Recipes for thick wild apple jam with and without sugar for the winter, and how to cook it in a slow cooker and oven

Making apple jam for the winter is a favorite autumn pastime for many Russian housewives. This product is prized not only for its taste but also for its ability to nourish the body with essential vitamins during the cold season. Apple jam is an essential winter dessert on the Russian table. But few people know how many varieties of apple jam there are.

Features of jam preparation

Although apples are a very common fruit, not everyone knows how to properly make jam from them. They don't tolerate haste, so they're not suitable for making "quick jam." They need to be thoroughly boiled, sometimes in several batches.

It is recommended to boil wild apple jam In small portions—no more than a kilogram at a time. This will allow you to adjust the taste and consistency to your liking.

Selecting crab apples

The main advantages of wild apples are their sweetness and aroma. To ensure they are fully preserved in jam, choose well-ripened fruits. Pay attention to the juiciness and softness of the flesh. Damaged fruits are also acceptable; their presence doesn't make a significant difference.

Options for making ranetki jam at home

Ranetki jam is one of the easiest and most affordable winter preserves. There are many variations of jam made from this apple variety. Some of them are listed below.

A simple recipe

For the simplest recipe for making winter jam from wild apples take only two ingredients:

• sugar;
• fruit.

The ratio of apples to sugar is 1:0.5. It's prepared in an enamel bowl, usually a basin.

To prepare the apples, simmer washed apples in a bowl with a small amount of water over low heat. Keep the lid on. Cook for one hour. Check for doneness with a knife.

The cooked fruit is either passed through a sieve or ground in a meat grinder. In the latter case, it is peeled first. Sugar is added to the resulting mixture and the mixture is simmered over low heat until the desired consistency is reached.

In the oven

Preparing jam in the oven produces a slightly different flavor. It's also sweeter, as the ratio of fruit to sugar is 1:1.

To make this jam, cut the apples in half and remove the cores. Arrange them in a single layer on a baking sheet, adding a little water. Place in the oven and bake at about 160 degrees Celsius.

The baked apples are pressed through a sieve to create a puree. The mass is measured and the required amount of sugar is added. The jam is simmered over low heat, stirring constantly – the final result should be thick.

In a multicooker

For many families, a slow cooker has become an indispensable kitchen appliance. You can even use it to make delicious wild apple jam.

The only ingredients you will need are:

• apples - 1 kilogram;
• sugar - half a kilogram.

This time, the fruit is not only washed but also peeled and cut into wedges. After prepping, it is placed in a multicooker bowl and sprinkled with the required amount of sugar (those with a sweet tooth can increase the amount, as with sour varieties).

Cook the jam on the "Stewing" setting for at least two hours, stirring every half hour. Once ready, let it cool. Then puree it in a blender and return it to the multicooker, where it simmers on the "Bake" setting for about 10 more minutes.

Sugar free

There are many people who can't eat sugar or don't like it. For those who value healthy eating, we suggest making sugar-free jam. However, it's important to note that it's not intended for long-term storage.

For him they take:

• 1 kilogram of fruit;
• 1 glass of water.

Peel and chop the apples. Place them in a cooking vessel and add the specified amount of water. Cook until soft (about 15 minutes).

The softened ranetki are rubbed through a sieve to obtain a puree, which is boiled down to the desired consistency.

With lemon

For those who enjoy preserves with a tart flavor, apple jam with lemon is a perfect choice. It's no more difficult to make than other preserves. The only additional ingredient you'll need is lemon. Use a third of the lemon per kilogram of apples. You'll also need:

• 700 grams of sugar;
• 100 milliliters of water.

The prepared fruits are simmered in water over low heat for an hour. Once they are soft enough, they are ground into a coarse puree.

Add the lemon pulp, grated zest, and sugar to the puree. Cook for about half an hour until the desired consistency is reached.

With orange peels and nuts

Fans of thick, aromatic jam will appreciate this preparation, which, in addition to apples, includes nuts and orange peel. For this jam, per kilogram of fruit, use:

• half a kilo of sugar;
• the peel of one orange;
• 30 grams of any nuts.

First, bake the apples in the oven using the same method as for making baked apple jam. Then, puree them using a blender.

Cook the puree with sugar for one hour, adding the remaining ingredients 15-20 minutes before the end of cooking. The jam should take on an orange hue.

With ginger

Ginger jam is exceptionally beneficial. It's an essential product for the winter months, when colds and various viral illnesses are prevalent. For a kilogram of apples, use:

• 5 grams of ginger;
• 800 grams of sugar;
• half a liter of water.

Peel the apples and set aside the peels. Boil the peels in water for 20 minutes to create an apple infusion. When the infusion is ready, strain it and add sugar. Once the sugar has dissolved, add the apples, which are then simmered over low heat until softened.

When the apples are completely soft, add chopped ginger and cook until thickened.

How to store jam

The shelf life of jam depends on whether it's sealed in sterile jars or not. If unsterilized, it can be stored in a cool, dry place away from direct sunlight for up to three years.

If the jam isn't canned, it needs to be stored in a cool, dark place for several weeks or a couple of months.

Conclusion

There are many variations of wild apple preserves and jams. They are made with just sugar or combined with other fruits. There are even recipes for jam that don't require sugar.

The exceptional popularity of preserves from this apple variety is due to its availability, the ease of making jam, and the benefits of consuming it during the cold season.