Apple preparations. Apple jam with dried apricots and almonds How to make apple jam: recipes

Have you already thought about New Year's gifts?! But what if we move away from stereotypes, in our time it is difficult to surprise with something, and give your loved ones a delicious edible gift for the New Year, and even made with your own hands. For example, a jar of apple jam with dried apricots and almonds. Amber-colored apple cubes, pleasant velvety taste of dried apricots, unique notes of almonds. I think everyone will be delighted with a jar of such aromatic, radiant jam made from apples and dried apricots with nuts. There is still enough time left before the New Year to prepare and pamper your family, friends and acquaintances with delicious edible gifts on this holiday! And I will help you with ideas.

Recipe Information

Cooking method: in the oven .

Total cooking time: 1 hour 30 minutes

Number of servings: 2 .

Ingredients:

• apples – 5 pieces (about 600 g)
• granulated sugar – 250 g
• dried apricots – 80 g
• almonds – 50 g
• almond syrup - 2 tablespoons.

Preparation

1. Wash the apples well, remove the peel, core and seeds.
2. Cut the peeled apples into small cubes of the same size, with sides about 8 millimeters.
3. Wash dried apricots thoroughly and cut into small pieces.
4. Place chopped apple cubes and pieces of dried apricots in a cauldron, add granulated sugar and mix well.
5. Cover the casserole with apple cubes with pieces of dried apricots and sugar and place in the oven.
6. Cook the jam with the lid closed in the oven at 200 degrees for about 45 minutes. During this time, stir the prepared jam a couple of times with a wooden spoon.
7. Cut the almonds into large pieces. Add the chopped almonds to the prepared hot jam and mix carefully. Cool the jam.
8. Pour almond syrup into the cooled apple jam with dried apricots and almonds and mix well.
9. Place the apple jam in clean, sterilized jars and close with a lid.

Note to the owner:

• It is better to choose hard apples for making jam, so that when cooked they retain their shape and do not turn into porridge;
• store jam in the refrigerator.

Applesauce without sugar
Apples,
cinnamon and vanilla sugar - optional.
Wash firm ripe sweet and sour apples, dry them, remove stems, cores and skins, cut into small pieces and put on fire, pour in a little water (4 tbsp per 1 kg of apples will be enough) and, stirring often, boil until soft. . Add cinnamon and vanilla sugar if desired. Grind through a sieve or beat with a blender. Thoroughly wash small jars (up to 400 ml), place the puree in them and sterilize for 25 minutes. Immediately roll up, turn over, wrap and let cool completely.
This puree can be used as a cream layer for sweet pastries, a filling for pies and puff pastries, or spread on a sandwich with butter.
And besides, it can be given to babies.

Applesauce “Nezhenka”
5 kg apples,
1 can of condensed milk,
0.5 tbsp. Sahara,
1 tbsp. water.
Wash the apples, remove the skin and seeds, cut into small pieces. Place the apples in a thick-bottomed saucepan, cover with water and simmer over low heat for half an hour. Puree using a blender or regular masher. Add sugar, stir, bring to a boil, add condensed milk, bring to a boil again and cook for another 5 minutes. Place in hot sterile jars, roll up and wrap.

Apple jam with dried apricots
3 kg apples,
1 kg sugar,
300 g dried apricots,
1 tbsp. water.
Peel the cores of the apples and pass them together with the dried apricots through a meat grinder. Stir with sugar, add water and cook until thick (on average 25-30 minutes), stirring frequently. Sterilize the jars and lids, package the jam and roll up. Cool covered upside down.

Apple jam with cinnamon
5 kg apples,
1.5 kg sugar,
zest of 1 orange,
1 tbsp. l. ground cinnamon.
Wash the apples, peel, core and stem and cut into eighths. Add sugar and leave for 12 hours. Then remove half the apples, and place the remaining apples along with the juice over high heat and cook, stirring frequently. Until the slice taken out of the syrup begins to shine. Add the remaining apples, cinnamon and finely chopped zest and cook for 10 minutes. Sterilize the jars and lids, package the jam and roll it up.

Apple jam with walnuts
For 1 kg of apples, 100 g of walnut kernels,
1 kg sugar,
400 ml water,
0.25 tsp citric acid,
half a packet of vanilla sugar.
First, prepare the syrup: dilute sugar with water, boil for 5-7 minutes, strain through gauze folded several times. Peel, core and stem the apples and cut into small cubes. Boil the syrup, pour it over the apples and cook, stirring often, for 20 minutes. Add citric acid and vanilla sugar and cook for another 5-7 minutes. Sterilize the jars, pour hot jam into them, cover with sterile lids and roll up. Turn over, wrap, let cool.

Apples in their own juice
4 kg apples,
2 packets of vanilla sugar.
1 tsp. ground cinnamon;
for 1 liter jar:
6 tbsp. l. Sahara,
0.25 tsp citric acid.
Wash the apples, peel and core them, cut into thin slices and mix with cinnamon and vanilla sugar. Let sit for half an hour, and in the meantime, thoroughly wash the liter jars. Place the apples in jars, sprinkling with sugar and compacting, pour citric acid on top. Sterilize the jars for 45 minutes, roll up. Turn over, wrap and let cool completely.

Express jam
3 kg sweet and sour apples, not too hard,
2 tbsp. Sahara.
Peel the apples, cut into eighths, sprinkle with sugar and leave for a day in a cool place, stirring several times so that the apples are evenly saturated with the resulting syrup. Sterilize jars and lids. Place the apples on the fire, bring to a boil, boil for 10 minutes, pour into jars very hot and roll up. Turn over, wrap and let cool.

Apple-watermelon jam
For 1 kg of apples - 1 kg of watermelon pulp (without skin and seeds),
1 kg sugar,
1 lemon.
Peel the apples, remove the stems and core, cut into small pieces (to cook faster). Cut the watermelon into small pieces. Wash the lemon with a brush, scald it and cut it into slices to remove the seeds. Mix all the jam ingredients, put on the fire and cook until the apples are completely soft, so that they can be mashed with a fork without effort. Beat the hot mixture in a blender and simmer for 10 minutes. Sterilize the jars and lids, package the jam, roll it up and let it cool upside down.

Paradise apple jam
For 1 kg of apples - 1.3 kg of sugar,
1 liter of water.
Wash the apples, trim the tail slightly, and carefully cut out the sepals. Prick each apple several times with a toothpick and rinse with cold water. Blanch in water for 5 minutes, drain in a colander and place in a saucepan or basin in which you plan to prepare the jam.
Make syrup from water and sugar, pour it over the apples and leave for 6 hours. Then put on fire, boil for 5 minutes, remove and leave again for 6 hours. Repeat the procedure twice more. Sterilize the jars and lids, after the final cooking, pour the jam, roll it up, turn it over, wrap it and leave it until it cools completely.

Apple compote
For 1 kg of small apples - 600 g of sugar,
1.5 liters of water,
1 cinnamon stick,
5-6 buds of cloves,
1 lemon.
Sterilize jars and lids. Make a syrup from water, sugar, cinnamon and cloves. Wash the apples thoroughly and prick them in several places with a toothpick. In small portions, several at a time, using a slotted spoon or a small sieve on a long handle, lower the apples into boiling syrup, blanch for a couple of minutes, remove and place in jars so that they fit as tightly as possible. Wash the lemon with a brush, scald and cut into small pieces, remove the seeds. Strain the syrup, add lemon, boil again, remove from heat and cool. Pour syrup over apples and sterilize for 10 minutes. Roll up under sterile lids, turn over, wrap and let cool completely.

Jam "Emerald"
For 1 kg of green apples - 2 sprigs of mint,
3 kiwis,
1 lemon,
0.5 kg sugar,
0.5 tbsp. water.
Peel and core apples, and peel kiwis. Cut into small cubes, sprinkle with lemon juice.
Remove mint leaves and chop finely. Add mint and sugar to the fruit, stir and leave at room temperature for an hour. Then pour in water, put on fire, bring to a boil, reduce heat to low and cook for 40 minutes. Sterilize the jars and lids, package the jam, roll it up, turn it over, wrap it and let it cool.

Apple jam in currant juice
1 kg sugar.
0.5 l red currant juice,
1 kg sugar.
Peel the apples from seeds, cut into small slices or cubes. Boil the juice with sugar until it is completely dissolved, add apples, stir carefully, boil for 5 minutes, remove from heat, let stand for 2 hours - and repeat this operation three times. For the third time, cook the apples for 10 minutes. Sterilize the jars and lids, pour the jam, roll it up, turn it over, wrap it up.

Compote of apples and strawberries
For 1 kg of apples - 350 g of strawberries,
1 liter of water,
300 g sugar.
Peel the apples from seeds and cut into eighths. Wash the strawberries thoroughly and remove the sepals. Wash the jars thoroughly, mix apples and strawberries into them, filling the jars up to their shoulders. Boil syrup from water and sugar, cool to room temperature and pour into jars. Leave for 6-8 hours. Pasteurize jars of compote at a temperature of 85-90 ° C (liter - 15 minutes). Roll up under sterile lids, turn upside down, wrap and leave until completely cool.

Apples for pies
For 1 kg of apples - 0.5 kg of sugar.
Remove the core and tails from the apples and cut into pieces, like for pies. Place the apples in a wide-bottomed saucepan or deep frying pan, sprinkle them with sugar and place on the fire. Stirring occasionally, boil them for 15-20 minutes.
from the moment of boiling (depending on how dense the apple is). Sterilize the jars and lids, package the apples and roll them up.

Paste
1.8 kg apples,
0.7 kg sugar,
4 egg whites,
0.5 tbsp. powdered sugar.
Bake the apples in the oven at the lowest temperature. They should become absolutely soft. Remove the skin and core, and rub the pulp through a sieve twice. Beat the puree with a mixer. Beat the whites separately. Mix the whites and sugar into the puree in small portions, whisking all the time. The apple mass should become very airy, so that its drop does not lose its shape. Place the mixture on a baking sheet lined with parchment, level it and dry at 70°C for 10 hours. Cut the finished marshmallow and sprinkle with powdered sugar. Store in glass jars.

Adviсe:
*** To prevent applesauce from darkening, add lemon juice or citric acid to it.
*** Apples are good not only in sweet preparations. From them you can prepare sauces like adjika with the addition of hot pepper, garlic, tomato and herbs (sour varieties are suitable for these purposes). Pickled apples, which are filled with brine with a high sugar content, are also extremely tasty. Apples can also be preserved like cucumbers - with triple filling. These apples go well with meat and fish.
*** Apples of summer and autumn varieties are suitable for canning. But apples of winter varieties are perfectly stored fresh.
*** Apples contain a lot of pectin - a substance that thickens homemade preparations. This is why apple jams turn out so thick and rich. To thicken, apples are also added to other jams.
("Television Week" No. 85 Preserving jam)

To make the jam tasty and aromatic, you just need to know a few important rules for preparing it.

A jar of homemade jam will decorate any table on weekdays and holidays. Such jam will always be tastier than store-bought, and if you take a creative approach to cooking jam, you will get an original and unusually tasty product. For example, instead of regular apple jam, you can offer guests and family amber apple-apricot jam.

Apple-apricot jam can be served with bread or added to pies

Apple jam is an excellent preparation, but sometimes you want something more original, for example, assorted jam made from different fruits. The apple goes well with various fruits and berries, but the most delicious is, perhaps, apple-apricot jam.

As a rule, apricots ripen before apples, and by the time the branches of the apple trees are covered with fruit, the apricot season is over. Therefore, dried apricots - dried apricots - are often used to make apple-apricot jam.

Jam made from apples and dried apricots has a beautiful amber hue and a delightful aroma of summer and sun. Various aromatic substances and spices go well with this jam, which will give the preparation completeness and originality. For example, apple-apricot jam with the addition of cinnamon or star anise is extremely tasty; a fresh citrus shade has the taste of apricot and apple jam with orange or lemon zest.

For apple-apricot jam, it is advisable to use sour apples. To prevent the jam from becoming cloying, you can also add a little lemon juice to it. For a kilogram of sour apples you should take three hundred grams of dried apricots and eight hundred grams of sugar. If desired, sugar can be replaced with honey - this will make the jam healthier and give it a subtle aroma. In addition, the taste of jam can be improved with the help of spices: cinnamon, star anise, and ginger go well with apples and dried apricots. Spices should not be overused - they should emphasize the taste of apples and dried apricots, and not overpower it.

Boil syrup from sugar or honey with a little water. Pour boiling syrup over chopped apples and dried apricots, then leave for eight to twelve hours. After this, bring the jam to a boil and cook for five minutes, periodically removing the foam. If time is short, you can cook the jam until done, but it is better to remove it from the heat, let it sit and continue cooking after another eight to twelve hours. Five minutes before readiness, add citrus juice to the jam to taste and spice. Place the jam in clean, dry jars and seal.

Apple jam: recipes and cooking secrets. Apple jam with oranges, raisins, dried apricots, blackberries and almonds.

Apple jam is a sweet delicacy with a rich bouquet of aromas. Remembering its unique taste, we return to a happy, bright and carefree time of childhood. Apple jam as sweet as honey, amber syrup with graceful half-moon slices, golden apple puree, heavenly apples in clear juice - such are their childhood memories of homemade preparations.

Apple jam can be prepared in different ways: boil the slices in syrup so that they remain whole, add other fruits and berries to them to make the dessert more elegant, or use finely chopped apples: you can use them to make sweet jam or a preparation for pies. Each housewife probably has her own recipe, filled with love for loved ones, proven over the years, which is stored in a treasured notebook.

How to make apple jam: recipes

Recipe 1. Five-minute apple jam “according to grandma’s recipe”

You will need: a glass of sugar, 2 kg of apples of your favorite variety. Nuts, butter and cinnamon - optional.

Wash the apples thoroughly, rinse in several waters, cut out the centers. You can leave the skin on, but if it is too hard, it is best to cut it off. Boil the lids and sterilize the jars. Grind the apples, layer with sugar, and when the juice is released, place in a cauldron with a thick bottom, place on the stove and stir until they boil. Boil the puree for 5 minutes, remove the dish from the heat, place the apples in jars, roll up and wrap for a day. The jam prepared according to this recipe, with a minimum of sugar and in 5 minutes, preserves the entire range of vitamins contained in apples. As a dressing for pies, you can use it as is, or simmer it a little in butter, adding nuts, vanilla sugar and cinnamon. With this filling, the baked goods will turn out amazingly aromatic.

Recipe 2. Transparent jam from ranetki

You will need: 1.2 kg of sugar, 1 kg of ranetki (can be replaced with cinnamon apples or china), 1.5 glasses of water, half a coffee spoon of citric acid.

Rinse the apples in several waters, cut the stalks short, prick the fruits several times with a wooden toothpick, pour boiling water over them and blanch for 3-4 minutes. It is desirable that all apples are the same size. If the fruits are large, increase the cooking time to 5 minutes. Place the finished apples in a separate pan and cool in a bowl of cold water, and prepare a syrup from the liquid in which they were boiled, granulated sugar and citric acid. Immerse the apples in it, boil and remove from heat. After this, the fruits should stand in the syrup for several hours. Then put them back on the stove and blanch over low heat for 7-8 minutes. Now the jam needs to be left until the next day in a cool place so that the fruits are saturated with syrup. A day later, boil the apples in the syrup for another 5 minutes. Transfer the finished ranetka jam into jars, seal with lids and wrap for a day.

Recipe 3. Apple jam with blackberries

You will need: 0.5 kg of blackberries, 300 ml of water, 1 kg of sour or sweet and sour apples, 1.4 kg of sugar.

First prepare the berries. Peel the blackberries from the stalks, rinse well in cold water, place in a colander, and when all the liquid has drained, add a glass of sugar to the berries and let stand until they release the juice. Prepare syrup from water and remaining sugar. When the blackberries are infused, place the washed, seeded and cut into pieces apples into the syrup, blanch for 2 minutes, and then pour the juice obtained from the berries into the syrup with apples. Continue cooking for another 7 minutes. After this, dip the blackberries into the boiling syrup and keep the jam on the stove for another 5-6 minutes. It should cook for a total of 15 minutes. Pour the finished dessert into jars, seal and wrap for a day. Blackberries in this recipe can be replaced with chokeberries, red or black currants.

Recipe 4. Quick apple jam with dried apricots

You will need: 1.5 kg of apples, a glass of water and dried apricots, 1.5 kg of sugar, 1 large lemon.

Wash dried apricots and cut into slices. Squeeze the juice out of the lemon. Peel the apples, remove membranes and seeds, cut into slices and sprinkle with lemon juice. Add sugar to the water and cook, stirring, in a thick-bottomed cauldron for 10-12 minutes. Place dried apricots and apples into boiling syrup, boil and remove from heat. When the syrup with fruit has cooled, put the cauldron on the stove again, bring to a boil and cook for half an hour, periodically removing the foam, over low heat. Pour the finished jam hot into jars, seal and wrap in a blanket for a day.

Recipe 5. Apple jam with raisins

You will need: 2 kg of sour apples, 1 cup of raisins, 2 kg of sugar, 1 teaspoon of citric acid.

Prepare the apples: wash, peel and remove seeds and cut into small slices. Place the slices in a thick-bottomed cauldron, evenly sprinkling the layers with granulated sugar, and let stand until it begins to melt. When the apples release their juice, place the cauldron on the stove, stir regularly, and after boiling, cook over low heat for about 15 minutes. Then, when the contents of the pan have cooled completely, boil the apples for another 15 minutes and cool again. Do the same thing one more time, that is, the jam should be prepared in three batches in total. During the last, third cooking, 5-6 minutes before the end, add raisins and citric acid to the syrup with apples. Place the finished dessert into jars. Apple jam with raisins is ideal for breakfast with pancakes and pancakes.

Recipe 6. Spiced apple-ginger jam with almonds

You will need: 2 kg of apples, grated zest of three lemons, ginger root the size of a chicken egg, 2 kg of sugar, a handful of peeled almonds, 2 glasses of water.

Wash the ginger and apples, dry and peel. Grind the ginger root on a coarse grater, remove the partitions with seeds from the apples and cut into slices. Gently mix the apples with ginger and place them in layers in a thick-bottomed cauldron, sprinkling each portion with sugar. Leave the apples in this form for 6-7 hours. Then pour water into the bowl with fruit, boil, reduce heat and cook for 5 minutes. Let the jam brew for 45-50 minutes, then boil again and keep on low heat for 20 minutes. Add lemon zest 5 minutes before cooking. Chop the nuts with a knife, lightly fry in a frying pan without oil, add to the hot jam, stir and place in jars.

Recipe 7. Apple jam with oranges

You will need: 1 kg of apples and oranges, 300 ml of water, 1.4 kg of sugar.

The White Fill apple variety is ideal for this jam recipe. Wash the fruits thoroughly. Remove the peel from the oranges (do not throw it away), divide into slices and thoroughly peel off the white films. Carefully remove the zest from the orange peels, without touching the subcortical white layer. Peel the apples, remove the seed nests, grate the pulp, add water and simmer until the fruits soften. Pass the finished apple puree through a sieve or fine-grained colander, add sugar, zest and orange slices, stir and cook, stirring, for 10-12 minutes over low heat. Pack the hot jam into jars, seal and wrap overnight.

Secrets of delicious jam

1. During cooking, do not stir the apples with a spoon, but shake them in the pan. In addition, you need to constantly remove the foam.
2. Molasses added to sugar will protect the jam from sugaring. Lemon juice has the same effect.
3. The jam can be considered ready if a drop of syrup on the saucer does not spread, but retains its shape, and the fruit is evenly distributed in the syrup. If they fall to the bottom or float to the surface, it means the jam is not cooked enough.
4. The most delicious jam is made from varieties with a sour taste - anise, pear, Slavyanka, Antonovka, aporta.
5. Aromatic herbs and spices will add a new flavor to traditional tastes. Apples go especially well with cinnamon, vanilla and nutmeg.

- This is a simple and affordable, but so tasty and aromatic dessert. For every housewife, the ability to cook it is simply priceless. In winter, quick five-minute jam will become a source of vitamins, and sweet applesauce will be useful for pies, pancakes and pies.

Cook with love and eat for health! Let apple jam bring a piece of summer sun into your home during the cold winter and give your family comfort and warmth!