Simple recipes for thick apple jam and confiture for the winter at home

Apples are the most common fruit in our country, so they've been eaten fresh and processed. They're the most affordable fruit for any family. Therefore, almost every housewife prepares apple jam for the family during the winter. This sweet treat is loved by both children and adults: it can be spread on bread or pancakes, and it's also an excellent filling for pies.

Specifics of preparation

Cooking jam is very similar to making preserves: its readiness is checked in the same way: a small amount is dropped onto a snack plate and checked to make sure it doesn't spread.

But there are also differences in the technological process:

• the finished dish should be poured into jars while hot, otherwise it will thicken right in the container where it was cooked;
• To achieve a light color of the product, before heat treatment, soak the fruit in salted water (1 liter of liquid and 1 tablespoon of salt) for 15 minutes.

How to choose and prepare apples correctly

Any apple variety is suitable for making jam, but sweet and tart apples are especially good. Moderately ripe apples produce chunky jam, while overripe apples are best for a smooth consistency.

To make jam, use ripe fruit. Preparing the fruit involves washing, removing any blemishes, and removing the core and seeds. The apples are then sliced ​​or grated to speed up cooking.

Peel the fruit if desired, but keep in mind that apple skins contain pectin, making it more difficult to achieve a gelatinous consistency without it. If you choose to leave the skin on, strain the pulp through a sieve after cooking.

How to make apple jam at home

Jam is most often made with added sugar and is cooked through heat. Apple jams vary in the ingredients they contain, their consistency, and their appearance. Therefore, there are many recipes that feature varying combinations of ingredients and consistencies.

A simple recipe for the winter

This quick and easy jam recipe requires only equal amounts of fruit and sugar. Here's how to prepare it step by step:

• the prepared fruits are placed on the bottom of the container in which they will be cooked and sprinkled with granulated sugar;
• Let it sit for a while and then begin to bring it to a boil, stirring;
• when the jam boils, reduce the heat and continue stirring;
• Cook for 40 minutes, skimming off the foam.

If you want a thicker, smoother jam, blend the mixture with an immersion blender at the end of cooking. Once cooking is complete, pour the jam into sterilized jars and seal.

Apple jam with cinnamon and lemon

This apple product has a richer flavor than regular jam because it is cooked with lemon and cinnamon.

Ingredients:

• apples;
• sugar;
• lemon;
• water;
• cinnamon.

Refined sugar is added to water and the syrup is boiled. Meanwhile, the apples are prepared. Then they are grated on a coarse grater and added to the syrup. Cook for an hour, stirring occasionally. At the end of the cooking process, lemon juice and cinnamon are added. Everything is poured into sterilized jars and sealed tightly.

Apple jam with lingonberries

This is an old recipe that combines apples and lingonberries, and many people still want to make it today.

Recipe ingredients:

• apples;
• cowberry;
• water;
• citric acid;
• granulated sugar;
• gelling agent;
• vanilla sugar.

The prepared apples are peeled and cored. Then, take a saucepan and add the fruit trimmings. In another container, prepare a solution: add water and citric acid, then immerse the sliced ​​fruit pulp in the same solution. The apples are left to soak in this solution for a while.

After soaking the fruit pulp in acidic water, pour it into the container containing the peels. The pan is then placed on the stove and boiled for 3 minutes. This releases the pectin from the peels into the solution, thickening the jam.

After cooking, strain and pour the liquid back into the first pan. Boil the fruit for 10 minutes, until softened. Then puree in a blender, but not completely. Leave some chunks in and add the lingonberries.

The next step is to mix the vanilla extract with regular sugar and add the gelling agent. Place the mixture on the heat and simmer for 5 minutes, stirring constantly. Remove from the boil and pour into prepared jars, sealing with metal lids.

In a multicooker

Modern technology can greatly simplify the process of making apple jam. Making it in a slow cooker is very easy.

Ingredients:

• apples;
• sugar;
• water.

The fruit is prepared and peeled. The peel is placed in the appliance's bowl, the "Steam" function is selected, and the peel is left for 10 minutes. The remaining pectin-containing liquid is then added to the bowl, into which the chopped apples and sugar are added.

Then, turn on the "Stewing" mode and leave for 60 minutes. Once cooked, pour into sterilized containers and seal.

With orange

If you cook this aromatic jam correctly, children will especially love it.

Ingredients:

• orange;
• apples;
• water;
• sugar.

Boil the apples in water and remove them. Add sugar and chopped orange to the remaining liquid. Add the mashed apples back in. Stirring occasionally, heat for 15 minutes. Pour into sterile containers and seal.

With chokeberry

This jam is a vitamin-rich product due to the properties of chokeberry.

Recipe ingredients:

• apples;
• rowan;
• sugar;
• water.

The prepared fruit is sliced, peeled and core removed. Meanwhile, the berries are prepared. Water is poured into a saucepan and the black rowan berries are blanched for 5 minutes. Then the apples are added and simmered for 20 minutes, stirring occasionally. Remove the pan from the heat, cool, and puree.

Add sugar to the resulting puree and simmer for about an hour, stirring occasionally. Spoon into prepared jars and seal.

In a bread maker

This appliance is perfectly suited for making jams, as it has a “Jam” mode.

Ingredients:

• apples;
• sugar.

The prepared fruit is grated on a fine grater. The puree is then placed in the device and sugar is added. The device is set to the desired setting and left to cook. Finally, it is placed in sterile jars and sealed with lids.

Sugar free

You can make wonderful jam without adding sugar.

Ingredients:

• apples;
• water.

The fruit pieces are covered with water and boiled for 20 minutes. Then the mixture is mashed or pureed in a blender. If a thicker product is desired, boil again for a few minutes. Pour into prepared jars and seal.

Without sterilization

You can make preparations for the winter without sterilization, limiting yourself to pasteurization.

Ingredients:

• apples;
• sugar;
• water.

Prepared fruit is cut into cubes while boiling water. Blanch the fruit for 10 minutes. Then combine the fruit with sugar and add half of the remaining blanching liquid. Cook until tender, stirring occasionally. Pour into jars and seal.

From sour apples

To prepare jam according to this recipe, apples with pronounced gelling properties are selected, which should be thoroughly boiled.

Ingredients:

• apple slices;
• sugar;
• lemon juice.

Pour water into a container and blanch the fruit. Then combine with sugar, bring to a boil, and simmer for half an hour. Puree with a blender and add lemon juice. Pour into prepared jars and seal after they've cooled. The jam will form a hard film on the surface of each jar.

Storage

After the sealed jars have cooled, they are stored in a cellar or other cool place. The shelf life of the sealed jars is 1 year.

Making jam is a tedious task, but in winter it’s nice to bring a steamy jar of the sweet product from the cellar, open it and smell the aroma of summer’s gifts.