Classic and dietary apple jam recipes

Preparation of ingredients

Jam is made from apples, sugar and water, and it can be cooked from fruits of any kind, of any degree of ripeness, using even overripe and fallen from the tree.

Apples are thoroughly washed with running water, for special cases using a brush, then the center with the seeds is taken out, and the skin is peeled. The cleanings should not be thrown away, because, in addition to useful substances, they contain a large amount of pectin, which gives the dessert a thick consistency.

It is easy to guess how to make a decoction from the cleanings: they are poured with water, boiled for 12-15 minutes, filtered, then the decoction made in this way is used to cook the main dish.

Peeled apples are crushed, they can be simply chopped, minced or grated. A blender is usually used when the fruit has already softened, before boiling until tender.

If other fruits are used to make jam, then the seeds are removed from them, and citrus fruits are still peeled from a white film to avoid unnecessary bitterness.

Video "Apple jam recipe without preservatives"

This video will show you how to make delicious and healthy apple jam without preservatives.

Recipes

Probably everyone knows how to make a classic apple jam, every housewife has a recipe that she inherited from her grandmother. But many people like to experiment, and apples are a very rewarding material, they go well with other fruits, different spices. In addition, new technology appears in our kitchens, which, on the one hand, makes work easier, and on the other, changes the taste of familiar desserts. All this inspires, I want to prepare jams for the winter, brewed according to new recipes.

Simple

The simplest, traditional jam is made from apples of all sorts. For him they take:

• 1 kg of prepared peeled apples;
• 0.5-1 kg of sugar (depending on the sweetness of the fruit and the preferences of the hostess);
• 1.5 cups of water.

The crushed fruits are placed in a cooking dish, sugar is poured on top, the broth prepared from the peelings is poured. Dissolve sugar over medium heat, bring the mass to a boil. Then reduce the heat, boil for about 30 minutes over low heat until the syrup becomes thick and the apple pieces are transparent.

The boiling time depends on the apple variety and the degree of ripeness. So, the White filling falls apart after 20 minutes, and Antonovka will have to cook for at least 40 minutes. To prevent the sweet apple dessert from being sugary, it is recommended to add 2-3 greenish fruits or the juice of half a lemon.

Banks must be prepared in advance by sterilizing them in any way - over steam, in the oven or microwave. Hot jam is laid out in jars, the lids are rolled up.

With plums

The sourness, pleasant aroma and brighter color will give the plum dessert. For 1 kg of prepared apples take 1 kg of plums, 1 kg of sugar, 1.5-2 cups of water.

Cut pitted fruits are placed in a bowl, covered with sugar, added water (or a decoction of apple skins), put on fire. After boiling, remove the foam, mix, boil until tender.The softened fruits can be chopped with a blender, and then boiled for another 5 minutes if you want to get a completely homogeneous mass.

To check the jam for readiness, you need to put a spoonful of dessert on a saucer, and then draw the edge of the spoon in the middle - if there is a furrow left, it's time to turn off the heat and put it in containers.

With vanilla and cinnamon

Add vanilla and / or cinnamon to diversify the apple treat. Cinnamon combines very organically with apples, and vanilla is associated with a delicious sweet dessert even before tasting.

A pinch of vanilla is thrown 5-10 minutes before the end of cooking, then you can put ground cinnamon, or you can drop a whole stick from the very beginning, boil it along with the whole mass, and remove it before packing.

These spices usually cause a sensation of sweetness, so they put in a little less sugar than without them. A very pleasant aroma will give the zest of lemon or orange, it is added from the beginning of cooking.

In a bread maker

Modern bread makers have the "Jam" mode, this should definitely be used. It is enough to put 0.5 kg of chopped fruits, 1 glass of sugar, 2 tablespoons of lemon juice into the mold, place the mold in the unit, turn on the mode for 1.5 hours. After that, you can take out the form with the finished dessert, transfer it to a jar.

In a multicooker

The multicooker bowl should be filled no more than ⅓, for example, in a 5-liter Redmond bowl you can put 700 g of apples, 400 g of sugar, 1 glass of water. The multicooker is set to the "Quenching" mode for 1 hour, after that for another 15 minutes on the "Baking" mode, the steam outlet valve is opened or removed completely, if possible. During this time, it is necessary to open it several times, check it, mix it, remove the foam. Still hot ready-made jam is transferred to a prepared jar, tightly closed.

Sugarless

Not all people can eat a lot of sugar, but delicious and very healthy apple jam, especially in winter, will benefit everyone without exception. Therefore, it can be cooked without sugar at all. To do this, 1 kg of apples are poured with 200 ml of water, boiled until soft, rubbed through a sieve, then boiled until thickened over low heat.

The hot mass is laid out in jars, covered with lids, placed in a large saucepan with hot water reaching the jars "up to the shoulders", sterilized in boiling water for at least 20 minutes, after which the lids are rolled up, put away for storage. It is recommended to put a towel on the bottom of the pan under the jars, but most importantly, make sure that the water is not colder than the jars of jam themselves.

Of course, these examples do not exhaust the list of possible options. A very tasty jam is obtained with fruits that ripen at the same time as apples, it is boiled with apricots, peaches, pears.

Lingonberry jam gives an interesting bitterness, orange gives tenderness, and mint, star anise, cherry leaves enrich the aroma.

The orange is disassembled into slices, peeled from the white film, cut into pieces commensurate with the apple cider, laid to cook from the very beginning. And the cherry leaves are thrown 15 minutes before the end of cooking, and then taken out.