Make apple jam at home. Apple jam. How to make traditional apple jam

Apple jam can not only be spread on bread, but also eaten with waffles, cheesecakes, or used to prepare a wide variety of baked goods. It can be thick or not very thick, there are recipes with or without apple pieces. And in some cooking variations there are also additional ingredients in the form of other fruits or berries. Below are the best apple jam recipes that you can prepare at home.

To make the jam tasty, you must follow certain rules.

Photo of apple jam

Apples for jam are usually taken juicy. They should not be too soft or hard.
It is advisable to take moderately sweet apples. If they are very sweet, then the amount of sugar will be difficult to calculate. Suitable varieties include “Slavyanka”, “Papirovka”, “Aport”, “Pepin Lithuanian”. The varieties “White filling”, “Grushovka”, “Melba” can become very boiled. This is good in some cases, but if you need jam with pieces, then it is better not to take them.
To make the jam reddish in color, you need to take apples with red skin, and if you can find them, then with reddish pulp. But if you are not satisfied with the color, you can enhance it by adding fruits and berries with dark skin (black currants, cranberries, plums).
The longer the jam boils, the darker its color will be. At the same time, it thickens, so you need to think in advance about how thick the jam should be in order to turn it off in time.
It should be borne in mind that the more sour the apples, the more sugar they take.
To cook jam, it is best to take a stainless steel pan with a thick bottom.
Apple jam often burns. To avoid this, you need to grease the bowl with olive oil in advance, before cooking. Instead of butter, you can take a glass of white wine. It is poured directly into the jam, and not in advance, but it acts no worse than oil and does not leave a smell.

Also check out these articles

Jam is one of the simplest types of preservation with a minimum of ingredients. But you need to be vigilant while cooking, otherwise the jam may burn.

Ingredients:

Apples (variety “White filling” or similar) – 2 kg;
Sugar – 1 kg;
Water – about 2 liters.

Photo of homemade apple jam for the winter

Preparation

The apples are sorted and washed. Then you need to cut them and remove the cores.
The container where the jam will be cooked is filled with fruit slices, and then filled with water so that it completely covers the apples.
Now you need to put the pan on the stove, bring to a boil and cook for 25 minutes. The apples should soften, but not completely, so as not to fall apart!
After the slices are ready, turn them off and cool, and then puree them with a blender. You can also use a sieve, masher or meat grinder, as long as the final mass is similar to applesauce.
The finished mass is covered with sugar and set on fire. Now the jam needs to be boiled for 45 minutes (after it boils) and stirred from time to time so that it does not stick.
At the end of the time, it is necessary to package the jam in sterilized containers. Then it is sealed, covered with a warm towel and left to cool all day.

If you want to get jam with pieces of apples, then you just need to initially cut them into small cubes and do not put them through a meat grinder (blender) to make a puree. Or pass only part of the fruit through a meat grinder. Some are left in pieces after the first cooking, then everything is covered with sugar and cooked to the final consistency until it thickens.

Jam can be made not purely from apples, but also using pears. This dish is very tasty and has an unusual aroma. We offer you a recipe for delicious apple jam for the winter, which is easy to prepare at home.

Photo of delicious thick apple jam

Ingredients:

Apples – 2 kg;
Pears – 1 kg;
Sugar – 1.3 kg.

Preparation

Apples and pears are inspected - the bad ones must be removed. Then they are washed, dried, and cleaned in 2 separate containers.
Place the apples in a saucepan, pour water on top and begin to simmer.
Only 20 minutes after the apples boil, you can add pears to them.
Boil apples and pears until the slices are softened. They are removed from the heat and crushed in a meat grinder or blender.
The puree is mixed and placed on the stove in a convenient container. Add sugar to it and mix well.
When the jam becomes thick, it is removed from the stove, packed into containers and immediately rolled up.

For this recipe, you can use “White filling” apples. They cook quickly and do not have a very pronounced taste, so the pears in the jam will be clearly noticeable.

The multicooker allows you to prepare a wide variety of dishes, including those that can be preserved. The recipe for apple jam in a slow cooker is quite easy and requires very little time to prepare.

Photo of apples in a slow cooker

Ingredients:

Apples – 1 kg;
Sugar – 600 g;
Vanilla – ¼ part of a bag;
Citric acid – ¼ tsp;
Water – 250 ml.

Preparation

The apples are washed and peeled from the core and skin. Although, in principle, you can leave the peel if you want, it will not spoil the dish. In total, after cutting, the mass of apples should be 1 kg, that is, a peeled product! They must be cut into slices or cubes (optional).
Water is poured into the multicooker bowl and sugar is poured. The operation “Extinguishing” is set, and the timer is set to 20 minutes. During this time, it is necessary to boil a good syrup, but to prevent the sugar from starting to burn, the syrup is constantly stirred.
Pour apples into syrup, add citric acid and stir. The multicooker is set to the “Stewing” program for 20 minutes. Apples need to be stirred sometimes.
When the time is up, you can close the lid and set the “Baking” program for 10 minutes.
At the end of the program, you can add vanillin and turn on “Stewing” again for a quarter of an hour. During this final stewing, the jam must be stirred. It is already quite thick and can burn.
The finished dish is packaged in sterilized containers and sealed with lids.

If the jars have already cooled down, then the jam must be cooled before spreading, but it is better to take hot jars and immediately put the jam in them as soon as it is ready.

Recipe for apple jam without sugar

If the apples themselves are sweet, you can make jam without any sugar at all. It will not only be tasty, but also healthy.

Ingredients:

Apples – 3 kg;
Water – 500 ml.

Preparation

After the apples are washed and peeled, they need to be cut into small slices.
The slices are placed in a container where the jam will be cooked, water is poured on top and simmered over low heat.
After about a quarter of an hour (after the start of boiling), the bowl is removed from the heat and the apples should cool slightly. When they have cooled, beat them through a meat grinder or blender until smooth.
The whipped puree is put back on the fire. It should cook until it starts to thicken. This will take 15-30 minutes, depending on the juiciness of the fruit.
The jars are set to be sterilized. When the jam is ready, it is poured into jars and loosely covered with lids.
Sterilize jars of jam for about 25 minutes. All that remains is to seal them with lids and cover them until they cool completely.

Apple jam for the winter is a delicious preparation that can be used to diversify the daily menu or make delicious holiday pastries from it. As you can see, there are a lot of options for making apple jam. Each has its own characteristics, nuances of preparation, but the general principle of cooking is the same and simple, the main thing is to make sure that the sugar or applesauce does not burn - this is the most common problem that housewives face when cooking jam.

Summer is approaching its mid-point and the first early varieties of apples have already ripened in the orchards. Of course, this is the well-known and beloved “White Pouring”, and after a short period of time it is already followed by an equally adored variety under the loud name “Glory to the Winner”.

It is these early apples that act as the most excellent filling for summer pies. Lush, delicious homemade pies with apples, who doesn’t love them? Such people most likely do not exist in nature!

And if you decide to please your family and make these pies yourself, but don’t know how to make sure that the apple filling doesn’t leak out or burn during baking, we’ll give you a hint.

Everything is extremely simple! Cut the apples (you can peel them, you don’t have to peel them) into small cubes, take a large frying pan, put it on the stove, heat it, and pour the prepared apple pieces onto a dry surface. Sprinkle them with sugar on top and fry them, stirring constantly. The apples will initially give juice, but in just a couple of minutes the excess liquid will evaporate and we will get the perfect apple filling, which will definitely not leak out of the pies.

Well, if you decide to think about winter and prepare thick apple jam for pies, we will be happy to share this recipe with you.

It is quite simple, accessible and does not require much time. To implement our plan, we will need a little effort and following this recipe.

Ingredients

Apples (we have Glory to the winner) – 500 grams;
Granulated sugar – 500 grams;
Water – 100 ml.

From this quantity we got one half-liter jar of delicious thick apple jam. If you want to make more supplies, multiply the amount of ingredients.

Preparation

Let's start by going to the market and buying there the apples that we like the most.

The main ingredient is there and you can start making apple jam. We will cook it in a saucepan with a wide bottom, preferably stainless steel (enamel cookware is not suitable for this purpose).

Wash the apples and peel them. You shouldn’t throw it away; you can make a wonderful drink from the peel.

Cut the peeled apples into thin slices. We weigh what is obtained after processing and, based on this amount, we determine the amount of sugar required. The proportions are one to one.

Pour water into the bottom of the pan and add the prepared apple slices here.

Place the pan on low heat, cover with a lid and begin to simmer the apples until they become soft. Since summer fruits have fairly loose pulp, it will only take us five minutes for them to reach the desired condition.

Remove the pan from the heat, arm yourself with a blender and turn the apples into a homogeneous mass.

Weigh out the required amount of sugar.

Pour it into the pan.

Place the pan on the fire and start cooking the apple jam. We stir constantly (without leaving), and within about 30-40 minutes we get a thick apple jam for pies.

If you are in doubt whether the jam will turn out thick or liquid, then place a spoonful of jam in a saucer; once it cools, you will see its final texture.

If you get liquid jam, then do not thicken it with any thickeners, just boil it a little longer.

As you can see, everything is extremely simple and quick, the jam is ready for the winter, look how thick it turned out, no filling will leak out.

We pack it in sterile jars and can store it at room temperature in the pantry.

Thick apple jam can be used for any filling. Traditionally, pies, bagels, and rolls are prepared with apple jam.

Product Features

Apple jam is a natural nutritious product with a jelly-like, dense consistency. It has a universal purpose. It can be consumed as a separate dish, or you can prepare baking fillings, sauces, and even make candies.

The ease of preparation makes it possible for even the most inexperienced housewife to make her own natural and tasty product.

Fragrant, healthy, appetizing apple jam is also affordable - even if you don’t grow these fruits yourself, their cost is not high. That is, purchasing ingredients for a particular recipe will have virtually no effect on the family budget.

Recipes

There are a lot of options for preparations - they are all original and tasty. Let's get acquainted with the features of making apple jam at home. Here are the most popular and simple options.

Regular jam (classic recipe)

This jam recipe can serve as a base for all others. Based on it, by adding various components, you can achieve new amazing tastes.

Ingredients:

apples -1 kg
sugar - 700 g.

Instructions:

Peel the fruits, remove the peel and seeds. Cut the apples into quarters; if the fruit is too large, you should cut it into smaller pieces. But if, on the contrary, the apples are small, you can cut them into halves.
To make the fruits softer, soften them in a double boiler. In the absence of this device on the farm, use a water bath. To achieve the desired result, 15-20 minutes are enough.
Crush the steamed fruits into a puree. You can use a meat grinder, blender, or regular masher for this.
Place the applesauce in a thick-walled saucepan, add sugar and simmer over low heat until tender. On average, it takes 1-1.5 hours for the jam to acquire the proper consistency.
Remove from stove and cool. Once cooled, place into jars and screw the lids on tightly.

Fragrant jam from Antonovka

This recipe differs from the classic one in that it uses double the amount of sugar. Due to the fact that Antonovka is one of the most sour varieties of apples. The finished product has a unique sweet and sour taste, it turns out aromatic and thick - Antonovka contains a lot of pectin. The cooking technology is the same as in the classic recipe.

Apple jam with lemon

This delicacy always turns out very fragrant and sweet. Its sweetness is especially emphasized by a light lemon note, which does not interrupt the main taste, but makes it more piquant.

Tea drinkers can use apple jam as a spread on croutons or bread - rich and thick, it will be an excellent addition to breakfast.

Recipe Information

Type of dish: preparations
Cooking method: boiling
Servings: 2.1 l
1 hour 30 minutes

Ingredients:

ripe apples (peeled) – 2 kg
granulated sugar – 1.5 kg
lemon – 1 pc.

Cooking method:

Wash the apples thoroughly in cold water and dry with a kitchen towel, then cut each of them into 4 parts.

Remove peels and seeds from the resulting apple slices, as well as any darkened or damaged pulp.

Wash the lemon with a brush, peel if desired and cut into 4-5 pieces.

Using a meat grinder, turn the apples and lemon into a smooth fruit puree.

Transfer it to a deep saucepan and combine with sugar.

Mix thoroughly and immediately put on fire.

Cook the jam over medium heat for about 40 minutes after boiling. It is very important to stir it regularly with a wooden spatula; if you don’t do this, the jam will burn.

Using a large spoon, spread the boiling jam into the prepared jars and immediately seal them tightly.

Note to the owner:

You can use any variety of apples to make jam: Antonovka, Semerenko, White filling and so on.
Lemon can be replaced with lime or orange if desired.
If you do not peel the lemon, the jam will be even more aromatic, but will have a slight bitter taste. To avoid this, you can separately add lemon pulp to the apples and just a little bit of its zest separately.

With cinnamon and lemon

I like this recipe for its ease of preparation and unusual, original taste. In winter, this jam will become an indispensable means of preventing colds. And if you do get sick, the vitamin C contained in the treat will help you quickly get back on your feet. Pros:

Beautiful dark color with a bronze tint.
The caramel flavor comes from the cane sugar used in the recipe, and the spicy flavor comes from the cinnamon and other spices.
Pleasant sourness due to lemon.

Ingredients:

regular sugar - 1.5 tbsp.
cane sugar - 0.5 tbsp.
apples - 2-2.2 kg
cinnamon powder - 2 tsp.
ground cloves - 0.5 tsp.
allspice - 1/4 tsp.
juice of 1 lemon
water.

Step-by-step preparation scheme:

Apples must be prepared in the same way as in the main recipe: wash, peel, cut into quarters.
Place the fruits in a saucepan, cover with water and cook for half an hour until they become soft.
Remove the pan from the stove and puree the mixture with a blender.
Put the puree back on the heat and bring to a boil.
Add all the remaining ingredients to the apple mixture, stir, and simmer over low heat until tender.
When the jam acquires a visible thick consistency and a characteristic brownish color, remove the pan from the heat and pour the puree into the prepared jars. Immediately roll up the containers with lids. It is advisable to carry out pasteurization after rolling.

Attention: do not forget to constantly stir the apple mixture - this simple measure will prevent the jam from burning to the bottom of the pan.

Apple pulp jam

If you prepare juice from apples, after using the fruit, what remains is the pulp - apple fiber from which most of the juice has been removed. If there is quite a lot of cake left, then you should not throw it away, but rather make an excellent jam. Using apples turns out to be waste-free - economical, tasty, and profitable. Subsequently, such jam will become an excellent basis for filling pies - due to its thickness, it does not spread.

Ingredients:

cake - 1 kg
sugar - 800 g.

Cooking process:

The pulp must be rubbed through a colander into the pan.
Add sugar and cook for half an hour, constantly stirring the mixture.
Place the pan in the oven and leave for 20-30 minutes. This measure will cause the jam to acquire the necessary thickness - excess moisture will evaporate.
Take it out and immediately put the jam into the jars. Pasteurization is necessary to remove all microorganisms.

Apple jam with condensed milk

This recipe gives us the opportunity to try a wonderfully tasty apple jam - with a creamy tint and a delicate consistency.

Note: Only add sugar to this recipe if using tart apples. If the fruit is sweet and you don’t need sugar, condensed milk will be enough. There is no need for too much sweets - few people like the sugary product.

Ingredients:

water - 50 g
apples - 2 kg
sugar - to taste
condensed milk - 450 ml.

Cooking plan:

Place the prepared and quartered apples in a saucepan, pour in water, add sugar (if necessary) and cook over low heat until the fruits soften.
Cool the apple mixture and puree it with a blender.
Add condensed milk to the puree mixture and place over low heat.
Cook while stirring until the jam thickens.
Place the product in jars and roll up.

Apple jam and orange

Apple jam with the addition of oranges has a charming soft amber color, a transparent, appetizing consistency and a pleasant taste with a hint of citrus. Keep in mind that this recipe is probably the longest and most difficult to prepare of all. But if you have enough experience in cooking, you can handle it.

Ingredients:

apples - 2 kg
sugar - 2.5 tbsp.
water - 600 ml
vanilla powder - 1 tsp.
ground cinnamon - 2 tsp.
cloves and allspice - 1 tsp each.
nutmeg - 0.5 tsp.
oranges - 2 pcs.
salt - a pinch.

How to do:

Pour water into a decent sized saucepan and bring to a boil over low heat.
Add prepared and chopped apples.
Cover the container with a lid and cook over low heat for 45 minutes, stirring constantly.
Now you need to rub the mass through a sieve, pressing the puree with a wooden spoon or masher. If there are any rough parts left, throw them away.
Transfer the pureed puree back into the saucepan.
Add sugar - taste according to your taste. Add spices, orange zest and peel, and salt to the mixture.
Mix everything and put it in the refrigerator overnight after cooling.
The next day, put the saucepan with the cooled mixture on the fire and cook for 6 hours. It is clear that the fire should be minimal. Stir every half hour at first, and every 15 minutes in the remaining 2 hours until done.

Attention: to check the readiness of the product, you can put a little jam on a saucer, cool it and put it in the freezer. After the mass becomes completely cold, run your finger over it: if a fingerprint is visible and the jam does not spread, then the product is ready.

Place the jam in jars, roll up, pasteurize.

Apple jam in the oven

This recipe allows you to prepare apple jam with a thick consistency and a rich, pleasant taste.

Ingredients:

5 kg of fruits;
700 g granulated sugar;
water 200 ml.

Instructions:

Grind the apples through a meat grinder.

Place the mixture in a heatproof saucepan. Since it will go into the oven, the pan should not have plastic handles.
Add sugar to the mixture and place everything in the oven. Temperature - 200 degrees.
Keep an eye on the pan: as soon as you notice that the mass begins to boil, the temperature must be reduced to 50 degrees.
After lowering the temperature, leave the puree in the oven for 3 hours.
After the allotted time, remove the pan from the oven and place the beautiful reddish mass into the prepared jars.

Cook in a slow cooker

If you have such a modern and convenient kitchen unit as a multicooker, then you can also make apple jam in it. In this case, cooking turns into a convenient process - without any special worries and hassle - there is no need to keep watch, constantly stir, and the product will turn out tasty and aromatic.

Ingredients:

apples - 1 kg
sugar - 0.5 kg
half a lemon.

Instructions:

Prepare the apples: wash, remove seeds, peel, cut in this case not into quarters, but into thinner slices.
Transfer the fruits to the multicooker bowl, pour in water (a third of a glass), set to baking mode and bring until softened.
Check the apples with a fork - if the fruits are already falling apart, crush them with a masher or blender.
Mix with sugar, squeeze lemon juice into the mixture.
Place the bowl with the mixture in the multicooker, select the baking mode again, and cook the jam for an hour.
After cooking, divide the mixture into jars.

Attention: do not fill the multicooker bowl to the very brim - leave some space - otherwise the mass will run away when boiling.

Apple and pumpkin jam

The combination of apples and pumpkin is original and tasty. In addition, pumpkin, like apples, is very healthy. In addition to vitamins, it contains a lot of fiber, which has a beneficial effect on the functioning of the stomach. We've already done this, now it's time to make the jam.

Ingredients:

sour apples - 1200 g
pumpkin - 800 g (it is better to take a nutmeg variety, these pumpkins have the sweetest taste and juiciness)
sugar - 1 kg
orange zest - 1 tbsp.

Instructions:

Prepare the pumpkin and apples: wash, peel, remove seeds, cut into small cubes or grate on a coarse grater.

Place the pumpkin in one pan, add a little water and simmer until softened. In another saucepan at the same time, simmer the apples.
After softening the fruits, combine them in one pan and stir.
Add sugar and cook the mixture over low heat. Be sure to stir - burnt jam will not have a very pleasant taste and aroma.
When the mixture thickens thoroughly, add the remaining sugar and zest.
When the jam begins to pull away from the walls, it is ready. Place the product in jars and roll up.

Attention: this jam does not have to be sealed in jars. You can simply cover it with parchment and tie it with ropes or threads.

Pear and apple jam

This recipe is valued for its unique taste - many remember it from childhood. This is how our grandmothers prepared the delicacy - therefore, we can say that this option is time-tested.

Ingredients:

apples - 2 kg
pears - 1 kg
sugar - 2 kg

Cooking method:

Prepare the fruit: wash, peel, seeds and membranes, cut into pieces.
First, place the apples in a large saucepan, add all the sugar and cook until softened for about 20 minutes.
Add the pear and cook for another 20 minutes over low heat.
Remove the pan from the heat and use a blender to puree the mixture.
Cook for another 10-15 minutes until done.
Remove the pan from the stove and immediately pour the puree into the jars. Roll up.

In order for the jam to obtain the necessary consistency and characteristic pleasant taste, it is better to take sour varieties of apples. Ideal: Semerenko, Antonovka, white filling, borovinka, etc.

Do not forget, before starting any of the recipes, to first prepare the jars in which the jam will be stored. It is better to use glass containers: they must be sterilized, dried, and have sealing or screw caps. Good sterilization and tight lids are the key to ensuring that the contents do not spoil.

Choose fruits for jam carefully. It is best to use freshly picked apples that grow locally. In this case, the treat will turn out to be truly useful. The best option is to cook from your own apples, but this is not available to everyone. If you buy apples in a store, pay attention to domestic unsightly fruits - they have a natural aroma and are not treated with paraffin. Imported beautiful large fruits often suffer from this.

You can also combine apples with carrots, dried apricots, nuts, prunes and many other useful and interesting ingredients. At the same time, the taste of the finished product is new every time. Cook, experiment and surprise your family and guests with new original tastes.

If you find an error, please highlight a piece of text and click Ctrl+Enter.

Apples are a healthy and tasty fruit, rich in glands and vitamins. Apples are good in any form, and especially in the form of jam. With this dessert you can not only drink tea, but also make bagels and pies, and please your family with aromatic pastries.

To prepare apple jam according to the simplest recipe, it is advisable to choose sweet and firm varieties of apples, without nitrates and all sorts of chemicals. If you don’t have your own garden, then it’s better to buy apples at the market from a trusted owner.

Jam can be made not only from apples alone. Apples go well with many fruits and even vegetables. But first, let's learn how to prepare thick jam according to the simplest recipe. There are two ways to cook this jam.

Method one

Ingredients:

two kilos of apples;
two kilos of sugar.

How to cook:

wash the fruit, peel it, cut it into several pieces and cut out the core;
Place the apple pieces in a cooking bowl and sprinkle with sugar;
leave for several hours so that the apples release their juice;
put on fire;
Boil until the fruit puree becomes soft;
puree applesauce in a blender;
set to cook for an hour;
After cooking, pour the hot mixture into jars.

There is another fairly simple recipe for apple dessert, although it will take much more time to prepare. The resulting jam will be undigested, with small pieces of apples.

Method two

Required Products:

sugar – one kg;
apples – two kg.

Cooking process:

Cover the processed pieces of fruit with sugar;
leave for a day so that the apples release their juice;
In the morning, boil the apples for ten to twenty minutes;
leave the applesauce to cool until evening;
in the evening put it on the fire again and boil for no more than twenty minutes;
leave until morning;
In the morning, repeat the procedure and leave for six hours;
after the time has passed, boil the jam for 20 minutes;
leave again for six hours;
put on fire and cook the fruit mixture until the liquid boils away;
pour into jars.

Little tips!
When cooking jam, do not forget to stir it, otherwise it may burn;
if you don’t have time to wait for the chopped apples to release their juice, add half a glass of water to them and immediately put on the fire;
If desired, you can add any fruit to the apple jam;
To prevent the jam from being cloyingly sweet, add a little lemon juice to it.

Apple jam in a slow cooker

Modern kitchen appliances make it easier to prepare any dish. A blender can grind any food, a coffee maker can brew aromatic coffee, and using a multicooker you can prepare a full meal, and even make apple jam.

Apple jam in a slow cooker requires a minimum of effort, and you will get a delicious fruit treat, rich in taste and color. The jam preparation time will depend on the type of multicooker.

Products

kilogram of apples;
two and a half glasses of granulated sugar;
juice of half a lemon;

prepare the apples: peel and cut into thin slices;
put in a bowl;
sprinkle with granulated sugar;
add half a glass of water;
put on baking mode for half an hour;
check the softness of the fruits with a fork; if they fall apart, you can puree them;
transfer apples to a bowl;
grind with a blender;
Place the applesauce back into the bowl;
cook on the “Baking” mode for 2 hours;
add lemon juice (optional);
be sure to monitor the cooking process and stir the puree every half hour;
Place the finished jam into a prepared glass container.

You should not fill the multicooker bowl with apples to the very edge; when it boils, the jam will “run away”;
To prepare the puree, it is not necessary to transfer the apples from the bowl; you can gently mash them with a wooden masher;
You don’t have to add water to the apples, just add sugar in a 1:1 ratio and let it sit for several hours so that the fruit releases its juice.

The simplest apple jam in the oven: recipe “For lazy people”

Delicious apple jam can be prepared not only on the stove or in a slow cooker. You can prepare apple jam in any type of oven: gas or electric. Fruit dessert prepared in this way has a uniform, dense structure. To make jam you need the following products:

apples – two kilograms;
sugar – one and a half kilograms.

Basic preparation steps

take apples of sweet and sour varieties, for example, “Antonovka”. Peel, core, cut into slices;
put in a saucepan, add two glasses of water, and simmer for about an hour;
add granulated sugar to the fruit mass;
stir and knead thoroughly;
preheat the oven to 250-280 0 C;
transfer the applesauce into a saucepan, cover with a lid and place in the oven;
after the fruit mixture boils, reduce the temperature to 100 0 C;
cook for 3-3.5 hours;
Monitoring the cooking process is a must!
when the jam turns amber in color, you can remove the pan from the oven;
pour into glass containers for storage.

Attention! The pan for cooking jam should be chosen high, and fill it with applesauce only halfway, so that during boiling the fruit mass does not splash onto the surface of the oven.

Fragrant and spicy apple jam with cinnamon

Apple jam with cinnamon is unusually spicy and aromatic, and will become a favorite treat for the whole family. The following products will be needed:

apples – one kilogram;
sugar – 600 grams;
cinnamon stick;
a teaspoon of lemon juice.

Cooking sequence:

Peel the apples, cut into thin slices, or grate;
prepare the syrup: a glass of sugar, dissolved in 200 ml of water;
pour syrup over apples and put on fire;
simmer for at least thirty minutes, gradually adding the remaining amount of granulated sugar;
Remove from heat and let cool completely;
add cinnamon stick and lemon juice;
cook until the jam becomes thick with constant stirring;
Remove from heat and pour into glass jars.

Dietary apple jam without sugar, which is suitable even for kids

Sugar-free apple jam is not only tasty and healthy, but also very economical. And for those who adhere to a diet or proper nutrition, this is also a wonderful dessert and many vitamins. How to prepare this apple jam?

Products:

apples – two kilograms;
water – 400 ml.

Preparation:

we clean and cut the fruits;
put in a pan or basin;
fill with water;
simmer for about forty minutes;
let the fruit mass cool and puree;
put it on the stove again and cook until done for an hour and a half, remembering to stir the puree with a wooden spoon;
put into jars;
sterilize jars filled with jam;
roll up the lids;
we lower it into the cellar or put it in the basement.

Recipe for apple jam with condensed milk for the winter “Taste of cream”

There are a huge number of recipes for making apple jam, but the most unusual recipe is jam with condensed milk. This dessert turns out very tender and smooth, with a pleasant creamy taste. I have been making this recipe for 3 years now.

What is necessary:

apples – two kilograms;
half a glass of sugar (or less, depending on the type of apple);
a can of condensed milk (not boiled);
a packet of vanilla sugar.

Preparation:

prepare apples, peel, cut, remove seeds, cut into thin slices;
boil until softened, add granulated sugar and vanilla sugar;
puree the apple mass;
boil for another one and a half to two hours;
half an hour before readiness add condensed milk;
Pour the finished product into glass containers and store in a cool place.

As an option, you can prepare apple jam with condensed milk without sugar and water. This jam will be a little sour, and not so smooth in structure, but extremely tasty.

Special secrets on how to cook apple jam at home

There seems to be nothing complicated about making apple jam. The range of products is very modest: sugar and apples. But for some reason, one housewife ends up with a fragrant, thick and sweet apple jam, while the other ends up with an overcooked, dark fruit mass. The whole point is that you need to understand well how to cook apple jam at home and find out all the tricks and nuances of the process.

Prepare the jam correctly and all year round you can pamper your family with mouth-watering and delicious pies.

Little tricks

To make jam, choose apples of sweet and sour varieties. It is not necessary that the fruits be whole and undamaged, the main condition is that they must be ripe.

To prevent the jam from darkening during cooking: dip the apple pieces in water with citric acid (1 teaspoon of acid per liter of water) before cooking.
For one kilogram of apples you need to take 800 grams of sugar. If you want to make thicker jam, you need to use less sugar, but increase the cooking time.
Prepare jam from a small amount of apples. Two kilograms of apples and one and a half kilograms of sugar is the ideal proportion.

Basic cooking nuances

When preparing apples for cooking, there is no need to waste time cutting off the skin and core. After the first boiling, the apples are ground through a sieve, so nothing extra will get into the jam.

To add a spicy and piquant aroma to the finished product, during the cooking process of jam you can add:
a bag of vanilla sugar;
half a teaspoon each of cinnamon and cardamom;
orange or lemon zest.
If the jam does not burn, it is recommended to grease the bottom of the pan or basin with olive oil.
To make the jam cook faster, apple pieces need to be chopped in a blender or passed through a meat grinder.
It is necessary to cook the jam over low heat, stirring so that it does not burn.

If you have familiarized yourself with all the intricacies of preparing a fruit dessert, then cook it thick and rich, which will not become candied even after long-term storage. Ready-made apple jam according to the simplest recipe can be stored well all winter.

And there were apple orchards in almost every village. “This is how my grandmother cooked” is the best praise for home-cooked fruit and berry delicacies. To make a real thick and aromatic jam, you need to make a puree from the fruits, which is then boiled with sugar. But this is only the basis of numerous variations. Each housewife may have her own subtleties of the recipe. There are really many ways to cook this sugar delicacy.

The five most commonly used ingredients in recipes are:

It is made from both sweet and sour varieties. It is permissible to combine apples with other fruits or berries. Plums and apricots, cherries and chokeberries, lemons and oranges are suitable for this purpose. Sometimes vanillin, cinnamon or cloves are added during the cooking process. The finished dish can be served with tea or used to make delicious desserts. An excellent filling for yeast or unleavened pies, shortbread or puff pastries, a wonderful layer for biscuits, an amazing addition to the thinnest pancakes or fluffy pancakes - all this is a fragrant and appetizing apple miracle jam.