September is the time for harvesting and preparing various dishes from it that will delight you all year round. And one of these dishes is jam. When, for example, big harvest apples, processing them into jam is the best way out. In general, apple jam is a traditional and familiar product for many, but jam is made not only from apples ...

Jam is made from apples, pears, plums, apricots, cornelian cherry and other fruits. It can be cooked from any fruits and berries or from a mixture of various fruits.

First, the fruits are washed, the seeds are removed, where possible, the peel is removed. The fruits are cut and placed in a saucepan, at the bottom of which a little water is poured. Cover the pan with a lid and cook until the fruits are completely softened (10-20 minutes at a boil).

Then the boiled fruits are rubbed through a sieve, a colander with small holes or rubbed with a mixer.

The resulting fruit puree is mixed with sugar. For 1 glass (part) of puree, take 1 glass (part) of sugar. If the fruits are sweet, you can take 1.2 - 1.5 parts of puree 1 part of sugar. In general, the more sugar you take for the same mass of mashed potatoes, the denser the jam turns out.

After the puree is mixed with sugar, the jam is boiled in a bowl with an open lid until the mass becomes thick. Cooking lasts about an hour (maybe an hour with a little). To make the jam more fragrant and light, it must be boiled as quickly as possible. The more sugar, the faster the puree boils down.

But during cooking, you need to constantly stir and make sure that the puree does not burn. It is best to cook jam not on open fire and in a water bath. Then there are more chances that the mass will not burn.

For a bath, take another large pan. Water is poured into it with the addition of salt (calculated as 1 glass of salt per 2 liters of water). A wooden grate is placed at the bottom of the large pan and a smaller pan containing the puree is placed on it (in extreme cases, if there is no grate, a carefully thick cloth can be placed instead).

If you intend to store jam for a long time, hot jam should be put into clean, dry, sterilized glass jars (carefully) and immediately rolled up with sterilized lids. If the jam is intended for immediate consumption, it is also placed hot in glass or clay jars. When it cools down and a film forms on the surface, the jars are covered with parchment paper or polyethylene film and tied or covered with a lid and left in a cool, dry place.

Bon appetit!

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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 such a dessert, you can not only drink tea, but also cook bagels and pies, and please your family with fragrant pastries.

To make your own apple jam simple recipe it is advisable to choose sweet and hard varieties of apples, without nitrates and all sorts of different chemicals. If you don’t have your own garden, then it’s better to buy apples in the market, from a trusted hostess.

Jam can be cooked not only from apples alone. Apples go well with many fruits and even vegetables. But, first, let's learn how to cook 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, cut into several pieces and cut out the core;
• put the pieces of apples in a bowl for cooking and sprinkle with sugar;
• leave for a few hours so that the apples release juice;
• put on fire;
• boil until the fruit puree is soft;
• beat applesauce with a blender;
• put to cook for an hour;
• after cooking, pour the hot mass into jars.

There is another fairly simple recipe for apple dessert, although it will take much more time to prepare it. The resulting jam will not be overcooked, 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 juice;
• in the morning, boil the apples for ten to twenty minutes;
• leave applesauce to cool until evening;
• put on fire again in the evening, and boil for no more than twenty minutes;
• leave until the morning;
• repeat the procedure in the morning and leave for six hours;
• after the time has elapsed, boil the jam for 20 minutes;
• leave again for six hours;
• put on fire and cook the fruit mass until the liquid boils away;
• pour into jars.

Little hints!

• when cooking jam, do not forget to stir it, otherwise it may burn;
• if there is no time to wait until the crushed apples release juice, add half a glass of water to them and immediately put on fire;
• if desired, any fruit can be added to apple jam;
• so that the jam is not sugary-sweet, add a little lemon juice to it.

Jam from apples in a slow cooker

Modern kitchen appliances facilitates the preparation of any dishes. A blender can grind any food, a coffee maker can make aromatic coffee, and with the help of a slow cooker you can cook a full meal, and even make jam from apples.

Jam from apples in a slow cooker is a minimum of effort, and you will get a delicious fruit delicacy, rich in taste and color. Cooking time for jam 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 apples: peel and cut into thin slices;
• put in a bowl;
• sprinkle with sugar;
• add half a glass of water;
• put on baking mode for half an hour;
• check the softness of the fruit with a fork, if they fall apart, then you can mash them;
• transfer the apples to a bowl;
• grind with a blender;
• Pour the applesauce back into the bowl.
• cook in the "Baking" mode for 2 hours;
• add lemon juice (optional)
• be sure to control the cooking process, and stir the puree every half hour;
• put the finished jam into the prepared glass containers.

• you should not fill the bowl of the multicooker with apples to the very edge, when boiling, the jam will “run away”;
• for mashed potatoes, it is not necessary to shift the apples from the bowl, you can gently mash them with a wooden crush;
• You can not add water to apples, just add sugar in a ratio of 1: 1 and let stand for several hours so that the fruit releases juice.

The simplest jam from apples in the oven: the recipe "For lazy people"

Delicious apple jam can be cooked not only on the stove or in a slow cooker. You can cook jam from apples in any type of oven: both gas and electric. A 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 cooking steps

• take sweet apples sour varieties, for example, "Antonovka". Peel, cut the core, cut into slices;
• put in a saucepan, pour two glasses of water, and boil for about an hour;
• add to fruit mixture granulated sugar;
• stir and knead thoroughly;
• preheat the oven to 250-280 0 С;
• transfer applesauce to a saucepan, cover with a lid and put in the oven;
• after boiling the fruit mixture, reduce the temperature to 100 0 С;
• cook for 3-3.5 hours;
• control of the cooking process is a must!
• when the jam becomes amber, you can remove the pan from the oven;
• pour into a glass container for storage.

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

Fragrant and spicy apple jam with cinnamon

Apple jam with cinnamon turns out to be unusually spicy and fragrant, 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 apples, cut into thin slices, or grate;
• prepare syrup: a glass of sugar, dissolve in 200 ml of water;
• syrup pour apples and put on fire;
• simmer for at least thirty minutes, gradually adding the remaining amount of granulated sugar;
• remove from stove, let cool completely;
• add cinnamon stick and lemon juice;
• cook until the jam becomes thick with constant stirring;
• remove from heat, pour into glass jars.

Diet jam from apples without sugar, which can be even for kids

Jam from apples without sugar is not only tasty and healthy, but also very economical. And for those who are on a diet or proper nutrition It is also a wonderful dessert, and a lot of vitamins. How to cook such apple jam?

Products:

• apples - two kilograms;
• water - 400 ml.

Cooking:

• we clean and cut the fruits;
• put in a saucepan or basin;
• fill with water;
• languish for forty minutes;
• let the fruit mass cool and puree;
• put it on the stove again and cook until tender for an hour and a half, not forgetting to stir the puree with a wooden spoon;
• lay out on banks;
• 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. Such a dessert turns out to be very tender and homogeneous, 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 variety of apples);
• a can of condensed milk (not boiled);
• sachet of vanilla sugar.

Cooking:

• 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, store in a cool place.

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

Special secrets on how to cook jam from apples at home

In the preparation of jam from apples, it seems that there is nothing complicated. The set of products is very modest: sugar and apples. But, for some reason, one hostess gets a fragrant, thick and sweet apple jam, and the other has an overcooked, dark fruit mass. The thing is that you need to understand well how to cook jam from apples at home, find out all the tricks and nuances of the process.

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

Little tricks

1. For the preparation of jam, choose apples of sweet-sour varieties. It is not necessary that the fruits be whole and intact, the main condition is that they must be ripe.

• So that the jam does not darken during the cooking process: dip the pieces of apples, before cooking, in water with citric acid (1 teaspoon of acid per liter of water).
• For one kilogram of apples, you need to take 800 grams of sugar. If you want to cook a thicker jam, you need to take less sugar, but increase the cooking time.
• Make jam from a small amount of apples. Two kilograms of apples and one and a half kilograms of sugar is the ideal proportion.

The main nuances of cooking

1. When preparing apples for cooking, do not waste time and cut off the skin and cut out the core. After the first boil, the apples are ground through a sieve, so nothing extra will get into the jam.

• For a spicy and savory flavor finished product, in the process of cooking jam, you can add:
• a bag of vanilla sugar;
• half a teaspoon of cinnamon and cardamom;
• orange or lemon zest.
• That the jam did not burn, it is recommended to grease the bottom of the pan or basin with olive oil.
• In order for the jam to cook faster, pieces of apples need to be chopped in a blender or passed through a meat grinder.
• It is necessary to cook 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 be sugared even with long storage. Ready-made apple jam according to the simplest recipe is stored perfectly all winter.

Apples are a frequent guest on our table, especially in late summer and early autumn. I think that every housewife asks herself the question of how to prepare them for the winter. It is best to use fresh apples, but not all varieties are well stored, in city apartments there is often not enough space to store fruit, and the price of apples in winter is not encouraging.

So what to do? Refuse pies with apple filling, delicious apple pies, desserts, compotes?

In no case!

Jam from apples "White filling"

Ingredients:

• 1 kg of apples "white filling";
• 750 grams of sugar.

Cooking:

To start, take 1 kg of white apples and rinse them running water. After that, peel the fruit from the peel and the middle. Cut into small pieces (I cut into cubes, you do as you wish). Then sprinkle everything with sugar and leave for 12 hours at least. Then put on fire and cook for 10 minutes: boiled and set aside for 6 hours. After the specified time, the procedure must be repeated. And do this three times every six hours. The third time, when you boil for 10 minutes, stir constantly so that the jam does not burn, as it will already become thick enough. Arrange in dry jars and roll up. After complete cooling, put in the pantry or cellar. Or just to a cool place in your house. Jam from apples of the White pouring variety turns out to be very tasty, beautiful color.

Jam from Antonovka

And how about making a wonderful apple treat from the most popular variety - Antonovka? Believe me, you will not regret if you choose this recipe. It is simple, although the cooking process will be lengthy. Let's find out right now how to make amber jam from Antonovka.

Ingredients:

• 2 kg of Antonovka apples;
• 3.5 kg of granulated sugar (and why are you surprised, Antonovka is usually sour);
• 1 glass of water;
• 3 tablespoons of lemon juice.

Cooking:

Wash the apples intended for jam, cut off the peel, cut the fruits themselves into pieces, pour over lemon juice, add water and simmer until soft. It is advisable to stew until you see fruit “porridge” instead of a piece of apples with water. After that, you can remove the pan with this mass from the heat, work a little on it with an immersion blender (to make it homogeneous) and only now add sugar. And then, as usual - cook jam, stirring, over low heat. Roll into sterile jars only after a noticeable thickening.

Apple jam in the oven

Ingredients:

• 1.5 kilograms of apples;
• 700 grams of sugar;
• 1 glass of water.

Cooking:

In this recipe, the difference from the rest is that you will add sugar based on the amount of puree, and not apples. So, wash the apples, peel and core them, cut each apple into 5-6 pieces. Pour in water and cook over low heat until soft. Grind the fruit through a sieve and put the resulting puree in aluminum pan. Sprinkle with sugar: 700 grams per 1 kg of applesauce. Mix everything, cover with a lid and put in the oven at 200 degrees until it boils. Then reduce the temperature to 70 degrees and cook for three hours. After this time, the jam should turn reddish in color, if it is, then your apple jam is ready. Then take out and pour into jars and roll up. It is very important to roll up the jam while it is still hot, because then it will become thick and it will not be so convenient to put it into jars. You can store it in any cool place.

Jam from apples "Comes from childhood"

Ingredients:

• 1 kilogram of ripe apples;
• 600 grams of sugar;
• 1 glass of water.

Cooking:

Wash apples very well and peel and core. Cut into small pieces, you can cubes or slices, add 600 grams of sugar and pour 250 ml of water. Leave the future jam in the saucepan for 6 hours so that the fruit releases the juice. After the specified time, put the saucepan on the fire and cook for 1.5 hours, stirring constantly. The apples will almost boil, you will understand that the jam is ready when it sticks to the sides of the container. Use a food processor or hand blender to puree the marmalade. After this procedure, cook for another 10 minutes, then pour into dry and clean jars, roll up. Turn over jars of jam and wrap with a blanket. In this form, let it stand until the next day. Then transfer to a cool place in the house or in the cellar. This is actually a classic apple jam recipe.

Apple jam through a meat grinder

Ingredients:

• 1 kg of apples;
• 600 grams of sugar;
• 100 ml of drinking water.

Cooking:

Apples must be carefully sorted out. You can use only ripe fruits for making jam without obvious signs damage. Rinse the selected apples thoroughly with ice-cold running water. With each fruit you need to neat thin layer remove skin. Divide the peeled fruit into two equal parts, clean the core of the apple.

Cut each fruit into small slices and place in an enamel container, pour over drinking water. Put the container on a small fire and cook for twenty minutes under the lid. Cooking time may increase or decrease depending on the variety of apples. In any case, the product can be considered ready if the apples are boiled soft. As soon as the fruits have reached the desired consistency, they must be allowed to cool, and then passed through a meat grinder while still warm. Transfer the crushed apples to another enamel pan or deep bowl. Add sugar to them, actively connect everything together and place on the stove. During the cooking process, the apple mass must be constantly stirred and carefully monitored so that the jam does not burn in any case, as this will greatly affect not only the color and aroma of the dessert, but also significantly spoil the taste of the product.

Immediately after the future jam boils, the fire must be made even smaller and cooking should continue for 45 minutes. Focus on significant thickening as an indicator of readiness. Cool the ready-made jam a little, pour it into pre-prepared and sterilized containers, and preserve it in the traditional way.

Apple jam in a slow cooker

Ingredients:

• 1 kilogram of apples;
• sugar 2 cups;
• lemon - half;

Cooking:

Wash apples, peel and core. Do not throw away the peel, it will come in handy for making a decoction. Place the sliced ​​fruit in the multicooker bowl and add 1/3 cup of water. Dear girls, do not fill the bowl to the top, but only half, otherwise the jam may boil away. Set the "Baking" mode for 30 minutes. And on the stove in a saucepan, fold the peel and pour the remaining water, bring to a boil and cook for 20-25 minutes. Then strain and you will get a decoction. During this time, the apples in the slow cooker have become soft, mash them to a puree state. After that, pour 2 cups of sugar, pour the juice of half a lemon, mix and set to cook in the “Baking” mode for another 65 minutes. Cook under the lid, as soon as you see that the desired density is reached, then turn off the slow cooker. Put the jam in a sterilized jar, tighten the lid and wrap until completely cool. Store in a normal pantry, well worth a year or more. As you can see, jam from apples in a slow cooker - good recipe, after all, when to attract a kitchen assistant, if not in the season of harvesting for the winter?

Apple jam on xylitol

The recipe can be recommended to diabetics and other people who do not want to add to apple blanks a large number of Sahara. I also advise you to take very sweet apples. There are varieties that just taste like honey. Look for them for making jam on xylitol. Please note: sweeteners need to be added much less than granulated sugar.

Ingredients:

• 1.2 kg of apples;
• half a glass of water;
• 110 grams of xylitol.

Cooking:

wash the apples and sharp knife thinly slice the skin. Then cut the peeled fruits into pieces, removing the core and seeds, put them in a heat-resistant pan with a thick bottom, pour half a glass of water and simmer the fruits until soft. Grind apple slices that have become very soft with a blender, add xylitol, mix and cook for about half an hour. Try to stir the future jam more often, and when it becomes thick, close it in sterile jars and roll it up.

Ingredients:

• 1 kilogram of apples;
• 800 grams of sugar;
• 1 glass of drinking water;
• cinnamon 0.5 teaspoon.

Cooking:

Wash and peel the apples from the skin and core, cut into slices. In a separate bowl, dissolve one glass of sugar in one glass of water. When the sugar dissolves, pour the apple slices into the syrup and put it on a small fire, gradually adding the rest of the sugar. Cook, stirring constantly, until all the sugar has dissolved. Then remove from heat and cool completely. After it has completely cooled, put it back on the fire and add the cinnamon. Bring to a boil and cook over the same low heat until the jam is ready. It should be thick and almost uniform. I'll tell you right now, it's a long time. To speed up the process, jam can be crushed hand blenders and then boil for 15-20 minutes. Do not forget to stir the product during cooking. Remove from heat and wait for the jam to cool completely. Fill the jars and close the lids. It is advisable to store in a cold place.

Jam from pears and apples

Ingredients:

• apples 2 kg;
• pears 1 kg;
• sugar 2 kg.

Cooking:

As usual before cooking, wash the apples and pears under cold running water. Remove skins and cores from fruits. Cut the apples into small pieces, pour half a glass of water and put on a small fire. While stirring, look - when the apples become soft, immediately add sugar to them and cook on the same fire for 15-20 minutes. Add pears to the jam, first grate them on a coarse grater. And cook until fully cooked for another 30 minutes, constantly stirring the jam thickening before your eyes. Then pour into dry and sterilized jars, roll up and refrigerate. Can be wrapped up for spice warm blanket for a day. Store in a cool place. Jam from apples and pears is very beautiful, tender and tasty.

Jam from apples and apricots

A wonderful opportunity is to combine apricots and apples in one jar. Yes, not something indistinct to cook there, but to cook real jam. Thick and very tasty. I use it as a pie filling.

Ingredients:

• 3 kg of apricots;
• 1 kg of apples;
• 2 kg of sugar.

Cooking:

Wash the apples (peeled) and apricots, remove the pits from the apricots, then boil them separately with a little water until soft. Cool, wipe through a sieve. Mix fruit puree with sugar and boil until desired thickness. Pour into sterile jars and seal tightly. Too long boiling will affect the color of the jam, so it is better to cook it in small portions for 40-50 minutes. The real density appears in this blank during storage.

Jam from apples and zucchini for the winter

Do not be afraid of the name, this is a very tasty and fragrant preparation that will help you save money. Especially if you have to buy apples not cheap. But zucchini in the height of summer, as a rule, are sold quite inexpensively, so calculate for yourself what kind of savings you get - for every kilogram of apples we take 3 kilograms of zucchini and 2 lemons.

Ingredients:

• 3 kg of zucchini;
• 1 kg of apples;
• 2 large lemons;
• 4 kg of granulated sugar;
• a little lemon zest, if desired.

Cooking:

Wash apples and zucchini, peel them and cut into small cubes. Sprinkle with sugar, leave for half a day for juice to appear. Then stir and start cooking over medium heat. When the mass boils, reduce the heat, cook until the pieces soften. Then remove from heat for a short while, grind with a blender along with peeled lemon pulp and cook further until thickened. It is very interesting to watch how boiled zucchini turns into fragrant jam. Of course, with apple flavor. But if you want to add a hint of citrus, a little lemon zest before jarring the marmalade will do the trick.

In conclusion, I can say that this is only a small part of jam recipes that you can use. Hope you all enjoyed them. I would be grateful if any of you, my precious readers, share your signature apple jam recipes for the winter.

Summer is approaching its middle and the first fruits have already ripened in the gardens. early varieties apples. Of course, this is the well-known and beloved by many "White pouring", and after a short period of time the no less adored variety under the loud name "Glory to the winner" already keeps up with it.

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

And if you decide to please your family and cook such pies with your own hands, but you don’t know how to make sure that the apple filling does not leak and burn during baking, we give a hint.

Everything is extremely simple! Apples (you can peel, you can not peel) cut into small cubes, take a large frying pan, put on the stove, heat, and, on a dry surface, pour the prepared pieces of apples. Sprinkle them with sugar on top and “fry” constantly stirring. Apples will give juice at first, but in just a couple of minutes excess fluid evaporate and we get the perfect apple filling, which definitely will not flow out of the pies.

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

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

Taste Info Sweet blanks

Ingredients

• Apples (we have Glory to the winner) - 500 grams;
• Sugar sand - 500 grams;
• Water - 100 ml.

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

How to make a thick jam from apples for filling for the winter

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

The main ingredient is there and you can start cooking apple jam. We will cook it in a pan with a wide bottom and it is desirable that it be stainless steel (enamelled dishes are not suitable for this).

We wash the apples and peel them. It is not worth throwing it away from the peel, you can make a wonderful drink.

Peeled apples cut into thin slices. We weigh the result obtained after processing and it is on the basis of this amount that we determine the amount of sugar required. The proportions are one to one.

Pour water into the bottom of the pan, pour the prepared apple slices here.

We send the pan to low heat, cover with a lid and begin to simmer the apples so that they become soft. Since the summer fruits have a rather loose pulp, five minutes will be enough for us to reach the desired condition.

We remove the pan from the heat, arm ourselves with a blender and turn the apples into a homogeneous mass.

We weigh required amount Sahara.

Pour it into a saucepan.

We send the pan to the fire and begin to cook apple jam. We interfere 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 send a spoonful of jam in a saucer, after cooling you will see its final texture.

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

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

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

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

How to make thick apple jam for the winter at home in a regular saucepan or a progressive slow cooker, describe detailed recipes with step by step photos and video instructions. We have collected the best and most popular options for preparing delicious preservation, from the simplest and most affordable, where apples are just scrolled through a meat grinder and simply boiled with sugar, to original and unusual ones, offering to combine fruits with pears, lemons, plums and oranges, and for enrichment flavor add cinnamon, vanilla or nutmeg. All methods are worthy of attention and promise that in the end you will get an unusually rich, juicy and fragrant delicacy that will decorate an afternoon tea party or a cozy family dinner in the cold season.

How to make jam from apples for the winter at home - a recipe with a photo step by step

How to make jam from apples for the winter season at home, tells a detailed recipe with step-by-step photos. A delicacy prepared in this way is distinguished by a pleasant, soft texture, moderately rich sweet taste and a memorable, slightly spicy aroma.

Essential Ingredients for Homemade Apple Jam for Winter

• apples - 2 kg
• granulated sugar - 1 kg
• ground cinnamon - ½ tsp

Step-by-step instructions for homemade winter apple jam recipe

Delicious jam from apples at home - a simple recipe with a photo in a slow cooker

Making jam from apples at home is very convenient in a slow cooker. The whole process is described below by a simple recipe with a photo. If you want to achieve a more juicy, fresh taste, you should use acidic fruits. When there is a desire to get a very sweet, rich dessert, it makes sense to take fleshy red apples for 10-20% more sugar.

The necessary ingredients for making delicious apple jam in a slow cooker

• apples - 1.2 kg
• lemon - ½ fruit
• water - 250 ml
• sugar - 2 tbsp

Step-by-step instructions for a simple recipe for homemade jam from apples made in a slow cooker

1. Ripe juicy apples washed in running water and dry on kitchen towel.
2. Carefully peel off the skin from the fruit, put it in a small saucepan, pour water (250 ml) and put on the stove. When the composition boils, make a low fire and cook for half an hour. Then remove the decoction from the heating and strain through a sieve. For jam, you need 1 faceted glass of concentrated liquid, the rest can be used to make compote or fruit drink.
3. Peeled apples cut into quarters, remove the seed box, and put the pieces of pulp in a multicooker bowl and pour 75 ml of water.
4. Close the lid, set the "Baking" mode on the display and cook for 30 minutes.
5. Then open the unit and knead the processed pieces with a wooden pestle. If you want the mass to be very homogeneous and creamy, you can remove the apples from the slow cooker and turn them into puree using a blender.
6. Combine fruits with a glass of apple peel decoction, add granulated sugar and juice squeezed from half a lemon. Activate the "Baking" program and cook for 50 minutes.
7. Arrange the hot jam in sterile jars, tightly tighten the lids, turn over, wrap in a blanket and cool. Until winter, store in a dry cellar or pantry.

Vitamin jam from apples and oranges in a slow cooker for the winter

Apple jam made for the winter in a slow cooker will sound more vivid and original if you cook it with oranges. Citrus fruits will give the consistency of marmalade and enrich the taste with spicy, slightly sour shades.

Necessary ingredients for cooking apple-orange jam in a slow cooker

• apples - 1.5 kg
• oranges - 3 pcs
• sugar - 1.2 kg
• vanilla sugar - 1 sachet

Step-by-step instructions for the recipe for winter jam with apples and oranges

1. Wash the apples well, blot with a napkin, peel the skins, stalks and seed pods, then cut into large slices.
2. Rinse and dry oranges. Grate the zest on the smallest grater, free the pulp from the internal white membranes and film partitions.
3. Combine fruits and citrus fruits together and scroll through a meat grinder with a medium grid, sprinkle with sugar, add zest, stir and send to a multicooker bowl.
4. Set the “Extinguishing” program on the display, close the lid and cook for about 2 hours. Periodically look inside and stir the mass so that the sugar dissolves evenly and does not settle at the bottom.
5. After the time has elapsed, let the jam cool slightly and process with immersion blender to make the consistency more uniform.
6. In the “Extinguishing” mode, boil for 7-10 minutes, add vanilla sugar, mix, put into sterilized jars and immediately roll up. Cool upside down, previously covered with a thick cloth. Store in a cool, dark place until winter.

Jam from ripe apples for the winter - a recipe without sterilization

You can cook apple jam for the winter season even without sterilization. True, according to the recipe, the process is quite painstaking and requires attention. It is very important not to leave the product unattended during cooking and stir all the time so as not to stick to the bottom and burn. Otherwise, the jam will acquire a bitter taste, which even ground cinnamon and nutmeg powder, which are part of the delicacy, cannot drown out.

Necessary ingredients for cooking without sterilization of apple jam

• apples - 2 kg
• sugar - 4 tbsp
• water - 1.5 l
• nutmeg - ½ tsp
• ground cinnamon - 2 tsp

Step-by-step instructions on how to make jam with ripe apples for the winter without sterilizing

1. Wash the apples very well in running water and dry them, spreading them on paper napkins. Then peel the skin, remove the stalk and core.
2. Cut the fruit into slices, place in a deep enameled saucepan, add water, put on the stove and bring to a boil over medium heat.
3. When the liquid begins to actively boil, reduce the heating level to low, cover the container with a lid and boil for about 25-30 minutes.
4. When the pieces of apples soften, remove the pan from the stove, cool slightly, transfer to food processor and turn into a smooth fruit puree.
5. Return the semi-finished product to the pan, add sugar, ground nutmeg and cinnamon powder, mix thoroughly and simmer over low heat for an hour. Do not move away from the jam a single step and stir it constantly so that it does not burn.
6. Arrange the boiling mass in sterilized jars, roll up under tin lids, turn upside down, wrap in a thick blanket and leave to cool for a day. Then put away for storage in the pantry, arranging so that direct sunlight does not fall on the jam.

How to quickly make jam from apples and pears for the winter at home - a video recipe

Very simple and fast way cooking at home for the winter of apple-pear jam is described in this video recipe. Its convenience is that the fruit is not even peeled and seeded. Halves of the fruit are simply boiled until soft, and then rubbed through a fine kitchen sieve. With this processing option, the mass acquires complete uniformity and a pleasant, soft texture. Sterilization is also not needed. Immediately after boiling, jam can be eaten or rolled into jars for long-term winter storage.

Low-calorie apple jam at home - a recipe for the winter without sugar

To prepare low-calorie jam without sugar for the winter at home, you will need fleshy, very ripe apples of the sweetest varieties. If you take juicy sour or sweet and sour fruits, the dessert will turn out to be too watery and will have a too sharp, mouth-watering taste. So that the jam does not ferment and “wait” for the cold season safe and sound, it will certainly need to be sterilized. For half-liter jars, 10-15 minutes will be enough, and liter containers will have to be processed a little longer (from 25 minutes to half an hour). But after this procedure, hermetically sealed preservation can be stored at room temperature for 12 months.

Necessary ingredients for making sugar-free jam from apples

• ripe apples of a sweet variety - 3 kg
• filtered water - 600 ml

Step-by-step instructions on how to make homemade jam for the winter with apples and no sugar

1. Wash the apples thoroughly in cool water and put on a linen towel so that the excess liquid is faster than glass and absorbed into the fabric.
2. Peel dry fruits, cut out the core with seeds, and chop the pulp into medium-sized slices.
3. Fold the prepared apples in a deep enameled pan, pour filtered water and put on the stove. Bring to a boil over medium heat, then reduce the heat to a moderate level, cover the pan with a lid and boil the fruit for 20 minutes.
4. Remove from stove and cool slightly. Rub the contents twice through a kitchen sieve, put back into the saucepan and put on low heat.
5. Constantly stirring the fruit mass, boil to the desired density.
6. When the jam reaches the desired condition, pack it with a spoon in clean jars, sterilize for the required amount of time, roll it up under tin lids, turn it upside down, cover it with a warm blanket and leave it in this form until completely cooled. Store until winter in a dry dark place at room temperature.

Plum and apple jam - a simple recipe for the winter without sugar

A useful dietary product - apple-plum jam - the author of the video recipe suggests cooking without sugar. To make the dessert rich, thick and juicy, you will need very ripe, fleshy sweet apples and dense, not overripe Ugorka plums. By combining these components in the proportion indicated in the video, you can provide yourself with a low-calorie, but at the same time tasty and aromatic product for the cold season.

Apple jam with cinnamon and lemon - the best recipe for the winter

Dense, jelly-like texture, original sweet and sour taste and pronounced, memorable aroma. Here are the main advantages of apple jam prepared for the winter with lemon and cinnamon according to this simple recipe. The product is perfect for drinking with tea, coffee and other hot drinks, or can be used as a filling for homemade sweet pastries.

Essential Ingredients for Winter Apple Lemon Cinnamon Jam

• apples - 2 kg
• lemon - 2 pcs
• sugar - 1.5 kg
• cinnamon - 3 tsp

Step-by-step instructions on how to prepare fragrant jam from apples with lemon and cinnamon for the winter season

1. Wash fruits and citrus fruits thoroughly and dry. Peel apples, remove seeds and cut into slices. Chop lemons with skin into rings, and then into quarters.
2. Place the processed components in an enameled container, sprinkle with sugar and leave for 2-3 hours to separate the juice. Stir occasionally, otherwise the sugar will settle to the bottom.
3. Then put the pan on a burner with a divider, bring to a boil, reduce heat, boil for 5-7 minutes, remove from the stove and cool.
4. Repeat the procedure a second time, and before the third boil, add cinnamon, mix thoroughly and beat with a blender.
5. Boil, and then reduce the heat to a minimum and simmer for half an hour, gradually evaporating the liquid. Be sure to stir so that the mass does not stick to the bottom and does not burn.
6. In boiling form, pack in jars, seal tightly and cool upside down, be sure to cover with a blanket or blanket. Store until winter in the pantry or cellar.

How to cook homemade thick jam from apples in the oven

If you really want to make the most thick apple jam for the winter, you should pay attention to the recipe for making this dessert in the oven. Of course, it takes quite a lot of time for such processing, but the consistency is very dense, and the chance that the delicacy will burn and lose its bright flavors is reduced to almost zero.

Necessary ingredients for making thick apple jam in the oven

• apples - 2 kg
• sugar - 1.5 kg
• citric acid - 1 tsp

Step-by-step instructions on how to make thick and dense jam from apples in the oven

1. Wash the apples thoroughly in running water, pat dry paper towel, peel, cut out the seed box and chop into slices.
2. Fill a deep enameled pot with water. dissolve in it citric acid, place apple slices in this solution and leave for 10-15 minutes. Then drain the liquid, add half a faceted glass to the apples pure water and send the pan to the stove.
3. Cover with a lid and simmer over low heat for 30 to 40 minutes.
4. Then remove from the stove, cool slightly and use an immersion blender to turn the apples into a smooth puree. In parallel, in small portions, introduce the entire volume of sugar. The output should be a dense mass of medium density without lumps and clots.
5. Preheat the oven to 200 ° C and send the pan with the semi-finished product there. Activate the convection mode and cook for 2.5-3 hours.
6. Periodically open the oven, remove the pan and stir the jam with a wooden spatula so that the liquid evaporates evenly.
7. After the set time has elapsed, turn off the oven, remove the pan, put the jam in pre-prepared dry jars, seal tightly with lids, turn over and cool, covering with a thick warm cloth or towel. Send to the cellar for storage.

Apple jam with peel at home for the winter - a recipe with a photo through a meat grinder

Jam prepared according to this recipe from apples, rolled through a meat grinder along with the peel, turns out to be very dense and resembles marmalade in consistency. This effect can be achieved by boiling the fruit mass three times. In the process of intensive heat treatment, a large amount of natural gelling agent, pectin, is released from apples, which provides the delicacy with the necessary density. The finished jam freezes perfectly and can be used not only as a sweet dessert and addition to tea or coffee, but also as a filling for various homemade pastries, such as pies, puffs, buns or cheesecakes.

The necessary ingredients for harvesting for the winter jam from apples with peel, scrolled through a meat grinder

• apples - 2 kg
• sugar - 1.5 kg

Step-by-step instructions on how to make apple jam at home using a meat grinder

1. Pick apples. Wash ripe fruits with a smooth, whole, unspoiled skin in running water, dry on a kitchen towel, cut into slices and remove the stalks and seed pods. Do not peel the skin.
2. Twist through a meat grinder with a medium grid, put in an enamel pan, add sugar, mix very well, cover with a lid and leave for 2-3 hours to separate the fruit juice.
3. After the set time has elapsed, place on the stove, boil and boil for 5 minutes, regularly removing the foam that forms on the surface.
4. Remove from heat, cover again to keep dust out, cool and leave overnight.
5. In the morning bring to a boil, boil for 5-7 minutes and cool a second time and insist for 10-12 hours.
6. The next day, boil for the third time for about 10-15 minutes. Be sure to stir so that the fruit does not stick to the bottom.
7. When hot, put into sterilized jars, roll up with metal lids, turn over, cover with a thick terry towel, let cool completely and store in a cool place, protected from direct sunlight.