Apple jam recipes for the winter, and how to cook a treat in the Blok family

Apple jam is a sweet preservation, the specificity of which is heterogeneous: relatively liquid syrup and individual pieces of fruit, which, with proper cooking, retain their shape.

The choice of the main ingredient

The simplest recipe for apple jam for the winter involves the use of only two components: pot-bellied fruit and sugar. This option is considered basic, on the basis of which other varieties of goodies are prepared using additional ingredients. Two recommendations will help you choose apples for harvesting.

1. Grade. The choice of fruit generally depends on gastronomic preferences. Judging by the reviews, the most delicious is jam from sweet and sour varieties, such as: Antonovka, Pepin, Shtrifel, Simirenko, Anis.
2. Ripeness. Take ripe and ripe fruits. However, if the jam is prepared in slices, the fruit should be firm: such apples retain their shape better.

Chef's subtleties

To protect the preservation from mold, you need to roll up the jars after cooling the jam, sprinkling the treat with sugar or covering with oiled paper. The following points should be noted.

• Dishes. Use an enameled saucepan or a stainless steel bowl with a thick bottom for cooking. To stir, take a wooden spatula.
• Time. The longer the jam is cooked, the less vitamins are stored in it. You can reduce cooking time due to the amount of ingredients used: a small volume of apples boils faster.
• Banks Roll up the treat in pre-sterilized containers. Boil the lids for five to ten minutes.
• Layout Fill the jars to the brim with jam: the less air in the container, the worse the conditions for the growth of bacteria that cause spoilage of the product.
• Protection against sugaring. At the end of cooking, you can add a little citric acid or lemon juice.
• The power of fire. First, cook the mass over high heat, after boiling - over low.
• Stirring. When cooking jam, only syrup is stirred, when fruit is loaded, you can only shake the dish well before cooking. This is necessary in order to maintain the shape of the pieces.
• Foam. During boiling, remove the foam as it forms.
• Readiness. In the finished jam, the pieces of fruit are evenly distributed, and the syrup is transparent or golden. If you drop a treat on a plate, the drop will thicken and will not spread. If the jam is thickened and darkened, then the workpiece is overcooked.

Apple jam recipes for the winter: 11 options

Rinse apples well with running water and wipe with thick paper towels. Free from peduncle and core. The peel can be peeled off, so the delicacy will turn out to be softer, or left - the fruit slices will retain their shape better.

Base

Features This recipe is called "Five Minute" on cooking forums. The method allows you to save the maximum amount of vitamins.

Components:

• apples - 1 kg;
• sugar - 800 g.

Technology

1. Cut fruit into small pieces or process with a coarse grater.
2. After pouring with sugar, place in a pan.
3. After four to five hours, when the apples let the juice, put the bowl on the fire, boil. Ideally, fruit and sugar mass should be insisted all night, and boiled in the morning.
4. After five minutes of boiling, remove from the stove, cover the dish with a cloth to protect it from insects and dust. Allow to stand for six to eight hours.
5. Boil, stand on fire for five minutes, again insist six to eight hours.
6. Once again, repeat the digestion of apples, after cooling, put in jars and roll up.

Slices

Features Following the recipe, you can make beautiful amber apple jam with slices. Only solid, undamaged fruits are suitable for making goodies.

Components:

• apples - 1 kg;
• sugar - 800 g.

Technology

1. In 5 l of boiled water at room temperature, stir a teaspoon of soda.
2. Immerse the sliced ​​apples in the solution for five minutes, and place in a colander. This will keep the shape of the fruit during cooking and prevent the fruits from darkening.
3. Cook the jam as described in the basic recipe.

With cranberries and walnuts

Features Cranberries can be used both fresh and frozen. The treat has a slight acidity and astringent apple-nut flavor.

Components:

• apples and cranberries - 1 kg each;
• sugar - two and a half glasses;
• water - one and a half glasses;
• peeled walnuts - a glass.

Technology

1. Pour the berries with half a glass of water, cover the pan with a lid and cook until the cranberries soften, about 20 minutes.
2. Grind through a sieve.
3. Sugar pour a glass of water and boil the syrup.
4. Submerge the berry puree, sliced ​​apples and chopped (but not powdered) nuts in the sugar mass.
5. After boiling, cook over low heat for an hour.

With chokeberry

Features Apple jam with aronia has a beautiful dark shade with a burgundy tint. The billet turns out to be especially tasty with fruit of the Antonovka variety.

Components:

• apples - 1 kg;
• sugar - 1.5 kg;
• chokeberry - 100-150 g;
• water is a glass.

Technology

1. Pour boiling water over the berries, cook for five to ten minutes.
2. Drain, mix with sugar and make syrup.
3. In the sugar mass, dip the berries and sliced ​​apples, after boiling, cook for three to five minutes. Cool. Repeat the manipulation three more times.

With pumpkin

Features It is worth choosing a pumpkin weighing no more than 3 kg: such a fruit will surely turn out to be sweet. It is desirable that the pulp was a bright orange color.

Components:

• apples and pumpkin - 1 kg each;
• sugar - 800 g;
• lemon - one or two fruits;
• water - one and a half glasses

Technology

1. Boil water, add sugar, boil syrup.
2. Introduce into the composition diced pumpkin and apples, squeezed juice from lemons. Finely chop the peel of the citrus or grate and also send to the pan.
3. After boiling, cook for five minutes, remove from the stove.
4. After six to eight hours, boil again, cook for five to seven minutes.
5. Once again, wait for cooling, put on fire and, after boiling, keep on low heat for 10-15 minutes.

With kiwi

Features If the kiwi is too acidic, reduce the amount of lemon juice or increase the amount of sugar.

Components:

• apples - 2 kg;
• kiwi and sugar - 1 kg each;
• lemon - one fruit;
• water is a glass.

Technology

1. Chop apples and kiwi, mix with lemon juice, sugar and water.
2. After an hour, when the fruits let the juice, boil the mixture, cook over low heat for 30 minutes.
3. Remove from heat, after final cooling, boil again.

With orange

Features In the recipe for apple jam with orange, citrus is used together with the zest, so the fruit must be thoroughly washed with laundry soap and doused with boiling water.

Components:

• apples and sugar - 1 kg each;
• an orange is one fruit;
• water is a glass.

Technology

1. Orange, without peeling, cut into quarters of rings, remove the bones.
2. Pour boiling water over the fruit and cook for one minute, add sugar, boil the syrup. Remove from the stove.
3. Mix with sliced ​​apples and leave for an hour.
4. Boil and simmer apples over low heat.

With melon

Features Cooking apple jam is desirable with sweet and aromatic melons: “Torpedo” or “Honey”.

Components:

• melon - 1 kg;
• apples and sugar - 0.5 kg each;
• lemon zest - a teaspoon.

Technology

1. Pass the melon through a meat grinder, mix with sugar, boil over low heat, cook to the consistency of honey, removing the foam.
2. Cut apples into cubes and put in a saucepan.
3. After boiling, cook for five minutes, introduce the zest. Remove from the stove, cool.
4. Repeat heating two more times.

From the ranetki

Features To cook jam from small paradise apples, the fruits must be taken whole, along with tails. So that the peel does not crack during cooking, each “specimen” must be pierced in several places with a toothpick.

Components:

• apples and sugar - 1 kg each;
• water is a glass;
• cinnamon - one stick.

Technology

1. Sugar pour water, boil the syrup, remove from the stove.
2. Immerse whole apples in the composition and leave for three to four hours: the fruit will let the juice.
3. Boil the mixture, simmer for five to seven minutes over low heat.
4. Remove the pan from the heat, wait for the composition to cool completely. Introduce cinnamon.
5. Boil, cook for another five to seven minutes, cool, repeat the procedure.

Writing

Features In the family of Alexander Blok, the writer's grandmother Elizabeth Beketova was engaged in the manufacture of jam. The jam prescription described below is presented in the Becketov-Blok's Culinary Notebooks, which collects the favorite treats of the famous family.

Components:

• apples and sugar - 1 pound each;
• water - 4 glasses.

Technology

1. Cook sugar syrup.
2. Pour peeled apples into a boiling mass, cut into small pieces.
3. Cook until the fruit is transparent, but make sure that the slices do not boil.
4. Take a spoon with apples and put in a jar.
5. Cook the remaining syrup until thickened, cool. Pour into a container of fruit.

In a slow cooker

Features Using a modern appliance allows you to cook jam, without fear that the treat will burn.

Components:

• apples - 1 kg;
• sugar - 800 g;
• cinnamon - one or two sticks.

Technology

1. Place apples cut into slices in a multicooker bowl, pour sugar on top. Do not mix.
2. Put cinnamon.
3. Close the device, select the “Jam” program, set the timer for two hours.
4. Remove the cinnamon stick, mix the jam.

4 more ideas of non-banal goodies

You can follow the basic recipe step by step or use it as a basis for experiments. By introducing additional components, you can get a treat with an original taste. Here are four ideas.

1. Pear or quince. Use apples and pears (quince) in equal proportions as the basis for conservation.
2. Spices. During the last cooking, add vanilla, anise, mint, grated ginger (no more than two or three tablespoons) to taste, or throw one or two cinnamon sticks into a pan.
3. Plum. Free from seeds, cut into slices and introduce with apples.
4. Lemon. During the final cooking, add lemon and zest, cut with quarters, cut into small pieces from a single grater.

Tips hostesses "with experience"

Honey can be added to jam instead of sugar, but the amount of ingredient must be reduced, since the beekeeping product is sweeter. Here are four more secrets that help experienced housewives make goodies.

1. Sugar. It is not recommended to reduce the amount of sugar, as the workpiece will quickly deteriorate. Traditionally, 800 g of sugar is taken per kilogram of apples, if the fruit is sweet and sour - 1 kg, sour - 1.1-1.2 kg.
2. Diet dessert. To reduce calories, you can put less sugar, but in this case, the cooled workpiece must be poured into plastic bottles or containers and stored in the freezer.
3. Mold. If mold is found after opening the workpiece, remove the top layer of the product and use jam to make pies and cheesecakes.
4. Sugared product. Preheat in a steam bath: this will restore the original consistency to the jam.

Gastronomic "framing"

An apple treat will complement a cup of aromatic tea, however, you can serve jam in the company of no less delicious dishes or use it as one of the ingredients of the original dish.

Curvy fritters

1. In 400 ml of kefir (2.5% fat), stir three tablespoons of sugar and half a teaspoon of salt.
2. Introduce 200 g of flour and a teaspoon of soda, stir the dough without lumps.
3. In a hot, greased frying pan, fry the pancakes on both sides under the lid.

Puffs

1. Defrost 0.5 kg of puff yeast dough, roll out, cut into rectangles.
2. Put one or two tablespoons of apple jam on one side of each workpiece, close the filling with the other side, pinch the edges.
3. Put the pies on a baking sheet and grease each with a beaten egg.
4. Bake for 30-40 minutes in an oven preheated to 180-200 ° C.

Sweet pie

1. Grind two eggs with half a glass of sugar.
2. Stir in a glass of kefir, a glass of jam and two glasses of flour.
3. Introduce a teaspoon of soda.
4. Pour the dough into the baking dish and send it to the oven preheated to 180 ° C for 40-45 minutes.

Unusual recipes for apple jam for the winter will help to prepare an original sweet treat. The workpiece is stored in a cool place for one year.

Reviews: “Soaked sliced ​​slices in soda”

If I want to cook apple jam with slices and so that it is transparent, I soak the sliced ​​slices in soda. Just fill the apples with water and add 2 teaspoons of soda, and keep the syrup cooked. Then on a sieve and for 3 receptions of cooking it is ready. It does not boil even from summer varieties, but from Antonovka it can turn out like candied fruit in syrup.

Lyudmilka1, https://www.forumhouse.ru/threads/18709/page-9

I always liked cinnamon apple jam. But in my garden Antonovka. Subtracted jam recipe from Antonovka in the internet. Cooked in 3 days. But before that, she soaked apple slices in a salt solution (1 tsp.on 1 l.water) so as not to darken. Then in a soda solution (2 tsp. Soda per 1 liter of water), so as not to boil.

$ vetLana, https://hlebopechka.ru/index.php?option=com_smf&Itemid=126&topic=466648.0

I also make plain apple jam. Basically, I take hard apples for jam, and I make jam with softer apples. In apples prepared for jam, always add a glass of water. The slices then do not boil, and you can always make pies from such jam.

Svetlana http://zapisnayaknigka.ru/domashnie-zagotovki-varene-iz-yablok-dolkami/

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