugar in layers in a saucepan. Sugar will be on top of all layers.
3. Leave the workpiece to release the juice for 12-20 hours. Readiness is determined by the top layer of sugar - it will dissolve, and the apples will be covered with syrup.
4. Stir the mixture, then bring to a boil over medium heat.
5. Boil for 5 minutes, turn off, cool.
6. Then boil again, boil for 10 minutes, cool.
7. After the third boil, cook for 5-30 minutes. The longer the dessert is cooked, the richer its color will come out.
8. Pour the prepared jam into jars. It should be cooled without covering with a blanket so that the slices do not become sour.

It is important to cook in just a few stages. Thanks to this, the fruits are boiled evenly, keeping their shape, and the syrup comes out amber and homogeneous.

How to store it correctly

Store jars of apple jam in a cool dry place.

If this condition is met, the jam can be stored for up to several years.