27 Best Homemade Apple Jam Recipes for the Winter

Apple jam is one of the most common types of jam. It's easy to make and always delicious. It can also be used in baked goods. Recipes for winter apple jam can also incorporate various ingredients to create unique flavors.

How to make apple jam for the winter

Most apple jam recipes require just two ingredients: apples and sugar. But to vary the flavor, you can add other fruits, nuts, or spices.

Selection and preparation of raw materials

Any variety of apples can be used for this dessert. Both whole, good apples and damaged ones are suitable. Before cooking, be sure to cut off the spoiled parts of the fruit, and use the good part for cooking.

Before cooking, the fruits are thoroughly washed in water and dried. Then, the core and seeds are removed. The fruits are then cut into slices or cubes. Then, they are cooked.

If additional ingredients are used, they are also prepared in advance.

Preparing containers

For cooking jam, it is best to use enamel containers rather than aluminum ones. When cooking in an aluminum pan, oxidation processes occur, which, in turn, negatively affects the taste of the product.

The finished dessert is placed in glass jars. They are first washed with soap and baking soda. Immediately before storing, the jars are sterilized. Sterilization can extend the shelf life of the preserves.

How long does it take to cook jam?

Cooking time varies depending on the recipe. Some require only 5 minutes. Others require cooling and re-cooking several times. On average, apple jam takes 25-30 minutes to cook.

How to make apple jam at home

Each apple jam recipe has its own unique characteristics, but nevertheless, it is prepared very quickly and turns out incredibly tasty.

Classic recipe for amber jam

What you will need:

• unsweetened apples;
• granulated sugar;
• cold filtered water.

How to make clear jam:

1. The fruit is peeled (if it is tough) and the core with seeds is cut out.
2. The second step is to make a sweet syrup. Place the slices in the boiling syrup and simmer over medium heat for 10 minutes.
3. Then remove from heat and cool. Boil again for 10 minutes.
4. Repeat the steps 3-4 times.

A quick and easy recipe for "Five Minutes"

Peel the apples and cut them into small pieces. Sprinkle them with granulated sugar and add a small amount of water. Cook over medium heat until boiling. Then simmer for 5 minutes.

In the oven

Before cooking, preheat the oven to approximately 250 degrees Celsius (475 degrees Fahrenheit). Cut the fruit into large wedges. Trim off any thick skin. Place the wedges in a bowl and sprinkle with sugar. Place in the oven. Reduce the temperature to 180 degrees Celsius (350 degrees Fahrenheit). Let the jam sit for 10 minutes, then remove it and stir. Place back in the oven. Repeat several times. Once the mixture is ready, leave it in the oven until it cools.

In the microwave

To prepare, you'll need apples, granulated sugar, water, and freshly squeezed lemon juice. Peel the apples and cut them into cubes. Place them in a glass container. Squeeze the lemon juice. Pour the juice over the apples and sprinkle with sugar. Mix thoroughly, then add a small amount of water. Microwave on the highest power setting. Set the timer for 5 minutes. If the cubes are still hard after 5 minutes, microwave for another 5 minutes.

In a multicooker

First, prepare the apples. Core them and slice them however you like. Sprinkle with sugar and place in a slow cooker. Set the "Stewing" mode. Cook for about 40 minutes, stirring occasionally.

In syrup

To make the jam thick, prepare the syrup first. Mix water and granulated sugar, pour into a blender, and blend. Then bring to a boil on the stovetop. Core the apples and grind them in a meat grinder. Add the apple mixture to the boiling syrup. Reduce the heat to low 15 minutes before the jam is ready. Stir the mixture until it's ready.

From Antonovka

When making jam from Antonovka, which is very tart, you'll need to add a little more sugar to make the preserves less tart. Otherwise, the recipe for canning Antonovka is the same as for making jam from other varieties.

From green and unripe apples

The peel will need to be removed. The fruit for this recipe is thinly sliced. Cover them with granulated sugar for 12 hours to release the juice. Then place the mixture over low heat. Cook, stirring occasionally, for 35-40 minutes, until the mixture is soft.

From the wild apples

What you will need:

• apples;
• granulated sugar;
• a small amount of water.

How to cook:

1. Wash the apples in water, then lay them out on a towel to dry off any remaining water.
2. At this time, you can prepare the sugar syrup. It shouldn't be too thick or sweet.
3. Place the crab apples in the boiling syrup and reduce the heat to low. Simmer for 30 minutes.
4. The finished jam should be runny. If you overcook it, the syrup will crystallize after a while, and the fruit will become very tough.

From whole apples

Prepare jam from whole apples This is only possible if they are very small. If the fruits are large, it will be impossible to cook them completely. You can use either unripe apples or the crab apple variety.

With oranges

What you will need:

• apples;
• a few oranges;
• granulated sugar.

Cooking process:

1. Cut the oranges into slices. You can peel the zest or leave it on, but that will give the finished product a slightly bitter taste.
2. Cut the fruits into cubes.
3. Boil the sugar syrup. While it's boiling, add the oranges and apples.
4. Stir the mixture and cook for 30 minutes. Skim off any foam and stir constantly.

With banana

What you need for cooking:

• sour apples;
• a few very sweet bananas;
• sugar.

Cooking process:

1. Cut the apples in any usual way.
2. Cook sugar syrup.
3. Place the chopped fruits into boiling syrup and simmer over low heat, stirring constantly.
4. Peel the bananas and mash them with a fork. Alternatively, you can dice them and add them to the apple mixture.
5. Simmer for about 10 minutes.

With white chocolate

What you will need:

• apples;
• white chocolate bar;
• vanillin;
• citric acid;
• granulated sugar.

How to cook:

1. Sprinkle the chopped fruit with sugar to release juice. Leave for 24 hours.
2. Then drain the syrup and put it on the fire.
3. When it boils, add the apples and immediately remove from the heat. Cool and simmer for another 10 minutes. Repeat several times.
4. Add citric acid and vanilla. Return to heat and add white chocolate. Cook until melted.

With lingonberries

Apple jam with lingonberries Cook according to the classic recipe. You can add the lingonberries right away, or a few minutes before the end of cooking to prevent them from overcooking.

With pears

Peel all the fruit and cut it in any way you prefer. Place it in a saucepan and sprinkle with granulated sugar. Simmer for half an hour.

With kiwi

What you will need:

• apples;
• kiwi;
• granulated sugar.

How to cook:

1. Cut the fruit into cubes, removing the skin if it's thick. Peel and slice the kiwi.
2. Place in a container, stir, and add sugar. Place over low heat.
3. Simmer, covered, for 30 minutes. Stir regularly with a wooden spatula. Be sure to skim off any foam.

With strawberries

Strawberries are added to the apple mixture approximately 10 minutes before the dessert is ready.

With cranberries and mint

To make cranberry and mint jam, finely chop the herbs. Soak the cranberries in sugar for several hours, then blend. Dice the apples. Mix all the ingredients, bring to a boil, and simmer for half an hour.

With cinnamon

Various spices can be added to apple jam. Cinnamon pairs best with it. A few hours before cooking, sprinkle the chopped apples with cinnamon to allow them to absorb the flavor and aroma of the spice. Then cook the jam as usual.

With dried apricots and almonds

The original jam with almonds and dried apricots is prepared according to the same recipe as apple jam with nuts.

With lemon

What you need for cooking:

• apples;
• lemon;
• sugar.

How to cook:

1. Wash the apples, cut out the core and cut them in any way you like.
2. Cut the lemon into slices. To prevent the jam from becoming bitter, you can peel it off first.
3. Make the syrup. Place the fruit and lemon together in the boiling syrup. Simmer for 30 minutes.
4. Then cool to room temperature. Boil again for 10 minutes.
5. After this, the dessert can be placed into jars.

With tangerine and orange

To make preserves with tangerine and orange, you need to add sliced ​​citrus fruits to the semi-prepared apple mixture.

With nuts

The most delicious jam will be obtained if you add nuts to the dish:

• apples;
• hazelnuts (any other nuts will do);
• filtered water;
• granulated sugar.

Cooking process:

1. Wash the fruit and cut it in your favorite way. The nuts can be chopped or left whole. Prepare the syrup.
2. If the nuts are whole, they need to be boiled longer. The nuts are poured into syrup and boiled for 20 minutes.
3. Then add the apple slices. Simmer over medium heat with the lid closed for another 25 minutes.
4. Cool the finished dessert a little and then transfer it to jars.

With rowan

You can get an interesting taste for your dessert by adding rowan berries. But it’s better to wait until the rowan berries are hit by frost and become sweet.

Remove stems from the rowan berries. Peel and dice the berries into small cubes. It's best to use more apples and less rowan berries. Make a syrup. Add the berries and berries. Cook, stirring, for 25 minutes. Cool the mixture and cook again for another 20 minutes.

With pumpkin

Dice the pumpkin, add sugar, and simmer for 1 hour until soft. Then add the diced apples. The dessert is ready in 15 minutes.

With plum

Mix the plums and sliced ​​apples, sprinkle with sugar, and place on the stove. Simmer, covered, for half an hour.

With currants

Apple jam is prepared according to the classic recipe. Currants are added at the end of cooking.

How to properly store blanks

The finished dessert is usually stored in cool, well-ventilated areas. A common storage location is a cellar or basement. If space permits, the jars can also be stored on the lower shelves of the refrigerator. In winter, preserves can be stored on an uninsulated balcony. The shelf life of sterilized preserves is 2 years.

Unsterilized preparations are recommended to be consumed within a year.