How to cook apple jam? Apple jam at home - prescription, photo

By its structure, jam is a thick jelly-like product. Brewing it is much easier than jam, because there is no need to try to keep the structure of the fruit as much as possible, using a long infusion. Jams are cooked in one go. You can use different fruits and berries or choose one kind of fruit. We will tell you how to cook apple jam, applying different tips and recipes.

We choose raw materials

If you are interested in information on how to make apple jam, the first question is probably related to the consistency of the finished product. A thick, viscous paste, which falls evenly on the bread or is used in baking. - How to achieve this result at home?

Pay attention to the original product. It is best to use slightly unripe apples. They contain more pectin, which is responsible for the density of jam, since it is a gelling agent.

Preparing apples

Fruits are washed and cut into small pieces. Much faster will go the process of cooking, if you rub apples on grater. Shoot the skin or not, decide for yourself. On the one hand, the peel contains useful vitamins, there is pectin. On the other hand, the skin can be too coarse, which will worsen the appearance of the finished product. Such varieties as antonovka or white pouring, do not need additional cleaning, and jam from them will turn out very tasty and fragrant.

How to cook jam in syrup

Sugar (about 800 g) mix with water (half a cup). From these ingredients, cook the syrup. The proportion is calculated for 1 kg of fresh fruits (sliced and peeled from the seed box). In order to cook apple jam at home, It is necessary to add the sliced (or rubbed) fruit to the boiling syrup. Brew jam about 1 hour. Continuous stirring will reduce the risk of burning. Form the foam should be removed. By the way, the cooking time may differ slightly depending on the juiciness of apples.

A classic variant of pre-cooked fruits

For 1 kg of basic raw materials, you need to take 1.1 - 1.150 kg of sugar. Before cooking apple jam, Raw materials are prepared in the usual way, they are put in a cooking bowl and boiled for about 10 minutes with a small amount of water. After add the sugar. The mixture must be carefully moved, brought to a boil and boil, gradually increasing the strength of the fire. It's enough half an hour to get a thick jam. The finished product is spread over the cans and sealed.

Apple jam: recipe with citric acid and cinnamon

Prepare the ingredients based on the portion indicated on 1 kg of the main raw material: 3 cups of sugar (if there is, you can replace a third with cane), 1 teaspoon of cinnamon and citric acid, 3 cups of water.

Fruits are washed, cut into pieces or rubbed on a grater. The smaller the pieces, the faster the cooking process will occur. The main raw materials are covered with sugar, add cinnamon. Citric acid is pre-mixed in a small amount of water and combined with the ingredients.

If you liked the recipe, and you want to cook apple jam for the winter This way, heat the mixture over low heat. Continuous stirring will avoid burning, which often occurs when preparing thick foods. Ready jam well keeps the shape and does not spread on the plate. Collect 1 teaspoon of the product, put in a saucer. When it cools down, tilt the plate: jam should stay in place. The product is ready for use and further storage in cans.

Gourmet English Recipe

This method of preparation will certainly be useful to those housewives who want to indulge the household with an unusual and tasty dessert. So, 1.5 kg of basic raw materials will need ginger and cinnamon (1 teaspoonful), 120 g of candied fruits, 0.5 kg of raisins, 0.7 kg of sugar, lemon juice (90 g) and sherry (3 dessert spoons).

Before you cook apple jam on this recipe, wash the apples, peel and cut into neat small lobules. The dishes, in which will be brewed jam, smeared with butter. Spread the apples, raisins, pour 0.5 liters of water and boil the mixture for about 30 minutes. Next you need to pour the juice, add candied fruits, sugar and spices. We prepare the jam for another 25 minutes, pour in sherry and immediately spread the product into pre-prepared, warmed jars. We seal it and store it in a warm place. In a month you can get jam and enjoy an unusual taste. Such a dessert will please everyone.

Apple from apples

If this year the crop had to be harvested from the ground, then we can take advantage of our advice and also prepare a jam in a hurry.

Fruits carefully wash and peel off the skin (as collected from the ground, then leave the skin is not needed), cut into slices. For 1 kg of crushed apples you need 1 kg of sugar, 70 g of lemon juice. Spices (cloves, cinnamon or nutmeg) are added at will in small amounts (0.5 teaspoon each).

Before you cook apple jam, add the sliced fruit to the bowl, pour half of the sugar. The mixture must be left for a day in a dark, cold place, so that the juice appears. The ready mass is heated on low heat, cool and drain the syrup into a separate container. Apples are ground in a blender or in a mixer. The syrup is cooked with the remaining sugar, spices and lemon juice, combined with apple puree, boil for 12-15 minutes. Gem is ready for corking. This recipe produces an amazing dessert, which, thanks to minimal heat treatment, is distinguished by a rich aroma and taste of fresh fruits.

Apple jam in the multivariate

Thanks to this method, you can quickly prepare a delicious finished product, saving the maximum amount of useful substances. For 1 kg of sliced apples, prepare 500 g of sugar, 5-6 g of citric acid. If you are not sure that the product will get thick enough, you can add gelatin (6 g in 2 tablespoons water) a few minutes before stopping the cooking to jam.

In the bowl of the multivark, we add apples, we fill up sugar and acid. After setting the "Baking" mode, heat the contents to a boil. After setting the mode "Quenching", prepare another 45 minutes. For all the time you need to mix jam a couple of times. When the cooking session is completed, the finished product can be poured into cans, corked and sent for safekeeping.

Ready jams can be used with tea or used for cooking baking.