TOP 3 recipes for making sweet apple jam for the winter
The taste of sweet apple jam is familiar to everyone. The cooking process is simple, requires minimal effort and time. The recipes do not use a lot of sugar due to the natural sweetness of the fruit. This dessert is popular, it is considered one of the most delicious and healthy, contains many vitamins, pectin, trace elements and a small amount of calories.
Features of making sweet apple jam for the winter
Different varieties of apples are used for jam. The density, color and taste of the jam will depend on the density, sweetness and juiciness of the selected fruits.
Popular sweet varieties
When making jams, it is better to give preference to sour varieties. But for jam with whole pieces, hard and sweet varieties are suitable.
The most popular of them are:
- Gloucester;
- Champion;
- Lungwort;
- Antonovka;
- Spartacus;
- Belarusian sweet.
Selection and preparation of fruits
It is important to choose the best from the variety of red, green, yellow apples. Having decided on the variety, it is necessary to carefully approach the selection of the fruits themselves. Imported apples are often tasteless and unscented. The choice should be made in favor of homemade fruits. The fruit should be firm with no dark spots.
Preparation stages:
- The fruits are washed thoroughly.
- Remove the rind and core.
- Chopped.
- Soaked in soda solution.
Soda will keep the apples from boiling and darkening. You will need 2 tsp per liter of water. soda. The fruits are soaked for 5-7 minutes and washed.
How to prepare containers
For a long time, apple jam has been cooked in copper dishes. Modern research has shown that copper ions destroy many of the vitamins found in apples. Copper oxide found in jam is harmful to health.
Aluminum containers are not the best choice. When cooked, apples release acid, which eats away the thin oxide film of such dishes, and aluminum gets into the product. This can lead to poisoning.
It is best to use stainless steel cookware. The container volume should be 10 or 15 liters, because the jam should be prepared in large quantities.
You also need to take care of the containers in which the finished treat will be placed. These are glass jars. They should be washed, sterilized and dried.
If you don't dry the jars, mold will inevitably develop over time and the jam will deteriorate.
Cooking recipes
There are many options for making sweet apple jam. Here are collected those that are designed for long-term storage.
Whole apple jam
For cooking you will need:
- 1, 2 kg of apples;
- 220 g granulated sugar;
- glass of water.
Small fruits should be taken. Sweet varieties are well suited - Kitayka or Ranetka.
Cooking steps:
- Sort the apples, rinse in cold water.
- Pierce each apple with a toothpick in several places.
- Place the fruits in a large saucepan.
- In another saucepan, boil the syrup: pour sugar into boiled water, bring it to full over low heat.
- Pour apples with hot syrup, do not stir.
- Apples in syrup are infused for 24 hours.
- After a day, cook the mass after boiling for 5 minutes over low heat.
- The jam is infused for a day.
- After that, boil the apples for 10 minutes, put them hot in prepared jars.
- Cover the container with a blanket and store in a cool place.
The jam turns out to be transparent and very tasty.
Apple jam wedges
For cooking you will need:
- 1.7 kg of apple slices;
- 1.3 kg of sugar;
- glass of water.
Cooking process:
- Boil the syrup. Pour water into a saucepan, dissolve sugar in it, bring to a boil.
- Add prepared apple slices to hot syrup, cook for 20 minutes after boiling over low heat.
- Pour the jam into sterilized jars, tighten with pre-boiled lids.
- Turn the jars over, leave to cool, covered with a blanket. Then transfer the jam to a cool place.
The finished product has a rich amber color.
Option without sterilization
The process of preparing preservation for the winter involves the obligatory sterilization of cans and boiling of lids. This cannot be neglected, but there are jam recipes that do not imply long-term storage and do not require sterilization of cans.
You will need:
- 1.5 kg of apples;
- 50 ml of water;
- 800 g of sugar.
Cooking process:
- Peel the fruit and cut into slices. Put in a saucepan, pour 50 ml of cold water, add 400 g of sugar. Stir, add cinnamon stick.
- Bring to a boil over high heat, stirring constantly. After boiling for 10 minutes, cook over low heat.
- Leave the jam for an hour.
- Put the pan on the fire again, add another 400 g of sugar. Cook for an hour over medium heat, stirring constantly.
- The clear and thick jam cools in a saucepan.
The cinnamon apple jam is ready to eat! And what to eat until it turned out, put in the refrigerator.
Storage rules
When storing jam, you should adhere to the basic rules:
- Long-term blanks provide for mandatory sterilization of cans.
- The container must be dried.
- It is better to give preference to lacquered lids.
- Banks should not stand close to heat sources.
- The storage room should be dry and cool (5-15 ᵒC).
In such conditions, the jam will be stored for a long time and will delight the whole family.
