How to cook apple jam correctly and quickly. How to make apple jam at home

Today we will tell you how to cook apple jam. This jam is a very popular product among baking lovers, since it is perfect as a filling for pies, pies, rolls and buns, as well as . Apple jam is a good breakfast product; it can be spread on toast or bread with butter, or simply eaten as a snack with tea.

Apple jam is best made from summer apples. To prepare it, you don’t need to take selected fruits; broken and overripe apples will do. As a rule, jam is made from fruit puree and syrup; there are also recipes for jam with pieces of fruit.

Apple jam recipe one, necessary ingredients:

Five kilograms of apples;

Four kilograms of sugar.

Wash the apples, peel them, remove the core and seeds in the same way as for cooking . Then cut into small pieces and place them in a bowl. Cover the apples with sugar and leave them to stand overnight. In the morning, stir the apples and cook for ten minutes, then remove them from the heat and leave until evening.

In the evening, boil the jam again for ten minutes and leave again until the morning. Then cook again for fifteen minutes, cool and cook again for the same time. We put the hot jam into jars, close them with lids, turn them upside down and leave them to cool.

Jam second recipe from apples, necessary ingredients:

Two kilograms of apples;

One and a half kilograms of sugar;

Four hundred milliliters of water.

Wash and dry the apples, then cut them into four parts and remove the center. Then pour the apples into a pan of water and cook. When the apples begin to soften, remove them from the heat and leave to cool completely.

Then rub the apples through cheesecloth or a sieve in the same way as for . Add sugar to the resulting puree, mix everything well and boil for fifteen minutes. Place the hot jam into jars and roll up.

If you are a fan of very thick jam, then you just need to increase the cooking time to the required consistency. If desired, before finishing cooking, you can add a little cinnamon to the jam, then your delicacy will have a slightly oriental taste and aroma. To keep the jam longer and not spoil, store it in the refrigerator, cellar or basement.

Product Features

Apple jam is a natural nutritious product with a jelly-like, dense consistency. It has a universal purpose. It can be consumed as a separate dish, or you can prepare baking fillings, sauces, and even make candies.

The ease of preparation makes it possible for even the most inexperienced housewife to make her own natural and tasty product.

Fragrant, healthy, appetizing apple jam is also affordable - even if you don’t grow these fruits yourself, their cost is not high. That is, purchasing ingredients for a particular recipe will have virtually no effect on the family budget.

Recipes

There are a lot of options for preparations - they are all original and tasty. Let's get acquainted with the features of making apple jam at home. Here are the most popular and simple options.

Regular jam (classic recipe)

This jam recipe can serve as a base for all others. Based on it, by adding various components, you can achieve new amazing tastes.

Ingredients:

apples -1 kg
sugar - 700 g.

Instructions:

Peel the fruits, remove the peel and seeds. Cut the apples into quarters; if the fruit is too large, you should cut it into smaller pieces. But if, on the contrary, the apples are small, you can cut them into halves.
To make the fruits softer, soften them in a double boiler. In the absence of this device on the farm, use a water bath. To achieve the desired result, 15-20 minutes are enough.
Crush the steamed fruits into a puree. You can use a meat grinder, blender, or regular masher for this.
Place the applesauce in a thick-walled saucepan, add sugar and simmer over low heat until tender. On average, it takes 1-1.5 hours for the jam to acquire the proper consistency.
Remove from stove and cool. Once cooled, place into jars and screw the lids on tightly.

Fragrant jam from Antonovka

This recipe differs from the classic one in that it uses double the amount of sugar. Due to the fact that Antonovka is one of the most sour varieties of apples. The finished product has a unique sweet and sour taste, it turns out aromatic and thick - Antonovka contains a lot of pectin. The cooking technology is the same as in the classic recipe.

Apple jam with lemon

This delicacy always turns out very fragrant and sweet. Its sweetness is especially emphasized by a light lemon note, which does not interrupt the main taste, but makes it more piquant.

Tea drinkers can use apple jam as a spread on croutons or bread - rich and thick, it will be an excellent addition to breakfast.

Recipe Information

Type of dish: preparations
Cooking method: boiling
Servings: 2.1 l
1 hour 30 minutes

Ingredients:

ripe apples (peeled) – 2 kg
granulated sugar – 1.5 kg
lemon – 1 pc.

Cooking method:

Wash the apples thoroughly in cold water and dry with a kitchen towel, then cut each of them into 4 parts.

Remove peels and seeds from the resulting apple slices, as well as any darkened or damaged pulp.

Wash the lemon with a brush, peel if desired and cut into 4-5 pieces.

Using a meat grinder, turn the apples and lemon into a smooth fruit puree.

Transfer it to a deep saucepan and combine with sugar.

Mix thoroughly and immediately put on fire.

Cook the jam over medium heat for about 40 minutes after boiling. It is very important to stir it regularly with a wooden spatula; if you don’t do this, the jam will burn.

Using a large spoon, spread the boiling jam into the prepared jars and immediately seal them tightly.

Note to the owner:

You can use any variety of apples to make jam: Antonovka, Semerenko, White filling and so on.
Lemon can be replaced with lime or orange if desired.
If you do not peel the lemon, the jam will be even more aromatic, but will have a slight bitter taste. To avoid this, you can separately add lemon pulp to the apples and just a little bit of its zest separately.

With cinnamon and lemon

I like this recipe for its ease of preparation and unusual, original taste. In winter, this jam will become an indispensable means of preventing colds. And if you do get sick, the vitamin C contained in the treat will help you quickly get back on your feet. Pros:

Beautiful dark color with a bronze tint.
The caramel flavor comes from the cane sugar used in the recipe, and the spicy flavor comes from the cinnamon and other spices.
Pleasant sourness due to lemon.

Ingredients:

regular sugar - 1.5 tbsp.
cane sugar - 0.5 tbsp.
apples - 2-2.2 kg
cinnamon powder - 2 tsp.
ground cloves - 0.5 tsp.
allspice - 1/4 tsp.
juice of 1 lemon
water.

Step-by-step preparation scheme:

Apples must be prepared in the same way as in the main recipe: wash, peel, cut into quarters.
Place the fruits in a saucepan, cover with water and cook for half an hour until they become soft.
Remove the pan from the stove and puree the mixture with a blender.
Put the puree back on the heat and bring to a boil.
Add all the remaining ingredients to the apple mixture, stir, and simmer over low heat until tender.
When the jam acquires a visible thick consistency and a characteristic brownish color, remove the pan from the heat and pour the puree into the prepared jars. Immediately roll up the containers with lids. It is advisable to carry out pasteurization after rolling.

Attention: do not forget to constantly stir the apple mixture - this simple measure will prevent the jam from burning to the bottom of the pan.

Apple pulp jam

If you prepare juice from apples, after using the fruit, what remains is the pulp - apple fiber from which most of the juice has been removed. If there is quite a lot of cake left, then you should not throw it away, but rather make an excellent jam. Using apples turns out to be waste-free - economical, tasty, and profitable. Subsequently, such jam will become an excellent basis for filling pies - due to its thickness, it does not spread.

Ingredients:

cake - 1 kg
sugar - 800 g.

Cooking process:

The pulp must be rubbed through a colander into the pan.
Add sugar and cook for half an hour, constantly stirring the mixture.
Place the pan in the oven and leave for 20-30 minutes. This measure will cause the jam to acquire the necessary thickness - excess moisture will evaporate.
Take it out and immediately put the jam into the jars. Pasteurization is necessary to remove all microorganisms.

Apple jam with condensed milk

This recipe gives us the opportunity to try a wonderfully tasty apple jam - with a creamy tint and a delicate consistency.

Note: Only add sugar to this recipe if using tart apples. If the fruit is sweet and you don’t need sugar, condensed milk will be enough. There is no need for too much sweets - few people like the sugary product.

Ingredients:

water - 50 g
apples - 2 kg
sugar - to taste
condensed milk - 450 ml.

Cooking diagram:

Place the prepared and quartered apples in a saucepan, pour in water, add sugar (if necessary) and cook over low heat until the fruits soften.
Cool the apple mixture and puree it with a blender.
Add condensed milk to the puree mixture and place over low heat.
Cook while stirring until the jam thickens.
Place the product in jars and roll up.

Apple jam and orange

Apple jam with the addition of oranges has a charming soft amber color, a transparent, appetizing consistency and a pleasant taste with a hint of citrus. Keep in mind that this recipe is probably the longest and most difficult to prepare of all. But if you have enough experience in cooking, you can handle it.

Ingredients:

apples - 2 kg
sugar - 2.5 tbsp.
water - 600 ml
vanilla powder - 1 tsp.
ground cinnamon - 2 tsp.
cloves and allspice - 1 tsp each.
nutmeg - 0.5 tsp.
oranges - 2 pcs.
salt - a pinch.

How to do:

Pour water into a decent sized saucepan and bring to a boil over low heat.
Add prepared and chopped apples.
Cover the container with a lid and cook over low heat for 45 minutes, stirring constantly.
Now you need to rub the mass through a sieve, pressing the puree with a wooden spoon or masher. If there are any rough parts left, throw them away.
Transfer the pureed puree back into the saucepan.
Add sugar - taste according to your taste. Add spices, orange zest and peel, and salt to the mixture.
Mix everything and put it in the refrigerator overnight after cooling.
The next day, put the saucepan with the cooled mixture on the fire and cook for 6 hours. It is clear that the fire should be minimal. Stir every half hour at first, and every 15 minutes in the remaining 2 hours until done.

Attention: to check the readiness of the product, you can put a little jam on a saucer, cool it and put it in the freezer. After the mass becomes completely cold, run your finger over it: if a fingerprint is visible and the jam does not spread, then the product is ready.

Place the jam in jars, roll up, pasteurize.

Apple jam in the oven

This recipe allows you to prepare apple jam with a thick consistency and a rich, pleasant taste.

Ingredients:

5 kg of fruits;
700 g granulated sugar;
water 200 ml.

Instructions:

Grind the apples through a meat grinder.

Place the mixture in a heatproof saucepan. Since it will go into the oven, the pan should not have plastic handles.
Add sugar to the mixture and place everything in the oven. Temperature - 200 degrees.
Keep an eye on the pan: as soon as you notice that the mass begins to boil, the temperature must be reduced to 50 degrees.
After lowering the temperature, leave the puree in the oven for 3 hours.
After the allotted time, remove the pan from the oven and place the beautiful reddish mass into the prepared jars.

Cook in a slow cooker

If you have such a modern and convenient kitchen unit as a multicooker, then you can also make apple jam in it. In this case, cooking turns into a convenient process - without any special worries and hassle - there is no need to keep watch or constantly stir, and the product will turn out tasty and aromatic.

Ingredients:

apples - 1 kg
sugar - 0.5 kg
half a lemon.

Instructions:

Prepare the apples: wash, remove seeds, peel, cut in this case not into quarters, but into thinner slices.
Transfer the fruits to the multicooker bowl, pour in water (a third of a glass), set to baking mode and bring until softened.
Check the apples with a fork - if the fruits are already falling apart, crush them with a masher or blender.
Mix with sugar, squeeze lemon juice into the mixture.
Place the bowl with the mixture in the multicooker, select the baking mode again, and cook the jam for an hour.
After cooking, divide the mixture into jars.

Attention: do not fill the multicooker bowl to the very brim - leave some space - otherwise the mass will run away when boiling.

Apple and pumpkin jam

The combination of apples and pumpkin is original and delicious. In addition, pumpkin, like apples, is very healthy. In addition to vitamins, it contains a lot of fiber, which has a beneficial effect on the functioning of the stomach. We've already done this, now it's time to make the jam.

Ingredients:

sour apples - 1200 g
pumpkin - 800 g (it is better to take a nutmeg variety, these pumpkins have the sweetest taste and juiciness)
sugar - 1 kg
orange zest - 1 tbsp.

Instructions:

Prepare the pumpkin and apples: wash, peel, remove seeds, cut into small cubes or grate on a coarse grater.

Place the pumpkin in one pan, add a little water and simmer until softened. In another saucepan at the same time, simmer the apples.
After softening the fruits, combine them in one pan and stir.
Add sugar and cook the mixture over low heat. Be sure to stir - burnt jam will not have a very pleasant taste and aroma.
When the mixture thickens thoroughly, add the remaining sugar and zest.
When the jam begins to pull away from the walls, it is ready. Place the product in jars and roll up.

Attention: this jam does not have to be sealed in jars. You can simply cover it with parchment and tie it with ropes or threads.

Pear and apple jam

This recipe is valued for its unique taste - many remember it from childhood. This is how our grandmothers prepared the delicacy - therefore, we can say that this option is time-tested.

Ingredients:

apples - 2 kg
pears - 1 kg
sugar - 2 kg

Cooking method:

Prepare the fruit: wash, peel, seeds and membranes, cut into pieces.
First, place the apples in a large saucepan, add all the sugar and cook until softened for about 20 minutes.
Add the pear and cook for another 20 minutes over low heat.
Remove the pan from the heat and use a blender to puree the mixture.
Cook for another 10-15 minutes until done.
Remove the pan from the stove and immediately pour the puree into the jars. Roll up.

In order for the jam to obtain the necessary consistency and characteristic pleasant taste, it is better to take sour varieties of apples. Ideal: Semerenko, Antonovka, white filling, boletus, etc.

Do not forget, before starting any of the recipes, to first prepare the jars in which the jam will be stored. It is better to use glass containers: they must be sterilized, dried, and have sealing or screw caps. Good sterilization and tight lids are the key to ensuring that the contents do not spoil.

Choose fruits for jam carefully. It is best to use freshly picked apples that grow locally. In this case, the treat will turn out to be truly useful. The best option is to cook from your own apples, but this is not available to everyone. If you buy apples in a store, pay attention to domestic unsightly fruits - they have a natural aroma and are not treated with paraffin. Imported beautiful large fruits often suffer from this.

You can also combine apples with carrots, dried apricots, nuts, prunes and many other useful and interesting ingredients. At the same time, the taste of the finished product is new every time. Cook, experiment and surprise your family and guests with new original tastes.

According to one version, apple jam was first prepared in the Far East, and according to another, in Ancient Rome. But the opinions of experts definitely agree on one thing - this delicacy is quite ancient. Back in 1 AD, the first mentions of jam were found in the book “Culinary Questions”.

The very name of this dish is Polish; by the way, in Poland it is called “powidla”. It is usually prepared from apples, peeled from rot and seeds, and then boiled with sugar. The most suitable fruits for this delicacy are sour varieties, because they contain more pectin, which in turn provides better thickness. In order to give the jam a special taste and aroma, you can add cinnamon, cloves or other spices to it. And to add sourness, it can be seasoned with food acid, for example, citric acid.

The consistency of this dish is homogeneous and dense. It is often elastic, like jelly. But its color varies from light brown to dark brown. Jam is a very high-calorie product, because it consists of almost 60% sugar, but at the same time it is a healthy dish. A dessert made from apples improves digestion. You just need to use it in moderation, because it can cause dysbiosis, increase blood glucose levels, and also add a few extra pounds. It is also not recommended to eat jam for people with diabetes.

How long to cook apple jam?

In order for the jam to succeed, it must be cooked according to all the rules. Apples should be washed well, peeled, seeds removed and chopped finely. Moreover, you can take slightly damaged or overripe fruits, but in any case they should be soft. Fruits can be processed into porridge using two methods: either grind raw through a meat grinder, or grind through a sieve (you can also grind in a blender) in already cooked form.

By the way, it is not necessary to add sugar to the jam, but if the apples were cooked without it, then they must be sterilized. But if you decide to add sugar, then it should be at least 60% of the total mass, otherwise the delicacy will ferment or become moldy. It is better to cook it in a low and wide container, so the moisture will evaporate sooner, which will give the dish better taste and color.

During the cooking process, it is better to stir the delicacy with a wooden spatula, otherwise it may burn. Also, to prevent burning, sugar should be added to the dish after the mass has thickened. On average, it takes about a couple of hours to cook jam. Its readiness can be determined as follows: run a spatula along the bottom of the pan and if a path appears, which will then slowly fill, then the jam is ready. During the cooking process, the volume of the total mass will decrease by almost 2 times compared to the initial one. The finished treat will need to be poured into sterilized jars.

There is one key point in the classic jam recipe. After it has been poured into jars, they need to be placed in a preheated oven so that a crust forms on its surface. These days this point is often overlooked, but oddly enough, it is this method that helps to better preserve the product.

How to make apple jam?

Apples are one of the most beloved and popular fruits in Russia. You can eat them all year round, and there are a huge number of varieties in nature! In addition, apples are very healthy. And the jam made from these fruits is perfect for home baking, because it is thick and does not spread. It’s not at all difficult to prepare such a delicacy at home, and it turns out very tasty!

Compound:

Apples - 1 kg
Sugar - 1 kg
Water - 1 tbsp. (250 ml)

Preparation:

First you need to select the required number of fruits, wash them and remove rotten areas. Then peel the fruits and cut out the cores.
Cut each apple into 4-6 pieces, cut into small pieces and place in a wide saucepan or basin.
After this, pour water over the apples and put on fire.
If you cook the jam in a low, wide bowl, the apples will retain their color and taste.
The jam also needs regular stirring and if it burns, its color and taste will deteriorate greatly.
After 30-40 minutes, sometimes even an hour, everything will depend on the type of apples and their softness; the mass must be placed in a colander and wiped.
Measure out 1 kg of sugar and add to the pureed apple mixture.
Then the mass with sugar should be put back on the fire and cooked until the mass thickens, this may take from 40 to 60 minutes.
By the way, you need to stir dishes that have been rubbed through a sieve as often as before rubbing. In this case, it is important to be careful, because the hot mass can splash heavily.
While the jam is cooking, you can prepare the jars. They need to be thoroughly washed and sterilized along with the lids.
After preparing the jam, you need to put it hot into sterilized jars and roll them up.
The finished product will be perfectly stored in the cellar, refrigerator or even in a cabinet at room temperature.

Apple jam in the oven: recipe

Such a delicacy as apple jam can not only be boiled over a fire, but also cooked in the oven. The dish turns out to be very tasty and thick.

Compound:

Apples – 1.5 kg
Sugar - 700 g
Water - 150 ml

Preparation:

Wash the fruits, remove the peel and core. Then they need to be cut into small pieces and placed in a pressure cooker or stainless steel pan. Moreover, it is necessary to pour water into the container in advance so that the apples do not burn.
Cook the apples over low heat until they become soft.
After this, the mass should be rubbed through a sieve or crushed using a blender, mixed with sugar and transferred to a ceramic or glass heat-resistant dish with a lid and placed in the oven. Moreover, the oven should be preheated to 250 degrees, and after the mass begins to boil, the temperature should be reduced to 100 degrees and left for 3 hours.
While the jam is cooking, you can prepare the jars. After 3 hours, you need to check the jam - if it has a red tint, it can be put into jars while hot.
After laying out the product, the jars need to be rolled up.

Apple jam is a unique delicacy. Its history goes back more than 2 thousand years, but the dessert does not lose popularity to this day. It is great as a complement to tea, as well as for filling in sweet pastries.

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 this dessert you can not only drink tea, but also make bagels and pies, and please your family with aromatic pastries.

To prepare apple jam according to the simplest recipe, it is advisable to choose sweet and firm varieties of apples, without nitrates and all sorts of chemicals. If you don’t have your own garden, then it’s better to buy apples at the market from a trusted owner.

Jam can be made not only from apples alone. Apples go well with many fruits and even vegetables. But first, let's learn how to prepare 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 it, cut it into several pieces and cut out the core;
Place the apple pieces in a cooking bowl and sprinkle with sugar;
leave for several hours so that the apples release their juice;
put on fire;
Boil until the fruit puree becomes soft;
puree applesauce in a blender;
set to cook for an hour;
After cooking, pour the hot mixture into jars.

There is another fairly simple recipe for apple dessert, although it will take much more time to prepare. The resulting jam will be undigested, 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 their juice;
In the morning, boil the apples for ten to twenty minutes;
leave the applesauce to cool until evening;
in the evening put it on the fire again and boil for no more than twenty minutes;
leave until morning;
In the morning, repeat the procedure and leave for six hours;
after the time has passed, boil the jam for 20 minutes;
leave again for six hours;
put on fire and cook the fruit mixture until the liquid boils away;
pour into jars.

Little tips!
When cooking jam, do not forget to stir it, otherwise it may burn;
if you don’t have time to wait for the chopped apples to release their juice, add half a glass of water to them and immediately put on the fire;
If desired, you can add any fruit to the apple jam;
To prevent the jam from being cloyingly sweet, add a little lemon juice to it.

Apple jam in a slow cooker

Modern kitchen appliances make it easier to prepare any dish. A blender can grind any food, a coffee maker can brew aromatic coffee, and using a multicooker you can prepare a full meal, and even make apple jam.

Apple jam in a slow cooker requires a minimum of effort, and you will get a delicious fruit delicacy, rich in taste and color. The jam preparation time 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 granulated sugar;
add half a glass of water;
put on baking mode for half an hour;
check the softness of the fruits with a fork; if they fall apart, you can puree them;
transfer apples to a bowl;
grind with a blender;
Place the applesauce back into the bowl;
cook on the “Baking” mode for 2 hours;
add lemon juice (optional);
be sure to monitor the cooking process and stir the puree every half hour;
Place the finished jam into a prepared glass container.

You should not fill the multicooker bowl with apples to the very edge; when it boils, the jam will “run away”;
To prepare the puree, it is not necessary to transfer the apples from the bowl; you can gently mash them with a wooden masher;
You don’t have to add water to the apples, just add sugar in a 1:1 ratio and let it sit for several hours so that the fruit releases its juice.

The simplest apple jam in the oven: recipe “For lazy people”

Delicious apple jam can be prepared not only on the stove or in a slow cooker. You can prepare apple jam in any type of oven: gas or electric. 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 preparation steps

Take apples of sweet and sour varieties, for example, “Antonovka”. Peel, core, cut into slices;
put in a saucepan, add two glasses of water, and simmer for about an hour;
add granulated sugar to the fruit mass;
stir and knead thoroughly;
preheat the oven to 250-280 0 C;
transfer the applesauce into a saucepan, cover with a lid and place in the oven;
after the fruit mixture boils, reduce the temperature to 100 0 C;
cook for 3-3.5 hours;
Monitoring the cooking process is a must!
when the jam turns amber in color, you can remove the pan from the oven;
pour into glass containers for storage.

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

Fragrant and spicy apple jam with cinnamon

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

Dietary apple jam without sugar, which is suitable even for kids

Sugar-free apple jam is not only tasty and healthy, but also very economical. And for those who adhere to a diet or proper nutrition, this is also a wonderful dessert and many vitamins. How to prepare this apple jam?

Products:

apples – two kilograms;
water – 400 ml.

Preparation:

we clean and cut the fruits;
put in a pan or basin;
fill with water;
simmer for about forty minutes;
let the fruit mass cool and puree;
put it on the stove again and cook until done for an hour and a half, remembering to stir the puree with a wooden spoon;
put into jars;
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. This dessert turns out very tender and smooth, 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 type of apple);
a can of condensed milk (not boiled);
a packet of vanilla sugar.

Preparation:

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 and store in a cool place.

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

Special secrets on how to cook apple jam at home

There seems to be nothing complicated about making apple jam. The range of products is very modest: sugar and apples. But for some reason, one housewife ends up with a fragrant, thick and sweet apple jam, while the other ends up with an overcooked, dark fruit mass. The whole point is that you need to understand well how to cook apple jam at home and find out all the tricks and nuances of the process.

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

Little tricks

To make jam, choose apples of sweet and sour varieties. It is not necessary that the fruits be whole and undamaged, the main condition is that they must be ripe.

To prevent the jam from darkening during cooking: dip the apple pieces in water with citric acid (1 teaspoon of acid per liter of water) before cooking.
For one kilogram of apples you need to take 800 grams of sugar. If you want to make thicker jam, you need to use less sugar, but increase the cooking time.
Prepare jam from a small amount of apples. Two kilograms of apples and one and a half kilograms of sugar is the ideal proportion.

Basic cooking nuances

When preparing apples for cooking, there is no need to waste time cutting off the skin and core. After the first boiling, the apples are ground through a sieve, so nothing extra will get into the jam.

To add a spicy and piquant aroma to the finished product, during the cooking process of jam you can add:
a bag of vanilla sugar;
half a teaspoon each of cinnamon and cardamom;
orange or lemon zest.
If the jam does not burn, it is recommended to grease the bottom of the pan or basin with olive oil.
To make the jam cook faster, the apple pieces need to be chopped in a blender or passed through a meat grinder.
It is necessary to cook the 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 become candied even after long-term storage. Ready-made apple jam according to the simplest recipe can be stored well all winter.

Jam is considered one of the ways to preserve apples for the winter. The technology for preparing the delicacy was developed about 200 years ago from the Hungarian plum tree. People have learned to boil it to a paste-like mass. Later, experienced housewives began experimenting with various fruits, combining them with each other. Previously, cooking jam took more than three days, today cooking is carried out in a matter of hours. Let's look at the important aspects in order and highlight the most delicious recipes.

Features of preparing jam

Select your apples carefully. Make sure that all fruits are of the same degree of ripeness. Eliminate rotten and overripe specimens.
Before starting the procedure, wash and dry the apples, chop them into “orange” slices. Be sure to remove the seeds. As for the peel, you don’t have to remove it, it all depends on personal preference.
Jam is made from chopped apples. You can achieve this consistency using a food processor, kitchen grater, or blender. Experienced housewives first prefer to stew apples, and then grind them through a sieve.
It is difficult to prepare a delicacy without having the right utensils on hand. The cooking pot must be thick-walled. Do not use copper or aluminum containers to prevent oxidation.
The most suitable vessel for cooking apple jam is a stainless steel pan. If you use an enamel container, there is a possibility of the composition sticking 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 - actual quantity

Carry out a selection of apples, excluding unsuitable specimens. Wash the fruits, remove the stems and cores. If there are damaged areas, cut them off.
Prepare a deep and wide pan. Chop the apples into cubes (you can use slices) and place them in a container. It is not recommended to cook jam from apples whose quantity exceeds 2.5 kg. in one approach.
After preparation, pour filtered water over the fruits so that it covers the slices completely. For 1 kg. apples account for about 900 ml. clean water. After all the manipulations, place the dishes on the stove.
Turn the power to between medium and minimum levels. Cook for 25-35 minutes until the fruits are completely softened. You should not stew apples until the final stage of cooking; they should remain 20% undercooked.
After the specified time has passed, mash the fruits with a pestle, meat grinder, blender, or even a fork (not recommended) until you obtain a puree-like mass. Sprinkle the resulting porridge with sugar, an average of 1 kg. Apples are supposed to be 500-600 grams. sand.
After sprinkling, cook the apples over low heat for 1 hour. Shake the contents of the pan periodically to prevent it from sticking to the walls. You can also stir the mixture with a wooden spatula. When the puree becomes thick, remove the pan from the burner.
If you doubt the readiness of the jam, do a test. Take a flat dry saucer and drop 1 gram on it. composition. If the mixture does not spread, maintaining its shape, the treat is ready for further manipulation.
Sterilize the container for twisting, do the same with the lids. Pour jam into hot jars and seal. Turn the containers upside down, wrap them in a sweatshirt and let cool (about 10-14 hours).

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

Rinse the fruits under the tap and dry. Cut off the peel and core, and chop the fruit into very thin slices. Prepare a multicooker bowl and add apples to it.
Add 90 ml. drinking water, set the “Baking” program. Bring the mixture to a soft state, simmering the apples under the lid. Check the doneness periodically with a toothpick or fork.
When the fruit slices begin to fall apart, turn off the multicooker. Mash the contents with a blender, pestle or food processor to a puree consistency.
Mix sugar with lemon juice, add to chopped apples. Close the multicooker again, set the “Bake” or “Stew” function, cook for 1 hour.
When the specified time has elapsed, assess readiness. If the mass has become thick and homogeneous, pour it into hot sterile containers and seal.

Apple jam in the oven

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

For jam, only apples of the same variety and the same degree of maturity are used. Sort through the fruit, removing any rotten specimens. Remove the cores, cut out the stems and peel.
Chop the fruits into cubes or slices and simmer in a saucepan with water until softened. Prepare a sieve or colander and pour the pulp into the cavity. Drain the liquid and grind the fruits into porridge.
From two kilograms of apples you will get about 1.2 kg. puree. Transfer the mixture to a saucepan or ovenproof dish that is suitable for cooking in the oven.
Add granulated sugar, stir 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.
Cook the jam for 3 hours. The color will tell you when the treat is ready. The mass should turn out to be a bright orange hue. It is at this moment that you can sterilize the jars and pour the jam into them.

apple - 1.4 kg.
granulated sugar - 160 gr.

Wash the fruit and dry with towels. Chop in half, remove seeds. Prepare a fine mixture from apples using a blender, food processor, meat grinder or regular grater.
Transfer the apple mass along with the released juice into a stainless steel pan, do not add water. Place the dishes on the fire, heat slowly and stir.
Bring the mixture to a puree state. When you see that the apples have become translucent, grind them with a blender again. Immediately add granulated sugar and reduce the burner to low.
Cook the jam for about 45 minutes until darkened. The finished mass should become very thick. When this happens, sterilize the container, dry it and package the finished product.

Apple jam without sugar

drinking water - 230 ml.
apples - 1.4 kg.

Rinse the fruits well, dry and chop into cubes/slices. Be sure to remove the seeds and peel the skin if desired. Place the fruits in a saucepan, add water, and place on low heat.
Boil the mixture for a quarter of an hour, stirring constantly with a wooden spatula. After the specified time has passed, cool the fruits and grind them through a sieve.
Place the resulting porridge back on the stove and simmer until it thickens. When the jam reaches the required consistency, transfer it to a sterile container. Place clean lids on top, leaving a small gap.
Take a wide saucepan, line the bottom with a towel, and place a jar of treats inside. Fill with hot water so that it reaches the shoulders of the containers with jam.
Turn on the stove and start pasteurizing. When the water boils, simmer the jars for another third of an hour. After this, tighten the containers with a special key, make sure there are no leaks, and cool.

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

Wash the pears and apples thoroughly and dry with towels. Chop each fruit in half and remove the core. If desired, remove the peel and chop into thin strips.
Sprinkle the apples with granulated sugar, place on the stove and simmer for 20 minutes. The fruits should become soft, it is at this moment that pears are added to them.
Cook the mixture for another third of an hour over low heat. After this, cool the mixture to an acceptable temperature and place it in a blender. If not all the fruits have softened, simmer the jam for another 10 minutes.
When cooking comes to an end, scald the container for twisting with boiling water and dry. Pack the finished product into jars, seal and let cool.

Apple jam with cocoa

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

If you wish, you can replace the cocoa powder with dry chocolate (bitter) without sugar and cream. Wash and peel the fruits, cut out the cores and stems. Do not remove the peel, immediately chop the apples with a blender, meat grinder or grater.
Place the apple mixture in a saucepan, set the heat to low, and cook for half an hour. After the allotted time, add sifted cocoa powder (chocolate) and melted butter.
Knead the jam until smooth, add granulated sugar. Place the dishes on the stove and simmer for another 25 minutes. When the mass darkens, pour it into clean containers and seal.

Apple and melon jam

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

To prepare jam according to this recipe, only ripe, juicy melon is taken. If possible, choose slightly overripe fruit. Any apples will do; you can combine sweet and sour ones.
Rinse the melon under the tap, use a brush for better cleaning. Using a sharp knife, remove the peel and chop the fruit into 4 sections. Remove the fibers and seeds with a tablespoon, and chop the pulp itself into cubes.
Prepare a deep pan, pour 130 ml into it. drinking water. Place the melon slices inside and place the pan on the burner. Cook for a third of an hour, the fruit should soften well. Stir the product constantly to avoid burning.
Prepare a sieve, place the hot melon on it, and wipe the pulp into a separate bowl. To avoid burning your hands, use a wooden spatula. Proceed to process the following fruits.
Wash the apples and chop into pieces, remove seeds and peel. Pour 160 ml into a clean pan. water, place the slices into the cavity. Cook the mixture until softened, about 20 minutes.
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 melon mass and put it back on the fire.
Start adding sugar slowly, one tablespoon at a time, until you have added half the amount. Stir the treat and cook the mixture for half an hour.
After this time, add the rest of the sugar and simmer the jam for another 15 minutes. Do not allow a strong dark shade to appear. When the jam is cooked, pack it into jars.

Prepare apple jam in a slow cooker or oven. Add crushed and boiled melon or pear puree, vary the proportions of sugar as you wish. Don't neglect classic technology.