Simple step-by-step recipes for making apple jam at home for the winter

Apple jam is a dish that will please both adults and children. It can be added to baked goods or simply spread on bread and enjoyed with tea.

You can prepare this dish yourself at home.

Features of making apple jam

When preparing apple jam, the following points must be taken into account:

• Fruits darken when exposed to air, so they should be peeled immediately before cooking.
• When using sour fruits, the amount of sugar should be increased by approximately 1.5 times.
• Peeling the fruit isn't necessary if it's light-colored. However, it's best to remove the red skin, as it can ruin the appearance of the dish.

Otherwise, it is prepared in the same way as from other raw materials.

Preparing apples

The fruit needs to be sorted. You can use any apples, but it's best to avoid any that are too rotten. Wash them thoroughly, peel them, and remove any rotten parts.

Recipes for making apple jam for the winter

Apple jam is very easy to make, so any home cook can make it at home.

If desired, you can add spices and additional ingredients to suit your taste.

A simple recipe

To make jam according to this recipe, you will need:

• 1 kg of peeled and seeded fruits;
• 800 g granulated sugar;
• 150 ml of water.

Making jam is very simple, following this step-by-step recipe. First, slice the apples and place them in a deep bowl. Pour in water, bring to a boil, and simmer until the fruit is soft. This takes about 30-40 minutes. Puree the apples using a blender or meat grinder. You can also press the pulp through a sieve for a smoother consistency.

Pour the prepared mixture back into the saucepan and bring to a boil. Add sugar and simmer for 1-2 hours until the apple mixture thickens. The longer you simmer, the thicker the consistency will be. Once cooked, pour into sterile jars.

In the oven

For this recipe, you'll need 70-800 g of sugar per 1 kg of apples. The fruit should be peeled, seeded, and free of rot. To prevent them from darkening when exposed to air, it's recommended to store them in a container of acidified water—0.5 teaspoon of citric acid per 5 liters of water.

Let the apples soak in the liquid for 30 minutes to intensify their apple flavor. Then rinse with clean water. Puree the fruit in a blender, gradually adding sugar to the puree in small portions, mixing thoroughly until a smooth paste forms.

Transfer the prepared puree to a saucepan and bake in an oven preheated to 200 degrees Celsius (400 degrees Fahrenheit). To create a thick jam, simmer it for at least 2-3 hours. Stir regularly to prevent burning. Then transfer to pasteurized jars. Be sure to pour in small amounts to avoid cracking the glass jar.

In a multicooker

To cook apple jam in a slow cooker, the following ingredients are required:

• 1 kg of apples;
• 600-700 g sugar;
• 1 tbsp cinnamon;
• a pinch of citric acid.

If the apples are tart, you'll need to add more sugar. You can also omit the cinnamon if you prefer.

Cut the fruit into thin slices. Layer the apples, sugar, and cinnamon in the multicooker bowl. Top with citric acid. Let it simmer for half an hour, until the juices appear. Then turn on the "Stewing" mode and simmer the jam for 2 hours. Then strain the jam through a sieve until smooth. Pour it back into the bowl and simmer for another 20 minutes.

Apple and pumpkin jam

You can also make apple jam with pumpkin. It makes a rather unusual dish with a distinct melon-apple aroma. However, the pumpkin should be juicy, sweet, and of a table variety. It cooks faster than apples, so add it 20-30 minutes after the main ingredient has started cooking. For 500 g of apples and 500 g of pumpkin, you'll need 600 g of sugar.

With apricots

To prepare apple jam with apricots, you need the following ingredients:

• 1 kg of apples;
• 400 g apricots;
• 1 kg of sugar.

Peel the apples, remove the seeds and any rotten parts, and slice them. Pit the apricots and cut them into thin strips. Mix the fruit and sprinkle with sugar. Bring to a boil and remove from the heat. Let the mixture cool. Blend and return to the stovetop. Cook until thickened.

Apple and zucchini jam for the winter

Zucchini is tasteless on its own. To give zucchini jam a unique flavor and aroma, citrus is essential.

To prepare the jam you need to take:

• 1 kg of apples;
• 500 g zucchini;
• 800 g sugar;
• half a medium lemon.

Peel the apples and cut into cubes. Peel and seed the zucchini and cut into cubes. Zest the lemon and finely chop the pulp.

Place the apples and zucchini in a saucepan and cook until softened. Grind them through a meat grinder and return to the heat. Cook for 10 minutes, then add sugar. Simmer over low heat for 2 hours to create a thick jam. Finally, add the lemon pulp and zest, bring to a boil, and pour into jars.

Apple jam with xylitol

If you can't eat sugar, you can make apple jam with xylitol or sorbitol. For this, use 250 g of xylitol per 1 kg of fruit. Follow the same recipes as above.

Apple jam with cinnamon

Adding cinnamon makes jam very tasty and aromatic. No more than 1 tablespoon of the spice should be added per 1 kg of fruit. Otherwise, the jam may be slightly bitter, and the cinnamon will overpower the apple flavor.

Methods for storing jam

Canned products should be stored in a cellar or refrigerator. If citric acid or lemon was added, the shelf life is 2 years; if not, no longer than 1 year.

Jam can also be consumed fresh. However, it is not recommended to store it for longer than two weeks. If mold appears on the surface of the jam or its flavor changes, it is best not to consume it.