There are all sorts of preparations made from apples, but housewives especially value those that require a minimum of time and effort to prepare. Such express preparations include jam. Unlike jam, there is no need to worry about the safety of pieces of fruit in the finished dish and the transparency of the syrup. Apple jam is a universal dish. It can be used as a spread on a piece of fresh bread, as a topping for baked goods, or as a sauce for pancakes.

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.

Apples are one of the most accessible fruits in our country. They are tasty, aromatic, healthy. These fruits are good not only fresh. They make delicious preserves, jams, and confitures. Despite the fact that apples are well stored and can be bought throughout the year, zealous housewives strive to prepare as many desserts as possible from them for the winter. Apple confiture is a delicious delicacy that is easy to prepare at home. Provided that sanitary requirements are met, this dessert will be stored well at room temperature for at least a year.

Cooking features

Making confiture from apples is much easier than from many other fruits. If you know the intricacies of this process, it is impossible to fail, even if you have never previously made sweet preparations for the winter.

• Autumn varieties of apples are used to prepare confiture. If they are sour, the amount of sugar indicated in the recipe can be increased.
• Apples contain a lot of pectin, so confiture from them can be prepared without adding gelling components. Gelatin, gelatin, pectin and similar ingredients should be added only if you are blending fruits or trying to reduce the preparation time for a thick delicacy as much as possible.
• The most pectin is found in apple peels. If you use apple peel decoction rather than water to prepare apple confiture, the dessert will reach the desired consistency earlier.
• Apple pulp softens greatly during prolonged cooking. There is no need to grind it with a blender or grind it through a sieve. It is enough to mash with a spoon or a device designed for making mashed potatoes.
• Cinnamon is often added to apple confiture, which goes perfectly with apples, giving the dessert a seductive aroma.
• Apple confiture is well stored at room temperature, but only if the jars into which it is poured have been previously sterilized. The lids should also be boiled. Only metal ones are suitable, with which the jars can be sealed tightly.

Apple confiture can be spread on toast, served with pancakes and pancakes, added to ice cream and cottage cheese desserts, and used to prepare sweet pastries.

A simple recipe for apple jam

Composition (per 1 l):

• apples – 1 kg;
• sugar – 0.7 kg;
• ground cinnamon (optional) - to taste.

Cooking method:

• Wash the apples and dry with a napkin. Use a vegetable peeler to remove the skins from the fruit. Cut out the seed pods.
• Coarsely grate the apple pulp, place in an enamel bowl, and cover with sugar. Leave for 2-3 hours so that the apples release their juice.
• Place the container with apples on the stove. Bring to a boil over medium heat and cook for 5 minutes, skimming off any foam.
• Reduce heat and simmer the apple mixture over low heat for 20-25 minutes.
• Add cinnamon, cook for another 5 minutes. Remove from heat.
• Sterilize the jars and boil the lids that fit them.
• Place the confiture into jars and roll them up.

The apple confiture according to this recipe is thick, but has a delicate consistency. It stands well at room temperature.

Fragrant apple confiture

Composition (per 1 l):

• apples – 1.5 kg;
• sugar – 0.5 kg;
• lemon – 1 pc.;
• ground cinnamon – 5 g;
• water – 0.2 l.

Cooking method:

• Wash the lemon and pat dry with a napkin. Squeeze the juice out of it. Grate the zest from it. Dilute lemon juice with clean boiled water.
• Peel washed and dried apples and remove their cores. Cut the pulp into small cubes. Place in a bowl.
• Pour a mixture of lemon juice and water over the apples and leave for 5 minutes. Drain all liquid from the bowl. As a result, apples treated with lemon juice will not darken. The confiture prepared from them will look very appetizing.
• Sprinkle apples with sugar. Cover the basin with a thin cloth and leave for 4-6 hours. During this time, the apples will have time to release juice, and a significant part of the sugar will dissolve in it.
• Place the container with apples on high heat. Bring to a boil, cook for 5 minutes, skimming off the foam, reduce heat.
• Simmer the apples for 15 minutes over low heat, increase the flame intensity. Let the apple mixture simmer for 5 minutes. Reduce heat again.
• Boil the apple mixture for 40 minutes, stirring occasionally to prevent burning.
• Mash the apples with a spoon. Add zest and cinnamon. Stir.
• Cook the confiture for another 5 minutes.
• Place the jam into sterilized jars and seal them tightly.

Preparing confiture according to this recipe takes a lot of time, but the result will meet your expectations. The dessert turns out aromatic, looks appetizing, and stands well at room temperature.

Confiture of apples with tangerines and ginger

Composition (for 1.5-1.75 l):

• apples – 1.5 kg;
• tangerines – 0.3 kg;
• lemons – 2 pcs.;
• ginger root – 80 g;
• sugar – 1 kg;
• cognac – 100 ml;
• gelatin for confiture – 20 g;
• star anise – 1 pc.;
• cloves – 1 pc.;
• cinnamon – 0.5 sticks.

Cooking method:

• Wash the apples, pat dry with a napkin, and peel. After cutting out the seed pods, cut the fruit into slices.
• Squeeze the juice from one lemon, pour it over the apples, and stir.
• Peel the second lemon and remove white veins, cut the lemon slices into small pieces.
• Peel the tangerines and separate them into slices. Remove the seeds. Remove the film from the slices.
• Peel the ginger and cut into thin slices.
• Mix apples with tangerines and lemon slices, add sugar, and leave for several hours.
• Drain half a glass of the juice released from the apples and mix with cognac.
• Place star anise, cloves, cinnamon and ginger in a small bowl or ladle. Pour cognac mixed with apple juice over them. Heat over low heat or a water bath for 10-15 minutes, strain.
• Add the spice mixture to the fruit.
• Place the container with the fruit on low heat. Cook, stirring occasionally and skimming off foam, for 60 minutes.
• Sprinkle with instant gelatin and stir. Wait a couple of minutes and remove from heat.
• Place the jam into prepared jars and seal them tightly.

This is one of the most refined versions of apple confiture. The citrus fruits in it resemble candied fruits. I want to eat this delicacy with spoons.

Even an inexperienced housewife can prepare apple confiture. This dessert will be inexpensive, but will delight you with its taste and aroma all year long.

The structure of jam is a thick jelly-like product. Cooking it is much easier than jam, because there is no need to try to preserve the structure of the fruit as much as possible using long-term infusion. Jams are prepared in one step.

You can use different fruits and berries or choose one type of fruit. We will tell you how to cook using different tips and recipes.

Selecting raw materials

If you are interested in information on how to cook, then the first question is probably related to the consistency of the finished product. A thick, viscous paste that spreads evenly on bread or used in baking. - how to achieve this result at home?

Pay attention to the original product. It is best to use slightly underripe apples.

They contain more pectin, which is responsible for the thickness of the jam, since it is a gelling component.

Preparing apples

The fruits are washed and cut into small pieces. The cooking process will go much faster if you grate the apples. To remove the skin or not, decide for yourself. On the one hand, the peel contains useful vitamins and pectin. On the other hand, the skin may be too rough, which will detract from the appearance of the finished product. Varieties such as Antonovka or do not require additional purification, and the jam from them will turn out very tasty and aromatic.

How to make jam in syrup

Mix sugar (about 800 g) with water (half a glass is enough). Prepare syrup from these ingredients. The proportion is calculated for 1 kg of fresh fruits (cut and peeled from the seed box). In order to make apple jam at home, you need to add chopped (or grated) fruits to boiling syrup. Cook the jam for about 1 hour. Constant stirring will reduce the risk of burning. The resulting foam must be removed. By the way, the cooking time may vary slightly depending on the juiciness of the apples.

The classic version of pre-cooked fruits

For 1 kg of main raw materials you need to take 1.1 - 1.150 kg of sugar. Before cooking apple jam, the raw materials are prepared in the usual way, placed in a cooking container, and boiled for about 10 minutes with a small amount of water.

Then sugar is added. The mixture must be carefully moved, brought to a boil and cooked, gradually increasing the strength of the fire.

Half an hour is enough to get a thick jam.

The finished product is placed in jars and sealed.

with citric acid and cinnamon

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

The fruits are washed, cut into pieces or grated. The smaller the pieces, the faster the cooking process will occur. The main raw materials are covered with sugar and cinnamon is added.

Citric acid is pre-mixed in a small amount of water and combined with the ingredients.

If you like the recipe and want to make apple jam for the winter this way, heat the mixture over low heat. Constant stirring will help avoid burning, which often occurs when cooking thick foods. The finished jam holds its shape well and does not spread on the plate. Take 1 teaspoon of the product and place it in a saucer. When cool, tilt the plate: the jam should stay in place. The product is ready for use and for further storage in jars.

Exquisite English recipe

This cooking method will certainly be useful to those housewives who want to pamper their household with an unusual and tasty dessert.

So, for 1.5 kg of main raw materials you will need ginger and cinnamon (1 teaspoon each), 120 g of candied fruits, 0.5 kg of raisins, 0.7 kg of sugar (90 g) and sherry (3 dessert spoons).

Before making apple jam according to this recipe, wash the apples, peel them and cut them into neat small slices. The container in which the jam will be cooked is greased with butter. Lay out apples and raisins, pour in 0.5 liters of water and boil the mixture for about 30 minutes. Next you need to pour in the juice, add candied fruits, sugar and spices. We prepare the jam for another 25 minutes, pour in the sherry and immediately put the product into pre-prepared, heated jars. Seal and store in a warm place. After a month, you can take out the jam and enjoy the unusual taste. Everyone will love this dessert.

Carrion apple jam

If you had to harvest from the ground this year, you can take our advice and also whip up some jam.

Wash the fruits thoroughly and peel them (since they were collected from the ground, there is no need to leave the skins on), cut into pieces.

For 1 kg of chopped apples you will need 1 kg of sugar, 70 g of lemon juice. Spices (cloves, cinnamon or nutmeg) are added as desired in small quantities (0.5 teaspoon each).

Before making apple jam, place the chopped fruits in a container and add half a portion of sugar. The mixture must be left for a day in a dark, cold place for the juice to appear. The finished mass is heated over low heat, cooled and the syrup is poured into a separate container. Apples are crushed in a blender or mixer. The syrup is cooked with the remaining sugar, spices and lemon juice, combined with boiling for 12-15 minutes. The jam is ready to seal. This recipe produces an amazing dessert, which, thanks to minimal heat treatment, has a rich aroma and taste of fresh fruit.

Apple jam in a slow cooker

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

Place apples in a multicooker bowl, add sugar and acid. Having set the “Baking” mode, heat the contents to a boil. Then set the “Stew” mode and cook for another 45 minutes. During this time you need to stir the jam a couple of times. When the cooking session is completed, the finished product can be poured into jars, sealed and stored.

Ready-made jams can be consumed with tea or used in baking.

Today, apples are available all year round, but this is not a reason to deny yourself the pleasure of eating the most delicious jam. It is apple confiture that is prepared easily and simply at home. Apples of any variety are suitable for confiture or jam, so feel free to experiment when creating this sweet treat.

Apple confiture for the winter is prepared relatively quickly, and the result is a tender and tasty apple mass. With this product you can easily make filling for sweet pies and cakes. Any apple confiture, the recipe for which you found, will go well with tea; you can make sweet sandwiches with it or eat it just like that. The combination of apples and cinnamon is a wonderful option for any dessert. Prepare this apple confiture; the recipe for the winter is on our website. In addition to filling for pies and pancakes, it can be used as a dessert, with ice cream. You can even just scoop it with a spoon, washing it down with tea. This option is not very sugary, but very tasty. You can evaluate such a product from photographs, which are also posted on our website. Be sure to try making apple confiture for the winter; a recipe with a photo of our chefs will help you with this.

Confiture is prepared from various fruits and berries. It can be of a uniform consistency (then it can be called jam) or with pieces of fruit and berries. Prepared in thick sugar syrup. For thickness, gelatin or agar is added to the confiture.

When cooking apple jam, several basic principles and rules should be taken into account:

Confiture is prepared from any variety of apples, and their sweetness is taken into account when determining the amount of added sugar,

To give the finished product a denser consistency, the apple mass is boiled with sugar for a long time until the volume is reduced by almost half, or special gelling additives (pectin, gelatin, starch, agar) are added to this mass after a short cooking.

Before cooking, fruits are washed and cleared of peel and seeds. The peel can be used to prepare a decoction, which is then used to prepare syrup. The peeled pulp is cut into pieces, slices (for confiture) or pureed with a grater, in a meat grinder, in a blender (for jam),

Confiture is best prepared in a thick-walled container or large stainless steel basin. An excellent result is also obtained in a slow cooker,

If you plan to make a stock of apple confiture for the winter, pour the product hot into sterile glass containers with tight metal lids.

And some more useful tips:

By chopping the apples you can achieve the desired consistency of the confiture. If you want to get a product with pieces of fruit, cut them into slices or small cubes,

Absolutely smooth apple confiture is prepared only from fruits twisted in a meat grinder or grated. You can also boil apples cut into pieces until softened and only then grind them,

Apple jam or confiture is not only a treat for tea. It is great as a filling for making buns, pies, pancakes, and desserts.

Irina Ananchenko

Apple confiture is the easiest to prepare, economical and delicious option for preparing for the winter. You can stock up on it at any time of the year, and it won’t take you much time or money.

Variety of recipes and cooking options

Apple confiture can be cooked both on the stove and in a slow cooker, but the latter, contrary to all ideas, will be more difficult, since the mass will have to be digested several times, and the fruit will need to be kept between preparations.

Cooking such things on the stove is much more convenient and faster, no matter how much this may contradict modern ideas about the comfort of housewives.

Preparing apple confiture for the winter is a simple process, and even an amateur cook can handle it.

You just need to pay attention to the quality of the base ingredient and strictly follow the cooking instructions so that the result fully satisfies you and pleases all members of your family.

The easiest way to prepare apple confiture

The confiture recipe given in this chapter is considered the easiest to follow. It requires virtually no effort from you to cook it, other than pre-processing the fruit. You can also flavor the jam with your favorite spices and other fruits during the cooking process. Apple preparations combine quite well with a variety of berries. You can use sour or sweet fruits, depending on what flavors of jams and preserves you prefer.

Granulated sugar is usually added to the fruit in equal proportions, but if you are not a big fan of sweet jams and prefer to preserve the natural taste and aroma of the fruit as much as possible, calculate the amount according to your own taste.

Separately, it should be noted that to prepare apple confiture at home, you will need strong and hard fruits. We strongly do not recommend using apples for this purpose, the pulp of which is compared to “paper”. Please note that the fruit should not be too "starchy"- the whole result will suffer from this, and you will be very disappointed when you open the finished jam. Therefore, you should not take risks - it is better to take unripe fruits than overripe ones.

Ingredients:

• Apples (preferably green and juicy) – 1 kg;
• Sugar (white or brown) – 1 kg (you can take less if you don’t like too sweet preparations);
• Citric acid or concentrated freshly squeezed lemon juice - ½ teaspoon powder or 2 full teaspoons liquid.

Cooking method:

1. Prepare the fruit. To do this, sort through the apples and immediately remove those fruits that have scratches, bruises and wormholes.
2. Wash the fruit with soap or another product, cut in half and remove the core.
3. The peel can be cut off, or you can leave it - if it is thin enough, it will dissolve in the syrup, and you will not notice it in the finished confiture. But if the skin is very thick, it is better to remove it with a knife.
4. Cut the fruits into small cubes or slices.
5. Place them in a saucepan with a thick enough bottom so that the syrup does not burn to the pan during the cooking process, but heats up as evenly as possible.
6. Add sugar to the fruit and stir. Sugar will help apples not lose their "saleable" in the finished jam.
7. After this, add citric acid (or lemon juice) and rub thoroughly again with a spoon.
8. Pour the resulting mixture with a small amount of water (about 1/3 of the total volume of fruit).
9. Place the pan with all the contents over medium heat.
10. Bring the syrup to a boil, stirring the mixture constantly.
11. When the contents of the pan boil, turn the heat to minimum and continue to simmer the future jam for 35-40 minutes.
12. Do not forget to stir the mixture and watch the foam - it is advisable to remove it in time.
13. You can check the readiness of the confiture by dropping the syrup on a saucer.
14. If the drop does not spread, your jam is ready. All that remains is to pour it into small sterilized glass jars.

If you like a homogeneous mass of jams or preserves, use an immersion blender until the fruit-sugar mass is ready. Some housewives prefer to grind apples to a puree using a grater from the very beginning. You can also add cinnamon to this jam - it will give the finished mixture a special piquancy and a unique captivating aroma, so appropriate for winter tea parties.

Confiture of apples and oranges

This cooking option will give you an unprecedentedly rich taste of jam. It will contain not only apples, but also citrus fruits, which means it will be especially tasty.

The recipe for such confiture is also easy to execute, and its components are always available on the shelves of markets and supermarkets.

Ingredients:

• Apples (it is optimal to select fruits of sweet and sour varieties) – 2 kg;
• Oranges – 2 pieces;
• Sugar – 1 kg;
• Pure drinking water – 250 ml.

Cooking method:

1. We have already mentioned that it is best to choose sweet and sour apples, but if you come across sweet fruits, it is advisable to add a little citric acid to the future jam. So, prepare the fruits - wash, peel and cut.
2. Also wash the oranges and remove the peel (some housewives prefer to save the zest and add it to the confiture, after chopping it on a fine grater).
3. Cut the citrus fruits into small cubes.
4. Place the chopped apples in a thick, non-enamel bowl.
5. Pour a small amount of boiling water over them, cover with a lid and let sit for about half an hour.
6. In the meantime, you can grate the orange zest if you plan to add it to the jam. This can be done using a food processor or a regular grater.
7. After half an hour, add sugar, as well as the pulp and zest of the oranges, to the steamed apples.
8. Pour granulated sugar over the entire mixture and stir several times.
9. Place the mixture over medium heat and wait until it boils. As soon as the jam boils, turn the heat to low and simmer on the stove for an hour.
10. The confiture will be ready when the syrup acquires a beautiful amber hue and the apples become transparent. You can also check the readiness of the jam using a saucer in the standard way. The finished jam should be poured into sterilized jars and rolled up.

This confiture is guaranteed to lift your spirits during the autumn blues and strengthen your immunity in the cold winter. Invite your dearest guests to have tea with him!

Confiture from a multicooker

Cooking apple jam in a slow cooker is a little more difficult and longer than on the stove. However, some prefer this method, since the “miracle pot” does everything for the hostess. In addition, when preparing jam in a slow cooker, it will definitely not burn or boil away.

Ingredients:

• Apples – 1 kg;
• Sugar – 500 g;
• Water - a glass.

Cooking method:

1. Remove the skin from the apples, but do not throw them away. Pour a glass of boiling water over it, place it in the multicooker bowl and steam in the “Steam” mode for 10 minutes. This will release the pectin from them, which will give the ideal thickening to the future jam.
2. Remove the peel with a slotted spoon and reserve the liquid in the bowl.
3. Chop the apples and place them in the bowl of the device.
4. Add sugar there too.
5. Cover the device with a lid and set the “Extinguishing” mode.
6. Leave to simmer for an hour.
7. Open the lid and stir the resulting mixture. Be sure to wipe the lid itself from condensation.
8. Close the appliance again and set the “Bake” mode for 40 minutes.
9. Do not close the lid tightly; stir the jam a couple of times during the simmering process.
10. Traditionally, place the finished jam in sterilized jars and seal tightly.