How to make apple jam: 8 recipes

Jam is considered one of the ways to preserve apples for the winter. The technology for the preparation of goodies was launched about 200 years ago on a Hungarian sink. People have learned to boil it to a pasty mass. Later, experienced housewives began experimenting with various fruits, combining them with each other. Before jam cooking took more than three days, today cooking is done in a matter of hours. Consider the important aspects in order, highlight the most delicious recipes.

Features of the jam

1. Carefully select apples. Make sure that all fruits are of the same degree of ripeness. Avoid rotten and overripe specimens.
2. Before starting the procedure, wash and dry the apples, chop them with “orange” slices. Remove the seeds without fail. As for the peel, you can not remove it, it all depends on personal preferences.
3. Jam is made from chopped apples. You can achieve this consistency with the help of a food processor, grater, blender. Experienced housewives first prefer to stew apples, and then grind them through a sieve.
4. It is difficult to cook a treat without having the right dishes at hand. Cooking pot must be thick-walled. Do not use copper or aluminum containers to prevent oxidation.
5. The most suitable utensil for cooking apple jam is a stainless steel pan. If you use an enameled container, there is a likelihood of burning the composition to the walls and bottom.

Apple jam: a classic of the genre

• apple - 2.3 kg.
• granulated sugar (preferably brown) - 1.2 kg.
• drinking water - the amount in fact

1. Select apples to exclude unsuitable specimens. Wash fruits, remove stalks and cores. If there are damaged areas, cut them off.
2. Cook a deep and wide pan. Grind apples in cubes (can be sliced), send to the container. It is not recommended to cook jam from apples, the amount of which exceeds 2.5 kg. for one approach.
3. After preparation, fill the fruit with filtered water so that it covers the slices completely. For 1 kg. apples account for about 900 ml. pure water. After all the manipulations, place the dishes on the stove.
4. Turn the power on to the mark between the middle and minimum levels. Cook for 25–35 minutes until the fruit is completely softened. Do not stew apples until the final cooking stage, they must remain 20% undercooked.
5. After the set time, mash the fruit with a pestle, meat grinder, blender or even a fork (not recommended) until a puree mass is obtained. Sprinkle the resulting porridge with sugar, on average per 1 kg. apples rely 500-600 gr. sand.
6. After sprinkling, cook the apples over low heat for 1 hour. Shake the contents of the pan periodically so that it does not stick to the walls. You can also stir the composition with a wooden spatula. When the mashed potatoes become thick, remove the pan from the burner.
7. If you doubt the readiness of the jam, do the test. Take a flat dry saucer, drip 1 g. composition. If the mixture does not spread, keeping its shape, the delicacy is ready for further manipulations.
8. Sterilize the container for a spin, do the same with the lids. Pour jam into hot jars, cork. Turn the containers upside down, wrap them with a sweatshirt and let cool (about 10-14 hours).

Apple jam in a slow cooker

• sugar - 650 gr.
• apples - 1.4-1.5 kg.
• lemon - 0.5 pcs.

1. Rinse the fruits under the tap, dry. Cut the peel and core, chop the fruit with very thin plates. Prepare the multicooker bowl, send apples to it.
2. Add 90 ml. drinking water, set the program "Baking". Bring the mass to a soft state by putting out the apples under the lid. Periodically check readiness with a toothpick or fork.
3. When the fruit slices begin to fall apart, turn off the slow cooker. Mash the contents with a blender, pestle or combine to a puree consistency.
4. Mix sugar with lemon juice, mix into chopped apples. Close the slow cooker again, set the “Baking” or “Stewing” function, cook for 1 hour.
5. When the set time is up, evaluate the readiness. If the mass has become thick and uniform, pour it into hot sterile containers and seal.

Apple jam in the oven

• granulated sugar - 650-670 gr.
• pure water - 250 ml.
• apples - 1.8-2 kg.

1. For jam, only apples of the same variety and of equal maturity are used. Sort fruit, removing all rotten specimens. Remove the middle, cut the stalk and peel.
2. Chop the fruit into cubes or slices, simmer in a saucepan with water until soft. Prepare a sieve or colander, fold the pulp into the cavity. Drain the liquid, chop the fruit into porridge.
3. With two kilograms of apples you get about 1.2 kg. mashed potatoes. Transfer the mass to a saucepan or heat-resistant form, which is suitable for cooking in the oven.
4. Add granulated sugar, mix until smooth. Preheat the oven to 190-200 degrees, send the applesauce to cook. When the first bubbles appear, reduce the power to 60 degrees.
5. Cook jam for 3 hours. The color will tell you about the readiness of the goodies. The mass should turn out a bright orange hue. It is at this moment that you can sterilize the jars and pour jam on them.

Thick apple jam

• apple - 1.4 kg.
• granulated sugar - 160 gr.

1. Wash the fruits and dry with towels. Chop in half, remove the seeds. Make a small mixture of apples using a blender, food processor, meat grinder or regular grater.
2. Move the apple mass along with the juice that has stood out to the stainless steel pan, do not add water. Put the dishes on the fire, slowly heat and stir.
3. Bring the composition to a puree state. When you see that the apples have become translucent, grind them with a blender again. Pour granulated sugar immediately and reduce the burner to a minimum.
4. Cook the jam for about 45 minutes before darkening. The finished mass should become very thick. When this happens, sterilize the container, dry it and pack the finished product.

Sugar-free apple jam

• drinking water - 230 ml.
• apples - 1.4 kg.

1. Rinse the fruit well, dry and chop in cubes / slices. Be sure to remove the seeds, the peel is peeled off at will. Send the fruits to the pot, add water, put on a slow fire.
2. Boil the mass for a quarter of an hour, constantly stir with a wooden spatula. After passing the set time, cool the fruits and grind them through a sieve.
3. Send the resulting porridge to the stove again, simmer until it thickens. When the jam has the necessary consistency, move it into a sterile container. Place clean covers on top, leaving a small gap.
4. Take a wide pot, line the bottom with a towel, put inside the jar with a treat. Pour hot water so that it reaches the shoulders of containers with jam.
5. Turn on the stove, start pasteurization. When the water boils, simmer the cans for another third of an hour. After this, tighten the containers with a special key, make sure there are no leaks, cool.

Jam from apples and pears

• apple - 2.3 kg.
• pear - 1.2 kg.
• granulated sugar - 1.4 kg.

1. Rinse pears and apples thoroughly, and dry with towels. Chop each fruit in half, clear of the core. If desired, remove the peel, chop with a thin straw.
2. Sprinkle apples with sugar, send to the stove and simmer for 20 minutes. The fruits should become soft, just at that moment pears are added to them.
3. Cook the mass for another third of an hour over low heat. After that, cool the mixture to an acceptable temperature and send to a blender. If not all fruits have softened, mash jam for another 10 minutes.
4. When cooking comes to an end, scald the container for spinning with boiling water, dry. Pack the finished product in jars, cork and let cool.

Apple jam with cocoa

• butter - 75 gr.
• granulated sugar - 260 gr.
• cocoa powder - 55 gr.
• apple - 1.2 kg.

1. If desired, you can replace cocoa powder with dry chocolate (bitter) without sugar and cream. Rinse and peel the fruits, cut out the cores and stalks. Do not remove the peel, immediately chop the apples with a blender, meat grinder or grater.
2. Send the apple composition to the pan, set a slow fire, cook for half an hour. At the end of the allotted period add sifted cocoa powder (chocolate) and melted butter.
3. Stir the jam until smooth, add granulated sugar. Put the dishes on the stove, simmer another 25 minutes. When the mass darkens, pour it into clean containers and clog it.

Jam from apples and melons

• granulated sugar - 650 gr.
• melon - 700 gr.
• apple - 1.3 kg.
• citric acid - 4 gr.

1. For the preparation of jam according to this recipe, only ripe juicy melon is taken. If possible, choose a slightly overripe fruit. Any apples are suitable, you can combine sweet with sour.
2. Rinse the melon under the tap, use a brush for better cleaning. Using a sharp knife, remove the peel, chop the fruit into 4 sections. Remove the fibers and seeds with a tablespoon, chop the pulp into cubes.
3. Prepare a deep pan, pour 130 ml into it. drinking water. Send the melon slices inside, place the dishes on the burner. Cook for a third of an hour, the fruit should soften well. Stir the product constantly, excluding sticking.
4. Prepare a sieve, fold a hot melon onto it, wipe the pulp in a separate bowl. To avoid burning your hands, use a wooden spatula. Start processing the following fruits.
5. Wash apples and chop into slices, remove seeds and peel. Pour 160 ml into a clean pan. water, place slices in the cavity. Boil until soft for about 20 minutes.
6. Pass the apples through a sieve after they are cooked. Next, pour into a saucepan and simmer for a quarter of an hour. Now mix the applesauce with the mass of melon, again send to the fire.
7. Start slowly injecting sugar in one tablespoon until you pour out half the volume. Stir the treat and cook for half an hour.
8. After this time, add the remaining sugar, simmer the jam for another 15 minutes. Do not allow the appearance of a strong dark shade. When the jam is boiled, pack it in banks.

Prepare apple jam in a slow cooker or oven. Add chopped and cooked melon or pear puree, vary the proportions of sugar as you wish. Do not neglect the classic technology.

Video: classic apple jam recipe