Recipes for delicious apple jam for the winter - how to make apple jam at home

Selection and preparation of fruits

You can take absolutely any variety of apples for jam, but sweet and sour varieties are especially valued. For jam with apple pieces, the initial product must have dense, juicy pulp, but jam with a homogeneous structure is mainly prepared from overripe fruits. To do this, the boiled pieces are pureed with a blender.

Should you peel apples before cooking? There is no exact answer to this question. It just depends on your taste preferences.If the apples are chopped into small cubes or ground through a meat grinder, then the peel can be left, however, jam from pre-peeled apples will be much more tender in consistency.

A selection of the most delicious apple jam recipes

Simple jam recipe

Three kilograms of apples are peeled and passed through a meat grinder. As quickly as possible, before the fruits turn black, they are sprinkled with 2 tablespoons of lemon juice and covered with 2 kilograms of sugar. The mass is thoroughly mixed and placed on medium heat. To prevent the thick mass from sticking to the bottom of the cooking container, it is constantly stirred with a wooden spatula. Cooking time is usually 30 – 40 minutes. This cooking recipe is the fastest, but due to the fact that the apples are chopped raw, the finished product takes on a dark shade. A recipe for pureeing boiled apples will help you avoid this.

A video from the Radhika channel will tell you about making jam from apples chopped through a grater

Apple jam from boiled fruits

There are two cooking options here. The first involves boiling the unpeeled slices for 10 - 15 minutes, and then grinding the mass through a metal sieve. In the second cooking method, the apples are completely peeled and cut into at least eight pieces. Sliced ​​apples are also boiled for a quarter of an hour and then crushed using an immersion blender. For both cooking options, you must use such an amount of water that it completely covers the apple slices. After preparing thick applesauce, sugar is added to the mass at the rate of 700 grams per 1 liter of finished puree. The jam is brought to readiness by heating it for half an hour over low heat.The readiness of the product is determined by a drop of jam placed on a cold saucer. If the mass does not spread in different directions, the jam is ready.

Jam with apple pieces

Apples are peeled from skins and seeds. The purified mass is weighed. To prepare the dessert you will need 2 kilograms of sliced ​​apples. You can chop apples in any way: thin plates or small cubes. The peelings and trimmings remaining from cutting out the seeds are poured with 200 milliliters of water and boiled for 15 minutes with the lid of the pan open. Afterwards, the remaining apples are removed from the broth, and pre-prepared apple slices are added to the hot liquid. Boil the jam for 60 - 70 minutes, removing foam if necessary. The finished jam is thick and viscous, with tasty, translucent pieces of apples.

A video from the channel “Delicious recipes for a multicooker from MamaTwice” will tell you how to make apple jam in a slow cooker.

Delicate jam from apples baked in the oven

Three kilograms of apples are peeled and seeded. The fruits are cut into four parts. The slices are laid out in a dense layer on a baking sheet lightly greased with vegetable oil. The main product for making jam is baked in the oven for 20 minutes. Oven heating temperature is 170–180 degrees. Check the readiness of the apples with a knife or skewer by piercing the pieces. The baked slices are rubbed through a fine metal sieve. The puree is covered with 1 kilogram of sugar and boiled on the stove for another 10 minutes. At the very end of cooking, add ½ teaspoon of citric acid to the apple mass.

How to diversify apple jam

There can be many additives to apples when making jam. Let's look at the most popular among chefs:

• Dry spices.Apple jam takes well to additives in the form of ground cinnamon, ginger, mint and nutmeg. The amount of these ingredients must be selected individually, focusing only on your own taste preferences.
• Fruits, vegetables, berries. Apple jam can be prepared in combination with any type of berries and fruits. For vegetables, you can use zucchini or pumpkin to make jam.
• Dried fruits. Dried fruits perform well in jam. Dishes prepared with the addition of dried apricots, raisins or prunes are especially tasty.

How to store apple jam

In order for the product to be stored for up to two years, it is packaged in sterile, well-dried jars. The lids are also treated with boiling water or steam. The storage location can be any, but it is advisable to store the workpiece in a cool, dark room.